This is a recipe that I got from Helen Toews, and it is absolutely scrumptious!! I've made these a few times, and they've been a huge hit every time.
Jam Biscuits
2 c Flour
3 tsp Baking powder
2 tbsp Sugar
1/4 tsp salt
1 c Butter
1 Egg
1 tsp Vanilla
1/2 c Milk
Jam
Mix flour, baking powder, sugar & salt. Cut in butter.
Add egg, vanilla and milk.
Roll out about the same thickness of a pie crust. Cut into squares of about 3". Place in muffin cups, making the shape of a tart-like shape. Put in a dab of jam (about 1 tsp jam)
Bake at 350 for about 10-15 minutes.
Enjoy! :)
Thursday, March 26, 2009
Wednesday, March 25, 2009
Meat Buns (Perishki)
I got this recipe from Londa Thiessen, who got it from her Grandma Elsie.
They are soooo delicious, and while they are a bit labor intensive, they are well worth the effort.
Meat Buns
Dough:
2 tbsp Yeast
1/2 c warm water
1 tbsp sugar
Dissolve. Let stand 10 minutes.
3/4 tsp salt
4 c flour
1 1/2 tbsp sugar
1/2 lb lard
1 c sour cream
3 eggs (beaten)
Combine sour cream and eggs. Mix together the lard, sugar, salt and flour like you do for a pie crust.
Combine all and mix. Dough will be sticky.
Refrigerate overnight.
Roll out to 1/4" thickness. cut dough into circles with a cup. Place meat in center, and pinch shut.
Let rise for 20 minutes. Bake at 350 for 20-25 minutes until golden.
Filling:
1/2 pkg bacon, crumbled
1 1/2 lbs ground beef
1/2 c chopped onion
1 can cream of mushroom
1 pkg onion soup mix
Fry meats. Add soups and cook for 1/2 hour until soup is absorbed. Refrigerate overnight. Works best when meat is cold.
Filling variation:
1 1/2 lbs ground beef
4" farmer sausage
1/4 lb Bacon
1 can cream of mushroom soup
1 pkg onion soup mix
They are soooo delicious, and while they are a bit labor intensive, they are well worth the effort.
Meat Buns
Dough:
2 tbsp Yeast
1/2 c warm water
1 tbsp sugar
Dissolve. Let stand 10 minutes.
3/4 tsp salt
4 c flour
1 1/2 tbsp sugar
1/2 lb lard
1 c sour cream
3 eggs (beaten)
Combine sour cream and eggs. Mix together the lard, sugar, salt and flour like you do for a pie crust.
Combine all and mix. Dough will be sticky.
Refrigerate overnight.
Roll out to 1/4" thickness. cut dough into circles with a cup. Place meat in center, and pinch shut.
Let rise for 20 minutes. Bake at 350 for 20-25 minutes until golden.
Filling:
1/2 pkg bacon, crumbled
1 1/2 lbs ground beef
1/2 c chopped onion
1 can cream of mushroom
1 pkg onion soup mix
Fry meats. Add soups and cook for 1/2 hour until soup is absorbed. Refrigerate overnight. Works best when meat is cold.
Filling variation:
1 1/2 lbs ground beef
4" farmer sausage
1/4 lb Bacon
1 can cream of mushroom soup
1 pkg onion soup mix
Tuesday, March 24, 2009
and on a different note.....
Ok, so I think I'm done with posting recipes for today. I'll hopefully keep this up over time, and get my whole repertoire on here.
This is, however, not just about recipes. This is about my entire lifestyle, which I think is an important part of who I am. I'll be tossing little various nuggets of information on here from time to time, so you'll get a better all around feel of how "crunchy" or "hippie" I really am. I think I've been spoiled with my friends- so many of us are on the same page of things in different ways, so when we get together, alot of our conversations revolve around this thing. Heather, Patricia and I were joking about it the other day- we were talking about alternative everythings, and laughing about how we have changed. The things that I will be writing about are things that are tested and proven, and dearly loved by myself and my friends.
Today, I leave you with....dun dun dun..... The Diva Cup!! *giggles as everyone runs*
Yes, I'm into alternative, "save the environment and your health" type of things. This, however, is not just a "save the environment" thing. The Diva Cup has many, many, many benefits, as my friends will loudly testify! :)
What is the Diva? Thought you'd never ask. It is an alternative menstrual product. No, don't run. It's really not that scary! I'll start you off with a benign image.
I know it looks somewhat scary, but believe me, it's not, and it is amazing!! It has completely changed the way that I (and my friends) think about "that time of the month".
I'll list a few of the benefits:
- Comfortable beyond belief- you literally forget that it's there!
- Incredibly good for the environment. No more flushing tampons, pads, and filling up the landfills.
- Money saving. At the most, it costs around $40, but can be acquired for much less. Considering that it can last for quite a few years, the financial savings are substantial.
- No mess or unpleasant smells- you can quite literally forget that it's that time of the month!
.....and the list goes on and on.
My friends and I marvel among ourselves that we had never heard of this before. It has completely revolutionized our lives, and we can't sing its praises loudly enough. This kind of thing basically advertises soley by word of mouth, so I thought I'd use this as a place to advertise a bit. :) If you want to know more, feel free to ask me, or any one of my fellow diva users. :)
This is, however, not just about recipes. This is about my entire lifestyle, which I think is an important part of who I am. I'll be tossing little various nuggets of information on here from time to time, so you'll get a better all around feel of how "crunchy" or "hippie" I really am. I think I've been spoiled with my friends- so many of us are on the same page of things in different ways, so when we get together, alot of our conversations revolve around this thing. Heather, Patricia and I were joking about it the other day- we were talking about alternative everythings, and laughing about how we have changed. The things that I will be writing about are things that are tested and proven, and dearly loved by myself and my friends.
Today, I leave you with....dun dun dun..... The Diva Cup!! *giggles as everyone runs*
Yes, I'm into alternative, "save the environment and your health" type of things. This, however, is not just a "save the environment" thing. The Diva Cup has many, many, many benefits, as my friends will loudly testify! :)
What is the Diva? Thought you'd never ask. It is an alternative menstrual product. No, don't run. It's really not that scary! I'll start you off with a benign image.
I know it looks somewhat scary, but believe me, it's not, and it is amazing!! It has completely changed the way that I (and my friends) think about "that time of the month". I'll list a few of the benefits:
- Comfortable beyond belief- you literally forget that it's there!
- Incredibly good for the environment. No more flushing tampons, pads, and filling up the landfills.
- Money saving. At the most, it costs around $40, but can be acquired for much less. Considering that it can last for quite a few years, the financial savings are substantial.
- No mess or unpleasant smells- you can quite literally forget that it's that time of the month!
.....and the list goes on and on.
My friends and I marvel among ourselves that we had never heard of this before. It has completely revolutionized our lives, and we can't sing its praises loudly enough. This kind of thing basically advertises soley by word of mouth, so I thought I'd use this as a place to advertise a bit. :) If you want to know more, feel free to ask me, or any one of my fellow diva users. :)
Mennonite Borscht!
As some of you know, I've been on the hunt for a perfect cabbage borscht recipe, and have tried several different ways of finding it. Thanks to my friend, Pat Goertzen, I think I'm finally close to it- yayy!!
I'm going to attempt to share this recipe, but I've become one of those annoying cooks that measures approximately, and judges by taste. For those of you who can't cook that way, I apologize. :P
Pat uses chicken broth for her soup base, so I did this time, too, just to give her recipe a good try. Honestly, to me, cabbage borscht should have a beef base, but that is entirely a matter of preference. Chicken also works quite well. My biggest struggle has been figuring out how to make the soup stock, but I think I've got it now. :) This broth turned out very well.
So, here goes:
Soup stock
Chicken option
Combine chicken (necks/back and some breasts with bone in works great) with
Onion, Celery, a carrot, black peppercorn, salt, parsley and star anise.
Bring to a boil, and then reduce heat to simmer, and simmer for 2-3 hours, or until broth is tasty. Add more spices as needed to get the the taste you want. When the broth is done cooking, strain out the spices and vegetables. If broth is too greasy, put in fridge to cool, and skim the fat from the top after it's settled and firmed.
Pull meat off the bones, and cut into bite size pieces, and return to broth.
Beef option
Same thing....just with beef bones! :P
Add to broth:
Chopped cabbage, potatoes, grated carrots, bay leaf and parsley. Cook until vegetables are done, and add tomato soup, and a bit of cream, if desired. Simmer about 1/2 hour, and serve. This soup tastes better every time that it's warmed up.
As for how many vegetables to add? That's totally up to you, and what you prefer. I have a fairly good sized pot- probably just a bit more than a gallon- and I used about a 1/3 of a good sized head of cabbage, 3 potatoes, 2 carrots, and 2 cans of tomato soup. Mine made a very hearty, substantial soup. I didn't add cream to the soup- I like adding a bit of sour cream just before I eat it.
Also, don't let the whole soup stock process scare you- if you really don't want to bother with that, boullion cubes would work just fine. :) Just make sure that the broth is tasty.
Enjoy! :)
I'm going to attempt to share this recipe, but I've become one of those annoying cooks that measures approximately, and judges by taste. For those of you who can't cook that way, I apologize. :P
Pat uses chicken broth for her soup base, so I did this time, too, just to give her recipe a good try. Honestly, to me, cabbage borscht should have a beef base, but that is entirely a matter of preference. Chicken also works quite well. My biggest struggle has been figuring out how to make the soup stock, but I think I've got it now. :) This broth turned out very well.
So, here goes:
Soup stock
Chicken option
Combine chicken (necks/back and some breasts with bone in works great) with
Onion, Celery, a carrot, black peppercorn, salt, parsley and star anise.
Bring to a boil, and then reduce heat to simmer, and simmer for 2-3 hours, or until broth is tasty. Add more spices as needed to get the the taste you want. When the broth is done cooking, strain out the spices and vegetables. If broth is too greasy, put in fridge to cool, and skim the fat from the top after it's settled and firmed.
Pull meat off the bones, and cut into bite size pieces, and return to broth.
Beef option
Same thing....just with beef bones! :P
Add to broth:
Chopped cabbage, potatoes, grated carrots, bay leaf and parsley. Cook until vegetables are done, and add tomato soup, and a bit of cream, if desired. Simmer about 1/2 hour, and serve. This soup tastes better every time that it's warmed up.
As for how many vegetables to add? That's totally up to you, and what you prefer. I have a fairly good sized pot- probably just a bit more than a gallon- and I used about a 1/3 of a good sized head of cabbage, 3 potatoes, 2 carrots, and 2 cans of tomato soup. Mine made a very hearty, substantial soup. I didn't add cream to the soup- I like adding a bit of sour cream just before I eat it.
Also, don't let the whole soup stock process scare you- if you really don't want to bother with that, boullion cubes would work just fine. :) Just make sure that the broth is tasty.
Enjoy! :)
Puffed Apple Pancake
This is a delicious cross between a pancake and a cake. It takes a bit more time and effort, but believe me...it's worth it! Yumm!
* 2 eggs
* 1/2 cup milk
* 1/2 teaspoon vanilla
* 1/3 cup flour
* 2 tablespoons brown sugar, divided
* 1/8 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 2 teaspoons butter, melted
* 1 apple, peeled, cored and sliced
Directions
1. Preheat oven to 400 degrees.
2. In large bowl, whisk together eggs, milk and vanilla. Add flour, 1 tablespoon of the brown sugar, salt, cinnamon and nutmeg; mix until well blended. Set aside.
3. Pour melted butter into bottom of a glass pie plate. Arrange apple slices around bottom and then pour batter over the top. Sprinkle with remaining tablespoon of brown sugar.
4. Bake 25-30 minutes, or until lightly browned and puffed.
* 2 eggs
* 1/2 cup milk
* 1/2 teaspoon vanilla
* 1/3 cup flour
* 2 tablespoons brown sugar, divided
* 1/8 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 2 teaspoons butter, melted
* 1 apple, peeled, cored and sliced
Directions
1. Preheat oven to 400 degrees.
2. In large bowl, whisk together eggs, milk and vanilla. Add flour, 1 tablespoon of the brown sugar, salt, cinnamon and nutmeg; mix until well blended. Set aside.
3. Pour melted butter into bottom of a glass pie plate. Arrange apple slices around bottom and then pour batter over the top. Sprinkle with remaining tablespoon of brown sugar.
4. Bake 25-30 minutes, or until lightly browned and puffed.
Orgasmic Caramel Popcorn
Please forgive the rather...umm...interesting name for this popcorn. I think that the people that have partaken of it rather agree. Memories that come to mind is Canada Day last year, where a huge batch somehow magically disappeared, and hiding a roasterfull from other guests when Peter and Heather came for an overnight stay. We packed off everyone, then sat down to watch a movie, with our roaster of caramel corn. Soooo good! :)
In case you can't tell yet, I love experimenting with the foods I make, and love adding all sorts of unconventional things to them. In this case, I added Krispix cereal, which gave it a delightful taste and texture.
Caramel Popcorn
* 3 quarts popped popcorn
* 3 cups dry roasted mixed nuts, unsalted
* 1 cup brown sugar, firmly packed
* 1/2 cup light or dark corn syrup
* 1/2 cup butter
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon vanilla extract
Preparation:
Preheat oven to 250°. In a large roasting pan combine the popcorn and nuts. Place in the oven while preparing glaze.
In a medium saucepan combine brown sugar, corn syrup, butter, and salt. Bring to a full boil over medium heat, stirring constantly, then continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well. Bake another 60 minutes, stirring freqently, about every 10 minutes. Cool and break apart. Store in an airtight container.
Makes 4 quarts.
In case you can't tell yet, I love experimenting with the foods I make, and love adding all sorts of unconventional things to them. In this case, I added Krispix cereal, which gave it a delightful taste and texture.
Caramel Popcorn
* 3 quarts popped popcorn
* 3 cups dry roasted mixed nuts, unsalted
* 1 cup brown sugar, firmly packed
* 1/2 cup light or dark corn syrup
* 1/2 cup butter
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon vanilla extract
Preparation:
Preheat oven to 250°. In a large roasting pan combine the popcorn and nuts. Place in the oven while preparing glaze.
In a medium saucepan combine brown sugar, corn syrup, butter, and salt. Bring to a full boil over medium heat, stirring constantly, then continue to boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well. Bake another 60 minutes, stirring freqently, about every 10 minutes. Cool and break apart. Store in an airtight container.
Makes 4 quarts.
Ridiculously light, fluffy homemade bread
The recipe I have used since I was 13 has been touch and go with whole grains. I have experimented with various grains, but as soon as I pulled away from using white flour, it would get dense and heavy. It took a fine balance to make good bread/buns with that.
This August, Chad and I finally cashed in our wedding gift from Diedrich & Helen Toews (I know, 2 years later!), and went and spent a night at their beautiful B&B- Garden of Arden, which is just outside of Gladstone. Mrs. Toews gave me her incredible bread recipe, and it is ridiculous, no fail. (she also gave me her Butterhorns recipe, as well as the delectable, jam filled tea biscuits, but that is for another day. And no, to those that would tackle me for one of said biscuits, I have none on hand right now. Sarah and Keira, make them yourself! :P)
Anyhow, back to the bread- I kid you not. It rises like something possessed- I joke that it has NO self control! I ground a bunch of hard grain today, and supplemented the rest (maybe about 4-5 cups or so) of store bought whole wheat flour. Next time I'm using ONLY self ground wheat!!! This stuff rises like crazy, and is SO insanely light. I have never, ever experienced this before, especially with home ground whole wheat flour. (the heaviest stuff) My mom gave us her flour mill (and Chad fixed it), so I'm having alot of fun with that. We had Spelt bread for Thanksgiving, and I made whole wheat buns today. It is SO easy to make this stuff- I made it in an evening.
It is also very, very tasty bread. Store bought simply cannot compare!! I plan to experiment with different mixtures of grains, as well as whole grains. (flax, millet, sunflower seeds, etc. Yumm!) It's really the tastiest, healthiest bread around.
I know that making bread has been cracked up to be such a huge, impossible feat.
Helen Toews' Bread
4 cups Flour
1/2 tbsp Salt
1/3 cup Sugar
2 tbsp instant Yeast
Make a well, and add:
2 eggs
1/2 cup oil
4 cups very warm water
More flour
Knead to make a good, elasticy dough, and set in a covered bowl to rise. Punch down 3 times, every 15 minutes. On the 4th time, punch down and form into loaves or buns. (or anything else) **you can almost WATCH this stuff rise- it goes SO quickly!)
Bake at 350 until well browned and done
This August, Chad and I finally cashed in our wedding gift from Diedrich & Helen Toews (I know, 2 years later!), and went and spent a night at their beautiful B&B- Garden of Arden, which is just outside of Gladstone. Mrs. Toews gave me her incredible bread recipe, and it is ridiculous, no fail. (she also gave me her Butterhorns recipe, as well as the delectable, jam filled tea biscuits, but that is for another day. And no, to those that would tackle me for one of said biscuits, I have none on hand right now. Sarah and Keira, make them yourself! :P)
Anyhow, back to the bread- I kid you not. It rises like something possessed- I joke that it has NO self control! I ground a bunch of hard grain today, and supplemented the rest (maybe about 4-5 cups or so) of store bought whole wheat flour. Next time I'm using ONLY self ground wheat!!! This stuff rises like crazy, and is SO insanely light. I have never, ever experienced this before, especially with home ground whole wheat flour. (the heaviest stuff) My mom gave us her flour mill (and Chad fixed it), so I'm having alot of fun with that. We had Spelt bread for Thanksgiving, and I made whole wheat buns today. It is SO easy to make this stuff- I made it in an evening.
It is also very, very tasty bread. Store bought simply cannot compare!! I plan to experiment with different mixtures of grains, as well as whole grains. (flax, millet, sunflower seeds, etc. Yumm!) It's really the tastiest, healthiest bread around.
I know that making bread has been cracked up to be such a huge, impossible feat.
Helen Toews' Bread
4 cups Flour
1/2 tbsp Salt
1/3 cup Sugar
2 tbsp instant Yeast
Make a well, and add:
2 eggs
1/2 cup oil
4 cups very warm water
More flour
Knead to make a good, elasticy dough, and set in a covered bowl to rise. Punch down 3 times, every 15 minutes. On the 4th time, punch down and form into loaves or buns. (or anything else) **you can almost WATCH this stuff rise- it goes SO quickly!)
Bake at 350 until well browned and done
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