Quick Black Forest Torte

I first heard of this black forest cake 'short-cut' a few years back from my sister-in-law. She insisted it was moist and delicious...and so simple to prepare. When I needed a birthday cake in short order recently...this recipe came to mind. It went over well!

Ingredients:

• 4 cups mini-marshmallows
• 1 chocolate cake mix
• 1 can cherry pie filling
• 1 large container of Cool Whip (or 2 cups whipping cream)

Method:

1. Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
2. Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
3. Spoon cherry pie filling evenly over cake.
4. Bake at 350°F for about 50 minutes...or until toothpick inserted comes out clean.
5. Cool.
6. Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)
7. Serves 15.

And don't forget...the cherry on top!

Bread Pudding with Warm Vanilla Sauce

On new years day I make new years cookies, which us Mennonites call portzelky.

I'm always happy when there are some left over portzelky for making bread pudding. Thick sliced day or two old raisin bread works well in this recipe, and since it's not deep fried like portzelky, the bread would be a healthier choice. This is most definitely a comfort food and not to be eaten after a big meal.

Ingredients:

• 4 cups portzelky or raisin bread, cubed
• 2 cups milk
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs, well beaten
• 1/2 tsp cinnamon
• 1 tsp vanilla

Method:

1. Cube bread and place in a well greased souffle or deep dish casserole dish.
2. In microwave or on the stove top heat milk and butter together just until butter melts.
3. Stir in sugar.
4. Beat eggs and add to milk mixture. Stir in cinnamon and vanilla. Pour over bread cubes.
5. Bake in pre-heated 370º oven for 30 minutes. Lower heat to 350º and bake another 20-30 minutes.  During the last 20-30 minutes you may want to loosely lay a piece of foil over the top if it is getting too dark.
6. Allow to sit for 10-15 minutes before serving. This helps the pudding to set.

Warm Vanilla Sauce

• 1/2 cup cream
• 3/4 cup brown sugar
• 2 tbsp white sugar
• 1 tbsp vanilla
• pinch salt

In a small sauce pan stir together first 3 ingredients. Set over medium heat stirring constantly until mixture bubbles and sugars are dissolved. The sauce will thicken in about 3-4 minutes. Remove from heat and add vanilla and a pinch of salt. 

Serve warm over warm bread pudding. Ice cream is a nice choice for a topping as well.

Pineapple Cream Cake - Flashback Friday

Pineapple Cream Cake which I first posted back in December of 2008 is worth posting again.
It's quick to make, is light and delicious and keeps well in the fridge for a day or two.

• 1 angel food cake made either from scratch or a mix.
• 1 3.5 ounce package Vanilla Instant Pudding
• 1 20 ounce can crushed pineapple, undrained
• 2 cups of heavy cream 

1. In a large bowl, mix undrained crushed pineapple with the powdered Vanilla instant pudding. Mix until well blended. Set aside.
2. Whip cream in another bowl until stiff.
3. Gently fold whipped cream into pineapple mixture until well blended.
4. Slice cake into 2 or 3 layers.
5. Spread a generous amount of pineapple cream between the cake layers and then ice cake with the remainder.
6. Refrigerate until serving.

Butter Pecan Pumpkin Squares

These Butter-Pecan Pumpkin Squares would be a nice alternative to Pumpkin Pie. They have a good base and the filling stays moist and is very similar to pumpkin pie filling.

Base Ingredients:

• 1/2 cup sugar
• 1-1/2 cups flour
• 1/2 cup butter, softened

Filling Ingredients:

• 1 - 15oz. can of pure pumpkin (2 cups pumpkin if you make your own)
• 1/4 cup milk
• 2 eggs, beaten
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Topping Ingredients:

• 1/2 cup brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

Preheat oven to 350 degrees.

1. To prepare base: Combine sugar, flour and butter in a bowl with pastry cutter until crumbly. Press into 12 x 8 x 2 inch greased baking dish. Bake in preheated oven for 8 to 10 minutes until slightly browned and puffed. Set aside to cool.
2. To prepare filling: Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, and salt with electric mixer until smooth. Pour over baked crust. Bake in preheated oven for 30 to 40 minutes or until slightly firm.
3. To prepare topping: Combine brown sugar and butter in small bowl with pastry blender until crumbly. Add nuts and stir to mix. Sprinkle over pumpkin filling and return to oven for about 10 more minutes until mixture is bubbly and browned.
4. Cool thoroughly before cutting into squares.
Yield: Approximately 36 squares, 2 by 2 inches.

Cherry Cha Cha!

Christmas is just around the corner. Here is one of our family favorites that always travels with me to our family gathering. It's light, fluffy and tasty. This is an easy recipe and you can make it a day in advance. I've divided it into three basic steps.

Step One

• 1/2 cup butter
• 1 cup flour
• 1/4 cup chopped pecans/almond

1. Mix first three ingredients together and spread in 9x12 cake pan.
2. Bake at 350 ° for 15 minutes.
3. Refrigerate the crust before you start step two, as it is much easier to spread.

Step Two

• 1 package cream cheese 8oz.
• 1 cup icing sugar
• 1 teaspoon vanilla extract
• 1/2 container cool whip (1 litre/ 4 cups)

1. Mix together softened cream cheese with icing sugar, vanilla extract, and cool whip.
2. Spread this consistency on to a cold crust.

Step Three

• 2 tins of cherry pie filling
• 1 1/2 cups whipping cream
• 1/4 cup sugar

1. Spread cherry pie filling on top of the creamed cheese mixture. I like to use a generous amount, so I've opted for opening the second tin ensuring that there is plenty of filling.
2. Beat your whipping cream, adding 1/4 cup sugar.
3. Spread whipping cream on top and garnish with finely chopped nuts.
4. Store in fridge until ready for use.

Store it in the fridge and you have a wonderful chilled light dessert after that heavy meal.

Cherry / Raspberry Coffee Cake

There's nothing not to like about this coffee cake/dessert! You can change up the fruit to your liking. It's easy to make . . . a combination between a Platz and a cobbler. Another recipe from my mom.

Ingredients:

• 2 ¼ cups flour
• ¾ cup sugar
• 1 teaspoon baking powder
• 1 teaspoon soda
• ¾ teaspoon salt
• ¾ cup butter
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 can cherry pie filling
• 1 - 6oz pkg raspberries (frozen)
  
  Crumb Topping
• ¾ cup sugar
• ½ cup flour
• ¼ cup butter

Method:

1. Grease 9x12 or 10 inch round spring form pan. If you want to be able to lift out rectangular shaped cake, line pan with parchment paper.
2. Mix dry ingredients and cut in butter with pastry blender, till crumbly.
3. In a separate small bowl, beat eggs with fork, stir in buttermilk and vanilla.
4. Add wet ingredients to dry ingredients, stirring to moisten.
5. Divide batter, spreading just over half of it (about 2/3) into greased pan.
6. Spread with cherries and then raspberries. (frozen raspberries are easy to crumble by hand)
7. Using a teaspoon, dot the rest of the batter over the fruit.
8. Make crumb topping, using pastry blender, and sprinkle over cake.
9. Bake at 350° F for 45 - 50 minutes.
10. Serve plain, with whipped cream or ice cream.

for the visual learner - click to enlarge

Quick Blueberry Streusel (Platz)

It's blueberry season, or soon will be, for those of us living in this part of the country. As a child I reluctantly used to go picking in the summer to make some spending money, but now I find it very relaxing to get out there among the rows and rows of berries. Especially with some good company, to eat, enjoy the sun and anticipate the desserts that will come.
This delicious crumb cake is the easiest and quickest you will ever make, with the base and crumb topping made of the same mix.

Ingredients:

• 2 cups flour
• 1 cup sugar
• 3/4 cup butter (room temperature)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
• 2 cups blueberries

Method:

1. Mix butter into flour and sugar with pastry blender until well blended and crumbly. 
2. Set 1 1/4 cups aside for topping. 
3. To the first, bigger part of the mix, add baking powder and soda, then stir in combined egg and buttermilk 
4. Spread into greased or parchment paper lined 9 x 13 pan. Sprinkle with 2 cups blueberries and reserved crumb mixture. Squeeze to make crumb clusters as you drop them by handfuls.
5. Bake in upper part of oven (important)  at 375F for 35 - 45 min. Cool or serve warm with ice cream.

Peach Upside Down Cake

I used individual ramekins to bake these upside down cakes in.

Every one gets a perfect amount of peaches and the crust on the bottom remains a bit crispy. It is the perfect warm summer night dessert.

When they came out of the oven. . I flipped them over a dessert dishes and the serving was done.

• 3/4 cup brown sugar
• 1/4 cup butter, melted
• 2 cups peeled, and chopped peaches
• 1/2 cup soft butter
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk

1. Spray 6 - 8 ounce ramekins with cooking spray and set on a cookie sheet
2. In a small saucepan, combine the 3/4 cup sugar and 1/4 cup butter and bring to a simmer over medium heat. Simmer several minutes until the sugar dissolves.
3. Using a gravy ladle, divide the sugar butter mixture between the ramekins, divide the chopped peaches between them and set aside.
4. Heat the oven to 350 F.
5. In a medium sized bowl, beat the 1/2 cup butter and 1/2 cup sugar until creamed and then add the eggs and the vanilla, and beat until combined.
6. Add all the dry ingredients at one time and pour the buttermilk over all and beat until combined.
7. Using an ice cream scoop, divide the batter evenly over the peaches.
8. Bake until a toothpick comes out clean ..about 35 minutes.
9. Use two thinner potholders, turn serving dishes over the hot ramekins and flip them over together to release the upside down cakes.
10. Serve warm with ice cream.

Lazy Napolean Torte

I had this dessert at my aunt's house many years ago, and was thrilled to know that it was made with unsalted soda crackers, I have also tasted this with social tea biscuits. I couldn't say if I prefer the tea biscuits over the soda crackers, they are both good. It is a very quick and super easy dessert to make and the bonus is it taste like Napoleon Torte with out the effort of making all the thin wafers by hand if you don't have time. When you are making dessert for a crowd it can easily be doubled and tripled. A single recipe makes a 9x9 pan. If you do not have any Dr. Oetker's custard where you live, I suppose any custard could work. I should of paid careful attention to how many soda crackers were used, but if you have a box, just layer til your done.
I think about 1 1/2 to 2 packages should do.

• unsalted soda crackers
• 2 eggs
• 1 cup sugar
• 3 cups milk
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 package of Dr. Oetker's Vanilla Pudding

1. Beat eggs with a wooden spoon, add the sugar mixed with the pudding mix and beat again.
2. Stir in the milk and cook over medium heat til the pudding thickens. It can also be done in the microwave.
3. Take off the heat and stir in the butter and vanilla.
4. Put a bit of pudding on the bottom of a 9x9 pan.
5. Now begin layering the crackers with the pudding using enough pudding to cover the crackers. It should give you about 6 or 7 layers.
6. Top the last layer off with some whipped cream or whipped topping.
7. Let sit in the refrigerator over night or several hours so the pudding soaks through the crackers and softens them.

Glazed Yeast Donuts

Who doesn't like a yeast donut with a sticky yummy glaze?
A family favorite, our children and grandchildren love them. They were also popular with a friend and her children many years ago. When I knew they were coming for an afternoon visit I would often make these donuts. I remember us all sitting around the table munching away on donuts with a couple of wet wash cloths on the table for face and hand wiping. I think I need to plan another donut day this summer and invite them all down again.

• 1 cup milk
• 1/4 cup plus 2 tablespoons butter
• 1/2 cup sugar
• 2 teaspoons salt
• 1 1/4 cups water, lukewarm
• 3 eggs, room temperature
• 2 tablespoons instant yeast
• 8 - 8 1/4 cups flour

1. Scald milk, stir in butter, sugar, salt, and lukewarm water. Whisk till butter is melted and sugar dissolved.
2. Whisk eggs till foamy and add to the warm milk mixture.
3. Add 4 cups flour, yeast, and mix well.
4. Add the rest of the flour one cup at a time and knead until dough is smooth, it will still be slightly sticky.
5. Place in a covered bowl in a warm place and let rise until doubled in bulk. Punch down.
6. Divide the dough into 3 balls. Roll out each ball to 1/4" to 3/8" thick on a floured surface, using just enough flour so dough doesn't stick to the surface. I don't re-roll the scraps, instead just let them rise along with the 'donut holes' and fry them like the donuts. (The fried donut 'scraps' are often grabbed first)
7. Using a donut cutter, cut donuts and place on a cookie sheet sprayed with oil, leaving space between each donut for rising. Let rise until almost doubled in bulk, approximately 25 to 30 minutes.
8. Deep fry in hot oil on medium high heat (375º) till donuts are golden on one side, flip over and fry till golden or done. Cut into the first one to give you the timing for when they are done or poking a toothpick into the donut and it comes out clean it's done.
9. Glaze while warm.

Sticky Syrupy Glaze:

• 1/2 cup butter
• 1 3/4 cups sugar
• 1/2 cup water
• 1 teaspoon vanilla

1. Boil first 3 ingredients for 4 to 5 minutes, till glaze is syrupy.
2. Stir in vanilla.
3. Dip warm donuts in glaze and enjoy.

I only glaze as much as I want to serve, as they are best eaten fresh.

The leftover glaze and unglazed donuts freeze well.

Reheat frozen donuts in oven and glaze with reheated glaze.

Pie Plate Cheesecake

I have been making this pie plate sized cheesecake for years since we first ate it at our friend's Shirley's house.  Every now and then my beloved requests this cheesecake. The recipe is simple and quick and perfect for a small dinner party if you don't want a lot of leftover dessert in the house.  With fresh Fraser Valley strawberries, it is the tastiest combination.

• 1 1/4 cup graham wafer crumbs
• 2 tablespoons sugar
• 1/4 cup melted butter

Melt the butter and combine with the crumbs and the sugar and press into a 9-inch deep pie plate.

• 2  250 gram / 8 oz packages cream cheese
• 3/4 cup sugar
• 2 farm fresh eggs
• 2 teaspoons vanilla

1. Beat together the softened cream cheese and the sugar.
2. Add the eggs one at a time and beat until smooth.
3. Add the vanilla and then pour into the crumb crust pie plate.

Bake for 30 minutes at 350 F.  It should still be a bit jiggly in the center.

While it is baking mix together

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Spread over the cheesecake after it has come out of the oven.
Refrigerate to chill for several hours.

Drumstick Cheesecake

With it being summer, I don't want to heat up the house with baking to often. So this is a really tasty dessert that is in the freezer and ready when ever you have unexpected company or just want a little cold treat for yourself. I always make two at a time because it sure doesn't last that long. It really does taste like the Drumstick Ice cream that you can buy. Yum, so good!

Crust:

• 1 1/2 cups of crushed vanilla wafer
• 1/4 cup melted margarine or butter
• 1/2 cup crushed peanuts (salted or unsalted, that is your preference).

1. Combine above ingredients and press 2/3 into a 9x13 inch pan.
2. Save the remaining crumbs for the topping.

Filling:

• 1/2 cup of sugar
• 2 tsp. vanilla
• 1/2 cup of peanut butter
• 1- 8 oz pkg /250 gram of cream cheese
• 3 eggs *
• 1 large tub of frozen whipped topping

1. Cream sugar, peanut butter, vanilla and eggs beating well.
2. Add the softened cream cheese, mix until smooth.
3. Fold in the whipped topping.

Topping:

• 1/2 cup of chocolate syrup

1. Drop syrup over the filling and swirl through with a knife.
2. Top with remaining wafers and peanuts.
3. Freeze.
   
4. It is ready when you are.....enjoy.
   

* if you prefer not to use raw eggs, you can replace it with a small package of vanilla pudding mixed with 1 cup milk to keep the consistency. I have never done it this way, but my friend does and she says she doesn't notice much of a difference, or omit the raw eggs all together.

Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pastureized eggs are readily available.  (Lovella)

Lemon Fluff Cheesecake

Light and fluffy and full of lemony goodness, this is the perfect spring dessert.  It is actually a new twist on a very old recipe.  I'll share the recipe with you as we have enjoyed it recently and then I'll tell you the story of its origin...my first-love with cheesecake.

• 1 (3 ounce) package lemon Jell-O
• 1 cup boiling water
• 1 package (8 ounces) cream cheese
• 1 cup sugar
• 1/4 cup lemon juice
• 1 can 12 oz / 354 ml evaporated milk, well chilled (Carnation)
• 1 1/3 cups graham wafer crumbs
• 1/4 cup butter, melted

1. Combine cracker crumbs and cutter.  Press into bottom of a 9" x 13" pan. Refrigerate until needed.
2. Dissolve Jell-O in boiling water. Cool until slightly thickened.
3. Beat cream cheese, sugar and lemon juice with mixer until smooth and creamy. Add thickened Jello and beat well.
4. In a separate bowl, beat the chilled evaporated milk until it is thick and forms soft peaks. Add cream cheese/Jell-O mixture and beat until combined.
5. Spread filling over graham wafer crust.
6. Chill overnight.
7. Serve with fresh fruit of your choice.

 

Now let me tell you about my introduction to this delightful dessert. Cheesecake was not something that appealed to me when I was a teenager. But after going to our local Woolworth's store with friends and trying the famous lemon dessert in their restaurant, that all changed. It was not your typical cheesecake, but a light and fluffy ice-box dessert. Hubby remembers me dragging him there to sample this dessert as well, and he decided he could learn to like cheesecakes too. Woolworth's stores across North America closed several decades ago and their cheesecake is all but forgotten.  I have a friend who once worked at the Woolworth's restaurant, and gave me a copy of their cheesecake recipe many years ago.  I was recently reminded of that recipe, and thought I would try it...for old times' sake! Woolworth's served it without fruit and sprinkled with additional wafer crumbs. Their famous cheesecake got a 'thumbs up' review from all those around our table. Do any of you have memories of having this dessert at Woolworth's back in the day?  It's throw-back Thursday.  Feel free to share your memories.

 

Rhubarb Coffee Cake

In April I visited the Skagit Valley Tulip festival and after I walked through the beautiful tulip fields I stopped at a fresh road stand market in the valley on my way back home. They had fresh rhubarb from their fields available so I decided to buy some to take home. I ended up making a Rhubarb Coffee Cake.

I'll admit that I had never used rhubarb in my kitchen before but was pleased with the lovely color and result.

Rhubarb Coffee Cake

Filling:

• 3/4 cup sugar
• 1/3 cup cornstarch
• 4 cups fresh washed and chopped rhubarb
• 2 tablespoons fresh squeezed lemon juice

Optional: 

You can add 1 cup fresh blueberries and 1 cup fresh strawberries or 2 cups fresh strawberries and then cut down on the rhubarb to 2 cups.

Cake:

• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter
• 2 eggs
• 1 cup buttermilk (I used powdered buttermilk mix)
• 1 teaspoon vanilla

Topping:

• 3/4 cup sugar
• 1/4 cup flour
• 1/4 cup quick cooking oatmeal

• 1/4 cup cold butter

For the filling:

1. Combine the sugar and cornstarch in a sauce pot and add in the rhubarb. 
2. Cook over medium heat until the sugar and cornstarch dissolves with the liquid that is extracted from cooking the rhubarb. 
3. Cook for at least 2 minutes. This helps the cornstarch break down. 
4. Remove from heat and add the lemon juice. Allow to cool.

Preheat oven to 350 degrees and prepare a 9 x 13 baking pan by lightly greasing it.

Method for Cake and Topping:

1. Combine flour, sugar, baking powder and baking soda together in bowl.
2. Cut in the butter.
3. Beat eggs, buttermilk and vanilla in small bowl and add to the the other ingredients until moistened.
4. Put 2/3 of this batter into prepared pan.
5. Spread the filling on top of this layer.
6. Add the remaining batter on top spreading it as evenly as you can. Don't worry if you can't cover it all. Also the batter will be sticky to deal. You can grease your fingers with a little butter to help spread the batter.
7. In a small bowl combine the dry topping ingredients.
8. Cut in the butter until crumbly.
9. Spread the topping over the top of the last layer of batter as evenly as possible. 
10. Bake in preheated oven for 50 minutes or until tester comes out clean and top begins to become golden brown. Ovens vary, so check after 45 minutes and don't worry if it takes longer than 50 minutes.

Rhubarb Chantilly Cream Pie

This is a nice light, slightly tart Rhubarb dessert.  Pour the filling in a ready made Graham Crust it becomes a Pie, or pour the filling in a Parfait Glass and it becomes a Mousse.  Either way it is a nice summer treat. This is enough filling for two pies or one night serve the dessert as a Parfait (served this way it is gluten free as well), next night bring the the pie to a potluck.

• 8 cups if Rhubarb, chopped
• 1 1/2 cups sugar (more if you like it sweeter)
• 1 large 8 serving package of Strawberry flavored Jello
• 4 cups of chopped Strawberries
• 2 cups of whipping cream, whipped

1. Combine the Rhubarb and sugar in a pot.
2. On medium heat cook until the Rhubarb is soft about 15 minutes.
3. Remove from the heat, add the Jello, stirring well until all the crystals are dissolved.
4. Put in the refridgerator until it begins to set and is the consitancy of raw egg whites.
5. Add the chopped Strawberries.
6. Fold in the whipped cream.
7. Pour into graham wafer crust.
8. This is enough filling for two pie crusts.
9. Top with additional whipped cream and decorate with Strawberries.

Fruit Crisp

Crisps are such a quick dessert to throw together when company walks in the door. If you have some fruit on hand and basic pantry ingredients, you will never be in a pinch for something to serve. Rhubarb is one of our favorite crisps. I love to serve individual crisps. It makes serving a cinch and everyone gets the perfect amount of fruit and crispy topping.

To make it easier yet. . .I am providing the ingredients. . .per person. . . do a little math. . and you can make it for four. . .or two. . .or eight.

Fruit Crisp

Ingredients per person

• 3/4 cup of chopped fruit. . .I've used rhubarb in these pictures
• 1 tablespoons butter
• 3 tablespoons brown sugar. . .( I like it not too sweet. . so increase sugar to four tbsp. if you do)
• 1 tablespoon flour
• 2 tablespoons rolled oats ( I use a hearty hot breakfast cereal that has rolled oats, rye flakes, sunflower seeds, barley flakes, and flax seed. . .why not add a bit of nutrition to the mix?)

Method

1. Spray your individual small gratin dishes or 8 ounce ramekins with cooking spray. . or use a square pan for four people.
2. Divide the rhubarb into each dish.
3. In a food processor. . . (not at all necessary). . combine your butter, brown sugar and flour.
4. Dump the butter mixture in a bowl. .. and crumble in your oats with your fingers. . .until well mixed and crumbly.
5. Evenly divide the crumb mixture over each gratin dish.
6. Preheat oven to 375. . .and bake until the top is crunchy and well browned. . and the bottom has formed a thick bubbly sauce.. . .about 35 minutes. I pop these in the oven while we are eating dinner. They can be put together in the afternoon and left to sit covered with plastic wrap on the counter.

Whipped Strawberry Dessert

This whipped, frozen strawberry dessert is a cool treat for a warm summer day. I've been making it for decades, ever since I tasted it at a summer barbecue. It is from a local church cookbook, submitted by a Bev K. That happens to be the same Bev that is also a contributor to this very blog. With local strawberries now available, it's the perfect time for trying this flavourful frozen delight.


Crust:

• 1/2 cup melted butter
• 1 cup flour
• 1/4 cup light brown sugar
• 1 cup chopped pecans (or walnuts)

Preparation:

1. Place flour, brown sugar, chopped pecans and melted butter into a 9" x 13" pan.
2. Mix well.
3. Bake in a preheated oven at 350º for 20 minutes...stirring occasionally.
4. Pack crumbs firmly into the bottom of the pan with a fork.
5. Cool.

Strawberry Filling:

• 2 egg whites*
• 1 cup sugar
• 2 cups sliced fresh strawberries or 1 box (10 oz.) frozen strawberries, partially thawed
• 2 tablespoon lemon juice
• 1 cup whipping cream
• fresh strawberries (optional)

Preparation:

1. Combine egg whites, sugar, berries and lemon juice in large, deep mixing bowl.
2. Beat on high speed until stiff...about 10 minutes.
3. Whip the whipping cream in a separate mixing bowl....and fold into the strawberry mixture.
4. Spoon over the cooled crumb crust in the pan.
5. Place in the freezer and freeze for at least 6 hours or overnight before serving.
6. Remove from the freezer about 10 to 15 minutes before serving.
7. Cut into squares and serve partially frozen.
8. Top individual servings with a dollop of whipped cream and sliced fresh strawberries (if desired).

* Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pasteurized egg whites are readily available in the egg section of the grocery store. 

Enjoy!

Homemade Yogurt

Homemade yogurt is easy to make, and so much cheaper than the commercial varieties.
Here is how I make it.

• 4 cups whole milk 
• 2 tbsp commercial yogurt (Greek is good) 
• candy thermometer 
• double boiler 

1. Pour 4 cups of milk into the top of a double boiler and place over the bottom pot that has a couple of inches of boiling water in it --  the top of the double should not touch the water, but keep the water boiling.  
2. Cook, stirring every few minutes and check the temp. of the milk.  You want to bring it to just below the boiling point , do NOT let it boil.   Take it to about 200F or 90C.  It takes about 20-30 minutes to get it there. A layer of foamy bubbles will form over the top as it cooks.  
3. Remove from heat, skimming off any top 'skin'  and let cool to lukewarm  100F or 37C  Hint - if you don't want a skin to form over the milk as it cools,  place plastic wrap over the top of the milk - yes, touching it. 
4. Stir in the 2 tbsp commercial yogurt -- make sure you are using one with a  live active bacteria.(after you make your first batch, you can save a couple of tbsp for your next batch.  It is easiest to mix some of the lukewarm milk into the 2 tbsp prepared yogurt and then stir if back into the rest of the milk.  
5. Now cover the bowl with a clean cloth and set it in a warm place.  I find putting it into my oven with the oven light left on is perfect.    
6. Leave it there for about 10-12 hours -  overnight is nice when you don't use your oven!  You can leave it up to 24 hours if you wish.  The longer you leave it the stronger the flavour will be.  
7. It will set up very nicely with a smooth, creamy  texture. 
8. After it is thick you can stir in flavouring if you wish  --  Stirred Yogurt is a little thinner -- so the choice is yours.   Leave it thicker and add fruit or granola when you serve it or add flavoring before you refrigerate.   
9. If you want to make Stirred Yogurt remember to first take out the 2 tbsp. for your next batch.

My husband and I like our yogurt flavored --  our favourite is the following . 

• juice and grated rind of 1 lemon 
• 2 or 3 tablespoons honey (or to taste)   

1. Mix together and stir into set yogurt before refrigerating. 
2. The gentle lemon flavour adds a tang that is lovely with fresh strawberries ! 

Bodentorte (Fruit Flan)

In the 1930’s there were two little boys, living in Russia, who loved to play together. Through difficult circumstances, they were separated when one of them, my dad, moved across the country and later across the ocean. My dad was a young adult when he found out that his friend, Abram - back in Russia, was really his half brother, having been given to an aunt when his mother died. (Even though the father remarried, his firstborn had stayed with the aunt while my father was born to the second wife, my Omi) Years later now, connecting with his half brother in any way was impossible, but in time they found each other and my dad began his mission to get him out of Russia.

By a miracle this "uncle of mine," along with his family, arrived at Vancouver airport in 1978. I cannot explain in words, the emotions of such a re-union, one that requires getting to know each other, even though you are family. At first we had trouble communicating because of language barriers, but eventually they all learned English. I am so proud of my Tante Lena, who now so easily translated her recipe from Russian to English for me, as she read it to me. She is one of the bravest and most gracious women I know.

Ingredients:

• 3 egg yolks
• ¾ cup sugar
• ¼ cup water
• 1 teaspoon vanilla
• ¼ cup oil
• 1 cup flour
• 1 1/2 teaspoons baking powder
• ½ teaspoon salt
• 3 eggs whites
• ½ teaspoon cream of tartar (optional)

Filling:

Berries or a combination of fruit with a package of fruit glaze OR

1 quart canned peaches along with syrup and 1 1/2 Tablespoons cornstarch.

Method:

1. Prepare 11" flan pan by greasing, being careful to get into all the creases. Sprinkle with flour and tap to get it evenly all over.
2. Using a wooden spoon, beat egg yolks and sugar until pale yellow.
3. Stir in liquids and then combined dry ingredients.
4. Beat egg whites with cream of tarter and gently fold into batter until just blended. Do not beat.
5. Pour into prepared pan. Bake at 350° F for 25 minutes, or until a nice golden color.
6. Allow to cool for 15 minutes. Pull away the edges gently by hand or slide a butter knife along the edges to make sure they come loose. Invert onto cooling rack. You may have to peek under the pan and gently slide the knife across part of it. If part of the cake remains in the pan, just gently loosen it and the sponge-like cake will easily patch up the spot.
7. Allow to cool and fill with favorite fruit and top with glaze, following pkg directions. If using drained canned peaches, mix up 1 1/4 cups of the juice/syrup with cornstarch and heat, stirring until it comes to a boil. Cook, stirring a few minutes. Cool slightly and pour over fruit.
8. Beat 1 cup whipping cream, adding 1 - 2 tsp sugar, until it begins to thicken and soft peaks form if beaters are raised. Do not over-beat. Spread on cake, forming soft peaks with back of spoon.

Rhubarb Meringue Dessert

One of the best things about Spring is rhubarb. This dessert is creamy, light and luscious.

I guarantee this will become a favourite with family and friends alike.

Base:

• 1/2 cup margarine, softened
• 1 cup flour
• 1 tablespoon sugar

Filling:

• 3 egg yolks
• 1 cup sugar
• 2 tablespoon flour
• 1/4 teaspoon salt
• 1/2 cup light cream
• 2 1/2 cups fresh or frozen rhubarb, cut up

Topping:

• 3 egg whites
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/4 cup flaked coconut

1. Blend margarine, flour and sugar.
2. Press crumbs evenly into ungreased 9x9 inch pan.
3. Bake at 350 degrees F for 10- 15 minutes.
4. In mixing bowl, blend egg yolks, sugar, flour, salt and cream. Mix until smooth.
5. Distribute cut rhubarb on baked crust and pour egg yolk mixture evenly over the rhubarb.
6. Bake at 350 degrees F for 45 minutes. (If you double the recipe and put it in a 9x13 pan as I did, you will need to bake this close to an hour. The custard should be mostly set and starting to brown around the edges.
7. Beat egg whites until foamy.
8. Beat in sugar, a little at a time, beating well between each addition. Beat until stiff glossy peaks form. Do not under beat.
9. Add vanilla and beat until incorporated.
10. Spread evenly over baked custard, being sure that the meringue touches the edges of the pan all around.
11. Sprinkle with coconut.
12. Bake an additional 10-15 minutes or until meringue is golden and coconut is toasted.
13. Serve warm or cold.