Gingerbread Leaves

Ginger is an aromatic autumn or winter spice which also enhances the flavour of cakes, pies and cookies during the Thanksgiving and Christmas season. However, the cookies from this recipe can be made throughout the year using various cookie shaped cutters. My family loves them.

¾ cup / 180 ml butter, softened

1 ¼ cups /310 ml brown sugar, packed

1 egg

½ cup / 125 ml molasses

4 cups / 1 L all purpose flour

1 ½ tsp / 7 ml baking soda

2 tsp / 10 ml ground ginger

1 ½ tsp / 7 ml ground cinnamon

1 tsp / 5 ml ground cloves

Thin icing for decorating (optional)

Using a mixer with a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, baking soda, ginger, cinnamon and cloves; gradually add to creamed mixture and mix well. (Dough can be refrigerated for several hours or overnight for easier handling.)

Roll dough to 1/8 inch / ½ cm thickness on a lightly floured board. Cut shapes with desired cookie cutters. Place on parchment covered baking sheets.

Bake at 350F/180C for 8-10 minutes or until cookies look firm. Remove from oven and let cool. Decorate with icing as desired. Yield: 4-5 dozen.

Carrot Chocolate Chip Loaf

Fresh carrots from the garden are one of my favourite vegetables with dinner. They are a versatile and colorful side dish when diced and added to zucchini, corn, peas or shredded into a salad with greens. This recipe incorporates carrots into healthy and tasty dessert breads. Sugar and spice and everything nice are part of this loaf; excellent with a cup of tea or to go into the children’s lunches. You can substitute raisins for the chocolate chips if you prefer to avoid chocolate.

3 cups/750 ml all-purpose flour

2 cups/500 ml brown sugar, packed

1 tsp. /5 ml ground cinnamon

1 tsp. /5 ml ground ginger

½ tsp. /2 ml ground cloves

2 tsp. /10 ml baking powder

1 tsp. /5 ml baking soda

1 tsp. /5 ml salt

3 eggs

¾ cup/180 ml orange juice

¾ cup/180 ml vegetable oil

1 tsp. /5 ml vanilla

2 cups/500 ml grated carrots

1 cup/250 ml chocolate chips (or raisins)

Preheat oven to 350F/180C. Grease two large or four small loaf pans.

In a large bowl, combine the first nine ingredients. In a small bowl, beat the eggs, orange juice, oil and vanilla. Stir the liquid into the dry ingredients just until moistened. Fold in the grated carrots and chocolate chips. Scoop the batter into prepared loaf pans.

Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing to a wire rack. (Glaze with a thin icing is optional) Enjoy!

Blueberry Kuchen

Recently I visited Onnink’s Blueberry Farm to purchase blueberries for freezing. This farm is located in an area in the Fraser Valley where the trees surround the field and the hawks frighten away the small birds that would ordinarily feast on the blueberries. The owner also informed me that instead of spraying, they scatter beetles on to the fields to eat aphids that would destroy the fruit. Here is a farm that is environmentally friendly. The owner had some recipes to distribute and this one caught my eye – Blueberry Kuchen.

1 ½ cups/375 ml all-purpose flour

¾ cup/175 ml sugar

2 tsp/10 ml baking powder

1 ½ tsp/7 ml lemon zest

¼ tsp/2 ml salt

2/3 cup/150 ml milk

¼ cup/60 ml butter, melted

1 egg, beaten

1 tsp/5 ml vanilla

2 cups/500 ml blueberries, fresh or frozen (thawed & drained)

Topping:

¾ cup/175 ml sugar

½ cup/125 ml all-purpose flour

¼ cup/60 ml butter, melted

Preheat oven to 350F/ 180C. Grease a 13” by 9” (32cm by 22cm) baking dish.

In a medium bowl, combine the first five ingredients. Add the milk, butter, egg and vanilla. Beat until well blended. Scoop the mixture into the prepared pan and smooth out. Sprinkle with the blueberries.

In a small bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries.

Bake the cake for 40 minutes or until lightly browned.

Yields: 12 servings.

Fruit Scones - Blueberry

Scones are favorite addition to brunch or at coffee time. Very special served with Devonshire cream and your favorite strawberry or raspberry jam. Instead of raisins, you can substitute blueberries, cut-up dried apricots or even shredded cheese. This recipe is in the From Oma’s Kitchen cookbook.

2 cups/500 ml flour

3 Tbsp/45 ml sugar

2 tsp/10 ml baking powder

½ tsp/2 ml salt

1 tsp/5 ml baking soda

5 Tbsp/75 ml butter

1 cup/250 ml sour cream

1 egg (separated)

2/3 cup/150 ml blueberries

Combine flour, sugar, baking powder, salt, and baking soda. With a pastry blender, cut the butter into the flour mixture. In a small bowl combine sour cream and egg yolk, then add to the dry ingredients. Add dried fruit. Knead several times. Pat into an 8 inch circle on a parchment covered cookie sheet. Brush with beaten egg white and sprinkle with sugar. Cut into 8 wedges - separate them slightly.

Bake @ 425F (220C) for 20 minutes. Shut oven off, open oven door and let the center cook for an extra 5 minutes (8 servings)

Chocolate Raspberry Mousse

Raspberries are in season and plentiful now – they are sweet and delicious on cereal in the morning or on ice cream for a night snack. There are a variety of desserts that can be made using this wonderful fruit. One of my favorites is this chocolate raspberry mousse. For the mousse, frozen or fresh raspberries can be used. This recipe is featured in our From Oma’s Kitchen Cookbook along with many other good raspberry ideas.

You can replace raspberries with any fruit in season. Examples are: strawberries, blueberries,peaches, blackberries, or pineapple. Prepare a day ahead of your special occasion in a 9 - 10"(22 - 25cm) spring form pan.

Chocolate bottom:

½ cup/125 ml butter

3 square semi-sweet chocolate

1 ¼ cups/310 ml sugar

1 tsp/5 ml vanilla

3 eggs

2/3 cup150 ml all-purpose flour

½ tsp/2 ml baking powder

½ tsp/2 ml salt

Filling:

1 pound/450 gm crushed berries

1 Tbsp/15 ml gelatin (1 envelope)

½ cup/125 ml sugar

11/4 cups/310 ml liquid, juice drained from berries plus water

2 Tbsp/30 ml lemon juice

11/4 cups/310 ml whipping cream (whipped)

3/4 cup/150 ml whipping cream - to decorate

Fresh berries - to decorate

To make the cake - Melt the chocolate with the butter at low heat until smooth. Add sugar, vanilla, and eggs. Mix well. Sift together flour, baking powder and salt. Add to the chocolate mixture - blend. Spread into a greased spring form pan. Bake @ 350E F (180EC) for 25 minutes.or until set. Cool in the pan.

Gelatin filling:- Drain berries - add enough water to the juice to make 11/4 cups(310 ml) of liquid. Combine gelatin, sugar, liquid juice and lemon juice in a saucepan and bring this mixture to a boil. Stir to dissolve. Remove from heat and chill. Mixture should be the consistency of egg whites when ready to beat. Beat 11/4 cups (310 ml) whipping cream to form stiff peaks. Beat gelatin mixture separately, until light. Fold together and fold in crushed fruit. Line 9" (22 cm) spring form pan with strips of parchment paper. Pour filling mixture over cake base in the pan

Refrigerate 4 to 24 hours.

To decorate - Beat remaining whipping cream and use the fresh berries to enhance the appearance. A few mint leaves can be added.

Broccoli Salad

This salad is a crowd pleaser and can be made ahead, the day before the dinner party. Combine the main ingredients with the dressing just before serving time. This salad is a favourite to take to a friends place for a buffet.

3 large stems of broccoli

1 small red onion

¾ cup/175 ml raisins, soaked

1 cup/250 ml sunflower seeds

1 cup/250 ml bacon bits, fried and crumbled

Dressing:

1 cup/250 ml salad dressing

½ cup/125 ml sugar

2 Tbsp/30 ml red wine vinegar

Wash and cut the broccoli into small bite sized pieces. Cut up the red onion into small chunks and combine with the broccoli in a large bowl. Soak the raisins, toast the sunflower seeds in the oven and crumble the fried bacon. These can be prepared a day ahead. Cover combined ingredients in a bowl and place in refrigerator until serving time. In a small bowl, combine dressing ingredients and refrigerate as well. Just before serving, combine the salad with the dressing and enjoy. Serves 10 – 12.

Key Lime Cheesecake

Citrus fruits are readily available during any season. A lime dessert is a refreshing change and combines well with chocolate and strawberries to reflect elegance.

Crust:

1 cup / 250 ml graham wafer crumbs

¼ cup / 60 ml melted butter

¼ cup / 60 ml brown sugar

Filling:

1 cup / 250 ml lime juice – 3 or 4 limes

¼ cups / 60 ml water

2 Tbsp / 30 ml unflavored gelatin

1 ½ cups / 375 ml sugar

5 large eggs, beaten

1 Tbsp / 15 ml grated lime rind

½ cup / 125 ml butter

2 – 8oz / 250gm pkg cream cheese

1 cup / 250 ml whipping cream

Garnish:

½ cup / 125 ml whipping cream

½ Tbsp / 7 ml instant vanilla pudding powder

Lime slices and chocolate curls and stawberries to decorate.

Combine crust ingredients and press onto bottom of a 9” / 22cm spring form pan. Set aside.

In a medium saucepan, combine lime juice, water and gelatin. Allow to soften for one minute. Then add sugar, beaten eggs and grated lime rind. Place on stove and heat, stirring constantly until mixture just comes to a boil. Mixture should not boil. In a large mixing bowl, beat the butter and the cream cheese together until creamy. Gradually beat in the hot lime mixture until blended. Refrigerate until cool. In a small bowl, beat 1cup / 250 ml whipping cream until stiff. Fold into cooled lime mixture and pour into spring form pan which has been lined with strips of parchment paper. Cover and chill overnight.

Before serving remove the cake from the pan.

To decorate: Whip the cream with the pudding. Make rosettes on the cake and use lime slices, chocolate curls or melted chocolate and sliced strawberries as a special touch. Serves 10 – 12.

Strawberry Spinach Salad

When I was a child growing up in the Fraser Valley, early summer meant strawberries. My father planted several fields of strawberries on our family's farm on Judson Lake. For us this meant strawberry picking in late June and early July. We didn't much enjoy the picking, although I was always eager to try to pick more than anyone else on our field. I was careful not to start eating any of the sweet, sun ripened berries, because once that happened it was hard to stop-and my flat wouldn't fill up nearly so quickly.

Every now and again as we picked one or the other of us would startle a garter snake. It would slither out from where it had been hiding under the leaves of a strawberry plant, and the shouting or shrieking of the unsuspecting picker could be heard throughout the field. I was always worried that this would happen to me, and I became very (and of course unnecessarily) afraid of the harmless little snakes.

The strawberries that we ate then were always locally grown. The start of the strawberry season brought a whole range of seasonal treats to our table: strawberry short cake, strawberry pie (sometimes with a mix of strawberries and early rhubarb), strawberry tarts, fresh strawberries with ice cream, and of course strawberry jam (still a popular favourite). And of course all the strawberries that we had then were organically grown, ripened on the plant, and delicious.

Now, strawberries can be found in produce stores almost any time of the year. Even if they're not quite as sweet as the ones we used to get right off the field, they are still tasty, and healthy too.

This easy but delicious recipe for Strawberry Spinach Salad is a favourite at our house. I like to serve it at almost any time of the year, but it is especially good for a summertime barbeque, when I use locally grown berries, or at Christmas time, when the bright reds and greens add a festive, tasty, and healthy touch to our family dinner.

Salad:
1 - 9 oz. / 255 gm package of fresh spinach leaves
1 head of butter lettuce or
½ head iceberg lettuce, coarsely shredded or torn
1 - 8 oz. / 227 gm can sliced water chestnuts
¾ C / 175 ml cooked bacon, crumbled
2 C / 500 ml fresh strawberries

Dressing:
1 C / 250 ml salad oil
½ C / 125 ml sugar
½ C / 125 ml ketchup
¼ C / 60 ml red wine vinegar
1 tsp / 5 ml Worcestershire sauce
1 small red onion, finely chopped
½ tsp / 2 ml dry mustard
1 tsp / 5 ml salt
¼ tsp / 1 ml cayenne pepper

Combine all of the dressing ingredients in a 1 qt. / 1 L jar, shake well and store in the refrigerator until serving time.

Wash the lettuce and spinach well, swirl in a salad spinner or pat dry with paper towels. Just before serving time slice the strawberries, drain the water chestnuts, and combine all of the salad ingredients in an attractive bowl. Reserve some of the crumbled bacon to sprinkle over the mixed salad as a garnish. The dressing may be poured over and mixed with the salad just before serving, or the salad and dressing may be served separately, so that your guests may put as much or little dressing over their salad as they please.

I often serve this salad on special occasions-my guests always love it and frequently compliment me on it.

This recipe appears in my second book, A Time of Wonder A Season of Joy (Judson Lake House Publishers, 2006), which also includes a DVD with a demonstration of how to put together this salad and the other elements of a festive dinner.

_________

Selma Willms Turner is co-author and food editor of two books about the cuisine and culture of Mennonites in Russia and Canada. This recipe appears in her second book, A Time of Wonder A Season of Joy (Judson Lake House Publishers, 2006), which also includes a DVD with a demonstration of how to put together this salad and the other elements of a festive dinner. Selma lives in Abbotsford, where she is working on new publishing projects.

Gingerbread Loaf

This moist, delicious bread smells amazing while it is baking, as a reminder of ginger, cinnamon and cloves in cookies you would bake at Christmas time. The recipe, originally from Holland, has old-fashioned appeal for those with European origin. This batter can be divided and baked in four small or two large loaf pans, enough to taste and to freeze for later or to give away.

4 cups/1 L all-purpose flour

2 cups/500 ml sugar

4 tsp./20 ml baking powder

2 tsp./10 ml ground cinnamon

1 ½ tsp./7 ml ground cloves

1 ½ tsp./7 ml ground nutmeg

1 tsp. /5 ml ground ginger

1 tsp. /5 ml baking soda

2 eggs

1 cup /250 ml milk

1 cup /250 ml heavy cream

1 cup /250 ml maple syrup

2 Tbsp. /30 ml vegetable oil

Preheat oven to 325F/160C. Grease two large or four small loaf pans.

In a large bowl, combine the first eight ingredients. In a medium bowl, combine the eggs, milk, cream, syrup and oil. Stir this mixture into the dry ingredients just until moistened. Batter will be runny. Scoop the batter into the greased pans.

Bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing to wire racks. Enjoy!

Hot Dog or Hamburger Buns

The sunny days of summer invite us to enjoy family gatherings, camping adventures, picnics and barbecues. What a treat to have fresh, tasty homemade buns at the backyard barbecue. These buns can be made ahead; they can be frozen for the special event.

2 Tbsp/30 ml yeast

½ cup/125 ml warm water

1 Tbsp/15 ml sugar

4 cups/1 L warm milk or water

1/4 cup/60 ml melted butter

1/4 cup/60 ml sugar

1 Tbsp/15 ml salt

1 Tbsp/15 ml lemon juice

9 - 10 cups2.25-2.5 L all-purpose flour

Soften yeast in warm water with sugar. Combine milk, butter, and sugar, salt and lemon juice.

Stir and pour into a large mixing bowl with the softened yeast. Add flour gradually to

make a stiff dough. Let rest 20 minutes. Knead until smooth, and place in a warm place

to double in bulk. Then divide into 3 sections and roll each into a long roll. Divide each

into 10 pieces. Form each piece into a long hot dog bun or a flat round shape for hamburgers.

Let rise until double. Bake @ 400F/200C for 15 - 20 minutes until golden brown.

Makes 30 - 36 buns

Seven Layered Salad

When company was coming, our mother would occasionally make this salad for a special dinner. This is an excellent salad for a buffet or barbecue and should be made a day ahead. My sister-in-law took my cookbook, ‘From Oma’s Kitchen’, to the Mennonite village of Waltheim in Russia. The women there made the salad from the picture displayed because they could not read English. It was a real hit.

3 cups/750 ml shredded iceberg lettuce (Washed and chilled)

3 green onions (chopped)

1 medium zucchini (thinly sliced)

2 carrots (shredded)

2 cups/500 ml sliced mushrooms

1 cup/250 ml chopped celery

2 medium tomatoes, diced

1 cup/250 ml shredded cheddar cheese

½ cup/125 ml bacon bits

1 green onion (chopped)

Dressing:

1 cup/250 ml creamed cottage cheese

½ cup/125 ml sour cream

4 Tbsp/60 ml salad dressing

½ tsp/2 ml salt

1 tsp/5 ml prepared mustard

1 Tbsp/15 ml lemon juice

Prepare all ingredients. Layer the first seven ingredients in a clear, straight - sided large glass bowl, in the order that they appear in the recipe. Mix ingredients for the dressing and cover the salad ingredients. Garnish with the cheese, bacon, and one green onion. Refrigerate overnight – or at least 4 hours. Serves 8 - 10 people Enjoy!

Zucchini Bread

Thank you to those of you who have sent recipes for my book--Quick Loaves. I found this recipe in one of my cookbooks and would like to pass it on to you. This is light, garden-fresh bread made of zucchini which is tender and moist, a great addition to any meal or luncheon. The recipe is simple to make and lists nutritious ingredients of which zucchini is now
available in stores all year round. 3 eggs
2 cups/500 ml zucchini, finely shredded
1 cup/250 ml vegetable oil
1 cup/250 ml applesauce or pineapple, crushed and drained
2 tsp. /10 ml vanilla
3 cups/750 ml all-purpose flour
2 cups/500 ml sugar
2 tsp./10 ml baking soda
1 tsp./5 ml cinnamon
1 tsp./5 ml salt
1 tsp./5 ml nutmeg
½ tsp./2 ml baking powder
1 cup/250 ml nuts, chopped

Preheat oven to 350F/180C. Grease two large or four small loaf pans with oil.

In a large mixing bowl, combine the eggs, zucchini, oil, pineapple or applesauce and vanilla. In a small bowl, combine the day ingredients; stir into the egg mixture just until moistened. Fold in the chopped nuts. Scoop the batter into the prepared loaf pans.

Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans. Let rest and cool completely before cutting or freezing for future use. Enjoy!

Flax Banana Bread

I am currently working on a new project—a series of small recipe books, each one focusing on a different category of recipes. For the first one, I am focusing on tea loaves and dessert breads—like date loaf and lemon bread. Other books in this series will feature recipes/categories like: soups, cookies, yeast breads, cakes & cupcakes, and so on.

This banana bread (submitted by Flora Maccarthy) does not only taste good but it also has extra nutrients which will benefit us. Flax seed is a good source of: Omega 3, 6 and 9, essential fatty acids and high in dietary fibre. You can bake this loaf in a large loaf pan or in four small pans. I added the buttermilk to moisten the batter.

1¾ cups/425 ml all-purpose flour

¾ cup/175 ml flaxseed, ground

¾ cup/175 ml sugar

1 tsp./5 ml baking powder

½ tsp./2 ml baking soda

½ tsp./2 ml salt

2 eggs

1/3 cup/75 ml vegetable oil

3/4 cup/175 ml buttermilk

1 cup/250 ml ripe banana, mashed

Topping:

½ cup/125 ml nuts, chopped

¼ cup/60 ml brown sugar

½ tsp./2 ml cinnamon

Preheat oven to 350F/180C. Grease loaf pans.

In a small bowl, combine flour, flaxseed, sugar, baking powder, baking soda and salt. In a medium bowl, beat eggs, oil and buttermilk together. Add dry ingredients and mashed banana to egg mixture stirring just until combined. Do not over mix. Scoop the batter into prepared pans. Combine topping ingredients and sprinkle over batter. Pat down gently.

Bake for 55-60 minutes for large loaf pan and 35 minutes for four small ones. Cool for 10 minutes before removing from pans. These loaves freeze well. Enjoy!

Raspberry Jelly

This is the time of year when I clean out my freezer ahead of the coming fruit season. I use up any frozen fruit from last year, to make room for the fresh strawberries, raspberries, blackberries, plums and apricots that I will pick and freeze during the summer. I find that it is most convenient for me to freeze the berries in bags, and then make my jam fresh during the winter, as we need it.

Recently I found some raspberries in my freezer and decided to make jelly to share with my family and to give away as gifts to friends.

I poured about five cups of raspberries into a large pot (10 inches/25 cm diameter), added about an inch/2.5 cm of water to the pot and set the pot to boil. After boiling a minute, I set the pot to cool. Then, when the mixture was cooled, I prepared a jelly bag out of three layers of cheese cloth. I laid the layers of cloth into a large bowl, poured the fruit mixture into the bowl, pulled all the ends together, tied a knot with cotton string and hung the fruit to drip into the large bowl overnight. I did not squeeze the cheesecloth bag­—to keep the juice clear and bright.

I followed the Certo recipe instructions and made two batches. Each batch required 4 cups/1 liter juice, 1 box of Certo crystals, and 5 ½ cups/1.375 L granulated sugar. This yielded approximately 7 cups/1.75 L jelly.

The Certo instructions told me to bring the juice with the Certo powder to a rolling boil, then add the sugar and bring this mixture to another rolling boil—letting this boil exactly one minute. The small jelly jars must be sterilized and dried thoroughly. I used new lids which were immersed in a small bowl of boiling water; then dried so there was no moisture on them. I poured the hot jelly into the prepared jars and screwed on the lids until they were tight. As the jars cooled they were sealed.

Enjoy your jelly and share it with friends. The beautiful, bright red raspberry jelly makes a great gift, since everyone appreciates the sweet, tangy flavour as well as the colour of this jelly.

Banana Nut Bread

Banana bread is always a favorite of our family. Bananas are available all year round, and an excellent source of potassium in your diet. I use four small loaf pans instead of two large ones because these small loaves are an excellent gift for my friends who don’t bake. Some bakers freeze bananas before mashing them for loaves. If your bananas get too ripe before you can eat them, place them in a plastic bag and place them in the freezer. Use ripe bananas for an intense flavor in this loaf.

¾ cup/ 175ml butter, softened

2 ¼ cup/ 560ml sugar

3 eggs

1 ½ cups/ 375ml mashed ripe banana (3-4 medium)

2 tsp/ 10ml vanilla

3 cups/ 750ml all-purpose flour

2 tsp/ 10ml baking powder

1 tsp/ 5ml salt

¾ cup/ 175ml buttermilk or soured milk

1 cup/ 250ml chopped pecans and/or chocolate chips

Icing- 1 ½ cups/ 375ml icing sugar

1-2 tbsp/ 15-30ml milk or lemon juice

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs. Blend in banana and vanilla. Combine flour, baking powder and salt; add to butter/sugar mixture, alternately with buttermilk, just to combine. Fold in pecans and/or chocolate chips.

Pour into four small greased loaf pans. Bake @ 350F/ 180C for 40 to 50 min. or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing for pans to cool.

Combine icing and drizzle over warm loaves. Sprinkle with more chopped pecans if desired. Enjoy!

Favorite Easter Paska

Traditionally, my Oma, Mother and Aunties would make Paska every year for Easter. I have continued making this Easter bread and experimented with many recipes to find my favorite. Most good recipes are large and yield a large number of loaves; this gives me the opportunity to share them with many friends who don’t bake with yeast. This recipe is not in my cookbook From Oma’s Kitchen.

4 Tbsp / 60 ml granular yeast

1 cup / 250 ml warm water

2 tsp / 10 ml sugar

15 eggs, at room temperature

4 cups / 1 L sugar

1 cup / 250 ml butter, melted

3 cups / 750 ml milk, warm (half - potato water if available)

Zest and juice from 1 orange and 1 lemon.

12 drops lemon oil (optional)

1 Tbsp / 15 ml salt

20 cups / 5 L all-purpose flour

Combine first three ingredients and set aside to soften. In a large bowl, beat eggs until light and fluffy, gradually add sugar. Add melted butter, warmed milk, citrus zest and juice, salt and lemon oil when available.

Place 5 cups / 1.250 L flour in a very large mixing bowl. Make a well in flour and pour egg mixture onto flour. Add yeast mixture and beat together with a wooden spoon. Add 5 cups / 1.250 ml flour three times to make soft dough. (total 20 cups / 5 L) Set aside to rest for 20- 30 minutes.

Knead dough to make it smooth. Place dough in a large bowl, cover and let rise to double in a warm place. Punch down and let rise again.

Shape into balls or place into Bundt pans; let rise to double and bake.

Bake @ 325F/ 160C for approximately 40 minutes. Allow to cool on cooling racks. Ice when still slightly warm.

Drizzle with soft icing made with icing sugar and orange juice and decorate with colored sprinkles. Enjoy! Loaves can be frozen with or without icing.

Makes 10 loaves.

White Bread ( Bulki )

2 Tbsp. / 30 ml Yeast

½ cup / 125 ml warm water

2 Tbsp. / 30 ml Sugar

2 Tbsp. / 30 ml Salt

2 Tbsp. / 30 ml Butter

2 cups / 500 ml potato water

1 1/2 cups / 375 ml water

1 Tbsp. / 15 ml lemon juice.

10 - 12 cups / 2.5-3 L all-purpose flour

Add yeast to warm water where sugar has been added. Set aside 10 min. Combine potato water with reg. Water to make warm liquid. Add yeast salt and butter. Add enough flour to make a soft dough. Let rise 15 - 20 min. and knead in enough flour to make a stiff dough. Cover and let rise in a warm place until double. Divide into 4, shape each section and put into loaf pans. Let rise until light. Bake 425 F for 10 min., turn oven down to 375 F for 25 min.

Holiday Cookies

These cookies are a favorite with family and friends. Prepare them ahead of time, freeze them, and hope your children won’t find them before the holiday arrives. They also look festive for any occasion. This recipe is not in my cookbook, From Oma’s Kitchen.

2 cups / 500 ml butter, softened

½ cup / 125 ml cream cheese, softened

1 ½ cups / 375 ml sugar

1 tbsp / 15 ml vanilla

4 ½ cups / 1.125 ml all-purpose flour

1 tsp / 5 ml salt

Red jelly or jam.

In a large mixing bowl, beat the butter and cream cheese until creamy, gradually add sugar. Beat in vanilla. Add flour, one cup at a time until thoroughly mixed. Mixture should cling together, knead and form into a ball. Divide into 4 pieces and roll out one at a time.

Flour surface for rolling dough, roll out to 1/8 inch and cut into designs with cookie cutters. Cut small hole or design into half the cookies. Place on parchment covered baking sheets.

Bake @ 350F / 180C for 10 to 12 minutes.

Sandwich cookies with jelly or jam.These cookies freeze well. Enjoy!

Delicate Pink Cupcakes

Delicate in pink, these cupcakes are a hit with children and teenagers, especially for birthday parties. I made them for my granddaughter, who was involved in a high school bake sale raising money for their grad celebrations. This recipe is not in the cookbook From Oma’s Kitchen.

1 cup / 250 ml butter, softened

1 ¼ cups / 310 ml sugar

4 drops pink food coloring

3 eggs, large

2 tsp / 10 ml vanilla

2 ½ cups / 625 ml all-purpose flour

1 ½ tsp / 7 ml baking powder

½ tsp / 2 ml baking soda

½ tsp / 2 ml salt

1 cup / 250 ml milk

Juice of ½ lemon.

Icing: ½ cup / 125 ml butter, softened

3 cups / 750 ml icing sugar

¼ cup / 60 ml coffee cream or milk

1 tsp / 5 ml vanilla

In the large bowl of the mixer, cream the butter, sugar and food coloring until light and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, soured with the lemon juice. Beat well to mix. Fill paper lined muffin cups ¾ full.

Bake @ 350F / 180C for 20 to 22 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes; remove to wire racks and cool completely before icing.

Icing: Beat butter until smooth and creamy. Add icing sugar and enough cream or milk to make a smooth icing. Add vanilla and apply to cupcakes.

Enjoy! Makes 18 cupcakes.

BLUEBERRY STREUSEL MUFFINS

Blueberries are one of my favourite fruits—they are sweet and luscious on cereal or baked into loaves, cakes or muffins. A few kilometres west of our home is an organic blueberry farm—situated on acreage that is surrounded by a forest of trees. The owner tells me that the hawks in the trees protect the ripe blueberries from small birds which would ordinarily feast on his crop. He does not use sprays—instead buys beetles and lady bugs to take care of the aphids. His blueberries are the best and folks come from near and far to enjoy them. I always freeze allot of berries for baking in the winter. I got this recipe from a friend Michal who lives in Ontario. If you have a good recipe you would like to publish on my blog, please send it to my email address - selmat@telus.net.

Topping
2 tbsp / 30 ml granulated sugar
2 tbsp / 30 ml all-purpose flour
½ tsp / 2 ml cinnamon
2 tbsp / 30 ml butter or margarine

Batter
¼ cup / 60 ml butter or margarine, melted
b cup / 170 ml granulated sugar
1 egg
½ tsp / 2 ml grated lemon rind
2 cups / 500 ml all-purpose flour
2 tsp / 10 ml baking powder
¼ tsp / 1 ml salt
b cup / 170 ml milk
2 cups / 500 ml fresh or frozen (unthawed) blueberries
　
Grease large muffin tins or line with paper cups.
For topping, combine sugar, flour and cinnamon. Cut in butter until crumbly.
For batter, cream butter or margarine and sugar in large bowl until fluffy. Beat in egg. Add lemon rind. Combine flour, baking powder and salt; add alternately to creamed mixture with milk, stirring just to combine. Do not over mix. Fold in blueberries.
Spoon batter into muffin cups, filling to top. Sprinkle with topping. Bake in 375 F oven 25 to 30 minutes or until firm to touch. Cool on rack.

Makes 12 large muffins

Cream Cake

This cake is moist and tasty when iced with a butter icing, and also great for strawberry shortcake or trifle. (Recipe can be doubled.) I have added orange zest to the cake and orange juice to the icing to give a luscious citrus flavor. Lemon would also be a wonderful variation. This recipe is in the cookbook From Oma's Kitchen.

2 eggs

1 cup / 250 ml sugar

1 cup / 250 ml whipping cream

1½ cups / 375 ml all-purpose flour

3 tsp /15 ml baking powder

½ tsp / 2 ml salt

1 tsp / 5 ml vanilla

Beat eggs, sugar, and cream together until batter is smooth. Add vanilla. Sift dry ingredients together and add to first mixture. Pour into a 9 x 9" baking pan.Bake @ 350F / 180C for 40 - 50 minutes.

Variation:

Orange cake - add 1 Tbsp (15 ml) fresh orange rind to the cake batter. Then ice with icing made with icing sugar, cream or orange juice, plus 1 tsp (5 ml) fresh grated orange rind.

This recipe can be made into cupcakes. Adjust baking time to 20 minutes (less for smaller cupcake).