Cheese Fondue

We have enjoyed cheese fondue with our Swiss friends on many occasions...and find it is a wonderful camping dish or a treat to enjoy with friends around the table on a winter evening. This is a recipe that came from a 'Taste of Home' collection at one time. Make a meal of it by dipping raw vegetable pieces and cooked chicken strips as well as the usual cubes of bread.

• 3/4 cup apple juice
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Swiss cheese
• 1 tablespoon cornstarch
• 1/8 teaspoon pepper
• pinch of nutmeg
• 1 clove garlic, peeled
• 1 loaf of fresh French bread, cubed

Directions:

1. Rub inside of large saucepan with the clove of garlic.
2. Bring the apple juice to a boil over medium heat...then reduce to low heat.
3. Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
4. Cook and stir constantly for 3-4 minutes...or until cheese is melted.
5. Transfer to a fondue pot to keep warm.
6. Serve with cubed bread for dipping.

Crockpot Stuffing

My sister-in-law always cooks her stuffing in the crockpot...and shared her recipe with me. I used it a few times...and then combined it with the simple Betty Crocker original recipe that I have been making for decades...and have found it to be a great way to make extra stuffing for a large crowd. The steam keeps the stuffing nice and moist...and it stays piping hot until serving time.


Ingredients:

• 1 loaf of firm white bread, cut into 3/4 inch cubes (or 9 cups of cubes)
• 1/2 cup butter
• 1 cup chopped onions
• 1 cup chopped celery
• 2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth (add more if you prefer a very moist stuffing)

Directions:

1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
   

Notes:

• I double the recipe...stuff the turkey and cook the remaining stuffing in the crockpot. When it is time to carve the turkey...add turkey stuffing to crockpot, combine well and keep piping hot until dinner time.
  

Outrageous Oatmeal Cookies

Raisin oatmeal cookies have always been a favorite around here...and this version using Starbuck's recipe is a keeper. We enjoyed them at Starbucks on our recent roadtrip...and discovered that the recipe was free for the taking. They are large...soft and chewy...and combine two kinds of raisins, dried cranberries and oatmeal.

Ingredients:

• 1/2 cup butter, at room temperature
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 3 cups old fashioned oats (not quick cooking)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons vanilla
• 1/2 cup dark raisins
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1/3 cup dark raisins, for topping
• 1/3 cup golden raisins, for topping

Directions:

1. Preheat oven to 350°F.
2. Beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined.
3. Gradually add flour, baking powder, baking soda, cinnamon, salt and oats.
4. Add raisins and cranberries.
5. Combine raisins for topping in separate bowl and set aside.
6. Drop dough by rounded tablespoons (or use ice-cream scoop), 2 inches apart on lightly greased baking sheets.
7. Place 1 mounded teaspoon of raisins on top of each cookie.
8. Bake about 12 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.
9. Makes about 3 dozen large, chewy cookies.

Pour yourself a good cup of coffee and enjoy!

Peppernuts

Peppernuts are a traditional Mennonite Christmas cookie....crispy, spicy and usually anise flavoured. It seems everyone's grandma had a slightly different version...but they are a tiny nut-sized cookie...and often have black pepper listed among the ingredients. The baking of peppernuts is one tradition that is worth continuing. And...let me warn you...they are addictive!

Peppernuts 

• 1 cup / 250 ml butter
• 1 cup / 250 ml brown sugar
• 2 eggs
• 1 cup / 250 ml syrup
• 1/2 cup / 125 buttermilk
• 2 tsp. / 10 ml baking soda
• 1/2 tsp. / 2ml cloves
• 1/2 tsp. / 2 ml cinnamon
• 1/2 tsp. / 2 ml ginger
• 1/2 tsp. / 2 ml nutmeg
• 1/4 tsp. / 1 ml black pepper
• 1/2 tsp. / 2 ml ground anise
• 5 1/2 cups flour, divided

1.  Cream margarine and brown sugar; add eggs & mix well.
2. Add syrup and buttermilk to which the baking soda has been added. (* Roger's Golden syrup is my syrup of choice, but I think it's a Canadian syrup.)
3. Mix together 4 1/2 cups / 1 L flour and all the spices; then add to butter mixture.
4. Continue adding flour until a soft, workable dough is formed.
5. Refrigerate dough.
6. When cold, roll dough into 1/2 inch ropes...place on cookie sheet and chill or freeze until ready to bake.
7. With a sharp knife, cut rope into 1/3 inch slices and place on cookie sheets.
8. Bake at 350 degrees for about 8 minutes.

Golden Mashed Potatoes

I got a variation of this recipe for make-ahead mashed potatoes from my friend Jean some years ago...and I made it many times over the years. It's nice to have the potatoes mashed ahead of time and ready for the table piping hot at dinner time.

Ingredients:

• 10 Yukon Gold potatoes, peeled and cubed
• 2 Tablespoons butter
• 1/2 cup sour cream
• 1/2 cup herbed cream cheese (we like herb and garlic)
• 1/4 cup milk
• salt & pepper to taste
• crumbled bacon bits and chopped green onions for topping
  

Method:

1. Cook potatoes in a large saucepan of boiling salted water until tender. Drain.
2. Mash potatoes...adding cream cheese, sour cream, butter, milk, chives and salt & pepper.
3. Mash until creamy.
4. Spoon into lightly greased casserole...and allow to cool for 30 minutes.
5. Cover with plastic wrap and refrigerate for up to two days...discard plastic wrap before baking.
6. Bake at 350°F for one hour or until heated through.
7. Sprinkle with bacon bits and green onions.
   
   Optional topping ~ Sprinkle with 1/2 cup grated cheese before baking and omit bacon bits.
   
   
   

Easy Tortellini Casserole

Here's a simple casserole...perfect for Sunday lunch or a quick company dinner. It can be served as a meatless dish...or include meat of your choice.

Ingredients:

• 1 350 gram pkg. Olivieri Cheese Tortellini (or use herb and cheese)
• 1 each red, green and yellow pepper, cut into chunks
• 1 onion, sliced or chopped
• 1 jar 700 ml. Classico pasta sauce (spicy red pepper is great)
• 1 - 2 cups grated cheddar cheese (I like to add a little Parmesan as well)
• 1 pound farmer sausage, sliced diagonally (optional)

Directions:

1. Cook pasta according to directions.
2. Stir fry veggies until tender crisp.
3. Add to cooked, drained pasta...along with pasta sauce.
4. Stir together and put into casserole dish.
5. Top with grated cheese.
6. Cook at 350°F for 30-40...covering until near the end.

*If you are adding sausage, saute and stir in before putting into casserole dish.

Serve with a green salad and enjoy the taste of home-cooked Italian without a whole lot of home-cooking.

*Note ~ The Olivieri pasta is a Canadian product...but use your favorite fresh tortellini. Canadian products are sold by metric measure...metric conversion tables are readily available on-line, although measures aren't too important in this dish.

Warm Caramel Bananas

This has been one of our favorite company desserts over the past few years...a recipe I pulled from a Kraft Canada advertisement some time ago. If you like bananas...and warm caramel sauce...this one is for you!


Ingredients:

• 3 Tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup sour cream
• 3 medium bananas
• 1/2 cup peanuts
• 1 square semi-sweet melted chocolate, melted (optional)
• whipped cream or premium ice-cream

Directions:

1. Melt butter in large skillet on medium heat. Add sugar, cook until melted stirring occasionally. Reduce heat to low. Gradually stir in sour cream...cook 1 minute stirring occasionally.
2. Cut bananas in half lengthwise; cut each piece crosswise in half. Place banana slices, cut sides down, in skillet. Cook 1 minute or until bananas are softened, basting occasionally with the sauce in bottom of skillet.
3. Spoon bananas evenly into four dessert dishes. Top with sauce. Sprinkle with peanuts. Top with a dollop of whipped cream...or a scoop of premium vanilla ice-cream. Drizzle with chocolate...if desired.

Note: To melt chocolate, microwave 1 unwrapped square chocolate in microwaveable bowl on MEDIUM for 2 minutes...stirring after 1 minute. Stir until chocolate is completely melted.

Butter Tart Squares

We are celebrating Thanksgiving in Canada today...enjoying turkey with stuffing and serving pumpkin pie for dessert. Although there won't likely be room for butter tart squares on today's menu...they are a perfect all-Canadian fall treat. Butter tarts are unique to Canada...a rich shortbread crust with a creamy caramel raisin and nut filling. Here is a recipe for butter tarts made easy...the square version.

Ingredients:

• 2 cups flour
• 1 cup butter
• 1/2 cup granulated sugar

Topping:

• 1/2 cup butter, softened
• 2 cups brown sugar
• 4 eggs
• 4 tablespoons flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch of salt
• 1 1/2 cup raisins
• 3/4 cup coarsely chopped pecans

Preparation:

Combine flour and sugar. With pastry blender, cut in butter until crumbly. Press into cookie sheet (10" x 15"). Bake at 350° F for 15 minutes.

Topping:

1. Mix together butter and sugar.
2. Blend in eggs.
3. Add flour, baking powder, salt and vanilla.
4. Stir in raisins and pecans.
5. Pour over base.
6. Bake at 350° F for 20 to 25 minutes or until top springs back when lightly touched.
7. Allow to cool...then cut into squares.

If you can't finish off the whole pan at once...they freeze well and even taste great partially frozen!

Caramel Apple Cake

Autumn and apples...they go together perfectly.  We have our favorite apple dishes at this time of year...and one of them is caramel apple cake.  The apple cake is an old family recipe...the caramel icing comes from the 'Taste of Home' collection. 

Ingredients:

• 1 cup vegetable oil
• 1-1/2 cups white sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups coarsely grated peeled apples
• 1 teaspoons vanilla extract
• 1 cup chopped walnuts – optional

  Directions:

1. In a mixing bowl, combine oil and sugars.
2. Add eggs, one at a time, beating well after each addition.
3. Combine dry ingredients; add to batter stir well.
4. Fold in apples, walnuts and vanilla.
5. Pour into a greased and floured bundt pan or 10 inch tube pan (or twelve mini-bundt pans).
6. Bake at 350 for about 1 hour or until cake tests done (30 minutes for mini-bundts).
7. Cool in pan 10 minutes; remove to a wire rack to cool completely. 

Caramel Icing Ingredients:

• 1/2 cup packed brown sugar
• 1/3 cup light cream
• 1/4 cup butter or margarine
• dash salt
• 1 cup confectioner's sugar
• chopped walnuts, optional

 Directions:

1. In microwave oven (or top of double-boiler), heat brown sugar, cream, butter and salt until sugar is dissolved.
2. Cool to room temperature.
3. Beat in confectioner's sugar until smooth; drizzle over cake.
4. Sprinkle with nuts if desired…or stir nuts into icing before spreading.
5. Yield: 12-16 servings.

Apple Cinnamon Puffs

This recipe came from my sister-in-law many years ago...who happened to live in an apple orchard and served up the best apple dishes to all who stopped by. I have made it on many occasions over the years...at times in large pans to feed a crowd.

Ingredients:

• 6 large tart apples
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon red food colouring (optional)

Directions:

1. Peel and thinly slice apples.
2. Place in a 9" x 12" greased baking dish.
3. Combine water, sugar and colouring and boil to a syrup (about 5 minutes) over medium heat.
4. Pour over sliced apples.
5. Top with cinnamon puffs (directions below) and bake at 375° for about 30 minutes.
6. Serve warm with premium vanilla ice-cream.

Cinnamon Puffs:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 2 tablespoons melted butter
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Directions:

1. Combine flour, baking powder and salt.
2. Cut in butter with pastry blender to form crumbs.
3. Stir in milk to make a soft dough.
4. Drop by spoonfuls on top of apples.
5. Combine melted butter, sugar and cinnamon for topping.
6. Make a dent in the top of each puff and spoon on a little topping.

Notes:  If the apples are rather slow-cooking, I place the pan in the oven for some fifteen or twenty minutes to pre-cook before topping with the cinnamon puffs.

Fruit Torte Sheet Cake

With fresh fruit readily available at this time of year...here is a fairly simple way to prepare a fresh fruit torte for a large group. I was given this recipe by my friend Wendy several decades ago...and have prepared it just as it is many times.

Ingredients:

• 1 Angel Food Cake Mix
• Fresh Fruit (peaches, blackberries and raspberries...or add strawberries, blueberries and kiwi)
• glaze
• whipping cream

Glaze:

• 1 1/2 cups fruit juice (peach, pineapple, etc.)
• 2 tablespoons corn starch
• 1/4 cup sugar
• 1 tablespoon lemon juice

Method:

• Mix cake according to directions; spread in sheet cake sized pan (lined with parchment paper) and bake for 15 minutes. Cool. Remove from pan.
• Prepare glaze by combining ingredients and microwaving on Medium/High until thickened and clear...stirring every minute. Cool.
• Spread half of glaze on base.
• Arrange sliced fruit on glaze-topped cake.
• Spread with remaining glaze.
• Refrigerate.
• Serve with whipped cream. Optional Method #2 : When making fruit flans in round pans, I always add a custard layer...and so I decided to use the same custard as a base for the fruit on the sheet cake. Spread custard over sheet cake...top with fruit...spread with glaze...decorate as desired. Custard:
• 1 package vanilla pudding and pie filling (3 1/4 oz.)
• 1 1/2 cups milk
• 500 ml. cream cheese, softened
• 1 cup whipping cream, whipped

Method:

1. Cook vanilla pudding according to directions.
2. Cool slightly, then beat in softened cream cheese until smooth.
3. Cool completely.
4. Fold in whipped cream. This custard is enough for two fruit flans...it stores well in the freezer.

Enjoy!

Dill Pickles

Homemade dill pickles...just like the ones my mother used to make...are on my 'to do' list every summer. There's just something about homemade dills that can't be found on the storeshelf! This is my mom's recipe...the same pickles I grew up with.


Ingredients:

• 10 pounds of pickling cukes (yield about 8 jars)
• 5 cups white vinegar used for pickling
• 13 cups water
• 1 cup sugar
• 1 cup pickling salt…coarse
• garlic pieces (peeled and cut in half)…two pieces per jar
• fresh dill
• small dried red chili peppers…one or two pieces for each jar

Method:

1. Wash cucumbers well...and leave in tub of cold water while packing jars.
2. Mix vinegar, water, sugar and the salt in a large pot. Stir the mixture well. Heat to a rapid boil on medium-high….then keep simmering while filling jars.
3. Prepare wide-mouth 1-quart jars. In each jar, put 1 piece of garlic, one head of dill, two small chili peppers and then enough cucumbers to fill the jar. Then add one more garlic piece and another sprig of dill.
4. Fill jars slowly with the hot brine and seal (being sure to clean all residue from the top of the rim of the jar first).
5. Place the lidded jars in boiling water bath for about 15 minutes…water in canner should cover the tops of the jars.
6. The pickles should be stored in a cool place for two months before serving. (So they say...I’m not sure we ever waited that long!)
   
   *If your water is hard, high in mineral content or has chlorine added, use bottled water.
   ** Pack the cukes into the jars really tight…they shrink as they are processed.

If you like a little zip to your pickles...be generous with the red chili peppers!

Enjoy!

Tomato Basil Bruschetta

The tomatoes are ripe...and there is fresh basil in abundance...and what could be better for lunch than bruschetta...with fresh garden ingredients? I'll give you my basic recipe...which can be changed up a little to suit your taste.

 

Ingredients:

• 1 baguette or Italian bread
• 1 pound tomatoes, chopped (about 3 cups)...plum tomatoes work well
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarse pepper
• 1/4 cup fresh basil leaves, chopped
• 2 cups mozzarella cheese, shredded

Directions:

1. Pre-heat oven at broiler setting.
2. Combine tomatoes, olive oil, garlic, salt and pepper...and allow to sit at room temperature for about 10 minutes.
3. Cut baguette in 3/4" slices and arrange in single layer on a parchment lined baking sheet. Lightly brush with olive oil...and toast lightly under broiler for 1 or 2 minutes. Repeat toasting with the other side.
4. Put a generous layer of chopped basil on each piece of bread.
5. Divide the tomato mixture evenly over the baguette slices.
6. Top each piece with a generous amount of shredded mozzarella cheese.
7. Return to the broiler for about 5 minutes or until cheese is melted, bubbling and slightly golden.
8. Serve hot out of the oven...for a wonderful appetizer...or add a salad and call it lunch.

Enjoy!

Zippy Zucchini

Zucchini...again! There seems to be no end to the zucchini coming from the garden...and here is another simple yet delicious way to cook it. When I got my first microwave oven...way back when...I took some microwave cooking classes. Since that time...this zucchini recipe has been a summer favorite. Cooked totally in the microwave...the kitchen stays cool. Add some fresh tomatoes...and maybe a cob of corn...and call it a meal.


Zippy Zucchini

• 4 cups zucchini, cut into chunks
• 1/2 medium onion, thinly sliced
• 4 eggs, beaten
• 1 1/2 cups shredded cheddar cheese
• 1 jar (2 0z.) pimiento, drained
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
  

1. Place zucchini and onion slices in an 8" square dish...or a quiche pan.
2. Cover with plastic wrap, turning one edge back to vent.
3. Microwave at High for 7 minutes.
4. In large bowl, mix together eggs, cheese, pimiento, salt and pepper.
5. Add zucchini and onions, stirring well.
6. Grease dish in which veggies were cooked.
7. Pour zucchini mixture into dish...cover with parchment paper and microwave at medium-high for 5 minutes.
8. Stir...and microwave uncovered for another 3-4 minutes at medium-high...or until set.
9. Makes 4 large servings.

*I actually used the pimento called for in the recipe this time...but have used diced red, orange or yellow bell peppers instead...blanching them with the zucchini and onions. A dash of cayenne pepper adds a little zip as well.

Fresh Fruit Salad ~ Pineapple Dressing

Fresh fruit salad is a summertime favorite...and the recipe for this cooked pineapple dressing has been a standard at our home for decades. It is from the Mennonite Treasury of Recipes...and can be stirred into the fruit salad or served separately as a topping for the fruit.

Use fresh fruit of your choice...strawberries, pineapple, grapes, blueberries or peaches.

Pineapple dressing:

• 1/4 cup pineapple juice
• 1/4 cup lemon juice
• 2 eggs
• 1/4 cup sugar
• 1 cup whipped cream

Method:

1. Beat eggs....add sugar, pineapple and lemon juice.
2. Cook in saucepan over medium heat...stirring constantly...until thickened. Chill.
3. Whip cream...and fold into mixture just before serving.

Enjoy!

Zucchini Pineapple Loaf

By now we are in zucchini overload...but when the first ones appear in the garden every year...this is the recipe I reach for. It's on a tattered and stained recipe card...origin unknown...but tested and tried in my kitchen on many occasion. This year I made mini-loaves and muffins....easy to freeze and pull out a bite or two at a time.

Pineapple Zucchini Loaf

Ingredients:

• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 tsp. vanilla
• 2 cups grated zucchini
• 1 cup crushed pineapple
• 3 cups flour
• 1 tsp. salt
• 1 1/2 tsp. soda
• 1/2 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1 cup chopped nuts (optional)
• 1 cup raisins (optional...or substitute chocolate chips)

Method:

1. Whisk eggs, oil, vanilla and sugar together in a large bowl.
2. Stir in zucchini and pineapple.
3. In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, nuts and raisins.
4. Mix dry ingredients together with wet ingredients...and stir until moistened.
5. Pour into two large, greased loaf pans.
6. Bake at 350° F for 1 hour.

*or grease 8 mini-loaf pans and bake at 350° F for 30 minutes.

I challenge you to try to keep up with your zucchini plant!

Raspberry Clubhouse Salad

This salad is simply a summertime version of several salads that I enjoy. Since the raspberries are plentiful at this time of the year...they are showing up in everything from desserts to salads around here...and it's all good! Mixed greens, crumbled feta, red onion, caramelized pecans and raspberries...combined with the sweet and sour tang of raspberry vinaigrette...make for a delightful summer lunch.

Layer the following ingredients on individual salad plates:

• mixed greens
• sliced red onion
• feta cheese, crumbled
• real crumbled bacon (optional)
• caramelized pecans (*see note)
• fresh raspberries
  

Drizzle with raspberry vinaigrette (recipe below)....and enjoy on a sunny summer day!

Raspberry Vinaigrette

Ingredients:

• 1/2 cup raspberry vinegar (**see note)
• 1/2 cup olive oil
• 2 Tablespoons honey
• 1 teaspoon Dijon mustard
• freshly ground salt and pepper to taste

Blend raspberry vinegar, mustard, salt, pepper and honey...slowly add olive oil and blend well.

*To caramelize pecans, combine 1/2 cup pecans with 2 Tablespoons sugar in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden syrup and roasts the pecans (about 5 minutes). Turn onto parchment paper; cool and break into pieces.

**To make your own raspberry vinegar, combine 2 cups fresh raspberries with 2 cups of white vinegar in a glass jar with tight fitting lid. Mash raspberries slightly with handle of wooden spoon; store in refrigerator for one week...shaking jar daily. After seven days, strain the liquid and use in your favorite gourmet dressings. Store in refrigerator.

Lemon Chess Pie

Lemon chess pie is an old-fashioned southern favorite...which is quite new to me. We have a coffee shoppe in our town...located at our local airport that draws people from far and wide...mostly for their delicious pies. It was here that I first sampled lemon chess pie...with blackberry sauce and whipped cream. It was simply delicious...and so I decided to replicate it in my test kitchen. My recipe is a combination of several...but quite like the one found in the Company's Coming Pie cookbook by Jean Parè.


Lemon Chess Pie

Ingredients:

• 1 unbaked 9-inch pie shell (use your favorite pastry recipe or purchase frozen piecrust)
• 1/2 cups sugar
• 2 Tbs. flour
• 5 large eggs
• freshly grated zest of one lemon
• 1/3 cup fresh lemon juice
• 1/3 cup butter, melted

Preparation:

1. Preheat oven to 325°.
2. Place pie crust in 9-inch pie plate...and flute edges.
3. Combine sugar and flour in mixing bowl.
4. Add eggs, one at a time, beating at medium speed with mixer until well blended.
5. Add lemon zest, lemon juice, and melted butter. Mix well.
6. Pour filling into the prepared pie crust.
7. Bake on lower rack of oven for 45 minutes at 325°F...or until puffed and golden brown in colour.
8. When cool...cut and serve each wedge with a dollop of whipped cream...and a sauce of fresh raspberries or blackberries.

Since the raspberries are in season at the moment...and readily available in the garden...I simply mashed the fresh berries, added sugar to taste...and drizzled a little over each piece of pie.

*If a thicker sauce is preferred...combine 1 1/2 cups mashed berries with 1/2 cup sugar. Stir in 1 1/2 tablespoons corn starch dissolved in 1 1/2 Tbsp. cold water...and cook in microwave until thickened (about 3 minutes on high)...stirring every minute. Cool and chill before using.

Bella Bruschetta Salad

Here's a simple summer full-meal salad that we have enjoyed often over the past few years. Basil and tomatoes give that wonderful flavour of summer...add pepperoni, mozza, a cubed baguette and fresh Parmesan cheese...toss together with lettuce and dressing...and call it a meal.

This recipe was originally a Kraft featured dish...it's been changed up a bit.

Bella Bruschetta Salad

• 4 cups torn romaine lettuce...or mixed baby lettuce
• 8 roma tomatoes or 2 medium sized tomatoes, chopped
• ¼ cup chopped basil
• 1 cup cubed mozzarella cheese
• 4 cups cubed baguette or French bread stick
• 2 cups sliced pepperoni stick
• ½ cup shredded parmesan cheese
• ½ cup Kraft Sundried Tomato & Oregano Dressing

Directions:

1. Toss together dressing, chopped tomatoes, basil.
2. Toss lettuce, cubed baguette, pepperoni, mozzarella, and tomato mixture.
3. Sprinkle with Parmesan.

Enjoy!

As many of you may be aware...we are a group of ten ladies...that contribute recipes to the Mennonite Girls Can Cook blog. When we started this blog...just over one year ago...most of us did not know each other. It has been a fun adventure...cooking together in our virtual kitchen...and getting to know one another along the way. Yesterday, the seven of us that happen to live in the same vicinity...were treated to a most special luncheon at the home of Anneliese. She was a most gracious hostess...looking after every little detail...including 'place cards' for the three gals who were not able to join us. There was much to talk about...including our dreams that this blog be used in some way to feed the less fortunate. (We are still working on that one!) We had a wonderful time...and when we left the lunch table...it was nearly time for dinner. Thanks, Anneliese, for a great afternoon!

Pineapple Cupcakes

My mother-in-law was the best cook...and left me with many wonderful recipes...which now remind me of her whenever I use them. One of the first recipes she ever shared with me was a simple pineapple cupcake recipe. I baked them up often for 'my girls' at Pioneer Clubs back in the day...and they were always a favorite. I had all but forgotten about them...until I saw the handwritten recipe in my book the other day...and made up a batch for old-times sake. They are still every bit as good!

Pineapple Cupcakes

Yield ~ 18 cupcakes

Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tsp. vanilla
• 1 small can crushed pineapple (14 oz. or 398 ml) ...juice included
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Method:

1. Cream butter and sugar...beat in eggs and vanilla.
2. Blend in pineapple...then add dry ingredients and beat until blended.
3. Fill muffin cups 2/3 full...and bake at 350ºF for about 20 minutes.

These cupcakes are great with cream cheese frosting:

• 1/2 cup (125 gr) softened cream cheese
• 1/4 cup butter
• 2 cups icing sugar
• 1 tsp. vanilla
• 1 Tblsp. milk

1. In a medium sized bowl, beat softened cream cheese and butter together on medium speed until creamy.
2. Add icing sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. With mixer on low, add vanilla and milk. Add a little more or less milk...as needed to obtain proper spreading consistency.

This is a mild cream cheese frosting...to fool those who claim not to like cream cheese. If you prefer your frosting cheesier...use the entire package of cream cheese, rather than half.

They are perfect for afternoon tea out on the front porch...or an easy treat to pack for a picnic.

Enjoy,