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One of the best things about going to see my husband’s family in Goshen, Indiana are waking up to my father in-law’s scones! He makes these every time we visit and they are so delicious to slice in half, toast a bit and smother in jams. There are always some for us to take on our 10 hour road trip home when we leave – such a great tradition!

Here is John King’s recipe. I made these recently and didn’t have honey so I omitted that. We also used vanilla yogurt, whole wheat white flour & vegetable oil as substitutes. I made half with currants and half with dark chocolate chips. Great for guests and then to have on hand for the week! I like to make small ones for a little snack (my go to when the hunger pains set in at a 3am breast feeding with my baby boy).

king scones

 

Orange marmalade, jams and lemon curd are all delicious on these.

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(Picture coming soon)

I know I say on most of my recipes: “this is one of our favorites”.  But let me tell you that I have taken this dip to many people and places and every single time at least one person asks me for the recipe and everyone loves it.   It is a dip that someone will try and then go around a party telling everyone else to try it.  And the best part…it is the easiest dip I make.

  • 2 blocks cream cheese
  • 1 pint of Hot/Sweet Pepper Relish (This can be found in stores.  I, of course, recommend that you make a whole batch so you have it around to make this dip anytime you like.  Recipe for the relish was posted just before this one)

Put cream cheese in glass bowl and microwave for a minute or two, then stir until very soft with no lumps.  Open pepper relish, dump in with the cream cheese, mix will.  Refrigerate until chilled.  Take to a party, serve with crackers (I like Triscuits or Wheat Thins), enjoy all the praise you will receive.

On our travels we have been staying with many friends. To thank them for their hospitality we often try to leave a little gift, buy some beers or make dinner. We love when we can make dinner! For the last couple nights we’ve been staying in Abbotsford, BC with some friends serving through MCC.

We decided to make pasta one night – Jake’s favorite. We used some local smoked salmon and some other tasty ingredients and had a quick and easy hit!

1. Boil your water for the fettuccine. (Make this as you normally would).

2. Mince up a clove or two of garlic and saute with olive oil, salt and oregeno.

3. Chop up some kalamata olives and add to the pan along with some chopped smoked salmon.

4. Throw some crusty bread in the oven to broil a bit while you finish cooking the fettuccine and salmon saute.

5. Throw a handful of spinach in with the salmon for a few minutes – don’t let it get too mushy.

6. Mix saute with fettuccine and add a generous helping of chopped up goat cheese.

7. Serve with crusty bread and salad! (we made spinach salad since we didn’t use our whole bag for the pasta, and made olive oil/goat cheese spread for the bread – which is something I learned from Jen!).

This recipe is adapted (only changed slightly) from the Simply in Season cookbook.  It comes from Kathryn Stutzman from Goshen.

  • 3 cups old fashioned oats (calls for rolled oats, I don’t know if there’s a difference)
  • 1 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground ginger

Mix together in a large bowl.  Make a well in the center.

 

 

 

  • 1/4 cup applesauce (original recipe calls for oil)
  • 1/4 cup honey
  • 1/4 cup milk
  • 1 1/2 cups raisins or other drive fruit or nuts (optional)

Pour into the well.  Mix thoroughly, making sure all loose flour has been incorporated (add another tablespoon of milk if necessary).  Spread onto a cookie sheet and bake in preheated oven at 300F, stirring every 10 minutes until light brown (about 50-60 minutes).  Store in airtight container up to a week, also freezes well.

My mother has been making these a lot lately. The family likes them. I have no idea where she got the recipe – out of some magazine that’s now missing a page.

Makes 12

You need:

½ c (1 stick) cold butter, cut into small pieces (plus 2 tbsp melted)

¼ ounce active dry yeast

1 c warm water

2 tbsp sugar

2 c cake flour (not self-rising)

2 c all-purpose flour

1 ½ tsp salt

1 ½ c sour cream

2 tbsp FRESH thyme leaves

  1. Lightly butter 12 cup muffin tin.
  2. Stir together yeast, water and sugar – let stand 5min until foamy. Stir until yeast dissolves
  3. Whisk flours and salt in large bowl. Cut in butter pieces (they suggest with a pastry blender – which I do not own) until coarse. Stir in yeast mixture and sour cream and thyme.
  4. Spoon 1/3 c. dough into each muffin tin. Cover with buttered plastic wrap (what?), let rise about 1 hour in warm place – should be about double in size.
  5. Preheat oven to 400.
  6. Bake 10 min, remove from oven and brush on melted butter. Bake 16-18 minutes until golden.
  7. Immediately pop out onto wire rack. Serve warm.

A very sinful rendition of a classic – as introduced to me by Mama Keagy.

The ultimate grilled cheese:
 
3 oz. of softened cream cheese
1 C. of mozerella cheese
1 C of cheddar cheese
3/4 C mayonaise
1/2 t. garlic powder
1/8 t. seasoned salt
 
Combine the above ingredients
Pre heat a griddle to the same temperature for doing grilled cheese
 
melt butter in a seperate pan
brush melted butter on thin slices of french bread (or any bread)
assemble like any grilled cheese sandwich
Brown both sides until cheeses are melted

Eat.

OH. MY. HEART.

Made this the other night for Kate and Vanessa. It’s a winner. Makes good leftovers too!

RECIPE
1 cup white rice

2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
Salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespons curry powder
2 lb chicken tenders, cut into bite size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced

1 tablespoon all purpose flour
2.5 cups chicken stock or broth
1/2 cup heavy cream or half and half  (I used coconut milk)
1/4 cup prepared mango chutney
1 10 oz box frozen peas
1/4 cup fresh cilantro leaves, chopped

[Prepare rice according to instructions OR] Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Reduce the heat to medium low and cook for 18 minutes or until tender.

Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potato to the skillet, season with salt, pepper, and curry and cook, stirring frequently, for 3-4 minutes or unitl lightly browned. Scoot the potatoes over to one side and add the chunks of chicken, season with salt and pepper and cook, browning slightly for 3 minutes.  Add the onions and bell peppers and toss to combine.  Add the flour and continue to cook for 1 minute. Add the chicken stock, cream [I used coconut milk], and mango chutney. Bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickened. Add the peas and cilantro and simmer for 1 minutes to heat the peas through. Serve over the rice.

Recipe taken from here: http://www.everythingrachaelray.com/2006/03/its-keeper-chicken-and-sweet-potato.html

This recipe comes from some wonderful friends in Atlanta that made it at our family cabin. Then Kate and I made it at the cabin. It’s GOOD.
I of course forgot to take a picture of the final masterpiece, so we’ll just have to make do with a lovely photo of Kate at the cabin that same weekend.

October at the cabin.

RECIPE (thanks Shane & Kelle!)

Buy a package of Challa bread or Hawaiin bread. (we didn’t have this so we bought thick white bread)
Slice into thick slices.

Have a bowl filled with your egg mixture (1 cup of milk, 7 eggs, 1 tsp of vanilla extract, 1 tablespoon of cinnamon)

And another bowl filled with your favorite granola.

In another bowl mix together a 8 oz package of whipped cream cheese and 3 tablespoons of orange marmalade.

Take a slice of your bread and spread the cream cheese mixture on it and lay another piece over it…like you are making a sandwhich.

Dip your sandwhich into the egg mixture, then into the granola mixture and grill on medium heat.

Turn your sandwhich over when you think it is cooked on one side.

Serve with maple syrup.

And bake some bacon on foil in the oven. A good addition for brunch!

I’ve been looking for a light, moist cornbread, and this one worked!  It does have a lot of sugar, but you could probably omit some of that.

1 c. flour

1 c. cornmeal

2/3 c. sugar

1 tsp. salt

3 1/2 tsp. baking powder

1 egg

1 c. milk

1/3 c. oil

1. Preheat oven to 400 degrees.  Lightly grease a 9 inch round cake pan or square baking dish.

2. Combine flour, cornmeal, sugar, salt and baking powder.  Stir in egg, milk, and vegetable oil until well combined.  Pour batter into prepared pan.

3. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted comes out clean.

Thank you, allrecipes.com!