Old Fashioned Jelly Roll

For this flashback Friday post I'm bringing back one of the first recipes I ever posted. This was one my Mom used the way that one would use a white cake mix today. She'd bake it in a spring-form cake pan, slice it horizontally, fill it with fruit or pudding, and decorate it with whipped cream. It also served well as a jelly roll which she usually filled with chocolate pudding. I checked the Mennonite Treasury of Recipes and found about 8 variations of jelly rolls, obviously a favorite of days gone by. I believe traditional jelly rolls got their name because of the jam/jelly filling, but in our family we have always used a custard pudding such as vanilla, coconut, lemon or as already said, chocolate.

Ingredients:

• 1 c sugar
• 4 eggs, separated
• 4 Tbsp water
• 2 Tbsp lemon juice
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt

Method:

1. Prepare 11x17 inch (or slightly smaller) cookie sheet by greasing bottom and sides, lining with parchment or wax paper and greasing again. I use shortening  Preheat oven to 350 F.
2. In small bowl, beat egg whites until very soft peaks form when lifting the beater (turned off). Set side.
3. In mixing bowl, beat sugar and egg yolks well, (I use a wooden spoon) until pale yellow in color, then stir in water, lemon juice and vanilla. 
4. Stir in combined dry ingredients, then fold in the beaten egg whites (with a spatula) until the egg white is blended in and the batter has a very light and airy consistency.
5. Pour into prepared baking sheet.
6. Bake at 350 F for 15 - 20 min. until pale yellow. 
7. In the meantime lay out a clean tea towel and dust well with confectioners sugar. (1)
8. When cake is baked, turn hot cake out onto towel, peeling back the paper. (2)
9. Dust with confectioner's sugar again and roll into a log, along with towel, beginning at narrow end. (3) Let rest to from shape for 15 - 30 minutes.
10. Unroll, spread with 2 - 2/1/2 cups cooled pudding (4) keeping about an inch away from sides and a few at the end. Roll up again, starting at the same end, leaving the towel underneath. (5) Transfer log onto serving platter, using end of towel to lift, then slide towel out from underneath. Cover loosely with plastic wrap and refrigerate. Can be made day ahead. Dust with fresh powdered sugar before serving.

For coconut cream filling ( a condensed version of Lovella's coconut cream pie filling)

• 1 1/2 cups light coconut milk (1 can - shake before opening)
• 4 Tbsp sugar
• 4 Tbsp cornstarch
• 1/2 cup milk
• 3 egg yolks
• vanilla
• 1 cup shredded coconut
• 1 Tbsp butter

In saucepan, heat coconut milk, bringing to a simmer. In the meantime, blend sugar, cornstarch, egg yolks and 1/2 cup milk, using whisk. (add a small amount of milk, then yolks to blend smoothly , then the rest of the milk)
Blend into hot milk as it begins to boil, stirring until it bubbles. Remove from heat.

Stir in vanilla, coconut and butter. Let cool in ice water or cover with plastic wrap (placed right on the pudding) and refrigerate.
Cake pictured is decorated with 1/2 cup whipping cream and 1 tsp sugar whipped, then sprinkled with toasted coconut.

Sour Cream Coffee Cake

This coffee cake was my go-to when guests were coming for coffee and dessert during the 80's.  I pulled the recipe out not that long ago and it is just as delicious as I remember it.  It stays moist and fresh tasting for several days.

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cup sour cream (regular or low-fat)
• 1 teaspoon vanilla extract

Cinnamon Nut Mixture

• 1 1/2 teaspoons cinnamon
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 cup walnuts

1. Preheat oven to 350 F. 
2. Spray or grease an 8X10 or 9X13-inch pan and set aside.  
3. Dice the butter if it is cold to help it soften quickly.  
4. Combine dry ingredients in a bowl and set aside.
5. Combine the ingredients for the cinnamon and nut mixture in a small food processor if you have one until nuts are finely chopped, or alternately, chop nuts and then combine with sugars and cinnamon.  Set aside. 
6. In a large bowl, combine butter and sugar and cream together well.
7. Add eggs and beat until combined.
8. Add half of the dry ingredients to the butter mixture, then half of the sour cream and repeat, mixing well after each addition.  
9. Spoon half of the batter into prepared pan, then sprinkle with half of the cinnamon nut mixture, spoon the remaining batter over top and spread gently to cover the nut mixture.  Sprinkle with remaining cinnamon nut mixture.
10. Bake about 30 minutes, or until a toothpick tests clean in the center. 
11. Serve warm or cool completely and then cover lightly to retain freshness over a few days. The crumbs on top won't be as crisp but the coffee cake will stay moist and fresh tasting. 

Easy Leftover Roast Beef Stroganoff

It's a great idea to make enough Roast Beef for leftovers and this is one of my favourite ways to make a whole new meal.  

• 3-4 cups slivered leftover roast beef
• 2 tablespoons oil
• 1 large onion
• about 15 large button mushrooms
• 2 tablespoons flour
• 2 cups beef or mushroom broth
• 1/3 cup red wine (optional)
• 1/4 cup fresh or freeze dried chopped parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• a few dashes cayenne pepper
• 1 cup sour cream
• salt and pepper to taste
• wide or medium hot buttered noodles

1. In a large saucepan, saute onion and mushrooms in oil over medium heat, stirring occasionally until veggies begin to caramelize.
2. Add flour and stir to combine for a minute and then add mushroom or beef broth and red wine, stirring to create a sauce.  
3. Add leftover roast beef and seasonings and simmer a few minutes to blend flavours.
4. Add sour cream and season with salt and pepper to taste. Heat through.
5.  Add a bit more broth if necessary to thin the sauce and bring to a simmer. 
6. Serve over hot buttered noodles. 

Homemade Flour Tortillas

I had been told that tortillas were easy to make and now I know that they are. Fresh flour tortillas really taste better than store bought. These can be made in a cast iron or a nonstick frying pan. I used my trusty old cast iron frying pan and the tortillas turned out great.

Ingredients:

• 2 cups flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 cup vegetable shortening
• 2/3 cup hot water

Method:

1. Whisk together flour, baking powder, and salt.
2. Cut in shortening until crumbly.
3. Pour in hot water, a little at a time, mixing with a fork until dough comes together.
4. Place dough on lightly floured surface and knead a few minutes until smooth.
5. Cover and let rest 45 minutes.
6. Divide dough into 8 pieces and roll each piece into a ball, cover balls with plastic wrap. 
7. With a rolling pin, roll each ball into a 6 to 7 inch circle, don't worry they don't have to be perfect circles. Cook one tortilla while you roll out the next one. 
8. Preheat your pan on medium heat. Do not add oil.
9. Place tortilla in hot pan and cook until small bubbles appear before flipping to the other side, cook approximately one minute on each side.   
10. Stack cooked tortillas and cover with a tea towel till all are cooked.
11. Now they are ready for your favorite recipe.  Can be frozen for future use.

Citrus Lime Punch

A perfect mix of sweet and tangy make a refreshing punch. Pretty for Easter or spring showers.

• 2 295ml cans Five Alive frozen juice (Passionate Peach Citrus flavour)
• 6 cups pineapple juice
• 2 295ml cans frozen Limeade
• 3 cans (using one of the frozen juice cans for the measurement) cold water
• 1 1 litre bottle sprite (regular or Citrus Sprite)
• 6 cups ice cubes
• frozen berries and citrus slices (optional)

**Do not add the water that the cans of juice called for, only the water listed in the recipe. I never find it too sweet, but if you do, add more ice an extra can of cold water**

1. Add all juice and water into a punch bowl. Stir until frozen juice has broken up well and is incorporated into the pineapple juice and water. 
2. Add ice cubes and stir the punch for a few minutes to combine and cool off well.
3. Add Sprite and serve. Garnish as desired.

Applecrisp Cheesecake

What do you do when you have guest for dinner? Do you make the entire meal or do you ask them bring something?
It varies for me. Sometimes I like to do the entire thing, and sometimes the guests contribute. That way we share the cost and preparations to ease the event for the hostess.
I love that our friends enjoy contributing to that kind of dinner. It sure makes it easier, and they know that when it is their turn to host, we all bring something in return as well.
My cousin Doris brought this delicious cheesecake for dessert that I just had to share with you! Next time you are asked to bring dessert somewhere, consider this Apple Crisp Cheesecake.  Mmm,so good! Thanks Doris.

Crust:

• 1/2 cup of butter
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 cup flour

1. Beat the butter, sugar and vanilla until smooth and creamy. 
2. Add the flour and mix well.
3. Pat the dough  on bottom and 1" up the sides of a 9" spring form pan.

Cream Cheese Filling:

• 2-8 oz / 250g packages of cream cheese, softened
• 1/2 cup of sugar
• 2 eggs
• 1 teaspoon vanilla

1. Beat cream cheese and sugar until well blended.
2. Add 1 egg at a time beating after each egg addition.
3. Add vanilla beat again mixing well.
4. Spread over crust.

Apple Crumble:

• 4 cups sliced apples
• 1 cup brown sugar
• 3/4 cup oatmeal
• 1 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup softened butter

1. Layer the raw apples over the cream cheese filling.
2. Combine ingredients until crumbly and sprinkle over apples.
3. Place the spring form pan on a parchment lined cookie sheet for easy clean up. Bake at 450 for 10 minutes. 
4. Reduce temperature to 300 and continue baking 1 hour longer or until golden brown.
5. Cool on a cooling rack. 
6. Chill for at least 3 hours before serving.

Flashback Friday Apricot Cheese Coffee Cake (yeast dough)

It's Friday already! I looked back over the years of recipes I've posted here and thought I'd 'flashback' to a recipe post I did in 2009. I had originally baked this for a coffee time with some girl friends where we were celebrating some birthdays...Bev's being one of them.

This was originally a bread machine recipe, but I've made the yeast dough in the bread machine and also using the traditional method of mixing and kneading the dough by hand. Both have the same outcome....but using the bread machine allows you the luxury of the machine doing all the work of kneading and a warm place for the dough to have it's first rise.

Dough:

• 3/4 cup warm milk
• 1 egg, slightly beaten
• 2 tbsp butter, melted
• 3 cups flour
• 3/4 tsp salt
• 2 tbsp grated orange zest
• 1 tbsp fast rising yeast (instant) if mixing by hand, OR if making the dough in the bread machine used 1 1/2 tsp bread machine yeast

Filling:

• 4 oz spreadable (soft) cream cheese
• 1 1/2 tbsp flour
• 1/3 cup apricot jam (or substitute with your favourite kind of jam)
• 1 egg, beaten, to brush over the whole yeast bread before baking

1. If using a bread machine to mix dough, add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes. If using the tradition hand knead method, stir together warm milk, egg and melted butter. In a larger bowl stir together dry ingredients and zest, using instant yeast (rather than the bread machine yeast). Stir in milk mixture and then knead to a soft but not sticky dough. Cover with a cotton towel and set in a warm place to rise for approximately 1 hour. Once risen punch down lightly. 
2. Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with a non stick spray. On a lightly floured surface roll dough into a 15 inch circle. Lift dough and slide the base of the spring form pan under, centering it under the rolled out circle of dough. 
3. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.
4. Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to centre over the filling. Secure the greased outer ring of the spring form pan to the pan bottom. 
5. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes. After rise, just before baking, brush top of cake with beaten egg. Bake at 375 for 35-40 minutes. (or convection oven at 360º for 33-40 minutes) Cover with foil after 20 minutes if becoming too brown. Allow to rest in pan for 10 minutes so the filling sets and then remove to cooling rack. To ice and serve slide off base of spring form pan onto cake plate. Drizzle generously with the following icing once cake is warm or completely cooled. 

Icing

• 3 tbsp cream cheese, room temperature
• 1 tbsp butter, room temperature
• 2 tbsp orange juice
• 1 1/4 cup powdered sugar

1. Beat together until smooth and runs thick but evenly from a spoon. Drape icing over cake. 

Lemon Coconut Bars

Spring is here and that means I crave something lemon, and then to add coconut, well that just is an added bonus. These bars are delicious and wake up your taste buds. Add this to your Easter menu, those lemon lovers will thank you.

• 1 1/2 cups flour
• 1/2 cup icing sugar
• 3/4 cup cold butter, cubed
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• Juice of 2 large lemons
• 1 teaspoon lemon zest
• 1 cup coconut

1. Combine flour and icing sugar in a bowl. Add butter cubes and using a pastry blender cut in butter until you have fine crumbs.
2. Press the mixture evenly into a greased 9" x 13" pan.
3. Bake in a 350º oven for 15 minutes.
4. While the crust is baking, beat eggs, sugar, baking powder, lemon juice, and zest together until well combined and the mixture has turned a pale color. 
5. Pour mixture on the crust, sprinkle coconut on top and return to oven to bake another 25 minutes until golden.
6. Cool on cooling rack and cut into bars. Dust with icing sugar and serve.

The Final Oatmeal Cookie

"Gather a bouquet of nice things each day!"  - Wonderful advice that would surely include a perfect oatmeal cookie shared with someone you love!
Oatmeal cookies have always been my favourite cookie and although I have made and posted other gf oatmeal cookie recipes they were never quite good enough for me to stop trying to tweek a better recipe version.
This Final Oatmeal Cookie will satisfy that for me!   This cookie from mixing to eating has none of the undesirable characteristics that  a gluten free cookie can have.
While the recipe is a fairly large one,  extra cookies can be frozen or freeze some of the dough for future 'warm out of the oven'  cookies that leave a kitchen mess-free!

Final Oatmeal Cookies

• 3/4 cup butter - room temperature 
• 1/4 cup shortening 
• 3/4 cup brown sugar 
• 1/4 white sugar 
• 2 eggs
• 1 tablespoon vanilla 
• 1/4 cup milk 
• 1 (4 serving size)  box of instant vanilla pudding 
• 1/2 cup brown rice flour
• 1/4 cup millet flour 
• 1/4 cup potato starch
• 1/2 tsp xanthan gum 
• 1 tsp. baking soda 
• 1 tsp baking powder 
• 3 1/2 cups gf oat flakes 
• 1 cup sweetened dried cranberries 
• 1/2 cup chopped walnut pieces

• OR  instead of the cranberries/walnuts , add your own variations -  raisins, chocolate chips. 

1. Whip butter and sugar , then add eggs and vanilla and beat. 
2. Add the instant vanilla pudding and the milk and  beat until perfectly smooth. 
3. Add the blended dry ingredients all at once , mixing well. 
4. Stir in the oat flakes and the cranberries and nuts.    
5. Drop by teaspoonfuls onto greased cookie sheet (greased or lined with parchment paper)  - flatten slightly with fork. 
6. Bake for 12 minutes in a 350 degree oven. 
7. Try to eat just one ! 

Ranch Salad Dressing

Here in the valley the weather has been so lovely. My chives are standing at least 8"tall...lush green and so fresh tasting. Dill and parsley will be added to my little herb garden. During the winter months I'm thankful I can buy fresh dill and parsley to add to my home made ranch dressing. If you don't have room in your yard don't let that stop you from planting herbs. This is the perfect time of year to find a good size container, fill with soil and plant some herbs. You'll enjoy their fresh addition to many dishes.
Ranch dressing is our grand children's favourite and this recipe is nice served over a spinach or green salad or used as a fresh vegetable dip.

Ingredients:

• 1/3 cup low fat plain Greek yogurt
• 2 tbsp low fat mayonnaise
• 1 clove garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp white vinegar
• 1 tbsp lemon juice
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp sugar
• dash hot sauce
• 1 tsp finely minced chives
• 1/2 tbsp fresh dill, chopped fine
• 1 tbsp fresh parsley, chopped fine

Method:

1. Measure all ingredients into the blender container. 
2. Blend well for one minute.
3. Pour into a jar with a lid. Store in refrigerator. 

This is a small recipe and can easily be doubled. I date my fresh dressings and only keep for up to one week.