Sunday morning Cheesecake

We are part of a new church plant.   It is exciting.   It is scary.  It is a lot of work.  We have always attended a very traditional church in our small town.   Sadly, due to lack of attendance and money, that church closed this past spring.   Our new church is very slowly getting going and we do church different!   We don't have a building to meet in so we currently meet in a local pub  (it is closed when we meet on Sunday mornings).  We have evening Bible Study once a week at a newly opened coffee shop named Gathering Grounds (seems appropriate, doesn't it?).  We have been doing various community things too.   Some of the things we have done is to pick up garbage in our new town and in the little town we used to meet at.  We have participated in a local BBQ Ribfest (contest) and donated the proceeds to a local fellow fighting cancer.   Currently, we are working on hosting a community Thanksgiving meal.  We are planning to feed about 300 people a complimentary, traditional Thanksgiving meal.  It is fun to be part of these adventures.

We have a little something for folks to eat and drink before we start our morning worship service.   This week was our family's turn to host.   I received a number of compliments for this so thought I would share it with you.

Brunch Cheesecake

(originally printed in "Cooking for your Style of Living" by Herberger's)

INGREDIENTS:

2 tubes crescent rolls

2 large cream cheese pkgs., softened

1 egg

3/4 cup sugar

cinnamon

DIRECTIONS:

Put one tube of crescent rolls on bottom of 9"X13" pan.  Mix cheese, egg and sugar together well.  Spread in pan.  Top with other tube of rolls.  Top with cinnamon and sugar.  Bake for 30 minutes at 350 degrees.

I think it is best served warm, but it isn't bad when chilled either!

Peach Kuchen (Week 33 with Andy)

My dear mother-in-law purchased a lug of peaches so I made some Peach Kuchen.  YUMMY if I do say so myself!

Andy checked out the peaches

Peach Kuchen

8-10 Servings  Prep: 20 min. Bake: 45 min.

Ingredients

CRUST:

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup butter (cut up into small pieces – cut stick into long fourths)

FILLING:

• 2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained  [about 4 fresh peaches]
• 2 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 cup (8 ounces) sour cream

Directions

In a small bowl, combine flour, confectioners' sugar and salt. Using a fork or pastry blender, cut in butter until the mixture resembles coarse crumbs.  Pat lightly into an ungreased 11-in. x 7-in. baking pan.  [I used 9 X 13 pan and it was okay.]

Arrange peaches over the crust; set aside.  [Actually you can use any fruit that you want - apples, blueberries, etc.]

 In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.

 

 

Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes more or until center is set.

Serve warm with whipped cream or chilled. Store in the refrigerator. Yield: 8-10 servings.

 

 

© Taste of Home 2013 (Recipe only)

A pretzel making day

I found a recipe for homemade pretzels a few days ago and have been eager to try them.  Today I finally felt like I had the time to do it.

I have never made pretzels before.  Nor have I every purchased any like this (big & soft).  They just looked tasty so I wanted to make them.

I took a few photos during the process to share with you.

After mixing and forming the ball, this is about 1/3 of the batch.

Then it had to be rolled out like a snake

and shaped like a pretzel.

I ended up with six pretzels.  I used coarse salt on most of them,

but I had some strusel mix that I could put on a couple of them.

They don't look like pretzels!  Here is one of each "flavor". 

We did like them though.  They were soft & chewy and tasty. 

What did I learn? 

1:  I need to use less dough per pretzel - thus get more of the end product.  I should have gotten 8-10 (just like the recipe says), but ...

2:  The dough rises so count for that when making & shaping them - at least if you want them to look like pretzels!

3:  Don't overdo the salt.  Yep, these were a bit salyt.  Lucky for us we could scratch a few of the salt nuggets off.

4:  The sweet ones were really tasty.

Oh, the recipe?  Here is a link:  Homemade Pretzels

Merry Christmas 2012

Merry Christmas! 

our Christmas update:

     We have had a fairly uneventful 2012 and that is a good thing!

     Christopher & Brett are a part of our farming/ranching business.  Christopher has also added a feedlot to his business.  Brett would like to get into the farming enterprise, but has yet to find any land to rent.  It is nice to have them with us. 

     Christopher & Paige live in Donnybrook.  Paige works in Minot as Ward County Extension Agent focusing on the agriculture areas.  
     Brett lives with us, though he can’t wait to get rid of us.
     Annette’s parents are doing pretty well.  Dad turned 85 on the 18^th.  Mark & Annette along with a few other family members made some surprise visits to Arizona.
     Mark’s mom was diagnosed with Rheumatoid Arthritis in 2011.  It was extremely hard on her knees.  She now has two new knees and we hope this will help her considerably. 
     That is about all for our year.  We look forward to hearing from you.

       Wishing you a healthy and wonderful 2013.

                             The Rockeman Family

Here is one of the treats that I made for Christmas goodies this year:

SWEDISH ALMOND-CHOCOLATE MACAROONS

Makes 2 to 3 dozen cookies.

Note: This dough must be prepared in advance. Pasteurized eggs are recommended for food safety reasons. The Swedish cookies are also known as Choklad Biskvier. Our 2011 winner is from Beth Jones of Owatonna, Minn.

For cookies:
• 2 (7-oz.) tubes almond paste, cut into small pieces
• 2 egg whites
• 1/2 c. granulated sugar

For filling:
• 1 c. (2 sticks) butter, at room temperature
• 1 c. powdered sugar
• 2 tsp. vanilla extract
• 2 pasteurized egg yolks (see Note)
• 4 tsp. unsweetened cocoa powder

For chocolate coating:
• 10 to 12 oz. dark or bittersweet chocolate
• 2 to 4 tsp. vegetable oil or melted butter

Directions
To prepare cookies: In a bowl of an electric mixer on medium speed, beat almond paste and egg whites until thoroughly combined, about 2 minutes, scraping down sides of bowl as necessary. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
Using a small scoop, form dough into balls (or drop by heaping teaspoons) and place 2 inches apart on prepared baking sheets. Moisten the flat bottom of a glass with water, dip into granulated sugar and carefully press prepared glass bottom into dough balls, flattening dough; repeat with remaining dough. Bake until lightly brown, 18 to 20 minutes. Remove from oven and cool 5 minutes before transferring cookies to a wire rack to cool completely.

To prepare filling: Line baking sheets with wax paper.
In a bowl of an electric mixer on medium speed, beat butter until creamy, about 1 minute. Add powdered sugar, vanilla extract, egg yolks and cocoa powder, and mix until smooth (scraping down sides of bowl as necessary), about 2 minutes. Using a small knife, spread about 1 tablespoon filling on top of each cookie, making a rounded top. Transfer cookies to prepared baking sheets and refrigerate for at least 1 hour.

To prepare chocolate coating: Break chocolate into small pieces. In a double boiler over gently simmering water (or in a microwave oven), melt chocolate. Whisk in 2 teaspoons vegetable oil (or melted butter), adding more to reach desired consistency. Let mixture cool for a few minutes, then dip tops of cookies into chocolate mixture, holding onto almond base. Return cookies to prepared baking sheets and refrigerate until chocolate hardens, at least 30 minutes. Store in refrigerator and serve chilled.
SOURCE:  Star Tribune  28 Nov 2012



Paula & Betty's Apple Crisp

WhoooHooo!!  Two recipes in a row and I don't consider myself much of a chef!   Last year we had what seemed like tons of apples.  Some of the family liked my old recipe, but some had been out in the world and liked a more pie-like apple crisp.  So, I combined two recipes - one from Paula Deen and one from Betty Crocker (thus the name!).   Now, everyone is happy.  I made a batch today so thought I'd share it with you.

Paula & Betty's Apple Crisp

Bottom of apple crisp:
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspon ground cinnamon
7 medium apples, peeled, cored and thinly sliced

As I prepare the apples, I mix them in a water/fruit preserver mixture but you could also use the juice of 1 lemon.  In another bowl, mix together the brown sugar, flour, cinnamon.  You could also add freshly ground nutmeg, to taste.  If you used the water/fruit preserver mixture, drain the apples.  Stir the sugar mixture to evenly coat the apples. 

Spread in bottom of 9X13 pan.

Topping:
1 - 1-1/2 cups brown sugar
1 cup flour
1 cup rolled oats
2/3 cup softened butter
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg, optional

Mix together until crumbly.  (I don't know if I should use more flour.  Mine is usually not real crumbly - but it tastes good!)

Sprinkle over apples.

Bake at 375 degrees for 30-45 minutes - until top is golden and apples are tender.

Best served warm with ice cream on top.

Zucchini Bread

Rain, Snow, Ice, warming, Slush, dense FOG.... so I guess I will do something with that last zucchini!!   Yes, our weather is messy right now, but a little bit of this and we will all feel better!!

First I had to peel and shred the zucchini.  It sure makes me like my ol' food processor.

 Most of the ingredients...

... any brand is fine.

I add the zucchini last as I find I get the rest of the ingredients mixed better that way.  Sometimes it seems dry & stiff, but as soon as I add the zucc it gets juicy.

After an hour in the oven...

Butter or no butter for you?

I got this recipe from my favorite cookbook - "All Time Favorites, Extension Homemakers Centennial Cookbook".  It was printed for the Ward County, North Dakota Centennial in 1986.  I really like the hometown cookbooks with recipes from cooks you know & trust containing ingredients most of us keep on hand.

ZUCCHINI BREAD

3 eggs

1 cup oil

2 cups sugar  (I use 1 cup brown sugar & 1 cup white sugar)

2 - 3 cups grated zucchini

2 -3 tsp. vanilla

3 cups flour

1 tsp. salt

1 tsp. baking soda

3 tsp. cinnamon

1/4 tsp. baking powder

1/2 cups nuts (optional)

Beat eggs until light and creamy.  Add oil and sugar, mix.  Add remaining ingredients; mix well.  Put into 2 loaf pans, greased and floured.  Makes 2 loaves.

Grape Jelly

Christopher & Paige were oh so kind to give us some grapes.  (If I ever see another laundry basket full of grapes it will be too soon!)  So, I made grape jelly.  I have a niece & nephew who have won great ribbons making grape jelly for 4-H so I thought I must have some of the same genetic talent! 

I decided to photograph and blog about the good, the bad and the broken rules...  

Wash grapes and remove them from the clusters.

Ready to cook before juicing.

I boiled them in a little bit of water until the skins broke open.

I then put them in cheese cloth and squeezed out the juice.  I dislike this step as I usually end up burning my hands.  I juiced another day and used a Sauce Master as shown here:   

I did not cook the grapes first with this.  The only trouble I found with this method was that I got pulp.  So I just ran the "juice" from this through the cheesecloth (over a large bowl) to strain out the pulp.  I used a product SURE-JELL Fruit Pectin to gel it up. 

Cook the juice and SURE-JELL Fruit Pectin on the stove top.  Later adding sugar and cooking some more.  I just follow the recipe in the SURE-JELL package.  Then pour the hot liquid into jars and seal with canning lids and rings.

Here is the breaking rules part....  I cheated and just turned the jars upside down.  It is now 12 hours later and they all sealed.  However, USDA states they should have had a boiling water bath as that is a more safe perservation method.

We have sampled some and it is quite tasty.  We will likely share some as Christmas gifts and much of it we will enjoy ourselves!

Linked to:  Farm Photo Friday,  Farmgirl Friday Blog Hop, Rural Thursday Blog Hop

Ever had one of those days?

I don't mind preparing meals if I have an idea of what to make and all of the ingredients.  But I hate it when even my "Quick Dinner Idea" box is out of ideas!!