Sorry for the blog silence, perhaps it’s all the rainy days, but I’m just not feeling it right now. So I’ll post a summer cake recipe in hopes it encourages a little spring/summer weather to show up!

This recipe is from a former Compassion co-worker/domestic goddess, Cathy Hewer. It’s easy-peasey for those non-bakers out there and a favourite every time I serve it!

Lemon Cake

Use 2 lemon pudding and pie filling mixes (the cooked kind-Sheriff brand is preferred) and cook on stove-top according to package directions (will need eggs for this part).

Cool lemon mixture until you can rest your hand comfortably on the bottom of the pot.

While mixture is cooling, break 2 angel food cakes into pieces/chunks (pre-made cakes or make them yourself… the boxed mixes take awhile to cook, but they are much bigger than the pre-made kind). Place pieces in a large bowl.

When cooled, pour lemon filling in bowl over angel food cake pieces, mix until covered, and pack everything into an angel food cake pan.

Chill in fridge for several hours until set.

When set (firm), turn out of the pan (use a knife around the edges to loosen it up first so it doesn’t break), and ice with Cool Whip or whipped cream.

This cake is great to go after a heavy meal or on a hot day because it is so light and cool.

Yum! Now I want some!!

These were a family tradition on Valentines day growing up. Super yummy!!

Valentine Oatmeal Cookies

Blend:
¾ cup margarine/butter
¾ cup sugar
2 tbsp milk
1 egg
1 tsp vanilla

Add:
2 ½ cups flour
1 tsp baking powder
½ tsp salt

Mix all ingredients together.
Add 1 cup oats.
Roll, cut-out in heart shapes
Bake at 350F for 8ish minutes.
Frost with pink buttercream icing

And I mean PERFECT.  And EASY.  (this from a girl who does not cook big cuts of meat with success EVER.  Seriously… every roast beef is bone dry and the last turkey gave Jon food poisoning.  Meat is not my specialty.)

Until now that is!

This chicken was devoured in the blink of an eye.

FAST ROAST CHICKEN
Hands-on time: 10 minutes
Time to table: 1-1/4 hours
Serves 1 for a week or 4 for dinner plus leftovers for chicken soup (haha, left 5 of us wanting more)
1 whole chicken, preferably never frozen (fresher is finer!) either a roasting chicken or a frying chicken
Generous amount of kosher salt, a tablespoon or two or more (seriously, LOTS of salt!)
Freshly ground black pepper, optional
Preheat the oven to 450F. Rinse the chicken inside and out, then dry it well inside and out with paper towels. ‘Rain’ the bird with salt, lightly coating the skin so a salty crusty layer will form during roasting; cover the breast and back sides, the legs and wings, too, then do several turns of ground pepper all over. Place the chicken breast-side down on a foil-covered rimmed baking sheet. (Yes, that bird is bare-nekkid except for salt and about to be blasted at high heat.) Roast for an hour.
Remove from the oven, cover loosely with foil, let rest 15 minutes. To serve, slice off the legs and thighs, then cut hot slices off the breasts or cut into the breasts down the center and serve it on the bone.

Now EAT!  :)

This is my impression of a teenager these days.
(except I substituted 1 self portrait for the 800 million a teenager would post.)

I can’t help myself, Justus keeps leaving photobooth open on my computer.

So my pride may be smarting slightly after my copycat post. I know I suggested it, but I don’t really copy EVERYTHING, people. Some things are all me. Like my incredible cinnamon buns. Oh wait, they were Aunt Nancy’s first. Well, making them deliciously dairy free was all me. mmmmm… no wonder I’m packing a few extra lbs these days, because of Juno’s allergy I have to bake nearly everything at home. And yes, everything must involve delicious treats.

Want a chance to copy me?
Well, here you go…

The Incredible Cinnamon Buns Recipe
(for bread machines only)

Add in this order:
1 ¼ cups milk (or rice milk)
1 egg
2 tbsp butter (or vegan margarine)
¼ cup sugar
¾ tsp salt
3 2/3 cups white flour
1 ¼ tsp yeast

Select dough setting and start.

When dough is ready remove from machine and divide in half. Roll each half into a 9×14”-ish rectangle.

Spread each half with melted butter (or vegan margarine) and sprinkle with brown sugar and cinnamon (mix before spreading, in whatever ratio and amount you think looks yummy). Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.

Slice into 6 pieces and place cut side down in baking pan coated in melted butter(vegan margarine) and brown sugar. (repeat with other half of the dough)

Let rise.

Bake for 15ish minutes in 350 degrees oven.
Frost immediately so the icing runs down into all the cracks!

Frosting:
Vegan margarine (or butter)
icing sugar
REAL vanilla
rice milk (or milk)

Can’t tell you how much of each because I just keep blending until I like it. (I keep telling myself that’s the mark of a real baker, don’t burst my bubble.)

Now go copy me copying Aunt Nancy and watch everyone fall at your feet begging for this recipe.

(seasonal hint: these make a wonderful Christmas morning breakfast!)

This soup is a family favourite (well, a Jon and Christa favourite, the kids aren’t crazy about soups in general). It’s SO tasty and pretty healthy and really easy.

Ingredients:
1 chopped onion
3 cloves minced garlic
1 tbsp olive oil
2 tsp chili powder
1 tsp oregano
1 can crushed tomatoes
1 can chicken broth
1 can diced tomatoes with liquid
1 can corn
chopped jalapeno peppers to taste
1 can black beans rinsed and drained
1/4 cup fresh cilantro
2 chicken breasts cooked and cut into bite sized pieces

In medium stock pot heat oil over medium heat. Cook chicken pieces and saute onion and garlic until soft. Stir in chili powder, oregano, tomatoes and broth. Bring to a boil and simmer for 5 to 10 minutes.

Now, you can either add the beans, corn, etc to the soup mixture as is, OR if you are like us and don’t like the texture of biting into so many black beans and corn you can do this…
Throw the corn, chilies, beans, cilantro and some of the soup mixture into a blender and puree until fairly smooth. Add to pot. Simmer for 10 minutes. That way you get all the goodness and flavour without the bean texture.

Serve with crushed tortilla chips, avocado, cheese, sour cream and chopped green onion.

I use this chicken bouillon for the chicken broth (and many other recipes!).

Perfect hearty fall treat!

Pumpkin Bread

15 oz can pumpkin (approx 2 cups) (not pumpkin pie filling!)
1 cup flour
1 cup whole wheat flour
1 cup wheat germ (when I tried it without the wheat germ it didn’t turn out)
1- 1 1/2 cups sugar
1/2 cup oil
4 eggs
1 1/4 cup applesauce or orange puree
2 tsp baking soda
1 1/2 tsp salt
1 tsp allspice
2 tsp cinnamon
2 tsp nutmeg

I just blend all the wet ingredients and then throw the dry ingredients on top and stir just till smooth.

Makes 3 loaves (bake at 350 for approx 40-50 minutes in greased pans.) Or lots and lots of muffins (bake for 20ish minutes, can’t remember, sorry!).

The orange puree is just 1 sweet potato and 3 large carrots peeled, diced and cooked till soft, then blended until smooth (add some water when necessary). You can use it in spaghetti sauce, french toast, muffins, etc.