Mustard Seeds

Easter Recipe: Wild Rice Salad

 

My friend, C.L., introduced me to this wonderous salad. Although it's made with rice, to me, it has a "light and fresh" flavor that reminds me of spring. It's one of those perfect make-ahead dishes that tastes better a day or two after you make it. 

It makes A TON. I suggest halving the recipe, unless you have a big crowd. It's great leftover, though.

Wild Rice Salad

Salad Ingredients:

• 2 quarts plus 1 cup water
• 3 cups wild rice (not a wild-rice mix, straight wild rice)
• 2 6-oz jars marinated artichoke hearts
• 1 10-oz bag frozen peas
• 1 green bell pepper, chopped
• 1 bunch of green onions, chopped
• 1 pint cherry tomatoes, halved
• 2 cups toasted sliced almonds (Don't skimp on this ingredient. You MUST toast and you MUST include--it's what really sends this salad over the moon.)

Dressing Ingredients:

• 1 1/3 cup vegetable oil
• 1/2 cup white vinegar
• 1/4 cup freshly grated Parmesan cheese
• 1 Tbls. sugar
• 2 tsp. salt
• 1 tsp. celery salt
• 1/2 tsp. ground white pepper
• 1/2 tsp. dry mustard
• 1/4 tsp. paprika
• 1 glove garlic, minced

Combine all dressing ingredients in lidded jar and shake well. Refrigerate until ready to use.

In a large saucepan, heat water and rice until boiling. Reduce heat to low, cover and simmer for 45 minutes. Drain excess liquid from rice. Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green pepper, green onions, tomatoes, reserved marinade and half of the dressing. Toss well. Cover and chill.

Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with almonds and serve.

It looks pretty served up in a little bowl. Here I served it with mini BLTs and a chocolate nest.  It is also delicious served on top of fresh field greens.

Easter Recipe: Grandma's Custard Lime Jello

My childhood is full of holiday memories that include my Grandma Doerman's super lime jello. But, I remember it especially on Easter with ham and homemade rolls. I've carried on the tradition, serving it on Easter at our house each year. But, really it's fabulous anytime. Even for breakfast. The morning after. 

Check me out rocking that awesome denim jumper next to Grandma D. This was on the Sunday I was baptised.

Grandma Doerman's Custard Lime Jello

• 1 large box lime jello
• 1/2 can crushed pineapple (drain and reserve juice)

Mix jello according to box. Add crushed pineapple and poured into a 9/13 pan. Chill until firm.

• 1 package of Dream Whip (found near the jello section in the supermarket)
• 1 box of cream cheese

Beat Dream Whip according to package directions. Add cream cheese. Spread the cream cheese mixture on top of the firmed jello.

• Combine pineapple juice and water to make 1 cup
• 2 eggs
• 2 Tbls. flour
• 1 1/2 Tbls. lemon juice
• 1 cup sugar

Make custard on the same day the jello is served. Mix the above ingredients and and cook over medium heat until thick. Cool and spread over the cream cheese layer.

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Pretzel Dessert

He Has Risen! Rolls

My kids love making these HE HAS RISEN! rolls each year. They not only teach about Jesus' resurrection, but they actually taste good. A perfect breakfast activity to do the morning of Easter.

Ingredients:

• 1/2 stick of butter (melted)
• 1 can of large refrigerated rolls (I prefer Pillsbury Grands)
• Large marshmallows (8 of them, do NOT use stale marshmallows)
• A bowl of cinnamon and sugar mix

Preheat oven to 350 degrees.

Step 1: Take the white marshmallow. Jesus was pure and sinless like this marshmallow. 

Step 2: Roll marshmallow in butter and then in the cinnamon-sugar mixture. The butter represents the anointing oil and the cinnamon-sugar mixture represents the spices--both items were put on Jesus' body before they laid him in the tomb.

Step 3: Wrap the biscuit around the marshmallow and seal the dough around it. This part is very important--make sure the dough is completely sealed around the marshmallow. I wrap the dough around the marshmallow and pinch the dough together.  After they put Jesus in the tomb, they rolled a large stone in front of it to seal it.

Step 4: Roll the ball of dough in butter and then into the cinnamon-sugar mixture.

Step 5: Place on the cookie sheet. Make sure that the side that you did the most "pinching" and "sealing" becomes the "bottom" of the tomb/roll. This will help keep the roll sealed. Otherwise, the roll will bake apart, exposing the marshmallow.

Step 6: Place the tray of rolls in oven for about 10-12 minutes or until done.

Step 7: Let the rolls cool and then serve.

Encourage your little sprout to break open the tomb to look for Jesus. Where is he? He has risen!

How do the rolls taste? "Taste and see that the Lord is good..." Psalm 34:8

The center of the roll tastes especially sweet. Easter is a time to celebrate the sweetest gift of all--our salvation through Jesus' resurrection. Although he was blameless, he died on the cross for our sins; was buried in a tomb from three days; then rose from the dead.

Easter Recipe: Almond-Coconut Macaroons

Around this time of year, coconut seems to move to the front of my baking supplies. You're heard of  the perfect coconut cake, right? Well, these coconut-almond macaroons are another perfect Easter recipe. They are great for Passover, too. I especially love making these for my friends who eat gluten-free. The recipe is simple. I've decided and that egg whites and sugar when combined correctly are magical!

Almond Coconut Macaroons 

• 2/3 cup sugar
• 2 large egg whites
• 2 cups unsweetened shredded coconut (sometimes I use the extra fine or sometimes the larger shreds or sometimes a mixture of the two)
• 1/2 cup sliced almonds
• 1 tsp. pure vanilla extract
• Pinch of salt

Preheat oven to 350 degrees. Line a baking sheet with parchment. Whisk together sugar and egg while in large bowl. Stir in the remaining ingredients.

There are two ways to form the macaroons:

1. Form into 12 2-tablespoon mounds and drop each onto sheet, 2 inches apart. (see the photo above)

2. For a more uniform look, spray a mini muffin tin with cooking spray and then pack the tin. Then, turn over the muffin tin onto the sheet and you have perfect little mounds. (see photo below)

Bake macaroons until golden brown on the bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool completely. Macaroons will keep, covered, for up to 1 week.

Easter Recipe: Perfect Coconut Cake

For several years, I searched for the perfect coconut cake recipe. I was constantly sampling coconut cupcakes at bakeries, etc. But, I was always disappointed because the cake was usually just plain white cake with white frosting and coconut sprinkled on top. It usually tasted too sweet and there was a total lack of coconut flavor, especially in the cake part.

 

And then, I found the perfect recipe. It uses buttermilk, which I think adds to the richness and balances the sweetness. It has actual coconut flakes in the batter, in between the layers and on the outside of the cake. Love the texture. It's everything a coconut cake should be. Perfect.

Here is the full recipe. Totally straight-forward, no weird ingredients, and it turns out beautiful. 

Perfect Coconut Cake FROM TASTE OF HOME

INGREDIENTS:

• 5 eggs, separated
• 2 cups sugar
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2-1/4 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups flaked coconut, chopped
• 1/4 teaspoon cream of tartar

FROSTING:

• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 2/3 cup butter, softened
• 4-1/3 cups confectioners' sugar
• 1-1/4 teaspoons coconut extract
• 2 cups flaked coconut, toasted

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
• Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
• Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter.
• Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
• Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings.

Chocolate Robin's Nest

Materials:

• 1 cup shredded coconut (I prefer unsweetened.)
• shredded wheat (six large "loaves")
• 2 cups milk chocolate chips (also a great opportunity to melt down leftover chocolate Easter bunnies)
• wax paper or cooking spray
• cookie sheet or muffin tin
• Cadbury mini eggs or jelly beans (for eggs)
• Recipe yields 12-15 mini nests

Step 1: Put six "loaves" of shredded wheat into a large bowl and have your child crunch them up into little tiny pieces.

Step 2: Add 1 cup of coconut to the shredded wheat, toss until mixed well.

Step 3: Okay, here is where you get a couple of options. We tried two different methods of how to form the nests: 1.) Using a cookie sheet/metal tray covered with wax paper or 2.) Using a muffin tin sprayed with cooking spray. Both worked great. However, I think the muffin tin method worked best for little hands to shape the nests. You choose. So for step 3, prep your pan of choice.

Step 4: Use a double boiler (or a heat-safe bowl set over pot of bowling water) to melt 2 cups of chocolate chips.

Step 5: Pour melted chocolate over wheat mixture and mix up until the chocolate evenly coats.

Step 6: Form the nests, either in the muffin tins or on the tray. Make sure to make a little center for your eggs.

OR.....

Step 7: Put in your eggs and put in the fridge to harden. If you used a muffin tin, use a knife to "pop" out the nest after it's hardened.

The muffin tray-method yields a more-shaped looking nest:

The tray method is a little more free form.

Once you made some nest, you need to get your hands on this wonderful book.

The book tells the legend of why the robin's breast is red...

I love this part... "I know this man, thought the robin. All earth's creatures, except humans, recognized Jesus--the Creator-God come to earth."

"The thorn gave way. And as it came out a drop of Jesus' blood fell onto the robin's breast, staining it red from that day to this."

Christmas Pavlova

Last Christmas my sister-in-law (a Kiwi) introduced me to a wonderful New Zealand tradition: Christmas Pavlova.

I've made about 15 since last Christmas, and they are hit every... single... time. I haven't met anyone who doesn't like this dessert. You kind of look at it and think, "It's pretty, but what's the big deal?" Then, you taste the layers of amazing flavors and your life changes forever. It's also a great dish to serve any gluten-free guests.

It's not hard to make, but it can't be rushed, so make it a day ahead. That's actually the best part of the recipe. The meringue keeps wonderfully wrapped air-tight in saran wrap. Many of you who have seen the Instagram pics have requested the recipe, so here goes.

Christmas Pavlova

• 6 egg whites at room temperature (best if the eggs aren't super fresh)
• a pinch of salt
• 1 1/2 cup granulated sugar
• 2 tsp. corn starch
• 1 tsp. vinegar

1. Heat oven to 355 degrees.

2. Place your room-temperature egg whites in an electric mixer. Add salt and, using the wire whisk attachment, beat until stiff. This is what it should look like.

3. SLOWLY add the sugar. When I say "slowly, " I mean you add a tiny bit and then let it beat and dissolve in the egg whites. I timed it one day and I added the cup and half of sugar over 8 minutes. This step ensures that the sugar isn't gritty in the mixture. You will know you are doing this right then the whites develop a beautiful sheen.  

DO NOT turn off the mixer during this process. You will need to carefully scrape the sides of the bowl with a spatula while it's running after you add the sugar each time. Once again, this helps everything to incorporate properly.

Once all the sugar has been added, set a timer for 10 minutes and let your mixer do the work. Beat on high for 10 minutes.

5. While the mixer is mixing, line a cookie sheet with parchment. Using a pencil and a plate, draw a circle on the center of the sheet.

6. After your 10 minutes are up, keep the mixer running and add vinegar and corn starch.

7. Using a large spoon, drop dollops of meringue onto the circle. Form a circle of meringue, make swirls with the spoon. Do not flatten and spread. I usually stay just a bit inside the circle because it will slightly spread while baking.

8. Bake at 355 degrees for 5 minutes. Then, turn the oven down to 265 degrees and bake for 1 hour. I like to set my oven cook time function so the oven turns off automatically.

IMPORTANT: Do not open the oven while it is baking or even right after. You want the meringue to cool very slowly. Usually, I let it cool completely in the oven over night. Or at least several hours.

9.  Wrap the meringue with several layers of saran wrap. I usually keep the meringue on the parchment and wrap the whole thing. 

For the topping:

• Heavy Cream
• sugar
• fresh berries or frozen berries (both taste delicious, but fresh is my preference)
• Chocolate curls 

11. Make fresh whipped cream by whipping heavy cream and a few tablespoons of sugar  of in the mixer. Spoon a thick layer of whipped cream on the meringue.

12. Arrange berries on top of the whipped cream and then chocolate curls.

Now display and then enjoy! I think they will serve pavlova in Heaven.

A side note: Your meringue might crack or turn a pinkish tint. Have no fear. Cover it with whipped cream and fruit and just enjoy it. It will still taste wonderful and no one will see the cracks.

Grandma Doerman's Spritz cookies

Throughout my childhood, spritz cookies were a staple in my mother's Christmas cookie assortment. My favorite was the camel-shaped cookie that she always sprinkled with cinnamon and sugar. This year, I have started the tradition in my own home, using my grandmother's cream cheese recipe.

You can purchase the cookie press here. I'm especially excited to make these for Valentine's day using these discs.

Cream Cheese Spritz Cookies

• 2 1/2 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 cup butter
• 3 oz of cream cheese
• 1 egg yolk
• 1 tsp vanilla

In your electic mixer, cream sugar, butter and cream cheese. Add egg yolk and vanilla. Then, add flour, salt and cinnamon. If you are coloring your dough, add food dye. Mix well. Load the dough into your cookie press and form cookies. Bake 350 degrees for 8 minutes.

Sweet and Sour Cranberry Meatballs

Ok, so the first of many Christmas events began last night for us. Matt had his work department party and we were asked to bring an appetizer or dessert. In my opinion, there are never enough savory dishes at potlucks. An even when it's just appetizers and desserts, most people don't eat dinner before they come. So this is my go-to hearty, meaty, savory (and sweet) holiday recipe. It's super fast to make and, believe me, there won't be any leftovers to take home.

Sorry...no picture of the dish. But, let's be honest, meatballs aren't the most photogenic food. Oh, but look, here is a town where there are probably lots of Christmas parties happening and I bet they are eating meatballs as they laugh and dance to Christmas music.

Sweet and Sour Cranberry Meatballs

• Bag of frozen, store-bought meatballs (I prefer Swedish or regular flavor--not Italian)
• 1 can of whole-cranberry  sauce
• 2 Tbls. apple cider vinegar
• 2 Tbls. soy sauce
• 3 Tbls. brown sugar

Dump the frozen meatballs into a crock pot. Turn on low or high, depending on your time frame. In a separate bowl, mix the cranberry sauce, vinegar, soy sauce and brown sugar. Then pour the mixture on top of the meatballs. Occasionally, stir up the meatballs, coating them in the sauce. Serve once they are hot.

Fall soup tonight!

It's a cool fall day here in Colorado...soup weather. Yesterday, at Costco I found butternut squash peeled and cubed in the fresh fruit/veggie room. So guess what we are having for dinner tonight? Here's my favorite recipe (from my friend, Erin).

 

Erin's Butternut Squash Soup:

1 large or 2 small butternut squash (3-4 lbs) ) or 1 Costco package of cubed squash

1 Tbl. vegetable or olive oil

2 cups chopped onion

1 tsp. fresh ginger chopped

1 fresh jalapeno chopped and seeded (put in half if you don't like things too spicy)

1 1/4 tsp. salt

1/4 tsp.  pepper

2 ripe pears, peeled, cored and chopped--I didn't have this so I substituted apples, but I think pears are better for perfect texture

6 cups broth - chicken or vegetable

1 Tbls. honey

1/4  cup heavy cream

1 tsp. thyme

 

Preheat oven to 400. Cut and seed squash into quarters. Place face down in baking sheet with 1/2" water in pan. Bake 45 minutes. Let cool, then peel skins off (paring knife is easiest to use for this). This step can be done 1-2 days ahead.

If you are used pre-cubes squash, cook according to package (usually 8 mins in the microwave).

 

In a large pot on medium heat, heat oil, add onion, ginger, jalapeno, salt and pepper until onion starts to brown (about 10 mins). Add pears, cook for 5 minutes. Add all squash and broth, stir in honey and thyme. Bring to a boil, then simmer 15 minutes. Remove from heat, and let cool slightly.

  

Liquefy/puree in blender in batches (careful blending hot soup!) I use emulsion hand blender instead so I don't have to transfer hot soup. Return to saucepan, stir in cream and re-heat. Do not boil. Serve warm.

It is super delicious served with crusty bread and what my friends not call "the Janna salad."

My fall salad: I don't really have an exact recipe for this one. It varies every time I make it. But here is the gist of it.

• Mixed field greens OR chopped romaine lettuce
• Feta cheese
• Craisins
• Candied pecans OR sliced almonds (Caramelize plain sugar over med. heat in a skillet. Once it's in a liquid state, add the pecans. As soon as the pecans are coated, remove them from the pan and let them cool on foil. Careful! You don't want the sugar to burn.)
• OPTIONAL: sliced apples, sliced pears, artichoke hearts, bacon
• Toss with your favorite balsamic vinaigrette dressing. (Or make your own: veggie oil, balsamic vinegar, salt, pepper, celery seed, sugar, dry parsley.)