Poppy Seed Chiffon Cake ....Celebrations

The importance of celebration.....

If we don't take the time and energy to celebrate the moments, the relationships,

wins and losses in our lives, it will feel less meaningful and special.

In turn we feel less joy and fulfillment.

Let's bring more meaning into our world by celebrating

and honouring those special moments and people.

This was what I did for our youngest son's birthday. When you lose a child, the children that are left behind become so much more precious. Celebrate each and every moment and the memories will be there forever. For Rick's birthday I baked a family birthday favorite.....Poppy Seed Chiffon Cake.

I hope you bake it for your special celebration

 

Poppy Seed Chiffon Cake

The poppy seeds have soaked overnight in the water.

All the dry ingredients sifted and mixed.

Sunflower oil is measured and ready.

Egg yolks and vanilla ready to be mixed.

 

The wet ingredients have been mixed together ready for folding into the egg whites.

The egg whites are perfectly beaten to stiff peaks

All the ingredients are folded together and into the ban for the baking

The ingredients to make the frosting

The flour and milk have been cooked, cooled and ready to make frosting.

POPPY SEED CHIFFON CAKE RECIPE

1/2 cup poppy seeds

1 cup cold water

2 cups all purpose flour

1 Tablespoon baking powder

11/2 cup sugar (can use less)

1 teaspoon salt

1/4 teaspoon baking soda

1/2 cup vegetable/sunflower oil

7 eggs, separated

2 teaspoon vanilla

1/2 teaspoon cream of tartar

1 cup milk (I use 1%) do not use skim
4 Tablespoons flour

1/2 cup butter

1/2 cup shortening or coconut butter

1 cup sugar

2 teaspoon vanilla

For the Cake:

Soak poppy seeds in water for several hours or overnight.

Preheat oven to 325 degrees

Sift together next 5 ingredients into a large bowl.

In another bowl combine the oil, egg yolks and vanilla.

Pour the dry ingredients into the poppy seed and water mixture and mix well.

Beat egg whites and cream of tartar until stiff.

Fold egg whites into the egg yolk/flour mixture gently.

Pour into a large 10" or 25 cm tube pan.

Bake for 50 minutes, increase heat to 350 degrees and bake a further 20-25 minutes.

Invert pan until the cake is completely cool. (I usually flip the cake onto a wine bottle)

Remove from pan and ice. You can slice and ice in between layers but will need to double the frosting amount.

Frosting:

In a small saucepan heat milk and flour and cook until thickened. Cool and set aside.

In a mixer beat butter, shortening, sugar and vanilla for 4 minutes until light.

Add the cooled milk mixture a tablespoon at a time and continue to beat for another 4 minutes.

Colour with your favorite food colouring if you like.

Frost your cake as you wish and enjoy!

Refrigerate leftover cake....it also freezes very nicely

'God is the ARM that will hold you at your weakest.  The EYE that will see you at your darkest.

and the HEART that will love you at your worst'

Haloonki....comfort food and a perfect dish for a birthday celebration

Birthdays, so special.......the birth of a child....we are all somebody's child. These moments need to be celebrated each year. Special gift from God....a child...who then becomes an adult. This is dedicated to my son Rick who celebrated his 28th birthday this January and asked for Haloonki as his birthday supper.  I was very happy to accommodate as my Mother taught me her version of cooking this dish when I was young and living at home.

As you can see in the photo at the end of my post, Rick is enjoying his birthday supper.  Happy Birthday Rick, we are so very proud of the man you have become.  We love you lots!

HALOONKI

The ingredients you will need (plus water, and cream) for the tomato sauce.

Sauté the onion in some butter and add pepper and seasonings.

Sauté until onion is translucent then add in the tomatoes and simmer for about 15 minutes.

Ingredients you will need for the Haloonki dough balls.

Drop the Haloonki into the boiling, salted water and cook for 14 minutes.

Place the cooked Haloonki into the tomato sauce, simmer for a few minutes

and if you like broil the tops until lightly browned.

Simmered and ready to serve with some sour cream and a bit of melted butter on top.

So good, tender light dough filled with beautiful onion bits and enclosed in a tomato garlic sauce.

Served with some marinated vegetables for a perfect birthday dinner!

My son Rick enjoying his birthday supper of Haloonki.....as per his request.

HALOONKI in tomato sauce RECIPE

Sauce:

1 Tablespoon butter

4 cups tomatoes, chopped (1 medium can)

1 medium onion, chopped

2-3 cloves garlic, minced

salt

pepper

cayenne (optional)

 6 Tablespoons cream

Sauté onion in the melted butter for 2 minutes, add the garlic and seasonings and continue to sauté until the onion is translucent. Stir in the tomatoes and simmer for 15 minutes, stir in cream and bring to a simmer. Take off stove and set aside.

Haloonki Dough:

2 large eggs, beaten

1/2 cup canned evaporated milk

11/2 cup white flour

1/4 cup whole wheat flour

11/2 teaspoons baking powder

1/2 teaspoon salt

1/2 onion, chopped fine

In a large bowl mix together dry ingredients, set aside.

In another small bowl beat eggs and stir in the evaporated milk.

Combine the egg mixture with the flour mixture and stir until combined.

Drop by large spoonful onto a floured board and set aside.

Bring a large pot of water to a boil, add salt and drop in the Haloonki dough balls, simmer for 15 minutes turning them a few times. Remove with slotted spoon and place into the tomato sauce.

Bring all to a simmer and put into the oven to broil until a nice light brown.

Enjoy with some sour cream, melted butter and a salad or marinated vegetables as we did.

'GRACE is a power that comes in and transforms a moment into something better.'

Carolyn Myss

Bean Minestrone Soup

 The smell of bread baking this morning reminded me of this Bean Minestrone Soup that is one of my family's favorites.  The soup is light but hearty and is a perfect match for the No-Knead Bean Bread, great for lunch or a start to dinner.  Add in the vegetables your family likes and everyone will leave the table will a full belly and enough protein to last the whole day.

 Bean Minestrone Soup

The ingredients you will need.

Vegetables chopped, diced and minced.

Into the pot to be sautéed.

I added my assortment of fingerling potatoes from my garden.

Tomatoes are added to the simmering pot.

Oregano and basil (From my garden - I dried and ground it)

Water is added to finish the soup.....more simmering is required.

Beans are added along with the final ingredients.  Smells amazing!

Ready for sampling, sprinkled with some freshly grated Parmesan Cheese.

All you need is some fresh bread and butter.

BEAN MINESTRONE SOUP RECIPE

2-3 Tablespoons Olive oil

1 large onion, diced

1 carrot, diced

1 stalk celery, diced

1 small (6 inch) zucchini, diced

2 tomatoes or a (14 ounce) can diced tomatoes, do not drain

1 large potato, diced

3 cloves garlic, minced

8 cup water

3/4 cup small pasta

1 teaspoon dried oregano

1 teaspoon dried basil or 2 Tablespoons fresh

1 can kidney beans, rinsed and drained (or beans of choice)

1/4 cup grated parmesan cheese

1/2 cup fresh parsley, chopped

salt and pepper to taste

white wine vinegar (optional) I like a tang to my soup so add to taste

In a large pot, cook onion for 3 minutes, add carrot, celery, zucchini, garlic and potatoes.

Simmer for 3 minutes then add in the tomatoes and cook another 3 minutes.

Add the water and bring to a boil, add in pasta, basil and oregano and simmer uncovered until pasta is tender but firm and vegetables are cooked.  I add a parmesan rind in this step to add more flavour to the soup (and it's a good way to use the last bit of cheese on the rind) remove at the end.

This will cook another 12-14 minutes. Stir in the beans and bring back to a simmer for another 5 minutes, and season with salt and pepper to taste.  This is where I add some white wine vinegar for the added 'tang' that my family likes.

Serve with more grated parmesan cheese and red pepper flakes along with bread and butter.

Enjoy!

'May God fill your heart with much LOVE, your soul with PEACE, your mind with WISDOM, your body with GOOD HEALTH, your days with WONDERFUL MEMORIES, your family with HAPPINESS, and your life with TRUE CONTENTMENT.'

No-Knead Bean Bread

Baking bread on a windy and rainy morning is a very good thing.  The house gets warm, the smell of baking bread makes the whole house a wonderful place to be.

This recipe was shared with me by Chris, one of my bread baking students. This is from the Baking with Beans cookbook. A simple and easy dough to work with especially if you have never baked bread.  I encourage everyone to try this recipe, the beads give this bread added protein, because of the slow rise it has a wonderful texture.  Chewy, crispy crust (even after sitting for two days) it is great for those who need 'more' substance in their toast or sandwich -  I find it keeps me full longer.

Go ahead - be brave - impress your family and friends with your baking skills.

Thank you Mom for reminding me to never give up......

No-Knead Bean Bread

The ingredients you will need.

Beans and water blended and ready for the dry ingredients.

Flour, yeast and salt

Wet and dry ingredients combined, mix with a spoon.

The dough ready to be covered and left overnight.

24 hour later....bubbly .....ready to go.

Tea towel sprinkled with flour

Dough is folded and ready for the floured tea towel.

Cover and leave for another 2 hours.

Two hours later.....ready for the hot baking dish.

'Dumped' into the hot baking dish, oven heated to 450 degrees.

No- Knead Bean Bread hot and crispy straight from the oven.

No-Knead Bean Bread Recipe

1 cup canned white beans, drained and rinsed (half a 540ml/19 0z. can)

3 cups all purpose flour or half whole wheat, half white, plus more for dusting

1/2 teaspoon active dry yeast

1 teaspoon salt

(I used Romano Beans a I like the colour it gives to my bread)

Put the beans and 1/2 cup water into a food processor and puree until smooth.

In a large bowl, stir together the flour, yeast and salt until blended: the dough will be shaggy and sticky.  Cover the bowl with plastic wrap or a plate and let it rest on the counter for 18 to 24 hours at room temperature.

The dough is ready when the surface is showing lots of bubbles.

Flour the counter and place the dough on it; sprinkle with a little more flour and fold it over on itself once or twice, then shape into a ball.

Generously coat a cotton towel/dishcloth (smooth one as dough will stick to a terry cloth one) and dust with more flour. Fold the towel over the bread and let sit for another hour or two

While the bread is resting, preheat the over to 450 degrees. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) into the oven as it heats.

When the dough is ready, carefully remove the pot from the oven.  Slide your had under the towel and flip the dough into the pot; it may look like a mess, but that's okay. 

Cover and bake for 30 minutes, then remove the lid and bake another 10-15 minutes, until it's crusty and golden.

'Make your Anger so expensive, that no one can afford it, and make your Happiness so cheap,

everyone can get it for FREE.'

Bread Baking Lesson......San Fransisco Sourdough

Baking bread....something I really love to do.  My friend John asked me for a bread baking lesson last year and we finally managed to get the lesson done!

John brought Chris and their friends Johanna and Colin.....what great 'students' they were.  Fun times in the kitchen and new friends in my life. 

John in the background with Johanna and Colin shaping their bread dough.



 Chris working on her bread shaping skills.

John, very pleased with his bread.

 Such concentration......well done!

Colin and Johanna with their beautifully shaped dough...ready to take home and bake.



John's nicely shaped bread......to be baked off at home.

Chris is very happy with her dough.....as you can see by her smile!

Thank you for a lovely morning....full of learning and laughter.

The is the recipe we used.

 San Francisco Sourdough Bread Recipe

2 cups warm water

6-8 cups flour (this will depend on how thick your starter is and altitude)

1 cup sourdough starter

2 teaspoon salt

2 teaspoon sugar

1/2 cup water

1/2 teaspoon cornstarch

In a large bowl, combine the water. sourdough starter and 4 cups of flour.

Mix well and cover with plastic wrap in a warm place 8-12 hours (I leave mine overnight)

The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough.

Knead until smooth.

Cover and let rise 2- 21/2 hours. (I have let mine rise 3 hours)

Punch down and divide in half.

Knead until smooth and form into rounds. Place on greased baking sheet. Cover lightly and let rise until double and puffy (1-11/2 hours)

While this is rising mix the 1/2 cup water and 1/2 teaspoon cornstarch in a small bowl and microwave until boiling. Remove and let cool.

Heat oven to 400 (F) degrees

Carefully place a small plan of hot water on the bottom rack in the oven.

Cut two slashes across the top of each loaf.

Bake for 10 minutes.

Pull out the rack and baste each loaf well with the cornstarch mixture.

Close the oven and bake for another 20-25 minutes. Loaves should be light golden colour and sound hallow when tapped on the bottom.

Let cool 2 hours before slicing (if you can wait that long - we wait 30 minutes)

Wild Rice and Mushroom Casserole

  Casseroles are like old friends.....warm, comforting and oh so good to have in the home.  This recipe was shared with me by my friend Cecille...she first served this at a lunch I shared with her while living in Prince Rupert.  Simple, quick to put together and very filling. 

If you like mushrooms, you will love this recipe. 

Wild Rice and Mushroom Casserole

The ingredients you will need.

The wild rice is cooked and drained.

The mushrooms sautéed along with the rest of the ingredients.

The extra added vegetarian protein, chopped and ready to be added to the mix.

I used this vegetarian protein but any favorite will do.

The mushroom mixture all simmered and ready for the wild rice.

All ingredients are stirred together and ready for the casserole dish.

Almonds are added to the top and it is ready for baking.

WILD RICE AND MUSHROOM CASSEROLE RECIPE

2/3 cup wild rice

1/2 teaspoon salt

3 cups boiling water

1/4 cup onion, chopped

1 cup mushrooms, sliced

1/2  cup vegetarian protein (optional)

2 Tablespoons butter

1 Tablespoon flour

1 cup vegetable stock\

pinch of salt

1/4 teaspoon pepper

1/4 cup almonds (sliced) or slivered

Preheat oven to 350.

Wash rice and cook in boiling water for 30 minutes. Drain and set aside.

Saute onion and mushrooms in butter until onions are translucent.

At this point you can add any vegetarian protein you like (optional).

Blend in flour and cook 1-2 minutes, add vegetable stock stirring to make a smooth

sauce and sauce has thickened.  Add the salt and pepper to taste, stir in the cooked wild rice.

Pour into a greased 1 quart casserole dish, sprinkle with almonds. Cover and bake at 350 for 30 minutes.

Serves 4 large servings or 8 smaller portions.

'If I could give you any gift, I'd give you Love and Laughter, a Peaceful Heart, A Special Dream and Joy Forever After.'