I am so blessed with friends who truly care about Mike and me. The Bible tells us how important Christian fellowship is and to spend time with other believers. Mike and I have a community group and the members of this group had their kickoff potluck today. It was a BYOM (Bring Your Own meat) BBQ with side dishes brought by the members of our group.
Of course if you come from my family (the Reimer side), you know that my mother ALWAYS brought food for the family but also food for others as well. You knew when you attended a Reimer potluck, you'd find too much food. My mother told me, "Its better to have too much than not enough food." I suppose this reasoning can back-fire, but I try to be prepared for potlucks.
The recipie I'm going to share today takes advantage of the fresh fruit from the summer plus the wonderful seasoning I love to use which is cinnamon. The members of our potluch could smell the cinnamon the minute they dove into this dessert. Enjoy that precious fellowship that only God provides with your friends and fellow Christians.
Spicy Cinnamon Cobbler
Wash 4 cups of Katata Blackberries or your favorite blackberry
1 cup water
1/3 cup sugar
1 Tablespoon Cinnamon
Cook the above until the berries are bubbly. Add a slurry of 1/4 cup cold water and 2 Tablespoons cornstarch and cook until the berry juice is clear. Pour in a cobbler pan or 8 x 9 inch square pan.
Cobbler mix
1 cup flour
1 Tablespoon cinnamon
1/2 cup brown sugar
1/2 Tablespoon Baking Powder
1/4 cup melted butter
1 egg
1/2 cup milk
Mix the dry ingrediants together and make a well in the bowl. Pour in the liquid ingrediants and mix until just moistened. Drop by teaspoon fulls on top of the berry mix and bake the cobbler at 400 degrees until the biscuits are nicely golden. Serves 8 people.
Sunday, September 26, 2010
Monday, September 20, 2010
Welcome to my blog
Hi everyone. This blog is something that I've started because I thought it would be a good way to share recipies that I've developed and continue to develop.
Learning to cook as a child was considered a "chore" in our household growing up. By the age of middle school, I was making breads, danish pastries, whole meals and other baked goods. My mother worked outside the home much of the time while growing up so cooking fell to me most of the time. She and my grandmother taught me most of what I know. My grandmother would "hire" me and pay me a small wage when she had her dinner parties. I usually made some type of bread plus helped in the kitchen and cleaned up while she enjoyed her dinner party. I have fond memories of sitting in her kitchen listening to her tell me how meals should be made. What a special time!
I have the privilege to serve my church (Morning Star Church) by making breakfast every morning for our Production and Worship teams. What they don't know is that I love to fix them surprises every Sunday by making something different and unique that maybe they haven't had before.
This blog will share some receipies that I've been making a long time plus all the new ones I've made for our church group on Sunday Mornings. God says that each one of us has a unique and different gift and/or talent. I think mine is cooking and even though there are only two of us at home now, I get to cook on a regular basis for groups or families in need. When cooking for a family in need, I try to give the recipe along with the meal so that if the family wants to create it again, they can.
I love the ingrediants cinnamon and in Proverbs, it says: "I have sprinkled my bed with myrrh, aloes and cinnamon." So you will see cinnamon in a lot of the recipies I use. Here's the first one called Pumpkin Struesel Nut Coffee Cake. I made it as an original for our group yesterday. They ate it up and there were just a few pieces left over to nibble on today.
Pumpkin Struesel Nut Coffee Cake
1 cup white sugar
1/2 cup softened butter
4 eggs
1 can solid pumpkin (not baking mix)
1 Tablespoon Baking Powder
2 cups floor
1 Tablespoon Cinnamon
1/2 teaspoon Cloves
1/2 teaspoon Ginger
Cream the sugar, butter and eggs together to make a fluffy batter. Add dry ingrediants and pumpking alternately ending with the pumpkin. Pour into an oblong large pan.
Struesel Topping
2/3 cup brown sugar
1/4 cup floor
1 cup chopped nuts
1 Tablespoon Cinnamon
1/2 cold butter
Cut the cold butter into the other ingrediants and crumble over the pumpkin mixture. Dont worry about mixing in or cutting in the struesel with a knife as the topping will melt somewhat into the batter.
Bake at 350 degrees for about 40 minutes until the cake is set in the middle. You can serve hot or cooled. I like to dress it up with cinnamon whipped cream (combing 1 cup whipping cream with 1 teaspoon cinnamon plus 1/4 cup powdered sugar). Whip until the cream is fluffy and serve with the cake.
Learning to cook as a child was considered a "chore" in our household growing up. By the age of middle school, I was making breads, danish pastries, whole meals and other baked goods. My mother worked outside the home much of the time while growing up so cooking fell to me most of the time. She and my grandmother taught me most of what I know. My grandmother would "hire" me and pay me a small wage when she had her dinner parties. I usually made some type of bread plus helped in the kitchen and cleaned up while she enjoyed her dinner party. I have fond memories of sitting in her kitchen listening to her tell me how meals should be made. What a special time!
I have the privilege to serve my church (Morning Star Church) by making breakfast every morning for our Production and Worship teams. What they don't know is that I love to fix them surprises every Sunday by making something different and unique that maybe they haven't had before.
This blog will share some receipies that I've been making a long time plus all the new ones I've made for our church group on Sunday Mornings. God says that each one of us has a unique and different gift and/or talent. I think mine is cooking and even though there are only two of us at home now, I get to cook on a regular basis for groups or families in need. When cooking for a family in need, I try to give the recipe along with the meal so that if the family wants to create it again, they can.
I love the ingrediants cinnamon and in Proverbs, it says: "I have sprinkled my bed with myrrh, aloes and cinnamon." So you will see cinnamon in a lot of the recipies I use. Here's the first one called Pumpkin Struesel Nut Coffee Cake. I made it as an original for our group yesterday. They ate it up and there were just a few pieces left over to nibble on today.
Pumpkin Struesel Nut Coffee Cake
1 cup white sugar
1/2 cup softened butter
4 eggs
1 can solid pumpkin (not baking mix)
1 Tablespoon Baking Powder
2 cups floor
1 Tablespoon Cinnamon
1/2 teaspoon Cloves
1/2 teaspoon Ginger
Cream the sugar, butter and eggs together to make a fluffy batter. Add dry ingrediants and pumpking alternately ending with the pumpkin. Pour into an oblong large pan.
Struesel Topping
2/3 cup brown sugar
1/4 cup floor
1 cup chopped nuts
1 Tablespoon Cinnamon
1/2 cold butter
Cut the cold butter into the other ingrediants and crumble over the pumpkin mixture. Dont worry about mixing in or cutting in the struesel with a knife as the topping will melt somewhat into the batter.
Bake at 350 degrees for about 40 minutes until the cake is set in the middle. You can serve hot or cooled. I like to dress it up with cinnamon whipped cream (combing 1 cup whipping cream with 1 teaspoon cinnamon plus 1/4 cup powdered sugar). Whip until the cream is fluffy and serve with the cake.
Subscribe to:
Posts (Atom)