Happy New Year!

Ever since I can remember New Year's Eve meant Portzelky-(raisin fritters.)How we looked forward, as children, to those tasty deep-fried morsels, a grand finale to the festive Christmas season. (It's hard to imagine in our society of indulgence, a time when snacks were rare and measured. In a large family such as ours, it just had to be that way in order to keep the household running efficiently. Of course none of the popular snacks of today had even been dreamed of back then. In our family a snack meant a hearty chunk of home-made bread with peanut butter and honey and this only after school. -There actually was a time when our favourite snack was bread with catsup! - But with all the many options that we have at our finger tips our kids still all love those Portzelky!)

Portzelky
Mix together:
2 cups warm milk
1 cup warm water
1/3 cup melted butter
6 eggs - beaten
2 teaspoons salt

Add:
4+ cups flour to which
4 teaspoons of yeast has been added

Blend and beat with wire whip until fairly thick (this is the tricky part for me every year - since I only make them this one time of the year, I guess at how 'soft or hard' to get the dough -softer than harder is better but if too soft you get greasier fritters. Add more flour as needed.

Now add lots of washed raisins - at least 4 cups. More raisins gets them cooked faster.

Cover the mixture and let rise in a warm place, about 1 hour.
Heat lots of oil in a fryer or electric pan to about 350o. Drop batter carefully by large wooden spoonsful into hot fat. Don't crowd. Cook until golden brown and then gently turn to brown underside. Each batch requires only about five minutes frying time. Lift with tongs into large tray lined with paper towelling. Yummy! We always ate ours without sugar since the raisins are so sweet, and I still do, but many like to dunk the fritters into sugar.

Lentil Soup

Unlike the tradition of the fritters, lentil soup is something I often make but never for a New Year's Eve dinner. We found it to be a wonderful combo with the fritters and one I'll try again. I wasn't that pleased with the photo since I quickly took it before sitting down for our meal with Olga and Linda our special guests.

The 'croutons' on top of the soup are actually nacho chips. A year ago while vacationing in Mexico at Nerdfiesta, we were served a delicious soup called 'Tortilla Soup' on New year's Eve as an appetizer in San Miguel de Allende. It was a vegetable type soup with lots of tortilla strips on top. Now we often add crunchy chips to our soups as a topper. I'll try to post the recipe another time. This is getting too long and the New Year beckons!

One comment about the dishes we used at our dinner. They are made in Mexico and ones which we've brought back with us at various times. I love the vibrant colours and life they portray. We were remembering Mexico and part of our family, Andrew, Dana, Eva and Micah, who make their home there.

I first began entertaining the idea of blogging two years ago. With that in mind I had this photo of Portzelky on file thinking I would like to blog about that some time. So this picture shows the fritters that I made two years ago and which were consumed with great gusto at an extended family gathering that New Year's Day.

O Christmas Tree

Scroll down to December 22 to see this post. I've forgotten how to redate my "drafts" so that when I publish them they appear on the current date. Although Dana guided me through those steps on another occasion, I'm drawing a blank and don't want to take the time to experiment right now. Enjoy the holidays!

Merry Snowy Christmas

"Leise rieselt der Schnee,
Still und stahr ruht der See,
Weihnachtlich glaentzet der Wald,
Freue dich Kristkind kommt bald!"

(Gently swirls the snow,
Calm and still rests the sea,
Festively glistens the world,
Rejoice! The Christchild is here!
(loose translation-anyone, please let me know if I've missed the essence)

After settling down to our short winter's nap after midnight last night, certain that the snow had run its course, we were stunned to see at least another 8-10 inches of that gorgeous white stuff everywhere! We've heard that there hasn't been this much snow in December since 1964. I took the first three photos from my back and front doors just after 8 this morning! Tried to get similar shots as the last post in order to make comparisons! Andrew gave me a couple of good tips yesterday re my camera: take it off its default setting and use the P setting. This allows me to enhance colour and sharpness. So here's hoping - sure appreciate the tip!

Notice the snow still coming down in these photos.

Jennifer and her family came for brunch later and were able to make it in their 4-wheel drive. By this time the snow had stopped. Al had shovelled an area at the bottom of our steep driveway for them to park. They will pick us up later for dinner at their place. Our van is low and we'd have difficulty plowing through our cul-de-sac. We're the last to get the snowplow if in fact we do. It's all good. Christmas brings out the best in people! It's wonderful! We get to see and greet our neighbours, help each other out and spread Christmas cheer. Beautiful. Carlton shovelled the driveway for us before we had our brunch. Yesterday both he and Colin arrived, snow shovels in hand and cleared the driveway and sidewalk for us. Wonderful Christmas presents! And echoing Tiny Tim: "God bless us everyone!"

Winter Wonderland

"Over the ground lies a mantle of white,
A heaven of diamonds shine down through the night...
Walkin' in a winter wonderland!"

A most glorious sight! It's Christmas Eve - we're snowbound...our Christmas Eve church services were cancelled and outside and inside,it's beautiful! We've never had a Christmas Eve like this before - no one is here, plans altered...the air is perfectly still and oh so silent...the snow has stopped falling...it's magical...curtains opened wide, we look out on a neighborhood resplendent in sparkling diamonds...inside and outside Christmas lights twinkle and "O Holy Night" is the track that's thrilling us once more...the treats are laid out...the game board is out..."A Christmas Carol" has just played itself out on tv and glancing out our front door we see tracks to the house. Who's been here? We've heard no bell, heard no one, not even a car...the snow is deep...I reach out to see a card and imported German chocolates on the bench ... Ah, "Peace on earth, good will to all men!"....and to our wonderful neighbours!

O Christmas Tree

"O Christmas tree, O Christmas tree,
How lovely are your branches..."

It's always a highlight getting the Christmas tree set up. We've succumbed to the fake look for convenience sake for many years now. A star is what I like to put on as its crown since it was "the star" which led the wisemen to Jesus.

Looking back in a family album I see a picture, taken 62 Christmases ago, of my mother and six of her little brood around her with my baby brother less than two months old, cradled in her arms. A tiny, sparsely decorated evergreen tree boasting a few white homemade decorations and one glass ornament, is our Christmas tree -Weihnachtsbaum.

No twinkling lights grace its boughs as it stands safely behind a large chair. A collection of dolls and a homemade teddy bear of some kind nestle in a doll bed, while one perches in a toy high chair. So simple - so rich. Our hearts burst with joy as we sit primly in our designated places, hands folded, Christmas dresses in order, posing for the photographer, our Dad. We are a family, we are together, and we are so content. Dad had bought the Photo Studio in Winkler and moved his family from a tiny village into the town of Winkler six months earlier. Studying this photo now, with many photo shoots behind me, I can imagine the logistics involved in getting five girls ages 2-10 to sit up and smile while our dear Mom, holding her first son, was probably holding her breath hoping that all would go well, while the novice photographer was in action! Our first Christmas in Winkler - 1946. (I hope to scan that picture into here.)

Over the years I've received many beautiful ornaments which I treasure. I have many ornaments which I treasure but aren't so beautiful anymore, yet hold significance and meaning for me. I like to think of the person connected with each tree ornament as I hang each one in place. It's a very eclectic mix but interesting to me.

At Christmas time I recall an incident that happened at our Christmas Eve service in our church in Winkler when I was about 11 years old. While a young man was singing, "There's a Star in the East..." the huge, beautifully decorated Christmas Tree came crashing down, lights and all, landing in the aisle of the church. I don't think anyone was hurt but it did cause quite a stir!

A star for its crown...
and a manger at its feet.

Borscht... Buns...Dessert

Winter is here and those turkey bones will be ready to stew into a healthy, hearty soup stock. With that in mind I'm posting these photos together...because what is borscht without a bun followed by something sweet? Apple pie of course would be the 'creme de la creme' but I don't have a picture of the apple pie we had in honour of Colin's birthday the other day. The raspberry cake is a close second though. This is equally good with fresh or quick frozen raspberries or blueberries. The buns, twirly buns as our kids always referred to them, are a derivative of a wonderful large recipe from my sister Herta. Years ago she made them by the dozens and I followed suit when I started whipping around in my own kitchen. Since then I've dropped the milk and eggs from the original recipe and make a mere fifteen or so, using only a very basic formula to suit my breadmaker. Now I simply divide the breadmaker dough into two portions patting each down in a circle. I cut them into wedges and roll them up. Proof in a warm oven until chubby, then bake and eat.

Borscht is my very favourite soup and - everybody has their own version of the best borscht. My soups are never the same from one time to another. My mother said the cabbage was important - fresh, crisp cabbage. The cabbage I had for this batch had been sitting in my basement fridge since September, very ready to be used. But after severe trimming of that massive head, we found the soup to be delicious even so! But I do know from personal experience that a fresh cabbage in summer makes it even better. Sometimes I use the cabbage and carrots from a packaged chopped coleslaw. That speeds up the process when in a hurry. Sometimes I add a yam or turnip - very nice. But basically I use what I have in the fridge like pickled beets instead of fresh beets. Before sealing the hot soup in sterilized jars, I add as much chopped turkey as I've got or want. Refrigerate the jars when cool and use as needed.

Borscht - this recipe

Cook turkey bones in water for several hours.
Chop and saute in small amount of oil: (do this right in heavy soup pot)
2 large onions
2 cloves garlic
1 medium Cabbage

Add boiling water to cover and simmer. Meanwhile chop and add carrots, celery, peppers, green onions, potatoes. Now add the strained turkey stock, or chicken or beef or just plain water adding bouillon as needed. Simmer gently. Add a bunch of parsley and dill. When vegetables are done season with salt, peppercorns in a tea ball, 1-2 bay leaves, a few red pepper flakes, about 1/2 cup of salsa and a large splash of catsup. Bring back to boil and then simmer. (I added a liter of chicken bouillon to thin the vegetables.) This is when we have our first bowl of borscht - it's good but we know that tomorrow's soup will be even better...it just is.

Easy Twirly Buns

In breadmaker mix:
13 oz water
1/8 cup oil plus 1 tablespoon of soft butter-or more
4 cups white flour
2 teaspoons salt
1 tablespoon sugar
2 1/2 teaspoons yeast

Set on dough cycle. Roll dough, let rise then bake at 400o for 14 minutes

Raspberry Cake
Recipe from my Aunt Anna - Tante Anna

1/3 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
3 teaspoons baking powder
1/4 teaspooon salt
1 cup milk
2 cups raspberries

Cream butter and sugar. Add well-beaten egg, vanilla. Add dry ingredients with milk, beating just enough to keep batter smooth. Pour into greased/floured 9"x13" pan*. Sprinkle with raspberries.

Bake at 375o 30-40 minutes. Drizzle with thin vanilla icing while warm.

*I baked the pictured cake in a springform pan for aesthetic purposes. Doing this I had to bake it a lot longer since the center stayed soft much longer.

Decorate with fresh raspberries, fresh mint (from my garden) and serve with ice-cream.

Brrr ... Temperatures Drop

 

This is what our outdoor thermometer showed at 9:30 this morning, the last day of autumn. Tomorrow is December 21, the shortest day of the year and the first day of official winter - winter solstice. The past few days have been bright and sunny so the days don't seem that much shorter - very nice. Let's see if tomorrow will bring the large snowfall that has been predicted for the past 24 hours.

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SNOW

The snow fell softly through the night,
It made a blanket soft and white.
It covered houses, trees and ground,
But did not make a single sound.

Snow makes whiteness where it falls,
The bushes look like popcorn balls-
And places where I always play,
Look like somewhere else today.

Snow Angels - hmm...how did that snow angel get onto my back yard? Jenn's boys had been over and I'd been thinking about making snow angels with Jared in the back yard but it didn't happen. Then the snow started to really come down and his Mommy thought it would be best to head for home before road conditions worsened.

Oh well, I'm just glad Al didn't get a shot of me extricating myself without damaging "my image" - hah!

It's the prairie girl in me...the child...the Gramma...the school teacher...I love childrens' literature, poetry, songs, activities - I can do them! The innocence of children, their purity and wonder...are uncomplicated - uplifting and refreshing! No wonder our Lord loved kids so much and did you know the Bible tells us that their angels, kids' angels, always see the face of God? (see Matthew 18:1-10) Wowie! Let's treat these little ones well.

Raspberry Jam

My family loves jam...any kind of jam but especially raspberry jam. And raspberry jam is the easiest jam to make. I make sure I get a lot of fresh berries into the freezer during July and then I can make it throughout the year. I've started to add a small ratio of frozen blueberries-Raspberry Blues I call this jam- which I also get in summer and freeze. Most people seem to enjoy receiving some of this jam from time to time. I've started using smaller jars in order to keep up. After Daniel finished with baby food jars last year, Jenn kept many for me and I started using these jars and found them to be great for jam. Way too small for anything but a couple of pieces of toast for sure but a nice treat just the same. Now he's long out of baby food and I've used up the last of my neat little jars with this batch of jam.

Yesterday I sterilized jars -different sizes...one a quart size especially prepared for Al for his unrestricted use- and lids, then made jam from a very simple recipe which my mother used for every kind of jam.

Recipe:
1:1 Ratio: 1 part prepared fruit to an equal part of sugar (no pectin is required)

In very large heavy pot thaw raspberries on very low heat. (I measure the berries after they are thawed and have bubbled somewhat. The fruit can be left on the lowest heat without much attention once the juices have started to flow)

Add some frozen blueberries but only about a quarter as many as raspberries or even less depending on how you like the ratio.

After everything has come to a gentle bubble - adjusting heat accordingly - I pour the mixture into my 8 cup measuring cup. (I've found any quantity greater than this doesn't let the jam gel as nicely as if the batch is no more than eight cups.) From this you can see the amount of fruit you have. Add the same amount of sugar and return to stove with the heat on high. Now the jam has to come to a rolling boil but make sure it isn't sticking to the bottom. Once it's boiling hard - only a minute or two - reduce heat to low and boil gently for 4 more minutes. Now your quantity has increased. Pour hot jam immediately into measuring cup in order to fill clean, hot jars almost to the top. Make sure the lip of the jar is clean before sealing.

While the jam is boiling I place all the lids into a small pot of boiling water to sterilize. The jars are waiting in the sink, clean and filled with boiling water from the kettle. When everything's ready, empty the jars and set them upside down on a clean towel beside the sink. They're ready to go. I let the finished jars sit on the counter for 24 hours to gel and then refrigerate them. This morning I labelled and wrapped them in fancy cellophane ready to share with someone during this festive season.

Mountains-Garibaldi Range

We enjoyed a beautiful sunny day yesterday. I headed out for a neighborhood walk at about 4 pm and at the last minute decided to take my camera. I've been waiting to catch a good shot of those amazing mountains to the north of us - the Garibaldi's I call them. Of course my little camera, zoomed out to the full range, can't do them justice. But I was energized and exhilarated once again and so grateful that I can literally look around my immediate neighborhood and enjoy such stunning beauty. And then there's gorgeous Mt. Baker as I turn around and look southward. How blessed I am! As I finished I noticed the full moon just rising above the trees and was pleasantly surprised I was able to even get this shot. These pictures all look so much better on a full computer screen than when they're posted.

I'm thinking these are the Golden Ears, further west on the range of mountains, and taken from a higher elevation further up the hill on my walk.

I will lift up mine eyes unto the hills,
from whence cometh my help.
My help cometh from the LORD, which made heaven and earth...
from Psalm 121 KJV

Gluten-Free Bread

Further to the recipe I included on the last blog "Festive Fesper"*:
Al made a full recipe, a substantial loaf, but included some tapioca flour and 1 teaspoon xanthum gum. Talking to Erica about this, who has expertise on this through years of experimenting and perfecting recipes, she advised not to use too much tapioca flour since it provides a gummy texture. We found this to be true. I liked it more than Al did who says he'll lessen the tapioca flour and not include more than 1/4 cup. The greenish hue of the loaf must come from the pumpkin seeds.

*The "Festive Fesper" was a collaborative affair, which I neglected to include in the original post. All my sisters and my aunt graciously brought some festive goodies to add to the fun!

Festive Fesper

Christmas Bread - Weihnacht's Stollen
Recipe - for bread maker:

2/3 cup warm water
1/2 cup warm milk
1/3 cup melted butter
2 eggs-beaten

Add:
4 cups flour
1 teaspoon salt
1/4 cup sugar
1 tablespoon yeast

Start dough cycle. During the cycle add:
2/3 cup golden raisins
2/3 cup mixed fruit

When the cycle is complete and the dough has filled the pan, remove and turn dough out onto oiled counter top. Cut the dough into two equal parts, cover one with cloth while patting the first one into an oval. Fold one side over the other not quite touching the end. Gently pat down. Place on parchment lined baking sheet. When both are done -they will both fit onto one sheet- set into a slightly warmed, but not on now, oven to rise - about an hour. When ready, remove and place on oven, cover with cloth until oven is hot-350o.
Bake for 20-25 minutes.

Remove from pan to cool on wire racks. Ice when cool.

Icing:
Melt a slice of butter in a measuring cup by adding a small amount of boiling water. Add about 1 and a half cups icing sugar and stir until smooth. Adjust the consistency by adding more water or icing sugar. Add almond extract. Decorate to your hearts content with glaced cherries.

Gluten-Free Bread -Al's recipe

In 2-cup measuring cup:
2 eggs, beaten
3 tablespoons oil

-add 5 ounces of warm milk
-add enough warm water till all liquids measure 13 ounces

Place in bread maker.

Add:
4 cups of gluten free flour such as rice,( Al makes it about half rice flour), then potato flour, cornmeal and some oatmeal.*
1 tablespoon sugar
1 teaspoon salt
3 teaspoons yeast

Add flax seed, sunflower seeds and pumpkin seeds as desired.
Al uses the regular cycle to bake this bread.

*Oatmeal, according to some sources, is becoming acceptable for gluten intolerant people.
This recipe works well for cinnamon raisin bread too. Just add cinnamon and 1/2 cup raisins during the cycle.The picture features a loaf Al baked this morning but smaller than usual since he made only half a recipe. He thinks the larger, above, recipe works better.

ps I cut the pink roses this morning, rain-drenched but still pretty nice. It's so heartening to bring something living inside from somewhere in the garden, even a snippet of cedar or boxwood - evergreen!

My special Fesper guests insisted that we take some pictures of the table.

And who were these special guests? Three of my dear sisters, Ingrid, Erica, Hedy together with our dear Aunt Helene - my Dad's youngest sister and only living sibling. We sure missed our eldest sister, Herta!

Holiday Ring Cake

Recipe
Beat together:
1 cup butter
8 oz. cream cheese
1 and 1/2 cup sugar
1 teaspoon vanilla

Add:
4 eggs
2 teaspoons lemon zest

Blend in:
1 and 3/4 cups flour
1 and 1/2 teaspoon baking powder
Pinch of salt

Add:
1/2 cup seedless raisins
1/2 cup golden raisins
1/2 cup mixed candied fruit
1/2 cup chopped maraschino cherries
1/2 cup chopped nuts
Mix the fruit first with 1/4 cup flour before adding to batter

Pour into greased and floured 10 inch Bundt pan.
Bake in 300o F oven for 70-80 minutes.

Cool in pan 10 minutes then turn out on wire rack. Dust with icing sugar when cool.

Many years ago Al's sister Olga baked this cake for us and gave us a whole Holiday Ring as a gift. It's a winner. Olga graciously shared her recipe and I've baked it often since. Yesterday was the day. I took the pictures late last night after hearing the most magnificent rendition of Handel's Messiah I have ever heard. It was electrifying and so inspirational. Then I enjoyed some of this cake with a cupa - very yummy! Al was in bed by this time, but no worries I'd baked him his favourite gluten-free Almond Blueberry cake of which he enjoyed a piece before hitting the hay. I will take pictures and post that recipe another time. It's also very delicious - rich but wonderful!

The little posy is made from Boxwood of which I have a lot. The day before I was given some carnations and I cut them down to make several of these little posies. Such fun!

Back to the Messiah, the reason for the season:

For unto us a child is born,
unto us a son is given,
and the government shall be upon His shoulders.
And he shall be called Wonderful Counselor,
Mighty God, Everlasting Father,
Prince of Peace.
Isaiah 9:6