Author: QuiltLady

THE DREADED BIG “C”

Three years ago today my life was forever changed with a phone call saying I had “Cancer”. I will NEVER forget this day or all the support and love that my family and friends provided during my journey. The doctors, nurses and fellow cancer patients I met and have bonded with has been an amazing gift. I will always worry about my cancer coming back but right now I am so thankful and blessed to be here today. Thank you everyone for your love and support!!!

THE DREADED BIG “C”

Three years ago today my life was forever changed with a phone call saying I had “Cancer”. I will NEVER forget this day or all the support and love that my family and friends provided during my journey. The doctors, nurses and fellow cancer patients I met and have bonded with has been an amazing gift. I will always worry about my cancer coming back but right now I am so thankful and blessed to be here today. Thank you everyone for your love and support!!!

MINCED BEEF ROLL

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MINCED BEEF ROLL adapted from Diary of a Stay at home Mom Yield 6 servings

1 and half pounds of beef mince (ground beef)
2 teaspoons of salt
1 bunch green onions, minced
2 cloves garlic, crushed
1/2 cup of Italian breadcrumbs
1 egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon Worcestershire Sauce
2 tablespoons parsley
diced tomato
mozzarella cheese

  • Preheat oven 350 degrees.
  • Mix all ingredients well, except tomato and onion and mozzarella.
  • Press beef mixture out on a sheet of wax paper into a rectangle measuring 30 x 20 cm (about 12 by 6 inches).
  • Spread with some diced tomato and onion and sprinkle with shredded mozzarella cheese.
  • With the help of the paper, roll up from the long edge, like a Swiss roll.
  • Place, seam side down, on an oiled Swiss roll tin a little larger than the meat roll.  I use my new Lasagna trio pan.
  • Bake at 350 for 30 minutes.
  • Remove from oven and spread some more diced tomato and onion over the top, and then arrange thin slices of mozzarella, side by side, to cover the top completely.
  • Return to oven and bake for 30 minutes more.
  • Serve in thick slices.

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IN THE SPIRIT OF THE SEASON – GOD DOES WORK IN MIRACULOUS WAYS!

This story came across my email again recently and I was reminded that it is a beautiful way to celebrate Christmas Holiday spirit so I thought I’d share. it again. This is such a beautiful story that makes you understand that things truly do happen for a reason. Don’t forget to grab the tissue box.

The brand new pastor and his wife, newly assigned to their first ministry, to reopen a church in suburban Brooklyn , arrived in early October excited about their opportunities. When they saw their church, it was very run down and needed much work. They set a goal to have everything done in time to have their first service on Christmas Eve.

They worked hard, repairing pews, plastering walls, painting, etc… and on December 18th they were ahead of schedule and just about finished.

On December 19th a terrible tempest – a driving rainstorm hit the area and lasted for two days.

On the 21st, the pastor went over to the church. His heart sank when he saw that the roof had leaked, causing a large area of plaster about 20 feet by 8 feet to fall off the front wall of the sanctuary just behind the pulpit, beginning about head high.

The pastor cleaned up the mess on the floor, and not knowing what else to do but postpone the Christmas Eve service, headed home. On the way he noticed that a local business was having a flea market type sale for charity so he stopped in. One of the items was a beautiful, handmade, ivory colored, crocheted tablecloth with exquisite work, fine colors and a Cross embroidered right in the center. It was just the right size to cover up the hole in the front wall. He bought it and headed back to the church.

By this time it had started to snow. An older woman running from the opposite direction was trying to catch the bus. She missed it. The pastor invited her to wait in the warm church for the next bus 45 minutes later. She sat in a pew and paid no attention to the pastor while he got a ladder, hangers, etc… to put up the tablecloth as a wall tapestry. The pastor could hardly believe how beautiful it looked and it covered up the entire problem area.

Then he noticed the woman walking down the center aisle. Her face was like a sheet.. ‘Pastor,’ she asked, ‘where did you get that tablecloth?’ The pastor explained. The woman asked him to check the lower right corner to see if the initials, EBG were crocheted into it there. They were. These were the initials of the woman, and she had made this tablecloth 35 years before, in Austria

The woman could hardly believe it as the pastor told how he had just gotten the Tablecloth. The woman explained that before the war she and her husband were well-to-do people in Austria. When the Nazis came, she was forced to leave. Her husband was going to follow her the next week. He was captured, sent to prison and she never saw her husband or her home again.

The pastor wanted to give her the tablecloth, but she made the pastor keep it for the church. The pastor insisted on driving her home, that was the least he could do. She lived on the other side of Staten Island and was only in Brooklyn for the day for a house cleaning job.

What a wonderful service they had on Christmas Eve The church was almost full. The music and the spirit were great. At the end of the service, the pastor and his wife greeted everyone at the door and many said that they would return. One older man, whom the pastor recognized from the neighborhood continued to sit in one of the pews and stare, and the pastor wondered why he wasn’t leaving.

The man asked him where he got the Tablecloth on the front wall because it was identical to one that his wife had made years ago when they lived in Austria before the war and how could there be two tablecloths so much alike.

He told the pastor how the Nazis came, how he forced his wife to flee for her safety and he was supposed to follow her, but he was arrested and put in a prison. He never saw his wife or his home again all the 35 years in between.

The pastor asked him if he would allow him to take him for a little ride. They drove to Staten Island and to the same house where the pastor had taken the woman three days earlier.

He helped the man climb the three flights of stairs to the woman’s apartment, knocked on the door and he saw the greatest Christmas reunion he could ever imagine.

This true Story was submitted by Pastor Rob Reid.

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WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 12/23 YOGURT SANDWICHES GREEN CHILE CHICKEN ROLL UPS
TUESDAY 12/25 TOAST C.O.R.N. BEEF TENDERLOIN
WEDNESDAY 12/26 YOGURT SOUP HOBO FOIL STEW 
THURSDAY 12/27 FRUIT CHEESE & FRUIT MORROCAN BEEF and NOODLES
FRIDAY 12/28 CEREAL SALAD C.O.R.N
SATURDAY 12/29 BACON & EGGS OUT CHICKEN SAUSAGE GUMBO
SUNDAY 12/30
OUT		 C.O.R.N POLYNESIAN CHICKEN w/ GORGONZOLA GARLIC DIPPING SAUCE

TAKING TIME TO SMELL THE ROSES

Okay so the roses aren’t in bloom, but you get the jist.  I was sitting here finishing Christmas cards. package wrapping and last minute gifts and all afternoon I saw a different sky every time I looked up.  I finally grabbed my camera and phone and went to take pictures for here and Instagram.  
Even though I took the pictures one right after the other I got two entirely different skies.  That was when it occurred to me that even at this time of year when it is so easy to get so busy that we forget the simple things that it’s this time that is exactly when we need to remember the simple things.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 12/16 YOGURT SANDWICHES VOODOO MELTS
TUESDAY 12/17 TOAST C.O.R.N. FRENCH ONION and TOMATO SOUP
WEDNESDAY 12/18 YOGURT SOUP CHICKEN SAUSAGE GUMBO
THURSDAY 12/19 FRUIT CHEESE & FRUIT
TUNA MELTS
FRIDAY 12/20 CEREAL SALAD C.O.R.N
SATURDAY 12/21 CHAMPAGNE MAPLE GINGER PANCAKES OUT HOT CHICKEN SALAD
SUNDAY 12/22 BAKED EGG BOATS  C.O.R.N TWISTED PEPPER STEAK IN GRAVY

BAKING PARTNERS – CHRISTMAS CAKES

Cakes for Christmas: December baking partners challenge

This month’s recipes are suggested by Tanushree of Ma Niche. She found 5 recipes for us. Four of them are Yule cake, and fifth one is Nicaraguan Christmas cake. There is a vegan version for health conscious bakers. 

One of the Baking Partners Arthy Sharma asked about trying fondant as a part of baking challenge. So there is also a recipe for making fondant figurine in the Yule cake.

Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. Etc…  Even Though it looks like a mega project but worth trying it at least one time and one time was enough for me though I know it will be thoroughly enjoyed by hubby.


Here is the recipe I chose from the list of choices:


There are six components to the yule log which can be made over the course of 3 days.

DAY 1:  praline feuillete and crème brûlée

praline feuillete  
(preparation time: 10 min)

3.5 oz. (100g) milk chocolate
1 2/3 tablespoons (25g) butter
2 tablespoons (1 oz./30g) praline (I used hazelnut butter with 1 tsp sugar added)

1 oz. rice krispies or corn flakes or Special K

  • Melt the chocolate and butter in a double boiler. 
  • Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. 
  • Spread between two sheets of wax paper to a size slightly larger than your desired shape. 
  • Refrigerate until hard.
vanilla crème brûlée  
(preparation time: 15min + 1h infusing + 1h baking)
Note: The vanilla crème brûlée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc…

1/2 cup (115g) heavy cream (35% fat content)

1/2 cup (115g) whole milk

4 medium (72g) egg yolks

0.75 oz. (2 tbsps/25g) granulated sugar

1 vanilla bean

  • Heat the milk, cream, and scraped vanilla bean to just boiling. 
  • Remove from the stove and let the vanilla infuse for about 1 hour. 
  • Whisk together the sugar and egg yolks (but do not beat until white). 
  • Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well. 
  • Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. [Jen’s note: this doesn’t work and I agree from past experience] 
  • Pour the cream into the mold and bake at 300°F for about 1-1.5 hours in a water bath or until firm on the edges and slightly wobbly in the center. 
  • Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

DAY 2: dacquoise, ganache and mousse


dacquoise biscuit (almond cake)  
(preparation time: 10 min + 15 min for baking)

equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper.

Note: You can use the dacquoise for the bottom of your yule log only, or as bottom and top layers, or if using a yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the dacquoise accordingly. Try to bake the dacquoise the same day you assemble the log to keep it as moist as possible.


2.8 oz. (3/4 cup + 1 tbsp/80g) almond meal
1.75 oz. (1/2 cup/50g) confectioner’s sugar
2 tablespoons (15g) all-purpose flour
3.5 oz. (100g/100ml) about 3 medium egg whites

1.75 oz. (4 tbsp/50g) granulated sugar

  • Finely mix the almond meal and the confectioner’s sugar. (If you have a mixer, you can  use it by pulsing the ingredients together for no longer than 30 seconds). 
  • Sift the flour into the mix. 
  • Beat the eggs whites, gradually adding the granulated sugar until stiff. 
  • Pour the almond meal mixture into the egg whites and blend delicately with a spatula. 
  • Grease a piece of parchment paper and line your baking pan with it. 
  • Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc…) and to a height of 1/3 inches (8mm). 
  • Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. 
  • Let cool and cut to the desired shape.
dark chocolate ganache 
(preparation time: 10min)

6 oz. dark chocolate, chopped

3 oz. heavy cream

  • Place chocolate in a bowl. 
  • Heat the cream in a saucepan until just boiling. 
  • Remove from heat and pour over dark chocolate and let sit for a minute. Stir until smooth and silky. 
  • Pour onto parchment and let cool or set in a refrigerator.

dark chocolate mousse 

(preparation time: 15 min)
10.5 oz. bittersweet chocolate, coarsely chopped
2 large eggs, room temperature
5 large egg yolks, room temperature
2/3 cup sugar
3 tablespoons water

2 cups heavy cream

  • Melt the chocolate in a microwave at half power for 30 seconds at a time, stirry after every 30 second interval until just melted. 
  • Pour chocolate in a bowl large enough to hold all ingredients and set aside until cooled to room temperature. 
  • Place eggs and yolks in a mixer with balloon whisk and whip for 1 minute. 
  • Put the sugar and water in a small saucepan and stir to moisten the sugar. Bring to a boil until temperature reaches 44°F (227°F for 8500 ft. elevation). 
  • Remove from heat. 
  • Start beating the eggs again on medium speed and slowly and steadily pour the sugar syrup, pouring down the center, not on the side of the bowl or on the whisk attachment. When all of the syrup is added, increase speed to high and beat until eggs pale, triple in volume, and cool to room temperature. 
  • In a large bowl, whip the heavy cream to medium peaks. Fold a quarter of the cream into the cooled chocolate. Fold in remaining cream, followed by egg mixture. 
  • Try not to deflate the batter too much.


DAY 3: glaze


dark chocolate icing (glaze)

preparation time: 25 min (10 min if you don’t count softening the gelatin)
Note: Because the icing gels quickly, you should make it at the last minute.
Jen’s Note: I made twice as much as the amount listed below.
    4g or 1/2 tbsp powdered gelatin or 2 sheets gelatin
    1/4 cup (60g) heavy cream (35% fat content)
    2.1 oz. (5 tbsps/60g) granulated sugar
    1/4 cup (50g) water

    1/3 cup (30g) unsweetened cocoa powder

    • Soften the gelatin in cold water (about 1/4 cup of water for 1 tablespoon of powdered gelatin) for 15 minutes. 
    • Boil the rest of the ingredients and cook an additional 3 minutes after boiling. 
    • Add gelatin to the chocolate mixture. Mix well. 
    • Pour through a fine sieve. 
    • Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gel), use immediately.

    ASSEMBLY
    Note: You will want to tap your mold gently on the counter top after each time you pipe mousse in to get rid of any air bubbles.
    • Line your mold or pan with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using. 
    • Pipe one third of the mousse component into the mold. 
    • Take the crème brûlée insert out of the freezer at the last minute and set on top of the mousse. 
    • Press down gently to slightly ensconce it in the mousse. 
    • Pipe second third of the mousse component around and on top of the crème brûlée. 
    • Cut the feuillete to a size slightly smaller than your mold so that it can be surrounded by mousse. 
    • Lay it on top of the mousse you just piped into the mold. 
    • Pipe the last third of the mousse component on top of the feuillete. 
    • Freeze for a few hours to set. 
    • Take out of the freezer. 
    • Pipe the ganache onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the dacquoise on top.
    • Close with the dacquoise. 
    • Freeze OVER NIGHT.
    • Unmold the cake/log/whatever and set on a wire rack over a shallow pan. 
    • Cover the cake with the icing. 
    • Let set. 
    • Return to the freezer. 
    • Decorate. 
    • Transfer to the refrigerator no longer than 1/2 hour before serving as it may start to melt quickly.