SOME THINGS BAKED LATELY

My baking weekly with my friend got turned around with Zachary in the hospital and now with school starting. But we are hoping to pick that up again soon. It is time to can...so we will be canning peaches and pears!

Here are a couple things I made this month, other than freezing green beans and making crescent rolls to freese!

Apple Riva Kuga (sp?) I have made about 12 of these this past month ranging from Apple, Cherry, Peach, Blueberry, Butterscotch pudding and apricot jam. So good. My grandmas recipe!

A really beautiful birthday cake for Rebekah. Angel food cake, a cream cheese whipped cream frosting, lots of strawberries and ladyfingers dusted with powdered sugar. Super yummy and easy!

Cinnamon Rolls & Caramel Rolls

So my friend and I ahve decided to start a weekly baking event where we make something and split it to share with our families. It works out nice...since we both like to bake, we both have 4 kids who play really well together, and we have lots of fun doing this!

Two weeks ago we made Cinnamon Rolls and Caramel Rolls! Wow, they turned out awesome! They were my friend Kristi's recipe, a family recipe! What deliciousness! Something new I learned for the Caramel Rolls was putting heavy cream, brown sugar and pecans in the pan. Needless to say that these aren't by any means to be eaten when you are dieting...but in moderation....jsut lovely! I have always made mine with butter, brown sugar, corn syrup and pecans!

It is so neat trying new stuff out, learning about the recipe and just having fun and giggling with a really great friend!

Rhubarb-Strawberry Conserve/Jam & Baking Powder Biscuits

With a plethora of rhubarb and a good sale on strawberries at our market this weekend I decided to try to make Rhubarb-Strawberry Conserve. Only the reciep for conserve wasn't very appealing to me; it called to add walnuts and golden raisins. Any other time I would have but in a strawberry type jam I thought I didn't want to go there. But did you know that conserve is a mixture of fruits, nuts and sugar cooked together until thick. It is used like a perserve or jam. It turned out delicious. I made a batch of warm from the oven baking powder biscuits to spread this really luscious ruby red spread on them. Divine!

Rhubarb-Strawberry Conserve

(makes 4 half-pints)

2 cups sugar

1/2 cup water

1 pound rhubarb, cut into 1 inch pieces (4 cups)

1 pint (2 cups) strawberries, cut in half

1/2 cup coarsley chopped walnuts

1/4 cup golden raisins

1. Heat sugar and water to boiling in 3 quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.

2. Immediately pour into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

Blehm Cookbook

Here is what I have been working to store all of our favorite recipes!

Ham & Cheddar in a Loaf

Yesterday and last night we were a little pressed for time due to Vacation Bible School and Thomas' baseball game. So I found this quick little recipe that I knew the kids would love, and it turns out that Jon and I liked it too! We loved the filling and even came up with a couple others to try to change things up! Nothing glamorous, just Ham & Cheddar in a Loaf and a fresh garden salad (and I mean fresh...lettuce picked out of the garden!).

Ham & Cheddar in a Loaf

1 pound frozen bread, thawed

1 package (9 oz) shaved smoked ham

1 cup shredded cheddar cheese

1/4 cup miracle whip

1 egg, beaten

1 tablespoon parmesan

Preheat oven to 350 degrees. Place dough on lightly floured surface; flatten slightly with hands, then roll into 12x8 inch rectangle with rolling pin. Top dough evenly with ham, overlapping and leaving 1/2 inch border around all edges. Mix cheese and miracle whip; spread over ham. Moisten edges od dough with water. Starting at one of the long sides of dough, fold 1/3 of the dough over filling, then repeat with the other side. Firmly pich ends of dough together to seal. Place seam side down on lightly greased baking sheet. Cut 3 diagonal slits in top of dough. Brush evenly with egg; sptinkle with parmesan cheese. Bake 35 to 40 minutes or until golden brown. Cool 10 minutes before serving!

So we like to cook!

Seems like every week we are trying a new recipe that has been found in a magazine, cookbook, from a relative or friend. We also like to try new things out on date nights. So we thought why not write about it! Enjoy reading our culinary adventure!!