Welcome to Liane’s Kitchen


Thoughts for January 2024


Where did 2023 go? It’s hard to believe we are already into the new year and approaching the end of January 2024. As mentioned in my December thoughts, Garth and I have embarked on a new ministry at Faith Bible Church in Charlottetown. So far we have been there 3 Sundays as well as Garth goes to the church 2 days a week. We are meeting lots of wonderful people and working on getting to know their names and connections. It is also wonderful to be a part of a church with people from a number of different ethnic backgrounds.


With the beginning of a new year and during the winter months my thoughts turn to keeping warm in the colder weather. I love to sit by our propane fireplace and read and work on various types of puzzles as well as crochet oven door towels. I’m not really an outdoors person in the winter time but I do love the beauty of the white snow on the ground and on the trees. The white snow reminds of starting a new year clean and fresh, just as it says in the Bible in Psalm 51:7 “Cleanse me with hyssop and I will be clean; wash me, and I will be whiter than snow.” I’m so thankful that we can go to our Savior for cleansing and forgiveness for our sins anytime.


Our son Colin left for Dawson Creek BC on January 3 after spending 2 weeks with us over the Christmas holiday. He started working on January 8th at construction site for a new health care facility. If I mind the cold here, I can’t imagine the cold out west where he’s been working in – 40 below temperatures. When he left, we inherited his cat, Charles to look after. He is a big gentle cat and he has fit in well in our home.


When I think of cooking in the winter, I enjoy making meals that are warm and filling. One of Colin’s as well as our favourites is meatloaf which I serve with potatoes and vegetables. In recent months I have taken to oven roasting my vegetables and enjoy the texture and flavor. For this month I have included my meatloaf recipe and how I do my oven roasted vegetables.


Meatloaf


Ingredients:


1 lb hamburger


1 egg


1/2 cup milk


1/2 can tomato soup


1/2 cup rolled oats


1 onion chopped finely


Salt and pepper to taste (sometimes I add a small amount of dried onion soup mix)


Method:


Combine all ingredients together and place in a small loaf pan. Bake at 375-400 F for 1 hour.


Notes: 

I usually double the recipe and freeze slices of meat loaf to take out and use for another meal. I also bake my meat loaf in a glass pan which I find keeps the meatloaf moister. As mentioned above I usually serve the meatloaf with potatoes and vegetables. You certainly can cook the traditional mashed potatoes and cooked vegetables but as I said I’ve taken to roasting my vegetables.





Oven Roasted Vegetables


Ingredients:


Mini red potatoes (cut in four)


Carrots, Turnip, Parsnips peeled and cut into uniform pieces for even cooking.


Olive Oil 1-2 Tbsp.


Salt and pepper


Minced Garlic


Paprika


Method:


Wash vegetables and drain well. Place cut vegetables in large bowl and toss with olive oil (amount will depend on how many vegetables you are cooking). Add salt and pepper, minced garlic and paprika. Toss well and spread on a cookie sheet or sheets lined with parchment paper. Bake at 375 F for 35-45 minutes depending on how soft or firm you like your vegetables. If you wish to do each vegetable separately and place in sections on the cookie sheet(s), you may do so. If you wish, you can have mashed potato or baked potatoes and just roast the other vegetables.








Christmas Thoughts - 2023


It’s been a year since I wrote my first entry for Liane’s Kitchen. Where does the time go? Garth and I have been enjoying retirement and making the most of different opportunities for ministry. Over the past year we have been asked to minister in many different churches which has been a blessing to us and hopefully a blessing to the many people we have met and developed a connection with. Starting in January, Garth and I will be taking on an interim ministry at Faith Bible Church in Charlottetown. Garth will be taking on the pastoral role on a part time basis. We are open to the Lord’s leading and will be interested to see where this opportunity leads. Please pray for us.


For the one year anniversary of Liane’s Kitchen, I want to share a recipe that was given to me in 2005 when we lived in Hartland NB and has become a Christmas tradition at our house every year since. A lady in our church gave me a cranberry pudding to try and we love it. For many people the tradition has been to have plum pudding at Christmas which I never really liked. Perhaps you will try this dessert for Christmas at your house this year. Merry Christmas and a Blessed New Year! I’m looking forward to another year of sharing some thoughts and of course more recipes! Happy cooking and baking!



Cranberry Pudding


Ingredients:


1 pkg fresh cranberries (approximately 3 cups)


1 cup molasses


2/3 cup water


2 beaten eggs


2 tsp vanilla


1 tsp salt


4 Tbsp sugar


3 cups flour


4 tsp baking soda



Method:


1. Wash, drain and cut the cranberries in half. Set aside.


2. Combine molasses, water, eggs, and vanilla. Beat well.


3. Combine salt, sugar, flour and baking soda. Add to above mixture and beat well.


4. Fold cut cranberries into the batter and mix well. Pour the batter into 2 loaf tins which have been greased and floured.


5. Place pans in a roaster on a rack with enough water to steam puddings well. Bake covered at 350F for 1 hour. Serve sliced with with sauce (below). If pudding is made ahead, I warm slightly before adding the sauce.


6. If you only want one loaf, just halve the recipe. I usually make the 2 loaves and freeze one.


Sauce


Combine 1/2 cup butter, 2 cups white sugar, 2 tsp vanilla and 1 cup whipping cream. Mix well and bring to a good boil and pour over the pudding. You can also cook the sauce in the microwave. Leftover sauce can be refrigerated and reheated for more pudding the next day. You can also make half the recipe of sauce.



 


“In November We Remember”


Often when November comes around we think of Remembrance Day and the lives given so that we can have our freedom. Do you take that freedom for granted? We are so blessed to live in this part of the world. I am thinking especially of the current conflict between the Jews and Hamas in the Middle East. It must be devastating to be trying to live and survive in the midst of war. At this time in our lives there are lots of problems in our world whether it be wars, earthquakes, hurricanes, pandemics, etc. This November I am also reminded that there will never be true peace in our world until the Prince of Peace returns. Christmas is just around the corner where we celebrate the birth of Jesus – the Prince of Peace. May our lives show the peace that comes from Christ to others that we come in contact with on a daily basis.


As the colder weather approaches, I enjoy making baked beans and biscuits. Enjoy!


Baked Beans


Ingredients:


2 lb bag, yellow eye beans


Rinse and drain the dry beans. Place in a large pot and cover with


12 cups of water. Bring to a boil and simmer for 20 minutes.


Remove from the heat and let them set for 20-25 minutes. Drain the liquid and set aside. Place the beans in a large roaster. Add 1-


2 onions chopped and 6-8 slices of bacon which has been precooked and chopped.



Sauce:


1 cup brown sugar


1 cup molasses


2 tsp dry mustard


1 tsp. Salt


¼ to ½ tsp pepper


Combine the sauce ingredients in a large bowl and add the drained liquid from the beans (8 cups). Add additional water if you don’t have the 8 cups. Stir well and pour over beans/onion and bacon in the roaster. Stir well and cover. Place in the oven at 325F and bake for 3-4 hours to desired tenderness. Check during cooking time and add additional water if needed. Good served with cut up cooked wieners. I also like fresh biscuits with baked beans. If you wish you can make half of the recipe for a smaller amount.


Biscuits


Ingredients:


2 cups flour


4 tsp baking powder


¾ tsp salt


2 Tbsp sugar


1/3 cup shortening


7/8 cup milk (¾ cup plus 2 Tbsp)


Method:


1. Combine dry ingredients in a bowl.


2. Cut in the shortening using a pastry blender.


3. Add milk and mix gently until dough forms a ball.


4. Turn dough out onto a lightly floured surface and knead gently.


5. Roll dough out to desired thickness (biscuits double in size when baked). Use a round cookie cutter to cut out biscuits.


6. Makes 10 medium or 12 small biscuits.


7. Bake at 400F for 15-20 minutes until golden brown.








Thanksgiving Thoughts


In Canada, we celebrate Thanksgiving Day the second Monday of October which fell on October 9th this year. Traditionally, I would have the typical Thanksgiving dinner at some point on the long weekend. Garth and I had planned to have some family and friends over for supper on Monday October 9th and would be including Garth’s dad. On October 7th our plans changed as Garth’s dad went into the hospital that day and passed away in the early hours of October 9th – Thanksgiving Day. Even though this wasn’t the Thanksgiving we had planned, I can’t think of a better way to remember Garth’s dad (Melvin), than with thanksgiving. Melvin was just a few months short of 90 and we are so thankful that he is now in the presence of the Lord. Garth and I are thankful for the long life he lived and that his passing was peaceful with both of us there at the hospital with him. Colin was able to come to PEI from Newfoundland for the wake and funeral for which we were so grateful as Colin had a special relationship with his Grampie.


For this month’s recipe(s), I am including a chocolate cake recipe with seven minute frosting in remembrance of Garth’s dad. He loved anything chocolate and I would often take him a sweet treat when we went to visit him in Alberton. This cake recipe comes from my Aunt Joyce who is 90 years old and still baking for others. The frosting recipe is a cooked icing that my mom always used on our cakes for our birthdays. Hope you enjoy trying these recipes as well as take time to be thankful for the special people in your life not only at Thanksgiving but every day.


Devil’s Food Cake


Ingredients:


3 cups of sifted flour 2 ¼ cups packed brown sugar

1 ¾ tsp baking soda 2 tsp vanilla

1 ½ tsp salt 3 eggs

2 cups chocolate chips ¾ cup buttermilk

½ cup butter 1 cup boiling water


Method:


1.  Sift together dry ingredients.


2.   Place chocolate chips in the top of double boiler and melt  over hot water. Stirring until melted. (You can also melt the chocolate chips in the microwave).


3. Cream butter and brown sugar. Stir in vanilla.


4.  Beat in eggs one at a time. Stir in the melted chocolate.


5. Add the flour mixture alternately with the buttermilk.


6. Blend in the boiling water.


7. Pour batter into 3 – 8 inch round cake pans. (greased and floured).


8. Bake at 375F for 30 minutes or until a toothpick comes clean.


9. Cool in pans for 10 minutes. Remove from pans and cool completely.


10. Frost with whatever type of icing you like – white, chocolate, seven minute, fudge, etc.


Note: I usually ice a 2 layer cake and freeze the third layer to use at another time.


Seven Minute Frosting


Ingredients:


1 ½ cups white sugar 2 tsp light corn syrup

¼ tsp cream of tartar 2 egg whites

¼ tsp salt 1 tsp vanilla

½ cup water


Method:


In top of double boiler, combine all ingredients, except the vanilla. Place over rapidly boiling water (water should not touch the bottom of the pan), beating on high speed until mixture stands in peaks, about 7 minutes. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls (about 2 minutes). Makes enough frosting for a 2 layer cake (including the sides of the cake.






Fall Thoughts


Where did the summer go! It’s hard to believe that fall is just around the corner. Vacations are over and kids are starting back to school this week. Perhaps lots of you are busy pickling as well. We all enjoy the summer but there’s something about the fall and getting back to a routine that is good for everyone.


As the fall comes we know that outdoor plants and grass start to die off as we approach the next season. The different seasons remind us that life is always changing but in the Bible, 1 Peter 1:24-25 says that the grass withers and the flowers fall but the word of the Lord stands forever. We can always count on God and His word to help us through whatever changes or season of life we are going through.


As I said with the fall season comes back to school and that often means packing lunches. Here are a couple of cookie recipes that I like to make. They freeze well and can be a welcome addition to a lunch. Enjoy!


Oatmeal Raisin Cookies


Ingredients:


1 ½  cups margarine 2 cups flour


3 cups brown sugar 2 tsp. Baking soda


4 eggs 1 tsp. salt


2 tsp. Vanilla 4 cups rolled oats


1/2 cup wheat germ


1 ½  cups coconut


1 ½  cups raisins



Method:


1. Cream together, margarine, brown sugar, eggs and vanilla.


2. Combine remaining ingredients, except raisins.


3. Add dry ingredients to creamed mixture.


4. Fold in raisins.


5. Place spoonfuls of dough onto a cookie sheet.


6. Bake at 375F for 10 minutes.


7. Makes approximately 6 dozen.


Note: Can halve the recipe if you wish.




Mom’s Chocolate Chip Cookies


Ingredients:


1 cup shortening 2 cups flour


1 cup brown sugar, packed 1 tsp baking soda


½ cup white sugar 1 tsp salt (I use a little less)


2 eggs 2 cups chocolate chips (I use milk chocolate chips)


2 tsp vanilla


Method:


1. Cream together shortening, brown and white sugars until                light and fluffy.


2. Beat in eggs and vanilla.


3. Combine dry ingredients and stir into above mixture.


4. Mix in chocolate chips.


5. Drop from a spoon onto cookie sheet. (I use a small scoop              to make into balls)


6. Bake at 375F for 10 minutes.


7. Makes 3 dozen cookies.





July 2023


Further Thoughts on Food and Hospitality


Last month, I shared some thoughts on the importance for Christians to practice hospitality. One of the best ways to practice hospitality is through sharing food. As Christians, we are all ministers for Christ and food can be a ministry to others. Why is food important and how can it be a ministry?


Here are some reasons why:


  • Food provides physical nourishment for daily strength and survival
  • Nutritious food helps keep our bodies healthy
  • Food provides emotional comfort
  • Food is an important part of fellowship and sharing with others
  • Providing food to others is also a way of showing that you care
  • Sharing food can be a way of introducing people to Jesus


I’m sure many of you can think of a time when someone shared food with you or your family. Examples include: someone going through the loss of a loved one, sickness, the arrival of a new baby, a welcome to the neighborhood or church, encouragement for shut-ins who are lonely, etc.


We are now in the midst of summer and warm weather! Perhaps it might be too hot to do much cooking but we can still practice hospitality and share some food. A simple meal would be having a BBQ (hamburgers or other meats) and cold salads. With the popularity of vegetable gardens, we can take advantage of this fresh produce which is also a healthy choice. Making a green salad is as easy as preparing the vegetables and tossing them together.


Here is a favorite recipe of mine for a poppy seed dressing and some options for a spinach salad.


Poppy Seed Dressing


Ingredients:


¾ cup white sugar 1/3 cup vinegar

1 tsp dry mustard 1 cup vegetable oil (I use canola)

½ tsp salt 1 ½ tsp poppy seeds

1 tsp onion flakes


Method:


Combine sugar, mustard, salt, onion flakes and vinegar and mix well until smooth. Add oil gradually and whisk in until thick. (May also use a blender if you wish.) Stir in the poppy seeds. Store in the fridge in a sealed container.


Spinach Salad #1                                Spinach Salad # 2


Fresh spinach                                       Fresh spinach


Bacon bits                                             Diced celery/cucumber


Sliced Mushrooms                               Sliced strawberries



Grated mozzarella cheese                  Fresh blueberries



Sliced hard boiled eggs                       Bacon Bits



Toasted Pecan Halves

(toast pecans in the oven at 350F for 10 minutes)


Pour dressing over individual salads when serving. Enjoy! 



June 2023



Thoughts on Hospitality


What do you think of when you hear the word hospitality? The dictionary defines hospitality as care of guests, neighbours or strangers. There are several Scriptures that mention the importance of hospitality.........


I Peter 4:9 Offer hospitality to one another without grumbling.


Romans 12:13 Share with the Lord’s people who are in need. Practice hospitality.


III John 1: 8 We ought therefore to show hospitality to such people so that we may work together for the truth.


Do you think that some people have a gift for hospitality? Does that mean others don’t have to practice hospitality? Can we all be hospitable? I think there is a difference here. We probably know someone who we would say has the gift of hospitality. But that doesn’t mean that we all can’t show God’s love through hospitable acts of kindness. If we claim to be a Christian then we are to follow God’s two great commandments: Love the Lord your God with all your heart, mind, soul and strength and secondly, love your neighbour as yourself. Love is the greatest gift and even if we don’t have the gift of hospitality, we can still show God’s love in various ways by practicing hospitality.


What are some ways we can practice hospitality…..


  • Get to know your “physical” neighbors


  • Take an interest in those you work with

 

  • Care for those in your church


  • Show love and care for family members


  • Be friendly (have a good attitude towards others)

 

  • Invite people to your home

 

  • Ask the Lord to give you a servant’s heart


  • Visit others


  • Learn to listen to others (the best way to learn about others’ needs)


  • Volunteer in your community as well as in church


  • Invite neighbors to church or special events at church


Being hospitable doesn’t always involve food. Although, one of the ways to practice hospitality is through sharing food so I have included a recipe below. In my next devotion, I will expand on the topic of food, ministry and hospitality.


Sweet and Sour Chicken


Bake chicken pieces (legs, thighs, breasts, etc.) in oven for 45 minutes at 400F. Pour sauce (below) over and bake another 15-30 minutes (depending on size of chicken pieces).


Sauce:


½ cup brown sugar

½ Tbsp. corn starch

½ cup water

¼ cup ketchup

½ tsp. minced garlic

1 Tbsp. butter

1 Tbsp. soya sauce


Combine ingredients and mix well.

Serve with rice and a garden salad or cooked vegetables.




May 2023


Thoughts for Spring


Garth and I have recently returned from a vacation to the sunny south. We were gone for 7 weeks and spent 5 of those weeks in Florida. The day we left New Brunswick in February to cross over to Maine, it was - 25 degrees Celsius and when we arrived in Florida a few days later, it was + 29 degrees Celsius! Quite a change in temperature. We had a wonderful trip with some adventures but mostly relaxed and enjoyed the warmer weather. Now that we are back home on PEI, spring is in the air with a lot of birds around, grass getting greener, and no more boots, gloves or heavy coats!


Spring is a time for cleaning both inside the house and also doing the yard work. This year with being retired, I am able to help Garth with the outside work as well as do housecleaning. There’s something about spring and everything coming back to life that is invigorating and so I have started spring cleaning since getting back from Florida. When spring cleaning, I try to go through things and see what I don’t need. We certainly have a lot of stuff and it is a good habit to purge every once in awhile. There is a spiritual parallel here as well. Sometimes our lives can become cluttered with doing lots of things and not taking the time to develop our relationship with Jesus. It is good to also do some spring cleaning in our spiritual lives. One thing that I have been trying to do with retirement is to pace myself and not try to do everything in one day!! I have been spending more time reading my Bible, listening to music, walking, crocheting and doing puzzles. Sometimes I just relax and do nothing which takes some getting used to!


Now I have more time to bake and cook, something I learned from my mom and we loved to do together. With the cold winter past it is good to try and get out more and visit – a good chance take a snack or a little gift to someone who is sick or lonely. Mother’s Day is just around the corner so I’ve included my mother’s recipe for cinnamon rolls. They are quick to make and a good treat to take to someone especially when they are still warm! Enjoy and Happy Mother’s Day!


Cinnamon Rolls


Ingredients

2 cups flour 1/2 cup butter(I use slightly less)

4 tsp. Baking powder 3/4 cup milk

1/2 tsp. Salt Soft margarine, brown sugar, cinnamon

2 Tbsp. Sugar


Method:

1.Combine dry ingredients together.

2.Cut in the butter using a pastry blender.

3.Add milk and mix with a fork until forms a ball of dough. Don’t over mix.

4.Place dough on a floured surface and lightly knead to form a smooth ball.

5.Roll dough into a rectangular shape approximately10x15 inches.

6.Spread a layer of the soft margarine over the whole rectangle.

7.Spread a layer of brown sugar and sprinkle with cinnamon.

8.Roll up the rectangle from the longer side and seal the edges.

9.Cut into 12 equal pieces.

10.Take a 9” square pan and place the cinnamon rolls in rows (3x4).

11.Bake at 375 F for 30 minutes.

12.Remove from pan and cool or serve warm.

13.Drizzle with icing or a glaze if desired.




March 2023



Winter Thoughts


It’s hard to believe that we are getting close to the end of February and spring is just around the corner. We have had a good winter so far, finally getting some snow. PEI is hosting the Canada Winter  Games this year starting on Feb. 18 for 2 weeks. With schools being closed for these 2 weeks, a lot of Islanders will be travelling probably to a warmer climate. I’m sure the planners for the Canada Games and the athletes are hoping for the right kind of weather for the games. The weather can be unpredictable during the winter when you are planning events and so you often need a backup plan or a storm date. I’m sure the planning committee have contingency plans for a number of scenarios.


Since January, I have been reading through the Bible using The Message translation by Eugene Peterson. While reading the Old Testament, it certainly shows humanity at its worst. Numerous times the Israelites follow God for awhile and then turn away. They were constantly offering sacrifices to atone for their sins. I’m so glad God had a back-up plan. He knew that humanity cannot follow God on their own but would need a Saviour, so that animal sacrifices would no longer be required. Jesus came to earth to live, die and rise again so that our sin would be cleansed if we accept his sacrifice for our sins. As spring comes this year and we celebrate Easter, remember why Jesus came. His coming really wasn’t a back-up plan as God knew from the beginning that humanity would sin and need a Saviour. Are you trusting in Jesus as your Saviour?


Below is my recipe for corn chowder which can be made anytime but I especially like a chowder or soup in the cold weather months. Perhaps you’ll try it before spring comes! Enjoy!


Corn Chowder


Ingredients:

1 can cream corn (398 ml or 14 oz)

1-2 cans of kernel corn (341 ml or 12 oz)

4 medium potatoes cooked and diced

4-5 strips of bacon cooked and cut up

2 small carrots, sliced

1 onion, 1/2 green pepper, 2 stalks celery, diced and sauteed in butter or oil

Salt and pepper, to taste

Milk or cream or a combination of both (approximately 4 cups)


Method:

1.Place creamed corn and kernel corn (one or two cans depending on how much corn you like) in a slow cooker or a large pot.

2.Add cooked diced potatoes, bacon and sauteed vegetables and raw sliced carrots to the corn mixture.

3. Add milk or cream. (You can add as much as your slow cooker or pot will hold, depending on how thin or thick you like your chowder). If I’m using just milk. I add 1-2 tablespoons of butter.

4. Add salt and pepper to taste.

5.Stir mixture and heat well. For the slow cooker, I start on high and stir occasionally. Once heated through well, it can be turned to low if desired.

6. Serve with bread, rolls, or biscuits.


*Note: If I am pressed for time, I will heat up the milk/cream in the microwave before adding to the other ingredients to speed up the cooking time.

 






February 2023


Thought for Valentine’s Day


As February 14th approaches, we often turn our thoughts and hearts to that special someone in our life: husband, wife, boyfriend, girlfriend, etc. Perhaps we give gifts of flowers, candy, jewellry, cards, and so on, to remind that special someone of our love and how much we appreciate all that they do and mean to us.


Food is often a special part of Valentine’s Day. Couples may go out to eat and celebrate or maybe make a favourite dessert to have at home by candlelight. I’ve included a dessert recipe that I like to make and because it can be frozen, I often make it ahead and keep in the freezer for a special occasion or when we have company. If you like peanut butter, you should like this dessert. Here is a recipe for peanut butter pie.



Peanut Butter Pie

Crust:

1 – 9” graham wafer crust in a pie plate or a 9” square pan.

1 1/4 cups graham wafer crumbs or Oreo chocolate crumbs

1/4 melted butter.

Combine and press into the pie plate or pan. Place in freezer to harden while making the filling.


Filling:

4 oz, cream cheese, softened

1 cup icing sugar

1/2 cup peanut butter, smooth or crunchy

1/2 cup milk

1 Litre of Cool Whip (thawed)


Method:

1.Place cream cheese in large mixing bowl and beat until smooth with mixer.

2.Add icing sugar and peanut butter and beat well.

3.Pour in milk gradually and continue beating until smooth.

4.Fold in the whipped topping. Pour into chilled crust. Place into freezer to harden.

5. Melt 1 oz block of semi sweet chocolate in the microwave. Drizzle over the top of the pie.

6. Place in the freezer to fully harden. When you wish to serve, take out of the freezer a few minutes prior to make it easier to cut. If you only use part of the pie can be placed back in the freezer for another time. Enjoy!




On Valentine’s Day we use the symbol of a heart to convey our love. Often it is a red heart to express our love. This reminds me of another type of Valentine which shows us the love God had for us when He sent his Son Jesus to die and shed his blood for us so that we can have eternal life. A number of years ago, I found this Valentine’s acrostic using the well known Scripture verse – John 3:16.


God has sent us the most important Valentine!



 

          “For God so loVed the world

                               That He gave

                         His only

                        Begotten

                               Son

                               that whosoever

                   Believeth in Him

                      Should not perish

                   But have everlasting life”


 John 3:16








Recipe for Happiness


4 cups of love

2 cups of loyalty

3 cups of forgiveness

1 cup of friendship

2 tablespoons of hope

2 tablespoons of tenderness

4 cups of faith

1 barrel of laughter



Food for Thought


A waffle is just a more considerate pancake. It says, here, let me hold all that syrup for you in these convenient boxes.


Knowledge is knowing a tomato is a fruit. Wisdom is not putting it into a fruit salad.


Overweight is often just desserts.


A husband with best intentions was puzzling about what to get his wife for their anniversary. A friend asked him, “well, what’s her favourite flower”? To which the husband replied, “I think it’s Robin Hood”.





January 2023


Happy New Year!


With the beginning of a new year, people often make resolutions about things they want to change or improve in their lives. This can be anything from exercising more, trying to lose some weight, stopping a bad habit, trying to be a better person, etc. Most of our resolutions center around making changes to improve ourselves which is great. What about a resolution for this year which is focused on what we can do to help someone else?


As mentioned in my first write-up, food is a great way to help others. One of my favourite things to make is muffins. I usually try to make several kinds at a time and freeze them to have on hand. Muffins are quick and easy to make, so they work well when you want to take some food to someone who is sick, going through a hard time, living alone, etc.


Below is one of my favourite muffin recipes: Pumpkin Chocolate Chip. This recipe makes3 dozen so you can have lots to share. If you wish to only make one dozen, I’ve included the ingredient amounts for that as well.


Pumpkin Chocolate Chip Muffins


Ingredients

3 dozen 1 dozen

28 oz (796 ml) can of pure pumpkin 1 cup of pure pumpkin

6 eggs 2 eggs

3 cups white sugar 1 cup white sugar

2 cups vegetable oil 2/3 cup vegetable oil

2 tsp. Baking soda 3/4 tsp. Baking soda

3 tsp. Baking powder 1 tsp. Baking powder

1 tsp. Salt 1/4 tsp. salt

6 cups flour 2 cups flour

2 tsp. Cinnamon 3/4 tsp. cinnamon

2 cups chocolate chips 2/3 cup chocolate chips


Method

1.In large bowl, blend the first 4 ingredients.

2.Combine the remaining dry ingredients in a separate bowl.

3.Add to liquid ingredients and stir.

4.Fold in chocolate chips.

5.Scoop or spoon the batter into paper lined muffin pans.

6.If desired, sprinkle with a mixture of white sugar and cinnamon before baking.

7.Bake at 350F for 20-25 minutes. Makes 3 dozen large muffins.




I have always loved to bake and cook ever since I was a young girl. Growing up left handed, I was never much good at sewing or other needle work so my mom taught me how to bake and cook. Also starting in grade eight I became interested in Home Economics and eventually went to university where I studied to be a dietitian. As of this past June, I retired from my job as the Nutrition Services Manager at Prince County Hospital and have entered a new chapter of life.


Garth and I have entered into a new ministry called All Things New where we hope to serve God through music and speaking wherever he leads us. As a new adventure for me, I am starting "Liane’s Kitchen" because I strongly believe that food or hospitality is a ministry as well. Liane’s kitchen will be a place where I will share some recipes, cooking tips and thoughts on the ministry of hospitality.




December 2022


Christmas is a time when there is lots of good food around and we usually have our favorites we have every year. I’ve been enjoying doing some Christmas baking this past week. Christmas is also a time of giving as we remember the reason for Christmas and celebrating the birth of our Savior – Jesus. Christ. God loves us so much that He sent Jesus so we can know how much God loves us. Because of His love for us, we should show that love to others at Christmas and all year long. I enjoy Christmas baking but even more I enjoy giving it to people. Sharing food is one way we can show God’s love. Can you think of something you can do this Christmas to show God’s love: taking food or a gift to someone who is shut-in, give to the food bank or Salvation army, visit your neighbors, etc. Below is one of my favorite recipes. Sometimes instead of making the one cake, I divide the batter into 4 mini loaf pans so that I can share the cake with 4 different people.



Carrot Cake


Ingredients:


2 1/4 cups flour 3 eggs

1 1/2 cups brown sugar 1 cup vegetable oil

1 1/2 tsp. Baking powder 1 1/2 cups grated carrot

1 1/2 tsp. Baking soda 3/4 cup crushed pineapple and syrup

1 1/2 tsp. Cinnamon 1 1/2 tsp. Vanilla

3/4 tsp. Salt


Method


1.Sift together in a large mixing bowl the flour, sugar, baking powder, baking soda, salt and cinnamon.

2.Add eggs, oil, carrot, pineapple and vanilla.

3.Mix until moistend at low speed on mixer; then beat 2 minutes at medium speed.

4. Pour batter into a lightly greased and floured Bundt cake pan. Bake at 350 F for 50 – 60 minutes until done. Insert a toothpick and if it comes out clean, the cake is done. Cool for 10 minutes and remove from the pan.

5. Frost with cream cheese icing when cake is cool.


Cream Cheese Icing


Ingredients


8 oz cream cheese (250 gram pkg.)

1/4 cup butter or margarine

2 tsp. Vanilla

4 cups icing sugar


Method

Beat cream cheese, butter and vanilla well. Add sugar gradually, beating until fluffy. Spread over top and sides of the cake. Refrigerate until serving time. Cake also freezes well.