Cranberry Breakfast Rolls

I serve on the Adult Faith Formation team at my church.  One of the areas that has come out of the team is starting small learning communities.  The group of which I was a part last spring and the group I’m helping co-facilitate this fall have both been really rewarding.

Last week, I was in charge of bringing breakfast to our meeting (we meet Sunday mornings at 7 a.m. before mass).  I debated about a few items, but ended up going easy with the process and bringing Cranberry Breakfast Rolls.  They tasted great, and I always love a chance to use this pottery from a former student, Joel Cherrico.  He’s doing some great Cosmic mugs right now, so take a look at them!

Cranberry Breakfast Rolls

Continue reading

Beer Cheese and Vegetable Soup

Over the weekend, I found some rotting onions in my produce bag — so I thought I should start getting rid of some more onions and potatoes.  Since I was having my love affair with the From Minnesota with Love cookbook series, I looked through to find a recipe I could use for dinner with this week and found a recipe for Beer Cheese and Vegetable Soup.  With all the ingredients on hand, except for milk, how could I say no?  So, during the week, I made this little ditty.

Beer Cheese and Vegetable Soup | I Will Make Crafts

Beer Cheese and Vegetable Soup | I Will Make Crafts

Continue reading

Multiflour Rye Bread

Sometimes, I find a cookbook in the most unexpected way.  The two Recipes from Minnesota with Love… cookbooks were not two I was seeking to find until a few years ago when my great aunt passed away.  In her obituary, it mentioned that she helped to put these cookbooks together and I found myself wanting to find them.

First, I set about finding a recipe in the cookbooks and in an attempt to ignore my dissertation work over the weekend for a little bit (and find some treats for this week), I was looking through these two cookbooks and found three recipes I wanted to make.  Each posted at some point this week, I’m starting with a recipe that was originally called Squaw Bread in the cookbook.  For a number of reasons, I’m choosing to not use that name.  When I first saw the recipe, I was quite surprised to see the name and was concerned about the derogatory nature of it.  One need only look as far as Wikipedia to see that the term has been used for a number of years to insult First Nation peoples in the United States.  In an effort to note the recipe’s name within the book, I’ve listed it, but I will refer to it as Multiflour Rye Bread.  We all have a responsibility to insist the world in which we live shows dignity and respect towards others and so changing the name of this bread is an important first step.

This.

A post shared by Gwen Schimek (@gwenschimek) on

Continue reading

Curried Squash Soup

Remember when I talked about the Fisher’s Club?  Well, one of my favorite items on their menu is for the Octoberfest menu.  My roommates Krista, Kelly and I used to make this because it was delicious.  And we liked to cook.  And this was a good way for us to spend some time together.
Curried Squash Soup
I modified it by putting it in the crockpot for the afternoon while I was at work, instead of simmering it on the stove — it still tastes great!

Curried squash soup #autumn #soup #curry #squash #apples

A post shared by Gwen Schimek (@gwenschimek) on

Continue reading

Fresh Apple Cake

I didn’t get a photo of this one, so I apologize.  But, for a couple of events lately, I’ve made Paula Deen’s Uncle Bob’s Fresh Apple Cake.  I have no idea who Paula’s Uncle Bob is, but I do know that my Uncle Bob didn’t share this recipe with me!

The first time, I served it with the glaze at our church festival.  The second time, I served it sans glaze, but with cinnamon ice cream.  Both ways were great.  I know a few folks have asked about the recipe, so I thought I’d share it with the world — even though it’s easily found in other places on the internet.

Continue reading