Cooking with Kristina: Cookies

Here are a few extra tips:

1. If you want to bake easily and not have to wash the entire kitchen from top to bottom afterward, don’t let kids help. Haha.

2. Dissolve the baking soda in 1 tsp of water, or other liquid you are using in the recipe.

3. The recipe calls for chilled dough. In the 10 batches we made today I did not find that it really mattered, but if you do not want to bake all of the cookies right away you can chill rolled dough for a few days or freeze the balls of dough and cook them whenever you want. This is what we did today so the same giant cookies that we gave away today are ready to be baked and given away to everyone who participates on Sunday and sends photo proof.

4. Things tend to go wrong when you are on camera so this recipe will likely be way easier for you than it was for me. haha!!


Cooking with Kristina: Waffles

1 3/4 C flour

3 tsp baking powder

1/2 tsp salt

1/2 C oil

2 eggs, separated

Mix dry ingredients in a mixing bowl

Mix milk, oil, and egg yolks and add to dry ingredients.

Mix until smooth.

Beat egg whites until stiff, then fold into the waffle batter.

Bake in a heated waffle iron.

Cooking with Kristina: Brownies

1 c sugar
2 eggs
1/2 t vanilla
1/2 c melted butter
(mix well)
1/2 c flour
1/3 c cocoa
1/4 t baking powder
1/4 t salt
(mix, pour into greased 8-inch pan, add anything fun that you feel like adding to the top, cook 350 for 20-30 minutes or until done.)

Cooking with Kristina: Cinnamon Rolls

Overnight Cinnamon Rolls

1 TBSP yeast

1 C lukewarm milk

3 TBSP oil

1 TSP salt

3 1/4-4 C flour

1/4 C margarine or butter

2 TBSP margarine or butter

1/2 TBSP plus 1/2 tsp. cinnamon

1/4 C warm water

3 TBSP sugar

1 1/2 TSP baking powder

1 egg

1/2 C brown sugar

1 TBSP corn syrup

1/4 C brown sugar

Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt, egg, and 1 1/2 cups flour. Mix in enough flour to make dough easy to handle. Knead in remaining flour. Let rise until double. About 1 1/2 hr.

Heat 1/2 cup brown sugan and margarine until melted. Remove from heat.

Stir in corn syrup.

Spread in 9×13 pan.

Punch dough down, roll into rectangle (12×10″)

Mix 1/4 cup brown sugar and cinnamon.

Roll up, pinch edge, cut into 12 1″ slices. Lay in pan.

Wrap pan tightly with heavy foil.

Refrigerate at least 12 hours but no longer than 48.
(to bake immediately, do not wrap)

Let rise about 30 minutes and bake as directed.

Bake 350 for 30-35 minutes. Invert pan.

Cooking with Kristina: Bagels

Recipe from


  • 2 teaspoons / 6 g active dry yeast
  • 4 ½ teaspoons granulated sugar
  • 1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)
  • 3 ½ cups / 500 g bread flour or high gluten flour (will need extra for kneading)
  • 1 ½ teaspoons salt
  • Optional Toppings: Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, or a mix of your favorite flavors.


1. In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water

2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

3. Pour 1/3 cup / 90ml of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.

4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.

7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.

9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).

10. If you want to add toppings to your bagels, do so as you take them out of the water, you may use the “optional toppings” (listed below) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with. However, before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.

11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.

12. Bake for 20 – 25 minutes, or until golden brown (I usually err on the side of 20 minutes).

13. Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread on some softened butter or your favorite cream cheese.

Recipe from

Cooking with Kristina – Ice Cream Dessert

Kristina’s favourite dessert (aka Ice Cream Dessert)

Chocolate sauce layer
1 can evaporate milk
2 c chocolate chips.
Melt over med heat. Boil for 4 minutes. Stir so it doesn’t burn. Turn off heat and add 1 bag mini marshmallows.

Other Layer
4 T butter
1 and 1/3 c coconut (shredded)
toast until brown. turn off the heat. add
2 c rice krispies

1 2L of ice cream. (I generally use vanilla but have tried other flavours as well. You do you.) Open the box and slice the ice cream.

Layer in 9 by 13 pan (or whatever) coconut mixture, then ice cream, then chocolate, then ice cream, then chocolate, then coconut.
Cover. Freeze for a few hours. Slice and enjoy.

Cooking with Kristina – Crepes

1 and 1/2 c flour
1/2 t salt
3 eggs
1 and 3/4 c milk

Mix dry ingredients, add eggs and milk, mix until smooth and runny. Heat skillet. Pour some batter on and tilt the pan until it is evenly covered. Cook both sides.

Top them however you want! We usually go for sweet toppings, but there are TONS of savoury topping ideas too.

Cooking with Kristina – Flour Tortillas

Thursday, April 2, 2020

Adding some fun to your week as Pastor Kristina shares some easy cooking ideas!

  • 2 C flour
  • 2 tbsp shortening
  • 1.5 tsp salt
  • 2/3 C water (or until right consistency
  • flour for rolling out dough

Measure flour and salt into bowl. Cut in shortening. Add water a little at a time. You will have to knead the dough with your hands to get the water to permeate the dough. Break off pieces of dough and roll with hands into balls about the size of an egg. Roll each tortilla on a floured surface with a rolling pin. Roll quit then. Heat cast iron skillet (or teflon) until quite hot. Bake each tortilla in skillet, flipping when bubbles form. Each side will have golden brown spots when done. Makes 6-7 tortillas.

Cooking with Kristina – Rustic Bread

Thursday, March 26, 2020

Adding some fun to your week as Pastor Kristina shares some easy cooking ideas!

Rustic Bread Recipe

3 cups flour
1/2 t yeast
1 and 3/4 t salt
Mix these then add

1 and 1/2 c water
fresh or dried herbs or get creative.

Mix well with wooden spoon (a very wet spoon helps) add a bit more water if needed. Cover well. Leave it alone for 12-24 hours.

Heat oven to 450 F Heat dutch oven (I didn’t do that…but I did put a tiny bit of spray in the bottom because it sticks a bit sometimes. With very wet hands transfer the dough to the dutch oven.

Cook covered for 30 minutes then uncovered for 15 more.

Take out of the pan after a minute or so or it will get soggy.

It has a chewy crust but the inside is perfect so even if it feels hard to cut it is worth it!


Tune in next Thursday at 6pm for another recipe!