Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Platz (coffee cake with fruit and crumbs)



  • 1 cup flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/4 cup butter
  • 1/2 cup milk
  • 1 fresh egg (slightly beaten)
  • 1 tsp. vanilla

  1. Preheat your oven to 350 degrees.
  2. Grease a 9X13 pan.
  3. Combine flour, sugar, baking powder and cut the butter in with a pastry blender until it the butter is like oatmeal in the mix. 
  4. Combine milk, egg and vanilla and stir into flour mixture until just combined.
  5. Spread into the prepared pan.
  6. Top with finely diced fresh or frozen fruit of your choice . We prefer a tart fruit like rhubarb or halved Italian Plums but you can use other fruits as well.  You should use enough diced fruit to cover the batter in a single layer or enough plums to use a half plum per slice of platz.  
Crumb Topping
  • 1 1/2 cups of flour
  • 1/2 cup of butter, melted
  • 1 1/2 cup of sugar

  1. Combine the flour sugar and butter to make crumbs and sprinkle over the fruit.
  2. Bake in the top 1/3 of your oven until golden brown, about 30 minutes.

Roasted Rhubarb Scones


These scones are so delicious and beautiful and fit for the prettiest teas and yet simple to put together for a quick coffee if you have your rhubarb roasted and ready in the refrigerator.

I usually keep a container of roasted rhubarb in our refrigerator for a week to put over vanilla yogurt, 
or to add to scones or over ice cream for dessert.









Roasted Rhubarb 
  • 8 cups diced rhubarb (about 1/2 inch dice)
  • 1 cup sugar
  1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.
  2. Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.
  3. Refrigerate the Roasted Rhubarb that you are not needing for scones.
Scone Dough
  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 cup buttermilk
  • 1 egg
  1. Preheat oven to 400 F.
  2. Stir together dry ingredients in a bowl.  Cut butter into dry ingredients with a pastry blender.
  3. Stir together buttermilk and egg and gently stir into flour mixture.
  4. Turn out onto a floured surface and knead a few times.  Shape into a long rectangle about 1/2 inch thick.  (the exact measurement doesn't matter, as long as  you can fold the dough over twice.
  5. Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough.  Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top.  Fold the top third of dough over the center, covering the roasted rhubarb.  
  6. Cut into triangles and form into a circle with the sides not quite touching  on a parchment paper lined baking sheet. 
  7. Bake for 15 minutes or until tops are lightly browned.
  8. While still warm, drizzle with glaze.
Glaze
  • 2 cups icing / powdered sugar 
  • a few teaspoons of syrup from roasted rhubarb 
  • additional cream to make a smooth runny glaze
  1. Combine ingredients and pour over scones while they are still warm.

Strawberry Rhubarb Jam

The rhubarb harvest in our area is just beginning.  The first crop from my garden went into jam this week...and we enjoyed it on fresh biscuits before it had a chance to cool off. 


  • 6 cups chopped rhubarb
  • 3 cups sugar
  • 1/4 cup orange or apple juice
  • 1 small package (4 serving size) strawberry flavored gelatin
  1. Combine chopped rhubarb, sugar and juice. 
  2. Stir well and allow to sit for several hours.
  3. Bring to a boil over medium heat.
  4. Reduce heat and simmer for 12 minutes while stirring.
  5. Remove from heat and stir in gelatin.
  6. Pour into sterile jars and refrigerate.  (Can also be frozen).
Yield: 4 250 ml / 1 cup jars.

Enjoy...

Chicken Danielle

Chicken is one of our favorite meals. This recipe below is an all-time favorite. So if you want to try something different with a flair, give yourself some time and enjoy trying a new dish with chicken. This takes a bit of time, but no last minute rushing around when company comes.
  • 4 ounces bacon
  • 2 tablespoons butter
  • 6 large skinless, boneless, chicken breast halves
  • 1 cup sliced button mushrooms
  • 1 cup dry white wine
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10.75 oz) can cream of mushroom soup
  • 3/4 cup heavy cream
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon chopped fresh thyme
  • 1 package uncooked linguine pasta

  1. Fry the bacon gently in a large flameproof casserole dish stirring for about 5 minutes until the fat runs.
  2. Take the bacon out and saute' chicken in the bacon drippings for about 5 minutes until golden.
  3. Preheat oven to 375 °
  4. Set aside chicken into a casserole dish, reserving bacon drippings.
  5. In a separate skillet, melt the butter over medium heat and saute mushrooms.
  6. Add 1/2 cup white wine and stir at a low heat for 5 minutes.
  7. Set mushrooms and drippings aside, keeping warm.
  8. Add cream of chicken soup and cream of mushroom soup to the bacon/chicken drippings, making sure no lumps remain.
  9. Slowly add cream stirring constantly, then add remaining 1/2 cup wine, adjusting as needed to make a nice thick gravy consistency.
  10. Season with fresh rosemary and thyme.
  11. Toss the bacon that you saved on top of this sauce.
  12. Let mixture simmer over medium heat until bubbly and then add reserved mushroom mixture and stir together.
  13. Pour soup/mushroom mixture over chicken in casserole dish, cover and bake in preheated oven for 30-45 minutes at 375 degrees.
  14. Serve with your favorite pasta or on a platter of rice.
Add a few fresh vegetables, zwieback and you'll feel like you are eating a traditional meal.

Cheese Stuffed Breadsticks




If you have tried the French Bread or Pizza Buns with the same recipe, today's bread sticks should come by quite easily, as it's the same recipe recycled once again. It's the bread recipe with endless options and so easy to mix.

Ingredients:
  • 2 tablespoons sugar
  • 2 tablespoons oil
  • 2 teaspoons salt
  • 2 cups hot water
  • 4 - 4 1/2 cups flour
  • 2 tablespoons instant yeast
  • 3 cups shredded cheese (mozzarella or mix )
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons finely grated Parmesan
  • 1 teaspoon oregano
  • 1 clove garlic crushed


Method:
  1. Line a large cookie sheet with parchment paper.
  2. Put first four ingredients in mixing bowl or Kitchen Aid mixing bowl. Stir in 2 cups flour and yeast.
  3. Mix until well combined and then add the rest of the flour 1/2 cup at a time, until dough can easily be shaped into a ball with all the flour well mixed in. No need to rise.
  4. Divide in half. Roll first half out on floured surface, to approx size of cookie sheet. Roll up on to rolling pin and unroll unto cookie sheet. Stretch into shape where needed. Sprinkle with cheese.
  5. Roll out second half, a bit larger. Roll onto pin and unroll on top of cheese. Fold under the bottom layer, along edges. Cut through the dough with a pizza cutter to create 20 - 24 pieces. Cover with a kitchen towel and let rise 20 minutes.
  6. Preheat oven to 425° F.
  7. In a small bowl, whisk together the egg, milk, Parmesan, oregano and garlic. Brush evenly over dough.
  8. Bake for about 15 minutes, until bread sticks are light golden in color. If a large bubble pops up while baking, simply break with a knife to keep the sticks even.
  9. Cut along the seams of the bread sticks and serve warm with soup. Can also be used for kids' lunch boxes.

    Rhubarb Cake


    Fresh rhubarb season is almost here. I've been checking the rhubarb plants, they are growing but not quite ready to pick. So I checked my freezer and was happy to find a package of rhubarb from last season. This is a quick and easy dessert to put together. Serve warm and if you like you can top it with a scoop of frozen yogurt or ice cream and you have a wonderful dessert.
    • 4 1/2 cups rhubarb, chopped
    • 3/4 cup sugar
    • 1 teaspoon cinnamon
    • 1 small package strawberry flavored gelatin powder
    • 1  517 g (18.25 oz) package of yellow or white cake mix
    • 1/2 cup butter, melted
    • 3/4 cup water
    1. Place chopped rhubarb evenly in an ungreased 9" x 13" baking pan.
    2. Mix sugar and cinnamon and sprinkle over rhubarb.
    3. Next sprinkle strawberry gelatin powder on top of the sugar mixture.
    4. Sprinkle cake mix on top of the gelatin powder.
    5. Drizzle melted butter on top of cake mix.
    6. Slowly pour water over all.
    7. Bake in a 350ยบ oven for 1 hour.
    8. Yield: 12 generous pieces
    Tip: I used slightly frozen rhubarb, if you use fresh rhubarb increase water to 1 cup.

    Bread for the Journey


    Good Sunday morning to all of you who join us here today. Sometime today or this week in a quiet place I'd like to encourage you to write your own Psalm to God. To inspire you here is Psalm 121 and then my own Psalm (Sacred Song) to God.

    Psalm 121 (ESV)

    My Help Comes from the LORD
    I lift up my eyes to the hills.
    From where does my help come?
    My help comes from the LORD,
    who made heaven and earth.
    He will not let your foot be moved;
    he who keeps you will not slumber.
    Behold, he who keeps Israel
    will neither slumber nor sleep.
    The LORD is your keeper;
    the LORD is your shade on your right hand.
    The sun shall not strike you by day,
    nor the moon by night.
    The LORD will keep you from all evil;
    he will keep your life.
    The LORD will keep
    your going out and your coming in
    from this time forth and forevermore.

    Ellen's Psalm
    You oh Lord are my God and my redeemer.
    Your hand has been on me all my life.
    You continue to lead and guide me with gentleness and love.
    You have opened my eyes to your majesty.
    When I see the cloud covered hills beyond the carpet of flowers
    I marvel at the power and beauty of your creation.
    I look, I see, and I stand in awe of you because of your beauty.
    You are above me and you shield me and you care for me.
    You allow me to lay my head down in peace and rise up again to praise you.
    I praise you Lord for your beauty and your majesty!
    ~
    Have a day filled with seeing God's beauty and being in awe of Him!

    Devilled Eggs

    Devilled eggs are a wonderful addition to a buffet table, appetizer selection,
    or served along with salads, cold cuts, buns and cheese.

    Ingredients:
    • 6 large eggs, hard boiled
    • 1/3 cup mayonnaise
    • 1/4 tsp prepared mustard
    • 1/4 tsp salt
    • 1/4 tsp white or black pepper
    • 1 tbsp finely chopped chives or green onions
    Method:
    1. Hard boil eggs and peel.
    2. When completely cooled, cut each egg in half.
    3. Scoop yolk of eggs into a small bowl. Add remaining ingredients and mash together well with a fork.
    4. Fill a pastry bag with filling and pipe into hollowed out egg white shells. Or, using a small spoon place little mounds into each shell. 
    5. To add a nice touch, sprinkle with paprika, very finely chopped parsley, or more finely chopped chives or green onions. Refrigerate until ready to serve. Best served the day it is made. If you want to make them the day ahead, get everything ready, seal shells and yolk mixture in separate containers and fill the next day. 


    Cherry Squares - Gluten Free

    This is an unusual square that I used to make and love. Here is my gluten-free version that you need not explain is gluten-free except to those to whom it matters. What makes this square unusual is the yeast in the pastry. The flavours blend well in this not-so-sweet dessert square.

    • 2/3 cup warm milk

    • 1 tsp sugar

    • 1 tbsp yeast

    • 1 cup pancake flour mix (recipe found here - scroll down for the mix )

    • 1 cup sweet rice flour

    • 1 cup butter

    • 4 egg yolks

    • 1 tin cherry pie filling

    • 2 tbsp instant tapioca

    • sweet rice for rolling

    • toasted almonds

    • white icing


    1. Whisk sugar and yeast into the warm milk and let proof

    2. Cut 1 cup butter in to the blended flours

    3. Add the 4 yolks to the proofed yeast and beat together until well blended

    4. Pour liquids into the flour mixture and mix into a ball

    5. Turn dough out onto surface sprinkled with sweet rice flour, and knead lightly adding ONLY enough flour to allow it to be handled.

    6. Divide dough in half, rolling out one piece between sweet rice sprinkled plastic wrap layers. Roll it out quite thin , to fit a 9 x12 inch pan.

    7. Remove top plastic wrap and picking up dough with lower plastic wrap turn into pan... pushing up the edges of dough .. remove plastic wrap

    8. Stir the 2 tbsp of tapioca into the cherry filling and spread evenly over bottom pastry layer

    9. Roll out the top layer and place over the filling making sure to crimp the edges

    10. Prick the top with a fork to allow steam to escape

    11. Bake for 45 minutes at 350 degree oven

    12. Remove when golden and cool... while still warm cover with white icing and sprinkle with toasted almond flakes.

    Enjoy warm or cool... freezes well.


    *

    Chocolate Chip Cookie Slice


    This is a recipe that I got from my dear friend Marie, and have been making it for over 30 + years now. The other day my youngest was having a study night with a friend, and just as I was getting ready to leave the house she asked...."do we have a snack, cookies or something". What? We had nothing, So being the great mom that I am, I decided to time myself, see how long it would take to make these and have all the ingredients back in the pantry and dirty dishes in the dishwasher and the slice in the oven. It took 6 minutes and 37 seconds! (I am not a speedy person and just did it the way I normally do). So when you think you don't have time to whip something up, think again. I put it in the oven and left. The slice was in the oven to bake, and 25 minutes later the girls enjoyed warm and chewy cookie slice with ice cream.
    However the next time I made this I goofed, Ooops I for got to set the timer and left them in the oven to long.  I just changed the name to Chocolate chip cookie slice "Biscotti".
    It still works, the key is don't panic when you make something if it doesn't work. Even seasoned cooks goof, I should know I have had a lot of practice ;)
    • 2 eggs
    • 1 1/2 cups brown sugar (I also cut down on the sugar by 1/2 c. sometimes even 3/4c.)
    • 2/3 cup vegetable oil or canola
    • 1 teaspoon vanilla
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon salt (I use half because I use sea salt and you need less)
    • 1 cup chocolate chips (oops, more fell in, oh well)
    • 1 1/2 cups flour
    1. Combine oil, sugar, egg and vanilla.
    2. Add all the remaining ingredients and stir till combined.
    3. Grease a 10 x 15** pan and press dough into it using your hands that have been moistened with a little water. It may look like it will not spread will and that you have some bald spots but do not worry it covers the pan well as it bakes.
    4. Bake at 300 for 20-25 minutes*, or until a very light brown. You don't want to over bake it unless you want it to be like Biscotti of course, then go right ahead.... ;)
    *My oven it takes about 30 minutes, I don't always have the same results with baking time, so watch your at the 20-25 minute mark, you want a very light brown and the top looks shiny.
    ** Also if you really want to have a very chewy cookie slice then I do the recipe 1 1/2 times, to make them extra chewy and then bake them 7 minutes or so longer, but remember every oven is different.