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.

Recipe Search

Quick Blueberry Streusel (Platz)

It's blueberry season, or soon will be, for those of us living in this part of the country. As a child I reluctantly used to go picking in the summer to make some spending money, but now I find it very relaxing to get out there among the rows and rows of berries. Especially with some good company, to eat, enjoy the sun and anticipate the desserts that will come.
This delicious crumb cake is the easiest and quickest you will ever make, with the base and crumb topping made of the same mix.

Ingredients:
  • 2 cups flour
  • 1 cup sugar
  • 3/4 cup butter (room temperature)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
  • 2 cups blueberries
Method:
  1. Mix butter into flour and sugar with pastry blender until well blended and crumbly. 
  2. Set 1 1/4 cups aside for topping. 
  3. To the first, bigger part of the mix, add baking powder and soda, then stir in combined egg and buttermilk 
  4. Spread into greased or parchment paper lined 9 x 13 pan. Sprinkle with 2 cups blueberries and reserved crumb mixture. Squeeze to make crumb clusters as you drop them by handfuls.
  5. Bake in upper part of oven (important)  at 375F for 35 - 45 min. Cool or serve warm with ice cream.

Strudel


Have you ever made your own Strudel Pastry? It was fun sharing recipes at a recent reunion.  Today I'm sharing with you a new favorite. And the beauty of this is that it's simple and quick to make and the results are delicious. Use any kind of fruits and you have fresh strudel.

Strudel Dough
  • 2 cups flour
  • 1 cup butter
  • 1 cup sour cream
  1.  Grate butter into flour and use a pastry blender to mix ingredients together.
  2. Then add your sour cream and form a ball.
  3. Divide the ball into two halves and refrigerate for 30 minutes.
  4. Roll out one ball into a rectangular shape 12x9 (thinking in thirds)
  5. The dough should be thin enough and yet pliable enough to fold over.
  6. Fill with fruit mixture.
  7. Place on parchment-lined cookie sheet and bake at 400 degrees for 25 minutes.
  8. Leave it cool on the parchment paper prior to transferring to a serving plate.
  9. This dough is enough for 2 strudels. You can store the other ball in the fridge until needed.
Fruit Options
  • sliced apricots, peaches, apples or any fruit in season
  • blackberries are my favorite...you can mix and add and adjust your sugar mixture.
Sugar Mixture/Thickening
  • 2 cups sugar
  • 1/4 cup flour 
  • 1/4 cup cornstarch
  • Only use about 3/4 cup of this mixture for one strudel.
TIP use a 1/4 cup more flour or cornstarch when using berries.
  1. Prepare the fruit first and you can leave the peel on when using transparent apples.
  2. Prepare Sugar mixture in a bowl.
  3. Sprinkle  1/4 cup sugar mixture over the center of dough.
  4. Top with fruit and add 1/2 cup sugar mixture along the strip/top of fruit.
  5. Fold dough over half of the fruit mixture and then fold the other half.
  6. Seal pastry edges by simply dabbing your fingers with water.
  7. Store extra sugar mixture in container.
I have used Anneliese's sugar mixture  which is also featured in our first book Mennonite Girls Can Cook, page 174.   Sometimes I double this mixture and keep it on hand so that whenever I want to make a quick strudel or perishky it's always ready to go.

 Icing (optional)
  • 1/2 cup icing sugar
  • 1 tablespoon cream
  • 1/4 teaspoon almond flavor.
  1. Mix ingredients together to make a smooth consistency.
  2. Drizzle over strudel when cool and add a few toasted slivered almonds. 

You can garnish it with some icing and almonds or you can leave it as is.
Once again, the beauty of this dough is that you can use any fresh fruit that you have at your local market. I made one strudel with apples and one with apricots. Mix the flavors with fresh blackberries.

You always know that when the last piece is taken, it must have been really good.

Raspberry Cream Cheese Coffee Cake


More than 80% of Canada's raspberries are grown right here in the Fraser Valley. And since it is the season, there are a lot of raspberry recipes happening around here these days.   Here is a moist raspberry coffee cake that we enjoyed yesterday.

Raspberry Cream Cheese Coffee Cake

  • 2 1/4 cups flour
  • 3/4 cup white sugar
  • 3/4 cup butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla
  • 8 oz./250 ml cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 tablespoon grated orange zest
  • 1 1/2 cups fresh raspberries
 
Method:

  1. Preheat oven to 350°F.  Butter a 10" spring form pan and line the bottom with parchment paper.
  2. With a pastry blender or electric mixer, combine flour, sugar and cool butter until well blended and mixture resembles a fine streusel.  Measure out 1 cup of crumbs and set aside.
  3. To remaining streusel mix, add baking powder, baking soda and salt and mix.
  4. Add sour cream, egg and vanilla and beat only until the batter is smooth. 
  5. Spread the batter onto the bottom and slightly up the sides of the prepared pan.
  6. Using a clean mixing bowl, combine cream cheese and sugar.  Add egg and orange zest and beat until light  and fluffy.
  7. Next, spread the cream cheese filling over the cake batter.
  8. Scatter the fresh raspberries over the filling.
  9. Top with reserved cup of streusel.
  10. Bake for 50-60 minutes or until the streusel is golden and toothpick inserted in centre of cake comes out clean.
  11. Place on a rack to cool.  Remove ring and slide cake onto a dessert plate.
  12. Serve slightly warm or at room temperature. 


Peach Upside Down Cake


I used individual ramekins to bake these upside down cakes in.
Every one gets a perfect amount of peaches and the crust on the bottom remains a bit crispy. It is the perfect warm summer night dessert.
When they came out of the oven. . I flipped them over a dessert dishes and the serving was done.


  • 3/4 cup brown sugar
  • 1/4 cup butter, melted
  • 2 cups peeled, and chopped peaches
  • 1/2 cup soft butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  1. Spray 6 - 8 ounce ramekins with cooking spray and set on a cookie sheet
  2. In a small saucepan, combine the 3/4 cup sugar and 1/4 cup butter and bring to a simmer over medium heat. Simmer several minutes until the sugar dissolves.
  3. Using a gravy ladle, divide the sugar butter mixture between the ramekins, divide the chopped peaches between them and set aside.
  4. Heat the oven to 350 F.
  5. In a medium sized bowl, beat the 1/2 cup butter and 1/2 cup sugar until creamed and then add the eggs and the vanilla, and beat until combined.
  6. Add all the dry ingredients at one time and pour the buttermilk over all and beat until combined.
  7. Using an ice cream scoop, divide the batter evenly over the peaches.
  8. Bake until a toothpick comes out clean ..about 35 minutes.
  9. Use two thinner potholders, turn serving dishes over the hot ramekins and flip them over together to release the upside down cakes.
  10. Serve warm with ice cream.

Potato Salad

This past weekend we, like many others, headed down to the lake for a celebration and I was asked to bring the potato salad. This recipe is a "wanna-be" Oma Janzen's potato salad that she has never written down the exact measurements for. What makes this one different from other good potato salads is that it has no mustard, no sweet taste, but rather a little "sour-ish" flavor. If you like pickles, you'll probably like this salad. Now, to decide how many potatoes to cook, I usually count 1 small -medium potato per person. But if it's a potluck with many salads, then half a potato per person should be enough.

Ingredients:
  • 6 medium sized red potatoes
  • 3 - 4 hard boiled eggs
  • 2 tablespoons finely chopped onion, green onion or chives
  • 3 pickles
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons vinegar
  • 2 tablespoons pickle juice
  • 3/4 teaspoon salt (according to taste)
  • 1/2 teaspoon pepper
Method:
  1. Cook potatoes with a little salt until just done (approx 25 min). Easy to peel while still warm. (I like to keep some with the peel on for color) Boil eggs about 8 - 10 minutes. Allow potatoes and eggs to cool completely. Cube potatoes and eggs (use egg slicer for eggs), and slice pickles.
  2. Mix dressing ingredients and pour on potatoes mix, stirring gently to mix.
Mix the dressing according to taste. Add less or more vinegar and pickle juice, depending on how sour you like it. You can also make the salad more dry with less dressing or juicy with more dressing. Refrigerate before serving. Decorate with sprinkled paprika and parsley.

Lazy Napolean Torte



I had this dessert at my aunt's house many years ago, and was thrilled to know that it was made with unsalted soda crackers, I have also tasted this with social tea biscuits. I couldn't say if I prefer the tea biscuits over the soda crackers, they are both good. It is a very quick and super easy dessert to make and the bonus is it taste like Napoleon Torte with out the effort of making all the thin wafers by hand if you don't have time. When you are making dessert for a crowd it can easily be doubled and tripled. A single recipe makes a 9x9 pan. If you do not have any Dr. Oetker's custard where you live, I suppose any custard could work. I should of paid careful attention to how many soda crackers were used, but if you have a box, just layer til your done.
I think about 1 1/2 to 2 packages should do.
  • unsalted soda crackers
  • 2 eggs
  • 1 cup sugar
  • 3 cups milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 package of Dr. Oetker's Vanilla Pudding
  1. Beat eggs with a wooden spoon, add the sugar mixed with the pudding mix and beat again.
  2. Stir in the milk and cook over medium heat til the pudding thickens. It can also be done in the microwave.
  3. Take off the heat and stir in the butter and vanilla.
  4. Put a bit of pudding on the bottom of a 9x9 pan.
  5. Now begin layering the crackers with the pudding using enough pudding to cover the crackers. It should give you about 6 or 7 layers.
  6. Top the last layer off with some whipped cream or whipped topping.
  7. Let sit in the refrigerator over night or several hours so the pudding soaks through the crackers and softens them.

Apricot Jam

This jar of sunshine contains no packaged pectin of any kind. Cooked with more fruit than sugar, gives this jam a fresh taste of apricots. It is simple to make, you just need a bit of time.


  • 12 cups of finely chopped apricots (save the pits)
  • 8 cups of sugar
  • 1/4 cup of lemon juice (the lemon juice prevents the fruit from browning and just enhances the flavor of the fruit).
  1. Combine the chopped apricots, sugar, lemon juice and let sit in the pot for 1 hour.
  2. Add a handful of pits to the pot. Don't ask why, it is just one of those things you don't question, it is just always done that way:) At least that is what I was told, Oma did it that way, mom does it that way, so I do it that way...is that a good enough reason, I sure hope so. Actually I think it adds to the natural flavor.  (I am told it is a natural pectin).

3. When the fruit comes to a boil it fill develop a foam on top. Skim of the foam and put it into a bowl. Do not discard until cool, because it has a beautiful syrup under it and can be used on pancakes.

4. Once the mixture is boiling and the foam has been skimmed off, boil on medium low for about 40 minutes or so, stirring often with a wooden flat bottom spoon to get into the corners of the pot.

5. Pour into sterilized jars with a wide mouth funnel, leaving about an inch or more of head room. I always freeze my jam instead of sealing them so you need to leave more room at the top of the jar for that.
Serve on fresh scones, toast or homemade buns. I love apricot jam, it just reminds me of home.

Raspberry Cake


I love Flashback Fridays...it's fun to see how things have changed over the years and we get to post yet another tried and true recipe.  This will be one of those that is seasonal and you will want to try it this month while we have the fresh raspberries. This cake is sure to give you the royal raves as you whip it up and share it with a large scoop of ice cream.


"My walking partner phoned this morning and said she needed a day to catch up. Fair Enough!
I totally agreed and while we were quickly talking about our activities, I told her I needed a quick fix for coffee. "Do I run to town or make something?" She responded, "Do you have raspberries?"
"I sure do." Thanks, Laurie for this suggestion."  (July 2008)
We enjoy this recipe every year during berry season.


Raspberry Cake
  • 1/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoons vanilla
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 4 cups fresh raspberries
Method
  1. Heat oven to 375.
  2. Cream your margarine, sugar, eggs and vanilla.
  3. Sift flour, baking powder, salt and add to creamed mixture.
  4. Mix with hand mixer until texture is light and fluffy.
  5. Add milk and vanilla, beating well after each addition. (enough milk so it is spreadable)
  6. Spread cake batter into greased 9x13 greased pan.
  7. Add about 4 cups of fresh raspberries on top of the cake.
  8. Bake in the oven for 30 minutes.
  9. Remove from oven and cool for 5 minutes
Glaze
  1.  1 1/2 cup icing sugar
  2. 1 tsp vanilla
  3. 3 tbsp cream or milk.
  4. Mix ingredients together until smooth and drizzle over cake.
  5. Add a scoop of ice cream and you are ready to go! 
 
 Little did I know 8 years later, that  I would have a little princess helping me pick these berries.  Thank you Ivy!

No Shrink Fool Proof Pie Crust

It's finally here.  I found the secret to creating a perfect crust.  Back a few weeks, we went to Lepp's Farms to demonstrate pie-making.  I think that I learned more than most of the quests that evening.  So many of the MGCC ladies shared practical hints that totally made sense.   Over the past years, I've been very frustrated at not attaining a perfect pie crust that would not shrink.  I had actually given up until I did a google search and found this wonderful method.  I was ecstatic, as I shared this news with my walking partners the next morning and yet,  they smiled.  Seemingly,  they seemed to know about this method. Then why didn't any of these ladies ever share their secret?
So later that evening while we were sharing tips about pie making, Judy came to me and said,  "I used that method today to make sure my crust would not fail, only I used teaspoons as weights."  You need to run over and sample Judy's fresh Raspberry Pie.
Meanwhile, I did some more research and noticed that Lovella also had her own 'No Shrink Fool Proof Pie Crust' method.  Lovella uses aluminum foil.  Check out her favorite Dorothy's Pie Crust recipe and you will see her method.  Anyways, as you all know, there are so many different ways to make or cook pies, but it's always fun when you can find something new that is foolproof.


Marg's Method:
  • Place a piece of parchment paper the size of the pie plate inside the pie shell, 
  • Scatter pie weights, or spoons, or beans or split peas, over the parchment paper. (in other words, a weight  that will not burn in 5 minutes).  This helps the shell to retain its shape.  
  • The shell should be baked at 400 degrees for 8-10 minutes or until the fluted edge is a golden brown.
  • The weights and parchment should be removed after 5 minutes of baking, and then continue to bake the remainder of time or until golden brown. 
  • One word of caution, don't spill the beans/peas when you try to lift out the parchment paper.
 Lovella's Method:
  • Heat your oven to 400. Roll your dough out to fit a 9-inch pie plate.
  • Ease it in without stretching, and to bake it empty,  just line with aluminum foil pressing it against the edges,  and bake it for 10 minutes.
  • Remove the foil and bake until brown. Cool.

Hopefully, this will be helpful for some of you and don't forget to share these tips with your friends.


Rollkuchen Meatpockets




I remember the years when I was a teenager, we lived close to the church and my parents would often invite company home for lunch. My mom usually had a pot of soup ready and quickly made Rollkuchen to go along with the soup. It was pretty much the same, Sunday after Sunday, but she never stressed and everyone loved the meal. This recipe yields about 24 meatpockets or regular Rollkuchen ... you may want to double it. 

Ingredients:
  • 2 eggs
  • ¾ c milk
  • 2 tablespoons vinegar
  • 2 tablespoons oil
  • 2 cups flour - could be more
  • 1 teaspoon salt
  • 2 generous teaspoons baking powder
  • 3 - 4 cups oil for frying
Filling:
  • 1 - 2 cups left over sloppy joe sauce or chili



Method:
  1. In a small bowl, mix eggs with fork and then mix in the rest of the wet ingredients.
  2. In another larger bowl, mix flour, salt and baking powder, make a well and add the wet ingredients. Stir with wooden spoon, adding in the dry, until all ingredients are mixed well.
  3. Dust with flour and knead slightly jsut to gather and smooth. Add flour as needed so it is not sticky. (Can be wrapped and refrigerated at this time to roll and fry later.) Roll out quite thin on floured board or counter. 
  4. Place a rounded teaspoon of filling about one to one and half inches apart in a row, along one end.
  5. Fold dough over top of filling and press with a cup (dipped in flour) to form a perogie like crescent. No need to pinch. Lay on floured cookie sheet until all done before proceeding to fry. (If making regular Rollkuchen, simply cut into two inch strips and cut five inch lengths.  Cut a slit and flip one end through it to make a bow tie)
  6. Heat oil – test with a little dough to make sure it fries quickly, or throw in a few kernels of popcorn. Oil is ready when they pop. The trick to not have deep fried food soak up too much oil is to fry quickly in very hot fat. A cast iron works great. Use 2 forks or tongs and have a paper towel lined pan ready.