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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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.

Tomato Soup Cake

Not long ago one of my co workers arrived at my desk at work with several fresh warm
slices of Tomato Soup loaf....just because. I had not had it in years. I know it sounds rather odd 
to have Tomato soup in a cake, but you'll just have to take my word...it is so good.
It can be made in an 8x8 cake pan, 1 loaf pan or a muffin tin.
Thanks Deb....I enjoy sharing our love for baking together.

Ingredients:
  • 2 tbsp margarine
  • 1 egg
  • 1 cup sugar
  • 1 tin tomato soup
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1 cup raisins
  • 1/2 cup nuts (optional)
Method:
  1. Stir together Tomato Soup and baking soda. It will foam up. stir well until the foam settles.
  2. Cream together margarine, eggs and sugar.
  3. In a separate bowl, stir together dry ingredients. Add alternately with soup mixture to the creamed mixture. Add raisins and nuts if using.
  4. Pour into greased pans. Bake @350 ยบ. 35 minutes for 8x8. 50 minutes for 1 loaf pan. 15-20 minutes for muffins. 

Crunchy Pea Salad

Crunchy pea salad is great on the buffet table and is quick and easy to assemble. My recipe is handwritten on a little card, copied from a magazine decades ago and has been prepared many times over the years. It is good served on a bed of lettuce and topped with grated cheese as a luncheon salad or makes a great side dish.

Ingredients:
  • 1 500 gram (16-ounce) package of frozen petite peas (slightly thawed)
  • 1 cup chopped fresh celery
  • 1/4 cup red onion, chopped
  • 6 slices of bacon...cooked, drained and crumbled (or 1/2 cup real bacon bits)
  • 1/2 cup salted cashews or dry roasted peanuts
  • 3/4 cup ranch dressing (or Miracle Whip, if you prefer)
  • salt and pepper to taste
Method:
  1. Combine first five ingredients in a large bowl; mix well.
  2. Gently fold the dressing into pea mixture.
  3. Add salt and freshly ground black pepper.
  4. Refrigerate until ready to serve.
  5. Serves 8.

    Notes :
  • You can make this salad well in advance, but might want to add the nuts just before serving.
  • Use less dressing than called for if you prefer.
  • Double the recipe for a crowd.

Lemon Pie by the Yard

I was trying to think of ideas for someone who cooks for a large group regularly and, in talking, found out that doing a lemon pie on a cookie sheet was a new idea to her. Growing up with all sorts of cakes and pies done on cookie sheets to serve large groups, I did not realize that this really is thinking outside the box. So, this is not really a recipe, as much as it is an idea to serve a larger group. It is easier to cut up and serve small squares than large pieces of pie.

Ingredients:
  • recipe for two pie crusts (posted amount is good for a 15x11 inch cookie sheet)
  • 2 packages of purchased lemon pie filling or double homemade
  • 6 - 8 beaten egg whites for meringue
  • 1/2 - 3/4 cup sugar for meringue
Method
  1. Pat pastry into rectangular shape, on floured surface then roll out to size of cookie sheet - actually a little more to go up the sides.
  2. Roll up onto rolling pin and unroll unto cookie sheet. Trim edges where they are too high and add pieces where it is too low. (cut and paste). Prick with fork.
  3. Bake until golden at 400° F about 15 min.
  4. Meanwhile, cook pie filling according to package instructions, or homemade
  5. Pour hot cooked filling into baked shell.
  6. Immediately beat egg whites, gradually adding sugar. Beat just until wavy and glossy and will stand up if dabbed with a spoon. Do not over-beat. It is easier to spread if it's not too stiff.
  7. Spread evenly over warm filled pie, making sure the meringue touches the side crusts. For wave design, dab meringue with the back of a spoon.
  8. Bake at 400° F for 7 - 8 min until golden.
Some like it served while still a little warm, but it does need to sit for several hours first. Refrigerate if not serving the same day. No need to cover.

* NOTE - To keep meringue from sticking to knife while cutting, dip knife into hot water or run under hot tap water
*for a 12x17 inch cookie sheet pastry, use 2 1/2 cups flour, 1 cup shortening, 1 teaspoon salt, 6 or 7 tablespoons cold water (sometimes I use half butter, half shortening or lard and also replace 1 tablespoon of the water with vinegar.)

Cold Oven Pound Cake with Strawberry filling

 Pound Cake can be used in so many different desserts or enjoyed plain and simple with a cup of tea.


The method I use is slightly different. It is  simpler than the classic creaming of the butter and sugar.

Cold Oven Pound Cake
  • 1 cup hot melted butter
  • 1 cup sugar
  • 4 large room temperature farm fresh eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups cake and pastry flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  1. Sift the flour, salt and baking powder onto a piece of waxed paper or a large bowl.

  2. In a blender or preferably food processor. . combine the sugar and the eggs and vanilla. .process one minute.

  3. Slowly in a steady stream. .pour the melted cooled butter through the tube. Process until combined.

  4. Put the wet ingredients into a larger bowl. .and add the flour .. a third at a time. .blending t with a whisk. .. . until all the flour is combined.

  5. Prepare one 9 X 5 loaf pans or 3 small loaf pans.

  6. Spread the batter evenly in the pans.

  7. Place in COLD oven.

  8. Turn oven to 325 F.

  9. Bake the the larger pan for 45 minutes . . then check with a toothpick ..the toothpick should have a lingering crumb or two. If it isn't quite there. . check it again after five minutes. . The smaller loaf pans. . check after 30 minutes and then every five minutes after. If you bake them too long. .they will be dry. .

  10. Remove from pans to cooling rack while still warm.

Strawberry Filling
  • 1 pound . . 2 1/2 cups sliced or diced washed strawberries. .California strawberries won't really break down. . so consider how large you want them in the filling.
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  1. Combine the cornstarch and sugar.

  2. Put the prepared strawberries in a medium saucepan.

  3. Add the cornstarch and sugar.

  4. Turn to medium high heat and stir constantly until hot and bubbly and thickened. . .about 3 - 4 minutes.

  5. Remove from heat. . pour into a large shallow bowl to cool completely before constructing your strawberry slice cake.

Making the Strawberry Slice Cake (serves 8)
  1. Slice your cooled Loaf pan baked Pound cake into 4 layers. . .the top rounded edge is reserved for snacking or another use. You will use 3 flat layers for this cake.

  2. Whip 1 cups whipping cream combined with one package whipping cream stabilizer (the stabilizer is important since the cake will be refrigerated overnight) and 2 tablespoons sugar. Set aside.

  3. Line the loaf pan with plastic wrap with sides hanging over to remove the cake later.

  4. Divide the strawberry filling over each pound cake layer.

  5. Put the first layer in the loaf pan and put 1/3 of the whipped cream on top.

  6. Repeat. . but on the last layer. .put the remainder of the whipping cream in a decorator bag and use a star tip to decorate the top as you wish.

  7. Freeze until just firm. . .and then slice and refrigerate. Cutting while slightly frozen gives nice neat slices. 
This cake is a perfect make ahead cake Just freeze until the day you want to serve it, take it out in the morning, slice it and keep refrigerated until a half hour before serving.

Dry Cottage Cheese Perishky with Rhubarb


Dry Cottage Cheese makes a very light pastry which can be used for Perishky or tart shells. 


Cottage Cheese Pastry
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 cups dry cottage cheese
  • 1 cup cold butter
  1. Combine the flour and the baking powder in your food processor or a large bowl.
  2. Add the dry cottage cheese and the finely cubed butter.
  3. Pulse in the food processor until finely crumbed .. .(when I looked at it I really didn't think it would stick together. . but I squeezed a tablespoon of crumbs and found that it held together well. If you are mixing without a food processor . . use a pastry blender or. . .I might even try the whisk on a kitchen machine. . .slowly. . don't make a mess. . . "
  4. Dump it out onto the counter and squeeze into a flat rectangular disk wrap in cling film and refrigerate while you prepare your fruit.
Rhubarb Filling
  • 5 cups finely chopped rhubarb
  • 1 1/2 cups white sugar
  • 2 tablespoons tapioca
  1. Mix together the rhubarb, sugar and tapioca.


  1. Once you have the dough chilled, Roll out a third at a time onto a floured counter top. Roll it as thin as for pie dough.
  2.  Roll it into a rectangle approximately 10 X 13. Cut the edges to make it straight leaving you with a 9 X 12 inch rectangle. 
  3. Cut into 3 inch squares. To make the perishky and put a heaping teaspoon of rhubarb onto the square and fold together the opposite corners and pinch together. Bring up one of the remaining corners and pinch and then the last one and seal with your fingertips. Arrange on a cookie sheet lined with parchment paper.
  4. You may also make a tart which I did with one of my third part portions of dough or you can simply roll the dough into a long rectangle, put it onto a cookie sheet lined with parchment paper, and put your filling onto the center, bringing up your sides and pinch them shut.
  5. Depending on how long it takes you to put together your pastries, here will be accumulated juice at the bottom of your rhubarb filling bowl so use a slotted spoon.  
  6. Bake at 350F for about 20 minutes for the perishky and about 30 minutes for a small tart. The perishky will be nicely browned with they are baked through.

Caramel Peach Pull-Aparts


























Discover a sweet caramel peach flavour in this moist, sticky pull-apart. All you need is a cup of tea or coffee, and someone special to share it with!

I made this recipe for our bible study out of sheer frustration, because plan A of what I was planning on making flopped big time, so I went back to an old stand by. This is a tried and true recipe and every time I serve it I am asked for the recipe, so I thought I would share it will all of you. It comes from the Company's Coming cookbooks "Baking Simple to Sensational".

  • 2 c. flour
  • 1 tbsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 1/8 tsp. nutmeg
  • 1/3 c. cold butter , cut up (I grate frozen butter it works great)
  • 1/2 c. milk, (approximately)
  • 1/3 c. brown sugar, packed
  • 1/4 tsp. cinnamon
  • 14 oz cans of sliced peaches, drained and chopped

  1. Combine first 6 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
  2. Stir, adding enough milk until soft dough forms and hold together. 
  3. Turn out onto lightly floured surface. Knead gently 4-5 times until dough comes together. 
  4. Roll out on waxed paper on dampened work surface to about 8x15 rectangle.
  5. Combine brown sugar and cinnamon, sprinkle over dough leaving 1" edge at long side farthest from you.
  6. Scatter peaches over brown sugar mixture. 
  7. Roll up, jelly roll style, from long side closest to you using waxed paper as guide. 
  8. Press seam against roll to seal. Cut into 12 even slices used floured knife (use a serrated knife).
  9. Place in a 9" greased spring form pan, (I use a 9x13 pan). 
  10. Bake at 375 for 25 -30 minutes. Let stand in pan for 5 minutes. Transfer onto serving plate. Keep warm.
  11. Be sure to put you pan into warm water immediately for easy clean up....you'll be sorry if you don't, the sugary syrup hardens and becomes like stuck on candy.
Caramel Sauce

  • 1/2 c. packed brown sugar
  • 1/4 c. butter or hard margarine
  • 1/4c. whipping cream
  • Toasted chopped almonds or pistachios, optional

  1. Combine brown sugar, butter and whipping cream in small heavy sauce pan. Heat and stir on medium heat until brown sugar is dissolved. 
  2. Boil gently for about 3 minutes, without stirring, until mixture is slightly thickened. 
  3. Makes about 2/3 cups sauce. 
  4. Drizzle over warm pull-aparts.
  5. Sprinkle with toasted nuts if desired.