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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Jelly Roll

I pulled this recipe out of my mom's recipe book not that long ago
knowing it would be a hit. My husband is not a big dessert lover,
but mom knew that this was one he would enjoy.
After the first bite, we both said at the same time...
"this tastes just like being at mom's".

  • 6 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla or lemon extract
  • 1 1/2 cups white sugar
  • 1 1/2 cups flour, sifted twice
  • 1 1/4 cups jam

  1. Beat together very well, eggs, baking powder, and salt until creamy yellow and thick.
  2. Gradually add sugar, beating well.
  3. Sift flour several times. Add sifted flour to egg mixture and gently fold together until all the flour is incorporated.
  4. Line a 13"x18" baking sheet with wax paper. Lightly rub it with softened butter and then sprinkle it sparingly with flour. Pour batter into the pan.
  5. Bake in 350º oven for 25-30 minutes. The cake will be light in colour and spring back when gently touched in the centre, or toothpick inserted comes out clean. Do not over bake.
  6. Immediately invert onto a clean cotton tea towel that is generously sprinkled with powdered sugar. Pull off wax paper.
  7. Working quickly spread jam over hot sheet cake and starting at the short end, roll hot cake using the tea towel to help roll. Some of the jam may run out the ends...not to worry.
  8. Once you have it rolled up, keep the tea towel over it and 'tuck it in'. The steam from the hot cake helps to keep the cake moist as it cools.
  9. As soon as the cake has cooled remove the towel and place on a serving tray. Dust with more powdered sugar.

One Pan Honey Balsamic Chicken

What could be simpler than cooking the whole meal in one pan?  One parchment lined sheet pan (think easy clean-up!) serves up a delicious dinner of balsamic glazed chicken breasts along with roasted potatoes and green beans.

  • 4 chicken breasts
  • 4 medium potatoes, cut into bite-sized pieces
  • 2 cups fresh green beans, ends snipped *
  • 4 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced 
  • salt and pepper to taste
  1. Preheat oven to 400° F.
  2. Line baking sheet with parchment paper or foil.
  3. In small bowl, whisk olive oil, honey, brown sugar, balsamic vinegar, garlic and seasoning.
  4. Place chicken breasts in bowl; add half of the olive oil mixture and toss to coat. 
  5. Layer potatoes on baking sheet; drizzle with remaining olive oil glaze. Place marinated chicken breasts on top.
  6. Bake in pre-heated oven for 20-25 minutes.
  7. Remove from oven, and add green beans, stirring to coat with glaze.  Cook for another 10 minutes, or until chicken breasts are cooked through (internal temperature 165 degrees) and potatoes are tender. 
*These beans are on the crispy side. If you prefer your beans more tender, blanch them for several minutes before adding them to the pan.

Serves 4.

Strawberry Ala Mode

It's our first long May Day weekend.
Victoria Day!
Invite a few friends and serve up a fresh strawberry shortcake.
How do you serve strawberry shortcake to a large crowd?
Instead of plating each one individually, I made it in a large fruit bowl.
You can use biscuit dough or your favorite shortcake recipe.
 I used my favorite sponge cake recipe.
Oh, how many of you know the difference between a sponge cake and an angel food cake?
Sponge cake only uses the fat from the egg yolk.
Angel food cake uses no fat. (egg whites only)
 Ingredients for Sponge Cake
  • 9 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cup flour
  • 1 1/2 tablespoons cornstarch
  • 4 pounds fresh strawberries quartered
  • 1/2 cup sugar
  • 2 cups whipping cream for topping, adding sugar to taste or you can use softened ice-cream.
  1. Mix eggs, sugar, vanilla and baking powder in your mixing machine at high speed for five minutes.
  2. Slowly add flour and cornstarch and mix at slow speed till mixtures are combined.
  3. Bake in a tube pan with a removable bottom.
  4. Dust bottom of the pan with flour.  Do not grease an angel food cake pan, preventing it from falling when you turn it upside down.
  5. Bake for 45 minutes at 350 degrees.
  6. When baking is completed, remove from oven and turn upside down for about 40 minutes.
  7. Remove cake from pan and lay on a rack.
  8. I used a 4 1/2' x 13" pan (rectangular).  It's easy to cube and I can freeze what I don't use.
  9. I always have a few extra pieces in my freezer. 
Strawberry Mixture
  1. Cube and layer sponge cake in a glass bowl.
  2. Combine sugar and strawberries and layer over the cubed cake.
  3. Repeat this procedure 3 times, finishing off with strawberries on the top.
  4. Swirl whipping cream till it reaches a high mound. 
  5. Top with a few extra berries.
  6. Prepare ahead of time, let the flavors juice together and chill in the fridge.
Have fun creating your own version.
Just in time for the long Victoria Day Weekend.

Flash Back Friday ~ Cookie Sheet Cherry Platz

For Flashback Friday I decided to bring back this recipe that a friend shared with me a long time ago. It's still one of my favorites. Once I tasted it I knew it was a keeper. It is a large recipe, perfect to bring to family gatherings or potlucks.
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 can cherry pie filling (I used 1 1/2 cans, I like more filling but 1 can works fine too)
  1. Cream together butter and sugar, add eggs and beat well. Add flavorings.
  2. Stir in flour and baking powder and mix until well combined.
  3. Spread half the batter into a greased 12" x 17" pan. Put pie filling over base and using a spoon drop other half of the batter over filling. This dough is fairly thick so it doesn't really spread well over top, if you drop it by spoonfuls you get a pretty effect with the cherry pie filling peeking through.
  4. Bake in a 350º oven for 30 to 35 minutes. Top should be slightly golden in color.
  • 1 cup icing sugar
  • 1 teaspoon lemon juice
  • Enough hot water for drizzle consistency.
  1. Drizzle over warm platz.

Mom's Rhubarb Crisp

I have posted this in honor of my Mom.  I just found this handwritten recipe and made this for a recent celebration of a baptism and engagement party.  I knew that serving this dessert on her china set that she gave to my sister would be just the perfect way to say that she lives in all our hearts.  Family and friends were thrilled to have just a little piece of their Grandmother's blessing in their lives.

Rhubarb Crisp
  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Stir dry ingredients into medium size bowl to make crumbs 
  2. Put one half of the crumb mixture in the cake pan and press down.
Fruit Mixture
  • 4 cups rhubarb
  • 1 cup sugar 
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice
  1. Heat oven to 350°
  2. Mix rhubarb, sugar, salt and lemon juice together and spread over crumb mixture.
  3. Top with the rest of the crumbs and bake 35-45 minutes.  
And barely a crumb was left.  Thanks, Mom for sharing life with all of us.

Flashback Friday / Cottage Cheese Rolls

As part of Flashback Friday I have used this pastry recipe and baked up some savory appetizers instead of this sweet version. Anyway you make it, sweet or savory, this is a great recipe. Scroll all the way down to see what I have added. Baking directions remain the same. 

I have been making these tasty rolls for almost 30 years now. My cousin Anne has shared the recipe with many of us. It can served on a tray of dainties glazed with a thin layer of icing, or with out the glaze and serve them alongside a bowl of soup and salad. Whether you choose to serve them sweet or savory, they are delicious! A very quick and easy to make recipe that is very popular among our circles and in our churches, but perhaps for some of you it is a new recipe. This recipe can be made ahead and frozen before you bake it guaranteeing  freshly baked warm rolls.

  • 2 cups of unbleached flour
  • 1 1/2 cups of creamed cottage cheese (1% works fine too)
  • 1 cup butter or hard margarine
  • pinch of salt optional
  1. With a pastry blender cut the butter into the flour and salt if using.
  2. Add the cottage cheese and knead into a ball of dough just comes together like you would for biscuits.
  3. Divide dough into 4 equal parts.
  4. Chill the dough for a few hours as this dough is very soft and sticky if you don't
  5. Roll each ball into a 10-12" circle. Cut into 12 equal pieces.
  6. Starting at the wide end roll towards the narrow.
  7. Place them on a parchment lined baking sheet and freeze.
  8. Take them out of the freezer. Preheat the oven to 350 and bake for 20-30 minutes (no need to thaw them first). When they get golden brown flecks they are done. So watch your oven carefully. Each oven bakes slightly different hence the time difference.
  9. Serve them plain or glazed.
  • 1 cup icing sugar
  • 3-4 tablespoons milk 
  1. Mix these ingredients together and lightly brush over warm rolls.
Try making the dough and roll little sausages in the pastry for a tasty treat. 

Or how about using the pastry for making some Turnovers with your choice of filling. These are Tuna turnovers.....very tasty. 

Check out Julie's Gluten Free version here.

Rhubarb Peach Pie

The first crop of spring is being harvested here on our farm.  The early rhubarb stalks are tender and juicy.  If you are as excited about rhubarb as I am, you will pick them before they are fully grown and pair them with frozen peaches from your freezer.    It's a perfect pairing with the tart taste of rhubarb and the sweet goodness of peaches.    I like to make a pie the perfect size for a dinner party and so when the table is set for six, I make a pie that is cut into six.   I made enough filling for another small pie to share.  If you want, you can use this filling in one large deep dish pie.  Also, I like to use a lattice top crust when the filling is beautifully bright. It also helps to know exactly when the center of the filling is cooked.

  • pastry  (I used two discs for two shallow 9-inch pies from this recipe that I divide into four discs)
  • 3 cups sliced frozen peaches, thawed (do not drain)
  • 3 cups diced rhubarb
  • 1 1/2 cup sugar
  • 4 tablespoons quick tapioca
  1. Mix all the ingredients together for filling.  Set aside while you roll out the pastry.
  2. Preheat oven to 375 F.
  3. Roll out two discs to fit 9-inch pie plates,  trim edges from both pies.  Using all the trimmed pastry, roll out as thin and cut into strips to use for the lattice.  
  4. Fill both pies with filling and arrange pastry strips evenly over both pies.  
  5. Bake for about 45 minutes or until the crust is evenly brown and the center is clear and bubbly.  

Rhubarb Meringue Torte

Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! 

  • 1 cup cold butter
  • 2 cups flour
  • 2 Tablespoons sugar
  1. Combine flour and sugar; cut in butter until crumbly.
  2. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes.
  3. Cool slightly.
  • 6 egg yolk
  • 1 cup whipping cream or half and half
  • 2 cups sugar
  • 4 Tablespoons flour
  • 1/2 tsp salt
  • 5-6 cups rhubarb, cut into small pieces
  1. Beat egg yolks, cream, sugar, flour and salt together.
  2. Fold in rhubarb and pour over baked crust.
  3. Bake at 350°F for 45-55 minutes (until custard is set).
  • 6 egg whites
  • pinch of salt
  • 3/4 cup sugar
  • 1 tsp vanilla
  1. Beat egg whites with salt and vanilla until foamy.
  2. Add sugar gradually, and beat until stiff.
  3. Spread over custard and bake at 350° F until golden (about 10 minutes).

Serves 12-15

*This is a large recipe...can be halved and made in an 8 inch square pan.

Potato Leek Gratin

This is a creamy tasty side dish to serve with a protein of your choice. Everyone in the family enjoyed it.

Potato Leek Gratin


  • 2 Tbsp. unsalted butter and more for greasing the dish
  • 1-1/2 pounds of Yukon Gold potatoes, peeled and sliced uniformly thin.
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 large leeks, washed, green tops trimmed, halved lengthwise and thinly sliced
  • 1 large garlic clove, minced
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 1 cup heavy cream
  • 3/4 cup cheese, grated (swiss or gruyere)
  1. Heat oven to 350 degrees F. 
  2. Butter a 2 quart round dish. 
  3. Toss the potatoes with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 
  4. Layer the sliced potatoes in the dish.
  5. Melt 2 tablespoons butter in a large skillet over medium heat. 
  6. Add leeks, garlic, remaining salt and pepper, thyme and rosemary. 
  7. Cook, stirring, until leeks are tender and golden, 5-7 minutes. 
  8. Add cream, scrapping up browned bits of leeks from the bottom of the pan. 
  9. Simmer gently for 5 minutes. 
  10. Remove thyme and rosemary sprigs and discard.
  11. Pour the cream mixture over potatoes and top with the cheese. 
  12. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 10-15 minutes longer. 
  13. Let cool slightly before serving.
  14. Serves 6-8 people as a side dish.


There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.
You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.

  • 2 tablespoons active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 
  • 1 medium lemon
  • 1 medium orange
  1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
  2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.
  • 1 1/4 cup milk
  • 1/2 cup of real butter
  1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
  2. Once it is melted add it to the blender. Start the blender .. and begin to puree.
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon salt
  1. Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.
  2. Add the eggs, sugar, and salt.
  3. Continue to run the blender for another minute or two until very smooth.
  4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
  5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
  6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
  7. The amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
  8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.
  9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
  10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
  11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.
  12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 
Paska Icing
  • 1 cup of soft real butter
  • 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
  • 2 teaspoons vanilla
  • enough icing sugar to make a soft icing. It will harden again in the fridge.
  1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.