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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Obstkuchen (Platz)

I have made this platz many times and it's a favorite here. It is also a nice size to bring to potlucks. My g'daughter came to see me today and I thought it was time she learned to make platz. She claims she doesn't like to cook or bake but as you can see she did a great job!
  • 2 cups flour
  • 3 teaspoons baking powder
  • 4 tablespoons sugar
  • 2 tablespoons butter
  • 1 cup whipping cream
  • 1 egg
  1. Sift dry ingredients together and with a pastry blender mix in the butter. Add the cream and slightly beaten egg and mix well.
  2. Pat out on a greased 10 x 15 inch pan. (approx) Wet hands to do this as the dough may be a bit sticky.
  3. Put on a layer of any of the following fruits: cherries, plums, apples, apricots, rhubarb, blueberries or any fruit in season..frozen fruit works too. My g'daughter used rhubarb.
Top with crumbs:
  • 1 1/2 cups sugar
  • 1 1/2 cups flour
  • 1/2 cup butter, very soft
  1. Mix well with a pastry will be crumbly. If you want coarser crumbs just mix in a bit of cream. Sprinkle thickly over the fruit.
  2. Bake in at 375º for 30 minutes.
  3. Cool 10 minutes and drizzle icing over the top. (optional)
  4. It is also very good served warm with ice cream.

Apple Strudel with Cider Sauce

I found this recipe in a treasured little recipe book I found on a bargain table, called PIES. It was published in the UK. I'm posting it with some modifications.

  • 4 apples, peeled and chopped
  • 1 tablespoon lemon juice
  • 1/3 cup raisins
  • ¼ cup brown or white sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 6 sheets phyllo pastry
  • 1/3 cup melted butter, cooled
  • 1 tablespoon cornstarch
  • 1 cup apple juice or cider
  1. Thaw phyllo pastry according to pkg directions. (keep in fridge until ready to use)
  2. Preheat oven to 375º F
  3. Peel and core apples. Chop and toss them in a bowl with the lemon juice, raisins, cinnamon, nutmeg and sugar. Set aside.
  4. Lay a piece of parchment paper, the size of a cookie sheet on your counter. Take the pastry out of the fridge and unroll it, laying out one sheet on the parchment paper and brushing it with butter. Repeat 5 times.
  5. About 2 inches from one long edge of pastry, spoon apple mixture lengthwise and down pastry in 4-inch wide strip, leaving 2-inch border of pastry at each end.
  6. Starting at long edge nearest filling, carefully roll pastry over filling and roll up, folding in the edges as you go. End it with making sure you have the seam at the bottom.
  7. Lift the parchment paper with the roll onto a cookie sheet.
  8. Brush with melted butter and bake for 30 minutes, or until crisp and golden.
  9. Serve warm or with warm sauce. This tastes great the next day as is, with some whipped cream or just a dusting of confectioners sugar.
  10. To make sauce, blend the cornstarch with apple juice and (while stirring) heat to boiling.
    I added some of the fruit filling and cooked it until the apples were tender and quickly re-heated it just before serving.

Bread for the Journey

Are you thankful for your tongue?
Like all most parts of my body. . . it has an valuable function. . well actually two really important functions.
As someone who loves to cook and bake I rely on the taste buds of my tongue to tell me how much seasoning and spices to add to my dishes. I feel quite confident in the function of my taste buds.
The other function of my tongue has me often less satisfied with the small degree of control I seem to have on this part of my body.
In the church we attend we have been doing a study in James.
It didn't surprise me to find that this would be a rather uncomfortable study for me. . .
since it challenges me to be consistent in who I say I am. ..
and sometimes the stark reality of how I behave.
James 1:26 says. .
If anyone considers himself religious and yet does not keep a tight rein on this tongue, he deceives himself and his religion is worthless. (vs26)
This week I was reminded again on how bridling my tongue is still one of the most challenging parts of my character development. Why do I still believe that my opinion is so important? Why do I still have such a hard time listening instead of thinking ahead of how I will reply?
Oh Lord Jesus. . ..
I want to have a life that is honouring to you!
I'm so thankful for forgiveness. . .and for new beginnings.
With joy and thankfulness. . .I praise you oh Lord. . .
All for now. . .with love,

Upside Down Rhubarb Cake

I got this recipe from my friend Wanda Enns. When she offers to bring something to a potluck, she is most likely to be asked to bring a dessert. That woman can bake! More often than not she makes something that no one has ever tried before, which is always a treat. I have been making this recipe for years and is enjoyed by all.

  • 4 cups rhubarb, finely chopped
  • 1 1/2 cups mini marshmallow
  • 1 cup sugar or 1 small pkg Strawberry Jello and sugar to = 1 cup
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1tsp. vanilla
  • 1 1/3 cup flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup milk
  1. Mix the jello and sugar and mix together with the Rhubarb
  2. Spread in a well greased 9x13 pan.
  3. Top with Marshmellows.
  4. Cream together butter and sugar until well beaten and light
  5.  Add egg, continue beating, add vanilla.
  6. Sift together dry ingredients, add alternately with milk.
  7. Dollop the dough over the rhubarb and spread gently to cover.
  8. Bake at 350 for 45 or until brown
  9. Cool before turning upside down
  10. I used jello and sugar to get that nice red color.

Spinach Salad with Warm Bacon Dressing

Always a favourite in the summer, a spinach salad is as varied as those who make it.
 Here is the way I make it - with a few options so you can choose.
The amount of each ingredient will depend on how many you are serving.
  • fresh Spinach leaves
  • bacon slices - I use 4-6 slices
  • red onion thinly sliced
  • fresh mushrooms, sliced
  • red peppers, chopped or sliced
  • chopped green onions (optional)
  • thawed frozen green peas or bean sprouts
  • boiled eggs, sliced or chopped
  • shredded mozzarella or swiss cheese
  • toasted almonds or pinenuts
  • small cooked shrimp if desired
  • 2 tablespoons reserved bacon drippings
  • 2 tablespoons white wine vinegar or cider vinegar
  • 1 tablespoon honey or sugar - or to taste
  • 1 teaspoon Dijon mustard - or to taste
  • 4-6  tablespoons salad oil
  • 1/4 cup mayonnaise or sour cream
  • salt and pepper
  1. Chop bacon into pieces and fry until crispy. Remove 2 tablespoons. of the bacon fat and set aside in a small bowl. Remove bacon to paper towel and set aside.
  2. Saute' red onion and mushrooms in a bit of butter only until wilted. Set aside.
  3. Make dressing*  - You'll notice there is a lot of tasting going on here. I've listed the basic ingredients but feel free to adjust it to your liking   Whisk all dressing ingredients together in pan and heat gently until warm.
  4. Assemble salad. Arrange spinach on a large platter and layer the other ingredients adding the shredded cheese and green onions last. Garnish as desired with egg slices, red pepper slices and a sprinkle of almonds.
  5. Serve salad immediately with the dressing on the side.
*Or you can use bottled honey Dijon or creamy dill dressing.

Butterscotch Pie

Having a freshly baked pie to serve after a meal is always a treat for family and friends. When I make this pie I have the crust baked earlier on in the day, and then make the filling and brown sugar meringue not more than 2 hours before I will be serving it. I got this recipe from my mother in law's recipe collection. She is known for her wonderful pies. For the crust she uses the recipe on the Crisco box, but I use the recipe on the Tender Flake box. The key to a good pie crust is to not over mix, and to insure that your liquid and shortening are very cold. So experiment and find the one that you like best. I always make the full recipe on the box and roll out and fit pie plates with the crusts for future use. They freeze very well, and it is so handy to just pull out a frozen shell and bake it for a fresh pie.

Butterscotch Filling
-1 cup brown sugar
-4 tbsp cornstarch
-1/2 tsp salt
-2 cups milk
-2 egg yolks
-1 tbsp butter
-1 tsp vanilla
Place first 5 ingredients in a microwaveable bowl and whisk together well. Microwave for 3 minutes and stir well. Microwave again for 2 minutes and stir again. Mixture should be thick and bubbly. Depending on how hot your microwave is you may need to heat another minute or two. Make sure it has bubbled well, thickened and very creamy... but don't over cook it. Once it is done, add the butter and vanilla. Give filling a good whisk and pour it into your cooled pie shell.

Brown Sugar Meringue
-2 egg whites
-1/8 tsp salt
-2 tbsp brown sugar
Beat ingredients together in a metal or glass bowl until stiff peaks form. It is very important that when you are beating egg whites that your bowl is completely dry and also that you have no egg yolk in the whites. Pile the meringue on top of the hot filling and spread it to cover the entire surface of the pie. Bake in 400º oven for 5 minutes or until golden brown. Never walk away from meringue as it browns very quickly. Remove to a cooling rack. Do not cool this pie in the fridge because you will loose the creamy texture of the filling. It is best served just before it is completely cooled.

Coleslaw Dressing

Coleslaw can be a nice change from a green salad or a great addition to, when serving a larger group. I like serving it with BBQ’d chicken or hamburgers and the recipe I always go for is one I grew up with. I make the dressing ahead if I know I will need it, but it’s simple enough to make last minute too.

  • 1/2 cup sugar (I use 1/4 cup)
  • 1 rounded tablespoon flour
  • 1 1/2 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup vinegar
  • 1/2 cup water
  • 1 tablespoon butter
  • 1 cup (light) sour cream (to add to cooked/cooled dressing)
  1. In a saucepan, mix dry ingredients. Add egg and stir well. 
  2. Stir in vinegar and water. Bring to boil, stirring constantly. Stir in the butter. Cool.
  3. Mix with 1 cup sour cream. Refrigerate until needed. 
  4. Mix with freshly shredded cabbage and carrots just before serving.
This recipe is enough dressing for 2 - 3 lbs (2 - 3 bags) of shredded cabbage/ carrot mix. You can add chopped apples and/or raisins, and sprinkle with sunflower seeds. Serves about 20 when served with other salads.
I often only cook half the recipe, still using 1 egg,  for 1 bag of cabbage or a small 1/2 head freshly chopped cabbage.

Bella Bruschetta Salad

Here's a simple summer full-meal salad that we have enjoyed often over the past few years. Basil and tomatoes give that wonderful flavour of summer. Add pepperoni, mozza, a cubed baguette and fresh Parmesan cheese; toss together with lettuce and dressing and call it a meal.

This recipe was originally a Kraft featured dish. It's been changed up a bit.

Bella Bruschetta Salad
  • 4 cups torn romaine lettuce...or mixed baby lettuce
  • 8 roma tomatoes or 2 medium sized tomatoes, chopped
  • ¼ cup chopped basil
  • 1 cup cubed mozzarella cheese
  • 4 cups cubed baguette or French bread stick
  • 2 cups sliced pepperoni stick
  • ½ cup shredded parmesan cheese
  • ½ cup Kraft Sundried Tomato & Oregano Dressing
  1. Toss together dressing, chopped tomatoes, basil.
  2. Toss lettuce, cubed baguette, pepperoni, mozzarella, and tomato mixture.
  3. Sprinkle with Parmesan.

As many of you may be aware, we are a group of ten ladies that contribute recipes to the Mennonite Girls Can Cook blog. When we started this blog just over one year ago...most of us did not know each other. It has been a fun adventure, cooking together in our virtual kitchen and getting to know one another along the way. Yesterday, the seven of us that happen to live in the same vicinity, were treated to a most special luncheon at the home of Anneliese. She was a most gracious hostess, looking after every little detail and including 'place cards' for the three gals who were not able to join us. There was much to talk about, including our dreams that this blog be used in some way to feed the less fortunate. (We are still working on that one!) We had a wonderful time and when we left the lunch table it was nearly time for dinner. Thanks, Anneliese, for a great afternoon!

Multigrain Bagels

I hadn't made bagels in a long time and decided it was time to make them again. This recipe is found in 'Sadie's Recipes and Reflections'. The recipes in this cookbook are shared by Sadie Warkentin, a wonderful person as well as a very good cook! I found this recipe to be easy and fast. I did change it up a wee bit, hers were a plain white bagel and mine are multigrain. You could use different flours and also add raisins, dried cranberries or other dried fruit of your choice.
  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 1 tablespoon yeast
  • 4 cups flour, I used 2 cups white flour and 2 cups multigrain flour
  • 2 teaspoons salt
  • 1 egg, beaten
  • 3 tablespoons oil
  1. Mix all the ingredients together in a medium sized bowl. 
  2. Knead for 8 minutes until well mixed and you have a smooth dough. You may need 1/4 cup extra flour to make a smooth dough.
  3. Divide dough into 12 pieces. Take each piece and roll it into a long roll with your hands. Curl it into a bagel shape and press ends together to stay in a circle.
  4. Place on greased pans and let rise until doubled.
  5. Prepare a pot of boiling water to which 1 tablespoon sugar or molasses has been added. 
  6. Once the bagels have risen to double in size carefully lift them off the pan and drop them into the boiling pot of water about 3 at a time..leave them in for a few seconds, scoop them out and and place them on a parchment lined baking pan.
  7. Bake for 30 to 35 minutes at 375º.

Bread for the Journey

Proverbs 3: 5&6 (The New Living Translation)
Trust in the Lord with all your heart,
do not depend on your own understanding.
Seek His will in all you do and
He will show you which path to take.

There is something very comforting in those words of scripture for me.
As I look upon the picture, I see my husband and our youngest child, (who is really God's child, that is where my trust is so very important) who has taken her father's hand walking down a path of the unknown. She is blessed to have a father whom she can trust and has the assurance of his
unconditional love. This path has a sense of adventure for them, not knowing what they will find ahead. There may be a rough path ahead with obstacles in the way, or a thing of glorious beauty waiting for them. However my daughter has full confidence in her father, even wearing his jacket for comfort.
Don't you long to walk down the path of life with that kind of assurance?
I have many times where it is easy to trust God, other times I let go of God's hand, only to quickly realize that I am better off in His hands than in my own.
Many of you may not have had the
privilege of a father who knew and loved God, but I want you to know that there is a heavenly father,
I urge you today to take the hand of the one who created you and loves you, to walk your path of life.

Italian Wedge Bread

This recipe I got from a Lutheran Church Cookbook and there is no doubt in my mind the Lutheran Girls can cook too. I have gotten so many good recipes from this book. Today I want to share this tasty flat bread that is a good addition to an Italian meal instead of Garlic Bread.


  • 2 1/2 cups flour ( I used half whole wheat)
  • 1 tbsp. instant yeast
  • 1 cup warm water
  • 2 tbsp. vegetable oil (I used olive oil)
  • 1 tsp. sugar
  • 1 tsp. salt

  1. Mix all ingredients in a large bowl with a spoon. 
  2. Knead in 1/2 cup flour if needed. 
  3. Form in to a ball. 
  4. Cover and let rise for 20-30 minutes. 
  5. Spread dough on to a greased pizza pan.


  •  1/4 tsp. salt (I omit)
  • dash of pepper
  • 1/4 tsp. oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp. thyme

  1. Mix spices in a bowl. 
  2. Brush with 1/3 c. Italian dressing (I have used Ranch and Caesar Dressings just for variety). 
  3. Sprinkle with the spices over the dressing. 
  4. Top with Parmesan Cheese and grated Mozzarella (light cheese). Bake at 450 for about 15-20 minutes.
  5. A tasty appetizer or snack for any occasion.

Buttermilk Cake

"A quick and stir-easy cake that ages and freezes well
.... soft and moist and mellow enough to take on other flavours admirably."

That's how this cake is described in the unidentified magazine I clipped it from many years ago. Since then it has become my recipe of choice when strawberry season comes around.
Served with generous amounts of any sort of fresh fruit and cream
it's a wonderful alternative for shortcake.

You may want to double or triple the recipe and store a cake or two in the freezer for that unexpected company.
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup butter, melted
  1. Prepare an 8 x 8 inch  baking pan - grease and flour or line with parchment paper.
  2. In large bowl, stir together flour, sugar, baking powder, soda and salt. Set aside.
  3. In another bowl, beat egg. Add buttermilk and vanilla and stir until smooth.
  4. Stir melted butter into buttermilk mixture.
  5. Add liquid mixture to flour mixture and beat with a spoon until almost smooth.
  6. Pour into prepared  pan.
  7. Bake at 325 degree F for about 30 minutes or until top is browned and toothpick inserted in centre comes out dry.
  8. Remove from oven, and cool on rack.
  9. Serve with fresh fruit and whipped cream or wrap and freeze.

Grilled Summer Ribs

Summer time is the perfect time to throw some ribs on the grill .. .but I still always feel they are more tender if they are braised first in liquid. So. . .with a crock pot that doesn't add any heat to the house. . . the ribs are tender perfect. This recipe allows for a company. . .but if you forgot to invite some over. . . just put the cooled ribs in freezer bags and you'll have a few freezer dinners ready. The sauce I use now is the sauce that Marg puts over her Baron of Beef. The flavour is awesome. This recipe require two days. . .but very little prep time.
Grilled Summer Ribs
  • enough pork side ribs of your choice to fill your crock pot.
  • 2 cups ketchup
  • 2 tablespoons Worcestershire Sauce
  • 1/2 cup vinegar
  • 2 tablespoons Brown sugar
  • 2 teaspoons salt
  • 2 teaspoons celery salt
  • 1/4 cup soy sauce
  • water enough to barely cover the ribs once the sauce has been poured over the ribs and onions
  • 2 large onions
  • purchased BBQ sauce of your choice
  1. Cut the ribs into individual serving pieces.
  2. Dice the onions
  3. Put the ribs and onions in the crock pot. . . it can be quite full . . the sauce will fill in the spaces.
  4. Combine all the sauce ingredients except the BBQ sauce.
  5. Pour over the ribs and turn to high. .. .and turn down to low once it is simmering.
  6. Turn off at the end of the day .. . .allow to cool. . .and refrigerate.
  7. The next day. . .remove from the refrigerate. . .and remove all the fat that has solidified at the top of the ribs.
  8. Turn the crock pot back on .. .and simmer until you are ready to grill them
  9. The grilling only takes 20 minutes. . .long enough to baste with BBQ sauce and allow to brown.
  10. The sauce in the crock pot. . .can be heated in a sauce pan and thickened with 2 tablespoons flour to a cup of cold water. Bring to boil .. .and stir until thick.
  11. If you want to freeze some. . . only grill enough for the first day. . .allow the rest to come to room temperature. Put in freezer bags and freeze.

Pork Medallion Dinner

My daughter enjoyed making this wonderful dinner for us, knowing it was new to us, since she got the recipe from her mother-in-law, Kathy, whose expertise is Italian cooking. She has introduced us to cooking with wine and olive oil and always having fresh rosemary on hand. (I freeze it and cut it fine with kitchen shears) Using one small tenderloin, this makes dinner for two.

  • pork tenderloin (approx. 1/2 lb/person)
  • white wine (cooking wine if you prefer)
  • balsamic vinaigrette
  • olive oil
  • few sprigs fresh rosemary
  • garlic powder, salt, pepper
  • potatoes and any other veggies to roast

  1. Quarter unpeeled potatoes. Place in well greased or foil lined baking dish. Drizzle/sprinkle with olive oil, garlic salt, salt, pepper and rosemary. Toss. Bake at 400º F for 45 minutes or until done. You can mix in chopped carrots and cook the vegetables for 5-10 minutes before roasting, to cut down on time. You can put frozen beans alongside the potatoes, mixed with olive oil and crushed fresh garlic. 
  2. Fifteen minutes before veggies are done, slice pork tenderloin into 1/2 inch slices. Heat a pan with 1/4 cup white wine.
  3. Add meat. Sprinkle with leaves of 3 sprigs of rosemary, garlic powder, salt and pepper.
  4. Cook at medium - high heat, turning once, until done (about 10 min).
  5. Optional: drizzle with olive oil while cooking or balsamic vinegar near the end of cooking.
  6. Serve with roasted vegetables and a salad. 

Pineapple Cupcakes

My mother-in-law was the best cook and left me with many wonderful recipes, which now remind me of her whenever I use them. One of the first recipes she ever shared with me was a simple pineapple cupcake recipe. I baked them up often for 'my girls' at Pioneer Clubs back in the day and they were always a favorite. I had all but forgotten about them until I saw the handwritten recipe in my book the other day and made up a batch for old-times sake. They are still every bit as good!

Pineapple Cupcakes

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 small can crushed pineapple (14 oz. or 398 ml) ...juice included
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Cream butter and sugar. Beat in eggs and vanilla.
  2. Blend in pineapple; then add dry ingredients and beat until blended.
  3. Fill muffin cups 2/3 full...and bake at 350ºF for about 20 minutes.
  4. Frost with cream cheese frosting (below)
Yield ~ 18 cupcakes

Cream Cheese frosting:

  • 1/2 cup (125 gr) softened cream cheese
  • 1/4 cup butter
  • 2 cups icing sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  1. In a medium sized bowl, beat softened cream cheese and butter together on medium speed until creamy.
  2. Add icing sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
  3. With mixer on low, add vanilla and milk. Add a little more or less needed to obtain proper spreading consistency.
This is a mild cream cheese fool those who claim not to like cream cheese. If you prefer your frosting cheesier, use the entire package of cream cheese, rather than half.

They are perfect for afternoon tea out on the front porch...or an easy treat to pack for a picnic.


Bread for the Journey

Man shall not live on bread alone,
but on every word that proceeds out of the mouth of God.
Matthew 4:4

My grandmother loved her bread in any form! She baked double-decker buns (Zwieback) and white bread to feed an army. But more than bread, she loved her Bible which I now have, complete with all her notations. How I treasure her Bible, a continual reminder to me that life is about so much more than the bread we eat!

For the most part, this blog has been about passing along our favorite recipes and preserving those that grandma used to make. Beginning today, you will no longer find a recipe here on Sunday but a little 'food for the soul'. We here at Mennonite Girls Can Cook will be passing along a few 'morsels' from our experience to encourage and uplift you along your journey. May you have a most blessed Sunday!

Chili Biscuits

If you click on the picture, you can see the cheese melted right in among the chunks of salsa and makes a nice addition to any meal, winter with soup or stew and summer with a fresh wholesome salad. 

  • 1 1/2 cups of flour using whole wheat for half.
  • 1 tbsp baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp of chili powder (or to taste)
  • 3/4 cup of grated light Cheddar
  • 1/4 cup olive oil
  • 1/2 cup buttermilk
  • or plain milk with 1 tsp. vinegar
  • 1/3 cup of salsa

  1. Gently mix all ingredients together in the order given.
  2. Drop biscuits on to a lightly greased baking sheet.
  3. Bake @ 400 degrees for 12-15 minutes.

NOTE: I find that sometimes I may need to add a little more milk to make them the consistancy I want to have a soft moist drop. It seems as though the humidty has something to do with it.

Walking Tacos

This is not so much a recipe, as it is an idea. Summer's here and this is a fun way to feed kids (of all ages) while camping, on a picnic or in your own backyard. I heard about 'walking tacos' from my brother who lives in Iowa and said they are served at every ballgame, fundraiser and picnic in their area. So maybe I am the last one on the block to hear about 'walking tacos'...but it was a new concept for me. I tried them out on the grands last weekend and we'll be using this idea again.


  • 1 pound ground beef
  • 1 package taco seasoning mix
  • chopped tomato
  • shredded lettuce
  • salsa
  • grated cheese
  • sour cream
  • olives, guacamole, chopped onions, etc.
  • individual lunch-sized bags of nacho chips or corn chips

  1. Brown and drain ground beef...add taco seasoning and prepare according to directions on package.
  2. Prepare and arrange all toppings on a to the hot meat sauce.
  3. To serve...crush an individual bag of nacho chips slightly...then open the bag by slicing along the side. Start adding toppings as desired...beginning with the meat, and adding whatever you desire on your taco salad. Stir up your taco salad with a disposable fork...then eat it right out of the bag!

We had such fun with this on the weekend, that I just had to share the idea with you. Oh yes, and the best part is...NO dishes!

Rhubarb Orange Sticky Muffins

My good friend Betti makes these wonderful Rhubarb Orange Muffins.
One day I tried adding a sticky pecan mixture to the bottom of the muffin cups before spooning in the batter and now I make them like this each spring during rhubarb season.
If you want to make the muffins without the brown sugar/pecan topping,
add 3/4 cup chopped pecans to the muffin batter.

For the sticky topping:
  • 1 cup brown sugar
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons cream
For the muffins:
  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups finely chopped fresh rhubarb
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 teaspoons grated orange rind
  • 3/4 cup orange juice
  1. Grease muffin pans. I use pans that make medium sized muffins and I usually get 16 muffins from this recipe.
  2. Place 3 or 4 pecan halves in the bottom of each cup.
  3. Mix topping ingredients in a small bowl.
  4. Place about 1 teaspoon of topping in each cup on top of the pecans
  5. Mix muffin batter:
  6. In a large bowl, combine all dry ingredients.
  7. In medium bowl, beat egg.
  8. Add oil, orange juice and orange rind to beaten eggs.
  9. Add liquid mixture to dry mixture all at once and stir just until moistened.
  10. Fold in rhubarb.
  11. Spoon over brown sugar/pecan mixture in prepared muffin pans.
  12. Bake for at 350 degrees F for 25 - 30 minutes.
  13. Remove from oven, loosen sides of muffins and turn upside down on a rack.
  14. These are best served the same day. If there are any left, store them in the refrigerator. (They will still be good the next day but will be softer in texture)

Cream Puff Swans

I have always loved cream puffs and so when I saw these little swans at a party many years ago, I decided to try making them, using a basic recipe, passed down from my Mom. I think the first time I made them was for my daughter’s 1st Birthday! I most recently made these for a bridal shower, but they will adapt to most any occasion. For a baby shower, try making one or two big ones with a trail of smaller ones to represent a family.

Ingredients: (makes about 24 – 30 small puffs)
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 cup flour
  • 4 eggs

  1. Bring butter, salt and water to boil in a small pot.
  2. Remove from heat and quickly add 1 cup flour, stirring vigorously, until it completely loosens from sides of pot.
  3. Beat in eggs, separately, with wooden spoon - until smooth.
  4. Fill decorating tube or bag with about ½ - 3/4 c of the batter and, using a #58 writing tip, write out 30 or so (2 ½ “ tall) question marks on a parchment paper lined cookie sheet. (I like to use my air bake baking sheet for this because it won’t burn them from underneath) They will look way too thin, but they puff up to the right size. Bake at 450º F for about 5 minutes and then check and don’t leave the oven until they are just a light golden color, maybe another 3 minutes.
  5. Drop the rest of the pastry by rounded teaspoon onto greased and floured (or parchment paper lined) cookie sheets.
  6. Bake at 450º F for the first 10 min. Lower temp to 350ºF and bake another 25 - 30 min. Be sure to bake the alotted time even if they look done earlier. Once they are done, poke a small opening with a sharp knife on the side of each ball to let the steam escape.

To assemble:
  1. Slice horizontally about ¾ of the way up (not in half) - just the top, and set aside. Fill bottoms.
  2. Insert the necks on the right end. If your puffs are a slightly elongated, make sure it’s on a narrow end. If they are totally round, it doesn’t’ matter.
  3. For wings, cut tops in half and insert, cut side into filling, so that the wings stand up.
  4. Place on shiny silver tray or mirror for lake effect. Dust with confectioner’s sugar, using a small sieve.
  • 2 cups cooked vanilla pudding. Cool and mix with 1 cup whipped cream

The puffs can be made ahead and frozen. They can be filled the day before or first thing in the morning of serving. Refrigerate without covering to keep them from softening. Dust with icing sugar before serving.

Baked Oatmeal

We were served this for brunch at our football reunion at Wilderness Edge a few years was so delicious and the cook was kind enough to share the recipe. This is a large recipe but could be cut in half very easily.
  • 1 cup oil
  • 4 eggs
  • 4 teaspoons baking powder
  • 1 1/4 cup sugar ( I used 1 cup Splenda)
  • 6 cups oatmeal (I used 3 cups large flakes and 3 cups of 3 minute oats)
  • 2 teaspoons salt
  • 3 cups milk ( I used skim)
  1. Mix well and pour into a greased 9 x 13" pan. Bake at 350º for 30 min. After you take it out of the oven wait a bit so that it can set before you cut it.
  2. Serve warm with milk and cinnamon. You could add raisins before or after it is baked.
  3. I chose to eat it with a large dollop of vanilla yogurt and some slightly thawed blueberries... fresh would be really good but at this time of year they are too pricey in the store.
  4. Leftover oatmeal freezes well.

Happy Anniversary Girls!

Time sure does fly when you are busy. . .and having fun!

It is hard to believe that the MGCC blog first began pumping out family recipe favorites one year ago.

With a simple idea and a few willing friends, I pressed the "create a blog" button and . . .
you began to show up. . .
looking in our kitchen windows. . . .
often remembering what your mom used to make in her kitchen.

We've learned so much ourselves. . .
testing recipes and reworking some that have nearly been forgotten.

We've had great fun learning to photograph food. . .
and learning how to best post a recipe.

Behind the scenes of our kitchens. . .
we have become friends.

Over the years, my circle of friends has had one constant. . .
it has reflected the stage of life that I am in.

Many friendships will remain forever. . .and nothing will sever those ties . .
but God continues to bless me with new friends. . .
today some of my dearest friends are those that share my passions.

This year blogging has taken a new turn for me . . .I have learned to entertain guests in a whole new way.
It is a little like playing make believe .. .
and in a sense. .
we don't really know who is sitting at the table of Mennonite Girls Can Cook.
Making this journey incredibly meaningful and special. ..
has been a group of ladies who like me. .
love to open up our homes to . . .
people like you.

Without you. . . it would be no fun to cook. . .
You have made this blog complete by encouraging us. . .
and tapping us on the shoulder when you think you might recognize us in the community.

The "girls" that write this blog have our own email address so that we can easily communicate ideas and questions and joys and concerns. . . and several times a week. . .
we chat back and forth.

God has blessed us tremendously with the gift of friendship. . .
and that has been perhaps the biggest surprise.

For the past while. .
we have sensed that God has a bigger purpose for our blog.
In the next while we will be "entertaining" ideas of of how this blog can have a greater purpose of giving back to God.

We feel burdened for children around the world that have not any food to eat.
Whatever we decide to do. . .we are committed to give 100% of the proceeds to a charity that we have yet to determine.

All of the contributors to this blog share another common bond.
We all believe that Jesus Christ came to save the world.
In Him we have a peace that only he can give. . .
and in Him we know that though we live in various different places in North America. . .
after this life on earth is done . .
we will be sharing the greatest feast of all together in Heaven.
What joy . ..
What a hope. .
None of us know what the next year will hold . ..
nor do we expect it will be free from struggles and challenges ..
but as friends . . .
we will stand together . .
working in our kitchens . . .
being an encouragement to each other. . .
and it is our prayer that this blog will also be an encouragement to you.
It has been my profound pleasure to create and administrate this blog.
I know that the contributors join me in humbly saying thank you for sitting at our table with us. .
All for now. . .
with love,

Wonderful Pancakes

When I was growing up, my mother always made "german pancakes" that was typical in our Mennonite culture. I was married with children before I ever made "fluffy pancakes" or what is known as Buttermilk Pancakes.
This recipe comes from my friend Caroline and I have enjoyed making them ever since.
  • 2 cups flour
  • 1 tsp baking soda
  • 3 tbsp sugar
  • 3/4 tsp salt
  • 2 eggs
  • 2 cups milk
  • 1/4 cup vinegar
  • 1/4 cup of melted butter
  1. Add vinegar to milk and let it sit for about 10 minutes.
  2. Combine the dry ingredients.
  3. Add the melted butter and milk and eggs to the dry ingredients.
  4. Mix gently, the batter should still be lumpy.
  5. Let the batter sit for about another 10 minutes or so, until you see tiny bubbles forming on the top of the batter.
  6. You may add blueberries or chocolate chips, be creative and add what ever you fancy.
  7. Add a little oil to pan and pour in a 1/4 cup of batter. Bake on one side till tiny bubbles form, flip for one more minute.
  8. Serve with syrup and fresh fruit.

Potato stacks

When I make Mashed Potatoes I often make enough for leftovers if I know I am having company within a few days. This may sound odd. .. .but in a busy home it saves so much time.

Company Potatoes

  • 1 - 2 cups of leftover mashed potatoes per person
  • Garden Vegetable Cream Cheese
  • Babybell Cheese
  1. Prepare a serving dish by giving it a spritz of cooking spray.
  2. Allow mashed potatoes to soften enough to stir in cream cheese.
  3. Stir in 1 ounce of cream cheese per person.
  4. Using a 1/4 cup ice cream scoop, put scoops of potato in pan .. . I allow 2 stacks per person.
  5. Press in a 1/4 piece of Babybell Gouda cheese.
  6. Scoop one more mashed potato on top.
  7. Drizzle with a bit of olive oil.
  8. Bake until heated through. . . .about 30 minutes at 350 F.

Bienenstich (Bee-sting cake)

Bienenstich was a specialty of my husband's Aunt Sue and I think of her whenever I make it.
Bienenstich is German for bee-sting and although the original recipe somewhere back in time may have had honey in it, this one doesn't.
This yummy dessert starts with a "Lazy Daisy" or Hot Milk Cake to which
you add a broiled topping and cream filling.
I usually double or triple the recipe as it freezes well and is a good cake to have ready for
unexpected company.
Laisy Daisy Cake:
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup scalded milk
  • 1 tablespoon butter
Broiled Topping:
  • 4 tablespoons butter melted
  • 2/3 cup brown sugar
  • 2 tablespoons  cream
  • 1/2 cup shredded coconut
  • 1/2 cup slivered almonds
Cream Filling:
  • 1/2 pint whipping cream
  • 1/3 cup icing sugar
  • 2 teaspoons vanilla instant pudding powder (opt.)
  • 1/2 teaspoons vanilla
  1. Beat the eggs and gradually add sugar. Beat until thick and light
  2. Add vanilla and mix in.
  3. Sift dry ingredients and add to mixture, mixing only until blended.
  4. Scald milk (I do it in the microwave) and add butter, stirring until it is melted.
  5. Slowly add milk and incorporate into batter.
  6. Pour into a greased 8 inch pan.
  7. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted in cake comes out dry.
  8. Mix all topping ingredients together and, spooning onto cake in small amounts, spread mixture gently over cake. Be sure to spread topping right to the edges of the pan.
  9. Place back in oven and bake until topping bubbles. You can broil it if you like but you will need to watch it carefully as it will burn quickly.
  10. When cake has cooled, put it in the freezer for an hour or 2. This makes it easier to slice the cake into layers.          
  11. Remove cake from freezer and slice horizontally into 2 layers.
  12. Beat filling ingredients together until cream holds firm peaks.
  13. Fill cake with cream filling.
  14. Replace top of cake and freeze until firm.
  15. Remove from freezer and cut into serving pieces about 1/2 - 1 hour before serving. 
  16. Refrigerate any leftovers.

UBC Ponderosa Cake (Banana/Chocolate)

I realize there are several great banana cakes posted, but I figure what’s a Mennonite Cookbook without 8 versions of the same recipe? I like to made my own versions by comparing several recipes side by side, which is always a nice challenge. I am not sure where this title came from, but that’s the name it came with when I got it from my friend, Laura M.

  • 3/4 cup butter, room temp
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 - 4 mashed bananas 
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • 1 -1 ½ cups semi sweet chocolate chips
  1. Cream butter, adding in the sugar, eggs, vanilla and bananas.
  2. Combine dry ingredients and add to wet mixture alternating with sour cream.
  3. Spread one third of batter into prepared Bundt or tube pan.
  4. Sprinkle with half of the cinnamon/sugar/choc chips. Cover with another third of the batter, the rest of the sugar/choc chip mixture, then the final batter.
  5. Bake at 350° F for about 55 -60 min. Test for doneness.
  6. Cool 10 min before inverting onto plate. Cool before slicing.

Crispy Keeper Celery Salad

Mennonites loved their pickles .... a dinner was rarely served without homemade cucumber pickles, or beet pickles or watermelon pickles or sauerkraut!
We are now told how much a pickled side dish aids in digestion. Isn't it nice to find out we did something right even though we didn't know why ??

My daughter recently shared this recipe with me that she was given by a co-worker. I'm sure it is one of those recipes that takes on many variations to suit the cook, but here is this easy summer salad as it came passed on to me.

Marinating Indredients
  • 1 1/2 cups vinegar
  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1 tsp mustard seed
  • 1 tsp celery seed
  • 1/2 tsp salt
chop fine or put through food processor
  • one whole bunch of celery
  • 2 red peppers
  • 1/2 onion

Boil marinating ingredients for a couple of minutes, cool slightly and then pour over the vegetables in large bowl or covered dish to store.

Let marinate in fridge for a day, then remove vegetables with slotted spoon, as needed, to serve.

This salad will keep for a long time.

Coconut Scones with Rhubarb Jam

I have this recipe copied into my cookbook but have no idea where I got it..these scones are so light and delightful especially paired with fresh rhubarb jam.
  • 2 cups flour
  • 1 cup finely shredded coconut, lightly toasted and cooled, then ground in food processor (coffee grinder would work too)
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
  • 1 1/4 cups cold whipping cream
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla
  1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor and if not cut in with a pastry blender until no large butter pieces are visible.
  2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
  3. Pat dough on baking sheet 1/2 inch thick, form into a circle and cut into 10 wedges.
  4. Brush with cream and sprinkle with coarse sugar.
  5. Bake at 425º for 15 minutes.
I had a hankering for fresh rhubarb jam with these scones and so I cooked a batch..oh it was so good! I looked in almost every cookbook that I own but couldn't find a simple recipe for rhubarb jam..every recipe has either strawberries or jello added. So here is my simple version:
  • 4 cups rhubarb
  • 3 cups sugar
  1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower the heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. Now that is simple, right?
  2. Yields: approximately 4 jelly jars.
Excellent gifts too.. a few coconut scones wrapped up with a jar of fresh rhubarb will bless someone with that for sure!!