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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Caramel Pecan Cookies

Caramel Pecan Cookies
These might seem a little involved to make but they are worth it.

Basic Butter Cookies for Crust:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  1. Whisk together flour, baking powder, and salt in a small bowl.
    Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a hand held mixer. 
  2. Beat in egg and vanilla. 
  3. Reduce speed to low, then add flour mixture and mix until just combined.
  4. Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
  5. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers. 
  6. Chill until firm, about 20 minutes.
    While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
    Bake crust until golden brown, about 30 minutes. 
  7. Cool in pan on a rack 20 minutes. (Leave oven on.)
Caramel pecan topping:
  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped

To make topping while crust cools:
  1. Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. 
  2. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). 
  3. Cook over moderately low heat, stirring, until caramel is dissolved. 
  4. Remove from heat and stir in butter, vanilla, salt, and pecans.
  5. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. 
  6. Cool completely in pan on rack, about 2 hours.

  7. Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares. 
  8. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.

Tortilla Chicken Bake

This is a wonderful way to use up leftover chicken. I can assure you there will be no leftovers with this one.
  • 2 celery stalks, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 medium red pepper, finely chopped
  • 1 tablespoon oil
  • 1/2 garlic clove, minced
  • 3 cups chicken breast or leftover roasted chicken, cooked and cubed
  • 1/284 ml can (10 oz) cream of chicken soup
  • 1/284 ml can (10 oz) cream of celery soup
  • 1 cup diced tomatoes
  • 2 tablespoons green chilies, not drained and diced
  • 1 tablespoon chili powder
  • 6 plain tortillas (9") cut into 1 inch strips
  • 2 cups Tex Mex cheese
  1. In a large frying pan or wok saute celery and peppers in oil until tender.
  2. Add garlic and cook for 1 minute.
  3. Stir in chicken, soups, tomatoes, green chilies and chili powder.
  4. Line bottom of a 9" x 13" baking pan with half of the tortilla strips.
  5. Top with half of the chicken mixture and 1 cup cheese.
  6. Repeat these layers.
  7. Bake uncovered in a 350º oven for 30 minutes or until bubbly.
  8. Serve with a salad.

Slow Cooked Brisket

Barbecue Brisket
This is a great recipe for a crowd! 

  • 1 (5-pound) brisket 
  • 1 teaspoon salt 
  • 1/2 teaspoon black pepper 
  • 1/2 teaspoon paprika 
  • 1 onion, chopped 
  • 2 stalks celery, chopped 
  • 4 cloves garlic, minced 
  • 1 cup chili sauce 
  • 1 cup water 
  • 1/4 cup fresh parsley, chopped 
  • 1 (10-ounce) bottle of beer 
  • Fresh parsley
  1. Preheat the oven to 325 degrees.
  2. Wash and dry the brisket, cutting away most of visible fat.
  3. Sprinkle the brisket with salt, pepper and paprika.
  4. Place the brisket, fat side up, in a heavy baking pan.
  5. Surround with the onions, celery and garlic.
  6. Pour chili sauce on top of the brisket.
  7. Slowly pour the water into the pan around the brisket.
  8. Sprinkle with the parsley.
  9. Bake, uncovered, for 1 hour. 
  10. Remove from oven and pour the beer over the brisket.
  11. Do this slowly so it doesn’t wash off the chili sauce.
  12. Cover the brisket and cook 3 hours longer or until tender.
  13. Cool to room temperature.
  14. Place in refrigerator.
  15. Remove any accumulated fat from the top.
  16. Slice and reheat in the sauce.
  17. Garnish with a sprinkling of fresh minced parsley.
Yield: 10 servings.
This recipe is from That’s My Home Free Recipes – Cattleman’s Barbecue Sauce
We served ours after baking it for 5 hours without refrigerating it. We cut it across the grain and shred it before serving also. We served it along with Cattleman's BBQ Sauce.
We also provided Potato Rolls for anyone who wanted to make it into a BBQ Sandwich. Yummy!
I used my big turkey roaster. I cooked 2 – 5# briskets in it and all the extras fit in around them well for the baking time.
So the next party you have invite a crowd and let them bring the extras to go with the brisket. It will make for an easy breezy fun party for the hostess and guests!

Bread for the Journey

(photo- taken at our Christmas week-end at Manning Park)

What to do With the Gift?
Christmas is over for another year.
Gifts have been given and received, but now decisions must be made -
what to do with the gifts.
Some will be boxed up and returned with various excuses as to their unsuitability.
Some will be put on a shelf to admire.
Some will be stored in cupboards to pull out on special occasions.
A few will change lives in their usefulness and will be appreciated daily.
2000 years ago a heavenly gift was given. Jesus.
Personal decisions need to be made about this Gift as well.
Some people 'box' Him up with excuses that He 'just doesn't fit' or
'I have no use for Him'.
Some put Him on a shelf to be admired,
but He has no part or influence in the living of their daily lives.
Some store Him away in a 'cupboard' and pull Him out for special occasions,
like weddings or funerals, Christmas and Easter.
But a few keep Him in their hearts.
They involve Him in their thoughts, choices and decisions
and can't live without Him.
" Thanks be to God for his indescribable gift."
II Cor. 9:15 NKJV
The Gift that keeps on giving !

Merry Christmas!

Now . .  in those days a decree went out from Caesar Augustus  to register  all the empire for taxes. This was the first registration, taken when Quirinius was governor of Syria. 

Everyone went to his own town to be registered. So Joseph also went up from the town of Nazareth in Galilee to Judea, to the city of David called Bethlehem, because he was of the house and family line of David. He went  to be registered with Mary, who was promised in marriage to him, and who was expecting a child. 

 While  they were there, the time came for her to deliver her child. And she gave birth to her firstborn son and wrapped him in strips of cloth  and laid him in a manger, because there was no place for them in the inn.

The Shepherds and Angels Visit

 Now there were shepherds  nearby  living out in the field, keeping guard over their flock at night. 

 An  angel of the Lord  appeared to them, and the glory of the Lord shone around them, and they were absolutely terrified. But the angel said to them, “Do not be afraid! Listen carefully, for I proclaim to you good news that brings great joy to all the people: Today  your Savior is born in the city  of David.  He is Christ  the Lord.  This  will be a sign  for you: You will find a baby wrapped in strips of cloth and lying in a manger.” 

 Suddenly  a vast, heavenly army appeared with the angel, praising God and saying,

“Glory to God in the highest, and on earth peace among people with whom he is pleased!” 

 When  the angels left them and went back to heaven, the shepherds said to one another, “Let us go over to Bethlehem and see this thing that has taken place, that the Lord has made known to us.” 

 So they hurried off and located Mary and Joseph, and found the baby lying in a manger. When they saw him,  they related what they had been told  about this child,  and all who heard it were astonished  at what the shepherds said. 

 But Mary treasured up all these words, pondering in her heart what they might mean.  So the shepherds returned, glorifying and praising  God for all they had heard and seen; everything was just as they had been told.

Luke 2:1-20
Net Bible

May His promise of love fill you with joy and peace as you celebrate the gift of our Saviour. . . Jesus.

Merry Christmas from.  .
Anneliese, Betty, Bev, Charlotte, Ellen, Judy, Julie, Kathy, Marg, Lovella

Christmas Eve

In the late '90's my husbands parents were running a guest house in Cape Town South Africa under Sudan Interior Mission. Christmas 1998 we as a family spent a wonderful time there with Dad and Mom. During our holiday we were invited to several of their friends homes for Christmas parties. Mom's friend Jan had made a cheese ball that had us all going back for more.
She had formed it into the shape of a tree and decorated it with little pieces of pimento, peppers and parsley, but as you can see the one I made for tonight is just formed into a ball.

  • 1- 8oz container extra sharp cheddar cold pack cheese, room temperature
  • 1- 8 oz block cream cheese room temperature
  • 2 tbsp finely chopped pineapple
  • 1 tbsp green pepper
  • 1 tsp grated onion
  • 1 tsp Worcestershire sauce
  • 1/2 tsp lemon juice
  • parsley, nuts, pimento for decoration
  1. Beat together other cheeses until smooth.
  2. Add remaining ingredients and beat well.
  3. Shape and garnish to your liking. Serve with assorted crackers.

Each of us is the Inn Keeper who decides if there is room for Jesus.

From my home to yours,

Merry Christmas.

Crab Cups

Here's something that I sampled many years ago as I walked through the aisles of a supermarket. This tasted so good, that I asked for the recipe, and ever since that day, it's part of our Christmas Eve appetizer platter. So if you are still looking for those last minute ideas, this one is a real winner.

Crab Cups
  • 8 ounces of imitation crab
  • 1 stalk of celery
  • 1 onion green
  • 2-3 tablespoons miracle whip
  • salt and pepper to taste.
  • 2 boxes of Siljans, (crispy shells)
  1. Chop the crab, onion greens and celery fine, so it resembles the same texture.
  2. Add the miracle whip
  3. Add salt and pepper to taste
  4. Blend all ingredients together
  5. Dish mixture into shells.

I always prepare this in the afternoon and store in a sealed container, refrigerated. After we come home from the church service, I spoon the mixture into the crispy shells, to prevent them from getting soggy. If you have leftover crab mixture, store it back in the fridge, and as usual, someone will have snuck into my fridge early Christmas morning to finish them off. It's quick, it's easy and just the perfect size.

Honey Garlic Chicken Wings

Now how do you make delicious chicken wings look delicious in the pictures.
Trust me, even if the pictures do not do them justice, they are a tasty nibble.

I love wings and with all the Christmas parties and up coming New Years parties give these a try. Just make sure that you have lots of napkins or wet wipes around, you will need them.
  • 3 lbs chicken wings, tips removed and cut in half
  • 1/3 cup soy sauce
  • 2 tablespoons chili sauce
  • 5 drops of Tabasco sauce
  • 1/2 cup of liquid honey
  • 1 teaspoon of freshly grated ginger, or more to taste
  • 2 cloves of garlic, minced
  1. Cut wings in half and discard tip or throw into a soup broth.
  2. Put the wings in a single layer in a 9x13 pan.
  3. Mix all the remaining ingredients and pour over chicken. Marinade for several hours or over night.
  4. Bake at 375 uncovered for 45-60 minutes turning and basting often and until chicken is brown and sticky.
  5. Can be served as an appetizer or as a main dish using the sauce over rice.

Same Wings in different light.
Same great taste.

Christmas Punch

I got this simple punch recipe from a caterer many years ago and it became my favorite Christmas punch over the years.  It's quick to make, a sparkling punch with just a hint of green, and looks lovely with frozen cranberries floating in the bowl.  And here's a plus...if the punch is spilled and dripped on floors and furniture, no stains! 

  • 1 can Welch's frozen white grape juice
  • 1 can Minute Maid frozen limeade
  • 1 - 2L Sprite
  1. Mix frozen juices according to directions on the can (add 7 cans water).
  2. Add Sprite to taste.
  3. Serve in punch bowl, adding ice cubes and frozen cranberries.
* Not all stores carry the frozen white grape concentrate but I buy it locally at Save-on Foods.

Caramel Corn

During the holidays I like to have some quick snacks on hand for a games or movie night. This caramel corn is made with simple ingredients and is sure to satisfy the munchies. Serve it in a big bowl or pretty cones made with waxed festive paper. Fill and place in mugs or a glass. The mug helps to keep the cones upright, and now you're also ready for your beverage.
The photo above shows my Caramel Corn and Betty's Caramel Twists....a must try! Other good cone fillers are nuts 'n' bolts, peanuts, pretzels or trail mix.

  • 1 cup popcorn, making 10 popped cups
  • 1 cup butter
  • 1 1/3 cups white sugar
  • 1/2 cup white corn syrup
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  1. Pop corn and place into a large bowl.
  2. In a sauce pan over medium heat melt butter, stir add sugar, syrup and cream of tartar. Stirring constantly bring to a bowl until a soft ball just begins to form.
  3. Remove from heat. Stir in vanilla and then baking soda. Mixture will bubble up when the baking soda is added. Continue to stir until mixture settles down.
  4. Immediately pour hot mixture over popcorn and stir with a greased spatula.
  5. The caramel corn will cool very quickly. Once cooled, break into chunks. Store any left overs in an airtight container.

Bread for the Journey

I can guess that you have had a very busy week behind you and are wondering how you will finish this week, so I want to encourage you to take time to rest today. My prayer is that, as we listen to the words of the carols being sung we will apply them to our life. May we have time to hear an angel voice and welcome the Prince of Peace into our hearts and homes.


My Mom used to make these fluffy ever so good marshmallows for Christmas. It was the most wonderful treat, the only time we ever had them. I haven't made them in years but when my brother reminded me I thought it was time to try them again.
  • 2 packets plain gelatin (2 tablespoons)
  • 1 1/2 cups water
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • Crushed cornflakes
  • Toasted coconut
  1. Soak gelatin in half the water (3/4 cup).
  2. Pour the other half of water (3/4 cup) into a saucepan, add sugar and stir until dissolved.
  3. Combine and bring to boil and boil for 11 minutes or to soft ball stage. This would be 235 on the candy thermometer. I don't have one so I checked by dropping a drop of the syrup in cold water every once in awhile. When it forms a ball in the water it's ready, I rubbed it between my fingers and could feel the soft ball it had formed. Remove from heat.
  4. Add the soaked gelatin, stir and allow to sit until partially cooled, about 10 minutes. I put my saucepan in the snow outside to speed up the process.
  5. Add vanilla and salt. Beat on high until mixture is white, fluffy, and quite thick, approx 12 minutes.
6. I dusted a 7" x 11" x 1" pan with icing sugar and found it not quite large enough so I dusted another small pan measuring 6 1/2" x 4" x 2" as you can see in the photo. Pour marshmallow mixture into pans and allow to set which took 1 hour on the counter.

7. Cut into 1" cubes or whatever size you want and roll in crushed cornflakes or toasted coconut. My favorite is crushed cornflakes, that's the way my Mom made them. I left some plain to add to hot chocolate. Dip your knife in warm water to cut the marshmallows.
8. Store in a covered tin.
Yield: 48 light and fluffy marshmallows

Orange Glazed Yams

I use this sauce on my yams at Christmas and Thanksgiving.
However you could also use it to dress up a dish of cooked carrots.
  • 2 large yams or sweet potatoes
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1 cup orange juice
  • 1 teaspoon grated orange rind
  • 1 tablespoon cornstarch
  1. Peel and cut yams into serving size pieces
  2. Cook in salted water just until tender. Do not overcook or they will fall apart.
  3. Make orange sauce:
  4. Melt butter and brown sugar in skillet.
  5. Mix 1/4 cup orange juice with cornstarch and set aside.
  6. Add orange juice and rind to pan. Cook and stir until blended and bubbly.
  7. Add cornstarch mixture and continue to stir until mixture boils again.
  8. Pour over yams.
This can all be made a day ahead of time, refrigerated and then reheated in the oven or microwave just before serving.

Snowflake Pudding with Crimson Raspberry Sauce

Delight your guests with this wonderfully light and delicious dessert. If you enjoy coconut add it to the pudding, or leave it out you will have a vanilla flavoured pudding. Serve with Crimson Raspberry sauce.

  • 1 cup sugar
  • 1 envelope unflavoured gelatin
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 1 tsp vanilla
  • 1 cup flaked semi sweet coconut, optional
  • 2 cups whipping cream, whipped
  1. In a sauce pan mix together sugar, gelatin and salt. Add milk.
  2. Stir over medium heat until gelatin and sugar have dissolved. Mixture does not need to boil, but it will be hot. Chill until partially set. Add vanilla.
  3. If adding coconut, fold into chilled mixture.
  4. Whip cream and fold into above mixture.
  5. Lightly spray a 1 1/2 quart mold with cooking spray and pile pudding into mold. Chill until firm. (at least 4 hours or overnight)
  6. When ready to serve place serving plate over mold and gently flip out onto plate.
Crimson Raspberry Sauce:
  • 2 cups frozen raspberries, thawed
  • 1 1/2 tsp cornstarch
  • 1/2 cup currant jelly
Mix together in a sauce pan and bring to a boil, stirring until mixture is clear and slightly thickened. While hot strain through a fine sieve. Cool clear sauce.
Pour sauce over individual servings. Sauce can be slightly warmed or served cold.

Toffee Almond Sandies

This is an easy, large recipe that can be cut in half but, left complete, it is a great one for a cookie exchange or to be packaged up as gifts. These cookies have a bit of a biscotti texture, with the special addition of toffee bits and almonds.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup icing (confectioners) sugar
  • 1 cup oil
  • 2 eggs
  • 1 teaspoon almond extract
  • 3 ½ cups flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped almonds
  • 1 pkg. (6 oz) English toffee bits
additional sugar and whole almonds

  1. Cream butter and sugar. Add oil, eggs and extracts. Mix well.
  2. Combine dry ingredients then gradually add to creamed mixture.
  3. Stir in chopped almonds and toffee bits.
  4. Shape into 1 inch balls and roll in sugar.
  5. Place on ungreased cookie sheets and press a whole almond in the center of each cookie. 
  6. Bake for 12 min in 350° F oven, till slightly golden. Yield: 11 - 12 doz.

Bread for the Journey

I came across this poem in my files this week and found that the words beautifully expressed
 how we can live the message of Christmas.

A Christmas Prayer  
by Robert Louis Stevenson

Loving Father,
Help us remember the birth of Jesus,
that we may share in the song of the angels,
the gladness of the shepherds,
and worship of the wise men.

Close the door of hate
and open the door of love all over the world.
Let kindness come with every gift
and good desires with every greeting.
Deliver us from evil by the blessing
which Christ brings,
and teach us to be merry with clear hearts.

May the Christmas morning
make us happy to be thy children,
and Christmas evening bring us to our beds
with grateful thoughts,
forgiving and forgiven,
for Jesus' sake.

Cranberry Waldorf Jello

This jello salad can replace the cranberry sauce that goes with your turkey. It does not run all over your plate like some jello salads do and adds appealing flavor with the apple tidbits and walnuts.


  • 1 can (14 oz) whole berry cranberry sauce
  • 1 large (6 oz) pkg cranberry Jello
  • 2 cups boiling water
  • 1 cup cold water
  • 1 diced Granny Smith or Golden Delicious apple
  • 1 - 2 stalks celery, finely chopped
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 small (3 oz) pkg cranberry Jello (optional)

  1. Empty cranberry sauce into 5 or 6 cup serving bowl.
  2. In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
  3. Stir dissolved jello into cranberries.
  4. Add apple, celery and walnuts.
  5. Refrigerate several hours until firm.
Note: Once jelled, I like to top it off with another thin layer of jello - since the fruit tends to float to the top and stick out slightly. This jello salad layers itself.

Chocolate Yule Log

Every Christmas my mother in law lovingly bakes this beautiful yule log to celebrate a family birthday that falls on Christmas day. It's a light sponge cake, rolled with coffee flavoured chocolate cream and iced with butter cream frosting.

Sponge Cake:
  • 1/2 cup cake flour
  • 2 tbsp cocoa
  • 1/4 tsp instant coffee
  • 2/3 cup sugar
  • 4 eggs, separated
  1. Beat together egg yolks and sugar until light and creamy, about 5 minutes.
  2. Beat egg whites until stiff. fold into egg yolk and sugar mixture.
  3. Sift together flour, instant coffee and cocoa. Gently fold into egg mixture.
  4. Pour into a wax paper lined small cookie sheet or 13x9 cake pan.
  5. Bake at 400º for 10-12 minutes, or until wooden tooth pick inserted comes out clean.
  6. Place a clean sheet of wax paper on counter and sprinkle with granulated sugar.
  7. Carefully turn out cake onto wax paper. Peel off lining paper. While cake is still hot roll up cake and wax paper together. Cool.
  • 2 squares semi sweet chocolate
  • 1 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1 tbsp instant coffee granules
Place ingredients in a small sauce pan. Over medium heat stir until chocolate has melted and mixture is smooth. Cool.

Beat the following ingredients together until soft peaks form. Fold cooled chocolate mixture into whipped cream.

  • 1 cup cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla
When cake has cooled unroll and spread with filling. Carefully lift roll onto serving tray.

Butter Cream Frosting:
  • 3/4 cup butter, room temperature
  • 1/4 cup boiling water
  • 1/2 tsp vanilla
  • 2 cups icing sugar
  • 1/4 cup cocoa, sifted
Beat together all 5 ingredients until mixture is light and fluffy. Frost yule log and decorate with a piping bag and tip.
Suggestions for decorations: large shards of chocolate, slices of kiwi, maraschino cherries, or candies fruit, chocolate covered coffee beans.

Cheese Puffs

These tender little savory puffs are a tasty addition to your party menu. They are quick and easy to make and can be served hot or cold.
  • 1 cup water
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup flour
  • 4 eggs
  • 1 2/3 cups shredded cheese
  • 2 teaspoons Dijon mustard
  1. In a saucepan bring water, butter, salt, and cayenne pepper to boil.
  2. Add flour all at once, stirring until a ball forms. Remove from heat.
  3. Add eggs one at a time beating well after each addition until mixture is smooth.
  4. Stir in cheese and Dijon mustard.
  5. Drop by rounded teaspoonfuls on parchment lined baking sheets 2 inches apart.
  6. Bake in a 425º oven for 20 minutes or until golden in color.
  7. Yield: 3 dozen


These cookies have been a family tradition for Christmas as long as I can remember. They are my father's favorite and both my parents now make these cookies together. They are a long involved process but worth it in the end. Don't let the amount of ingredients scare you, or the fact that you are using Potash and Baking Ammonia for making these. You will likely find these ingredients at a German specialty shop. Don't bother explaining what you are looking for in your local grocers, they will think you are off your rocker wanting to cook with Potash and Ammonia. In Winnipeg where I live you can find it at Market Place on Henderson Highway, or the Bake Oven on Edison Ave. (Try to read the recipe with a German Accent ;o) it is written the way my mom told it to me).
  • 5 teaspoons Potash/ dissolve in 3/4 cup of warm water
  • 1 tablespoon of baking ammonia/ dissolve in 3/4 cup warm water, let both stand
  • (I know I know, what is with more recipes with baking ammonia and now Potash too! I will get lots of questions regarding this but have never had them without the baking ammonia or Potash. If nothing else this recipe is posted for our family. So we have it documented for future generations. I have looked for recipes to compare it too with out and all of the traditional recipes include these ingredients :-)
  • zest of 4 whole oranges
  • zest of 1 whole lemon
  • 3 cups of sugar
  • 2-1/2 cups of liquid honey/ cook with the sugar and let cool
  • 1 teaspoon of cloves
  • 1 teaspoon of cinnamon
  • 6 cups of flour/ mix with spices and zest
  • 1/2 cup of oil
  • 3 well beaten eggs
  1. Mix all ingredients well with a wooden spoon.
  2. Dough is very firm.
  3. Add 4 -5 cups of flour again after dough is well mixed, total amount about 11 cups of flour.
  4. Dough is now even firmer.
  5. Let stand in refrigerator for 2 hours, knead well again.
  6. Put in fridge over night.
  7. Roll out on to floured counter and cut into circles.
  8. Bake at 325 for 7-10 minutes.

  • 1 cup of white sugar
  • 1 egg white
  • 3 tablespoon water
  • 1 tablespoon of lemon juice (optional)
  • 1/8 of a teaspoon of cream of tar tar
  1. Cook all ingredients including the egg white over a double boiler and beat for 5 - 7 minutes.
  2. Icing it will be ready when it spins like a thread.

or alternate frosting
  • 2 egg whites beaten stiff
  • 2 tablespoon hot honey
  • 1 1/2 cups of sifted icing sugar, don't cook and schmear over cookie.

Bread for the Journey

Peace I leave with you; my peace I give you.
I do not give to you as the world gives.
Do not let your hearts be troubled and do not be afraid.
John 14:27 NIV

Peace is not an absence of conflict...
but an assurance that whatever circumstance we may find ourselves in...
we are safe in God's hands.

When peace, like a river, attendeth my way,
When sorrows like sea billows roll;
Whatever my lot, Thou has taught me to say,
It is well, it is well, with my soul.

Though Satan should buffet, though trials should come,
Let this blest assurance control,
That Christ has regarded my helpless estate,
And hath shed His own blood for my soul.

My sin, oh, the bliss of this glorious thought!
My sin, not in part but the whole,
Is nailed to the cross, and I bear it no more,
Praise the Lord, praise the Lord, O my soul!

For me, be it Christ, be it Christ hence to live:
If Jordan above me shall roll,
No pang shall be mine, for in death as in life
Thou wilt whisper Thy peace to my soul.

But, Lord, ’tis for Thee, for Thy coming we wait,
The sky, not the grave, is our goal;
Oh, trump of the angel! Oh, voice of the Lord!
Blessed hope, blessed rest of my soul!

And Lord, haste the day when my faith shall be sight,
The clouds be rolled back as a scroll;
The trump shall resound, and the Lord shall descend,
Even so, it is well with my soul.

It is well, with my soul,
It is well, it is well, with my soul.
~Horatio Spafford, 1873

May you experience the peace of knowing that 'it is well with your soul' during this advent season.

Seafood Salsa

Here's another take on chips and salsa just in time for all those holiday parties.

  • 2 cups salsa - purchased or home made
  • 1/2 cup imitation crab, chopped
  • 1/2 cup small shrimp
  • 1/2 cup diced fresh sweet peppers
  • several dashes Tabasco sauce or other hot sauce
  1. Combine all ingredients and mix well.
  2. Keep in refrigerator until ready to serve.
  3. Serve with your choice of tortilla chips.

Almond Cookies

Years ago my sister in law and I took a Chinese cooking course, taught by Mrs Wong. We had a wonderful time. She taught us how to make many dishes and then we all shared a meal together at each class. That was motivation enough not to miss a class.
I am happy that she shared this cookie recipe, they are one of my favorites. They are the 'melt in your mouth' kind. They can of course be baked any time of year but I like to have them on my cookie platters at Christmas.
  • 1 cup lard
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 1/2 cups flour
  • 1/4 tsp baking soda
  • Whole almonds
  • Sesame seeds
  • 1 egg for egg wash
  1. Cream lard and sugar until fluffy. Add 1 egg and almond extract. Mix well.
  2. Add flour and baking soda. Blend into creamed mixture.
  3. Roll dough into 1" balls and place on parchment lined cookie sheet. Press cookies with a glass that has been dipped in flour, this prevents the dough from sticking to the glass.
  4. Beat another egg for egg wash and brush on the cookies. Press an almond in the center of each cookie and sprinkle with sesame seeds.
  5. Bake in a 335º oven for 20 minutes.
  6. Yield: 34 cookies

Chewy Chocolate Clusters

These tasty little no bake morsels, are so easy to whip up and with ingredients that we often have on hand. They are chewy, chocolaty and oh so melt in your mouth good.
  • 1-12 oz pkg. chocolate chips
  • 2/3 cups butter or margarine
  • 1- 250 gm or small bag marshmallows
  • 1 tsp. vanilla
  • 2 cups of rice crisp type cereal
  • 1 cup of coconut
  1. Melt chocolate chips, margarine and marshmallow, stirring constantly until smooth.
  2. Remove from heat and add remaining ingredients.
  3. Drop by spoonfuls onto a cookie sheet or on to waxed paper.
  4. Refrigerate til set.
  5. Roll in extra coconut, just to make it look festive.
  6. Now try to control yourself, they are addictive...;-).

First Advent

Advent is the season of waiting and anticipating the celebration of God's perfect gift to us, and also of His second coming. There is an element of mystery and hope in this season.
In the busyness of the preparations we can often miss the importance of this time. We have an opportunity to get our hearts ready not just our homes.
We, Anneliese, Betty, Bev, Charlotte, Ellen, Judy, Julie, Kathy, Lovella, and Marg, wish for you a gift, an unexpected encounter with God. Just like the people in this video, sitting having lunch and suddenly they were touched by something unexpected and amazing. Isn't that what we all hope for, an unexpected encounter with God, especially in the midst of the busy holiday festivities.
May your lives be touched with the wonder and mystery of God's gift to us through his Son Jesus Christ.
(I wonder what is was really like for the Shepherd's to be in there fields and hear the Angels burst forth in song?)

Revelation 19:6 (New International Version)
6 Then I heard what sounded like a great multitude, like the roar of rushing waters and like loud peals of thunder, shouting:
For our Lord God Almighty reigns".

Pumpkin Challah


This recipe was inspired by one of our readers Beth.  She sent me her recipe and between that one and my overnight bread recipe I settled on this recipe that can be stirred up the day before you plan to bake it.It made 3 braids. for Thanksgiving. .one for French Toast the next morning. .and the Third set aside for Bread Pudding. 
  • 1 1/2 tablespoons yeast
  • 1 cup warm water
  • 4 tablespoons canola oil
  • 1/4 cup melted butter
  • 4 eggs
  • 1/2 cup honey
  • 1 tablespoon salt
  • 1 15 ounce can pumpkin puree
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 5 cups white flour
  • 2 cups whole wheat flour
  1. Put all the ingredients in your mixer bowl in the order given. .or if you want to mix it by hand. .put all the ingredients but the flour in a large bowl, stir well to combine and then stir in the flours.
  2. Do not try to knead it. will be too soft.
  3. Turn the dough into an icecream pail or other similar sized bowl.  Cover well with plastic wrap. .no not try to seal the bowl with the lid. .it will pop open.
  4. Let rise on the counter several hours and then refrigerate overnight.
  5. In the morning. .divide the dough into orange sized balls and roll between your hands into long strips.
  6. You can either braid with three strands. .or do other braid variations. really doesn't matter as long as it fits well onto a cookie sheet to bake.
  7. Fit the braids on a greased cookie sheet or one lined with parchment paper.
  8. Let rise until doubled. ..brush with a beaten egg which has been combined with a tablespoon of water.
  9. Bake in a 350 F oven for 25 minutes but check to be sure that it is evenly browned and the challah offers resistance to pressure. 

Cherry Cha Cha!

Christmas is just around the corner. Here is one of our family favorites that always travels with me to our family gathering. It's light, fluffy and tasty. This is an easy recipe and you can make it a day in advance. I've divided it into three basic steps.

Step One
  • 1/2 cup butter
  • 1 cup flour
  • 1/4 cup chopped pecans/almond
  1. Mix first three ingredients together and spread in 9x12 cake pan.
  2. Bake at 350 ° for 15 minutes.
  3. Refrigerate the crust before you start step two, as it is much easier to spread.

Step Two
  • 1 package cream cheese 8oz.
  • 1 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1/2 container cool whip (1 litre/ 4 cups)
  1. Mix together softened cream cheese with icing sugar, vanilla extract, and cool whip.
  2. Spread this consistency on to a cold crust.
Step Three
  • 2 tins of cherry pie filling
  • 1 1/2 cups whipping cream
  • 1/4 cup sugar

  1. Spread cherry pie filling on top of the creamed cheese mixture. I like to use a generous amount, so I've opted for opening the second tin ensuring that there is plenty of filling.
  2. Beat your whipping cream, adding 1/4 cup sugar.
  3. Spread whipping cream on top and garnish with finely chopped nuts.
  4. Store in fridge until ready for use.
Store it in the fridge and you have a wonderful chilled light dessert after that heavy meal.

Candied Yams

Today is Thanksgiving in the U.S.A. There would be a revolt at my house if I forgot to make this dish for Thanksgiving. I have a very simplistic way of making it and never really use a recipe but here's one that will work if you've never made these.

6-8 yams or sweet potatoes
1 cup butter
1 cup brown sugar
Enough marshmallows to cover

Boil your yams or sweet potatoes till they are soft. Remove peel. Slice into 1/4 inch round slices and place in a greased 9x13 inch baking dish. I place the rounds side by side not flat. This way the brown sugar and butter coats the slices nicely. Melt the butter with the brown sugar and mix well. Pour this mixture evenly over the top of all the yams. Cover the top with marshmallows. I use the large marshmallows and cut them in half and place them on top. My kids love lots of marshmallows so I totally cover the yams. Place in 350 degree oven until the marshmallows start to brown nicely.

Happy Thanksgiving to all our readers in the U.S.A!

Psalm 79: 13 ~ But we your people, the sheep of your pasture, will give thanks to you forever; from generation to generation we will recount your praise.

Pecan Raisin Tarts

Whether you call them butter tarts, raisin tarts or pecan tarts . . . doesn't really matter . . . the melt-in-your mouth taste always surprises me. You can make these quite easily if you use purchased frozen tart shells . . . using small ones can be a nice addition to a plate of assorted sweets. If you happen to have some time and patience you can make your own delicious, rustic looking shells . . . but it's not necessary.


18 medium size unbaked tart shells


  • 3/4 cups brown sugar
  • 3/4 cups corn syrup
  • 2 eggs, beaten
  • 2 tablspoons melted butter
  • 1 teaspoon vanilla
  • 3/4 cups broken pecans
  • 1/2 cup raisins, plumped

  1. Preheat oven to 350° F.
  2. If using frozen tarts, set them out on a cookie sheet.
  3. If using homemade pastry, roll out quite thin, cut with a tart cutter or extra large cookie cutter and line muffin tins.
  4. Pour boiling water over raisins to rinse and plump them. Drain.
  5. Combine all ingredients and fill tarts to about 3/4 full. The filling will rise a bit.
  6. Bake for 30 minutes or until pastry is golden. Cool in pan on a rack.
  7. Ease out gently by running a knife around the edges. These freeze well.

Bread for the Journey

As for God, his way is perfect. Psalm 18:30

God's Ways are Perfect

This road has been traveled many times...
We can see far ahead that there is a sign.
Signposts keep me on the right road, and as we navigate,
I love to always know what's around the next bend.
But many times the plans of life have been blocked by obstacles.
And we have no way of seeing around the next corner.
It could even be that sorrow has clouded our sky.
I hear my self-saying..."I don't know which way to turn."

Scripture teaches us that not only is God's way perfect,
but He makes our way perfect.
This can be difficult to understand at times.
Again, it's a process of yielding our selves daily to God.
As we yield ourselves to Him, he can complete the perfect way.

For my thoughts are not your thoughts, neither are your ways my ways,
saith the Lord. For as the heavens are higher than the earth, so are my ways higher than your ways and my thoughts than your thoughts. Isaiah 55:8-9.

Baked Beans

Baked beans are a great make ahead dish and kept in the crock pot to serve to a crowd. Good when you have a BBQ or anytime. It starts with cans of baked beans just spiced up a bit to add more flavor. This recipe has a hint of coffee in it which is subtle but adds a nice taste.
  • 1 lb of bacon or smoked sausage
  • 1 large onion
  • 2 cloves of garlic or a teaspoon of garlic powder
  • 1 tsp. dry mustard
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon of instant coffee
  • 2 tablespoons molasses
  • 2-28 oz cans of baked beans
  1. Saute the bacon or smoked sausage, drain all the fat.
  2. Add the onion, garlic and cook til the onion is softened slightly (my mom always caramelized the onions but I don't have the patience.)
  3. Put that and all the remaining ingredients into a crock-pot (slow cooker) and cook on low for four hours.

Barbecued Salmon

We have been enjoying this basted barbecued Salmon since we've been married. This was my mom-by-loves recipe and it is a winner. Every time fresh salmon made it to the house. .the salmon was put on the barbecue and it seemed impossible to know when to stop eating.
This fall.  .the salmon run in British Columbia was like no other and we once again had reason to pull our our fish rack for the barbecue. This salmon is rich but when paired with simple rice . . coleslaw and a beautiful side of broccoli. . it makes an impressive meal to serve guests.

  • 1 cup butter
  • 1/2 cup fresh lemon juice. .or about the juice from 2  lemons
  • 1 1/2 teaspoon worchestire sauce
  • 1/2 cup chopped fresh parsley
  1. Fillet your salmon. .but leave on the skin.
  2. Let it soak in cold salted ( about a tablespoon) water for half an hour.
  3. Combine the ingredients in a small saucepan.
  4. Heat the grill, put the salmon in a barbecuing rack.  Do not use foil.  Foil might be an easier clean up but the flavour can not be duplicated. .it will just steam.
  5. Baste both sides as you flip the salmon during the cooking time.  The salmon is done once it flakes in the thickest part.
This is enough basting sauce to grill a whole salmon but it can easily be cut down if you are just grilling one side of salmon.  I am tired of digging out the recipe card  . ..and decided it was time to document the recipe here on the blog for our family.