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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Gingerbread Loaf

This is a spicy and fragrant gingerbread that is delicious with a generous dollop of whipped cream. This recipe is from an old Blue Ribbon Cookbook. I made a few changes.
  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 2 eggs, well beaten
  • 1/2 cup molasses
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2/3 cup boiling water
1. Cream butter and sugar until creamy.
2. Stir in well beaten eggs and molasses.
3. Stir boiling water and baking soda together and stir into the egg and molasses mixture.
3. Whisk together flour, baking powder, spices, and salt. Add all at once to the creamed mixture, stirring until well blended.
4. Pour into a greased loaf pan, which has been lined with parchment paper.
5. Bake in a 350º oven for 50 to 55 minutes.
6. Serve warm slices of gingerbread with whipped cream.

I decided to add a little extra goodness and topped off my serving with slices of canned peaches and toasted sliced almonds. Scrumptious.

Shrimp and Mushroom Fettuccine

We think of pasta quite often as an indulgence but in our home it is as important as bread. Rather than always staying away from richer sauces we practice portion control and fill our plates with a large green salad which has a sprinkling of olive oil and balsamic vinegar.

I always keep some frozen peeled shrimp in the freezer for days when dinner needs to be done in a hurry. There is no need to defrost the shrimp and the whole meal can be on the table quicker than running for fast food. This is almost a non recipe. . .I had to think and pay attention to what I normally put in it . . the flavours naturally work well together.

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 2 cloves garlic . .minced
  • 3 -4 cups sliced button mushrooms
  • 3 cups precooked frozen medium shrimp
  • 1 cup whipping cream
  • 1/4 teaspoon hot pepper flakes
  • 1 teaspoon Old Bay Seasoning
  • 1 pound fettuccine ( I prefer fresh but dry is fine too)
  • 1/3 cup grated Parmesan Cheese
  • 1/4 fresh chopped basil
  • paprika for garnish
  1. Put on a large pot of water to boil for the pasta. .and add a few teaspoons of salt. Cook the fettuccine once the water is boiling. Adjust for longer time if you are using dry. If you are using fresh pasta . .add the pasta after the sauce has simmered 5 minutes.
  2. In a large skillet, heat the oil and add the onion and mushrooms and garlic. Cook until softened and until the juices are released.
  3. Stir in the cream and the seasonings.
  4. Turn down the heat to a low simmer and continue to cook for about 5 minutes.
  5. Add the shrimp and bring back to simmer and heat through.
  6. Add the basil to the sauce and stir to combine.
  7. Put the pasta on a platter.
  8. Pour the sauce over the top and sprinkle with the the grated Parmesan and give it a sprinkle of Paprika.
Serves 4 with a large green salad.

Raisin Pudding

I got my inspiration for this recipe from the Christian Home Cookbook. This pudding would be really good with a dollop of whipped cream or a scoop of ice cream. Sometimes this is called 'Poor Man's Pudding'.
  • 1 cup flour
  • 3 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons butter
  • 3/4 cup raisins
  • 1/2 cup buttermilk or milk
1. Mix together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. Cut in butter until well blended.
3. Mix in raisins.
4. Gradually add milk stirring lightly with fork until just blended.
5. Spoon the batter into a greased 1 1/2 quart baking dish. I used my corning ware dish.
The batter will be quite thick.
6. Mix sauce and pour over the batter.

  • 3/4 cup brown sugar
  • 1 tablespoon butter
  • 1 3/4 cups boiling water
  1. Whisk together until smooth.
  2. Pour sauce over batter.
  3. Bake in a 375º oven for 30 minutes.
  4. Let cool in baking dish for 15 minutes before serving. This allows the sauce to thicken up a bit.
  5. Best served warm. Great with a scoop of whipped cream or ice cream.

Bread for the Journey

But encourage one another daily...
as long is it is called Today.
Hebrews 3:13

We have no problem picking out our favorite team or our favorite player and cheering them on in their game. In many cases, we cheer for people we don't even know. We are not always quite as enthusiastic about offering our encouragement to those we are 'doing life' with. We need others to come alongside of us and they need to hear us cheering for them. So throw your support behind the team of your choice (the Vancouver Canucks would be a good choice right now!), but don't forget to cheer for those who need a little encouragement in the game of life.

Sunday blessings...

Tuna Wraps

Sometimes for a Saturday lunch I pull out ingredients that I most often have in the pantry and in the freezer. Tortilla shells freeze really well for a few weeks or longer and who doesn't have a can of tuna in their pantry?

  • 1 can tuna
  • 1 good dollop of mayo
  • 1 cup of diced cucumber
  • 1 small bell pepper finely diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely diced dill pickles
  • a dash of dill weed
  • a tablespoon finely diced chives
  • 4 romaine lettuce leaves
  • 2 large tortilla shells
  • salt and pepper to taste
  1. Combine the filling ingredients and lay the filling down on top of the romaine lettuce leaves the center of the tortilla shells.
  2. Wrap. .cut in half. . and serve.

Asparagus with Sesame

Our family loves asparagus. When we were dairy farming in the late 80's, meaning, milking cows, our neighbors had an asparagus patch. We traded asparagus for milk. What a delicious treat. To this day, my children love nothing more than melted butter poured over freshly cooked asparagus. I have tried a few new versions and here is one recipe that past my families inspection. They are always asking for more.

Sesame Asparagus
  • 2 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • 2 tablespoons ginger, grated
  • 2 tablespoons garlic minced
  • 2 tablespoons green onion, minced
  • 4 cups asparagus sliced in 1/2 inches
  • 1 cup bean sprouts
  • 1 cup julienned red or yellow bell peppers
  • 2 tablespoons soya sauce
  • juice of 1 lime
  1. Heat sesame oil in a skillet or wok until sizzling hot.
  2. Quickly add the sesame seeds, asparagus, ginger, shallot, and garlic.
  3. Stir-fry about 1 minute.
  4. Add the bean sprouts
    and red pepper.
  5. Stir-fry for another minute.
  6. Remove from heat and add soy sauce and lime juice.
  7. Toss thoroughly
  8. Serve

Always be willing to introduce something new to your family or friends. 


From my kitchen window I used to watch our children play together. Karen and George lived behind us and every so often she came over with a plate of her wonderful baking. I still pull out the hand written recipes she gave me. Why not treat your neighbours to some brownies, or make up a tray for the girls at work.

-1 cup margarine
-2 cups sugar
-4 heaping tbsp cocoa (fry's)
-4 eggs, slightly beaten
-1 cup flour
-1 tsp vanilla
-1 cup chopped walnuts, chopped (optional)

-2 cups icing sugar
-2 tbsp margarine
-2 tbsp cocoa
-2 tbsp boiling water
-2 tsp vanilla
Beat together while brownies are baking.

Cream margarine, sugar and cocoa together. Add beaten eggs and vanilla until smooth. Beat in flour. If adding nuts fold in last.
Bake in a greased 9x13 pan at 350º for 35-40 minutes.
Top will appear to be under baked, that is how it should look.... don't over bake. (it should fall a bit in the middle) They should be moist and chewy.
Ice immediately after removing from the oven so it will melt into a shiny glaze.

*you can half this recipe, baking for 20 minutes. Freeze well.

Italian Zucchini and Peppers

This is a tasty side dish that goes with any meal. Low in fat and sodium, but the lemon gives it the kick it needs. Our family really enjoys it.
  • 2 zucchini
  • 1 large red pepper or a combination of colors
  • 1 garlic clove minced
  • 2 tbsp. Parmesan cheese (more if you like)
  • 1 tsp. oregano
  • freshly squeezed lemon juice to taste, I usually do half a lemon
  • 2 tsp. olive oil or 2 tbsp. fat free Italian dressing
  1. Heat a large pan and add either the olive oil or the dressing.
  2. Add the sliced zucchini, garlic and peppers.
  3. Saute until just starting to soften.
  4. Squeeze over the lemon juice.
  5. Add the oregano and cheese.
  6. Stir and serve.

Chicken Chili

We were sitting in a waiting area of an airport the first time I had chicken chili. It was honestly, the best chili I have ever had. I don't think I have exactly duplicated it, but really it's a recipe that you can have fun with and add whatever vegetables you like. This recipe serves four.

  • 2 boneless chicken breasts
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 pkg chili seasoning, such as Club House
  • 1 can Heinz style chili beans (pinto and red kidney)
  • 1 can tomatoes ( I use Aylmer Accents for chili)
  1. Cut chicken into bite size pieces and brown both sides in large frying pan.
  2. Add onion and celery. Cook, stirring a few minutes, then add peppers and cook another few minutes.
  3. Add chili seasoning, stirring to coat and then add tomatoes and beans.
  4. Simmer for about 1/2 hour. Serve with toppings such as sour cream and grated cheese. Good with cornbread and a mixed green salad.
Note: it you can't get chili style beans and tomatoes, use regular kidney beans and stewed tomatoes with a pkg of chili seasoning according to taste. Heinz Chili Sauce is also a good addition, according to taste.

Crumb Coffee Cake, Gluten Free

The original recipe of this cake is in the 'Treasury of Mennonite Recipes' cookbook that I received as a wedding gift 45 years ago. It has endured as one of my favorite cakes to make since it never fails to please!

It was one of the recipes I missed , so I came up with a good gluten-free version that tastes almost exactly the same as the wheat-flour one.

Recipe for Coffee Crumb Cake

Ingredients for cake

3/4 cup bread and bun mix (I like Kinnickinnik)
1/4 white bean flour/white corn flour
1 tbsp coconut flour
2 1/2 tsp baking powder
3/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter
2 egg replacement (1 1/2 tsp powder in 2 tbsp water)
1 cup milk

Ingredients for Crumb Mixture

3/4 cup brown sugar
1/4 cup butter
1/4 cup bread and bun mix
1 tsp Cinnamon
1/2 cup chopped nuts (pecan, almond, walnut or hazelnuts)

Mix dry ingred. together then make crumbs by rubbing the butter into the dry ingred. with hands. Then add nuts.


*mix flours together with baking powder, sugar and spices
*using hands rub the butter into the dry ingredients

*put liquids into mixer (eggs and milk)
*add dry ingredient/butter mixture and beat until batter is smooth
*spread into greased 9x13" pan and put crumbs on top

Bake in 350' oven for 40-45' minutes or until tests done.

Serve warm with ice-cream or cool as a snacking cake. Keeps well /freezes well.

Bread for the Journey

Last week Kathy shared Isaiah 41:13. Thank-you Kathy. You confirmed my thoughts about sharing from Isaiah 43:1-3.

But now the Lord who created you, O Israel, says, Don't be afraid, for I have ransomed you; I have called you by name; you are mine, When you go through deep waters and great trouble, I will be with you. When you go through rivers of difficulty, you will not drown! When you walk through the fire of oppression, you will not be burned up--the flames will not consume you. For I am the Lord your God, your Savior, the Holy One of Israel.

It was a few years back, when someone shared this scripture visually with me. It stuck...and has never left me. The speaker suggested that we replace our own names into the verses, where ever the word YOU, was mentioned. Try that....It becomes a powerful lesson in trusting God. She also stressed that God never promised us an easy way out. Many times, believers feel because they have made a new step of faith, that life would be easy...
We all know that we will go through difficult times in our lives, but if we invite the Lord to go with us, it will make our load lighter. He did not say that he would keep us from difficult times. Going through difficult times can cause us to drown or force us to grow stronger. He promises that he will protect us. Just as a father would care for his child.

"I will be with you. Don't Be afraid, I am here to help you.

Renewed hope to all of you going through difficult situations.

Sponge Cake

This recipe come from my mother in law. It is a family favorite. A very light lemon flavored sponge cake. Delicious plain or served with berries and cream. It can also split and filled with your favorite filling, then frosted or glazed.

-1 cup cake flour, or regular flour sifted 3 times
-6 eggs, separated
-1 cup sugar
-1/4 cup water
-1/2 tsp cream of tartar
-1/2 tsp salt
-1 tsp vanilla
-1/2 tsp lemon extract

Glaze-as shown:
-2 cups icing sugar
-1 tsp hot tap water
-1 tsp grated lemon rind, or 1/2 tsp lemon juice
In a small bowl whisk together adding drops of hot water until you get a thick but pourable mixture. Slowly pour glaze over cake letting it run down the sides.

Using a medium bowl and a larger one separate the eggs, putting the yolks into the larger bowl.
1)Beat egg whites with 1/4 cup of the sugar and the cream of tartar. Beat well until stiff high peaks form. Set aside.
2)Beat egg yolks, adding the remaining 3/4 cup of sugar and beat until thick and creamy in colour. Add salt, vanilla and lemon extract.
3)Add flour 1/4 cup at a time drizzling the water into the batter with each addition of the flour.
4)Add the egg whites to the flour mixture and using a spatula, gently fold in the whites.
5)Put batter into and ungreased tube pan and bake in pre-heated 300º oven for 1 hour.
Do not open the door to the oven when baking .
When cake is done, invert tube pan and cool completely. I find that inverting the pan by balancing it on a cup helps to keep the top of the cake from touching anything.
To remove from pan, run a knife around the outside and the tube and the cake will slide right out. Run the knife along the bottom, turn over and place on cake plate. Glaze.
Wrapped well, this cake (unglazed) freezes for up to a month.

Broccoli Salad

A delicious make ahead salad recipe that I found in the 'Cooking with Grace' cookbook. I made a few changes.
  • 2 bunches raw broccoli, cut in small chunks
  • I medium onion, diced (I omitted this)
  • 1/2 cup raisins
  • 8 slices bacon, fried crisp and cut in small pieces
  • 3/4 cup mayonnaise
  • 1/4 cup sugar
  • 2 tablespoons vinegar
  • 2 tablespoons sunflower seeds, salted and roasted
  1. In a medium size bowl combine broccoli, onion, raisins, and bacon.
  2. In a small bowl mix together mayonnaise, sugar, and vinegar.
  3. Pour mayonnaise mixture over broccoli mixture, mix well and cover.
  4. Refrigerate for a couple of hours or overnight.
  5. Just before serving stir in sunflower seeds.

Cola Cake

Yup, another chocolate cake recipe, can there ever be too many....;-).
I got this recipe from my friend Linda, and it is a favorite cake of hers.
The marshmallows float to the top when the cake bakes. It is a sweet and moist cake and I found that since there is 2 cups sugar in the cake and the Cola is sweet that next time I would cut down on the sugar, but that is only a personal preference. This cake didn't last long and everyone enjoyed it.


  • 2 cups flour
  • 2 cups sugar
  • 3 tablespoons cocoa
  • 1 cup Cola
  • 1 cup butter
  • 1 1/2 cups miniature marshmallows
  • 2 eggs, beaten
  • 1/2 cup buttermilk ( I used milk with a teaspoon of vinegar added)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  1. In a large bowl combine flour and sugar.
  2. In a saucepan combine the cocoa, Cola, butter, bring to a boil.
  3. Combine the boiled mixture with the flour and sugar mixture.
  4. In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture
  5. Stir in the marshmallows
  6. Pour into greased 9x13 pan and bake at 350 degrees for about 35 minutes, until cake tests done.

  • 1/2 cup butter
  • 1 tablespoon cocoa
  • 1/3 cup Cola
  • 1 box confectioner's sugar, (1 pound, or 4 cups)
  • 1/2 cup chopped pecans (optional, I did not use)
  1. In a saucepan, bring butter, cocoa, and Cola to a boil.
  2. Stir in the sugar and mix well.
  3. Stir in nuts, if using.
  4. Spread over the cake while both cake and frosting are still warm.
Cut into 16 squares.
Taste best cold from the fridge.

Hot Stuffed Baked Potatoes

What could be simpler than baking a potato and topping it with left over spaghetti sauce, sauteed veggies and cheese. Sometimes there is just not quite enough sauce left over from spaghetti or chili, but this recipe helps to stretch it out into another meal.

Method: (bake one potato per person)
Wash potatoes. Using a fork, poke potatoes several times and wrap in foil. Bake at 375º for 1 hour and 15 minutes, or until fork tender.
When done, remove foil, spit in half, and place on a baking sheet.
Top with a tbsp of butter and/or sour cream. (optional)
Top with one of the following suggested toppings, cover with grated cheese and broil until cheese is bubbly (about 3 minutes) and serve with a salad.

Sauce and topping suggestions:
1) If using left over spaghetti sauce or chili; reheat in sauce pan, and pile onto baked and split potatoes. Top with grated cheese of your choice and broil for about 3 minutes or until cheese is bubbly and starting to it!
2)Vegetarian. Saute cut up peppers, onions and mushrooms, add a jar of your favorite spaghetti sauce and follow steps above.
3) Steamed broccoli and cheese sauce. Do not broil this one, just pour hot cheese sauce (or even melted cheese whiz) over broccoli.

Quick & Basic spaghetti sauce for 4 potatoes:
-1 lb hamburger
-1/2 cup minced onion
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp oregano
1 tsp Italian spice
-1 jar (approx 750ml)purchased spaghetti sauce, (I like Classico, or Mr Newman's)

Fry hamburger with onion, salt and pepper. Add your favorite sauce and spices.

Remember, it doesn't have to be difficult or fancy to taste delicious. Be creative with you'll be surprised at what you can create from your leftovers. Enjoy!

Bread for the Journey

A young child will be quick to hold his father's hand when afraid. They are willing to try something new, trusting that their dad will be there to catch them if they slip or fall.
God, our Heavenly Father wants us to have that trust in Him. Throughout scripture He invites us to trust in Him. He assures us that He will always be with us, and He will help us.
In Isaiah 41:13 God gives us a promise, and tells us to not be afraid.
For I, the Lord your God, will hold your right hand, saying to you, "Fear not, I will help you."

Maple Oatmeal Scones

This recipe came to me by way of an on-line recipe exchange a few years ago and it's an awesone breakfast scone. It was sent to me by someone named Jenn. Oatmeal, whole wheat flour, real butter, buttermilk and maple syrup...they are worth waking up for!

  • 1 3/4 cups flour
  • 1/2 cup whole wheat flour
  • 1/2 cup quick cooking oats
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup butter
  • 1/4 cup buttermilk
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 1 egg beaten with water, for egg wash
  • 2/3 cup icing sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons vanilla
  1. Preheat oven to 400ºF.
  2. Combine flour, oats, baking powder, salt and sugar in mixer bowl.
  3. Blend in cold butter at lowest speed until butter is in pea-sized pieces.
  4. Combine buttermilk, maple syrup and eggs.
  5. Add buttermilk mixture quickly to flour mixture. Mix until just blended.
  6. Dump dough onto well-floured surface and and be sure it is combined.
  7. Flour your hands and rolling pin...and roll dough to 3/4-inch thick.
  8. Cut into triangles or 3-inch rounds with a cutter.
  9. Place on baking sheet lined with parchment paper...and brush tops of scones with egg wash.
  10. Bake for about 20 minutes...or until tops are crisp and golden.
  11. When the scones are done, cool for about 5 minutes.
  12. Drizzle about 1 tablespoon of glaze over each scone.
  13. Sprinkle with a few uncooked oats if desired.

Now here's the best part. These scones can be prepared in advance, covered and refrigerated overnight before baking. They are the perfect solution for serving something warm out of the oven for overnight guests.

Banana Oatmeal Pancakes

Ever the pancake lover that I am, this recipe in the Chatelaine Holiday Edition 2008, caught my eye. They may take a little longer to prepare than your average pancake, but then - these are not your average flapjack! Here is my version.


  • 1 cup quick cooking oats
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 cup vanilla yogurt
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • 2 ripe bananas, chopped

  1. Preheat griddle between low and medium heat
  2. In large bowl, combine dry ingredients
  3. In another beat eggs, add yogurt, milk and butter. Stir in finely chopped bananas
  4. Stir wet ingredients into dry, stirring until blended
  5. Drop by extra large spoonfuls onto pre-heated griddle. You don't want to cook these too quick, because they are quite thick. Turn over once you see tiny bubbles forming on top. If they are too dark, turn down the temperature.
This recipe makes 16 pancakes. Left-overs can be frozen and reheated in the toaster.

Monte Cristo Sandwich

I could have made a plain ham and chicken sandwich from the Easter leftovers and it would have been very good but I thought I'd take it to another level. I enjoyed this sandwich at a restaurant some time ago and it looked simple enough to make at home. I wasn't sure of all these flavors together but since I love sweet and savoury I really wanted to try it.
  • 4 slices bread, white or whole wheat
  • Honey Dijon mustard or regular mustard
  • 4 thin slices baked ham
  • 4 thin slices roasted chicken
  • 4 thin slices of Swiss cheese
  • 2 large eggs
  • 1 tablespoon milk
  • 2 teaspoons melted butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Icing sugar to dust the sandwiches
  • Raspberry jam for dipping
1. Thinly spread each slice with mustard.
2. Layer between 2 slices of bread, a slice of cheese, ham, chicken, and then another slice of cheese.
3. Repeat with other 2 slices of bread.
4. Whisk eggs, milk, melted butter, salt and pepper.
5. Dip both sides of the sandwich in egg mixture until the bread is lightly soaked.
6. Place on 350º preheated grill sprayed with a bit of oil or you may use a frying pan on the stove. Drizzle any remaining egg mixture over the top of the sandwich.
7. Fry until golden brown 5 to 6 minutes on each side. Cover sandwich for the last minute to melt cheese.
8. Serve warm dusted with powdered sugar and make sure to dip the sandwich in raspberry jam before each bite, it is delicious.

Another great way to use up leftover ham and chicken.

Ham Pinwheels

I found this recipe in the white spiral bound Central Heights Church Cookbook. It was submitted by Kay Kroeker. It brought back fond memories of fifteen years ago when my Dad would call me to say that he had been invited over to the Kroekers for supper with a few other widower husbands. I always appreciated that Mr and Mrs. Kroeker included not only their couple friends for dinner invitations but the single ones of the couples who had lost their life mates.
With plenty of left over ham after Easter I thought I'd give these a try and with a few minor changes from her recipe I submit it here . . ..for your ham leftovers. I made them for lunch after our ham dinner and we enjoyed them very much.

Biscuit Ingredients
  • 2 cups flour
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 egg and enough milk in a measuring cup to make 2/3 cup total
Ham Filling
  • 1 egg
  • 2 1/2 cups ham
  • 1 small onion
  • 2 tablespoons parsley
  • 1 tablespoon horseradish
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon cayenne pepper
Cheese Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 cup grated cheese
  • 1/4 cup cheese whiz (optional .. I like the added flavour)
  • 2 teaspoons Worcestershire sauce
Method (I used a food processor with a one bowl method but you can make the adjustments easily if you very finely mince the ham and onion)
  1. Measure the flour, baking powder, sugar and salt into the food processor bowl.
  2. Add the cubed shortening and pulse until the shortening is small lumps like oatmeal.
  3. Combine the egg and milk in a measuring cup.
  4. Add the egg mixture to the food processor . .pulse until just combined.
  5. Turn the dough onto the counter and knead several times.
  6. Pat it into small rectangle, put in plastic wrap and refrigerate while you prepare the ham filling.
  7. In the same bowl which has been scraped clean . ..put the onion and pulse until finely chopped.
  8. Add the ham and pulse again until the ham is also finely minced.
  9. Add the remaining filling ingredients and pulse until you have a well combined filling.
  10. Roll the biscuit dough to a 12 X 10 rectangle and spread the filling to the edges.
  11. Roll up jelly roll style and slice into 1 inch thick rolls.
  12. Bake at 425 for 15 - 20  minutes.
  13. While the rolls are baking make the cheese sauce in the microwave or in a small saucepan on the stove.
  14. In a small saucepan or 4 cup microwave safe measuring cup, melt the butter.
  15. Add the flour and stir to combine and add the milk.
  16. Heat until bubbly.
  17. Add the cheese and the Worcestershire sauce and heat through.
  18. Serve the cheese sauce over the hot from the oven Ham Pinwheels.

Bread for the Journey

He is not here...
He has risen just as He said.
Matthew 28:6 NIV

The tomb is empty. Our hearts are full!

The Easter Song by Keith Green

Hear the bells ringing
They're singing that you can be born again
Hear the bells ringing
They're singing Christ is risen from the dead

The angel up on the tombstone
Said He has risen, just as He said
Quickly now, go tell his disciples
That Jesus Christ is no longer dead

Joy to the word, He has risen, hallelujah
He's risen, hallelujah
He's risen, hallelujah

May His life in you be the reason for your Easter celebration.

Wishing you a most blessed Easter...

Polynesian Chicken

This is a very tasty chicken dish that I made for our Bible Study Potluck. The recipe was requested a number of times, and I love being able to say, check out "Mennonite Girls Can Cook". It will be there. Hope you like it too.
  • 1 chicken cut into serving pieces, I always skin the chicken, or use boneless skinless if you desire. *If you use boneless it uses less cooking time.
  • 1/2 cup of flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup oil
Mix flour with the salt and pepper and coat the chicken. The recipe suggests to fry the chicken in the oil, however I bake the chicken brushed lightly with the oil since there is no skin on and bake until light brown. Pour sauce over and bake uncovered for a half hour in a 9x13 pan.
Add pineapple and peppers and bake another 15 minutes or so.

  • 1 cup sugar (I reduce it by a 1/3)
  • 1 20 0z can of pineapple
  • juice from a can of pineapple mixed with enough water to make it 1 1/2 cups.
  • 2 tbsp cornstarch
  • 1/2 cup vinegar
  • 1 tbsp. low sodium soya sauce
  • 1 chicken bouillon cube
  • 1/4 tsp. dry ginger
  • 1 red or green pepper
In a sauce pan put the pineapple juice and water mixed with cornstarch, add the remaining ingredients, except for the pineapple chucks and peppers.
Bring to a boil and cook for 2 minutes.
Pour over the partially baked chicken and bake as directed.
*If you are using boneless chicken, then just put in the pineapple and peppers in with the sauce and bake it about 20 minutes in total after browning the chicken.
Serve over rice.

Blueberry Cranberry Cream Cheese Coffeecake

This recipe is a variation of Anneliese's Quick Blueberry Struesel. If you follow the basic recipe but make a few minor changes. . .you'll have a different coffee cake each time your neighbors show up at the door. I use my food processor to make the cake and by the time my oven has preheated. . .it's ready to bake.

  • 2 cups flour
  • 1 cup sugar
  • 3/4 cup butter, cubed
  • 1/2 teaspoon soda
  • 2 teaspoons baking powder
  • 1 egg
  • 3/4 cup buttermilk or (3/4 cup milk and 1 teaspoon vinegar . .allow to sit a few minutes)
  • 3/4 cup frozen or fresh blueberries
  • 3/4 cup frozen or fresh cranberries
  • 1/4 of a package or 2 ounces cream cheese, cubed
  • 1/2 cup slivered almonds

  1. In the bowl of your food processor, put the flour, sugar, and butter.

  2. Pulse until it forms crumbs and then remove 1 cup of crumbs.

  3. Add the baking powder and baking soda and pulse a few times to combine.

  4. In a 1 cup measuring cup, put your milk and then add the egg and beat with a fork and then add to the food processor bowl.

  5. Pulse lightly until combined.

  6. Spread into a 9 X 13 greased pan or a 9 inch springform pan.

  7. Arrange evenly the cream cheese over top.

  8. Toss the cranberries in the food processor bowl and give them a quick pulse to roughly chop them. (they will get a bit of left over batter on them but it doesn't matter)

  9. Sprinkle the blueberries and cranberries over the batter..

  10. Combine the remaining crumbs and almonds and sprinkle on top.

  11. Bake on top rack for 40 - 50 minutes at 375 F. (check it at 35 minutes and then every 5 minutes after. . .each pan will need a different amount of baking time.)

Lemon Dill Rice

Lemon dill rice is a wonderful side dish to serve with salmon. I like to use fresh dill and lemon, but you can substitute with dry dill and lemon juice in place of lemon zest.


1 cup uncooked Basmati rice

1 1/2 cups water

1/2 cup chicken broth

2 tsp fresh dill, chopped fine

1 tsp lemon zest, (or 1 tsp lemon juice)

  1. Bring the water and chicken broth to a boil.
  2. Add the rice and simmer gently until the rice is tender and the water is absorbed.
  3. Before serving stir in the dill and the lemon zest.