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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Cream Puffs - Gluten Free

I love cream puffs and I have tried several gluten-free recipes and several tries of my own variations but they did not satisfy my taste buds -- until I tried them with this combination of flour. I left a plateful at my daughter's when she wasn't home and she called me in a panic after she tried one ... "Mom, are these gluten-free?"

  • 1/2 cup boiling water
  • 1/4 cup butter
  • 1/2 cup pancake flour mix (find the recipe for the mix here - scroll down to pancake flour mix )
  • 2 eggs
  • 1/2 pkg of instant vanilla pudding (153 g size pkg) prepared according to pkg instructions
  • whipping cream 1/2 cup - whipped separately and added to pudding- optional

  1. Pour 1/2 cup water into a saucepan, add the butter and heat until butter melts and mixture returns to a boil
  2. Turn down the heat, then add all at once the 1/2 cup flour and stir vigorously until mixture pulls together and away from the sides of the pot.
  3. Remove from heat ... let sit for a minute or two.
  4. One at a time add the eggs beating vigorously after each addition until batter is perfectly smooth.
  5. Drop by teaspoon onto cookie sheet and bake at 375' for 25 minutes or until golden brown.
  6. Remove to cake rake... and let cool.
  7. Slice half-way open and fill with a teaspoon of prepared pudding
  8. Drizzle melted chocolate over the tops.

Variation - Cheese Puffs

My granddaughter loves these made like Anneliese's with 1/4 cup grated cheese and 1/2 tsp dry mustard. Follow recipe as above and mix in the dry mustard and the grated cheese after you have added the eggs. (eat plain or with creamed meat filling)

Spicy Shrimp and Salmon Dinner

I usually have individually wrapped portion sized salmon pieces as well as a bag of shrimp in the freezer for quick thaw meals.  Start your rice when you begin your salmon and the meal will come together in about 30 minutes.  The instructions are for four portions. .but can be easily increased or the sauce can be halved to make a meal for two.  You can find the sauce ingredients in the Asian section of your grocery store.

  • fresh orange juice from two oranges, about 1/2 cup
  • 4 tablespoons hoisin sauce
  • 2 tablespoons fish sauce or oyster sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons garlic chili pepper sauce
  • 1 tablespoon cornstarch dissolved in 1/3 cup water
  • 4 individual thawed salmon portions
  • 20 shrimp
  • 1 pound broccolini or asparagus, cut in half
  • 3 tablespoons canola oil
  1. Combine the orange juice, hoisin sauce, fish sauce, sesame oil and chili pepper sauce in a small bowl.
  2. Add the cornstarch and water and set aside.
  3. Heat half the oil in a large fry pan and add the shrimp.  Toss around in the hot oil until the shrimp turns opaque and slightly pink.  Remove to a plate.
  4. Add the salmon portions and brown on both sides on medium heat.  Turn the heat down slightly and fry until opaque and flakes to the center. Add to the set-aside shrimp.
  5. Add the rest of the oil to the pan and stir-fry the broccolini/asparagus several minutes on medium-high heat until tender crisp. Add the salmon and shrimp back to the pan and add the sauce.  Stir carefully until the sauce thickens and becomes shiny and clear.
  6. Serve with rice.

Key Lime Cheesecake

Key lime cheesecake was what I ordered for dessert at Ellen's 60th birthday dinner at Chuckanut Manor a few weeks ago.  It was so good, I decided to make my own version at home.  With a coconut shortbread crust and creamy cheesecake passed the taste test over here. 

  • 1 cup flour
  • 1/2 cup coconut flakes
  • 1/3 cup sugar
  • 1/2 cup butter
  • 1/2 teaspoon vanilla

  • 2 x 250 gram packages cream cheese, softened
  • 1 can (300 ml) sweetened condensed milk
  • 3 eggs
  • dash of salt
  • 1/4 cup key lime juice
  • 1 tablespoon lime zest
  • 1 cup sour cream
  1. For base, combine flour, sugar and coconut.  With mixer on low, work in butter and add vanilla.  Press firmly into bottom of 9" spring form pan.
  2. In large mixer bowl, beat cream cheese until fluffy. 
  3. Add sweetened  condensed milk, egg and salt and beat until smooth.
  4. Beat in lime juice and zest.
  5. Pour into prepared pan.
  6. Bake in pre-heated oven at 350°F for 50-60 minutes or until cake springs back when touched lightly.
  7. Cool on rack until room temperature. 
  8. Remove from spring form pan and  transfer to serving plate.
  9. Spread sour cream evenly over the surface.
  10. Chill in refrigerator until ready to serve.  
  11. Serve wedges of cheesecake with dollop of whipped cream and lime garnish.  
  12. Serves 12.

*Can be made with regular limes as well. 

Bread for the Journey

Psalm 37: 7-9 " Be still before the Lord and wait patiently for him; do not fret when men succeed in their ways, when they carry out their wicked schemes. Refrain from anger and turn from wrath; do not fret, it leads only to evil. For evil men will be cut off, but those who hope in the Lord will inherit the land." NIV

Patience, one of the meanings from the dictionary says it is "bearing pains or trials calmly and without complaining". We strive for this patience and so very often run short of it. I like what the Psalms say "do not fret".
When God allows trials to come our way we need to ask Him for His purpose and the patience to help us endure and grow through them. These trials teach us to be a witness for Him and allows our character to grow.
A friend and I remind ourselves to beware when we pray for patience to be ready for what might come our way to teach us that patience.
There are examples in the Bible of those who showed patience. Job and Abraham come to mind, they waited on the Lord and were rewarded with their patience.
How can we do any less? Let's encourage one another to be patient. Even though the journey may have many trials we know that in His time God works to perfect His plan for us.

Chicken Danielle

Chicken is one of our favorite meals. This recipe below is an all-time favorite. So if you want to try something different with a flair, give yourself some time and enjoy trying a new dish with chicken. This takes a bit of time, but no last minute rushing around when company comes.
  • 4 ounces bacon
  • 2 tablespoons butter
  • 6 large skinless, boneless, chicken breast halves
  • 1 cup sliced button mushrooms
  • 1 cup dry white wine
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10.75 oz) can cream of mushroom soup
  • 3/4 cup heavy cream
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon chopped fresh thyme
  • 1 package uncooked linguine pasta

  1. Fry the bacon gently in a large flameproof casserole dish stirring for about 5 minutes until the fat runs.
  2. Take the bacon out and saute' chicken in the bacon drippings for about 5 minutes until golden.
  3. Preheat oven to 375 °
  4. Set aside chicken into a casserole dish, reserving bacon drippings.
  5. In a separate skillet, melt the butter over medium heat and saute mushrooms.
  6. Add 1/2 cup white wine and stir at a low heat for 5 minutes.
  7. Set mushrooms and drippings aside, keeping warm.
  8. Add cream of chicken soup and cream of mushroom soup to the bacon/chicken drippings, making sure no lumps remain.
  9. Slowly add cream stirring constantly, then add remaining 1/2 cup wine, adjusting as needed to make a nice thick gravy consistency.
  10. Season with fresh rosemary and thyme.
  11. Toss the bacon that you saved on top of this sauce.
  12. Let mixture simmer over medium heat until bubbly and then add reserved mushroom mixture and stir together.
  13. Pour soup/mushroom mixture over chicken in casserole dish, cover and bake in preheated oven for 30-45 minutes at 375 degrees.
  14. Serve with your favorite pasta or on a platter of rice.
Add a few fresh vegetables, zwieback and you'll feel like you are eating a traditional meal.

Egg Salad Pinwheels

These dainty little sandwiches are an economical and tasty addition to an appetizer bar, tea or special luncheon. I was re-acquainted with them recently when I went to help my friend, Doreen, with some photography while she was preparing for a tea that week. It is important to purchase the bread on the day of preparation (which can be the day before serving)  for easy rolling. It is a good idea to call ahead and order a sandwich loaf, sliced in the opposite direction.


  • 1 fresh sandwich loaf, sliced lengthwise
  • 10-12 cooked eggs, chopped
  • 1/3 cup mayonnaise
  • 2 teaspoons whole grain mustard
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon salt
  • pepper
  • unsalted butter for spreading


  1. Boil eggs for 8 minutes. Drain water. Cover with cold water and ice cubes. This will help the shells come off easier.
  2. Chop cooled eggs and mix with mayonnaise, mustard, dill, salt and pepper. Set aside.
  3. Set aside end crusts of sandwich loaf for other uses. Trim remaining crusts from bread, using a pizza cutter.
  4. You should have about 5 long slices/strips.
  5. Spread with butter and then with filling.
  6. Cut each strip in half so that you have about ten 3x6” pieces.
  7. Roll each strip up, starting at narrow end.
  8. Lay side by side in flat container with a lid or Ziploc bag.
  9. Refrigerate for the day or overnight.
  10. To serve, cut into slices. Garnish with fresh dill. Yield: 40 - 50

Homemade Pop Tarts

These homemade pop tarts are nothing like the store bought ones. These little gems are buttery and flaky. I filled some with strawberry jam and the others with pear jam. You can use any favorite jam, a chocolate spread with mini marshmallows would be delicious too. This is a small recipe but can easily be doubled or tripled.
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 3/4 cup chilled butter, cut in cubes
  • 4-5 tablespoons ice cold water
  • Strawberry jam
  • Pear jam
  1. In a bowl whisk together the dry ingredients. I used a food processor to make this dough, but both methods work fine.
  2. With a pastry blender cut in the chilled butter till it's the size of peas.
  3. Add the cold water a tablespoon at a time till the dough comes together.
  4. Form the dough into a ball and wrap in plastic wrap, pressing down into a disk. Refrigerate for 1 hour.
  5. Roll dough into a rectangle and cut approx 3" by 5 " pieces. Place jam on the center of a cut piece of dough, top with another piece and seal the edges with the tines of a fork dipped in flour.
  6. Bake on a parchment lined pan in a 375º oven for 25 to 30 minutes. Allow to cool.
  7. You can leave them plain or ice them with your favorite frosting and top with sprinkles.
  8. Yield: 5 pop tarts

Coconut Cake


       I've used this recipe to make layer cakes, cupcakes and pan cakes for many years now. 
       When I made it again for a recent birthday, several people asked for the recipe so here it is. 
                                      The secret to its moist texture is the buttermilk.
The cake pictured above is filled with lemon curd and frosted with Seven Minute frosting.
The cake below is filled with Raspberry jam and whipped cream and frosted with Cream Frosting

For the Cake:
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 2 1/4 cups sifted flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk or sour milk
  • 1 cup flaked coconut
1. Grease and flour 2 round 8 inch cake pans or 1 9x13 inch pan.
2. Cream butter and add sugar gradually until light and well blended.
3. Add eggs, one at a time, beating well after each egg.
4. Add 1 1/4 cups flour, baking soda and salt and beat well.
5. Add extracts to buttermilk and add half of liquid to batter. Beat well.
6. Add remaining cup flour and rest of liquid and beat until moistened.
7. Beat an additional 2 minutes at medium speed. Fold in 1 cup coconut.
8. Spoon into prepared pans and bake at 350 degrees for about 30 minutes or until cake tester or toothpick comes out dry.
9. Cool 10 minutes before removing from pans.

If you’ve baked your cake in 2 round pans, you can fill the cake with any of the following:

• Lemon curd folded into lightly sweetened whipped cream
• Raspberry jam topped with lightly sweetened whipped cream
• Vanilla pudding

Frost with: Seven minute frosting (also known as boiled frosting) and top with flaked coconut.

Or: Frost with
Cream Frosting
• 1/2 litre of whipping cream
• 2-3 tablespoons instant vanilla pudding powder
• 1/2 teaspoon vanilla
• 1/2 teaspoon coconut extract

Place all ingredients in a large bowl and beat with mixer on high until thick. Do not over beat.
Spread whipped frosting on top and sides of cake and top with toasted coconut

Bread for the Journey

Who Are You Serving?

It is our choice who we wish to serve. In Joshua's farewell message to the children of Israel, Joshua said, "Now therefore fear the Lord, and serve him in sincerity and truth!...and choose you this day whom ye will serve;...but as for ME and MY house, we will serve the Lord" (Josh.24:14-15) God is looking for people who will choose to serve HIM. We cannot go two directions at the same time. A choice has to be made. As we choose to serve Him, we become His representative, seeing the world through His eyes, ministering to it with His compassion.

I never forgot the time I saw my mother working as a volunteer in the Hospice ward. She was feeding patients with HIV/AIDS. Someone said to her, "Are you not worried about being infected by the disease? I wouldn't feed them if I was paid for it."
She smiled graciously and said, "I have chosen to serve Jesus Christ wherever He would send me, doing whatever He gave me to do."

This story speaks volumes to me. Who are you choosing to serve? This challenge is not for tomorrow, next week, or next year; it is a PRESENT challenge----choose you THIS DAY.
Joshua took a definite stand for the Lord. He displayed spiritual leadership. The way we live shows others the strength of our commitment to serving God.
This challenge is a personal one. What would your reply look like? The choice is yours.

Cranberry/Apple Muffins

These fruit and nut filled muffins are a delicious choice for breakfast or snack time.
  • 2 1/4 cups white flour
  • 1/2 cup whole wheat flour
  • 1/4 cup quick cooking oatmeal
  • 1 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 apple, peeled, cored, and coarsely chopped
  • 2 cups cranberries, coarsely chopped
  • 1 cup nuts, coarsely chopped
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/2 cup butter, melted
  • Coarse sugar, cinnamon, and oatmeal for top
  1. Whisk together flours, oatmeal, sugar, baking powder, and salt in a medium size bowl. Stir in chopped apple, cranberries, and nuts. Make a well in the center.
  2. In another bowl beat eggs and buttermilk, add melted butter and mix well.
  3. Pour mixture into the well of dry ingredients, mixing just till moistened.
  4. Fill two 12 cup greased muffin tins and sprinkle tops with coarse sugar, cinnamon and oatmeal.
  5. Bake in a  400º oven for 20 to 25 minutes.
  6. Yield: 2 dozen muffins

Homemade Taco Seasoning Mix

I find that I make more and more of my seasoning mixes from scratch, along with my salad dressings as well. There are so many allergies and intolerance to food and ingredients I would prefer to say that I know what goes into something. Plus have you ever checked and seen how much sodium is in a store bought Taco Mix? Yikes! This taste just like a store bought mix, with every day ingredients you likely have on hand but with out the sodium and ingredients you can't pronounce.

Low Sodium Taco Seasoning Mix

1/4 cup dry onion flakes
1 1/2 tablespoons cornstarch
1/4 cup of chili powder
1 tablespoon cumin
1 1/2 teaspoons oregano
1 tablespoon garlic powder
1 tablespoon crushed red pepper flakes
1 tablespoons beef bouillon (I should mention I use a low sodium version, Ep*cure is my choice or omit all together if you are very strict with your sodium)

Combine all the ingredients in a jar and keep covered and store in a dry cool place.

  1. 2 Tablespoon of the mix are equal to 1 package of taco seasoning and enough for 1 pound of fried ground beef.
  2. Add 3/4 cup water for every 2 tablespoons.
  3. Simmer for 10 minutes.
  4. Use the meat in tacos, or taco salad.

Double Chocolate Mint Brownies

This is a tried and true basic brownie recipe with a mint and chocolate layer added...perfect for St. Patrick's Day or just because.

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup cocoa
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped nuts
Mint Layer
  • 2 tablespoons butter
  • 1 cup icing sugar (confectioner's sugar)
  • 1-2 tablespoons cream
  • 1/2 teaspoon pure peppermint extract
  • a drop or two of green food colouring (optional)
Chocolate Glaze
  • 3 oz. semi-sweet or milk chocolate pieces
  • 1 tablespoon butter
  1. Pre-heat oven to 350°F.
  2. Melt butter in large saucepan on stove top.  
  3. Remove from heat and add sugar, cocoa, and vanilla.
  4. Beat in eggs, one at a time.
  5. Add flour and baking powder, and stir until batter is smooth.
  6. Stir in nuts.
  7. Spread evenly in a 9-inch square greased pan.
  8. Bake for 20-25 minutes or until toothpick inserted in center comes out 'almost clean'.  (Do not over bake for a moist brownie.)
  9. Remove from oven and cool completely.
  10. For mint layer, ombine softened butter, icing sugar, milk and peppermint extract and beat until smooth.  Add a little more cream if frosting is too thick. (Add green food colouring, if desired).   Spread frosting over cooled brownie base and chill.
  11. To make chocolate glaze, melt chocolate and butter in glass bowl in the microwave.  Stir until smooth.  Spread evenly over mint layer and chill for 30 minutes before slicing.

Ham &Tri-Colored Peppers with Spaghetti

This can be made with left over ham, or low fat deli ham, cut into strips sauteed together in a light broth and poured over whole wheat Spaghetti, makes a nice light sauce.
This meal is done as quickly as it takes to cook the Spaghetti, faster than ordering take out and more economical healthier too! This makes enough sauce for a 375 gm package of regular or Whole Wheat Spaghetti.

  • 1 tablespoon olive oil
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 2 cups of deli ham or left over ham
  • 1 cup low sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 3 tablespoons chopped parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder (optional)
  • salt and freshly ground pepper to taste.
  1. Saute julienne (thinly sliced into strips) peppers for a few minutes to soften them.
  2. Add the ham (also sliced into thin strips) and the remaining ingredients.
  3. Simmer for 5-10 minutes.
  4. *Pour sauce over Spaghetti and serve with freshly grated Parmesan Cheese, if desired*.
This is also a very economical meal to make for a crowd at a Potluck dinner. Very easily doubled or tripled.
*Don't add the sauce until you are ready to serve it, other wise it all soaks into the Spaghetti and can get dry.*

Pistachio Dessert

This is a recipe I dug out of my collection from many years ago. I made it (cutting small squares) for a bridal shower recently, but I thought it a perfect dessert to post for St Patrick's Day coming up. Look no further. Here is your dessert.

  • 1/2 cup butter, room temp
  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 sliced almonds
  • 8 oz / 250 gm cream cheese
  • 2/3 cup icing sugar (powdered sugar)
  • 2 cups cool whip topping
  • 8 oz pkg instant pistachio pudding
  • 2 1/2 cups milk
  • 1 1/2 cups whipping cream
  • extra sliced toasted almonds for topping
  1. Mix butter, flour, sugar and almonds, using a pastry blender, until moist and crumbly. 
  2. Press into 9x13 inch pan using the back of a spoon. Bake at 350° F for 15 minutes. Cool.
  3. Beat cream cheese, folding in icing sugar and cool whip. Spread on crust.
  4. Prepare pistachio pudding using 2 1/2 cups milk and spread over cream cheese layer, while still pourable.
  5. Whip cream and spread over pudding. Sprinkle with toasted, cooled nuts. (if you are looking for smaller servings . . . half the recipe works in an 8x8 inch pan and serves 9)

Bread for the Journey

Psalm 46: 1-3 (ESV)
God is our refuge and strength,
a very present help in trouble.
Therefore we will not fear though the earth gives way,
though the mountains be moved into the heart of the sea,
though its waters roar and foam,
though the mountains tremble at its swelling.

From The Message
God is a safe place to hide, ready to help when we need him. 
We stand fearless at the cliff-edge of doom, 
courageous in seastorm and earthquake, 
Before the rush and roar of oceans, 
the tremors that shift mountains.
Today our thoughts and prayers join many others 
for the people in Japan.
We pray for those who have lost loved ones.
For the children, for their parents who face so much uncertainty.
For the aging and those with health concerns and needs.
For the emergency response teams and their leaders. 
For Japan's leaders.

For those of us around the world and our responsibility,
as individuals, as well as the relief organizations as they 
set their plans into action to help.
May God give wisdom.

God thank you that You care.
You are our refuge and help.
God, we will trust in You even in the storms of life.
You are a safe place to run to.
In the reality of the devastation and confusion
may Your love and faithfulness bring hope to the hearts
of the dear people of Japan.

Crabby Wraps

Keeping a package of imitation crab meat in the freezer means you can make these anytime for a delicious and attractive lunch.
  • 8 ounces. / 250 gm package imitation crabmeat - squeeze out excess moisture and dice
  • 1/3 cup mayonnaise
  • 2 tablespoons chopped red pepper
  • 2 tablespoon finely chopped celery
  • 1/2 teaspoon dried dill weed
  • 4 tortillas
  1. Mix all ingredients (except tortillas) together in a bowl.
  2. Spread about 1/2 to 3-4 cup mixture on a lightly buttered tortilla.
  3. Roll up tightly and press to seal.
  4. Cut in half on the diagonal.
  5. Repeat with remaining tortillas.
  6. Serve with pickles, olives or crudites and dip.

Seven Layer Casserole

This has been a family favorite recipe over the I first enjoyed at my mother-in-laws table.  It is a simple one-pot meal that can cook while I am out and about.

  • 3 medium potatoes, thinly sliced
  • 1 onion, sliced into rings
  • 2-3 carrots, thinly sliced
  • 1/2 cup uncooked long-grain white rice
  • 2 cups peas, frozen
  • 1 pound pork sausage or farmer sausage
  • 1 10 oz. / 284 ml can condensed tomato soup
  • 1 cup water
  • salt and pepper to taste
  1. Lightly grease 2 1/2 quart casserole dish.
  2. Layer the potatoes, onions and carrots.
  3. Sprinkle with a layer of rice and then peas.
  4. Arrange sausages on top.
  5. Combine tomato soup with water and pour evenly over casserole.
  6. Season with salt and pepper.
  7. Cover and bake at 350°F for about 2 hours...until vegetables are tender and rice is cooked.

Pishky (Russian Rollkuchen)

This is my mother Nadia's version of Rollkuchen that my family grew up with. We call them Pishky. There are some variations in the ingredients.

  • 4 cups flour
  • 2 cups sour cream
  • 3 eggs (beaten)
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 cup orange juice
  • vegetable oil to fry the Pishky in

  1. Make well in center of flour. Mix sour cream, beaten eggs, salt, sugar, and orange juice.
  2.  First blend the soda in a tablespoon of hot water then add it to the wet ingredients. Mix into flour and knead the dough.
  3.  Roll out the dough on a floured surface. Cut in strips. Then cut strips on the diagonal about 4″ long and cut a slit in the center of the 4″ length. 
  4. Fold the top of the piece through the hole and up again. Fry in oil until golden brown on both sides.
  5.  Before serving sprinkle with powdered sugar.

My kids loved to have these hot out of the pan when they would come in from playing in the snow.
These are great right out of the pan and for a few hours but after that, they aren’t as wonderful. Make small batches that you’ll gobble up quickly is my recommendation. The other thing you can do if you have more than you want to eat right away is to make a french toast casserole for breakfast with the leftovers.

Lemon Loaves

We love our lemon in the house.  It isn't quite Easter yet so we are holding off on the Paska and yet lemon seems so springtime to me.  Buy some fresh lemons. . .make a cup of tea ..add a bit of local honey and a slice of lemon and get out your loaf pans.

  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • lemon zest from 4 large lemons
  • 1/4 cup lemon juice
  • 3/4 cup sour milk  (1 teaspoon lemon juice put in a 1 cup measuring cup and filled with milk to 3/4 cup and allowed to sit for 5 minutes)
Lemon Syrup
  • 1/2 sugar
  • 1/2 cup lemon juice
Lemon Glaze
  • 2 cups powdered sugar
  • the remaining lemon juice and enough water to make a thin glaze
  1. Preheat oven to 350 F and spray two  7 1/2 X 4 X 2 loaf pans with cooking spray and line the bottom and two long sides with parchment paper.
  2. Sift together the dry ingredients onto a piece of parchment paper for quick clean up or into a bowl.
  3. In a large mixing bowl, beat together the butter and sugar on medium speed until very light. .several minutes for sure.
  4. Add the eggs one at a time, beating until combined and then the lemon zest.
  5. Combine the wet ingredients and them alternating with the dry ingredients to the butter and sugar mixture until just combined.
  6. Divide the mixture between the two loaf pans and bake until a toothpick comes out clean.. .about 45 - 50 minutes.
  7. While the cake bakes, simmer the syrup ingredients together for just a minute or so until the sugar melts.
  8. When the toothpick comes out clean of the lemon loaf.  Put the pan on a rack to cool for 10 minutes and then remove from pan.
  9. Brush the syrup over all the sides of the loaves until all the syrup has been used up.
  10. Allow to cool completely and make the glaze while you are waiting.
  11. Drizzle the glaze over the loaves and allow it to set.
  12. Serve with a nice cup of tea. . lemon slices and a small pot of honey.

Lemon Pork Piccata

This dish is so quick and easy to make that there is no real recipe.
It all depends on the quantity you want to make and how many people are going to eat.
A good dish to make for company.
  • 1 1/2 lb. Pork Tenderloin
  • 1/2 cup of seasoned flour with (salt and pepper according to taste)
  • 2 eggs, beaten with a tablespoon of water
  1. Cut the tenderloin into 1/4 inch medallions, sliced at an angle against the grain.
  2. Pound til thin with a heavy skillet or mallet. This will not take much pounding since the meat is already so tender.*
  3. Coat it with seasoned flour.
  4. Dip into the egg mixture.
  5. Then dip once more into the flour.
  6. Brown in a little oil until golden in color.
  7. Squeeze a fresh lemon over with desired amount of juice.
  8. Garnish with chopped parsley, and serve with lemon wedges on the side.
* If you have the time and you would like you can marinade the meat after it is pounded with a squeeze of fresh lemon, a clove or two of minced garlic and a drizzle of olive oil, but it is not necessary.

Bread for the Journey

But then God our Saviour showed us his kindness and love.  He saved us, not because of the good things we did, but because of his mercy.  He washed away our sins and gave us a new life through the Holy Spirit.

Titus 3:4-5 NLT

When I recently received this beautifully wrapped gift from my friend. ..
I thought it was a lovely demonstration of her kindness and love toward me.
Don't you just love giving gifts to deserving people? I  usually have cards and little tokens of appreciation tucked away with people in mind.
It is easy to give lovely gifts to people who are nice to us,
or to our adult children when they are a blessing to us.
or to our little children when they have been obedient and have demonstrated an attitude that we want to encourage.

I then thought about how God gives us gifts in such a different way.  We've been studying Jonah in our weekend services in church.    When God asked Jonah to go tell the people of Nineveh to repent he ran in the opposite direction and we know that did not work well for him.  After he realized that he could not disobey God and decided to go he was unhappy because he expected they might repent and he felt that they did not deserve God's compassion.  He went into the city told them to repent and as we know. ..they did.  The city meant business and seriously demonstrated that they would turn from their evil ways.  God was compassionate on the city who had sinned in every conceivable way.  They were not destroyed but rather saved. 

Then thought about myself and how I perceive my own sins.  The Bible is clear when it says that sin is sin.  I needed to admit that I sometimes find it hard to fathom that I need to repent just as much as the evilest person in the world.

God who sees my heart .. saw me for who I was and in his vast love, chose to give me (all of us)  the most amazing gift I  (we) could ever imagine.
God sent his son Jesus to die on the cross for me (us) and in his mercy, he forgave my (our) sins and gave me (us) a new life in Jesus Christ.
Humanly, it makes no sense but I am so grateful and so thankful for the gift I did not deserve but was given in grace.  No wonder we call his compassion on us . .."amazing grace."

God's love is the same for all of mankind.  We only need to see our need to repent and then accept and believe in Jesus. Can you relate to this?  Are you in need of a Saviour today?

May you have a blessed Sunday!

Coconut Crisps

This recipe comes from Marion, whom I met on a service project in Lithuania in1994. She and her husband were from Pennsylvania, overseeing the work there as different volunteers came along. She was a delight to work with in the kitchen and, as a couple, they were an example of how to enjoy one's retirement years.

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cups butter
  • 1 1/2 cups sugar (half brown)
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 2 ½ cups rolled oat
  • 1 cups flaked coconut
  1. Stir together flour, baking powder and salt. Set aside.
  2. Cream butter and sugar till light.
  3. Beat in eggs, one at a time.
  4. Stir in the flour mixture, vanilla and oats, then coconut.
  5. Drop by rounded teaspoons on greased cookie sheet.
  6. Bake at 375° F, about 10 min.
  7. Yield: 4 - 5 doz. They will be soft when you take them out of the oven. Leave on cookie sheet for five minutes and then, using lifter, transfer to clean cookie sheet. (Easier to remove before they crisp up completely.) A nice crispy, chewy oatmeal/coconut combination.

Chocolate Chip Oreo Cookies

These cookies will please anybody who loves chocolate! And I'm sure they would be a hit with the little ones to find a surprise in the center of the cookies. This is the recipe my grandson uses when he bakes chocolate chip cookies.
  • 1 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups semi sweet chocolate chips
  • 1 package mini oreo cookies
  1. Cream together softened butter and sugars.
  2. Add eggs and vanilla. Mix well.
  3. In another bowl mix together flour, baking soda, and salt.
  4. Combine the dry and wet ingredients until well blended.
  5. Chill dough for 15 minutes.
  6. Take a ball of dough, place a mini oreo in the middle and form the dough around it. You won't use all the oreos from the package but I'm sure someone would be willing to eat the leftovers.
  7. Place the cookie balls on a parchment lined pan.
  8. Bake in a 350º oven for 10 minutes.

Meatball Supper

I've had this recipe for so many years, I can't remember where it came from.
If you have a bag of homemade or purchased meatballs in the freezer, you can have a tasty supper on the table inside half an hour.
  • 2 tablespoons olive or vegetable oil
  • 30 precooked meatballs, freshly made or frozen
  • 1 - 1 pound bag of carrots, peeled and sliced into 1/2 inch slices
  • 1 large onion diced
  • 2 cups of zucchini, sliced into 1/2 inch slices and then halved or quartered
  • 2 envelopes or 2 cubes of chicken bouillon
  • 1 teaspoon. dried basil
  • 2 tablespoons flour
  • water
  • salt and pepper
  1. In a large skillet or electric frying pan heat olive oil over medium heat. Add onion and carrots and cook until crisp tender (5 to 10 minutes), stirring occasionally.
  2. Add meatballs to frying pan.
  3. Add 1 1/2 cups water, bouillon, basil and pepper.
  4. Stir well, cover and simmer for 5- 10 minutes.
  5. Add zucchini, cover and let simmer until zucchini is crisp tender; at least another 5 minutes. Taste and add salt if needed.
  6. Mix flour with 1/3 cup cold water and add to simmering sauce. Stir until mixture thickens and comes to a simmer.
  7. Serve over rice.

Fish in Coconut Curry Sauce

We returned from a visit to Kenya recently, and here's an East African dish that we enjoyed immensely while we were there.  It was prepared for us by our hostess, who graciously gave me a copy of her recipe to take home. I didn't waste any time in cooking it up in my own kitchen!


  • 3 Tablespoons oil
  • 2 - 2 1/2 pounds fish filets, cut into serving size pieces (sole, snapper, talapia)
  • 1 onion, chopped or sliced
  • 1 or 2 green bell peppers, chopped
  • 6 cloves garlic, minced
  • 1 1/2 cups coconut milk
  • 3 tomatoes, skinned and chopped
  • 2-3 teaspoons curry powder
  • 2 Tablespoons lemon juice
  • salt and pepper to taste
  1. Heat the oil over medium-high heat in large skillet.  Sear the fish filets on both sides quickly and remove to a plate.  Do not cook through.
  2. Reduce the heat to medium, and add the onions and peppers.  Saute until the onion is semi-transparent. 
  3. Add garlic and saute for 1-2 more minutes.
  4. Add tomatoes, coconut milk, curry powder, lemon juice, salt and pepper.  Bring to a boil; then reduce heat to a simmer.
  5. Add the fish filets. Cover and continue to simmer until fish is cooked through (5-10 minutes). 
  6. Serve on a bed of rice.

    Chicken or Turkey Tetrazini

    This is a great dish to make when you have left over chicken or turkey. 
    It's full of flavour and makes a great weeknight family supper meal.
    Serve with a green salad and crusty bread. 

    • 1 medium onion, diced
    • 1 cup sliced mushrooms
    • 1/2 cup red pepper, chopped fine
    • 3 tbsp butter
    • 4 tbsp flour
    • 2 cups water
    • 4 tsp chicken bouillon powder
    • 1/4 cup cooking sherry
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1/2 cup cream
    • 2-3 cups cut up chicken or turkey
    • 1 375 gram package broad noodles
    • 1/2 cup Parmesan cheese
    1. Over medium heat melt butter, add onions, mushrooms and peppers and saute until tender.
    2. Combine flour, salt, pepper and water in a jar. Shake well and stir into sauteed vegetables.
    3. Add bouillon and sherry and continue to stir over medium heat until mixture begins to slightly bubble and thicken. Add meat.
    4. Turn heat to low and stir in cream. Allow to simmer for 5-8 minutes. The sauce should now be a gravy consistency. If too thick add a little more cream or milk.
    5. Boil noodles as directed on package. 
    6. Place noodles in a well greased casserole dish. 
    7. Pour sauce over noodles and lightly stir.
    8. Top with Parmesan cheese. Bake at 350º for 30-40 minutes.