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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Raspberry Cake

I love Flashback's fun to see how things have changed over the years and we get to post yet another tried and true recipe.  This will be one of those that is seasonal and you will want to try it this month while we have the fresh raspberries. This cake is sure to give you the royal raves as you whip it up and share it with a large scoop of ice cream.

"My walking partner phoned this morning and said she needed a day to catch up. Fair Enough!
I totally agreed and while we were quickly talking about our activities, I told her I needed a quick fix for coffee. "Do I run to town or make something?" She responded, "Do you have raspberries?"
"I sure do." Thanks, Laurie for this suggestion."  (July 2008)
We enjoy this recipe every year during berry season.

Raspberry Cake
  • 1/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoons vanilla
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 4 cups fresh raspberries
  1. Heat oven to 375.
  2. Cream your margarine, sugar, eggs and vanilla.
  3. Sift flour, baking powder, salt and add to creamed mixture.
  4. Mix with hand mixer until texture is light and fluffy.
  5. Add milk and vanilla, beating well after each addition. (enough milk so it is spreadable)
  6. Spread cake batter into greased 9x13 greased pan.
  7. Add about 4 cups of fresh raspberries on top of the cake.
  8. Bake in the oven for 30 minutes.
  9. Remove from oven and cool for 5 minutes
  1.  1 1/2 cup icing sugar
  2. 1 tsp vanilla
  3. 3 tbsp cream or milk.
  4. Mix ingredients together until smooth and drizzle over cake.
  5. Add a scoop of ice cream and you are ready to go! 
 Little did I know 8 years later, that  I would have a little princess helping me pick these berries.  Thank you Ivy!

Greek Lemon Roasted Potatoes

Our family loves the flavours of lemon and the Mediterranean or Greek food.
I have tried a few variations of recipes for lemon potatoes that I have come across, but this is what I have finally tweaked together from a variety of ideas. Make sure you make lots when you have company, it disappears fast.

  • 6 large potatoes cut into wedges (peeled is optional)
  • 1/4 c. olive oil
  • 1/4 c. lemon juice (more or less depending on taste, freshly squeezed is always best)
  • 1 tbsp chicken bouillon dissolved in
  • 1/4 c. water
  • 2 tsp dried oregano
  • 2 garlic cloves pressed (or garlic powder to taste)
  1. Peel and cut potatoes. (When I make a big batch I omit the peeling).
  2. Place in a 9x13 pan combine remaining ingredients together and pour over potatoes stirring well to coat every piece.
  3. Bake at 425 for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so.
I personally don't cover them because I like the crisp edge, but that is an individual choice.
Also, my oven is a little hot and I find that they are done in about 40-45 minutes depending on how big the potatoes are.
Go ahead, squeeze just a little more fresh lemon juice on if the flavour isn't intense enough.

Blueberry Mango Verrines

The idea of a verrine is to layer different flavours and textures in a glass.
My version uses a velvety mango flavoured custard, fluffy whipped cream, crunchy granola
 and fresh, juicy fruit.

For the Custard:
  • 1 package of vanilla pudding (the kind you cook - NOT instant)
  • Substitute one can (1 cup) of mango nectar (I bought this at Costco) for 1 cup of the milk.
  1. Cook according to package directions and let cool.  
  2. I surround the custard bowl with ice and cold water to cool it faster. Just be careful you don't get any of the water into the custard!
Or: Make a custard from scratch:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 2 cups milk (you can substitute 1 cup mango nectar for 1 cup of the milk)
  • 2 egg yolks, slightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  1. In a saucepan, combine sugar, cornstarch, flour and salt.
  2. Stir in milk and mango juice (if using) until combined.
  3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil
  4. Cook for 2 minutes.
  5. In a small bowl, combine slightly beaten egg yolks with a little of the hot mixture 
  6. Stir warmed egg yolk mixture back into the remaining hot custard.  
  7. Cook 1 minute longer.
  8. Stir in butter and vanilla, blending well.
  9. Cool, stirring occasionally.
To assemble:
  • prepared pudding
  • 1-pint whipping cream, whipped with 2 tablespoons icing sugar and 1 teaspoon vanilla
  • crunchy granola purchased or homemade (I used Quaker Harvest Crunch)
  • 2 mangoes diced (same size as the blueberries)
  • 1-2 cups fresh blueberries
  1. Find your prettiest glasses. or use parfait or wine glasses. 
  2. Spoon mango custard into each glass using about 1/2 - 3/4 cup for each serving.
  3. Cover with a layer of whipped cream.
  4. Sprinkle granola over cream
  5. Add several spoons full of mango and blueberries.
  6. Top with a little more cream and a sprinkle of granola.
  7. Refrigerate until serving.

Glazed Yeast Donuts

Who doesn't like a yeast donut with a sticky yummy glaze?
A family favorite, our children and grandchildren love them. They were also popular with a friend and her children many years ago. When I knew they were coming for an afternoon visit I would often make these donuts. I remember us all sitting around the table munching away on donuts with a couple of wet wash cloths on the table for face and hand wiping. I think I need to plan another donut day this summer and invite them all down again.
  • 1 cup milk
  • 1/4 cup plus 2 tablespoons butter
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 1/4 cups water, lukewarm
  • 3 eggs, room temperature
  • 2 tablespoons instant yeast
  • 8 - 8 1/4 cups flour
  1. Scald milk, stir in butter, sugar, salt, and lukewarm water. Whisk till butter is melted and sugar dissolved.
  2. Whisk eggs till foamy and add to the warm milk mixture.
  3. Add 4 cups flour, yeast, and mix well.
  4. Add the rest of the flour one cup at a time and knead until dough is smooth, it will still be slightly sticky.
  5. Place in a covered bowl in a warm place and let rise until doubled in bulk. Punch down.
  6. Divide the dough into 3 balls. Roll out each ball to 1/4" to 3/8" thick on a floured surface, using just enough flour so dough doesn't stick to the surface. I don't re-roll the scraps, instead just let them rise along with the 'donut holes' and fry them like the donuts. (The fried donut 'scraps' are often grabbed first)
  7. Using a donut cutter, cut donuts and place on a cookie sheet sprayed with oil, leaving space between each donut for rising. Let rise until almost doubled in bulk, approximately 25 to 30 minutes.
  8. Deep fry in hot oil on medium high heat (375º) till donuts are golden on one side, flip over and fry till golden or done. Cut into the first one to give you the timing for when they are done or poking a toothpick into the donut and it comes out clean it's done.
  9. Glaze while warm.
Sticky Syrupy Glaze:
  • 1/2 cup butter
  • 1 3/4 cups sugar
  • 1/2 cup water
  • 1 teaspoon vanilla
  1. Boil first 3 ingredients for 4 to 5 minutes, till glaze is syrupy.
  2. Stir in vanilla.
  3. Dip warm donuts in glaze and enjoy.
I only glaze as much as I want to serve, as they are best eaten fresh.
The leftover glaze and unglazed donuts freeze well.
Reheat frozen donuts in oven and glaze with reheated glaze.

Rustic Potato Salad

This Potato Salad is an easy and comforting side for any protein you choose to barbecue or bake. We've enjoyed it with hamburgers and smoked pork. Even though summer is over there is still time for a picnic, potluck or barbecue.

  • 1-1/2 pounds of small red potatoes
  • 4 eggs hard boiled
  • 2 stalks of celery, diced
  • 1/2 small white onion diced
  • 1/4-1/2 cup cooked bacon bits
  • 1 cup mayonnaise
  • 1 or 2 tablespoons prepared mustard
  • 1 handful chopped fresh parsley
  • Salt and Pepper to taste

  1. Boil unpeeled potatoes in salted water until fork tender, drain and chop into bite sized pieces and add into large bowl.
  2. Shell and dice the eggs and add to the potatoes.
  3. Add the diced celery and onion to the bowl.
  4. While the potatoes and eggs are still hot add the mayonnaise and mustard and mix well.
  5. Mix in the parsley.
  6. Add salt and pepper to taste.
  7. Cover and store in refrigerator until ready to serve.

Because you cook the potatoes in salted water you might not need too much extra salt for the finished product. I added a 1/4 teaspoon of salt and pepper to start and then tasted to see if it needed more.

Raspberry Custard Pie

Raspberries are ready for picking. Our favorite Raspberry Pie has a combination of silky custard that the raspberries lay on with a tender flaky crust.

Dorothy's Pastry 
  • 2 1/2 cups of all purpose flour
  • 2 teaspoons of brown sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 pound of lard
  • In a one cup measuring cup  beat one small farm fresh egg
  • add 2 teaspoons of vinegar or 1 tablespoon to double the recipe
  • and fill to the 1/2 cup line with ice cold water.
  1. In the food processor, put all the dry ingredients.
  2. Add the cut up lard, pulse this until the big pieces are all gone.
  3. Add the liquid quickly while the machine is going.
  4. Stop it as soon as it starts to come together.
  5. Turn it out onto a counter and knead it a few times until it comes together.

If you don't have a food processor, put the dry ingredients into a large bowl. 
  1. Cut the lard into tablespoon pieces and then cut into the flour mixture until it looks like oatmeal. Add all the wet ingredients and stir with a fork until it just comes together.
  2. Divide the pastry into 3 equal pieces, flatten into round discs, wrap in plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 425 F.

  1. Roll one disc of pastry onto a floured counter. Roll pastry out about 1/8 inch thick and line your pie plate. This recipe will do two 9 inch crusts. 
  2. Roll the pastry onto the rolling pin and unroll it onto the pie plate. Trim the edges and prick the bottom and sides of the pastry. 
  3. Put a piece of foil over the crust, pressing it slightly onto the crust. Put it into the oven and bake 10 minutes. Remove the foil and bake a few more minutes until lightly browned. Let cool.
  4. Refrigerate the remainder pastry discs a few days or freeze.

Custard (enough for one 9 inch pie)
  • 1/3 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 3 egg yolks
  • 1 teaspoon vanilla
  1. Blend the sugar, cornstarch, and salt in the medium saucepan.
  2. In a measuring cup, measure the milk and then add the egg yolks and stir.
  3. Add to sugar and cornstarch mixture.
  4. Cook over medium heat stirring constantly until bubbling and thickened.
  5. Remove from heat and add vanilla.
  6. Cool for 5 minutes.
  7. Pour into cooled pastry crust.
Add one layer of berries on top of the cooled custard.
  • 2 tablespoons raspberry jam
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  1. In a small saucepan, stir together the jam, water, and cornstarch. Heat until just bubbly and clear. Drizzle over the berries. You don't need much .. just a bit to add a bit of sweetness.
Whip 1 cup of heavy cream with 2 tablespoons sugar until soft peaks form. Slice the pie and top with whipped cream.

Leafy Lettuce Salad

I remember this salad, as a small girl growing up. My mother lived off a mere $50 a month budget for groceries. She needed to feed a family of 7 plus all the hired hands. She had a gift of hospitality and knew how to make her pennies stretch. Actually, she always asked God how she could make her budget last. She worked hard and always had a garden and since I'm not working out of the home,
I've made every effort to grow a garden again. I love sharing this with the grandkids.
We've made some raised garden beds this year, which takes away from all that back-breaking work.
This week I called my sister to see what Mom's secret recipe contained.

Leafy Lettuce Salad
  • 8 cups of Leafy garden lettuce.
  • 1/2 cup sugar
  • 1/2 cup cream
  • 1/2 vinegar

  1. Blend the sugar and cream together and then add the vinegar.
  2. Pour over the leafy lettuce and serve.

Pour over your leafy lettuce.Yum!!! Do any of you remember this lettuce salad?

Large Basic Platz Mix

This Platz mix can be used as a base mix for near any kind of fruit Platz, muffin mix or coffee cake. Having the dry ingredients pre-mixed with the butter is a time saver when you need to make something quick for coffee or dessert. This amount makes about 13 cups of mix and will yield about 4 recipes, depending on what you make. The total recipe would serve 48 - 50. For more variations on how to use this mix check here.

  • 8 cups flour (I use unbleached)
  • 3 cups sugar
  • 1/4 cup baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 2 cups cold butter
  1. In a large bowl, mix dry ingredients and use a grater to grate in the butter, like cheese.
  2. Stir well, if too chunky, use pastry blender to stir and finish it up.
  3. Store in refrigerator for up to three months.

 For Basic Platz:
  • 3 cups mix
  • 1 egg
  • 3/4 cups buttermilk
  • 1 - 1 1/2 cups sliced fruit
  • crumbs made from 1 cup mix and 2 - 3 Tbsp cream
  1. In a small bowl, whisk egg with fork and add buttermilk. Add to dry mix in a larger bowl , stirring with a fork until blended.
  2. Spread into greased 9x9 inch pan and cover with sliced plums, apricots, apples or finely chopped rhubarb. Sprinkle with about 2 Tbps of sugar if desired or cinnamon sugar for apples.
  3. Top with crumbs using your hand to mix them.
  4. Bake at 350 F for 35 - 40 minutes.

Ten Years of Mennonite Girls Can Cook

Ten years ago, this blog began on a whim that blossomed into an extraordinary compilation of our Mennonite recipes. Ten women volunteered to make, photograph and post on this blog so that our families and future generations will have this integral part of our heritage preserved.

The first idea for MGCC began during a sleepless night on June 5th, 2008.  By 9 AM the next morning I had sent out a casual invitation on my personal blog. It was Vee who commented on that post saying "Sounds like great fun! I know you Mennonite gals know how to cook!!" 

 That is how the name Mennonite Girls Can Cook came to be.  There was no business plan or goal as to how many recipes we would post.   It is because of how it all fell into place that we have known in our hearts that God provided an opportunity for us to use the gifts He gave us,  to bless others,  and to give Him glory.  

I love telling the story of how we were so thrilled to realize that our blog was being read.  Within the first week, we were tracking several hundred visitors per day.  Later we admitted it was only the ten of us coming back over and over to see if we had any comments on our recipes.

It wasn't long though and you really did come to visit our blog and you kept coming back and your encouragement took us from the beginning idea of posting our Mennonite heritage recipes to also include our family favorite recipes and experiments from our own kitchens.

It is now not unusual for us to welcome over ten thousand page views on any given day. We are so delighted that this has become a place where recipes are searched, and where we have been able to freely share our faith.

We also recognize that God led us to make some decisions back when it all began.  We decided that if there was ever a way for us to raise money from anything connected to the blog, we would feed hungry children.  We decided we would keep our blog beautiful without automated advertisements.  Our sponsors on our sidebar quietly have donated to our charities and we have appreciated them for their generosity. 

We also decided that we wouldn't pursue a publisher but if one approached us we would welcome an invitation to do a cookbook.  In the spring of 2010, we were approached by Amy Gingerich the Editor of Herald Press, to see if we wanted to do a cookbook with them.  

Our original Mennonite Girls Can Cookbook featuring Mennonite Recipes and our family favorites became a Canadian bestseller within a few months thanks to all of you who bought up books everywhere they were available. 

Early in 2012, we started to work on our Celebrations book which was a delight to create as we reflected all the seasons that we have experienced in life.  During that summer, we met together once more to take photos and have a very special tea time that we shared with you in the pages of the book.  

Our Bread for the Journey book was published to coincide with the opening of the play Mennonite Girls Can Cook.  This book has been a place where we have shared our Mennonite family history stories and have shared what our faith means to us in daily living.   We used that opportunity to put into print some of the recipes that have been most searched on the blog. 

We have been reflecting in our daily chats with one another how we had never ever imagined the opportunities to share.  Television interviews across Canada, newspaper and magazine interviews, traveling for book signings,  cooking demonstrations, speaking opportunities, and the play called Mennonite Girls Can Cook have all had an impact on increasing our visibility.  
We are so thankful for all those that donated to projects on our behalf. 

We realize that God gave us this journey of ten women for a purpose. God gave each of us a gift and we have sought to be faithful in sharing that gift with you through our recipes, our books and through our devotionals. 

So I ask you to make full use of the gift God gave you when I placed my hands on you. Use it well. 
2 Timothy 1:6 

There is still a lot for us to accomplish on our blog. While we will not be posting new recipes, we will continue to tweak our past recipes, redo some old photos and rework our recipe index to make it easier to find your favorites. Our best recipes will be highlighted during the different seasons of the year. You can be sure that the new year will begin with Portzelky, Paska will be front and center at Easter, Rollkuchen in summer, harvest recipes in fall and Oma's cookies at Christmas.  We feel certain that there are many recipes that you haven't tried and we hope that by making the recipe index easier to navigate, you will feel inspired to search and try something new to you. 

There are many things that we will miss, most of all, our connections with you through your faithful comments.  Thank you for your encouragement that kept us motivated to do our work to the best of our ability.  Thank you also, for all the cookbooks and devotional books that you have purchased in the past and will continue to purchase.  Every dollar that we earn through those cookbooks will continue to provide clean water for the thirsty, and food for the hungry.  Because of your support, we have been richly blessed to give where God has led us. 

Before I press the publish button for the last time, I want to tell you about the beautiful women that have worked alongside me.  They have all had such a vital impact on my life.  They have encouraged me in my walk with God.  They have encouraged me to strive for excellence.  They have opened their hearts to friendship and unity.  They have allowed me to glean the wisdom they have and they are faithful to pray for needs within our group and are quick to bring praise to God. 

None of them signed up to take turns posting recipes every day for ten years and yet as this project grew, their hearts were open to using their gifts knowing that it could help others. I pray that wherever God leads them in the years to follow that they will continue to inspire others with the beautiful gifts they have.  

When I tell you how each is unique, you will understand how we have needed each other and how our group was brought together by God.
 We have become faithful friends because we have been thankful for each other. 

Anneliese opens her home with joy to host and to serve. Anneliese has the gift of creative writing.  She has used her gift to edit our books and to write poetry and stories that warm our hearts with truths. She has often helped me in thinking through how to communicate something in writing. 

When you have reached out to us on our contact page, it has been Anneliese who answered your questions.

 In Anneliese, I value her sincere heart, her example of hospitality, and her attention to detail.

Betty delights in serving. She is well known for treats she brings to appointments, workplaces, and is a source of take-out meals for those she loves.  Every Saturday morning, Betty has sent out an email to all of us, reminding us of our scheduled recipes. She never missed a Saturday and she never forgot to post her own recipe. 

 In Betty, I value her cheerfulness, her patience, and her humility. 

Charlotte has the gift of caring deeply about people with compassion and empathy.  She is gentle and kind and looks for ways to bless others. Her large friendship circle is a testimony to the way she treats those she knows.

Charlotte has forwarded the comments and questions that you have made on our posts to us. 

  In Charlotte, I value her capacity to love unconditionally, her listening ear and her empathy.

Bev somehow manages to juggle many things in a day and still host neighbors, family, friends and those that stop by, without exhibiting any bother or fuss.  She truly loves to host and does it with flare.  Bev also is generous and willing to help wherever help is needed.  
Bev has diligently indexed all the recipes making it easy when you are wondering what to make.

In Bev, I value her willingness, her honesty and her heart of reconciliation. 

Ellen has the gift of hospitality that she shares with family and friends and their church group.  
Ellen has been our voice on Facebook, always introducing each mornings recipe in a way that will pique your interest.

In Ellen, I value the twinkle in her eye, the way she listens before speaking and her discernment. 

Judy is our calm and steady peacemaker who encourages and sees the best in everyone. 
She has a keen eye for detail and has often quietly tweaked our spelling and grammar in the morning when necessary. 
Judy has been faithful in posting our daily recipes to Pinterest. 

In Judy, I value her sense of diplomacy, her logical thinking, and her kindness.

Julie is a prayer warrior.  If you have ever requested prayer on our blog, it has most often been Julie that has led us in prayer with her tender compassion and empathy.  Julie is always cheerful and gives the best hugs.  Julie is faithful to teach the gospel wherever God gives her opportunities.

In Julie, I value her joyfulness, her love to understand scripture and her imaginative mind.

Kathy is encouraging and has a joyful spontaneity that is enjoyed by all who know her.  Her gift of hospitality spills out of her home and into wherever life takes her.   She is a skillful communicator and efficient in managing her time. 

In Kathy, I value her inclusivity, her words that encourage and her sense of responsibility.

Kathy and Marg have been our sponsor liaisons.

Marg has a delightful adventurous spirit. She has shown us what courage and faith look like when tragedy strikes.  Behind the scenes, Marg has organized our schedule for our Bread for the Journey Sunday devotionals. 

In Marg, I value her joy in nurturing, her generosity and her authenticity. 

We are so very thankful for you our readers that have given us a platform to share our joy of hospitality!

   We want to leave you with a blessing from the Bible.

"The Lord bless you
and keep you;
the Lord make His face shine upon you
and be gracious to you;
the Lord turn His face towards you
and give you peace."

Numbers 6:24-26 NIV

Bread for the Journey


Just as lotions and fragrance give sensual delight, a sweet friendship refreshes the soul.
Proverbs 27:9 MSG

 Bear one another's burdens, and so fulfill the law of Christ. Galatians 6:2 ESV

Friendships are a wonderful gift to us from God...offering love, encouragement, companionship, validation, understanding, honesty, forgiveness and so much more.  I have a few life-long friends, and what a blessing they are.  Today I am especially thankful for the group of friends pictured here that I have only come to know over the past decade as we came together to be a part of this blog. None of us could have known what a gift we would be to each other. 

Over these past years we have been there for each other, encouraging and strengthening one another in our faith.  We have prayed, laughed and cried together. We have supported one another through sickness, loss and the hardships that came our way. We have celebrated the big events of life together.  We know how to have fun! We have found joy in serving and worshiping God together.
Life is a journey, one that we are to walk as Jesus walked. Today I am thankful for these godly friends who have walked alongside me these past years.  How wonderful to know that our friendship is not just for here and now, but that one day we will be together with Jesus Christ in eternity.
Every time you cross my mind, I break out in exclamations of thanks to God. Each exclamation is a trigger to prayer. I find myself praying for you with a glad heart. I am so pleased that you have continued on in this with us, believing and proclaiming God’s Message, from the day you heard it right up to the present. There has never been the slightest doubt in my mind that the God who started this great work in you would keep at it and bring it to a flourishing finish on the very day Christ Jesus appears.  Phil. 1: 3-6 MSG


Ten years ago on June 7th, 2008 I posted Zwieback to begin the Mennonite Girls Can Cook blog. Today's recipe is a bit different from my first, different from the one published in our original cookbook as well as the one published in Bread for the Journey. Anneliese and I were discussing our Zwieback recipes and agreed that what our mothers had in the kitchen is what they used to make their Zwieback.  So, if some weeks they had more butter or milk or flour than other weeks, that would have been what that week's Zwieback would have included. 

The best thing about Zwieback continues to be that they are best when shared with friends and family around a table. This blog has been a place of sharing with all of you who have joined us around this table, graciously encouraging us as we have shared our family favorites and as we have together learned new ways of doing things. 

We have wondered for some time now how long we should continue to post new recipes.  We will always remain the Mennonite Girls Can Cook but everything this side of eternity has a beginning and an end. We have over 3000 recipes on this blog and have decided that we will consider the recipe blog complete. Today is our last regular new recipe post. On Sunday, Judy will be sharing our final Bread for the Journey and on Monday we will have a look back at the past ten years. 

Rest assured, you will continue to have access to this recipe blog and all the recipes we have shared. You may notice that work will be continuing as we strive to make the blog as easy to navigate as possible.  We will be highlighting our recipes to compliment the changing seasons.

We would love to have you join us on Monday as we celebrate what God has done and thank Him for what he will continue to do.  

In the meantime,  stay calm, bake Zwieback and call a friend over to share them. 

  • 2 tablespoons yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 3 cups warm milk
  • 3/4 cup hard butter 
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • about 8 cups flour 
  1. Sprinkle the yeast and the teaspoon of sugar over the warm water in a small bowl. Stir gently
  2. Heat the milk until it is just warm,  room temperature is perfect.
  3. In the bowl of a bread mixer,  or in a large bowl,  cut the butter into 3 cups of flour with a pastry blender. 
  4. Add the milk mixture, sugar, and the salt and yeast mixture to the flour and butter.
  5. Continue to add flour and allow the machine to knead until smooth. If you are mixing by hand, turn the dough onto a floured counter once stirring becomes too difficult.
  6. Knead to a smooth dough.
  7. Put the dough into a large bowl and cover with a tea towel or a lid.
  8. Let the dough double in bulk, about an hour.
  9.  Line 3 large cookie sheets parchment paper or grease them. 
  10. Take a piece of dough the size of a large orange,  hold it in the hand it feels most comfortable.  With your other hand, squeeze a bit of dough between your thumb and forefinger about the size of a walnut, pinch your thumb and forefinger together to squeeze it off.  Take the dough and place it on the pan.  Again, squeeze the dough between your thumb and forefinger, this time a smaller piece to make the top bun.  Squeeze it off and place it on top of your first bun.   Press down through the top and bottom buns to seal them together.  Repeat with all the dough.
  11. Cover the buns with a clean tea towel and let rise until they have doubled. Start to preheat the oven after 25 minutes so it is ready to bake. 
  12. Bake in a preheated 400 F oven for about 20 minutes.  If you have a convection oven, bake at 375 F for about 15 minutes or until golden brown.

Peach Pie

 Peach pie is one of my favorites and peach season will be here before you know it and I'm ready. While I love baking pies, so many of my friends don't. They say they can't....but I know they could if they tried. Nothing really good comes without practice...and no one is looking for perfect...just yummy. I know you can do it! The season of fruit pies is here. 
While blueberry pie is often identified by the little circle cut into the middle of the top crust, I think a peach pie with a lattice top is 'peachy'. 

Pie Dough for one double crust:
  • 1 2/3 cups flour
  • 1 teaspoon salt
  • 2/3 cup Crisco shortening
  • 4 tablespoons ice water
  1. In a large bowl stir together flour and salt.
  2. Grate or cut in shortening with two forks or a pie cutter, until shortening is very small pieces.
  3. Add water and stir dough until it begins to come together. Using your hands quickly and as little as possible pull the dough together and turn out onto a lightly floured counter. Pull together into a ball. Divide into two and lightly flatten each piece.
  4. Sprinkle counter with flour and roll out one piece of dough to fit into pie shell. 
  5. For top crust, either roll out another solid piece of dough and use as a complete top crust or roll out and cut into 3/4" strips. Once you have your filling (recipe below) in the pie, lay and weave the strips under and over each other. 
**I often will use real butter and rub my pie plate as this helps to give a very flaky bottom crust**
Peach Filling:
  • 6 cups fresh peaches, peeled and sliced
  • 1 egg, beaten
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  1. Peel and slice fresh peaches.
  2. Beat egg until frothy and fold into peaches.
  3. Stir together remaining ingredients and gently stir into peach and egg mixture. 
  4. Place mixture into prepared pie crust and top with upper crust as a whole crust or lattice as shown. (you can now brush with a little milk or cream and sprinkle with coarse or regular sugar)
  5. Bake in 375ºF oven for 55-60 minutes or until pie filling is bubbly and crusts are golden brown. Make sure you check to see that the bottom and top crust are baked. Nothing worse than a soggy bottom crust. That is why it's good to use a clear glass pie plate so you can really see your crust. 

Spaetzle, Without a Gadget

There has been an increased interest in Spaetzle , which is a German (pasta)  dish consisting of tiny lumps or threads of dough or batter. 
There are variations of gadgets on the market to help you make them , but I have always made them without any gadget at all.  Very simple and quickly done. 
Rather than try to explain it, I got my granddaughter to video a demo of how I do it.  

If you scroll down after the video, I will explain how to use Spaetzle .  

The ingredients ratio is one egg (with a bit of salt)  to one cup of flour.  

After you have made your Spaetzle,   drop them into boiling water and boil them for not more than 2 minutes ... Drain them well and then you can add them to stews or sauces.   
They are good in soup too, but if I use them in soup I don't boil them in water first.  I add them directly to the soup but make sure the soup is boiling when you add them, or the Spaetzle will soften too much and thicken the soup. (I can't eat these because of the gluten, so I have to go by what my husband says and last time I made them, I let the Spaetzle sit on the counter for a couple of hours so they 'dried out some' before I added them to a soup and he said they were better ! )   

Panfried is my husband's favorite way of eating them.  
After I have boiled the Spaetzle and drained them, I drop them into a frying pan with half oil/half butter and fry until golden brown.  You can add some onions or bits of bacon or sausage - and /or other additions or spices of your choice.  

Below a photo of pan-fried Spaetzle - just plain ... 

Do you make Spaetzle? How do you use them ?  

Bread for the Journey

Lemon Cream Sponge Cake /Flashback Friday

For this Flashback Friday recipe I want to share this delicious sponge cake with a lemon filling. Perfect dessert for a special occasion or just because. I usually make the homemade lemon filling, but a boxed lemon pie filling mix works just fine as well.

Hot Milk Sponge Cake
  • 2 eggs
  • 1 cup sugar
  • 1 cup flour sifted with
  • 2 tsp. baking powder and
  • 1/4 tsp. salt
  • 1/3 cup of hot milk
  • 2 tbsp. butter melted in the milk
  • 1 tbsp. lemon juice
  1. Beat eggs till foamy, add sugar gradually, beat til thick and lemony.
  2. Fold in sifted dry ingredients. Add lemon juice.
  3. Gently stir in the milk and melted butter.
  4. Bake in two greased 8" pans at 375 for about 20 minutes or til golden brown.
  5. Leave in pan for five minutes and then cool on a cooling rack.
  6. Slice each layer in half
  7. Put lemon filling between layers and dust with icing sugar, or decorate it with whipped cream.
Lemon Filling
  • 2 1/2 tbsp. corn starch
  • 1/2 cup white sugar
  • 3/4 cup boiling water
  • 1 egg, beaten
  • 3 tbsp. lemon juice
  • 1 tsp. grated lemon rind
  • 1 tsp butter
  1. In a double boiler, blend together corn starch and sugar, add boiling water, stirring all the time, until it is clear, about 10 minutes.
  2. Beat egg, lemon juice and rind. Stir into the cornstarch mixture.
  3. Cook 3 minutes. Beat in butter. Cool.
    Or just make your favorite Lemon Pie filling.
Whipped Cream icing
  1. 2 cups whip cream, whipped and sweetened to taste.
  2. I add a stabilizer for this cake called "Whip-It by Dr. Oetker. It just helps to keep the whipping cream firm for decorating. Two packages are enough for 2 cups of whipping cream.
  3. Take 1/2 cup of whipped cream and add it to the cooled Lemon filling.
  4. Layer Lemon between all the layers
  5. Decorate the cake with the remaining whipped cream and sprinkle with sugared almonds, around the edges.

Sugared Almonds
  • 1 cup of slivered almonds
  • 2 tbsp. sugar.
  1. Gently stir over medium heat till sugar melts and caramelizes over the almonds
  2. Cool and sprinkle around the cake.
  3. This is not a high rising cake, so don't worry if the volume isn't what you are used too.