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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Baked Oatmeal with Apple and Cinnamon


I had no idea this tasted this good until I had it at my daughter's. It's one of those comfort foods that I could have for breakfast or for dessert. This can be prepared the night before; refrigerated and baked in the morning.

Ingredients:
  • 3 1/2 cups oats or quick oats (not instant)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup coconut (optional)
  • 1/4 cup oil
  • 2 eggs
  • 1 apple, grated
  • 1 cup milk
Method:
  1. Mix ingredients in order given and pour into greased 8x8 inch pan.
  2. Bake at 350° F for about 30 minutes
  3. Serve warm with milk and brown sugar (optional).

It's a piece of cake to wrap up for breakfast on the go, or lunch.



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Berry Crumble (or Apple Crumble/Crisp)



I got this recipe from the Mennonite Treasury and usually make it with apples, but lately I’ve liked using a combination of blueberries, raspberries and blackberries.
I also like to make a larger batch of the crumble mix (times it by four) and freeze it for a quick dessert another day. Most times I add slivered almonds or chopped pecans.

Ingredients:
  • 3 - 4 cups berries or chopped apples (Granny Smith or Graffensteins are good)
  • 1/4 cup butter
  • 1/4 cup brown sugar, packed
  • 1/4 cup flour
  • 3/4 cups rolled oats
Method:
  1. Place fruit in a pie size baking dish. 
  2. Blend the rest of the ingredients with a pastry blender until all the butter is blended in to make a crumb mix. 
  3. Squeeze to make larger chunks as you sprinkle it over the fruit. 
  4. Bake at 350 F about 30 min. Serve hot, with ice cream. Serves 4-6
PS The crisp in the photo is baked in individual serving dishes.

Schwartzies


This hash brown dish takes a few minutes to mix and is a good addition to a brunch or main meal. Last Sunday morning I added some peeled and cut farmer sausage in a separate dish with a little water. I covered both dishes, pre-set the oven and we came home to a ready meal.

Ingredients:
  • 1 bag (2 lb) frozen hash browns
  • 2 cans cream of mushroom
  • 1 cup sour cream
  • 2 tsp. fine onion flakes
  • 1/2 teaspoon salt,
  • pepper
  • 2 cups grated cheese
  • sprinkle Parmesan cheese
  • paprika

Method:
  1. Mix all ingredients in a bowl, then spread into 9x13 Pyrex dish. For four people I do half the recipe in a 1 quart casserole dish.
  2. Sprinkle with Parmesan cheese and paprika.
  3. Bake 1 hour at 375° F.

    Variation: Add cubed cooked ham or bacon bits.


Cottage Cheese Blintze

I'm bringing back these blintzes for Flashback Friday. They are an old favorite of ours. I know there are other ways of making them but this is how I make them. Sometimes I roll them up instead of these bundles..the taste is the same. I use the recipe for German pancakes to make the blintzes. I changed it up a wee bit.

German Pancakes:
  • 1 3/4 cups flour
  • 3/4 tsp salt
  • 3 eggs
  • 2 cups milk
  1. Mix flour and salt, add eggs and milk. Beat until free of lumps, this makes a thin batter.
  2. Heat up a cast iron frying pan, works in other pans but I like my well seasoned cast iron pan the best and when 'almost smoking hot' brush with butter and pour approx 1/4 cup batter in the pan tilting the pan till a thin layer covers the bottom of the pan.
  3. Cook on med high until dough is set. Turn and cook until golden brown underneath. Watch carefully as these brown up fast.
  4. Pile up on a plate and keep warm in oven.
Cottage cheese mixture for the blintzes:
  • 1 375g tub dry cottage cheese
  • 1 egg
  • salt and pepper to taste
  1. Mix well and start making the blintzes.
  2. Place a spoonful of cottage cheese mixture in center of pancake, fold in the edges and place folded side down in well buttered cast iron frying pan.
  3. You may now just pile them all up in the pan as I did and bake them covered at 350 for 15 to 20 min OR brown the blintzes in the frying pan and serve immediately. They are delicious served with cream gravy.
Cream gravy:
  • Melt 3 tbsp butter in frying pan, add 1 cup whipping cream and salt and pepper to taste and bring to a boil over high heat. I also add a pinch of sugar.
  • Turn oven down to medium heat and cook until gravy thickens, stirring frequently. 
  • Pour over blintzes and enjoy. These are good served with farmer sausage and coleslaw.


Chicken Noodle Soup

When I make homemade Chicken Noodle Soup I use a whole fryer or broiler chicken. I don't use all the meat for the soup. Once the broth has simmered several hours I allow the broth to cool enough to handle the chicken. Remove the chicken using a small colander with a handle. Take off the two breasts and use them for another meal that needs chopped chicken. The options are endless. You could make a casserole or just use it for sandwiches or for wraps. Since the chicken had simmered in the seasoned broth. . .it will be flavorful for another use. With the rest of the chicken I remove from the bones from the meat and put the meat back into the broth. If we are not eating the soup that day .. .I refrigerate the broth and then before reheating .. .I remove all the solid fat at the top of the broth.

  • 1 chicken
  • 2 bay leaves
  • 10 peppercorns
  • 1 star anise
  • 5 cloves
  • a small handful chopped parsley
  • 1 teaspoon Maggi seasoning ( optional )
  • salt to taste
  1. Put your chicken in a soup pot and cover with water.
  2. Bring to a boil and add the spices (not the parsley) which you have tied into a bit of cheesecloth.
  3. Simmer for 2 -3 hours.
  4. Remove from heat and take chicken off the bones when it is cool enough to handle.
  5. Remove the breasts and refrigerate for another use. Remove the rest of the meat from the bones and put back into the broth.
  6. Add 1 teaspoon of salt and the Maggi seasoning and parsley.
  7. Simmer for 1/2 hour and taste and adjust the salt and Maggi seasoning if needed.
  8. Serve the broth over cooked fine egg noodles. (Do not store leftover soup with noodles. .keep them separate)