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.

Recipe Search

Double Chocolate Zucchini Bundt Cake

I was given a HUGE zucchini yesterday and everything in me called out for chocolate that compliments zucchini in this rich moist bundt cake. Take advantage of zucchini while it's in season. Don't forget to grate and freeze some zucchini in one or two cup freezer bags to use during the winter months in loaves, muffins and cakes.

  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 2 tsp espresso powder
  • 3/4 tsp salt
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup sour cream
  • 3 cups grated zucchini (sometimes zucchini has a lot of moisture in it and then I squeeze out any extra moister before adding to batter using a salad spinner or just squeeze it with your hands, but not till dry...just if it's overly wet feeling. If you don't know....just add it all)
  • 1 1/2 cups chocolate chips, (you can cut back on this amount if you don't want it quite so chocolaty)
  1. Sift together first 5 ingredients and set aside.
  2. To a large mixing bowl add sugar, eggs, oil and vanilla. Beat well.
  3. Add sour cream and mix well.
  4. Add dry ingredients and mix until just incorporated.
  5. Add grated zucchini and chocolate chips and mix again until just incorporated.
  6. Prepare bundt pan by spraying with non stick cooking spray and then lightly dust with sifted cocoa powder, making sure it sticks to all creases of the pan. (cocoa powder is nicer than using white flour when baking with chocolate as you don't get any white markings from the white flour)
  7. Add batter to prepared pan and bake in 350ยบ oven for 50 minutes.
  8. Serve warm as is or with whipped cream or ice cream. Wrapped well this cake freezes well. 

Orange Peach Jam


Combine this jam, slightly runny and rich in citrus flavor, with cream cheese on a bagel OR with a barbecue sauce to use as a glaze on baked meatballs. I have given quite exact numbers when it comes to the fruit, but it does depend on size of fruit.

Ingredients for one batch:
(the goal is approximately 7 cups raw fruit blended before adding sugar, equaling 8 cups cooked, for one batch. I recommend doubling the amounts and cooking two batches)
  • 9 ripe peaches
  • 3 seedless oranges
  • 2 tablespoons lemon juice
  • 4 1/2 cups sugar, divided
  • 3 tablespoons Certo Light or 1 pkg regular pectin

 Method:
  1. Wash jars and lids. Place clean jars in 225° F oven to keep hot. Place lids in small pot with water to cover. Bring to a boil and turn off element, covering pot to keep lids hot.
  2. Peel peaches, quartering them to remove pit. In blender, blend only for a few seconds until barely smooth. Can have a few tiny chunks. Pour into large bowl. Stir in lemon juice.
  3. Peel oranges with potato peeler. Remove pith (white part) and discard. Blend orange segments with the orange rind until thick and smooth, for about 1 minute.
  4. Combine blended oranges and peaches. Measure out 7 cups (or at least 6) to pour into large stainless steel pot.
  5. Measure 1/4 cup of the sugar, blend with pectin and stir into fruit. Stirring constantly with wooden spoon, bring to boil on high heat.
  6. Add 4 1/4 cups sugar all at once and continue stirring until it comes to a full boil once more.
  7. The whole top layer should be bubbling before setting the timer. Boil for three minutes, while stirring and making sure it cooks hard the whole time. If it splatters quite a bit, turn down the heat just a tad.
  8. Using a canning funnel, ladle hot jam into jars and cover with lids to seal. Repeat process if cooking more batches.
  9. Cool sealed jars at room temp before storing. Jam thickens as it cools.
I prefer storing jam in the fridge or freezer, so that it keeps fresh tasting, but you do not have to if it is sealed. You can tell if it's sealed if the center of the lid is slightly inverted rather than rounded. Do not push it in by hand.

Fresh Tomato and Mozza Salad


The first time I had an Italian Caprese Salad, I wanted to make it at home.
At that time I was unfamiliar with the fresh mozzarella used in the original
so I came up with this version.
It's quick to make and is a popular salad at our house especially with
summer's fresh lettuce, tomatoes and basil.

For the Dressing:
  • 1/2 cup olive oil
  • 2 - 3 tablespoons white wine vinegar
  • 1/2 teaspoon dried basil (use 1/4 cup fresh if you have it - chopped fine)
  • 1 teaspoon sugar
  • salt and freshly ground pepper
For the Salad:
  • green leaf lettuce
  • a handful of fresh basil leaves (optional)
  • 1 or 2 fresh vine ripened tomatoes (Romas are also nice)
  • coarsely grated good quality mozzarella
  • Chopped fresh chives or green onions
    1. Mix dressing ingredients together, blending well. Set aside.
    2. Tear washed and dried lettuce into bite sized pieces and arrange on a large platter.
    3. Slice tomatoes, pat dry and arrange in a circular pattern over the lettuce.
    4. Cut basil leaves into a chiffonade (thin slices) and sprinkle over tomatoes. (you can leave this step out if you can't get any fresh basil)
    5. Sprinkle with grated cheese.
    6. Sprinkle with chopped chives.
    7. Pour dressing over salad and serve.

    Rollkuchen


     
    Rollkuchen are a tasty, deep fried pastry that are a wonderful accompaniment to cold watermelon on a hot summer day.  How well I recall childhood picnics with big tubs of fresh Rollkuchen.  Let's just say that eating them is rather like eating peanuts...you can't stop at just one! Sometime over the years, Rollkuchen became paired with Roger's Golden Syrup (definitely a Canadian thing) on my table; they make a great team!

    My mother-in-law made the best flaky, crispy Rollkuchen. Mine never quite measured up, so I have always made the thicker, softer variety and they have become a family favorite. Hers were all uniform in shape; mine are rather 'free-form'. Each recipe seems to differ slightly but I've never met a Rollkuchen I didn't like!

    Rollkuchen

    • 5 - 6 cups / 1150 - 1350 ml flour
    • 3 teaspoons / 15 ml  baking powder
    • 1 teaspoon / 5 ml salt
    • 4 eggs
    • 1 cup / 250 ml sour cream
    • 1 cup / 250 ml milk
     
    1. Combine 5 cups / 1150 ml  flour, baking powder and salt.
    2. Beat eggs, sour cream and milk together and add to dry ingredients
    3. Continue to add flour to form a soft dough ... usually about 1/2 cup more.
    4. Allow the dough to chill for an hour or two before rolling, for easier handling.
    5. Divide the dough in half and roll out quite thin on a floured board ... if you prefer them soft, then not quite so thin.
    6. Cut strips of dough about 2x4 inches / 5x10 cm ... with two slits cut in center of each.
    7. Stretch the pieces somewhat before dropping into the hot oil.
    8. Fry in deep hot oil over medium heat until golden on one side. Turn and brown the other side.
       

    The rollkuchen puff up beautifully while cooking and are really mostly air pockets by the time they are ready to eat. A totally a healthy choice!  Who am I fooling?


    Serve with cold watermelon and Roger's golden syrup.  Grilled farmer sausage is also a nice touch!