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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Molasses Kissed Pumpkin Pie




I first posted this Pumpkin Pie in 2013.  It's still our favourite and I think you will find it easy to put together for your family too! 

There is no need to buy pumpkin pies from a bakery when they are really so simple to make.
If you don't have time to make your own pastry, purchase a package with two frozen deep dish shells and use one of the shells to cut out little leaves with the thawed pastry for garnish.

  • 1 9 inch deep dish pie shell or make your own  (this can be done ahead of time)
  • 1 3/4 cups pure pumpkin puree (about 1 -  15 ounce /398 ml can)
  • 2 eggs
  • 1 1/4 cups sweetened condensed milk  (can sizes vary between US and Canada)
  • 1 tablespoon molasses
  • 1 teaspoon cinnamon*
  • 1/2 teaspoon ginger*
  • 1/4 teaspoon cloves*
  • dash nutmeg
  • 1/2 teaspoon salt
  1. Preheat oven to 425 F. Adjust oven rack to second lowest level. Line a 9 inch deep pie plate with pastry. Decorate edge with leaf cutouts or crimp with your fingers or 
  2. Whisk together the pumpkin with the remaining ingredients until smooth. If you have a blender, put all the filling ingredients in there and process until smooth.
  3. Pour carefully into the pastry crust.  To prevent the crust edges from becoming too dark, use kitchen shears to cut out the inside of an aluminum pie plate and cover the pie as shown in the photo.  
  4. Bake at 425 F. for 15 minutes and then reduce heat to 350 F and bake an additional 35 minutes.  Test by putting a sharp knife an inch from the edge. It should be clean.
  5. Cool on rack.  Only refrigerate the pie if it is not being served the same day it is baked.  Serve with sweetened whipped cream.  Refrigerate leftovers. 
*if the cinnamon, ginger and cloves are not spices you use often, purchase pumpkin pie spice and use 2 teaspoons. 

Christmas Fruit and Nut Cake with Caramelized Pineapple





Fruitcake is our favorite small bite treat with a cup of coffee during the Christmas season.  Be sure that you use ingredients that are fresh.  Nuts and dried fruits that are even a bit stale will taint the fruitcake and will ruin all the work.   Fruitcake lovers will all enjoy this delicious Christmas treat.
Fruitcake improves in flavour and texture over time, so make it now to enjoy at Christmas.
  • 1 cup slivered blanched almonds
  • 1 cup whole blanched almonds
  • 1/2 cup whole walnut halves
  • 1 1/2 cups seedless raisins
  • 1 1/2 cups dried cranberries
  • 1 cup / 225 grams glace cut mixed peel
  • 1 cup / 225 grams glace fruit cake mix
  • 2 cups 500 grams glace whole cherries
  • 1 cup finely chopped dates
  • 1/2 cup apricot brandy
  1. Stir together all the fruit and nuts in a large glass bowl.  Stir in brandy and cover with lid or tightly with plastic wrap.  Stir occasionally and leave at room temperature until the next day.
Caramelized Pineapple
  • 1 14 ounce / 398 ml can crushed pineapple with the juice
  • 3/4 cup sugar
  • 1/2 cup apricot jam
  • 1/4 cup apricot brandy
  1. Combine pineapple, juice and sugar in a medium saucepan over medium heat.  Stir  occasionally to prevent scorching and simmer to reduce liquids, 30 - 40 minutes.  Once the liquid has mostly evaporated and the pineapple has started to caramelize, remove from heat, add jam and brandy.  Refrigerate overnight in sealed container. 
Fruitcake Batter
  • 2 1/3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup room temperature unsalted butter
  • 1 cup brown sugar
  • 7 eggs (should measure 1 1/2 cups)
  1. Prepare 2 - 3 loaf pans by cutting brown paper bags to fit first lengthwise and then across the width, allowing the paper to come just over the edge of the pan.  Grease paper well. Alternately, for gift giving, use disposable paper bakeware.  
  2. Preheat oven to 275 F. 
  3. Stir together dry ingredients in a large bowl.  Mix 1 cup of the flour mixture with the fruit and nuts and set aside. 
  4. In a large bowl, beat butter, then gradually add sugar and eggs with mixer. Add remaining flour mixture and beat to combine. 
  5. Use a large wooden spoon to stir in fruit and nut mixture along with the pineapple mixture. Stir well to combine.
  6. Divide into loaf pans and bake.  Baking times will vary depending on size of the pan. You can bake the fruitcake in small individual loaves or square pans.  Whatever you decide to use, check every 30 minutes to start if you use small pans.  The loaves will feel firm in the center when done. Test with a toothpick once you think the top feels firm.  Regular bread pan loaf pans will be up to 3 1/2 hours. Check several times to make sure the top of the cakes are not getting too brown.  If that happens, cover loosely with foil.   The bakeware shown in the photo held 3 cups of batter, measured 1 1/4 inch X 6 inch diameter and took just over an hour to bake. 
  7.  Remove from oven, remove from pan, allow to cool for half an hour and then carefully remove brown paper.  Brush with additional apricot brandy before storing. Leave cakes in the disposable bakeware pans for easy gift giving.   Seal well in plastic bags and store in the refrigerator for several months or freeze.