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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Queen Elizabeth Cake

Queen Elizabeth II
Our Gracious Queen

 April 1926 – September 2022

A recipe that Anneliese posted in 2016 in honor of her Majesty's 90th birthday.  We are reposting it today in honor of the Queen.  Rest in peace.  

Ingredients:
  • 1 cup dates, chopped fine and 1 cup water
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 cup butter, soft
  • 1 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 1 tsp baking powder 
  • 1/2 tsp salt
topping
  • 2 Tbsp butter
  • 2 Tbsp cream
  • 5 Tbsp brown sugar
  • 3/4 cup shredded coconut or mix of coconut and thin slivered almonds
Method:
  1. In saucepan, bring dates and water to boil and continue simmering for about 3- 5 minutes until soft. Turn off heat and add baking soda, stirring to mash well. (it will bubble) Add vanilla, Set aside to cool.
  2. Preheat oven to 350 F and prepare 8 - 9 inch round or square pan by greasing and lining with wax or parchment paper. A spring form pan is ideal but not necessary.
  3. Cream butter, sugar and egg.
  4. Add dates and then stir in the dry ingredients, mixing on low if using mixer. 
  5. Bake for 45 minutes, or until toothpick test comes out clean.
  6. Meanwhile melt and warm butter and cream, adding sugar, coconut and nuts. Stir until well blended and set aside.
  7. When cake is done, gently spread with topping and return to oven to broil setting for about 2 minutes. Watch it so it does not burn. It should bubble and turn a nice golden color.
  8. Let cool. Loosen edges with knife. If not using a spring-form pan, remove by placing a piece of wax paper over the top along with a flat plate. Flip upside down and then right side up again onto serving plate. 


Thank you for your years of service Queen Elizabeth.

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 3 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.