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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Mom's Rhubarb Pie

It's rhubarb season and there is nothing quite like 'fresh from the garden' rhubarb pie at this time of the year. Here it mom's rhubarb pie recipe.

  • Pastry for a 2 crust 9-10 inch pie (use your favorite recipe or purchase ready-made pastry.)
  • 4 cups rhubarb...cut in 1/2 inch pieces
  • 2 eggs, beaten
  • 1 1/4 cups sugar
  • 1/4 cup flour
  • 1/2 teaspoon nutmeg
  • 1/4-1/2 teaspoon sugar
  1. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
  2. In large bowl...combine eggs, sugar, flour and nutmeg until well blended.
  3. Add chopped rhubarb and stir to mix.
  4. Pour into prepared pie shell.
  5. Dampen edges.
  6. Top with second crust.
  7. Trim and crimp edge to seal.
  8. Pierce top crust with fork to vent.
  9. Sprinkle with remaining sugar.
  10. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes, or until filling is bubbling and rhubarb is tender.

A winning combination of nutmeg and perfect together!

Rhubarb Meringue Dessert

One of the best things about Spring is rhubarb. This dessert is creamy, light and luscious.
I guarantee this will become a favourite with family and friends alike.

  • 1/2 cup margarine, softened
  • 1 cup flour
  • 1 tablespoon sugar
  • 3 egg yolks
  • 1 cup sugar
  • 2 tablespoon flour
  • 1/4 teaspoon salt
  • 1/2 cup light cream
  • 2 1/2 cups fresh or frozen rhubarb, cut up
  • 3 egg whites
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup flaked coconut
  1. Blend margarine, flour and sugar.
  2. Press crumbs evenly into ungreased 9x9 inch pan.
  3. Bake at 350 degrees F for 10- 15 minutes.
  4. In mixing bowl, blend egg yolks, sugar, flour, salt and cream. Mix until smooth.
  5. Distribute cut rhubarb on baked crust and pour egg yolk mixture evenly over the rhubarb.
  6. Bake at 350 degrees F for 45 minutes. (If you double the recipe and put it in a 9x13 pan as I did, you will need to bake this close to an hour. The custard should be mostly set and starting to brown around the edges.
  7. Beat egg whites until foamy.
  8. Beat in sugar, a little at a time, beating well between each addition. Beat until stiff glossy peaks form. Do not under beat.
  9. Add vanilla and beat until incorporated.
  10. Spread evenly over baked custard, being sure that the meringue touches the edges of the pan all around.
  11. Sprinkle with coconut.
  12. Bake an additional 10-15 minutes or until meringue is golden and coconut is toasted.
  13. Serve warm or cold.

Banana Coffee Cake (Crater Cake)

This is a great recipe when you have extra bananas in the freezer and want something differant than muffins or loaves. I got this recipe from a community church cookbook and the page were this recipe is on is seasoned well with splatters and spills. Serve it up with some cinnamon whip cream and you have a simple tasty dessert ready for friends or family. It freezes well, I cut my cake into pieces and freeze it and then just take out as much as we need. (Usually it doesn't make it into the freezer.)

  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs beaten
  • 1 tsp. vanilla
  • 3 bananas mashed
  • 3 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 cup sour milk (in bottom of cup add 1 tbsp. vinegar then top with milk)
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cups chocolate chips
    1. Mix first 5 ingredients 
    2. Mix dry ingredients in seperate bowl. 
    3. Add the sour milk alternately with the dry ingredients to the banana mixture. 
    4. Place 1/2 the batter in a 9x13 pan and sprinkle with 1/2 of the topping.
    5. Repeat the layers and bake at 350 for about 35-40 minutes. Or until tooth pick comes out clean in center. (Watch carefully as each oven baked differently.)
    6. Serve with a generous dollop of cinnamon whipped cream.
    Whipped Cream:
    • 1 cup of whipping cream
    • 2 tablespoons icing sugar
    • 1 teaspoon of cinnamon
    1. In a cold bowl chilled in refridgerator with the beaters, Beat the cream mixed with desired amount of icing sugar and cinnamon until stiff peaks form. 
    Happy Baking....Enjoy

    Coconut Cream Pie

    There are no little flakes of coconut in this Coconut Cream Pie. Coconut milk is the secret to the smooth and creamy filling that sits in a flaky crust.  Toasted coconut adds a delicate little crunch on top of the whipped cream.

    • 1 baked pie shell (there are a number on the blog to choose from under 'Pies' in the index)
    • 3/4 cup sugar
    • 1 1/2 cups light coconut milk
    • 1 1/2 cups milk
    • 3 eggs plus 2 egg yolks
    • 1/4 cup cornstarch
    • 1/4 tsp salt
    • 1 tsp vanilla
    • 1 tbsp butter
    • 2 cups whipping cream 
    • 2 tbsp sugar
    • 1 tsp vanilla
    • 1/2 cup coconut, toasted

    1. Combine sugar, coconut milk and regular milk in a medium saucepan.
    2. In a separate bowl combine, eggs and yolks, cornstarch and salt. Whisk till frothy and well combined.
    3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
    4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. Add vanilla and butter. Stir well.
    5. Pour hot filling into your favourite baked pie shell. Cover with wax or parchment paper and allow to cool on counter for 15 minutes, then place in refrigerator for at least two hours. 
    6. Whip cream with remaining sugar and vanilla until thick. Top cooled pie just before serving.
    7. Spread coconut onto a baking sheet. Bake in pre heated 350º oven for 1 minute at a time, giving pan a shake every minute. After 2-3 minutes the coconut will be toasted golden. Allow to cool. It will take on a crunchy texture as it cools. Sprinkle over cream.

    Oatcakes..and Date Filling

    We discovered oatcakes when we visited Cape Breton. They are delicious served plain with tea or coffee. My sister and I decided to put date filling between the oatcakes and had a nice snack while travelling.
    Another way to enjoy them, crumble on yogurt for a delicious breakfast.
    • 1 cup flour
    • 2 cups rolled oats
    • 3/4 cup brown sugar
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/2 cup butter
    • 1/4 cup hot water
    1. Mix dry ingredients together, cut in butter until mixture is crumbly.
    2. Add hot water and stir until mixture comes together.
    3. Turn dough out on floured surface and roll to 1/2" thick.
    4. Cut into squares and place on parchment lined pans.
    5. Brush with milk and sprinkle with coarse white sugar.
    6. Bake in a 375º oven for 10 minutes or until the edges are golden in color. Bake them a few minutes longer if you prefer them crispy. 
    7. Yield: 9 oatcakes
    * Someone asked for my date filling recipe so I will add it here.
    • 1 pound package dates, chopped
    • 2 small apples, peeled, cored and thinly sliced
    • 1/2 cup brown sugar
    • 1 cup hot coffee, I always use coffee but you may use water.
    1. Cook on low heat until thick and apples are tender, stirring occasionally, approximately 10 minutes.
    2. Add more coffee or water as needed.
    3. Cool slightly before filling your cookies.

    Balsamic Mushroom Chicken with Angel Hair Pasta

    This tasty dish is served in one pan... allowing you to tidy up the kitchen while the pasta is finishing in the sauce. It is easy to make this dish serve more or less by deciding first how many chicken breasts you will need.  If you want to double this to serve this to a family, start with a large heavy pot rather than a fry pan. 
    Serves 3 - 4 

    • 20 large white button mushrooms
    • 2 tablespoons butter
    • 4 cloves garlic
    • 2 large chicken breasts, cut in half lengthwise to make 4 pieces.
    • 2 tablespoons oil  (olive or avocado oil)
    • 1/4 cup good quality balsamic vinegar  (go ahead and try various flavours.  I used fig on this day)
    • 1  1/2 cup chicken broth
    • 1 teaspoon oregano
    • 1/2 cup heavy cream
    • 1/2 pound / 225 grams angel hair pasta
    • fresh broccoli
    1. Slice button mushrooms and add to pan along with the butter and garlic cloves.  Stir occasionally on medium heat until the liquids begin to release from mushrooms and then turn mushrooms to medium low and allow to simmer until the liquid has cooked away and the mushrooms have browned.  Once the garlic cloves have softened, smash them with a fork. Remove mushrooms and garlic to a bowl and set aside.
    2. Add chicken breasts and along with oil to the pan and turn heat to medium.  Sear on each side until all sides have browned.  (About 10 minutes) 
    3. Bring water to boil in a large pot for the pasta.  Add 1 teaspoon salt.
    4. Add balsamic vinegar, oregano, cream and chicken broth to the chicken and cover with a lid for a few minutes until the chicken is no longer pink at the thickest part.
    5. Add the pasta to the pot and stir for 2 minutes until softened.  Drain and add to the chicken pan.
    6. Stir until all the liquid has absorbed into the pasta.  The pasta should be cooked through but if all the liquid has absorbed and the pasta is still too firm add a bit more chicken broth and continue to stir until it has cooked through.
    7. Arrange steamed broccoli on top of the dish and serve.

    Chicken Crepes for a Crowd

    When I planned this meal I knew the biggest part of the prep would be cooking the crepes, but after that it is a very simple and easy meal, even for a crowd. While I stood there flipping the crepes, I stirred the sauce and altogether had them cooked and assembled in about and hour and a half. This part can be done the night before or whenever it works. The crepes along with the sauce, can be refrigerated on the pan and reheated 20 minutes before eating. I served them with rice, stove top dressing, cranberry jelly and a cucumber/tomato salad. Easy accompaniments. This recipe makes 36 (7 inch) crepes and will serve 12 - 15.

    • 6 eggs
    • 3 1/4 cups milk
    • 1 1/2 tsp salt
    • 2 1/4 cups flour
    1. In large mixing bowl, beat eggs with hand held mixer.
    2. Add the rest of the ingredients, mixing until smooth.
    3. Preheat non-stick 7 inch pan just below medium heat. You may want to slightly butter after every third crepe or so. 
    4. Holding pan up at a slight angle, pour a small ladle full (about 1-2 oz) of batter into pan, rotating to cover, then set back on element and cook until edges are firm enough to insert spatula to check if bottom is done. Flip and cook other side. Stack cooked crepes on plate.
    • 1/2 cup butter
    • 1/2 cup flour
    • 5 cups milk
    • 4 Tbsp Cheese Whiz or shredded Swiss or Mozzarella Cheese. (or combination)
    • 1 1/2 cubes chicken bouillon or 2 tsp better than bouillon 
    1. In medium saucepan, over low heat, melt butter, then stir in the flour.
    2. Using whisk, stir in milk just gradually enough to first get a smooth paste and then slowly adding the rest of the milk. 
    3. Stir frequently until bubbly. (I did this while cooking the crepes.) Add cheese and bouillon while cooking.
    To Assemble:
    • 6 - 7 cups cubed/shredded cooked chicken (2 rotisserie chickens work well) 
    • sauce
    • 30 - 36 crepes
    1. Mix 3 - 3 1//2 cups sauce into shredded chicken, reserving the rest for the top.
    2. Place about 2 - 3 Tbsp of filling into each crepe, roll up and place side by side in Pyrex pans or cookie sheets. Plan so you can fit all in the oven at the same time.
    3. Drizzle with leftover sauce and refrigerate until ready to cook in the oven at 350 F for about 20 - 25 minutes, covered loosely with foil.
    4. Sprinkle with finely chopped parsley and serve hot with steamed broccoli and/or rice. Cook 2 1/2 - 3 cups rice, flavoring with 1 1/2 bouillon cubes or 2 tsp better than bouillon

    Lemon Magic Custard Cake

    With photos of 'magic cakes' showing up all over the blogs and pinterest lately...I decided to try a lemon version over here.  What's so magic about it?  You pour in one batter and once it is baked you have distinct layers...a custard beneath a cake.  Serve with a dusting of powdered sugar and top with a dollop of whipped cream and some blueberries.

    • 4 eggs, separated
    • 1 teaspoon lemon juice
    • 3/4 cup sugar
    • 1/2 cup butter, melted
    • 3/4 cup all-purpose flour
    • 2 cups milk (lukewarm)
    • 1/4 cup lemon juice
    • 1 1/2 tablespoons lemon zest
    • icing sugar, whipped cream, berries (optional toppings)
    1. Preheat oven to 325F.
    2. Grease an 8" or 9" square pan or a 9" deep pie plate (or spring form pan)*.
    3. Separate the eggs. 
    4. Beat egg whites with 1 teaspoon lemon juice until stiff. (The lemon juice stabilizes and adds volume to the egg whites.) Set aside.
    5. In a separate bowl, beat the yolks with the sugar until light and fluffy. 
    6. Add the melted butter, lemon zest and lemon juice, and beat until combined.
    7. Slowly add flour, mixing well.
    8. Add the milk slowly and combine thoroughly.
    9. Gently fold in the egg whites, 1/3 of them at a time. Make sure there are no lumps.
    10. Pour batter into prepared baking dish. This is a very runny batter.
    11. Bake for 50-60 minutes, or until the top is lightly golden.It should still be slightly jiggly in the center.
    12. Cool completely before serving. 
    13. Dust the top with powdered sugar. Serve with berries and whipped cream, if desired.
    *Unless your spring form pan has a very tight seal, the batter may leak through into the oven at the start of the baking period.   Though the spring form pan makes it easy to serve the might want to consider that!

    Platz (coffee cake with fruit and crumbs)

    • 1 cup flour
    • 1/2 cup sugar
    • 1 tsp. baking powder
    • 1/4 cup butter
    • 1/2 cup milk
    • 1 fresh egg (slightly beaten)
    • 1 tsp. vanilla

    1. Preheat your oven to 350 degrees.
    2. Grease a 9X13 pan.
    3. Combine flour, sugar, baking powder and cut the butter in with a pastry blender until it the butter is like oatmeal in the mix. 
    4. Combine milk, egg and vanilla and stir into flour mixture until just combined.
    5. Spread into the prepared pan.
    6. Top with finely diced fresh or frozen fruit of your choice . We prefer a tart fruit like rhubarb or halved Italian Plums but you can use other fruits as well.  You should use enough diced fruit to cover the batter in a single layer or enough plums to use a half plum per slice of platz.  
    Crumb Topping
    • 1 1/2 cups of flour
    • 1/2 cup of butter, melted
    • 1 1/2 cup of sugar

    1. Combine the flour sugar and butter to make crumbs and sprinkle over the fruit.
    2. Bake in the top 1/3 of your oven until golden brown, about 30 minutes.

    Roasted Rhubarb Scones

    These scones are so delicious and beautiful and fit for the prettiest teas and yet simple to put together for a quick coffee if you have your rhubarb roasted and ready in the refrigerator.

    I usually keep a container of roasted rhubarb in our refrigerator for a week to put over vanilla yogurt, 
    or to add to scones or over ice cream for dessert.

    Roasted Rhubarb 
    • 8 cups diced rhubarb (about 1/2 inch dice)
    • 1 cup sugar
    1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.
    2. Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.
    3. Refrigerate the Roasted Rhubarb that you are not needing for scones.
    Scone Dough
    • 2 1/2 cups flour
    • 3 tablespoons sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup cold butter, cubed
    • 1 cup buttermilk
    • 1 egg
    1. Preheat oven to 400 F.
    2. Stir together dry ingredients in a bowl.  Cut butter into dry ingredients with a pastry blender.
    3. Stir together buttermilk and egg and gently stir into flour mixture.
    4. Turn out onto a floured surface and knead a few times.  Shape into a long rectangle about 1/2 inch thick.  (the exact measurement doesn't matter, as long as  you can fold the dough over twice.
    5. Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough.  Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top.  Fold the top third of dough over the center, covering the roasted rhubarb.  
    6. Cut into triangles and form into a circle with the sides not quite touching  on a parchment paper lined baking sheet. 
    7. Bake for 15 minutes or until tops are lightly browned.
    8. While still warm, drizzle with glaze.
    • 2 cups icing / powdered sugar 
    • a few teaspoons of syrup from roasted rhubarb 
    • additional cream to make a smooth runny glaze
    1. Combine ingredients and pour over scones while they are still warm.

    Strawberry Rhubarb Jam

    The rhubarb harvest in our area is just beginning.  The first crop from my garden went into jam this week...and we enjoyed it on fresh biscuits before it had a chance to cool off. 

    • 6 cups chopped rhubarb
    • 3 cups sugar
    • 1/4 cup orange or apple juice
    • 1 small package (4 serving size) strawberry flavored gelatin
    1. Combine chopped rhubarb, sugar and juice. 
    2. Stir well and allow to sit for several hours.
    3. Bring to a boil over medium heat.
    4. Reduce heat and simmer for 12 minutes while stirring.
    5. Remove from heat and stir in gelatin.
    6. Pour into sterile jars and refrigerate.  (Can also be frozen).
    Yield: 4 250 ml / 1 cup jars.


    Chicken Danielle

    Chicken is one of our favorite meals. This recipe below is an all-time favorite. So if you want to try something different with a flair, give yourself some time and enjoy trying a new dish with chicken. This takes a bit of time, but no last minute rushing around when company comes.
    • 4 ounces bacon
    • 2 tablespoons butter
    • 6 large skinless, boneless, chicken breast halves
    • 1 cup sliced button mushrooms
    • 1 cup dry white wine
    • 1 (10.75 oz) can cream of chicken soup
    • 1 (10.75 oz) can cream of mushroom soup
    • 3/4 cup heavy cream
    • 1/2 teaspoon chopped fresh rosemary
    • 1/4 teaspoon chopped fresh thyme
    • 1 package uncooked linguine pasta

    1. Fry the bacon gently in a large flameproof casserole dish stirring for about 5 minutes until the fat runs.
    2. Take the bacon out and saute' chicken in the bacon drippings for about 5 minutes until golden.
    3. Preheat oven to 375 °
    4. Set aside chicken into a casserole dish, reserving bacon drippings.
    5. In a separate skillet, melt the butter over medium heat and saute mushrooms.
    6. Add 1/2 cup white wine and stir at a low heat for 5 minutes.
    7. Set mushrooms and drippings aside, keeping warm.
    8. Add cream of chicken soup and cream of mushroom soup to the bacon/chicken drippings, making sure no lumps remain.
    9. Slowly add cream stirring constantly, then add remaining 1/2 cup wine, adjusting as needed to make a nice thick gravy consistency.
    10. Season with fresh rosemary and thyme.
    11. Toss the bacon that you saved on top of this sauce.
    12. Let mixture simmer over medium heat until bubbly and then add reserved mushroom mixture and stir together.
    13. Pour soup/mushroom mixture over chicken in casserole dish, cover and bake in preheated oven for 30-45 minutes at 375 degrees.
    14. Serve with your favorite pasta or on a platter of rice.
    Add a few fresh vegetables, zwieback and you'll feel like you are eating a traditional meal.

    Cheese Stuffed Breadsticks

    If you have tried the French Bread or Pizza Buns with the same recipe, today's bread sticks should come by quite easily, as it's the same recipe recycled once again. It's the bread recipe with endless options and so easy to mix.

    • 2 tablespoons sugar
    • 2 tablespoons oil
    • 2 teaspoons salt
    • 2 cups hot water
    • 4 - 4 1/2 cups flour
    • 2 tablespoons instant yeast
    • 3 cups shredded cheese (mozzarella or mix )
    • 1 egg
    • 2 tablespoons milk
    • 2 tablespoons finely grated Parmesan
    • 1 teaspoon oregano
    • 1 clove garlic crushed

    1. Line a large cookie sheet with parchment paper.
    2. Put first four ingredients in mixing bowl or Kitchen Aid mixing bowl. Stir in 2 cups flour and yeast.
    3. Mix until well combined and then add the rest of the flour 1/2 cup at a time, until dough can easily be shaped into a ball with all the flour well mixed in. No need to rise.
    4. Divide in half. Roll first half out on floured surface, to approx size of cookie sheet. Roll up on to rolling pin and unroll unto cookie sheet. Stretch into shape where needed. Sprinkle with cheese.
    5. Roll out second half, a bit larger. Roll onto pin and unroll on top of cheese. Fold under the bottom layer, along edges. Cut through the dough with a pizza cutter to create 20 - 24 pieces. Cover with a kitchen towel and let rise 20 minutes.
    6. Preheat oven to 425° F.
    7. In a small bowl, whisk together the egg, milk, Parmesan, oregano and garlic. Brush evenly over dough.
    8. Bake for about 15 minutes, until bread sticks are light golden in color. If a large bubble pops up while baking, simply break with a knife to keep the sticks even.
    9. Cut along the seams of the bread sticks and serve warm with soup. Can also be used for kids' lunch boxes.

      Rhubarb Cake

      Fresh rhubarb season is almost here. I've been checking the rhubarb plants, they are growing but not quite ready to pick. So I checked my freezer and was happy to find a package of rhubarb from last season. This is a quick and easy dessert to put together. Serve warm and if you like you can top it with a scoop of frozen yogurt or ice cream and you have a wonderful dessert.
      • 4 1/2 cups rhubarb, chopped
      • 3/4 cup sugar
      • 1 teaspoon cinnamon
      • 1 small package strawberry flavored gelatin powder
      • 1  517 g (18.25 oz) package of yellow or white cake mix
      • 1/2 cup butter, melted
      • 3/4 cup water
      1. Place chopped rhubarb evenly in an ungreased 9" x 13" baking pan.
      2. Mix sugar and cinnamon and sprinkle over rhubarb.
      3. Next sprinkle strawberry gelatin powder on top of the sugar mixture.
      4. Sprinkle cake mix on top of the gelatin powder.
      5. Drizzle melted butter on top of cake mix.
      6. Slowly pour water over all.
      7. Bake in a 350º oven for 1 hour.
      8. Yield: 12 generous pieces
      Tip: I used slightly frozen rhubarb, if you use fresh rhubarb increase water to 1 cup.

      Bread for the Journey

      Good Sunday morning to all of you who join us here today. Sometime today or this week in a quiet place I'd like to encourage you to write your own Psalm to God. To inspire you here is Psalm 121 and then my own Psalm (Sacred Song) to God.

      Psalm 121 (ESV)

      My Help Comes from the LORD
      I lift up my eyes to the hills.
      From where does my help come?
      My help comes from the LORD,
      who made heaven and earth.
      He will not let your foot be moved;
      he who keeps you will not slumber.
      Behold, he who keeps Israel
      will neither slumber nor sleep.
      The LORD is your keeper;
      the LORD is your shade on your right hand.
      The sun shall not strike you by day,
      nor the moon by night.
      The LORD will keep you from all evil;
      he will keep your life.
      The LORD will keep
      your going out and your coming in
      from this time forth and forevermore.

      Ellen's Psalm
      You oh Lord are my God and my redeemer.
      Your hand has been on me all my life.
      You continue to lead and guide me with gentleness and love.
      You have opened my eyes to your majesty.
      When I see the cloud covered hills beyond the carpet of flowers
      I marvel at the power and beauty of your creation.
      I look, I see, and I stand in awe of you because of your beauty.
      You are above me and you shield me and you care for me.
      You allow me to lay my head down in peace and rise up again to praise you.
      I praise you Lord for your beauty and your majesty!
      Have a day filled with seeing God's beauty and being in awe of Him!

      Devilled Eggs

      Devilled eggs are a wonderful addition to a buffet table, appetizer selection,
      or served along with salads, cold cuts, buns and cheese.

      • 6 large eggs, hard boiled
      • 1/3 cup mayonnaise
      • 1/4 tsp prepared mustard
      • 1/4 tsp salt
      • 1/4 tsp white or black pepper
      • 1 tbsp finely chopped chives or green onions
      1. Hard boil eggs and peel.
      2. When completely cooled, cut each egg in half.
      3. Scoop yolk of eggs into a small bowl. Add remaining ingredients and mash together well with a fork.
      4. Fill a pastry bag with filling and pipe into hollowed out egg white shells. Or, using a small spoon place little mounds into each shell. 
      5. To add a nice touch, sprinkle with paprika, very finely chopped parsley, or more finely chopped chives or green onions. Refrigerate until ready to serve. Best served the day it is made. If you want to make them the day ahead, get everything ready, seal shells and yolk mixture in separate containers and fill the next day. 

      Cherry Squares - Gluten Free

      This is an unusual square that I used to make and love. Here is my gluten-free version that you need not explain is gluten-free except to those to whom it matters. What makes this square unusual is the yeast in the pastry. The flavours blend well in this not-so-sweet dessert square.

      • 2/3 cup warm milk

      • 1 tsp sugar

      • 1 tbsp yeast

      • 1 cup pancake flour mix (recipe found here - scroll down for the mix )

      • 1 cup sweet rice flour

      • 1 cup butter

      • 4 egg yolks

      • 1 tin cherry pie filling

      • 2 tbsp instant tapioca

      • sweet rice for rolling

      • toasted almonds

      • white icing

      1. Whisk sugar and yeast into the warm milk and let proof

      2. Cut 1 cup butter in to the blended flours

      3. Add the 4 yolks to the proofed yeast and beat together until well blended

      4. Pour liquids into the flour mixture and mix into a ball

      5. Turn dough out onto surface sprinkled with sweet rice flour, and knead lightly adding ONLY enough flour to allow it to be handled.

      6. Divide dough in half, rolling out one piece between sweet rice sprinkled plastic wrap layers. Roll it out quite thin , to fit a 9 x12 inch pan.

      7. Remove top plastic wrap and picking up dough with lower plastic wrap turn into pan... pushing up the edges of dough .. remove plastic wrap

      8. Stir the 2 tbsp of tapioca into the cherry filling and spread evenly over bottom pastry layer

      9. Roll out the top layer and place over the filling making sure to crimp the edges

      10. Prick the top with a fork to allow steam to escape

      11. Bake for 45 minutes at 350 degree oven

      12. Remove when golden and cool... while still warm cover with white icing and sprinkle with toasted almond flakes.

      Enjoy warm or cool... freezes well.


      Chocolate Chip Cookie Slice

      This is a recipe that I got from my dear friend Marie, and have been making it for over 30 + years now. The other day my youngest was having a study night with a friend, and just as I was getting ready to leave the house she asked...."do we have a snack, cookies or something". What? We had nothing, So being the great mom that I am, I decided to time myself, see how long it would take to make these and have all the ingredients back in the pantry and dirty dishes in the dishwasher and the slice in the oven. It took 6 minutes and 37 seconds! (I am not a speedy person and just did it the way I normally do). So when you think you don't have time to whip something up, think again. I put it in the oven and left. The slice was in the oven to bake, and 25 minutes later the girls enjoyed warm and chewy cookie slice with ice cream.
      However the next time I made this I goofed, Ooops I for got to set the timer and left them in the oven to long.  I just changed the name to Chocolate chip cookie slice "Biscotti".
      It still works, the key is don't panic when you make something if it doesn't work. Even seasoned cooks goof, I should know I have had a lot of practice ;)
      • 2 eggs
      • 1 1/2 cups brown sugar (I also cut down on the sugar by 1/2 c. sometimes even 3/4c.)
      • 2/3 cup vegetable oil or canola
      • 1 teaspoon vanilla
      • 1 1/2 teaspoon baking powder
      • 1 teaspoon salt (I use half because I use sea salt and you need less)
      • 1 cup chocolate chips (oops, more fell in, oh well)
      • 1 1/2 cups flour
      1. Combine oil, sugar, egg and vanilla.
      2. Add all the remaining ingredients and stir till combined.
      3. Grease a 10 x 15** pan and press dough into it using your hands that have been moistened with a little water. It may look like it will not spread will and that you have some bald spots but do not worry it covers the pan well as it bakes.
      4. Bake at 300 for 20-25 minutes*, or until a very light brown. You don't want to over bake it unless you want it to be like Biscotti of course, then go right ahead.... ;)
      *My oven it takes about 30 minutes, I don't always have the same results with baking time, so watch your at the 20-25 minute mark, you want a very light brown and the top looks shiny.
      ** Also if you really want to have a very chewy cookie slice then I do the recipe 1 1/2 times, to make them extra chewy and then bake them 7 minutes or so longer, but remember every oven is different.

      Tomato Soup Cake

      Not long ago one of my co workers arrived at my desk at work with several fresh warm
      slices of Tomato Soup loaf....just because. I had not had it in years. I know it sounds rather odd 
      to have Tomato soup in a cake, but you'll just have to take my is so good.
      It can be made in an 8x8 cake pan, 1 loaf pan or a muffin tin.
      Thanks Deb....I enjoy sharing our love for baking together.

      • 2 tbsp margarine
      • 1 egg
      • 1 cup sugar
      • 1 tin tomato soup
      • 1 1/2 cups flour
      • 1 tsp baking soda
      • 1 tsp cinnamon
      • 1/2 tsp cloves
      • 1 cup raisins
      • 1/2 cup nuts (optional)
      1. Stir together Tomato Soup and baking soda. It will foam up. stir well until the foam settles.
      2. Cream together margarine, eggs and sugar.
      3. In a separate bowl, stir together dry ingredients. Add alternately with soup mixture to the creamed mixture. Add raisins and nuts if using.
      4. Pour into greased pans. Bake @350 º. 35 minutes for 8x8. 50 minutes for 1 loaf pan. 15-20 minutes for muffins. 

      Crunchy Pea Salad

      Crunchy pea salad is great on the buffet table and is quick and easy to assemble. My recipe is handwritten on a little card, copied from a magazine decades ago and has been prepared many times over the years. It is good served on a bed of lettuce and topped with grated cheese as a luncheon salad or makes a great side dish.

      • 1 500 gram (16-ounce) package of frozen petite peas (slightly thawed)
      • 1 cup chopped fresh celery
      • 1/4 cup red onion, chopped
      • 6 slices of bacon...cooked, drained and crumbled (or 1/2 cup real bacon bits)
      • 1/2 cup salted cashews or dry roasted peanuts
      • 3/4 cup ranch dressing (or Miracle Whip, if you prefer)
      • salt and pepper to taste
      1. Combine first five ingredients in a large bowl; mix well.
      2. Gently fold the dressing into pea mixture.
      3. Add salt and freshly ground black pepper.
      4. Refrigerate until ready to serve.
      5. Serves 8.

        Notes :
      • You can make this salad well in advance, but might want to add the nuts just before serving.
      • Use less dressing than called for if you prefer.
      • Double the recipe for a crowd.

      Lemon Pie by the Yard

      I was trying to think of ideas for someone who cooks for a large group regularly and, in talking, found out that doing a lemon pie on a cookie sheet was a new idea to her. Growing up with all sorts of cakes and pies done on cookie sheets to serve large groups, I did not realize that this really is thinking outside the box. So, this is not really a recipe, as much as it is an idea to serve a larger group. It is easier to cut up and serve small squares than large pieces of pie.

      • recipe for two pie crusts (posted amount is good for a 15x11 inch cookie sheet)
      • 2 packages of purchased lemon pie filling or double homemade
      • 6 - 8 beaten egg whites for meringue
      • 1/2 - 3/4 cup sugar for meringue
      1. Pat pastry into rectangular shape, on floured surface then roll out to size of cookie sheet - actually a little more to go up the sides.
      2. Roll up onto rolling pin and unroll unto cookie sheet. Trim edges where they are too high and add pieces where it is too low. (cut and paste). Prick with fork.
      3. Bake until golden at 400° F about 15 min.
      4. Meanwhile, cook pie filling according to package instructions, or homemade
      5. Pour hot cooked filling into baked shell.
      6. Immediately beat egg whites, gradually adding sugar. Beat just until wavy and glossy and will stand up if dabbed with a spoon. Do not over-beat. It is easier to spread if it's not too stiff.
      7. Spread evenly over warm filled pie, making sure the meringue touches the side crusts. For wave design, dab meringue with the back of a spoon.
      8. Bake at 400° F for 7 - 8 min until golden.
      Some like it served while still a little warm, but it does need to sit for several hours first. Refrigerate if not serving the same day. No need to cover.

      * NOTE - To keep meringue from sticking to knife while cutting, dip knife into hot water or run under hot tap water
      *for a 12x17 inch cookie sheet pastry, use 2 1/2 cups flour, 1 cup shortening, 1 teaspoon salt, 6 or 7 tablespoons cold water (sometimes I use half butter, half shortening or lard and also replace 1 tablespoon of the water with vinegar.)

      Cold Oven Pound Cake with Strawberry filling

       Pound Cake can be used in so many different desserts or enjoyed plain and simple with a cup of tea.

      The method I use is slightly different. It is  simpler than the classic creaming of the butter and sugar.

      Cold Oven Pound Cake
      • 1 cup hot melted butter
      • 1 cup sugar
      • 4 large room temperature farm fresh eggs
      • 2 teaspoons vanilla
      • 1 1/2 cups cake and pastry flour
      • 1/2 teaspoon salt
      • 1 teaspoon baking powder
      1. Sift the flour, salt and baking powder onto a piece of waxed paper or a large bowl.

      2. In a blender or preferably food processor. . combine the sugar and the eggs and vanilla. .process one minute.

      3. Slowly in a steady stream. .pour the melted cooled butter through the tube. Process until combined.

      4. Put the wet ingredients into a larger bowl. .and add the flour .. a third at a time. .blending t with a whisk. .. . until all the flour is combined.

      5. Prepare one 9 X 5 loaf pans or 3 small loaf pans.

      6. Spread the batter evenly in the pans.

      7. Place in COLD oven.

      8. Turn oven to 325 F.

      9. Bake the the larger pan for 45 minutes . . then check with a toothpick ..the toothpick should have a lingering crumb or two. If it isn't quite there. . check it again after five minutes. . The smaller loaf pans. . check after 30 minutes and then every five minutes after. If you bake them too long. .they will be dry. .

      10. Remove from pans to cooling rack while still warm.

      Strawberry Filling
      • 1 pound . . 2 1/2 cups sliced or diced washed strawberries. .California strawberries won't really break down. . so consider how large you want them in the filling.
      • 1/2 cup white sugar
      • 2 tablespoons cornstarch
      1. Combine the cornstarch and sugar.

      2. Put the prepared strawberries in a medium saucepan.

      3. Add the cornstarch and sugar.

      4. Turn to medium high heat and stir constantly until hot and bubbly and thickened. . .about 3 - 4 minutes.

      5. Remove from heat. . pour into a large shallow bowl to cool completely before constructing your strawberry slice cake.

      Making the Strawberry Slice Cake (serves 8)
      1. Slice your cooled Loaf pan baked Pound cake into 4 layers. . .the top rounded edge is reserved for snacking or another use. You will use 3 flat layers for this cake.

      2. Whip 1 cups whipping cream combined with one package whipping cream stabilizer (the stabilizer is important since the cake will be refrigerated overnight) and 2 tablespoons sugar. Set aside.

      3. Line the loaf pan with plastic wrap with sides hanging over to remove the cake later.

      4. Divide the strawberry filling over each pound cake layer.

      5. Put the first layer in the loaf pan and put 1/3 of the whipped cream on top.

      6. Repeat. . but on the last layer. .put the remainder of the whipping cream in a decorator bag and use a star tip to decorate the top as you wish.

      7. Freeze until just firm. . .and then slice and refrigerate. Cutting while slightly frozen gives nice neat slices. 
      This cake is a perfect make ahead cake Just freeze until the day you want to serve it, take it out in the morning, slice it and keep refrigerated until a half hour before serving.

      Dry Cottage Cheese Perishky with Rhubarb

      Dry Cottage Cheese makes a very light pastry which can be used for Perishky or tart shells. 

      Cottage Cheese Pastry
      • 2 cups flour
      • 2 teaspoons baking powder
      • 2 cups dry cottage cheese
      • 1 cup cold butter
      1. Combine the flour and the baking powder in your food processor or a large bowl.
      2. Add the dry cottage cheese and the finely cubed butter.
      3. Pulse in the food processor until finely crumbed .. .(when I looked at it I really didn't think it would stick together. . but I squeezed a tablespoon of crumbs and found that it held together well. If you are mixing without a food processor . . use a pastry blender or. . .I might even try the whisk on a kitchen machine. . .slowly. . don't make a mess. . . "
      4. Dump it out onto the counter and squeeze into a flat rectangular disk wrap in cling film and refrigerate while you prepare your fruit.
      Rhubarb Filling
      • 5 cups finely chopped rhubarb
      • 1 1/2 cups white sugar
      • 2 tablespoons tapioca
      1. Mix together the rhubarb, sugar and tapioca.

      1. Once you have the dough chilled, Roll out a third at a time onto a floured counter top. Roll it as thin as for pie dough.
      2.  Roll it into a rectangle approximately 10 X 13. Cut the edges to make it straight leaving you with a 9 X 12 inch rectangle. 
      3. Cut into 3 inch squares. To make the perishky and put a heaping teaspoon of rhubarb onto the square and fold together the opposite corners and pinch together. Bring up one of the remaining corners and pinch and then the last one and seal with your fingertips. Arrange on a cookie sheet lined with parchment paper.
      4. You may also make a tart which I did with one of my third part portions of dough or you can simply roll the dough into a long rectangle, put it onto a cookie sheet lined with parchment paper, and put your filling onto the center, bringing up your sides and pinch them shut.
      5. Depending on how long it takes you to put together your pastries, here will be accumulated juice at the bottom of your rhubarb filling bowl so use a slotted spoon.  
      6. Bake at 350F for about 20 minutes for the perishky and about 30 minutes for a small tart. The perishky will be nicely browned with they are baked through.

      Caramel Peach Pull-Aparts

      Discover a sweet caramel peach flavour in this moist, sticky pull-apart. All you need is a cup of tea or coffee, and someone special to share it with!

      I made this recipe for our bible study out of sheer frustration, because plan A of what I was planning on making flopped big time, so I went back to an old stand by. This is a tried and true recipe and every time I serve it I am asked for the recipe, so I thought I would share it will all of you. It comes from the Company's Coming cookbooks "Baking Simple to Sensational".

      • 2 c. flour
      • 1 tbsp. baking powder
      • 1/4 tsp. cinnamon
      • 1/4 tsp. ginger
      • 1/4 tsp. salt
      • 1/8 tsp. nutmeg
      • 1/3 c. cold butter , cut up (I grate frozen butter it works great)
      • 1/2 c. milk, (approximately)
      • 1/3 c. brown sugar, packed
      • 1/4 tsp. cinnamon
      • 14 oz cans of sliced peaches, drained and chopped

      1. Combine first 6 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
      2. Stir, adding enough milk until soft dough forms and hold together. 
      3. Turn out onto lightly floured surface. Knead gently 4-5 times until dough comes together. 
      4. Roll out on waxed paper on dampened work surface to about 8x15 rectangle.
      5. Combine brown sugar and cinnamon, sprinkle over dough leaving 1" edge at long side farthest from you.
      6. Scatter peaches over brown sugar mixture. 
      7. Roll up, jelly roll style, from long side closest to you using waxed paper as guide. 
      8. Press seam against roll to seal. Cut into 12 even slices used floured knife (use a serrated knife).
      9. Place in a 9" greased spring form pan, (I use a 9x13 pan). 
      10. Bake at 375 for 25 -30 minutes. Let stand in pan for 5 minutes. Transfer onto serving plate. Keep warm.
      11. Be sure to put you pan into warm water immediately for easy clean'll be sorry if you don't, the sugary syrup hardens and becomes like stuck on candy.
      Caramel Sauce

      • 1/2 c. packed brown sugar
      • 1/4 c. butter or hard margarine
      • 1/4c. whipping cream
      • Toasted chopped almonds or pistachios, optional

      1. Combine brown sugar, butter and whipping cream in small heavy sauce pan. Heat and stir on medium heat until brown sugar is dissolved. 
      2. Boil gently for about 3 minutes, without stirring, until mixture is slightly thickened. 
      3. Makes about 2/3 cups sauce. 
      4. Drizzle over warm pull-aparts.
      5. Sprinkle with toasted nuts if desired.

      Icicles (Zuckerhoernchen)

      This is an old recipe that got circled around the Mennonites a generation ago and I’m not sure who still makes it. My mom made about 6 recipes to add to other goodies at our (large) wedding reception and so they still have a special memory attached to them for me. The only sugar in this light, flaky little twist is the sugar that you roll them in. You can make them in a vanilla or cinnamon flavor. The aroma that wafts out of the oven when you bake them is reason enough to try them!

      • 1 cup butter
      • 4 eggs
      • 1 cup whipping cream
      • 1/2 cup warm water
      • ½ teaspoon salt
      • 2 tablespoons instant yeast
      • 4 ½ - 5 cups flour, divided
      Sugar Coating:
      • 1 ½ cups sugar
      • ¼ teaspoon vanilla powder OR
      • 1 teaspoon cinnamon
      1. Melt and cool (so it’s not still hot) 1 cup butter.
      2. Beat eggs well in large mixing bowl. 
      3. Add whipping cream, salt, water, 2 cups flour mixed with yeast, and butter, stirring each in well. Add the rest of the flour until it is well kneaded. (forms a ball around hook of kneading machine attachment, if using machine) It makes a nice smooth dough that is not sticky at all. Cover and refrigerate 6 hours, or overnight.
      4. Line 3 large cookie sheets with parchment paper. Divide dough into 3 parts. 
      5. Take one part at a time and shape into a log roll. Then, using sugar/vanilla mix or sugar/cinnamon mix for rolling out, roll into a 6 x 18 inch strip. Keep sprinkling sugar under and on top of dough as you roll.
      6. Cut into 1/2 inch strips. To form “ringlets” (icicles) twirl each strip around the upper part of your right index finger, slip off and push into a tight ringlet as you place them on cookie sheets.
      7. Bake at 350° F about 20 minutes.

      If you don’t use parchment paper, sprinkle flour on your sheets - but it is important that you loosen or remove icicles with lifter as soon as you’ve taken them out of the oven, or the sugar hardens, making it difficult to remove them later.
      This is a large recipe. It sounds like a lot of work, but mixing is quick and then you refrigerate it for night. In the morning it only takes about one hour to twirl and bake them and you don’t need to ice or glaze anything – they are ready to go. You can freeze them in an ice cream pail, but when you thaw them you want to open the lid so they don’t get soft. I have made half the recipe and rolled out 2 - 12 inch strips. Great for when you’re hosting a large group or adding to cookie trays at Christmas. They disappear quickly.

      Glums Koki..Cottage Cheese Cakes

      I remember my Mom making these often. I loved them then and still do! I make these cakes when I have leftover cottage cheese when making perogies. The recipe is in the Mennonite Treasury, must be the one my Mom used. They taste so good and bring back wonderful memories of when my Mom made them.
      • 1 1/2 cups dry cottage cheese
      • 3 eggs
      • 1/2 cup flour
      • 1 teaspoon salt
      1. Combine cottage cheese and eggs, mix well.
      2. Add flour and salt. Stir till well combined.
      3. Drop from spoon onto hot greased pan. Cook for approx 10 minutes, turn over after 5 minutes.
      4. I served them hot with applesauce and a green salad. 

      Potato Rolls

      I like trying different recipes for anything bread-like, since I have to have some kind of rolls in my freezer at all times. You never know when you may have to make a meal stretch or pack a quick sandwich.
      I found this recipe in the Mennonite Treasury a few years ago and was pleased with the results. It’s a basic bun recipe that calls for mashed potatoes. The rolls are extremely fluffy and soft, (no crusts here) making them a nice dinner roll - to sop up the gravy.


      • 1 large or 2 medium potatoes cooked, plus water
      • 3/4 c milk, scalded
      • 1/4 cup sugar
      • 3/4 cup shortening (I used part butter)
      • 2 teaspoons salt
      • 5 eggs, beaten
      • 8 cups flour, divided
      • 2 tablespoons instant yeast


      1. Cook potatoes until soft. Mash along with about 1 cup of the water, so that you have 2 cups of mashed potatoes. Set aside.
      2. Scald milk, add sugar, shortening/butter and salt. 
      3. In the meantime beat eggs in large mixer. When the shortening/butter has melted, make sure it is not piping hot and add the liquids slowly to the beaten eggs. 
      4. Add mashed potatoes, 3 cups flour and then the yeast, mixing well.
      5. Add another 4 - 5 cups flour, or enough to make a soft, smooth dough. (If you don’t have a hook attachment on you large mixer, you will need to knead it by hand until satiny smooth.)
      6. Transfer dough to large bowl, cover with a clean tea towel and plastic. Let rise 1 hour.
      7. Shape into rolls, placing close together, but not touching, on greased pans.
      8. Cover the same way as before and rise again 1 hour.
      9. Bake at 375° F for about 20 min.
      10. Remove from pans and cool on wire racks. Yield: 3 dozen

      *Tip: I don't know where the right place is to mention this, but I have noticed that flour is not the same in every country. It's something to do with the way its processed. This can especially affect yeast doughs. If you live in the US you may try adding 1 or 2 tablespoons vital wheat gluten to the flour to prevent them from going flat.