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

Bread For The Journey

He Shall Have Dominion

 He shall have dominion also from sea to sea.
Psalm 72:8

The founding fathers of this country were convinced that Canada should be a nation under God.  The country was officially called the Dominion of Canada....based on the verse found in Psalm 72:8.  The leaders acknowledged that God would have dominion in this great nation from sea to shining sea  The national motto as it appears on our Coat of Arms is 'from sea to sea' (“A mari usque ad mare”) was also adopted at that time.  That was the framework on which this great country was built.  In 1867 Canada's first prime minister, John A. MacDonald explained to Queen Victoria of England, that the name was a tribute to the principles they earnestly desired to uphold.  On July 1, 1867 Canada was a country built on the Word of God.

Many things have changed over the years.  Our motto remains the same, though  most Canadians likely have no idea that it is based on scripture.  Many of the values that were accepted at that time have been discarded along the way.  What the future holds for us as a nation, we do not know.  May  "God keep our land glorious and free" as stated in the lyrics of our national anthem.   Let's not forget to pray for our country and our leaders, who are leading at a most difficult time in history.

If my people, who are called by my name, 
will humble themselves and pray
and seek my face and turn from their wicked ways, 
then will I hear from heaven
and will forgive their sin and will heal their land.
2 Chronicles 7:4 NIV

Happy Canada Day...
from someone who feels most privileged to call Canada home!

And to those of you who live south of the border...
Happy Fourth of July!

Strawberry Spinach Salad

"The greatest discovery of my generation is that a human being can alter his life by altering his attitude."

There are many wonderful recipes for a Spinach and Strawberry Salad, some with a Creamy Poppyseed Dressing or Oil and Vinegar Dressing. This recipe has a refreshing oil and vinegar dressing that our family loves. The dressing can last a couple of weeks in the refridgerator.


  • Use as much prewashed spinach or mixed greens as needed
  • Strawberries, sliced.  (Canned Mandarines or fresh pears are a good alternative if you don't want to use Strawberries.)
  • Green Onions or slivered Red Onion
  • Toasted nuts, any kind


  • 1/2 cup oil (may use olive)
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 tsp. sesame seed
  • 1 tsp. poppy seed
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. Paprika

  1. Combine ingredients in a jar with a tight fitting lid.
  2. Shake very well, until sugar dissolves and is well combined.
  3. Dress immediatly before serving or the salad will get soggy.

Hamburger Patties for the BBQ

During the summer I like to have things ready that I can throw onto the BBQ without too much fuss. You can never go wrong with hamburgers. I double the recipe, form patties and stack them with parchment between, which makes it easy to take out take as many as you need.
While the patties are on the BBQ set out the condiments, slice up tomatoes, cheese, lettuce, pickles and buns. Open your family's favorite bag of chips or serve with fresh corn on the cob or watermelon.

Ingredients: (yields 8-10 patties)
  • 2 pounds lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup barbecue sauce
  • 1/3 cup grated onion
  • 1 egg
  • 1 tbsp milk
  • 1/2 cup dry bread crumb
  1. Place all ingredients in a large bowl and using your hands mix together well.
  2. Cut squares of parchment paper.
  3. Form patties by taking an apple sized piece of meat, roll it into a ball and flatten it.
  4. Continue until all the meat is used. You can BBQ now or go to next step.
  5. Place stacks of patties in a zip lock freezer bag, seal and freeze.

German Pancakes

In our home, growing up, Pfannkuchen, were a lunch treat made by my Oma (we called her Omi) ... and the tradition continues, the only difference being that we clarify them as being the European version by calling them German pancakes. My grandchildren have simply dubbed them  sugar-roll-up pancakes. This recipe is slightly larger than the one in our original cookbook.

  • 4 eggs
  • 3 cups milk, divided
  • 1 teaspoon salt
  • 2 cups flour
  1. Using a whisk or hand mixer, beat eggs well with just 1 cup of the milk. 
  2. Add flour and salt. Beat until smooth before adding the rest of the milk. Let rest for a few minutes.
  3. Heat medium sized non-stick skillet to just below medium heat. Brush with a dab of butter.
  4. Lift hot skillet with left hand, slightly tilting it toward you. Pour about 1/4 cup of batter into the top half, allowing the batter to spread while rotating the skillet. ( A slight rotation of the wrist) 
  5. Set the skillet back on the heat, cooking until the pancake is set. (wet look has disappeared) 
  6. Using a small thin lifter or spatula, gently flip to cook second side, which will go quick.
  7. Repeat, using a dab of butter as needed, stacking pancakes on a dinner plate. Yields approximately 18
Tips and Variations:

Batter should be smooth, thin enough to coat the pan easily when tilted. If it does not run easily, add more milk. If there are a few tiny lumps, don't be concerned. 
The traditional way to have these is to sprinkle the open pancake with sugar, fold in half and roll up from the short end - making it easy for younger children to eat by hand.
However, the options are limitless, including cottage cheese with canned peaches, nutella and sliced bananas or strawberries and whipped cream. 
I use the same recipe (half size) for savory fillings, using a smaller skillet.

Rhubarb,Strawberry Streusel Pie

  • 4 c. Rhubarb, chopped
  • 2 cups Strawberries
  • 1 c. sour cream
  • 1 1/2 c. sugar
  • 1/3 c. flour
  1. Line a 9" pie plate with your favorite Pastry.
  2. Fill with the fruit.
  3. In a seperate bowl mix the remaining ingredients and pour over the Rhubarb and Strawberries. 
  4. Mix remaining ingredients and pour over the fruit.
Streusel topping:
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1/4 c. butter
  1. Mix the flour and sugar. 
  2. Cut in the butter until you have course crumbs.
  3. Bake at 450 for 10 minutes then at 350 for 30-40 minutes.

Strawberry Sheet Pie

Strawberry season is right around the corner so I thought I would share another dessert that serves 20 good sized pieces or up to 30 smaller ones.  Make the pastry for the crust a day ahead and you will have half the work finished for the day of your party.   You'll only need half of the pastry. .the other half can be wrapped in two separate discs and frozen for double pie or two single pies.
Dorothy's Pastry
  • 5 cups flour
  • 4 teaspoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 pound Lard  (not shortening)   ( I use Tenderflake brand)
  • 1 egg and 1 tablespoon white vinegar and enough COLD water to make 1 cup
  1. Put the dry ingredients in a very large bowl.
  2. Stir it up with a pastry blender to evenly spread the ingredients through the flour.
  3. Cube the lard and cut it into the flour mixture until it is the size of oatmeal.
  4. Drizzle the water/egg/vinegar mixture over all the dry ingredients and stir with a fork until a shaggy dough forms.
  5. Dump it onto a pastry mat and pull together to form a large ball.  Don't over mix.
  6. Divide the pastry in half.  Divide half into two parts so that you will have three pieces all together.
  7. Wrap the three pieces separately in plastic wrap.  Chill.
  8. Preheat oven to 400 F.
  9. For this dessert, take the large piece of pastry and roll it onto a floured pastry mat or well floured counter large enough to come up the sides of a 13 X 18 X 1" cookie sheet.  Roll the pastry up onto your rolling pin and transfer to the cookie sheet.  Trim the edges along the top of the cookie sheet.
  10. Prick the dough with a fork every couple of inches and line the pastry with foil, pressing firmly onto the pastry, covering it all. ..extra does not need to be trimmed.
  11. Bake 10 minutes and then remove the foil and bake until evenly browned.  Do not underbake want the pastry nice and crisp.  Cool for an hour before adding the first layer.
Cream Cheese Layer
  • 2 - 8-ounce packages cream cheese
  • 1/2 cup white sugar
  • juice of half a lemon
  • 2 tablespoons instant vanilla pudding powder
  • 1/2 cup heavy whipping cream
  1. Beat the softened cream cheese together with the remaining ingredients and carefully spread evenly over the cooled pastry crust.
Strawberry Filling 
  • 4 pounds strawberries diced (it makes it easier to cut nice slices if the strawberries are diced to about 1/4 inch pieces
  • 3/4 cup white sugar
  • 1/3 cup cornstarch
  • 2 cups water
  • 1 small package strawberry gelatin
  1. Combine the sugar, and cornstarch in a large pot and stir to blend the cornstarch with the sugar.
  2. Add the water and bring to a boil, stirring the whole time.
  3. Add the package of gelatin and stir.
  4. Add the diced strawberries to the pot and allow to cool for to room temperature.
  5. Spoon the filling over the cream cheese layer and chill.
Beat 2 cups whipping cream, 1/2 cup sugar and several packages of whipping cream stabilizer or several tablespoons of vanilla instant pudding.  Using a pastry bag with a large star tip decorate and then slice and serve.

Bread For The Journey

Do you have people who speak encouragement and truth into your life? Are you listening to the encouragements and truths from God as you read His word?

Ever since I can remember my dad has been that person to me. Many years ago he made a list for himself that he titled 'Rules to Live by'. At appropriate times in our adult lives our dad has shared his personal life rules with us as a means of encouragement. Attached to each of his rules is the key...scripture. Scripture is not a list of rules, but rather it's truth, spoken by God, filled with guidance and encouragement to live by.  When I read my dad's list I say "really?" Then I go to scripture and God says to me...." can do all things with My help". (Philippians 4:13)
  1. Never complain: 1 Thessalonians 5:16,17 Be joyful always: pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus.
  2. Never give up: Joshua 1:7a Be strong and courageous....
  3. Never feel sorry for yourself: 2 Corinthians 5:9a  So we make it our goal to please Him.

Coconut Scones with Rhubarb Jam

I have this recipe copied into my cookbook but have no idea where I got it..these scones are so light and delightful especially paired with fresh rhubarb jam.
  • 2 cups flour
  • 1 cup finely shredded coconut, lightly toasted and cooled, then ground in food processor (coffee grinder would work too)
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
  • 1 1/4 cups cold whipping cream
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla
  1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor and if not cut in with a pastry blender until no large butter pieces are visible.
  2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
  3. Pat dough on baking sheet 1/2 inch thick, form into a circle and cut into 10 wedges.
  4. Brush with cream and sprinkle with coarse sugar.
  5. Bake at 425º for 15 minutes.
I had a hankering for fresh rhubarb jam with these scones and so I cooked a batch..oh it was so good! I looked in almost every cookbook that I own but couldn't find a simple recipe for rhubarb jam..every recipe has either strawberries or jello added. So here is my simple version:
  • 4 cups rhubarb
  • 3 cups sugar
  1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower the heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. Now that is simple, right?
  2. Yields: approximately 4 jelly jars.
Excellent gifts too.. a few coconut scones wrapped up with a jar of fresh rhubarb will bless someone with that for sure!!

Pavlova Rounds

We just finished a session of Alpha workshops in our local church. Marie was the young chef, who made the most enticing desserts for us. Thank you Marie for sharing this specialty...
You knew how to serve up a mouth watering Pavlova round and you knew how to keep us coming back for more.
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cream of tarter
  • pinch of salt
  • 1 1/2 tablespoon cornstarch
  • 1 1/2 cup sugar
  • 1 cup egg whites at room temperature (5 large eggs)
  • 1 1/2 cups heavy whipping cream
  • Chocolate sprinkles
  • fresh fruit, strawberries/blueberries/blackberries/raspberries

  1. Preheat oven at 275 degrees.
  2. In a large bow, beat egg whites and cream of tarter, to form soft peaks but not dry.
  3. Mix together cornstarch and sugar
  4. Gradually add in sugar mixture to egg whites and continue beating after each addition.
  5. Beat meringue till thick white and glossy.
  6. Add vanilla.
  7. Line a cookie sheet with parchment paper.
  8. Spoon egg white mixture in rounds, on parchment paper.
  9. Transfer baking sheet to oven and reduce heat to 250 degrees.
  10. Bake 45 minutes at low heat, till crisp and dry.
  11. Place meringue rounds on wire racks immediately.
  12. In a small bowl beat whipping cream and set aside. Do not add sugar.
  13. Place meringue rounds on plates and fill the center with whipped cream and add any fruit mixture you like. 
  14. Yields approximately 12 rounds.
  1. Do not over beat your egg whites as they will loose volume and deflate.
  2. Do not allow particles of egg yolks into the egg whites.

Place mounds on dessert dishes and add a scoop of whipping cream.   
Add your favorite toppings, blueberries, strawberries, blueberries, chocolate.
I love the idea of making rounds and letting your guests add their own toppings. It allows for creativity and it's a simple way to serve a mouth watering dessert.


While doing road trips in the USA, we like to stop at McD*'s for coffee on occasion.  It's always a quick stop and the coffee is not bad.  And every once in awhile we order their cinnamon melts to go with the coffee.  Very tasty!  I decided that I would attempt a copykat version in my own kitchen one day, to have with a good cup of home-brewed coffee.  It was all good!  So now I'm sharing the recipe with you.

  • 2 cups very warm water 
  • 1/4 cup potato flakes (instant mashed potatoes) 
  • 2 Tablespoons yeast (instant, fast rising) 
  • 1/2 cup sugar 
  • 1 Tablespoon salt 
  • 2 eggs beaten 
  • 1/2 cup butter (or margarine) 
  • 6 1/2 cups flour 

  Cinnamon Sauce
  • 1 1/2 cups brown sugar
  • 3 Tablespoons cinnamon
  • 1 cup butter (or margarine) melted

  • 1/4 cup butter
  • 1/4 cup cream cheese
  • 1 1/2 cups icing sugar
  • 1 tablespoon milk
  • 1/2 teaspoon white vanilla extract 

    1. Stir together the water, potato flakes and sugar. 
    2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
    3. Beat with mixer on high speed. 
    4. Stir in remaining flour, 1/2 cup at a time until a kneadable dough is obtained.
    5. Knead well. 
    6. Allow to rise until doubled in bulk (about 1 1/2 hours), before forming cinna-melts. 
    7. Prepare cinnamon sauce by mixing the ingredients together.  Set aside.
    8. Grease mini pie plates or over sized muffin pans.
    9. Roll out dough (1/2 at a time) to about 1/2" thick.
    10. Using a pizza cutter, cut 1/2" wide strips. Then slice these strips into chunks about 3/4" long.
    11. Drop 6 chunks into the bottom of each 'cup'. Spoon over about 1 tablespoon of cinnamon sauce  over the dough.  Top with another 7 chunks of dough.  Drizzle over 1 1/2 tablespoons cinnamon sauce. Repeat for each cinna-melt cup.  Cover and allow to rise in warm spot for 30-60 minutes.
    12. Bake at 350°F for 15-20 minutes...until golden.
        1. For icing, combine cream cheese and butter until smooth.  Add powdered sugar, milk and vanilla.  Beat until smooth.  Spoon icing over warm cinnamelts. Double the icing recipe if you like more than a drizzle!
        2. Serve warm.  (Or wrap well, freeze to enjoy later.)
        3. Yields 16 large cinnamelts.
         * This is actually a refrigerator dough, so it is a simple thing to use only half and place the rest in a greased, covered bowl in the refrigerator for later use.  It will be good for several days.

        Brown Buns

        These made great sandwich buns. I slice them before freezing so they are ready to fill and wrap.

        • ½ cup butter, melted
        • ¼ cup oil
        • 2 cups warm milk
        • 2 cups warm water
        • 1 tablespoons salt
        • 2 tablespoons instant yeast
        • 2 cups quick oats
        • 8 cups flour (approx) - whole wheat or mixed
        1. Put liquids in large mixing bowl, or mixer with a kneading hook attachment, preferred.
        2. Add salt - do not forget this =), several cups of flour and then the yeast, stirring well.
        3. Add oats and continue adding flour (switch to dough hook attachment if using machine)
        4. Knead until dough holds together and is not too sticky when handled with greased or floured hands. ("ready dough" feels like a baby’s bottom)
        5. Allow dough to rise about 1 hour (in a large bowl), covered with a clean tea towel and plastic bag. (I keep re-using the same large bag – no perfumed bags, please)
        6. Keep away from drafts.
        7. Grease hands and, using a small amount of dough at a time, pinch off buns between index finger and thumb, curling index finger in. (I prefer my left hand for this so I can grab the pinched off bun with my right)
        8. Place buns on greased cookie sheets. Cover and let rise 1 hour.
        9. Bake at 400F, about 18 - 20 minutes.  Remove from sheet and cool on wire racks.
        10. Yield: 36 – 40 buns.
        11. This is a basic recipe guide. For example: you can use only water or only milk, and substitute with any grains you like; you can use half white/half whole wheat flour, add some flax seed, throw in some eggs etc. If you don’t have a large kitchenAid or such, I would suggest doing ½ or ¾ of the recipe to try by hand. Get out the strawberry jam and Havarti! 

        Pie Plate Cheesecake

        I have been making this pie plate sized cheesecake for years since we first ate it at our friend's Shirley's house.  Every now and then my beloved requests this cheesecake. The recipe is simple and quick and perfect for a small dinner party if you don't want a lot of leftover dessert in the house.  With fresh Fraser Valley strawberries, it is the tastiest combination.

        • 1 1/4 cup graham wafer crumbs
        • 2 tablespoons sugar
        • 1/4 cup melted butter
        Melt the butter and combine with the crumbs and the sugar and press into a 9-inch deep pie plate.
        • 2  250 gram / 8 oz packages cream cheese
        • 3/4 cup sugar
        • 2 farm fresh eggs
        • 2 teaspoons vanilla
        1. Beat together the softened cream cheese and the sugar.
        2. Add the eggs one at a time and beat until smooth.
        3. Add the vanilla and then pour into the crumb crust pie plate.
        Bake for 30 minutes at 350 F.  It should still be a bit jiggly in the center.

        While it is baking mix together
        • 1 cup sour cream
        • 2 tablespoons sugar
        • 1 teaspoon vanilla
        Spread over the cheesecake after it has come out of the oven.
        Refrigerate to chill for several hours.

        Bread for the Journey

        Happy Fathers Day

        Loving Heavenly Father, today we want to thank You for our fathers.
        We pray that they would desire to seek to have a heart like Yours, and follow in Your footsteps.
        Give them strength and courage to lead their families with wisdom and gentleness, helping them to live a life of compassion, tenderness, mercy, grace and love.
        We know that it's a happy day for many as they honour their father's today, and we also recognize that there is sadness, loss, pain and disappointment for others today.
        Lord God, we ask that You would come along side those fathers and families who are struggling today. May you strengthen and encourage them as they need.
        Thank you that You are our Heavenly Father, and that You desire to be the Heavenly Father to all.
        We ask that You would bless each father today.
        In Jesus name. Amen.

        Deuteronomy 31: 6
        Be strong and courageous. Do not be afraid of terrified because of them, for the Lord your God goes with you; He will never leave you nor forsake you.

        Marinated Vegetable Salad

        This crunchy salad is easily made from those last bits 
        of fresh vegetables in your fridge.
        Prepare the salad the night before you plan to serve it.
        Refrigerated, it will keep for several days, 
        although it is always the best the first day after you assemble it.

        • 1-2 cups bottled vinaigrette dressing such as Italian, Creamy Italian, Roasted Red Pepper or Italian Parmesan. Or use your own favourite recipe.
        • Vegetables: Use whatever vegetables you have on hand.  Cutting them into uniform sized pieces will make the most attractive salad.
        In the salad pictured above, I used the following vegetables:
        • Baby carrots, Cauliflower florets, Broccoli florets, celery, snow peas,
        • Red, green and yellow bell peppers, baby corn (from a can)
        • Cucumber, zucchini and fresh mushrooms
        Other veggies that work are:
        • water chestnuts, whole grape tomatoes,  
        • blanched asparagus or green beans, canned or frozen corn,
        • and canned beans of any kind, drained
        1. Prepare vegetables, cutting them into uniform sized pieces and place them in a large bowl.
        2. Toss vegetables with your choice of vinaigrette dressing.  I prefer some variety of Italian dressing. You can also use a homemade dressing but I find there are lots of good bottled dressings available.  Use just enough to lightly coat all the veggies.
        3. Cover bowl with plastic wrap.
        4. Refrigerate overnight.
        You can adapt the amounts to the number of people you are serving.  It is a very filling salad so count on 1/2 to 3/4 cup salad per person.

        Drumstick Cheesecake

        With it being summer, I don't want to heat up the house with baking to often. So this is a really tasty dessert that is in the freezer and ready when ever you have unexpected company or just want a little cold treat for yourself. I always make two at a time because it sure doesn't last that long. It really does taste like the Drumstick Ice cream that you can buy. Yum, so good!

        • 1 1/2 cups of crushed vanilla wafer
        • 1/4 cup melted margarine or butter
        • 1/2 cup crushed peanuts (salted or unsalted, that is your preference).
        1. Combine above ingredients and press 2/3 into a 9x13 inch pan.
        2. Save the remaining crumbs for the topping.
        • 1/2 cup of sugar
        • 2 tsp. vanilla
        • 1/2 cup of peanut butter
        • 1- 8 oz pkg /250 gram of cream cheese
        • 3 eggs *
        • 1 large tub of frozen whipped topping
        1. Cream sugar, peanut butter, vanilla and eggs beating well.
        2. Add the softened cream cheese, mix until smooth.
        3. Fold in the whipped topping.
        • 1/2 cup of chocolate syrup
        1. Drop syrup over the filling and swirl through with a knife.
        2. Top with remaining wafers and peanuts.
        3. Freeze.
        4. It is ready when you are.....enjoy.
        * if you prefer not to use raw eggs, you can replace it with a small package of vanilla pudding mixed with 1 cup milk to keep the consistency. I have never done it this way, but my friend does and she says she doesn't notice much of a difference, or omit the raw eggs all together.

        Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pastureized eggs are readily available.  (Lovella)

        Meat Pinwheels

        This is one of my stand by recipes for when I get a call that we are having unexpected guests for a quick lunch on their way through town. I always have these simple ingredients in the house, and since there is no rising time involved, it is an easy yet delicious lunch.


        1 lb hamburger
        1 small onion minced
        salt & pepper to taste
        Fry together until browned, and drain any fat.
        Stir in one can Cream of Mushroom soup. Let simmer about 5 minute. cool mixture completely.

        2 cups flour
        2 tbsp sugar
        1 tsp salt
        4 tsp baking powder
        1/2 tsp cream of tarter
        Mix the above ingredients together. Then cut in 1/4 cup butter with a pastry blender. Then stir in 1 cup milk. Stir until dough begins to form a ball. Lightly flour counter and gently knead dough into a smooth ball.

        Flour counter a bit more and roll dough into a rectangle not quite 1/2 inch thick.
        Spread cooled meat mixture onto the dough and roll as a jelly roll.
        Slice 1" thick sliced and place (almost touching) onto lightly greased small cookie sheet.
        Bake at 425for 15-20 minutes. Meat will bubble a bit and biscuit should be golden brown.Let rest in pan while you make a thick pourable cheese sauce.


        Melt 1/4 cup butter in microwave
        Stir in 2 tbsp flour stirring until smooth.
        Add 1 1/4 cup milk. stir well and place back in microwave for several minutes till bubbly. Take out and whisk together well. You may microwave 30 more seconds until smooth. Lightly salt and pepper. Add 3/4 cup grated cheddar cheese to hot sauce and stir until cheese has melted
        Serve cheese sauce on the side in a gravy boat or small pourable jug.
        Serve with a garden salad.

        Wonderful Any-time Muffins Gluten-free

        Amanda Barkey, from Costa Mesa, California, kindly sent me a recipe for muffins that she had adapted from a Martha Stewart recipe for "Healthy Morning Muffins"
        Her recipe sounded wonderful and I specially liked that she said it was very 'changeable- friendly'.
        Since I was eager to try her recipe and didn't have all the same ingredients I substituted with what I had .... and the resulting muffins were SOOOO GOOD ! I LOVE them !!!

        Even my husband, who does not like muffins and eats gluten, loved these muffins and told me to make them often!

        I will give you Amanda's recipe (which she graciously gave me permission to share) and my adaption as well ... Choose one or the other, mix and match or adapt to your own special needs ... I'm sure you will be as delighted with the result as I was.
        Not only are these muffins delicious, they are as healthy and nourishing as you make them and a go-anywhere snack.

        Just a thought -- if you make your own changes and are happy with the result, how about sharing your recipe here in the comment section ... Let's see how many variations we can come up with!

        Amanda's Muffins (gluten-free, sugar free and low in fat)
        • nonstick cooking spray
        • 3/4 cup Almond flour (meal)
        • 3/4 cup Brown rice flour
        • 1/2 cup xylitol (and all natural alternative sweetner - its even good for your teeth)
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon teaspoon baking powder
        • 1/2 teaspoon nutmeg
        • 1/2 teaspoon ginger
        • 1/2 teaspoon cinnamon
        • 1/2 teaspoon coarse salt
        • 1/2 cup old-fashioned rolled oats (gluten-free)
        • 1/2 cup steel cut oats (gluten-free)
        • 1/4 cup flax seed
        • 1/2 cup raisins
        • 3 tablespoons extra-virgin olive oil
        • 1 large egg
        • 1/3 cup unsweetened vanilla almond milk
        • 4 medium carrots shredded
        • 1 medium ripe banana , mashed
        1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flours, xylitol, baking soda, baking powder, spices and salt until there are no lumps. Stir in oats, flax, and raisins. Add oil, egg, milk, carrots and banana and stir until blended.

        2. Fill each muffin cup with 1/4 cup batter , ( I use large ice-cream scoop). Bake until a toothpick inserted in center of a muffin come out clean, 23-25 minutes. Serve muffins warm or a room temperature. (To store, keep in an airtight container, up to 3 days) Enjoy them as they are with a pat of butter or a dollop of cream cheese for a decadent treat!
        My Version Muffins - (Julie's)
        • 1/2 cup ground almonds (or almond meal)
        • 1/3 cup ground sunflower seeds
        • 1/4 cup ground flax seeds
        • 3/4 cup brown rice flour
        • 1/4 cup white corn flour
        • 1/4 cup millet flour
        • 1/2 teaspoon salt
        • 1 teaspoon baking powder
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon ginger
        • 1/2 teaspoon nutmeg
        • 1/2 teaspoon cinnamon
        • 1/4 cup brown sugar
        • 1/4 cup white sugar
        • 1/2 cup sweetened dried cranberries
        • 1/2 cup grated carrots
        • 3 tablespoons oil  
        • 1/2 cup whole milk
        • 2 large eggs
        • 2 small or one med/large banana
        1. Blend well together almond flour, ground sunflower sees, ground flax seeds, brown rice flour, white corn flour, millet flour, salt, baking powder, baking soda, spices , sugars
        2. In blender put ripe bananas, oil, milk and eggs, and mix until smooth.
        3. Pour liquid into mixer bowl and then add the dry ingredients ... Mix on low until well blended
        4. Add sweetened dried cranberries and grated carrots.
        5. Divide batter between 12 sprayed muffin cups
        6. Bake at 400 degrees F for about 20-25 minutes until nicely browned.
        Helpful tips - I cut down the time needed to mix up this recipe by pre-grating carrots and freezing them in 1/2 cup amounts in small zip-lock baggies. Also watch for grocery store specials on ripe bananas... Last time I got a bag of 24 bananas for 99 cents! Not one of them was overripe or bad. I put them -with peel on - in a plastic bag in the freezer and they are perfect to pull out when a recipe calls for bananas. It takes only a few minutes to thaw them enough to allow easy peeling and pre-frozen bananas mash so nicely.

        Multigrain Bagels

        I hadn't made bagels in a long time and decided it was time to make them again. This recipe is found in 'Sadie's Recipes and Reflections'. The recipes in this cookbook are shared by Sadie Warkentin, a wonderful person as well as a very good cook! I found this recipe to be easy and fast. I did change it up a wee bit, hers were a plain white bagel and mine are multigrain. You could use different flours and also add raisins, dried cranberries or other dried fruit of your choice.
        • 1 1/2 cups warm water
        • 1 tablespoon sugar
        • 1 tablespoon yeast
        • 4 cups flour, I used 2 cups white flour and 2 cups multigrain flour
        • 2 teaspoons salt
        • 1 egg, beaten
        • 3 tablespoons oil
        1. Mix all the ingredients together in a medium sized bowl. 
        2. Knead for 8 minutes until well mixed and you have a smooth dough. You may need 1/4 cup extra flour to make a smooth dough.
        3. Divide dough into 12 pieces. Take each piece and roll it into a long roll with your hands. Curl it into a bagel shape and press ends together to stay in a circle.
        4. Place on greased pans and let rise until doubled.
        5. Prepare a pot of boiling water to which 1 tablespoon sugar or molasses has been added. 
        6. Once the bagels have risen to double in size carefully lift them off the pan and drop them into the boiling pot of water about 3 at a time..leave them in for a few seconds, scoop them out and and place them on a parchment lined baking pan.
        7. Bake for 30 to 35 minutes at 375º.

        Grandma's Coffee Cake

        This cake brings back memories of sweet visits around my mom's table. I like to bake it in a bundt pan, which when inverted gives you a nice rippled edge. It can easily be baked in a regular tube pan.

        • 3/4 cup butter, room temperature
        • 1 1/3 cups white sugar
        • 3 eggs
        • 3 cup flour
        • 2 tsp baking powder
        • 1 tsp baking soda
        • 1 tsp salt
        • 1 cup buttermilk
        1. Cream together butter and sugar until very smooth.
        2. Beat in eggs one at a time, beating well between each addition.
        3. Sift together dry ingredients and add alternately with buttermilk. 
        4. Mix until well incorporated, but do not over beat.
        5. Make filling mixture below.
        6. Grease pan well. 
        7. Place 1/3 of batter in bottom of pan. Sprinkle with 1/2 of the filling.
        8. Top with another 1/3 of batter and sprinkle with remaining filling. Top with remaining batter.
        9. Bake in 350º oven for 50 minutes.
        For the filling:
        • 3/4 cup brown sugar
        • 1/3 cup flour
        • 3 tsp cinnamon
        • 1/3 cup butter, melted
        1. Stir together dry ingredients. 
        2. Melt butter and using a folk mix into sugar mixture.
        • 1 cup powdered sugar
        • 2 tbsp orange juice, or water with a few drops of vanilla
        1. Stir together and glaze cake once it's been turned out onto a cake plate. It's fine to drizzle it over when the cake it still warm. 

        Bread for the Journey

        Are you thankful for your tongue?
        Like all most parts of my body. . . it has an valuable function. . well actually two really important functions.
        As someone who loves to cook and bake I rely on the taste buds of my tongue to tell me how much seasoning and spices to add to my dishes. I feel quite confident in the function of my taste buds.
        The other function of my tongue has me often less satisfied with the small degree of control I seem to have on this part of my body.
        In the church we attend we have been doing a study in James.
        It didn't surprise me to find that this would be a rather uncomfortable study for me. . .
        since it challenges me to be consistent in who I say I am. ..
        and sometimes the stark reality of how I behave.
        James 1:26 says. .
        If anyone considers himself religious and yet does not keep a tight rein on this tongue, he deceives himself and his religion is worthless. (vs26)
        This week I was reminded again on how bridling my tongue is still one of the most challenging parts of my character development. Why do I still believe that my opinion is so important? Why do I still have such a hard time listening instead of thinking ahead of how I will reply?
        Oh Lord Jesus. . ..
        I want to have a life that is honouring to you!
        I'm so thankful for forgiveness. . .and for new beginnings.
        With joy and thankfulness. . .I praise you oh Lord. . .
        All for now. . .with love,

        Pork Medallion Dinner

        My daughter enjoyed making this wonderful dinner for us, knowing it was new to us, since she got the recipe from her mother-in-law, Kathy, whose expertise is Italian cooking. She has introduced us to cooking with wine and olive oil and always having fresh rosemary on hand. (I freeze it and cut it fine with kitchen shears) Using one small tenderloin, this makes dinner for two.

        • pork tenderloin (approx. 1/2 lb/person)
        • white wine (cooking wine if you prefer)
        • balsamic vinaigrette
        • olive oil
        • few sprigs fresh rosemary
        • garlic powder, salt, pepper
        • potatoes and any other veggies to roast

        1. Quarter unpeeled potatoes. Place in well greased or foil lined baking dish. Drizzle/sprinkle with olive oil, garlic salt, salt, pepper and rosemary. Toss. Bake at 400º F for 45 minutes or until done. You can mix in chopped carrots and cook the vegetables for 5-10 minutes before roasting, to cut down on time. You can put frozen beans alongside the potatoes, mixed with olive oil and crushed fresh garlic. 
        2. Fifteen minutes before veggies are done, slice pork tenderloin into 1/2 inch slices. Heat a pan with 1/4 cup white wine.
        3. Add meat. Sprinkle with leaves of 3 sprigs of rosemary, garlic powder, salt and pepper.
        4. Cook at medium - high heat, turning once, until done (about 10 min).
        5. Optional: drizzle with olive oil while cooking or balsamic vinegar near the end of cooking.
        6. Serve with roasted vegetables and a salad. 

        Butterscotch Pie

        Having a freshly baked pie to serve after a meal is always a treat for family and friends. When I make this pie I have the crust baked earlier on in the day, and then make the filling and brown sugar meringue not more than 2 hours before I will be serving it. I got this recipe from my mother in law's recipe collection. She is known for her wonderful pies. For the crust she uses the recipe on the Crisco box, but I use the recipe on the Tender Flake box. The key to a good pie crust is to not over mix, and to insure that your liquid and shortening are very cold. So experiment and find the one that you like best. I always make the full recipe on the box and roll out and fit pie plates with the crusts for future use. They freeze very well, and it is so handy to just pull out a frozen shell and bake it for a fresh pie.

        Butterscotch Filling
        -1 cup brown sugar
        -4 tbsp cornstarch
        -1/2 tsp salt
        -2 cups milk
        -2 egg yolks
        -1 tbsp butter
        -1 tsp vanilla
        Place first 5 ingredients in a microwaveable bowl and whisk together well. Microwave for 3 minutes and stir well. Microwave again for 2 minutes and stir again. Mixture should be thick and bubbly. Depending on how hot your microwave is you may need to heat another minute or two. Make sure it has bubbled well, thickened and very creamy... but don't over cook it. Once it is done, add the butter and vanilla. Give filling a good whisk and pour it into your cooled pie shell.

        Brown Sugar Meringue
        -2 egg whites
        -1/8 tsp salt
        -2 tbsp brown sugar
        Beat ingredients together in a metal or glass bowl until stiff peaks form. It is very important that when you are beating egg whites that your bowl is completely dry and also that you have no egg yolk in the whites. Pile the meringue on top of the hot filling and spread it to cover the entire surface of the pie. Bake in 400º oven for 5 minutes or until golden brown. Never walk away from meringue as it browns very quickly. Remove to a cooling rack. Do not cool this pie in the fridge because you will loose the creamy texture of the filling. It is best served just before it is completely cooled.

        Obst Mooss

        No Mennonite celebration-Sunday dinner, a wedding or one of the familiar feast of Christmas, Easter or Pentecost- was complete with out some form of Mooss. Either with a clear or cream base. It was served with Ham (schienktje fleisch), fried potatoes (jebrodne aetchocke). This fruit soup was served cold for lunch on Sunday's so that the women would not have to cook on the Lord's Day. The following are two recipes that my mother still makes today.
        • 2 quarts water
        • 3 cups mixed dried fruit
        • 1 package cherry jello
        • 3/4 cups sugar
        • 4 tablespoons cornstarch
        • 1 can cherries with liquid
        1. Put water in large pot. Add dry fruit (apples, apricots, pears, prunes, cherries, raisins) any mixture will do. Bring to a boil, simmer til done about 15-20 minutes.
        2. Meanwhile combine jello, sugar and cornstarch.
        3. Add to the fruit and cook additional 3-4 minutes to cook cornstarch. Cool. Store in refrigerator. Will last for weeks. Great for the summer.
        4. Tastes very good over ice cream or cold vanilla pudding.

        Fresh Gooseberry Mooss
        (Stachelbaare or Kjressbaarmooss)

        This is a wonderfully tart, refreshing Mooss with a delicate flavor. Kjressbaar lovers will enjoy this treat.
        • 4 cups fresh or frozen gooseberries
        • 5 cups water
        • 1 cup sugar
        • 1/2 cup flour
        • 1 1/2 cups cream
        • 1 1/2 cup milk
        1. In a saucepan bring gooseberries and water to a boil.
        2.  Stir a thin paste of the sugar, flour and part of the cream.
        3. Add slowly to the gooseberry mixture, alternating with the remaining milk and cream. Stir constantly. Remove from heat. Cool. May be served warm or cold.
        variation: A Canadian version would be to add an egg to the thickening after the berries have been boiled to make it more custard like. Add a little hot fruit to the flour/sugar/cream and/egg mixture. Stir well. Then return egg mixture to the gooseberries. Stir constantly. Boil 2 minutes, 1 teaspoon vanilla is optional. Cool, Enjoy!

        Bienenstich (Bee Sting Cake)

        I'm sure that this is a staple recipe in most Mennonite households. . . .so it needs to be included here as well. I was merrily putting this together yesterday. I was half way finished when I suddenly remembered that I originally got the recipe from Anneliese. I emailed her and told her that I was making her recipe, I would take the picture and send it to her and she could post it. She graciously told me to go ahead and post it myself.

        • 4 farm fresh eggs
        • 1 1/2 cups white sugar
        • 2 cups flour
        • 1 1/2 teaspoons baking powder
        • Pinch Salt
        • 1 cup milk
        • 2 tablespoons butter
        1. Beat the eggs and sugar together really well in a large bowl. Beat them until they are thick.
        2.  Sift together the flour, baking powder, and salt. 
        3. Stir this into the beaten eggs and sugar. 
        4. Heat the milk and butter till very hot, not quite boiling. 
        5. Add the hot milk/butter to the batter. 
        6. Pour into a large shallow greased and parchment papered pan. 
        7. Bake at 350 F for 15 - 20 min.
        • 1 cup brown sugar
        • 8 tablespoons butter
        • 3/4 cup shredded or medium coconut
        • 1 1/2 cup slivered or flaked almonds
        • 6 tablespoons whipping cream
        1. In a medium saucepan, heat together the butter and brown sugar and the whipping cream until it just comes to a boil. 
        2. Add the toasted coconut and the almonds. 
        3. Spread onto the baked cake as even as you can. 
        4. Broil carefully for a few minutes until it is nicely browned.  Do not walk away from your kitchen.
        • 2 cups of whipping cream (or the remainder of a 500 ml container)
        • 2 tablespoons sugar
        • a packet of whipping cream stabilizer or 2 tablespoons of instant vanilla pudding
        1. Whip the filling together.
        2. Take the cake out of the pan with the paper on. Set it on the counter and with a long serrated knife slice it in half. Very carefully slide your hand under the top layer and slide it off as best you can. 
        3. Put the whipped cream on the bottom layer and then slide the top layer back on top.
        4. Set it in the refrigerator until you are ready to serve. 
        5. This actually freezes really well and cuts very easy when partially frozen. I did this to take the picture. 

        Farmer Sausage Quiche

        I have made this recipe numerous occasions and it's always a hit. I have made it for staff breakfast meetings as well as for a spring tea with friends.
        Time can mix this together the night before, cover, refrigerate and bake in the morning.
        • 5 large eggs
        • 1/2 cup milk
        • 1 1/4 cups frozen hash browns (small cubed)
        • 1 cup shredded tex-mex cheese
        • 1 cup cooked farmer sausage, cut in small chunks. You can use ham or breakfast sausages instead.
        • 1/3 red pepper, chopped
        • 1/3 green pepper, chopped
        • 1/4 cup onion greens, chopped
        • salt and pepper to taste
        1. Preheat oven to 350º.
        2. Add milk and eggs, blend well.
        3. Stir in all other ingredients.
        4. Pour into well greased 8"x8" pan.
        5. Bake for 30 minutes or until knife inserted comes out clean.
        6. Serves 4 to 6.

        Oma's Jam Jams

        This is one of my mother's many specialties. You see I didn't grow up with chocolate chip cookies. I thought only Mr. Christie baked those ... grin .... and that they came from a bag. I grew up with German/Mennonite type of baking. I am first generation Canadian so I grew up with lots of European traditions. In grade 2, we had a spring tea at school. We were supposed to ask our mothers to bring "DAINTIES" to serve. So I brought home the sheet and my mom said, "What are DAINTIES, I don't know how to bake DAINTIES". I was a terribly shy kid and didn't know how to tell my teacher that my mom couldn't bake DAINTIES. I just bawled when the teacher asked me...........sniffling, shaking, blowing, I responded "My mama doesn't know how to make dainties"....... sniffle, sniffle. The teacher very gently rubbed my shoulders, said that it was OK if my mom didn't bake. I told her she baked lots, like cookies, Platz, tortes etc. etc. She replied, "Honey those are DAINTIES". Oh I was soooo relieved I ran home with new vigor and told my mom what DAINTIES were. Now you know the rest of the story. I hope that you will sample lots of her baking through these recipes.
        This is a large recipe that can be easily halved.

        • 2 cups butter or hard margarine
        • 2 cups brown sugar
        • 1 cup syrup
        • 4 eggs
        • 1 teaspoon salt
        • 4 teaspoons baking soda
        • 1 tablespoon vanilla
        • 8 - 9 cups flour
        1. Cream sugar and butter. Add eggs, beat well. Add vanilla and syrup. 
        2. Measure flour with soda and salt. Add flour in several portions, mixing well after each addition. 
        3. Chill dough several hours or overnight. 
        4. Roll dough one small piece at a time on floured surface. Cut cookies with round cookie cutter and  place on lightly greased cookie sheet. 
        5. Bake at 350° F for 8-10 minutes. Let cool and put together with "DAMSON PLUM JAM", while still warm.
        This is according to my mother, no real recipe.
        1. Take your case of plums, wash them and put them in a big roaster. Bake at 350° F with the pits because the pits bring out better flavor. 
        2. Then when they are soft, and split open and cooked good enough, (what ever that means mom) take out the pits.
        3. So, now you measure two parts fruit and one part sugar and put it in a large pot. Cook until thick enough (again who knows how long), you'll know. 
        4. Skim off the foam or scum as it cooks, save that for fresh buns. Waste not, want not. When the jam is done, put in hot sterilized jars and cover with melted paraffin wax.
        Thanks Mama ...ich liebe dich


        A house should have a cookie jar
        for when it's half past three
        and the children hurry home from school'
        as hungry as can be.
        There is nothing quite as splendid
        in filling children up
        as spicy little ginger cakes
        and sweet milk in a cup.
        A house should have a mother,
        or Oma waiting with a hug
        no matter what a child brings home
        a puppy or a bug.
        For children loiter when the bells ring to dismiss,
        if no-one's home to greet them with a cookie and a kiss.

        (taken from a farming community cookbook).