Rhubarb Orange Sticky Muffins

My good friend Betti makes these wonderful Rhubarb Orange Muffins.
One day I tried adding a sticky pecan mixture to the bottom of the muffin cups before spooning in the batter and now I make them like this each spring during rhubarb season.
If you want to make the muffins without the brown sugar/pecan topping,
add 3/4 cup chopped pecans to the muffin batter.

For the sticky topping:

• 1 cup brown sugar
• 1/4 cup butter or margarine, melted
• 2 tablespoons cream

For the muffins:

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups finely chopped fresh rhubarb
• 1 large egg
• 1/4 cup vegetable oil
• 2 teaspoons grated orange rind
• 3/4 cup orange juice

1. Grease muffin pans. I use pans that make medium sized muffins and I usually get 16 muffins from this recipe.
2. Place 3 or 4 pecan halves in the bottom of each cup.
3. Mix topping ingredients in a small bowl.
4. Place about 1 teaspoon of topping in each cup on top of the pecans
5. Mix muffin batter:
6. In a large bowl, combine all dry ingredients.
7. In medium bowl, beat egg.
8. Add oil, orange juice and orange rind to beaten eggs.
9. Add liquid mixture to dry mixture all at once and stir just until moistened.
10. Fold in rhubarb.
11. Spoon over brown sugar/pecan mixture in prepared muffin pans.
12. Bake for at 350 degrees F for 25 - 30 minutes.
13. Remove from oven, loosen sides of muffins and turn upside down on a rack.
14. These are best served the same day. If there are any left, store them in the refrigerator. (They will still be good the next day but will be softer in texture)

Old-fashioned Strawberry Shortcake

We are enjoying local strawberries, fresh from the fields these days.  Though strawberries taste good any which way, there's nothing quite like a serving of old-fashioned strawberry shortcake.  This recipe is more like a sweet biscuit more than a cake and came from my friend Marlene some three decades ago.

• 1 quart strawberries / 1/4 cup sugar
• 1 pint whipping cream / 2 Tbsp sugar, 1 teaspoon vanilla
• 2 cups flour
• 3 tablespoons sugar
• 1 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg, beaten
• 1/2 cup milk

1. Wash and slice strawberries. Add about 1/4 cup sugar to sliced berries and set aside for at least 15 minutes.
2. Whip cream at medium speed until soft peaks are formed...adding 2 tablespoons sugar and 1 teaspoon vanilla.
3. Combine flour, sugar, baking powder and salt.
4. Cut in butter to make coarse crumbs.
5. Combine milk and egg and add to dry ingredients. 
6. Stir with a fork or spoon...just until moistened.
7. Pat batter into greased eight inch round pan.
8. Bake at 425° F for about 15-20 minutes.
9. Allow to cool on wire rack.
10. Cut cake into wedges.
11. Split each wedge in half horizontally filling with strawberries and whipped cream...and topping with more of the same. 

Pineapple Dessert Squares

When I was growing up our family always went to church on Sunday morning and evening. Often after church on Sunday evenings my parents had several couples over for coffee. Mom would have a light lunch ready for her guests and us four kids always looked forward to the food. This is just one of the desserts she served on such occasions. The butter crust has a very delicate texture, and compliments the light pineapple filling and coconut meringue.

Pineapple Dessert Squares

Crust:

• 1 cup flour
• 1/2 cup butter

1. Using a pastry blender cut the butter into the flour until you have a fine crumble. 
2. Press into an 8x8 pan and bake at 325º for 2 minutes. 
3. Take out and let sit while you make the pineapple filling.

Filling

• 1 398 ml (14 ounces) can crushed pineapple, with juice
• 1/2 cup sugar
• 3 tablespoons corn starch
• 2 tablespoons butter

1. In a sauce pan stir together pineapple, sugar and cornstarch. 
2. Stirring constantly, bring ingredients to a boil until it thickens. 
3. Remove from heat and stir in butter. 
4. Spread over crust.

Meringue Topping

• 2 egg whites
• 1/4 cup sugar
• 1 cup coconut
• 1/8 teaspoon baking powder
• 1/16 teaspoon salt

1. Beat egg whites, sugar, baking powder and salt together until soft peaks form. 
2. Fold in coconut. 
3. Spread meringue over pineapple mixture. 
4. Return to oven and bake another 20 minutes until the meringue is a light golden colour. It is best to let this square cool before cutting to let all layers set. These do not freeze well.

Pina Colada Dessert

This is a great little dessert that you can prepare in the morning and serve without any fuss.
It's easy, light, and fluffy.  It adds the perfect touch to any meal, especially now that the warmer weather has advanced upon us.

Pina Colada Cheesecake

• 1 envelope of unflavored gelatin
• 1/4 cup cold water
• 1 8 oz cream cheese
• 1/2 cup sugar
• 1 14 oz can crush pineapple (1 cup)
• 1 tbsp rum extract
• 1 cup whip cream
• 1/4 toasted coconut

Graham Wafer Crust

• 1 1/3 cup graham wafer crumbs
• 1/2 cup butter melted.

1. Combine graham wafer crumbs and melted butter.
2. Press onto the bottom of a 9-inch spring form pan.  
3. Chill for 30 minutes.

Instructions.

1. Grease spring form with butter and prepare wafer crust.
2. Soften gelatin in water.  Stir over low heat till dissolved.
3. Combine cream cheese, and sugar mixture on medium speed with an electric mixer till well blended and fluffy.
4. Drain pineapple, reserving liquid to measure 3/4 cup.
5. Add rum extract to the reserved liquid.
6. Gradually add gelatin and combined rum juice to creamed cheese mixture mixing until blended.
7. Chill in the fridge for 30 minutes stirring in between.  It should thicken, but not set.
8. Whip the cream and fold drained pineapple (1 cup) into the mixture.
9. Now fold whip cream mixture together with the cream cheese mixture.
10. Pour over wafer crust and chill until firm.
11. Sprinkle with toasted coconut flakes.

Plain Crumb Platz

On a recent trip I was making my choices at a breakfast buffet when I saw a crumb cake that I had to try. It reminded me of a plain crumb Platz that my mom used to make with bun dough. This makes for a slightly sweet bread type of crumb coffee cake, just wonderful with a cup of coffee.

Ingredients:

• 1 cup milk
•  6 tablespoons butter
• 1/2 cup cold water
• 2 tablespoons sugar
• 1 tablespoon instant quick rise yeast
• 1 tsp salt
• 3 1/2 cups flour

crumb topping

• 1 egg, whisked
• 6 tablespoons butter room temp (or half cream and half butter) 
• 3/4 cup flour
• 3/4 cup sugar

Method:

1. Heat milk in a saucepan. Add butter and allow to melt. Remove from heat. Add cold water to cool liquid to a warm temperature.
2. In mixing bowl, mix sugar, yeast and salt. Add liquids. Stir in 2 cups of flour, using wooden spoon, mix to a shaggy dough and let stand for 5 minutes.
3. Continue stirring in flour and knead lightly until you can shape a smooth ball with oiled or floured hands.
4. Cover bowl and let rise until double.
5. Grease a 9 x 12 inch pan.  For ease of lifting onto a serving plate, you can line the pan with parchment paper. Spread dough evenly into pan, pressing out any potential bubbles.
6. Whisk egg with a fork and brush over the base.
7. With pastry blender, blend butter (and cream, if using) into combined sugar and flour. Squeeze by the handful (to make crumbs) and drop onto cake. Cover and let rise 45 minutes.
8. Bake at 375° F for 25 - 30 minutes, until golden. Check part way through baking and pop any bubbles with a toothpick. Allow to cool before serving. ( I like to lift it out of the pan onto a wire rack, like I would if I baked a loaf of bread)

Tip: you can double the recipe and add some small buns or Zwieback.

Strawberry Chiffon Roll

Strawberry season has arrived and though this dessert can be made all throughout the year using frozen concentrate...there is nothing like the garnish of fresh strawberries on the side or some juicy ripe berries tucked inside the chiffon roll. 

Strawberry Chiffon Roll

• 4 egg whites
• ½ teaspoon cream of tartar
• 2 tablespoons sugar
• 1 cup cake flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup sugar
• 4 egg yolks
• 2 tablespoons canola oil
• 125 ml / ½ cup strawberry lime daiquiri mix  frozen concentrate
• 2 cups fresh diced strawberries*
• 2 cups / 500 ml heavy cream for filling cake roll
• ½ cup  sugar
• 1 packet Dr. Oetker whipping cream stabilizer or a teaspoon instant vanilla pudding or dream whip

1. Preheat oven to 350 F
2. Line a 11  X 15 inch or  38.7 X 26.1 X 1.91 cm jelly roll pan with parchment paper with two sides hanging over edge.
3. Wash a metal or glass bowl to be sure it is perfectly clean.  Add the egg whites and cream of tartar.
4. Beat egg whites and cream of tartar until frothy.  Add the first part sugar and beat until stiff peaks form.
5. Put the egg yolks and oil and strawberry concentrate in a medium bowl and wisk together.
6. In a large bowl sift the flour, the second part of the sugar, the baking soda and salt together.
7. Add the strawberry mixture and combine to make a smooth batter.
8. Fold the egg whites gently into the strawberry batter until just combined.
9. Spread into the prepared pan and bake for 15 minutes.
10. While the strawberry chiffon roll is baking, barely dampen a clean teatowel with water and lay onto the counter.
11. When the cake tests done with a toothpick, remove the cake and put the teatowel on top of the pan and flip them together onto the counter.
12. Remove the pan and then roll the cake and the teatowel together from the short end.
13. Place on a cooling rack until completely cooled.
14. Whip the cream and sugar together until stiff.
15. Fold in the diced strawberries*
16. Unroll the strawberry roll, spread with whipped cream and roll back up.
17. Gently sift confectioners/icing sugar over top and garnish with remaining whipped cream and strawberries.
18. Chill until ready to serve or freeze the roll (without fresh strawberries) on a cookie sheet and then wrap in plastic wrap for up to a week.  Slice while still partially frozen.

*The fresh strawberries in the roll are best if the roll is served the same day and the roll is not frozen. If you want to make the roll a day ahead or freeze it...simply serve the strawberries on the side.

Food for Thought

Do not forget to entertain

strangers, for by so doing

some people have

entertained angels

without knowing it.

Hebrews 13:2

Zwieback

Ten years ago on June 7th, 2008 I posted Zwieback to begin the Mennonite Girls Can Cook blog. Today's recipe is a bit different from my first, different from the one published in our original cookbook as well as the one published in Bread for the Journey. Anneliese and I were discussing our Zwieback recipes and agreed that what our mothers had in the kitchen is what they used to make their Zwieback.  So, if some weeks they had more butter or milk or flour than other weeks, that would have been what that week's Zwieback would have included. 

The best thing about Zwieback continues to be that they are best when shared with friends and family around a table. This blog has been a place of sharing with all of you who have joined us around this table, graciously encouraging us as we have shared our family favorites and as we have together learned new ways of doing things. 

We have wondered for some time now how long we should continue to post new recipes.  We will always remain the Mennonite Girls Can Cook but everything this side of eternity has a beginning and an end. We have over 3000 recipes on this blog and have decided that we will consider the recipe blog complete. Today is our last regular new recipe post. On Sunday, Judy will be sharing our final Bread for the Journey and on Monday we will have a look back at the past ten years. 


Rest assured, you will continue to have access to this recipe blog and all the recipes we have shared. You may notice that work will be continuing as we strive to make the blog as easy to navigate as possible.  We will be highlighting our recipes to compliment the changing seasons.

We would love to have you join us on Monday as we celebrate what God has done and thank Him for what he will continue to do.  

In the meantime,  stay calm, bake Zwieback and call a friend over to share them. 

• 2 tablespoons yeast
• 1 teaspoon sugar
• 1 cup warm water

• 3 cups warm milk
• 3/4 cup hard butter 
• 2 tablespoons sugar
• 2 teaspoons salt
• about 8 cups flour 

1. Sprinkle the yeast and the teaspoon of sugar over the warm water in a small bowl. Stir gently
2. Heat the milk until it is just warm,  room temperature is perfect.
3. In the bowl of a bread mixer,  or in a large bowl,  cut the butter into 3 cups of flour with a pastry blender. 
4. Add the milk mixture, sugar, and the salt and yeast mixture to the flour and butter.
5. Continue to add flour and allow the machine to knead until smooth. If you are mixing by hand, turn the dough onto a floured counter once stirring becomes too difficult.
6. Knead to a smooth dough.
7. Put the dough into a large bowl and cover with a tea towel or a lid.
8. Let the dough double in bulk, about an hour.
9.  Line 3 large cookie sheets parchment paper or grease them. 
10. Take a piece of dough the size of a large orange,  hold it in the hand it feels most comfortable.  With your other hand, squeeze a bit of dough between your thumb and forefinger about the size of a walnut, pinch your thumb and forefinger together to squeeze it off.  Take the dough and place it on the pan.  Again, squeeze the dough between your thumb and forefinger, this time a smaller piece to make the top bun.  Squeeze it off and place it on top of your first bun.   Press down through the top and bottom buns to seal them together.  Repeat with all the dough.
11. Cover the buns with a clean tea towel and let rise until they have doubled. Start to preheat the oven after 25 minutes so it is ready to bake. 
12. Bake in a preheated 400 F oven for about 20 minutes.  If you have a convection oven, bake at 375 F for about 15 minutes or until golden brown.

Rhubarb Upside Down Cake with Warm Vanilla Sauce

Nothing is simpler than topping fruit with a cake batter and baking it. Once baked just turn it upside down on a serving plate and you have a delicious dessert. I like to make a warm vanilla sauce to drizzle over each piece...and why not add a scoop of ice cream!

Ingredients for cake batter:

• 1/2 cup butter
• 2 eggs
• 1/2 cup sugar
• 1 cup buttermilk
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon

Method:

1. Beat butter until creamy.
2. Add eggs and sugar and beat well.
3. In a separate bowl stir together dry ingredients.
4. In a separate bowl add vanilla to buttermilk.
5. Alternately add milk and flour mixtures to butter mixture until well incorporated.

Ingredients for fruit mixture:

• 2 cups rhubarb
• 2 tbsp flour
• 3/4 cup sugar
• 1/4 cup butter, melted

Method:

1. Stir together the flour and sugar.
2. Add Rhubarb and stir well.
3. Pour melted butter over fruit mixture and stir.
4. Place the fruit mixture in the bottom of a greased 9" round cake pan.
5. Top with batter.
6. Bake in 350º oven for 30 minutes.

Warm Vanilla Sauce:

• 1/2 cup sugar
• 1/2 cup evaporated milk
• 1/2 tsp vanilla
• 1/2 cup butter

1. Melt butter in microwave.
2. Add milk and sugar, stir well and microwave for one minute. Stir and heat another minute until bubbling.
3. Add vanilla and stir well. Serve warm over individual servings.

Buttermilk Cake

"A quick and stir-easy cake that ages and freezes well
.... soft and moist and mellow enough to take on other flavours admirably."

That's how this cake is described in the unidentified magazine I clipped it from many years ago. Since then it has become my recipe of choice when strawberry season comes around.

Served with generous amounts of any sort of fresh fruit and cream
it's a wonderful alternative for shortcake.

You may want to double or triple the recipe and store a cake or two in the freezer for that unexpected company.

• 1 cup flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1/3 cup buttermilk
• 1/2 teaspoon vanilla
• 1/3 cup butter, melted

1. Prepare an 8 x 8 inch  baking pan - grease and flour or line with parchment paper.
2. In large bowl, stir together flour, sugar, baking powder, soda and salt. Set aside.
3. In another bowl, beat egg. Add buttermilk and vanilla and stir until smooth.
4. Stir melted butter into buttermilk mixture.
5. Add liquid mixture to flour mixture and beat with a spoon until almost smooth.
6. Pour into prepared  pan.
7. Bake at 325 degree F for about 30 minutes or until top is browned and toothpick inserted in centre comes out dry.
8. Remove from oven, and cool on rack.
9. Serve with fresh fruit and whipped cream or wrap and freeze.

Coleslaw Dressing

Coleslaw can be a nice change from a green salad or a great addition to, when serving a larger group. I like serving it with BBQ’d chicken or hamburgers and the recipe I always go for is one I grew up with. I make the dressing ahead if I know I will need it, but it’s simple enough to make last minute too.

Ingredients:

• 1/2 cup sugar (I use 1/4 cup)
• 1 rounded tablespoon flour
• 1 1/2 teaspoon dry mustard
• 1 teaspoon salt
• 1 egg
• 1/3 cup vinegar
• 1/2 cup water
• 1 tablespoon butter
• 1 cup (light) sour cream (to add to cooked/cooled dressing)

Method:

1. In a saucepan, mix dry ingredients. Add egg and stir well. 
2. Stir in vinegar and water. Bring to boil, stirring constantly. Stir in the butter. Cool.
3. Mix with 1 cup sour cream. Refrigerate until needed. 
4. Mix with freshly shredded cabbage and carrots just before serving.

This recipe is enough dressing for 2 - 3 lbs (2 - 3 bags) of shredded cabbage/ carrot mix. You can add chopped apples and/or raisins, and sprinkle with sunflower seeds. Serves about 20 when served with other salads.
I often only cook half the recipe, still using 1 egg,  for 1 bag of cabbage or a small 1/2 head freshly chopped cabbage.

Italian Wedge Bread

This recipe I got from a Lutheran Church Cookbook and there is no doubt in my mind the Lutheran Girls can cook too. I have gotten so many good recipes from this book. Today I want to share this tasty flat bread that is a good addition to an Italian meal instead of Garlic Bread.

Dough:

• 2 1/2 cups flour ( I used half whole wheat)
• 1 tbsp. instant yeast
• 1 cup warm water
• 2 tbsp. vegetable oil (I used olive oil)
• 1 tsp. sugar
• 1 tsp. salt

1. Mix all ingredients in a large bowl with a spoon. 
2. Knead in 1/2 cup flour if needed. 
3. Form in to a ball. 
4. Cover and let rise for 20-30 minutes. 
5. Spread dough on to a greased pizza pan.

Topping:

•  1/4 tsp. salt (I omit)
• dash of pepper
• 1/4 tsp. oregano
• 1/4 tsp. garlic powder
• 1/4 tsp. thyme

1. Mix spices in a bowl. 
2. Brush with 1/3 c. Italian dressing (I have used Ranch and Caesar Dressings just for variety). 
3. Sprinkle with the spices over the dressing. 
4. Top with Parmesan Cheese and grated Mozzarella (light cheese). Bake at 450 for about 15-20 minutes.
5. A tasty appetizer or snack for any occasion.

Obstkuchen (Platz)

I have made this platz many times and it's a favorite here. It is also a nice size to bring to potlucks. My g'daughter came to see me today and I thought it was time she learned to make platz. She claims she doesn't like to cook or bake but as you can see she did a great job!

• 2 cups flour
• 3 teaspoons baking powder
• 4 tablespoons sugar
• 2 tablespoons butter
• 1 cup whipping cream
• 1 egg

1. Sift dry ingredients together and with a pastry blender mix in the butter. Add the cream and slightly beaten egg and mix well.
2. Pat out on a greased 10 x 15 inch pan. (approx) Wet hands to do this as the dough may be a bit sticky.
3. Put on a layer of any of the following fruits: cherries, plums, apples, apricots, rhubarb, blueberries or any fruit in season..frozen fruit works too. My g'daughter used rhubarb.

Top with crumbs:

• 1 1/2 cups sugar
• 1 1/2 cups flour
• 1/2 cup butter, very soft

1. Mix well with a pastry blender..it will be crumbly. If you want coarser crumbs just mix in a bit of cream. Sprinkle thickly over the fruit.
2. Bake in at 375º for 30 minutes.
3. Cool 10 minutes and drizzle icing over the top. (optional)
4. It is also very good served warm with ice cream.

Food for Thought

Oh taste and see

that the Lord is good.

Psalm 34:8

Oma's Glazed Chocolate Cookies

I'm so excited to share about the wonderful day I had with my Mom yesterday. My family has been telling me for a long time that I NEED to learn how to make Oma's chocolate cookies and Perishky! I bake pretty well anything else, but I've played ignorance with some of her specialties because I just want to enjoy them when she makes them.
It was so cute how she was almost giddy about me taking pictures of her while she was doing what she knows how to do best! I'll post the cookies first. The Perishky are coming later . . . Oh, and these cookies are the best cookies to take camping because they keep so well. Feel free to ask questions because I may have missed something.

Ingredients:

• 1 cup butter
• 1 cup sugar
• 1 cup honey
• 2 egg yolks (save whites)
• 5 cups flour
• 1 1/2 tsp baking powder
• 1 teaspoon soda
• ½ cup cocoa
• ½ cup milk
• ½ cup whipping cream

Glaze

• 2 cups sugar
• 1/2 cup water
• 2 egg whites

Method:

1. In a stand mixer, mix butter and sugar, beat in yolks and then honey.
2. Add combined dry ingredients alternately with milk and cream. ( you can use light cream instead of milk and cream)
3. Cover bowl and refrigerate overnight. 

4. Divide dough into quarters. Roll each quarter into a 20 - 24 inch roll (snake) and slice into aprox 1 inch pieces to roll into balls.
5. Place on prepared cookie sheets and bake at 375° F about 12 -13 minutes.
6. Remove to wire rack to cool.  Frost with sugar glaze.

Sugar Glaze - This is a bit tricky but a fun challenge. With experience you learn exactly what to look for as you cook the syrup. Be prepared to focus on glazing the cookies as soon as the glaze is ready.  You can't let it sit.  Have wax paper lined cookie sheets ready. If you want to test this procedure, you can do half the recipe and cook twice. Use a small pot if doing half the recipe.

1. In a medium glass bowl, beat egg whites until almost stiff and set aside.
2. In a medium saucepan, bring 2 cups sugar and 1/2 cup water to boil. Once the liquid looks clear and bubbly even while stirring, set timer to 3 minutes.  Boil between low and medium heat, stirring occasionally to keep sugar from crystallizing on the sides, until liquid is just a mass of tiny bubbles and syrup-like when you drip it from the spoon. ( 3 minutes is a good mark - you can adjust time once you have figured out your stove, pot etc * see note in next paranthesis) 
3. Immediately pour syrup into beaten egg whites, with beater on, and continue beating for a few minutes, until thick and wavy.
4. Scoop some glaze up with your hands and coat each cookie, first bottom and then top.(*If syrup is cooked too little the glaze will be very easy to spread, but harder to dry. If syrup is cooked too long, the glaze dries quickly and doesn’t go on as smooth. It may help to wet your hands)
5. Place on waxed paper lined cookie sheets, not touching each other, until glaze dries. Slightly undercooked glaze may take up to 24 hours to dry. Leave cookies uncovered until they are no longer tacky.

Store cookies in ice cream bucket in a cool place or freeze. This recipe yields 7 - 8 dozen. Gauge baking time by their size. If you have less than 80 cookies, they will be larger and need an extra minute or two to bake. You want them to taste moist and cake-like, but if they "cave" once cooled, they are under baked.

Some ways you  may be able to salvage glaze that has not turned out perfect:  If it is too thin (runs off the cookies, beat it for a few more minutes, adding a tablespoon of cornstarch. If, while you are icing the cookies, it dries too quickly and becomes grainy, beat in a tablespoon or two of water. If nothing works, just start again. =) ... but remember that even cookies that don't look perfect, still taste amazing.

(My mom adapted this recipe from the Mennonite

Treasury Cookbook, (1962) page 171)

Shnetchi (biscuits) - Flashback Friday

For flashback Friday I am bringing back my shnetchi recipe. 

These shnetchi are very good served with jam, honey, or Roger's Golden Syrup. This recipe was passed down from my Dad. He told me to always use whipping cream, although I sometimes use buttermilk and they turn out great too. My Dad used to have a shnetchi booth at the Mennonite Heritage Village Museum during Pioneer days. His booth was called 'Uncle Knals Shnetchi'.

• 2 3/4 cups flour
• 3/4 tsp salt
• 4 tsp baking powder
• 1/4 cup butter
• 1 cup whipping cream
• 2 eggs, well beaten

1. Mix dry ingredients together.
2. Cut in butter with pastry blender until crumbly.
3. Make a well in dry ingredients, add cream and beaten eggs.
4. Using a fork stir together just until mixed. Don't overwork the dough or the biscuits will be tough.
5. Gather dough into a ball and pat out on counter to desired thickness, 3/4" to 1" thick.
6. Cut with round biscuit cutter or whatever shape you want.
7. Place on pan and bake in a 400º oven for 15 minutes or until golden in color.
8. Yield: 9 - 12 shnetchi

Rührei

Mennonite Scrambled Eggs. Rührei is what we called them when I was a kid. This was never a breakfast meal at our place, but rather a quick lunch or supper. I'd all but forgotten about them until yesterday when I was looking through the fridge to see what I could fix in no time flat, and rührei came to mind. This is a creamy version of scrambled eggs...rather like a cross between an omelet and a pancake. It pairs well with ham or sausage...sprinkled with freshly ground pepper and served with salsa for a little zip.

Rührei

• 6 Tablespoons flour
• 1/2 cup milk
• 1/2 teaspoon salt
• 6 eggs
• 1 1/2 Tablespoons butter 

1. Mix flour and milk into a smooth paste.
2. Add eggs and salt and mix well into a thin batter.
3. Melt butter in frying pan over medium heat.
4. Pour in egg mixture.
5. Cut and stir with spatula until completely cooked through...and until golden brown if desired.
6. Serve hot. 

Enjoy!

 

Beaver Tails/Fry Bread

'Beaver tails' originated in Ottawa..google it to get the story, they are simply pieces of bun or bread dough shaped some what to resemble beaver tails, then deep fried and shaken up in a mixture of white sugar and cinnamon. I have tried a 'beaver tail recipe' which I found online but I still like the ones best that are made from plain bun dough.

Just take a piece of bun dough the size you like, put it on an oiled surface..I do this right on the counter top, press down and stretch it out with your fingers till you have a fairly flat shape of a beaver tail of course. You don't need to let it rise again but can let it rest for a few minutes if you wish. Deep fry and shake up in a bag with the sugar and cinnamon mixture. These are best fresh and hot! Be sure to leave some plain to have with syrup or honey.

My Mom used to make these on bread or bun baking day for a treat, we called them 'lada koki' and later my family called them fry bread. We didn't put sugar/cinnamon on them but rather ate them with Roger's Golden syrup. In those days we didn't know that they would one day become popular as 'beaver tails'.
Check this blog for bun recipes and when you next have bread or bun dough rising try them and tell us what you think!

Lemon Bars with Cream Cheese Frosting

A cake-like bar with a fresh lemon taste.  Just right for spring!

• 3 eggs, separated
• 3/4 cup icing sugar
• 1/2 cup butter
•  1 cups granulated sugar
• 1/3 cup lemon juice
• 2 tablespoons lemon zest
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Cream cheese frosting
• slivered almonds, toasted

1. Grease and flour 9x13 inch pan or line with parchment paper.
2. Beat egg whites in a small bowl until soft peaks form.
3. Gradually beat in icing sugar and continue to beat until stiff.
4. Set aside.
5. In large bowl, beat butter and granulated sugar until well blended.
6. Add egg yolks and continue to beat until light.
7. Add lemon juice and zest, mixing well.
8. Add flour, baking powder and salt and mix until blended.
9. Gently fold in beaten egg whites, until completely incorporated.
10. Spread in prepared pan.
11. Bake at 400 degrees F for 20-25 minutes or until toothpick inserted comes out clean and dry.
12. When completely cool, icing with cream cheese frosting and sprinkle with chopped almonds.
13. These bars freeze well.

Rice Pea Salad

Recently we hosted the monthly pot luck dinner in our clubhouse.  We have amazing cooks in our complex and the buffet spread is always more than delicious! We  - only half-joking - call it our favourite restaurant.
At our event this month there was a rice and pea salad that was very tasty, and is naturally gluten free.
Most graciously, Pat, agreed to share her recipe and gave me permission to post it here!


Salad

• 2 1/2 cups cooked and cooled rice 
• 1 1/2 cups finely diced celery 
• 1/2 cup finely diced onion 
• 1 cup frozen peas, thawed and drained 
• 1/2 cup red pepper (or green ) 

Dressing 

• 1/2 cup oil 
• 3 teaspoons vinegar 
• 1 teaspoon sugar 
• 1 teaspoon salt 
• 1 teaspoon curry powder 
• 2 teaspoon celery salt 
• 2 tablespoons Soy sauce (note - if making gluten-free make sure your soy sauce is gluten-free)

1. Mix together salad ingredients and set aside 
2. Mix dressing ingredients in pot and bring to a boil to dissolve
3. Stir dressing into salad mix 
4. Refrigerate for 3 hours before serving. 

Note - this salad improves the longer it sits and will keep for several days. 

Persian Kotlety

One of our favorites growing up were Kotlety. We used to call them Russian hamburgers. A recipe for a more Russian version of these is in our cookbook but I wanted to share this recipe that has a Persian twist.

Ingredients:

• 1 pound of ground meat
• 1 cup grated onion
• 1 egg
• 1 slice bread soaked in milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon garlic salt
• 1/2 teaspoon oregano
• 1-2 cups fine bread crumbs or Panko breadcrumbs
• 2 tablespoons butter and 2 tablespoons olive oil for sauteing the patties

Method:

1. Put first 9 ingredients in a bowl and mix well. 
2. Form patties with this mixture, you can choose round or oval. 
3. Roll the patties in bread crumbs.  
4. Saute them in butter and olive oil flipping half way through the cooking process till they are cooked through. 
5. Serves 4.
6. Serve with your favorite sides. 

I used panko this time instead of fine bread crumbs and I liked the result.

I served them with my mother’s rice and a salad but the cutlet would pair nicely with potatoes in any form. My mother always formed the patties in this oval shape. These are also great cold in a sandwich form.

Flash Back Friday ~ Strawberry Chiffon Roll

 I first posted this Strawberry Chiffon Roll recipe  in 2012 for the beginning of Strawberry season.  

This year strawberries are earlier than ever before in the Fraser Valley.

 Neufeld Farms and Lepp Farm Market have their juicy farm fresh berries ready for us 

to enjoy.  

• 4 egg whites
• ½ teaspoon cream of tartar
• 2 tablespoons sugar
• 1 cup cake flour (or take away 2 tablespoons of all purpose flour out of the cup of flour and replace with 2 tablespoons cornstarch)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup sugar
• 4 egg yolks
• 2 tablespoons canola oil
• 125 ml / ½ cup strawberry lime daiquiri mix  frozen concentrate
• 2 cups fresh diced strawberries*
• 2 cups / 500 ml heavy cream for filling cake roll
• ½ cup  sugar
• 1 packet Dr. Oetker whipping cream stabilizer or a teaspoon instant vanilla pudding or dream whip

1. Preheat oven to 350 F
2. Line an 11  X 15 inch or  38.7 X 26.1 X 1.91 cm jelly roll pan with parchment paper with two sides hanging over edge.
3. Wash a metal or glass bowl to be sure it is perfectly clean.  Add the egg whites and cream of tartar.
4. Beat egg whites and cream of tartar until frothy.  Add the first part sugar and beat until stiff peaks form.
5. Put the egg yolks and oil and strawberry concentrate in a medium bowl and whisk together.
6. In a large bowl sift the flour, the second part of the sugar, the baking soda and salt together.
7. Add the strawberry mixture and combine to make a smooth batter.
8. Fold the egg whites gently into the strawberry batter until just combined.
9. Spread into the prepared pan and bake for 15 minutes.
10. While the strawberry chiffon roll is baking, barely dampen a clean tea towel with water and lay onto the counter.
11. When the cake tests done with a toothpick, remove the cake and put the tea towel on top of the pan and flip them together onto the counter.
12. Remove the pan and then roll the cake and the tea towel together from the short end.
13. Place on a cooling rack until completely cooled.
14. Whip the cream and sugar together until stiff.
15. Fold in the diced strawberries*
16. Unroll the strawberry roll, carefully removing the tea towel, spread with whipped cream and roll back up.
17. Gently sift confectioners/icing sugar over top and garnish with remaining whipped cream and strawberries.
18. Chill until ready to serve or freeze the roll (without fresh strawberries) on a cookie sheet and then wrap in plastic wrap for up to a week.  Slice while still partially frozen.

*The fresh strawberries in the roll are best if the roll is served the same day and the roll is not frozen. If you want to make the roll a day ahead or freeze it...simply serve the strawberries on the side.

Baked Pork and Bean Casserole

Here's a recipe using the humble can of pork and beans, adding a few simple ingredients and baking it all together into a tasty baked bean casserole.

Ingredients: (serves 8-10 as a side dish)

• 10 slices bacon, fried and crumbles
• 1 cup yellow onion, finely dices
• 1/2 cup red pepper, finely dices
• 2 cups barbecue sauce
• 1/2 cup maple syrup
• 3/4 cup brown sugar
• 1/3 cup yellow mustard
• 1 cup water
• 4 - 15oz cans pork and beans, with sauce

Method:

1. Fry bacon until lightly crisp. Remove from pan and chop into small pieces. Place in a large casserole dish. Discard 1/2 the fat in the pan.
2. In the remaining bacon fat saute onions and red pepper until they just begin to brown. Remove from the heat and add to the casserole with bacon.
3. Add remaining ingredients to the casserole except the beans. Stir well.
4. Add beans to the casserole and stir to mix well.
5. Bake uncovered in 350º oven for 45 minutes. Stir mixture half way through baking. Serve hot.

Light & Runny Strawberry Jam

When I first started making jam many years ago, I was confused with the many suggested ways to cook (or not to cook) jam. Mom would say to cook until done, some advised not to use pectin, others used  too much sugar . . . you get the idea.
Being a bit of a perfectionist, I couldn’t just wing it and have the jam turn out a little different every year. I wanted it to be exactly right … not too sweet, not too hard, not too runny. . . so I've worked on it over the years and got it to where our family likes it, runny enough to use a spoon to spread a scone or fill that little hole on a Zwieback for Sunday Faspa.

Tools/Accessories:

• blender or immersion blender
• good quality, large stainless steel pot
• wooden spoon
• canning funnel
• clean jars and new lids

Suggested amounts of ingredients needed for 24 - 30 cups of jam (12 - 15 pints):

• 1 - 15 pound flat of strawberries
• 4 kg sugar (10 pounds)
• 3 packages Certo light brand pectin OR 4 packages regular pectin crystals
• 4 teaspoons soft margarine

Ahead of time:  Wash jars and rings. While  jam is cooking, sterilize jars by heating in a 225° F oven for 10 minutes and keep warm until needed. Bring rubber lids, covered in water, to boil in a small pot.
Turn off heat but keep lid on to keep them hot.

Berry Prep: Wash berries before stemming. Crush about 3 cups of berries at a time. With a good blender, pulse for 5 seconds, stopping in between to shake fruit to the bottom so as not to over-blend.
OR  fill an ice cream pail - a third full - and use an immersion blender to crush. If berries are very ripe you can use a potato masher. Pureed berries should still be of a thick and slightly chunky consistency. Collect crushed berries in a large bowl or ice cream pails until done. I usually do this in the evening and refrigerate the berries to cook the next day.  (15 lbs of berries will make 4 batches - or about 30 cups jam)

Measure and set aside separately:

• 6 cups mashed berries 
• 4 1/4 cups sugar, separated
• 3 tablespoons Certo light (or 1 package regular pectin crystals) mixed with ¼ cup sugar

To cook:

1. Place fruit and pectin crystals mixed with 1/4 c sugar into a large pot. (Pot should only be about 1/3 full.) 
2. Place over high heat on an element that keeps the most consistent heat,  using a wooden spoon, stir almost constantly, until it comes to a bubbling boil.
3. Stir in remaining 4 cups sugar. Continuing to stir, add 1 teaspoon margarine to keep the foam down and cook until mixture comes to a full, rolling boil again. (you can hear it) Set timer for 3 minutes, stirring constantly. Turn heat down slightly if it splatters too much, but keep the boil. 
4. Remove from heat and continue to stir for a minute or two until clear and shiny. Ladle hot jam into jars (using funnel) to 1/2 inch from rim. Cover with lids and screw rings until just barely tight. Cool completely at room temperature. (24 hours)

Tips:
* The jam will be a pourable thick liquid while hot, but just barely move when you tilt the cooled jar of jam.  If you find it too runny ( different stoves, pots, pectin, can all have an influence) you can salvage it by pouring it into a large pot, bring to boil and cook two minutes. Next time use an extra tablespoon of pectin or cook 1 minute longer. 

* Important note: Freezing the jam (once it's cooled) keeps it fresh tasting and it’s not necessary to seal the jars. Even keeping sealed jars refrigerated keeps the flavor fresher tasting than just having it sit in the pantry.

* You can freeze blended berries in 6 cup proportions, ready to cook in the winter, but you will need a bit more Certo. (I freeze in 9 cup proportions, Later add 6 cups sugar and 1 package light pectin (or 1 1/2 pkgs regular pectin)  with thawed mixture. This makes about 12 half pint jars) To cook this proportion you will need an extra large pot. 

Strawberry Cream Cheese Clouds

After enjoying a similar dessert at a friend's place on several occasions, I 'borrowed' the recipe from her and decided that strawberry season was a good time to give it a try.  The frozen 'clouds' are ready in the freezer anytime you might need a special dessert...and would be good with other fruit toppings as well.

• 1 package (8 ounces) cream cheese, softened
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 quarts fresh strawberries, sliced
• 1 cup whipping cream, whipped with 1 Tbps. sugar and 1/2 teaspoon vanilla (for topping)

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, beating until thickened.
3. Spoon mixture into 10 mounds on a parchment or waxed paper-lined baking sheet. With the back of a spoon, shape into 3 inch 'nest-like' circles.
4. Freeze for at least two hours or overnight.
5. To serve, fill with strawberries and top with whipped cream. 

 
Yield: 10 servings.
 

Queen Victoria Sponge Cake

Sponge Cake was apparently Queen Victoria's favorite. In 1855 Queen Victoria enjoyed afternoon tea with formal dress and cake . . . .and so of course, I made it for our Victoria Day long weekend in Canada which is held in May. Another important note about cakes that are baked with butter. They really are best-served room temperature. Once the butter hardens in the cake. . it seems dry. .but served fresh the day it is made. .the crumb is tender and moist. Put the cake together with custard and cream. .no more than an hour before serving. Refrigerate until serving. Of course, you could impress your guest by completing it while they watch. . .

• 2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup confectioners sugar or berry sugar. .or caster sugar (UK recipes all call for caster sugar which is a cross between North American white granulated sugar and icing/confectioners sugar. . .a quick blitz in the blender would probably reduce the granulated sugar to caster sugar perfectly)
• 1 cup of soft butter. .(with my experimenting. . I found that the butter should be very soft. . .not melting. . but soft enough to be starting to slump)
• 4  large farm fresh eggs 
• 2 tablespoons milk
• 1 teaspoon vanilla

1. Preheat oven to 400 F. Trace around your cake pan. . .and cut out parchment paper to line the bottom. The recipe called for an 8-inch pan. I used a 6 so experiment with what you have.
2. Sift the flour and baking powder onto a piece of waxed paper. (I use this so I can funnel it into the batter)
3. In your mixer bowl, cream the butter and then add the sugar and whip till light.
4. Add the eggs one at a time until each egg is completely beaten in.
5. Add 1/3 of the flour and then 1/3 milk until both are added in and then the vanilla.
6. Pour the batter into the prepared pan.
7. Bake the cake for 20 minutes and then test. Mine took longer because it was a higher pan. I turned my oven down to 375 for another 10 minutes and tested it with a toothpick until it came out clean.

I then let the cake cool in the pan upside down for 10 minutes and removed it to cool completely on a wire rack. I split the cake in half, filled with a simple custard that I've used for years.

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups milk
• 2 egg yolks
• 1 teaspoon vanilla

1. Blend dry ingredients in a medium saucepan or microwave-safe mixing bowl. Add the egg yolks and the milk, whisk and heat until it comes to a boil and thickens.

Whip 1 cup of cream and 2 tablespoons sugar and pop it into a piping bag with a large star tip and then pretend you are an artist and have fun swirling on top of the cake. Garnish with some fresh berries.