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.

Mom's Rhubarb Crisp

I have posted this in honor of my Mom.  I just found this handwritten recipe and made this for a recent celebration of a baptism and engagement party.  I knew that serving this dessert on her china set that she gave to my sister would be just the perfect way to say that she lives in all our hearts.  Family and friends were thrilled to have just a little piece of their Grandmother's blessing in their lives.

Rhubarb Crisp

• 1 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup butter
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt

1. Stir dry ingredients into medium size bowl to make crumbs 
2. Put one half of the crumb mixture in the cake pan and press down.

Fruit Mixture

• 4 cups rhubarb
• 1 cup sugar 
• 1/8 teaspoon salt
• 1 teaspoon lemon juice

1. Heat oven to 350°
2. Mix rhubarb, sugar, salt and lemon juice together and spread over crumb mixture.
3. Top with the rest of the crumbs and bake 35-45 minutes.  

And barely a crumb was left.  Thanks, Mom for sharing life with all of us.

Flapper Pie Gluten Free

Flapper Pie has long been a favourite dessert of ours since I was a young bride , 49 years ago !
Now that I bake gluten-free I had not made it for some time, but recently my husband expressed a craving for this pie and was quite happy with my gluten free version.

• 1 1/2 cups gluten free oat flakes 
• 1/2 cup crushed nuts - almonds, walnuts or pecans
• 1/4 cup brown sugar 
• 1/3 cup melted butter 

1.  Mix together into crumbs.  Press into a pie plate and bake for 18 minutes @ 350 degrees.                       Note- optional -  keep out 1/4 cup of crumbs to toast separately and then crumble over the meringue. 
2. Using a vanilla cooked pudding mix prepare as per box instructions or go for scratch with Kathy's recipe.  If using a  mix that doesn't call for egg yolks  add  two  yolks, saving the egg whites for the meringue.
3. When pudding is thickened pour into baked crumb base. 
4. Whip egg whites sweetened with a tbsp of sugar and 1/4 tsp  cream of tartar, beating until stiff but not dry. 
5. Pile beaten egg whites on top of pudding , scatter crumbs over top (if using)  and place in oven with broil element on .... watch closely  and remove when egg whites are golden brown .  

Rhubarb Apple Pie

The first harvest of the year on our farm is always rhubarb.  We think of rhubarb as a fruit but it is actually a vegetable perennial that produces celery like stalks in early spring. As long as I keep pulling rhubarb stalks, the plant keeps producing until late spring.  Whether it is in a pie, or Perishky, Platz or Wareneki, rhubarb is a favourite at our house. 

Rhubarb pairs well with apples and because apples need less sugar,  this rhubarb pie has less sugar than many rhubarb pies.  If you like your pie sweeter, go ahead and add up to another 1/3 cup sugar.

• pastry for one 9-inch pie (recipe below)
• 4 cups diced rhubarb stalks
• 2 apples, diced
• 1 cup sugar
• 3 tablespoons minute tapioca
• 1/3 cup whipping cream, divided
• sugar for sprinkling on the crust

1. Preheat oven to 425 F.
2. Roll out the first piece of pastry and line a 9-inch pie pan.
3. Combine rhubarb, apples, sugar, and tapioca in a large bowl.  Spoon into crust.
4. Roll out another piece of pastry and place on top of prepared filling. Trim excess pastry, and roll under and crimp.  Cut a round circle out of the center of the pie crust and slash the top crust.  
5. Brush the top crust with whipping cream, and sprinkle with sugar. 
6. Pour remaining cream onto the filling through the center round circle.
7. Cover the edges of the pie with strips of foil or use a purchased pie shield as seen in the photo above.   If you have a pie drip catcher, place the pie on that, before baking.  I use one that is easily cleaned in the dishwasher and am happy to avoid spills in the oven. 
8. Bake for 10 minutes, reduce heat to 350 F and continue to bake until the center is bubbly, and crust is golden brown, about another 50 minutes.

Pastry 

• 5 cups flour
• 4 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 pound lard
• 1 egg
• 1 tablespoon white vinegar
• water

1. Measure the flour, brown sugar, salt, and baking powder into a large bowl.
2. Cut in the lard with a pastry blender until the mixture is like large oatmeal.
3. Put the egg into a 1 cup measuring cup and beat it with a fork to break it up.
4. Add the vinegar to the cup and then fill with water to the 1 cup line.
5. Slowly stir the egg mixture into the flour mixture with a fork until just combined.
6. Turn out onto a floured counter and shape it into a circle.
7. Divide into four pieces, wrap in plastic wrap and refrigerate for an hour.  Use two pieces for a 9-inch pie and freeze the remaining pieces for another pie.  

Banana Split Dessert

Banana Split Slice was a favorite dessert of ours decades ago.  The original recipe had a layer which was heavy on butter and included raw eggs.  I've switched it up a little and it now has a cream cheese layer.  The maraschino cherry on top has been replaced by strawberries.  Those who sampled my updated version of the old favorite gave it a thumbs up. 

Crust:

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham wafer crumbs
• 2 Tablespoons brown sugar

Filling:

• 12 oz. / 375 g cream cheese, softened
• 1 cup icing sugar
• 1 1/2 cups whipping cream 
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla
• 19-20 oz. can crushed pineapple, well drained*
• 4 bananas, sliced
•  1 box instant vanilla pudding, 4 serving size
• 1 1/2 cups milk
• Hershey's chocolate sauce
• chopped peanuts
• strawberries

1. Combine butter, graham wafer crumbs and sugar.  Press into a 9" x 13" pan.  Bake at 350°F for 10 minutes.
2. Whip cream until thick.  Sprinkle with sugar and add vanilla.   Continue to beat until peaks form. Set aside.
3. Cream together cream cheese and icing sugar.  Mix in half of the whipped cream.  Spread mixture over graham cracker crust.
4. Spread crushed pineapple over cream cheese layer.  
5. Arrange banana slices evenly over the pineapple.
6. Combine pudding mix with milk and mix until blended and beginning to thicken.  Spread over banana layer.
7. Spread remaining whipped cream over the top.
8. Refrigerate for at least 4 hours. 
9. Before serving, drizzle with chocolate sauce, sprinkle on peanuts and  top with sliced strawberries.

* Reserve the pineapple juice and soak the banana slices in it before adding to the dessert to prevent browning.

Serves 15.

Gluten-free version: Use a gluten-free crumb base (such as this) or use the recipe as given substituting 1 1/2 cups crushed almonds for the graham cracker crumbs or buy the commercial gluten free graham wafer crumbs.

Asparagus Salad

One of our favorite vegetables is asparagus.  Each spring I look forward to this highly prized vegetable, as it arrives with the 'coming of spring.'  Asparagus can be cooked and served in a variety of ways,  a drizzle of butter and lemon.  It can also be used in a stir fry, (page 77) in your Mennonite Girls Can Cookbook.  Each year I threaten to grow my own asparagus.  The climate and region of our valley are perfect for growing asparagus and so hopefully next year I can show you a photo of asparagus growing in my garden. Again, it's loaded with antioxidants and vitamins.

Raw Asparagus Salad

• 2 cups cut mixed greens (lettuce assortment)
• 2 cups cut cup asparagus
• 1/2 cup green onions
• 5 slices bacon
• 2 boiled eggs

Salad dressing

• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 teaspoons Dijon Mustard
• salt and pepper to taste 

Method:

1. Layer greens in a shallow dish.
2. Layer onions and chopped raw asparagus on top of the lettuce bed.
3. Slice boiled eggs and garnish around edges.
4. Sprinkle crumbled bacon on top of asparagus.
5. Mix salad dressing ingredients with a whisk in a container.
6. Pour over salad prior to serving.

Another simple and healthy salad and only takes minutes to make.

My Favorite Pie Crust plus Rhubarb Pie

We had a family gathering and I baked three Rhubarb pies since we all have our personal favorites. Try them all and decide for your self......mine is Rhubarb Cream. The recipe below had an even tie with Rhubarb Strawberry Streusel Pie. I wouldn't know I didn't get to taste them, sigh.

This is truly a wonderful crust, I always always have success with it.

• 5 cups flour
• pinch of salt
• 1 lb of lard or shortening, chilled
• 1 cup of cold ginger ale or 7-up

1. Mix flour and salt, cut in the lard until there are pea sized crumbs. 
2. Pour in the ginger ale and gently combine to mix the wet and the dry ingredients together.
3. Try not to over work the dough and have all the ingredients cold.
4. If you make a one crust pie, put it into the pie plate and chill before baking. 
5. Bake at 375 F for about 12-15 minutes or it has reached the desired color. (it helps keep it from shrinking). For a double crust pie follow the directions below. 

Double 9" crust Rhubarb pie filling;

• 6 cups rhubarb, chopped
• 1 - 1 1/2 cups sugar
• 2 tablespoons flour
• 2 eggs
• 1 tablespoon butter

1. Line the bottom with pastry. 
2. Add the chopped rhubarb. 
3. Mix the sugar, flour, eggs and pour over the fruit. 
4. Dollop the top of the fruit with butter. 
5. Cover with the top layer of pastry.
6. Brush with a bit of cream and sprinkle with regular or coarse sugar 
7. Bake at 425 F for 10 minutes on the bottom rack of your oven. 
8. Turn the oven down to 350 F and bake for 40 - 45 minutes. 
9. If the top of the pie is getting too brown cover with a piece of aluminum foil to prevent further browning. 

Bread for the Journey

I wondered what I could share for Mother's Day and I settled on a prayer for the different stages we might all go through as mothers or in our experience with our own mothers.

Dear God and Father of all,

Thank you for mothers young and old. Thank you for your love and guidance as they raised us, loved us, and disciplined us. 

Lord give mothers of young children and babies the strength they need to make it through each day. Give them refreshment and joy despite their constant need to attend to others. Strengthen them with the hope of the future.

Lord, help those young mothers who have miscarried or whose babies have died in child birth. May they know you understand their sorrow and grief and give them friends and loved ones who can help them in their pain.
Lord, comfort those who have not been able to conceive and who grieve because they have not been able to have children. 

Lord help the mothers of teenagers. Give them an extra measure of understanding and love to see their children through this time that can be so challenging to their teens and to them as they watch the struggles that come with this age.

Lord help the mothers of adult children. Help them to be at peace with the journey they are on and trust God with their future. Help them to leave them in God's hands, knowing when to help and when to keep quiet.

Lord help our mothers as they age. May they continue to serve you and give guidance and encouragement to those younger than them.

Lord heal and comfort those who have been hurt or abandoned by their earthly mothers. In your healing may there be forgiveness instead of bitterness. May they accept and understand the extravagant love that you have for them despite the failures of their own mothers. 

 Lord comfort those who have lost their mothers and miss their touch on their lives. 

 

Lord may we all look to you in whatever stage of life we are in. May we rely on you, dear God, to bring us through whatever life on earth brings our way. May we always look to the hope of the future we have with you because of what Jesus accomplished for us on the cross.

Lord, if anyone reading this prayer has not been saved by putting their faith in you through Jesus Christ, I pray you have mercy on them and show them the way to peace with you through Jesus Christ. 

In Jesus' name I pray, Amen.

Rhubarb Crunch Cake

This cake recipe comes from my friend Jan.

It's a moist dessert cake with a crunchy topping 

and is one of the first things I make with rhubarb each spring.

It is similar to Lovella's Rhubarb Coffee Cake but is different enough to merrit its own post.

• 3 cups rhubarb cut into 1/2 inch pieces
• 1 small package strawberry jello
• 1 cup butter
• 1 1/4 cups sugar
• 2 eggs
• 1 cup sour cream
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Topping:

• 1/2 cup brown sugar
• 2 tablespoon white sugar
• 1  teaspoon cinnamon
• 1/2 cup chopped pecans

1. In a medium bowl, mix rhubarb with jello powder. Set aside.
2. Mix topping ingredients in another bowl. Set aside.
3. In large mixer bowl, combine butter and sugar until fluffy.
4. Add eggs one at a time, beating well.
5. Add half of flour with salt, baking soda and baking powder. Mix well.
6. Add sour cream and mix again.
7. Add remaining flour and mix just until blended.
8. Spread 1/2 of cake batter into greased 9x13 inch pan.*
9. Spoon rhubarb over cake batter (use a slotted spoon)
10. Sprinkle 1/2 of topping mixture evenly over rhubarb.
11. Drop remaining cake batter in spoonfuls over rhubarb/sugar filling and spread evenly so that all of the rhubarb is covered.
12. Sprinkle the remaining topping over cake batter.
13. Bake at 350 degrees for about 35 minutes. Cake should be firm and nicely browned. Do not underbake.
14. Serve warm or cold. Store leftover cake in refrigerator.

*tip - if using an aluminum pan, line pan with parchment paper to avoid having the rhubarb discolour the pan.

Rhubarb Bar ~ Flash Back Friday

The last time I posted this Rhubarb Bar in 2010 these little girls were not even born.  Now they are well on their way to making it on their own.  This recipe is also in our first cookbook Mennonite Girls Can Cook available here and also on Amazon.    This is our family spring favorite recipe.

Crust

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup shortening  (or use all butter)
• 2 egg yolks
• milk to make 2/3 cup

Filling

• 7 cups finely chopped rhubarb
• 1 3/4 cup sugar
• 1/2 cup minute tapioca
• 2 egg whites

Icing

• 1 cup icing sugar
• 3 tablespoons warm water

Method

1. In a large bowl, combine the flour and salt, cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too. Pulse, don't run at full speed.
2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
3. Slowly add to the flour mixture and pulse with the food processor until it begins to come together or mix in with your fork.
4. Turn the pastry onto the counter and knead it into a ball, just until it comes together.
5. Wrap in a plastic wrap, shaping it into a flat rectangular disk.
6. Refrigerate.
7. Chop rhubarb into about 1/2 inch square pieces.
8. Add the sugar and tapioca and set aside.
9. Take the dough from the refrigerator and divide in half.
10. Roll each piece out thin enough for a 10 X 15" pan or use the same amount of dough for a 9 X 13" pan plus a 5 X 7" pan.
11. This dough is rolled very thin. Use a bench scraper to carefully lift the dough.
12. Don't be afraid to add a bit of flour if you need to.
13. Once you have the rhubarb covering the first piece of dough, cover with the second piece of dough.. . and crimp the edges together.
14. Whip the egg whites until they just begin to stiffen.
15. Use your hands to spread the egg whites over the pastry.
16. Bake at 400 degrees for 35 - 40 minutes. . or until golden brown.
17. While the bar is still warm, combine icing ingredients and drizzle over top.

Chocolate Raspberry Torte

This cake is so simple and easy to put together. A delicious cake to serve for Mother's Day or for a birthday. Doesn't it look elegant and delicious?
You can simplify this even more by using a cake mix but if you must use your favorite chocolate cake recipe, just make sure you have 2 round 8 inch pans of cake.
It is our daughter's birthday today. Happy Birthday Alison!

• 1 box chocolate cake mix, baked in two 8 " round pans
• 1  250 gram / 8 ounce package cream cheese, room temperature
• 1/2 cup icing sugar
• 1/4 cup raspberry jam
• Extra icing sugar for dusting
• 1- 2 cups fresh raspberries (more or less, exact amount not necessary)
• Mint leaves, optional but they do add a pretty look

1. Bake cake as directed on cake mix box. Allow to cool.
2. Split each cake in half horizontally.
3. Mix together cream cheese, icing sugar, and raspberry jam until well blended and creamy.
4. Divide mixture into 3 equal amounts.
5. Place one layer of cake on bottom of plate and spread 1/3 of cream cheese mixture over top. Repeat layering and finish off with a cake layer.
6. Dust with icing sugar and pile on raspberries. Garnish with mint leaves.
7. Yield: 16 servings

Creamed Ham (Schmaundt Schinken)

The sun is shining out here...but I realize that parts of Canada and US are still feeling the effects of the Arctic blast.  Even though we are experiencing an early spring,  I still like to think of this time as winter and enjoy nesting for a while longer. This is one of those heritage recipes from my aunt, Tanta Hanna who came from West Prussia.  I've read her 'Diary of Escape' over the past months and realized that this was another favorite recipe that the family enjoyed.  Take time to enjoy another winter comfort food.

Creamed Ham (Schmaundt Schinken)

• Pork Cottage Roll ( 600 grams)
• 3 large onions
• 3 cups water
• 1 bay leaf
• 3 whole allspice
• 6 peppercorns
• 1 cup whipping cream
• 1 cube beef bouillon
• salt & pepper to taste.

Instructions

1. Slice meat thinly 1/4 inch and fry in hot skillet till seared and brown on both sides.
2. Remove from pan and set aside.
3. Add 3 cups water to frying pan and quartered onions.
4. Add spices and steam for 30 minutes. Cover with lid.
5. Make gravy by adding 4 tablespoons flour  (mixed with a little cold water) to the 3 cups broth.
6. Stir while this thickens.
7. Add 1 cup whipping cream (heavy cream)
8. Add beef seasonings, salt, and pepper to taste.
9. Cut the fried ham into bite-size pieces and add them to the hot creamed sauce.

Serve with boiled potatoes, green beans, and dill pickles. Enjoy!

Rhubarb Cheesecake Squares

Rhubarb season is here and the rhubarb is growing fast. A number of years ago I saw this recipe in a magazine and tucked it away in my recipe binder. If you like rhubarb and cream cheese you will love this square. It is delicious. A wonderful dessert for Mother's Day.

Crust:

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup butter, cubed 
• 4 egg yolks
• 1/4 cup warm milk
• 1 tablespoon sugar
• 1 tablespoon instant yeast 

1. In a large bowl whisk together flour and salt.
2. Add cubed butter to flour. Using pastry blender cut butter into small pieces as you would for pie crust.
3. In a small bowl whisk together egg yolks, warm milk, sugar, and yeast. Pour into dry ingredients and stir until completely mixed. 
4. Gather dough into a ball, kneading just until it holds together. Divide dough in half.
5. Roll out each piece to fit a 9" x 13" x 2" pan. Place one piece in pan and cover with filling.

Filling:

• 2 packages cream cheese (250 grams/8 ounces each)
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 3/4 cup rhubarb sauce
• 1/2 cup pecans, chopped 

1. Beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
2. Swirl 3/4 cup rhubarb sauce into the filling.
3. Pour over first layer of crust. Add the second layer of crust over top of filling.
4. Slightly beat egg white and brush over top layer of dough and sprinkle chopped pecans over top.
5. Cover and allow to rise for 1 1/2 hours in a warm place.
6. Bake in a 350º oven for 35 minutes. 
7. Cool and cut in squares. Serve with rhubarb sauce if desired.

Rhubarb Sauce

• 1/4 cup water
• 1/3 cup sugar
• 2 1/4 cups rhubarb, chopped
• 1/8 teaspoon almond extract

1. Bring water and sugar to boil, add rhubarb and cook for 10 minutes until tender and slightly thickened.
2.  Remove from heat, stir in almond extract and cool.
3. Serves: 15

Rhubarb Sauce

It is springtime and that always spells fresh rhubarb.  I recall having rhubarb sauce at Knott's Berry Farm many decades ago, served as a side dish with their chicken dinner.  That was the inspiration for this recipe.  It is good served with chicken or pork or as a sundae topping for dessert.

Ingredients:

• 1.5 pounds rhubarb ~ about 5 cups chopped
• 1 cup sugar
• 3/4 cup water
• 3 tablespoons cherry flavored gelatin.

Method:

1. Cut rhubarb into 1/2 inch pieces
2. Place in saucepan, together with sugar and water.
3. Bring to a boil.
4. Reduce heat and simmer for about ten minutes or until rhubarb is soft.
5. Remove from heat and stir in cherry flavored gelatin.
6. Serve warm or cold.

Saturday in Anneliese's Kitchen - Five Meatball Meals

When I was in Saskatoon last year, I had the opportunity to do a cooking class with a Mom's Group that my daughter-in-law attends. They were interested in one pot kind of meals and ideas on freezer meals, so I shared with them how I've made a batch of meatballs and divided it to make quick meals in the future.

I'll share a basic recipe I got from Lovella, way back, when we were just young moms. I've made a couple of small changes and doubled it to yield about 125 meatballs, which I would then divide into five small bags to freeze. It's about one hour of work that saves a lot of time later, when in a rush to get dinner on. 

Basic Meatballs:

• 3 pounds fresh lean ground beef
• 2 cups bread crumbs
• 2 eggs
• 4 tablespoons ketchup
• 1/2 cup milk or water
• 2 teaspoons fine dried onion flakes
• 3 teaspoons salt
• pepper
• 1/2 cup Parmesan cheese
• 2 tablespoons oregano

Mix well by hand. If you find it quite dry, you can add a bit more milk or water. Shape into 1 inch meatballs. Bake on foil or parchment paper lined cookie sheets for 20 minutes at 400 F. Cool and freeze in small bags. (20 - 25 per bag/ meal)

Meatball Soup

Ingredients:

• 2 tablespoons oil
• 1/2 onion, chopped
• 2 cups finely chopped vegetable combination of celery, carrots, sweet pepper and/or zucchini
• 1 clove garlic, crushed
• 1 14 oz can crushed tomatoes
• 1 14 oz can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon thyme
• 4 cups chicken or beef broth (or 4 tsp better-than-bouillon and water)
• 20 - 25 cooked meatballs (1 bag)
• 1 cup raw macaroni
• salt and pepper to taste

1. Saute onion and vegetables until soft. Add garlic, tomatoes, sauce and spices.
2. Add broth and meatballs. Simmer half hour.
3. Cook macaroni separately, rinse and add to soup. Add 1 - 2 cups water if too thick. You can give it a Mexican twist by adding taco seasonings and beans or a chili twist by using chili style canned tomatoes. Instead of using pasta you can add 1/2 cup barley to the simmering time and cook until done.

Sweet and Sour Meatballs

Ingredients:

• 1 small can pineapple tidbits
• 1 cup liquid - fill measuring cup with pineapple juice and add water to make 1 cup.
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon dry mustard
• 2 tablespoons flour
• 20 - 25 cooked meatballs

1. Combine all ingredients, except for the pineapple bits, in a container with a lid and shake until smooth.
2. Place meatballs and pineapple tidbits in a casserole. 
3. Pour liquid mixture over top and bake, covered, for 40 minutes at 350 F. Serve over rice.

Meatball Enchiladas

Ingredients:

• 20 - 25 meatballs
• 1 can green chili pepper, chopped (optional)
• 2 1/2 cups enchilada sauce, divided (purchased or homemade * see below)
• 8 - 10 tortillas
• 2 - 3 cups Mexican blend cheese, divided

1. Mix meatballs (cut in half) with chili peppers and 1 cup enchilada sauce.
2. Divide amongst tortillas. Roll up and place in a baking dish.
3. Top with remaining sauce and cheese.
4. Bake 30 minutes at 350 F. (I cover with foil) Serve with Spanish rice and raw veggies and dip. 

Enchilada Sauce:

• 2 tablespoons butter
• 3 tablespoons flour
• 1 tsp cumin, 1 tsp Mexican spices, 1/2 tsp coriander or chili powder, 1/2 tsp salt
• 1 1/2 cups chicken broth
• 1 small can tomato sauce
• 1/2 cup sour cream

1. Melt butter, blending in the flour and then the broth (using whisk)
2. Add tomato sauce and spices, stirring until bubbly
3. Remove from heat and stir in sour cream and 1 cup cheese

Meatballs and Mushroom Sauce 

Ingredients:

• 20 - 25 meatballs
• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, crushed
• 1 can cream of mushroom soup
• 3/4 cup milk
• 1/4 cup sour cream (optional)
• dash of thyme

1. In a large skillet, over medium heat, melt butter, saute onions, mushrooms and garlic until tender, stirring often.
2. Add mushroom soup, mixed with milk. Bring to boil. Stir in the sour cream and meatballs.
3. Simmer 10 - 15 minutes, adding thyme near the end. Serve over rice or pasta.

Meatballs and Spaghetti Sauce

(This sauce is the recipe from Lovella that came with the meatball recipe, slightly altered over time . . had no idea it would become a post (what is that?) one day.)

Ingredients:

• 2 tablspoons oil
• 1 small green or sweet pepper, chopped
• 1/2 large onion, chopped
• 2 cloves garlic, crushed
• 1 14 oz can crushed tomatoes
• 1 tablspoon dried oregano
• 1/2 tablespoon dried sweet basil
• 1/4 - 1/2 teaspoon chili powder
• 1 1/2 cups chicken broth (or water and bouillon)
• 20 - 25 cooked meatballs

1. Saute onion and pepper, adding garlic once onion and pepper is soft.
2. Stir in tomatoes, spices and the rest of the ingredients, including meatballs.
3. Simmer 15 - 20 minutes.

Make a larger recipe by adding a can of Italian Tomato sauce, 1 cup extra broth and more meatballs. Mix leftover sauce with spaghetti and reheat for another meal. Our family likes it stirred and reheated. Add a large salad and garlic bread to stretch the meal.