Rollkuchen

Every Mennonite recipe book needs at least a few different recipes for Rollkuchen. . .and that way when you are out of ingredients for one of the recipes. . maybe you'll have the ingredients for another. . . This recipe is my mother in laws. . .and I've been making it this way. . .for 31 years. . .with no complaints.

Rollkuchen

• 1 cup whipping cream
• 3 farm fresh eggs
• 1 tsp. salt
• 3/4 tsp. baking powder
• 3 cups of flour

1. Mix these ingredients together and knead into a ball.
2. Wrap the dough up and refrigerate it for a few hours.

Letting it sit makes it so much easier to roll out.Rolling it thin, makes a crisper roll kuchen and leaving it a bit thicker makes for a softer roll kuchen. No doubt you'll be making them a few times in summer, so you can experiment on how you prefer them.
Because the dough is rich, its very easy to work with. No sticking problems.Cut the dough into about 3 -4 long strips and then cut across to make rectangular shapes.
Cut 2 slits in the middle of each so that they don't become one big balloon in the hot fat. You can also cut one slit. . .and pull the dough through. . .for a change.
Heat some fat up in a large pot. I use Canola Oil.
When the fat has little bubbles coming to the surface, it is likely hot enough, but put in a small piece of dough to test it. It should start to bubble around the dough quickly and rise to the surface.
Put the fried rollkuchen on paper towels to cool. Serve with Cold Watermelon. ..and some Rogers Syrup on the side.

Bread for the Journey

May the glory of the Lord endure forever;

may the Lord rejoice in his works.

He looks at the earth, and it trembles;

he touches the mountains, and they smoke.

I will sing to the Lord all my life;

I will sing praise to my God as long as I live.

May my meditation be pleasing to him,

as I rejoice in the Lord.

Psalm 104: 31 - 34

Have a Blessed Sunday.

All for now. . .

with love,

Cream Puffs

Cream puffs are a favorite dessert in our family. We like them served with whipped cream and peaches or strawberries or with a vanilla pudding and whipped cream and chocolate drizzled on top.
This recipe can be doubled and you may want to because they disappear really fast!

• 1/2 cup flour
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 cup water
• 2 large eggs

1. In a medium sized saucepan bring water and butter to boil.
2. Stir in flour, sugar and salt, stirring constantly until mixture forms into a ball. Remove from heat.
3. Beat in eggs one at a time until mixture is smooth.
4. Scoop mixture on baking sheet at least 2" apart.
5. Bake in a 400º oven for 15 minutes, then lower temperature to 350º for 30 minutes.
6. Turn oven off and with oven door slightly ajar allow puffs to dry out for 10 to 15 minutes. Remove from oven.
7. Best served fresh. They can be frozen and reheated. 
8. Yield: 9 medium sized puffs

Raspberry Glaze for a Raspberry Custard Pie

It is Raspberry Pie seaon.  This summers raspberry pie features a glaze made with part of the fresh raspberries.  Last year I featured my  raspberry custard pie using a bit of raspberry jam glaze.  It is a bit redundant and yet I like the option of different glazes and perhaps you do too. You should also take a look at Judy's Raspberry Glaze which features raspberry jello.  I have also made that one many times with raspberries, strawberries and peaches. . . Like I said, we want to provide you with options.

• one baked pie shell 

Custard

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

Fresh Raspberry Glaze

• 4 cups raspberries
• 3/4 cup water
• 1 cup sugar
• 3 tablespoons cornstarch

Custard Instructions

1. Combine the 1/3 sugar and the first 2 tablespoons of cornstarch in a small  saucepan.
2. Stir in the milk and the egg yolks and bring to a boil over medium heat. . stirring continually.
3. Allow to cool for a few minutes and then pour into the baked pie shell and allow to cool in the refrigerator.

The Raspberry Glaze

1. Take 1 cup of the raspberries and combine them with the water in a small saucepan and bring to a boil and allow to simmer 4 minutes.
2. Strain the berries and discard the berries. . .but save the juice.
3. Combine the 1 cup sugar and the 3 tablespoons cornstarch in a small bowl and then add to the juice with a whisk  If you do not combine the sugar and cornstarch first. .you will have lumps.
4. Stir over medium heat until the glaze clears and comes to a simmer.
5. Arrange one layer of berries over the custard and drizzle half the glaze over . . .and repeat.
6. Refrigerate  for several hours to set and decorate with sweetened whipped cream

Fresh Strawberry Pie

There is nothing quite like fresh strawberries bursting with the sweet flavour of early summer..... 

unless.... it is fresh strawberries piled high in a tender pastry crust and topped with a sweet fruit glaze.

The only thing that can improve this pie is a dollop of slightly sweetened whipped cream flavoured 

with just a hint of vanilla.

This pie is best served the same day you make it.  

The juice from the berries will make the crust soggy by the second day. 

• Approximately 3-4 quarts of  whole fresh strawberries, washed and hulled. Leave one large berry with the green hull attached to use as a garnish.
• 1 baked pastry crust
• Whipped cream for serving.

For the glaze:

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 cup crushed strawberries (try to crush them as much as possible so that they are almost pureed.
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1/2 cup cold water
• 1/2 teaspoon lemon rind, if desired

1. Wash berries and lay out on a paper towel and pat dry. Set aside.
2. Prepare glaze:
3. Mix sugar and cornstarch in microwave safe bowl.
4. Add crushed berries, juices, water and lemon rind and stir well.
5. Microwave at 1 minute intervals, stirring after each minute, until mixture thickens.
6. Cool slightly in a cold ice water bath, stirring frequently.
7. In the meantime, fill baked pie shell with berries. Place each starwberry pointed side up, starting on the outside and making circles of berries towards the centre until the bottom of the pie shell is covered.  It's nice if the berries are of fairly uniform size.
8. Spoon about 1/3 of the glaze over berries until they are covered.
9. Make another layer of berries, repeating the circular pattern with the points up.
10. Again, spoon glaze over berries.
11. Starting from the centre this time, make 2 more circles of berries (there should be one berry in the very centre) And cover with the rest of the glaze.
12. Take the strawberry reserved for the garnish, and cut slices from the point  almost to the stem, keeping the hull and top part of the berry intact.  Gently spread the slices of the berry open and place in centre of pie.
13. Refrigerate for several hours.
14. Serve pie with a dollop of whipped cream.

Donuts

I started a tradition that wasn't really meant to be a tradition, but when you are Mennonite and do something once that went over well and everyone liked it HAS to become tradition......."awe come on mom, we did it last year". So hence a new tradition had begun. Each child is allowed to invite their friends, cousins, second, third cousins, whom ever they wish. The first year that we did it my sister in-love and I didn't know how many the recipe would make so to be on the safe side the Mennonite in us came out and quadrupled the recipe. After all we wanted to make sure there was plenty. CAUTION..........unless you want to feed the masses of 500 or more DO NOT, I repeat DO NOT quadruple the recipe. We made hundreds, fried for hours, we were covered in a thin layer of grease ourselves. We invited another family, then more families, then people from church, neighbours. They ALL got eaten. Donuts need to be eaten fresh. Set an afternoon aside, set up a Coleman stove outside so your house doesn't smell like a deep fryer, invite the people you love and just enjoy. I must say that fun was had by all. Oh by the way I only doubled the recipe this time, I am sure the teenagers ate a dozen each. The boys for sure did. It made about 200.

Raised Donuts or (Donuts originally from the Mennonite Treasury Cookbook)

• 1 tablespoon quick rise yeast
• 1 cup water
• 2 cups scalded milk
• 2 eggs
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup shortening ( I used oil)
• About 6 cups flour

1. Add dry yeast to 3 cups flour, salt and sugar. 
2. Scald milk, add 1 cup water, oil and beaten eggs. 
3. Mix in enough flour to make a soft dough. Knead for about 5 minutes. 
4. Let rise approximately 1/2 hour. 
5. Roll into 1/4-1/2" thick and cut into desired shape with either a donut cutter or cookie cutter.
6. Deep fry until golden brown. 
7. Careful that the oil doesn't get too hot, usually cooking on medium heat to medium high is enough. 
8. Glaze while warm in following glaze.

Glaze:

• 1 cup white sugar
• 1/2 cup butter
• 1/2 milk

Bring to boil, take off heat and add

• 1/2 teaspoon salt
• 1 cup icing sugar
• 1 teaspoon vanilla

1. Whisk ingredients together, keep on a low element.
2. Dip the warm donuts into the glaze and place on parchment lined cookie sheets to dry.
3. Enjoy.

Strawberry Ice Cream and Oreo Crust Pie

Here is another super quick  no bake dessert for a hot summer night.

• 1 1/4 cups oreo crumbs
• 1/3 cup melted butter
• 1 can sweetened condensed milk 
• 1 1/2 cup cold whipping cream
• 1 teaspoon vanilla
• 1 1/2  - 2 cups strawberries, pureed in blender or food processor to make 3/4 cup
• red food coloring (optional)

1. Combine oreo crumbs and melted butter and press on the bottom and sides of a deep dish pie dish.  Refrigerate while making filling.
2. Combine sweetened condensed milk, whipping cream and vanilla in a large bowl and beat on high until soft peaks form.  
3. Add strawberry puree and stir together gently until combined.  Add a drop of red food coloring to enhance the pink if desired. 
4. Pour into chocolate cookie crust and freeze until firm. 
5. Garnish with whipped cream and sliced strawberries.

Icelandic Donuts ~ Kleinur

I always enjoy sampling the traditional foods when visiting another country.  We were recently in Iceland and made sure we tried their Kleinur...a slightly sweet deep-fried bread which is rather like a twisted donut.  They are available in every bakery or coffee shop in the country.  I decided to give this Icelandic treat a taste-test in my own kitchen and I will share my version, which is quite similar to my Rollkuchen recipe. It is the addition of the aromatic spices (cardamom, nutmeg and cinnamon) that sets them apart.

• 4 1/2 cups flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon each of cardamon, cinnamon, nutmeg (or use 1 1/2 teaspoons total of your favorite)
• 2 eggs
• 1 cup milk
• 1 cup sour cream (or plain yogurt)

1. Combine 4 cups flour with sugar, baking powder, salt and spices.
2. In a separate bowl, whisk together egg, milk and sour cream. 
3. Add liquids to flour mixture and stir to incorporate.
4. Continue to add flour until a soft (but not sticky) dough is formed.
5. Divide dough into two balls and chill for at least 30 minutes.
6. Roll each piece out thin on a floured surface. Cut long strips about 2 inches wide and then cut diagonally across to for diamond-shaped pieces, using a pizza cutter or pastry wheel. Cut a small slit in the centre of each piece, and gently pull one end through the slit to make a twist in the donut. 
7. Deep fry in hot oil until golden on one side.  Flip and fry on the other side until golden.
8. Serve 'hot off the grill' dusted in confectioner's sugar, or leave them plain and dip in sugar while eating. 

Someone 'near and dear' who was born in Iceland, recommended that we try Kleiner.  One of these days I'll have her sample my version and see if they pass the test.

Food for Thought

She provides food for her family...
She opens her arms to the poor
and extends her hands to the needy.
Prov. 31 : 15, 20

Honey Glazed Chicken

Summer has arrived.  Did you say we had four warm days? Nevertheless, it's officially summer now and by now the barbecue season should be in full force. I'm going to share with you one of our family's favorite chicken recipes. I always find it interesting how my own kids say, "Mom, why don't you post that honey garlic chicken recipe?" And I'm thinking, 'that recipe is so old...' but we all know that some of those recipes simply take priority on a hot sizzling summer day.

Instructions.

• One whole roasting fresh chicken or
• 4 fresh chicken breasts with skin and bone-in, or back attached.

Honey Garlic Sauce

• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup soya sauce
• 2 cloves garlic

1. Heat butter on low heat, till melted, adding sugar, honey, soya sauce, and garlic.
2. Bring to a slow boil. Don't overcook because it will caramelize.
3. Lay the chicken on the grill on low heat.
4. Baste chicken with sauce frequently, until the crust is a light charcoal color.
5. Cooking time: (45 minutes for bone-in breasts/ 11/2 hour for rotisserie whole chicken)
6. Serve with your favorite salad.

I'm sure by now your mouths are watering. Even if it's not a hot sizzling summer day, you can just pretend that it's hot and hold your umbrella in the rain while you enjoy your favorite chicken dish.

Rollkuchen Gluten Free

For Flash Back Friday, I want to remind you to enjoy Rollkuchen and raboos (watermelon) on our lovely summer days. I first posted a recipe 8 years ago that you can find here, but I have tweeked the recipe since - the updated one is the recipe found below.

We grew up with watermelon and Rollkuchen  automatically served together and so to be able to continue to enjoy watermelon, finding a good recipe for gluten free Rollkuchen was a must! The latest tweeks resulted in me gaining the ultimate compliment from my husband when, after a few bites, he said ..."Are you sure you didn't use the wrong flour?" (wrong flour, aka wheat)

While watermelons are about 92% water they also have good levels of B6 and C, lots of Ivopene, antioxidants, amino acids and potassium. PLUS since they have only 40 calories per cup, it makes Rollkuchen a guilt free addition!!

• 1/3 cup milk 
• 1 egg 
• 2 well-rounded tablespoons of sour cream 
• 3/4 cup of Julie's Flour mix + 2 tablespoons 
• 1/4 cup white rice flour 
• 1/4 cup sweet rice flour 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 1/2 tsp xanthan gum 

1. Thoroughly blend all dry ingredients.
2. Put egg, sour cream and milk in mixer bowl and blend.
3. Add dry ingredients and beat for a couple minutes until dough is fluffy and smooth.
4. Turn out onto lightly dusted counter surface (sweet rice flour) and work just enough sweet rice flour into dough until it is manageable. 
5. Roll out quite thin on a dusted surface, using as little sweet rice flour as possible to keep dough from sticking as you handle it. 
6. Cut into strips of desired length - I find 1 - 1 1/4 inches a good width and about 4 inches long. 
7. Deep fry in about 1/2 inch of oil in a frying pan, until golden brown - turn to brown both sides. The oil needs to be hot, but not so hot that you find they are browning too quickly. Slip each strip into the oil and tickle the tops with a fork to encourage them to 'puff'. 
8. They are good warm or cold - with watermelon, of course, but are also good with soup, or with jam or syrup, as we as kids enjoyed the left overs.   

Sorrel Moos

My Mom cooked this moos (we pronounce it mouse) in spring as soon as the sorrel would be ready to cut. And the wonderful thing was that sorrel grew fast and it would soon be ready for another cutting. She would alternate between cooking moos or summa borsht, sorrel is used for both. Either one tastes wonderful, the moos is especially delicious paired with something savory.
My sister Norma,  asked Mom for the recipe and of course Mom didn't have a written recipe so one day Mom cooked the moos and my sister measured the ingredients as Mom threw them in the pot. I am so glad she did.
Now I have my own row of sorrel plants in the garden and since they are a perennial they come up year after year and I get many cuttings all summer long. I freeze the extra to use in winter.

• 8 cups water
• 2 cups raisins
• 4 cups sorrel leaves, chopped
• 6 tablespoons cornstarch  
• 1 1/2 cups milk
• 2 cups sugar, I have reduced this by 1/2 cup and it was sweet enough
• 1 cup whipping cream

1. Boil water and raisins together for 10 minutes.
2. Add chopped sorrel leaves and bring to a rolling boil.
3. Stir in cornstarch and milk which have been whisked together.
4. Add sugar and stir until dissolved.
5. Add cream and bring mixture to a rolling boil.
6. Remove from heat and cool.
7. You can eat it hot or cold, I like it both ways.

Buns and Platz

Memories of Saturdays growing up, always remind me of how my Mom would cook a big pot of soup, bake a batch of fresh buns and usually she would take part of the dough to make a platz or, as we called it, Streuselkuchen. My husband's side of the family called it Riebelplatz. Our middle daughter, as a pre-schooler, announced one day, "Mommy, it's easy to make Lieberplatz . . . all you need is dough, plums and crumbs!"
Now that I'm not baking for a family on a regular basis, and we don't eat a lot of white buns, I have taken part of the dough to make cinnamon buns as well. We have been pleasantly surprised how yummy they turn out even with less sweetness. So I'll leave you with a variety of goodies to try with one dough.

Ingredients for dough:

• ½ cup butter
• 2 cups milk
• 1 tablespoon salt
• 3 eggs
• ¼ cup sugar
• ¼ cup oil
• 2 cups very warm water
• 10-11 cups flour
• 2 tablespoons instant yeast

Method:

1. In small pot, melt butter and heat milk until warm.
2. In large mixer bowl, beat eggs, adding the sugar and then the oil.
3. Stir in all liquids – warm water, milk and butter
4. Add 4 – 5 cups flour and instant yeast, mixing well
5. Switching to dough (hook) attachment on mixer, add the rest of the flour, one cup at a time.
6. Turn dough into a larger bowl to rise, giving it a few more punches if needed.
7. Cover with a tea towel and plastic bag and rise about 1 – ½ hours

To make plain buns:

1. Use about ½ of the dough to make 15-18 buns. Shape into buns by taking a handful of dough at a time and squeezing bun shapes between thumb and forefinger. 
2. Place on greased cookie sheet, cover with tea towel and plastic and let rise 1 hour. 
3. Bake at 400° F for 20 min. Cool on wire racks.

Note: I slice the buns before freezing them. This makes it easy to make sandwiches quickly when they are still frozen, especially when I did school lunches.

To make Cinnamon Buns:

1. With greased hands, pinch off a large piece of the rest of the dough and roll out on floured surface. 
2. Spread with about 2 Tbsp melted butter and 1 cup brown sugar mixed with 1-2 tsp cinnamon.
3. Roll up jellyroll style and cut into 1” slices. Place on greased or parchment paper lined pan.
4. Cover and let rise 1 hour and then bake at 350° F for 20 min or until golden.
5. To ice: mix about 1 1/2 cups icing sugar, 1 Tbsp soft marg or butter and enough milk to make a nice spreading or drizzle consistency.

To make Platz:
Ingredients:

• fruit, jam or pie filling
• 3 tablespoons butter, room temp
• ½ cup flour
• 1/2 cup sugar

Method:

1. Grease any shape of small - medium pan you like. You can use a round spring-form pan, a 9x13" pan or a cookie sheet. Spread or pat your left over dough into pan by hand. It will rise some, so it doesn’t have to be high – about ½ - 1 inch – some prefer a flat platz and some a high platz. Let it rest about 20 – 30 min.
2. Spread with cut up fruit, such as plums or apricots and sprinkle with just a couple of Tbsp of sugar. I used canned cherry pie filling. My mom often just spread it with just a beaten egg for moisture, then topped it with crumbs.
3. For Crumbs: Mix butter into flour and sugar with pastry cutter. Squeeze a handful at a time and sprinkle on fruit or jam. If you find the crumb mixture too dry, mix in a Tbsp of cream, and then squeeze into crumbs as you drop onto the fruit.
4. Let rise about ½ hour. Bake at 375° F for about 30 min. Remove from pan and let cool on wire rack. This is one of our favorite Sunday morning breakfast treats. To keep crumbs crunchy, don’t cover. If you freeze it, uncover to thaw.

This recipe can also be used for Zwieback or pizza crust. (not pictured)

Rhubarb Cheesecake Bars

I saw a similar recipe on the internet by Taste of Home which looked good and decided to try something similar using my own version by following my Rhubarb Dream Bar recipe and topping it with my Blueberry Cheesecake recipe. I had tried a couple of times, once making it with a gluten free flour mix and I wasn't overly satisfied with the results, likely the wrong choice of baking mix, but when I made it with regular flour the result was better in my opinion and several people asked for the recipe.

Crust:

• 2 cups flour
• 2/3 cups icing sugar
• 1 cup butter

Filling:

• 4 eggs, beaten
• 4 cups rhubarb, chopped
• 2 cups sugar (less is fine too)
• 1/2 cup heavy cream
• 1/4 cup flour
• 1/2 teaspoon salt

1. Mix the flour and sugar in a medium bowl. Cut in the butter to make coarse crumbs with a pastry blender or with you hands. Press into a 9x13 in baking pan. 
2. Bake @ 350 for 15 minutes.
3. Combine eggs, sugar, cream,  flour, salt and mix well until there are no lumps. Fold in rhubarb.
4. Pour into baked crust and bake @ 350 for 50-60 minutes or until filling is set and edges start to turn brown.

Cheesecake Topping:

• 2- 8 oz packages cream cheese
• 1 cup sugar
• 1 tablespoon lemon juice (fresh is best)
• 2 teaspoon vanilla
• 1 large tub of cool whip (I used an equal amounts of real whipped cream which is equal to about 4 cups whipped)

1. With a hand mixer beat cream cheese with sugar.
2. Add lemon juice and vanilla.
3. Fold in whipped cream until smooth.
4. Pour over the cooled rhubarb bar.
5. Set in fridge for over night to set.

Strawberry Spinach Salad

This strawberry salad has an orange flavored twist in the dressing. I love it!

Ingredients:

• 1 small bag spinach (about 8 - 10 cups / 170 g)
• 1 cup sliced strawberries
• 1 small zucchini, thinly sliced
• 1/4 cup feta cheese
• 2 Tbsp. pumpkin seeds

dressing

• 3 Tbsp. frozen orange juice concentrate
• 2 Tbsp. olive oil
• 1 Tbsp. white wine vinegar
• 1 tsp. Worcestershire sauce
• 1 tsp. poppy seeds
• 1/2 tsp. sugar
• 1/4 tsp. salt

Method:

1. Shake up dressing ingredients in a small jar and pour over salad ingredients just before serving.

 

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.

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