tag:blogger.com,1999:blog-6454531829676162260.post4753267148591833096..comments2023-10-23T13:07:54.920-07:00Comments on Mennonite Girls Can Cook: PerishkyLovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-6454531829676162260.post-1602287327540422982018-05-25T08:05:42.587-07:002018-05-25T08:05:42.587-07:00I've made these for the second time in a few d...I've made these for the second time in a few days now...soooo good! Thanks for a great recipe!Monika Ghttps://www.blogger.com/profile/13392678997336208549noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-3088269516538256372017-09-09T12:06:23.663-07:002017-09-09T12:06:23.663-07:00They keep at least three/four months, well stored ...They keep at least three/four months, well stored in several plastic bags. Longer, even. It's not like they can go bad. I freeze them unbaked and they taste like they are just made when you bake them from frozen. Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-14880549240049182312017-09-07T13:53:24.352-07:002017-09-07T13:53:24.352-07:00how long are they good in the freezer?
how long are they good in the freezer?<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-28102478004001178572015-11-20T05:45:44.437-08:002015-11-20T05:45:44.437-08:00Thank you for the recipe! I'm from Brazil, and...Thank you for the recipe! I'm from Brazil, and I was looking for this recipe for a long time! The name I heard was different, like presti or preschi, because here the mennonite came from Russia and speak dialects... I made the recipe with strawberries and blueberries: it was awsome! i'll try with rhubarb!Francine Rempelnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-73340943178967131742015-11-09T19:39:21.934-08:002015-11-09T19:39:21.934-08:00Thank you so much, Anneliese. This will be my firs...Thank you so much, Anneliese. This will be my first time making Perishky and I will make the changes you suggest. My grandmother would have used lard, too - she rendered it herself. And I like the idea of freezing them to bake later. I make many pies when the fruit is in season, and bake them from frozen in the winter - SO good! <br />Vivien G.Vivienhttps://www.blogger.com/profile/14245428685510359035noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-1469967292117278612015-11-09T18:54:30.206-08:002015-11-09T18:54:30.206-08:00Hello,
To answer your question, yes it would still...Hello,<br />To answer your question, yes it would still be a half and half ratio even if using 3/4 cup flour/cornstarch mix. What I have found is that for most fruit the 2 cups sugar/1/2 cup thickening is slightly on the generous side, however for sour cherries it may be okay. <br />Not to confuse you more, I did an updated post on making Perishky on my personal blog http://foreverythingaseason.blogspot.ca/2015/08/moms-perishky-real-recipe.html<br />Since making them myself, I have changed the recipe and procedure slightly. It is a very good idea to freeze them and bake them from frozen state. Also, dark cookie sheets are better than light colored aluminum. Use parchment paper to help with the mess of liquids oozing out... which always looks worse when you first see that happen. Let them cool and remove from sheet and you will hardly notice that juices ran out and they will look nice and rustic if they open slightly.Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-76886133217573009352015-11-09T13:03:27.518-08:002015-11-09T13:03:27.518-08:00The recipe gives portions of corn starch and flour...The recipe gives portions of corn starch and flour for filling if using apples (1/4 C flour, 1/4 cup cornstarch). But for berries the recipe states "3/4 C thickening mix (flour & cornstarch)". What is the ratio of flour and cornstarch? Is is still half and half? I am using (frozen) sour cherries and know they will need more thickening. They will be a lot of work to make and I want the correct ratio.Vivienhttps://www.blogger.com/profile/14245428685510359035noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-65184327006401854202015-01-09T15:25:08.639-08:002015-01-09T15:25:08.639-08:00Lana, may I suggest that you cook the kumquats int...Lana, may I suggest that you cook the kumquats into a jam or marmalade and then add it into the perishky. That may give it the thickness that it needs and then adding it with apples like Anneliese suggested would make a really good tasting perishky. Let us know who that worked out for you if you try it. charlotte mgcchttps://www.blogger.com/profile/11048116678193513487noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-14062546916879269232015-01-09T15:02:16.001-08:002015-01-09T15:02:16.001-08:00Good for you for trying! You could do just half th...Good for you for trying! You could do just half the recipe if you want. You could also do what you said and then mix in some apple. Let me know how it worked.Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-46893880518790991832015-01-09T11:01:20.218-08:002015-01-09T11:01:20.218-08:00Thanks Anneliese! That was my fear. But I may just...Thanks Anneliese! That was my fear. But I may just try it anyway and see what happens. Kumquats are eaten whole, so I will puree the skin with the insides and maybe even reduce it a bit. And add more thickening as you suggested. Thank you!Lananoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-12337618789534973912015-01-08T09:28:02.361-08:002015-01-08T09:28:02.361-08:00Hello Lana, happy to hear you are enjoying the coo...Hello Lana, happy to hear you are enjoying the cookbook! Perishky can be made with pretty well any fruit, such as apples, nectarines, peaches, plums. You can also do a combination of fruit. If they are on the juicy side, such as berries, you simply add more thickening. I have never heard of putting a citrus fruit in Perishky. I think it would be too much juice with not much filling left. Those are just my thoughts.Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-54135001576050538692015-01-06T19:43:30.513-08:002015-01-06T19:43:30.513-08:00Hello, I just got your cookbook and I'm really...Hello, I just got your cookbook and I'm really enjoying it! I have a kumquat tree so I am wondering if Perishky can be made with citrus? I am a southern CA girl from Mennonite descent. Thank you for helping me explore this aspect of my heritage. =)Lananoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-44703498776259412572013-08-14T18:31:17.358-07:002013-08-14T18:31:17.358-07:00Thank you for your recipes and keeping the traditi...Thank you for your recipes and keeping the tradition alive. My grandmother always made these. She died in 2002. My dad always said he hadn't had perishky since she became ill in 1999. I made them for him last Christmas. He said they tasted exactly the same! I will now make them for him every year. I've never seen him so happy. They are a labour of love, but I just imagine the smile they put on his face. Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-1578865871636766482012-12-01T07:11:49.706-08:002012-12-01T07:11:49.706-08:00Just thought I'd chime in about the cooking ti...Just thought I'd chime in about the cooking time: 20 minutes at 400 was not long enough to cook my perishky. I reverted to my usual pastry method, which is: cook at 450 for 20 min, then at 350 for another 15 min. This helps make the dough a bit more browned. paper+threadhttps://www.blogger.com/profile/02166321901367339853noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-8280296857830306762012-01-14T22:07:36.898-08:002012-01-14T22:07:36.898-08:00Perfect! Thank you.Perfect! Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-68702888599141140272012-01-09T10:38:42.341-08:002012-01-09T10:38:42.341-08:00Evie ... sorry to be late here.. yes, you can use ...Evie ... sorry to be late here.. yes, you can use frozen blueberries. Leave in freezer for as long as possible so they do not thaw out while you are rolling out etc. <br /><br />Anonymous ... about storing them. If you are not freezing them, just cover them with a tea towel or wax paper. Sealing them softens them and you may not mind that. We like them a bit crispy.Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-17808231295238485142012-01-09T09:29:42.944-08:002012-01-09T09:29:42.944-08:00Hi Anneliese ... I made this last night. First sh...Hi Anneliese ... I made this last night. First shot at Perishky although I've enjoyed many of them over the years as my late grandmother made them so well. Would you suggest how you can store them if not in a sealed container? Thanks again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-34305514261512830552011-11-30T22:15:54.845-08:002011-11-30T22:15:54.845-08:00These look so delicious. Can you use frozen blueb...These look so delicious. Can you use frozen blueberries? <br /><br />Evie (Loewen) TaetzAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-85827206597179218532011-11-30T22:14:57.408-08:002011-11-30T22:14:57.408-08:00Can you use frozen blueberries? Evie Loewen Taetz...Can you use frozen blueberries? Evie Loewen TaetzAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-55546890527020838662011-06-02T17:02:33.471-07:002011-06-02T17:02:33.471-07:00You don't know how excited I am to find you!! ...You don't know how excited I am to find you!! My grandmother made all kinds; but the hands down favourite was/is saskatoons! Sadly she's been gone for quite awhile; but I am looking forward to making these for my dad for Father's day.Busy Mommyhttps://www.blogger.com/profile/03986681631866547851noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-70457132442270441262011-03-01T07:57:31.019-08:002011-03-01T07:57:31.019-08:00Mmm...
They look SO good!
I'm going to bake s...Mmm...<br />They look SO good! <br />I'm going to bake some tonight with my Tante Anne. Thanks!Unknownhttps://www.blogger.com/profile/14428520549932469188noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-25662502803210918322010-06-15T07:58:42.941-07:002010-06-15T07:58:42.941-07:00Anneliese, I finally tried this recipe. I kept me...Anneliese, I finally tried this recipe. I kept meaning to get to it, once the rhubarb was ready. It was a hit! My mom made perishky when I was a kid, but for some reason, quit, as I got older. I really wanted my kids to experience these. That dough is so soft and I love that you can make it ahead. I made the dough in late afternoon, put it in the fridge and then around 9pm I started to make the perishky so my teenagers and their friends could have a late night snack. Thanks again!Lorriehttps://www.blogger.com/profile/12522380131388660851noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-26210299911628263982010-05-02T13:45:05.179-07:002010-05-02T13:45:05.179-07:00YUMMMMMMMMMYYYY, my girls tell me to tell you all ...YUMMMMMMMMMYYYY, my girls tell me to tell you all that they love it!!!Conhttps://www.blogger.com/profile/04820249214965110568noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-54639057093919874912010-04-21T16:41:42.060-07:002010-04-21T16:41:42.060-07:00I used your recipe two nights ago and took the pea...I used your recipe two nights ago and took the peach blackberry perishky with me to school. My classmates loved it! Thank you for such a delicious recipe. <br />I also made a gluten free version substituting the wheat flour for a gluten free flour (Namaste's perfect flour blend)and they tasted amazing! The crust tasted like it was made of wheat! The only problem was that the dough was too soft to form the wonderful pockets so I just used muffin tins to help them hold their shape- still no one complained about that. Thank you very much for sharing!Brittanyhttps://www.blogger.com/profile/02998780402628549910noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-38447330589161935572010-04-06T07:15:02.494-07:002010-04-06T07:15:02.494-07:00These looks delicious, never had perishky before, ...These looks delicious, never had perishky before, and now I want to try my hand on some, I wish I can grab one of yours to taste...mouth watering... <br />thanks for sharing a tasty treat.Arlettehttps://www.blogger.com/profile/02596891473316863494noreply@blogger.com