Best Ever Banana Muffins

The muffin is moist and great take along snack for packed lunches. I also like it served with a slice of cheddar cheese. Delicious.

• 1 1/2 cups flour (try 1/2 cup of whole wheat, and 1/2 cup of bran replacing 1 cup of all purpose flour, or replacing 1/2 cup of flour with 1/2 of oats)to increase fiber.
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt ( never double if you double the recipe)
• 3/4 cup sugar ( I have reduced it to 1/2 cup or even 1/3 cup)
• 1/2 cup melted butter or vegetable oil ( I cut it by half)
• 1 egg
• 3 mashed bananas
• Chocolate chips or raisins as desired.

1. Sift together, flour, baking powder baking soda and salt.
2. Combine sugar, oil, egg and mashed bananas.
3. Stir in the dry ingredients, batter should be lumpy.
4. Fold in the chocolate chips, or raisins.
5. Put into greased muffin tins
6. Bake at 375 for 18-20 minutes or til golden brown.
7. Cool 5 minutes and remove from the pan.

Vegetable Muffins

These savory vegetable muffins are so good. A little touch of cayenne adds a nice warming touch. These muffins are perfect hot or cold with soup or to pack in your lunch. Pack a few extra to share.

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne
• 1 cup cheddar cheese, shredded
• 2 eggs
• 1/4 cup butter, melted
• 1 cup sour cream
• 1/2 cup farmer sausage, cooked and chopped (you can use bacon or breakfast sausage)
• 1/2 cup corn kernels, cooked
• 1/2 cup red and green sweet peppers, chopped
• 1/2 cup spinach, chopped

1. In a medium sized bowl, whisk together dry ingredients and shredded cheese, set aside.
2. In a smaller bowl, whisk together eggs, butter, and sour cream.
3. Stir wet ingredients into dry ingredients just until combined.
4. Mix in farmer sausage, corn, peppers, and spinach. Do not over mix. The batter will be quite thick.
5. Spoon into well greased muffin tin.
6. Bake in a 350º oven for 20 to 25 minutes. Mine were perfectly done at 23 minutes.
7. Cool in muffin pan for a few minutes then remove and place them on a rack to finish cooling. They are delicious hot or cold. Great for bag lunches.
8. Yield: 12

Rollkuchen

 
Rollkuchen are a tasty, deep fried pastry that are a wonderful accompaniment to cold watermelon on a hot summer day.  How well I recall childhood picnics with big tubs of fresh Rollkuchen.  Let's just say that eating them is rather like eating peanuts...you can't stop at just one! Sometime over the years, Rollkuchen became paired with Roger's Golden Syrup (definitely a Canadian thing) on my table; they make a great team!

My mother-in-law made the best flaky, crispy Rollkuchen. Mine never quite measured up, so I have always made the thicker, softer variety and they have become a family favorite. Hers were all uniform in shape; mine are rather 'free-form'. Each recipe seems to differ slightly but I've never met a Rollkuchen I didn't like!

Rollkuchen

• 5 - 6 cups / 1150 - 1350 ml flour
• 3 teaspoons / 15 ml  baking powder
• 1 teaspoon / 5 ml salt
• 4 eggs
• 1 cup / 250 ml sour cream
• 1 cup / 250 ml milk

 

1. Combine 5 cups / 1150 ml  flour, baking powder and salt.
2. Beat eggs, sour cream and milk together and add to dry ingredients
3. Continue to add flour to form a soft dough ... usually about 1/2 cup more.
4. Allow the dough to chill for an hour or two before rolling, for easier handling.
5. Divide the dough in half and roll out quite thin on a floured board ... if you prefer them soft, then not quite so thin.
6. Cut strips of dough about 2x4 inches / 5x10 cm ... with two slits cut in center of each.
7. Stretch the pieces somewhat before dropping into the hot oil.
8. Fry in deep hot oil over medium heat until golden on one side. Turn and brown the other side.
    

The rollkuchen puff up beautifully while cooking and are really mostly air pockets by the time they are ready to eat. A totally a healthy choice!  Who am I fooling?

Serve with cold watermelon and Roger's golden syrup.  Grilled farmer sausage is also a nice touch!

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)

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

Large Basic Platz Mix

This Platz mix can be used as a base mix for near any kind of fruit Platz, muffin mix or coffee cake. Having the dry ingredients pre-mixed with the butter is a time saver when you need to make something quick for coffee or dessert. This amount makes about 13 cups of mix and will yield about 4 recipes, depending on what you make. The total recipe would serve 48 - 50. For more variations on how to use this mix check here.

Ingredients:

• 8 cups flour (I use unbleached)
• 3 cups sugar
• 1/4 cup baking powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 2 cups cold butter

Method:

1. In a large bowl, mix dry ingredients and use a grater to grate in the butter, like cheese.
2. Stir well, if too chunky, use pastry blender to stir and finish it up.
3. Store in refrigerator for up to three months.

 For Basic Platz:

• 3 cups mix
• 1 egg
• 3/4 cups buttermilk
• 1 - 1 1/2 cups sliced fruit
• crumbs made from 1 cup mix and 2 - 3 Tbsp cream

1. In a small bowl, whisk egg with fork and add buttermilk. Add to dry mix in a larger bowl , stirring with a fork until blended.
2. Spread into greased 9x9 inch pan and cover with sliced plums, apricots, apples or finely chopped rhubarb. Sprinkle with about 2 Tbps of sugar if desired or cinnamon sugar for apples.
3. Top with crumbs using your hand to mix them.
4. Bake at 350 F for 35 - 40 minutes.

Homemade Flour Tortillas

I had been told that tortillas were easy to make and now I know that they are. Fresh flour tortillas really taste better than store bought. These can be made in a cast iron or a nonstick frying pan. I used my trusty old cast iron frying pan and the tortillas turned out great.

Ingredients:

• 2 cups flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 cup vegetable shortening
• 2/3 cup hot water

Method:

1. Whisk together flour, baking powder, and salt.
2. Cut in shortening until crumbly.
3. Pour in hot water, a little at a time, mixing with a fork until dough comes together.
4. Place dough on lightly floured surface and knead a few minutes until smooth.
5. Cover and let rest 45 minutes.
6. Divide dough into 8 pieces and roll each piece into a ball, cover balls with plastic wrap. 
7. With a rolling pin, roll each ball into a 6 to 7 inch circle, don't worry they don't have to be perfect circles. Cook one tortilla while you roll out the next one. 
8. Preheat your pan on medium heat. Do not add oil.
9. Place tortilla in hot pan and cook until small bubbles appear before flipping to the other side, cook approximately one minute on each side.   
10. Stack cooked tortillas and cover with a tea towel till all are cooked.
11. Now they are ready for your favorite recipe.  Can be frozen for future use.

Large Biscuit Mix

This homemade version of Bisquick will yield about 5 smaller batches of biscuits, pancakes, coffeecakes, cobblers, pizza rolls or cinnamon rolls. There are so many options! Once you have the mix ready, store it in a cool place for a quick dessert or addition to a meal. You can use this mix in recipes calling for Bisquick. The original recipe (even larger) comes from the MCC Plaza Kitchen where my mom used to make biscuits on a regular basis.

Ingredients:

• 12 cups unbleached flour
• 1/2 cup baking powder
• 1/2 Tbsp cream of tartar (optional)
• 1/4 cup sugar
• 1 Tbsp salt
• 1 1/2 cups shortening

In a large bowl ( I use the largest Tupperware bowl) mix shortening into dry ingredients, using a pastry cutter. Store in a sealed container, in a cool place for up to 3 months. Does not need refrigeration, but I believe the dough may be easier to work with when mix has been refrigerated.

Quick Plain Biscuits (2 ways)

• 3 cups dry mix
• 1 egg beaten with a fork and enough milk or buttermilk to make 1 cup liquid

OR

• 3 cups mix
• 1 cup milk or buttermilk

Method:

1. Stir liquids into dry ingredients, using a fork, until all crumbs have been absorbed by the liquid. It may seem dry at first, but keep stirring and it will come together.
2. Remove to floured surface and gently shape to smooth out into a 5x8 inch rectangle, using your hands. Do not over knead as it will make them tough. Better to have them look rustic.
3. Cut into 8 pieces. Bake at 400 F for 12-15 minutes on ungreased baking sheet.

Cinnamon Biscuit Roll

This was a favorite of mine to bake when I was a young teenage girl. I would bake up a number of these cinnamon biscuit rolls for our lunches for school the next day. My siblings loved it because that meant there would be a change from the usual bologna sandwiches. I remember packing my lunch kit full of rolls and then I would trade at school with goodies from my friends lunches. And I was picky, I didn't trade off a roll just for anything. In the end I ended up with a pretty good variety of items. I'm not sure why my Mom allowed me to pack just these rolls for a lunch although I think she enjoyed the stories of my trades when I came home from school. And mind you I wasn't allowed to bake these rolls just anytime I liked. Maybe it was on those days when there wasn't much else to pack. I'm sure I used more sugar and cinnamon now than I would have been allowed to back then.

Biscuit  dough: (or use your favorite recipe for biscuits)

• 2  1/4 cups flour plus extra for rolling out dough.
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, chilled and cut in cubes
• 2 eggs
• Milk

Filling:

• 1/4 cup butter, melted 
• 1 cup brown sugar
• 2 tablespoons cinnamon

Directions:

1. Whisk together flour, baking powder, and salt.
2. Cut in 1/2 cup butter cubes until crumbly.
3. Crack 2 eggs in an 8 ounce measuring cup and fill cup with milk.
4. Whisk until combined and stir into dry mixture just until combined.
5. Form into a ball and roll out to approx 16" x 18" size, using only extra flour as needed so the dough doesn't stick to the counter.
6. Spread melted butter on dough.
7. Mix together brown sugar, and cinnamon. Sprinkle evenly over the dough. 
8. Roll up as for cinnamon buns, sealing edges and ends.
9. Place roll on a parchment lined cookie sheet, the parchment is great for clean up in case your seal doesn't hold well. 
10. Bake in a 400º oven for 20 minutes until golden in color.
11. Cool and cut in slices.

 Here is a lunch kit packed with cinnamon biscuit rolls.  This one belongs to my husband. I wish I still had mine.

Does anybody still have their old lunch kits?

Biscuits Supreme

I challenge anyone out there that loves biscuits to try this recipe. I haven't found one that I like better than this gem. It is from the Mennonite Treasury, and this page is torn, splattered and looks very well used. This recipe is the base for so many other recipes, like quick Cinnamon buns or pizza rolls, cheese and garlic buns etc. Try this flaky, buttery, oh so good biscuit, you won't be sorry.

• 2 c. sifted flour
• 4 tsp. baking powder
• 1/4 tsp. cream of tartar (it works without it too)
• 1/2 tsp. salt
• 2 tsp. sugar
• 1/2 c. butter
• 2/3 c. milk

1. Sift together dry ingredients, cut in butter until mixture resembles coarse oatmeal. Add milk all at once and stir with fork only until blended. 
2. Knead ten time in a lightly floured board. 
3. Roll or pat out dough to 1/2 " thickness. 
4. Cut with floured biscuit cutter and place on lightly buttered baking sheet at 450 for 10-12 minutes. 

It needs no extra butter, so good Mmmm!

Marmalade Muffins

Before Christmas I shared a recipe for marmalade. I love marmalade with peanut butter on toast, (thank you for that idea Lovella) but wanted to do something else with the jam so I decided to bake marmalade muffins. They are so delicious. I know I will be baking another batch soon.

• 2 eggs
• 1/4 cup oil
• 2/3 cup marmalade
• 3/4 cup buttermilk
• 2 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt

1. Whisk together eggs, oil, marmalade, and buttermilk until blended.
2. Combine dry ingredients and add to wet ingredients, stirring just until moistened.
3. Spoon batter into a greased muffin tin.
4. Bake in a 375º oven for 20 to 25 minutes. Check to see if they are done with a toothpick after 20 minutes.
5. Cool 5 minutes, then remove muffins and cool on rack.
6. These muffins are delicious just as they are but you can brush a little glaze on them.
7. Yield: 12 muffins

Glaze:

• 3/4 cup icing sugar
• 2 tablespoons orange juice

1. Mix until smooth and drizzle over slightly cooled muffins.

Pear or Apple Bran Muffins

I've made these muffins several times in the past while.

They are adaptable to what you have handy. Try adding fresh or frozen blueberries or a finely chopped nectarine in place of the apples or pears and dates or dried blueberries instead of the raisins.

 There's lots of bran in them and stored in the fridge or freezer, they stay moist and delicious.

• 1 cup flour
• 1 1/2 cups natural wheat bran (not the cereal)
• 1/2 teaspoon baking powder,
• 1/2 teaspoon salt, 
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1 beaten egg

1 cup brown sugar

3 tablespoons molasses

1 cup buttermilk

1/3 cup melted butter

1 pear or apple, peeled and chopped into small pieces

1/2- 3/4 cup raisins or Craisins (dried cranberries)

1/2 cup chopped pecans (opt.)

1. Preheat oven to 375 º F.
2. Combine all dry ingredients in a bowl.  Set aside.
3. Combine all wet ingredients in another bowl, mixing well with a mixer. 
4. With a spatula, stir dry ingredients into wet mixture being careful to not over mix.
5. Fold in pear, raisins and pecans.
6. Spoon into lightly oiled muffin cups- about 2/3 full.
7. Bake at 375 º F for 15 minutes or until a toothpick inserted into a muffin comes out clean.
8. Makes 1  1/2 dozen medium sized muffins.

Note: I always loosen the muffins and tip them sideways in the pan as soon as they come out of the oven. This keeps them from sweating as they cool.

You'll want to try one hot out of the pan with a pat of butter!

Pumpkin Scones

When I asked the question, what should I bake, my daughter said anything with pumpkin so that is what has been happening. We don't seem to tire of pumpkin around here. There are so many ways to enjoy it, pumpkin pie, loaf, cookies, muffins, and scones of course.
What do you make with pumpkin?

• 2 cups flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cubed
• 1/2 cup pumpkin puree
• 3 tablespoons buttermilk
• 1 egg

1. Whisk together dry ingredients in a bowl.
2. Using a pastry blender or food processor if using, cut in butter cubes until crumbly.
3. In separate bowl whisk together pumpkin puree, buttermilk, and egg.
4. Add to flour mixture and stir just until combined and comes together in a ball.
5. Turn dough onto a floured surface, shape into a circle approximately 1" thick.
6. Cut dough in half, then in quarters and then into eighths so you end up with 8 triangle shapes.
7. Place on parchment lined baking pan, bake in a 425º oven for 15 minutes, until a light golden brown.
8. Cool on cooling rack.

Glaze:

• 1 1/4 cups icing sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• Pinch nutmeg
• Toasted pecan pieces

1. Whisk together first five ingredients and drizzle over still slightly warm scones.
2. Sprinkle toasted pecan pieces on top.

Applesauce Muffins

This year we had a great apple yield on our one apple tree. We made a big pot of applesauce and now I have to come up recipes that use applesauce. This applesauce muffin recipe was a good addition.
Back in 2012, this September 13th happened to be my parents 69th wedding anniversary. I'm thanking God for his faithfulness to them all these years! My parents are both with the Lord today.

Applesauce Muffins

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 1 cup applesauce
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 1-1/4 cup oatmeal
• 1/2 cup milk

Topping:

• 1/2 cup butter
• 3/4 cup all purpose flour
• 3/4 cup quick cooking oats, dry
• 1/2 cup brown sugar, packed
• 2 teaspoons ground cinnamon

Directions:

1. Heat oven to 350 degrees.
2. Combine all the topping ingredients in a medium bowl and use a pastry cutter to cut the butter into the ingredients until it's to a crumb consistency.
3. Combine all the muffin ingredients and stir until moistened.
4. Lightly grease muffin pan cups or use paper muffin cup liners in the muffin pan. 
5. Fill cups 3/4 full and sprinkle generously with crumb topping.
6. Bake for 25-30 minutes. 
7. Makes 12-16 small muffins. 
8. You can also make large muffins and your yield will probably be about 8 large muffins or more.

Orange Rhubarb Muffins

• 2 c. flour
• 3/4 c. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1 tsp. salt
• 3/4 c. chopped pecans
• 1 egg
• 1/4 c. vegetable oil
• 2 tsp. grated orange zest
• 3/4 c. orange juice
• 1 1/4 c. finely chopped rhubarb

1. Preheat the oven to 350.
2. Combine the flour, baking powder, baking soda, salt and chopped pecans and chopped rhubarb. 
3. In another bowl beat the egg with the oil, orange juice and zest. 
4. Pour into the flour mixture and gently combine. 
5. Divide evenly between 12 well greased muffin tins. 
6. Bake between 25 -30 minutes until golden brown. (my oven does it in 20 minutes). 

Blueberry Oat Muffins

Simply a delicious breakfast muffin.


Ingredients:

• 1 1/2 c rolled oats
• 1 1/4 c buttermilk
• 1 egg, beaten with fork
• 1/4 cup oil or melted butter
• 1 1/2 cups flour
• 3/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups blueberries

Method:

1. Combine oats and buttermilk in small bowl. Add beaten egg and oil. Set aside.
2. Combine dry ingredients, stirring to blend well.
3. Add wet ingredients to dry, stirring until just moistened, then fold in blueberries.
4. Fill greased or paper lined muffin tins.
5. Bake at 400° F 25 - 30 min. Yield: 12 large or 18 medium.

Zuchinni Pineapple Loaf

By now we are in zucchini overload...but when the first ones appear in the garden every year...this is the recipe I reach for. It's on a tattered and stained recipe card...origin unknown...but tested and tried in my kitchen on many occasion. This year I made mini-loaves and muffins, which are easy to freeze and pull out a bite or two at a time.


Pineapple Zucchini Loaf

Ingredients:

• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 tsp. vanilla
• 2 cups grated zucchini
• 1 cup crushed pineapple
• 3 cups flour
• 1 tsp. salt
• 1 1/2 teaspoon soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup chopped nuts (optional)
• 1 cup raisins (or substitute chocolate chips)

Method:

1. Whisk eggs, oil, vanilla and sugar together in a large bowl.
2. Stir in zucchini and pineapple.
3. In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, nuts and raisins.
4. Mix dry ingredients together with wet ingredients...and stir until moistened.
5. Pour into two large, greased loaf pans.
6. Bake at 350° F for 1 hour.

*or grease 8 mini-loaf pans and bake at 350° F for 30 minutes.

I challenge you to try to keep up with your zucchini plant!

Chocolate Zucchini Bread

This is the season when Zucchini's are offered by neighbors or are easily affordable. I have been making this recipe since I was married 31 years ago. I got it from my mom by love Pauline. It is easy and quick and never fails. It stores well and can be frozen.

• 4 cups of cubed zucchini ( you can see the cubes in the blender)
• 4 farm fresh eggs
• 2/3 cup canola oil . .or other light oil
• 2 cups fresh walnuts. .very coarsely chopped I like the walnuts left big. . but you can chop them fine. You can also leave them out or subsitute with another nut of your choice.
• 2 cups sugar
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa
• 2 teaspoons cinnamon (optional)
• 1 12 ounce bag of mini chocolate chips
• 1 teaspoon vanilla or maple flavouring

1. Preheat oven to 350 º.
2. Put the zucchini cubes, eggs, and oil in the blender. Blend on high speed until smooth.
3. In large bowl, combine all the dry ingredients.
4. Add the zucchini mixture and stir with a wooden spoon.
5. Add the chocolate chips and walnuts.
6. Pour into a greased tube pan or two 9 X 5 loaf pans.
7. Bake for 60 - 75 minutes. Test with toothpick.

Orange Zucchini Loaf

This recipe (altered somewhat by now) was given to me by Susan . . . probably before we shared in the adventure of sharing and loving the same grandkids.

Ingredients:

• 3 cups flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons soda
• 1/2 teaspoon salt
• 1 whole seedless orange
• 2 eggs
• 3/4 cup oil
• 2 cups grated zucchini (peeled, if you like)
• 1 teaspoon vanilla
• 1 cup nuts, optional

Method:

1. Prepare 2 small/medium loaf pans or one large 9x5 inch loaf, by lining with wax and greasing with butter. Alternately you can use just parchment paper.
2. Mix dry ingredients in a large bowl.
3. Peel orange with potato peeler. Remove pith (discard) and divide into segment. Peel and grate zucchini. In blender, put orange, peel, egg, oil, grated zucchini and vanilla. Blend well.
4. Add blended ingredients to dry ingredients, and stir. Add nuts if using.
5. Bake at 350° F for 45 minutes - in small pans or 60 minutes in large pan. Test with tooth pick.

Waffles with Vanilla Custard



As a young bride I searched the Mennonite Treasury Cookbook for any recipes that would impress my husband and his large extended family. I did not realize at that time how special this particular meal would become to our kids and now even our grandkids. It begins with a hot, light and fluffy Belgian waffle, gets smothered with a runny, warm vanilla sauce and drizzled with raspberry syrup. I have long felt at ease about the vanilla sauce (as opposed to the usual syrup) because it is not very sweet and is made with milk and eggs. Good for growing kids! I like to think that some Mennonite family brought the original recipe  from Holland or Belgium to Russia and to North America, where it has become quite Canadian/American. Since I end up tripling this recipe for our family now, I place the cooked waffles in the oven ( 175°F) right on the racks, to keep warm and crispy until they are all done.

Waffles (makes about 5 round deep Belgian Style)

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 egg and
• 2 egg whites - save yolks for sauce
• 1 3/4 cups buttermilk
• 5 tablespoons oil

1. Preheat waffle iron.
2. Mix dry ingredients in a medium bowl.
3. Add buttermilk, oil and eggs; mix until smooth (with hand held mixer). It will rise as it sits for a minute. Do not stir down as you scoop out and into the waffle iron.
4. Spread onto hot waffle iron. (leave room around edge for batter to spread) You may want to spray or wipe the Teflon with an oily paper towel, just before cooking the first waffle. It should be fine then for the batch.

Vanilla Sauce

• 2 1/2 cups milk, divided
• 4 tablespoons flour
• 2 tablespoons sugar
• 1/8 teaspoon vanilla powder or 1 teaspoon vanilla extract
• 2 egg yolks

1. In a small pot, heat 2 cups milk until it begins to boil. (medium heat)
2. While you are doing this: mix dry ingredients in a small bowl, add just a little of the reserved 1/2 cup of milk, blend the egg yolks in well, and then the rest of the 1/2 cup milk.
3.  Stir mixture into the milk in the pot just as it begins to boil up (you will see skin forming) and stir with whisk until the sauce begins to bubble and thicken. 

Raspberry Sauce/Syrup

I buy half a flat of raspberries when they’re in season, put them in a blender and measure them out. For each cup of berries I mix in 1 cup of sugar. Stir that for about 5 minutes and let it sit for a few hours, stirring several times. Pour into small jars and freeze. Thaw just before serving. Keeps a week or two refrigerated. Sliced strawberries with a sprinkle of sugar are also a great topping.