Happy Anniversary Girls!

Time sure does fly when you are busy. . .and having fun!

It is hard to believe that the MGCC blog first began pumping out family recipe favorites one year ago.

With a simple idea and a few willing friends, I pressed the "create a blog" button and . . .
you began to show up. . .
looking in our kitchen windows. . . .
often remembering what your mom used to make in her kitchen.

We've learned so much ourselves. . .
testing recipes and reworking some that have nearly been forgotten.


We've had great fun learning to photograph food. . .
and learning how to best post a recipe.

Behind the scenes of our kitchens. . .
we have become friends.


Over the years, my circle of friends has had one constant. . .
it has reflected the stage of life that I am in.

Many friendships will remain forever. . .and nothing will sever those ties . .
but God continues to bless me with new friends. . .
today some of my dearest friends are those that share my passions.

This year blogging has taken a new turn for me . . .I have learned to entertain guests in a whole new way.

It is a little like playing make believe .. .

and in a sense. .

we don't really know who is sitting at the table of Mennonite Girls Can Cook.

Making this journey incredibly meaningful and special. ..
has been a group of ladies who like me. .
love to open up our homes to . . .
people like you.

Without you. . . it would be no fun to cook. . .
You have made this blog complete by encouraging us. . .
and tapping us on the shoulder when you think you might recognize us in the community.

The "girls" that write this blog have our own email address so that we can easily communicate ideas and questions and joys and concerns. . . and several times a week. . .

we chat back and forth.

God has blessed us tremendously with the gift of friendship. . .
and that has been perhaps the biggest surprise.

For the past while. .
we have sensed that God has a bigger purpose for our blog.
In the next while we will be "entertaining" ideas of of how this blog can have a greater purpose of giving back to God.

We feel burdened for children around the world that have not any food to eat.
Whatever we decide to do. . .we are committed to give 100% of the proceeds to a charity that we have yet to determine.


All of the contributors to this blog share another common bond.

We all believe that Jesus Christ came to save the world.

In Him we have a peace that only he can give. . .

and in Him we know that though we live in various different places in North America. . .

after this life on earth is done . .

we will be sharing the greatest feast of all together in Heaven.

What joy . ..

What a hope. .

None of us know what the next year will hold . ..

nor do we expect it will be free from struggles and challenges ..

but as friends . . .

we will stand together . .

working in our kitchens . . .

being an encouragement to each other. . .

and it is our prayer that this blog will also be an encouragement to you.

It has been my profound pleasure to create and administrate this blog.

I know that the contributors join me in humbly saying thank you for sitting at our table with us. .

All for now. . .

with love,

Lovella

Wonderful Pancakes

"You are never asked to do

more than you are able,

without being given the strength

and ability to do it"

author unknown

When I was growing up, my mother always made "skinny pancakes" that was typical in our German culture. I was married with children before I ever made "fluffy pancakes" or what is known as Buttermilk Pancakes.

This recipe comes from my friend Caroline and I have enjoyed making them ever since.

Hey it is Saturday morning, why not whip up a batch and bless your family with a Pancake Breakfast.......lets get cooking.

-2 cups flour

-1 tsp. baking soda

-3 tbsp. sugar

-3/4 tsp. salt

-2 eggs

-2 cups milk

-1/4 cup vinegar

-1/4 cup of melted butter

1-Combine the dry

2-add vinegar to milk and let it sit for a few minutes

3-add the melted butter and milk and eggs to the dry ingredients

4- mix gently, the batter should still be lumpy.

5- you may add blueberries or chocolate chips, be creative and add what ever you fancy.

6-add a little oil to pan and pour in a 1/4 cup of batter. Bake on one side till tiny bubbles form, flip for one more minute.

7-serve with syrup and fresh fruit

Smile......Enjoy.......Tell your family you LOVE them, dig in

get the kids to do the dishes....grin

Potato stacks

When I make Mashed Potatoes I often make enough for leftovers if I know I am having company within a few days. This may sound odd. .. .but in a busy home it saves so much time.


Company Potatoes

• 1 - 2 cups of leftover mashed potatoes per person
• Garden Vegetable Cream Cheese
• Babybell Cheese

1. Prepare a serving dish by giving it a spritz of cooking spray.
2. Allow mashed potatoes to soften enough to stir in cream cheese.
3. Stir in 1 ounce of cream cheese per person.
4. Using a 1/4 cup ice cream scoop, put scoops of potato in pan .. . I allow 2 stacks per person.
5. Press in a 1/4 piece of Babybell Gouda cheese.
6. Scoop one more mashed potato on top.
7. Drizzle with a bit of olive oil.
8. Bake until heated through. . . .about 30 minutes at 350 F.

Bienenstich (Bee-sting cake)

Bienenstich was a specialty of my husband's Aunt Sue and I think of her whenever I make it.

Bienenstich is German for bee-sting and although the original recipe somewhere back in time may have had honey in it, this one doesn't.

This yummy dessert starts with a "Lazy Daisy" or Hot milk Cake to which you add a broiled topping and cream filling.

I've adapted this recipe from one in the yellow Greendale cookbook.

I usually double or triple the recipe as it freezes well and is a good cake to have ready for unexpected company.

Laisy Daisy Cake:

• 2 eggs
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup scalded milk
• 1 tbsp. butter

Broiled Topping:

• 4 tbsp. butter melted
• 2/3 cup brown sugar
• 2 tbsp. cream
• 1/2 cup shredded coconut
• 1/2 cup slivered almonds

Cream Filling:

• 1/2 pint whipping cream
• 1/3 cup icing sugar
• 2 tsp. vanilla instant pudding powder (opt.)
• 1/2 tsp. vanilla

1. Beat the eggs and gradually add sugar. Beat until thick and light
2. Add vanilla and mix in.
3. Sift dry ingredients and add to mixture, mixing only until blended.
4. Scald milk (I do it in the microwave) and add butter, stirring until it is melted.
5. Slowly add milk and incorporate into batter.
6. Pour into a greased 8 inch pan.
7. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted in cake comes out dry.
8. Mix all topping ingredients together and, spooning onto cake in small amounts, spread mixture gently over cake. Be sure to spread topping right to the edges of the pan.
9. Place back in oven and bake until topping bubbles. You can broil it if you like but you will need to watch it carefully as it will burn quickly.
10. When cake has cooled, put it in the freezer for an hour or 2. This makes it easier to slice the cake into layers.
11. Remove cake from freezer and slice horizontally into 2 layers.
12. Beat filling ingredients together until cream holds firm peaks.
13. Fill cake with cream filling.
14. Replace top of cake and freeze until firm.
15. Remove from freezer and cut into serving pieces about 1/2 - 1 hour before serving. Refrigerate any leftovers.

UBC Ponderosa Cake (Banana/Chocolate)

I realize there are several great banana cakes posted, but I figure what’s a Mennonite Cookbook without 8 versions of the same recipe? In the past I have made my own versions by comparing several recipes side by side, which is always a nice challenge.
I am not sure where this title came from, but that’s the name it came with when I got it from my friend, Laura M.

Ingredients:

3/4 cup butter, room temp
1 1/2 cups sugar
2 eggs
1 tsp vanilla
3 - 4 mashed bananas
3 cups flour
3 tsp baking powder
1 tsp baking soda
1 cup sour cream

Filling:

1 tsp cinnamon
½ cup brown sugar
1 -1 ½ cups semi sweet chocolate chips

Method:

Cream margarine, sugar, eggs, vanilla and bananas.
Combine dry ingredients and add to wet mixture alternating with sour cream.
Spread one third of batter into prepared Bundt or tube pan.
Sprinkle with half of the cinnamon/sugar/choc chips. Cover with another third of the batter and rest of sugar/choc chip mixture, then the final batter.
Bake at 350F for about 55 -60 min. Test for doneness.
Cool for 15 min before inverting onto plate. Allow to cool before slicing.

Crispy Keeper Celery Salad

Mennonites loved their pickles .... a dinner was rarely served without homemade cucumber pickles, or beet pickles or watermelon pickles or sauerkraut!
We are now told how much a pickled side dish aids in digestion. Isn't it nice to find out we did something right even though we didn't know why ??

My daughter recently shared this recipe with me that she was given by a co-worker. I'm sure it is one of those recipes that takes on many variations to suit the cook, but here is this easy summer salad as it came passed on to me.

Marinating Indredients

• 1 1/2 cups vinegar
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1 tsp mustard seed
• 1 tsp celery seed
• 1/2 tsp salt
  

Vegetables

chop fine or put through food processor

• one whole bunch of celery
• 2 red peppers
• 1/2 onion

Boil marinating ingredients for a couple of minutes, cool slightly and then pour over the vegetables in large bowl or covered dish to store.

Let marinate in fridge for a day, then remove vegetables with slotted spoon, as needed, to serve.

This salad will keep for a long time.

Coconut Scones with Rhubarb Jam

I have this recipe copied into my cookbook but have no idea where I got it..these scones are so light and delightful especially paired up with fresh rhubarb jam.

2 cups flour
1 cup finely shredded coconut, lightly toasted and cooled, then ground up in food processor (coffee grinder would work too)
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, chilled and cut in 1/2" cubes
1 1/4 cups cold whipping cream
1/2 tsp coconut extract
1/2 tsp vanilla

Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor and if not cut in with a pastry blender until no large butter pieces are visible.
Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
Pat dough on baking sheet 1/2 " thick, form into a circle and cut into 10 wedges.
Brush with cream and sprinkle with coarse sugar.
Bake at 425 for 15 min.

I had a hankering for fresh rhubarb jam with these scones and so cooked up a batch..oh it was so good! I looked in almost every cookbook that I own but couldn't find a simple recipe for rhubarb jam..every recipe has either strawberries or jello added. So here is my simple version:

4 cups rhubarb
3 cups sugar
Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower the heat to medium and boil for 10 min stirring frequently. Pour in jars and seal. Now that is simple, right?
Yields: approx 4 jelly jars.

Excellent gifts too.. a few coconut scones wrapped up with a jar of fresh rhubarb jam..you will bless someone with that for sure!!