The collection of recipes reached far back into the history of cooking of each of the ethnic groups of which Switzerland, South Germany and the Netherlands were the major backgrounds.
The melting pot of recipes, however, really originated in West Prussia which at times belonged to Germany and at other times to Poland and ultimately into Russia.
Some of the Swiss and South German Mennonites, Amish and Hutterites spread to Russian Poland and Russia.
My wife's family roots go back to Russia.
When Catherine the Great allowed the Mennonites to move out of Russia, they took their wheat with them and continued moving westward.
My wife's ancestors took their wheat to Kansas, found the best region that had soil similar to that of their native land and began farming.
Along with that wheat came the recipes of the food that the Russian Mennonite farmers cooked.
When I was first introduced to my relatives in Kansas, in a Mennonite/Amish community, I was interested in the way of life and the food that was placed on the table at each meal of the day.
I have come away with an appreciation of how simple, yet important mealtime was to the Mennonite/Amish families.
Everything on the table came from the land and the community that they farmed.
One of the best stories that I remember my wife telling me is that she never had sliced bread on the farm.
I was raised on sliced bread and food that was processed, boxed, or canned.
The idea of making something from scratch had never been part of my upbringing.
When I began traveling to other countries, I realized how important food was to each diverse community in the world. It's personal and it's deep rooted in the history of a place and it's people.
I will continue to post recipes from the Melting Pot of Mennonite Cookery Book, recipes that I grew up with and more of my original ones.
Enjoy!
Peace in the Kitchen!
Saturday, February 23, 2013
Never Fail Pie Dough
I know that my wife makes the best pie dough.
It's her family recipe that is never fail.
I know that the pies we get at the Mennonite/Amish Restaurant have an amazing crust.
Here is the recipe from the Melting Pot of Mennonite Cookery Book.
Add 1tsp of salt to 2 C flour
Take out 1/2 C of this mixture and add 1/4 C water to it
To the remainder of the flour, add 2/3 C of shortening or lard (at room temperature) and blend well
Combine the two mixtures and mix well
This is enough for a top and a bottom for 1 pie
It's not complicated, it doesn't say anything about ice cold water.
It doesn't talk about the process or refrigeration.
Make it and see what you think.
Enjoy!
Peace in the Kitchen!
It's her family recipe that is never fail.
I know that the pies we get at the Mennonite/Amish Restaurant have an amazing crust.
Here is the recipe from the Melting Pot of Mennonite Cookery Book.
Add 1tsp of salt to 2 C flour
Take out 1/2 C of this mixture and add 1/4 C water to it
To the remainder of the flour, add 2/3 C of shortening or lard (at room temperature) and blend well
Combine the two mixtures and mix well
This is enough for a top and a bottom for 1 pie
It's not complicated, it doesn't say anything about ice cold water.
It doesn't talk about the process or refrigeration.
Make it and see what you think.
Enjoy!
Peace in the Kitchen!
Friday, February 22, 2013
Mennonite Apple Pudding
1 C Sugar
1/4 C Butter
1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon
1 C Flour
1/4 tsp Nutmeg
1/2 tsp Vanilla
2 C Diced Apples
1 C chopped Walnuts
Cream first 3 ingredients well.
Add sifted dry ingredients and beat.
Add apples and nuts.
Put into greased dish.
Bake about 40 minutes.
Enjoy!
Peace in the Kitchen!
1/4 C Butter
1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon
1 C Flour
1/4 tsp Nutmeg
1/2 tsp Vanilla
2 C Diced Apples
1 C chopped Walnuts
Cream first 3 ingredients well.
Add sifted dry ingredients and beat.
Add apples and nuts.
Put into greased dish.
Bake about 40 minutes.
Enjoy!
Peace in the Kitchen!
Mennonite Funeral Pie, otherwise known as Raisin Pie
This recipe comes from the Melting Pot of Mennonite Cookery
The beginning of the recipe actually refers to this pie as, Funeral Pie.
I understand that. When we talk about making Iced Tea, we say that it has to taste like Church Tea.
I hope there are others who also understand that!
We often eat at a Mennonite/Amish Restaurant in Kansas when we visit our family. We actually order our Pie before anything else, just to make sure we get our favorite kind, before it's gone by the time we finish eating...... true story!
The waitress recommends it.
My personal favorite and my father in law's is Raisin.
Raisin Pie:
Soak 1C raisins for 2 hours, drain
Combine:
1 1/2 C Sugar
4 TBS Flour
Beat 1 Egg and add to the mixture
Add Juice and rind of 1 Lemon and 1/4 tsp Salt.
Add 2C Water and stir well.
Cook over Hot Water in a Double Boiler for 15 minutes
Cool
Put into unbaked Pie Shell.
Cover with strips of pastry in a criss-cross design.
Bake at 450 degrees for 10 minutes, then lower heat to 350 degrees.
Bake for another 30 minutes.
So I'll have to ask before I make this if the Raisins are cooked with the mixture.
I'l do some research on that and check back to update the recipe.
I found out that the Raisins should be cooked with the mixture in the double boiler.
Enjoy!
Peace in the Kitchen!
The beginning of the recipe actually refers to this pie as, Funeral Pie.
I understand that. When we talk about making Iced Tea, we say that it has to taste like Church Tea.
I hope there are others who also understand that!
We often eat at a Mennonite/Amish Restaurant in Kansas when we visit our family. We actually order our Pie before anything else, just to make sure we get our favorite kind, before it's gone by the time we finish eating...... true story!
The waitress recommends it.
My personal favorite and my father in law's is Raisin.
Raisin Pie:
Soak 1C raisins for 2 hours, drain
Combine:
1 1/2 C Sugar
4 TBS Flour
Beat 1 Egg and add to the mixture
Add Juice and rind of 1 Lemon and 1/4 tsp Salt.
Add 2C Water and stir well.
Cook over Hot Water in a Double Boiler for 15 minutes
Cool
Put into unbaked Pie Shell.
Cover with strips of pastry in a criss-cross design.
Bake at 450 degrees for 10 minutes, then lower heat to 350 degrees.
Bake for another 30 minutes.
So I'll have to ask before I make this if the Raisins are cooked with the mixture.
I'l do some research on that and check back to update the recipe.
I found out that the Raisins should be cooked with the mixture in the double boiler.
Enjoy!
Peace in the Kitchen!
Mennonite Rhubarb Crisp
This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.
I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.
Mix:
3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour
Put into a greased baking dish and cover with the following Crumb mixture.
1/4 C Butter
1/3C Brown Sugar
2/3C Flour
Bake at 350 degrees for 30 minutes.
Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.
Serve with Vanilla Ice Cream or Homemade Whipped Cream
Enjoy!
Peace in the Kitchen!
I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.
Mix:
3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour
Put into a greased baking dish and cover with the following Crumb mixture.
1/4 C Butter
1/3C Brown Sugar
2/3C Flour
Bake at 350 degrees for 30 minutes.
Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.
Serve with Vanilla Ice Cream or Homemade Whipped Cream
Enjoy!
Peace in the Kitchen!
Thursday, February 21, 2013
Baked Doughnuts / Basic and Apple Cider !
When I was little, my Grandmother made , what she called "Fried Cakes". I loved them and she knew it. She made them whenever I visited my Grandparents. To this day, it's the only Doughnut that I eat.
As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.
I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.
Here's my recipe for a basic Baked Doughnut in a full sized pan.
2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted
In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt
I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter
Pour wet ingredients into dry ingredients and mix well
Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool
You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.
Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.
I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.
Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Baked Apple Cider Doughnuts:
Non Stick Vegetable Spray
3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray a 6 count Doughnut Pan
Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well
Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well
Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .
Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean
Four options to top the Doughnuts:
Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .
Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup
Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.
Options #3
Chocolate Glaze:
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Option#4
Powdered sugar glaze:
1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Apple Cider Doughnuts #2
Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees
3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well
In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well
Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.
In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.
While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.
Enjoy!
Peace in the Kitchen!
As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.
I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.
Here's my recipe for a basic Baked Doughnut in a full sized pan.
2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted
In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt
I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter
Pour wet ingredients into dry ingredients and mix well
Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool
You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.
Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.
I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.
Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.
 |
| I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup |
Enjoy!
Peace in the Kitchen!
Baked Apple Cider Doughnuts:
Non Stick Vegetable Spray
3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray a 6 count Doughnut Pan
Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well
Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well
Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .
Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean
Four options to top the Doughnuts:
Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .
Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup
Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.
Options #3
Chocolate Glaze:
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Option#4
Powdered sugar glaze:
1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Apple Cider Doughnuts #2
Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees
3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well
In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well
Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.
In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.
While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.
Enjoy!
Peace in the Kitchen!
Wednesday, February 20, 2013
Triple Chocolate Cake !
What could be better than a Chocolate Cake?, a Triple Chocolate Cake!
1 (18.25oz.) box of Devil's Food Cake Mix (Duncan Hines)
1 (6oz.) box of Instant Chocolate Pudding Mix (Jello)
1 C Sour Cream
1 C Vegetable Oil
4 Eggs, beaten
1/2 C Warm Water
2 C Semi Sweet Chocolate Chips (Ghirardelli)
In a large bowl:
Cake Mix
Pudding Mix
Sour Cream
Oil
Eggs
Water
Mix Well
Fold in the Chocolate Chips
Pour the batter into a well greased 12C Bundt Pan ( I use Pan Release) it's listed under my Tips,Hints and more.
Bake 50 - 55 minutes
Cool at least 1 hour before inverting onto a plate
Enjoy!
Peace in the Kitchen!
1 (18.25oz.) box of Devil's Food Cake Mix (Duncan Hines)
1 (6oz.) box of Instant Chocolate Pudding Mix (Jello)
1 C Sour Cream
1 C Vegetable Oil
4 Eggs, beaten
1/2 C Warm Water
2 C Semi Sweet Chocolate Chips (Ghirardelli)
In a large bowl:
Cake Mix
Pudding Mix
Sour Cream
Oil
Eggs
Water
Mix Well
Fold in the Chocolate Chips
Pour the batter into a well greased 12C Bundt Pan ( I use Pan Release) it's listed under my Tips,Hints and more.
Bake 50 - 55 minutes
Cool at least 1 hour before inverting onto a plate
Enjoy!
Peace in the Kitchen!
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