Bubbat ( a Mennonite flat bread )

This is a tastey bread to serve along side of roast chicken or farmer sausage!

my homemade Bubbat

1 cup flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
 2 tablespoons granulated sugar
2 tablespoons oil or vegetable shortening melted
1 egg, beaten
1/3 cup whole milk
1 cup raisins

In large mixing bowl stir together the flour, baking powder, salt and sugar. Add the shortening, beaten egg and milk. Stir together. Stir in raisins.
Pour into greased 8 inch cake pan. Bake at 350 for 15 - 20 minutes till done.
( this recipe may be doubled and baked in a larger pan )

Cream Cookies

Cream Cookies

MY CREAM COOKIES

1 cup margarine or butter, softened
1 and 1/2 cups white sugar
3 eggs, beaten
1 cup sour cream
1 teaspoon vanilla
1 and 1/2 teaspoons soda
1/2 teaspoon salt
2 teaspoons baking powder
5 cups flour ( approximately )

In large mixing bowl, place the butter, white sugar, eggs and vanilla. Beat with electric mixer Stir in the sour cream. In separate small bowl stir together the soda, salt, baking powder and 2 cups of the flour. Add to cream mixture and stir well. Now stir in enough flour to make a soft dough. Gently pat and roll out on floured  counter. Cut into your favorite cookie shapes. Bake in 350 F oven for 7 minutes until done. Put on your favorite vanilla or chocolate icing and decorate as desired. Enjoy. Store in air tight container.

Rhubarb Platz ( a Mennonite Rhubarb Square )

My Rhubarb Platz

3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 and 1/2 cups white granulated sugar
1/2 cup soft margarine
1 egg yolk
4 tablespoons milk

Rhubarb ( about 4 - 5 cups chopped )

1 cup white sugar
2 tablespoons flour
ground cinnamon

Prepare rhubarb and set aside. In large mixing bowl place the 3 cups flour, the salt, baking powder, and the 1 and 1/2 cups white sugar. Stir thoroughly to blend. Add soft margarine. Rub with hands to form crumbs. In separate small bowl combine egg yolk and milk. Slowly add the egg/milk mixture to the crumbs, be sure to add only enough liquid to make soft crumbles. It may not take all the milk/egg mixture. Place half of crumble mixture into greased 10" by 13" baking pan. Pat down. Place chopped rhubarb onto top. Stir together the 1 cup white sugar and 2 tablespoons flour. Sprinkle sugar mixture over rhubarb. Sprinkle with cinnamon. Cover with remaining crumb mixture. Bake at 350 F oven for 30 - 40 minutes until done, a nice light golden brown.

Glomms Warenikje with Cream Gravy (Cottage Cheese Perogies )

My Vereniki

These are boiled cottage cheese filled dumplings also know as Vereniki.

Dough
1 cup milk
3 egg whites
1/4 cup oil
1 teaspoon salt
4 - 5 cups flour

Cottage Cheese Filling
3 cups dry cottage cheese
3 egg yolks
2 tablespoons cream
1/2 teaspoon salt

Mix dough and knead until smooth and firm. Roll out thin on lightly floured counter and cut in squares. Place 1 tablespoon of the cottage cheese filling in center of each square. Fold dough over and seal edges.  Gently put each dumpling into boiling water and cook for 5 minutes.
Serve with Cream Gravy and your favorite fruit sauce. ( rhubarb, strawberry, blueberry etc)

Cream Gravy
Melt 3 tablespoons butter in frying pan and allow to cook for 1/2 minute. Add 1 cup of cream and salt and pepper to taste. Bring to boil. Boil gently for a few minutes. Serve with Warenikje.

Green Bean Soup ( Mennonite Style )



My Green Bean Soup - Mennonite Style



1-2 pounds smoked ham - with bone is fine
( smoked farmer sausage can be substituted for the smoked ham )
8 cups water
1 medium onion, chopped fine
3 cups cut green beans
3 medium carrots, cut up finely
1 cup green peas
2 medium potatoes, cut up finely
2 teaspoons salt
1/4 teaspoon pepper
2 large bay leaves
small bunch of parsley, cut fine
sprig of summer savory or 1/4 teaspoon ground thyme
1/4 cup heavy cream

In large soup pot, place the ham and water. Boil gently for 3/4 hour. Skim off any scum. Then add the onion,  vegetables, salt, pepper, bay leaves, parsley, and either thyme or summer savory. Continue to boil the soup gently for 1 hour until the vegetables are fully cooked. Check to see if you need to add a little more water as the soup boils. Remove ham bone, bay leaves, and sprig of summer savory. Add cream to soup. Serve and enjoy!

Klops ( Hamburger Patties )

This is my mother's old recipe.

Frying Klops - they are not done yet!!

2 pounds lean ground beef
1/2 cup dry bread crumbs
1 teaspoon salt
 pinch of pepper
2 eggs, beaten
1 onion, chopped fine

Mix all ingredients together well. Form into hamburger patties. Roll in flour. Fry in a small amount of lard or oil in frying pan. Serve with ketchup or your favorite dipping sauce along side of  potatoes and a vegetable for supper! Can also be served on a bun.

Pluma Mooss

Pluma Mooss
( I have not tried this recipe but it sounds very good! )

4 quarts water
1 box cherry jello powder
3 cups dried mixed fruit, cut up
4 tablespoons cornstarch
1 quart canned bing cherries
3/4 cup of sugar
1 quart canned peaches
1 cup bluberries

Cook the dried fruit in water until well done. Now add the canned fruits and blueberries. Mix sugar with cornstarch and add enough water to make a thin paste. Stir into the boiling fruit mixture, stirring constantly. Let cook gently for a few minutes. Remove from heat. Add the cherry Jello powder. Stir to dissolve the Jello powder. Cool and serve with cold cuts of deli meat on buns.

Glomms Warenikje with Cream Gravy (Cottage Cheese Perogies )

My Perogies

These are boiled cottage cheese filled dumplings also know as Vereniki.




Dough
1 cup milk
3 egg whites
1/4 cup oil
1 teaspoon salt
4 - 5 cups flour

Cottage Cheese Filling
3 cups dry cottage cheese
3 egg yolks
2 tablespoons cream
1/2 teaspoon salt

Mix dough and knead until smooth and firm. Roll out thin on lightly floured counter and cut in squares. Place 1 tablespoon of the cottage cheese filling in center of each square. Fold dough over and seal edges.  Gently put each dumpling into boiling water and cook for 5 minutes.
Serve with Cream Gravy and your favorite fruit sauce. ( rhubarb, strawberry, blueberry etc)

Cream Gravy
Melt 3 tablespoons butter in frying pan and allow to cook for 1/2 minute. Add 1 cup of cream and salt and pepper to taste. Bring to boil. Boil gently for a few minutes. Serve with Warenikje.

Perogies - Vereniki with Cream gravy

This dough is easy to make and works well for me.

The Vereniki (Perogies

Dough:
1 cup lukewarm water
2 egg whites
1 tablespoon oil
1/2 teaspoon salt

Beat together slightly the egg whites, oil, water and salt. Add enough flour to make a firm dough. Set aside to rest the dough for 15 minutes.

Prepare Filling:
500 grams dry cottage cheese. ( 454 g is a pound so this is just over 1 pound )
1 egg yolk
a pinch of salt
Mix cottage cheese with egg yolk and salt. Set aside

Now:
Roll the dough out thin using a bit of flour so the dough does not stick to counter. Cut in squares or circles. Fill with about a tablespoon of filling ( less if you have small squares or circles ). Bring up the corners of dough and seal pressing with fingers. Place perogies into boiled water. Add a little oil to boiling water to prevent sticking. Boil perogies for 5 minutes. Serve with cream gravy.

Cream gravy - Melt 2 tablespoons butter in pan on stove. Add 1 cup cream and 1/4 teaspoon salt. Place 2 tablespoons flour in 1/2 cup of whole milk. Stir to blend then add to the cream/butter mixture in pan. Cook to thicken. Serve with perogies.

Variation - Finely chop a fresh apple. Place 1 teaspoon packed brown sugar on perogie dough square and a bit of chopped apples. Seal perogie and boil for 7 minutes. Serve with cream gravy.
Finely chopped rhubarb is also delicious!

Sister Annie's Cabbage Borscht

Note: This is a very good soup!

1 chicken leg
1/2 pot of water
1/2 an onion
pinch of garlic powder
1/2 head of cabbage
parsley
1 teaspoon dill seed
1 teaspoon black pepper kernels
tomatoes ( 1 or 2 )
aniseed
1 cinnamon stick or a bit of ground cinnamon
1/2 tablespoon salt
2 tablespoons chicken in a mug
1/4 cup salsa
1 potato
a drop of tabasco
1 can tomato soup
1 can stewed tomatoes

Boil one chicken leg in dutch oven pot until tender. Strain. Pour broth into pot and add water to fill it up to 2/3. Saute onion and garlic powder and add to soup broth. In spice container, put dill seed, pepper kernels, aniseed and parsley. Add to soup pot. Add remaining ingredients. Boil gently ( simmer ) for 1 hour. Serve.

Komst Borscht ( Cabbage Borscht )

1 pound smoked farmer sausage, or smoked ham ( I have even used chicken breast sometimes for a milder flavor )
8 cups water
3 medium sized carrots, cut and sliced into small chunks
1 medium head of cabbage, chopped fine
1 onion, chopped fine
2 cups finely cubed potato
2 teaspoons salt
2 large bayleaves
1/2 star aniseed
2 tablespoons chopped parsley
1 tablespoon chopped dill green
1/4 teaspoon black pepper
1 tin tomato soup, or 1 and 1/2 cups tomato sauce
1/2 cup cream

In a large pot boil the meat with the water 30 minutes. Now add all the ingredients listed except the cream. Cook on stove top till very well done ( about 1 and 1/2 hours ). Add more water if needed. Remove bayleaves and aniseed. Add the cream. Serve.
* Note - you can not overcook this borscht but keep the heat low so it bubbles very gently and make sure there is sufficient water. If you have leftover soup, reheat and serve again the next day as the flavor will be very good.

Portzelky - My Mom makes this recipe

2 tablespoons yeast softened in 1 cup warm water
2 cups milk, warmed to lukewarm
1 cup cream, warmed to lukewarm
8 eggs
1/2 teaspoon ginger
pinch of salt
1/2 cup lard or butter, melted
2 pounds raisins
Flour - enough to make a very stiff batter

In a large mixing bowl, beat together the yeast, milk, cream, eggs, lard or butter, salt and ginger. Stir in the raisins and flour. Stir in enough flour to make a very stiff batter. Let rise for 30 minutes. Drop by tablespoons into hot oil in deep fryer. Turn once while frying. Fry till done - a nice golden brown. Cool. Enjoy dipped in sugar or coat with icing sugar.

Portzelky - New Years Cookies ( Fritters)

Portzelky is a traditional Mennonite food served on New Years Day. They are deep fried raisin fritters. Very good dipped in sugar or coated with icing sugar.

Portzelky


3 cups milk
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup melted butter or vegetable oil
6 eggs
2 tablespoons instant yeast
1 and 1/2 cups raisins
6 and 1/2 cups flour aproximately ( more or less to make a very stiff batter )
Warm milk to lukewarm temperature. Place in large mixing bowl and add the sugar, salt, melted butter, and eggs. Beat together well. Add the yeast and beat again. Now stir in the raisins. Stir in the flour cup by cup mixing with strong wooden spoon. The batter should be stiff, firm and somewhat sticky.
Let rise in warm place for 25 minutes.
Deep fry with oil in deep fat fryer. Drop by tablespoons into the hot oil and fry turning over once during frying time. Fry till done - a nice golden brown. Always be very careful when using hot oil.
Serve dipped in a bit of granulated sugar. Some people use icing sugar. You can put 1/2 cup icing sugar into a paper or plastic bag. Add several of the portzelky and shake to coat with icing sugar. Also very good that way.

Pannekuchen - Mennonite Style Pancakes

This picture turned out a bit dark but it does show the pannekuchen in the frying pan.

Pannekuchen - cooking in frying pan  

2 cups flour
1/2 teaspoon salt
3 eggs ( well beaten )
1 and 1/2 cups milk
4 tablespoons melted butter or margarine

extra melted margarine or butter for frying

In mixing bowl, combine the flour and salt. Add beaten egg and the milk. Beat with electric mixer. Beat in the melted butter or margarine. The batter should be quite thin and runny.
Preheat large non-stick frying pan till good and hot. Add a spoon of the extra melted margarine to frying pan. Pour in 1/2 cup of pancake batter. Lift pan and tilt to spread the batter across entire frying area of frying pan. Fry till brown on that side, then flip with spatula adding a bit more margarine as needed. Keep the stove temperature medium high. Serve 1 person at a time and keep frying till everyone at the table has had their fill. Sprinkle pancake with granulated sugar, roll up and serve. These are very tasty - a Mennonite favorite. You can also serve them with cold sliced meats as an alternative using the pancake as a sandwich wrap.

Chicken Noodle Soup - Mennonite Style

1 small chicken cut up or 4-6 chicken legs
10 cups of water
1 large onion, chopped
2 tablespoons salt
4 stars aniseed
5 bay leaves
1/3 cup chopped parsley
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 package egg noodles or homemade noodles
Bring chicken and water to boil in large pot. Boil gently for 15 minutes. Now skim off foam. Add the bay leaves, chopped onion, chopped parsley, salt, pepper, ginger, cinnamon and the stars aniseed in a spice holder. Boil for 45 - 50 minutes. In a separage pot boil egg noodles according to package instructions. Remove bay leaves and aniseed from soup. To serve - place desired amount of noodles in a soup bowl, add some of the cooked chicken meat and soup broth.  Delicious every time!


Egg Noodles
3 eggs
1/2 teaspoon salt
1/4 cup milk
3 cups flour ( more or less as needed)
Combine eggs, salt and milk in a bowl. Combine with wire whisk. Using wooden spoon, now stir in flour slowly mixing as you go, then work in more flour using your hands to knead it in.  The dough should become very stiff, firm and hard. Sprinkle flour on counter generously. Roll out the dough very very thin using more flour as needed. Cut the dough into strips - about 3 inch wide strips. Allow to dry for 20 minutes. Now stack the strips of dough being generous with flour so nothing sticks. Cut crosswise into noodles. Sift the noodles to get rid of all the extra flour.
Bring water to boiling point in a large pot. Add the noodles stirring the noodles and boil for 8 minutes. Use in Chicken Noodle Soup - recipe above.

Somma Borscht - a Mennonite soup

6-8 cups water
1/2 pound smoked farmer sausage cut in slices or smoked ham
1 tablespoon salt
1/4 teaspoon black pepper
Boil together in large pot for 30 minutes.
Now add 4 cups potato-cubes ( cut into small cubes)
2 cups chopped beet tops or green spinach
1 cup green onion, tops included
1/4 cup fresh green dill (packed)
1 tablespoon chopped fresh parsley
2 bay leaves
Boil for another 30 minutes. Now add 2 cups buttermilk and heat to just till boiling point. Remove bay leaves. Add a hint of cream. Serve with a slice of buttered bread on the side.

Vereniki - Cottage Cheese Pockets ( My Mom's Recipe )

1 cup cream
1/2 cup milk
6 eggs ( 6 egg whites, 3 yolks)
1/2 teaspoon salt
flour
Beat the eggs well ( that is the 6 egg whites and 3 egg yolks) Save the remaining 3 egg yolks for the cottage cheese filling). Add flour to make medium dough. Dough should be firm and not sticky. Roll out quite thin on floured surface. Cut into 3 x 3 inch squares. Turn each square over as you fill it ( filling recipe below). Put approximately 1 tablespoon ( more or less as you like) in the center of the square piece of dough. Lift corners of square and seal to make an enclosed pocket. Pinch along edges to ensure seal. Place in boiling water and cook for 5 minutes. Remove from boiling water carefully so as to not break the seal.  Serve Vereniki Cottage Cheese Pockets with cream gravy.

Cottage Cheese Filling
dry cottage cheese
salt to taste
egg yolks
Stir together the cottage cheese, salt, and egg yolks. Use as much egg yolk as need to be moist but not runny.
Cream Gravy
In heavy saucepan, place 1 tablespoon butter and 1 and 1/2 cups of heavy cream. Add 1/8 teaspoon pepper and 1/2 teaspoon salt. Boil together gently for 4 minutes. Serve on Vereniki Cottage Cheese Pockets.

Roll Kuchen - Mom's Recipe

Step 1 - Put one egg ( unbeaten ) in a cup. Pour full of light cream. Place in large mixing bowl. Now repeat step 1: ( that is put egg in a cup. Pour full of light cream.) Add to mixing bowl.
Step 2 - Whisk together with wire whisk. Add 1/4 cup milk, 1 teaspoon salt. Stir. Now add enough flour to make a medium dough ( Approximately 4 cups of flour total) Dough should be firm and not sticky.
Step 3 -  Roll out with rolling pin on floured surface. Cut into squares.
Step 4 - Fry in hot oil in deep fat fryer at 375F.
 Serve with watermelon. Delicious!

Pluma Moos - Mom's Recipe

10 cups water
2 cups dried prunes
1 cup raisins
1/2 cup dried apricots
handful of dates
3/4 cup sugar
In large cooking pot, boil the water with 3/4 cup sugar and the fruit for 30 minutes.
In small bowl mix 1/2 cup flour and 1/4 cup sugar. Stir in enough cold water to make a thin paste.
Now add slowly to boiling fruit mixture, stirring continually till the fruit moos thickens about 8-10 minutes. Cool. Add one can of canned peaches. Serve for Sunday lunch with some cold cuts of your favorite meats and cheeses.