Category Archives: Mennonite Girls Can Cook

Persian Kotlety


One of our favorites growing up were Kotlety. We used to call them Russian hamburgers. A recipe for a more Russian version of these is in our cookbook but I wanted to share this recipe that has a Persian twist.

Ingredients:

  • 1 pound of ground meat
  • 1 cup grated onion
  • 1 egg
  • 1 slice bread soaked in milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • 1-2 cups fine bread crumbs or Panko breadcrumbs
  • 2 tablespoons butter and 2 tablespoons olive oil for sautéing the patties

Method:

  1. Put first 9 ingredients in a bowl and mix well.
  2. Form patties with this mixture, you can choose round or oval.
  3. Roll the patties in bread crumbs.
  4. Saute them in butter and olive oil flipping half way through the cooking process till they are cooked through.
  5. Serves 4.
  6. Serve with your favorite sides.

I used panko this time instead of fine bread crumbs and I liked the result.

I served them with my mother’s rice and a salad but the cutlet would pair nicely with potatoes in any form. My mother always formed the patties in this oval shape. These are also great cold in a sandwich form.

A Deep Hodgepodge

This photo from January of 2016 (10 years ago) was from a few days spent in San Francisco while Greg was at an Oncology Conference. The words below the first photo are about that day in 2016.

Alice day S.F 030

Today was a full day of sight seeing with an old friend from my college days who grew up in San Francisco. She happens to be Russian/Chinese and knows the city well. We had several stops and enjoyed lunch and shopping in China Town where everyone is getting ready for the Chinese New Year. I don’t think I need to tell anyone what bridge they are looking at in my photo…

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My friend, Alice, at our delicious lunch in Chinatown. She did the ordering. My friend passed away in 2018.

Back to…

…Another winter Hodgepodge with a flashback to ten years ago thanks to Joyce From This Side of the Pond.

1. Ice skating, skiing, sledding, snowshoeing, playing in the snow, or a snowy walk…which winter activity do you choose? Have you done any of these activities so far this winter? 

Nothing this winter. We have not had any measurable snow this season.

At this stage of life, the only winter activity I would choose are the walking kind.

When we have a good dump of snow I have gone out our door to snowshoe. This is from 2019.

This one is from 2022.

2. Everyone is posting pictures from ten years ago on their social media sites so let’s jump on the bandwagon too. Share one photo and one thought to go with said photo from the year 2016. And maybe everyone isn’t doing this, but many are and we’re going to be part of the fun. 

This was one of the best memories of 2016! This is the photo that was shared with us and I shared it on the Hodgepodge with the words below the photo.

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We have the best of news that we have permission to share now with the world. Dear and I are grandparents for the first time and will  be able to see our new little granddaughter for the first time in person sometime in March or April of 2017 depending on when she pops out. Even though our little granddaughter is not born yet we consider her our granddaughter already as God is wonderfully forming her right now.
~
At the end of 2016, this review of the year from July to December was published on my blog. What a year!
~

3. What’s a trend you hope disappears in this new year? 

Stalking, attacking and verbally assaulting Law Enforcement.

4. ‘They’ say there’s a day for everything and January 21st proves it. National Granola Bar Day. Do you like granola bars? How about just regular granola? Do you like bars of other kinds? 

I’ll have one if I’m desperate but they aren’t something that is purchased and available in my pantry. I do enjoy granola as a cereal with milk.

5.  A frozen lake, a trickling stream, a raging river, or a deep well…which one describes something about your life right now? Elaborate as much or as little as you like. 

A deep well. There is so much to learn that I do not know. So much to see that I haven’t seen. So much about God that I do not know. I believe the ache to know more, see more and do more comes from a deep longing from our inner being that wants to see God as He is. It is a hard thing to explain. Someday that will be a reality. Until then I’ll keep digging in God’s truth and in the world God created for us to enjoy and give glory to God in the discoveries along the way that show me more of Him. My deep desire will become reality when I graduate to heaven.

6. Insert your own random thought here. 

Speaking of 2016, this is another amazing memory and experience we had in September/October of that year.

shipshe-laughing

The “Girls” and most of our husbands have just returned from a seven day trip to Indiana and Ohio to see a production using our name in Amish/Mennonite Country. The Blue Gate Productions hosted us and treated us as VIP’s. All ten of the girls were together at the Blue Gate Garden Inn where we enjoyed “Faspa” on Sunday night before we had our cooking show and saw the production for the first time. As you can see from the first photo above we have fun together.

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We took this opportunity to get some photos of all ten of us since Betty and Charlotte live in Manitoba and miss many of our get togethers in British Columbia and Seattle.

blue-gate

I shared many posts about our time in Amish Country. This is the initial one here.

Happy Wednesday, Hodgepodgers and all who stop by here.

Snickerdoodles

My sisters and I used to make these simple cookies when we were young and try to sell them in our neighborhood.

Ingredients:

  • 1 cup unsalted butter, softened.
  • 1-1/2 cups sugar
  • 2 eggs, beaten.
  • 1 teaspoon vanilla
  • 2-3/4 Cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

Method:

  1. Preheat oven to 350°F.
  2. In bowl of mixer, cream butter and 1-1/2 cups sugar thoroughly, then add eggs and incorporate thoroughly, mix in the vanilla.
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  4. Add dry ingredients into butter mixture and mix well.
  5. Chill dough, and chill 2 large ungreased cookie sheets for about 10-15 minutes in the fridge.
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  7. Roll dough into small balls about 1 inch in diameter and drop into sugar-cinnamon mixture.
  8. Coat by gently rolling balls of dough in the sugar/cinnamon mixture.
  9. Place on chilled ungreased cookie sheet, and bake 10 minutes – 20 minutes. This varies due to the pan you choose and whether you cook one sheet at a time.
  10. Remove from pan after they cool slightly.
  11. Yield approx. 4 dozen.

I overloaded my cookie sheets and put two pans in the oven at the same time so it took a full 20 minutes for them to bake. Make sure to leave a good amount of space between the balls of dough.

Creamed Corn

This Creamed Corn Recipe has been around in our family since the 70’s. It originally came from a restaurant in Southern California called Gulliver’s. I still have the recipe card they were happy to hand out to patrons of the restaurant. This restaurant is still in existence. It makes a great side dish for Prime Rib or steak. I realized I hadn’t posted the recipe on my blog. This will help next Christmas when I search for this dish that I only make once a year!

  • 32 ounce package of frozen corn
  • 8 ounces whipping cream
  • 8 ounces milk
  • 1 teaspoon salt
  • 6 teaspoons sugar

——————

  • 2 tablespoons soft butter
  • 2 tablespoons flour
  • 1 pinch of White Pepper

 

  1. Bring first 5 ingredients to a boil and simmer for 5 minutes.
  2. Meanwhile blend the flour, butter, and white pepper together.
  3. Add the flour mixture to the simmering corn and stir and watch carefully as the mixture thickens.
  4. Serve and enjoy.

Note: Instead of 8 ounces of whipping cream and 8 ounces of milk, I most often just use 16 ounces of Half and Half.

Applesauce Cake Roll

My mom used to made this Applesauce Cake Roll years ago and I had tried it once in the past and decided to try it again. It makes a nice dessert that isn’t too sweet and is festive. I made a couple mistakes and will improve on my cake rolling the next time around. My company did not mind it’s imperfection!

Ingredients:
3 eggs
3/4 cup sugar
1/2 cup applesauce
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1/2 cup chopped walnuts
Powdered sugar (icing sugar) for dusting

Filling:
12 oz. of cream cheese
1/4 cup sugar
4 tablespoons milk

Preheat oven to 350 degrees
Beat eggs till thick.
Gradually add sugar beating well.
Add 1/2 cup applesauce.
Sift together flour, baking powder, baking soda, cinnamon, salt & cloves.
Fold into egg mixture along with the walnuts.
Spread in greased and floured 15 x 10 x 1 jelly roll pan. I updated this step and used parchment paper that I lightly greased.
Bake in 350 degree oven for 15-20 minutes.
Immediately loosen sides and invert onto a kitchen towel.
Pull parchment paper off and cover with powdered sugar.
Roll the cake in the towel and let it cool completely. It will be a nicer roll if you roll it on the short side.
Prepare the filling by beating the cream cheese, sugar and milk together till smooth.
When the cake has cooled unfold it and spread the filling evenly on the cake.
Roll the cake again carefully, discarding the towel.
Wrap the whole cake with foil (I sprayed the foil with cooking spray) and freeze. This will make it easy to cut when ready to serve.
When ready to serve, unwrap the cake, dust with powdered sugar (icing sugar) cut slices and serve with ice cream or whip cream.

I’ve got room for improvement but my beginner attempt was well received and devoured.

Brie in Puffed Pastry

Time to gather up some ideas for the season.

Brie in Puffed Pastry
This is a very simple dish to serve as an appetizer or dessert.

Ingredients:

  • 1 whole Brie ( I used a 19.6 oz. round)
  • 1 sheet of frozen puff pastry thawed
  • 1/2- 1 cup chopped toasted nuts (pecans or walnuts)
  • 1/2- 1 cup jam/preserves of your choice (I used a chipotle raspberry)
  • 1 egg beaten with 1 Tbsp. water.
  • 1 sheet of parchment paper
  • Bread or crackers to serve with the Brie

Method:

  1. Preheat oven to 400 degrees.
  2. Roll thawed sheet of puff pastry on a lightly floured surface to approximately 12-14 inches square. Spread chopped nuts in circle in center of pastry.
  3. Top the nuts with the jam/preserves.
  4. Place brie circle centered on the jam.
  5. At this stage you can use some of the pastry to cut out a decoration for the top.
  6. Fold up the edges of the pastry to cover the brie completely.
  7. Flip the Brie wrapped in pastry over.
  8. Add decoration if you like.
  9. Place the Brie on parchment lined baking sheet.
  10. Brush the pastry with beaten egg mixture.
  11. Bake in 400 degree oven for 20-30 minutes or until the pastry is golden brown.

Note: I prefer to scrape off some of the rind especially from the top where the jam and nuts will rest. I like the idea of the jam permeating the brie easier in the baking process. Although I didn’t have red grapes when I prepared my Brie but it would be a very nice accompaniment.

Everyday Images #73

October Prompts – Everyday Images #73
I’m linking up with Kim from A Fresh Cup of Coffee for Everyday Images/October Prompts
~~~~~
More photos, less words.
leaf or leaves
at home (monthly)
harvest
gold as in golden anniversary
doorway (quarterly)
on my plate (quarterly)
Something that is on my plate this time of year is clearing out the flower beds in front and back of our property.
We have company coming today from Southern California and are looking forward to time to catch up with each other. My computer time will be limited.

Pear Tart

We had a pear tree and it seemed all the pears liked to ripen in the same week. Coming up with recipes to use up the pears was a challenge. This pear recipe was one deemed a keeper by my family.

Crust:
1-1/2 cups flour
1/2 cup quick oatmeal
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, packed lightly
3/4 cup unsalted butter-cut into small cubes
1 egg yolk

6-7 fresh pears
juice from half a lemon
2 tablespoons sugar

Cut the pears lengthwise into quarters, core the pear, and slice into smaller sections, about 8 slices per pear.You’ll need 6-7 pears for this recipe. After the pears are sliced put them into a bowl and add the lemon juice and sugar and toss lightly. This will allow them to juice slightly.

Preheat oven to 400 degrees.

Combine flour, oatmeal, walnuts, and sugar, butter and egg yolk in bowl. Mix ingredients until they are a crumb size. You can use a mixer.

Pour the mixture into a 10 inch tart pan and press to an even layer coming up the sides of the pan, also.

Arrange the pear slices starting on the outside edge going around in a circle and then start the center circle with the remaining pear slices. Save the pear juice left in the bowl to brush the pears when the tart is fully cooked and out of the oven. This will add a nice sheen to the tart. If you don’t have enough juice for this step add a little water and sugar to the pear juice you have and cook it on the stove top till it thickens slightly.

Bake the tart for 35-40 minutes or until it’s lightly browned. Remove from oven, cool slightly and enjoy warm or after it has cooled completely. It would be nice with a dollop of whip cream or a la mode.

Note: I reserved a tablespoon of the crumb crust to add on top of the pears in the center of the pan before baking the tart. That is an optional step.

 

Caramel Pecan Cookies

Caramel Pecan Cookies
These might seem a little involved to make, but they are worth it.

Basic Butter Cookies for Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  1. Whisk together flour, baking powder, and salt in a small bowl.
    Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a hand held mixer. 
  2. Beat in egg and vanilla. 
  3. Reduce speed to low, then add flour mixture and mix until just combined.
  4. Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
  5. Press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers. 
  6. Chill until firm, about 20 minutes.
    While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
    Bake crust until golden brown, about 30 minutes. 
  7. Cool in pan on a rack 20 minutes. (Leave oven on.)

Caramel pecan topping:

  • 1 1/2 cups sugar
  • 1 cup heavy cream
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped

To make topping while crust cools:

  1. Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
  2. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously).
  3. Cook over moderately low heat, stirring, until caramel is dissolved.
  4. Remove from heat and stir in butter, vanilla, salt, and pecans.
  5. Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
  6. Cool completely in pan on rack, about 2 hours.
  8. Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.
  9. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.

Adieu to Summer Hodgepodge

A summer sea scape dinner party to celebrate the end of summer from our deck in our former home. This is also a nod to Addy’s creative under the sea outfit at the Feis. (End of post)

It’s time for Wednesday Hodgepodge and Joyce has a fresh batch of questions to prove it.

Dinner parties were mentioned in one of our questions so here are a collection of dinner parties from the past with the Mennonite Girls Can Cook in Canada.

1.  Are you more life of the party or more party pooper? If your answer is somewhere in the middle which side of the middle do you lean towards more? 

I think I’m a little above middle, more toward life than pooper. 🙂 I might be one of the first ones to say goodnight these days.

Birthday party, beach party, cocktail party, dinner party, charity fundraiser, surprise party, costume party, garden party, Christmas party, reunion...what’s your favorite kind of party? 

Dinner party and Christmas Party are my favorites!

2. Cheese, wine, and balsamic vinegar all improve with age. What would you personally add to the list? 

Personally I believe human beings, relationships, marriage, and friendships should all improve with age. Most importantly, my faith and trust in Christ should improve with age and I should be more like Christ each new year. This is challenging and humbling and something I’d never attain to without the Holy Spirit, our Helper.

3. How do you feel about your birthday? How do you want to be celebrated? Or don’t you? 

I enjoy my birthday regardless of fanfare. I do enjoy having special meals with loved ones to celebrate my birthday. I’m past needing or wanting gifts other than good times with family and friends. A card or note or text is gift enough.

4. What remarkable feat, interesting piece of trivia, or historical event occurred on your birth day and month? Not necessarily your same birth year, just the same date/month. 

March 14th: It is Pi (π) day, 3.14.

In 1942 Anne Miller became the first American patient to be treated with Penicillin on this day.

5. Share two good things about your life right now. 

Right now my health is good (I do have some typical old lady aches and pains) and my life in the country is good. I’m where I’m supposed to be. It is so good to be in the same town as our grandchildren.

6. Insert your own random thought here. 

On Friday I’ll share more about Addy’s first Irish Feis!

This outfit isn’t representative of an Irish Feis but it played a special role in a creative dance challenge (Water, Under the Sea) at the end of the festival (feis).