Category Archives: Recipes

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.

Hummingbird Cake

As the British say, I’m knackered and it will take me a day to gather my thoughts and photos from a fun busy weekend in Spokane attending our first ever Feis.

For this Monday, I’ll leave you with this recipe for Hummingbird Cake while I gather my thoughts.

Hummingbird Cake

Ingredients:

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup vegetable oil
3 eggs
1 (8 oz.) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth*. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. (I checked it after 60 minutes) Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

*My mixture never got smooth until I added the pineapple and banana and nuts. Then it got smooth quickly and I put it into the greased and floured pan.

Cream Cheese Icing

1-8 oz. cream cheese softened
1/4 cup butter softened
2 tsp. vanilla
1 lb. package powdered sugar

Beat cheese and butter till smooth. Blend in Vanilla. Gradually beat in powdered sugar.

Puff Pastry Treats

Here are some very easy recipes using puff pastry that I buy from the freezer aisle at the grocery store. These puff pastries come in handy when you need a fast and easy dessert or appetizer or even a breakfast treat.

I got this first idea from the Pioneer Woman and since apples are always in abundance I decided to start with an easy apple puff pastry treat.

4 apples cored cut in half and sliced.
1 cup brown sugar
Dash of salt
Juice of half a lemon
1 sheet of puff pastry thawed
1/4 cup chopped pecans

Preheat oven to 400 degrees.
Mix brown sugar, salt and lemon juice together.
Prepare apples.
Gently mix in the apple slices with the brown sugar mixture.

Place sheet of puff pastry on parchment paper lined sheet pan.
Cut the pastry sheet in half
Arrange apple slices down the center of each sheet.
Bake for 20 minutes or until the pastry is golden
Sprinkle the pecans over the apples on each half sheet of apple pastry.

For an extra treat drizzle with your favorite caramel sauce that has been heated.

Tomato, Tarragon & Cheese Puff

1 sheet puff pastry
2 cups grape tomatoes, sliced.
1-1/2 cups of your favorite cheese grated (I used Gruyere)
1 Tbsp. Olive Oil
1/4 cup tarragon or basil leaves, roughly chopped
Salt and Pepper to taste

Preheat oven to 400 degrees F.
Place sheet of puff pastry on parchment lined sheet pan.
Use a fork to punch holes all across the surface.
Scatter the tomatoes over the pastry.
Salt and pepper the tomatoes.
Top with your cheese choice.
Drizzle with olive oil.
Bake until pastry is golden brown, approx. 20 minutes or longer.
Let stand 5 minutes and then top with the roughly chopped tarragon or basil.
Slice and serve immediately.

This could be a meal for two or an appetizer selection for a small group.

This weekend is a full one and I’ll be away from my computer for a good spell of time. I’ll catch up with y’all next week!

Banana Blueberry Bread

We had a blueberry bush on our property in Kenmore and while we lived there I decided to combine some of the fresh berries with banana to make this loaf.

Ingredients:

  • 2-1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup walnuts
  • 1 cup sugar
  • 1/3 cup soft butter
  • 1 egg
  • 2 medium ripe bananas, cut up
  • 1/2 cup milk
  • 3/4 cup fresh blueberries

Method:

  1. Preheat oven to 350 degrees F.
  2. In medium bowl, sift together the flour baking powder and salt, set aside.
  3. Using a blender chop the walnuts and add them to the flour mixture.
  4. Put the sugar, butter, egg, bananas and milk in the same blender container that you chopped the walnuts in.
  5. Blend on medium for 15 seconds or so stopping the motor to push the bananas down if needed.
  6. Pour over the dry ingredients and mix for a few strokes then fold in the blueberries and mix carefully till well moistened.
  7. Pour batter into greased loaf pan, 9x5x3.
  8. Bake in preheated oven for 55-60 minutes or until tester comes out clean.
  9. Cool on rack.
  10. Serve warm with butter or cream cheese.

Yield: 1 loaf

Fishing for Answers Hodgepodge

Another week and another Hodgepodge. Thank you, Joyce!

1. When someone finds out what you do or where you’re from, what’s a question they always ask? 

When I say Colville (pronounced Call-ville) people get a puzzled look on their face.

It seems most always I need to add…”It’s a small town in the Northeast corner of Washington State about 70 miles north of Spokane and about 35 miles from the Canadian border.

2. Did you participate in ‘Greek Life’ when you were in college, or have children who did? If so what was your experience like? Taking another tack…have you ever been to Greece? If not, is that a destination on your bucket list? 

My answer is no to all the above. Growing up with immigrant parents who escaped communism made my parents and us in turn skeptical of many organizations and we saw them as unnecessary in our lives.

Greece would be a very interesting place to visit, especially for the Biblical history there, but it is not on my bucket list.

3. Do you like Greek food? If so what’s your favorite dish? 
Photo above from a great Greek restaurant in Walla Walla that our family enjoyed a while back.
Yes, I do enjoy Greek food. We just enjoyed home made Gyros at Dan and Jamie’s to celebrate Josh and Laura’s 24th Anniversary. Home made gyro meat, home made pita bread, home made tzatziki. It was all delicious.
4. What incredibly common thing have you never done? 
I don’t believe that I’ve ever fished or if I have I’ve totally forgotten it.
I’ve been to ‘Fishing’ parties and played fishing games.

5. What is a telltale sign that you’re upset? 

My hands will start shaking more than usual or my voice will be shaky.

6. Insert your own random thought here. 

Here’s another great Summer salad.

Greek Salad
Ingredients:

  • 1 cup cucumber chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup canned chickpeas (garbanzo), drained, rinsed.
  • 1/4 cup Kalamata olives, pitted, sliced
  • 1/4 cup scallions, sliced (you can substitute red onion here)
  • 1/4 cup coarsely chopped parsley
  • 1/2 cup crumbled feta cheese
  • Juice of 1 lemon
  • 1 clove garlic minced
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2-3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons fresh mint, chopped

Method:

  1. Combine the cucumbers, tomatoes, chickpeas, olives, scallions, and parsley in a large bowl.
  2. Whisk together lemon juice, garlic, sugar, salt, and pepper for the vinaigrette in a bowl.
  3. Drizzle olive oil into lemon juice mixture in a steady stream while whisking, after it emulsifies stir in mint and adjust seasonings to taste.
  4. Pour over the combined ingredients and mix well.

Double the recipe if you are serving this as a main dish. This recipe would serve 2 as a main dish.
As a side it serves 4-6 people.
I used the whole English Cucumber for the salad pictured above which was probably 2 cups or more of the cucumber.

Apple Walnut Crisp

Apple Walnut Crisp

Ingredient:

  • 1 cup brown sugar
  • 1-1/4 cups rolled oats
  • 1 cup all purpose flour
  • 1/2 cup melted butter
  • 1/3 cup chopped walnuts
  • 3 cups apples – peeled, cored, then sliced or chopped
  • 1/3 cup white sugar
  • 2 teaspoons cinnamon

Method:

  1. Preheat oven to 350 degrees
  2. Lightly grease an 8 inch square pan.
  3. Combine brown sugar, oats, flour, nuts, and butter in large bowl.
  4. Place half of this crumb mixture into pan and press down.
  5. Cover this layer evenly with apples.
  6. Sprinkle the apples with the white sugar and cinnamon.
  7. Top with remaining crumb mixture.
  8. Bake in preheated oven for 40-45 minutes or until golden brown.

Serve with whipped cream or ice cream and enjoy!

Happy Monday everyone.

V is for…

For April I’m challenging myself to an A-Z photo a day excluding Sundays and in addition to any regular posts that come to be.

Today is Friday April 25th and we are on the letter V.

V is for Vareniki or Vareniky~ A Russian traditional cheese filled dumpling. I will add a recipe at the end of this post.

The first sets of vareniki day in Southern California are when our mom was still on this earth.

I think this set of photos is from 2004.

In 2008 while Greg and I were living in Camarillo I was able to join in for the family day of making Vareniki for our Christmas celebration.

This photo above is from 2012, the last Vareniki day with our mom. Our mom was promoted to heaven in September of 2013.

The next set of photos are from Vareniki day in 2020.

Vareniki are a Russian treat we’ve enjoyed at Christmas for many years. Vareniki can be enjoyed any time of year but our family has made it our Christmas dessert tradition. This year the crew included my two older sisters, one sister-in-law, 4 of our nieces and one grandniece. My mom would be so proud of them all!

My oldest sister Kathy with the finished product which is first boiled and then ready to freeze and then bake in half and half and butter on Christmas Eve. Our family tradition is to stuff these dumplings with a cheese filling and serve them as a dessert or for breakfast in place of pancakes. We serve them with a dollop of sour cream and maple syrup.

Pierogi and Vareniki are actually the same thing. Again, stuffed dumplings, they are common throughout Central and Eastern Europe and most of the old Eastern Bloc states. While Vareniki is the more commonly used term in Russia, pierogi are the national dish of Poland, Ukraine and Slovakia.

Here’s the recipe from our family cookbook that our sister Vera created.

 

 

M is for…

For April I’m challenging myself to an A-Z photo a day excluding Sundays and in addition to any regular posts that come to be.

Today is Tuesday April 15th, Tax day in the USA. It’s time for the letter M.

M is for Mennonite Girls Can Cook.

Lovella wrote this post that I am sharing here on my blog. She wrote this for our 10 year anniversary back in 2018 and published it on the MGCC Blog.

Mennonite Girls Can Cook ~ Ten Years

Ten years ago, this blog began on a whim that blossomed into an extraordinary compilation of our Mennonite recipes. Ten women volunteered to make, photograph and post on this blog so that our families and future generations will have this integral part of our heritage preserved.

The first idea for MGCC began during a sleepless night on June 5th, 2008.  By 9 AM the next morning I had sent out a casual invitation on my personal blog. It was Vee who commented on that post saying “Sounds like great fun! I know you Mennonite gals know how to cook!!”

That is how the name Mennonite Girls Can Cook came to be.  There was no business plan or goal as to how many recipes we would post.   It is because of how it all fell into place that we have known in our hearts that God provided an opportunity for us to use the gifts He gave us,  to bless others,  and to give Him glory.

I love telling the story of how we were so thrilled to realize that our blog was being read.  Within the first week, we were tracking several hundred visitors per day.  Later we admitted it was only the ten of us coming back over and over to see if we had any comments on our recipes.

It wasn’t long though and you really did come to visit our blog and you kept coming back and your encouragement took us from the beginning idea of posting our Mennonite heritage recipes to also include our family favorite recipes and experiments from our own kitchens.

It is now not unusual for us to welcome over ten thousand page views on any given day. We are so delighted that this has become a place where recipes are searched, and where we have been able to freely share our faith.

We also recognize that God led us to make some decisions back when it all began.  We decided that if there was ever a way for us to raise money from anything connected to the blog, we would feed hungry children.  We decided we would keep our blog beautiful without automated advertisements.  Our sponsors on our sidebar quietly have donated to our charities and we have appreciated them for their generosity.
We also decided that we wouldn’t pursue a publisher but if one approached us we would welcome an invitation to do a cookbook.  In the spring of 2010, we were approached by Amy Gingerich the Editor of Herald Press, to see if we wanted to do a cookbook with them.
Our original Mennonite Girls Can Cookbook featuring Mennonite Recipes and our family favorites became a Canadian bestseller within a few months thanks to all of you who bought up books everywhere they were available.
Early in 2012, we started to work on our Celebrations book which was a delight to create as we reflected all the seasons that we have experienced in life.  During that summer, we met together once more to take photos and have a very special tea time that we shared with you in the pages of the book.
Our Bread for the Journey book was published to coincide with the opening of the play Mennonite Girls Can Cook.  This book has been a place where we have shared our Mennonite family history stories and have shared what our faith means to us in daily living.   We used that opportunity to put into print some of the recipes that have been most searched on the blog.
We have been reflecting in our daily chats with one another how we had never ever imagined the opportunities to share.  Television interviews across Canada, newspaper and magazine interviews, traveling for book signings,  cooking demonstrations, speaking opportunities, and the play called Mennonite Girls Can Cook have all had an impact on increasing our visibility.
We are so thankful for all those that donated to projects on our behalf.
We realize that God gave us this journey of ten women for a purpose. God gave each of us a gift and we have sought to be faithful in sharing that gift with you through our recipes, our books and through our devotionals.
So I ask you to make full use of the gift God gave you when I placed my hands on you. Use it well. 
2 Timothy 1:6
There is still a lot for us to accomplish on our blog. While we will not be posting new recipes, we will continue to tweak our past recipes, redo some old photos and rework our recipe index to make it easier to find your favorites. Our best recipes will be highlighted during the different seasons of the year. You can be sure that the new year will begin with Portzelky, Paska will be front and center at Easter, Rollkuchen in summer, harvest recipes in fall and Oma’s cookies at Christmas.  We feel certain that there are many recipes that you haven’t tried and we hope that by making the recipe index easier to navigate, you will feel inspired to search and try something new to you.
There are many things that we will miss, most of all, our connections with you through your faithful comments.  Thank you for your encouragement that kept us motivated to do our work to the best of our ability.  Thank you also, for all the cookbooks and devotional books that you have purchased in the past and will continue to purchase.  Every dollar that we earn through those cookbooks will continue to provide clean water for the thirsty, and food for the hungry.  Because of your support, we have been richly blessed to give where God has led us.
Before I press the publish button for the last time, I want to tell you about the beautiful women that have worked alongside me.  They have all had such a vital impact on my life.  They have encouraged me in my walk with God.  They have encouraged me to strive for excellence.  They have opened their hearts to friendship and unity.  They have allowed me to glean the wisdom they have and they are faithful to pray for needs within our group and are quick to bring praise to God.
None of them signed up to take turns posting recipes every day for ten years and yet as this project grew, their hearts were open to using their gifts knowing that it could help others. I pray that wherever God leads them in the years to follow that they will continue to inspire others with the beautiful gifts they have.
When I tell you how each is unique, you will understand how we have needed each other and how our group was brought together by God.
 We have become faithful friends because we have been thankful for each other.
Anneliese opens her home with joy to host and to serve. Anneliese has the gift of creative writing.  She has used her gift to edit our books and to write poetry and stories that warm our hearts with truths. She has often helped me in thinking through how to communicate something in writing.
When you have reached out to us on our contact page, it has been Anneliese who answered your questions.
 In Anneliese, I value her sincere heart, her example of hospitality, and her attention to detail.
Betty delights in serving. She is well known for treats she brings to appointments, workplaces, and is a source of take-out meals for those she loves.  Every Saturday morning, Betty has sent out an email to all of us, reminding us of our scheduled recipes. She never missed a Saturday and she never forgot to post her own recipe.
 In Betty, I value her cheerfulness, her patience, and her humility.
Charlotte has the gift of caring deeply about people with compassion and empathy.  She is gentle and kind and looks for ways to bless others. Her large friendship circle is a testimony to the way she treats those she knows.
Charlotte has forwarded the comments and questions that you have made on our posts to us.
  In Charlotte, I value her capacity to love unconditionally, her listening ear and her empathy.
Bev somehow manages to juggle many things in a day and still host neighbors, family, friends and those that stop by, without exhibiting any bother or fuss.  She truly loves to host and does it with flare.  Bev also is generous and willing to help wherever help is needed.
Bev has diligently indexed all the recipes making it easy when you are wondering what to make.
In Bev, I value her willingness, her honesty and her heart of reconciliation.
Ellen has the gift of hospitality that she shares with family and friends and their church group.
Ellen has been our voice on Facebook, always introducing each mornings recipe in a way that will pique your interest.
In Ellen, I value the twinkle in her eye, the way she listens before speaking and her discernment.
Judy is our calm and steady peacemaker who encourages and sees the best in everyone.
She has a keen eye for detail and has often quietly tweaked our spelling and grammar in the morning when necessary.
Judy has been faithful in posting our daily recipes to Pinterest.
In Judy, I value her sense of diplomacy, her logical thinking, and her kindness.
Julie is a prayer warrior.  If you have ever requested prayer on our blog, it has most often been Julie that has led us in prayer with her tender compassion and empathy.  Julie is always cheerful and gives the best hugs.  Julie is faithful to teach the gospel wherever God gives her opportunities.
In Julie, I value her joyfulness, her love to understand scripture and her imaginative mind.
Kathy is encouraging and has a joyful spontaneity that is enjoyed by all who know her.  Her gift of hospitality spills out of her home and into wherever life takes her.   She is a skillful communicator and efficient in managing her time.
In Kathy, I value her inclusivity, her words that encourage and her sense of responsibility.
Kathy and Marg have been our sponsor liaisons.
Marg has a delightful adventurous spirit. She has shown us what courage and faith look like when tragedy strikes.  Behind the scenes, Marg has organized our schedule for our Bread for the Journey Sunday devotionals.
In Marg, I value her joy in nurturing, her generosity and her authenticity.
We are so very thankful for you our readers that have given us a platform to share our joy of hospitality!
   We want to leave you with a blessing from the Bible.
“The Lord bless you
and keep you;
the Lord make His face shine upon you
and be gracious to you;
the Lord turn His face towards you
and give you peace.”
Numbers 6:24-26 NIV

K is for…

For April I’m challenging myself to an A-Z photo a day excluding Sundays and in addition to any regular posts that come to be.

Today is Saturday, April 12th, and we are on the letter K.

K is for our kitchen in Kenmore with Kulich (Paska as some know it) as the centerpiece for our Easter meal celebration and our Katie in the Kitchen. Here is a link to our family baking our mom’s Kulich (Paska~Russian Easter Bread)  and the recipe. 

Katie in our kitchen in Kenmore, above and below.

Our Kenmore kitchen when we listed our home for sale in 2018.

This post is landing on our Son-in-law Andrew’s birthday. Happy Birthday Andrew! We are so thankful to our God for bringing you into our family.

Creamy Chicken Enchiladas

My sister made this dish for me and her when I was visiting in California and I wanted to try them out at home with a few modifications. It’s a messy process with a tasty result.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 onion, rough chopped
  • 1 pound tomatillos, husks removed, washed and rough chopped
  • 1 Poblano chile, seeded and rough chopped
  • 1 Anaheim or Jalapeno chile, seeded and rough chopped
  • 4 cloves of garlic, smashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups fresh cilantro
  • 1-1/2 cups Mexican Crema or sour cream
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen corn
  • 1-1/2 cups or more grated Mexican cheese blend, or Monterey Jack.
  • 10-12 corn tortillas

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking.  Tomatillo is a member of the nightshade family, related to tomatoes.They grow in a husk.

Method:

  1. Preheat oven to 425 degrees.
  2. Heat oil in large skillet over medium heat.
  3. Add the onion and cook for 4 minutes, stirring occasionaly.
  4. Add the chiles, tomatillos, garlic, and seasonings to the onions and cook for 8-10 minutes.
  5. Transfer the vegetable mixture to a food processor, add the cilantro, and pulse to a rough chop.
  6. Add the crema and puree until smooth.
  7. Taste sauce and add more salt if needed.
  8. Spread 1-1/4 cups of this sauce in bottom of a greased 9×13 baking dish.
  9. Transfer the remaining sauce to a medium sized bowl.
  10. In a large bowl combine chicken and 3/4 cup of the sauce.
  11. Add the corn and 3/4 shredded cheese to the chicken mixture.
  12. Wrap the tortillas in double layer of damp paper towels; microwave on high until soft, about 1 minute.
  13. Working with one tortilla at a time, dip in the remaining sauce in medium bowl shaking off any excess.
  14. Place on a work surface like a large plate or cutting board (this is the messy part!).
  15. Add about 1/2 cup of the chicken filling, roll up and place in baking dish seam side down.
  16. Repeat the process with the remaining tortillas and filling, I had enough filling for 10 tortillas.
  17. Spoon any remaining sauce on top of the rolled tortillas.
  18. Sprinkle remaining grated cheese evenly on top, cheese lovers can add more cheese if desired.
  19. Bake until the cheese begins to brown, 12-15 minutes.
  20. Serves 4-6 people.

Although there are many steps to making these creamy Suiza style enchiladas the effort is worth it. If you like heat add one or two jalapeno chiles instead of the Anaheim chile.

I
I found that with all the sauce and the melted cheese it was hard to distinguish each enchilada. Just split up the pan in even portions for your family or friends.