Donuts

I started a tradition that wasn't really meant to be a tradition, but when you are Mennonite and do something once that went over well and everyone liked it HAS to become tradition......."awe come on mom, we did it last year". So hence a new tradition had begun. Each child is allowed to invite their friends, cousins, second, third cousins, whom ever they wish. The first year that we did it my sister in-love and I didn't know how many the recipe would make so to be on the safe side the Mennonite in us came out and quadrupled the recipe. After all we wanted to make sure there was plenty. CAUTION..........unless you want to feed the masses of 500 or more DO NOT, I repeat DO NOT quadruple the recipe. We made hundreds, fried for hours, we were covered in a thin layer of grease ourselves. We invited another family, then more families, then people from church, neighbours. They ALL got eaten. Donuts need to be eaten fresh. Set an afternoon aside, set up a Coleman stove outside so your house doesn't smell like a deep fryer, invite the people you love and just enjoy. I must say that fun was had by all. Oh by the way I only doubled the recipe this time, I am sure the teenagers ate a dozen each. The boys for sure did. It made about 200.

Raised Donuts or (Donuts originally from the Mennonite Treasury Cookbook)

• 1 tablespoon quick rise yeast
• 1 cup water
• 2 cups scalded milk
• 2 eggs
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup shortening ( I used oil)
• About 6 cups flour

1. Add dry yeast to 3 cups flour, salt and sugar. 
2. Scald milk, add 1 cup water, oil and beaten eggs. 
3. Mix in enough flour to make a soft dough. Knead for about 5 minutes. 
4. Let rise approximately 1/2 hour. 
5. Roll into 1/4-1/2" thick and cut into desired shape with either a donut cutter or cookie cutter.
6. Deep fry until golden brown. 
7. Careful that the oil doesn't get too hot, usually cooking on medium heat to medium high is enough. 
8. Glaze while warm in following glaze.

Glaze:

• 1 cup white sugar
• 1/2 cup butter
• 1/2 milk

Bring to boil, take off heat and add

• 1/2 teaspoon salt
• 1 cup icing sugar
• 1 teaspoon vanilla

1. Whisk ingredients together, keep on a low element.
2. Dip the warm donuts into the glaze and place on parchment lined cookie sheets to dry.
3. Enjoy.

Mango Cucumber Salad with Mango Citrus Vinaigrette

The mangoes have been exceptionally sweet and juicy lately, and we have enjoyed this salad many times.  The dressing is not only great on salads but is also fantastic drizzled on grilled salmon or chicken. 

Salad:

• 4 cups mixed salad greens 
• 1 mango, peeled, seeded and thinly sliced
• 1/2 small red onion, thinly sliced
• 1 or 2 mini cucumbers, sliced
• 1/3 cup cashew pieces or sliced almonds, toasted
• 1/3 cup crumbled feta cheese 

1. In a salad bowl, combine greens, mango slices, red onion, cucumber and cashews or almonds.
2. Pour dressing over salad and gently toss it all together.
3. Serve.

*If plating the salads individually, place a few of the mango slices on top.

Serves 4.

Mango Citrus Vinaigrette:

•  1 ripe mango
• 1/4 cup fresh orange juice
• 1/4 cup olive oil
• 2 tablespoons honey
• 1/4 cup white wine vinegar 
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Peel one mango, and remove pit. 
2. Chop and  place in blender with remaining ingredients; puree until smooth. 
3. Store in a small jar in refrigerator (for up to a week) and shake to blend before use.

Variation:
Line salad bowl or platter with mixed greens. Top with fresh fruits and berries of your choice, including cubed mango. Serve with mango citrus vinaigrette and candied walnuts or pecans as optional topping.

 

Chocolate Raspberry Torte

This cake is so simple and easy to put together. A delicious cake to serve for Mother's Day or for a birthday. Doesn't it look elegant and delicious?
You can simplify this even more by using a cake mix but if you must use your favorite chocolate cake recipe, just make sure you have 2 round 8 inch pans of cake.
It is our daughter's birthday today. Happy Birthday Alison!

• 1 box chocolate cake mix, baked in two 8 " round pans
• 1  250 gram / 8 ounce package cream cheese, room temperature
• 1/2 cup icing sugar
• 1/4 cup raspberry jam
• Extra icing sugar for dusting
• 1- 2 cups fresh raspberries (more or less, exact amount not necessary)
• Mint leaves, optional but they do add a pretty look

1. Bake cake as directed on cake mix box. Allow to cool.
2. Split each cake in half horizontally.
3. Mix together cream cheese, icing sugar, and raspberry jam until well blended and creamy.
4. Divide mixture into 3 equal amounts.
5. Place one layer of cake on bottom of plate and spread 1/3 of cream cheese mixture over top. Repeat layering and finish off with a cake layer.
6. Dust with icing sugar and pile on raspberries. Garnish with mint leaves.
7. Yield: 16 servings

Lemon Bundt Cake

This is the kind of cake that you just can't resist taking a slice of - pure, heavenly homemade goodness!

Ingredients:

• 1 1/2 cups sugar
• 1 cup butter, soft / room temp
• 3 eggs (divided - if folding in egg white separately)
• 3/4 cups sour cream (or plain or vanilla yogurt)
• 2 tsp vanilla extract
• rind from one lemon
• 1/3 cup fresh lemon juice
• 3 cups flour
• 3 tsp baking powder
• 1 tsp soda
• 3/4 tsp salt

Lemon Glaze:

• 1 cup icing sugar
• 1 Tbsp lemon juice
• 1 Tbsp melted butter

Method:

1. Preheat oven to 350° F. Grease Bundt pan.
2. In mixing bowl beat sugar and butter well then add in the eggs. (If you wish, you can add in just the yolks, beat egg whites separately and fold them into the batter at the very end)
3. Add sour cream or yogurt and flavorings.
4. Stir in combined dry ingredients. 
5. Scrape batter into prepared pan. Bake for 50 - 55 minutes. Let cool for 10 minutes before tuning onto wire rack to cool.
6. Blend glaze ingredients until smooth. Add a tad more lemon juice if needed to make a thick, runny consistency. Drizzle over cooled cake. Allow to set. 

Variation with Zucchini:

Add 1 1/2 - 2 cups finely shredded peeled green zucchini or unpeeled yellow zucchini, loosely measured (not pressed down).  This makes a very nice moist cake.

Easter Menu Idea

In many ways I enjoy Easter more than Christmas. There are less or no gifts to buy and wrap, less expected baking and hectic activities to go to. All and all I find it less stressful and a very meaningful to me personally when I think of Gods great gift and sacrifice he made for us.
It is one of the most anticipated Christian Holidays that most of the world honors in one way or the other.
With Easter weekend coming up I am sure there will be plenty of gatherings to bring dishes too or preparing Easter dinner in your own home. Our family traditionally has a cold meal for Easter consisting of ham, potato salad, plumi mooss, coleslaw and of course paska with a cottage cheese spread.  May I also suggest a few alternative ideas.

How about starting with a platter of veggies and dip served in this cute Bunny Bread using either homemade French Bread or frozen bread dough as suggested by someone in the comments.  Good idea if you don't make your own bread. Enjoy this as your guests arrive in anticipation for Dinner.

You can never go wrong serving salads at your dinner. Try this lovely spinach salad by Judy  using colored Easter Eggs or this light and refreshing Grapes and greens salad by Marg.

 

Or a serve buffet style including a lovely Glazed Ham by Anneliese with two sauces served on the side by Bev. 

A popular second meat that could be offered is Cabbage Rolls by Lovella.

No Ham dinner is complete without Scalloped Potatoes from Kathy or Baked Fanned Potatoes by Betty. 

A couple side dish ideas could be Asparagus with Seasame by  Marg served along side the scalloped potatoes, or if you are serving the baked potatoes how about Cheesy Scalopped Carrots.

We can't forget the Paska  regular and gluten free accompanied by this wonderful spread, or Betty's tradition of Spicy Peppernut Buns.  Who needs dessert when you have Paska.

That should give you a few ideas to make your Easter Celebrations Tasty.
Happy Easter!

Berry Crumble (or Apple Crumble/Crisp)

I got this recipe from the Mennonite Treasury and usually make it with apples, but lately I’ve liked using a combination of blueberries, raspberries and blackberries.
I also like to make a larger batch of the crumble mix (times it by four) and freeze it for a quick dessert another day. Most times I add slivered almonds or chopped pecans.

Ingredients:

• 3 - 4 cups berries or chopped apples (Granny Smith or Graffensteins are good)
• 1/4 cup butter
• 1/4 cup brown sugar, packed
• 1/4 cup flour
• 3/4 cups rolled oats

Method:

1. Place fruit in a pie size baking dish. 
2. Blend the rest of the ingredients with a pastry blender until all the butter is blended in to make a crumb mix. 
3. Squeeze to make larger chunks as you sprinkle it over the fruit. 
4. Bake at 350 F about 30 min. Serve hot, with ice cream. Serves 4-6

PS The crisp in the photo is baked in individual serving dishes.

Schwartzies

This hash brown dish takes a few minutes to mix and is a good addition to a brunch or main meal. Last Sunday morning I added some peeled and cut farmer sausage in a separate dish with a little water. I covered both dishes, pre-set the oven and we came home to a ready meal.

Ingredients:

• 1 bag (2 lb) frozen hash browns
• 2 cans cream of mushroom
• 1 cup sour cream
• 2 tsp. fine onion flakes
• 1/2 teaspoon salt,
• pepper
• 2 cups grated cheese
• sprinkle Parmesan cheese
• paprika

Method:

1. Mix all ingredients in a bowl, then spread into 9x13 or 2 quart Pyrex dish. For four people I do half the recipe in a 1 quart casserole dish.
2. Sprinkle with Parmesan cheese and paprika.
3. Bake 1 hour at 375° F.
   
   Variation: Add cubed cooked ham or bacon bits.

Turkey Enchiladas

 Today is Thanksgiving Day in the United States and many of us will be gathering around the table with family and friends to have our traditional meal of Turkey with all the fixings and side dishes that our families enjoy. For dessert there will be pumpkin pie and other favorites. Over the next few days we might wonder what to do with the leftover turkey. Here is one idea for those leftovers.

• Flour or Corn tortillas
• Shredded cooked turkey
• Shredded Cheese
• Refried or whole beans (black, ranch or pinto)
• Enchilada or Ranchero Sauce

Take one flour or corn tortilla at a time and fill with shredded leftover turkey, a little shredded cheese and refried or whole beans.  Fold and place seam side down in a casserole dish side by side. Cover with your favorite sauce and more cheese.  Bake in 350 degree oven for 30 minutes or until sauce bubbles well and cheese melts.

I used green enchilada sauce and flour tortillas because that is what I had on hand. Corn tortillas would lend themselves well to this recipe. A red ranchero sauce instead of the green enchilada sauce would be a moce alternative.You could also substitute your favorite salsa in place of the sauce for this simple turkey leftover dish. If you only need a quick meal for one, place ingredients in your choice of tortilla and heat in the microwave.

Happy Thanksgiving! We at MGCC are very thankful for all of you!

Linguini with Turkey and Sun Dried Tomatoes

After our family gathering on Thanksgiving weekend, I, like many of you, 

had leftover turkey in the fridge.

Here's what I did with it for supper last night.

• linguini noodles to serve 4
• 1-2 tablespoons olive oil
• 1/2 a medium sized onion, sliced stem to root
• 1 stalk celery sliced
• 1/2 a yellow pepper cut into strips
• 1 large clove garlic sliced into strips
• 1/4 cup sun dried tomatoes (in oil) drained and cut into strips
• 1 1/2 cups cut up cooked turkey
• 2 tablespoon butter (I used leftover garlic butter)
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon thyme
• salt and pepper
• Parmesan cheese.

1. Cook noodles to package directions until al dente.
2. Drain and set aside.
3. While noodles are cooking, saute vegetables in olive oil until soft but not browned.
4. Add sundried tomatoes and turkey to the vegetables and set aside.
5. Make cream sauce by melting butter, blending in flour and then adding milk.
6. Cook, stirring often until thickened.
7. Add  thyme and salt and pepper to taste.
8. Add noodles to the saute' pan with the vegetables.
9. Pour the cream sauce over the noodles and vegetables and toss to moisten.
10. Add grated parmesan cheese  (be generous!) and serve.

Southwest Turkey (or chicken) Soup

Warm up a cold winter day with a bowl of steaming soup chocked full of healthy and satisfying ingredients...with a little kick of spice. I used homemade turkey stock for the base, and left over turkey. 

You can easily change up and use chicken or even a vegetable stock, adding a few more veggies and beans and omit the meat altogether. That's the beauty of many soups....use a recipe for a guide and make it your own by adding what you have on hand. Freezes well in large glass mason jars or freezer containers. Leave a little room in jars for expansion if freezing.

• 1 tablespoon olive oil
• 3/4 cup finely chopped onion
• 2 large cloves of garlic, minced
• 4 cups turkey stock, or alternative of chicken or vegetable stock
• 3 cups water
• 1 can tomato soup
• 2 cups chopped fresh tomatoes
• 1 113g (14oz) green chilies
• 1 cup frozen corn
• 1 540 ml (19 oz)can black beans, rinsed and drained
• 2 cups cooked rice, brown or white
• 2 cups turkey, chopped fine, or use chicken or extra vegetables in place of turkey
• 2 tablespoons taco seasoning powder
• 1/2 tablespoon lime juice
• salt and pepper to taste

1. Place oil in a large soup pot and heat. Add onions and garlic. Saute for 3-4 minutes.
2. Add stock and water to pot. Stir in tomato soup. Bring to a slow boil.
3. Add remaining ingredients. Stir and turn down to a medium/low.
4. Cook soup for 1 hour, stirring occasionally. Adding salt and pepper as needed. If you want it spicier, add more seasoning powder.