Recipes Collections - A complete resource for recipes and cooking tips. 20000+ recipes.


Mennonite Relief Sale Cream buns

Mennonite No Comments »

Mennonite Relief Sale Cream Buns

Posted by Olga 6:11:10pm 2/15/03

Source: Canadian Back Roads and Country Cooking

Some Mennonite bakers fill these light buns with sweetened whipped cream; others use the filling that follows.
You can fill them with homemade preserves and a final dusting of icing sugar. Without the cream filling, the buns make great dinner rolls.

Makes 24 buns.

Buns
1 1/4 cups milk
1/2 cup granulated sugar
1 tablespoon shortening
1 teaspoon salt
1/2 cup warm water (105 degrees F)
1 tablespoon active dry yeast
1 egg, well beaten
4 1/2 cups all-purpose flour

Cream Filling
3 cups confectioners’ sugar
2 tablespoons milk
2 egg whites
1/2 cup softened shortening
1 teaspoon vanilla extract
Strawberry or other fruit preserves
Confectioners’ sugar

Buns: In heavy saucepan, heat milk over medium heat.
Add 1/3 cup sugar, the shortening and salt, stirring until sugar is dissolved and shortening melted.
Pour into large bowl; let cool until lukewarm.

In small bowl, stir together water and remaining sugar, stirring to dissolve sugar; sprinkle yeast over surface.
let stand in warm place for 10 minutes, until puffy.
Whisk egg and yeast mixture into milk mixture.
Beat in flour 1 cup at a time until smooth dough forms.

Turn dough out onto lightly floured surface; knead in remaining flour until soft but not sticky dough forms.
Knead for 8 to 10 minutes until dough is smooth and elastic.
Form dough into ball; place in lightly oiled bowl, turning dough to coat with oil.
Cover loosely with plastic wrap; let rise in warm, draft-free place for 1 1/2 hours or until doubled in size.

Punch dough down; let dough rest for 10 minutes.
Divide dough into 24 even-size pieces; shape into buns.
Place on greased or parchment-paper lined baking sheets.
Cover with damp towel; let rise at room temperature for 1 1/2 hours or until doubled in size. Preheat oven to 375 degrees F.

Bake buns for 12 to 15 minutes until well risen and golden brown, and buns sound hollow when tapped on bases.
Let buns cool on wire racks.

Cream Filling: In large bowl, beat together sugar, milk and egg whites until smooth.
Beat in shortening and vanilla extract until smooth and creamy.
Split cooled buns, spread with filling and preserves and sift confectioners’ sugar over tops.

Mennonite German Summer salad

Mennonite No Comments »

Mennonite German Summer Salad

Source: The Canadiana Cookbook/Mme Jehane Benoit/1970

2 cupsraw spinach, finely chopped
1 thinly sliced peeled cucumber
4 green onions, chopped
1/2 cup sliced radishes
2 cups cottage cheese
1 cup sour cream
2 teaspoons fresh or bottled lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Paprika, to taste
1/2 cup minced fresh parsley

Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.

Chop the spinach, add the cucumber, onions and radishes, then toss lightly.
Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle.

Blend the sour cream with the lemon juice, salt and pepper and pour over the salad.
Sprinkle the paprika in the middle and the parsley all around.
Toss when ready to serve.

This is a very good meal in itself, but it’s even better when served with thin slices of lightly buttered black bread.

Canadian Mennonite Plum Custard kuchen

Mennonite No Comments »

Canadian Mennonite Plum Custard Kuchen

Posted by Olga 8/30/02 5:51:13 pm

A tea-biscuit base with neat rows of plums surrounded by custard - this is a delicious dessert.

1 1/3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1/3 cup margarine or shortening
1 egg, beaten
1 cup milk
Plums, pitted and halved

Topping
1/2 cup granulated sugar
1 teaspoon cinnamon

Custard
1 beaten egg
1/2 cup sour cream
1/2 cup buttermilk or yogurt
1/3 cup sugar

Sift together flour, baking powder, salt, and sugar.
Cut in margarine.
Beat egg and milk and stir into mixture.
Pat the dough over the bottom of a 9-inch cake pan.
Arrange nicely in rows enough pitted plums to completely cover the dough.
Sprinkle topping over the plums.
Bake at 400 degrees F for 15 minutes.

Meanwhile mix custard ingredients.
Take the kuchen out of the oven, drizzle the custard mixture over the plums, and return it to the oven.
Reduce heat to 350 degrees F and bake for another 30 minutes.

Serve warm.

WP Theme & Icons by N.Design Studio | Terms of Use & Privacy Policy
Entries RSS Comments RSS Login