Mennonite Girls Can Cook (28 page)

I
am first-generation Canadian, born to German parents who were born in Ukraine. They fled from their war-torn country across Europe, living first in Germany, then eventually coming to Canada. My father came in 1948 and my mother in 1956, after spending the previous nine years in Paraguay.

My growing up years were strongly shaped by the experience of my parents and grandparents. There was so much loss of home and family for them. Consequently, we grew up very rooted in our faith and family.

As immigrants, my parents received help from strangers and distant relatives. Now our family has a heart for new immigrants and refugees. We also stay connected to family, right down to our third cousins. My husband knows all too well what it is like to start a new life in a new country. He is a Canadian who was born abroad, immigrating to Canada from Paraguay at the age of 22.

I have been privileged to visit Ukraine, Germany, and Paraguay, and see the homeland of my parents, grandparents, and husband. This experience gave me a fuller understanding of what their earlier life was like.

Hospitality was a big part of my growing-up years. Not only did we have people over whom we knew would have us back, but we also took in strangers in need. As a teenager, I sometimes felt uncomfortable having other people live in our home, but now our family does the very same thing. I appreciate the experience and what it teaches me.

My mother always keeps her freezer full. She is ready to feed anyone who comes by or needs a meal delivered. She shares homemade soup and buns with people recovering from illness or simply out of kindness. She is a great example to our children and me. My father is always ready to be the extra taxi driver, or the encourager on the side at a grandchild’s sporting event.

Growing up in a loving home is a very rich heritage that I don’t take for granted. I pray that we have continued that heritage. A loving home still has imperfections, but it always allows for open, honest communication, forgiveness, and the knowledge that you are always welcome and wanted.

The greatest inheritance I received is that of a family with a strong faith. Now we have the opportunity to encourage our children to grow in their own relationship with Jesus. I have truly been blessed.

...............................................Makes about 2 dozen

• 1 tablespoon / 15 ml active dry yeast
  
• 1 teaspoon / 5 ml sugar
  
• ¼ cup / 60 ml warm water
  
• 2 cups / 500 ml flour
  
• 2 tablespoons / 30 ml sugar
  
• ½ teaspoon / 2 ml salt
  
• ½ cup / 125 ml butter
  
• ½ cup / 125 ml milk
  
• 1 egg yolk
  
• 2 cups / 500 ml icing sugar
  (also known as powdered sugar or confectioner’s sugar)
  
• Warm water
  
• 1½ cup / 350 crushed walnuts
  
• 1 recipe lemon curd (optional)
  

1. Combine the yeast, teaspoon of sugar, and warm water in a small bowl; set aside to proof.
   
2. Measure the flour, second amount of sugar, and the salt in a large bowl.
   
3. With a pastry blender cut the butter into the flour mixture until small crumbs form.
   
4. Warm the milk slightly and beat in the egg yolk.
   
5. Pour the yeast and the milk mixture into the flour mixture; stir to combine.
   
6. Cover the bowl with plastic wrap to seal and refrigerate at least 2 hours or overnight.
   
7. Place the dough on a slightly floured surface. Pat down the dough, then sprinkle the top with flour.
   
8. Roll the dough to form a 6 × 14-inch / 16 × 35-cm rectangle.
   
9. Cut across the dough to make 6 × ¾-inch / 16 × 2-cm strips.
   
10. Twist and roll each strip into a pinwheel shape. Place on a greased cookie sheet. Option: Add a teaspoon of lemon curd (recipe follows) to the center of each butterhorn.
    
11. Let dough rise for 1 hour. Bake in a 375° F / 205° C oven for 10-15 minutes until lightly browned. Cool.
    
12. Make icing by mixing icing sugar with a little warm water to make a thin
    icing. Dip frosted, unfilled butterhorns into the crushed walnuts.
    

Tip:
The butterhorns freeze really well with the icing and walnut crumbs on. Freeze them on a cookie sheet and then store in freezer bags.

Lovella says

...............................................Yields 1 cup

• ½ cup / 125 ml sugar
  
• 1 tablespoon / 15 ml cornstarch
  
• Zest of 1 lemon
  
• 3 egg yolks, beaten
  
• Juice of 1 lemon and enough water to make 6 tablespoons / 100 ml total
  
• ¼ cup / 60 ml butter, cubed
  

1. In a small saucepan, mix sugar and cornstarch.
   
2. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until it has thickened and is bubbly.
   
3. Slowly pour a small amount of the hot lemon mixture into a bowl with the beaten egg yolks. Whisk together, carefully adding about half of the hot lemon mixture in order to prevent the eggs from separating.
   
4. Pour the warmed egg yolk mixture into the remaining hot lemon mixture. Cook a few minutes, stirring constantly.
   
5. Remove from heat; add butter. Stir well until the mixture is smooth and glossy.
   
6. Place plastic wrap against the surface of the lemon mixture to keep condensation from forming.
   
7. Let cool before refrigerating.
   

—Lovella

Lovella says

...............................................Makes 80

• 2 cups / 250 ml water
  
• 2 cups / 250 ml milk
  
• 1 egg, beaten
  
• 2 teaspoons / 10 ml salt
  
• 1 cup / 250 ml lard, melted
  
• 1½ tablespoon / 25 ml instant yeast
  
• 10 cups / 2500 ml flour
  

1. Mix together water, milk, egg, and salt. Add melted lard.
   
2. Heat in microwave or on stove until very hot.
   
3. In a large mixing bowl, stir yeast into 8 cups / 2000 ml flour.
   
4. Pour hot liquid mixture over flour and yeast. Stir until it becomes too
   difficult to mix with a spoon.
   
5. Knead dough 8-10 minutes, adding up to 2 cups / 500 ml of flour, until it becomes soft but not sticky.
   
6. Cover dough with a cotton tea towel and let rise in a draft-free place for
   1 hour.
   

• 3 pounds / 1.5 kg lean ground beef
  
• 1 - 10 ounce / 284 ml can cream of mushroom soup
  
• 1 cup / 250 ml dry bread crumbs
  
• 1 - 4 ounce / 113 g package dry onion soup mix
  

1. Fry ground beef until it is barely cooked. Drain excess fat.
   
2. Add remaining ingredients; combine well and simmer for 5 minutes.
   
3. Completely cool meat mixture before filling the dough.
   

1. When the dough has risen, punch it down.
   
2. Pinch off golf-ball sized pieces of dough and flatten in the palm of your hand.
   
3. Place a teaspoon of cooled meat mixture in the center of the dough.
   
4. Make a little package by pinching the dough together.
   
5. Place the filled buns seam-side down on parchment-lined baking sheets.
   
6. Let buns rise 30 minutes.
   
7. Bake in 400° F / 205 C oven for 15-18 minutes.
   
8. Remove from pan to cooling rack immediately. Store in refrigerator or freezer.
   

Tip:
The meat can be made ahead and frozen. Thaw in fridge until ready to use.

Because they are filled with meat,
Fleisch Perishky
must be refrigerated or frozen. To reheat, place thawed buns in a roasting pan, cover, and heat in 350° F / 175° C oven for 20 minutes. They will taste like you just baked them.

—
Kathy

Kathy says