Mennonite Girls Can Cook (33 page)

............................................... Serves 12

• ½ cup / 125 ml sugar
  
• 3 tablespoons / 45 ml butter
  
• 1 egg
  
• 1 cup / 250 ml flour
  
• 2 teaspoons / 10 ml vanilla or a package of vanilla sugar
  
• 1 teaspoon / 5 ml baking powder
  
• ¼ cup milk / 60 ml milk
  

1. Beat sugar and butter together until light and creamy.
   
2. Add egg and vanilla and beat well.
   
3. Sift together flour and baking powder; fold into the butter mixture.
   
4. Add milk and stir together until it forms a ball. Dough will be sticky.
   
5. Grease and flour a
   Boden torte
   or flan pan.
   
6. Pat the mixture into the pan, using wet, not greased hands.
   
7. Bake at 350° F / 175° C for 15-18 minutes or until golden brown.
   
8. Cool in pan for 5 minutes. Invert onto a plate or cake rack to cool.
   
9. Fill with your favorite fruit. If you use fresh fruit, glaze with a good commercial brand fruit glaze or melted apple jelly. If you use canned fruit or fruit that has been frozen and has juice, make a glaze using the fruit juices (recipe follows).
   
10. Serve with whipped cream.
    

• 1 tablespoon / 15 ml cornstarch, dissolved in a little cold water
  
• ½ cup / 125 ml fruit syrup
  

1. Boil mixture for 2-3 minutes until the raw taste of the starch is cooked and the mixture is clear, not cloudy.
   
2. Cool for a few minutes and brush over fruit.
   

—
Charlotte

Charlotte says

I
paired this photo with this Bible passage because the tulips look like they are lifting their heads to heaven, and it reminded me of prayer: lifting our heads, eyes, thoughts, and hands to the God who created us and taught us how to pray.

Just as this field of tulips with their flowers raised high are beautiful for us to enjoy, I believe our prayers, intercessions, and thanksgivings are beautiful to our God.

—
Ellen

Yields 1 large double-crusted pie, 2 single crusts, or 1 base for the
Platz
variation

• ½ cup / 55 g tapioca starch
  
• ½ cup / 60 g cornstarch
  
• ¼ cup / 35 g potato starch (not potato flour)
  
• 1 cup / 125 g sweet rice flour
  
• ½ teaspoon / 4 g salt
  
• Dash / 1 g sugar
  
• ½ cup / 115 g butter
  
• 1 rounded teaspoon / 6 g xanthan gum
  
• ½ cup / 115 g shortening
  
• 1 egg
  
• 1 tablespoon / 15 ml vinegar
  
• 4 tablespoons / 60 ml ice water
  
• Sweet rice flour
  

1. Blend well together the starches, flour, xanthan gum, salt, and sugar.
   
2. Cut in butter and shortening.
   
3. Beat egg; add vinegar and ice water.
   
4. Stir into flour mixture, forming a ball. It may seem a little dry at first but it should, with kneading, work into a smooth ball. With too much water the crust will not brown or become flaky.
   
5. Refrigerate dough for 1 hour or more to chill.
   
6. Roll out between wax paper dusted with sweet rice flour. Tape the wax paper to a flat surface to keep from sliding. Peel off top layer of wax paper, flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell. Flute edges for single crust pie. For double crust pie, add filling and then top with top crust before trimming and fluting edges.
   
7. Bake at 375° F / 190° C about 45 minutes or until lightly browned.
   

.......................................... Yields 15 pieces

• 4 tablespoons / 30 g instant tapioca
  
• 2 tablespoons / 15 g cornstarch
  
• cup / 65 g sugar
  
• Fruit: apricots, plums, or apples
  

1. Roll out the pastry dough using the same method as above to fit a 9 × 12-inch / 23 × 32-cm cake pan, making allowance for the dough to come up on the sides. Use leftover dough to make some tart shells.
   
2. Sprinkle the bottom of the pan with instant tapioca. Add the cornstarch if the fruit is very juicy. Sprinkle with sugar, unless fruit is very sweet.
   
3. Cover bottom with fruit. If using apricots or plums, cut in half and place cut side down. If using apples, slice them first.
   
4. Add crumb topping (recipe follows).
   
5. Bake at 375° F / 190° C until crumbs are browned.
   

• 1 cup / 200 g white sugar
  
• cup / 90 g brown rice flour
  
• cup / 50 g potato starch
  
• ½ teaspoon / 3 g baking powder
  
• 1 envelope / 9 g vanilla sugar
  
• 1 egg, beaten
  
• cup / 75 g butter, melted
  

1. Mix dry ingredients together in bowl.
   
2. Make a well in the center of dry ingredients and add the beaten egg.
   
3. Mix quickly until the mixture is crumbly.
   
4. Sprinkle the mixture over the fruit in baking pan.
   
5. Drizzle melted butter on top of the crumbs.
   

—
Julie

Julie says