Mennonite Girls Can Cook (8 page)

...............................................Yields 12 scones

• 2 cups / 500 ml flour
  
• 1 tablespoon / 15 ml sugar
  
• 1 tablespoon / 15 ml baking powder
  
• ½ teaspoon / 2 ml salt
  
• ½ cup / 125 ml butter, cubed
  
• 1 cup / 250 ml whipping cream
  
• 1 teaspoon / 5 ml vinegar
  
• ½ teaspoon / 2 ml baking soda
  
• ½ cup / 125 ml sour cream
  
• 2 cups / 500 ml berries, such as strawberries, blueberries, raspberries, blackberries, or a combination
  
• 2 tablespoons / 30 ml sugar for sprinkling
  
• 1 egg, beaten with 1 tablespoon / 15 ml milk
  

• 1 cup / 250 ml icing sugar
  
• 1 tablespoon / 15 ml warm water
  

1. Combine the flour, sugar, baking powder, and salt in a large bowl. Using your fingers, rub in the butter to make small crumbs.
   
2. Stir the vinegar into the whipping cream.
   
3. In a small bowl, mix baking soda with sour cream.
   
4. Combine the wet and dry ingredients; knead the dough gently for 30 seconds until a soft dough forms.
   
5. Roll out the dough to ¼-inch / .63-cm thick on a floured surface. Use a large round drinking glass to cut out round shapes.
   
6. Place half the rounds on a cookie sheet covered with parchment paper.
   
7. Arrange berries in the center of each round; sprinkle lightly with sugar.
   
8. Cut small circles from the center of the remaining rounds of dough.
   
9. Top each scone with the pieces of dough that have the centers removed; press the edges together with the tines of a fork.
   
10. Brush the scones with the egg/milk mixture.
    
11. Bake in a 400° F / 205° C oven for 20 minutes or until golden brown.
    
12. Make a thin glaze by mixing the icing sugar with warm water; drizzle over the berry scones as soon as you remove them from the oven.
    

Tip:
Pat the dough into a circle and score into eight triangles and then bake until golden brown to make delicious plain scones that taste wonderful when served with Devonshire cream or crème fraîche and lemon curd (see page 137 for a lemon curd recipe).

—Lovella

Lovella says

...............................................Yields 1 loaf

• 3 egg whites
  
• 1¾ cup / 425 ml flour
  
• 1 teaspoon / 5 ml baking soda
  
• ½ teaspoon / 2 ml baking powder
  
• 2 tablespoons / 30 ml poppy seeds
  
• 2 tablespoons / 30 ml lemon zest
  
• cup / 150 ml sugar
  
• cup / 75 ml oil
  
• cup / 75 ml applesauce
  
• ¼ cup / 60 ml lemon juice (from 2 lemons)
  
• ¾ cup / 175 ml sour cream
  

• ½ cup / 125 ml icing sugar
  
• 1 tablespoon / 15 ml lemon juice
  

1. Beat egg whites until soft peaks form and set aside.
   
2. In a large bowl mix flour, baking soda, baking powder, poppy seeds, and lemon zest.
   
3. In a medium bowl combine sugar, oil, and applesauce; whisk in lemon juice.
   
4. Stir this mixture into the flour mixture alternately with the sour cream.
   
5. Fold in beaten egg whites.
   
6. Pour into a greased 9 x 5-inch / 23 x 12-cm loaf pan.
   
7. Bake at 350° F / 175° C for 45-50 minutes or until toothpick inserted comes out clean.
   
8. Cool in pan for 10 minutes before removing to rack. Mix the glaze and pour over loaf.
   
9. Cool, slice and serve!
   

—Betty

Betty says

...............................................Yields 2 loaves

• ½ pound / 250 g pitted dates, chopped
  
• 2 cups / 500 ml brown sugar
  
• 2 cups / 500 ml boiling water
  
• 2 teaspoons / 10 ml baking soda
  
• 2 eggs
  
• 3 cups / 750 ml flour
  
• ½ teaspoon / 2 ml salt
  
• 1 teaspoon / 5 ml vanilla
  

1. Place chopped dates and brown sugar in a large glass or metal mixing bowl.
   
2. Pour boiling water over date mixture.
   
3. Add baking soda and stir well until the foaming stops. Let stand for 15 minutes.
   
4. Beat eggs and combine dry ingredients; add both to date mixture.
   
5. Pour into 2 greased loaf pans.
   
6. Bake at 325° F / 175° C for 50-60 minutes, or until toothpick inserted comes out clean.
   
7. Let stand for 5 minutes before removing to a cooling rack. Freezes well.
   

—Kathy

Kathy says

Butter Soup

Chicken Noodle Soup

Green Bean Soup

Split Pea Soup

Cabbage
(Soup)

Cauliflower Cheese Soup

Savory Cheddar Scones

Taco Soup

Corn Chowder

Obst Moos
(Cold Fruit Soup)

Coleslaw Dressing

Santa Fe Chicken Salad

Broccoli Salad

Potato Salad

Carrot Salad

Leafy Lettuce Salad

Chicken Tarragon Salad

Greek Lemon Roasted Potatoes

Cheesy Scalloped Potatoes

Glazed Carrots

Sesame Asparagus Stir-fry

Meat Pinwheels

Bubbat
(Bread)
with Farmer Sausage

Rührei
(Scrambled Eggs)