Mennonite Girls Can Cook (27 page)

...............................................Yields 3 dozen

• 1 cup / 250 ml milk
  
• ½ cup / 125 ml warm water
  
• ½ cup / 125 ml shortening or butter
  
• ½ cup / 125 ml corn syrup
  
• ½ cup / 125 ml brown sugar
  
• 4 to 5 cups / 1000 to 1250 ml flour
  
• 2 tablespoons / 30 ml instant yeast
  
• 1 teaspoon / 5 ml ground pepper
  
• 1 teaspoon / 5 ml cinnamon
  
• ½ teaspoon / 2 ml ground anise
  

1. Scald milk, add water, shortening or butter, syrup, and sugar, stirring until dissolved.
   
2. Mix half of the flour with yeast and spices and add to the warm milk mixture.
   
3. Add more flour as needed, then knead until dough becomes soft. Let rise until doubled.
   
4. Punch down dough, shape into buns, and place them on greased or
   parchment-lined baking pans. Let rise until doubled.
   
5. Bake at 400° F / 205° C for 10-12 minutes or until golden.
   
6. Ice and decorate with sprinkles.
   

—Betty

Betty says

E
very summer we tackle at least one mountain climb. Generally, I don’t lead because we would probably never make it to the top. I need clear direction as well as a promise that the difficult journey will be worth the perseverance, even though I often weakly call “I’m done.”

Sometimes my beloved takes my hand, walks ahead of me, and encourages me during the steepest part of the climb, always having my best interests in mind. He leads well, with trail map in hand; I follow closely behind because the path is often narrow and I can’t see what is ahead. I know he would never mislead me intentionally because he loves me.

My journey in following Jesus is much the same. Because I know that God loves me, I put my trust in him. I tell him that I want him to lead me and be Lord of my life. I listen to his instructions found in the Bible, and realize over and over that I need a Savior, because I am weak in my resolve and too often mess up when I try to go it alone.

I can’t see around the next bend and have no idea what lies ahead in my lifetime, but God knows. I will trust him because ultimately my journey leads to heaven. Every morning, I decide to stay on the path as I whisper, “Lead me Jesus, I will follow.”

—Lovella

...............................................Yields 5 loaves

• 2 tablespoons / 30 ml active dry yeast
  
• 1 teaspoon / 5 ml sugar
  
• 1 cup / 250 ml warm water
  
• 1 medium lemon
  
• 1 medium orange
  
• 1¼ cup / 310 ml milk
  
• ½ cup / 125 ml butter
  
• 2 large eggs
  
• ¾ cup / 175 ml sugar
  
• 1 teaspoon / 5 ml salt
  
• 7½-8 cups / 1.7-1.8 L flour
  

1. Mix yeast, sugar, and warm water in a large mixing bowl. Let stand for 10 minutes or until the yeast has formed a foamy top.
   
2. While the yeast is proofing, peel the lemon and the orange with a vegetable peeler. Place peel in a blender jar. Remove and discard the white parts of the lemon and the orange. Chop the lemon and the orange into quarters, discard the seeds, and add the chopped orange and lemon to the blender.
   
3. Heat milk and butter in a small saucepan over medium heat until the butter has melted. Add the warm milk and butter to the blender.
   
4. With the blender on high speed, mix the citrus and peel along with the milk and butter mixture for 2 or 3 minutes. It will be frothy and light. Do not try to save time here. It is important that the citrus is pureed with only flecks of citrus showing when finished.
   
5. Add the eggs, sugar, and salt to the mixture. Blend for another minute or until very smooth.
   
6. Measure this mixture; it should be close to 4½ cups / 1.1 L. If you have a bit more or less, adjust the amount of flour used.
   
7. Add the liquid to the yeast mixture. Add the flour, 1 cup / 250 ml at a time. Do not add more than 8 cups of flour. It will be soft but the longer you knead it, the more manageable it becomes. Knead for 8-10 minutes either by hand or by machine with a dough hook until it forms a ball and the sides come clean in the bowl.
   
8. Transfer dough to a large bowl, cover with plastic wrap and a tea towel. Let rise until doubled, 1-1½ hours. Punch down and let rest at least 10 minutes or up to 1 hour.
   
9. During this time prepare your baking pans using cooking spray, shortening, or parchment paper. Make round, rectangle, or braided loaves and let rise until doubled in bulk, 1-1½ hours.
   
10. Preheat oven to 350° F / 175° C. Bake the loaves until golden brown. Check loaves after about 25 minutes. Each sized pan will take a different length of time to bake.
    
11. Remove from pan and cool on wire racks. Make a thin glaze using icing sugar (also known as powdered sugar or confectioner’s sugar) and water and decorate with sprinkles. Serve with
    Paska
    spread (recipe follows).
    

• 1 cup / 250 ml butter
  
• 4 pasteurized egg whites or the equivalent in pasteurized egg white powder and water
  
• 2 teaspoons / 10 ml vanilla
  
• Icing sugar, enough to make a soft spreadable icing
  

1. Beat all ingredients together until light and smooth. Refrigerate.
   
2. Spread on each slice of
   Paska
   . Sprinkle with colored sugar.
   

Tip:
Store loaves in the freezer unless you are eating them the same day.

—Lovella

Lovella says

...............................................Yields 8 cups

• 9 hard boiled eggs
  
• 1½ pounds / 750 g farmer’s, dry cottage, or hoop cheese
  
• 1 cup / 250 ml whipping cream
  
• ¾ cup / 175 ml butter, softened
  
• 1½ cup / 375 ml sugar
  

1. Press the farmer’s cheese through a sieve.
   
2. Separate the egg yolks from the whites, discard the whites, and press the yolks through the sieve.
   
3. Cream the sugar and butter together.
   
4. Beat in the egg yolks and the cheese.
   
5. Add whipping cream and mix well.
   
6. Line a strainer or cheese mold, if you have one, with 3 layers of cheesecloth, enough cheesecloth to wrap around the cheese. Place the cheese mixture into the strainer lined with cheesecloth and bring up the ends and tie a knot on top.
   
7. Place the cheese with the strainer onto a bowl with space beneath for the liquid from the cheese to drain. Place a plate on top of the cheese; then place a good-sized rock or brick on top of the plate to help squeeze excess liquid from the cheese mixture.
   
8. Refrigerate 24 hours, discarding drained liquid occasionally. You will end up with a creamy spreadable sweet cheese spread.
   

—Ellen

Ellen says