Mennonite Girls Can Cook

Breakfast and Coffee Break

Farmer Sausage Quiche

Kartoffelpuffer(Potato Pancakes)

Eggs Benedict

Blintzes

Ham and Egg Cups

German Pancakes

Apple Pancakes

Arme Ritter (French Toast)

Waffles with Vanilla Custard

Pluckets

Granola

Apple Streusel Muffins

Blueberry Crumble Muffins

Rhubarb Orange Sticky Muffins

Apple Rolls

Blueberry Scones

Berry-Filled Scones

Lemon Poppy Seed Loaf

Date Loaf

Farmer Sausage Quiche

...............................................Serves 4

5 large eggs

½ cup / 125 ml milk

1¼ cup / 310 ml frozen cubed hash browns

1 cup / 250 ml cheddar, mozzarella, and Monterey Jack cheese, mixed and shredded

1 cup / 250 ml farmer sausage (or ham), cooked and cubed

½ cup / 125 ml red pepper, chopped

½ cup / 125 ml green pepper, chopped

¼ cup / 60 ml onion greens, chopped

Salt and pepper to taste

Preheat oven to 350° F / 175° C.

In a bowl, whisk milk and eggs.

Add all other ingredients.

Pour into well-greased 8 x 8-inch / 20 x 20-cm baking pan.

Bake for 30 to 40 minutes or until knife inserted comes out clean.

Tip: Prepare this recipe the night before. Cover and refrigerate. Bake uncovered in the morning.

—Betty

We have enjoyed this quiche many times for breakfast or brunch, including staff breakfast meetings. I have also served it at a spring tea with sweet breads and fruit cups.

Betty says

Kartoffelpuffer

(Potato Pancakes)

...............................................Serves 6

6 large potatoes

½ onion

1 teaspoon / 5 ml salt

Pepper to taste

1 cup / 250 ml all-purpose flour

2 teaspoons / 10 ml baking powder

2 eggs

Peel and grate the potatoes.

Grate the onion into the potato.

Add remaining ingredients and mix well.

Shape them into patties.

Fry with a little oil in a cast iron frying pan or non-stick skillet.

Tip: Serve with sour cream, ketchup, or applesauce. They are good on their own or served as a side dish with your favorite smoked sausage.

—Charlotte

Eggs Benedict

...............................................Serves 4

4 English muffins

8 eggs

8 round slices of ham or back bacon

Hollandaise sauce (recipe follows)

Bring a large pot of water to a boil, and then reduce the heat to a gentle simmer.

One at a time, break the eggs and slip them into the water.

Gently simmer the eggs for 3-5 minutes, or until whites are firm; remove using a slotted spoon.

Toast the muffins, topping one half of each with a slice of ham.

Place an egg on top of the ham.

Pour a little sauce over the egg. Serve immediately.

Hollandaise Sauce

3 egg yolks

2 tablespoons / 30 ml lemon juice

Pinch of cayenne pepper

Salt and freshly ground pepper to taste

½ cup / 125 ml butter, melted and bubbling hot

In a blender, mix the egg yolks, lemon juice, and seasoning.

With the blender running on very low speed, slowly add the butter; with cover on, blend a little longer until sauce thickens.

Spoon sauce over the eggs. Serve extra sauce on the side.

Tips:

To reduce all the fuss that can come with making Eggs Benedict, poach the eggs in advance for 3 minutes and chill rapidly by putting them into ice water. They can be refrigerated in the cold water up to 2 days. To reheat, immerse in simmering water for 1-2 minutes.

If making a large quantity, toast muffins using the broiler setting on your oven.

Serve with steamed asparagus and a fresh fruit salad.

—Charlotte

This has been a Boxing Day tradition for many years. The brunch crowd keeps getting bigger. I have used as many as five dozen eggs and two dozen English muffins to feed my large crowd. Even the pickiest eaters have more than two helpings. Enjoy, then go for a long walk!

Charlotte says

What If

God is not in the what if but the what is.

Do you find yourself what if-ing?

What if I lose my job?

What if I get cancer?

What if the state of the world gets worse?

What if that person doesn’t like me?

The what if-ing could go on and on, but it often isn’t real;

it’s just our worried thoughts.

The Bible offers a wonderful formula to get what if thinking under control and give you peace again. It gives us assurance, instruction, and a promise.

Let your gentleness be evident to all.

The Lord is near.

Do not be anxious for anything, but in everything,

by prayer and petition, present your requests to God.

And the peace of God, which transcends all understanding,

will guard your hearts and your minds in Christ Jesus.

Finally, whatever is true, whatever is noble, whatever is right,

whatever is pure, whatever is lovely, whatever is admirable,

if anything is excellent or praiseworthy, think about such things.

Whatever you have learned or received or heard from me, or seen in me—

put it into practice. And the God of peace will be with you.

—Philippians 4:4-9 (NIV)

When we are rejoicing, praying, thanking, and thinking on good things, it leaves little room for what if thinking. However, the key is to put our faith into practice. When we experience a difficult life situation, there is no what if because we have the assurance that God will be with us every step of the way.

May your heart and your mind be guarded and at peace with Jesus.

—Charlotte

Blintzes

............................................... Makes 24 Blintzes

6 eggs

4 cups / 1 L whole milk

½ teaspoon / 2 ml salt

2 tablespoons / 30 ml sugar

1½ teaspoon / 7 ml vegetable oil

1½ cup / 375 ml flour

Scald the milk. Beat the eggs, then slowly add the milk as you continue to beat.

Add the salt, sugar, and oil, beating until blended.

Slowly add the flour, beating until combined. Set aside.

Use a 10-inch / 25-cm heavy non-stick skillet to cook the Blintzes. Heat the skillet; coat it lightly and evenly with vegetable oil. If necessary, coat it again during the cooking process. For a uniform size, use a " cup / 75 ml measuring cup to dip into the prepared batter. Pour batter onto heated frying pan and swirl the pan to coat the bottom evenly.

Cook to golden brown. With a spatula, loosen the edges, flip and brown the other side. Remove from skillet and let cool on a tea towel.

Repeat the process until the batter is used up.

Cheese Filling

8 ounces / 250 ml ricotta cheese

1 egg

1-2 tablespoons / 15-30 ml sugar

½ cup / 125 ml butter

8 ounces / 250 ml light cream (half and half)

Beat the first 3 ingredients until smooth. Spread about 1 tablespoon / 15 ml filling onto one side of each