< Back Chicken Pot Pie (Mennonite Style) Prep Time: 20 minutes Cook Time: 60+ minutes Serves: 6 - 8 Recipe submitted by: Julianna Unger Ingredients Soup Base 1 whole chicken (3–4 lb), cut up or 4–5 cups cooked shredded chicken 8–10 cups chicken broth (or water + bouillon) 2 cups potatoes, peeled and diced 1 cup carrots, sliced 1 cup celery, chopped 1 small onion, diced Salt and black pepper to taste Pot Pie Noodles (Dumplings) 2 cups all-purpose flour 1 tsp salt ¾ cup water 1 tbsp oil Preparation 1. Cook the Chicken Place chicken in a large pot. Cover with water or broth. Bring to a gentle boil, then reduce to a simmer. Cook 45–60 minutes, until chicken is tender. Remove chicken, let cool slightly, then shred. Strain broth if needed and return it to the pot. (If using pre-cooked chicken, skip this step and heat broth.) 2. Make the Soup Bring broth back to a gentle boil. Add potatoes, carrots, celery, and onion. Simmer 15–20 minutes until vegetables are tender. Return shredded chicken to the pot. Season with salt and pepper. 3. Make Pot Pie Noodles Mix flour and salt. Add water and oil; knead into a smooth, firm dough. Roll dough very thin on a floured surface. Cut into squares or rectangles (about 2–3 inches). 4. Finish the Soup Bring soup to a gentle boil. Drop noodles in one at a time, stirring gently. Cook 5–7 minutes, until noodles are tender. Taste and adjust seasoning. Previous Next

< Back Fried Farmer Sausage with Cabbage Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Recipe submitted by: Julianna Unger Ingredients 1 lb farmer sausage sliced 1/2 head cabbage shredded 1 small onion sliced 2 tbsp butter salt and pepper Preparation Fry sausage in butter until browned. Remove and set aside. Sauté onion and cabbage in same pan until soft. Return sausage, season, and serve hot. Previous Next

< Back Shoofly Pie Prep Time: 25 minutes Cook Time: 45 minutes Serves: 8 Recipe submitted by: Julianna Unger Ingredients Pie Crust: 1 unbaked 9-inch pie crust (homemade or plain store-bought) Molasses Filling: 1 cup molasses (unsulphured) ¾ cup brown sugar 1 cup hot water 1 tsp baking soda 1 large egg Crumb Topping 2 cups all-purpose flour ¾ cup brown sugar ¼ cup butter, cold and cubed Preparation 1. Prepare the Crumbs In a bowl, mix flour and brown sugar. Cut in butter with fingers or a pastry cutter until crumbly. Set aside. 2. Make the Filling In a bowl, whisk molasses and brown sugar. Stir baking soda into hot water (it will foam). Add hot water mixture to molasses. Whisk in the egg until smooth. 3. Assemble Place unbaked pie crust in pie plate. Pour molasses filling into crust. Sprinkle crumb mixture evenly over the top (don’t pack it down). 4. Bake Bake 40–45 minutes, until: Top is set and lightly golden Center jiggles slightly but is not liquid Cool completely before slicing. Previous Next

< Back Sponge Cake Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8 Recipe submitted by: Julianna Unger Ingredients 4 large eggs, room temperature 1 cup sugar 1 cup all-purpose flour 1 tsp baking powder 1 tsp vanilla (optional but common) Pinch of salt Preparation Preheat oven to 350°F (175°C). Lightly grease an 8-inch round pan or line the bottom with parchment. In a large bowl, beat eggs and sugar together until very light, thick, and pale (about 4–6 minutes with a mixer — this step is key). Beat in vanilla if using. In a separate bowl, whisk flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture using a spatula. Do not overmix — keep as much air as possible. Pour batter into prepared pan and smooth the top. Bake 25–30 minutes, until: Top is lightly golden Cake springs back when touched A toothpick comes out clean Cool 10 minutes, then remove from pan and cool completely. Previous Next

< Back Farmer Sausage and Potatoes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Recipe submitted by: Julianna Unger Ingredients 1 lb farmer sausage 6 medium potatoes peeled and sliced 1 small onion sliced 2 tbsp butter 1/2 tsp pepper 1/2 tsp salt Preparation Boil sausage until fully cooked then slice. Boil potatoes until tender. Melt butter in a skillet and fry sausage, potatoes, and onion until golden. Season and serve hot. Previous Next

< Back Creamy Noodles (Rahm Nudeln) Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 Recipe submitted by: Julianna Unger Ingredients 250g egg noodles 2 tbsp butter 1 cup cream 1/2 tsp salt black pepper to taste Preparation Cook noodles until tender. Melt butter in a pan, add cream and season. Toss noodles in sauce and heat gently until coated. Previous Next

< Back Apples and Dumplings Prep Time: 20 minutes Cook Time: 25 minutes Serves: 6 Recipe submitted by: Julianna Unger Ingredients Apples 4 large apples (McIntosh, Cortland, or similar) Juice of ½ lemon (optional) Dumpling Dough 2 cups all-purpose flour 2 tsp baking powder ½ tsp salt 3 tbsp butter, cold ¾ cup milk Syrup 2 cups water 1 cup sugar 1 tsp cinnamon 2 tbsp butter Preparation 1. Prepare the Apples Peel apples, cut each into quarters, and remove cores. Sprinkle lightly with lemon juice if desired to prevent browning. 2. Make the Syrup In a large wide pot, combine water, sugar, cinnamon, and butter. Bring to a gentle boil, then reduce heat to simmer. 3. Make the Dough Mix flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk just until a soft dough forms. 4. Assemble Dumplings Divide dough into 4 equal pieces. Flatten each piece. Wrap dough around apple quarters, sealing completely. 5. Cook Carefully place dumplings into simmering syrup. Cover tightly with a lid. Simmer gently 25–30 minutes ⚠️ Do not lift the lid while cooking. Previous Next

< Back Plum Water Moos (Pflaumen Wasser Moos) Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 Recipe submitted by: Julianna Unger Ingredients 4 cups plums pitted and halved 2½ cups water ½–¾ cup sugar 2 tbsp all-purpose flour ¼ cup cold water pinch of salt Preparation Add plums, water, sugar, and salt to a pot. Bring to a gentle boil and simmer until plums are very soft. Whisk flour with cold water until smooth. Slowly stir into plums while stirring constantly. Cook until slightly thickened. Serve warm or cold. Previous Next

< Back Banana Cream Pie Prep Time: 30 minutes Cook Time: 35-40 minutes Serves: 8 servings Recipe submitted by: Julianna Unger Ingredients Crust Ingredients : 2½ cups all-purpose flour ¾ cup fat (lard, shortening, or butter) 1 egg 1 tsp baking powder 1 tsp salt 1 tsp vinegar ¼–½ cup cold water, as needed Optional: ¼ tsp cream of tartar (for extra crispness) Cream Filling Ingredients: 2½ cups milk 3 cups sugar 2 tbsp cornstarch ¼ tsp salt 1 tsp vanilla Toppings: 3–4 ripe bananas, sliced. Sweet whipped Cream Preparation Crust: In a large bowl, whisk together flour, baking powder, salt, and cream of tartar (if using). Cut in the fat until the mixture resembles coarse crumbs. In a small bowl, beat the egg with vinegar and ¼ cup water. Add to the flour mixture and mix gently, adding more water as needed, just until the dough comes together. Roll out dough and press evenly into a parchment-lined cookie sheet, forming a slight edge. Dock the crust lightly with a fork. Bake at 375°F (190°C) for 15–18 minutes, until lightly golden. Cool completely. Cream Filling Instructions: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thick and bubbling. Remove from heat and stir in vanilla. Pour filling into cooled crust and smooth the top. Chill until fully set, about 2–3 hours. Top with sliced Bananas and Whipped sweet cream Previous Next

< Back Bean & Bacon Soup Prep Time: 15 minutes Cook Time: 1 hour Serves: 6–8 servings Recipe submitted by: Angelica Wiebe Ingredients 8 oz bacon, diced 1 cup onion, diced 1 cup carrots, diced 1 cup celery, diced 2 cups garlic, minced 4 cups chicken broth 3 (18 oz) cans beans, drained and rinsed 1 (18 oz) can tomato sauce Salt and pepper, to taste Preparation In a large pot, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and reserve ¾ cup for later. Discard all but 2 tablespoons of the bacon fat from the pot. Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes, until softened. Add the garlic and cook for 1 additional minute, stirring constantly. Stir in the chicken broth and beans. Season with salt and pepper to taste. Bring to a gentle simmer and cook for 1 hour, stirring occasionally. Remove ½ of the soup and purée until smooth, then return it to the pot. Stir in the tomato sauce and ¾ cup reserved bacon. Heat through. Taste and adjust seasoning if needed. Serve hot. Previous Next

< Back Fruit Pizza Prep Time: 30 minutes Cook Time: 1 hour + cooling Serves: 8-10 servings Recipe submitted by: Julianna Unger Ingredients Meringue Base 3 egg whites ¼ tsp Cream of tartar ½ cup sugar Cream Filling 1 package cream cheese ¾ cup powdered sugar 2–3 cups whipping cream Fruit & Glaze Assorted fresh fruit (your choice) 3 cups fruit juice Cornstarch (amount as needed to thicken) Preparation Meringue Beat the egg whites with the alum until thick and foamy. While beating, slowly add the sugar, one spoonful at a time, until the mixture is very thick and glossy. Spoon the meringue onto parchment paper, shaping it slightly larger than a cookie to form a flat round base. Bake at very low heat (about 250°F / 120°C) for 1 hour, or until lightly golden. Turn off the oven and leave the meringue inside for 30 minutes to cool and dry completely. Filling Beat cream cheese and powdered sugar until smooth. Whip the cream separately until stiff peaks form. Fold whipped cream into the cream cheese mixture. Spread evenly over the cooled meringue base. Fruit & Glaze\ Arrange fresh fruit evenly over the cream layer. Cook fruit juice with cornstarch until thick and glossy. Spoon or drizzle the glaze over the fruit just before serving. Best served fresh. Light, creamy, and perfect for warm weather gatherings. Previous Next

< Back Plum Milk Moos (Pflaumen Milch Moos) Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 Recipe submitted by: Julianna Unger Ingredients 4 cups plums pitted and halved 1½ cups water 1½ cups whole milk ½–¾ cup sugar 2 tbsp all-purpose flour ¼ cup cold milk pinch of salt Preparation Add plums, water, sugar, and salt to a pot. Bring to a gentle boil and simmer until plums are very soft. Whisk flour with cold milk until smooth. Slowly stir into plums. Add remaining milk and cook gently until creamy. Do not boil hard. Previous Next