CAT | Mennonite
Mennonite Maple Walnut Cake
Posted by Olga 8/30/02 4:06:07 pm
No milk in this quick flavorful cake, just yummy maple
syrup.
1/3 cup soft butter or regular margarine
2 eggs
1 cup maple syrup
1 1/4 cups all-purpose white flour
2 teaspoons baking powder
Pinch salt
1 cup walnuts, chopped not too fine
Beat together butter, eggs, and syrup.
This will look curdled
don’t worry.
Sift together flour, baking powder, and salt, and stir
in gradually.
Beat with whisk until smooth fold in walnuts.
Pour into a greased square pan and bake at 350 degrees F for
about 25 to 30 minutes or until done.
Let cool before icing with a
maple butter icing.
Maple Butter Icing
Melt 2 tablespoons butter, blend in a cupful of sifted icing
sugar and moisten to a spreading consistency with maple syrup.
Mennonite Apple Dumplings
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 cup milk
4 or 5 apples pared, cored and cut in half
Sugar
1 teaspoon cinnamon
Sift the dry ingredients, cut in shortening, add milk and mix to
a smooth dough.
Turn onto a floured board and divide into 8 or 10
portions; roll out each portion large enough to cover 1/2 apple.
Place apple on each piece of dough, fill core hollow with sugar and
cinnamon.
Wet edges of dough and press together over apple.
Place
on greased baking sheet and bake at 350 degrees F until the apples
are tender – about 1/2 hour.
Serve with boiled Brown Sugar Sauce or
put the dumplings into a baking dish, pour the uncooked ingredients
for Brown Sugar Sauce into the pan around them and bake until the
dumplings are done and the sauce is thick.
Brown Sugar Sauce
2 cups water
2 cups brown sugar
3 tablespoons butter
Combine and cook together for 5 minutes; or simply pour uncooked
sauce around dumplings and bake.
Mennonite Caramel Frosting
3 cups packed brown sugar
1 cup top milk or thin cream
2 tablespoons butter
1 teaspoon vanilla extract
Mix ingredients together in a saucepan.
Stir until sugar is
dissolved; cook syrup until it forms a soft ball when dropped in
cold water (238 degrees F).
Cool until you can hold your hand on
the bottom of the pan.
Beat until creamy and spread on cake.
Mennonite Oatmeal Bread
2 cups rolled oats (preferably coarse)
2 cups boiling water
1/2 cup molasses
1/2 cup brown sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup lukewarm water
1 teaspoon sugar
2 packets yeast (about 2 tablespoon)
Chopped nuts (optional)
Raisins (optional)
About 6 cups all-purpose flour
Pour boiling water over rolled oats; stir and add molasses,
salt, brown sugar and shortening.
Let stand until lukewarm, then
add yeast dissolved in warm water with sugar.
Mix in flour until it
requires muscle.
Then knead a few minutes on well floured surface.
Put dough in bowl; cover.
Let rise 1 to 2 hours in warm, draft-free
place to double its size (rolls and buns take less time to rise and
bake; can make various shapes).
It is risen enough if the dent
stays when you press your fingers deeply into it.
Nuts or raisins
may be added with flour or kneaded into individual loaves.
Divide
into 2 loaves; let rise again until smooth and round over tops of
pans, about an hour or more.
Bake at 400 degrees F for 35
minutes.
Rye Bread variation
Use half rye and half all-purpose flour and use 1/2 cup molasses as
part of the liquid.
Mennonite Caramel Apples
6 red baking apples
1 cup brown sugar, firmly packed
1/2 cup water
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon butter
1 cup milk
1/2 teaspoon vanilla extract
Wash and pare apples one-third of the way down from stem end.
Leave whole.
Remove cores and cook in syrup made of sugar and
water.
When apples are tender, remove to serving dish.
Combine
cornstarch and milk to make a smooth paste.
Bring cornstarch to the
boiling point and then add syrup in which apples were cooked.
Cook
for 10 minutes or until cornstarch is thoroughly cooked.
Remove
from heat and add butter, salt and vanilla extract.
Pour over
apples and serve.