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Harms Thiessen Sperling Ewy Penner Funk Goossen Gaede Jost Loewen

Welcome to my Mennonite Cooking Page

Recipes collected from Family and Friends

Most have German, Dutch or Russian Roots

This is a work in progress so come back and visit

or e-mail me additional information-- pensper@gmaildotcom

Mom's Borscht
1/2 head med. cabbage, shredded
3 med. potatoes, cubed
2 onions or less, cut up
1 carrot, sliced
1 C. Tomato juice or sauce
1 1/2 pounds beef roast or any beef
1t salt
2 t parsley, dried or fresh
1 t pepper corns or 1/2 t pepper
1 bay leaf
3 all spices
1/2 C  Cream or powdered creamer --optional
Cook meat with spices in spice container in about 5 cups water.  Simmer about 3 hours
until tender.  Add other ingredients and simmer 1/2 hour.   Serve.   
Some people make this with chicken for the meat. 

Mom's Schnetke  (Buttery Biscuits)
2 cups flour
3/4 tsp. salt
1/4 - 1/3 cup margarine or butter
2 tsp. baking powder
Mix this together well as for pie dough.
Add 3/4-1 cup cream or milk. Stir together
Roll out 1/2 " thick and spread with butter.  Fold dough in half and cut into 1 x 3 inch pieces so they are like oblong biscuits.
Bake 450 F for 10 minutes or until golden brown. Best served with Apricot Jam or any jelly!

Grandma Penner's Gumdrop Peppernuts
3/4 c. shortening
1 1/2 Cup brown sugar
2 eggs
3/4 c. milk or cream
1 c. chopped nuts
3/4 pound gumdrops, diced
3/4 t. soda
3/4 t. cream of tartar
1/2 t. salt
6-7 c. flour

Cut gumdrops into small pieces with scissors or knife dipped in flour.  Set aside.
Cream shortening and sugar. Add eggs, one at a time, followed by milk, gumdrops and nuts. Add sifted flour and remaining dry ingredients.                                                                                                                                                                                                                                               If necessary, add a little extra flour until dough is thick.  Chill overnight or longer. Roll into 1/2-inch ropes and freeze. Take out and cut into small 1/3-inch pieces. Bake on greased pan at 375 F for 7-10 minutes or until golden brown.

Mom's Peppernuts
1 cup white sugar
1 cup brown sugar
1 cup margarine
3 eggs
1 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp oil of anise
2 Tbsp. white syrup
4 1/2 cup flour 
Cream sugar and margarine. Add eggs and mix. Add dry ingredients and mix lightly. 
Roll into long thin rolls and freeze or refrigerate.  Slice thin and bake 350 F for 7 minutes.

New Years Cookies  - Grandma Anna Harms
4 cups flour
3/4 cup sugar
3 tsp. baking powder
1 tsp cream of tarter
2 c milk
3 eggs, beaten with whites divided.  dash salt  1 1/2 cup raisens, washed and floured
Mix all together and fry in deep fat. about 360 F until med-dark brown. Makes 4 - 5 dozen.

Honey Cookies  - Grandma Marie Jost 
1 pound pure honey
2 Tsp soda added to honey
Let this stand several hours or a day and then add and mix
1/2 of lemon or orange rind,
2 eggs, well beaten
4-5 cups flour. 
Let dough stand about 3 days in moderately warm place before baking. 
Roll out like sugar cookies and put sprinkles on top.  Bake 300 degrees F for 10-12 minutes or until barely brown.

Carmel Icebox Cookies    - Grandma Katie Penner
1 cup melted shorting
1 cup brown sugar
1 cup white sugar
3 eggs
1 Cup chopped nuts, opt.
4 1/2 cups flour
1 tsp. soda
2 tsp. Baking powder
1 1/2 tsp. salt
1 tsp. cinnamon 
Mix melted shortening and sugar together, add whole eggs one at a time, beating after each. 
Add nuts.  Measure and add dry ingredients together and mix.
Form into rolls, wrap in waxed paper.  Chill about 12 hours.
To bake, slice thin with sharp knife and place on cookie sheets.  Bake at 350 F for 10 minutes.

3 1/2 cups flour
3 Tablespoons margarine
1 1/2 teaspoons salt
4 egg whites, whipped up
about 3/4 cup milk
2 cups dry cottage cheese
4 egg yolks
1/2 teaspoon salt
For dough, cut margarine into flour and salt. Add egg whites and milk to make a soft dough that can be rolled out thinly.
For filling, mix dry cottage cheese, egg yolks and salt.
Roll out dough to about 1/8 inch thickness. Place about a heaping tablespoon of the cottage cheese mixture in a little heap on the dough.

Fold the dough over the cottage cheese and cut a half moon shape with the edge of a glass. Pinch the edges together.                                                                                                                                                                                                                                                                                          Drop the verenike into boiling water and cook until they rise to the surface. Fry in a little butter or margarine. Serve with a cream gravy.

Verenike Casserole
9 lasagna noodles, cooked
4 cups dry cottage cheese
1/2 teaspoon pepper
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
5 Tbs. flour
1/2 cup cream,
1/2 cup margarine
1/2 tsp. salt and pepper
2 cups diced cooked ham.
For filling, mix dry cottage cheese, egg yolks and salt and pepper. Cook sauce until think. Adding more milk if necessary. Add ham to sauce. Layer noodles, cheese mixture and sauce in pan, then repeat layers. Bake 325 degrees for 30-45 minutes.
Use about 1 1/2 recipes and three layers of noodles for a large 9x13 glass casserole.

1 1/2 cup flour
1 1/2 tablespoon shortening/lard
1 teaspoon salt
1 small egg
1/4 cup milk
Mix shortening into flour and salt.  Whip up egg and add milk Add to flour. 
Add more flour or milk if necessary.  It should be a stiff dough. 
Boil cubed potatoes in salted water. When done cut the kielke dough into pieces
and drop into the boiling water. When it comes to a boil again, cook 4 minutes. Strain potatoes and dough.
Brown bacon, country sausage or ham, then brown 1/4 cup onion in the drippings and add cream for the gravy and heat.
Pour over the kielke and potatoes and eat. 

String Bean Soup
1 thick slice of ham or ham shank
4 1/2 cup water
1 tsp. salt
1 tsp. whole black pepper
1 Tbsp. savory
3 all spice
1 1/2 cup cubed potatoes about 2 large
1 cup sliced carrots about 2 large
2-3 cups fresh or frozen green beans

Put spices in spice holder and cook with the ham about 4 hours until tender.
Add vegetables and simmer about 1/2 hour.
Serve with 1/4 cup cream or powdered creamer.

Chicken Noodle Soup
Whole Chicken
2 tsp. salt
2 tsp. instant chicken boulion
4 whole allspice
1 inch piece of stick cinnamon or star anise
1 tsp. whole black pepper
About 1 tablespoon of parsley
Put spices in spice container and cook with chicken in about 5 cups of water. 
Simmer about 3 hours in large kettle until tender.  Save broth.
Pick chicken off bone and cut up.  Seperately cook 12 ounces of noodles in water and drain.
Mix noodles, broth, and noodles and heat together.  Serve with crackers. 

Thin French Pancakes or flapjacks or crepes
2 eggs, beaten
1 cup milk
1 cup flour
1/2 tsp salt
Stir until smooth and fairly thin. Pour a little batter into hot greased heavy skillet.
The trick is to get the pan just the right temperature. Let spread around in pan.  Carefully turn when it looks dry. 
Serve with sugar, syrup or fruit.

Icebox Butterhorns or Zweibach
1 package  active dry yeast
2 T  warm water
2 cups warm milk
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter, melted 
Additional melted butter
In a large mixing bowl, combine sugar, yeast, salt and 3 cups flour. Warm the milk, water and butter to 120 degrees.  Stir together with flour mixture and add egg and stir well.  Add remaining flour (dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl. Cover and refrigerate overnight.
Punch down dough and divide in 2 or 3 pieces On a floured surface, roll each half into a 12-in. circle. Cut each circle into pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350  for 15-20 minutes or until golden brown. Immediately brush tops with melted butter. Remove from pans to wire racks to cool. Yield: 2-3 doz.

Pam's Dinner Rolls    updated for bread machine
1 egg + water to equal 1 1/3 cups
1 teaspoon lemon juice
4 cups flour
1 1/2 teaspoons salt
1/2 cup sugar
1/4 cup oil
2 teaspoons yeast
Add in order listed. Bake in bread machine

White Sauce for Waffles
1 1/2 cup milk
3  tablespoon flour
1/3 cup sugar
2-3 tablespoons butter
1 teaspoon vanilla
Add all ingredients except vanilla and stir and cook in large bowl in microwave until thick,
stirring frequently so it doesn't get lumpy. Add vanilla and serve over waffles.
Or cook over the stove in saucepan like making pudding.
It is basically a thin pudding that many Mennonites have learned to eat over waffles.

Mom's Almond Sandbakkels
1 C. butter, room temperature
1/2 C  sugar
1 egg, slightly beaten
2 1/2 c. whole wheat flour
1/2 - 1C ground blanched almonds
1 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. almond extract
1 to 2 tsp. water, if needed
In bowl mix all ingredients together press dough inside of greased tart tins.
Put all on a cookie sheet. Bake at 325 degrees for 12 to 15 minutes.
Cool on rack. Turn and tap tins gently to remove sandbakkels. Makes about 48.

Beef Stroganoff    from Mrs. Betty Seibel  Hillsboro, Kansas
1-1/2 lb. Hamburger
1 4 oz. can whole sliced
1 3 1/2 oz. can of F.F. onions mushrooms
1 10 1/2 oz. Condensed cream of mushroom soup
1/2 cup dairy sour cream
1 can refrigerator flaky Buttery Biscuits
1/2cup dairy sour cream
1 egg
1 teaspoon celery seed
1/2 teaspoon salt
Combine ingredients and mix well.
Grease 2 1/2 or 3 qt. Casserole dish, fry & drain ground beef. Drain mushrooms. Combine ground beef, mushrooms and all but 1/2 cup of F. F. onions. Toss lightly: Bring undiluted mushroom soup to a boil and stir in sour cream, separate dough into ten biscuits, cut each biscuit in half crosswise for 20 half circles. Pour warm soup mixture evenly over meat. Immediately arrange biscuits cut side down in a circle around edge of casserole and sprinkle remaining onions between biscuits and pour topping over biscuits and bake at 375 for 20 to 30 minutes.

Kathy's Easy Cherry Cheese Pie
1 graham cracker crust
2 [8 oz.] packages softened Philadelphia Cream Cheese
2 cups powdered sugar
1 teaspoon vanilla
2 small or 1 large container whipped topping
1 1/2 or 2 cans of cherry pie filling.

Blend the cream cheese, sugar, vanilla and powdered sugar thoroughly with an electric mixer. Stir in whipped topping.

Spoon into graham cracker crust. Chill and put canned cherries over the top.

Angel Food Cake
Use one box of 2-step Angel Food Cake
Add 2 eggs whites (separate in small bowl first to make sure there is NO yolk in it)
Combine with first egg white mixture and mix as on the box directions.
Stir in the following with the 2nd flour mixture.
1 Tbsp. flour
2 Tbsp. powdered sugar
Bake a little longer than it says on box.
Optional -- add 2 Tbsp. cocoa.
Be sure beaters and bowl and spatula are VERY clean and free of any oil. Enjoy!

I hope you enjoy the recipes used and from the home of Penner Sperling Families. 2015