Monthly Archives: February 2011

devil’s food cake

Devil’s Food Cake

Submitted by Mrs. Perry Hochstetler, Millersburg, Ohio

1/2 cup shortening

1 3/4 cup sugar

2 eggs

1/2 cup cocoa

2 1/4 cups cake flour

1/4 tsp salt

1 1/4 tsp soda

1/2 cup sour milk or butter milk

1 cup boiling water

1 tsp vanilla

Cream shortening and add sugar gradually. Beat until fluffy. Add eggs and continue to beat. Add vanilla.

Sift flour; measure and sift again with cocoa and salt. Add alternately with sour milk.

Add soda to boiling water, when dissolved add all at once to mixture. Stir only enough to blend ingredients. This makes a very thin batter.

Pour immediately into greased layer pans. Bake at 350 degrees for 25-30 minutes.

Makes 2 (8 inch) layers.

A very moist and fine-textured cake.


This cake was so good! I think the frosting I chose gave it that extra oomph that made it way above average. With a glass of milk, it was heaven.

I didn’t have round 8 inch cake pans, so I used some sweet heart shaped pans that I inherited from Joel’s grandmother. It would actually be a great Valentine’s Day cake.

For the shortening I used butter and I think the texture of the cake was really nice. I should have placed parchment on the bottom of the pans because although I thoroughly greased the bottoms, the cakes were slightly stuck. I need to run a knife around the edges to get them out.

This was fun to make and delicious. Make it for your sweetie….. Or with your kids. Try not to eat it all in one setting.

And we ate it before I got to take a picture of the finished product. I am so sorry…..kinda.

Chocolate Fluff Frosting

Submitted by Stella Huber Stauffer, Tofield, Atla., Can.

Blend together:

4 Tbsp butter

3/4 cup confectioners’ sugar

1 tsp vanilla


3 squares chocolate, melted (3 ounces)

1/4 tsp salt

Beat 2 egg whites until stiff but not dry.

Add 3/4 cup confectioners’ sugar, 2 Tbsp at a time.

Combine the 2 mixtures and fold only until blended.

Spread on cake.


This was like marshmallow fluff but chocolate and without the weird artificial taste. Sweet and light. I did it all in the kitchen aid with the beater attachment and it worked great. I tried to fold the two mixtures together as instructed, but it remained clumpy. So I put it all back in the mixer and beat it for 15 seconds and presto, fluffy and perfect.

Only thing I would change was to double the batch of frosting. With the amount I had, I iced between the cake layers and on top, but I couldn’t ice the sides of the cake. Plus, if you had extra you could just eat it with a spoon……

quiet cake time

Yesterday I came home from work and had a piece of cake. Not a normal activity for me. I cut a nice slice, poured a glass of milk and had a moment of peace. It was really wonderful. It was like my birthday or vacation, but it was really a normal Tuesday at 4pm. Maybe I am learning to slow down…..I think it was about the time I had taken to make the cake. I wanted to savor it, really enjoy it. It seems like this “making food for the joy of it” thing is good for me…..

jamaican wonderbrew

This week i was a bit under the weather….the stomach bug. The good news?? I found something delicious that made my stomach much happier!

Next time you have the belly blues, try it! And if you like ginger like me, it’s good for sipping  any old time.

The Flying Dutchman

Hi Mennonite foodie people,

This is Joel, Holly’s boyfriend. I came across the best picture ever of a kitchen implement today and I had to get to post it.  Check it out!

The Flying Dutchman!

Personally, I think it should be the 7 Sweets and 7 Sours mascot, but that’s just me…


that funky monkey

The name of this dish was so funny it had to be made. I was working on making cheese this weekend ( look for a post about the whole process later this week), and this recipe was tucked in at the end of the cheese recipes. It looked simple and like it could go either way on taste, so I gave it a go.

English Monkey

A cheese dish

Recipe submitted by Mrs. Maurice A. Yoder, Hesston, Kan.

1 cup milk

1 egg

1 cup bread crumbs

1 Tbsp butter

3/4 cup grated cheese

1 tsp salt

6 pieces hot buttered toast

Soak the bread crumbs for 15 minutes in the hot milk. Melt the butter in the top of a double boiler and add the cheese.

When the cheese is melted, add the soaked crumbs and seasoning. Then add the eggs and cook for 3 minutes.

Pour over the hot buttered toast and serve at once.

Serves 6.


This was actually really tasty. Joel thought it was like vegetarian cream chipped beef. I did keep it a bit healthier by changing a few things, and will probably make it again for a tasty protein packed breakfast.

The things I changed; I used whole wheat English muffins for the bread, used low fat milk, did not butter the toast and used a lower fat cheese. You could actually probably use egg whites and olive oil to nix more of the saturated fat. I also added green peppers because I love veggies with egg dishes. So good.

When I am making bread crumbs, I always freeze the bread and then use a grater,  it works well and you can use whatever bread you have laying around.

Lastly, this dish says it serves 6 people. Ummmm, I don’t really think that’s right unless you are serving something else along side, or you don’t eat very much. I split the dish into 2 serving. No leftovers.


As Joel walked out the door on Sunday to get some last minute groceries, he yelled “Do you need anything else?”  Without hesitation and for no apparent reason, I called back “Yes, a large cabbage!”

I think I had a case of the Mennonite “I might not have enough food to feed everyone” jitters. When the dust settled and everyone had gone home, the cabbage had not been touched. Not very surprising.

However, this mishap has led to two wonderful discoveries. 1) I need to stop worrying that one of my guests will go hungry…. It has never actually happened. 2) I love cabbage! I have been putting it on and in everything. Salads and sandwiches have an added crunch and nice bite with a bit of the green stuff thrown in. Make a BCT instead of a BLT. Yum!  And one head lasts forever…..I should know.

pond hockey food = hearty

It was such a great idea!  Sunday afternoon pond hockey and great Pa Dutch Mennonite food….  but alas, Mother Nature did not agree. My friend’s mom (Mrs. Martin) has this beautiful property tucked in amongst the farms near New Holland. The property has a pond which we have been using for winter fun such as skating and snowshoeing. Thursday night was spent breaking our backs shoveling off a large area for a hockey rink. It was that hardworking kind of fun….Lane, Andrew, Joel and I with three broken shovels and a few 6 packs. Aahh.

But as the sun shone brightly on Sunday morning, a rink of slush was revealed, crushing dreams and breaking hearts. (It took Joel all day to recover.) What to do? Life needed to move forward and there were crock-pots of food to be eaten. The party moved to my house and as I fed those sad, non-hockey players corn chowder and apple goodie, I like to think their spirits were lifted and their hopes renewed.

On the menu was…
Barbecued Hamburger (next in series)
Refrigerator Rolls (Yes, Again.)
Corn Chowder
Baked Apple Goodie

barbecued hamburger

Barbecued Hamburger

Recipe submitted by Mrs. Norman Loux, Souderton, Pa.

2 pounds hamburger

1 onion

1/2 cup catsup

2 Tbsp brown sugar

2 Tbsp vinegar

2 tsp prepared mustard

1 tsp Worcestershire sauce

1 tsp salt

Fry onion and hamburger in 4 Tbsp hot fat until it has lost its raw, red color. Stir until smooth and then add all the other ingredients.

Simmer about 20 minutes and serve with hamburger rolls.

Serves 8.

Really, it’s like a sloppy joe and who doesn’t like them?? I like things with lots of kick and spice and I was paranoid that this was going to be bland. So I added about 3 times the amount of all the condiments (mustard, catsup, vinegar etc) I think I was right because everyone said it was really good. So there you have it.

Oh and I made Refrigerator Rolls (click for next post in series) again and they were a nice size and consistency for the BBQ. Roll recipe to follow.

refrigerator rolls

Refrigerator Rolls

Recipe submitted by Miriam Shaffer, Martinsburg, Pa; Mrs. Moses H. Yoder, Hartville, Ohio; Emma Witmer, Columbiana, Ohio.

2 cups boiling water

1/4 cup sugar

1/3 cup shortening

1 tsp salt

2 yeast cakes (2 1/2 tsp dry yeast)

1/4 cup warm water

2 eggs beaten

8 cups flour

Mix together the sugar, salt, shortening and boiling water. Let cool. Dissolve yeast in 1/4 cup warm water and add to above cooled mixture. Add beaten eggs

Add 4 cups of flour and beat thoroughly. Add the remaining 4 cups of flour and beat. Do not knead.

Cover tightly and store in refrigerator until ready to use.

Remove from refrigerator 1 1/2 hours before serving time and shape as desired.

This dough may be kept in the refrigerator for 7 days.

Bake at 400- 450 degrees until golden brown (15-20 minutes).


I think the lard really helped in these rolls.(Check out my lard thoughts on the 1/23/11 blog post.) Be warned however, when it is mixed in with the hot water, it smell like a wet dog. Really appetizing.

The dough almost killed my mixer. It was very stiff. I would say beat the first batch of flour in and then do the rest by hand. In the recipe there is no indication of how long you should let them rise, I just shaped them as soon as I got them out of the refrigerator and then left them rise for an hour and 15min. It seemed to be the perfect amount of time.

I made 16 larger rolls out of this batch. If you are going to do this then bake the full 20 minutes. If you make them smaller, more like 2 dozen, bake the 15 minutes. I pulled mine out a bit under baked and had to throw them back in.

Make these. You will love them

Yes, this is a repost, but I just HAD to make them again, I was serving Corn Chowder next as well!

corn chowder

Corn Chowder

Submitted by Mrs. M. D. Burkholder, Harrisonburg, Va. And Mrs. Claude M. Shisler, Souderton, Pa.

4 slices bacon

1 Tbsp minced celery

1Tbsp minced onion

1 Tbsp minced pepper

2 potatoes, diced

3 tomatoes

2 pints milk

Salt and pepper

Chop bacon and place in pan to brown. Add minced celery, pepper, and onion. Fry together until bacon is brown.

Add corn and sauté together for 3 minutes. Add the chopped vegetables including potatoes and 1 cup of water. Cover and cook slowly for 30 minutes.

Then add rich milk and heat to boiling again. Add chopped parsley.

Serves 4.


I had my doubts about this dish.  It wasn’t like “normal” corn chowder, and didn’t seem to have enough of the good stuff. You know, like the onions and celery. So, I was very generous with the amount of those I put in (more like 1/4 cup). I don’t know if it was that or the “rich milk” (aka heavy cream) I used, but the chowder was darn tasty.

In regards to the “rich milk”, I used 1/2 cup heavy cream and 1 1/2 cups whole milk and that seemed to be a good ratio. Instead of water, I used some chicken stock I had laying around and I think it added nicely to the heartiness of the chowder. After all, it was intended to be eaten after some serious cardio.

I actually tripled the recipe and it worked great except the stockpot was really, really full. And my sources say this soup is even better the next day… one of those sources being yours truly.

Almost forgot, you need to add lots of salt and pepper.

Dessert continued on with my next post, Baked Apple Goodie…