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Portzelky with Dried Cranberries Happy New Year

Happy New Year Friends! 

The calendar page is opened to a fresh new start. Hello 2016! Whether you have stopped by for the first time or are a long time friend of ours here at MGCC we want to thank you for visiting our blog. Many of you have supported our projects this past year by purchasing our cookbooks. We are grateful for our sponsors (visit them on our sidebar) who play a vital part through their generous giving. We look forward to what God has in store for us as we journey together in 2016.

We want to start out the first weekend of this new year with food for thought followed by a traditional recipe for New Years Cookies, better known in our Mennonite circles as Portzelky.

Each year when we gather around the Christmas table my husband Scot has something to encourage and challenge us with for the coming year. In light of giving, he found a list of 5 gifts that don't cost, but may require personal sacrifice. From youngest to oldest this list spurred on some good suggestions of how we can be generous givers of these free gifts. Join us as we seek to make a difference.

Food for Thought
  1. Giving others the Benefit of the doubt. Not everyone deserves the benefit of the doubt, but in love we can extend grace. (1Cor. 13:7)
  2. A Second Chance. Hurt is real. Consider forgiveness towards those who have hurt you. Freedom comes when we forgive. (Matt. 18:21-22)
  3. Encouragement. Seize the opportunity to reach out to others with words of affirmation, and acts of kindness. 1 Thess. 5:14 includes a challenge. "...encourage the fainthearted, help the weak, be patient with them all. 
  4. Give a listening ear. "Let every person be quick to hear, slow to speak...." Those wise words come from James 1:19. Heeding them can provide an incredible gift.
  5. Time. 1Peter 4:10-11 encourages us to use our God given gifts, ultimately that God may be glorified. Everything we do requires time. Whether serving your family a meal, helping with homework, cleaning, repairs, caring for the sick or the elderly. Make these a positive investment of your time. They may be life changing times for others and for you. 
May we all be encouraged in this new year to look beyond ourselves, extend grace, forgive, encourage,
listen and be generous and cheerful givers. 

New Years Cookies


I'll be making a few batches of Portzelky over the weekend to serve and deliver...fresh and warm.
Typically these have raisins in them but for a change I've used dried cranberries. Before adding the cranberries I divided the dough into two bowls, added the cranberries to one and left the other plain....some like these little fritters better without the fruit. 
(yields approximately 3 dozen)

  • 3/4 cup milk
  • 3/4 cup water
  • 3 tablespoons butter, melted
  • 2 eggs, plus 1 egg white, beaten together well
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon instant yeast (sometimes called quick rise)
  • 3 1/2 cups flour
  • 1/2 cup dried cranberries, or raisins (optional)
  • additional granulated and/or powdered sugar for dusting
  1. Place milk, water and butter in a microwave bowl and heat until very warm.
  2. Beat eggs and egg white together until frothy.
  3. Stirring continually pour very warm milk mixture over eggs until combined.
  4. In a large bowl, stir together sugar, salt, baking powder, yeast and 2 1/2 cups flour.
  5. Stir with a wooden spoon. Adding remaining 1 cup of flour. The dough will be a bit sticky, or 'shaggy'. 
  6. Stir in fruit if using.
  7. Set aside and cover with a lint free towel to rise for 45 minutes or until double in bulk.
  8. Heat oil in deep fryer or on stove top to 375ยบ. Always stay near hot oil on stove!
  9. Drop teaspoons of risen dough into hot oil. As the portselky cook they will usually flip over when cooked through on one side. You may have to turn them with a spoon. 
  10. Remove with deep fryer basket or slotted spoon onto a paper towel lined baking sheet. 
  11. If wanting to dust with sugar put choice of sugar in a large bowl and add portzelky and shake to coat. Or, place bowls of sugar on table for everyone to dust their own. 

from the kitchen of 20 comments:

Portzelky (New Years Cookies)

I've posted this recipe before on my blog .. .but since this is a Mennonite Recipe blog, it must be transferred over here. I trust that a few more Portzelky recipes that are a yearly favorite in some of the other Mennonite homes from the women on this blog will follow.
I decided to post it before New Years Day so that you could see what you needed and avoid a last minute rush to the market.

Portzelky (Terry's Grandma's Recipe) pronounced . . .
par cel tche


In a large bowl put
  • 2 tablespoons yeast
  • 1/2 cup warm water 
  • 1 teaspoon sugar
Stir the yeast, warm water, and sugar together slightly and let rest 10 minutes.

Add
  • 1/2 cup sugar
  •  5 beaten eggs
  • 1/4 cup very soft butter or (melted is fine)
  • 2 1/2 cups of warm milk
  • 1 1/2 teaspoon salt
Stir this together very well.
Add
  • 4 cups of raisins (these must be fresh . .not something you dig out of the bottom of the drawer)
Start to stir in the flour. You'll need 7 cups. This will make a fairly stiff batter.
  1. Cover this up with plastic wrap or a lid and let rise until it's doubled in bulk, about 1 hour.
  2. Drop by tablespoons into hot, deep fat ( I Use Canola oil) and fry until golden brown. Now this can be a bit tricky. If the fat is not hot enough they will soak up too much fat and that is not good. If the fat is too hot they will brown too quickly and still be doughy in the middle. It's a good idea to throw some bread cubes in first to see how they fry. After all these years I still usually have to throw out the first one or two.
  3. It's a good idea to stick in a toothpick to the middle of the Portzelky every once in a while to make sure it comes out clean.
  4. When you take them out of the oil, put them on some paper towel to sop up the oil.
It has become tradition in my family to call together all my Geschwister (siblings) and their families to have a bowl of soup, and some Portzelky on New Years Day. This has become our Christmas gathering.
from the kitchen of 27 comments:
recipe file

Portzelky (New Year Fritters)


By the sound of the name, I imagine that these New Years fritters were adopted from our Ukrainian roots. My own mother was not in the habit of making these, but the family I married into was, so I chose this recipe many years ago, submitted by a Mrs. J. H. Peters to the Mennonite Treasury of Recipes. The trick is to make sure that the oil is the right temperature, so it is good if you can use an electric pan or fryer where you can set it. This recipe makes 3 dozen.

Ingredients:
  • 1/2 cup milk
  • 1 cup hot water
  • 1/2 tablespoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 cups raisins
  • 1/2 cup prunes cut into small pieces
  • 3 egg yolks
  • 3 egg whites, beaten stiff
  • 3 cups flour
  • 1 1/2 tablespoons instant yeast
  • 2 teaspoons baking powder
1 litre Canola oil (approx) for frying



Method:
  1. Rinse raisins with boiling water to plump
  2. In a large mixing bowl, combine milk, water, salt, sugar, soda, raisins and prunes.
  3. Combine flour, baking powder and yeast, adding some to the liquids.
  4. Stir egg yolks into batter and then add the rest of the dry ingredients to make a heavy batter which will be rather stiff.
  5. Fold in beaten egg whites with spatula
  6. Cover and let rise until double in size. (half to one hour)
  7. Using two regular tablespoons (one for scooping and one for scraping) drop into hot oil (about 375° F or 190° C), turning over once and frying until brown. I also like to use a cast iron for deep frying. Pop in a few kernels of popcorn, once they pop, you know the oil is hot enough. 
  8. Scoop into a paper towel lined pan and roll in sugar while still warm.
Happy New Year!

from the kitchen of 39 comments:
recipe file

Brie in Puffed Pastry


Brie in Puffed Pastry
This is a very simple dish to serve as an appetizer or dessert.

Ingredients:
  • 1 whole Brie ( I used a 19.6 oz. round)
  • 1 sheet of frozen puff pastry thawed
  • 1/2- 1 cup chopped toasted nuts (pecans or walnuts)
  • 1/2- 1 cup jam/preserves of your choice (I used a chipotle raspberry)
  • 1 egg beaten with 1 Tbsp. water.
  • 1 sheet of parchment paper
  • Bread or crackers to serve with the Brie
Method:
  1. Preheat oven to 400 degrees.
  2. Roll thawed sheet of puff pastry on a lightly floured surface to approximately 12-14 inches square. Spread chopped nuts in circle in center of pastry. 
  3. Top the nuts with the jam/preserves. 
  4. Place brie circle centered on the jam. 
  5. At this stage you can use some of the pastry to cut out a decoration for the top. 
  6. Fold up the edges of the pastry to cover the brie completely. 
  7. Flip the Brie wrapped in pastry over. 
  8. Add decoration if you like. 
  9. Place the Brie on parchment lined baking sheet. 
  10. Brush the pastry with beaten egg mixture. 
  11. Bake in 400 degree oven for 20-30 minutes or until the pastry is golden brown.
Note: I prefer to scrape off some of the rind especially from the top where the jam and nuts will rest. I like the idea of the jam permeating the brie easier in the baking process. Although I didn’t have red grapes when I prepared my Brie but it would be a very nice accompaniment.




from the kitchen of 9 comments:
recipe file ,

Oreo Frozen Dessert


In Canada today, Boxing Day is a statutory holiday - a loved part of the Christmas holiday.
The name comes from the British practice of
"boxing up" Christmas gifts and food on the day after Christmas to give to the poor.
Growing up, we celebrated Christmas on Christmas Day with one side of the family and with the other side of the family on Boxing Day.
It meant 2 big meals back to back and lots of fun with cousins on both sides.
If that's the case in your family, you may need a quick dessert today.
This dessert is a breeze to make and tastes like Oreo ice cream.
If you make it in the morning you'll have a yummy dessert ready
for who ever comes to call on Boxing Day.

  • 1 package cream filled Chocolate cookies cookies (I use Oreos)
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract or 2 tablespoons Kahlua or other coffee flavoured liqueur
  1. Break cookies into small pieces (kids love to help with this!)
  2. Place 1 cup cookie pieces in bottom of glass 9x13 inch pan.
  3. Whip cream, adding your choice of flavouring.
  4. Whip till stiff peaks form. (you do not want to sweeten the cream as the cookies will provide enough sweetness.)
  5. Fold remaining cookie pieces into cream.
  6. Pile into prepared pan and smooth top.
  7. Cover with foil and freeze for several hours or until firm.
  8. Remove from freezer about 1/2 hour before serving (or you can serve it frozen) and cut into serving pieces.
  9. Garnish with your choice of shaved chocolate, mini cookies, cherry pie filling or berries.
from the kitchen of 6 comments:
recipe file ,

Christmas Menu Ideas

We have a special post for you today.
With all the Christmas gatherings, it would be a nice to offer you some menu ideas for this festive season. 
Everything from a cookie exchange with friends, fun in the snow with the kids to Christmas and New Year menu ideas. I hope you enjoy browsing through the recipes and getting some ideas to include in your own celebrations.
All the best wishes for this wonderful season to all our readers. It comes lovingly from our kitchens to yours.

Cookie Exchange


Anneliese's Angel Kisses



 
Judy's Rolo Cookies





Bev's Pfeffernuesse


Marg's Tee Gebaeck




Christmas Morning Brunch 

Christmas Dinner


How about trying a Glazed Ham instead of a turkey
Recipe from Anneliese


Charlotte's Meatballs

Anneliese's Yam Casserole

Betty's Gelatin Salad


Snow Party
While the kids are on Christmas vacation. Enjoy a day out playing in the snow. Come in out of the cold  and enjoy some hot chocolate to warm up is a good start. Enjoy these tasty recipes with your friends and family.


Anneliese's Surprise Spread

Betty's Wiener Rolls


Bev's Honig Kuchen

New Years Day Open House 


from the kitchen of 24 comments:
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