From Claire Hanson
3 eggs
1 cup flour
1 ½ cup milk
1 Tbsp sugar
3 Tbsp melted butter
Whip ingredients together until smooth. Spread on skillet and fry both sides until lightly browned
French Crepes
World Recipes 2020
Tourtiere - a French Canadian Meat Pie Recipe
submitted by Mrs. Plourde
Yorkshire Pudding
submitted by Jessica Denton
Preheat oven to 425 degrees
1 tsp salt
1 c. flour
2 eggs
1 c. milk
1/2 c. water
Mix all ingredients together and place in the fridge for 30 min.
Grease muffin tin and get really hot in preheated oven.
Pull mixture out of fridge and stir with a spoon, pour into heated tin and bank until puffed and golden (about 25 min).
Toad in the Hole
1 pack of breakfast sausage
1 recipe of Yorkshire Pudding (omit the water and don't put in the fridge)
Fry (cook) sausages until cooked through.
While they are cooking min ingredients for Yorkshire pudding, omitting the water.
Place the cooked sausages in a pie plate (or other baking pan) and pour yorkshire pudding over the sausages.
Bake for 25 min at 425 degrees.
Farmer's Brownies
Saskatoon Pie
Apple Crisp
Submitted By: Ava Robinson
Oven-set temp. At 375 degrees
2 ½ cups apples, peeled, cored and sliced thing
1 tbsp. lemon juice
½ cup brown sugar
½ cup flour
½ tsp. Cinnamon
½ tsp. Nutmeg
¼ cup margarine
- Grease 10” x 6” x 2” baking dish
- Arrange apples in a dish. Sprinkle with lemon juice.
- Make a crumbly mixture by mixing sugar with the next four ingredients.
- Spread sugar mixture over the apples.
- Bake for 25-30 minutes.
Speculaas - Dutch Spice Cookies
submitted by Mrs. Wisselink
Ingredients:
1 c. soft butter
1 cup brown sugar
1 cup white sugar
2 tsp. almond flavour
2 eggs
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves
Method
Cream the butter with the sugars, add the eggs and flavoring, mix in the flour, powder, soda and spices. Gently knead the dough. Spread on a greased 10x15" baking sheet. Sprinkle with sliced almonds (optional)
Bake at 375 degrees for 20 minutes.
Oliebollen (Dutch Dessert - similar to a donut)
submitted by Matthew Janssen
Ingredients:
- 1 envelope dry yeast
- 3tbs sugar (45 ml)
- 1/2 cup warm water (125 ml)
- 2 eggs well beaten
- 1 1/2 cups lukewarm milk (375 ml)
- 1/2 tsp vanilla (2 ml)
- 1 tsp salt (5 ml)
- 4 cups all-purpose flour (1000 ml)
- 2 cups raisins (seedless) or black currents (500 ml)
- 3 apples, peeled and diced)
- Frying oil
Directions:
- Sprinkle yeast and sugar over warm water. let stand until yeast is completely softened
- Mix with eggs, lukewarm milk, vanilla and salt.
- Beat in flour slowly.
- Add raisins and apple.
- Cover bowl and let rise 1 1/2 hours.
- Drop by heaping teaspoonful into hot frying oil
- Turn if necessary. Some balls will turn by themselves when cooking.
- Remove from oil with a straining spoon.
- Sprinkle with fine sugar while still hot
- Delicious hot or cold. Makes 5 dozen
German Spatzles
Submitted by Julia Yost
1 cup flour
1 egg
1/4 tsp salt
1/3 cup water or more
Mix all ingredients in a medium size bowl until it resembles pancake batter. You may need to add more water a tablespoon at a time until you reach right consistency. Press batter through a spatzles press into a large pot of boiling salted water. If you don’t have a spatzle tzles press you could use a potato ricer. Cook spatzles for 2-3 minutes. Then drain and set aside. Melt butter in a large frying pan. Once butter is lightly brown add cooked spatzles. Fry spatzles until lightly golden brown. Top with fresh chopped parsley and lemon juice to taste.
German Sauerkraut
submitted by Ally Janssen
Supplies:
Clean Crock
Utensil to tamp cabbage down
Ingredients:
- 2 tbsp course salt per 24 cups of shredded cabbage
- 1 tsp sugar per 24 cups of shredded cabbage
- 1 bay leaf per 24 cups of shredded cabbage
- Additional salt to make a slurry if more liquid is required (1/2 cup slat per 1 qt. water)
Directions:
- Remove and discard outside leaves of the cabbage. Shred the cabbage in 24 cup batches and toss with the salt and sugar.
- Spread this in the bottom of the crock and tamp down with the tamping utensil until liquid comes out of the cabbage and covers it. Lay a bay leaf on this layer and continue until all of your cabbage is used up.
- If you wish to have whole leaves for rolling cabbage rolls, pull the leaves off of the cabbage and lay flat. It is usually a good idea to put the whole leaves in the bottom of the crock and cover them with the shredded cabbage.
- Cover all of your shredded cabbage with a layer of whole leaves. This will make it easier to skim. These leaves will be discarded when the cabbage is finished fermenting.
- Once all of the cabbage is in the crock, cover with water/salt mixture only if the liquid from tamping the cabbage does not cover the cabbage. Use only as much liquid as required to cover the cabbage.
- When the crock is filled, lay plastic wrap over the cabbage then place a clean board on top of it and put a large heavy rock on top to hold it down. Make sure the rock is also clean.
- Check the cabbage every two or three days and skim off any scum that forms on top. Discard the saran wrap and replace with fresh wrap.
- The cabbage should ferment for 6 to 8 weeks. The longer it is left, the more sour it will be.
- When ready, remove the board and rock. Discard the top bit of cabbage where the scum has been forming.
- Place the shredded cabbage in sterilized jars, leaving about 1/2 inch of head room.
- For the whole leave, fold them into quarters and place in the jars or layer in plastic freezer bags and freeze.
- Tighten the jar lids and put in a canner with enough boiling water to cover the bottom 2 inches of each jar. Boil until the liquid in the jars begins to bubble (to ensure your jars are sealed). This should take about 20 minutes.
- Remove and allow to cool.
Baba’s German Chocolate Cake
Submitted By: Harper Whitrow
3 cups flour
2 tsp. Baking soda
⅓ cup cocoa
2 cups sugar
½ tsp. Salt
½ tsp. baking powder
2 tsp. Vanilla
2 tbsp. Vinegar
¾ cup oil
2 cups water
- Mix first six ingredients together.
- Add remaining four ingredients.
- Stir well, do not beat.
- Pour into well greased 9 X 13 pan.
- Bake at 350F for 50 min.
Brown Sugar Icing
2 cups brown sugar
3-4 Tbsp. milk
- Cook till softball stage.
- Take off heat and submerse pot in cold water.
- Add a tbsp of butter and stir until it looks creamy.
Easy Hunter’s Stew (Latwy Bigos)
submitted by Rachel Klos
1/4 cup all purpose flour
1 teaspoon paprika or caraway seed
2 tablespoons butter or margarine
1 pound lean beef, cubed
1 pound lean pork, cubed
2 pounds sauerkraut, rinsed and drained
2 medium onions, sliced
12 ounces kielbasa (Polish sausage) or 6 smokie link sausages, cut in 1” pieces
1 can (4 ounces) sliced mushrooms, undrained
1/2 cup dry white wine
Chopped parsley - optional
Small boiled potatoes - optional
1. Combine flour and paprika; coat meat pieces.
2. Heat butter in a Dutch oven or sauce pot. Add meat and brown on all sides. Add sauerkraut, onion, sausage, mushrooms and wine; mix. Cover and cook over low heat 1 1/2 to 2 hours, or until meat is tender.
3. Remove meat and vegetables to serving platter. If desired, garnish with parsley and serve with small boiled potatoes.
6 to 8 servings.
Borscht (Beet Soup)
submitted by Kailyn Hawryluk
Spring Borsch
From Kennadie Sabo
You will need 8 small young red beets with tops, 1 small onion chopped fine, ½ cup of diced string beans and broad beans, ⅓ cup of peas, 1 cup of shredded cabbage, 1 tablespoon of vinegar or lemon juice, 1 tablespoon of chopped green dill. Chopped parsley about one tablespoon, ½ cup of thick sour cream, 1 tablespoon of flour salt and pepper, 3 potatoes chopped and diced, 2-3 carrots chopped and diced. Wash the beets, cut them into thin strips. Cut off the tops and wash them thoroughly, then cut them into small pieces. Place beet tops in a kettle along with all the other vegetables. Cover with water. Cook until vegetables are tender. Add the vinegar of lemon juice to give the desired tartness. Blend the flour with the sour cream and stir into the borsch. Bring to a boil. Season to taste the salt and pepper. NOTE: If beets are old, cook them first until they are tender, then add the remaining vegetables. Do not add the beet tops; they can only be used when very young and tender. The amount of cream to be added depends on personal preference. You may reduce the amount suggested or increase it. Some cooks prefer to add finely diced potato along with the vegetables; it also helps to thicken the soup. Good borsch should be pleasantly tart. This is achieved partly by adding sour cream. Also by the use of the lemon juice, tomato juice, vinegar, or rhubarb juice, or addition of a few pieces of a young green rhubarb chopped along with the vegetables.
Baba’s Bukovinian Nachynka (cornmeal casserole)
From Mrs. Lechelt
1 medium onion
¼ lbs. butter
1 cup cornmeal
1 tsp. sugar
1 tsp. salt
1 quart warm milk
4 eggs well beaten
1 tsp baking powder
Saute chopped onion in butter. Do not brown. Turn heat to low. Add cornmeal to butter and mix well. Add the sugar, salt and warm milk. Stir slowly until the cornmeal begins to thicken. Remove from heat. Add the eggs and baking powder. Mix well. Pour into a greased 3-quart casserole dish. Bake at 325 F for 1 hour.
Nachinka
submitted by Jonas Wytrykush
Avery’s Lazy cabbage rolls (Ukrainian)
2 cups rice (cooked)
1/2 cup butter
1 cup sauerkraut (can add more if you like)
1/2 cup of onion (can add more if you like)
Cook rice per directions on box/bag
In pan melt butter and fry onions until translucent
add sauerkraut. cook until warm/softened
add in cooked rice. Mix well.
Add pepper to taste
A lazy way to make a version of a cabbage roll or holopshi
Charity’s Cornmeal Casserole (Nachinka) – (Ukrainian)
1 cup dried cornmeal 1 tsp sugar
3tbsp lard ½ tsp vanilla
1 small onion 4 cups mil
1 tsp salt ½ cup cream
3 eggs
Melt lard in pan, saute onions until golden colour. Mix it together with dried cornmeal and saute slowly for 10 minutes. Put this mixture into deep pan. Add ½ cup cream, sugar, salt and stir well. Now add boiling milk in small quantities at a time, stirring well over the heat. When it thickens take off the stove. Add well beaten eggs with ½ tsp vanilla. Bake at 350 until golden brown.
Nanchynka (Cornmeal Casserole)
Submitted By: Jacob Fragoso
1/2 cup butter 1 med. onion (chopped) 1 cup cornmeal 1 tsp salt 1/2 tsp pepper 2 1/2 cups boiling water 1 egg 1 cup milk Melt butter in casserole dish and add chopped onion, saute until tender. Add cornmeal, salt and pepper and mix well. Gradually add hot water while stirring. Beat eggs with milk in separate bowl and then add to cornmeal mixture in casserole dish. Bake at 350 for 45 minutes to 1 hour until golden on top. Enjoy!!
Lazy Cabbage Rolls
Submitted By: Austin Klita
1 cup rice
1 ½ - 2 cups sauerkraut
½ cup butter
2 lg. Onions
4-5 tbsp ketchup
1 tsp. Salt and pepper
Directions:
- Mix together and put in a large casserole with a lid.
- Cover with 2 cups of water. Put the lid on.
- Bake at 325F for 1 ½ - 2 hours
- Stir occasionally and add water if needed.
BORSCHT
Submitted By: Issa Wishloff
10 fresh beets, pared and chopped ¼ tsp marjoram
2 cups Brown Stock salt
1 onion, sliced pepper
1 bay leaf 1 or 2 tbsp. sugar
4 parsley stems 2 tbsp. vinegar
¼ tsp. Thyme 6 polish sausages
Sour cream
Chopped chives
Cook beets slowly in 1 ½ cups stock. Add onion, bay leaf, parsley, herbs, salt and pepper. Continue cooking slowly for 30 mins. Strain.
Add sugar and vinegar and more salt if necessary. Adjust seasonings to taste. Cook sausage slices in ½ cup stock and add to soup. Pour hot soup into bowls and top each serving with a dollop of sour cream. Sprinkle with chopped chives. Serve with thinly sliced dark rye bread spread with chive butter and bake until crisp. Makes 6 servings.
Nalysynky (Ukrainian Crepes)
Submitted By: Ezekiel Dekker
2 eggs
½ milk
3 tbsp water
½ cup flour
¼ tsp. Salt
Directions:
- Beat eggs until light and add the remaining ingredients.
- Butter and heat a small frying pan. Pour a few spoons of batter to give it a light coating. Tilt the pan to spread the batter evenly.
- Cook on moderate heat.
- When lightly browned on the bottom remove the cakes. Do not turn over.
- Butter the pan lightly for each cake.
- When filling the cakes have the browned side on the outside.
- Arrange the rolled cakes in a buttered baking dish.
- Bake at 350F for 20 minutes.
- Serve with sour cream or cover with whipping cream.
Nalysnyky Fillings- Cottage Cheese Filling
2 cups cottage cheese
2 egg yolks
2 tbsp cream or milk
¼ tsp. Salt
1 tsp. chopped dill
Mash cottage cheese. Add all the remaining ingredients and mix well. Spread tbsp of filling in crepe and roll.
Jaxon’s SANDKAKER (Norwegian cookie recipe)
Ingredients
3/4 cup + 2 Tbsp. butter 1 cup + 1 1/2 Tbsp. flour 7 Tbsp. or about 1/2 cup almonds, blanched and ground 1 egg 7 Tbsp. sugar
Recipe
Step 1
Mix butter and flour until crumbly.
Step 2
Add ground almonds, egg, and sugar. Work ingredients together with your hands.
Step 3
Let dough rest for an hour in the refrigerator.
Step 4
Press into greased sandkake forms. Bake at 350º F for 10-15 minutes.
Step 5
Let cookies cool slightly before you remove them from the forms
Eva’s Swedish Pancakes (skinny pancakes)
3/4 cups flour
1/2 tsp salt
3 tbsp sugar
3 eggs
2 cups milk
3 tbsp melted shortening
Kylie’s Rice Pudding
3/4 Cup water
3/4 Cup white rice
1/4 tsp salt
1 1/4 Cup milk
1 egg yolk (slightly beaten)
1/3 Cup sugar
1/3 Cup raisins
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tbsp butter
Boil water, add rice 5 mins. Blend milk & egg yolk & stir into rice. Add salt, sugar, cinnamon, nutmeg, raisins & butter. Mix well & bring to a boil stirring constantly. Cover & remove from heat. Let stand 1 hour. Stir just before serving.
Lefse (Norwegian/Swedish Recipe)
Submitted By: Julian McDonald
Ingredients:
- 4 cups mashed potatoes
- ½ cup shortening
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups flour
Instructions:
- Mix the mashed potatoes, shortening, sugar, salt and flour. Knead until you have a good dough. Cut into sections, roll out thiin and cook on a greased (if needed) griddle until light brown, turning frequently to avoid scorching. After cooking each one, place them between a hand towel, to keep them from drying out. When cool, place in ziplock bags with the towels. To store them place the bags in the refrigerator (5 days) or freezer (six months). Serve with butter and sugar.
Sweet and Sour Meatballs
Submitted By: Savanna Klassen
1 lb ground beeg
⅓ cup milk
½ cup bread crumbs
⅛ tsp pepper
1 tsp salt
¼ cup minced onion 1 egg
Sauce:
398 mL can pineapple tidbits
2 to 3 Tbsp cornstarch
2 Tbsp soya sauce
1 cup chicken broth or bouillon
¼ cup vinegar
½ cup brown sugar
1 green pepper, chopped
Preheat oven to 350F. Mix ground beef and seasonings. Form into balls. Bake 15-20 mins. In a shallow pan, until browned. Place in a serving dish and keep warm.
Sauce: Drain pineapple. Stir cornstarch into pineapple juice. Stir in soya sauce, broth, vinegar and brown sugar. Cook and stir over medium heat until thickened. Stir in pineapple and green pepper. Cook 1 minute longer. Pour sauce over meatballs and serve.
Bran Biscuits
Submitted By: Issa Wishloff
1 cup All bran cereal, 100% (not bran flakes)
1 cup milk
2 ¼ cups biscuit mix
- Turn the oven on to 425F. Put the cereal and the milk into the bowl. Stir. Let the mixture stand for 10 minutes to soften the cereal.
- Add the biscuit mix. Stir until it forms a ball of dough. Put the dough on a lightly floured surface. Knead gently 8 times or until the dough is smooth. Pat or roll the dough about ¾ inch thick. Cut into 2 inch rounds.
- Arrange on an ungreased cookie sheet. Back on the center rack in the oven for 12-15 minutes until they are risen and browned.
- Serve warm. Makes 16 biscuits.
Gramma's Chocolate Chip Cookies
submitted by Autumn Hopkins
Healthy Waffles (adapted from ifoodreal.com)
Submitted by Carter Graham (Kindergarten)
Ingredients
· 2 eggs, large
· 1 ½ cups milk
· 3 tbsp maple syrup or honey
· 3 tbsp extra virgin olive oil
· 1 tsp vanilla extract
· ½ tsp baking powder
· ½ tsp salt
· 2 cups whole wheat flour
1. In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla, banking powder and salt; whisk until well combined. Add whole wheat flour, mix well.
2. Preheat waffle maker and make waffles according to your waffle maker’s instructions.
Carrot Cake Oatmeal
Submitted by Charlie Rideout
Ingredients
1 cup water
1/2 cup oatmeal
1 medium carrot shredded
1/2 tsp vanilla
Milk (optional)
Honey (optional)
Cook all ingredients, except milk and honey, until oats are soft. Add milk and honey as desired. Enjoy.
Pork Schnitzel
