Mennonite Platz

My family's version of Platz with your choice of rhubarb, blueberries, raspberries, blackberries, strawberries, etc.

This post is the adjusted recipe to suit our family's taste. 


(the original recipe is taken from Mennonite Girls can cook.  Here's the link: http://mennonitegirlscancook.blogspot.com/2008/06/platz.html.  If you want to try the original recipe you have the link)

Preheat your oven to 350 degrees.
Grease a 9X13 pan.

2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 cup butter

Combine until crumbly or cut the butter into the above ingredients with a pastry blender

Add in 1 cup milk
2 fresh eggs
2 tsp vanilla

Spread into the prepared pan

Top with finely diced fresh or frozen fruit of your choice.

Make the crumb topping . . .

3/4 cup of flour
1/4 cup of butter . . melted
3/4 cup of sugar

Combine the flour sugar and butter to make crumbs and sprinkle over the fruit.

Bake in the top 1/3 of your oven until golden brown . . about 45 minutes.

Toffee Bits Triangles

Ingredients:
1 cup (250 mL) butter or margarine, softened
1 cup (250 mL) packed light brown sugar
1 teaspoon (5 mL) vanilla
1 egg yolk
2 cups (500 mL) all-purpose flour
1 1/4 cups (220 g) CHIPITS SKOR Toffee Bits, divided
2 cups (300 g) CHIPITS Semi-Sweet Chocolate Chips

(we used 1 cup semi sweet chocolate chips and 1 cup peanut butter chips... way better!!!)

Directions:
1. Heat oven to 350°F (180°C).
2. In large bowl, beat butter and brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
3. Stir in flour and 1 cup (250 mL) of the toffee bits. Press into ungreased 15-1/2 x 10-1/2 inch (39 x 27 cm) jelly roll pan.
4. Bake 18 to 20 minutes or until light brown. Immediately sprinkle semi-sweet chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly over top. Sprinkle with remaining toffee bits. Let cool completely. Cut into 3-inch (7.5 cm) squares; cut each square diagonally into 4 triangles.

Makes 60 triangles.

Store in fridge and they taste better.

Banana Nut Cake

I didn't read the instructions to separate the eggs and whip the egg whites.  That is important to do.  Even though I didn't do it the cake turned out okay.  Just not as fluffy as it should be.

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 4 tablespoons buttermilk
• 1/2 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3 ripe bananas, mashed
• 1 cup chopped pecans
•  
• Icing
•  
• 3 tablespoons butter, softened
• 2 cups confectioners' sugar
• 3 tablespoons heavy whipping cream
•  
• Pecan halves (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. Separate the eggs and set aside.
3. Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
4. Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
6. To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

Taken from allrecipes.com

Blondie Brownies

2/3 cup Margarine
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
2 tsp. Vanilla
2 cup Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Salt

1 cup Chocolate Chips
1/2 cup Walnuts

Combine first 3 ingredients. Add egg and vanilla. Sift flour, baking poweder, baking soda and salt together. Spread mixture into 9x13 greased pan. Pat down with wet hands. Sprinkle chocolate chips and walnuts on top. Press lightly. Bake @ 350 for 30 minutes (325 for glass).

Very yummy! I got this recipe from my m-i-l and it's really good! I don't put the walnuts on, but you can if you choose! Enjoy!

Lunch Box Cereal Bars

Lunch Box Cereal Bars

2 1/2 cups toasted oat cereal rounds

2 cups mixed dried berry fruit or trail mix or equal amounts raisins, dried cranberries, dried cherries and dried blueberries

1 cup cornflakes

1 cup rice crisp cereal

1/2 cup sweetened shredded coconut

2/3 cup packed brown sugar

1/3 cup butter

1/3 cup corn syrup

1/4 cup liquid honey

1/4 tsp salt

1/2 tsp vanilla

Grease 13" x 9" metal cake pan; set aside.

In large heatproof bowl, stir together oat cereal rounds, dried berry fruit mix, cornflakes,

rice crisp cereal and coconut.

In saucepan, combine brown sugar, butter, corn syrup, honey and salt;

bring to boil over medium-high heat, stirring often.

Boil, stirring constantly, until foamy, about 2 minutes.

Remove from heat; stir in vanilla.

Let stand for 1 minute.

Pour over cereal mixture; stir until evenly coated.

Scrape into prepared pan.

Using greased spatula, press firmly into even layer.

Let cool completely.

Cut into 18 bars.

(Make ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze.)

Makes 18 bars.

Per serving: 174 calories

Canadian Living's "Make it Tonight", pg 226