Saturday, December 02, 2006


(makes 16)

3 large eggs, beaten
1 cup milk
½ cup cream
2 tbs butter, melted
1 tsp salt
flour to make a stiff dough (5-6 cups)

In the bowl of a powerful electric mixer (ie: Kitchen Aid) whisk together eggs, milk, cream, melted butter and salt. Using the dough hook attachment add flour, a cup at a time. After about 4 ½ to 5 cups, turn dough out onto countertop and knead by hand, incorporating more flour as needed. (The consistency of the dough should be similar to pasta dough, but it’s a matter of preference.) Continue kneading until the dough is smooth and elastic. Divide in half and cover with plastic wrap.

For the Saskatoon Berry filling (fills 8):
approx. ¾ lb Saskatoons (or blueberries, prune plums etc)
approx. 8 generous tsp sugar

Roll out ½ of the dough to a rectangle, between 1/8 and ¼-inch thick. Cut into 8 equal rectangles. Pinch together sides to form a pocket. Fill with berries and 1 tsp sugar. Pinch closed. Into a simmering pot of water add 4 pockets at a time, making sure the dough doesn’t stick to the bottom of the pot. Return water to a simmer and continue cooking, turning pockets occasionally, for about 15 minutes. Remove with a slotted spoon and place pockets into a casserole dish. Dot with butter to keep from sticking. Cover and place in a warm oven. Repeat with remaining pockets.

For cottage cheese filling (fills 8):
½ lb dry curd cottage cheese
1 large egg
½ tsp salt

Process cottage cheese in a food mill or food processor. Blend in egg and salt. Repeat steps to cook.

Cream Gravy:
2-3 tbs butter
¼ cup flour
1 cup milk
1 cup cream
½ tsp salt

In a small saucepan melt butter over medium heat. Add salt and flour and whisk to form a paste. Whisking constantly, slowly add milk. When mixture thickens, slowly add cream. Continue cooking/whisking until the flour is cooked. Adjust consistency with flour and milk or cream as desired (Mennonite cooking is never exact).

No comments: