A taste of where I come from
🌼Yes, I was raised Mennonite—and that experience shaped so much of who I am today.
I’ll admit—growing up in a Mennonite-style household isn't always a favorite memory of mine. For years, I carried feelings of shame, confusion, and even anger. But with time, reflection, and grace, I’ve come to see how deeply that upbringing shaped me. And now, I can say with a full heart that I accept it. More than that—I embrace it. Because through it all, it made me who I am today.
Of course, there’s so much I could say, and maybe one day I’ll dedicate a full post to that journey, only because I get questioned about it a lot, but for now, I want to share one of my most treasured gifts that came from being raised the way I was: the recipes.
I never would have imagined that, of all the things I’d carry with me from such a complex upbringing, it would be the food that I would remember most fondly. And yet, here I am—grateful for the comfort it offered, the quiet joy it stirred, and the way it continues to nourish not just my body, but my story.”
I’ll admit—many of these recipes aren’t exactly what you’d call “healthy.” Deep-fried, rich with cream, and unapologetically indulgent, they’re the kind I enjoy only on special occasions. But when I do, they carry me right back to a place of warmth and memory.
So today, I’m sharing a few of my favorite recipes—those that have stood the test of time and still warm my heart.
🍰 Old-Fashioned Mennonite Crumb Cake
🧈Crumb Mixture:
1 cup white sugar
¾ cup softened butter or margarine
2 cups all-purpose flour
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1 tsp baking soda
¼ tsp ground cloves
¼ tsp nutmeg
½ tsp cinnamon
1 egg
1 cup buttermilk
👩🍳 Instructions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
Mix the sugar, flour and butter until it resembles a crumb consistency.
Remove 1 cup of the crumb mixture and set aside.
To the remainder add and stir the rest of the ingredients together until mixed.
Pour batter into prepared pan and spread evenly.
In a small bowl, mix crumb topping ingredients until crumbly.
Sprinkle topping evenly over the batter.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving. Optional: dust with powdered sugar.
Crumb Cake
We were introduced to this delicious cake at a very young age—and not just to enjoy it, but to learn how to make it ourselves. To this day, it remains a favorite. In fact, even my sons still ask for it by name! It’s simply irresistible. This is the very recipe our mother taught us, and I’m so happy to share it with you.
🥣 Borscht
🧅 Ingredients:
2 lbs beef soup bones
2 quarts water
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, chopped
1½ tbsp fresh parsley, chopped
1 bay leaf
½ star anise (optional, for depth)
1 tsp salt
Pinch of black pepper
1½ cups tomato, chopped or mashed
½ cup heavy cream
🍲 Instructions:
Make the broth: In a large stockpot, combine beef soup bones and water. Bring to a boil, then reduce heat and simmer for about 1 hour. Skim off any foam.
Add vegetables: Stir in carrots, potatoes, cabbage, onions, parsley, bay leaf, star anise, salt, and pepper. Simmer for another hour, or until vegetables are tender.
Add tomatoes and cream: Stir in the tomatoes and simmer for 10 more minutes. Then add the cream and heat through without boiling.
Taste and adjust: Remove bones and bay leaf. Adjust seasoning if needed.
Serve hot, optionally topped with sour cream or fresh dill
There are so many different versions of Borscht, but this was the one we grew up on. There is also Beet Borsche, Zumma Borscht and of course the Ukrainians and Russians have their own delicious versions of it! They are all delicious. Take your pick, or try them all!
🥣 Roll Kuchen
Yields about 24 pieces | Prep Time: 20 min | Cook Time: 15 min
🧈 Ingredients:
2 eggs
¾ cup milk
6 tbsp butter, melted
3 cups all-purpose flour
2 tsp salt
1 tsp baking powder
Oil or lard for deep frying
🍳 Instructions:
Beat the eggs in a bowl until light and frothy.
Pour into a 1-cup measuring cup and top up with milk to make a full cup.
In a large bowl, combine flour, salt, and baking powder.
Add the egg-milk mixture and melted butter to the dry ingredients. Mix until a soft dough forms.
Roll out the dough very thin on a floured surface.
Cut into strips about 1 inch by 3 inches. Make a small slit in the center of each piece and pull one end through to form a twist.
Heat oil or lard in a deep fryer or heavy pot to 375°F (190°C).
Fry 4–6 pieces at a time until golden brown, turning once.
Drain on paper towels. Serve warm.
If you’ve never tasted Roll Kuchen, let me tell you—you’re missing out on one of life’s simplest, sweetest pleasures. As a kid, I devoured more of those golden, crispy fritters than you’d ever believe (and yes, I still sneak a few now and then). But the real magic? It was the watermelon that went along with it. That juicy, vibrant slice was the missing link—the perfect partner to those crispy bites. I still remember us gathered around the table, counting pieces like treasure, laughing as the seed-spitting contests began. Oh, the memories… happy, juice running down our faces, and full of joy.
🥟 Vareniki with Schmaunt Faut
Serves 4–6 | Prep Time: ~1 hour
🧄 Dough Ingredients:
6 cups all-purpose flour
2½ cups warm water
½ cup vegetable oil
1 tsp salt
🧀 Filling Ingredients:
2 cups dry curd cottage cheese
1 egg yolk
1 tsp salt
¼ tsp black pepper
🍶 Schmaunt Faut (Cream Gravy):
2 cups heavy cream
2 tbsp butter
Salt to taste
Optional: chopped fresh dill or green onion
👩🍳 Instructions:
1. Make the Dough
In a large bowl, mix flour, salt, and oil.
Gradually add warm water and stir until a soft dough forms.
Knead until smooth, then cover and let rest in the fridge for 30 minutes.
2. Prepare the Filling
Mix cottage cheese, egg yolk, salt, and pepper in a bowl.
Stir until well combined and creamy.
3. Shape the Vareniki
Roll out dough on a floured surface to about ⅛ inch thick.
Cut into 3-inch circles using a cutter or glass.
Place 1 tsp of filling in the center of each circle.
Fold over to form a half-moon and pinch edges tightly to seal.
4. Cook the Dumplings
Bring a large pot of salted water to a boil.
Drop in vareniki and cook until they float (about 3–4 minutes).
Remove with a slotted spoon and keep warm.
5. Make the Schmaunt Faut
In a saucepan, melt butter over medium heat.
Add cream and bring to a gentle simmer.
Stir until slightly thickened. Add salt to taste.
Optional: stir in chopped dill or green onion for extra flavor.
6. Serve
Pour warm cream sauce over the Vareniki.
Serve with farmer sausage or fresh buns if desired.
I think this may be my all time favorite Mennonite recipe but also the most "unapologetically rich?!" Hmmmm, I will let you decide!
For me…it's that delicious cream gravy that absolutely makes the dish, for sure, because I have tried "regular" perogies many times and without that Schmaunt Faut -they are nowhere near as decadent as these all time Mennonite favorites!
So here we are-these are just a few of my most cherished recipes. They’ve lived in my heart for years—memorized, adapted, and lovingly prepared time and again. To share them as clearly and accurately as possible, I’ve leaned on the trusted “Mennonite Girls Can Cook” recipe book as a guide. I hope you enjoy them as much as I have.
Now it's your turn to share. How were you raised? What recipes have stayed with you?
Or maybe, it’s something else entirely—a tradition, a phrase, a ritual that still holds meaning.
Let’s share. Let’s celebrate the pieces of our past that continue to nourish us.
I would love to hear from you.
Until next time,
Darlene
