July 4, 2008


This is a recipe straight out of the More-with-Less Cookbook, a cookbook put out by the Mennonite Central Committee. This was the first cookbook that I ever sat down and read like a book. They have great sections for each chapter describing ways to stretch a dollar and still eat well and thoughts on global hunger issues.

The cookbook has this to say on Blechkucken: "Traditional among Prussian Memmonmites when guests come for Sunday afternoon coffee. "Blech" is a large baking pan."

For awhile Rob couldn't remember what this was called and termed it "Blawken snawken." He's been making it regularly lately. It's great with some rhubarb thrown in.

(listed below)

Scald and cool to lukewarm
3 c. milk
Stir together to dissolve:
2 pkg. dry yeast
1 c. warm water
Combine in large bowl:
lukewarm milk
1 1/2 c. soft shortening or lard (we just use butter)
1/2 c. sugar (we use sucanut)
4 t. salt
1 egg
6 c. flour
Beat well until dough is smooth and satiny.
Stir in:
1 c. raisins combined with
3/4 c. flour
(and some chopped up rhubarb or other dried fruit if you have something you want to get rid of)
Cover and let rise in a warm place until doubled. (Rob says he usually lets it rise 1 hour. But this morning the kids were so hungry that he cooked it without letting it rise and according to Nathan, "Wow, Papa! This is the best blechkucken you've made, ever!") With back of spoon spread dough thinly onto 2 greased 10x15" cookie sheets. Brush generously with melted butter and sprinkle with sugar (we use brown sugar here -- Rob mixes the butter and sugar together and dollops it on top, making pockets of super yumminess!)
Bake 20 minutes at 375ยบ.

(Recipe from Elsie Epp, Marion, S. D.)