Perfecto Pork

Ingredients:

• Boneless pork loin (NOT tenderloin) cut 2/3rd's though lengthwise on non-fat side
• 2 teaspoons salt
• pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 teaspoon ground bay leaves
• 3 cloves mashed garlic

Directions:

1. Mix together garlic, salt and herbs and coat pork with mixture. 
2. Cover and refrigerate 2-24 hours. 
3. Pull pork out of the fridge 1 hour before you begin to cook it. 
4. Preheat oven to 325 degrees. 
5. Cook pork until internal temperature reaches 145 degrees. 
6. Flip pork so fat side is up and broil on high until the fat melts and turns brown, be careful not to burn it.
7. Remove from oven and let rest at least 10 minutes before you slice.

Victoria Tea Pastry

Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 cups flour
• 3 eggs
• Another 1/2 cup butter 
• 2 Tablespoon cold water
• 1 Tablespoon almond extract

Topping:

• 1/4 cup butter softened
• 1 cup powdered sugar
• 1 Tablespoon milk
• 1/2 teaspoon almond extract
• 1/4 cup toasted sliced almonds

Directions:

1. Preheat oven to 350 degrees.
2. Bring 1 cup water and 1/2 cup butter to a boil in a sauce pan. 
3. Remove from heat and immediately stir in 1 cup flour and beat with a wooden spoon until smooth.
4. In a stand mixer combine 1 cup flour and 1/2 cup cold butter (cut into little pieces) and blend well with the pastry attachment.
5. Slowly add 2 Tablespoons of cold water. 
6. Mix until dough forms into a ball. 
7. Divide in half and place side by side on a cookie sheet sprayed with oil. 
8. Flatten to about 1/2 inch thick and keep 1 inch apart. 
9. Add 3 eggs to the first mixture, one at a time. Fully mix in each egg before adding the next. 
10. Add almond extract and mix well. 
11. Evenly spread on each dough strip.
12. Bake 1 hour at 350 degree, do not open the oven during this time. 
13. Cool 10 minutes and frost with topping. 
14. For the topping combine 1/4 cup butter (softened) with 1 cup powdered sugar, 1 Tablespoon milk and 1/2 teaspoon almond extract. 
15. Spread on warm pastries and sprinkle to toasted almonds on top. 

Grandma Yoder's Dill Pickle Recipe

Ingredients:

• 6-8 pickle size cucumbers, about 4-5 inches long
• 6 cups cider vinegar
• 9 cups boiling water
• 1 1/3 cup kosher salt
• 3 large bunches of dill (fresh)
• 4 large cloves of garlic
• 1/4 teaspoon calcium chloride (pickle crisp) per jar (do not use alum)

Directions:

1. Put vinegar, salt and water in a large pot and bring to a boil. 
2. Place a stalk of dill in each clean jar, and 1/2 a clove of garlic and pack in cucumbers. 
3. Add calcium chloride to each jar. 
4. Add another stalk of dill, and 1/2 a clove of garlic on top of the cucumbers
5. Preheat oven to lowest setting. 
6. Pour boiling mixture into each jar.
7. Seal jars. 
8. Turn off oven. 
9. Place jars and oven and let sit until completely cool.

Zwieback

Zwieback or 'Double Buns' are a great favorite among the 'Russian' Mennonites, as well as any visiting friend. These buns are usually baked on Saturday to be served for Vaspa or lunch on Sunday. The dough for Zwieback must be kneaded well to give a good texture to the buns.

Years ago Zwieback were always served for weddings and for the fellowship hour following funerals. To some extent, this custom is still kept up in some Mennonite communities, and Zwieback are making a 'come back' in other circles of Mennonite ethnic groups. Zwieback are usually served with cheese, lump sugar, and coffee. Dunking them is also a special treat! (excerpt from The Melting Pot of Mennonite Cookery, 1974, Mennonite Press, North Newton Kansas)

Ingredients:

• 2 cup milk
• 2/3 cup butter
• 2 tsp salt
• 2 tablespoon sugar
• 1 1/2 packages yeast
• 1/4 cup warm water
• 1 tsp sugar
• ~6 cups flour

Directions:

1. Scald the milk and add butter, oil, salt and 2 Tbl. sugar. Let cool.
2. Dissolve yeast in the warm water, then add 1 tsp. sugar. Let sit for a few minutes. 
3. Add the dissolved yeast and 4 cups flour to the milk mixture. Mix well. 
4. Add additional flour until dough is smooth. 
5. Let rise until double, about an hour. 
6. Pinch off small portions of dough and form into balls the size of a small egg. 
7. Place on greased cookie sheet and let rise until doubled. 
8. Place a smaller ball on top of a larger ball.
9. Bake at 350 for about 20 minutes. 
10. Eat hot with apricot preserves!