Hutterite recipes

Enjoy a sample of Hutterite cooking with this unique but delicious soup, Nookala.

This is the dinner roll recipe you have been looking for! Super soft, dense and stay that way for days.

A few weeks ago, I shared those melt-in-your-mouth Poppyseed Sandwiches and meant to follow up with my roll recipe but in the hustle and bustle of life completely forgot. So, since I haven’t …

I grew up loving these ragged bits of homemade pasta cooked in chicken broth. The pasta is simple, made with flour, eggs and a bit of salt. Make a well in the flour, add the eggs that are whisked together. Looks so neat and tidy for the time being. Use a fork to begin the process. At the end you have to involve your hands to make a firm ball of dough. It takes some effort as the dough will be very dry. Cover with a bowl and allow to rest ... just ignore it for a while ... no set time…

Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6…

This wholesome family favorite can be prepared in advance and tastes a lot like a cinnamon oatmeal cookie. I typically take a minimalist approach, but the recipe is easy to customize through the addition of raisins, nuts, etc. If doubling the recipe, use a 9×13 baking dish, adding a few minutes to the cooking time as needed. Yield: 6-8 servings

Recipe for green bean soup. Green bean soup is soup made out of immature bean pods mixed with potatoes, and seasoned with dill, vinegar and paprika. It is both healthy and delicious.

Every so often I like to indulge in one of my favorite ethnic Hutterite foods ... cottage cheese perogies or 'shooten krapfen' as the...

I know, I know, everyone has a Sloppy Joe recipe. But nobody else's matched ours, so I've got it posted for posterity. Originally from Esther Shank's Mennonite Country-Style Recipes cookbook.

This was the other pie I made from Secrets of a Hutterite Kitchen by Mary-Ann Kirkby. Partly, I was intrigued by cottage cheese in a pie. But she also mentions in passing that sometimes this is served for breakfast or the tea-time meal lunche. It definitely tastes better cool than warm, in my opinion, kind of like a custard rather than a cheesecake, which I think I was expecting. I think in previous Hutterite books they may have mentioned using raisins in this pie, and while that sounded…