Nov 29, 2010


In the 21st century, in the time of NO trans fats, in the years of cholesterol scares, staying thin, and being just so aware of everything we consume, we 4 Grandmas decided we would invite you into the realm of deep fried yummies.

In my home growing up, deep fried foods had seasonal pleasure. On cool rainy summer days we were often given soup and fritters -- apple or plum. It was a great treat.

On a hot summer day supper might be rollkuchen (fried dough) and watermelon. It was a refreshing meal and to this day it is an Mennonite Central Committee Relief Sale highlight and young and old line up for this favourite treat.

Whenever we were having large groups over or church picnics, someone would make
doughnuts and/or bismarks and feed the whole crowd. My sister-in-law Herta made delicious bismarks and as a young girl I would walk over when she was preparing them and truly “pig out”. About 2 years ago at our church retreat we made doughnuts and deep fried them in a large cauldron outdoors on a cool October evening, and we all “pigged out”. On New Year Eve day our Mom made New Years Cookies or Porzelky. I think every Russian Mennonite family made them. We ate them on the eve and also on New Years Day.

Deep frying was not considered a problem as long as you continued to work hard. Today, November 20, 2010, 4 Grandmas and their spouses are treating themselves to an evening of deep fried delights. Our oldest daughter, who is very food alert asked if we would have a defibrillator available and I said, “No, just a plate of fruit for dessert” which we did.

BISMARKS (Recipe of Herta Koop and Helen Unrau)

1 tbsp yeast in 1/2 cup warm water with 1 tsp sugar dissolved
2 cups scalded milk, then add 1/2 cup shortening. Cool.

4 egg yolks and 1 whole egg 1 tsp orange rind
1/2 cup sugar 2 tsp lemon rind
1 tsp salt 2 tsp vanilla
6 cups flour

Beat eggs and sugar, mix all ingredients, add yeast when cool.
Leave to sit in warm place to rise.
Knead down and roll 1/2 inch thick and cut into shapes, either round or rectangle, let rise and deep fry in oil.
Ice (confectioners sugar mixed with cream and some vanilla) and sprinkle with nuts or sprinkles.
If you can figure out how to insert jam, please let us know.

ROLLKUCHEN (Deep fried dough)

1 cup whipping cream 2 cups flour
2 eggs 1/2 tsp. baking powder
1 tsp salt

Sift flour, salt and baking powder into mixing bowl, make a well, add other ingredients. Mix well and if dough is too soft, add a bit more flour. Roll out quite thin on a floured board and cut into rectangles, make a slit in centre and pull the one end through. Deep fry in oil and eat with watermelon, icing sugar or syrup. Yummy on a hot summer day or any time really.


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