Springerle Cookie Mix (from Germany)
Ingredients & Directions 4 c All-purpose flour 4 3/4 c Powdered sugar; sifted 1 ts Baking soda 20 Anise oil; drops 4 Eggs 1 1/2 ts Aniseed; crushed Sift together flour and soda. In large mixer bowl, beat eggs with electric mixer until light. Gradually beat in powdered sugar; continue beating on high speed about 15 minutes or until mixture resembles soft meringue. Stir in anise oil. Add about 3/4 of the flour mixture and beat on low speed until combined. By hand, stir in the remaining flour mixture. Cover; let stand about 15 minutes. Divide dough into thirds. On lightly floured surface, roll each portion into 8″ square. Let stand for 1 minute. Dust a springerle (little horse) mold or rolling pin with additional flour. Press mold on dough hard enough to make a clear design; repeat for the remaining dough (Roll springerle rolling pin on dough, pressing hard enough to make a clear design.) With a sharp knife, cut the rolled cookies apart. Place on a lightly floured surface; Cover with a towel and let stand about 6 hours or overnight. Sprinkle a greased cookie sheet with crushed aniseed. Brush excess flour from cookies. With finger, rub bottom of each cookie lightly with cold water. Place on prepared cookie sheet. Bake in 300 degree oven about 18 minutes or until a light straw color. Remove to wire rack; cool. Yields 72 servings
Settin' 'round Bread
Ingredients & Directions 1/4 c Water -(at 105 degrees) 1/3 c Turbinado sugar -(most any sugar will -do, though) 2 pk Yeast (dry), active 1/4 c Butter 1/4 c Shortening 1 1/2 c Water 1/2 c Milk 1 lg Egg 1 c Dry milk, non-fat 1 1/2 ts Salt 1 1/2 ts Honey 1/8 ts Cinnamon, ground 1/2 c Rolled oats 1/2 c Cornmeal 1/4 c Bran 1/4 c Cracked wheat 1/4 c Buckwheat 1/2 c Soy flour 1 c Rye flour 2 1/2 c Whole wheat flour 3 c White flour Butter Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.) Dissolve the yeast and sugar in the 1/4 cup of lukewarm water. Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy flour and rye flour. Add the rest of the water, the milk, butter, shortening, egg and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt and the whole wheat flour. Stir in the white flour, about 1/2 cup at a time, until the mixture is stiff enough to knead. You’ll probably have about half of it left. Remove the dough from the mixing bowl, onto a floured surface. Knead the dough, adding more white flour as necessary to keep the dough workable. Knead the dough until it is smooth and elastic, about ten minutes. It’s okay if you end up using less than or more than the three cups of white flour; just use whatever it takes. Put the dough back into a bowl that’s been very lightly greased. Let it rise, covered, in a still, warm place (around 85 degrees F. is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk. Punch the dough down, divide in half, shape into loaves and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have about doubled in bulk. Preheat the oven to 350 degrees F. as the bread finishes rising. Bake the bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans and rub the top of the loaves with some butter to give them a nice, soft, chewy crust. NOTES: * A 7-grain bread for toasting or eating plain — This bread was first made from whatever was settin’ ’round the kitchen when I started baking. It has a wonderful texture and flavor. Yield: 2 large loaves. : Difficulty: moderate. : Time: about 3 hours (half of it rising time). : Precision: approximate measurement OK. : Alan M. Marcum : Sun Microsystems, Mountain View, California : sun!nescorna!marcum : Yields 2 Loaves
Brunsli Cookies
Ingredients & Directions 2 c Very finely ground almonds 1 c Superfine sugar 1/4 c Confectioners’ sugar 1/4 ts Ground cinnamon 1 1/2 oz Unsweetened chocolate, -melted and cooled 2 Extra-large egg whites, -unbeaten Granulated sugar for topping Chocolaty rich with a chewy macaroon cookie center. Preheat oven to 400~. Combine almonds, superfine sugar, confectioners’ sugar and cinnamon in a large bowl; beat in melted chocolate and egg whites until smooth; wrap in wax paper. (Mixture will be sticky.) Chill several hours or overnight. cut dough in half. (Refrigerate one half.) Roll out dough to a 1/2-inch thickness between two sheets of wax paper. Remove top piece of wax paper. Witha 2-1/2 inch round cookie cutter, cut out as many circles from teh dough as you can. Remove scraps of dough and refrigerate for second rolling; cut circles in half to make half moon shapes. Carefully remove cookie halves from bottom sheet of wax paper; place cookies on lightly greasted cookie sheets; sprinkle lightly with granulated sugar. Repeat with other half of dough. Use any scraps of dough for second rolling. Let cookies dry for 3 hours. Bake in a 400~ oven for 12 minutes or until cookies are browned on the bottoms. Remove to wire racks; cool completely. Cookies will have an outside crust but will be soft inside {gosh, doesn’t that sound like Al Martin? grin }. Makes 2-1/2 dozen cookies. Yields 2 Servings
Lemon Tea Bread #3
Ingredients & Directions 8 oz Cream cheese 1/2 c Shortening 1 1/4 c Sugar 2 Eggs 2 1/4 c Flour 1 ts Baking powder 1/2 ts Salt 2 ts Lemon extract 1/4 c Lemon juice 3/4 c Milk 2/3 c Nuts From: esined@inforail.MV.COM (Denise Gaunt) Date: 17 Aug 1995 00:05:07 -0500 Mix all ingredients together and pour into a loaf pan. Bake at 350 degrees for one hour. Makes 1 loaf. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Sunflower Orange Cake
Ingredients & Directions 3 c Flour — sifted 3 ts Baking powder 1/4 ts Salt 1/4 ts Baking soda 2/3 c Shortening 1 3/4 c Sugar 2 tb Grated orange rind 2 Eggs 3/4 c Milk 1 c Orange juice Orange marmalade Confectioner’s sugar Preheat oven to 350~. Butter and flour 2 9 x 1 1/2-inch cake pans. Sift together dry ingredients. In a mixer bowl beat shortening, sugar, orange rind and eggs at high speed for 3 minutes. Add flour mixture to creamed mixture alternately with milk and orange juice; pour into prepared pans. Bake for 30 – 35 minutes or until tested done in middle. Remove from oven; cool. Spread orange marmalade between layers; sprinkle top with confectioner’s sugar. Home Cooking Magazine, April 95 Yields 1 servings
Sweet Lemon Bread
Ingredients & Directions 1 1/2 c Flour 2 tb Lemon juice 2 ts Baking powder 1 Lemon’s rind, grated 1/2 ts Salt 3/4 c Blanched almonds, chopped 3/4 c Butter or margarine TOPPING: 1 1/2 c Sugar 1/4 c Sugar 3 Eggs Juice of one large lemon 3/4 c Milk Bread: Preheat oven to 350 degrees F. Grease and flour 9x5x3-inch loaf pan. In bowl, sift flour, baking powder, and salt together; set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs 1 by 1. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 tablespoons lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown.) Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved. Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooking on wire rack. Makes 1 loaf. Found In: The Houston Post, August 14, 1991 Recipe: Mary Gubser, “Quick Breads, Soups, and Stews”, Council Oaks Books, $16.95 Yields 1 servings
Irish Pumpkin Pie
Ingredients & Directions 1 9 inch unbaked pie shell 3/4 c Granulated sugar 1/2 ts Salt 1 ts Ground cinnamon 1 ts Freshly grated ginger 2 Eggs 1 3/4 c Canned pumpkin 6 oz Guinness Beer Combine sugar, salt, cinnamon, and ginger in a bowl. Lightly beat in two eggs. Stir in canned pumpkin and Guinness beer until well combined. Pour mixture into pie shell; preheat oven to 425 degrees and bake for 15 minutes. Reduce heat to 350 degrees, and bake an additional 45-50 minutes, or until fork placed in center of the pie comes out clean. Cool, and serve. Yields 1 Servings
