Preheat oven 325 degrees
250 grams (9 oz) butter
100 grams (3.5 oz) confectioners' sugar
250 grams (9 oz) cornstarch
2 pkg vanilla sugar (if you make your own, 2 Tablespoons)
100 grams (3.5 oz) flour
In a food processor, combine butter and sugars, zap until well mixed.
Open top and add flour and cornstarch. Process well. It will form a ball of dough.
Remove dough, form into log about 2" in diameter. Refrigerate for 2 hrs.
Slice 1/4" thick, place 1" apart on ungreased cookie sheet.
Using a fork, press on each cookie leaving marks.
Bake for 12-14 minutes or until slightly brown on edges.
Very flakey, melts in your mouth.
Variation: I made a batch that I added 2 teaspoons of almond extract.
Another batch I added 2 teaspoons of rum extract.
Extracts were added at end while mixture is processing into a ball.
Both were great!
ENJOY
Wednesday, December 23, 2009
Cookie update
Yesterday I spent the day with my friend baking cookies! We had a great time sharing recipes and tasting!
I tried the Orange Coconut Macaroons, posted a few days ago. This was my mother's recipe and the first time I made it. GREAT! A must try! Also it is so fast to make. I used organic unsweetened coconut flakes and it was plenty sweet! The tiny pieces of almond paste gives a great taste mixture. So hard to describe, you must try it yourself.
I also had a package of spice mix for German spice cake. I didn't feel like making a cake so my friend found a recipe for ginger cookies. We replaced the powdered ginger with the package of spices, still used chopped pieces of ginger candy, and came out with yummy cookies. I will get the recipe from her and find a source for the spices, then I will publish the recipe. Watch for it!
Also made a German cookie called Fluchtlings Pletzchen. Once I translate the grams to ounces, I'll publish this too.
Hope you are all enjoying the holiday baking and we can all share new memories in 2010.
Merry Christmas
Happy New Year
I tried the Orange Coconut Macaroons, posted a few days ago. This was my mother's recipe and the first time I made it. GREAT! A must try! Also it is so fast to make. I used organic unsweetened coconut flakes and it was plenty sweet! The tiny pieces of almond paste gives a great taste mixture. So hard to describe, you must try it yourself.
I also had a package of spice mix for German spice cake. I didn't feel like making a cake so my friend found a recipe for ginger cookies. We replaced the powdered ginger with the package of spices, still used chopped pieces of ginger candy, and came out with yummy cookies. I will get the recipe from her and find a source for the spices, then I will publish the recipe. Watch for it!
Also made a German cookie called Fluchtlings Pletzchen. Once I translate the grams to ounces, I'll publish this too.
Hope you are all enjoying the holiday baking and we can all share new memories in 2010.
Merry Christmas
Happy New Year
Wednesday, December 16, 2009
DelectaBites
1/2 cup butter
2 T. sugar
2 packages vanilla sugar (available in European market places)
1 cup flour
1 cup chopped walnuts
Thoroughly mix first 3 ingredients. Stir in flour and walnuts. Chill for about 1/2 hour. Shape into marble size balls and bake at 350 degrees for about 10 to 15 minutes or until light brown. While still hot, roll in confectioners' sugar.
2 T. sugar
2 packages vanilla sugar (available in European market places)
1 cup flour
1 cup chopped walnuts
Thoroughly mix first 3 ingredients. Stir in flour and walnuts. Chill for about 1/2 hour. Shape into marble size balls and bake at 350 degrees for about 10 to 15 minutes or until light brown. While still hot, roll in confectioners' sugar.
Orange Yummies
1 cup margarine
1/2 c. sugar
1 egg yolk
2 T. orange juice
2-1/4 c. flour
1 T. orange rind, finely chopped
1/4 cup finely chopped pecans, optional
Preheat oven to 350 degrees.
In a mixing bowl, cream margarine and sugar. Beat in egg yolk and orange juice. Mix in flour, orange rind and optional pecans. Mix until combined. Dough should be soft, but not sticky.
Option 1: place dough in cookie press and press desired shape onto ungreased cookie sheet.
Option 2: take teaspoon full of cook dough, roll into ball and place on ungreased cookie sheet. Press down with thumb. Cookies should be 1/2" apart.
Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet, then remove to cooling rack.
Yield: 5 dozen
1/2 c. sugar
1 egg yolk
2 T. orange juice
2-1/4 c. flour
1 T. orange rind, finely chopped
1/4 cup finely chopped pecans, optional
Preheat oven to 350 degrees.
In a mixing bowl, cream margarine and sugar. Beat in egg yolk and orange juice. Mix in flour, orange rind and optional pecans. Mix until combined. Dough should be soft, but not sticky.
Option 1: place dough in cookie press and press desired shape onto ungreased cookie sheet.
Option 2: take teaspoon full of cook dough, roll into ball and place on ungreased cookie sheet. Press down with thumb. Cookies should be 1/2" apart.
Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet, then remove to cooling rack.
Yield: 5 dozen
Monday, December 14, 2009
Aunt Doris' Apple Pie
In our family, Aunt Doris is the pie expert! Family gatherings are not complete without one of her apple pies. And now I can share it with all of you. Hope this recipe becomes part of your family memories.
Preheat oven 425 degrees
Pie crust:
2 cups flour
1/2 tsp salt
1/2 cup canola oil (or vegetable oil of your choice)
4 T. cold milk
Mix together above ingredients and form a ball. If too moist, add a little more flour. Cut in 1/2 and roll each half between 2 pieces of waxed paper. Use 8" or 9" pie dish.
Filling:
6 apples (McIntosh, granny smith, empire)
2 tsp. lemon juice
1 cup sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 T. flour
2 T. margarine
Pare, peel and slice apples. Sprinkle apples with lemon juice. Mix 1 cup sugar, cinnamon, nutmeg with apples. Spray bottom of pie tin lightly with oil. Place bottom pie crust in pie pan and sprinkle 1 T. flour on pie crust. Put apples in and dot with 2 T. margarine. Put top crust on and prick top of pie crust with fork.
Bake 40 - 50 minutes.
Preheat oven 425 degrees
Pie crust:
2 cups flour
1/2 tsp salt
1/2 cup canola oil (or vegetable oil of your choice)
4 T. cold milk
Mix together above ingredients and form a ball. If too moist, add a little more flour. Cut in 1/2 and roll each half between 2 pieces of waxed paper. Use 8" or 9" pie dish.
Filling:
6 apples (McIntosh, granny smith, empire)
2 tsp. lemon juice
1 cup sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 T. flour
2 T. margarine
Pare, peel and slice apples. Sprinkle apples with lemon juice. Mix 1 cup sugar, cinnamon, nutmeg with apples. Spray bottom of pie tin lightly with oil. Place bottom pie crust in pie pan and sprinkle 1 T. flour on pie crust. Put apples in and dot with 2 T. margarine. Put top crust on and prick top of pie crust with fork.
Bake 40 - 50 minutes.
Sunday, December 13, 2009
Margaret's Quark Stollen (Cottage Cheese Stollen)
This is an old German recipe. I put the conversion in parenthesis ( ). If you can weigh the ingredients it is a good idea to do so because weighing is the most accurate way to measure baking ingredients. Think about this, if you measure cups of flour, it can be variable depending on if the flour is packed down or not. There are also measuring cups with grams, sold in most cooking specialty stores. They are cone shaped and so easy to use.
Here is a really yummy recipe. No one would ever guess the ingredient of cottage cheese.
1 lb. (4 cups) flour
2 eggs
200 gr (7 oz) sugar
250 gr (9 oz) butter
2 T. rum extract
200 gr. (7 oz) raisins
250 gr. (9 oz) cottage cheese, NOT creamed.
1 tsp. grated lemon rind
1/4 lb. (1 cup) finely grated almonds
100 gr. (3.5 oz) candied fruits
4 level tsps. baking powder
Cream the butter and sugar, then add the eggs. Strain cottage cheese until most of liquid is removed. Press cottage cheese through a sieve to make it smooth. (I used a food processor, zapped it 2 or 3 times) Add cottage cheese to butter mixture. Add rum extract and lemon rind. Mix well. Mix flour and baking powder together. Add to above mixture. Knead dough until your hands are clean (not sticky). Coat almonds and fruits with a tsp. of flour. Add to dough and knead well to mix in fruit.
Split dough into two parts. Flatten dough for each loaf. Should be an oval shape. Melt a table spoon of butter and brush on top of each piece. Fold each piece in half and place on lightly greased cookie sheet. Bake one hour at 350 degrees.
Allow to cool. Can be coated with confectioners' sugar when completely cooled. Or you can make a glaze with confectioners' sugar and lemon juice.
Here is a really yummy recipe. No one would ever guess the ingredient of cottage cheese.
1 lb. (4 cups) flour
2 eggs
200 gr (7 oz) sugar
250 gr (9 oz) butter
2 T. rum extract
200 gr. (7 oz) raisins
250 gr. (9 oz) cottage cheese, NOT creamed.
1 tsp. grated lemon rind
1/4 lb. (1 cup) finely grated almonds
100 gr. (3.5 oz) candied fruits
4 level tsps. baking powder
Cream the butter and sugar, then add the eggs. Strain cottage cheese until most of liquid is removed. Press cottage cheese through a sieve to make it smooth. (I used a food processor, zapped it 2 or 3 times) Add cottage cheese to butter mixture. Add rum extract and lemon rind. Mix well. Mix flour and baking powder together. Add to above mixture. Knead dough until your hands are clean (not sticky). Coat almonds and fruits with a tsp. of flour. Add to dough and knead well to mix in fruit.
Split dough into two parts. Flatten dough for each loaf. Should be an oval shape. Melt a table spoon of butter and brush on top of each piece. Fold each piece in half and place on lightly greased cookie sheet. Bake one hour at 350 degrees.
Allow to cool. Can be coated with confectioners' sugar when completely cooled. Or you can make a glaze with confectioners' sugar and lemon juice.
Ginger Spice Cookies
8 T. butter
1 cup sugar
1 large egg (or equal of egg beaters)
1/2 cup molasses
4 cups flour
1 T. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 T. ground ginger
1/2 cup milk
2 T. candied ginger, chopped
Preheat oven to 350 degrees
Cream butter and sugar. Add egg, beat well. Add molasses, beat well. In a separate bowl combine flour, baking soda, cinnamon, nutmeg & ginger. Add to wet mixture, one cup at a time, alternating with milk. Mix well after each addition. Stir in candied ginger pieces.
Drop by teaspoon fulls onto cookie sheet lined with parchment paper or teflon sheet.
Bake 10-12 minutes.
1 cup sugar
1 large egg (or equal of egg beaters)
1/2 cup molasses
4 cups flour
1 T. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 T. ground ginger
1/2 cup milk
2 T. candied ginger, chopped
Preheat oven to 350 degrees
Cream butter and sugar. Add egg, beat well. Add molasses, beat well. In a separate bowl combine flour, baking soda, cinnamon, nutmeg & ginger. Add to wet mixture, one cup at a time, alternating with milk. Mix well after each addition. Stir in candied ginger pieces.
Drop by teaspoon fulls onto cookie sheet lined with parchment paper or teflon sheet.
Bake 10-12 minutes.
Friday, December 11, 2009
Orange Coconut Macaroons
3/4 cup sugar
1 T. orange zest
1 tsp. fresh orange juice
4-1/2 oz. almond paste
2 large egg whites
1/3 cup confectioners' sugar
3 T. flour
1-1/3 cup coconut flakes (I used natural, unsweetened)
3/4 tsp. coarse salt
Preheat oven to 300 degrees
Process sugar, orange zest and almond paste in food processor until combined, about 3 minutes.
Add egg whites, orange juice, confectioners' sugar, flour, half the coconut flakes, and salt.
Process one minute. Stir in remaining coconut flakes.
Line cookie sheet with parchment paper. Drop batter by teaspoonful 2" apart.
Bake for 25 minutes or until edges are golden brown.
Slip cookies off the sheet ON the parchment paper and allow to cool on the paper.
Yield: 3 dozen
1 T. orange zest
1 tsp. fresh orange juice
4-1/2 oz. almond paste
2 large egg whites
1/3 cup confectioners' sugar
3 T. flour
1-1/3 cup coconut flakes (I used natural, unsweetened)
3/4 tsp. coarse salt
Preheat oven to 300 degrees
Process sugar, orange zest and almond paste in food processor until combined, about 3 minutes.
Add egg whites, orange juice, confectioners' sugar, flour, half the coconut flakes, and salt.
Process one minute. Stir in remaining coconut flakes.
Line cookie sheet with parchment paper. Drop batter by teaspoonful 2" apart.
Bake for 25 minutes or until edges are golden brown.
Slip cookies off the sheet ON the parchment paper and allow to cool on the paper.
Yield: 3 dozen
Tuesday, December 8, 2009
Easy Cranberry Pie Cake
2 cups frozen cranberries, thawed
1/2 cup chopped pecans
1/2 cup sugar
2 eggs
3/4 cup (1-1/2 sticks) butter or margarine, melted and cooled
1 c sugar
1 c flour
1/4 tsp. salt
1/4 tsp. almond extract
Preheat oven to 350 degrees.
Put the cranberries, pecans, 1/2 cup sugar, into a greased, 10" springform pan or a pie plate.
Mix eggs, butter, 1 cup sugar, flour, salt and almond extract. Stir the batter until it is smooth and pour it over the cranberry/pecan mixture. Bake about 40 minutes, or until a tester comes out clean.
Makes 6 or 8 slices
1/2 cup chopped pecans
1/2 cup sugar
2 eggs
3/4 cup (1-1/2 sticks) butter or margarine, melted and cooled
1 c sugar
1 c flour
1/4 tsp. salt
1/4 tsp. almond extract
Preheat oven to 350 degrees.
Put the cranberries, pecans, 1/2 cup sugar, into a greased, 10" springform pan or a pie plate.
Mix eggs, butter, 1 cup sugar, flour, salt and almond extract. Stir the batter until it is smooth and pour it over the cranberry/pecan mixture. Bake about 40 minutes, or until a tester comes out clean.
Makes 6 or 8 slices
Sour Cream Drops
1 cup margarine
2 cups sugar
3 eggs
2 tsp vanilla extract
1 cup fat free sour cream
4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. nutmeg
1-1/2 cups chopped nuts of your choice
Preheat oven 350 degrees
Cream margarine and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream. Beat well.
Stir together all your dry ingredients. Add to creamed mixture, one cup at a time, stirring well after each cup.
Drop by teaspoon full on ungreased cookie sheet or teflon lined cookie sheet, about 1 inch apart. Bake for 15 minutes.
Yield: 6-7 dozen
2 cups sugar
3 eggs
2 tsp vanilla extract
1 cup fat free sour cream
4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. nutmeg
1-1/2 cups chopped nuts of your choice
Preheat oven 350 degrees
Cream margarine and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream. Beat well.
Stir together all your dry ingredients. Add to creamed mixture, one cup at a time, stirring well after each cup.
Drop by teaspoon full on ungreased cookie sheet or teflon lined cookie sheet, about 1 inch apart. Bake for 15 minutes.
Yield: 6-7 dozen
Christmas Cookies from the past
I started this blog in 2008 and I have other Christmas cookie recipes writen then, so check out the December 2008 entries.
Cookies bring back memories of our childhood. Watching Mom rolling out the cookie dough, using cookie cutters to make yummy sugar cookies. Decorating the cookies! And the best part, tasting! Of course I couldn't resist tasting before baking. The pieces of dough between the cut-outs... oh so good! And Mom would tell me not to do this, it would cause a stomach ache, but that didn't matter to me.
Then when my children were baking with me, I smiled as I saw them eat the raw dough. Of course I had to give the standard warning. Didn't help....
As the years go on, we make our own memories. Some with Mom's cookies, then we have found our own recipes to add to the list. The best of all of these I share with you. Maybe they can become part of your family memories too.
Cookies bring back memories of our childhood. Watching Mom rolling out the cookie dough, using cookie cutters to make yummy sugar cookies. Decorating the cookies! And the best part, tasting! Of course I couldn't resist tasting before baking. The pieces of dough between the cut-outs... oh so good! And Mom would tell me not to do this, it would cause a stomach ache, but that didn't matter to me.
Then when my children were baking with me, I smiled as I saw them eat the raw dough. Of course I had to give the standard warning. Didn't help....
As the years go on, we make our own memories. Some with Mom's cookies, then we have found our own recipes to add to the list. The best of all of these I share with you. Maybe they can become part of your family memories too.
Surprise Kisses
4 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 cups sugar
1 pkg semisweet cholocate pieces
1 cup chopped walnuts (or nuts of your choice)
1 tsp. vanilla extract
Beat egg whites and salt until frothy. Beat in cream of tartar, adding 2 T of sugar at a time, beating well after each addition, until stiff peaks form. Fold in chocolate pieces, nuts and vanilla extract.
Drop by teaspoon full on ungreased, paper lined cookie sheet, 1/2" apart. If you have a teflon sheet, use this in place of the paper lining.
Bake at 325 degrees. Remove when still warm onto cooling racks.
Enjoy!
This is one of the family favorites baked by my mother.
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 cups sugar
1 pkg semisweet cholocate pieces
1 cup chopped walnuts (or nuts of your choice)
1 tsp. vanilla extract
Beat egg whites and salt until frothy. Beat in cream of tartar, adding 2 T of sugar at a time, beating well after each addition, until stiff peaks form. Fold in chocolate pieces, nuts and vanilla extract.
Drop by teaspoon full on ungreased, paper lined cookie sheet, 1/2" apart. If you have a teflon sheet, use this in place of the paper lining.
Bake at 325 degrees. Remove when still warm onto cooling racks.
Enjoy!
This is one of the family favorites baked by my mother.
Monday, December 7, 2009
Oma's Pound Cake
4 cups flour
2 tsp. baking powder
2-1/4 cups sugar
1-1/4 cups skim milk
6 eggs
1 pkg. vanilla sugar (check my recipe for vanilla sugar)
1/2 lb. plus 1 T. butter or margarine
1 tsp. lemon extract (variation: almond extract)
Cream butter and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla sugar. Alternately add flour and milk, mixing thoroughly after each addition. Add extract, stir.
Pour into greased/floured loaf pan, filling half way. Makes 2 loaves.
Bake at 375 degrees for 35-40 minutes. Use cake tester.
Variation:
Marble pound cake: Take half of the batter and add 1T. cocoa powder. Stir well. Pour this mixture between two layers of plain batter. Take a knife and pull knife through center of cake (the long way). Creates a nice visual, outside and inside.
Recipe from my mother, Gertrud Wunder
2 tsp. baking powder
2-1/4 cups sugar
1-1/4 cups skim milk
6 eggs
1 pkg. vanilla sugar (check my recipe for vanilla sugar)
1/2 lb. plus 1 T. butter or margarine
1 tsp. lemon extract (variation: almond extract)
Cream butter and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla sugar. Alternately add flour and milk, mixing thoroughly after each addition. Add extract, stir.
Pour into greased/floured loaf pan, filling half way. Makes 2 loaves.
Bake at 375 degrees for 35-40 minutes. Use cake tester.
Variation:
Marble pound cake: Take half of the batter and add 1T. cocoa powder. Stir well. Pour this mixture between two layers of plain batter. Take a knife and pull knife through center of cake (the long way). Creates a nice visual, outside and inside.
Recipe from my mother, Gertrud Wunder
Subscribe to:
Posts (Atom)