Search Results for '("C'

[rottiedogs]

Million Dollar Cookies - Oatmeal/Raisin/ Chocolate/Walnuts
Submitted by bettina on October 06, 2004 at 4:58 pm

DESCRIPTION
Million Dollar Cookies-Oatmeal/Raisin/Chocolate/Walnuts

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Debi's Million Dollar

Chocolate Chip Cookies

From "Frozen Assets" by Deborah Taylor-Hough.

You might know these cookies as the infamous Neiman Marcus Cookies. These delicious, crowd-pleasing cookies are perfect to have on hand in the freezer. Package baked, cooled cookies with freezer or waxed paper between layers, then freeze. Unbaked dough balls can be frozen in resealable bags. Thaw in the refrigerator before baking as usual.

2 cups butter

2 cups sugar

2 cups brown sugar

4 eggs

2 teaspoons vanilla

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

4 cups flour

5 cups oatmeal, blended (see note)(I very lightly toast the oatmeal, for any oatmeal based cookies, adds a LOT of flavor!)

24 ounces chocolate chips

1 (8-ounce) chocolate bar, grated

3 cups chopped walnuts

Preheat oven to 375 degrees. Cream together butter and both sugars. Add eggs and vanilla.

Sift together salt, baking powder, baking soda and flour. Stir flour mixture into butter mixture. Stir in blended oats. Mix in chips, grated chocolate bar and nuts. Roll into balls, and place two inches apart on cookie sheet. Bake 10 minutes. Makes 10 dozen cookies.

Note: To make blended oatmeal, first measure the oatmeal. Then blend it into a fine powder in a mill, blender or food processor.

Per Cookie: 135 Calories; 8g Fat; 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 82mg Sodium

[rottiedogs]

Mascarpone Creams
Submitted by bettina on March 29, 2003 at 10:29 am

DESCRIPTION
Mascarpone Creams
SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
I have so far resisted the purchase of this book, keep checking it out from the library!

"The super-rich Italiam cream cheese called mascarpone makes these delicate, chocolate-spread cookies elegant and festive. Sprinkle the cutout cookie tops with white nonpareils for extra flair".

"1/2 cup butter, softened
1 cup granulated sugar
1 tsp baking powder
1 tsp freshly ground nutmeg, or ground nutmeg, optional
1/4 tsp baking soda
dash salt
1/2 cup mascarpone cheese, or dairy sour cream
1 egg
2 1/2 cups a/p flour
1 recipe Powdered Sugar Icing, optional
White nonpareils, optional
1 recipe Bittersweet Chocolate Spread"

Prep: 50 minutes
Chill: 1 to 2 hours
Bake: 5 to 7 minutes

1. Lightly grease 2 cookie sheets, set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, nutmeg(if desired), baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the mascarpone cheese or sour cream and the egg. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

3. Divide dough in half. If necessary, cover and chill 1 to 2 hours.

4. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thickness. Using a diamond-shaped cutter about 3 inches in length, cut out dough. Place on prepared cookie sheet. Using an hors d'oeuvre cutter, cut out and remove a smaller diamond shape from the centers of half of the cookies. Place whole cookies on one cookie sheet and cut out cookies on another cookie sheet because they may bake at different rates.

5. Bake in a 375F oven for 5 to 7 minutes or until edges begin to brown. Transfer cookies to wire rack; cool. If desired, glaze the cookies with cutouts with Powdered Sugar Icing and sprinkle with nonpareils; let dry.

6. To serve, spread the bottoms of the whole cookies with about 1/2 tsp of the Bittersweet Chocolate Spread; place a cookie with a cutout, bottom side down, on chocolate spread. Makes about 64 (3-inch) cookies.

Powdered Sugar Icing:

In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 tsp vanilla, and enough milk(2 to 4 tsp) to make of spreading consistency.

Bittersweet Chocolate Spread:

In a heavy small saucepan melt 6 ounces cut up bittersweet chocolate and 2 TBS butter over low heat, stirring constantly. Cool slightly.

Nutrition facts per cookie:

62 cal., 3 g total fat (2 g sat, fat), 9 mg chol., 32 mg sodium, 8 g carbo., 0 g fiber, 1 g pro.

[rottiedogs]

Mascarpone Cheese
Submitted by bettina on October 01, 2004 at 12:14 am

DESCRIPTION
Mascarpone Cheese

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This comes from "The Professional Pastry Chef", Bo Friberg...here's the preface to the recipe/instructions...

"Mascarpone cheese is made from fresh cream derived from cow's milk. The cream is reduced to near triple cream consistency to give the cheese it's soft, smooth, rich texture. This cream cheese originated in the Lombardy region of Italy but is now made throughout the country. The flavor of mascarpone blends beautifully with other food, especially fruit. Fresh figs with mascarpone is a classic combination, although tiramasu is probably the dessert that most people think of first when it comes to mascarpone.

Uses for mascarpone are certainly not limited to sweets. A mixture of mascarpone, anchovies, mustard, and spices is a specialty of Trieste, in the northeast corner of Italy. Another popular preparation is a layered torte alternating mascarpone with pesto or smoked salmon. Because mascarpone is highly perishable and the imported product is expensive, the time involved in making it yourself is worthwhile".

2 quarts ( 1 L, 920ml) heavy cream
1 teaspoon (5ml) tartaric acid solution (page 38)

Tartaric Acid Solution:

1/2 cup (120 ml) hot water
4 oz (115g) tartaric acid

1. Mix hot water and tartaric acid until all the granules are dissolved.

2. Pour the liquid into an eyedropper bottle(available in pharmacies and though professional pastry supply stores).

Yield: approximately 3/4 cup (180 ml)

Tartaric acid is available through home wine and beer brewing suppliers...it is used to balance the acidity of wines.

Mascarpone:

1. Bring the cream to a boil in a heavy oversized sauce pan. Boil over medium heat until reduced by one-third to about 5 1/4 cups (1L 260ml). As the cream is reducing, it should be bubbling but not boiling hard; if it reduces too quickly, the fat can separate as it cools. (see Note)

2. Remove the pan from the heat, place in an ice bath, and stir the reduced cream until it is cold.

3. Stir in the tartaric acid solution, return the sauce pan to the heat, and bring the mixture to 118F (48C). Remove from the heat.

4. Line a strainer with a triple layer of cheesecloth. Set the strainer over a bowl or pan to catch the liquid. Pour the cream mixture into the strainer. Refrigerate overnight.

5. Remove the thickened mascarpone from the cheesecloth and discard the liquid. If the cheese has not thickened properly, add another 1/2 teaspoon (2.5 ml) tartaric acid solution, reheat to 118F (48C), and repeat Steps 4 and 5. Store, covered, in the refrigerator.

NOTE: If the fat should separate(accumulate on top) while the mixture is drainin, let the mascarpone sit at room temperature for 1 to 2 hours, then blend until smooth in a food processor.

Yield: 1 pound 8 oz (680 g)

[rottiedogs]

Ice Kolatchen/Rough Puff Pastry
Submitted by bettina on January 27, 2004 at 8:13 am

DESCRIPTION
Ice Kolatchen/Rough Puff Pastry

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This comes from "The Settlement Cookbook"...one of my most favorite "oldies"...doughs for days! This book has been republished and updated for "modern" tastes, and is a lovely source of Eastern European recipes and cooking/baking techniques.

1 cup (1/4 lb.) flour
1 1/8 cups (9 oz.) butter

Have all materials and utensils ice cold. Chop or rub the butter in the flour, then work into a dough. Set in a cool place to harden. Then prepare Dough No. 2.

2 cups (1/2 lb.) flour
1/2 cup lukewarm cream
1 egg and yolks of 2 (save whites, they're used to glaze pastry)
1 tablespoon (1/2 oz) sugar
Rind of 1/2 lemon
1 cake (1/2 oz.) yeast (sub pkt active dry)
1/2 teaspoon salt
A little nutmeg, grated (between 1/8-1/4 tsp)

Dissolve yeast in cream, add sugar, eggs and the rest. Beat until smooth. Let rise until doubled. Roll out Dough No. 1 and Dough No. 2, 1/4 inch thick, place Dough No. 1 on top of Dough No. 2, pat and roll out together three times as long as wide. Fold dough in 3 layers, pat and roll. Repeat twice, turning the pastry half-way around each time before rolling. Now fold in a dampened napkin and set in a cool place overnight(plastic wrap!, refrigerate!)to chill. Next morning, roll the dough again, cut into 3-inch rounds, place on floured board and let rise several hours in a warm place until light. Place a teaspoon of raspberry jam on lower half of each, then fold over the other half and press edges together, moistening edges with water or white of egg. Brush remaining whites of eggs stiffly beaten all over top and sides of Kolatchen and roll in granulated sugar. Bake in a moderate oven at 350F.

[rottiedogs]

Hartshorn/Baking Ammonia Recipes
Submitted by bettina on April 28, 2005 at 11:05 am

DESCRIPTION
Hartshorn/baking ammonia recipes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
From an online article regarding speculaas, and springerle molds:

German specialty cookies look almost too good to eat

By Linda Giuca

HARTFORD COURANT

Like Santa and the elves who work weeks in advance to fill the toy orders of hopeful boys and girls, German bakers never wait until the last minute to bake the spice cookie called "spekulatius."

"My grandmother would start two months before Christmas," says Ragna Tischler Goddard, who grew up in Germany. "There would be all these tins, because the cookies have to cure. The aroma would permeate the house. To me, Christmas in Germany is all about the aroma."

As this holiday season approaches, Goddard's husband, Tom, is continuing the tradition of baking the fragrant and ornate cookies. Unlike doughs that are dropped by tablespoons onto a cookie sheet or rolled and cut out with cookie cutters, spekulatius (speck-you-lah-tee-us) cookies take their shape from special molds.

Intricate designs are carved into planks of wood. The gingerbread-colored, pliable dough is pressed into these designs, then popped out of the mold onto cookie sheets and baked. The resulting cookie is a mirror image of the design.

"They are pictures that you can eat," says Tom Goddard, who is pastry chef and co-owner, with his wife, at Sundial Gardens' tearoom in Higganum, Connecticut. The Goddards own some antique spekulatius molds, dating from the 17th and 18th centuries, that they bought from an antiques dealer. The rectangular wooden molds themselves are works of art and hang on the walls in the couple's home. One oversize mold, called a betrothal mold, has the carved indentation of a bride on one side and the bridegroom on the other. The figures are so large that the molded cookies probably would overhang a modern-day cookie sheet.

Another mold holds a collection of animal figures, including a pig, horse and wolf. "I think that the original animal crackers probably came from these cookies," Tom Goddard says. Inanimate objects such as a smoker's pipe, a musket and a holiday wreath also are represented among the Goddards' molds.

Too good to eat

Spekulatius look almost too good to eat. "When we were in Germany, we saw them hanging on red ribbons in bakery windows," Ragna Goddard says. The cookies are not only a staple at Christmastime but also baked for special occasions, such as an anniversary, when they are given as edible gifts.

The spicy, crisp cookie is a specialty of Germany's Rhine area and Holland, says the Web site http://www.epicurious.com. The name spekulatius -- or "speculaas," as they are called in Holland -- is derived from the Latin word for an overseer, which in the fourth century was one of the duties of a bishop.

Spekulatius are not to be confused with another German specialty, "springerle," another holiday cookie. Springerle, a confectioners' sugar dough often flavored with lemon oil, are rolled cookies, usually cut into squares, with a design pressed into the dough. These cookies are set aside for a day or two to set before baking, so that the dough doesn't puff up during baking and destroy the design, Tom Goddard says.

Where springerle dough is creamy white and delicately flavored, spekulatius dough is "heavily spiced and very hearty," he says, although the flavor isn't that pronounced right from the oven. "As the cookies age, the pungent spices like cinnamon, ginger, cloves, nutmeg and cardamom develop their distinctive flavors."

The Goddards have found that children gravitate toward spekulatius, especially when the shapes take the form of St. Nicholas, muskets and animals. Springerle, the Goddards say, are more appealing to adults because their elegant designs seem destined for nibbling with afternoon tea.

Spekulatius molds are available by mail order from House on the Hill in Villa Park, Ill., which specializes in reproductions of old cookie molds. The company has a variety of spekulatius molds and springerle stamps. The spekulatius molds range in price from $16 to about $50. For information, call 630-279-4455 or visit http://www.houseonthehill.net.

Springerle molds, including rolling pins engraved with designs, are easier to find at local kitchenware shops.

SPEKULATIUS

Yield depends on mold

Although baking soda can be substituted, Goddard's recipes for spekulatius and springerle call for ammonium bicarbonate, also known as hirschorn salz. This leavening, similar to baking soda, is used in European baking.

3 cups all-purpose flour, sifted

1/2 teaspoon ammonium bicarbonate or baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground cloves

1 teaspoon ground nutmeg

Pinch of cardamom

1/4 teaspoon ground white pepper (optional)

12 tablespoons unsalted butter, softened at room temperature

1 cup packed light brown sugar

-1/3 cup plus 2 tablespoons milk

1. In a large bowl, combine the flour, ammonium bicarbonate or baking soda, salt and the spices. (The white pepper adds a bit more "spicy tang" to the flavor but is not necessary, Tom Goddard says.) Set aside.

2. In the bowl of an electric mixer fitted with a dough paddle, beat the butter and brown sugar on medium speed until thoroughly blended, about 3 to 4 minutes. On low speed, gradually add about half of the flour mixture. Stop mixer from time to time to scrape the sides of the bowl with a rubber spatula to incorporate the unmixed flour.

3. Add the milk and remaining flour and mix until a dough begins to form. It will look crumbly. Remove bowl from the mixer and, with lightly floured hands, form a ball with the dough, then place on a lightly floured countertop and knead until soft and firm. Cut the dough into 6 to 8 pieces, wrap individually in plastic wrap and refrigerate 2 to 3 days to allow the spice mixture to develop.

4. When ready to mold the cookies, remove several pieces of dough from the refrigerator and allow them to soften a bit.

5. Lightly flour each cookie mold; turn over; and tap to remove excess flour.

6. On a lightly floured surface, roll out a portion of the dough. Press dough firmly into the cavity of each mold. Cut away any excess dough from the borders, then turn over the mold and tap gently to release the unbaked dough. (If dough does not pull away easily from the mold, use the tip of a paring knife to release it.)

7. Put cookies on parchment-covered cookie sheet and bake in a preheated 350-degree oven for 15 to 20 minutes. (If you are not ready to bake the cookies after unmolding them, return them to the refrigerator to keep their shape.)

8. Remove cookies from cookie sheet and cool thoroughly. Store spekulatius between wax paper in covered tin containers.

No analysis available.

SPRINGERLE

Yield depends on mold

1/4 teaspoon ammonium bicarbonate or baking soda

1 tablespoon milk

3 large eggs

3 cups sifted confectioners' sugar

4 tablespoons softened unsalted butter

1/4 teaspoon salt

1/4 teaspoon lemon, almond or anise oil

21/2 cups sifted all-purpose flour

1. In a small bowl, mix the ammonium bicarbonate and the milk; set aside.

2. In the bowl of an electric mixer outfitted with a wire whip, beat the eggs until thick, about 10 to 12 minutes. Gradually beat in the confectioners' sugar and softened butter. Add the milk mixture, salt and lemon oil.

3. Change to the dough paddle of the mixer and gradually add about three-quarters of the flour, mixing until incorporated. With a wooden spoon, add the remaining flour until dough begins to stiffen.

4. Transfer dough to a lightly floured countertop, and continue to knead in as much flour as possible. The dough should be firm and not sticky.

5. On a lightly floured surface, roll out a portion of the dough to about 1/2-inch thick. Lightly flour each springerle cookie press; turn over; and tap to remove excess flour. Firmly press each mold into the dough. With a sharp knife dipped in flour, cut around each design. With a spatula, put cookies on parchment-covered cookie sheet and let them rest for at least two days before baking. Cookies need to air dry for this period of time in order for the designs to remain when baked. Cover lightly with a sheet of wax paper or a clean dish towel while they are resting.

6. When ready to bake, preheat oven to 300 degrees. Bake cookies in upper level of oven for 10 to 12 minutes, depending on size and thickness. Watch carefully. Cookies should not be brown at all; they should be pale, almost like the unbaked dough. When cool, cookies can be stored between wax paper in tin containers.

No analysis available.

From a German vegetarian products website, Zwergenwiese. One of the ingredients listed here is their basil spread, which is used as a bread spread, according to their product listing. I have no idea whether this is truly called for, or if it's a "boo-boo"! I've contacted the firm for their advice, on whether it can be omitted, or not.

Coconut gingerbread
Ingredients:
300g whole-wheat flour, 250g coconut flakes, 290g honey, 400ml cocoa-milk, 50 g milled nuts, 50g milled almonds, 4 tablespoon oat flakes, 3 heaped tablespoon, basil spread, 2-3 tablespoon rum, 2 teaspoon baking powder, 1 teaspoon salt of hartshorn, 1 pinch of salt, 1 teaspoon gingerbread spice, 1 teaspoon cinnamon
prep: Mix it all, spread it on a greased baking tray and decorate with half almonds. Bake at 160C degrees for about 35-40 min

From a Swedish website:

Swedish easter cake (Semla)
This is a Swedish easter cake, that should be eaten on the tuesday four weeks before easter - but it tastes so good that everybody is more than happy to break this rule...

1 eggs
1 dl of sugar
100 g butter
1 pinch of salt
3 dl of milk
1 l of flour
1/2 tsp of salt of hartshorn

Filling
1/2 dl of ground almonds per bun
1/2 dl of sugar per bun
some milk

Topping
Whipped cream - lots of it.

Melt the butter and add the milk. Pour into a bowl. Add yeast and mix. Add sugar and salt, and then the flour, a little at the time. Let the dough rise for an hour (to doubble size).
Make the buns. Let them grow for half an hour on a buttered baking tin. Paint with some egg. Bake in the oven at 250? C for 10 min.
NOTE: do this just before eating
Now let the buns cool and then cut of a small lid on top (triangular or circular, depending on taste). Make the lid just big enough for next step. Now take out the interior of the bun with a spoon. Make as big a hollow as you dare.
Now mix the ground almond with the dough you took out and with the sugar. Add milk until it looks like some kind of porrige. Put this back into the buns.
Whip the cream and put on top (lots of it - never mind the calories) and to crown the cake - the lid.

You either enjoy this as a desert after, for instance, soup, or with strong coffe at teatime. Some people enjoy eating it out of a bowl with warm milk in it. This is called (hetv?gg), and it's nice - the semla gets a bit soggy this way.

Love Staffan

From an Epicurious thread re hartshorn cookie recipes:

Several of my mothers old cookie recipes
use hartshorn and I make some of them. The
first two recipes are hers and they are
rather similar to cookies I?ve seen in
Swedish cookbooks. The rest are from a
Swedish book published around 1950.

I use metric measures and haven?t converted
them. Let me know if you need help with
conversions.

Coconut cookies

200 g all purpose flour
100 g shredded coconut
200 g butter
125 g sugar
1 tbsp cocoa
1/2 tsp hartshorn
1/2 tsp vanilla essence
1 egg
extra sugar for dipping

Preheat oven to 400 F. Mix all the
ingredients and knead the dough into a ball.
Take a piece of the dough and roll it into a
roll as thick as a finger. Cut into small
pieces (the size should be somewhere between
walnut and hazelnut), flatten them slightly,
dip one side into sugar and place them,
sugared side up, on a baking sheet covered
with parchment paper (they do not spread
much). Bake on a top shelf for around 8
minutes.

Potato flour cookies

100 g potato flour
100 g flour
100 g sugar
1/2 tsp hartshorn
100 g butter
1/2 egg
some dark chocolate (optional)

Mix potato flour, flour, sugar and hartshorn
and cut the cold butter into the mixture.
Make a well in the middle, pour the egg into
it and mix the dry ingredients gradually
into it. Knead the dough into a ball and
refrigerate for at least 2 hours. Preheat
oven to 380 F. Roll and cut into small
pieces as in the previous recipe but do not
flatten. Place on papered baking sheet (they
do not spread much) and bake for 8-10
minutes, or until they are just beginning to
color faintly. Cool them. If wished, melt
some chocolate and dribble it from a
teaspoon over the cookies, moving the spoon
to and fro.

Jewish cookies

175 g flour
1/2 tsp hartshorn
100 g butter
50 g sugar
1 1/2 egg
25 g chopped almonds
2 tbps pearl sugar (very coarse sugar; same
as rock sugar??)

Sift flour and hartshorn and cut the cold
butter into it. Make a well in the middle,
break the whole egg into it and mix the dry
ingredients gradually into it. Knead into a
ball, adding some flour if needed.
Refrigerate for at least 2 hours. Preheat
oven to 400 F. Roll the dough out thin and
cut out circles, 2 ? 2 1/ 2 inches in
diameter. Place on a papered cookie sheet,
brush with remaining egg, sprinkle with
almonds and pearl sugar and bake on a top
shelf until they begin to brown slightly at
the edges.

French pepperkaker (but they are Swedish
anyway)

250 g butter
200 g sugar
200 g golden syrup
125 g grated almonds
1 1/2 tsp cinnamon
1 1/2 tsp cloves
1 tsp hartshorn
around 650 g flour

Whip the butter until soft. Add sugar, syrup
and spices, then add most of the flour and
the hartshorn. Knead the dough thoroughly,
adding almonds in the process. When the
dough is smooth and shiny it is rolled into
rather thick rolls. Flatten them slightly to
make them almost square, then wrap them in
cellophane and refrigerate overnight.
Preheat oven to 375 F, then cut the rolls
into thin slices with a sharp knife. Place
on papered cookie sheet and bake on the top
shelf of the oven.

Desert sand

200 g butter
200 g sugar
1 tbsp vanilla sugar (or 1 tsp vanilla
essence)
300 g flour
1 tsp hartshorn

Melt the butter and heat it until it is
about to begin to change color, then pour it
into a bowl and let cool a little. Add sugar
and mix well. Add flour, vanilla sugar and
hartshorn. Preheat oven to 325 F. Roll dough
into small balls and place on a papered
cookie sheet (or keep back a bit of flour
and use a teaspoon to shape the dough). Keep
some distance between the cookies, as they
will spread. Bake until beginning to brown
on edges. Spread the bottom of half the
cookies with jam and sandwich them togheter.
(No, I don?t know why the Swedes call them
by this name.)

From a Norwegian cooking website:

Kongsvold-kjeks
Norwegian Oat Biscuits

300g plain flour
100g sugar
130g butter
250g chopped oatmeal
2 teaspoons ammonium carbonate
1 1/2dl (150ml) milk

Preheat oven to 200'C.
Crumble the butter into all the dry ingredients. Add the milk in last.
Let stand for a few minutes.
Roll out and cut out shapes.
Bake on baking trays lined with baking paper until they are golden brown.
Store in an airtight container after cooling on a cooling rack.

From:

LEIRFALL, M.A. and PAULSEN, R. 1989, Tr?ndermat, Det Norske Samlaget, Oslo.

From House on the Hill's website...recipes and springerle molds galore!

Perfection Springerle Cookies
These whisked-egg holiday cookies date back to at least the 1600's and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!

1/2 teaspoon baker's ammonia (Hartshorn) or baking powder
2 tablespoons milk
6 large eggs, room temperature
6 cups powdered sugar (1 - 1 1/2 #)
1/2 cup unsalted butter, softened but not melted
1/2 teaspoon salt
1/2 teaspoon oil of anise, lemon or any other flavor (Flavors)
2 lb. box sifted cake flour (Swansdown or Softasilk)
grated rind of orange or lemon - optional (enhances flavor of the traditional anise or the citrus flavors)
more flour as needed

Recipe Directions:
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies. Bake on greased or baker's parchment-lined cookie sheets at 255? to 325? till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie. Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen

LEMON CRACKERS
Three cups of sugar, one cup of lard, one pint of sweet milk, two eggs, five cents worth of lemon oil, five cents worth of baking ammonia. Pound the ammonia fine, and pour on it half a teacup of boiling water. Mix as stiff as bread; roll out, and cut.

From KA's recipes, with my own notes:

Vanilla Dreams

--------------------------------------------------------------------------------

?2002- King Arthur Flour/The Baker's Catalogue
All comments & notes on this recipe are from the above company.

Purchase Ingredients for this recipe

Our jaws dropped, literally, when we tasted these cookies in the test kitchen. As I said above, many tasters had an immediate flashback to the sugar cookies of their youth. The ultra-tender, light, melt-in-your-mouth texture is unlike anything you can get (well, at least anything we can get) using baking powder or baking soda. That said,I apologize for calling for an ingredient here that many of you may not have, but in this case, it's essential to the cookie. Baker's ammonia (ammonium carbonate) is inexpensive; it may be available in your local pharmacy, and is certainly available in our catalogue;click on the link above to reach it on our Web site.

1 1/4 cups (9 ounces) sugar
2 sticks (8 ounces) unsalted butter
1 teaspoon salt
1 1/2 teaspoons vanilla
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baker's ammonia

MIXING AND SHAPING: In a medium-sized bowl, beat together the sugar, butter, salt and vanilla. Add the flour and baker's ammonia, and beat till the dough almost comes together; it'll seem quite dry at first, but keep beating, eventually it'll become chunky and cohesive. Squeeze the dough together, gather it into a ball, and break off pieces about the size of a shelled chestnut (about 3/4 ounce, about 21g). Roll the pieces into balls, and roll them in sparkling sugar (or granulated sugar) if desired. Put them on parchment-lined or lightly greased baking sheets, and use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 1/4- to 3/8-inch thick.

BAKING: Bake the cookies in a preheated 300F oven for 30 minutes, until they're a very light golden brown. Remove them from the oven, and cool on a rack. Yield: about 33 2 1/2-inch cookies.

These take EXACTLY thirty minutes, in my ovens...they will be a pale golden brown color, when done. I mix the ammonia, into the flour, and then sift it into a bowl...that way I'm ensured of not having any lumps or clumps of the ammonia powder. These cookies are GOOD!

From "Ellen's Kitchen, attributed to Nick Malgieri:

Biscotti Napoletani (honey)
NICK MALGIERI-Makes 60 Biscotti
Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core.

2 C all-purpose flour
3/4 C sugar
3/4 C whole, unblanched almonds, finely ground
1/2 t bicarbonate of ammonia or 1/2 t each, baking powder and baking soda
1/2 t cinnamon
3/4 C whole, unblanched almonds
1/3 C honey
1/3 C water

PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir until a firm dough forms.

Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper.

Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board.

Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well.

From "Jo's Icelandic recipes" site:

Loftkokur - Air cookies/chocolate meringues
Another cookie recipe my mother always bmakes for Christmas. These delicious candy cookies are light as air and melt on the tongue. The rising agent, baker's ammonia, unfortunately makes a big stink while the cookies are baking. I've seen these cookies for sale in Denmark, where they are called Rutebiler, or "Buses"
1 kg icing sugar 3 tsp. bakers' ammonia
3 tblsp cocoa 3 ea eggs, beaten

Mix the dry ingredients and beaten eggs and knead well. Run the dough through a cookie press or meat grinder with cookie attachment. Use this attachment:(wavy tip) . Each cake should be about 5 cm (2 inches) long. Bake in the center of the oven for 8-10 minutes at 175?C. These cookies are light and airy, with a hollow center.
The unbaked cookies don't need to be big - they will expand in size 3-4 times during the baking.

Another Icelandic recipe:

Vinarterta - Viennese cake
also called Randal?n - "The striped one"
This cake is famous among the "Western-Icelanders" - the descendants of Icelandic immigrants in Canada and the U.S. For them, there is hardly anything more Icelandic than V?narterta.
In spite of the name, I think it probably originated in Denmark. The "Western-Icelandic" version is somewhat different from this - you can find one variation at the INL recipe collection. Here is my grandmother's recipe.
500 g flour 250 g sugar
250 g margarine/butter, soft 2 ea. eggs
1 1/2 tsp. baker's ammonia (ammonium carbonate) pinch baking powder
essence of cardamom/pinch of ground cardamom

Mix together all dry ingredients. Add the margarine/butter, kneading until well mixed. Cool in the refrigerator for 12-24 hours. Roll out into a thickness of approx. 1 to 1 1/2 cm. You can divide the dough now or after baking, into as many parts as you want layers (3-5 is the usual). Try to keep each portion the same shape, size and thickness as the others. Bake in the centre of the oven at 200?C, until golden in colour and done through. Remove from the oven and allow to cool. When the cake is almost cold, spread rhubarb jam or prune jam (see recipe below) on top of all layers except one and sandwich the layers together.

-This cake freezes well and thaws quickly, and is liked by almost everyone.
-Brown V?narterta: Add some cocoa to the recipe and use vanilla butter icing instead of jam, or alternate layers of icing and jam
-Alternate layers of jam and butter icing
To make prune jam: take one kilo (approx. 2 lbs.) prunes with pits, or equivalent in pitted prunes. Soak the prunes in water to soften and remove the pits. Mince the prunes and cook on low for 30 minutes with 650 g sugar. Cool before spreading on cake.

From a Swedish genealogy site:

Anette Alm, Kallinge

Pretzels for Coffee
7oo ml wheat flour
100 ml sugar
3-4 tsp hartshorn
1 cup cream
150-200g butter, room temperature

Place the wheat flour on the work surface. Add the sugar and hartshorn. Add the soft butter. Mix the butter and flour lightly with your hands. Lastly you add the cream. Kneed it all together to a soft dough. If it feels too soft you can add some flour. Roll the dough into little rolls and shape the pretzels. Dip them in sugar. Bake in the oven in 225? Centigrade, for about 5 minutes.

Keep an eye on them because one minute they have no colour and the next they are black!

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Norwegian:

COOKIES: SIRUPSNIPPER

9 T. cream
1/2 cup + 2-1/2 T. syrup
1/2 cup + 2-1/2 T. sugar
7 T. butter
2 cups flour
1/4 tsp. pepper
1/4 tsp. ginger
1/4 tsp. anise
1/4 tsp. cinnamon
3/4 tsp. hartshorn salt
3/4 tsp. baking soda
Almonds, blanched, for decorating

Boil cream, syrup, and sugar together. Stir in butter and let mixture cool until lukewarm. Sift in dry ingredients and knead the dough to mix thoroughly. Chill overnight. Roll dough out to be as thin as possible and cut into diamond shapes. Lay on a greased baking sheet. Place half a blanched almond on each cookie. For a shiny finish, brush cookies with egg white. Bake at 350? F for 5 minutes.

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Excerted from December, 1999, Viking Magazine "Velkommen til Bords." Recipe from TINE Norske Meierier, the Norwegian dairy cooperative. Recipe is translated and converted from metric to U.S. measurements.

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Pfefferneusse

1 lb sugar
1 lb flour
1/4 lb citron
1/4 lb almonds
4 eggs
1 tsp each cinnamon, cloves and nutmeg [ground]
Grated rind of 1 lemon
1/2 tsp hartshorn crystals [avail. at drugstores]
Beat together the eggs and sugar until light. Sift together the dry
ingredients and add the hartshorn crystals which have been crushed well. Let
dough stand overnight. Next day, form balls the size of a large walnut.
Make a thin mixture of powdered sugar and milk and brush it on the cookies .
Flatten them slightly, bake at 300 F until brown, possibly 20 minutes.

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Danish Christmas Baking

PEBERN?DDER (peppernuts):
(Makes approx. 400)

1 cup sirup
1/2 cup sugar
1/4 cup butter
3 1/2 cups flour
1 teaspoon chrushed cloves
1 teaspoon cinnamon
grated rind of 1 lemon
1/2 oz. potash potash (potassium bicarbonate)
pinch of salt of hartshorn

This sounds like an awful lot of peppernuts. But Christmas lasts quite a long time and no Danish family has ever found they had enough of them.

Boil sirup, butter and sugar together in a pot. When cool, sift in the rest of the ingredients. The dough must be allowed to stand for 48 hours, preferably in a warm place. Knead dough again and roll out to 1/2 in. thickness. Cut into small pieces and form into balls. Place on greased cookie sheet and bake in moderate oven.

KLEJNER (smalls):
(Makes approx. 150)

4 cups flour
1 cup butter
1/4 cup cream
1/2 cup sugar
1/2 teaspoon of hartshorn
3 eggs
vanilla

An old Danish Christmas custom demands that no visitor to your house during Christmas may be allowed to leave without having tasted your Christmas cookies otherwise you risk of the visitor?s ?carrying the Christmas spirit away?. So you might as well make a double portion of >these while you are at it.

Mix all the ingredients together into a dough and set aside to cool for about half an hour. Roll out thin and cut into strips about 1 1/4 in. wide. (cut the strips across diagonally into smaller strips about 3 1/2 in. in length. In the middle of each of these smaller pieces make a slash with the point of a knife. Pull one end of the piece through the slash to form a halfknot. Drop into boiling fat and cook until golden brown, turning now and again with a fork. Lift out with a perforated spoon and place in a strainer to allow the fat to drip off.

BRUNE KAGER (brown cookies)
(Makes approx. 300)

1 2/3 cups sirup
1 cup brown sugar
1/4 cup butter
4 cups flour
1/2 oz. potash
1/2 teaspoon salt of hartshorn
1/4 oz. crushed cinnamon
1/4 oz. ginger
1/4 oz. cardemom
grated rind of 1 lemon
almonds

Melt the butter in a pot. Add sirup and brown sugar and heat. Stir in the spices, then the potash and the salt of hartshorn (previously dissolved in a little water). When cool, sift in flour and let the batter stand 24 hours. Roll out very thin. Cut into round shapes with a wineglass, or diamonds, or squares, or, if you are feeling ambitious and want to enter into the Christmas spirit, form little men, women, hearts, flags etc. brush with water. Stick a whole almond on the top of each cookie, or else a few chopped pieces. Bake in a slow oven.

Copyright 1998 Consulate

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Christmas cookies, that not only taste delicious but also give your home the lovely scent of Christmas.
Christmas cookies with a taste of honey
250 g honey

1 tsp cinnamon

1 tsp cloves

1/2 tsp ginger

1 eggyolk

2 tsp potash (from a pharmacy)

11/2 tsp hartshorn

4 dl flour

Pour honey in a saucepan and let it melt over mild heat. Mix in the spices. Mix the potash first with the eggyolk and then with the honey. Mix in flour and hartshorn. Knead the dough carefully. Put the dough in the fridge until next day. (Enjoy "glogg" in the meantime - i.e. Swedish mulled wine)

Roll out the dough on a table on which you have sprinkled flour and use specific molds to take out different shapes of cookies.

Bake in oven, in 175 degrees, for 5-10 minutes, depending on the size.

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From germanusa.com...

Potash can be obtained through German markets...and according to this site, here:

Potassium Bicarbonate
Potassium bicarbonate is one of the substances known as potash. This, as well as potassium carbonate, is also known as pearl ash. It is KHCO3. The potassium bicarbonate used in these tests was purchased at a home brewery supply store. It is manufactured by Crosby and Baker, Ltd.

Traditional Recipes

Recipes which are made but once a year are something special, something to look forward to, something belonging to, and part of a festivity. Tradition means the transmission of customs and practices through successive generations. Old German recipes could almost be called verbal inheritance because they have been handled down through centuries, each generation changing them a bit to adapt them to its own lifestyle.

Those who know old German traditions know that one would never find Lebkuchen or Pfeffernuesse in the bakeries at any other time but Christmas. Marzipan may be used as an almond filling in cakes or candies throughout the year, but has its special place in the traditional Christmas market. Then it is decorated with candied fruits, made into heart-shaped forms, vegetables, fruits, birds and animals.

The housewife who properly prepare Christmas cookies must follow a strenuous program and must begin her preparations about the first of November. The dough which is mixed with honey should stand for some time for fermentation and ripening of flavor. Be assured also that if she once begins to provide these delicacies for the Christmas season, the family will always demand them. The taste will be connected with Christmas and it will never be Christmas again without them. However, the appreciation is ample payment for all the work.

The first step is to assemble all the spices, to chop and grind the nuts and fruit. Care should be taken to gauge the quantity needed, for it takes nearly all of one day to cut and bake a large recipe of Pfeffernuesse, and the forming of Marzipan is also a very slow and time-consuming process.

The following recipes will show how these old Christmas cookies can be made in small batches. I give the traditional recipes intended to provide sweets throughout the whole Christmas season.

Peffernuesse

Honey Mixture

1/2 cup water
2 cups brown sugar
3/4 pounds honey
1 tablespoons butter
Heat to a boil and pour hot over the flour and spice mixture:

7 cups flour
1 teaspoon ground anise seed or 1/4 teaspoon anise oil
1 tablespoon ground cardamon seed
grated peel of 1/2 orange and 1/4 lemon
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/8 pound finely chopped citron
1/8 pound finely chopped almonds, if desired
1 1/2 teaspoons almond extract
1/2 tablespoon salt
When the two parts are mixed, add 1 teaspoon of potash (potassium bicarbonate) dissolved in a little water. When the mixture is slightly cooled, add the beaten yolks of 4 eggs. Then add 1/2 teaspoon of hartshorn (ammonium carbonate or bakers ammonia) dissolved in a little water (rosewater is preferred). Mix thoroughly and let rest one to two weeks in the refrigerator. Roll stiff in long pieces the thickness of a finger, cut in small slices, about 1/4 inch thick, using more flour if necessary. Bake in a 300 degrees oven for about 20-30 minutes. Pack away in a tin container.

Honigkuchen or Lebkuchen

Honey Mixture

1 pound honey
1/2 pound sugar
1 tablespoon butter
1/2 teaspoon water
Pour hot over the flour mixture:

1 1/2 pounds flour (5-6 cups)
1 tablespoon ground cloves
grated peel of 1/2 orange and 1/2 lemon
1/4 pound citron chopped very fine
a little cardamon
a little cinnamon
1 pinch ginger
1/2 teaspoon salt
After pouring the hot honey mixture over the flour mixture, add 2 teaspoons of hartshorn (see previous recipe) dissolved in a little warm water. Let cool and add 4 egg yolks and then 1 teaspoon of potash dissolved in a little warm water. Let rest in the refrigerator for about 8 days. Roll out about 1/4 inch thick, cut in forms and bake at 300 degrees for about 20 minutes. Cover with white or chocolate frosting. It may also be baked in a flat form and decorated with almonds. Cut while hot.

R?derkuchen or Hobelsp?ne

2 cups flour
1/2 teaspoon baking powder
1 tablespoon sugar
1 egg
1/8 pound butter
a little grated lemon peel
less than 1/8 teaspoon cinnamon
almond extract as desired
Mix all dry ingredients. Chill the butter and cut into the flour mixture with a pastry cutter or a knife. Then beat the egg, add to flour mixture and mix thoroughly. Roll out thin and cut with a notched curly wheel, first in parallel lines, and once inch apart, then crossing these lines diagonally at the distance of 2 1/2 inches apart. Next cut a little slit in the middle of each of the rhombus-shaped pieces, and draw one end through the slit. They may also be shaped in the form of a wheel. Fry in a bout 3/4 pounds of deep fat. Drain on paper and sprinkle with powdered sugar.

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From "My Old-fashioned recipes:

OLD-FASHIONED HAMBURGER COOKIES
Take one pound of butter one pound of sugar, yolks of six eggs, hard-boiled, and flour enough to make a dough that is not too stiff.

Dissolve three cents worth of ammonia (hartshorn) in scalded milk. Place the ammonia in a large bowl and pour one cup of scalding milk over it. After this has cooled add it to the dough with one-half cup of cold milk. Flavor to taste. Flour the pans and the cookie dough. Roll and proceed as with sugar cookies.

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These are all from the Sweet Celebrations site:

Bakers' Ammonia is a leavening ingredient called for in many old world recipes, especially those from Scandinavia. It is also called "hartshorn".
Unlike baking powder or soda, Bakers' Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. It is used for cookies, crackers and cream puff-type pastries, items which are small, thin or porous. It is not used for cakes or other large items because the ammonia gas cannot evaporate from these items. You will notice an odor of ammonia while baking, but this will quickly dissipate and the baked product will not have an odor or taste of ammonia.

Because Bakers' Ammonia has a tendency to evaporate when exposed to air, it should be stored in a jar with a tight cover. It will not spoil, but will "disappear" if not stored properly.

Dream Cookie
Delicate, light cookies that melt in your mouth
2 cups all-purpose flour
2 tsp. Vanilla Sugar
1 tsp. Bakers' Ammonia
1 cup butter or margarine
1/2 cup sugar
48 almond halves, blanched or unblanched

Preheat oven to 275 F. Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment (#64858). Thoroughly combine the flour, Vanilla Sugar and Bakers' Ammonia. Set aside. Cream butter and sugar until light. Add the dry ingredients. Blend well. Form the dough into 48 small balls. Press down lightly on prepared baking sheet. Press an almond half on top of each. Be sure to keep cookies small. Yield: 4 dozen 2" cookies.

German Cookies or Princess Gems
Crackle topped cookies with golden coconut accents.
1 cup butter
1/2 cup margarine
2 tsp. Bakers' Ammonia 2 cups sugar
2 1/2 cups all-purpose flour
1 cup flaked coconut

Preheat oven to 325 F. Cream butter and margarine. Add the Bakers' Ammonia and sugar; cream well. Add flour, a little at a time, mixing thoroughly. Fold in coconut. Form into 3/4" balls and place 1" apart on ungreased cookie sheet. Bake 20 to 25 minutes or until light brown around the edges. Yield: Approximately 101/2 dozen 3/4" cookies.

Lemon Sweet Crackers
Fragile, light, tender lemon cookies
3 cups all-purpose flour
1/2 tsp. salt
1 1/2 tsp. Bakers' Ammonia
1/2 cup shortening
1 cup sugar
1 egg white
1/2 cup milk
2 1/4 tsp. lemon extract

Preheat oven to 350 F. Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment (#64858). Thoroughly combine the flour, salt and Bakers' Ammonia. Set aside. Cream shortening and sugar well. Add egg white and beat until light. Add flour mixture to shortening mixture alternately with milk. Add lemon extract. Roll out and cut into 3" squares. Bake about 8 minutes. Yield: 6 dozen thin cookies.

Pfeffernuesse
Sweet and delicious
2 cups butter
3 cups sugar
3 1/2 cups all-purpose flour
1 Tbsp. Bakers' Ammonia
1 cup finely ground almonds

Cream butter and sugar until fluffy. Combine flour, Bakers' Ammonia and ground almonds. Blend the two mixtures together well. Form into small balls (about 3/4") and freeze overnight.
Preheat oven to 300 F. Place frozen balls of dough on ungreased cookie sheets and bake 15 to 20 minutes or until a delicate brown on bottom. Yield: About 20 dozen tiny cookies.

Cream Puffs
Tender and tasty puffy shells
1/2 cup water
1/4 cup shortening or butter or margarine
3/4 cup all-purpose flour
1/4 tsp. salt
1 Tbsp. milk
3 eggs
1/2 tsp. Bakers' Ammonia

Preheat oven to 400 F. Prepare baking sheet(s) by greasing and flouring or by lining with Kitchen Parchment (#64858). Place water and shortening (or butter or margarine) in a saucepan and bring to a boil. Add the flour and salt all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Blend in the milk well. Remove pan from stove burner and stir in the eggs, one at a time, stirring well until completely blended. Mix in the Bakers' Ammonia well. Drop on cookie sheets about 3 to 4 inches apart. Bake 20 to 25 minutes. Allow to cool completely before filling. Yield: 10 to 12 shells.

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From epicurious.com, originally posted in Gourmet magazine.

SWEDISH DREAM COOKIES(DROMMAR)
"This recipe for Swedish drommar, meaning 'dreams,' comes from my grandmother," writes Elizabeth Wigg Maxwell of New Providence, New Jersey. "She and my mother made these every Christmas when my siblings and I were growing up. As children, we were amazed that my mother had to go to the pharmacy to obtain one of the ingredients: ammonium carbonate. Equally incredible was the fact that something which smelled so horrible helped make such delicious cookies!"
"Years ago, I began baking drommar for my own family. I called the local pharmacy to request the unusual ingredient and was delighted when the pharmacist said, 'You must be making those Swedish cookies!'"

Ammonium carbonate, used by European bakers, makes especially crisp cookies. Its smell, which you may find off-putting while making the dough, disappears completely in the baking process.

Active time: 40 min Start to finish: 2 1/2 hr

2 cups all-purpose flour
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups sugar
1 teaspoon crushed ammonium carbonate (also called baker?s ammonium)
1/2 teaspoon almond extract
1 1/2 cups sweetened flaked coconut

Sift together flour and salt.
Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 300?F.

Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.

Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

Makes about 6 dozen.

Italian...from a BC thread, member Francesca contributed these two recipes:

Francesca

recipes Baking ammonia

Here some recipes for you, they are traditionally from puglia, Italy.

Biscotti della nonna

This are biscotti we use to deep in warm milk for breakfast.
1 kilogram of flour
4 eggs and 2 yolks
200 g of milk
200 g of oil
25 g of ammonia
350 g of sugar
zest of one lemon

Beat the eggs with the sugar, add the oil, the milk and the lemon zest, the ammonia and then the flour. Mix it very well. Put the cookies on a baking sheet far apart from each other. Bake at 160 celsius for 15 mn. Let it cool and keep in a tin box.

Cassatine di ricotta

for the dough:
500 g of flour
150 g of butter
150 g of sugar
6 g of ammonia
a pinch of vanilla
1 lemon zest
milk (enough to form the dough)

For the filling
300 g of ricotta
100 g of almonds toasted and coarsely chopped)
2 yolks
100 g of sugar
1 teaspoon of cinammon
candied orange zest
a pinch of vanilla

Work all the ingredients for the dough until you get an homogeneous dough. Mix the ricotta with all the other ingredients for the filling. Take the dough and roll it in a thin layer and with a round mold of 10 centimeter in diameter cut rounds. Put in each round a little of the filling, fold the cassatina in half and seal it (like a small calzone). Put in a greased baking tray and cook at 160 celsius for about 20 minutes or until lightly gold. Let it cool, sprinkle with powdered sugar and serve it. The day after they are better. This is a traditional Easter sweet.

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From the Uncle Phadrus site, in response to an inquiry re Mennonite ammonia cookies:

White Ammonia Cookies (Gruznikje or Pfefferminzk?ake)

from Mennonite Foods and Folkways from South Russia, by Norma Jost Voth:

2 cups sugar
1 cup shortening or butter
4 level teaspoons baking ammonia dissolved in 1 cup whipping cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon oil of peppermint
5 to 6 cups sifted all-purpose flour

Cream sugar and shortening. Dissolve ammonia in cream. Combine cream and
milk. Add peppermint and salt to sugar mixture. Alternate sifted flour with
liquid and beat until batter is very smooth.

Roll out small portions of dough to 1/2 inch thickness on floured board. Cut
with round 2 1/2 inch cutter. Brush with a little water and sprinkle with
sugar.

Bake on greased baking sheet at 400 degrees for 8 to 10 minutes. Cookies
should not brown on top. Cool.

Baker?s ammonia (ammonium carbonate) should be purchased only in small
amounts as it evaporates quickly if not tightly contained.
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Ammonia Cookies

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes

2 1/2 cups white sugar
1/2 cup butter, softened
3 eggs
1 1/2 cups sour cream
1/2 cup milk
1 teaspoon peppermint extract
1/2 teaspoon salt
2 teaspoons bakers' ammonia
3 cups all-purpose flour

1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 In a large bowl, cream together the white sugar and butter until smooth.
Beat in the eggs one at a time, then stir in the sour cream, milk and
peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the
flour and blend into the mixture. Gradually add more flour to make a stiff
dough. Leave the dough soft for drop cookies or add more flour to make
cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie
sheets.
3 Bake for 8 to 10 minutes in the preheated oven, or until golden. When
cool, ice with a simple confectioners' glaze that has been flavored with
peppermint if desired.

Makes 60 servings
-----------------------
Ammonia Cookies

14 cups flour
3 tsp ammonia
3 cups sugar
4 eggs
3 sticks of butter
1 cup of milk
1/2 tsp vanilla

-Preheat oven to 200 C
-Butter baking pans
-Sift flour
-Beat eggs with sugar
-Add butter
-Dissolve ammonia to milk
-Add milk to batter
-Add flour and knead until dough is smooth
-Form the cookies in any shape you like
-Place them in pans
-Bake for 20-30 minutes
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AMMONIA COOKIES

Ingredients :
5 lb. flour
3 c. sugar
3/4 c. oleo
3/4 c. shortening
7 tsp. ammonia powder
4 eggs
2 c. milk
1/2 tsp. anise oil

Preparation :
Mix well all ingredients until dough is a very smooth consistency.
Roll dough into balls about the size of a walnut. Bake at 375
degrees for 12-15 minutes.
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AMMONIA COOKIES

Ingredients :
2 1/2 c. sugar
3 eggs, beaten
1 c. shortening
3 tbsp. baker's Ammonia
2 c. sweet milk
2 tsp. oil of lemon
1 tsp. salt
5 1/2 c. flour

Preparation :
Dissolve ammonia in milk. Cream shortening and sugar, add eggs,
and remaining ingredients using additional flour if necessary to
make it stiff enough to roll. Roll out, cut out and bake 12
minutes.
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LEMON AMMONIA COOKIES

Ingredients :
2 c. sugar
1 c. Crisco
2 eggs
1 c. milk
1 oz. Bakers ammonia
1/4 oz. pure oil of lemon
1 tsp. salt
2 to 2 1/2 lb. flour

Preparation :
Cream together sugar and Crisco. Beat in eggs. Add ammonia to
milk and stir in additional ingredients. Bake at 450 degrees.
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AMMONIA COOKIES

Ingredients :
1 c. butter, not margarine
1 c. shortening
2 1/2 c. sugar
1 lg. pkg. fine coconut
3 c. flour
*2 tsp. Bakers Ammonia (buy at
Drugstore)

Preparation :
Cream sugar, butter and shortening. Mix flour and ammonia
together and combine with creamed mixture. Add coconut. Roll into
balls (walnut size). Bake at 300 degrees until lightly browned 15
to 20 minutes. *Ammonia: May be crystallized so crush finely.

In the very same house in L?ngsj?ryd next to Kroken they made rye flour pretzels that filled you up nicely together with your meal, but the recipe comes from Ramdala where my grandmother grew up. Since toppings hardly exsisted they spread lard with salt on the bread instead on the halved pretzels. On special occasions one could get sugar on them. I have never had these wonderfully delicious pretzels anywhere else but at my mum's (Anita) or grandmother's (Sigrid). It's a shame that they are not so well known. But perhaps we can remedy that here on Blekingerotter.

Anette Alm, Kallinge

Rye flour Pretzels
700 ml fine rye flour
50 ml sugar
1 tsp salt
3-4 tsp hartshorn
200g margerine (or butter)
1 cup sour cream (or buttermilk)

Place the flour on the work surface. Add the sugar and hartshorn. Add the margerine, room temperature. Mix the butter and flour lightly with your hands. Lastly add the cream. Kneed it together to a dough. If it feels too soft add some wheat flour. Shape quite thick pretzels. When they come out from the oven the holes should have disappeared (it's more difficult to cut them into halves if the holes are too big).

Bake in the oven in 225? Centigrade, until they have a nice colour.

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From House on the Hill's website, commentary on baking ammonia:

Hartshorn or Baker's Ammonia
(a.k.a. Ammonium Carbonate) An old-time leavening unexcelled for any cookies, producing an especially light, delicate texture. Hartshorn and baking powder can be used interchangeably in cookie recipes. Doughs made with Hartshorn store well and its leavening action is only trigered by heat, not moisture. Not affected by age, but will evaporate! There'll be an ammonia smell during baking, but not in your cookies! It used to come in a form like rock salt, so old recipes instructed "crush with a rolling pin" then dissolve in liquid. Now, it comes in powdered form and is available from us direct.

From Victoria Packing Company's site, containing info re leavening agents:

Ammonium Bicarbonate
This forerunner of our modern and more stable leaveners is also known as powdered baking ammonia, hartshorn. Used for years in Europe to produce long-lasting crisp cookies, it must be pounded to a fine powder and then sifted with the dry ingredients or dissolved in a warm liquid such as water, rum or wine. Substitute it for the baking powder and baking soda called for in cookie and cake recipes. Buy only small amounts from the drugstore, as it quickly evaporates if not very tightly contained

From: Foodstudents site

April 2004: Baking, a light and fluffy tale (Part 2)

Part 2 Baking powder, or how an emergency solution offered the perfect solution

After a great deal had been done over the years to improve the performance of yeasts, there was suddenly a shortage of flour about 150 years ago, resulting in a shortage of bread. This presented a problem because when yeast makes the dough rise, it breaks down the flour in the process. The search for an alternative to yeast led to the discovery of a substance which has since become indispensable for baking.

In the middle of the nineteenth century a larger population had to be fed, but there was simply not enough flour.

The chemist Justus Liebig worked out that the amount of flour used up by yeast (see last month?s article) would be enough to make tens of thousands of extra loaves. In 1833 he came up with the big idea of using soda (sodium hydrogen carbonate, NaHCO3) instead of yeast. After addition of a substance with an acid reaction (potassium bitartrate, or cream of tartar), carbon dioxide was formed from the sodium bicarbonate and aerated the dough in just the same way as the fermentation gases of the yeast. This reaction marked the discovery of baking power. A baking powder made up of sodium bicarbonate, cream of tartar and starch as separator was on the market as early as 1853.

From this moment, baking powder was subjected to one improvement after another. At the beginning of the twentieth century a phosphate compound was discovered as acid carrier. This had the advantage that the carbon dioxide was not formed while the dough was being prepared but was only released afterwards when the dough was in the oven. This opened up the possibility of storing, or even freezing, ready-made dough for processing at a later time or piece by piece. Baking powder now became established in every kitchen and every bakery.

Baking powder in all its various forms is made up of three ingredients: a carbon dioxide carrier, an acid carrier and a separator.

The carbon dioxide carrier is the ingredient in baking powder which releases carbon dioxide when acted on by acid or heat. Sodium bicarbonate is almost always used for this purpose, and occasionally potash (potassium carbonate, K2CO3) or salts of hartshorn (a mixture of different ammonium carbonates).

Many substances are suitable as acid carriers. The ones most commonly used in modern baking powders are phosphate salts, though less frequently also cream of tartar, tartaric acid or citric acid.

The job of the separator is to dilute the carbon dioxide carrier and the acid carrier and separate them from one another to prevent them from reacting with one another before required. The separators used are starch and flour.
When the carbon dioxide carrier reacts with the acid carrier, the baking powder decomposes and carbon dioxide is formed. In this reaction, a distinction is drawn between two-component and one-component baking powders.

The two-component baking powder is the usual type which can be bought everywhere. It contains specified amounts of carbon dioxide carrier and acid carrier from which a given volume of carbon dioxide is formed in contact with a given amount of flour. One sachet of baking powder (18 g) contains about 2.5 g of bound carbon dioxide. About 1500 cubic centimetres of carbon dioxide are released during baking, which are enough to aerate a dough made of 500 g flour.

The one-component baking powder uses only a carbon dioxide carrier directly in the form of potash or salts of hartshorn. The carbon dioxide is formed when the potash or salts of hartshorn react with acids which have been either added to the dough or formed during storage of the dough. One example is the formic acid in honey which, when combined with potash, serves to release the carbon dioxide.

The products of all reactions involving baking powder, potash or salts of hartshorn are mostly in gas form. One of them is the carbon dioxide which helps to aerate the dough, the other a small proportion of water, which, because of the high temperatures in the oven, immediately leaves the dough as steam. Baking powder does not influence the taste of any dough. Only salts of hartshorn leave behind a slight hint of ammonia or spirits of ammonia, which is fully intentional and in fact gives the characteristic taste to certain types of bakery products like Christmas cookies.

Although baking powder was developed originally as a means of better bread baking, no use is made of it nowadays for this purpose. Biological raising agents such as yeast and sour dough have made a total comeback in bread baking. But for ?fine pastries?, baking powder has become absolutely indispensable. For cakes and pastries it works in combination with the air beaten in while the dough is being stirred or kneaded.

Nowadays various baking enzymes are used as a back-up for baking powder. Baking enzymes are protein substances which are added to the baking power or the dough to improve and speed up aeration of the dough by carbon dioxide formation. Together with the baking powder, these enzymes make a decisive contribution to the quality of the pastries and not only have a considerable influence on aeration and volume and but are also responsible for the brown colouring and the characteristic taste.

Baking powder together with baking enzymes have made themselves absolutely indispensable in all kinds of ready-made flours for fine pastries and also for basic and ready mixes.

With all this information in your heads, it is time to put some of it into practice. If you try out the cake recipe given below you will see what effects baking powder has and also how good the cake itself tastes.

Layer cake

Ingredients: 1 cup whipping cream, 5 eggs, 1 cup sugar, 2 cups of flour, 1 sachet baking powder, 1 sachet vanilla sugar, 100 g grated nuts or almonds

stir cream, eggs and sugar thoroughly with a hand-stirrer

add the remaining ingredients and mix thoroughly together

spread out over a greased baking tin and bake at around 200 C for 45 min

depending on your personal taste, you can cover the cake with various fruits or bake it as a marble cake (divide the dough into two halves and mix cocoa into one of them)

We wish you lots of fun with baking, and enjoy the result!

Old Fashioned Cookies

* 1-1/2 cup sugar
* 1 cup shortening
* 2 egg whites
* 1 tsp. salt
* 2 Tbsp. baking ammonia dissolved in
* 1 cup milk
* 1 tsp. Lemon oil
* 5-6 cups flour

Mix until dough can easily be handled. Roll out quite thick, then cut with desired cutters. Bake at 350F for 10-12 minutes. Don"t let the cookies get brown. Frost and decorate.

Careful when you open the oven door, there is a strong odor. This recipe, which is over 50 years old, was submitted by Ruth Hanson.

Shopping Lis

[rottiedogs]

German Crustless Cheesecake/Sanni/Cowgirl
Submitted by bettina on October 01, 2004 at 10:47 am

DESCRIPTION
German Crustless Cheesecake/sanni/cowgirl

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
From Susanne R.- Germany
Subject: recipe to share

Crustless German Cheesecake (light and fluffy)

1 cup butter (or half butter, half margarine)
7 oz. fine sugar
2 lb plus 2 oz. Quark, preferably low fat
4 oz. semolina
1 pkg. vanilla pudding, cook and serve type, not instant
1 1/2 tsp. baking powder
1/4 tsp. lemon oil ( or orange oil)
1/2 tsp. vanilla oil
1/4 tsp. salt
4 eggs, divided into yolks and whites
5 oz. rum raisins ( raisins plumped in rum- optional )

Grease a 9 inch springform pan with high sides, dust liberally with semolina.
Heat oven to 180° (360°F). Set oven rack on lower third.

Cream butter and 2/3 of the sugar. Add flavorings, salt and yolks, beat until light. Beat egg whites until quite stiff, gradually add the sugar and beat until really stiff but not dry.
Drain Quark a little. Mix semolina, pudding and baking powder in a bowl. Add Quark and semolina mix to creamed mixture. Fold in 1/3 of the egg whites to lighten the mix, then gently fold in the remaining whites, don't stir too much!
Pour mix into pan and bake for half an hour, take out the pan, leave oven on, take a sharp knife and loosen the cake from the rim of the pan (this helps it to rise better), put cake in the oven again, lower temperature to 175°(350°F) and bake 40 minutes more.
Open oven door a little and let cake cool in the turned-off oven for 1 hour.
Take out of oven, let cool completely and remove rim.
Editor's Note: Quark is a European cheese similar to ricotta, farmers or pot cheese.
There is also another German Cheesecake recipe with dough crust, at the "most recent shared recipe", use link above

[rottiedogs]

Fragrant Orange And Lemon Cake
Submitted by bettina on January 12, 2003 at 9:45 am

DESCRIPTION
Fragrant Orange and Lemon Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe comes from Patricia Well's "Trattoria" cookbook.

She suggests in her description of this cake, for serving on special occasions, serving it with a light drizzle of a simple icing, or serving it with sliced fruit macerated in in rum or sweet wine. It's just a little something to serve when you want a little sweet nibble, with a beverage.

"Unsalted butter and all-purpose flour for preparing the cake pan.
3 cups (405g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
Grated zest and juice of one orange
Grated zest and juice of one lemon
3/4 cup(185ml) whole milk
16 TBS (8 oz, 225 g) unsalted butter, softened
1 1/2 cups (300 g) Vanilla Sugar (page 324)
5 large eggs
Confectioner's sugar for dusting, optional

1. Preheat the oven to 350F ( 175C, gas mark 4/5)

2. Evenly coat the interior of a 10-inch (12 cup, 2.5l) Bundt pan with butter. Dust lightly with flour, shaking out excess. Set aside.

3. Sift the flour, baking powder, baking soda, and salt into a large bowl. Stir in the orange and lemon zests.

4. Combine the orange and lemon juices and the milk, and set aside to "sour" the milk.

5. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vanilla sugar until light and fluffy, about 2 minutes. One at a time, beat in the eggs, mixing well after each addition. The mixture will look curdled--don't worry. Alternating in thirds, add the flour and milk mixtures, beating well after each addition, and scraping down the dised of the bowl with a rubber spatula as needed.

6. Pour the batter into the prepared pan and place in the center of the oven. Bake until the cake is an even golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes. (Don't worry if the cracks on the top of the cake don't look dry--use the toothpick test to test for doneness.) Transfer to a wire rack to cool in the pan for 10 minutes. Then turn out onto a serving plate. If desired, sift confectioner's sugar over the top of the cake. Slice into wedges and serve for breakfast, as a snack, or for dessert.

Serves 10 to 14"

"Vanilla Sugar

4 plump moist vanilla beans
4 cups (800g) sugar

Flatten the vanilla beans and cut them in half length-wise. With a small spoon, scrape out the seeds and place them in a small bowl; reserve the seeds for another use. Combine the pods and sugar in a jar. Cover securely and set aside at room temperature for several days to scent and flavor the sugar. Use in place of regular sugar when preparing deserts. Vanilla sugar can be stored indefinitely. As the vanilla sugar is used, replace with new sugar. (When baking, I return rinsed and thoroughly dried pods to the sugar mixture as an added boost.)

Yield: 4 cups (800g) vanilla sugar"

[rottiedogs]

Double Layer Pumpkin Harvest Cheesecake==KA Archives
Submitted by bettina on October 19, 2004 at 6:34 pm

DESCRIPTION
Double Layer Pumpkin Harvest Cheesecake==KA archives

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Double-Layer Harvest Cheesecake New Search
Everyone loves cheesecake. And, around Thanksgiving and Christmas time, everyone loves pumpkin pie. Combine those two favorites to create this spectacular (and spectacularly rich) dessert.
Crust
1 1/4 cups gingersnap crumbs, made from about 2 cups (5 ounces) cookies (or substitute graham cracker crumbs)
3/4 cup pecan meal (or finely ground pecans)
1/8 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 cup sugar
1/4 cup butter, melted

Cheesecake Filling
1 pound (two 8-ounce packages) cream cheese, softened
2/3 cup sugar
2 tablespoons Signature Secrets® culinary thickener or cornstarch
2 large eggs, lightly beaten
2 teaspoons vanilla
1/4 cup diced candied ginger (optional, but good)
1/2 cup heavy or whipping cream

Pumpkin Filling
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 15-ounce can pumpkin* OR 1 3/4 cups pumpkin purée
1 tablespoon Signature Secrets® culinary thickener or cornstarch
1 cup light cream or evaporated milk
3 large eggs, lightly beaten
*Be sure to use just plain pumpkin, not pumpkin pie filling.

To make the crust: In a small bowl, whisk together the dry ingredients, then mix in the melted butter. Press the crumbs into the bottom and 1/2-inch up the sides of a 9-inch square cake pan with sides at least 2 inches deep. Use a piece of plastic wrap to prevent the crumbs from sticking to your fingers. Bake in a preheated 375°F oven for 12 minutes.

To make the cheesecake filling: Mix together the cream cheese and sugar till fairly smooth. Stir in the thickener, eggs, vanilla, and the candied ginger, scraping the bottom and sides of the bowl. Stir in the cream and spoon the filling onto the crust. Shake the pan to level the cheesecake layer. Bake in a preheated 375°F oven for 12 minutes, making the pumpkin layer while it’s baking.

To make the pumpkin filling: In a medium-sized mixing bowl, whisk together the sugar, salt, and spices. Add the pumpkin, thickener, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.) Gently spoon the pumpkin filling atop the cheesecake layer. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.

Reduce the oven heat to 325°F, and bake the cake for 40 to 45 minutes. It’s done when it looks set, but still wobbles a bit in the center when you jiggle it. (If you have an instant-read thermometer, it’ll register 165°F at its center when it's done.) Remove the cake from the oven, and run a dull knife around the edges to loosen it. Allow it to cool to room temperature, then refrigerate it till serving time. Garnish with candied pecans, if desired. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla. Yield: 12 to 16 servings.

Candied Pecans
1 1/2 cups sugar
1/3 cup water
2 tablespoons light corn syrup
1 cup pecan halves, toasted

In a medium-sized, heavy-bottom saucepan, bring the sugar, water and corn syrup to a boil, stirring until the sugar is dissolved. Cover the pan and boil for 3 minutes, to wash down any sugar crystals that may have stuck to the sides. Remove the cover and cook to 320°F or slightly above; this will take 15 to 20 minutes. Don’t stir while the sugar is cooking; if it looks like it’s cooking unevenly, pick up the pan and swirl it gently.

While the sugar is boiling, lightly grease a baking sheet. Spread the toasted pecans over the sheet. When the sugar syrup is the color you like, anywhere from very pale yellow to light brown, carefully pour the hot syrup over the pecans. Don’t scrape the pan, as this may cause the sugar to turn to crystallize. Allow the candy to cool, then chop or break into pieces. Sprinkle over the cheesecake just before serving. Store extra candy in an airtight container.

[rottiedogs]

Cranberry Walnut Celebration Bread Braid Reinhart
Submitted by bettina on November 15, 2004 at 7:18 pm

DESCRIPTION
Cranberry-Walnut Celebration Bread Braid-Reinhart

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
K.M....here ya go, from Epicurious:

CRANBERRY-WALNUT BRAID
Peter Reinhart, a baking instructor at the California Culinary Academy, says, "Ever since I was a kid, the cranberry relish has been just about my favorite part of the holiday dinner. I love how its juices run in every direction to blend with everything on the plate. Of course, it has to be good cranberry relish, with coarsely chopped berries and walnuts and plenty of orange flavor. The cranberry-walnut braid captures those flavors, and the shape makes a beautiful presentation, too. The crisp little pieces of turkey skin called 'cracklings' were another annual Thanksgiving treat of mine. They reminded me of bacon, and I could never get enough. My buttermilk corn bread which is sweet and savory, moist inside and crunchy outside puts some real bacon into the feast."

3 cups (or more) bread flour
1/4 cup sugar
2 envelopes quick-rising dry yeast
1 1/4 teaspoons salt
1/2 cup buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, hot
1 1/2 tablespoons orange extract
1/3 cup (about) hot water (120F to 130F)
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend (for glaze)

Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.

Preheat oven to 325?F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

Makes 1 loaf.

Bon Appetit

November 1999
Peter Reinhart

Enjoy!

[rottiedogs]

Cornstarch Glaze From “Secrets Of A Jewish Baker”
Submitted by bettina on September 17, 2003 at 7:06 pm

DESCRIPTION
Cornstarch Glaze, from "Secrets of a Jewish Baker"

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is so easy, and gives such an impressive, definitely "bakery" look/finish to these breads.

1 cup water
2 tbs cornstarch/dissolved in 1/4 cup cold water.

"Before slashing the tops of the bread and placing it in the oven, the tops may be brushed (painted) with a pastry brush dipped in a cornstarch solution made as follows:

While bringing 1 cup water to a boil, dissolve 2 tablespoons cornstarch in 1/4 cup cold water; then whisk into the boiling water until it thickens. This solution may be kept for several days. For a high shine, brush a second time as soon as the bread emerges from the oven. I use the cornstarch solution for breads that should have a glaze, such as Sour Rye Bread; I use water for French and Italian-style breads."

[rottiedogs]

Corn Bread From “Secrets Of A Jewish Baker”
Submitted by bettina on September 17, 2003 at 12:29 pm

DESCRIPTION
Corn Bread, from "Secrets of a Jewish Baker"

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is the full preface to his recipe..." This bread should really have a chapter of its own. It's the best bread I make!. The Corn Bread I write about here originated in Europe. It is made from rye and wheat flours; there is no corn at all. The word corn to many Europeans is an all-encompassing word meaning grain, such as wheat, oats, rye, barley, and maize (their word for corn). Corn as we know it is a native American grain; when we speak of corn bread in the United State we mean bread made from cornmeal, such as corn muffins, corn sticks, corn pone from the South, or johnnycake from New England. Some folks erroneously refer to my Corn Bread as corn rye, and mistakenly bake a bread that has both tye and cornmeal in the recipe. I will stick to the proper European name for this loaf--Corn Bread.

I have a lot of good things to tel about this bread. The recipe is very simple---the same as for many great breads the world over--water, flour, salt, and yeast. The procedure is different from any other bread and directions must be followed carefully. There are few bakeries left that haven't compromised this bread's real flavor, moisture, and texture. Follow the directions and success will be assured. I believe that this is the first time the recipe has been reproduced for the home baker in it's proper version. Don't let the length of the instructions intimidate you. They are simple. Just go along one step at a time. Making this bread takes patience but your satisfaction will be enormous. Enjoy!

I do not recommend using the food processor for this bread. If you have a heavy-duty electric dough-mixing machine, I recommend its use, since Corn Bread is made from a soft, wet dough that can be difficult to handle."

The actual recipe calls for his Rye Sour, and also his cornstarch glaze, I will post those items separately.

1 1/2 cups warm water
1 1/2 packages active dry yeast (scant 1 1/2 tablespoons)
1 1/2 cups Rye Sour (pages 163-165)
1 1/2 cups rye flour
2 cups common flour, or more as needed (page 8, see Note)
1 1/2 tablespoons salt
2 1/2 tablespoons caraway seeds (optional)
Additional common flour, for dusting work top
Cornmeal or cornmeal and rye flour, for dusting baking sheet
Cornstarch solution (page 20), or water, for brushing bread

In a large bowl dissolve the yeast in the warm water. Add the Rye Sour, rye flour, common flour, and salt. Stir with a wooden spoon untl thoroughly incorporated.

Turn out the dough onto a work surface covered with common flour. Use a plastic bowl scraper or dough cutter in one hand to help knead what will be a very soft, wet dough. Knead for 5 minutes by scraping, folding, pulling, and stretching. Pretend that you are pulling taffy. The dough should have some elasticity and resist being stretched. Keep the dough soft. If the dough does not feel lively or elastic, alternately add rye flour, then common flour 1/4 cup at a time, stretching and kneading with each addition. Continue for another 3 minutes. The wetter the dough, the better the bread. The amount of flour will vary depending upon how stiff you made the sour.

Transfer the dough to a clean, wet bowl. Keep a container of cold water nearby. Keeping your hands wet at all times, pat the dough down and cover will a film of water. Cover the bowl with plastic wrap and set aside. Allow the dough to rise until doubled in volume (45 to 60 minutes).

Shaping:

Prepare a baking sheet sprinkled with cornmeal or a cornmeal-rye flour mixture, upon which the bread will be baked. (or use a peel; see page 5.) Wet a clean work surface or board generously with water. When ready, cover the top of the dough with the caraway seeds, if desired. Keeping the hands wet at all times, scoop out the dough (or half of the dough at a time for 2 loaves) and shape into a round by bring the sides of the dough down to the middle and gathering it together until you have a ball of dough. Handle the dough gently so that it does not tear. Place it on the wet work top. Turn and push the sides down and underneath to further round up the bread. Work your hands underneath and gently lift the loaf, then set it down onto the prepared baking sheet. Smooth the dough down with a caressing, circular motion. Press down, flattening out the top; it will spring up in the oven. Sprinkle extra caraway seeds on top if you are using the. Allow the dough to stand no longer than 10 minutes. It can be placed in the oven without any standing time. Do not proof.

Baking:

Place an empty broiler pan on the oven floor and preheat for 5 minutes at 375F. Brush the bread with the cornstarch solution or water. Place the baking sheet holding the bread on the middle shelf of the oven, or on tiles or an oven stone if you have them. Carefully add 6 to 8 ice cubes or 1 cup hot water to the hot broiler pan and shut the door. Protect your hands and face from the burst of steam. Bake for exactly 5 minutes. Steam in the oven is not desirable after that time. In exactly 5 minutes carefully remove the hot broiler pan with the remaining water. Select a space in advance on which to set the hot pan. Observe caution with the hot water. Slide out the bread and, with a skewer or a ice pick, stipple 10 to 12 holes all around the crust; return the bread to the oven. Reduce the heat to 350F and continue baking for 10 minutes, then stipple once more and brush again with the cornstarch solution or water.

When the bread begins to brown, turn the bread around to ensure even baking. Bake until the crust is hard and unyielding to gentle pressure. Timing will vary depending on the amount of moisture in the dough. It may take an hour or longer. The bread is done when tapping on the bottom emits a hollow sound and the top and sides are hard. If you are using tiles or an oven stone, transfer the bread from the baking sheets to the tiles and continue baking for and additional 10 to 15 minutes to make the loaves crustier.

Remove the bread from the oven, brush the top with more cornstarch solution or water, and let cool on a wire rack. The bread will keep well for more than one week in the bread box. It also freezes well.

Yield: 1 large loaf or 2 small loaves.

NOTE: Also called clear or first clear, common flour may be abailable from a local bakery. You can substitute 1 1/2 cups all-purpose flour and 1/3 cup cake or pastry flour, but the bread won't taste as good.

Corn Bread
Dough-Mixing Machine, Flat Beater

Use the same recipe as above.

In the mixing bowl sprinkle the yeast over the warm water and stir to dissolve. Add the Rye Sour, rye flour, common flour, and salt. Mix at the first speed until the dough comes away from the sides of the bowl. Be patient. If the dough does not come away, run at the second speed for a few minutes. Remove and scrape down the beater. Insert the dough hook, and continue mixing at the second speed for 5 minutes. If the dough does not come away from the sides of the bowl, use the third speed for 2 minutes. If it still does not come away, run at the first speed and alternatively add rye flour, then common flour 1/4 cup at a time. This will be a wet, sloppy dough.

Prepare a clean mixing bowl and wet by swishing water around the inside. Transfer the dough to the prepared bowl. Keeping your hands wet at all times, remove the hook, pat down the dough, and cover with a film of water. Cover the bowl with plastic wrap, set aside, and allow the dough to rise until doubled in volumbe (45 to 60 minutes depending upon the humidity and room temperature). Proceed as in Shaping and Baking, above.

Yield: Makes 1 large loaf or 2 small loaves.

[rottiedogs]

Coconut Dream Pie Tish Boyle’s *Diner Desserts*
Submitted by bettina on March 05, 2006 at 12:27 pm

DESCRIPTION
Coconut Dream Pie/Tish Boyle's *Diner Desserts*

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
The *only* thing I did differently was to top it with meringue, made from the leftover egg whites...much as I love whipped cream, my tummy disagrees...soooo, piled pretty high, with meringue, and the remaining toasted coconut.

From the preface...:

"Here's the coconut cream pie you've always longed for but don't
always get, particularly at second-rate diners. Who hasn't
experienced the joy of anticipation when ordering a slice of coconut
cream pie at a neighborhood diner? Unfortunately, too often what is
served is a pasty pudding topped with petrified shedded coconut and
nondairy *cream*. Blech. This recipe will restore your faith and
lead you to conclude that the perfect coconut cream pie does exist.
The secret ingredient is coconut milk, which is now available in many
supermarkets."

Crust:

Basic Flaky Pie Crust

Coconut Filling:

2/3 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

1 cup coconut milk (NOT cream of coconut)

1 1/2 cups whole milk

4 large egg yolks

3 tablespoons unsalted butter, cut into tablespoons

2 tsp vanilla extract

1 1/2 cups sweetened shredded dried coconut, toasted

Whipped Cream Topping:

1 1/2 cups heavy cream

2 Tbs confectioners' sugar

1 tsp vanilla extract

Freshly grated nutmeg, for garnish

1. Make the pie crust pastry as directed and use half of it to line a
9-inch deep-dish pie plate. Fully bake the crust and let cool
completely on a wire rack. (Be SURE to use a deep-dish pan!)

2. To make the coconut filling, in a medium saucepan, stir together
the sugar, cornstarch, and salt until well combined. Gradually whisk
in 1/4 cup of the coconut milk to form a smooth paste. Whisk in the
remaining coconut milk and the whole milk. Place over medium heat and
bring to a slow boil, whisking constantly. Remove the pan from the
heat.

3. In a medium bowl, whisk the egg yolks until smooth. Whisk about
1/2 cup of the hot coconut mixture into the yolks, then return the
yolk mixture to the saucepan. Raise the heat to medium-high and bring
to a boil, whisking constantly. Continue to boil, whisking
constantly, for 1 one minute, or until very thick. Remove from the
heat, scrape the bottom of the pan with a spatula, and whisk until
smooth. Whisk in the butter pieces until melted. Whisk in the
vanilla and 1 1/4 cups of the toasted coconut (reserve the remaining
1/4 cup coconut for garnish). Spoon the warm filling into the pie
crust and press a piece of plastic wrap directly on the surface.
Refrigerate the pie for at least 4 hours, or until thoroughly chilled.

4. To make the whipped cream topping, in an electric mixer, using the
whisk attachment or beaters, beat the cream on medium-low speed for 30
seconds. Increase the speed to medium-high and add the confectioners'
sugar and vanilla. Beat until the cream forms soft peaks.

5. Remove the plastic wrap. Scrape the whipped cream over the chilled
pie and, using a rubber spatula, sweep it into dramatic swirls.
Sprinkle with the nutmeg and the reserved toasted coconut. Serve
immediately or refrigerate until ready to serve.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Club Med’s White Chocolate Bread Courtesy Of Evan
Submitted by bettina on July 20, 2005 at 10:09 am

DESCRIPTION
Club Med's White Chocolate Bread(courtesy of Evan)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Evan very nicely shared this with all of us, after conniving it out of one of the chefs...a scaled down version of their formula, for the home baker.

The version given originally makes up 5 loaves, I will also include that, but this version scales it down to a more manageable two slightly under one pound loaves.

17.5 oz ap flour
12 oz water
1 cake fresh yeast, or 1 pkt active dry, or sub instant
1/4 oz salt
1/2 oz sugar
5 oz white chocolate, either chips or chopped

Mix all ingredients( I autolyse the flour/water first, about 20 minutes, just to check the absorption), for thirty minutes, on the first speed, then add chocolate, and mix for additional five. My mixer was getting a bit tired, so I kneaded in the chocolate by hand. The dough, which is a 69% hydration, should remain on the soft side, feel free to add a small amount of water, if it appears to be too stiff, it should clear your mixer bowl, but perhaps stick to the bottom a bit.
The long mix time incorporates part of the initial fermentation period, and I believe also gives the bread the desired texture, which is a very finely grained crumb, almost brioche-like in quality, not at all heavy or dense, and the crust was light and crispy, not tough/chewy.

Form into loaves, I panned mine, 8"x 4" pans,, allow to just about double, which took 45-50 minutes, for my kitchen, and bake at 430F for approx 25 minutes, test at 200F for doneness.

The white chocolate will caramelize on the outside, and will appear to have burnt--not to worry, it tastes fantastic.

35 oz ap flour
24 oz water
1 oz yeast
0.5 oz salt
1.0 oz sugar
10 oz white chocolate

Mix, proof, as noted, scale out into 5 loaves, bake as noted. These slightly smaller loaves, although they bake up nicely enough, would actually be better looking, if baked in 7x3 pans, so as soon as KAF has 'em, I'm gettin' 'em!

This is copied from a posting, to a Club Med group...

Yield: 6 loaves

White Chocolate Bread Recipe (from 2004 at Turkoise)
1kg (2.2lb) flour
10gr (1 tsp) yeast
10gr (1 tsp) sugar
20gr (2 tsp) salt
600ml (2.5 cups) water
600ml (2.5 cups) white chocolate chips
Mix the flour, yeast and sugar with the water for 15 minutes.
Add the salt and mix again for 5 minutes.
Add the white chocolate chips and mix again for 5 minutes.
Bake at 160c (320f) degrees for 20 minutes (baking time should not exceed 25
minutes).

comments
Submitted by krider on Wed, 2011-12-21 20:15.
just made the six loaf version for my teachers at school but the bread took much longer than 20 minutes to cook... it was more around 30 then i turn the oven up to 350 to finish it. Otherwise it looks beautiful thanks for the recipe!!!

[rottiedogs]

Chocolate Whoppers From The Foster's Market Cookbook
Submitted by bettina on April 17, 2003 at 11:56 am

DESCRIPTION
Chocolate Whoppers--From the Foster's Market Cookbook

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
I didn't copy the preface to the recipe, but these evidently are among the most favorite cookies served there.

6 oz semi-sweet chocolate, chopped, large chunks
2 oz unsweetened chocolate, chopped, large chunks
6 TBS (3/4 stick) unsalted butter
2 large eggs
1 TBS plus 2 tsp espresso powder
2 tsp vanilla
3/4 cup sugar
1/3 cup a/p flour
1 tsp baking powder
1/2 tsp salt
2 cups coarsely chopped walnuts, or pecans
1 cup,(6 oz) chocolate chips

1. Melt together the two chocolates, and butter in double boiler, until just melted. Blend, and set aside.

2. Cream together eggs, espresso, vanilla in mixer, add sugar, cream together.

3. Sift together flour, salt, baking powder. Set aside.

4. Add cooled chocolate mixture to egg mix, blend well. Add dry ingredients, combine just until blended and moist.

5. Fold in nuts, and chips. Batter will be very moist, like cake batter.

6. Scoop with 1/4 cup(2 oz) scoop. Place on prepared(Silpat or parchment)baking sheets, 3 inches apart. Bake right away, before chocolate begins to harden.

7. Bake at 325F, for 10-12 minutes, turning once. Cookies will be gooey, do not overbake, or they will be dry. Cool 10 minutes on the baking sheets, then remove to rack for cooling thoroughly.

Makes 1 dozen, 2 1/2-3" cookies

[rottiedogs]

Chocolate Kisses
Submitted by bettina on January 26, 2006 at 2:12 pm

DESCRIPTION
Chocolate Kisses

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This little book *mysteriously* appeared, when I was reshelving some cookbooks, around the end of last year...and, I'm glad it did, as these cookies are scrumptious, and easy!

Enjoy!

From the recipe preface...:

"Dusted with sugar, this rich biscuits (cookies) look attractive on a plate. Serve them with coffee, or as an accompaniment to ice cream."

Makes 24 ( I made a double batch)

75 g (3 oz) plain (semi-sweet) chocolate, broken into pieces

75 g (3 oz) white chocolate, broken into pieces

115 g (4 oz/1/2 cup) butter

115 g (4 oz/8 TBS) caster (superfine) sugar

2 eggs

225 g (8 oz/2 cups) plain flour

icing (confectioners') sugar, to decorate

1. Put each type of chocolate into separate small bowls and melt over a pan of barely simmering water. Set aside to cool.

2. Whisk the butter and caster (superfine) sugar until pale and fluffy. Beat in the eggs, one at a time. Sift in the flour and mix well.

3. Divide the mixture between the two bowls of chocolate. Mix each chocolate in thoroughly. Knead the doughs until smooth, wrap them in clear film (plastic wrap) and chill for 1 hour. Preheat the oven to 190C/375F/Gas 5.

4. Take up slightly rounded teaspoonfuls of each dough and roll into balls in the palms of your hands. Arrange them on greased baking trays and bake for 10-12 minutes. Dust with sifted icing (confectioners') sugar and transfer to a wire rack to cool.

She forgot step 5....EAT, with great glee!