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MUFFIN: Simply Blueberry Muffins
Submitted by beachdee on January 17, 2011 at 7:50 pmThe basic blueberry muffin recipe I grew up eating. No idea where mom got the recipe but I believe it was passed down to her from her mom. This recipe is from the days when Sugar Frosted Flakes were considered part of healthy breakfast...so feel free to reduce the sugar or add in some whole grain what-have-you, as I do. Or, just make them as is for occasional tender, sweet treat such as for a special brunch, with tea, etc.
Yield: 12 muffins
Source: Mom• 1 1/2 cups sifted flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup oil (try walnut, almond, or macadamia nut)
• 1 egg
• 1/2 cup milk
• 1 cup fresh or frozen blueberriesBeat all ingredients together well. Note: this is what my old recipe card says...standard muffin-making protocol induces me take a more delicate approach to stirring the ingredients together...)
Fold in the blueberries.Portion into greased tins and bake at 400°F for 20 to 25 minutes, or until lightly browned on top.
MUFFIN: Popeye Cereal Muffins
Submitted by beachdee on January 17, 2011 at 8:18 pmHearty multi-grain muffins.
Source: It's been decades, but I believe this came off of then-Stone-Buhr, now Stone Ground Mills, Inc. 7-grain cereal package. Maybe.● 2 1/2 cups 7-grain cereal (originally Seattle's Stone-Buhr's but no longer available under that name...now Stone Ground Mill) Can also use 4-grain or mix your own!
● 2 1/4 cups milk
● 1/2 up raisins (optional)
● 2/3 cup soft shortening (butter)
● 1 egg
● 2 cups sifted flour (I use half whole wheat or spelt)
● 2/3 cup sugar
● 4 tsp baking powder
● 1 tsp saltCombine cereal and milk. Let stand 10 minutes, then add raisins, if using.
Add shortening and egg, beat well.
Sift together dry ingredients and sugar, then add to cereal mixture and stir just until incorporated.
Bake at 400°F for 25 - 30 minutes.
Really good when hot out of oven (isn't everything?!)
To make a variation using honey, do this:
decrease milk slightly (~1/8 cup); replace sugar with honey; add 1/4 tsp baking soda. Best if 1/2 cup of flour is [added?]MISC: Breakfast Rice Pudding
Submitted by beachdee on April 25, 2004 at 6:06 pmThis is not your typical "comfort food" rich-good, runny-creamy white rice pudding. It's got all sorts of healthy-good ingredients (which I also think are tasty) and I make it to use up leftover rice as well as have a change from cold cereal for breakfast. But it's also good for dessert! It's meant to be served with a bit of milk (dairy or otherwise) or half-n-half on, so it's drier than the usual dessert kind.
• 2 1/2 cups COOKED brown rice
• 1/4 cup tahini*
• 1/2 cup milk (your choice)
• 1/4 tsp salt
• 1/2 cup raisins, chopped dates, craisins, or whatever you want
• 2 Tblsp honey, coconut syrup, or maple syrup
• 2 eggs, OR 1 egg + 2 egg whites, OR 4 egg whites
• 1/2 tsp vanilla (or almond or other flavor, whatever sounds good to you)
1/4 tsp cinnamon, OR allspice, OR cardamom, or mix as you like* if you don't have/like tahini, substitute 1/4 cup ground, toasted sesame seeds; or 1/4 cup finely chopped or ground nuts plus 3 or 4 drops toasted sesame seed oil to give it that "warm" taste.
Grease a 1 1/2 qt. covered baking dish (i.e., Pyrex casserole)
Mix tahini and milk together in a small bowl.
In a medium bowl, combine rice, tahini/milk mix, and remaining ingredients, mixing well.
Pour mixture into baking dish and sprinkle with nutmeg, if desired. Cover dish.
Bake at 350°F for 15 minutes. Remove cover and bake 5-10 minutes more, or until barely set. Do not overcook or it will get dried out. Depending on your oven you may have to experiment and adjust the time until you find what works, remembering it will continue to cook slightly for the first minutes after being taken out of the oven.
Serve warm or cold with milk or a spot of cream poured over--a nutritious, delicious breakfast or snack.
If this is too dry, and you are not fat-phobic, you could add a bit of butter or oil to the recipe. Obviously the whole egg version will have more native fat in it than egg whites.Topic: Spareribs Kyoto by Beachdee
MEAT: Spareribs Kyoto
Submitted by beachdee on April 24, 2004 at 9:27 pmMy Mom's recipe box has a soy-sauce-splattered card with the original recipe pasted to it, cut, it appears, from a promo-brochure by Kikkoman back in the misty depths of time. I must have pasted it up for her because the title is on the card in my handwriting, but darn if I can remember when I did it.
2 lbs. spareribs (we use "country spareribs")
1/3 cup Kikkoman Soy Sauce (giving credit where due)
3 Tblsp sugar
1 cup crushed pineappleParboil spareribs 10 to 15 minutes, then remove from water and cut into serving pieces.
Brush each side of ribs with soy sauce and place in shallow pan.
Bake, uncovered, in a slow oven (325F) for 30 minutes.
Combine pineapple (drain slightly, leave some juice) with 1/3 cup soy sauce and the sugar. Spread evenly over ribs and continue baking uncovered for an additional 30 minutes.
Garnish with pineapple slices before serving, if desired.
Serves 2 or 3.MEAT: "Countertop Imu" Kalua Pig w/ Cabbage
Submitted by beachdee on April 24, 2004 at 9:34 pmEnjoy the flavor of the luau's imu (pit in the ground) Kalua Pig, prepared in your crockpot! I got the basis for this from one of the Hawaiian-oriented websites, submitted by someone named Ruth. I've tweaked it a bit as the original was way too salty for my taste, even if authentic. That's why I'm glad I can make it myself, at home!
• 3-lb pork butt/shoulder
• 1 1/2 Tblsp liquid smoke (more if you like stronger; mesquite variety will be closest to the flavor of the islands where the kiawe tree has traditionally been used for barbecue)
• 1 1/2 Tblsp 'alaea (Hawaiian sea salt) (try http://www.hawaiisalt.com/default.htm)
• water
• cabbage, either napa or head, whichever you preferWipe pork and remove excess fat. Rub a couple of drops of the smoke flavor over the outside of the pork.
Rub Hawaiian salt (or coarse sea or other salt, whatever you can get) onto the outside of the pork, trying to distribute it a bit. It doesn't have to be perfect because some of it will wash off into the water once it's in the slow cooker, anyway. Place in crockpot/slow cooker per manufacturer's instructions (use rack, etc.).
Add water to fill the crockpot halfway (with the pork already in).
Cook on HIGH for 4-6 hours or LOW for 8-10 hours.
Just before pork is done cooking, slice up the cabbage into large, course shreds.
Remove pork, leaving juices in pot. Place cabbage into the pot and cook on high until as tender as you prefer.
While cabbage is cooking, shred pork with 2 forks.
Serve either as separate items with lots of fresh steamed rice, (or if you want to be really authentic, poi) or mix shredded meat and cabbage all together to serve, with juices in a dish to ladle over if desired. Some baked sweet potato would go well, too. Aloha!!
Lemon-Blueberry Pudding Cake
Submitted by beachdee on August 19, 2011 at 7:01 pmOne of those batter-on-the-bottom that migrates to become cake on top, puddings. Moist.
Source: Original recipe was from sarahs-blueberry-recipes.com, but I've made several changes. But be sure to check out her original.
butter to grease pan
approx 1/4 cup almond meal/flour for pan
- 1/3 cup sugar
- 1/4 cup water
- 1 Tbsp fresh lemon juice
- 1 1/2 tsp organic cornstarch or tapioca starch (I use some of each)
- 2 cups blueberries
- 1/2 cup KA Cake Flour
- 1/4 cup refined spelt flour
- 1/4 cup whole barley flour
(note...can use 1/2 cup white whole wheat to replace spelt and barley flours)
- 2 tbsp ground golden flaxseed
- 1 3/4 tsp baking powder
- scant 1 tsp salt
- 1/3 cup sugar
- 1/2 tsp grated lemon peel (more if you want it more lemony)
- 1 egg
- 2/3 cup pourable yogurt or kefir (or other milk)
- 1/2 cup unsalted butter, melted then cooled slightly
- 1 tsp vanillaPreheat oven to 375F. Grease a 9-inch baking pan with butter, then dust/coat the pan with the almond meal. Any excess can be shaken to distribute on the bottom of pan.
In a saucepan combine the sugar, water, lemon juice, and starch(es). Stir in all but 1/2 cup blueberries and bring to a boil. Turn down heat and simmer for 3 minutes, then remove from heat. Stir in the remaining 1/2 cup blueberries and set aside.
In a large bowl, stir together the flours, baking powder, salt, and sugar. Set aside.
In a medium bowl whisk together the egg, dairy, butter, lemon peel, and vanilla. Add to the dry ingredients and stir just until blended (as for muffins). You should be able to feel pretty quickly if the batter is too stiff/dry to easily spread in the pan, in which case add a bit more liquid yogurt/milk; however, it should not be runny, either.
Pour batter into prepared pan. Hold a large spoon low and close to the batter to soften the impact of the liquid blueberry sauce as you pour it over the batter. Try to distribute blueberries/chunks fairly evenly, but don't stress over it.
Bake for ~30 minutes, or until a toothpick stuck in center of cake comes out clean. Start checking after 20-25 minutes. Peek through oven window at the baking cake throughout the baking time for the fun of watching the batter "migrate" up to the top. It will heave and buck a bit as the sauce going below boils. You'll know it's almost done when the movement reaches the center of the cake.
Technically, this is not a thread. However, Beachdee saved it from the Old Baking Circle, where it had been posted by Petra (whose recipes did not get transferred over?) and had it posted in her recipes.
From Petra on OBC - German/European Flour
Submitted by beachdee on February 06, 2011 at 5:17 pmHad downloaded this from the OBC before it went offline. Since Joe Caron says Petra's recipes weren't saved, I'll post what I have here, giving her full credit.
Posted by Petra on 8/7/2003
Types of German /European Flour by Type NumbersWheat Flour:
Type 405 - is used for fine Pastries and Cakes - in Austria it is #480
Type 550 – is used for light broetchen and also for small pastries like cookies and rugelach etc..
Type 1050 – is used for light grayish looking bread – light wheat flour
Type 1700 – is for used for hardy bread – dark wheat flourRye Flour:
Type 815 – for small pastries – ground very fine
Type – 997 – or 1150 – for light rye bread – ground fine
Type – 1150 – for regular rye bread – it is little darker then 997, but also ground finely - and is called Graubrot (graybread)
Type – 1370 – dark rye bread, also used for mixed breads (wheat and rye) is ground even finer
Type – 1800 – whole grain rye used for basic for all full grain breadsThese are specific types in Germany and close bordering countries. Petra
DESSERT: Favorite Bread Pudding
Submitted by beachdee on October 09, 2010 at 3:03 pmOriginal recipe from Pasta & Co's cookbook. Used to buy chunks of this at their deli to take home and warm up, but they don't sell it there any more. I've tweaked it some, as usual, to make it my own, as can you. I usually use at least some whole-grain bread mixed with white -- or whatever I have on hand or saved in the freezer when it got stale (but thaw first, of course).
PUDDING BODY
• 3/4 cup organic dried sour (pie) cherries
• 6 dried organic apricots, quartered
• 2 whole eggs
• 2 egg whites
• 2 cups skim milk
• 1/4 cup lowfat sour cream
• 6 oz. organic apricot preserves (I use the all-fruit kind, no sugar)
• 1/3 cup sugar
• 1/2 to 3/4 tsp ground cinnamon, to taste
• 1 1/2 Tblsp cream sherry or bourbon
• 1 1/2 tsp. vanilla extract
• 2 cups crumbled bread (leave crusts on) (coarsely crumbled in a food processor or blender)
• 3 cups cubed bread (leave crusts on, cut into 3/4-inch cubes)TOPPING:
• 1 Tblsp butter
• 1/2 tsp cinnamon
• 3 Tblsp sugar, preferably Demerara (raw chunky-style) sugar crystalsPUDDING BODY:
Steep cherries and dry apricot chunks in hot water for 15 minutes. Drain well and reserve.
Preheat oven to 350F. Butter a shallow 8x8-inch broiler-proof baking dish (i.e. Pyrex).
In a bowl large enough to eventually hold all the ingredients, use an egg beater or electric mixer on low speed (I use an egg beater) to combine eggs, milk/sour cream (whichever you are using), preserves, sugar, cinnamon, sherry, and vanilla. Break up any apricot chunks in the preserves as much as you can.
When ingredients are well-combined, fold in crumbled and cubed bread, also the drained cherries and apricots, gently mixing until bread is well-coated in egg mixture and fruit is evenly distributed. Spoon mixture into baking dish and let sit for 5 to 10 minutes.ADD TOPPING:
Melt the butter, then stir in sugar and cinnamon. Drizzle as evenly as possible over top of pudding in dish.Bake until golden, about 35-45 minutes. If browning too quickly, cover dish with parchment paper or foil. Remove paper last 5 minutes. If not crusty enough for your tastes on top when done, put under broiler just until sugar in topping caramelizes (caution—will quickly burn if not baby-sat).
Serve warm or at room temperature or cold, with lightly whipped & barely sweetened cream, or with a dab of vanilla ice cream, or with milk--it's even great just plain! Yum yum!!NOTE: Of course you can use whatever dried fruits appeal to you, or even fresh fruit and skip the soaking step. Feel free to add citrus zest, rum or whatever in place of the sherry...
comments
Submitted by Lynzi Arnold on Fri, 2010-11-05 22:38.
This sounds yummy. I will try making it and get back to you. I have always made bread pudding with either callah or a heavy bread the local grocery store bakery sells with apricots and almonds. I think they are like two completely different dishes.The apricot/almond was taken to a family reunion two years ago and when I didn't take it last time I was in trouble. It is a good one, I have to admit. I will post it later, also. Thanks for yours.
Submitted by beachdee on Wed, 2010-11-10 03:52.
Thanks, look forward to seeing your recipe, and hear your opinion of this pudding, Lynzi. I think it's interesting how many versions there are (countless, I think!) of bread pudding (and most of them delicious!).DESSERT: Favorite Bread Pudding
Submitted by beachdee on April 24, 2004 at 9:18 pmThis is my revised, Low-Fat-But-Still-Tastes-Great version of a high-fat Pasta & Co. recipe. Used to get chunks of this from their deli in Bellevue, WA. When we moved away I HAD to find a way to make it. Goes together easier/quicker than it looks.
In honor of the sugar in this recipe, photo shows a Maui sugar cane field being burned, across the bay, in pre-dawn light. If the wind blows our way, we get "Maui Snow" (black soot in large and small bits drifting down out of the smoke cloud...). It's good to know where your food comes from and what's involved--this was an eye-opener for us when we first came here. [picture did not post in BC]
3/4 cup dried sour (pie) cherries (OR can use the new cherry-flavored dried cranberries but will be sweeter).
6 dried apricots, quartered
2 whole eggs
2 egg whites
2 cups skim milk
1/4 cup lowfat sour cream
6 oz. apricot preserves (I use the all-fruit kind, no sugar)
1/3 cup sugar
1/2 to 3/4 tsp ground cinnamon, to taste
1 1/2 Tblsp cream sherry or bourbon
1 1/2 tsp. vanilla extract
2 cups crumbled bread (leave crusts on) (coarsely crumbled in a food processor or blender)
3 cups cubed bread (leave crusts on, cut into 3/4-inch cubes)
1 Tblsp butter
1/2 tsp cinnamon
3 Tblsp sugar, preferably demerara (raw chunky-style) sugar crystalsSteep cherries and dry apricot chunks in hot water for 15 minutes. Drain well and reserve.
Preheat oven to 350F. Butter a shallow 8x8-inch broiler-proof baking dish (i.e. Pyrex).
In a bowl large enough to eventually hold all the ingredients, use an egg beater or electric mixer on low speed (I use an egg beater) to combine eggs, milk/sour cream (whichever you are using), preserves, sugar, cinnamon, sherry, and vanilla. Break up any apricot chunks in the preserves as much as you can.
When ingredients are well-combined, fold in crumbled and cubed bread, also the drained cherries and apricots, gently mixing until bread is well-coated in egg mixture and fruit is evenly distributed. Spoon mixture into baking dish.
Melt the butter, then stir in sugar and cinnamon. Drizzle as evenly as possible over top of pudding in dish.
Bake until golden, about 35-45 minutes. If browning too quickly, cover dish with parchment paper or foil. Remove paper last 5 minutes. If not crusty enough for your tastes on top when done, put under broiler just until sugar in topping caramelizes (caution will quickly burn if not baby-sat).
Serve warm or at room temperature or cold, with lightly whipped & barely sweetened cream, or with a dab of vanilla ice cream, or with milk--it's even great just plain! Yum yum!!COOKIES/BARS: Spritz Ginger Snaps
Submitted by beachdee on April 24, 2004 at 9:27 pmThese get nice and snappy after cooling/sitting. I add very finely minced candied ginger to them, although it is not listed as an ingredient on the original recipe card. So feel free to indulge your ginger desires as you see fit, I think it's a fairly forgiving recipe.
Makes approx. 7 dozen cookies (according to the recipe--I didn't count them)
3/4 cup shortening (I use dairy butter and coconut butter mixture)
3/4 cup brown sugar (I recommend dark)
3/4 cup dark molasses
1 egg
3 cups sifted flour
1/4 tsp. salt
1 1/2 tsp baking soda
1/3 tsp cloves
1 tsp cinnamon
1 tsp ginger
NOTE: I use about 3/4 tsp cinnamon and crank up the ginger...)1) Cream sugar & shortening
2) Add molasses & egg, mix well.
3) Add sifted dry ingredients and blend thoroughly.
4) Put through cookie press onto ungreased sheet. Sprinkle with sugar (I use crunchy Sugar In The Raw turbinado sugar--these cookies are quite dark if you've used dark brown sugar and dark molasses instead of light, so colored sprinkles really won't show up that well, but be creative if you want!)
5) Bake at 375F for 12-14 minutes, or whatever works with your oven.
COOKIES/BARS Sour Cream Raisin
Submitted by beachdee on November 09, 2010 at 5:57 pmAn old-fashioned sort of cookie from my childhood.
Note: My mom usually used half butter & half Crisco, but I recommend using whatever fat you are most comfortable with (e.g., I personally don't "do" Crisco or any other margarine any more, which of course changes the texture but what the hey)
Also, I have not made these in a bazillion years, but remember them with fondness from when I was a kid.
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter/shortening, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/8 tsp ground nutmeg (optional)Preheat oven to 375°F (190°C). Lightly grease baking sheets or use parchment paper.
In a large bowl, beat the butter or margarine, 1 1/2 cups sugar, eggs, and vanilla until fluffy.
Sift together flour, baking powder, baking soda and salt.
At low speed if using a power mixer, beat sour cream into the egg mixture. Gradually beat in the flour until well mixed. Mix in raisins by hand.
Refrigerate the dough for 1 hour.
Meanwhile, mix 1/2 cup white sugar with the ground cinnamon and nutmeg.
Drop spoonfuls of dough ~2 inches apart on the prepared baking sheets and sprinkle with the sugar-spice mixture.
Bake for 10 to 12 minutes or until barely beginning to turn golden brown around edges (should still be mostly pale). Remove from sheet and cool on a wire rack.
OPTION: Try soaking the raisins in a mix of hot water and rum for a bit before adding, then stir carefully so they don't get too mushed up...will leave the ratio up to your discretion and taste 😉 This will of course make the raisins softer and the cookie moister. Perhaps try half and half and see which is preferred?!
COOKIES/BARS: Snow Flakes Spritz Cookies
Submitted by beachdee on April 24, 2004 at 9:26 pmThe only time we got these cookies was at Christmas, when mom would make a batch of these and a batch of the Christmas Tree Spritz (also posted). In keeping with their name, these were always left their natural light color and formed using the symmetrical, snow-flakiest spritzer patterns while the Christmas Tree Spritz were tinted green. When we were really small mom would fill the cookie sheet and let us decorate, then later we felt really grown up when old enough to "run" the spritzer gadget.
1 cup shortening (mom used half butter, half Crisco)
1 3-oz. package cream cheese
1 cup sugar
1 egg yolk
1 tsp vanilla
1 tsp orange rind
2 1/2 cups flour, sifted
1/2 tsp salt
1//4 tsp cinnamonCream shortening and cheese well, add sugar gradually and continue creaming until somewhat fluffy. Beat in egg yolk, vanilla, and orange rind. Sift dry ingredients, mix in. Put through cookie press (spritzer) on ungreased cookie sheet. Decorate, if desired, before baking [mom especially liked the little multicolored sprinkles balls (non-pareils?), but some of the clear sugar crystal sprinkles would look especially snow-flakey].
Bake at 350F for 12-15 minutes or until just starting to get a tinge of golden around the edge. After baking, remove from sheet at once. Makes 6 to 7 dozen depending on shapes used.
Topic: Good Cookies by Beachdee
COOKIES/BARS - Good Cookies
Submitted by beachdee on February 09, 2011 at 2:51 amAnother old family favorite. Keeps well, freezes well. Not exactly health food but not bad, as cookies go...at least there's some fiber in there!
• 1 cup shortening/fat...at least 1/2 cup as butter; your choice on the other 1/2 cup
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups rolled oats (oatmeal, either regular or quick-cook, but not instant)
• 2 cups Wheaties cold cereal flakes
• 1 cup shredded/flaked coconutCream together the shortening and sugars. Beat in the eggs and vanilla until fluffy.
Sift together the next four dry ingredients and stir into the butter mixture.
Add the oats, cereal, and coconut. Mix well but don't overbeat it. Chill dough at least a few hours.
Drop by spoonfuls onto cookie sheet and bake at 350°F for 10 - 12 minutes.
Makes a bunch (I forget how many, and card doesn't say) and freezes well. Also fairly sturdy so good for shipping -- good snack for hungry students, etc.!
comments
Submitted by beachdee on Wed, 2011-02-09 03:52.
I haven't made these in years...but you can bet I'll be making some soon, now that I dug out this recipe!!Submitted by --jej on Tue, 2011-02-22 06:01.
beachdee, I see that these bars take Wheaties. I have some corn flakes that I bought purposely for some drop cookies, but they were a huge mistake. I'm now left with half a box of the corn flakes, and it would be nice to find a really good way to use them. Yes? (or no?) Thanks. --jejSubmitted by beachdee on Wed, 2011-02-23 01:26.
As a matter of fact, jej, I don't buy "mainstream" stuff anymore and just found a box of Organic corn flakes and bought them with the express idea to try subbing them in...the flavor will be different, as the Wheaties did give a distinctive, hearty "wheaties" taste. But I think the corn flakes will be delicious in their own right. Go for it! And please let me know what you think. I'll post here if I ever get around to doing the same.COOKIES/BARS: Crunchy Granola Bars
Submitted by beachdee on April 24, 2004 at 9:22 pmThe basis for this recipe is from an old Quaker Oats promo booklet from decades ago. I tore the pages out that I liked so don't have a clue what year, etc. Their sidebar description describes them as "almost like the inside of a crunchy candy bar--thin, golden and out of this world." Yum! I have made a few suggestions for ingredient changes.
• 4 1/2 cups Old Fashioned Rolled Oats, uncooked (or, substitute 4 cups Quick oats)
• 1 1/2 cups chopped nuts, your choice
• 1 cup firmly packed brown sugar
• 3/4 cup butter or coconut oil, melted
• 1/2 cup honey or golden syrup (e.g., Lyle's)
• 1 teaspoon vanilla
• 1 teaspoon salt (I only use 3/4 teaspoon)(You could try adding chopped dry fruit or dried cranberries, cherries, etc. I can't remember if I ever did this or not, but it seems like a good idea, although you might want to drop the nuts to 1 cup or they might fall apart.)
1) Combine all ingredients and mix well.
2) Press firmly into a well-greased 15 1/2 x 10 1/2 -inch jelly roll pan.
3) Bake in preheated 450°F oven for 10 to 12 minutes, or until golden brown and bubbly. Cool, then cut into bars.
COOKIES/BARS: Christmas Tree Spritz Cookies
Submitted by beachdee on April 24, 2004 at 9:22 pmMom always made a batch of these the same day she made the Snow Flake Spritz Cookies. I could never figure out which was my favorite! (also, Spritz cookies freeze well and are small enough that they pack well for sending to loved ones--except for the wreath shaped ones described below).
Yield: 6 dozen
Source: Mirro Cookie Press People (long, long ago!)• 1 cup shortening (mom used half butter and half Crisco)
• 3/4 cup sugar
• 1 egg
• 2 1/4 cups flour, sifted
• 1/8 tsp salt
• 1/4 tsp baking powder
• 1 tsp almond extract
• green food coloringCream shortening, then gradually add sugar, creaming until fluffy. Add egg, dry ingredients, almond extract, and coloring. Mix well. Use cookie press (spritzer) to put on ungreased cookie sheet (see suggestions below for shaping).
Decorate as desired, then bake at 375F for 10-12 minutes.
Our cookie press had a fir-tree shape. We usually used the little colored ball sprinkles (nonpareils?--you can tell I'm not a fully-literate cook) on these, to look like little ornaments. Of course there are many options to go from there, limited only by the small size of the cookies. The other shape we did with these were "wreaths" using the star-hole pattern. Just move the press around in a circle and where the ends cross, press gently with a finger to make the "bow". I'd put sparkly red sugar crystal sprinkles sparsely on the wreath part to represent holly berries, and lots of them where the "bow" was.
