Recipes - Desserts

Springerle

4eggs
1 lbpowdered sugar
¼ tsalt
1 tvanilla
4 Call-purpose flour
1 tbaking powder
1 ½ Thoney
1 Tbutter
anise seeds

Sift flour and baking powder together.

Beat eggs with electric mixer for 15 minutes.

Add a little at a time powdered sugar, salt, and vanilla. Beat 15 minutes more.

With mixer at lowest speed add flour a little at a time until mixture is too heavy for beater.

Stir in by hand honey and butter. Add remaining flour. Let dough rest for 30 minutes.

Turn out mixture onto floured board. Knead into ball. Put in plastic bag and refrigerate for a couple of hours.

Roll out ¼ of the dough at a time, working in as much flour as necessary to make a dough that is not sticky. Pat down with hands, then roll out to about ¼ inch thickness with springerle roller. Cut apart. Place on cookie sheets which have been sprinkled with anise seeds.

Let stand overnight, uncovered. Bake in slow oven 225 degrees for about 45 minutes. Cookies must not brown.

Makes about 8 dozen.

Detroit News

Baked custard

3eggs, slightly beaten
¼ Csugar
¼ tsalt
2 Cmilk
½ tvanilla

Put 6 custard cups (or a casserole dish) in a baking pan that is filled with about 1 inch of water.

Combine eggs, sugar, and salt. Add milk and vanilla. Pour into custard cups.

Bake at 325 degrees for 40 to 45 minutes (or 60 minutes if using a casserole dish).

Chocolate milk can be used in this recipe, but the sugar should be cut in half to 2 T. Adding a ½ t of cinnamon to the eggs before beating them is a good addition to the chocolate milk.

Famous oatmeal cookies

¾ Cvegetable shortening
1 Cfirmly packed brown sugar
½ Cgranulated sugar
1egg
¼ Cwater
1 tvanilla
3 Coats, uncooked
1 Call-purpose flour
1 tsalt (optional)
½ tsoda

Preheat oven to 350 degrees F. Beat together shortening, sugars, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoons onto greased cookie sheet.

Bake at 350 degrees for 12 to 15 minutes. (For variety, add chopped nuts, raisins, chocolate chips or coconut.)

Makes about 5 dozen cookies.

Quaker Oats box, circa 1985.

Vanishing oatmeal raisin cookies

1 Cmargarine or butter, softened
1 Cfirmly packed brown sugar
½ Cgranulated sugar
2eggs
1 tvanilla
1 ½ Call-purpose flour
1 tbaking soda
1 tcinnamon
½ tsalt (optional)
3 Coats, uncooked
1 Craisins

Preheat oven to 350 degrees F.

Beat together shortening, sugars, egg, water, and vanilla until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Stir in oats and raisins; mix well.

Drop by rounded tablespoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove to wire rack. About 4 dozen.

Quaker Oats box, circa 2003.