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We were given this recipe by Mrs. DeGroff of Washington, Maine, in 1972. The cookies are two layered, hard and white on top and soft and yellow underneath. This recipe works with a mixer on a stand.
3 eggs (room temperature). Beat the eggs in an electric mixer at medium speed until fluffy. Gradually add one cup plus 2 tbsp. sugar. Beat constantly while adding sugar Continue to beat at medium speed for 20 minutes.
Reduce the speed of the mixer and add 1/1/2 cup flour, 1/2 tsp baking powder, 1/2 tsp salt, sifted together.
Beat another three minutes. Add three tsp. anise seeds or 1 tsp anise extract. Seeds may be bruised.
Put a small ball, about 3/4 in. in diameter, of batter on a greased sheet. (It helps to use two teaspoons as tools.) Space the balls generously on the cookie sheet.
Let the cookie sheets stand overnight. Bake at 325º for about 10 minutes or until cookies are creamy golden color, not brown , on the bottom. Store in airtight tines. Yield about 90 (1 1/2 in.) tiny cookees.
We created a variant of this recipe of which we are very fond:
Substitute 1/4 cup cocoa for 1/4 cup of the flour. Substitute mint extract for the anise extract.
from Gramma Stump’s clippings
1 egg 1/2 tsp. salt 1 cup molasses 1 tbsp. sugar 2 c. flour 1 c. hot water 1 tsp. soda
Beat egg. Add salt and shortening, then molasses and sugar. Stir well. Add flour. Stir again. Disolve soda in water and add. Bake for 20-25 minutes at 325º.
Toppings: plain, with apple sauce, lemon sauce, or cream cheese icing.
Cream cheese icing: 3 tbsp. margarine 1 tbsp. milk
Cream these ingredients together. Add grated rind of one lemon and 3-3 1/2 cups sifted confection sugar.
2 cups oatmeal 1 qt. scalded milk 1/4 cup margarine 1/2 cup molasses 1 tbsp. salt.
Mix and let cool to lukewarm.
Add 1 package of yeast in 1/2 cup of warm water. Add flour gradually to make firm dough. Knead. Rise once. Punch down and form.
Makes 4 loaves. 350º 40-50 minutes.
2 loaves 315º for one hour
2 cups boiling water 1 cup oatmeal 1/3 cup shortening 1/2 cup molasses 4 tsp salt 2 cakes of yeast 2 beaten eggs 5 1/2 cups flour
Gramma usually let this bread rise in the refrigerator overnight.
1 cup sugar 2 cups milk 1/4 cup lemon juice grated rind 2 tsp gelatin soaked in 1/4 cup water and stirred until dissolved.
Beat all ingredients together. Freeze partially. Beat. Freeze and beat once more then freeze until firm.
1 broiler fryer 1 tsp of salt and paprika
Rub chicken with salt and paprika. Brown in 2 tbsp hot butter. Add 1/4 cup chopped onion. Cook two minutes.
Add 3/4 cup water. Cover and simmer for 30 minutes.
Add 1/4 tsp salt, 1 tsp paprika, 1/2 cup sour cream and warm briefly.
Also good with pork chops.
1 quart scaled milk 1/4 cup honey 1 tbsp. salt 1 stick margarine
Mix and cool briefly.
Add 6 eggs, 1/4 cup wheat germ.
Proof two measures of yeast in 1/2 cupwater. Add to liquid ingredients with c. five lbs. flour.
Adapted from Betty Crocker.
1 cup cooked rice 2 tbsp margarine 3/4 cup grated cheese or 1 can tuna\1-3 eggs separated. 1/2 cup milk. Beat whites and fold into rest.
Buttered 1 1/2 qt. dish. 350º for 35 min.
Gramma Sienkewicz’ Raisin Water Cake
This was the recipe she used for fruit cake.
1/2 lb. raisins. Cover with water and boil for 20 minutes. Drain and cool. Keep 1 cup water.
Cream 1/2 cup butter and 2 cups white sugar. Add two beaten eggs.
Sift together 3 cups flour 2 tsp cinammon 2 tsp nutmeg 2 tsp soda
Add dry ingredients alternating with raisin water.
Bake at 350º until cake leaves side of pan.
To make fruitcake add preserved fruit and nuts.
Fruitcake glaze: 1/3 cup light corn syrup 1 tblsp lemon 1 tblsp. Water. Cool.
Gramma used to make this in a round pan.
Grandma Sienkewicz’ Barley Water
1/2 cup pearl barley 2 1/2 qt. boiling water 2 lemons 6 oranges Brown sugar to taste
Simmer barley with water, covered, for one hour. Squeeze fruit. Strain water from barley and add the rinds of one lemon and three orangs. Add sugar. Cool. Strain off rinds, add juice. Refigerate.
4 servings
1 cup milk 1/3 cup sugar 2 oz. baking chocolate dash of salt 3 eggs, slightly beaten 1 teaspoon vanilla whipped cream or boiled custard
Heat milk, chocolate, sugar and salt over boiling water until chocolate melts. Beat until smooth. Gradually add part of chocolate to eggs. Then stir into remaining chocolate. Stir in vanilla. Beat well for one minute. Cover and cook over simmering water for 20-25 minutes. Do not uncover during cooking. Serve immediately or also good chilled.
8 breads 500º knead 10 min. rise 1 hour, 15 min. rise 1 hour.
1 envelope dry yeast 1 1/2 cups warm water 1/4 tsp sugar 1 1/2 tsp salt 1 1/2 tblsp olive oil 3 cups flour
Dissolve yeast in water, add other ingredients and mix well. Knead 10 min. Rise 1 hour, 15 minutes. Punch down and divide in 8 equal balls. Pat out on 7”square of foil. Let rise 1 hour. Bak on lowers rack in a 500º oven until puffed and lightly browned.
9”x5”x3” greased pan 325º, 35-40 min. rebake slices at 275º two small loaf pans
3 eggs, separated, 1/2 cup sugar 1 tsp. anise extract 1 tsp. lemon rind. 1 tblsp. Lemon juice 1 cup flour, stir before measuring.
Beat egg yolks until thick. Add flavoruings and beat in sugar until very thick. Gradually fold in flour.
Beat egg whites until they hold soft peaks. Fold in egg yolk mixture. Turn into greased pan. Bake in a preheated 325ºoven. Turn out of pan and right-side up to cool. Cut into crosswise slices and toast on a cookie sheet in 275º oven.
3/4 pound eggplnat, sliced thin and cut in 2”x1” strips peeled. 1/3 cup olive oil 1/2 cup chopped celery 1/4 cup sliced stuffed green olives 1/3 cup wine vinegar 2 tblsp. Parsley 1/4 tsp oregano 1/2 tsp salt dash of pepper
Saute eggplant in oil in covered skillet until tender (do not brown). Cool slightly. Stir in remaining ingredients until well blended. Chill. Good as is or in mixed salad.
375º 12 minutes greased pan 4 doz. Bars or 5 doz. Cookies
1 cup cooked mashed pumpkin 1 tsp vanilla 1 cup sugar 1/4 cup oil 1 egg 2 cups flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tp. Cinnamon 1/2 tsp ginger 1 cup chocolate chips
Combine first five ingredients Sift and add dry ingredients. Sir in chocolate bits. Cook as drop cookies or as bars in jelly roll pan, well greased.
Very soft, sticky dough. Tender rolls with no pronounced pumpkin color or flavor. 350º 15-20 min. 2 dozen
2 pkges yeast dissolved in 1/4 cup water 1 cup mashed pumpkin 2 eggs 1/4 cup sugar 1 tsp. salt 1 tblsp margarine 1 cup scaled milk 4 cups unsifted flour
Soften yeast in water. Beat together pumpkin, egg, sugar, salt, margarine and milk. Cool to lukewarm. Add yeast and flour. Cover and let rise to double. Stir down and spoon into greased muffin cups. Let rise until rounded over cup edge, c. 20 minutes. Bake at 350º until done.
350º, 25 minutes 9”x13” pan, greased
1 cup flour 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup margarine 2 oz. baking chocolate 1 cup sugar 2 eggs 1/2 applesauce 1 tsp vanilla
Stir together first four ingredients. Melt butter and chocolate in largish saucepan over low heat. Remove from heat and beat in sugar, eggs, applesauce and vanilla. This can be done in the melting pan. Add dry ingredients and mix well. Bake at 350º. Cool on rack.
Heavy but nice flavor
350º greased medium loaf pan
1 cup flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp of nutmeg 1/2 tsp of ginger 3/4 cup packed brown sugar 1 cup oatmeal 1/2 cup raisins 1 egg 1/4 cup oil 1/4 cup milk 1 cup canned mashed pumpkin
Stir together the dry ingredients and raisins. Beat egg with remaining ingredients. Add dry ingredients, stir just until moistened. Bake in 350º oven until tests done. 45 min. to one hour.
2 breakfast servings (for 3/4 dessert servings use proportions in parentheses)
2 (3) eggs 2 (2) tsp sugar 3/8 (0) tsp salt 1/4 (1/3) cup flour 2/3 (1) cup milk 1 (2) apple peeled, cored and sliced very thin 1 1/2 (2) tblsp raisins 3 (3) tblsp margarine
Beat batter until smooth. Stir in fruit. Heat margarine over medium heat in heavy skillet. Pour in batter. Cook until bottom is set and well browned. Cut into wedges, turn, brown. Cut into strips, turn and brown. Cut, turn and brown until all sides are crispy. Sprinkle with sugar (granular or confectioner’s) and serve.
Cut into cubes: 1/2 lb. pork, chicken, turkey, etc.
Batter: Mix 1 egg 1 tblsp sherry 1 tblsp soy sauce 1 tblsp cornstarch 3 tblsp flour
Add meat. Fry until brown, keep warm.
Vegetables: Slice and blache in small amount of water one carrot, one green pepper (stalk of celery, med-small onion)
Sauce: Drain one can pineapple chunks. To juice add: 1/2 cup sugar 1/4 cup cider vinegar 1/4 cup ketchups 1 tblsp soy sauce 1 tblsp sherry
Bring to boil. Add pineapple and vegetables. Boil. Stir in two tsp cornstarch in 2 tblsp cold water. Cook until thickened. Add meat and serve.
350º 1 1/2 hour 2 loaves or 1 tube
2 1/2 cups sugar 1/2 cup oil 4 eggs 2 2/3 cups pumpkin 3 1/2 cups sifted flour 2 tsp baking soda 1 tsp baking powder 2 tsp nutmeg 2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ginger
Cream sugar and oil. Add eggs and 1 pt. pumpkin, mix well. Sift dry ingredients. Add alternately with 2/3 cup pumpkin. Mix well. Pour into well greased and floured pan(s). Bake until it tests done. Let stand 10 minutes before removing to cool.
Peanut Butter Chip Chocolate Cookies 350º 8-10 min.
Cream the following ingredients until light and fluffy: 1 cup margarine 1 1/2 cups sugar 2 eggs 2 tsp vanilla
Combine and add to the moist mixture: 2 cups unsifted flour 2/3 cups cocoa 3/4 tsp baking soda 1/2 tsp salt
Stir in 12 oz. peanut butter chips.
Drop by teaspoonfuls or chill and roll into 1-in. balls. Place on ungreased sheet and flatten with fork. Bake at 350º for 8-10 min. Cool one minute before removing to rack.
5 do. 2 1/2” cookies.
350º 40-45 min. 3”x7” loaf pan
Proportions in parentheses are for a double batch.
1 (1 1/2) cup blanched almonds 2 (3) tsp. baking powder 1 1/2 (2 1/4) cups dry bread crumbs 1 cup hot milk 1/4 (1 1/2) tsp pepper 1 (2) clove garlic, chopped 2 (3) eggs
Grind almonds. Mix in baking powder. Pour milk over crumbs, mix in dry ingredients. Beat in eggs. Pour into well-greased pan.
Serve with cheese sauce (at least two cups).
375º 30 min. greased sheet
The Dough: 3 cups sifted flour 1 tsp. baking powder 1/2 teaspoon salt 1 cup water 1 egg 1 tblsp. oil
Mix well. Knead on lightly floured board for five minutes or until smooth. Rest for 30 minutes.
Potato Filling (for 1/4 dough): 1 cup mashed potatoes (2 medium) 3/4 cup finely chopped onion, sautéed in 2 tblsp oil, 3/4 tsp salt, 1/8 tsp pepper.
Cheese Filling (for 1/4 dough): 1/2 cup pot cheese or cottage cheese (small curd) 3-4 oz. Cream cheese. 1 egg yolk 1 tsp sugar 1/4 tsp. salt 1/4 tsp vanilla
Kasha Filling (for 1/4 dough): 1/3 cup kasha. Toast in heavy saucepan. Add: 1 1/4 cup boiling water 3/4 tsp salt 1/4 tsp. pepper. Cover and simmer for 10 minutes or until water is absorbed and kasha is tender. Stir in: 3/4 cup finely chopped onion, sautéed until golden in 2 tblsp. vegetable oil.
The original recipe also had a chicken liver filling, but we don’t like chicken liver so we always double cheese or potato filling.
Roll each portion of dough into a think regular rectangle, ideally about 12”x14”. Brush the center with oil and spread the filling down the center, allowing 3/4-1” at ends to seal. Brush the edges with water and roll up. Place on a greased coking sheet. Score into serving size pieces. Brush with a mixture of 1 egg yolk and 1 tblsp water.
As a main dish, each 1/4 dough = 4 knishes 2 per person is adequate.
Appetizer knishes: halve the 12” square and score at 1” intervals. |