a little of each

A family's cookbook

Hozen Blozen June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:04 pm
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This is an old recipe from Mama Kate. It’s not very sweet, and the recipe makes a nearly literal ton of the little flaky knots. While Mama Kate’s family was from Slovakia, the cookie seems to be Hungarian.

 

Ingredients

8 eggs

2 Tbl salt

2 cups sugar

¼ cup whiskey

1 ½ cups milk

13 cups flour

½ cup shortening (Crisco)

¾ cup butter

vanilla

 

Directions

Rub shortening and butter into flour very well, as in making pie crust. Beat all other ingredients together and add to flour mixture. Knead well. Roll out to desired thickness (about 1/16”). Cut into strips three inches long. Make a small slit in the center of each strip and pull one end through. Fry in deep fat until golden brown. Makes about 350. (!)

 

Wedding Cookies

Filed under: Desserts — alittlemoreofeach @ 2:58 pm
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Ingredients

1 cup plus 2 tsp all-purpose flour

1/8 tsp ground cinnamon

½ butter, softened

½ cup finely chopped nuts

¼ cup powdered sugar, sifted

½ tsp vanilla extract

 

Directions

Combine flour and cinnamon in a large mixing bowl. Add butter, nuts, powdered sugar and vanilla and blend well. Dough will be stiff. Shape dough into one-inch balls. Place on ungreased cookie sheets and bake at 400 degrees for 10 to 12 minutes. Cool slightly. While still warm, roll cookies in powdered sugar until thoroughly coated. Cool completely.

 

Favorite Chocolate Chip Cookies

Filed under: Desserts — alittlemoreofeach @ 2:55 pm
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Ingredients

1 tsp baking soda

1 tsp salt

1 cup butter, softened

¾ cup granulated sugar

¾ cup brown sugar

1 tsp vanilla extract

2 eggs

2 ¼ cup all purpose flour

1 (12 oz) package Nestle Toll House morsels*

* For variety, try white-chocolate or butterscotch morsels, or mix ½ and ½ chocolate with peanut butter chips.

 

Directions

Combine flour, baking soda and salt in a small bowl. Set aside. Beat butter, sugars and vanilla extract until smooth. Add eggs, one at a time. Gradually beat in flour. Fold in morsels until well distributed. Drop onto ungreased cookie sheet and bake at 375 degrees for nine to 11 minutes. Let stand two minutes and remove cookies to a wire rack to cool completely. Serve with cold milk.

 

Chocolate Kisses Peanut Butter Cookies

Filed under: Desserts — alittlemoreofeach @ 2:54 pm
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Ingredients

2 2/3 cups flour, sifted

2 tsp baking soda

1 tsp salt

1 cup butter, softened

2/3 cup creamy peanut butter

2 tsp vanilla extract

1 cup + granulated sugar

1 cup brown sugar

2 eggs

5 dozen Hershey Kisses, foil removed

 

Directions

Sift flour, baking soda and salt together. Set aside. Cream butter and peanut butter. Add vanilla. Add one cup white sugar, one cup brown sugar and beat until smooth. Add flour and blend thoroughly. Shape dough into one tsp balls and roll in some granulated sugar. Place on ungreased cookie sheet two inches apart and bake at 350 degrees for eight minutes. Remove and press a Kiss into the middle of each cookie. Bake for two more minutes. Remove to wire rack and let cool. Makes five dozen.

 

Grandma Willis’s Molasses Cookies

Filed under: Desserts — alittlemoreofeach @ 2:51 pm
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2 cups molasses

1 cup lard

1 tsp salt

1 tsp ginger

1 tsp saleratus (baking powder) dissolved in ½ cup boiling water

flour to mix

 

No baking temperature or times.

 

Lemon-Pecan Thins

Filed under: Desserts — alittlemoreofeach @ 2:48 pm
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Ingredients

½ cup shortening

1 cup sugar

1 well-beaten egg

1 Tbl grated lemon peel

1 Tbl lemon juice

2 cups flour

1 tsp baking powder

dash of salt

1 cup chopped pecans

 

Directions

Beat first five ingredients (shortening through lemon juice) together. Add the baking powder and salt to sifted flour. Mix into creamed mixture. Stir in pecans. Form into rolls. Wrap in waxed paper and chill thoroughly. Slice very thin. Bake on greased cookie sheet for 12 to 15 minutes at 350 degrees. Makes five dozen small cookies.

 

Butter Cookies

Filed under: Desserts — alittlemoreofeach @ 2:47 pm
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The holidays are never complete without this treat. Nana Hazel baked hundreds of dozens in her lifetime, and passed the tradition down to Emily. The butter cookie recipe came from a long-ago friend of Nana’s whose parents came from Denmark.

From Stephanie: Nothing says “Christmas” like Nana’s Butter Cookies. It is never too early in the morning, nor late in the day to enjoy a few. And then a few more. They go with most any beverage – hot tea, hot coffee, cocoa, cold glass of milk, punch. Not so great with wine, but perhaps I haven’t found just the right pairing. Nana would often put red and green candied fruit pieces in the center of hers (which would promptly stick to any and all dental work). My favorite butter cookies were the ones shaped like Milano cookies and dipped in dark chocolate (must be why I LOVE Double Chocolate Milanos today). There are some (you know who you are!) who could ‘take or leave’ a Butter Cookie (unimaginable to me) and certainly never with the dark chocolate coating. Emily continues to make these pieces of heaven whenever I ask (I try to keep it just to the holidays); she did make them for Easter one year and put dollops of pastel icing in place of the candied fruit. That got me to thinking Butter Cookies could be adapted by color to most any holiday, leaving plain ones for the rest of the year.

Ingredients

1 lb real butter

2 tsp vanilla extract

1 cup superfine sugar

4 cups all-purpose flour

Directions

Cream butter and sugar well; add egg and vanilla extract; add flour slowly until completely blended. Load dough into a cookie press with decorative inserts. Press onto ungreased cookie sheet and bake at 325 degrees for eight to 10 minutes or until golden around the edge. Let cool. If desired, decorate with candied fruit or dip into chocolate.

Chocolate dip:

Melt two cups of semi-sweet chocolate bits over hot water in a double broiler. Add ¼ cup hot milk and beat smooth. Keep chocolate warm while dipping; lay each cookie on wax paper until chocolate is firm.

 

Lemon Sponge Pie

Filed under: Desserts — alittlemoreofeach @ 2:45 pm
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Ingredients

prepared pie shell

3 Tbl softened butter

1 ¼ cup sugar

4 eggs, separated

3 Tbl flour

1 ¼ cup milk

zest of two lemons

¼ cup lemon juice

dash of salt

 

Directions

Cream together the butter and sugar. Beat in egg yolks, flour, salt, milk, lemon juice and zest. Beat egg whites until stiff but not dry. Fold into milk mixture. Pour into cooked pie shell. Bake at 375 for 15 minutes, then reduce heat to 300 degrees and continue baking for 45 minutes.

 

Key West Flan

Filed under: Desserts — alittlemoreofeach @ 2:43 pm
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This is best when it’s made one day in advance.

 

Ingredients

6 large eggs

1 can sweetened condensed milk

½ can water

1 can evaporated milk

3 tsp vanilla extract

½ cup sugar

 

Directions

Pour sugar into a non-stick sauté pan. Cook on stove at medium temperature, stirring constantly with a wooden spoon until the sugar turns to a liquid, golden color. Pour immediately into a round, shallow flan dish. Quickly swirl around until bottom of dish is completely coated. Cool thoroughly and set aside. Take remaining ingredients and beat with a mixture until almost foaming. Pour mixture on top of the cooled sugar. Place in a larger pan of water and bake at 275 degrees for one hour. Check by gently shaking the container to see if flan has set. If it appears liquid in the center, continue baking, checking every ten minutes. Be patient. It often takes another hour of baking. Remove from oven. Cool thoroughly. Refrigerate overnight. To remove from dish, run a spatula along the sides. Place a round serving platter on top and carefully (but quickly!) flip over. Garnish with fresh strawberries.

 

Lemon Snow with Custard Sauce

Filed under: Desserts — alittlemoreofeach @ 2:30 pm
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From a 1951 Woman’s Day magazine.

 

Ingredients

1 envelope unflavored gelatin

¼ cup cold water

¾ cup sugar, separated

1 cup boiling water

pinch of salt

zest of 1 lemon

juice of 2 lemons

3 eggs, separated

 

Directions

Soak the gelatin in ¼ cup cold water for five minutes. In a medium bowl, mix ½ cup sugar, salt and one cup boiling water. Add the lemon zest and juice. Chill until slightly thickened. Beat the egg whites until foamy, then gradually add 1 /4 cup sugar and beat until stiff. Add to the gelatin mixture and bet thoroughly. Pour into molds and chill. Serve with the custard sauce.

 

Custard Sauce:

Mix 3 egg yolks, ¼ cup sugar, 1 ½ cups milk and a little grated orange rind.