David’s Peppernuts (Papanate)

 

Mix:

·         1 cup room temperature butter

·         1 ½ cups brown sugar

 

Add and mix 2 eggs and 2 Tbsp. corn syrup

Mix in:

·         2 tsp baking soda

·         1 tsp ginger

·         ½ tsp cloves

·         1 tsp anise seed

·         Add ½ tsp black pepper if desired.

 

Add 3 ½ cups flour and mix until it is even throughout.  If you double the recipe, only use 6 cups of flour.)

·         Cover the bowl and refrigerate until cold throughout (3-4 hours).

·         Take the bowl out of the fridge.  Cut out chunks of dough about the size of your fist and roll into log about the diameter of a nickel on a clean, dry countertop. 

o   Do not put flour on the countertop. If the dough starts to stick, refrigerate again until it is cold, and repeat.

·         Place completed logs on a flat tray and cover in saran wrap.  Freeze overnight or until hard.

 

·         Take out one log at a time and cut into disks about 5 mm (less than ¼ inch) thick.  Place the disks on a non-stick cookie sheet and bake at 375F for 7-8 min. 

 

** Peppernuts burn easily and bake differently depending on the thickness of the disks. Watch the first few batches to get the texture and size that you want**

Laureen’s Mushroom Tarts

 

Ingredients

1 package of onion soup mix

3 eggs

1 cup sour cream

Pinch of garlic powder

Pinch of black pepper

¼ tsp paprika

2 cans sliced mushrooms, drained and chopped

3 TBSP melted butter

Directions

Preheat oven to 425 degrees F.

Mix ingredients together and put into unbaked tart shells.

Bake at 425 degrees for 10 minutes

Lower oven temperature to 350 degrees and bake for 20 more minutes.

Makes 5 dozen small appetizer tarts.

This recipe freezes well.

Laureen’s Pecan and Blue Cheese Shortbread

 

For those of us who love blue cheese . . . these savoury nibbles taste great served with a glass of wine or added to a charcuterie board.  You can make the dough, store in your freezer and slice off and bake just what you need for a quick appetizer. 

Ingredients

½ cup butter, at room temperature

1 cup crumbled blue cheese

1 cup all-purpose flour

½ cup finely chopped pecans or walnuts

Directions

In a medium bowl, beat butter and blue cheese until blended (don’t worry about getting rid of all the lumps).

Add flour and nuts and stir into a soft dough.

Shape into a log, wrap in parchment paper or plastic wrap and refrigerate until firm (or freeze for up to 6 months).

When you’re ready to bake, preheat oven to 350 degrees F.

Slice dough into ¼ inch thick rounds and bake on an ungreased cookie sheet for 10 minutes or until pale golden around the edges.

Makes about 24 pieces of shortbread.  

Laureen’s Ginger Sparkler Cookies

 

¾ cup margarine

1 cup white sugar

1 egg

¼ cup molasses

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp cloves

½ tsp ginger

Cream margarine and sugar. Add egg and molasses. Beat well.

In separate bowl mix the dry ingredients. Stir dry ingredients into the molasses mixture and mix well.

Set cookie dough in the fridge for an hour or so to chill.

Roll dough into balls, then roll in white sugar. Place on greased baking sheet.

Leave room between these cookies – they do spread out.

Bake at 350 for 9 minutes.

Makes 5 dozen cookies.

Penny’s Grandma Anderson’s Fudge

 

Penny’s Grandma Anderson’s Fudge

This is the complete opposite of Super Fudge as it is not healthy in any sense of the word! I suggest making both to see which you prefer. My Grandma made this fudge every Christmas and put a tin of it in our annual parcel that also contained fruitcake and Christmas pudding.

Ingredients:

2 Tbsp. butter

2/3 cup (1 small can) evaporated milk

1 2/3 cup sugar

½ tsp salt

2 cups mini marshmallows (or 1 bottle marshmallow crème)

1 ½ cups chocolate chips

1 tsp vanilla

½ cup chopped nuts or crushed mint candies

Directions:

Mix butter, milk, sugar and salt in saucepan.

Bring to a boil and cook 5 minutes.

Remove from heat and stir in remaining ingredients until marshmallows melt.

Pour in buttered 8” square pan.

Cool and cut into squares.

Nadette’s Homemade Butter Cookies

  Nadette’s Homemade Butter Cookies (makes 7 dozen cookies)

• 4 cups All-Purpose Flour

• 1 tsp Baking Powder

• 1/2 tsp Salt

• 1 cup Unsalted Butter, room temperature

• 2 cups Granulated Sugar

• 2 Large Eggs, room temperature

• 2 tsp Vanilla Extract

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

2. In a separate bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until nice and fluffy. Add in the eggs one at a time, then the vanilla extract.

3. Switch the mixer speed to low a& gradually add in the dry mixture until it's well blended.

4. Cover the dough tightly with plastic wrap and chill for a minimum of 1 hour (or overnight) in the refrigerator.

5. Adjust the oven rack to the 2nd level mark (just above center) and preheat the oven to 325ºF. Line baking sheets with parchment paper or silicone mats and set aside.

6. Roll out the dough (1/2″-5/8″ thickness) onto a clean, lightly floured work surface. Using a lightly floured cookie stamp, stamp out each cookie and place it on the parchment-lined baking sheet. For a well-defined cookie shape, chill the cookies in the refrigerator for 10-15 minutes before placing in the oven to bake.

7. Bake the cookies for 8-10 minutes (my oven did well at 10 minutes) at 325ºF. Remove the cookies from oven and allow to cool on cookie sheet for about 5 minutes before transferring to a cooling rack. Store cooled cookies in an airtight container with a slice of bread.

Courtesy of https://beyondthebutter.com/wprm_print/recipe/1611 12/1/2020 RECIPE NOTES Recipe adapted from A Recipe Sampler by St. Andrew's Evangelical Lutheran Church cookbook. 

Chris’s Lemon Bars

 

1 Cup Flour	Combine ingredients on the left side and press into an 8-inch square pan and bake at 350 degrees 15-20 minutes until cooked and then cool.	2 Eggs slightly beaten
½ Cup butter		1 Cup of sugar
¼ Cup Icing sugar		¼ tsp. salt
		3 Tbsps. Lemon juice
		½ tsp. Baking powder
		2 Tbsp. flour
Mix eggs, sugar, salt and lemon juice; add the 2 Tbsp of flour and baking powder. Mix very well. Pour over cooled cooked crust.   Bake for 25 minutes @ 350   Sprinkle with powdered icing sugar upon removal from oven.    Cool and then cut into small bites (16-24 bars).