Baumann and Hine Recipes

Molasses Cookies

Uncle Pete

Contributed by Gail Holder (Hine)

 

½ C melted lard (shortening)

½ C molasses

½ C sugar

½ C strong coffee (hot?)

1 t ginger added to coffee

Mix above together.

Add:

1 egg

1 ½ t baking soda

½ t baking powder

¼ t salt

4-4 1/2 C flour

Roll out and cut with large serrated cookie cutter about ¼ inch thick. Bake 350 degrees about 10 minutes.

Uncle Pete doubled this recipe and made a lot of cookies. Dust each cookie with flour.

 Spitz Buble (Linzer Bars) - Joseph Baumann's Favorite Goodie Made by Bertha Dant

1-3/4 cup flour
½ tsp. cinnamon
½ tsp. salt
½ tsp. baking powder
½ cup sugar (1 cup if omitting brown sugar)
1 tsp. vanilla
1-1/2 sticks soft butter
1 egg
1 jar jam (cherry, apricot, etc.)


Preheat over to 350 degrees.  Line a 13”x9” pan with foil overhanging ends to grab after baking.  

Cream together butter, sugar, egg.  Add salt, cinnamon, flour and baking powder.  

Reserve 1 cup dough in refrigerator and chill.

With floured fingers, press remaining dough into bottom of foil-lined pain.

Spread jam on top of dough with floured hands.

Roll chilled dough into rope.

Cut and arrange across the top of the pain like a tic-tac-toe shape or may place dough rope around inside edge of pan in a circular or rectangular shape.

Bake 34-40 minutes until dough is golden.  Let cool in pan.  Lift out onto cutting board.  Cut into bars.  

May freeze for one month.

by the late Bertha Dant

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Made by Theresa Baumann during the holidays

Nusskipferl (Nut Crecents)

       Yield: 10 servings

 

       1 package yeast; active dry

       4 cups flour unbleached, unsifted

       1 cup butter

       1 cup sour cream

       3 large egg yolks

   Filling:

       3 large egg whites

       1 cup almonds; ground

       1 cup sugar

       1 teaspoon vanilla

 

   Mix yeast, flour, butter, sour cream and egg yolks thoroughly until

   dough is formed.  Cover and let dough rest 1 hour.  For filling, beat egg

   whites until soft peaks form.

   Fold in nuts, sugar, and vanilla.  Roll dough 1/8-inch thick.  Cut out

   Rectangles, about 2 X 3-inches.  Spread with 1 teaspoon of filling.  Roll up in a jellyroll  fashion.  Place on greased baking sheets and curve to form crescents.

   Bake at 350 for 15 to 20 minutes or until lightly browned.  Cool

   on wire racks and store in airtight tins.  Makes 4 to 5 dozen crescents.

E-mail from Joseph Baumann 02/27/2013:

Sherry,

I think she used Walnuts, Raisins and Prunes for filling also.

Dad

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