Dorothy found this recipe in her dad’s files — they were Uncle Bob’s favorite cookies. Don’t bake these too long or let them dry out — they get too hard to eat.
4 eggs, separated
2 c. sugar
4-5 c. flour
2 Tbsp. Anise seed
1 1/2 tsp Hirschhornsalz
- Beat the egg whites until they make stiff peaks.
- Add the sugar and the yolks and beat until it is stiff and foamy.
- Add the anise seed and salz, then flour, until it is very stiff and dry.
- Let the dough rest one hour.
- Roll it out with a springerle rolling pins or roll out and mold with springerle blocks. Don’t roll it out too thin or they will be more like crackers, not cookies.
- Cut cookies, place on cookie sheet and cover with a dishtowel. Let rest overnight.
- Bake at 325-350 degrees for 10-14 min. They’re done when they’ve puffed and are very slightly browned.
- Store in an airtight container with a piece of bread or an apple so they stay moist.
Norma writes: The Jai Alai Restaurant was one of the favorite restaurants. One night while sitting at the bar I watched the bartender make these. I copied it onto my napkin. We always ordered 1 of each for our table. I still can see him concoct these. P.S. No measurements — just use your eyes. I would say the seltzer which goes in last is just for fizz — perhaps ½ to 1 cup.
sliced lemons, oranges, limes and a strawberry in a quart pitcher; add:
5 squirts of each: Triple Sec & a cheap orange brandy; then add:
white or red wine, ice, seltzer in that order.
3 lbs. ripe peaches (dipped in hot water & peeled then cut up)
1 ½ c. liqueur such as Cointreau, Grand Marnier, Kirschwasser, Courvoisier (mix to taste)
1 can frozen orange juice concentrate (don’t add water)
Mix and keep in frigidaire over night.
2 bottles May wine
2 bottles Moselle or Rhine wine
1 bottle Seven up
For Strawberry Bowle, you can substitute 1 quart ripe strawberries for the peaches and add the juice of 1 large juice lemon.
Norma says that she makes batches of these ahead of time for parties & just freezes them in her freezer. It works quite well.
Optional in separate saucers:
lemon or lime juice
1 12 oz. can frozen limeade concentrate
¾ c. tequila
¼ c. Triple sec
3 c. crushed ice or more (this should be thick)
- Prechill blender
- Dip rims of glasses in juice & salt and refrigerate them.
- Combine limeade, tequila, Triple sec & ice and garnish with lime slices.
Wanna live to 97? Grandma swore by this drink!
1 pint pineapple juice
1 bunch parsley
1 bunch cilantro
1 bunch watercress
8 pitted dates
2 Tbsp. chopped almonds
- Put in blender & liquefy.
- Fill a glass 1/3 of the way with the elixir, add another 1/3 of more pineapple juice, then add another 1/3 of skim milk.
- Drink 1 glass a day.
- Live a long, long time.
Mom invented this recipe for fresh cranberry relish; it’s as lovely to look at as it is delicious. I make it every Thanksgiving and hope there’s enough left over for putting on turkey sandwiches afterwards! It also tastes great with ham. Note: you will need a grinder or a mixer with a grinder attachment. Prep time: about 45 minutes; you will need a grinder to make this.
2 12 oz. packages fresh cranberries
1 navel orange, with skin on
2 granny smith apples, cored and diced into ½ -inch pieces
1 16 oz. can crushed pineapple in its own juice
1 cup sugar
1) Wash the cranberries and pull out stems and squishy berries.
2) Grind the berries on a coarse grind.
3) Quarter the orange (leave the skin on!) and feed through grinder.
4) Add the pineapple and diced apples
5) Add the sugar, mix.
Will keep for a week if refrigerated.
Connie’s Godmother Louise Clement got this recipe from Mom and she renamed them Mile-a-minutes because she ate them so fast!
2 c. flour
¾ c. sugar
¼ tsp. salt
¾ c. butter
1 tsp. vanilla
Plum or apricot jelly
Add butter to flour, sugar and salt to make crumbs. Then add the egg and the vanilla.
Divide the dough into 3 parts. Roll into 3 long cigar-shaped rolls (be careful that it doesn’t split), then make an indentation with the back of a spoon all down the center of the long rolls.
Fill the indentation with jelly or jam beaten smooth.
- Bake at 350° until the bottoms are a gentle brown. Color is important as the sugar caramelizes!