Springerle (Anise Seed Cookies)

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.

springerle-mold4 eggs, separated
2 c. sugar
4-5 c. flour
2 Tbsp. Anise seed
1 1/2 tsp Hirschhornsalz

  1. Beat the egg whites until they make stiff peaks.
  2. Add the sugar and the yolks and beat until it is stiff and foamy.
  3. Add the anise seed and salz, then flour, until it is very stiff and dry.
  4. Let the dough rest one hour.
  5. 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.
  6. Cut cookies, place on cookie sheet and cover with a dishtowel. Let rest overnight.
  7. Bake at 325-350 degrees for 10-14 min. They’re done when they’ve puffed and are very slightly browned.
  8. Store in an airtight container with a piece of bread or an apple so they stay moist.

White or Red Sangria a la Jai Alai Restaurant

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.

Peach Bowle (aka “Pereira Punch”)

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.

Next day:
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’s Frozen Margaritas

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
salt

1 12 oz. can frozen limeade concentrate
¾ c. tequila
¼ c. Triple sec
3 c. crushed ice or more (this should be thick)
lime slices

  1. Prechill blender
  2. Dip rims of glasses in juice & salt and refrigerate them.
  3. Combine limeade, tequila, Triple sec & ice and garnish with lime slices.

Grandma Pereira’s Health Elixir

Wanna live to 97? Grandma swore by this drink!

Concentrate:
1 pint pineapple juice
1 bunch parsley
1 bunch cilantro
1 bunch watercress
8 pitted dates
2 Tbsp. chopped almonds

  1. Put in blender & liquefy.
  2. 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.
  3. Drink 1 glass a day.
  4. Live a long, long time.

Mom’s Fresh Cranberry Relish

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.

Split Seconds (Spitzbuben)

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 egg
1 tsp. vanilla

Plum or apricot jelly

  1. Add butter to flour, sugar and salt to make crumbs. Then add the egg and the vanilla.

  2. 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.

  3. Fill the indentation with jelly or jam beaten smooth.

  4. Bake at 350° until the bottoms are a gentle brown. Color is important as the sugar caramelizes!