Monday, December 22, 2008

Have Yourself a Merry Vintage Christmas

A vintage tree stand works well with a repro silver tree....



I passed up about 8 of these at a garage sale years ago for about 25 cents each....STUPID ME! This was an eBay find....



Gotta love "Large Collection Trash Day" - Back in June after a nice dinner my friend Christian and I were taking the scenic route home - and decided to go garbage picking since there were mounds of things everywhere...this was the one find of mine that stayed in my home.



For more photos of the rest of the trash, check out http://christianmontone.blogspot.com/2008/06/things-we-throw-away.html

Thursday, December 11, 2008

Cookie-A-Palooza! - Part 2



Another recipe rescued from the clippings of Mom - she made these every year and I have kept up the tradition -

Springerle

4 Eggs
4 Cups (1lb) Sifted Confectioner's Sugar
20 Drops Anise Oil
4 Cups Sifted Flour
1 Teaspoon Baking Soda
Crushed Anise Seed




With an electric mixer, beat eggs till light. Gradually add sugar and continue beating on high speed for 15 minutes or until they are a soft meringue texture. Add anise oil. Sift together flour and baking soda. Blend this into the egg mixture on low speed. Cover bowl tightly with waxed paper or foil and let stand 15 mintues (to make the dough easier to work with). Divide the dough into thirds.

On a floured surface roll each into an 8 inch square, 1/4 inch thick. Let stand one minute. Dust springerle roller or mold lightly with flour and press onto square hard enough to make a crisp design. Cut apart with a sharp knife. Place on a lightly floured surface and cover with a towel. Let stand overnight.

Grease baking sheets. Sprinkle with 1 1/2-2 teaspoons of crushed anise seeds. Brush excess four from cookies with finger. Rub bottoms very lightly with cold water. Bake at 300 degrees for about 20 minutes till a light straw color.

Makes 6 dozen cookies.



- I have been making these for years - a bit odd and somewhat disturbing that you leave un-baked cookies containing 4 eggs out overnight but thus far I have survived eating them - This year batch 1 did not work at all as the dough was way too dry. Not sure what happened but the best I can figure is that I measured the confectioner's sugar from a 5lb bag rather than just using one box. Perhaps I compacted it too much. Anywho - they are now resting for the evening and will be baked in the morning...keep your fingers crossed!


(shhhhh! They're sleeping!)

Cookie-A-Palooza! - Part 1

Its been 4 solid days of baking....including my favorite Sugar Cookie recipe that my Mother had as a clipping from the newpaper circa 1945 - Kris Kringle Cookies. These say Christmas to me!









Kris Kringle Cookies

1 Cup Soft Butter
2 Cups Granulated Sugar
3 Eggs
1 1/2 Teaspoon Cream of Tartar
1 1/2 Teaspoon Baking Soda dissolved in 2 Tablespoons of Milk
1 Teaspoon Salt
1 Teaspoon Vanilla
About 5 Cups of Flour

Cream Butter and Sugar.

Add Vanilla, Milk, Soda and Eggs.

Then add dry ingredients sifted with about 3 cups of Flour.

Add enough flour to make a dough that may be rolled.

Bake at 400 degrees for about 8-15 minutes.

- That is directly from the clipping. I find 350 degrees for about 6 minutes does it right for me - watch these as they can burn in a matter of seconds!!