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Candy Cane Pretzel Buttons

  • 1 bag square shaped pretzels (we have used regular pretzels and they work too)
  • 1 bag Hershey’s candy cane Kisses, unwrapped
  • 1 bag Christmas plain M&M’s

Place pretzels on baking sheet. Top with Kisses.

Bake at 250 degrees for 3-4 minutes. You want to soften the kiss, not melt it.

Immediately place M&M on top of kiss smushing down till it looks flatter like a button.

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Crepes – Stephanie’s for on a pan

Ingredients 

  • 2 cups milk
  • 4 large eggs
  • 3 Tablespoons unsalted butter , melted and slightly cooled
  • 1 Tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt or table salt
  • 1 ½ cups all-purpose flour , sifted if desired

Instructions

  • In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Refrigerate at least 30 minutes, or overnight.
  • Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
  • Serve with your favorite toppings. Fresh fruit, jams, pudding, Nutella, whipped topping and nuts are a few of our favorites.

We made 1 1/2 times for 7 people and had a perfect amount of extras for leftovers.

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Springling – Great Grandma Morgenegg

Beat until fluffy:

  • 6 eggs
  • 1 pound sugar (approx. 4 cups)

Add:

  • 2 teaspoons baking powder
  • 1 teaspoon lemon juice
  • 2 1/2 to 3 cups flour

This is a stiff dough. Roll out about 1/2 inch thick on floured surface using patterned rolling pin. Cut on lines. Leave on anise covered cookie sheet overnight covered with a cheese cloth or tea towel. (This is the original recipe. Grandma Morgenegg doesn’t leave overnight just cooks right away.) (Anise is a licorice flavor. If you don’t like that you can leave it out. I usually leave it out) If the dough it too soft to work with try chilling. You can also add a little more flour, but don’t add too much to make a tough dough.

Bake at 350 degrees for 10-12 minutes until edges are lightly golden.

This recipe was created by: Great Grandpa Adolph Jurgens (1839-1913, from Rehna, Mecklenburg-Schwerin, Germany, died in San Diego, California)

This is a copy of the page in Adolph Jurgens recipe book with the Springling cookies at the bottom of the page. The other cookies are good also. Notice the large amounts. I think they made lots of these cookies, maybe for gifts as well as eating.

This is a copy of the page in Adolph Jurgens recipe book with the Springling cookies at the bottom of the page. The other cookies are good also. Notice the large amounts. I think they made lots of these cookies, maybe for gifts as well as eating.
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Orange Cookie Batons

  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon grated orange rind
  • 4 oz semi-sweet chocolate, melted
  • 2 teaspoons shortening
  • 1/2 cup finely chopped pecans (or walnuts, or pistachios)
  1. Lighty spray baking sheet with cooking spray.
  2. Combine flour, baking powder, and salt. Beat together butter, sugar, and egg yolk in bowl until smooth. At low speed beat in flour mixture and orange rind just until combined.
  3. Spoon dough into spritz gun with star disk. Pipe 2 1/2 inch long sticks 1/2 inch apart.
  4. Bake at 350 degrees for 8-10 minutes until lightly golden. With spatula transfer onto wire rack to cool.
  5. Melt chocolate and shortening in small saucepan. Place nuts in small shallow bowl. Dip about 1 inch of end of cookie into chocolate then nuts. Place on waxed paper to cool completely.
  6. Store in airtight container. Keep refrigerated for up to 3 weeks.
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Whipped Shortbread

  • 1 lb. butter
  • 1 cup powdered sugar
  • 3 cups flour
  • 1/2 cup cornstarch

Beat butter and sugar for 10 minutes. Add flour and cornstarch and mix slowly.

Roll out 1/2-1 inch thick. Cut with biscuit cutter.

Bake at 275 degrees for 20-25 minutes. WATCH CAREFULLY.

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Sugar Cookies – Great Grandma Morgenegg

Sift:

  • 4 cups flour
  • 3/4 teaspoons salt
  • 1 teaspoon baking soda

Cream:

  • 1 1/2 cups sugar
  • 1 cup margarine
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond or lemon extract (I don’t like almond so I always use lemon)
  • 3 medium eggs

Add sifted dry ingredients to creamed mixture. Roll out 1/4-1/2 inch thick. Dip cookie cutter in flour then cut cookie. Lift cookie with pancake turner to transfer to cookie sheet. Bake at 350 degrees for 10 minutes. Watch carefully, don’t overbake.

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Gingerbread Pancakes

1 Tablespoon cinnamon

1 Tablespoon ginger

4 cups complete pancake mix (We make the Betty Crocker pancakes and do 1/4th of this recipe for 1 full recipe of pancake mix. You will need a little more flour and don’t add the water listed in this recipe.)

2 1/3 cup water

1/2 cup molasses

Mix

Pancakes – Betty Crocker

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 Tablespoons vegetable oil or shortening, melted
  • 1 Tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

TOPPING

1 1/2 cups heavy cream

1/2 cup maple syrup

Whip cream till stiff.  Add maple syrup and whip again.

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Peppermint Candy Cookies – Leslie Calvert

Dough:
1 Cup (2 sticks) butter, softened – not margarine
1/2 Cup Confectioners Sugar
1 tsp. Vanilla
2 1/2 Cups Flour
1/2 Cup Walnuts, chopped

Cream butter, sugar and vanilla together until fluffy.  Add flour and nuts and blend the dough.  Wrap in plastic wrap and chill for 1 hour.

Candy Garnish:
1/4 lb. peppermint candy, crushed
1/2 Cup Confectioners Sugar
Combine in a small bowl and set aside.  3 Tablespoons of mixture is used in the filling below and the rest is for garnish.

Filling:
2 Tablespoons Cream Cheese, softened
1 teaspoon Milk
1 drop red food coloring
1/2 Cup Confectioners Sugar
3 Tablespoons Candy Mixture (from above)

Blend Cream Cheese, milk, food coloring and confectioners sugar until smooth.  Blend in 3 Tablespoons candy mixture.
Remove dough from fridge.  Form rounded teaspoons into a ball around your thumb.  Place 1/4 tsp. of cream cheese filling in depression.  Pinch dough back together and roll into a ball.
Place balls on nonstick cookie sheet.  BAke at 350 degreees for 10-12 minutes.  Do not brown.
Remove to cool, then roll in the candy mixture.    ENJOY!

Thanks for reminding me of these!   I’m glad I found the recipe.

Leslie