Hi Karen, thank You for your recipies. Where can I by baking parchment paper? My last I got from Germany. Merry Christmas Brigitte, Houston [email protected] >From: [email protected] >Reply-To: [email protected] >To: [email protected] >Subject: [GERMAN-LIFE] Cookie Recipe: Springerele >Date: Sun, 3 Dec 2000 19:31:04 EST > >This is my recipe for Springerele that is in our church cookbook, including >the story about my Springerele molds at the end. > >8 eggs room temperature 8 Œ cups four >2 tsp baking powder 2 tsp Anise extract or Œ tsp anise oil >œ c water Anise seed optional >2 lbs powdered sugar, separated >1 tsp salt-optional >In a medium bowl beat the egg yolks and 1 lb of the sugar, for 15 minutes >on >high speed with an electric mixer, gradually adding the sugar. In a large >bowl beat the other lb of sugar and the egg whites for 15 minutes again >adding the sugar gradually. Combine the yolk mixture in the egg white >mixture bowl and beat until blended. Add the anise extract or the oil and >the water. Mix the baking powder in the flour and add the flour mixture >gradually to the egg mixture Mix first with a mixer and then with hands and >a >wooden spoon. Dough should be stiff, not dry, and not too sticky. If too >dry add a little water, if too sticky add a little flour. Roll dough out >until it is between œ to Ÿ inch thick. Press on the mold and cut out the >cookies. Place cookies close together on a clean dish towel, sprinkled >with >anise seed (optional) Let cookies dry overnight. To bake brush each >cookie >with water and bake in a 325 degree oven for 15 to 18 minutes until the >button is just starting to get golden but not brown. Carefully remove from >pan cook and store in an air tight container. Depending on the side of >your >cookie molds, should yield between 5 and 7 dozen. > >I am fortunate enough to have, as one of my most prized possessions, 6 >wooden >Springerele molds that belong to my great grandmother Anna Dorothy Schaible >Jenter, my grandmother Cora Grossmann Jenter, my two great aunts, Emilie >Jenter Spafard, and Emma Grossmann Dresselhouse, and my dear friend Amanda >Glatz. > >I learned how to make Springerele when I was a small girl, barely able to >reach the counter. Each year as I take out my prize molds, I think of >grandmothers, aunts and dear friends making Springerele too. My recipe >call >for beating the eggs with powdered sugar for 15 minutes with an electric >mixer. Now my great grandmother, and probably my grandmother and aunts as >young girls, did not have electric mixers, but each year patiently carried >on >the family tradition of mixing eggs, sugar, flour and anise by hand, a task >that not man of us would create by hand today. In our world of microwave >ovens, blenders and every modern kitchen aid known to man, I would, in a >flash, give up all my modern kitchen conveniences for one change to spend >the >day at the elbow of my grandmother, my aunts and my dear friend, creating >wonderful works of art, Springerele. Karen L. Jenter > > >A few hints and tricks: >We like our cookies crunchy on the outside but soft on the inside. By >beating the sugar and eggs for 15 minutes, it makes them soft inside. To >keep them soft, add a slice of fresh bread to the container. Change the >slice of bread as needed. I bake my cookies on baking parchment paper. >When >you take them out of the oven, let them set a few minute and you can >carefully peel the cookies from the paper. If you are careful enough, just >brush off any crumbs and use the paper again. You can bake several sheets >of >cookies using the same paper. Discard paper for fresh if it gets ripped or >brittle. Cookies can be baked ahead and left to mellow in the air tight >containers. These cookies freeze well and pack very well for shipping and >mailing. > >Karen JENTER >Michigan >USA > _____________________________________________________________________________________ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com
Pampered Chef has parchment paper. Dorie ----- Original Message ----- From: Brigitte Kock <[email protected]> To: <[email protected]> Sent: Sunday, December 03, 2000 6:59 PM Subject: Re: [GERMAN-LIFE] Cookie Recipe: Springerele > Hi Karen, > > thank You for your recipies. > Where can I by baking parchment paper? My last I got from Germany. > Merry Christmas > Brigitte, Houston > [email protected] > > > >From: [email protected] > >Reply-To: [email protected] > >To: [email protected] > >Subject: [GERMAN-LIFE] Cookie Recipe: Springerele > >Date: Sun, 3 Dec 2000 19:31:04 EST > > > >This is my recipe for Springerele that is in our church cookbook, including > >the story about my Springerele molds at the end. > > > >8 eggs room temperature 8 ¼ cups four > >2 tsp baking powder 2 tsp Anise extract or ¼ tsp anise oil > >½ c water Anise seed optional > >2 lbs powdered sugar, separated > >1 tsp salt-optional > >In a medium bowl beat the egg yolks and 1 lb of the sugar, for 15 minutes > >on > >high speed with an electric mixer, gradually adding the sugar. In a large > >bowl beat the other lb of sugar and the egg whites for 15 minutes again > >adding the sugar gradually. Combine the yolk mixture in the egg white > >mixture bowl and beat until blended. Add the anise extract or the oil and > >the water. Mix the baking powder in the flour and add the flour mixture > >gradually to the egg mixture Mix first with a mixer and then with hands and > >a > >wooden spoon. Dough should be stiff, not dry, and not too sticky. If too > >dry add a little water, if too sticky add a little flour. Roll dough out > >until it is between ½ to ¾ inch thick. Press on the mold and cut out the > >cookies. Place cookies close together on a clean dish towel, sprinkled > >with > >anise seed (optional) Let cookies dry overnight. To bake brush each > >cookie > >with water and bake in a 325 degree oven for 15 to 18 minutes until the > >button is just starting to get golden but not brown. Carefully remove from > >pan cook and store in an air tight container. Depending on the side of > >your > >cookie molds, should yield between 5 and 7 dozen. > > > >I am fortunate enough to have, as one of my most prized possessions, 6 > >wooden > >Springerele molds that belong to my great grandmother Anna Dorothy Schaible > >Jenter, my grandmother Cora Grossmann Jenter, my two great aunts, Emilie > >Jenter Spafard, and Emma Grossmann Dresselhouse, and my dear friend Amanda > >Glatz. > > > >I learned how to make Springerele when I was a small girl, barely able to > >reach the counter. Each year as I take out my prize molds, I think of > >grandmothers, aunts and dear friends making Springerele too. My recipe > >call > >for beating the eggs with powdered sugar for 15 minutes with an electric > >mixer. Now my great grandmother, and probably my grandmother and aunts as > >young girls, did not have electric mixers, but each year patiently carried > >on > >the family tradition of mixing eggs, sugar, flour and anise by hand, a task > >that not man of us would create by hand today. In our world of microwave > >ovens, blenders and every modern kitchen aid known to man, I would, in a > >flash, give up all my modern kitchen conveniences for one change to spend > >the > >day at the elbow of my grandmother, my aunts and my dear friend, creating > >wonderful works of art, Springerele. Karen L. Jenter > > > > > >A few hints and tricks: > >We like our cookies crunchy on the outside but soft on the inside. By > >beating the sugar and eggs for 15 minutes, it makes them soft inside. To > >keep them soft, add a slice of fresh bread to the container. Change the > >slice of bread as needed. I bake my cookies on baking parchment paper. > >When > >you take them out of the oven, let them set a few minute and you can > >carefully peel the cookies from the paper. If you are careful enough, just > >brush off any crumbs and use the paper again. You can bake several sheets > >of > >cookies using the same paper. Discard paper for fresh if it gets ripped or > >brittle. Cookies can be baked ahead and left to mellow in the air tight > >containers. These cookies freeze well and pack very well for shipping and > >mailing. > > > >Karen JENTER > >Michigan > >USA > > > > ____________________________________________________________________________ _________ > Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com