PFEFFERNUSSE

This recipe also comes from my cousin-in-law Dana Burnson.

Pfeffernusse

1-1/2 cups brown sugar

1-1/2 granulated sugar

3/4 cup butter (soften)

3 eggs

6 cups flour

3/4 teaspoon soda

3/4 teaspoon cream of tartar

1 teaspoon each of black pepper, nutmeg, ground cloves, cinnamon, ginger, and cardamon

2 teaspoon anise extract

1/2 cup milk

1 cup ground almonds

*If you make a larger cookie(1-inch) you may add a couple extra minutes to the baking time

Cream butter and sugars. Add eggs and beat well after each one. Stir together dry ingredients. Add flour alternately with milk until dough is stif. Add nuts. (Dana uses almond extract) Chill overnight. Roll inot 1/2 inch balls. Bake on greased cookie sheet at 350 degrees for 10 minutes.

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I made half the recipe because I wasn't sure if we were going to like them. I was surprised at how nice they came out and not to spicy either . The anise flavor is much like a Springerle but spicy like a gingersnap (no lemon). I think you could bake them right away or chill only for an hour or two if you want. The difference might be they flatten out a little instead of holding the round shape. I used a 1 inch cookie scoop, the 1/2 inch was to small for me. My company also thought they were great a different kind of cookie and I think it would be great for the Holiday's because it wasn't overly sweet.

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Dana said this was her husband Tim's favorite from when they lived in Ritzville. they had many fond memories from Ritzville

FRENCH SILK CHOCOLATE PIE

This recipe is from Dana Burnson

~I gave the pie a little harvest decoration~

1 pre-cooked pie shell

1/2 cup butter

3/4 cup sugar

Cream until well blended

3 Tablespoons cocoa

1 teaspoon vanilla

Blend into butter-sugar mixture

*2 eggs

Add one at a time beating 5 minutes after each egg. Keep Refrigerated

Garnish with whipped cream and pecan halves.

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Dana says--this recipe is from her grandmother Woods who made it each holiday.

It was a favorite so she keeps up the tradition.

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* My family will not eat raw eggs so I alter the recipe a little. We had a big egg scare here in Minnesota and so we have chosen not to consume raw eggs. Dana assured me that her family has been eating this pie every year since she can remember and NO ONE has gotten sick. I will let you be the judge if you want to make this pie but be sure to keep it in the refrigerator(cold)
ENJOY

BLUEBERRY-RASPBERRY PIE

This pie comes from my cousin Phyllis Posey.

~ CRUST~

2/3 cup butter

2 cups flour

5 Tablesoons water

cut butter into flour and add water
roll out pastry for pie

~FILLING~

4cups blueberries

2cups raspberries

1 cup sugar

1/2 cup flour

1 teaspoon cinnamon

mix dry ingredients and add to berries toss a bit then put into pie cust shell. Top with a few pats of butter and put on top crust. Bake at 400 degrees for about 45 minutes or untill bubbly and crust is browned.

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She had no comments so I thought I would share a few of my own...I added a 1/2 teaspoon salt to the crust ingredients and I had a little trouble mixing the dough so it was slightly over mixed. I used 2 more Tablespoons of water because the mixture was dry. WE had my sisters in law over for dinner...they just moved here from California...They thought the pie was delicious and the crust had a good flavor. I had to use frozen blueberries that were thawed and that might have made a difference. I will use fresh next time I make this pie.

PLEASE ENJOY

Ashley's Absolutely Award Winning Oreo Chocolate Truffles

These truffles are very easy to make.They aren't a long-standing family tradition, but I plan to make them one. Someone made these for us last year for Christmas and I loved them so much I made them for a chocolate cook-off at church. I won first prize, so really these should be called Ashley's Absolutely Amazing Award-Winning Oreo Chocolate Truffles!!

Oreo Chocolate Truffles

• 8 ounces Cream Cheese
• 1 Package Oreo Cookies
• 3 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips

Whip cream cheese until soft.Grind cookies in a food processor. Mix with cream cheese until blended. Place mixture in refrigerator for at least 4 hours until firm. Roll into balls and dip into chocolate. Melt chocolate in double boiler and keep warm while dipping. ( I use toothpicks to take the balls out of the chocolate.)

You can also dip these into white chocolate, but I haven't done that yet, at least not anytime that it has turned out. Do not use white chocolate ships. The chocolate clumps, and they really do taste horrible. Instead, use almond bark for candying. I've heard that works best. When you do it this way, they look like little snowballs, plus, the white chocolate gives it more of that Oreo filling taste.

~Ashley with Grandpa and Grandma Burnson~

Oslo Kringle

This is a very, very easy dessert to make but looks and taste like you're a pro in the kitchen. The first time we ever had this dessert was when we lived in Tacoma on Bristol Street. Our new neighbors, the Rolands, gave this to us as a Christmas gift. It came on a platter, with pink icing and sprinkles, wrapped in cellophane with a bow on top. It was so pretty and I was very impressed by this . Kathleen Roland said it was really very easy to make and I would be surprised. She then gave me the recipe which I have made many, many times. In fact, it is one of 3 desserts I make when we have unexpected company. You will need:

• 1 cup water
• 1 cube ( 1/2 cup) butter or margarine
• 1 cup flour
• 3 eggs
• 1 cup powdered sugar
• milk or water ( for icing)
• 1/2 teaspoon almond or vanilla extract
  

Boil the 1 cup water then add the butter just until it melts.

Add the 1 cup flour and stir until the mixture "slips" the pan.

Add the 3 eggs, one at a time, stirring until they are well mixed in.

Drop the mixture by spoon into a ring shape on a parchment paper lined baking sheet.

Bake at 425 degrees for about 40 minutes. When cool frost with approximately 1 cup of powdered sugar mixed with extract and small amount of milk, so the icing glazes this dessert. Sprinkles may be added now.

This dessert is also delicious without glaze and is so pretty if placed on a pretty platter with a bit of decoration off to the side. I use evergreens and holly during Christmas season, fall leaves in the Autumn...you get the picture! This is lovely served with fresh coffee or tea, milk for the kids in the group~

Bonelos Aga (Ripe Banana Donuts)

This is a favorite of Tom's ( my husband ). I've only made these once before and had never seen or tried them so when I got done making my very first batch I thought I'd done it all completely wrong. They didn't look or taste like any donuts I'd ever had. My husband came home from work, very excited to see I'd made these donuts and gobbled them all up saying they were great! That was a few years ago and he's been begging for us to make some more ever since. Well, today was the day and our daughter wanted to learn so I let her do most of the work. They are very simple:

• You will need: 10 to 12 ripe bananas.
• 1 cup flour
• 4 to 5 tablespoons sugar

Peel and thoroughly mash bananas. Add flour and sugar. Mix until smooth. Drop by tablespoon into hot fat. Once browned on all sides, drain on brown paper or paper towels and roll in sugar.

You may need to beat off sneaky fingers until they are cooled enough to eat.

Grandma Burnson's No-Fail Fudge

This fudge recipe came to us from my husband's mother, Dorothy. Her fudge is the best and we always looked forward to it around Christmas. She said she obtained this recipe from someone she knew in college. All I can say is it is easy to make, and it is easy to eat! Just make sure you have a glass of fresh, cold milk or cup of very good, fresh coffee to drink along-side this rich deliciousness.

Grandma Burnson's No-Fail Fudge

• 5 cups sugar
• 1/2 pound ( 2 cubes) margarine or butter
• 1 can evaporated milk
• 18 ounces chocolate chips
• 7 ounces marshmallow cream
• 1 cup chopped walnuts

In a pan over med. high heat, stir the sugar, butter and evaporated milk until it boils, then keep stirring the boiling mixture for 10 minutes. Remove from heat and stir in the chocolate chips and marshmallow cream until well melted and blended. Add the walnuts, stir throughout the fudge mixture and then pour it into a greased 11 X 13 pan and cool to room temperature before cutting. Enjoy!