[at-l] Ruck Recipes Anise cookies long

[daveh@psknet.com (Dave Hicks)]

FYI -- Hirschornsulz is also sold in this country as Ammonium Bicarbonate.

King Authors Flour has it.  It is item #1020 $3.95 (not including shipping).

Chainsaw

----- Original Message -----
From: Rogene Beers <wolferrae@earthlink.net>
To: <at-l@mailman.backcountry.net>
Sent: Tuesday, January 22, 2002 8:09 PM
Subject: Re: [at-l] Ruck Recipes Anise cookies long


> Ok you guys are special or something.  I'll share the ANISE
> COOKIES with you but please remember this  is a guarded recipie by my
German
> Great-Grandmother  Sweiter/Kobes.  Mom had to get it from one of my
Father's
> sister's for Dad's mom was guarding it from outsiders.
> Anyway here goes.
>
>    Original rising ingredient is 2tablespoons Hartzhorn or in German
> (Hirschornsulz) sometimes found at speciality bakeries or if you can't
find
> it www.sweetcelebrations has it and their phone number is 1-800-328-6722
> the product # 36733 as of 1999.
> Hartzhorn is also known chemically as baker's amonia  and yes it smells of
> amonia.  The secret  to making these cookies with hartzhorn is to make
them
> about six weeks prior to eating and store in cookie tins.   Why?
Sometimes
> if the hartzhorn  is fresh
> it takes that long for it to dissipate out.  The cookies will turn rock
hard
> and then get soft again when stored.  If the hartzhorn has crystalized you
> just get a pisten(?SP) and  morter then    crush it again.  Using
hartzhorn
> really makes a differance in the flavor for it LNT(ok, trail related) in
the
> cookies.  The ones you ate were made with baking flour and they had a
slight
> taste of the baking flour in them.
>
> Recipe
> 1#butter
> 2 cups powdered sugar
> 1 can evaporated milk regular size
> 2tablespoons hartzhorn crushed into powder form if crystalized
>      OR 8teaspoons of baking flour
> 1 box cake flour or I think it is equal to 8 cups plain flour
> Anise Oil not extract. About a 1/2 teaspoon or more to your own taste
>   ( Can also be ordered form Sweet Celebrations or sometimes found in
> grocery stores or drug stores.)
>
> directions
>    1.cream the butter and powdered sugar
>    2. mix the hartzhorn OR baking powder into the flour
>    3.add the  flour to the butter and sugar slowley alternating with the
> canned milk
>    4. let it sit overnight in a warm place covered with plastic wrap(I use
> my unheated electric oven)
>    5. Next morning place in refrigerator to stiffen all day
>    6. That evening or next day roll out on a floured surface after
kneeding
> the mixture about five times making it about 1/4 to 3/4 of an inch thick
and
> cut with cookies cutters and place on cookie sheets.
>    7. Bake about 5?minutes in a 350 degree oven (try to not let the
bottems
> get browned)  they taste better if they are still white on the bottem.
>     8.  Cool on a clean towel frost and store.
>   Frosting is just a standard buttercrean frosting or you can use butter
and
> cream cheese or just cream cheese icing leaving out the vanilla flavoring
> and using Anise oil by the drop to your own taste.
>      9.  Frost to your delight with decorations and colored frosting
> especially at Christmass time they are great.  I have found substituting
> Hazelnut liquid coffee flavoring to taste from Wal Mart instead of anise
oil
> works great. I do not recomend peppermint oil but you can try different
> flavorings and see what you like.
>
> Bon Appiti??
> Rogene
>
>
>
> ----- Original Message -----
> From: "Sanne aka Ready" <readyhiker@yahoo.com>
> To: <at-l@mailman.backcountry.net>
> Sent: Tuesday, January 22, 2002 1:58 PM
> Subject: [at-l] Ruck Recipes
>
>
> > We got one for Sandpiper's Black Bean Lasagna!  YUM!
> >
> > How about some of the other great stuff too?
> >
> > That Turtle Cake, and the Tiramisu (sp?),
> > and those Anise Cookies -- bring on the recipes!
> >
> > Ready (to nosh)
> >
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