The Best Way I Bake, Part 1
You can have your cannabis and vapes; gimme pies and desserts and cookies to ‘get baked’ with! For decades now, I have done most of my yearly baking at Christmastime. It is veritably the busiest damn time of the year, but it cannot be held back! I must bake Christmas cookies and cakes!
Once upon a time, I would also do a gingerbread house and give or donate to someone or place, but over the years ‘places’ could not legally accept such homemade goods, and there would never be quite enough time, at least the amount that I required of myself to do a good job at it. Still, I should like to do so once again. Perhaps next year? 🤷♂️
So far this year, I have managed two cookies, or at least the beginning of one and the completion of the other. First, is the one that may be the oldest recipe I have, thoug it may be beaten by perhaps a year by the second I will mention today.
Almond Crescent Cookies (Mandel-Halbmonde, auf Deutsch)
This is an old German recipe that I got out of a Time-Life German cookbook almost thirty years ago, if not slightly longer; time gets away, y’know? Mostly butter, sugar and eggs, hand-rolled and with a cinnamon sugar and sliced almond topping.
Raw mixture and and rolled, dipped and on cookie sheets…
Baked and ‘contained’…
These will store fine for months. But never last that long!
Next, and the one that is half completed at this time, is Rumballs! And made with rum! None of that imitation crap! Mostly vanilla wafers, crushed pecans, Karo Syrup and dark rum, these are mixed, rolled into approximately 1 inch diameter balls and placed on cookie sheets and then put in the refrigerator for 36 hours. That is the point I am at, now.
After the 36 hours, they are transferred to a greased and lightly floured pan and baked for 10-15 minutes until lightly browned and the rolled in powdered sugar while still warm.
Photos of the finished rumballs next weekend, and the two other items on the ‘list’…
Be well and I bid you Peace!
