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1/2 teaspoon anise seed
Beat the eggs until lemon color. Add the sugar. Beat. Grind up the anise seed with a mortar and pestle.
Sift in the flour and add the ground anise seed. Drop by spoonful or use a (cookie press) onto a cookie
sheet. Refrigerate overnight. Bake in a 300 degree oven for 20 to 30 minutes (until cookies are firm, but
not brown.) Store in a tin for several days before serving.
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YULE EGG NOG BREAD
4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp. salt
3 tbs. butter
1 6 oz. packet Sun Maid Sun Ripened Dried Fruit Bits
Equal amount chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in 1/2 cup warm water
Warm everything to room temperature. Pitch yeast in warm water, with a pinch of sugar. Mix flour,
sugar, and salt; cut in softened butter. Mix in fruit and nuts. When yeast is good and frothy, mix in egg
nog and yeast mixture and knead, adding flour as necessary. Let rise about an hour, punch down dough,
form into a ball, and let rise again; preheat oven to 350o.
Bake approximately 30-45 minutes until done.
A festive, sweet, and light-colored bread, celebrating the return of the Sun, and the promise of next
season's harvest.
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Christmas Apple Pie
Serve with vanilla ice cream and hard sauce
Ingredients:
a. Graham cracker crust (you can make your own or use a pre-made one)
1 large egg white (slightly beaten)
b. 5 Cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 Tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon (we generally add a bit more)
c. 3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
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