1993 3rd Place: Springerle

84 Servings

1/2 T Baker's ammonia
2 T Milk
6 Eggs, at, Room Temperature
1 1/2 lb Confectioners' sugar
(about 6 cups)
1/2 C Unsalted butter, , Softened
1/2 T Anise oil
1/2 T Salt
8 C Cake flour, , Sifted

Preparation time: 40 minutes Standing time: 1 hour plus overnight
Cooking time: 10 to 12 minutes Aging time: 1 week or more

1. Mash baker's ammonia with a rolling pin if it is not powdered. Dissolve it in the milk in a small bowl and let stand 1 hour before using.

2. Beat eggs in large bowl of electric mixer until thick and lemon- colored, about 5 minutes. Gradually beat in confectioners' sugar until creamy and smooth.
Add butter and beat again until creamy.
Add anise oil, dissolved baker's ammonia and salt; beat to mix. Gradually beat in enough flour to make a stiff dough.

3. Cut off pieces of dough and work in more flour on a floured work surface until dough is stiff enough to roll out and hold the design of the springerle rolling pin or mold. Roll out on a lightly floured board with a floured rolling pin to 1/4-inch thickness. Press design on dough with a floured springerle rolling pin or mold. Cut cookies apart using a floured knife. Leave on work surface covered with a clean kitchen towel overnight.

4. The next day, heat oven to 325 degrees. Bake cookies on greased baking sheets, until barely golden on the bottom, 10 to 12 minutes. Cool on wire racks. Store in tightly covered tins and allow to mellow at least 1 week before serving.

Note: This recipe also can be made using 1 1/2 teaspoons baking powder (in place of the milk and the baker's ammonia) and anise extract instead of anise oil. However, the cookies will not be as delicately textured and the anise flavor not quite as rich. If using baking powder, add it with the salt to the batter.

1993 Gravenstein Apple Fair Apple Pie Grand Champion

For crust
2 c flour
1 t salt
1 c shortening, (chilled)
1/4 c ice water
For filling
1 c sugar, plus 2 Tbsp divided
use
4 T flour, divided use
2 t cinnamon
1 ds nutmeg
7 lg Gravenstein apples, peeled and cored
cut into medium-thin, Slices
2 T butter
Milk
Extra sugar for top of pie

For crust: Sift flour with salt. Using a pastry blender, add half the shortening to the flour mixture and cut in until crumbly.
Add remaining shortening, cutting in until mixture looks like small peas.
Add 1 tablespoon ice water to flour mixture and mix. Repeat with additional water until all flour is thoroughly moistened. Form into a ball. Divide ball in half. Wrap each half in wax paper and chill in refrigerator.

When chilled, roll out bottom crust and line pie plate with it.

For filling: Preheat oven to 400 degrees. In a small bowl, combine 2 tablespoons sugar and 2 tablespoons flour. Spread this mixture on bottom crust to absorb liquid. Combine remaining sugar, flour, cinnamon and nutmeg in a bowl and mix well. Pour sugar mixture over sliced apples and mix well. Pour apples into pie crust. Dot with small chunks of butter.

Roll out top crust and place on top of apples. Crimp edges and make 5 (1 1/2-inch long) slits on top of pie crust. Brush top crust lightly with milk. Sprinkle with sugar. Bake for 5 minutes. Then reduce heat to 350 degrees and bake for 1 hour.

Note: It's best to chill all crust ingredients, including bowl, fork, flour and shortening.