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Juergen Jungbauer has been baking springerle and Pfeffernuss cookies at Heidelberg Haus in Indianapolis for forty years. But he is a hold-out. These days, he says, if you want real Christmas cookies you have to bake them at home. This hour on Here on Earth: Radio without Borders, join Jean Feraca and her guests for the great Christmas cookie exchange.
Guest
- Juergen Jungbauer, proprietor of Heidelberg Haus, a German bakery in Indianapolis
Recipe: Italian Fruit Cake (also called Christmas Pita)
- 6 C Flour
- 1/2 C sugar
- 6 tsp baking powder - Mix these 3 ingred well
- 1 C or 2 sticks butter
- 2 C lukewarm milk
- 3 eggs
Melt shortening in milk and mix with eggs, add to the flour mixture gradually and mix well, add more flour to make a stiff dough one cup at a time (can add up to three cups). Roll out a piece of dough very thin and drape over baking dish, pour about 1/4 cup of oil and 3 or 4 T of honey over bottom, sprinkle with cinnamon and sugar. For the fillling, roll out another thin piece of the dough, sprinkle with cinnamon and sugar, pour over oil and honey and cover with nuts and raisens. Roll up and cut in pieces and put in pan, pour a little more honey, oil, cinnamon and sugar over the top, fold over the sides neatly and bake at 350 degrees until golden brown (about an hour, but depends on the pans).
Let cool a few minutes and tip upside down on a plate while still hot or won't come out. You will need a couple bags of nuts, chopped, and a couple boxes of raisens and 3 or 4 lbs of honey.
Recipe: Orange Walnut Biscotti (from La Cucina di Mamma e Papa by Ida Lee Siewert)
- 2 cups all-purpose flour
- 1 cup sugar
- 1 ½ t. baking powder
- ¼ t. salt
- 2 eggs
- 1 egg yolk
- 2 t. grated orange peel
- 1 tsp. vanilla
- 2/3 cup walnuts
- 2/3 cup dried fruit
Mix flour, sugar, baking powder and salt. In a small bowl, beat eggs, egg yolk, orange peel and vanilla. Add to flour mixture. Mix to form a dough. Stir in walnuts and dried fruits. Knead dough lightly. Divide in half. On greased and floured cookie sheet, shape dough into 12 x 2 inch flat logs.
Bake at 350 for 30 minutes. Cool 10 minutes on a wire rack. Cut each log into 1/2 inch diagonal slices. Return to cookie sheet and bake an additional 6 minutes, turning once, until golden. Makes about 30 Biscotti.
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