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Grandma Mursch's Hamloaf
Just in time for the 4th of July! (also good for tea-parties)
|This is a delicious blueberry coffee cake...especially served warm...a dollop of |
whipped cream might me nice too!
1/4 C. SHORTENING 2 TSP. BAKING POWDER
1 EGG 1/2 TSP. SALT
1/2 C. MILK 1 C. BLUEBERRIES
CRUMB TOPPING: 1/2 C. SUGAR, 1/2 TSP. CINNAMON, 1/3 C. FLOUR, 1/4 C. SOFT BUTTER; CUT WITH A FORK UNTIL CRUMBLY
BEAT SUGAR, SHORTENING AND EGG USING HIGH SPEED ON MIXER. BLEND IN MILK AND DRY INGREDIENTS. GENTLY FOLD IN BLUEBERRIES. SPREAD BATTER IN A GREASED 8" SQUARE PAN (OR DOUBLE RECIPE AND USE A 13X9" PAN). SPRINKLE WITH CRUMB TOPPING. BAKE AT 375 DEGREES FOR 35 - 45 MINUTES OR LONGER IF DOUBLED. (USE A TOOTHPICK TO TEST FOR DONENESS)
Postscript: 6/24/12: I just made this today, and doubled the recipe...it was delicious...the only thing I would do differently next time is I would add more blueberries than the recipe called for. In doubling it, I added 2 cups of blueberries, but I think it could've had 3 cups and still been good and perhaps a bit more moist.
Just a thought. I also added about 1/3 cup of quick oats (dry) to the topping mix. That was good.
You may want to add nuts to the topping too for another interesting twist!
Grandma always made these cookies when they lived on Elmwood Street in Crafton, Pa., and she would store them in tins on the stairway leading up to the attic to keep them cool so the flavor could really set in. Unfortunately, when they moved to Florida she was no longer able to make these cookies for lack of a cool place to set them to "age" properly. My sister and I have fond memories of the licorice flavor of anise in these cookies...and we wish we could sample them again. Maybe one of these days we'll attempt to make them again in honor of Grandma! Let me know if you make them and how they turn out...
- 1 dozen eggs- beat until light.
- 2 lbs. Powdered sugar, sifted 3 times (5 ½ cups)
- 2 lbs. Flour (8 cups)
- 1 tsp. Baking powder, sifted 3 times with flour.
- 1 ½ tsp. Anise Oil
Grease and flour cookie pans. Drop from teaspoon and let stand in a cool place overnight. Bake in moderate oven. (325 degrees for 10-20 min. Do not let them get too brown-you may need to experiment with baking time)
Best made two weeks ahead and stored in airtight containers in a cool place (attic stairs!) before eating!
Link to Christmas On Elmwood Street, Part Two...to get the whole story!
|Grandma &Grandpa Mursch circa 1929|
December 27, 1896-December 16, 1984
My Grandma Mursch always made these Sand Tart cookies for Christmas. They are from a wonderful old German recipe. In 1980 Grandma passed this recipe on to me so I could make it for my family. The first Christmas I made them, I wasn’t sure how many the whole recipe would make, and I needed a good cookie for the church cookie swap. My mother-in-law, Vivian Steiner, helped me roll and cut and bake the doubled - whole recipe, and we soon found out that it made about 18 dozen cookies! That was quite a task! I only needed 13 dozen for the cookie swap, and I was chagrined to discover that I was the only one who had gone to the trouble of baking a rolled and cut cookie for this event!
From then on, I usually only baked the Half Recipe, and it made more than enough cookies for our family and to share with others! As the years went on, I eventually taught my son, Scott Steiner, how to make these cookies so that he could continue the tradition. For the past few years he has baked these cookies as his Christmas gift to the family! (Although now he lives in New Hampshire, far from our home in Florida, so I doubt I'll be getting Sand Tarts for Christmas this year!) ***UPDATE: 2011 - HERE IS A PICTURE OF SCOTT, WHO CAME BACK HOME THIS YEAR, AND IS BACK TO MAKING THE SAND TARTS FOR THE FAMILY AGAIN FOR CHRISTMAS! THANK YOU SCOTT!!!!!
This recipe is a keeper…and should be passed down from generation to generation!
- 1 ¼ cups Butter = 2& 1/2 sticks
- 2 eggs
- 2 1/3 Cups Brown Sugar
Roll real thin and cut with cookie cutters. Brush tops with yolk of egg beaten with a little milk. Put a sliced almond on top and sprinkle with sugar and cinnamon. Bake at 350 degrees for 6-8 minutes.
Set oven to 350 degrees. Use one regular size loaf pan...I use the metal non-stick kind, but after many uses I discovered that the non-stick baking pans don't always live up to their name...so I cut a piece of waxed paper to the size of the bottom of the pan and put that inside before pouring the batter. The loaf comes out perfect every time!
Cream together 1 cup white sugar and 1/2 cup crisco shortening. ( I buy the crisco in the bars now instead of the can...and they are pre-measured into one cup bars. Just cut one bar in half for this recipe, and put the other half back in the little plastic container for the next time. So convenient and un-messy! Just my style!)
Add two eggs to the creamed sugar and shortening, and mix well. Then add three very ripe bananas and mix again.
Combine 1& 1/4 cup flour with 1/2 teaspoon salt and 1 teaspoon baking soda. Add to above mixture and mix well.
Add 1/2 to 1 cup chopped walnuts and stir until blended in.
Pour into prepared loaf pan and bake at 350 degrees for 50-55 minutes, or until center is firm and toothpick comes out clean. Let cool for a few minutes in pan, and then remove from pan and put on cooling rack to cool completely. After cooled, it may be put into a ziploc bag or other container and refrigerated. Will keep for at least a week refrigerated, or may be frozen for later.