Zwieback Toast

I've been having trouble finding Zwieback Toast for Ruby's Cheesecake. So I pulled this recipe out and tried it.

Scald 1/2 cup milk, cool to warm.

Dissolve 2 Tbsp yeast in milk. Add 1/4 cup sugar, 1/2 tsp. salt, 3 eggs and about 3 cups of flour. Stir well. Knead in enough additional dough to make a workable, light dough. It should still be sticky but not wet. Cover. Let rise until double.

Shape into oblong rolls about 2 inches in diameter and 4 inches long. Space at least 2 inches apart on buttered baking sheet. Cover. Let rise again.

Bake for 20 minutes at 400° F. Remove from oven when browned. Let cool. Then chill in refrigerator.

When cold, cut in 1/2" slices. Toast slices evenly in 400° F oven for about 10 minutes. Make sure slices are dry all the way through.

Ruby’s Cheesecake

My favorite Christmas dessert is this Cheese Cake recipe that a friend, Ruby, made for my birthday several years ago.

Crust: 6 oz. Crushed Zwieback Toast
3/4 cup granulated sugar
1/2 cup melted butter
1 tsp. Cinnamon

A good strong blender crushes the Zwieback quickly.

Mix, press into bottom and sides of spring form pan. Reserve 1/4 cup. Chill crust while fixing filling.

Filling: Beat 4 egg whites until stiff–set aside.
Mix 3 – 8 oz. Cream cheese packages with 1 cup granulated sugar and 1 tsp. Vanilla. Fold in egg whites. Pour into crust. Bake 25 minutes at 350°F.

Top with 1-pint sour cream, 4 Tbsp. Sugar, 1 tsp. Vanilla, and the reserved crumbs. Bake 5 minutes at 475°F.

Cool for several hours. Enjoy.

Chocolate Covered Pretzels

An excited granddaughter looks over the "white candy pretzels" we made. At two I didn't think she was up to decorating cut-out cookies. But we had fun making candy pretzels! She would hunt for unbroken pretzels and drop them into the top of the double-boiler in which I had melted the candy coating or chocolate. I then covered them and lifted the candy pretzels out with a plastic fork laying them on silcon baking sheets to harden.

Melt your coating. Then move your pan or the top of your double-boiler off the stove. Coat your pretzels, then lay out on wax paper or a silcon sheet to harden. We also drizzled dark chocolate on top of our white pretzels. You can add sprinkles in a contrasting color while they are still wet. Clean out your pan by making Almond Bark. Just dump in some almonds and stir around to get the last of the coating. Spread on wax paper to harden.

Peanut Blossoms

Peanut Blossoms are the peanut butter cookie that you put a chocolate kiss in the center after baking.
These also make the best plain peanut butter cookies. Just press slightly with a fork before baking if you want a flatter cookie.

1 cup peanut butter (I prefer crunchy)
1 cup shortening
1 cup packed brown sugar
1 cup granulated sugar

Cream together.

Add 2 eggs

3 1/2 cups flour
2 tsp. Baking soda
1 tsp. Salt
2 tsp. Vanilla
3-4 Tbsp. Milk

Mix well. Roll into balls, smaller than a walnut. Roll balls in granulated sugar. Place on baking sheet. Bake at 375° F. for 10-12 minutes. Immediately top with unwrapped kiss. Press kiss until sides start to crack. Let set for 1-2 minutes. Then remove from pan to cool.

Black Homemade Licorice

Thought I'd share our recipe for homemade licorice. It comes from good friend Robynne.

1. Melt 2 sticks (1 cup) of butter in 3 qt or larger pan
Add 2 cups sugar
1 1/2 cup corn syrup
1 cup (14 oz) sweetened condensed milk

Heat to boiling, keep stirring. Keep at a slow boil. It will turn a brownish caramel color. Don’t let scorch.


2. Add 1 bottle anise oil flavoring and 1/2 a container black food color paste or gel AFTER soft ball state is reached on a candy thermometer.

3. Pour into a 9” x 13” well buttered pan.

4. Cool 2 hours before cutting with pizza cutter. Wrap individual pieces in wax paper