Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

view inn's listing

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Aunt Belle's German Cookies Recipe

Brought to you by The Tuc'Me Inn

print recipe

add recipe to album


Yield: 12 dozen

Ingredients:
1/2 pound citron
1/4 pound lemon peel
1/4 pound orange peel
2 cups mixed nuts, unsalted

Dough:
1 pound butter
2 pounds sugar (6 cups)
Fruit and nut mixture
2 large or 3 small eggs
1 tablespoon Rosewater (found in health food stores)
1 tablespoon vanilla
1 teaspoon cardamon seed, ground
1 teaspoon cream of tartar
1 teaspoon baking soda (scant)
1 tablespoon cinnamon
1 cup red wine (I use Burgundy or Port)
6 to 10 cups flour

Instructions:
Mrs. Belle J. Benchley, alias Zoo Lady, Director of the San Diego Zoo for 32 years, Aunt to Idabel, Great Aunt to Terry and Tina, the Innkeepers at Tuc Me Inn, watched a German friend make these cookies and copied down the recipe back in the early 20's. They are a family favorite, especially at Christmas time.
The cookies are served at special holidays whenever possible at the Tuc Me Inn Bed And Breakfast.

Grind fruit and nuts together, using an old hand grinder. Set aside.

Use a large mixing bowl (I use the largest Tupperware bowl, the Wonder Bowl) and a heavy duty hand mixer with bread hooks.

DoughH
Cream sugar and butter together. Add eggs and beat until smooth. Add fruit and nut mixture and all of the rest of the ingredients in order. Add flour, a small amount at a time, until quite stiff.
Cover bowl and store in refrigerator several days.
Take out a small portion at a time to warm to room temperature.
Work a small amount of the dough with your hands until able to roll out on a floured board. Roll to about 1/4 inch thick and cut with cookie cutters of your choice.
Place on ungreased cookie sheet (air bake are great) and bake at 350º until slightly brown around the edges. Bake for about 10 to 12 minutes. Do not overbake!
Cool and store in air-tight containers (I use Tupperware). Layer with towels that are sprinkled with the wine used in the cookie. Store for at least 2 weeks before frosting. Longer is better.
Baked cookies are good several months later.

Notes:
Christmas