Mamie Eisenhowers Favorite Spritzboaken Recipes

MAMIE EISENHOWER'S CHOCOLATE FUDGE RECIPE

Steps:

• Butter a 9-by-13-inch baking dish pan, or mist it in with nonstick cooking spray.
• Stir together the semisweet chocolate, German's chocolate, and marshmallow cream in a large bowl.
• Bring the sugar, salt, butter, and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously. Pour the hot syrup over the chocolate mixture and stir until smooth. Stir in the nuts.
• Pour into the prepared pan. Let stand undisturbed at room temperature until firm, preferably overnight.
• Cut the fudge into small squares. Store in an airtight container for up to two weeks. Some people prefer the texture of this fudge when it is chilled after it is cut.

MAMIE EISENHOWER'S SWEDISH SPRITZBAAKEN COOKIES

Steps:

• Cream sugar and butter.
• Add beaten eggs and yolks.
• Then flour gradually, then vanilla to taste.
• Use cookie press and form your own design.
• Bake in a moderate oven (350° or 375°) 20 minutes or until done.
• Should be light in color.
• These bake very quickly and need to be watched constantly.

MAMIE EISENHOWER'S FAVORITE SPRITZBOAKEN

Steps:

• Preheat oven to 350° with rack in center of oven.
• Cream the butter well, adding the sugar slowly, then cream the two well.
• Beat in the egg and 2 yolks. Add the vanilla. Please note that you can substitute 1/2 teaspoon vanilla plus 1/8 teaspoon almond extract for all vanilla.
• Slowly add the flour, mixing well after each addition. This will be a nice, soft dough.
• Fill a cooky press and press into desired shapes on a ungreased cookie sheets.
• Bake in preheated oven for 10-12 minutes.

MAMIE EISENHOWER'S PUMPKIN CHIFFON PIE

Steps:

• Combine egg yolks, brown sugar, pumpkin, milk, salt and spices. Cook in double boiler until thick, stirring constantly. Soak gelatin in cold water and stir into hot mixture. Chill until partly set. Beat egg whites, add sugar, and beat until stiff. Fold into gelatin mixture. Pour into pie shell(s) and chill until set. Garnish with whipped cream.