b'a bite of countryMoms RealCountry RecipesPfeffernusse( Specially for christmas )INGREDIENTS1/2 c. margarine1/2 t. cinnamon1/2 c. milk1/4 t. nutmeg2 c. white sugar1 T. anise seed4 c. flour, divided2 eggs1/2 c. dates1 t. baking soda, dissolved in1/2 c. nuts 1 T. cold water1/2 c. sugared citrus peels (orange is good)DIRECTIONSIn the evening, cook together for 1 minute or until all is dissolved; oleo, milk and sugar. Curious CuisiniereCool. Add 2c. of the white flour. Stir until a smooth paste. Transfer to a crock, or large mixing bowl, and set overnight in a cool corner of the kitchen. In the morning, the dough should be solid enough to dent with a finger. While it warms up near the stove, combine dates, nuts, citrus peel, cinnamon, nutmeg and anise seed; put through food grinder and add to first mixture. Stir well and add eggs; add baking soda dissolved in water and 2 remaining c. of white flour. Mix well and chill dough overnight (in refrigerator). In the morning, take small chunks of dough and roll into long "snakes" half an inch in diameter, 18" long. Cut to 1/2" sections and roll into balls. Place on cookie sheet and slightly flatten with your thumb or finger (keeping the bulk of the dough cold reduces the stickiness). Bake at 350 for 5-8 minutes, depending upon size and crispiness desired. Place in tightly covered tins with a few fresh apple slices.Peppermint Icebox PieRecipe and photo courtesy of countryliving.comINGREDIENTSCrust: Topping:25 chocolate Oreo cookies 1 c. heavy cream1/4 tsp. Kosher salt 1/4 c. confectioners\' sugar5 tbsp. unsalted butter, melted Candy: crushed starlight mintsFilling:12 oz. cream cheese, at room temperature1 (7.5-oz.) container marshmallow creme1 tbsp. peppermint extract1 1/2 c. heavy cream3/4 c. confectioners\' sugar6 drops red food coloringDIRECTIONSCrust: Pulse cookies in a food processor until fine crumbs form, 10 to 15 times. Add salt and butter, and pulse to combine, 8 to 10 times. Press crumb mixture into a 9" pie plate.Filling: Beat cream cheese with an electric mixer on medium speed until smooth, 2 to 3 minutes. Add marshmallow creme and peppermint extract, and beat until combined. In a separate bowl, beat cream and sugar with an electric mixer on high speed until very stiff peaks form, 1 to 2 minutes. Gently fold cream mixture into cream cheese mixture. Gently fold in food coloring. (For swirls, add a few extra drops of food coloring before spooning filling into piecrust; do not mix injust stir once and then spoon out of the bowl.) Spoon filling into prepared crust. Cover and chill at least 3 hours or up to overnight.Topping: Whip cream and sugar with an electric mixer on high speed until soft peaks form, 1 to 2 minutes; spoon over pie. Garnish with crushed mints.ArizonaRealCountry.com December 2019 51'