Dec. 18 , 2006
Retired big-time baker shares memories and recipes
By Jennifer Gallus
Nearly a month of baking, all done before Thanksgiving, is what retired baker Christina Rosenberg of Howard Lake would do in order to produce more than 2,400 Christmas cookies per year.
The cookies were made for use as Christmas presents to family and friends. Those lucky enough to be on Rosenberg’s list would receive a wide assortment of cookies in a big bucket or in cookie tins.
“For three weeks before Thanksgiving, I would make one or two kinds of cookies per day. Except for days when I had laundry or housework,” Rosenberg said.
“Everyday I would write in my diary book how many cookies I made that day. In 1994, I made 2,547 cookies,” she said.
“I loved to make the spritz cookies, but I would also make honey balls, date balls, thumbprint cookies, cream cheese cookies, sugar cookies, peanut butter balls, and cherry winks. There were 15 different kinds that I would always make,” Rosenberg explained.
“I’d lay out all the ingredients for the next days cookies before I went to bed, except for the eggs,” she said.
The cookies would be placed in the freezer until they were given as gifts.
“I’ve always loved to bake. I used to make my own bread and buns. Things change when you get old,” Rosenberg laughed.
“It was a joy. I enjoyed baking very much,” she said.
“I haven’t baked for at least four years now. I’m 92 years old, my knees are both bad, and I don’t dare carry hot things from the oven anymore,” she explained.
After the cookies, she would make pies for Thanksgiving and Christmas.
“My favorite pie to make was mincemeat,” Rosenberg said.
“I just loved it when they had a bakery here in town. It was wonderful when Munson’s were there on the north side of the street,” she said.
Two of Rosenberg’s recipes are listed below.
from Christina Rosenberg of Howard Lake, in Herald Journal 12/18/06
2/3 cup Crisco
1 cup sugar
3 tbsp milk
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
1 cup dates, cut up
Mix all ingredients together, roll dough by teaspoon into crushed corn flake cereal (Post Toasties, she recommends), form into small cookies.
Top each cookie with 1/3 or 1/4 maraschino cherry (push into dough).
Bake at 350 degrees for 10 - 12 minutes.