Recipe Box: “Baking” spirits bright

The first thing I do when I am about to bake time of year is turn up the Christmas music. While digital downloads are the newest form of taking in tunes, my favorites are found in the CD player, FM stations, and even the record player. Something about seasonal songs lifts my spirits and ‘bakes’ things a little extra special.

The turntables of today are undoubtedly very different beasts from the rickety old record players that may be collecting dust in your grandma’s attic. Innovations such as Bluetooth connectivity and USB ports allow you to convert your favorite records to MP3.

That being said, the basic components that make up a record player haven’t really changed since Thomas Edison invented the phonograph in 1877.

The phonograph was the earliest machine capable of reproducing and recording sound, and in some form or another, the turntable, along with vinyl records, has endured where other, more recent formats, like the cassette tape and CD, have fallen out of favor.

That’s not to say that the turntable has had an easy ride. The invention of the tape and CD, and later, the introduction of the iPod and digital downloads, meant that record player sales fell into sharp decline from the early 1980s.

Vinyl albums and the turntables that play them have taken on a niche role in the modern music scene. While they were once the inferior technology for conveniently listening to music, they are now the coolest alternative to the simplicity of an MP3.

In 1940, you could purchase a radio-record player combination for a whopping $59. Prices varied depending on if you got a simpler model or a more elaborate setup. Record players could even become part of your living room furniture when purchased with a wooden cabinet. Today, a lightweight record player, complete with speakers and Bluetooth capabilities can be purchased for a price ranging between $30-$60.

While playing records takes my heart to a simpler time, baking Christmas goodies creates joy as my family gathers around the kitchen to make memories.

We love to create applesauce-cinnamon ornaments. They are a magnifi-“scent”, and fill our home with smells of cinnamon and apples, without the worry of an open flamed candle. Add red ribbon to make ornaments for a tree, a garland for the mantle, or tie on gift packages in place of a bow.

Sample cookies, turn up the tunes, and sing along, “baking” spirits bright!

Chocolate Crinkle Cookies

Loretta Hoffman

Ingredients

• 1/2 C. Crisco

• 1 2/3 C. Sugar

• 1/2 tsp. Salt

• 1/3 C. Milk

• 1/2 C. Chopped Nuts

• 2 1/3 C. Flour

• 1 tsp. Baking Powder

• 2 tsp. Vanilla

• 2 Eggs

• 2 Squares Chocolate Melted

Instructions

Melt chocolate in glass bowl or stove top. In a separate bowl, cream Crisco, sugar, and vanilla; add egg and cooled chocolate. Sift dry ingredients together, add alternately with milk. Blend well. Chill, roll each dropped cookie in confectioner sugar. 350 degrees for about 15 minutes.

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Rolled Butter Cookies

Evelyn Strawser

Ingredients

• 1 C. Butter

• 1 C. Sugar

• 1 egg

• 2 Tbls. Cream

• 1 tsp. Baking Powder

• 1/2 tsp. Soda

• 1 tsp. Vanilla

• 3 Cups Flour

Instructions

Mix wet ingredients. Then add in dry ingredients. Mix into ball. Roll dough to a 1/4” thick then cut with your favorite cookie cutters. Bake at 400 degrees until golden. Let cool before decorating with your favorite icing.

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Cinnamon Applesauce Ornaments

Ingredients

1 Cup Cinnamon

3/4 Cup Applesauce

2 Tbsp Regular School Glue

Instructions

Mix ingredients together until it's the consistency of a cookie dough. (If it seems too dry, add a bit more applesauce; if too wet, add more cinnamon)

Mix in your school glue. I like to sprinkle cinnamon on my counters like I would flour, and then roll out with a rolling pin.

You'll want your dough to be thick - but not too thick that it is unable to be worked with.

Cut out your shapes with your favorite cookie cutter. (We like to use Gingerbread men!). You can also make a small hole at the top - that way you can run a ribbon or ornament hanger through to hang on your tree.

Place on a cooking rack and dry about 48 hours. You can then either paint them or leave them plain. If you have a food dehydrator, you can use that as well (simply cook for about 8 hours).