1. Christmas German Food & Beverages Travis Denman

2. Peppermint Cocoa Categories: Beverages, Christmas Yield: 8 Servings –3 (4 1/2") peppermint sticks –1 c Confectioners' sugar –1 c Powdered nondairy creamer –3/4 c Unsweetened cocoa Place peppermint sticks in a airtight bag, beat to a powder with a mallet. Combine peppermint with sugar, creamer and cocoa. Add 1/4 cup mix to 3/4 cup boiling water for each serving. Store remaining mix in a jar or airtight bag. Serves 8 Source: Quick & Easy Cooking ch.

3. PEFFERNUTS (GERMAN CHRISTMAS COOKIES) 1 c. shortening (Crisco) 2 c. white sugar 1 tbsp. cinnamon 1/8 tsp. black pepper 1/2 c. buttermilk 2 tsp. baking soda 1 tsp. allspice 1 tsp. cloves 1/2 tsp. nutmeg 1 c. molasses 1/2 tsp. salt 5 c. flour 8 drops anise oil (optional) 1 tbsp. ground cinnamonCream shortening and sugar; add molasses, buttermilk and spices; mix. Add flour and baking soda. Mix. Dough will be thick, use spoon for flour, etc. Chill the dough well. Form into rolls about 1 inch in diameter; slice 1/2 inch pieces. Bake at 375 degrees about 10 minutes on greased cookie sheets. Cookies are hard and melt in your mouth.

4. GERMAN BUTTER CHRISTMAS COOKIES This recipe was brought to this country by my Grandparents from Germany and has been in my family for hundreds of years. I have many fond memories of baking these cookies with my Grandmother as a child, and I continue to bake them for Christmas every year. It is truly a labor of love.1 lb. butte –1 1/2 c. sugar –6 c. flour –4 eggs –1 lemon rind, grated Cookie cutters Combine lemon rind with one egg. Cream butter and sugar. Add lemon and egg mixture to butter and sugar. Add remaining eggs one at a time. Add flour, mixing together with hands until flour doesn't show. Dough must be refrigerated overnight. Flour the dough, rolling pin, rolling surface and cookie cutters. Roll dough thin and use cookie cutters to form cookies. Refrigerate dough when not in use. Bake cookies at 400 degrees for approximately 8 minutes - until lightly browned at the edges. Cool cookie sheets between uses. Makes over 100 cookies.

5. Christmas Pies Ingredients: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* Filling: 1/2 cup raisins 1/2 cup sultanas 1/4 cup dates 1/4 cup candied peel 1/4 cup glace cherries 1/4 cup flaked almonds 1 ripe banana, peeled 4 tbsp. Brandy or whisky 1/2 tsp. ground ginger 1/2 tsp. grated nutmeg 1/2 tsp. mixed spice Pastry: 1 cup flour 1/2 cup shortening 6 tbsp. cold water Cooking: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* Filling: mix everything together either by hand or, if you desire a smoother texture, in a food processor. Pastry: rub shortening into the flour until the mixture resembles fine breadcrumbs. Add enough flour to enable the pastry to hold together. Roll out pastry and cut into 12 cm circles. Press circles into the bottom of lightly oiled baking tins. Put the filling inside and cover with another pastry circle. Press down at the edges and make a small steam hole in the top. Bake for 10 minutes in a hot oven. These pies can be frozen before baking either in the tin or removed from tin once they are solid. Filling will keep for 1 week covered in the fridge

6. Work cited http://www.cooks.com/rec/search/0,1- 0,german_christmas_cookies,FF.htmlhttp://www.cooks.com/rec/search/0,1- 0,german_christmas_cookies,FF.html http://www.germanculture.com.ua/recipes/ blxmas6.htmhttp://www.germanculture.com.ua/recipes/ blxmas6.htm