Winkler Bakery, Old Salem, N.C.

donna

Brev. Brig. Gen'l
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Now Florida but always a Kentuckian
Even though this bakery started before Civil War, reading about the 26th N.C. Regimental Band and the Moravian Musicians, I had to add their famous recipe for Sugar Cookies.

The bakery started in 1799 by the Church elders. The first baker was Thomas Butner. However, he preferred farming and shoemaking to baking, so in 1807, congregation leaders brought in the new baker, Christian Winkler. He bought the bakery and dwelling house.

The Winkler family ran the bakery from that time until 1926. It is still run in the Old Salem Historic area. They still use the bakery's dome bake oven.

Winkler Sugar Cookies

3 sticks butter or margarine
41/2 cups granulated sugar
5 cups all purpose flour
5 eggs
1 teaspoon cream of tarter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Combine flour, cream of tarter, salt, soda and nutmeg and set aside. Cream butter and sugar in large mixing bowl; stir in eggs one at a time. Add vanilla, lemon and almond extracts and beat well. Gradually add flour mixture and chill overnight. Roll out on floured pastry cloth. Cut with cookie cutters and bake on greased cookie sheet at 350 degrees until golden brown 10 t0 15 minutes.

They are so delicious.
 
How old is this recipe?
Even though this bakery started before Civil War, reading about the 26th N.C. Regimental Band and the Moravian Musicians, I had to add their famous recipe for Sugar Cookies.

The bakery started in 1799 by the Church elders. The first baker was Thomas Butner. However, he preferred farming and shoemaking to baking, so in 1807, congregation leaders brought in the new baker, Christian Winkler. He bought the bakery and dwelling house.

The Winkler family ran the bakery from that time until 1926. It is still run in the Old Salem Historic area. They still use the bakery's dome bake oven.

Winkler Sugar Cookies

3 sticks butter or margarine
41/2 cups granulated sugar
5 cups all purpose flour
5 eggs
1 teaspoon cream of tarter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Combine flour, cream of tarter, salt, soda and nutmeg and set aside. Cream butter and sugar in large mixing bowl; stir in eggs one at a time. Add vanilla, lemon and almond extracts and beat well. Gradually add flour mixture and chill overnight. Roll out on floured pastry cloth. Cut with cookie cutters and bake on greased cookie sheet at 350 degrees until golden brown 10 t0 15 minutes.

They are so delicious.
 
All the bakery goods at Winkler are original Moravian recipes. They would have been made for two centuries at this bakery.

I have a group of recipe cards I bought when visited the bakery at Old Salem, N.C. The bakery is also known for its Moravian Molasses Cookies,, Winkler's Moravian Sugar Cake, Lovefeast Buns, Winkler Gingerbread and Pumpkin Muffins. These were all baked by Christian Winkler who took over bakery in 1807.
 
All the bakery goods at Winkler are original Moravian recipes. They would have been made for two centuries at this bakery.

I have a group of recipe cards I bought when visited the bakery at Old Salem, N.C. The bakery is also known for its Moravian Molasses Cookies,, Winkler's Moravian Sugar Cake, Lovefeast Buns, Winkler Gingerbread and Pumpkin Muffins. These were all baked by Christian Winkler who took over bakery in 1807.
Can you provide recipes for any of these?
 
Here some more recipes:

Moravian Molasses Cookies

1 pound light brown sugar
6 ounces margarine
6 ounces shortening
1 quart molasses (very dark)
2 rounded tablespoons soda
1/2 cup boiling water
4 pounds flour
2 tablespoons cloves
2 tablespoons ginger
2 tablespoons cinnamon

Melt shortening and margarine until it bubbles and add to sugar. Stire in the molasses. Dissolve soda in boiling water and add to mixture. Sift in approximately 4 pounds of flour. Add spices with the flour.

The dough should be almost stiff enough to roll. Cover and let set overnight. Do not refrigerate. On a floured cloth-covered board, roll dough as thin as possible. Cut with cookie cutters and place on a greased pan. Bake in a 275 degree oven for exactly 10 minutes. Let cookies cool before removing from pan.

This recipe makes 7 to 8 pounds of cookies. To make less adjust your ingredients. These are good to make and give as gifts especially at Christmas or for a large gathering.
 
Pumpkin Muffins

3 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup raisins
1/3 cup soft butter
3/4 cup brown sugar
1/4 cup molasses
2 beaten eggs
1 cup canned pumpkin
1/2 cup milk

Sift together flour, baking powder, salt and spices. Add raisins and coat. Cream sugar, butter and molasses; add milk, eggs and pumpkin and blend well. Stir in dry ingredients only until flour disappears.

Fill greased muffin pans full. Bake 375 degrees for 16-18 minutes. Makes 12-15 large muffins.
 
Brother Christian Winkler's Lovefeast Buns

1 cup hot, dry mashed potatoes (unseasoned)
1/2 cup scalded milk
1 cup sugar
1/2 cup butter
2 eggs, beaten
flour for soft dough (about 1 1/2 pounds)
1/4 teaspoon nutmeg
12 packages yeast
1/2 cup warm water
2 tablespoons orange rind
2 tablespoons lemon rind
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon mace

Cream butter and sugar; add potatoes, mix well. Add lukewarm milk, then eggs, mix well. Dissolve yeast in warm water and add to mixture. Combine seasonings, and rinds, mix in. Add flour to make soft dough. Knead on well-floured table. Form into ball, place in greased bowl. Cover with cloth. Let rise in warm place until double in size. Pinch down. Let rise again 5-10 minutes. Flouring hands well (dough will be sticky), form into small balls (about 3 oz.). Place on cookie sheet. Slash tops with razor blade (to release air). Cover. Let rise till doubled in size. Bake at 350 degrees till golden brown all over (15-20 minutes). Makes about 30 buns.
 
One of my favorite recipes from Winkler is their Gingerbread.

Winkler Gingerbread

3/4 cup butter or margarine
3/4 cup sugar
1 1/2 cups molasses
3 1/4 cups sifted flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup hot water
1 tablespoon soda
3 beaten eggs

Cream shortening and sugar. Add molasses and blend. Sift flour, salt and spices. Combine soda and water. Add dry ingredients alternately with hot water mixture. Add beaten eggs. Place in greased and floured 8x12 pan and bake at 350 degrees for 25 to 30 minutes.

These are delicious.
 
Winkler's Moravian Sugar Cake (not a cookie but a wonderful cake for the holidays).

Into 1 1/2 cup warm water (110 degrees) and 1/2 teaspoon sugar, sprinkle 2 packages active dry yeast. Set aside until yeast bubbles. In large mixing bowl put:

3/4 cup warm water(110 degrees)
1/2 cup sugar
2 tablespoons dry milk
1/4 cup instant mashed potatoes (dry)
1/2 teaspoon salt
1/2 cup melted and cooled butter
2 eggs
1 cup flour
yeast mixture

Beat 2 minutes on medium speed or with wooden spoon, add an additional 1 3/4 cups flour. Place in greased bowl, grease top of dough, cover and let rise double, about 1 hour.

Punch dough down and put in greased shallow pan 17" x 12" and 1" deep. Let rise 30 minutes. Spread evenly in pan and sprinkle evenly with:

1/4 cup brown sugar
1 teaspoon cinnamon

Make shallow indentations with fingers and dribble with 1/2 cup (1 stick) melted and cooled butter. Let rise 30 minutes and bake until golden brown (12 to 15 minutes) at 375 degrees.
 
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