Preteckt Helps Santa

By The Preteckt Team | December 15, 2017


December 4, 2017 was just another Monday. I had just started my daily routine when I noticed an unusual email in my inbox. Unusual, because the sent from was from the North Pole. I curiously opened and to my surprise and amazement it was from the one and only Santa Claus! I immediately brought this to the attention of the Preteckt team. The email read as follows:

Dear boys and girls of Preteckt,

This time of year is a very exciting but busy time for me: the reindeer are practicing their sleigh runs, the elves are creating toys, and I’m busy preparing my list of who’s been good and naughty this year.

I need your help. My fleet maintenance manager elf informed me of your predictive maintenance and how it would ensure my sleigh’s reliability. The last thing I want to worry about is my sleigh breaking down and disappointing all those good boys and girls.

Santa Claus

North Pole Division






Well, I’m happy to report that we immediately shipped a Preteckt unit to Santa. So, we can all rest comfortably knowing that Santa’s sleigh will not break down and we’ll all receive presents.

Preteckt Team Favorite Holiday Recipes


Bird’s Nest Cookies Yields 40

  • 1 tsp Vanilla
  • 1 cup Crisco
  • 12 cup light brown sugar

Directions

  1. Cream: Brown sugar and Crisco
  2. Mix: 1 cup of pecan pieces with the flour
  3. Add: Egg yolks and flour alternating
  4. Stir until well blended
  5. Add: Vanilla and mix
  6. Form dough into small 2” balls (just about a rounded tablespoon)
  7. Prepare egg whites for the dough balls to be dipped into
  8. Next, prepare the pecan pieces for the dough balls to be rolled in
  9. Dip into egg whites and then roll in hte pecan pieces (a light coat)
  10. Push small indents into the dough balls (to hold about a teaspoon of jam or preserves after baking)
  11. Bake around 12 minutes at 350°F oven
  12. Remove and push indent again while still warm
  13. Cool and add jam (have 3-5 different flavors)

Family Easy Fudge Recipe

  • 3 cups semisweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 14 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp vanilla bean paste

Directions

  1. Line a square 8” baking pan with parchment paper and set aside
  2. Over low heat, in a medium sized pot, add the chocolate chops, condensed milk and salt
  3. Stir with a wooden spoon until chips are melted
  4. Remove from heat and add the vanillas. (If you don’t have vanilla paste, just double up on the vanilla extract)
  5. Pour into the parchment lined baking pan and spread evenly
  6. Refrigerate for 4 hours until firm

Sour Cream Coffee Cake Recipe

  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp soda
  • 12 tsp salt
  • 1 cup sour cream

Filling:

  • 13 cup brown sugar
  • 14 cup sugar
  • 1 tsp cinnamon
  • 1 cup chopped nuts

Directions

  1. Cream butter and sugar
  2. Add eggs and vanilla
  3. Beat well. Add sifted dry ingredients alternating with sour cream. Beating smooth after each addition
  4. Pour 12 batter into a greased 13x9x2 pan. Sprinkle 12 filling over batter
  5. Dollop remaining batter over the filling and gently spread it evenly. Top with remaining filling
  6. Sift a small amount of powdered sugar on top
  7. Bake at 350°F for 35 minutes

Nana’s Peanut Butter Cookies Recipe Yields 30

  • 1 stick (~120 g) butter or margarine (at room temperature)
  • 12 cup smooth peanut butter
  • 12 cup sugar (~110 g)
  • 12 cup (~120 g) packed brown sugar
  • 1 large egg
  • 12 tsp vanilla extract
  • 1 14 c flour
  • 34 tsp baking soda
  • 12 tsp salt
  • 1 package miniture peanut butter cups

Directions

  1. Begin by preheating the oven to 375°F (approx. 190°C)
  2. Cream together butter adn peanut butter. Add both sugars and mix.
  3. Beat in egg and vanilla before stirring in flour, baking soda and salt. Blend to make a smooth dough
  4. Shape the dough into 1” balls and place in ungreased miniature muffin tins if making cups, or spaced on a baking tray if making flat cookies
  5. Bake for 8 minutes. Note: these cookies get crunchy fast. 8 minutes is perfedt for 1” balls - even at 9 minutes, they start to crisp up
  6. While the cookies are in the oven, unwrap all the chocolates and remove paper cups. Marvel at the mess this makes before sweeping the wrappers into the bin
  7. Immediately after removing from the oven, press the chocolate hearts/cups into the center of each cookie, unitl only the top can be seen. If you wait too long to do this, the cookie will crumble when you add the chocolate
  8. Allow your cookies to cool on the tray for at least 10-15 minutes before removing carefully, using a short knife if needed