I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

There is no pepper in Pfeffernuessen. If you want the recipe at which I
am looking, from the Settlement Cook Book, I can copy it for you. I
have never made any, so I cannot tell you whether it is a good one.

From: (Jonquil)

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

I've never made them but this recipe looks pretty good, if not completely
authentic. The addition of candied ginger along with the pepper should give
them a nice heat.
http://www.christmas-baking.com/pfeffernusse.html

Ellen

Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

I made these last year and they were great. No pepper, but honey and lots
of cloves. There's no reason you can't add a little pepper, but it's not
necessary:

http://home.earthlink.net/~bsondahl/cooking.html

I linked to the whole article rather than just the recipe because it's a
good read.

Best regards,
Bob

(Jonquil) wrote:

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil


Here is my MIL's recipe that contains pepper. I have not actually
made it, but all of her cookies were great.


* Exported from MasterCook *

Pferffernuesse

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 cup sugar
2 cups flour -- sifted
1 teaspoon cinnamon
1/2 teaspoon cloves, ground
1/4 teaspoon cardamom -- ground
1/4 teaspoon white pepper
1/4 cup candied citron -- finely diced
lemon rind -- grated

Separate eggs. Beat 1/2 cup of sugar into the yolks. Beat egg
whites until stiff and beat in the other 1/2 cup of sugar very
gradually. Fold or mix beaten egg whites in egg yolks and sugar
mixture gently.

Sift flour, measure it and then sift again with cinnamon, cloves,
cardamom and white pepper. Add citron and grated lemon rind.

Combine with egg mixture and knead on floured board until dough holds
together.

Shape with your hand into a roll an inch in diameter and cut in pieces
large enough to form balls walnut size. Put on a baking sheet and let
stand (overnight?). A few hours during the day is also satisfactory.

Bake 15 minutes at 375°.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; trace Fat (5.4%
calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber;
8mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

* Exported from MasterCook *

Pfeffernuesse 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : COOKIES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Eggs
1 c Dark brown sugar -- firmly
Packed
1/2 Lemon -- grated rind
3 c All-Purpose flour -- sifted
1 t Double-Acting baking powder
1/8 ts Salt
1/2 ts Cinnamon -- ground
1/8 ts Black pepper
1/4 ts Nutmeg -- ground
1/2 ts Cloves -- ground
1/2 ts Allspice -- ground
1 1/2 tb Cold black coffee
1/4 c Citron -- finely chopped
Apricot Brandy
Confectioners' sugar
Sifted

Beat the eggs and brown sugar until light and thick. Add the lemon
rind. Sift together the flour, baking powder, salt and spices. Add
alternately with coffee. Stir in the citron. Chill the dough for 2
hours. Form into rolls 1 inch in diameter, and cut each roll into 1/2
inch pieces. Arrange, a little apart, on greased cookie tins and let
stand in a cool place overnight. Next morning, turn each cookie over
and put a drop of Apricot Brandy on each. Bake at once for 20 minutes
at 300 degrees F. While still hot, roll in confectioners' sugar. This
makes about 65. Pfeffernuesse become hard very quickly, so if not
used at once, they should be frozen.

From: The Jewish Cookbook by Mildred G. Bellin




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2344 Calories; 13g Fat (5.0% calories
from fat); 50g Protein; 508g Carbohydrate; 12g Dietary Fiber; 374mg
Cholesterol; 963mg Sodium. Exchanges: 19 Grain(Starch); 1 1/2 Lean Meat; 0
Fruit; 1 Fat; 14 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pfeffernuesse 2

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : COOKIES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
2 c Sugar
4 ts Cinnamon
2 ts Cloves
2 ts Nutmeg
1 pn Black pepper
4 Eggs
3 c Flour WITH
2 ts Baking powder added
1 c Chopped pecans

[Preparation] Cream butter and sugar. Mix cinnamon, cloves, nutmeg,
and pepper and add to creamed mixture. Add eggs, flour and baking
powder, and pecans to mixture.

Drop cookies on ungreased cookie sheet and bake at 350 degrees F for
12 -
15 minutes.

This makes 80 large soft cookies or about 156 small cookies of harder
texture.

Recipe by: Mrs. Henry J. Schmidt




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 54 Calories; 4g Fat (57.5% calories
from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat;
1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pfeffernuesse 3

Recipe By :
Serving Size : 70 Preparation Time :0:00
Categories : COOKIES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Sugar
1/3 c Lite corn syrup
1/2 c Margarine
3 Eggs
1/2 ts Vannilla extract
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Annis extract
1/4 ts Ground Carimon
1/2 ts Salt
1/4 ts Pepper
1 1/2 ts Baking powder
2 c Flour

NOW TO MAKE THEM

Cream together sugar,corn syrup margarine. Add eggs, vanilla,
cinnamon, nutmeg, cloves, anise extract, cardmon, salt, pepper, and
beat well. Add baking powder flour, and stir until well-mixed. Chill.
Drop 1/2 teaspoonfuls onto lightly greased cookie sheet. Bake 10 - 12
minutes til very lightly browned.

Let cool and store in tightly lidded container. Makes about 70 pieces.

Fred's Note: You may roll in powdered sugar after completely cooled
for a holiday look.

Note: this one does not keep forever as regular pfeffernuese do, but
quicker to make.

From the recipe Collection of Sharon Ireton of Mtn Home Idaho Shared
by Foxy

Meal Master format by Fred Ball




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 35 Calories; 2g Fat (39.2% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 8mg
Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat;
0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pfeffernuesse 5

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : COOKIES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Light molasses
1/2 c Butter or margarine
2 Eggs -- beaten
4 1/4 c Sifted all purpose flour
1/2 c Granulated sugar
1 1/4 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
ds Pepper

[Preparation] In saucepan, combine molasses and butter. Cook and stir
till butter melts. Cool to room temperature. Stir in eggs. Sift
together flour, sugar, baking soda, cinnamon, cloves, nutmeg and
pepper. Add to molasses mixture; mix well. Chill several hours or
overnight.

Shape chilled dough into 1-inch balls. Bake on greased cookie sheet
in moderate oven (375ºF) for 12 minutes. Cool; roll in confectioners
sugar.

Makes about 4 1/2 dozen cookies.

Source: Better Homes and Gardens - Cookies and Candies - 1966 From:
"Gramma" grammasinvalid@nursinghdate: October 2, 2002 2:39 Pm MM by H
Peagram




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 946 Calories; 27g Fat (25.2% calories
from fat); 16g Protein; 162g Carbohydrate; 4g Dietary Fiber; 156mg
Cholesterol; 682mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 5
Fat; 4 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pfeffernusse 6

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : COOKIES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Flour -- Unbleached,
Unsifted
1 t Cinnamon
1/2 ts Mace
Black Pepper -- As Desired
2 tb Butter -- (No Margarine)
1 c Confectioners' Sugar
-- Water
1 t Baking Powder
1 t Cloves -- Ground
1 t Allspice -- Ground
1 1/4 c Honey
2 Eggs -- Large
1 t Vanilla
4 Dozen cookies

Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour
mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place
on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool
Cookies on wire racks. Mix confectioners sugar, vanilla, and water to
form a thin glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins. Makes




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 412 Calories; 17g Fat (35.6% calories
from fat); 6g Protein; 62g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol;
210mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 Fat; 2 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pfeffernusse 8

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : COOKIES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1/2 c Granulated sugar
1 c All-purpose flour
pn Salt
1/2 ts Ground cinnamon
1/4 ts Ground white pepper
1/4 ts Mixed Spice
1 tb Cornstarch
1/2 ts Baking powder
1 Finely grated lemon peel
2 tb Chopped mixed candied
Peel
Powdered sugar (opt)

Whisk egg and granulated sugar until light and fluffy.

Sift flour, salt, cinnamon, white pepper, Mixed Spice, cornstarch and
baking powder into egg mixture. Add lemon peel and candied peel and
stir well. Chill 1 hour.

Preheat oven to 350'F. (175'C.). Lightly grease several baking
sheets. Form mixture into 16 small balls and place well apart on
baking sheets. Bake in preheated oven 20 minutes or until well risen
and lightly golden. Cool on a wire rack. Sprinkle with powdered
sugar, if desired. Store several days before serving to allow time
for flavors to mellow. From: Jim Bodle Date: 05-28-93




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 88 Calories; trace Fat (3.7% calories
from fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 20mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat;
1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pheffer Nuts

Recipe By :
Serving Size : 231 Preparation Time :0:00
Categories : COOKIES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Honey
1 c Brown sugar
1 c Butter or margarine
1/2 ts Cinnamon
1/2 ts Cloves
2 Eggs
1 t Baking Ammonia
2 ts Baking Soda
2 ts Vinegar
4 c Flour
1/2 ts Anise oil
Pepper, a dash

Mix all ingredients well and let stand one day to ripen in cool
place. Roll out to 1/2 " thickness and cut with small round cookie
cutter. Bake until light brown and store for 1 month. submitted by
Joyce L. Brandt to the Saskatoon Commentator's Ethnic Cookbook, 1981

Liz'z notes: the oven temperature wasn't given, but based on the
recipe for Pfefferminz Kuchen I would suggest 375 - 400 degrees, not
letting the cookies brown. I would welcome any help here, as I am not
at all sure that is right. (I haven't made these yet!) From: Chris
Parkinson




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 22 Calories; 1g Fat (33.8% calories
from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


"Jonquil" wrote in message
...
I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

That's odd there's pepper in mine.

"Margaret Suran" wrote in message
...
Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

There is no pepper in Pfeffernuessen. If you want the recipe at which I
am looking, from the Settlement Cook Book, I can copy it for you. I
have never made any, so I cannot tell you whether it is a good one.

"LIMEYNO1" wrote in
:

That's odd there's pepper in mine.

And in mine. I have even put a small bit of cayenne in mine and they're
quite good. Pfefferneuse is "pepper nut", a very spicy cookie with a
bit of a bite.

Wayne


"Margaret Suran" wrote in message
...
Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a
few recipes from a google search, but am a bit doubtful as I
thought they should have pepper as an ingredient? Do you have a
recipe you will share?

Jonquil

There is no pepper in Pfeffernuessen. If you want the recipe at
which I am looking, from the Settlement Cook Book, I can copy it for
you. I have never made any, so I cannot tell you whether it is a
good one.

Thank you all! This has been very helpful. I am pretty sure that the
pfefferneusen (thank you Margaret for the correct usage, my high
school German lessons failed me after all this time!) that I had in
Deutschland did indeed have some pfeffer in them :-)
My recollection is that they need to be made in advance to "develop
the flavor" but I'm not sure. So I'll make some now, and then see
what happens.

Many thanks to you, and blessings to all,
Jonquil

(Jonquil) wrote in :

Thank you all! This has been very helpful. I am pretty sure that the
pfefferneusen (thank you Margaret for the correct usage, my high
school German lessons failed me after all this time!) that I had in
Deutschland did indeed have some pfeffer in them :-)
My recollection is that they need to be made in advance to "develop
the flavor" but I'm not sure. So I'll make some now, and then see
what happens.

Many thanks to you, and blessings to all,
Jonquil


I always bake mine well in advance, then seal in tight containers. A few
days before I want tos erve them, I place apple slices on plastic wrap on
top of the cookies and seal them again. The apple lends some softness to
the cookies.

Wayne

On Thu, 27 Nov 2003 14:00:02 -0500, Margaret Suran
wrote:

Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

There is no pepper in Pfeffernuessen. If you want the recipe at which I
am looking, from the Settlement Cook Book, I can copy it for you. I
have never made any, so I cannot tell you whether it is a good one.

Although I never taste pepper, what makes those black specks
if it's not pepper?

sf wrote in
:

On Thu, 27 Nov 2003 14:00:02 -0500, Margaret Suran
wrote:

Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a
few recipes from a google search, but am a bit doubtful as I
thought they should have pepper as an ingredient? Do you have a
recipe you will share?

Jonquil

There is no pepper in Pfeffernuessen. If you want the recipe at
which I am looking, from the Settlement Cook Book, I can copy it for
you. I have never made any, so I cannot tell you whether it is a
good one.

Although I never taste pepper, what makes those black specks
if it's not pepper?


Could be cloves.

Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

There are many sorts of pfeffernuesse. This is a simplified form from an
American book of German cooking. They taste pretty good. They must be
made ahead and aged though, like lebkuchen; they are quite hard at
first.

2 eggs beaten
1 cup sugar
1/4 cup ground almonds
1/4 cup candied peel finely chopped (peel is optional)
1 tsp (ground) cinnamon
1/8 tsp (ground) cloves
1/4 tsp (ground) black pepper
1/4 tsp (ground) ginger
grated rind of one lemon
3 cups sifted all purpose white flour
about 1/4 cup rum (optional)
confectioner's sugar


Beat eggs and sugar together. Add almonds and peel if used. Add spices
and lemond rind to flour; combine with egg mixture and knead to a firm
dough.
Shape into a long roll about 1 1/2 inches in diameter. Chill, then cut
into 1/2 inch slices. Place slices on greased baking sheets and let
stand uncovered in a cool place overnight.
Turn the slices over and bake in a 300 F oven 20 minutes, until lightly
browned.

While still warm sprinkle with rum and confectioner's sugar. Store in an
airtight container; they will soften in a few days.

(I like them better shaped as little domes rather than slices. They can
also be iced with confectioner's sugar glaze.)

Have made pfeffernuesse both with and without pepper. The kids always
wipe em out. Actually they never get a chance to age...will have to
try a double batch next time and age one. Also i bet there are a
couple a hundred variations of the recipe. In fact there might be
more variations than there are Nuesse's in this world.

I have seen the neuse or neusse or nuesse spelled all ways, but with
my last name you can guess how i prefer it.



Jonquil wrote:

I would love to make pfefferneuse for Christmas. I've looked at a few
recipes from a google search, but am a bit doubtful as I thought they
should have pepper as an ingredient? Do you have a recipe you will
share?

Jonquil

There are many sorts of pfeffernuesse. This is a simplified form from an
American book of German cooking. They taste pretty good. They must be
made ahead and aged though, like lebkuchen; they are quite hard at
first.

2 eggs beaten
1 cup sugar
1/4 cup ground almonds
1/4 cup candied peel finely chopped (peel is optional)
1 tsp (ground) cinnamon
1/8 tsp (ground) cloves
1/4 tsp (ground) black pepper
1/4 tsp (ground) ginger
grated rind of one lemon
3 cups sifted all purpose white flour
about 1/4 cup rum (optional)
confectioner's sugar


Beat eggs and sugar together. Add almonds and peel if used. Add spices
and lemond rind to flour; combine with egg mixture and knead to a firm
dough.
Shape into a long roll about 1 1/2 inches in diameter. Chill, then cut
into 1/2 inch slices. Place slices on greased baking sheets and let
stand uncovered in a cool place overnight.
Turn the slices over and bake in a 300 F oven 20 minutes, until lightly
browned.

While still warm sprinkle with rum and confectioner's sugar. Store in an
airtight container; they will soften in a few days.

(I like them better shaped as little domes rather than slices. They can
also be iced with confectioner's sugar glaze.)



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