"stark" > wrote in message
oups.com...
> Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
> small oval cookie, but when I tried a JOC recipe the little balls of
> dough cooked flatter than a floogie. Not bad but before the powdered
> sugar they had a fruitcake taste; after the powdered sugar they seemed
> more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
> all.
>
Can't vouch for any of these.
-= Exported from BigOven =-
Pfeffernusse
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Cookies
-= Ingredients =-
1 1/2 cups Dark corn syrup or
1 cup Dark corn syrup and 1/2 cup
Molasses
1/4 cup Butter
1/4 cup Lard
1/2 cup Sugar
1 teaspoon Baking soda in 3
Tablespoons
Hot water
4 ounces Ground almonds
2 ounces Chopped citron
1 teaspoon Cinnamon
1 teaspoon Anise
1/2 teaspoon Allspice
1/2 teaspoon Nutmeg
4 cups Flour
-= Instructions =-
Directions: Bring the syrup and shortening to a boil, let it cool a
little and add the other ingredients. Form into balls the size of a small
walnut and bake on a buttered cookie sheet at 325F. Roll in powdered
sugar. Posted To Fabfood November 1998~Busted With 2.0 by
> Recipe By : Lisa From:
Date: Sat,
7 Nov 1998 13:48:25 Est
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-= Exported from BigOven =-
Pfeffernusse
Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:
Categories: COOKIES
-= Ingredients =-
1 Egg
1/2 cup Granulated sugar
1 cup All-purpose flour
pinch ; Salt
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground white pepper
1/4 teaspoon Mixed Spice
1 tablespoon Cornstarch
1/2 teaspoon Baking powder
1 Finely grated lemon peel
2 tablespoon Chopped mixed candied
Peel
Powdered ; sugar
-= Instructions =-
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: 05-28-93Per 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
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-= Exported from BigOven =-
Pfeffernusse
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: COOKIES
-= Ingredients =-
4 cups Flour ; Unbleached
Unsifted
1 teaspoon Cinnamon
1/2 teaspoon Mace
Black ; Pepper
2 tablespoon Butter ; No Margarine
1 cup Confectioners' Sugar
Water
1 teaspoon Baking Powder
1 teaspoon Cloves ; Ground
1 teaspoon Allspice ; Ground
1/4 cup Honey
2 Eggs ; Large
1 teaspoon Vanilla
4 Dozen cookies
-= Instructions =-
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. MakesPer 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
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Pfeffernusse (pepper Balls)
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Cookies
-= Ingredients =-
4 cups Flour ; Unbleached Unsifted
1 teaspoon Cinnamon
1/2 teaspoon Mace
Black Pepper ; As Desired
2 tablespoons Butter ; No Margarine
1 cup Confectioners' Sugar
Water
1 teaspoon Baking Powder
1 teaspoon Cloves ; Ground
1 teaspoon Allspice ; Ground
1 1/4 cups Honey
2 Eggs ; Large
1 teaspoon Vanilla
4 Dozen cookies
-= Instructions =-
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
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Pfeffernusse (pepper Balls) - Tkmhol
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Cookies
-= Ingredients =-
4 cups Flour ; Unbleached Unsifted
1 teaspoon Cinnamon
1/2 teaspoon Mace
Black Pepper ; As Desired
2 tablespoons Butter ; No Margarine
1 cup Confectioners' Sugar
Water
1 teaspoon Baking Powder
1 teaspoon Cloves ; Ground
1 teaspoon Allspice ; Ground
1 1/4 cups Honey
2 Eggs ; Large
1 teaspoon Vanilla
4 Dozen cookies
-= Instructions =-
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 From: "Phillip Waters" >
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Pfeffernusse (peppernuts)
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Cookies
-= Ingredients =-
20 ounces Dark Karo Corn Syrup
2 cups White granulated sugar
1 cup Butter plus 1 cup lard
OR- 2
cup Crisco
1 teaspoon Salt
4 Eggs ; beaten slightly
1 cup Buttermilk
3 teaspoons Baking soda
1 teaspoon Anise oil
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/3 teaspoon Ginger
2 cups Finely chopped nuts
10 cups Flour
-= Instructions =-
Boil the Karo syrup for 2 minutes, and then add the sugar, butter, and
salt. Stir until sugar and shortening are melted, then cool. When cool,
add remaining ingredients (except flour). Add flour in increments until
dough is very stiff. Chill thoroughly (can even be frozen). Roll chilled
dough into rolls about the width of a finger. Cut with a knife into small
'pillows'. Pat pillows flat and bake in moderate oven (350 degrees? ~-
time is unknown so I'd have to guess maybe 8-10 minutes. This is an old
recipe of my grandmothers and it doesn't^? specify). Posted to MC-Recipe
Digest V1 #000 by Sean Coate > on September 15,
1999 MM by Helen Peagram
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Pfeffernusse 1
Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:
Categories: Cookies
-= Ingredients =-
1 Egg
1/2 cup Granulated sugar
1 cup All-purpose flour
pinch Salt
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground white pepper
1/4 teaspoon Mixed Spice
1 tablespoon Cornstarch
1/2 teaspoon Baking powder
1 Finely grated lemon peel
2 tablespoons Chopped mixed candied
Peel
Powdered sugar ; opt
-= Instructions =-
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
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Pfeffernusse 2
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Cookies
-= Ingredients =-
3 cups Flour ; sifted
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Ground Cloves ; done by
Hand ; if poss for
Stronger taste)
1/4 teaspoon Nutmeg
1/4 teaspoon Mace
3 Eggs ; beaten light
3/4 cup Sugar Juice and grated rind
1 Lemon
2/3 cup Chopped Nuts
-= Instructions =-
Pepper Nut Cookies
"""""""""""""""""""""""""""""""""""""""""""""""""" """""""""""""""""
Measure flour and sift with baking powder, salt, and spices. Add sugar
slowly to beaten eggs and stir in lemon juice and grated lemon rind. Add
dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll out 1/2"
thick and cut with tiny cutter 3/4" round. Let cookies stand over night
in cool place on ungreased cookie sheet. Just before baking, put a drop
of brandy on each cookie. Bake brandy side up [don'tcha just love it?] in
300 deg F oven for 1/2 hour. Cool thoroughly and place in tightly covered
jar. From: Rich Harper
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Pfeffernusse 6
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
-= Ingredients =-
4 cups Flour ; Unbleached
Unsifted
1 teaspoon Cinnamon
1/2 teaspoon Mace
Black ; Pepper
2 tablespoon Butter ; No Margarine
1 cup Confectioners' Sugar
Water
1 teaspoon Baking Powder
1 teaspoon Cloves ; Ground
1 teaspoon Allspice ; Ground
1/4 cup Honey
2 Eggs ; Large
1 teaspoon Vanilla
4 Dozen cookies
-= Instructions =-
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. MakesPer 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
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Pfeffernusse 8
Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:
-= Ingredients =-
1 Egg
1/2 cup Granulated sugar
1 cup All-purpose flour
pinch ; Salt
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground white pepper
1/4 teaspoon Mixed Spice
1 tablespoon Cornstarch
1/2 teaspoon Baking powder
1 Finely grated lemon peel
2 tablespoon Chopped mixed candied
Peel
Powdered ; sugar
-= Instructions =-
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: 05-28-93Per 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
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Pfeffernusse Cookies
Recipe By:
Serving Size: 180
Cuisine:
Main Ingredient:
Categories: Cookies
-= Ingredients =-
3 tablespoons Lemon juice
1/2 cup Candied fruit or peel ; *
6 cups Cake flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon Cloves
1/2 teaspoon Nutmeg
1/2 teaspoon Mace
1 tablespoon Cinnamon
1/2 cup Chopped nuts
1 Lemon ; grated rind of
-= Instructions =-
Beat the eggs well. Add sugar about two tablespoons at a time and beat
thoroughly with each addition. Add lemon rind and juice, finely chopped
citron or other peel, the dry ingredients which have been mixed and
sifted together, and the finely chopped nuts. Chill at least one hour,
roll out 1/2 inch thick and cut out with a Pfeffernusse cutter, a round
cutter about 7/8 of an inch in diameter. ( If a Pfeffernusse cutter is
not available, a narrow bottle top or round tin bouillon cube box will do
very nicely. ) Place Pfeffernusse on a cookie sheet and let stand
overnight in a cool place to dry. The next morning before baking invert
each cookie and put a drop of fruit juice or brandy on the moist spot on
the bottom of the cookie and bake upside down. This tends to make the
Pfeffernusse "pop." Bake in a slow oven (300 degrees F.) for 8 minutes.
Makes 180-200 cookies. Let ripen and soften before using. From the Wed
06-17-1992 edition of The El Paso Times newspaper. Posted by John P.
Nicholson
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--
My Word
in
FERGUS/HARLINGEN
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