Oh pshaw, on Sat 09 Dec 2006 08:58:16p, notbob meant to say...

> On 2006-12-10, sandi > wrote:
>
>> Now to get around to shelling, grinding and to mix and bake these
>> Pfeffernusses'.
>
> I'm right behind you. I'll be shelling a buncha cardamom to make a
> few batches of lebkuchen.
>
> nb
>

Recipe please? I had a good one from a German friend, but have somehow
managed to misplace it.

TIA

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

Hi

A few weeks ago I had a question posted here about a substitute for
cardamom.

One of the replies was to find India store amd purchase there
rather than the Very expensive (already ground) jars on the spice
shelves. Well I did locate an India store and bought a few ounces
of "Green" Cardamom seeds.

Now that I have the 'green' cardamom seeds, do I shell them or
grind all, for the cardamom I need for a cookie recipe?

Thank you

sandi wrote:
> Hi
>
> A few weeks ago I had a question posted here about a substitute for
> cardamom.
>
> One of the replies was to find India store amd purchase there
> rather than the Very expensive (already ground) jars on the spice
> shelves. Well I did locate an India store and bought a few ounces
> of "Green" Cardamom seeds.
>
> Now that I have the 'green' cardamom seeds, do I shell them or
> grind all, for the cardamom I need for a cookie recipe?
>
> Thank you

I've never used the Green or Black cardamom, and most of the cookie
recipes call for white. If it's a Scandinavian recipe, shell them and
grind them.

I'm surprized noone mentioned Penzeys. They have cardamom, ground, and
IIRC it wasn't that terribly expensive, even with shipping (less so, of
course, if you have a larger order<G>).

maxine in ri

Oh pshaw, on Sat 09 Dec 2006 09:09:55p, sandi meant to say...

> Christine Dabney > wrote in
> :
>
>> On 10 Dec 2006 03:47:44 GMT, sandi > wrote:
>>
>>>Now to get around to shelling, grinding and to mix and bake these
>>>Pfeffernusses'.
>>
>> Have a recipe for these? I want to make some this year..for my
>> best friend..she was introduced to them as a child...and just
>> loved them. I want to give her some that are homebaked.
>>
>> Christine
>
> Hi
>
> Darn if I can find the link. :-(
>
> I did write it out and I apologize to author and site if they
> should read this. I did not record the site or author.
> So sorry.
>
> Pfeffernusse
>
> Warm oven to 300
>
> 1/2 lb. butter
> 1 cup sugar
> 2 3/4 cup flour
> 1 cup ground nuts (almonds or walnuts)
> 1/2 c. candied orange peel or mixed fruits
> 1 lemon rind, grated, plus the juice
> 2 tsp. cinnnamon
> 1/2 tsp. cloves
> 1 tsp freshly ground pepper
> 1 tsp cardamom
>
> Mix all ingrediants. Drop (by scant teaspoons) onto cookie sheet.
> Bake approx 15 min. Roll in powdered sugar while still warm.
> Store in tight container.
>
>
> I'm sure you can search for Peppernut cookies, German cookies and
> Pfeffernusse if you need further recipes.
>
> Thanks all for your help.

Add 1/2 teaspoon freshly ground black pepper and you have real
Pfefferneusse. Seriously.

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

Oh pshaw, on Sat 09 Dec 2006 09:15:32p, sandi meant to say...

> notbob > wrote in
> news >
>> On 2006-12-10, sandi > wrote:
>>
>>> Now to get around to shelling, grinding and to mix and bake these
>>> Pfeffernusses'.
>>
>> I'm right behind you. I'll be shelling a buncha cardamom to
>> make a few batches of lebkuchen.
>>
>> nb
>>
>
> YUM! I love them! Is your recipe close to this one?
>
> http://allrecipes.com/Recipe/Lebkuchen-I/Detail.aspx
>
> If not... PLEASE share your recipe. :-)
>
> Thank you!
>

As with the Pfefferneusse recipe, Sandi, there are lots of ways to make
Lebkuchen. The recipe you referenced sounds very good!

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

On 2006-12-10, sandi > wrote:

> Now that I have the 'green' cardamom seeds, do I shell them or
> grind all, for the cardamom I need for a cookie recipe?

Yes, both. Shell them and grind or pulverize the little black seeds
and discard the greenish shells. If you discover you really like
cardamom and end up using a lot, go back to your newfound Indian
market and ask if they carry already shelled cardamom seeds. Most do
and at an unbelievably cheap price. There's also black cardamom, the
shell itself being black or dark in color. It's quite a bit different
from the green. I don't care for it, but it no doubt has it's place.

nb

"maxine in ri" > wrote in

> I've never used the Green or Black cardamom, and most of the
> cookie recipes call for white. If it's a Scandinavian recipe,
> shell them and grind them.

Thank you.

> I'm surprized noone mentioned Penzeys. They have cardamom,
> ground, and IIRC it wasn't that terribly expensive, even with
> shipping (less so, of course, if you have a larger order<G>).

Ground cardamom was mentioned and I finally found it in this area
and very expensive. But as others in the reply mentioned, the
flavor is lost fast after grinding. So I foloowed other
suggestions & found an Indian supply source.

> maxine in ri

I was looking for a substitute in prior question.

Thank you Maxine for your help. :-)

Oh pshaw, on Sat 09 Dec 2006 09:40:32p, Christine Dabney meant to say...

> On 10 Dec 2006 05:22:18 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Add 1/2 teaspoon freshly ground black pepper and you have real
>>Pfefferneusse. Seriously.
>>
>>--
> It already has 1 teaspoon black pepper..are you saying add another 1/2
> teaspoon of black pepper to the amount already in the recipe?
>
> Christine
>

Jeez Louise, I missed it! :-( Duh!

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

notbob > wrote in
:

> On 2006-12-10, sandi > wrote:
>
>> Now that I have the 'green' cardamom seeds, do I shell them
>> or grind all, for the cardamom I need for a cookie recipe?
>
> Yes, both.

Thank you, thank you!

> Shell them and grind or pulverize the little black
> seeds and discard the greenish shells. If you discover you
> really like cardamom and end up using a lot, go back to your
> newfound Indian market and ask if they carry already shelled
> cardamom seeds. Most do and at an unbelievably cheap price.
> There's also black cardamom, the shell itself being black or
> dark in color. It's quite a bit different from the green. I
> don't care for it, but it no doubt has it's place.
>
> nb

Great information. Big thanks.
Now to get around to shelling, grinding and to mix and bake these
Pfeffernusses'.

Thank to all!!

On 10 Dec 2006 03:47:44 GMT, sandi > wrote:

>Now to get around to shelling, grinding and to mix and bake these
>Pfeffernusses'.

Have a recipe for these? I want to make some this year..for my best
friend..she was introduced to them as a child...and just loved them. I
want to give her some that are homebaked.

Christine

sandi > wrote in

> foloowed other suggestions

Yup... thats me.. just an old foloower. ;o)

LOL Should have been.. "followed". Silly me.

On 2006-12-10, sandi > wrote:

> Now to get around to shelling, grinding and to mix and bake these
> Pfeffernusses'.

I'm right behind you. I'll be shelling a buncha cardamom to make a
few batches of lebkuchen.

nb

In article .net>,
lid says...
> Hi
>
> A few weeks ago I had a question posted here about a substitute for
> cardamom.
>
> One of the replies was to find India store amd purchase there
> rather than the Very expensive (already ground) jars on the spice
> shelves. Well I did locate an India store and bought a few ounces
> of "Green" Cardamom seeds.
>
> Now that I have the 'green' cardamom seeds, do I shell them or
> grind all, for the cardamom I need for a cookie recipe?
>
> Thank you
>
What you need are the seeds that are inside the pods, ground up.

What I do is to cut the pods open with scissors, then roll the pod
sections between my thumb and forefinger to get the seeds out. If
you've got strong thumbnails, you can also "peel" the pods open, since
they're pretty soft.

It's a pretty tedious process, but you may find that the extra flavor
you get from the freshly-ground seeds will enable you to get away with
less of the powder than called for in your recipe.

When I've done this (using scissors), I also got some fiber from the
pods in with the seeds. But the pod fiber doesn't pulverize like the
seeds, and can be filtered out by pouring the pulverized cardamom
through a fine-screen strainer. (But even if you don't get all the
fibers, it probably won't be detectable in the finished product.)

Bob

Christine Dabney > wrote in
:

> On 10 Dec 2006 03:47:44 GMT, sandi >
> wrote:
>
>>Now to get around to shelling, grinding and to mix and bake
>>these Pfeffernusses'.
>
> Have a recipe for these? I want to make some this year..for my
> best friend..she was introduced to them as a child...and just
> loved them. I want to give her some that are homebaked.
>
> Christine

Hi

Darn if I can find the link. :-(

I did write it out and I apologize to author and site if they
should read this. I did not record the site or author.
So sorry.

Pfeffernusse

Warm oven to 300

1/2 lb. butter
1 cup sugar
2 3/4 cup flour
1 cup ground nuts (almonds or walnuts)
1/2 c. candied orange peel or mixed fruits
1 lemon rind, grated, plus the juice
2 tsp. cinnnamon
1/2 tsp. cloves
1 tsp freshly ground pepper
1 tsp cardamom

Mix all ingrediants. Drop (by scant teaspoons) onto cookie sheet.
Bake approx 15 min. Roll in powdered sugar while still warm.
Store in tight container.


I'm sure you can search for Peppernut cookies, German cookies and
Pfeffernusse if you need further recipes.

Thanks all for your help.

Oh pshaw, on Sat 09 Dec 2006 10:00:49p, Koko meant to say...

> On 10 Dec 2006 05:46:26 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Oh pshaw, on Sat 09 Dec 2006 09:40:32p, Christine Dabney meant to say...
>>
>>> On 10 Dec 2006 05:22:18 +0200, Wayne Boatwright
>>> <wayneboatwright_at_gmail.com> wrote:
>>>
>>>>Add 1/2 teaspoon freshly ground black pepper and you have real
>>>>Pfefferneusse. Seriously.
>>>>
>>>>--
>>> It already has 1 teaspoon black pepper..are you saying add another 1/2
>>> teaspoon of black pepper to the amount already in the recipe?
>>>
>>> Christine
>>>
>>
>>Jeez Louise, I missed it! :-( Duh!
>
>>Wayne Boatwright
>
> Thought I'd share this also. It's from Saveur Magazine
> @@@@@ Now You're Cooking! Export Format
>
> Pfeffernüse (German Spice Cookies)
>
> cookies
>
> 1/2 cup honey
> 1/3 cup unsulfured molasses
> 2 tablespoons Butter
> 2 eggs; room temperature
> 2 cups whole wheat pastry flour
> 1/2 cup candied lemon peel; finely chopped
> 1/3 cup almonds; Finely ground
> 3/4 teaspoon freshly ground cinnamon
> 3/4 teaspoon freshly ground black pepper
> 3/4 teaspoon freshly ground cloves
> 3/4 teaspoon freshly ground cardamom
> 1/2 teaspoon baking powder
> 2 tablespoons vegetable oil
> 1 cup confectioners' sugar; sifted
> 1-2 tablespoons light rum
>
> Put honey, molasses, and butter into a small pot and cook over
> medium-low heat, stirring constantly, until hot 2-3 minutes. Remove
> from heat and let cool. Add eggs and whisk to combine. Put flour, half
> the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and
> baking powder into a large bowl and stir to combine. Add honey mixture
> and beat with a wooden spoon, until well combined, to form a dough.
> Cover surface of dough with plastic wrap and refrigerate for 8 hours
> or overnight.
>
> Preheat oven to 350°F. Line 2 baking sheets with parchment paper and
> set aside. Lightly oil your palms with some of the oil. Form dough
> into 36 balls, each about 1" wide (the dough will be very sticky, so
> keep your hands lightly oiled while working). Divide dough balls
> between baking sheets, keeping them spaced 1" apart. Bake until
> slightly cracked on top and just firm to the touch, about 15 minutes.
> Transfer cookies to a wire rack and let cool slightly.
>
> Meanwhile, whisk together confectioners' sugar, rum, and 5 tsp. hot
> water to make a smooth glaze. While cookies are still warm, use a
> pastry brush to coat each one with a layer of glaze. While the
> surfaces of the cookies are still moist with glaze, garnish each top
> with pieces of the remaining lemon peel. Set cookies aside to let cool
> completely. Eat right away or store in an airtight container, layered
> between sheets of waxed paper, for up to one week.
>
> Contributor: Saveur Magazine Dec '06
>
>
> ** Exported from Now You're Cooking! v5.69 **
>
> Koko
> A Yuman being on the net
> (posting from San Diego)
>

Koko, this is much more like the recipe I use which, unfortunately, is
packed away for moving. (Like I'd have time right now for cookie baking.)
:-)

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

notbob > wrote in
news
> On 2006-12-10, sandi > wrote:
>
>> Now to get around to shelling, grinding and to mix and bake
>> these Pfeffernusses'.
>
> I'm right behind you. I'll be shelling a buncha cardamom to
> make a few batches of lebkuchen.
>
> nb
>

YUM! I love them! Is your recipe close to this one?

http://allrecipes.com/Recipe/Lebkuchen-I/Detail.aspx

If not... PLEASE share your recipe. :-)

Thank you!

yetanotherBob > wrote in

> What you need are the seeds that are inside the pods, ground
> up.
>
> What I do is to cut the pods open with scissors, then roll the
> pod sections between my thumb and forefinger to get the seeds
> out. If you've got strong thumbnails, you can also "peel" the
> pods open, since they're pretty soft.
>
> It's a pretty tedious process, but you may find that the extra
> flavor you get from the freshly-ground seeds will enable you
> to get away with less of the powder than called for in your
> recipe.
>
> When I've done this (using scissors), I also got some fiber
> from the pods in with the seeds. But the pod fiber doesn't
> pulverize like the seeds, and can be filtered out by pouring
> the pulverized cardamom through a fine-screen strainer. (But
> even if you don't get all the fibers, it probably won't be
> detectable in the finished product.)
>
> Bob

I've never done this before and your information is great perfectly
detailed for the 'cardomon seed' beginner.

Bob, thank you SO very much for myself and others who are gaining
from your knowledge. Very much appreciated!!!

Cheers

On 10 Dec 2006 05:22:18 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Add 1/2 teaspoon freshly ground black pepper and you have real
>Pfefferneusse. Seriously.
>
>--
It already has 1 teaspoon black pepper..are you saying add another 1/2
teaspoon of black pepper to the amount already in the recipe?

Christine

On 10 Dec 2006 05:46:26 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Sat 09 Dec 2006 09:40:32p, Christine Dabney meant to say...
>
>> On 10 Dec 2006 05:22:18 +0200, Wayne Boatwright
>> <wayneboatwright_at_gmail.com> wrote:
>>
>>>Add 1/2 teaspoon freshly ground black pepper and you have real
>>>Pfefferneusse. Seriously.
>>>
>>>--
>> It already has 1 teaspoon black pepper..are you saying add another 1/2
>> teaspoon of black pepper to the amount already in the recipe?
>>
>> Christine
>>
>
>Jeez Louise, I missed it! :-( Duh!

>Wayne Boatwright

Thought I'd share this also. It's from Saveur Magazine
@@@@@ Now You're Cooking! Export Format

Pfeffernüse (German Spice Cookies)

cookies

1/2 cup honey
1/3 cup unsulfured molasses
2 tablespoons Butter
2 eggs; room temperature
2 cups whole wheat pastry flour
1/2 cup candied lemon peel; finely chopped
1/3 cup almonds; Finely ground
3/4 teaspoon freshly ground cinnamon
3/4 teaspoon freshly ground black pepper
3/4 teaspoon freshly ground cloves
3/4 teaspoon freshly ground cardamom
1/2 teaspoon baking powder
2 tablespoons vegetable oil
1 cup confectioners' sugar; sifted
1-2 tablespoons light rum

Put honey, molasses, and butter into a small pot and cook over
medium-low heat, stirring constantly, until hot 2-3 minutes. Remove
from heat and let cool. Add eggs and whisk to combine. Put flour, half
the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and
baking powder into a large bowl and stir to combine. Add honey mixture
and beat with a wooden spoon, until well combined, to form a dough.
Cover surface of dough with plastic wrap and refrigerate for 8 hours
or overnight.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and
set aside. Lightly oil your palms with some of the oil. Form dough
into 36 balls, each about 1" wide (the dough will be very sticky, so
keep your hands lightly oiled while working). Divide dough balls
between baking sheets, keeping them spaced 1" apart. Bake until
slightly cracked on top and just firm to the touch, about 15 minutes.
Transfer cookies to a wire rack and let cool slightly.

Meanwhile, whisk together confectioners' sugar, rum, and 5 tsp. hot
water to make a smooth glaze. While cookies are still warm, use a
pastry brush to coat each one with a layer of glaze. While the
surfaces of the cookies are still moist with glaze, garnish each top
with pieces of the remaining lemon peel. Set cookies aside to let cool
completely. Eat right away or store in an airtight container, layered
between sheets of waxed paper, for up to one week.

Contributor: Saveur Magazine Dec '06


** Exported from Now You're Cooking! v5.69 **

Koko
A Yuman being on the net
(posting from San Diego)

<blowing kisses> I love those cookies, thanks!

````````````````````````````````````

On Sat, 09 Dec 2006 21:00:49 -0800, Koko >
wrote:

>Thought I'd share this also. It's from Saveur Magazine
>@@@@@ Now You're Cooking! Export Format
>
>Pfeffernüse (German Spice Cookies)
>
>cookies
>
>1/2 cup honey
>1/3 cup unsulfured molasses
>2 tablespoons Butter
>2 eggs; room temperature
>2 cups whole wheat pastry flour
>1/2 cup candied lemon peel; finely chopped
>1/3 cup almonds; Finely ground
>3/4 teaspoon freshly ground cinnamon
>3/4 teaspoon freshly ground black pepper
>3/4 teaspoon freshly ground cloves
>3/4 teaspoon freshly ground cardamom
>1/2 teaspoon baking powder
>2 tablespoons vegetable oil
>1 cup confectioners' sugar; sifted
>1-2 tablespoons light rum
>
>Put honey, molasses, and butter into a small pot and cook over
>medium-low heat, stirring constantly, until hot 2-3 minutes. Remove
>from heat and let cool. Add eggs and whisk to combine. Put flour, half
>the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and
>baking powder into a large bowl and stir to combine. Add honey mixture
>and beat with a wooden spoon, until well combined, to form a dough.
>Cover surface of dough with plastic wrap and refrigerate for 8 hours
>or overnight.
>
>Preheat oven to 350°F. Line 2 baking sheets with parchment paper and
>set aside. Lightly oil your palms with some of the oil. Form dough
>into 36 balls, each about 1" wide (the dough will be very sticky, so
>keep your hands lightly oiled while working). Divide dough balls
>between baking sheets, keeping them spaced 1" apart. Bake until
>slightly cracked on top and just firm to the touch, about 15 minutes.
>Transfer cookies to a wire rack and let cool slightly.
>
>Meanwhile, whisk together confectioners' sugar, rum, and 5 tsp. hot
>water to make a smooth glaze. While cookies are still warm, use a
>pastry brush to coat each one with a layer of glaze. While the
>surfaces of the cookies are still moist with glaze, garnish each top
>with pieces of the remaining lemon peel. Set cookies aside to let cool
>completely. Eat right away or store in an airtight container, layered
>between sheets of waxed paper, for up to one week.
>
>Contributor: Saveur Magazine Dec '06
>
>
>** Exported from Now You're Cooking! v5.69 **
>
>Koko
>A Yuman being on the net
>(posting from San Diego)


--
See return address to reply by email

On 2006-12-10, sandi > wrote:
> http://allrecipes.com/Recipe/Lebkuchen-I/Detail.aspx
>
> If not... PLEASE share your recipe. :-)

Pretty close. Lose the candied fruit, sub dates and some nuts.

nb

notbob wrote:
> On 2006-12-10, sandi > wrote:
>
>> Now that I have the 'green' cardamom seeds, do I shell them or
>> grind all, for the cardamom I need for a cookie recipe?
>
> Yes, both. Shell them and grind or pulverize the little black seeds
> and discard the greenish shells. If you discover you really like
> cardamom and end up using a lot, go back to your newfound Indian
> market and ask if they carry already shelled cardamom seeds. Most do
> and at an unbelievably cheap price.

That's what I'd suggest. Shelling the green pods, necessary for using the
cardamom seeds within for most Western recipes, is a royal PITA. (Most
Indian recipes use them whole, but that won't work for baking.) Buying a bag
of seeds and keeping them in an airtight container in a dark, cool place is
the ideal compromise. And it makes it easier to make your own Garam Masala,
too.

maxine in ri wrote:

> I'm surprized noone mentioned Penzeys. They have cardamom, ground, and
> IIRC it wasn't that terribly expensive, even with shipping (less so, of
> course, if you have a larger order<G>).
>
> maxine in ri
>
I mentioned in many days ago. That's where I buy my cardamom. It is
delicious.