pfeffernusse
 

Hi,

Does anyone know a recipe for pfeffernusse that has the texture of
gingerbread? I dont know how to describe what I mean really... kind of
like dry, semi-stale white bread dinner rolls, but just a little more
dense. Wow, that sounds bad! Anyhow, that kind of texture. I've tried a
couple of recipes, but they all come out like cookies or biscuits, which
is not what I want.

There are a couple of brands of pfeffernusse that you can get in the
supermarkets that have the texture I'm talking about, so maybe someone
knows the brands. Fritz is the only one I can think of at the moment.

Here's a picture of some...

http://www.centrafinefoods.com.au/pu...118&path=1,118

pfeffernusse
 

Wayne Boatwright wrote:

> SJC > wrote in
> :
>
>
>>Wayne Boatwright wrote:
>>
>>>sc > wrote in
:
>>>
>>>
>>>
>>>>Hi,
>>>>
>>>>Does anyone know a recipe for pfeffernusse that has the texture of
>>>>gingerbread? I dont know how to describe what I mean really... kind
>>>>of like dry, semi-stale white bread dinner rolls, but just a little
>>>>more dense. Wow, that sounds bad! Anyhow, that kind of texture. I've
>>>>tried a couple of recipes, but they all come out like cookies or
>>>>biscuits, which is not what I want.
>>>>
>>>>There are a couple of brands of pfeffernusse that you can get in the
>>>>supermarkets that have the texture I'm talking about, so maybe
>>>>someone knows the brands. Fritz is the only one I can think of at the
>>>>moment.
>>>>
>>>>Here's a picture of some...
>>>>
>>>>http://www.centrafinefoods.com.au/pu...=HMPFEF&cat=11
>>>>8 &path=1,118
>>>
>>>
>>>I bake pfeffernusse every year around Thanksgiving in order to serve
>>>them at Christmas. They are *not* what you want.
>>>
>>>I have bought the type you're talking about and, quite frankly, I
>>>think apart from any thing else that they're stale and certainly not
>>>very good.
>>>
>>>That said, however, if that's what you like then why not just buy
>>>them.
>>>
>>>True pfeffernusse start out as very hard and very dense cookies which
>>>may vary somewhat in flavor but not that much in texture. They need
>>>to be stored for several weeks to allow them to "ripen" and "mellow",
>>>both in texture and flavor. The result is still probably not what
>>>you're looking for, but they do become much softer and the flavor
>>>more complex.
>>>
>>
>>Yup, that's what I said in the other post - I dont know what 'real'
>>pfeffernusse are supposed to look like, or what they taste like, or
>>what
>> texture they should have... but those light ones are the ones I
>> like!
>>Maybe they shouldnt be called pfeffernusse... I dont really mind what
>>they get called, I'd just like to know how to make them!
>>
>>The 'why not just buy them' idea seems a little strange to me, since
>>this group is called rec.food.cooking. Why not just buy anything that
>>gets cooked.
>
> Some things you like are not necessarily available for sale, especially
> the way you might like them.

Well, I doubt that that is the motivation for most of the posts in this
and other cooking newsgroups.

pfeffernusse
 

Ed Grabau and Pam Jacoby wrote:

> "Wayne Boatwright" wrote
>
>>>Hi,
>>>
>>>Does anyone know a recipe for pfeffernusse that has the texture of
>>>gingerbread? I dont know how to describe what I mean really... kind of
>>>like dry, semi-stale white bread dinner rolls, but just a little more
>>>dense. Wow, that sounds bad! Anyhow, that kind of texture. I've tried
>>>a couple of recipes, but they all come out like cookies or biscuits,
>>>which is not what I want.
>>>
>>>There are a couple of brands of pfeffernusse that you can get in the
>>>supermarkets that have the texture I'm talking about, so maybe someone
>>>knows the brands. Fritz is the only one I can think of at the moment.
>>>
>>>Here's a picture of some...
>>>
>>>http://www.centrafinefoods.com.au/pu...HMPFEF&cat=118
>>>&path=1,118
>>
>>I bake pfeffernusse every year around Thanksgiving in order to serve them
>>at Christmas. They are *not* what you want.
>>
>>I have bought the type you're talking about and, quite frankly, I think
>>apart from any thing else that they're stale and certainly not very good.
>>
>>That said, however, if that's what you like then why not just buy them.
>>
>>True pfeffernusse start out as very hard and very dense cookies which may
>>vary somewhat in flavor but not that much in texture. They need to be
>>stored for several weeks to allow them to "ripen" and "mellow", both in
>>texture and flavor. The result is still probably not what you're looking
>>for, but they do become much softer and the flavor more complex.
>>
>>Wayne
>>
>
>
> Ah, the infamous cookies in those big glass jars at the back of my mother's
> corner cupboard.
>
> Fresh, these things will break your teeth, your dentures, your jaw. One
> can, however, dunk them in black coffee, good black coffee, to avoid
> breakage.
>
> My mother kept them up to at least 2 years in those glass jars at the back
> of the cupboard. One does not keep them in the refrigerator and, definitely
> not the freezer. She made huge batches to make sure those jars were always
> aging.
>
> You have to consider these as wine---they need to age. The longer they age,
> the closer to the texture of which you speak. Personally, I like them at
> about 1 year.
>
> I am not joking or being ridiculous here. I'm telling you the absolute
> truth. I rarely post on RFC these days, but I have references!!! AND, I
> have the jars!!!
>
> Pam
>
> Just do a test with labeled pint jars, and you'll see.
>

But they're not the texture I'm looking for...