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Thread: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

  1. #1
    Judy Haffner Guest

    Default Anybody Have a TNT Recipe For Pfeffernusse Cookies?


    I think they could be spelled differently, as my mother use to pronounce
    them with a T sound towards the end, I think?

    I bought a package of them at the store, and are from Archway, and was
    marked as a "holiday cookie" and that's the way the name was spelled on
    the package, but one bite and it was a pleasant memory back into time.
    My mother made them at Christmas and were made into small balls and had
    lots of spice in them and also black pepper? After tasting these, I
    started searching through shelves of cookbooks to find a recipe, so I
    can make them, but have had no luck. I didn't search online yet, but
    that will be my next step.

    I just thought one of you may know what I'm talking about, and have a
    good recipe, handed down through the generations? If so, thanks in
    advance!

    Judy


  2. #2
    Christine Dabney Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Fri, 9 Dec 2011 00:10:16 -0900, [email protected] (Judy Haffner)
    wrote:

    >
    >I think they could be spelled differently, as my mother use to pronounce
    >them with a T sound towards the end, I think?
    >
    >I bought a package of them at the store, and are from Archway, and was
    >marked as a "holiday cookie" and that's the way the name was spelled on
    >the package, but one bite and it was a pleasant memory back into time.
    >My mother made them at Christmas and were made into small balls and had
    >lots of spice in them and also black pepper? After tasting these, I
    >started searching through shelves of cookbooks to find a recipe, so I
    >can make them, but have had no luck. I didn't search online yet, but
    >that will be my next step.
    >
    >I just thought one of you may know what I'm talking about, and have a
    >good recipe, handed down through the generations? If so, thanks in
    >advance!
    >
    >Judy


    Okay, I have a few recipes. One is the version I made, and another is
    the TNT version that an old poster here used to make.

    Christine

    From Wayne Boatwright:
    Pfeffernuesse

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds Lard (or a Mixture of Vegetable Shortening and
    Butter) 2 pounds brown sugar
    4 cups white sugar
    1 Tablesppoon ground cinnamon
    2 1/2 teaspoons ground cloves
    2 1/2 teaspoons ground allspice
    2 teaspoons ground nutmeg
    2 tablespoons cassia buds (can be omitted and increase
    ground
    cinnamon by 1 teaspoon) 2 tablespoons ground cardamom
    2 tablespoons ground anise seed
    2 1/2 Teaspoons Freshly Ground Black Pepper
    1/2 Cup Candied Orange Peel or Citron -- chopped fine
    2 cups Black Walnuts or English Walnuts -- ground
    2 teaspoons baking soda
    1 tablespoon warm water
    3 cups Strong Black Coffee -- cold
    2 Teaspoons salt
    5 pounds flour
    Powered Sugar -- for dusting
    Brandy

    Cream lard and sugars. Mix in spices and nuts. Combine flour with salt
    and
    add, alternating with coffee and soda water.

    Dough will be stiff, almost clay like. Roll into small balls the size
    of
    nuts, and place on baking sheets. Place 2-3 drops of brandy on top of
    each ball. Cover lightly with a clean dish towell allow to stand
    overnight.

    The next day, turn balls over so that they are bottom side up. Bake
    in a
    preheated 350 degree oven for 12-15 minutes, or until lightly brown.
    Cool until just warm, then begin rolling in powdered sugar. You will
    want
    to roll them several times for a nice coating.

    Store in a tightly closed container. These will keep for months.

    From me, via Koko, who got them from Saveur Magazine. I made these
    and these are great.

    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 **



    --
    http://nightstirrings.blogspot.com

  3. #3
    Christine Dabney Guest

  4. #4
    Giusi Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?


    "Judy Haffner" <[email protected]> ha scritto nel messaggio
    > I think they could be spelled differently, as my mother use to pronounce
    > them with a T sound towards the end, I think?


    Pepperkoek? I dunno, but my friend's Latvian mother used to make them so
    thin nand so tiny you were tempted to toss a handful in your mouth all at
    once. They were almost not sweet and packed a powerful punch. Marvelous.



  5. #5
    zxcvbob Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On 12/9/2011 4:54 AM, Giusi wrote:
    > "Judy Haffner"<[email protected]> ha scritto nel messaggio
    >> I think they could be spelled differently, as my mother use to pronounce
    >> them with a T sound towards the end, I think?

    >
    > Pepperkoek? I dunno, but my friend's Latvian mother used to make them so
    > thin nand so tiny you were tempted to toss a handful in your mouth all at
    > once. They were almost not sweet and packed a powerful punch. Marvelous.
    >
    >


    I've made the recipe here and they are good:
    http://sondahl.com/cooking.html

    -bob

  6. #6
    Brooklyn1 Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    zxcvbob wrote:

    >Giusi wrote:
    >> "Judy Haffner" writes:
    >>
    >>> I think they could be spelled differently, as my mother use to pronounce
    >>> them with a T sound towards the end, I think?

    >>
    >> Pepperkoek? I dunno, but my friend's Latvian mother used to make them so
    >> thin nand so tiny you were tempted to toss a handful in your mouth all at
    >> once. They were almost not sweet and packed a powerful punch. Marvelous.

    >
    >I've made the recipe here and they are good:
    >http://sondahl.com/cooking.html


    I like all types of spice cookies but I am addicted to these (I'm
    still hunting for a windmill press, anyone?).

    • SPECULAAS •
    (Windmill Cookies - of Belgian origin)

    Ingredients:

    3 cups all-purpose flour
    1 1/2 tsp. ground cinnamon
    1 tsp. ground cloves
    1 tsp. ground ginger
    1/8 tsp. baking powder
    1/8 tsp. salt
    1 cup butter (unsalted), softened
    1 1/4 cups packed brown sugar
    1 egg
    1/2 cup sliced blanched almonds

    Directions:

    1. In a medium-sized bowl, mix the flour with spices, baking powder
    and salt.

    2. In a large bowl, beat butter and sugar at high speed until light
    and fluffy.
    Beat in the egg and mix well.

    3. Stir in by hand half the flour mixture, then add the remaining
    flour and
    almonds. Mix with a wooden spoon or knead with hands.

    4. Divide dough into four parts, wrap in plastic and refrigerate for
    several
    hours. (If you are using a mold, chill it as well.)

    5. Preheat oven to 350 degrees F (180 degrees C) and grease two cookie
    sheets.

    6. Remove one quarter of the dough from the refrigerator and flatten
    it with
    your hands. Oil your mold and lightly flour it. Using your
    fingers, press
    dough firmly into the mold. Trim any excess dough from the mold
    with a
    knife.

    7. Transfer the cookies onto greased cookie sheets with a spatula,
    spacing
    about one inch apart.

    8. Refrigerate dough trimming to be rerolled later. Lightly flour but
    do not
    re-oil cookie mold.

    9. Repeat process with remaining dough. When cookie sheets are full,
    bake
    cookies for 20 - 25 minutes or until golden brown around the
    edges. Store
    in a covered tin.

    Makes 2 dozen
    ---

  7. #7
    Pennyaline Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On 12/9/2011 2:55 AM, Christine Dabney wrote:
    > On Fri, 9 Dec 2011 00:10:16 -0900, [email protected] (Judy Haffner)
    > wrote:
    >
    >> I think they could be spelled differently, as my mother use to pronounce
    >> them with a T sound towards the end, I think?

    >
    > Might she have called them Peppernuts? That is the English
    > translation...



    Yes, it does translate to "peppernuts." I haven't made pfefferneusse in
    ages. I had my grandmother's fantastic original recipe in German (it was
    very much like the Wayne Boatwright's but did not include nuts), but
    misplaced it in one of our many moves years ago and haven't made these
    little gems since. Hmmmmm...

  8. #8
    Jim Elbrecht Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    Glad Judy asked-- and thanks to Christine for posting.

    Christine Dabney <[email protected]> wrote:

    -snip-
    >
    >Okay, I have a few recipes. One is the version I made, and another is
    >the TNT version that an old poster here used to make.
    >
    >Christine
    >
    >From Wayne Boatwright:
    >Pfeffernuesse


    Because it is Wayne's, because it has *lots* of good stuff in it-- and
    because it has coffee, too-- I'm going to try this one first.
    -snip-
    > 2 pounds Lard (or a Mixture of Vegetable Shortening and
    > Butter)


    For the vegan in the house, it looks like I'll use margarine or
    vegetable shortening here. I haven't seen a conversion of Lard
    to 'veg. short. and butter'.

    My plan was to use the 5Tmargarine=4T lard. If my math is right,
    that should be 2 1/2lbs margarine for the recipe.

    Do any folks who have used this recipe [or substituted margarine for
    lard, or made pfeffernusse in general] see a problem in my future?

    -snip-
    > 1/2 Cup Candied Orange Peel or Citron -- chopped fine


    Guess I'll 'get around to' candying that orange peel sooner than
    later.<g>
    -snip-
    >nuts, and place on baking sheets. Place 2-3 drops of brandy on top of
    >each ball. Cover lightly with a clean dish towell allow to stand
    >overnight.


    2-3 drops. . . on a *lot* of balls. Anyone have an easy
    technique-- I'm thinking of just dipping the honey dipper into a cup
    and drizzle brandy over the works. Doesn't seem like they'd melt.

    >
    >The next day, turn balls over so that they are bottom side up. Bake
    >in a
    >preheated 350 degree oven for 12-15 minutes, or until lightly brown.
    >Cool until just warm, then begin rolling in powdered sugar. You will
    >want
    >to roll them several times for a nice coating.


    My 2 favorite cookies are the Greek Melomakarona and Russian teacakes.
    Sounds like these are the best of both.

    >From me, via Koko, who got them from Saveur Magazine. I made these
    >and these are great.
    >
    >Pfeffernüse (German Spice Cookies)


    I'm putting these on the list, too--- who knows if I'll get to them.
    Molasses, rum, whole wheat flour. . . . honey. . .

    Jim

  9. #9
    Nancy2 Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Dec 9, 3:10*am, jhaff...@webtv.net (Judy Haffner) wrote:
    > I think they could be spelled differently, as my mother use to pronounce
    > them with a T sound towards the end, I think?
    >
    > I bought a package of them at the store, and are from Archway, and was
    > marked as a "holiday cookie" and that's the way the name was spelled on
    > the package, but one bite and it was a pleasant memory back into time.
    > My mother made them at Christmas and were made into small balls and had
    > lots of spice in them and also black pepper? After tasting these, I
    > started searching through shelves of cookbooks to find a recipe, so I
    > can make them, but have had no luck. I didn't search online yet, but
    > that will be my next step.
    >
    > I just thought one of you may know what I'm talking about, and have a
    > good recipe, handed down through the generations? If so, thanks in
    > advance!
    >
    > Judy


    Well, I have my German great-grandma's recipe, but not here. I can
    post it tonight or tomorrow, or just e-mail it to you. She made them
    at Thanksgiving, stored them in a big clean flour sack (cloth) and put
    them on the back porch. We could reach in there for handsful every
    time we visited. They were just like you describe.

    N

  10. #10
    Nancy2 Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Dec 9, 3:54*am, Christine Dabney <artis...@ix.netcom.com> wrote:
    > On Fri, 9 Dec 2011 00:10:16 -0900, jhaff...@webtv.net (Judy Haffner)
    > wrote:
    >
    >
    >
    >
    >
    >
    >
    > >I think they could be spelled differently, as my mother use to pronounce
    > >them with a T sound towards the end, I think?

    >
    > >I bought a package of them at the store, and are from Archway, and was
    > >marked as a "holiday cookie" and that's the way the name was spelled on
    > >the package, but one bite and it was a pleasant memory back into time.
    > >My mother made them at Christmas and were made into small balls and had
    > >lots of spice in them and also black pepper? After tasting these, I
    > >started searching through shelves of cookbooks to find a recipe, so I
    > >can make them, but have had no luck. I didn't search online yet, but
    > >that will be my next step.

    >
    > >I just thought one of you may know what I'm talking about, and have a
    > >good recipe, handed down through the generations? If so, thanks in
    > >advance!

    >
    > >Judy

    >
    > Okay, I have a few recipes. One is the version I made, and another is
    > the TNT version that an old poster here used to make.
    >
    > Christine
    >
    > From Wayne Boatwright:
    > Pfeffernuesse
    >
    > Recipe By * * :
    > Serving Size *: 0 * * Preparation Time :0:00
    > Categories * *:
    >
    > * Amount *Measure * * * Ingredient -- Preparation Method
    > -------- *------------ *--------------------------------
    > * 2 * * * * * * pounds *Lard (or a Mixture of Vegetable Shortening and
    > * Butter) 2 * * * * * * pounds *brown sugar
    > * 4 * * * * * * * cups *white sugar
    > * 1 * * * *Tablesppoon *ground cinnamon
    > * 2 1/2 * * *teaspoons *ground cloves
    > * 2 1/2 * * *teaspoons *ground allspice
    > * 2 * * * * *teaspoons *ground nutmeg
    > * 2 * * * *tablespoons *cassia buds (can be omitted and increase
    > ground
    > * cinnamon by 1 teaspoon) 2 * * * *tablespoons *ground cardamom
    > * 2 * * * *tablespoons *ground anise seed
    > * 2 1/2 * * *Teaspoons *Freshly Ground Black Pepper
    > * * *1/2 * * * * * Cup *Candied Orange Peel or Citron -- chopped fine
    > * 2 * * * * * * * cups *Black Walnuts or English Walnuts -- ground
    > * 2 * * * * *teaspoons *baking soda
    > * 1 * * * * tablespoon *warm water
    > * 3 * * * * * * * cups *Strong Black Coffee -- cold
    > * 2 * * * * *Teaspoons *salt
    > * 5 * * * * * * pounds *flour
    > * * * * * * * * * * * * Powered Sugar -- for dusting
    > * * * * * * * * * * * * Brandy
    >
    > Cream lard and sugars. Mix in spices and nuts. Combine flour with salt
    > and
    > add, alternating with coffee and soda water.
    >
    > Dough will be stiff, almost clay like. Roll into small balls the size
    > of
    > nuts, and place on baking sheets. *Place 2-3 drops of brandy on top of
    > each ball. *Cover lightly with a clean dish towell allow to stand
    > overnight.
    >
    > The next day, turn balls over so that they are bottom side up. *Bake
    > in a
    > preheated 350 degree oven for 12-15 minutes, or until lightly brown.
    > Cool until just warm, then begin rolling in powdered sugar. *You will
    > want
    > to roll them several times for a nice coating.
    >
    > Store in a tightly closed container. *These will keep for months.
    >
    > From me, via Koko, who got them from Saveur Magazine. *I made these
    > and these are great.
    >
    > 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 **
    >
    > --http://nightstirrings.blogspot.com- Hide quoted text -
    >
    > - Show quoted text -


    I've never seen authentic pfefferneusse with any kind of candied fruit
    in it; or any glaze on it. Just sayin' .... this looks like a modern
    idea of them.

    N.

  11. #11
    sf Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht <[email protected]>
    wrote:

    > 2-3 drops. . . on a *lot* of balls. Anyone have an easy
    > technique-- I'm thinking of just dipping the honey dipper into a cup
    > and drizzle brandy over the works.


    Try a pastry brush. I bet my silicone one would be perfect for that.
    Want to borrow it?

    --
    Food is an important part of a balanced diet.

  12. #12
    Jim Elbrecht Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Fri, 09 Dec 2011 10:03:18 -0800, sf <[email protected]> wrote:

    >On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht <[email protected]>
    >wrote:
    >
    >> 2-3 drops. . . on a *lot* of balls. Anyone have an easy
    >> technique-- I'm thinking of just dipping the honey dipper into a cup
    >> and drizzle brandy over the works.

    >
    >Try a pastry brush. I bet my silicone one would be perfect for that.
    >Want to borrow it?


    A brush is a much better idea than my honey dipper. I don't think
    there is a silicone one in the drawer-- but I've got lots of [boar?]
    bristle brushes. Thanks

    Jim

  13. #13
    sf Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Fri, 09 Dec 2011 13:09:52 -0500, Jim Elbrecht <[email protected]>
    wrote:

    > On Fri, 09 Dec 2011 10:03:18 -0800, sf <[email protected]> wrote:
    >
    > >On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht <[email protected]>
    > >wrote:
    > >
    > >> 2-3 drops. . . on a *lot* of balls. Anyone have an easy
    > >> technique-- I'm thinking of just dipping the honey dipper into a cup
    > >> and drizzle brandy over the works.

    > >
    > >Try a pastry brush. I bet my silicone one would be perfect for that.
    > >Want to borrow it?

    >
    > A brush is a much better idea than my honey dipper. I don't think
    > there is a silicone one in the drawer-- but I've got lots of [boar?]
    > bristle brushes. Thanks
    >

    Good luck!


    --
    Food is an important part of a balanced diet.

  14. #14
    sf Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Fri, 9 Dec 2011 08:51:21 -0800 (PST), Nancy2
    <[email protected]> wrote:

    > Well, I have my German great-grandma's recipe, but not here. I can
    > post it tonight or tomorrow, or just e-mail it to you. She made them
    > at Thanksgiving, stored them in a big clean flour sack (cloth) and put
    > them on the back porch. We could reach in there for handsful every
    > time we visited. They were just like you describe.


    Post it here, so I can add it to my list of saved recipes. Thanks!

    --
    Food is an important part of a balanced diet.

  15. #15
    sf Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Fri, 9 Dec 2011 08:52:24 -0800 (PST), Nancy2
    <[email protected]> wrote:

    > I've never seen authentic pfefferneusse with any kind of candied fruit
    > in it; or any glaze on it. Just sayin' .... this looks like a modern
    > idea of them.


    Sounds good to me anyway - fruitcake pfefferneuse.

    --
    Food is an important part of a balanced diet.

  16. #16
    Pico Rico Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht <[email protected]>
    > wrote:
    >
    >> 2-3 drops. . . on a *lot* of balls. Anyone have an easy
    >> technique-- I'm thinking of just dipping the honey dipper into a cup
    >> and drizzle brandy over the works.

    >
    > Try a pastry brush. I bet my silicone one would be perfect for that.
    > Want to borrow it?


    a small spray bottle. Spray the entire baking sheet with a couple squeezes
    of the trigger.



  17. #17
    Pennyaline Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On 12/9/2011 11:22 AM, sf wrote:
    > On Fri, 9 Dec 2011 08:52:24 -0800 (PST), Nancy2
    > <[email protected]> wrote:
    >
    >> I've never seen authentic pfefferneusse with any kind of candied fruit
    >> in it; or any glaze on it. Just sayin' .... this looks like a modern
    >> idea of them.

    >
    > Sounds good to me anyway - fruitcake pfefferneuse.


    My German grandmother's German recipe for German pfefferneusse used very
    finely chopped candied citrus peel. once they were dried, they were
    baked then rolled several times in fine sugar.

  18. #18
    Nancy2 Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Dec 9, 12:21*pm, sf <s...@geemail.com> wrote:
    > On Fri, 9 Dec 2011 08:51:21 -0800 (PST), Nancy2
    >
    > <ellorysg...@gmail.com> wrote:
    > > Well, I have my German great-grandma's recipe, but not here. *I can
    > > post it tonight or tomorrow, or just e-mail it to you. *She made them
    > > at Thanksgiving, stored them in a big clean flour sack (cloth) and put
    > > them on the back porch. *We could reach in there for handsful every
    > > time we visited. *They were just like you describe.

    >
    > Post it here, so I can add it to my list of saved recipes. *Thanks!
    >
    > --
    > Food is an important part of a balanced diet.


    I will do that tonight, so watch for it ;-)

    N.

  19. #19
    Nancy2 Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Dec 9, 1:21*pm, Pennyaline <norwegianb...@beatifulplummage.huh>
    wrote:
    > On 12/9/2011 11:22 AM, sf wrote:
    >
    > > On Fri, 9 Dec 2011 08:52:24 -0800 (PST), Nancy2
    > > <ellorysg...@gmail.com> *wrote:

    >
    > >> I've never seen authentic pfefferneusse with any kind of candied fruit
    > >> in it; or any glaze on it. *Just sayin' .... this looks like a modern
    > >> idea of them.

    >
    > > Sounds good to me anyway - fruitcake pfefferneuse. *

    >
    > My German grandmother's German recipe for German pfefferneusse used very
    > finely chopped candied citrus peel. once they were dried, they were
    > baked then rolled several times in fine sugar.


    Probably a different part of Germany ;-) Are we having a "how German
    are we?" contest? My great-grandmother was married in Berlin in 1878.
    I have her wedding wreath in a shadow-box frame in my bedroom. ;-)

    N.

  20. #20
    sf Guest

    Default Re: Anybody Have a TNT Recipe For Pfeffernusse Cookies?

    On Fri, 09 Dec 2011 12:21:04 -0700, Pennyaline
    <[email protected]> wrote:

    > On 12/9/2011 11:22 AM, sf wrote:
    > > On Fri, 9 Dec 2011 08:52:24 -0800 (PST), Nancy2
    > > <[email protected]> wrote:
    > >
    > >> I've never seen authentic pfefferneusse with any kind of candied fruit
    > >> in it; or any glaze on it. Just sayin' .... this looks like a modern
    > >> idea of them.

    > >
    > > Sounds good to me anyway - fruitcake pfefferneuse.

    >
    > My German grandmother's German recipe for German pfefferneusse used very
    > finely chopped candied citrus peel. once they were dried, they were
    > baked then rolled several times in fine sugar.


    I have some finely chopped commercial candied fruit that's meant for
    fruitcake that I've been soaking in rum for a week or so and I am
    thinking this might be a good recipe to use it in.

    --
    Food is an important part of a balanced diet.

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