Pfeffernusse – Grandma Jost's Plain Peppernuts
1 ½ c. sugar ½ tsp cinnamon
½ c. margarine ½ tsp. cloves
2 eggs ½ tsp. nutmeg
½ c. milk ½ tsp. black pepper
1 ½ tsp baking powder 4 cups flour (enough to make stiff dough)
Many old receipts like Grandma's listed only ingredients. The amount of flour, mixing directions, baking time
and temperature were left to the cook. However, an experienced baker knew when the dough was just right
and how hot the oven should be. Some fancy up this recipe by adding chopped peanuts (or other nuts).
Mrs. Unruh's Yule Peppernuts (made in 1998) you may want to cut this in half
1 c. margarine 1 tsp. cinnamon
1 c. white sugar ½ tsp. cloves
1 c. brown sugar ¼ tsp. mace
3 eggs, beaten ¾ c. nuts chopped
1 lemon rind, grated 1 tsp. baking soda
½ orange rind, grated 4-5 cups flour
walnut pieces 1/2 c. buttermilk
2 large ripe bananas 2 tsp. vanilla
In food processor, mix dry ingredients and nuts until nuts are coarsely chopped.
Remove mixture to another bowl. Cream margarine and sugar until fluffy. Add eggs.
Add flour mixture. Store dough in tightly covered container in refrigerator overnight
or longer. This helps dough season and spices to blend. Roll dough into thin ropes
and slice with sharp knife dipped in flour or cold water. Pieces should be size of a hazelnut.
Place on greased baking sheet. Bake at 350 for 7-10 minutes until golden brown.