tag:blogger.com,1999:blog-13928417.post5670132796605933828..comments2024-02-29T14:37:50.726-06:00Comments on 'Village Life in Kreis Saarburg, Germany': Christmas Traditions Cross the OceanKathy, the Single-minded Offshoothttp://www.blogger.com/profile/07887312817720774699noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-13928417.post-57261380406838330132012-12-11T11:45:33.089-06:002012-12-11T11:45:33.089-06:00Thank you Marilyn, for furnishing a recipe for pep...Thank you Marilyn, for furnishing a recipe for peppernuts. It is very similar to the recipe in our mother's old cookbook. As you said, there were a few other things included such as citron, mace, and some lard - and can't forget about the nuts from hickory trees that grew in Wisconsin. Freeing the nut from its shell was part of the fall and Advent tradition. It was a thrill to get the nut from the shell in one piece. Kathy, the Single-minded Offshoothttps://www.blogger.com/profile/07887312817720774699noreply@blogger.comtag:blogger.com,1999:blog-13928417.post-14389719414545216242012-12-10T17:25:34.386-06:002012-12-10T17:25:34.386-06:00BROWN PEPPERNUTS
1 cup dark syrup
½ cup margarine...BROWN PEPPERNUTS<br /><br />1 cup dark syrup<br />½ cup margarine<br />2/3 cup sugar<br />1 egg beaten<br />5 cups flour<br />1-1/2 teaspoons soda<br />1-1/2 teaspoons cloves<br />1-1/2 teaspoons cinnamon<br />1 teaspoon salt<br /><br />Heat syrup. Stir in margarine and sugar. Cool. Add beaten egg. Sift dry ingredients and add. The last of the flour mixture will need to be worked in by hand. Place in bowl and brush top lightly with oil Cover with foil and refrigerate about three days.<br /><br />Break off small portions and form into long rolls about ¾ inch in diameter. Slice about 1/4-inch thick and place on lightly greased cookie sheet. Bake in 350-degree oven approximately 10 minutes or till lightly browned.<br /><br />This recipe for peppernuts was featured as the customer-submitted Recipe of the Week in my local newspaper in late 1989 or early 1990. U clipped it and filed it, though have never made it. <br /><br />Submitted by Mrs. Martin Bohlsen of Laguna Hills, CA, she added her personal intro to the recipe: “This German recipe was handed down by my husband's mother. It is a favorite every Christmas at our house and also to friends who have enjoyed them with us.”<br /><br />This recipe has less flavorings and spices than the recipe you mentioned. But, in these times when traditions must be grasped more-preciously than ever, I submit the recipe “for the record.” <br /><br />I am intrigued by this recipe including "brown" in the description of the peppernuts. Part of the puzzle? I searched a bit on the web and there is a recipe at Cooks.com for BROWN PEPPERNUTS that includes more spices and lard, which sounds more like the recipe you remember. <br /><br />In any case, bon appetit to you and I hope that you find some authentic peppernuts to enjoy as your reward for this charming post. Marilyn la Californiennehttps://www.blogger.com/profile/02940467432447856141noreply@blogger.com