Ingredients
20 oz dark karo corn syrup
2 cup white granulated sugar
1 cup butter plus 1 cup lard -or--
2 cup crisco
1 tsp salt
4 eggs, beaten slightly
1 cup buttermilk
3 tsp baking soda
1 tsp anise oil
1 tsp cinnamon
1/2 tsp cloves
1/3 tsp ginger
2 cup finely chopped nuts
10 cup flour
Directions
Boil the Karo syrup for 2 minutes, and then add the sugar, butter, and
salt. Stir until sugar and shortening are melted, then cool. When
cool, add remaining ingredients (except flour). Add flour in
increments until dough is very stiff. Chill thoroughly (can even be
frozen).
Roll chilled dough into rolls about the width of a finger. Cut with a
knife into small 'pillows'. Pat pillows flat and bake in moderate
oven (350 degrees? ~- time is unknown so I'd have to guess maybe 8-10
minutes. This is an old recipe of my grandmothers and it doesn't^?
specify).
Servings: 12 dozen?
Pfeffernusse (Peppernuts) Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
Written cooking instructions as a concept can be observed way back into ancient history, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Moving our culinary historical trip onwards, we have a couple of recipe books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that we all know today, but instead recipes for the types of food eaten by the nobility of the time. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new foods and spices was responsible for an outbreak in manuscripts on cooking, most of which are now in private collections. Over the next few hundred years, the rich families of Europe competed to serve up the most exotic banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes of the day. The arrival of TV brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pfeffernusse (Peppernuts) recipe.
