zxcvbob <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Wayne Boatwright said:
zxcvbob <[email hidden]> wrote in :"]news:[email hidden]:
>Dennis G. wrote: > > > >>sc <[email hidden]> 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 >> >> >>I don't have a recipe but the ones Mum made were hard as rocks and you had to suck them like >>candy for a while before you could chew them. I have looked for years for a recipe or means to >>make the same way without success. They were a central part of my Christmas when I was in grade >>school. >> >>Dennis > > >I've made these before; they are just as you described: >home.earthlink.netcooking.htmlOpen ↗ > >The recipe is near the bottom of the [very large but entertaining] web page. > >Best regards, Bob >
Where are the spices? I've never seen a recipe or eaten a pfefferneuse that wasn't loaded with spice. After all, the name does mean "pepper nut". In spite of the honey, these seem dreadfully bland.
Wayne
Notice how much cloves they have...
Best regards, Bob
I must admit that I missed the quantity on that, for some reason reading it as 1/2 teaspoon. Most I've seen, however, have more than just cloves and cinnamon, including black pepper, as well as a small amount of minced peel or citron. Also, this recipe appears to have only a total of 4 teaspoon of spices for *11 cups* of flour, a rather week mix IMHO. I don't think this would make a very spicy cookie, but perhaps I just crave spices! <G>
Wayne
So add 2 tsp. of mace, 1/2 tsp. of black pepper, double the cinnamon, and add some orange or lemon extract. But make a small batch just as it says before you mess with the recipe.
The texture is exactly what you described. Adjusting the spices is the easy part.
i must say.....................this is a first for AS3! 🙂
-- read and post daily, it works! rosie
"Hell they won't lie to me/ Not on my own damn TV/ But how much is a liar's word worth/ And whatever happened to peace on earth?" ....................................Willie Nelson REGIME CHANGE BEGINS AT HOME ****VOTE****
"sc" <[email hidden]> wrote in message "]news:[email hidden]...
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.
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.
SJC <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Wayne Boatwright said:
sc <[email hidden]> wrote in :"]news:[email hidden]:
>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... > >centrafinefoods.com.aupub details.aspOpen ↗ 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.
zxcvbob <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Wayne Boatwright said:
zxcvbob <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Wayne Boatwright wrote:
>zxcvbob <[email hidden]> wrote in :"]news:[email hidden]: > > > >>Dennis G. wrote: >> >> >> >>>sc <[email hidden]> 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 >>> >>> >>>I don't have a recipe but the ones Mum made were hard as rocks and you had to suck them like >>>candy for a while before you could chew them. I have looked for years for a recipe or means to >>>make the same way without success. They were a central part of my Christmas when I was in >>>grade school. >>> >>>Dennis >> >> >>I've made these before; they are just as you described: >>home.earthlink.netcooking.htmlOpen ↗ >> >>The recipe is near the bottom of the [very large but entertaining] web page. >> >>Best regards, Bob >> > > >Where are the spices? I've never seen a recipe or eaten a pfefferneuse that wasn't loaded with >spice. After all, the name does mean "pepper nut". In spite of the honey, these seem dreadfully >bland. > >Wayne
Notice how much cloves they have...
Best regards, Bob
I must admit that I missed the quantity on that, for some reason reading it as 1/2 teaspoon. Most I've seen, however, have more than just cloves and cinnamon, including black pepper, as well as a small amount of minced peel or citron. Also, this recipe appears to have only a total of 4 teaspoon of spices for *11 cups* of flour, a rather week mix IMHO. I don't think this would make a very spicy cookie, but perhaps I just crave spices! <G>
Wayne
So add 2 tsp. of mace, 1/2 tsp. of black pepper, double the cinnamon, and add some orange or lemon extract. But make a small batch just as it says before you mess with the recipe.
The texture is exactly what you described. Adjusting the spices is the easy part.
Best regards, Bob
Thanks, Bob, but I don't need this recipe for pfefferneusse as I have one I've been making for many years that is wonderful. I was merely curious about this one not being very spicy (IME).
So add 2 tsp. of mace, 1/2 tsp. of black pepper, double the cinnamon, and add some orange or lemon extract. But make a small batch just as it says before you mess with the recipe.
The texture is exactly what you described. Adjusting the spices is the easy part.
Best regards, Bob
Thanks, Bob, but I don't need this recipe for pfefferneusse as I have one I've been making for many years that is wonderful. I was merely curious about this one not being very spicy (IME).
Cheers! Wayne
But *Dennis* (who I was originally replying to) was looking for a recipe like this; a long-lost recipe for pf's hard enough to break ones teeth.
> sc <[email hidden]> 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 > > > > > I don't have a recipe but the ones Mum made were hard as rocks and you had to suck them like > candy for a while before you could chew them. I have looked for years for a recipe or means to > make the same way without success. They were a central part of my Christmas when I was in grade > school. > > Dennis
The recipe is near the bottom of the [very large but entertaining] web page.
Hi!
Thanks for the recipe and link.
Hmm... is that them in the picture that you can click on? Do they have a texture more like bread than biscuit or cookie? They look like the cookie type ones.
That's them in the picture; clicking it as a link isn't working for me. They are hard little rocks, but chewable if you have strong teeth. I made a half a batch and ate them all within a week or two, so I don't know what happens if you age them for a few months.
Best regards, Bob
Stored cookies get better. Mum always made xmas cookies in October so they would really shmeck at xmas
zxcvbob <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Wayne Boatwright said:
Quoted message said:
>
So add 2 tsp. of mace, 1/2 tsp. of black pepper, double the cinnamon, and add some orange or lemon extract. But make a small batch just as it says before you mess with the recipe.
The texture is exactly what you described. Adjusting the spices is the easy part.
Best regards, Bob
Thanks, Bob, but I don't need this recipe for pfefferneusse as I have one I've been making for many years that is wonderful. I was merely curious about this one not being very spicy (IME).
Cheers! Wayne
But *Dennis* (who I was originally replying to) was looking for a recipe like this; a long-lost recipe for pf's hard enough to break ones teeth.
Best regards, Bob
Sorry, I guess I'm confused. I thought the OP was looking for one that had a "gingerbread" texture. I must have missed something in the thread.
So add 2 tsp. of mace, 1/2 tsp. of black pepper, double the cinnamon, and add some orange or lemon extract. But make a small batch just as it says before you mess with the recipe.
The texture is exactly what you described. Adjusting the spices is the easy part.
Best regards, Bob
Thanks, Bob, but I don't need this recipe for pfefferneusse as I have one I've been making for many years that is wonderful. I was merely curious about this one not being very spicy (IME).
Cheers! Wayne
But *Dennis* (who I was originally replying to) was looking for a recipe like this; a long-lost recipe for pf's hard enough to break ones teeth.
