Anise-flavored Peppernuts -- adding to our Christmas collection

Peppernuts and Christmas go hand and hand as far as I'm concerned and now I've added a new recipe to our usual fare. This recipe comes from Peppernuts, Plain and Fancy by Norma Jost Voth (1978 copyright). The recipe header reads, 'Light, buttery crispness and the delicate flavor of anise make these pepper nuts a Yule favorite.
Note: After reading Norma Jost Voth's "Mennonite Foods and Folklore From South Russia, vol. I," (1990), I discovered this exchange: 1 1/2 Tbsp. anise seeds = 2 tsp. anise powder of 1/2 tsp (40 drops) anise oil. She also mentions that extract (which is diluted with alcohol) is inferior to oil. An online source does suggest this exchange: 1/4 tsp. anise oil = 1 tsp. anise extract. When I originally made the recipe, I used the same amount of extra as the oil called for in the recipe. We thought it to be the "perfect" amount.

Hint-of-Anise Peppernuts 
1 cup (2 sticks) butter
1 1/2 cups granulated sugar
2 eggs
2 tablespoons light corn syrup
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 to 1 teaspoon oil of anise, or ground anise (I used 1 teaspoon of the pure peppernut extract)

1. Cream shortening and sugar until fluffy.
2. Add eggs, one at a time, beating well.
3. Add syrup.
4. In a separate bowl, stir together flour, cinnamon, ginger, and cloves.
5. Add half the flour mixture to the wet ingredients and mix to combine.
6. Add remaining flour and anise. Mix to combine.
   
7. Store dough in tightly covered container in the refrigerator overnight or longer. This helps spices to blend and season dough. Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
8. When ready to shape, roll dough into thin ropes and slice with sharp knife dipped in flour or cold water. Pieces should be about the size of a hazelnut or smaller.
   
9. Place pieces separately on greased baking sheet.
   
10. Bake in preheated 375° oven for 7 minutes or until lightly browned and crisp.
    
11. Store in closed container and allow flavors to again meld . . . unless you just can't wait!
    

Try our other Peppernut recipes:

Molasses "Kiss Peppernuts
Spicy &  Nutty Peppernuts

Recipe without photos . . .

Anise-flavored Peppernuts 

1 cup (2 sticks) butter
1 1/2 cups granulated sugar
2 eggs
2 tablespoons light corn syrup
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 to 1 teaspoon oil of anise, or ground anise (I used 1 teaspoon of the oil)

1. Cream shortening and sugar until fluffy.
2. Add eggs, one at a time, beating well.
3. Add syrup.
4. In a separate bowl, stir together flour, cinnamon, ginger, and cloves.
5. Add half the flour mixture to the wet ingredients and mix to combine.
6. Add remaining flour and anise. Mix to combine.
7. Store dough in tightly covered container in the refrigerator overnight or longer. This helps spices to blend and season dough. Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
8. When ready to shape, roll dough into thin ropes and slice with sharp knife dipped in flour or cold water. Pieces should be about the size of a hazelnut or smaller.
9. Place pieces separately on greased baking sheet.
10. Bake in preheated 375° oven for 7 minutes or until lightly browned and crisp.
11. Store in closed container and allow flavors to again meld . . . unless you just can't wait!

Pfefferneuse / Peppernuts: Spicy & Nutty

The weather outside will soon be frightful!  Another batch of peppernuts in the oven is so delightful. Made peppernuts (using a different recipe) early in December and even though I kept thinking about this one, I vowed to show some restraint! It might of worked . . . but the thought of spicy cookies baking on a cold  day was just too tempting. Mixed up a batch of dough last night and can’t wait until they are out of the oven.

Jennifer Kassebaum shared this recipe and it is more typical of a traditional peppernut recipe. 

Pfefferneuse / Peppernuts: Spicy & Nutty

1 cup unsalted butter, room temperature

1 cup light or dark brown sugar

1 large egg

1 cup ground toasted* almonds or filberts

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cardamom**

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1. Cream butter with sugar. 
   
2. Add egg and nuts. 
   
3. Mix flour with spices, add to creamed mixture.
   
4. Refrigerate overnight, or longer, to blend flavors.  Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
5. Shape into pencil-sized logs. Note: Because of the nuts, the dough tends to crack as it is rolled. To overcome this, I work with small pieces at a time.
   
6. Cut into thin rounds and place on an ungreased cookie sheet. (I put peppernuts on an ungreased silicon sheet.)
   
7. Bake 8 minutes in a preheated 375° oven.
   

*To toast almonds, bake in a 350° oven for 8 to 10 minutes.  Cool and chop or use a food processor. 

**Cardamom is the third most expensive spice and has a distinctive taste (great addition to the peppernut rcipe above). 

Other Peppernut recipes at this site include:
Hint-of Anise

Molasses "Kiss"

Recipe without photos . . .

Pfefferneuse / Peppernuts: Spicy & "Nice" (never naughty) Nutty Peppernuts

1 cup unsalted butter, room temperature

1 cup light or dark brown sugar

1 large egg

1 cup ground toasted* almonds or filberts

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cardamom**

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1. Cream butter with sugar. 
2. Add egg and nuts. 
3. Mix flour with spices, add to creamed mixture.
4. Refrigerate overnight, or longer, to blend flavors.  Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
5. Shape into pencil-sized logs. Note: Because of the nuts, the dough tends to crack as it is rolled. To overcome this, I work with small pieces at a time.
6. Cut into thin rounds and place on an ungreased cookie sheet. (I put peppernuts on an ungreased silicon sheet.)
7. Bake 8 minutes in a preheated 375° oven.

Roasted Beet Salad with Blue Cheese & Pine Nuts + Apple Cider Vinaigrette

Fresh beets from Ted Sexton's fall garden pair deliciously with blue cheese, toasted pine nuts and Apple Cider Vinaigrette. Another wonderful reason I LOVE fall!

Roasted Beet Salad with Blue Cheese & Pine Nuts + Apple Cider Vinaigrette      

8 servings

4 medium beets (1 1/2 pounds total), scrubbed & trimmed but with about 1” of rthe root intact, unpeeled

About 1/4 cup Apple Cider Vinaigrette (recipe follows)

2 tablespoons finely chopped fresh parsley

8 handfuls mixed salad greens

1/2 cup crumbled blue cheese

1/2 cup toasted pine nuts (spread out on tray and bake @ 350° for 5 to 8 minutes until golden brown -- watch carefully)

1. Preheat oven to 450°.
2. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes.
   
3. Let cool. Rub beets with paper towels to remove skins and cut into cubes. 

4. Toss beets with about /4 cup Apple Cider Vinaigrette and parsley and allow to marinate if time allows.
   
5. Fill a platter (or individual salad plates if preferred) with salad greens.
6. Top greens with marinated beets, blue cheese and toasted pine nuts.
   
7. Add enough Apple Cider Vinaigrette to coat salad greens . . . or pass the salad dressing if preferred. 

Apple Cider Vinaigrette

1/4 cup apple cider

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons agave syrup

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup canola oil

1 1/2 tablespoons minced onions

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
   
2. Gradually add oil, stirring constantly with a whisk.
   
3. Stir in minced onions and refrigerate until ready to use.
   

Recipe without photos . . .

Roasted Beet Salad with Blue Cheese & Pine Nuts + Apple Cider Vinaigrette      

8 servings 

4 medium beets (1 1/2 pounds total), scrubbed & trimmed but with about 1” of rthe root intact, unpeeled

About 1/4 cup Apple Cider Vinaigrette (recipe follows)

2 tablespoons finely chopped fresh parsley

8 handfuls mixed salad greens

1/2 cup crumbled blue cheese

1/2 cup toasted pine nuts  (spread out on tray and bake @ 350° for 5 to 8 minutes until golden brown -- watch carefully)

1. Preheat oven to 450°.
2. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes.
3. Let cool. Rub beets with paper towels to remove skins and cut into cubes. 

4. Toss beets with about /4 cup Apple Cider Vinaigrette and parsley and allow to marinate if time allows.
5. Fill a platter (or individual salad plates if preferred) with salad greens.
6. Top greens with marinated beets, blue cheese and toasted pine nuts.
7. Add enough Apple Cider Vinaigrette to coat salad greens . . . or pass the salad dressing if preferred. 

Apple Cider Vinaigrette 

1/4 cup apple cider 

1/4 cup white wine vinegar 

1 tablespoon Dijon mustard 

2 tablespoons agave syrup 

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1/2 cup canola oil 

1 1/2 tablespoons minced onions 

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
2. Gradually add oil, stirring constantly with a whisk.
3. Stir in minced onions and refrigerate until ready to use.

Pumpkin Doughnut Muffin Bites -- taking another bite out of fall!

Another yummy recipe using pumpkin puree from Moose Creek Pumpkin Patch. Ready for Thanksgiving morning! 
Check out other recipes @ our collection of pumpkin recipes post.

Pumpkin Doughnut Muffin Bites    Makes 48 mini muffins

Batter:

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/2  teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup brown sugar

2 large eggs

3/4 cup chopped pecans

Sugar Coating:

1 cup+ granulated sugar

Heaping tablespoon ground cinnamon

1 stick butter, melted

1. Preheat oven to 350°. Spray mini muffin tins with pan release.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
   
3. In a small bowl, whisk together buttermilk and pumpkin puree.
4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. 
   
5. Beat in eggs, one at a time, scraping down bowl as needed.
   
6. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine (begin and end with flour mixture).
   
7. Stir in the chopped pecans.
   
8. Spoon approximately 1 tablespoon batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.
   
9. Let muffins cool 10 minutes in pan on a wire rack.
10. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
11. Working with one at a time, remove muffins from pan, brush all over with butter (or simply dip in butter), then toss to coat in sugar mixture.
    
12. Let muffins cool completely on a wire rack.  Note: These muffins can be frozen. 

Recipe without photos . . .

Pumpkin Doughnut Muffin Bites    Makes 48 mini muffins

Batter:

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/2  teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree 

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup brown sugar

2 large eggs

3/4 cup chopped pecans

Sugar Coating: 

1 cup+ granulated sugar

Heaping tablespoon ground cinnamon

1 stick butter, melted

1. Preheat oven to 350°. Spray mini muffin tins with pan release.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.
3. In a small bowl, whisk together buttermilk and pumpkin puree.
4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. 
5. Beat in eggs, one at a time, scraping down bowl as needed.
6. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine (begin and end with flour mixture). 

7. Stir in the chopped pecans.
8. Spoon approximately 1 tablespoon batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.
9. Let muffins cool 10 minutes in pan on a wire rack.
10. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.
11. Working with one at a time, remove muffins from pan, brush all over with butter (or simply dip in butter), then toss to coat in sugar mixture.
12. Let muffins cool completely on a wire rack. 

Ham & Turnip Stew (turnips & greens) over Polenta - Rooting for Root Veggies!

Turnips. Love them or leave them! We pulled some over the weekend and Barry wanted me to cook the greens as well. This is what I came up with . . . and yes we loved them! (Potatoes help mellow the flavor of the turnip.)
Perhaps turnips have a special place in my palate as my dad planted them in his alfalfa fields. I'd pull them for both my mom and to sell to family and friends of my parents. My first job in retail sales!

Turnip Stew (turnips & greens) over Polenta
1 onion, diced
1 to 2 tablespoons olive oil
1 ham hock
5 to 6 sprigs thyme
1 bay leaf
4 cups+ pork stock or chicken broth
3 to 4 large handfuls of turnips greens, soaked and then washed thoroughly; tear greens from stem and cut or tear into bite size pieces
Salt and pepper to taste
2 teaspoons white vinegar
1 large turnip, washed and diced
1 russet potato, peeled and diced
1 teaspoon paprika
Prepared Polenta

1. Sauté onions in olive oil until tender.
2. Add ham hock, thyme and bay leaf.
   
3. Add stock and bring to a boil. Reduce heat, cover and cover; cook for 1 hour or until ham hock is tender and falling off the bone.
   
4. Remove bone and let cool; then remove meat from the bone.
5. Bring liquid to boil (could add more if needed); add turnip greens and season with salt and pepper to taste + add vinegar. Re-add ham pieces to pot.
   
6. Cook for 45 to 60 minutes until green are tender.
7. About half way through cooking, add diced turnips.
   
8. About 15 minutes before greens are tender, add diced potatoes and paprika. Taste and adjust seasonings to taste.
9. Serve over prepared polenta.
   

Try our Potato-Turnip Mash, too!

Recipe without photos . . .

Turnip Stew (turnips & greens) over Polenta

1 onion, diced
1 to 2 tablespoons olive oil
1 ham hock
5 to 6 sprigs thyme
1 bay leaf
4 cups+ pork stock or chicken broth
3 to 4 large handfuls of turnips greens, soaked and then washed thoroughly; tear greens from stem and cut or tear into bite size pieces
Salt and pepper to taste
2 teaspoons white vinegar
1 large turnip, washed and diced
1 russet potato, peeled and diced
1 teaspoon paprika
Prepared Polenta

1. Sauté onions in olive oil until tender.
2. Add ham hock, thyme and bay leaf.
3. Add stock and bring to a boil. Reduce heat, cover and cover; cook for 1 hour or until ham hock is tender and falling off the bone.
4. Remove bone and let cool; then remove meat from the bone.
5. Bring liquid to boil (could add more if needed); add turnip greens and season with salt and pepper to taste + add vinegar. Re-add ham pieces to pot.
6. Cook for 45 to 60 minutes until green are tender.
7. About half way through cooking, add diced turnips.
8. About 15 minutes before greens are tender, add diced potatoes and paprika. Taste and adjust seasonings to taste.
9. Serve over prepared polenta.

Peanut Butter Apple Dip becomes a turkey in a few easy steps!.

Thanks to Marsha Weaver for this great apple dip. She prepared it for a recent Literary League meeting. 
Delicious as is . . . or turn it into a turkey with just a few easy steps

Peanut Butter Apple Dip  —makes enough for at least 6 apples

1 cup smooth peanut butter

⅓ cup lightly packed brown sugar 

1 (8 oz.) pkg. cream cheese, softened

¼ cup milk + more to make creamy dip consistency

½ tsp. vanilla

Pinch salt 

Mix peanut butter, brown sugar, cream cheese, vanilla, salt and milk together in a bowl until smooth; refrigerate until chilled.
Serve with apple slices. 

To turn Peanut Butter Apple Dip into a turkey . . . After putting dip into a round bowl, add 2 chocolate chips for eyes and a candy corn for eyes. Cut apples into wedges and arrange as turkey feathers; cut one wedge in half for feet.

Or, try this 3-ingredient peanut butter dip for apples . . .