Apple Pie Spice Cake

Becki Perkings made this for a potluck dinner and it was a hit . . . a cake that I just couldn’t stop eating! Because it’s a dump cake, it is super easy, too. Dump cakes were popular in the late 60s and early 70s and I often made a version of this cake back then. I found the recipe in a Kansas City Nazarene Church cookbook by soon-to-be sister-in-law gave me for a shower gift. It’s one of those old recipes that become new again!   

Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

   
   
   
4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

   
   
   
5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes
   
   
   

Recipe without photos . . .Apple Pie Spice Cake    Makes a 9x13-inch cake

1 (15.25 ounce) package spice cake mix, or use a homemade version

2 (21-ounce) cans apple pie filling, or use a homemade version

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 tablespoon granulated sugar

3/4 cup (1 & 1/2 sticks) butter, thinly sliced

1 cup chopped pecans

1. Preheat the oven to 350° F. 

2. Pour apple pie filling into a 9x13-inch rectangular baking pan. 

3. Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling. 

4. Pour dry cake mix over apples; dot with butter and scatter nuts on top. 

5. Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes

Molasses Refrigerator Cookies

Referred to as slice-and-bake, icebox or refrigerator cookies, recipes such as these are convenient as they can be made ahead, even frozen. Then, just slice-and-bake as needed. Full of warm spices, these sweet treats are a great way to welcome the cooler fall season. 

Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
   
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract.
   
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
    
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.
    
    
    

Recipe without photos . . . Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract. 
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.

Browned Butter Chocolate Chip and Pumpkin Cookies

Theses new Fall cookies were a hit at the latest K-State tailgate. Nutty flavors from the brown butter, an abundance of warm pumpkin pie spices mixed with chocolate chips create an upscale “chocolate chip cookie”. Add to that a scoop of pumpkin and you have a tender but somewhat chewy treat. Although I made them, Barry picked out the recipe. I showed him two – one soft and puffy and this one. He made a GOOD choice. Recipe from Blonde Butter Blondie blog. 

Browned Butter Chocolate Chip and Pumpkin Cookies   Makes 2 dozen

1/2 cup butter (browned and slightly cooled

1/2 cup  packed light brown sugar

1/2 cup granulated sugar

1 large egg white, room temperature

1/4 cup pumpkin puree, blotted to remove moisture – home prepared or purchase (without added spices)

1 1/2 cups all-purpose flour, spooned and leveled 

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

Pinch of clove

 1 to 1 1/2 cups semi-sweet chocolate chips (the original recipe calls for 1 1/2 cups but I though 1 cup was plenty; I also used dark chocolate chips)       




1. Preheat oven to 350˚ F. Line two baking sheets with silicon liners or parchment paper. Set aside.
2. In a medium saucepan over medium to medium-high heat, melt the butter, watching carefully Once melted, continue to stir as the butter begins to crackle and foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally and keep a close eye on the pan. The butter will begin to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes. 
   
3. Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
   
4. To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk or mix until smooth.
   
5. Add the dry ingredients to the wet and mix until just combined.
   
6. Fold in the chocolate chips. Do not overmix. 
7. Scoop the dough into 1 ounce portions and place about 2 inches apart on the prepared
   cookie sheets. 
8. Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked (I baked them for about 15 to 18 minutes as they were way to soft at 9 to 10 minutes.)
9.  Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.

Recipe without photos . . . Browned Butter Chocolate Chip and Pumpkin Cookies   Makes 2 dozen

1/2 cup butter (browned and slightly cooled

1/2 cup  packed light brown sugar

1/2 cup granulated sugar

1 large egg white, room temperature

1/4 cup pumpkin puree,  blotted to remove moisture – home prepared or purchase (without added spices)

1 1/2 cups all-purpose flour, spooned and leveled 

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

Pinch of clove

 1 to 1 1/2 cups semi-sweet chocolate chips (the original recipe calls for 1 1/2 cups but I though 1 cup was plenty; I also used dark chocolate chips)       




1. Preheat oven to 350˚ F. Line two baking sheets with silicon liners or parchment paper. Set aside.
2. In a medium saucepan over medium to medium-high heat, melt the butter, watching carefully Once melted, continue to stir as the butter begins to crackle and foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally and keep a close eye on the pan. The butter will begin to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 30 minutes. 
3. Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
4. To the butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk or mix until smooth.
5. Add the dry ingredients to the wet and mix until just combined.
6. Fold in the chocolate chips. Do not overmix. 
7. Scoop the dough into 1 ounce portions and place about 2 inches apart on the prepared cookie sheets. 
8. Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked (I baked them for about 15 to 18 minutes as they were way to soft at 9 to 10 minutes.)
9.  Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.

Honeyed Baked Pears with Walnuts

An easy, healthy dessert for the holidays . . . or anytime! 

Honeyed Baked Pears with Walnuts 

For each serving:

1 ripe pear (I used Bartlett)

1 tablespoon honey

Ground cinnamon, allspice & nutmeg

2 tablespoons roughly chopped walnuts

A pat of butter (cut into small cubes) 

Our Toppings of Choice: honeyed yogurt and pomegranate seeds 

1. Cut pear in half. Use a melon baller to remove seed center + remove stem.
2. Add pear halves to a single serving dish that has been sprayed with pan release. 
3. Drizzle with honey and sprinkle lightly with cinnamon, allspice and nutmeg.
4. Top with walnuts and dot with butter.
5. Bake in preheated 375° oven for about 20 minutes or until pears can be easily pieces with a sharp knife.
6. Serve warm or chill and serve cold. Top with honeyed yogurt and pomegranate seeds or other toppings of your choice. 

   

   Ready to go into the oven! 

Pumpkin Oatmeal Pancakes – festive, healthy, easy and tasty, too!

On a healthy eating quest, I have tried some recipes that are edible but not worth a repeat performance. These healthy pumpkin pancakes passed the taste test making them blog worthy! Besides that, they are simple. Found the recipe on ambitiouskitchen.com blog. I did cut the ingredients in half creating two moist and tender plate size pancakes that are full and spice, and naturally sweetened. 

We served them with homemade applesauce (without no additional sweetener), chopped pecans, and maple syrup . . . and a few pomegranate seeds since they are in season and we had some on hand. 

 

Pumpkin Oatmeal Pancake

Makes 6 pancakes total. Serves 3 (2 pancakes each)

 

3/4 cup pumpkin puree, freshly made or pumpkin pie filling without sugar & spices

2 large eggs

2/3 cup milk (regular, almond, etc.)

2 teaspoons vanilla 

1 tablespoon pure maple syrup

1 1/2 cups old fashioned rolled oats

2 teaspoons baking powder

1 teaspoon ground cinnamon 

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

Olive oil, for cooking

1. Add all of the ingredients to a blender (or food processor) and blend on high until completely smooth, about 30 seconds to 1 minute.
2. Lightly coat a griddle with c oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2 to 4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. 

Note: Instead of individual spices, use 1 1/2 teaspoons pumpkin pie spice.

Homemade Chai Concentrate

Served hot or chilled, chai’s spicy flavor with an underlying creaminess is my idea of a comforting drink. It’s black tea brewed with warm spices  and sweetened with sugar and honey. I’ve ordered it at coffee/tea shops but the BEST cup of chai was one prepared by Raju Sivarama Dandu—it is the standard by which I now judge all others. Not sure I’ll ever be able to match his cuppa but decided to give this Homemade Chai Concentrate a chance. I love the idea of a concentrate that I can keep in the refrigerator. The recipes I found suggest a blend of 50% chai concentrate and 50% milk. I prefer to use about 25% milk and 75% chai.

Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
   
   
   
   
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
   
   
   
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.
   

Recipe without photos . . . Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.

Hummus with Meat All Over It

We are hummus fans so when I saw Molly Yeh making Hummus with Meat All Over It last weekend on Food Network, I knew this was a recipe I had to try. However, she used ground beef while I used sausage. I omitted her pomegranate seed garnish and instead sautéed some yellow peppers along with the onions—they added both color and flavor.
Lately I've tried several new recipes that I've deemed okay but they didn't really meet my expectations (and consequently was added to this blog). However, THIS RECIPE, with it's flavorful combination of spices, EXCEEDED MY EXPECTATION as did Molly's recipe for Whole Wheat Pitas that I served with this dish. 

Hummus with Meat All Over It       6 to 8 servings
1 lb. ground pork sausage + 2 tablespoon oil but only if needed
1 large onion, finely chopped
1 yellow, red or orange pepper, finely chopped
Kosher salt
2 1/2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon paprika
1/4 teaspoon allspice
1/4 teaspoon coarsely ground black pepper
2 cups hummus -- I used our recipe for Smooth & Creamy Hummus
1/4 cup toasted pine nuts
Chopped fresh parsley, for garnish

1. Heat a large cast iron skillet on medium-high heat. Add the sausage and break it up into small pieces as it begins to cook. Add the onions and peppers, and cook until sausage is cooked through and onions and peppers are tender; after several minutes of cooking, add  the seasonings (salt, cumin, cinnamon, paprika, allspice and black pepper). Taste and add additional seasonings as desired.
   
   
   
   
2. Swirl the hummus into a large serving bowl, creating a slight ridge at the top of the bowl . . . or divide hummus among individual bowls.
   
   
   
3. Top hummus with sausage mixture; sprinkle with pine nuts and parsley. 
   
4. Serve with Whole Wheat Pitas, using piece of the pita to scoop up bites of both hummus and sausage mixture. 
   

Recipe without photos . . .

Hummus with Meat All Over It       6 to 8 servings

1 lb. ground pork sausage + 2 tablespoon oil but only if needed
1 large onion, finely chopped
1 yellow, red or orange pepper, finely chopped
Kosher salt
2 1/2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon paprika
1/4 teaspoon allspice
1/4 teaspoon coarsely ground black pepper
2 cups hummus -- I used our recipe for Smooth & Creamy Hummus
1/4 cup toasted pine nuts
Chopped fresh parsley, for garnish

1. Heat a large cast iron skillet on medium-high heat. Add the sausage and break it up into small pieces as it begins to cook. Add the onions and peppers, and cook until sausage is cooked through and onions and peppers are tender; after several minutes of cooking, add  the seasonings (salt, cumin, cinnamon, paprika, allspice and black pepper). Taste and add additional seasonings as desired.
2. Swirl the hummus into a large serving bowl, creating a slight ridge at the top of the bowl . . . or divide hummus among individual bowls.
3. Top hummus with sausage mixture; sprinkle with pine nuts and parsley.
4. Serve with Whole Wheat Pitas, using piece of the pita to scoop up bites of both hummus and sausage mixture. . 

1940's Old-Fashioned Raisin Bars

Old-fashioned, as in vintage 1940's, this recipe is finally one that is blog-worthy! I'm in the process of preparing a sampling of Depression-era foods for a program that deals with that topic. Going into this project I thought it would be an opportunity to go through my rather extensive collection of vintage cookbooks and to try out made-from-scratch recipes. I assumed that these old-fashioned recipes would be tasty  . . . but soon found out that was not always the case. One batch of muffins went directly into the compost container! Other recipes were okay but not something that I'd every make again, let alone share. For the most part,  I'd describe them simply as depressing foods of the Depression!
Spices were generally avoided during the Depression  as they were  thought to stimulate the appetite and thus  encourage overeating in a time when food was often scarce. However, this recipe contains a triad of spices along with dried fruit. Consequently, it is full of flavor and has a tender and moist crumb (unlike the dry and tough above mentioned muffins).
Another favorable factor -- this made-from-scratch recipe is easy to make.

Old-Fashioned Raisin Bars   Make one 15 1/2" x 10 1/2" x 1" sheet pan of bar cookies
1 cup raisins
1 cup water
1/2 cup (1 stick) butter
1 cup granulated sugar

1 egg
1 3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1 cup chopped walnuts

1. Combine raisins and water in a saucepan; bring to boil over medium heat.
2. Remove from heat and add butter; cool to lukewarm.
3. Add to a mixing bowl: raisin-water & butter solution, sugar and egg.
   
4. Sift dry ingredients together and add to the mixing bowl; beat until thoroughly blended.
   
   
   
   
5. Stir in walnuts.
   
6. Spread evenly in a  greased and floured (or lined and sprayed) 15 1/2" x 10 1/2" x 1" sheet pan. 

   

   I lined pan with overhanging foil so that I could lift entire batch of baked cookies out of pan for easting cutting.

7. Bake in preheated 350° oven about 20 minutes or until surface springs back when lightly touched with fingertips.
   
8. Cool.
9. Frost and cut.

   

   To cut -- simple lift the foil out of the pan and  the bars can be easily cut. 

   

Frosting -- mix together:
2 tablespoons butter, melted
1 teaspoon vanilla
1 3/4 cup powdered sugar
Milk -- enough for a spreadable frosting

Recipe without photos . . .
Old-Fashioned Raisin Bars   Make one 15 1/2" x 10 1/2" x 1" sheet pan of bar cookies
1 cup raisins
1 cup water
1/2 cup (1 stick) butter
1 cup granulated sugar

1 egg
1 3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1 cup chopped walnuts

1. Combine raisins and water in a saucepan; bring to boil over medium heat.
2. Remove from heat and add butter; cool to lukewarm.
3. Add to a mixing bowl: raisin-water & butter solution, sugar and egg.
4. Sift dry ingredients together and add to the mixing bowl; beat until thoroughly blended.
5. Stir in walnuts.
6. Spread evenly in a  greased and floured (or lined and sprayed) 15 1/2" x 10 1/2" x 1" sheet pan. 
7. Bake in preheated 350° oven about 20 minutes or until surface springs back when lightly touched with fingertips.
8. Cool.
9. Frost and cut.

Frosting -- mix together:
2 tablespoons butter, melted
1 teaspoon vanilla
1 3/4 cup powdered sugar
Milk -- enough for a spreadable frosting

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.