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Pfeffernusse: |
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Gruben (Crackling) Cookies: |
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| Submitted by Stanley Grenz from Magdalena Gieser, mother of
Bertha (Adam) Grenz |
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| 8 cups Flour |
1 tsp Cinnamon |
3/4 cup Brown Sugar |
½ cup Butter |
| 1 tsp Cardamom |
3/4 tsp Allspice |
1 3/4 cup Sugar |
1/8 cup Vinegar |
| ½ tsp Pepper |
1 cup Cold Water |
1 cup Honey |
1 tbs Soda |
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1.) Measure 8 cups of flour in large
bowl. Add the spices. Mix well |
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2.) In a 2nd bowl, add
water, sugars and honey. |
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3.) Add sugar mixture to flour
mixture. Mix Well |
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4.) Add butter (melted) Mix well |
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5.) Dissolve the soda in vinegar. Add
to mixture. Mix well |
| Cover and let stand over
night. Roll in balls about the size of a walnut and bake at 350
degrees about 12 minutes. Mixture should be fairly stiff, if it
isn’t add more flour. Mixing by hand seems to work better than
an electric mixer. |
Serving approx. 80
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Submitted by Jan Lutz
from the kitchen of Clara Reinert Grenz |
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1-1/2 cups sugar |
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1-1/2 cups gruebens (crisp
leftovers from rendering lard) |
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2 eggs |
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dash of salt |
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1 cup sour milk |
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1 teaspoon soda |
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¾ cups raisins |
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¾ cup chopped nuts |
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Enough flour to make a soft
dough (3-4 cups) |
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Grind gruebens and raisins through food chopper. Add
sugar and eggs, mixing well. Add soda, salt, and sour milk and
continue mixing. Add flour a cup at a time mixing until a soft dough
forms. Add chopped nuts. Drop by spoonful on ungreased cookie
sheets. Bake in 375 degree oven for 8-10 minutes.
If you have no gruebens, use 1 cup lard and less
flour.
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