Traditional pfeffernusse

Pfeffernusse is German for pepper nuts.  My husband's great grandmother used a thimble and a tooth pick to cut these out so they were the size and crunch of a nut...Labor intensive.

I use a sawed off Funnel.

The recipe is a total guestimate but these measurements worked for me this year with gluten free flour.

MELT TOGETHER
2 cups corn syrup (grandma used 1 cup dark and 1 cup light)
1 cup sugar
1 cup butter
COMBINE ALL DRY INGREDIENTS
about 7 cups flour
spices are all heaping spoons
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon cinnamon
*dissolve 1 teaspoon baking soda in a little warm water
Melt together syrup, sugar, butter.  Combine all dry ingredients in a large bowl (best to use a large tupperware with tight fitting lid)  Now combine all ingredients and add soda last.  Mix well ...knead dough if necessary. Place in warm place covered for 8 days...grandma used to knead the dough every day but i found if I used a tight fitting tupperware I could skip that part and the dough would be pliable to roll out.

Roll to 1/4" think and cut with funnel.  I had small sticks cut to make sure the 1/4 inch was uniform.  yields anywhere from 850-1200 cookies.

Chocolate Cream Pie OH MY!

Chocolate Cream Pie

Ingredients

• 1 (9 inch) pie crust, baked
• 3 egg yolks, beaten
• 1 1/2 cups white sugar
• 3 tablespoons cornstarch
• 1/2 cup unsweetened cocoa powder

• 1/2 teaspoon salt
• 3 cups milk
• 1 tablespoon butter
• 1 1/2 teaspoons vanilla extract
• 1 cup whipped cream

Directions

1. In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
2. 
   
3. Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped cream.

Whipped Cream

1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions
Place the heavy cream in a chilled mixing bowl.Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak. Spoon or pipe the whipped cream on top. Chill the pie until ready to serve. Note: If you're not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving.

If it will be a while (more than 8 hours) before you serve wait to top or just serve with a spoon 

gluten free cooking

One of the reasons I quit blogging is that I found I have a gluten sensitivity that causes some pretty severe inflammation.  It's not always a great experience to cook gluten free.  Lately more flour substitutes and recipes have inspired me to begin up again.

On another note, my mother was diagnosed with Alzheimer's disease.  She has gone down hill fast and it's terrifying to watch...especially knowing there is a decent chance that I may end up with the same fate.   Every day that I have a brain fart freaks me out...

Back in the saddle again...

I realize it's been almost 2 years since I've posted anything.  I went back to my old job where the hours and duties are a little more intense.  I pretty much haven't been cooking at all and I do miss it.  I am pondering making some cookies for a Halloween work thing.  I'm not a big fan of Halloween because it's gotten so commercial and a little bit too scary.

Anyway, I think I'll try this recipe once again even though it makes a ton of cookies.  Maybe I'll make a few Christmas ones for decorating later.

NO FAIL SUGAR COOKIES

This recipe is GREAT when using complex cookie cutters.  The dough holds its' shape and won't spread during baking.
Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour 
3 tsp. baking powder 
2 cups butter 
2 cups sugar 
2 eggs 
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Mix well. Mix dry ingredients and add a little
at a time to butter mixture.  Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below) 
Roll to desired thickness and cut into desired shapes.  Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.  This recipe
can make up to 5-dozen 3” cookies. 

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
Continue rolling out your dough between sheets of paper until you have used it all.  By the time you are finished, the
first batch will be completely chilled and ready to cut.  Reroll leftover dough and repeat the process!  An added bonus
is that you are not adding any additional flour to your cookies.

No Bake Energy Bites

No Bake Energy Bites

These delicious little no bake energy bites are the perfect healthy snack!

Prep: 10 mins Total: 10 mins

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips or cacao nibs (optional)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

Directions:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.