from Eating Like a Mennonite
In 1942 during World War II Elfrieda Klassen joined the Mennonite Central Committee as a nurse and served in several children’s homes in England. There she met and married Peter Dyck. Later they both continued MCC work in Germany – processing refugees, managing camps and escorting four shiploads of immigrants (once she went alone) to South America. They now live in Akron, Pennsylvania. Elfrieda says, “I did not make peppernuts until I was married. I tried many recipes but found none that seemed just right, so I created my own.” Here is her original recipe:
Ingredients
1 cup dark syrup
½ cup honey
¼ cup molasses
1 ½ cups sugar
1 ¼ cups margarine
2 eggs
½ tsp vanilla
½ cup sour milk
1 tsp baking soda
1 ½ tsp cinnamon
1 tsp nutmeg
½ tsp salt
½ tsp black pepper
½ tsp ground cloves
½ tsp ground star anise
½ tsp ground ginger
6-7 cups sifted all-purpose flour
Directions
Warm syrup, honey and molasses over low heat. Cool. Cream sugar and margarine until light and fluffy. Add eggs, one a time. Stir in vanilla. Add syrup and milk.
In separate bowl, stir together dry ingredients and gradually add to batter. Work together and form into a ball. Chill overnight.
Roll into long ropes and cut into small pieces. Place on greased baking sheet and bake at 350F for 6-8 minutes. Cool. Store in airtight container.
Nada’s Tips & Tricks: You can glaze some of the pieces: whisk together 2 cups powdered sugar, ¼ cup milk and 1 tsp vanilla until smooth. When the peppernuts are cool enough to handle, dip into the glaze. Let cool.
The recipe provided by author Marlene Epp is sourced from Mennonite Foods & Folkways from South Russia, volume 1, by Norma Jost Voth. Published by Good Books (Skyhorse Publishing), 1991. P. 384
