en Päpanät Re'ssapt
Peppernuts, pfefferneusse, papanuta, however you choose to spell their name, peppernuts are a holiday tradition that unifies Mennonite generations and the international diaspora of Prussian and Russian Mennonites into a single cultural identity, at least for those holidays.
Peppernuts Flaten – Wall, from
Mountain Lake, MN / Lustre, MT / Salem, OR / Falcon Heights, MN
1 cup sugar
1 cup lard
or Crisco™
2 teaspoon
baking powder
1 teaspoon
cinnamon
1 teaspoon
black pepper
1 teaspoon
nutmeg
1 teaspoon
ginger
1 teaspoon
cloves
4 cup flour
Heat milk and sugar over
medium heat. Remove from fire and add
lard or Crisco™. Set aside to cool. Sift dry ingredients or combine spices and
baking powder, mixing well. Add to flour
and sift with whisk. Add to cooled mixture. (We poured liquid mixture slowly into dry
ingredients while mixing.)
Chill
overnight (traditionally, many Mennonites keep the dough in the entry, garage
or car during the winter). Next day,
roll into pencil-thin strips, or the size of a thick crayon. Cut into ½ -¾” pieces and bake in 4000
oven until a light brown.
Peppernuts are eaten with
coffee or soaked in hot chocolate. I
find that their spicy flavor can also sensationalize a rich red or fruity white
wine.
Peppernuts, pfefferneusse, papanuta, however you choose to spell their name, peppernuts are a holiday tradition that unifies Mennonite generations and the international diaspora of Prussian and Russian Mennonites into a single cultural identity, at least for those holidays.
Karen and I made these for Christmas out of a collection of family recipes, mostly relating back to the Kleine Gemeinde of Nebraska and the Bruderthaler of Minnesota. Enjoy!
Steve Wall's 1994 essay on Peppernate's:
