Also several years ago, I got a copy of my grandmother’s recipe from my mother, with the intention of trying to make them myself. This year, I finally did. I should probably mention, these are not the same pfeffernüsse you often see in the grocery store this time of year (which are much larger and covered with powdered sugar). Apparently my Grandmother followed a different traditional German recipe.

Wet Ingredients

• 1/2 Cup Dark Corn Syrup
• 1/2 Cup Molasses
• 1/2 Cup Shortening
• 1/2 Cup Brown Sugar
• 1/4 Cup White Sugar
• 1/4 Cup Boiling Water

Dry Ingredients

• 1/2 Tsp Cardamom
• 1/2 Tsp Cinnamon
• 1/2 Tsp Cloves
• 1/2 Tsp Anise or 1/8 Tsp Anise Extract
• 3/4 Tsp Baking Soda
• 1/2 Cup Nuts (chopped)
• 1/4 Cup Citron
• 3 Cups Flour (more or less)

Put the wet ingredients into a pot and boil for 15 minutes. Let cool until lukewarm.

Mix in the dry ingredients except for the flour. Next add the flour gradually until the mixture is stiff enough to handle, then chill (to make it easier to roll and cut).

Once chilled, roll into sausage-like strips about a penny or nickel in diameter (2/3-3/4 of an inch). Then cut into 1/4-1/3 inch thick pieces.

Place on a lightly greased cookie sheet. Bake at 350 degrees for 9-12 minutes. Cookies are done when the tops spring back when you touch them with your finger.

Makes approximately 250.

My experience

The citron I bought was in pretty large pieces. So I basically minced it before adding.

I also had a hard time keeping the dough round while I was cutting it. I think my baking inexperience lead me to use less flour than I should have (I only used about two and a half cups), and the dough wasn’t stiff enough. So instead of using the roll and cut method described above, I took small bits of dough in my floured hand (enough to make an appropriately sized cookie), rolled it into a ball, then pressed it flat with my fingers and placed it on the cookie sheet. After I got the hang of getting the correct amount, the results turned out pretty well.

I left the first batch in the oven a little too long. They came out a bit burned on the bottom. Once the pfeffernüsse from the second batch cooled, I put one in my mouth (okay more than one). They were pretty good — real close to what I remember. Thanks again Grandma, and Merry Christmas everyone.

This version of Red Beans and Rice has great flavor, it’s very filling, very heart-healthy (if you use olive oil to sauté), and best of all it’s easy to make. Have this with a salad, and you’ve got a great meal.

Ingredients

• 1 Chicken Breast, cut up
• 1 Green Pepper, chopped
• 1 Medium Onion, chopped
• 1 Garlic Clove, minced
• 1 15.5 oz. can of Kidney Beans, undrained
• 1 8 oz. can of Tomato Sauce
• 2 tablespoons Parsley flakes
• 1 teaspoon Oregano
• Dash of Crushed Red Pepper Flakes (more if you like it spicy)
• Salt & Pepper to taste
• 2 cups hot cooked Rice

Directions

Sauté the chicken breast pieces until cooked through (about 10 minutes) and remove from pan. Sauté the pepper, onion, and garlic until tender. Add remaining ingredients (except rice), and simmer for 5 minutes or until heated through. Add the chicken and simmer another 5 minutes. Serve over rice. Yields 4 servings.

Variations

Sometimes I’ll leave out the chicken, and add a red and/or yellow pepper for a vegetarian meal. I’m no vegetarian by any stretch of the imagination, but I do like to eat vegetarian meals about twice a week or so. I’ve also made it with turkey smoked sausage instead of chicken.

Bon appétit!

I’m sure there are people out there who will scoff at what I make and think the same thing. Nevertheless, my taste buds and I have known it is the right way to make chili. Over the years I’ve made a few alterations to the original recipe (most recently using ground turkey meat instead of ground beef). Whenever I make it I usually end up thinking about Mom’s chili and appreciate the knowledge that she passed on to me. Thanks Mom!

Since you’re probably wondering how I actually make it, below is my take on Mom’s Chili.

Ingredients:

• 2 15 oz. cans of tomato sauce
• 1 15 oz. can of diced tomatoes with onion and green pepper (or 1 can of stewed tomatoes)
• 2 15 oz. cans of kidney beans (drained)
• 1/2 – 3/4 lb. ground turkey (or leave out for vegetarian chili)
• 1 large onion, chopped
• 3 or 4 stalks of celery, chopped
• 2 – 3 tablespoons of chili powder (more or less to taste)
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• salt and pepper to taste

Directions:

Brown the turkey meat. Put meat, tomato sauce, tomatoes, onions, celery, 2 tablespoons chili powder, parsley, and basil in a pot (I usually rinse the tomato cans out with a bit water and add that too). Bring to a boil, then cook on low heat for 30 minutes. Add drained kidney beans, and salt, pepper and more chili powder to taste. Cook for an additional 30 minutes.

Or, brown the turkey meat, and put all ingredients into a five-quart slow cooker (my preferred method). Cover and cook on low heat for 8-10 hours, or high heat for 4-5 hours.

Serve with shredded cheddar cheese.