Frosty

Hot Fudge Sundae Cake
Rating: Unrated
Frosty's rating

Just wondering why the recipe says at the top that it will produce 12 servings when the Directions clearly say that it makes 9 servings. This is a keeper - quick, easy, yummy!

Swedish Meatballs I
Rating: Unrated
Frosty's rating

This recipe is fine - as far as it goes - but authentic Swedish Meatballs include nutmeg.

Ultimate Twice-Baked Potatoes
Rating: Unrated
Frosty's rating

I've made these for years - both at home and at the fraternity house where I cook. Perfect menu item to prepare in advance for larger groups - I often freeze them in ziplock bags or refrigerate on baking sheets depending on how soon I'll use them. Since I have a prolific herb garden, I much prefer using fresh chives in season to the green onions - just snip with scissors. For great flavor you can use a combo of softened cream cheese and ranch dressing in lieu of sour cream/milk/salt/pepper for the same texture.

Pfeffernusse Cookies
Rating: Unrated
Frosty's rating

This recipe is spot-on! I use Hartshorn (baker's ammonia) which is a 1-for-1 substitute for baking soda - the advantage is that the leavening does not kick in while the dough is resting/chiliing - instead it occurs during baking. Use butter only. White - not black pepper, anise (I use oil), cardamom and allspice(add 1 tsp to recipe) are must have ingredients for the spicy flavor of pfeffernusse, in either the Dutch or the German tradition. The amount of pepper is a matter of taste as you can tell from other reviews. The instruction to include anise extract with the dry ingredients will only work well if you are using ground anise or crushed anise seed instead of extract. Add your anise extract (or oil) to the liquid ingredients after the egg is mixed in. "Acorn" size can be confusing since acorns can be VERY large in some parts of the country, (acorns are the size of large pecans around here!). After chilling, I use the rolled-rope approach (about ½" around), and cut rope into ½" slices rather quickly. We've always made pfeffernusse as a small bite-size cookies and I got 7 dozen from this recipe. The size is a matter of preference. Glazed, dredged in confectioners sugar or "unadorned" (which is how we eat them) - this is one of the best pfeffernusse recipes I've ever found!

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Springerle IV
Rating: Unrated
Frosty's rating

This is the recipe to use for traditional Springerle - no need to change a thing! I got the recipe from a wonderful German Lutheran friend who made them for our bridge group, and for the church's Cookie Bazaar every Christmas. These days she's spends Christmas with the angels, leaving it to me to make these cookies in her memory! Store these in airtight containers for the very best flavor! Great dunking cookies! One technique suggestion - After rolling a batch of dough out with a rolling pin, I trim it to the width of my Springerle mold (mine is the rolling pin kind) and sprinkle the anise seed on my work surface (under the dough) so that it sticks to the bottom of the dough as I press the design into the cookies. This eliminates the need to spray the cookies with water to get the seeds to stick at baking time!