Pfefferneuse

This is a family recipe from my mom's mom. I was going to make it twice a year but last year only made it once. The oven broke and it was impossible to bake them. This recipe makes a lot of cookies that keep for a year in air tight jar. I know it sounds freaky, but back in the day, this is how the folks did it. Also, these cookies may be misnamed in the grand scheme of things but not in the familial sense. Pfefferneuse are usually black pepper cookies but these are made with anise seed. Several words of warning: these cookies are not chewy, they are not for everyone, and they are best enjoyed two or three at a time with a cup o' tea.

Pfefferneuse
3 c sugar
1 c butter (2 sticks)
2 c heavy sweet cream
3 c dark Karo syrup
5 tbls chopped anise seed
12 to 13 c flour
1 tsp baking ammonia
1 tsp cinnamon
1/4 tsp of each allspice, cloves, nutmeg, ginger

Mix ingredients well until a stiff dough
Refrigerate for several hours or overnight.
Roll small amounts into a long thin strip and cut into 1/4 inch thick pieces.
Bake at 375 degrees for 5 to 6 minutes.
Store in glass jars (traditionally mason jars), not in the freezer.
Makes two gallons.

Spinach-Cheddar Casserole

Did I mention I am obsessed with baked dishes as of late? The original to this recipe called for four eggs, 1 package of spinach and 50 percent more dill. There is still a lot of dill in the recipe but it wasn't too overpowering and complemented the spinach really well. One person described it as a lot like the filling for spanakopita but without the gross filo dough.

Spinach-Cheddar Casserole

3 eggs
3/4 teaspoon salt
1/2 teaspoon pepper
2 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 16-ounce container cottage cheese
4 green onions, chopped
1 cup packed grated sharp cheddar cheese + 1/2 cup for top
1/4 cup all purpose flour
2 tablespoons chopped fresh dill or 2 teaspoons dillweed

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Beat eggs, salt and pepper to blend in large bowl. Thaw and drain as much liquid from the spinach as possible. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish. Top with a little bit of cheddar cheese.

Bake casserole until center is firm and top is golden, about 50 minutes.

Macaroni and Cheese

So this is my mom's macaroni. I love it. It is not overly creamy and has a golden top to it. I will give you her recipe and then my modifications. It is best served with ham...

Macaroni and Cheese the Original

1 package macaroni
1/4 c butter
1/4 c flour
1 c milk
1 c half and half
1 teas salt
1/4 teas seasoning salt
1/8 teas pepper
8 ounces cheddar cheese (two to three cups)

Preheat oven to 400 degrees. Cook macaroni as per the instructions on the package.
Melt butter gently in a sauce pan on low heat and add flour, salt and pepper. Stir until the mixture is smooth. Then slowly add milk and then half and half all the while stirring the mixture. Heat until milk begins to slightly foam. Do not bring to a boil. On low heat or with no heat, stir in shredded cheese until it is melted. Add noodles and bake in a small casserole dish until golden brown on top (30 to 40 minutes).

The recipe I made for 10 people...

Macoroni and Cheese the Collective

2 packages macaroni
1/2 c butter (1 stick)
1/2 c flour
4 c whole milk
2 teas salt
1/4 teas pepper
12 ounces cheddar cheese (three to four cups)
4 ounces smoked cheddar cheese

Preheat oven to 400 degrees. Cook macaroni as per the instructions on the package.
Melt butter gently in a sauce pan on low heat and add flour, salt and pepper. Stir until the mixture is smooth. Then slowly add milk all the while stirring the mixture. Heat until milk begins to slightly foam. Do not bring to a boil. On low heat or with no heat, stir in shredded cheese until it is melted. Add noodles and bake in a small casserole dish until golden brown on top (30 to 40 minutes).

Notes: I forgot to add the salt which it definitely needs. Also, I made mine with three cups of whole milk because I was nervous about adding so much liquid. Next time I will stick with all four cups.