Posted by Grandma Jeanne on November 8, 2008
I found this recipe when we were going through my 93-year-old mother-in-law’s things after her death in June. I listed a total of three old German recipes.
1/2 cup lard
1-1/2 cups sugar
1-1/2 cups light corn syrup
1/4 teaspoon vanilla
6 cups sifted flour
1/4 teaspoon salt
2-1/2 teaspoons baking powder
1/4 teaspoon pepper
1/4 teaspoon cardamon
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup milk
Cream lard; beat in sugar gradually.
Blend in corn syrup and vanilla.
Add sifted dry ingredients alternately with milk.
Roll in strips the size of a pencil. Cut in 1/2″ strips.
Place on greased baking sheet.
Bake at 375 degrees about 15 minutes.
Serve in bowls like nuts.
Makes 4-1/2 quarts.
Posted by Grandma Jeanne on November 7, 2008
I found this recipe when we were going through my 93-year-old mother-in-law’s things after her death in June. I listed a total of three old German recipes.
Lebkuchen is a traditional German product baked for Christmas, somewhat resembling soft gingerbread. Similar cookies have a history that extends back to the Egyptians, but the style of the traditional Lebkuchen probably was invented by Medieval monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm and 1395 in Nürnberg. The latter being the most famous exporter today of the product that is known as Nürnberger Lebkuchen (Nürnberg Lebkuchen).
1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2-3/4 cups sifted flour
1/2 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
1/3 cup cut-up citron
1/3 cup chopped nuts
Mix honey and molasses; bring to a boil.
Stir in sugar, egg, lemon juice, and rind.
Stir dry ingredients together; blend in.
Mix in citron and nuts.
Chill dough overnight.
Heat oven to 400 degrees.
Roll small amount of dough at a time, keeping rest chilled.
Roll out 1/4″ thick on lightly floured board.
Cut in oblongs 2-1/2 x 1-1/2 inches.
Place 1 inch apart on greased baking sheet.
Bake 10 to 12 minutes or until no imprint remains when touched lightly.
While warm, top with glaze: Combine 1 slightly eaten egg white, 1 tablespoon water, dash of salt, and 1-1/2 cups sifted confectioners sugar.
Makes 4 dozen.