LL-L "Delectables" 2005.01.06 (01) [E]

[Lowlands-L]

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L O W L A N D S - L * 06.JUL.2005 (01) * ISSN 189-5582 * LCSN 96-4226
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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
S=Scots Sh=Shetlandic V=(West)Flemish Z=Zeelandic (Zeêuws)
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From: "Ruth & Mark Dreyer" <mrdreyer at lantic.net>
Subject: LL-L "Delectables" 2005.01.04 (04) [E]

Beste Rikus Kiers, Pat, Ron & All.

What delicious string to come back to! (I have just come back from a rather
busy Christmas with my father on the farm)

> For 50 pieces
> 250 grams of flour
> 1/4 teaspoon of salt. Notice that this is a dutch recepy with a dutch
> teaspoon, which is much smaller than english, french, german or american
> teaspoons. So it is only a wee little salt
> 200 grams brown beet-root sugar
> 120 grams butter. do not use margarine
> one package of vanillesugar
> 2 small eggs
>
> You need a special waffle iron for thin waffles otherwise the cookies are
> to thick to roll or fold. And they will not taste very well either.
>
> Sift the flour, brown sugar and the vanille sugar above a bowl. Add eggs
> and butter and knead with cool hands to dough. Leave it for 11/2 hour to
> rest.
> Make small balls with both hands.
> Heat the waffle iron and put some butter on it to oil it.
> Put the balls in the middle of the iron and close it strong. Knijpen=
> kniepen(drents)= to pinch or squeeze
> Cut the dough which comes besides the iron. Each "KNIEPERTIEN" needs 2
> minutes to get light brown. Roll it around the handle of a rolling pin
> immediately while it is still hot and soft.
> Cool it on a roasting-grate(?)I do not know how to translate the word
> Rooster in english!
>
> Preparation: 40 minutes
> Waiting 11/2 hour
> Baking less than 2 hours
>
> My mother used to make 3 kinds:
> 1. rolls, like I described
> 2. folding double 2 times, while still hot and soft. You get 1/4 of a
circle
> 3. just flat as a whole when it comes out of the waffle-iron.
>
> I still have a waffle -iron from times when there was no electricity yet.
> They put the waffle- iron with long handles in the open fire.
> I never used it myself
> The days before New year were always a feast, when I was a small boy.
> I used to help my mother with rolling the balls and rolling or folding the
> knieperties.

I second our Ron's comments about your English, but I rather suspect most of
us would more or less have followed this in your own tongue. Thanks anyway,
for your diligence & skill. Technical language always needs research, often
even for native speakers.

I have some observations to make. Shouldn't there be, in the recipe, a hefty
tot of strong, sweet table-wine? We use Hanepoot, a fortified wine with a
fearsome kick, that makes crystals of sugar at the least excuse.

We call these cookies oblietjies, & the instrument an oblietjieyster. They
come out of the iron soft, & the cook rolls them up on the handle of a
wooden spoon (so much narrower than a rolling pin), & leaves them to cool &
set. If you are especially good, she injects the inside of each with sweet
whipped cream from a confectionary tube, but that usually takes too long, &
then the adults get in on the act.

I shouldn't call it a waffle iron, to anybody that expects a thick biscuit
with cells. Our oblitjie irons are simply two flat plates of wraught-iron
riveted in the jaws of a pair of wraught-iron tongues. Often they have a
shallow pattern beaten into it on both (inner) sides. Nearly all those we
come accross in South Africa have flags or Coats of Arms of the Confederate
States of America, or one of the Rebel States. So there is some history here
that prickles but that I know nothing about.

Locally made irons tend to be, predictably, dead-ordinary Dutch
waffle-irons.

Oblitjies have a certain notoriety in my family. My grandmother had for her
first accoutchment a brisk young Nederlands midwife. She must have been
quite new to the trade, in this country at least, for she decided (unaware,
the tale goes, how mothers in this part of the World do things), that she
had better make some oblitjies to distract the kids. She didn't take long,
but as long as she took, she missed the main event, so my mother was caught
by her father!

Groete,
Mark

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From: jpkrause <jpkrause at sunflower.com>
Subject: Delectables

Ron wrote:

>As far as I know, these "pepper nuts" are made from gingerbread.  The ones
>I know seem to be a bit larger than the ones you know.  They tend to be
>the size of a US quarter.  This may well be due to the "biggification" of
>everything, especially edibles, in the wake of commercialization.
>
>Regards,
>Reinhard/Ron
>
Yes, indeed!   I know those kinds of peppernuts too.  In fact there's a
sort of tongue in cheek "argument" between Low German and
Swiss-Volhynian Mennonites as to which is the _genuine_  peppernut.
Each ethnic group champions its own version--all are simply wonderful.
Jim Krause

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From: "James Campbell" <james at zolid.com>
Subject: LL-L "Delectables" 2005.01.05 (01) [E]

Reinhard wrote:

> In Germany we know those "pepper nuts" quite well.  They are called
> _Pfeffernüsse_ (sg. _Pfeffernuss_) in German and _peper-noet_ (sg.
> _peper-noot_) in Low Saxon.
>
8<
> As far as I know, these "pepper nuts" are made from gingerbread.  The ones
> I know seem to be a bit larger than the ones you know.  They tend to be
> the size of a US quarter.  This may well be due to the "biggification" of
> everything, especially edibles, in the wake of commercialization.

In my (limited) experience, the "Pfeffernüsse" sometimes available
commercially here in the UK are a variety of Lebkuchen. Specifically, round
Lebkuchen with a one-and-a-half-inch diameter, and iced. We've always
referred to them as Rocking-Horse Droppings, for obvious reasons.

James

-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
James Campbell                              james at zolid.com  www.zolid.com
Boring, but a cool boring.
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --

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From: Heinrich <heinrich.becker at gmx.net>
Subject: Delactables

Hi Jim,
 that's exactly the way the bakers of these New Years Cake, mostly the
elder ones  enjoy it, breaking the slice and pour milk coffee on it.
It's delicious! But "päpanätje" you are talking about is something
different.

My relatives store their "Niejohrskoken" for about four weeks in old
milk cans until January is over. In January a breakfast usually begins
with "Niejohrskoken" soaked in milk coffee.
Thank you for interest.
Heinrich

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From: "Rikus Kiers" <kiersbv at tiscali.nl>
Subject: LL-L "Delectables" 2005.01.05 (01) [E]

Hello everybody,

I told you about Jaorskoek'n. At the end of the year.
In the Netherlands we also know pepernoten, but they have to do with our
Sinterklaas on December the fifth.
Zwarte Piet strews pepernoten to the children.
They are not made from gingerbread, but look like the discription of Jim
Krause. It is a nationwide habit.
Maybe also in Northern Germany, but then on december the 6th. Is that right?

Rikus Kiers

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From: heather rendall <HeatherRendall at compuserve.com>
Subject: LL-L "Delectables" 2005.01.05 (01) [E]

Message text written by INTERNET:lowlands-l at LOWLANDS-L.NET
>Your recipe reminds me very much of a small, very hard, hazel nut sized
cookie common to Russian Low-German Mennonites which we call "Päpanätje"
peppernuts.<

Without the spices, they would seem to be v v similar to Dorset Knobs -
very small, hard ,rusk like, breadlike knobs of bread.

Heather

Pfeffernüsse are usually soft with a coating of white icing with a flavour
of aniseed, aren't they?

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

I see it's *food* that entices you lot out into the open!  Haven't you
indulged enough over the holidays?

Heather (above):

> Pfeffernüsse are usually soft with a coating of white icing with
> a flavour of aniseed, aren't they?

Yep.  I think you've hit it on the nose -- or knob -- there, Heather.

Rikus (above):

> Maybe also in Northern Germany, but then on december the 6th.
> Is that right?

Well, usually starting on the First Advent and ending with the end of
Christmas, at the very latest on New Year's Eve, at least these days.
Traditionally, they're also put into kids' shoes on December 6 (St.
Nicolas Day).  The same goes for _Spekulatius_ (= _speculaas_) and
_Kringel_* (rings made from sugar, chocolate or fruit jelly), even though
the latter were originally supposed to be only tree decoration.

* literally "ring(s)," "circle(s)," diminutive.  Lowlands Saxon still uses
_kring_ for 'circle', where German uses _Kreis_.  But _Kringel_ for this
treat is used in German as well.

Regards,
Reinhard/Ron

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