Cardamom Bread and Pepparkakor Cookies

re: Cardamom Bread and Pepparkakor Cookies

cathy — Wed, 22 Dec 2010 00:50:14 GMT

thank you. i have a bunch of written down scribble from an experienced baker in my family - someone who is a novice like me is bound to mess up. Thanks for simplifying this recipe!

re: Cardamom Bread and Pepparkakor Cookies

sven isaksen — Tue, 21 Dec 2010 00:41:27 GMT

my recipe is very close to yours it came straight over from Norway via grandmother Isaksen. the difference is dark karo syrup instead of molasses, cream instead of milk and 1 1/2 C of sugar and 2 1/2 C. of flour everything else being the same and we roll into large logs chill overnight slice really wafer thin sprinkle with sugar and bake.....mmmm nothing better with coffee or hot tea

re: Cardamom Bread and Pepparkakor Cookies

Michele — Sun, 19 Dec 2010 05:31:43 GMT

This recipe is close to my grandmothers, except, 1 tsp. cloves, 1 tsp. cinnimon, and 1 tsp. cloves. Also a heaping TBS of baking powder and ione half cup of molasses. Yummy!

re: Cardamom Bread and Pepparkakor Cookies

Judy — Wed, 08 Dec 2010 01:18:18 GMT

I had a recipe for pepparkakor from Family Circle that I've been making for years, lost the recipe but the picture looks exactly how that recipe baked up. It called for Cardamom also. They are so good. I dip them in white chocolate also. Thanks, can't wait to try these.

re: Cardamom Bread and Pepparkakor Cookies

Tim — Fri, 14 May 2010 12:29:28 GMT

I've had cardamom bread since childhood as well, but not from grandmother. In stead my source is the Handy Bakery in East Providence, RI. I have never topped or altered the bread by toasting or anything else, it is just too delicious just the way it is. The bakery however is reducing it's hours, now only open Fri-Sun, so I have been seeking recipes to make myself. Can't wait to try it.

re: Cardamom Bread and Pepparkakor Cookies

Kyle — Wed, 25 Nov 2009 19:42:49 GMT

Hi Mike, I've been using this recipe for a few years now with my family at Thanksgiving and Christmas, and it is always a hit. Thanks so much!

re: Cardamom Bread and Pepparkakor Cookies

Mary King — Mon, 16 Nov 2009 23:37:49 GMT

Great news for our family, the recipe for cardamom bread, very close to the one I have used for 20 years and have lost. (shame on me for not sharing it with family (recipe, not the bread). My recipe made 3 loaves. As to pepparkakar cookies, very similar to a Sweedish ginger cookie recipe I have also used for years. Thank you for offering these recipes on line. Some years I made as many as 30 loaves at Christmas.

re: Cardamom Bread and Pepparkakor Cookies

Jennifer — Wed, 04 Nov 2009 23:23:46 GMT

I am SO glad I found these two recipes.

I wanted to share that the bread that we picked up at the local Swedish bakery, would top it with large grain raw sugar..delish!

I have only 2 cookie recipes that go back to my childhood days, and these pepparkakors are one, and the other mundlekrunts (sorry about the spelling) those tiny quarter size rings of butter cookies that melt in your mouth. I recall my Swedish godmother making at least 2 dozen different types of cookies that were displayed on the dessert table around christmas time at our local Kafe Stuga (sp) and cannot find anyone who kept these delights in print. If anyone has access or search tools (I've gone through Google 100's of times and different ways) maybe correct spellings would help? Please share. Thanks for these two, at least...I know had the internet been available while my godmother was alive, she would NEVER have let me share...even getting a recipe was like pulling teeth..."if you can't learn to make them by memory, you shouldn't make them..."

re: Cardamom Bread and Pepparkakor Cookies

Michael Swanson — Mon, 21 Sep 2009 06:18:23 GMT

@Mel: I prefer buying the pods, removing the outer "husk," then grinding the seeds in a coffee grinder. Like you, I think it results in *much* better flavor. However, it is a lot of work to do, so I usually grind a bit more than I need (even though I put the cardamom back in its original container, it's still much better than the powder).

re: Cardamom Bread and Pepparkakor Cookies

Mel — Sun, 20 Sep 2009 01:09:49 GMT

Mike, can you please specify what type of cardamon you use? I get the pods, do you recommend grinding them first? I don't want to use preground cardamon as I think spices loose their flavour after grinding and being stored...

thanks