Pfeiffer & Schwartzel Family History
Your Cup or Mine?
Stories & Recipe Collection
Joanne Pfeiffer & Sheri Pfeiffer
September 30, 2003
Your cup or mine?
Six years ago we decided it would be so much fun to compile a cookbook with Schwartzel - Pfeiffer family recipes. Needless to say it has taken some time to come to fruition. We are still collecting recipes and accepting recipes and can update this book anytime. So if you would still like to send us your recipe(s) we would gladly accept them. Please include the history of your recipe.
A note from Sheri…
The reason for the title is simple, Louise “Mimi” gave me a couple of recipes years ago… I tried them all excited and thinking that I was a lousy cook because they didn’t bake properly and tasted even worse. I finally confessed to Louise that I couldn’t get her mother’s angle food cake recipe to “work”. Oh, she said, mother had her own cup; it was an old coffee cup that she used for all the recipes. Needless to say I was given the recipes but not the cup.
Joanne told me that Louise never baked so even if she had the cup she would never have used it. If Sara Lee didn’t have it or Plein’s Bakery didn’t bake it, it was not to be had in the Pfeiffer household. She relied totally on contributions.
Sheri & Joanne
Table of Contents
Measure and sift flour 4 times; add salt to egg whites and whip until frothy. Sprinkle cream of tartar over egg whites and continue to whip until they hold soft moist peaks. Gradually beat sugar into egg whites, 2 tablespoon at a time. Fold in vanilla. Sift small amount of flour over whites, gently folding in; continue until all flour is added. Pour into un-greased 9-inch tube pan. (or angel food cake pan)
Bake 1 hour, in a very slow oven; begin at 275 and after 30 minutes raise to 325. Invert to cool.
Note: The cup in this recipe is not a standard measuring cup, Katie used a coffee cup, hence, the naming of the Schwartzel Family Stories & Recipe Collection – “the standard measuring cup or Katie’s measuring cup?”: Your cup or mine?
Moellmann Family Recipe from Susie Nunnelley
Make at Thanksgiving and store in tins until Christmas
Roll out dough to ¼ inch thick, cut with small round cutter.
Mix together and place a half-teaspoon on each cookie round. Bake at 325 until light brown. (Time will vary according to oven)
Uncle Harry and the Almond Cakes
“When Uncle Harry was a boy, he loved Almond Cakes and found it hard to wait for Christmas, once they were baked. His sisters hid them from him each year, in the linen pillowcases, in the attic.
One year, he found them and took a whole pillow case full to the barn to hide and eat them in peace. His sisters found him out and went to the barn to retrieve the cakes! Uncle Harry went into the stall of the carriage horse, and as the horse was very high- spirited and only behaved with Uncle Harry, he was perfectly safe from his sisters!
He refused to come out until the cakes were all gone.”
Rob Nunnelley and the Almond Cakes (or the case of the empty tin.)
“Rob, like his great Uncle Harry dearly loved the Almond Cakes, and also found it hard to wait for Christmas time to eat them.
I always put the ones I baked at Thanksgiving time, in tins, and stored them in a closet on a top shelf. When Rob was twelve or thirteen, he found the hiding place, and when Christmas came that year, one tin of cookies was empty and the second one was half full.
What a surprise for me to learn I had an Uncle Harry all my own…. minus the horse, of course!”
Susie Schwartzel Nunnelley
Enough milk for soft dough. Bake in greased pan and a quick oven.
Bring to a boil:
Remove from heat and combine with:
Bake in 9 x 13 pan at 400 for 20-25 minutes. Pour icing over cake while cake is still hot.
Take from heat, add:
Duncan Hinds Lemon Cake Mix (disregard the instructions on the box).
Beat for three minutes.
Bake at 350 for 40 minutes in a 13 ½ x 9 x 2 pan
While cake is still hot, make holes in the top with a fork.
Pour over the cake the juice of 2 lemons, which you’ve mixed with 2 cups of XXXX sugar.
This cake can be re-heated or frozen. I cover the long pan with aluminum foil, and it keeps for several days (if you can keep the kids, etc. from attacking it). Anyway, you could make it a day ahead of time, if you’re in a bind for time… and it WILL make it to the picnic or party…still moist and tasty.
We’ve had Schwartzel picnics since Charlie and I came home after the war .. and even before that, when the Aunts would go to Cherokee Park and stake a claim to several tables and sit there until we all got our kids together and brought food.
Rosemary Reddens Schwartzel
(Our traditional Christmas Day Dessert…Reddens Family)
Chop dates and nuts; grease a 13 x 9 x 2 inch pan and start oven at 325 degrees (Slow). Beat eggs in a bowl until frothy; add sugar gradually, beating hard all time. Sift baking powder with flour. Add flour mixture and milk a little at a time alternately to egg/sugar mixture combination. Stir in chopped dates and nuts. Pour into pan and bake for one hour. Cut into squares and serve hot or cold with whipping cream. Makes 15 squares.
Mother called it pudding but the family and her bridge club called it cake, which it really was. That’s why the large squares.
Jean Cole – neighbor of Ray and Louis Pfeiffer
Beat together. Pour into greased bundt pan and bake in a 350 degree oven for about 55 minutes.
OPPS, forgot to add the chocolate chips again! I forgot to stir in 1 cup of chocolate morsels—found then on the counter so I sprinkled about 1/3 to ½ a cup on the cake. It’s also good with chocolate mint chips or regular chips and ½ teaspoon peppermint extract. Now you know all my secrets! (This has been typed exactly as Jean wrote it.)
Makes 2 loaves
Peel and grate the zucchini, put in a colander to drain.
Beat eggs at low speed, add sugar, oil, zucchini, and vanilla and mix lightly
but well. Mix rest of ingredients in another bowl. Combine the two
and mix well with a wooden spoon. Grease two loaf pans, no glass pans and
bake at 350 for 1 hour.
Margaret Hill Pfeiffer
Mix dry ingredients, add nuts. Add the milk to beaten egg and then mix with dry ingredients. Pour into greased loaf pan and let stand 15 minutes before baking. Bake 1 hour at 350.
Cream sugar and butter, add eggs, one at a time. Add vanilla, flour, baking powder and syrup. Fold in pecans. Bake at 375 for 35 to 45 minutes in a well greased 9-inch square pan or two 8-inch round pans.
Margaret Hill Pfeiffer
Cream butter and sugar, add melted chocolate and egg yolks, and beat. Add flour and salt alternately with buttermilk. Stir in vanilla and dissolved soda. Last, fold in stiffly beaten egg whites. Bake 20 minutes in layer pans or 1 hour in loaf pan at 350. Makes 4 layers. This cake stays moist for several days when iced and used as layer cake.
Mary Anne Schwartzel
Drive to North Georgia. Buy one bushel of Rome Apples. Be sure to buy big apples so that you don’t have to peel so many. Peel all the apples. Makes six pies. Freeze for special occasions.
Cut apples in twelve slices. Follow directions on pie crust package. Put in the apples, sugar, and 6 hunks of margarine. Put on top crust and cut slits in the top. Bake at 350 degrees till golden brown.
Mary Anne Callaghan Schwartzel’s grandmother
Simmer raisins and applesauce in a sauce pan over low heat until raisins are plump (the time it takes to make the batter in just right) Cream shortening, sugar, eggs, and vanilla in a large bowl. Blend dry ingredients in a separate bowl, then stir into the cream mixture. Add the warm raisins and applesauce. Stir in the oatmeal. Chill the batter well (1-2 hours). Drop by rounded teaspoonfuls 2 inches apart on un-greased cookie sheets. Bake at 375 degrees for 8-10 minutes. These are soft cookies, more like a bread than a cookie – great for breakfast! (And the dough is good, too! Worth the salmonella risk, in my mind!)
The only funny story I know is a few years ago, mom (Mary Anne) made a double recipe and couldn’t figure out why they looked so strange – she had left out the oatmeal!
Anne Schwartzel Shoemaker
(Great-grandmother’s Swiss doughnut recipe)
Moellmann Family Recipe from Susie Nunnelley
Roll thin as noodle dough. Cut and shape as doughnuts. Fry in deep fat. Sprinkle with powdered sugar. Delicious!
This might have to be aged for a few weeks (2 or 3) in tins.
Margaret Hill Pfeiffer
These cookies take time but are worth every minute spent on them.
Put soft butter and water in bowl. Add sugar, nutmeg and cinnamon and mix until creamy. Add flour and almonds, which have been put through meat grinder using find blade. Drop by half teaspoonful on greased cookie sheet and bake in 375 oven about 5 minutes. The dough is very thin and spreads, so do not put many on each pan. Let cool few seconds before using pancake turner to remove from pan. Roll as each is removed. When cookie is done it is crisp and full of holes and brown. Larger cookies can be made using teaspoonful of dough. When these are taken off cookie sheet form into cornucopia. Fill with strawberries, which have been sugared with 4X sugar, or fill with ice cream and place a few strawberries at top. Delicious as well as pretty.
Christine Pfeiffer Gates
Put butter and water in bowl. Add sugar, cinnamon, nutmeg and cream. Add flour and nuts last. Drop on well-greased pan (not too close together) and bake in moderate oven at 350. While hot roll them.
Christine Pfeiffer Gates
1 ½ teaspoons almond extract
Cream sugar and shortening. Then add 3 whole eggs well-beaten and gradually add flour. Beat will. In another bowl place nuts, raisins, currents, fruits, then add extract, mace and baking soda. A very small amount of flour sprinkled and mixed with these ingredients will keep them from sticking together. Mix everything together thoroughly and drop teaspoons of mixture on well-greased cookie sheet. Bake at 400
Betty Schwartzel – Served at the Christmas Eve party at Ray & Louis Pfeiffer’s house
Sauté mushrooms with onions, (Betty didn’t think she used onions), in butter over low fire. Season with salt and pepper. Sprinkle with a little flour. Stir gently. Cover and cook about 5 minutes. Blend in sour cream (or plain yogurt) and Worcestershire sauce. Note: Mushrooms can give up a lot of juice, you may have to adjust the flour and sour cream. Serve with Pepperidge Farm thin sliced bread that has been toasted.
Mix together cream cheese, onion, and Worcestershire sauce, spread mixture on a plate. Place ½ to ¾ bottle of cocktail sauce over mixture. Arrange crabmeat on top of cocktail sauce and sprinkle with parsley flakes. Crumble a few crackers up and spread over flakes. Serve with crackers.
Patricia – a friend of Martha Shershin
This recipe was served at the Welcome Party before Cathy Shershin’s wedding to Peter Roth at Hilton Head, South Carolina.
Combine marinate ingredients according to taste. Raw shrimp can be marinated overnight and then grilled. To grill, thread shrimp on skewers or place in a wire grill basket, grill over hot coals for 8 to 10 minutes or until done, turning and brushing often with extra marinate. Or marinate cooked shrimp overnight and serve chilled.
Margaret Hill Pfeiffer
Delicious on crackers served as appetizers
Leave the cheese out overnight so it can be mixed easily. Mix all together except nuts, blending well. Then add ½ cup chopped pecans and mix again. Form into a large ball and put in refrigerator overnight or all day. About ½ hour before serving, roll in rest of pecans and serve surrounded with crackers.
Cook grits in water using a double boiler. Cook over low heat for 30 to 40 minutes. Add salt in last 5 minutes of cooking or it will make the grits tough. Pour hot grits into large mixing bowl; slowly add beaten egg, 1 cup of cheese and remaining ingredients. Mix thoroughly and turn into a 2 qt. casserole dish. Sprinkle ¼ cup of cheese over the top and decorate lightly with paprika. Cover and bake for one hour at 350. This makes one 2 qt. casserole and freezes well after cooking. Be sure and chill before freezing.
Cook and drain sausage and bacon. Trim crust, butter bread, cut into cubes. Butter casserole dish and line with ½ of the bread cubes. Sprinkle 1 cup of cheese, sausage, and bacon over bread, continue making layers. Beat eggs, milk and seasonings and pour over the bread. Meat layers. Bake at 450 for 45 minutes to 1 hour.
Mix eggs and milk together. Add ½ teaspoon of seasoning salt or small pieces of fried bacon if desired. Place in a very well greased pan. 2 dozen eggs fill a 9 x 11 inch pan. Bake in a 300 degree oven for 25 minutes, uncovered. Stir once, cover with foil, and return pan to the oven for another 15 minutes.
Susie Nunnelley prepared this potato salad, year after year, for the annual Schwartzel 4th of July celebration. It was always my favorite potato salad as it was for many relatives who would ask me every year at the Pfeiffer’s party ….”Where’s your mom’s potato salad?” Enjoy!
Catherine Nunnelley Popham
Cube potatoes into bite-sized pieces. Add green pepper, celery, green onions,. Mix with mayonnaise until well-coated. Add salt and pepper to taste. Decorate with hard-boiled eggs on top of potato salad. Sprinkle with paprika.
German Potato Salad
(Katie’s as remembered by Mary Gene Schwartzel Hodapp)
New potatoes, boiled until tender
Cut green pepper, celery, green onion
Fry bacon until crisp and break up
Add vinegar and sugar to grease and pour over potatoes plus bacon
Carrie Jaworski Nunnelley
Combine and pour over it all – Kroger Brand Private Selection Olive Oil & Vinegar Dressing
Pendennis Club recipe stolen by Betty Schwartzel
Good on beef and pork or on cream cheese as an hors d’oeuvre.
Blend chutney and stir in the rest. Store in clean bottles.
Katie’s as remembered by Mary Gene Schwartzel Hodapp
Boil pork chops in water
Add 1 onion
When pork is cooked add peas and potatoes
When potatoes are tender add cut up pie dough. Cook until dough is tender
I have never made a pot roast to compare with Mimi’s, even though I continue to try. However, I have come close. You can add or subtract, whatever you like, but this is the recipe she gave me.
6 to 8 lb. Pot Roast (she would only use what was termed a
pot roast at the store, not a chuck roast) dredged flour with salt and pepper.
Place in roaster and brown in oven at about 450 degrees. Remove and add
chopped onion, celery and green pepper. In a cup place about two cops of water
to which you add some ketchup and Worcestershire sauce. Cover pan and
place in a 325-degree oven for about 5 to 6 hours. During the last two
hours add carrots and potatoes. Add more water if needed to make sure you
have enough for gravy.
Once again I will try to explain one of Mimi’s recipes. I can remember standing in the kitchen and asking her how she made things. Of course, she seldom measured, so I had to judge for myself the amounts. I made the canneflies many times so I know how these were done. Now, as far as the spelling goes, all I can say is that my spellchecker didn’t correct me, but this is an American machine and that comes from Germany.
10 to 12 lb. Pork Loin (not boneless)
Salt and pepper sprinkled on the top
Place in a large roaster; add a little water to the bottom of the pan and cover.
Bake at 325-degrees for at least 3 hours. After 3 hours, test with a tester for tenderness
Mimi would always use at least two large cans of sauerkraut to which she added chopped onions. She cooked the onions until tender, after which she would add some of the drippings from the pork roast.
Place in a large bowl and make a well in the center. Break into the well 3 eggs. Add enough milk to make dough about the consistency of biscuit dough. Drop spoonfuls into a pot of boiling- salted water. Cook until the dough balls return to the top of the pan. Drain, and place in a bowl. Pour melted butter over the top.
John Pfeiffer (an engineer can cook)
This is a very difficult recipe invented by John
Take a hunk of beef, some kind of roast without a lot of fat.
Throw the beef in a large pan
Cover with water
Add some salt and a lot of pepper (little pepper if you like)
Quarter one or two onions and add to pot
Cook for a number of hours until tender
Cut up several boneless chicken breasts into chunks.
Heat olive oil in a skillet, fairly hot
Add chicken and brown
Add salt and pepper
Add several finely chopped garlic cloves while chicken is cooking. (The more the better).
Cook elbow macaroni ahead of time
Add the macaroni to the skillet with chicken and stir.
This recipe was developed over several attempts and perfected before I got married. One night when Sheri was out of town and I had to cook dinner for Daniel and probably Justin I fixed my garlic chicken fully expecting them to turn up their noses at my dinner. To my great surprise they liked it, so from then on when Sheri is away I cook garlic chicken and all is well. It’s tough being a step-father.
Combine ingredients and put in large zip-lock bag
Cut up into 6 ounce pieces, fresh salmon, about 8 pieces
Put salmon in zip-lock bag w/marinade and refrigerate for at least ½ hour (turn once)
Put salmon on broiler pan (put light spray/oil to keep from sticking)
Broil for 15-18 minutes.
Place the chicken breast between sheets of plastic film wrap and pound thin. Blend the egg and milk together. Dust the chicken in the flour, dip into the egg mixture, and then dip into bread crumbs to coat. Melt the butter in a skillet and brown the chicken on both sides. Transfer to a baking sheet. Top each cutlet with the spaghetti sauce and sprinkle with the Mozzarella cheese. Bake in a 400 degrees oven for 15 minutes or until done.
Stir crushed corn flakes and Parmesan cheese together. Sprinkle chicken breast with seasoning salt, dip in egg, and roll in corn flake mixture to coat. Bake in a shallow pan in a 400 degree oven for 20 to 25 minutes.
Stir all ingredients together except for the tomato and let marinate at least 20 minutes. Place into a nonstick skillet and cook over medium to medium high heat until chicken is done. Add the tomato wedges the last 2 to 3 minutes of cooking. Serve with warm tortillas, shredded cheese, salsa, and sour cream.
Mix together cornstarch, beef broth, soy sauce and garlic powder and set aside. Stir-fry beef in nonstick skillet until brown. Add peppers and broth mixture to skillet. Cook, stirring until thickened. Serve over rice.
Margaret Hill Pfeiffer
2 large cans imported Italian tomatoes (regular canned tomatoes may be used but sauce is better with the Italian tomatoes, as they have no seeds and are sweeter than regular tomatoes).
2 cans tomato paste
At least 2 oz. ff imported dried mushrooms (here again, the imported mushrooms are better as they have a different flavor than the domestic).
Put all together but sugar in large pot-soup pot is best because the meat balls are added to this sauce it cook. Cook at least 3 hours, better 4 hours, then add meat balls and cook 2 hours longer. Add sugar during this last 2 hours cooking. Stir often as this sauce will scorch. A little scorching on the bottom of the pan will improve the flavor but do not let burn. Sauce should be thick when done. Test seasoning before serving. It should not be sweet but Italian sauce should taste as if it had sugar in it.
Have large platter of cooked spaghetti. Put meatballs around mounds of spaghetti and pour a little of sauce over spaghetti, topping with Parmesan cheese. Serve extra sauce and cheese. If any of the sauce and meatballs are left, they will keep a week in refrigerator and can be heated for another meal.
Dust meat with flour and brown in shortening in heavy pan. Add soup and water. Cover and simmer for 1 ½ hours. Add remaining ingredients and cook until vegetables are tender. Stir now and then. To thicken, uncover and cook until desired necessary.
Christine Pfeiffer Gates
Sauté onions in butter. Add other ingredients and cook until sauce thickens. If sauce is too thin, add small amount of cornstarch. Add shrimp and heat slowly. Serve on rice.
Louise Pfeiffer & her mother
Melt butter, add drained oysters, cooking 3 minutes until edges curl. Add rest of ingredients and cook to boiling point.
Serves 4 to 6
Bake in casserole (1 ½ Qt. Corning ware dish) one hour at 350 degrees.
Cook and mash/whip the sweet potatoes
Put in refrigerator and chill (marinate) over night. Before baking, bring to room temperature. Dot with miniature marshmallows and bake.
Crush Ritz crackers and mix with 1 stick of margarine or butter. Spread in long baking dish (9 x 13). Save some for the topping. Cook broccoli and put over crumb mixture in pan. Cook cheese, soup and evaporated milk together and pour over broccoli. Add rest of the crumbs over the top and bake at 450 degrees, 10-15 minutes. You can add slivered almonds before crumb topping. Enjoy!
Serves 6 to 8
Cook spinach, drain well. Add salt, onion and butter. Layer 10” casserole dish with spinach, ½ cheese, mushrooms, garlic salt and cheese. Bake at 350 degrees for 20 minutes.
Sautee whole mushrooms in real butter
Add a little salt and pepper
Add some B&B Liqueur (Benedictine and Brandy Liqueur)
Joanne Pfeiffer (and Louise Pfeiffer)
Wash eggplant, cut in half lengthwise. Remove pulp from both halves, leaving a ½” wall. Rub shell with lemon juice and turn upside down to prevent discoloring while filling is prepared. Melt butter in skillet. Add parsley, onion and eggplant that has been cut into cubes. Cook over low heat until tender, about 10 minutes. Remove from heat and add salt, pepper, soup, pecans and cracker crumbs. Stir in egg and fill eggplant shell with mixture. Sprinkle with paprika and bake for 45 minutes at 350. Serves 4. Note: One cup cooked rice may be substituted for cracker crumbs.
Genie Hodapp Donohue
Peal, cut, boil and mash potatoes. Mix in sugar, butter, eggs, vanilla and milk. Put in baking dish.
Freeze. When unfrozen – bake at 350 for 25 minutes.
cook 5 minutes
Ray Pfeiffer, Sr.
Mix egg nog and milk in large bowl. Slowly pour in bourbon and rum. Add nutmeg.
Whip up 4 egg whites and spoon on top of egg-nog.