Christmas Baking

Christmas is coming up quickly.  We’ll all be gathering with friends and family over the holidays to eat great food, tell stories, maybe have some wine.  It’s that end of year indulgance that’ll set the stage to a healthier lifestyle in 2017.

As you may or may not be aware of, I’m originally from Manitoba.  My family remains out there so, this year, I decided to take a run at baking up a batch of one of my favourite Christmas treats.  Papanate (pronounced Pay-pah-nate), German for “Peppernuts”.  Which is odd because there is neither pepper or nuts in the recipe.

So, here is the recipe from my Mom.  Understand this is a rather large batch so you’ll need a large mixer or you can cut it down as you wish.  According to my Mom, and she knows these things, you should be able to get about 2 Ice Cream pails worth.  For those of you that might find this unit of measure odd, and I chuckle when I write this, you’ve now been introduced to the standard volume index for Christmas baking.  At least for me while I was growing up.  We bought ice cream by the gallon.  The upside was that the pails that it came in were repurposed for storage containers in the freezer (among many other uses).

So, here we go.

  • 3 cups white sugar
  • 2 cups lard (butter or margarine works – I used butter)
  • 1 cup syrup (corn works, I went with Maple just because)
  • 4 eggs
  • 2 tsp Baking Soda
  • 1 tsp Cinnemon
  • 2 tsp ground Anise Seed
  • 1 tsp ground Cloves
  • 1 tsp ground Cardamom (optional)
  • 1 tsp Salt
  • Enough flour to make rolls.  Roughly 9 cups


Mix the ingredients thoroughly and put the dough in the fridge.  It’s way to soft and sticky to work with right out of the mixer.

Next, you need to make dough snakes.  Take it in hand and roll it out like you’d be making a snake out of Playdough (you know what I’m talking about).  Or like a Pepperoni stick if you wish.  Put the results in the freezer.  You’ll want them separated so you can take them out individually.

You don’t need to bake them all at once, just as required.  Simply retrieve the frozen dough snake and cut it into small disks.  Spread them out on a cookie sheet and bake at 350 for 12 min.

You’re Welcome.  🙂

Please let me know how they turned out.


Wes Klassen

Wes is a relative new arrival to the West Coast. He spent the majority of his life living and working on the prairies in rural Southern Manitoba. In 2014 circumstances opened the door for him to take on the adventurous step of relocation to the best Canada has to offer. He’s pleased with his choice!

His experience can be best described as diverse. Having grown up on a farm, it was a natural choice to carry on the family farming business as his primary adult career. Alongside that, he successfully ran a small computer consulting business along with a 5 year participation as a director on a board tasked with funding rural initiatives that aligned with programming offered by Agriculture and Agri Food Canada (AAFC). On arrival to BC, Wes held the role of Project Director with a highly decorated residential home builder/renovator.

He has now taken on the interesting and challenging field of Real Estate. It is his belief that integrity and loyalty are fundamental to a successful transaction in Real Estate. Wes would be honoured to be entrusted as your agent in the purchase or sale of property.

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