The Melting Pot of Mennonite Cookery describes making peppernuts as mixing dough and storing it in 5 gallon crocks and keeping the crocks cold in the basement. The crocks were let sit for several weeks to let the spices permeate the whole dough; then on a Saturday all hands were busily engaged in baking. The dough was rolled out in long thin rolls, cut into 1/2 inch pieces, placed on pans, and baked in the oven.
One of the last conversations I had with my mom was about the batch of peppernuts I mixed up right after Thanksgiving. I had used the recipe with 14 cups of flour and was chilling it in the refrigerator -- it was taking up a lot of space. Mom said, "14 cups! You'll have peppernuts all year! Here's what you do: roll that dough into snakes and store it in the freezer. Then when you have time, cut up a batch and bake them." So that's what I did.
I found 4 peppernut recipes in the tin box! Here's the one marked Dad and 350.
1 1/2 c. butter
2 c. sugar -- cream
3 c. dark syrup
4 eggs -- mix and cream well
2 t. soda
2 t. ground cardemon
1/2 t. star Anise oil
14 c. flour inough dough
1 t. cloves
Editor's note: this doesn't include an oven temperature, but most recipes call for around 350 degrees.
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