recipe

this is the recipe i use to make chilibread. i first converted the measurements from my mom's german cookbook into cups, teaspoons, and tablespoons, and then converted them back to grams and german pounds to translate my american version and send it to my mom.

bring honey and butter to a boil, let cool down to room temperature. combine all ingredients in food processor or mixer, fill into bowl and cover; store in warm place (florida: kitchen is fine, new york/germany: cooler or oven). let dough rest for eight days. roll out using lots of cornmeal, and cut out squares. bake on wax paper for 15-20 minutes on 315f. store in sealed container.

chilibread
2.6 cups honey
1.5 cups ground pecans, cashews, and walnuts
8 TS butter
2 eggs
zest of one orange and one lemon
2.6 cups cornmeal
1/4 cup cocoa
1/2 TS allspice
1 tsp vanilla
2 TS candied chili peppers*
1/2 tsp dried chili peppers

*cut stem off chili peppers, cut lengthwise, scrape out seeds, and cut into thin strips; combine sugar (1 part) and water (1 part), add peppers, and boil everything on low heat for an hour. take out peppers and spread on baking sheet and dry at F 395 degrees for about 10 minutes. syrup's delicious over pancakes; but use caution. courtesy of ice cream ireland