Melt oleo or butter and mix in sugar.
Let mixture cool.
Add eggs and flour.
Add baking powder and anise flavoring.
Add additional flour as needed to make soft dough.
Refrigerate dough to make it easier to work with.
Drop by spoonfuls onto your pizzelle iron.
Cook 1 minute or until lightly golden brown.
Let them cool before stacking, this will help make your cookies crisp.
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled, melted margarine and anise (or vanilla).
Sift flour and baking powder and add to egg mixture.
og into desired shape. Place cookies on the prepared baking sheet
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
n the preheated oven until cookies are crisp around the edges
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
5 minutes or until the cookies just begin to brown. Remove
ough overnight.
Cookies are\"baked\" in a special PIZZELLE iron over
You will need a pizzelle iron to make these cookies.
This is Nana Mancuso's secret recipe.
Thanks, Nana!
COOKIES:.
Whisk the flour, cocoa,
Beat eggs; add sugar gradually.
Beat until smooth.
Add cooled, melted margarine or oil, vanilla and anise seed.
Sift flour and baking powder and add to egg mixture.
Dough will be sticky enough to be dropped from spoon.
Bake on hot pizzelle iron until golden and crispy.
Makes about 60 pizzelle cookies.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
coa powder. As with all cookies, it's the taste
*This is a great OAMC recipe. Before cooking/prep day, I
br>You can quadruple this recipe and make as many as
Beat eggs and sugar; add oil, anise seed and vanilla.
Beat well; add flour and baking powder.
Drop a spoonful of batter into the center of the pizzelle iron, close the lid and clip handles together.
Allow to cook about 30 seconds or until steaming stops. Remove with fork.
They cool quickly so if you would like to roll them, do it very quickly.
Enjoy!
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Mix the eggs, sugar, oil and anise seed together.
Slowly mix in the flour a little at a time.
The batter should not be too thick.
You may not use the full cup of flour.
At this point you may also add a little brandy if you like, I don't.
Slowly drop about a teaspoon full on to a hot Pizzelle iron until lightly brown on both sides.
Cool and enjoy.
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled margarine and vanilla or anise.
Sift flour and baking powder together and add to egg mixture.
Dough will be sticky enough to be dropped by spoon.
Drop by spoonful into Pizzelle iron.