Warm the wine and oil over medium heat. Remove from heat and add 12 cups of flour. Stir in water, 1/2 cup at a time, until the dough comes together in a soft ball. Knead well.
Roll the dough into a snake and cut into two inch pieces. Run each piece over a basket or use a fork to get ridges in the dough.
Heat oil for frying in a large pot. Deep fry cookies until medium brown. Drain on paper towels.
Warm honey in a frying pan until very liquid. Roll the cookies in the honey, and then place in a dish. Allow the honey to cool and serve.
Bring all of the ingredients, except for the flour, to a boil and simmer for 5 to 8 minutes.
Cool.
Add enough flour until liquid is absorbed and easy to handle.
Blend/knead until thoroughly smooth.
Cut pieces and roll out like strufoli.
Should be as thick as your thumb.
Shape like a shell by curling on the side of a grater.
Place on a lightly greased cooking sheet and bake at 400\u00b0 until lightly browned.
When cooled, place in a bowl and mix with honey.
Place on a platter.
Can be decorated with colored ...
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
Roll small pieces of dough between hands to make \"logs\" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.
large bowl, beat together wine, sugar, salt, oils, cinnamon, cloves
Cream butter and sugar; add egg yolks and beat until light. Add sifted dry ingredients alternately with wine and mix well. Chill.
Roll out thin on floured board and cut with 2-inch cookie cutter.
Place on ungreased cookie sheets, brush with slightly beaten egg white and sprinkle with nuts.
Bake at 325\u00b0 for 8 to 10 minutes.
Makes 9 dozen.
1/2 the amount), red wine, oregano, garlic, salt and pepper
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
n 2 batches alternately with wine, beginning and ending with flour
Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs, vanilla and wine. Stir in flour, one cup at a time. Dough will be stiff. Roll out dough, on well-floured pastry sheet, to a 1/4 inch thickness. Cut into desired shapes with cookie cutter. Bake on greased cookie sheet for 10 minutes.
Make icing by combining above ingredients. (Should be an almost runny consistency). Frost cookies. These cookies will keep for up to one year in an airtight container.
Preheat oven to 375.
With electric mixer cream butter and sugar until light. Add egg yolks and anise extract. Mix until blended.
On low, add flour and wine alternately and mix well. Mix in chopped almonds to form a soft dough.
Using a teaspoon, drop dough into slivered almonds and roll to coat.
Place on a cookie sheet, leaving 2 inch space between. Press slightly to flatten cookies.
Bake for 12-15 minutes or until lightly browned.
Remove from oven and place cookies on rack to cool.
Store in air tight container.
Wash mushrooms and slice in half.
Saute onion and mushrooms until tender.
Pour into dish and pour Italian wine over the mushrooms.
Let stand overnight.
og into desired shape. Place cookies on the prepared baking sheet
Cream the butter; add sugar.
Add egg yolks and beat 2 1/2 minutes.
Add wine and beat again.
Add flour and mix well.
Form cookies into balls.
Make well in center and fill with jelly. Bake at 350\u00b0 until slightly brown.
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.
elted.
Serve with White Wine Sauce and sprinkle with parsley
Beat eggs very well until light.
Add sugar, oil, wine and flavoring. Begin with 5 cups of flour. Add small amounts at a time to make a soft dough, not sticky.
Roll into ropes and make into desired shapes of twists and/or circles.
Dab white wine on tops of cookie, then dip into white sugar before placing on cookie sheet.
I do not grease my cookie sheet. Bake at 350\u00b0 to 375\u00b0 for 10 - 15 minutes.
Enjoy!
5 minutes or until the cookies just begin to brown. Remove