hickness) Use this sauce for traditional tamales, recipe #15286.
Note: When
For the traditional brigadeiros:
Combine the sweetened
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Working in batches, fry the pizzelle until browned on all sides
he side.
To Make Traditional Pizza Dough: In a small
Mix all the ingredients in the Traditional cocoa mix.
I give everything a whizz in the food processor to combine well.
Store in an airtight container.
Spiced cocoa mix: To one recipe of the traditional mix, add the spices and mix.
Enjoy a warming spiced cocoa!
Java Cocoa: To one recipe of traditional mix, mix in instant coffee powder.
To make hot cocoa, place 1/4 cup of mix in a mug.
Stir in 1 cup of boiling hot water.
Hot mint Cocoa: Steep one mint tea bag in a cup of hot traditional cocoa.
sing fresh pumpkin the original recipe states: Bring a large pot
re\"baked\" in a special PIZZELLE iron over the stove top
ell combined.
Bake pizzelle according to your pizzelle iron instructions. A
You will need a pizzelle iron to make these cookies.
This is Nana Mancuso's secret recipe.
Thanks, Nana!
he flavour.
Heat the pizzelle maker on stove top, or
anilla extract. Proceed with the recipe as directed.
CINNAMON CONES
but the cooked frosting is traditional. Just use what you like
his is an age old recipe handed down from mother to
he filling and sauce) or traditional roll-up style.
Coat
In a large bowl, beat sugar and eggs.
Add cooled melted butter, anise oil, and vanilla a little bit at a time until blended.
Sift together all dry ingredients and gradually add to wet mixture. (Batter should be stiff enough to be dropped by spoonfuls onto hot pizzelle baker.).