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The faint smell of Anise PIZZELLES is throughout the house for a couple of days. If you like a hint of licorice, this is the cookie for you. On the internet, you can find all sorts of flavors to make your PIZZELLES (vanilla, rum, Amaretto, almond, chocolate). They can also be rolled around a wooden spoon handle right off the Pizzelle iron. Let them cool and fill with any type of cream filling; there are many great combinations. The French make a brown sugar type that tastes like a waffle cone (Galette). Right now, I’d like to share the Anise flavored. This batch makes about 6 dozen. Take your time, grab a glass of wine and make some PIZZELLES! Enjoy.
The original recipe card is not too difficult to follow. Anise Extract can be found in the baking aisle of the grocer. I use the smallest scoop available for my dough. It is quite moist. Watch how long you leave on the iron, they burn easily! A maximum time of 1 minute should be watched. CAN’T HAVE EGGS? EGGBEATERS WORKS JUST FINE!
1 cup chopped. Mission figs
1\2 cup pecans
1/4 cup dark raisins
Chop well in food processor til medium fine
2 1/2 Tbsp white sugar
1 egg white
1stick unsalted butter room temp
1/2 cup white sugar
1/2 cup light brown sugar
Beat well until light and forms a ball
Add 1 tsp salt
1 tsp baking soda
1 tsp vanilla flavoring
2 cups flour
Mix well ….. Form into log and cut into 3rds. Wrap in wax paper and chill dough.
On wax paper Roll out one of your sections into a rectangle about 1/4 thick, spread fig filling on dough, wrap tightly using wax paper as you lift and roll into taught log. Wrap in wax paper again and refrigerate.
Do this 2 more times with the other pcs of dough.
Preheat oven to 325….. Slice cookies about 1/4 inch and lay on cookie sheet with parchment paper.
Bake about 10-12 min. Check them after 10 minutes.
Let set on pan about 5 min. Remove with spatula and completely cool.
Makes about 36 cookies!
Oh my, it’s noon and you forgot to make your crusty bread dough last night. NO WORRY. this recipe will give you that same wonderful crusty bread in 3 hours. The dough is easy to work with compared to the over night method.
THIS RECIPE MAKES 2 LOAVES
1 1/2 Tablespoons dry yeast
1 Tablespoon salt
6 1/2 cups all purpose flour
stir ingredients together in large bowl. Add 3 cups Luke warm water and stir until no more dry pockets exist. Cover loosely with a dish towel and let sit on counter For 2 hours.
Heat oven to 450 degrees. Take 1/2 dough out and form into loaf so the top is smoothe (don’t worry about bumpy bottom). Put on parchment paper. I slice the top of mine with an exacto knife and sprinkle a little flour on top. If you don’t want to bake the other loaf today, cover well, keep in fridge. Just make sure it rises a couple hours on counter (covered of course) before you bake. You could even make small dinner rolls from this . Just watch baking time .
In oven, place a baking stone or large cookie sheet upside down and let that heat up for 20 minutes. Also place an empty cake pan on bottom rack of oven and let that heat up. When pans are hot, place loaf of unbaked bread on hot cookie sheet (leave it on parchment paper) .
In cake pan, pour in 1 cup cold water and quickly close oven door. Bake for 25 -35 minutes. Tap the bread with your finger….if it sounds hollow, it’s done. Remove and let completely cool before slicing.
3 cups unbleached all purpose flour
1-3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1-1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for overnite.
In the morning, insert a container that can withstand the high temperature (I use an insert from a crockpot) Preheat oven and container to 450 degrees. While heating oven, put a piece of parchment paper on the counter, sprinkle with flour Turning bread mixture out onto parchment paper and cover with the plastic wrap until oven reaches 450. Carefully pull container from oven. Lift parchment paper with bread mixture by the sides and place in container. Cover the container with double thick foil. Bake for 30-35 minutes. (Don’t use the lid from your crockpot, the handle melts for some reason….lol).
After the 30 minute bake time, remove foil and bake an additional 15-20 minutes (depends on how brown and crusty you want the bread).
Carefully lift parchment paper from the corners (may looked burned, but that’s ok). Place on cooling rack until bread can easily be sliced. ENJOY!
To keep bread crusty, I purchased larger paper bags. You can keep in plastic food storage bag but, crust will be soft. Want it crispy for spaghetti and meatballs? Pop it in the oven for a bit!
Cooking can be a passion. It has become mine. Any ethnic food is worth trying….whether the recipe be from an old fashioned cookbook, the Internet or a recipe handed down through generations. Every month I will try and post recipes. No specific orders, just random recipes and pictures and step-by-step instructions. If you have any questions or comments, let me know.