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Wandi
3-3/4 cups all-purpose
flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 eggs, beaten
1 tablespoon lemon juice
1/4 cup vegetable oil
Oil for deep frying
Confectioners' sugar
Mix flour, baking powder
and salt; make a well. Combine eggs, lemon juice and oil; pour
into well and knead dough until smooth. Let dough rest under a
metal bowl for 10 minutes. Cut into six pieces. Roll out each
and cut into 2-inch by 8-inch strips. Make a slit in center of
each strip and feed one end through to form a bowtie. Fry to
golden color. Drain; then sprinkle with confectioners' sugar.
Biscotti di
Vino (Wine Biscuit)
2 1/2 cups unbleached flour
1 1/2 tsp. coarse grind pepper
1/2 cup dry red wine
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 cup vegetable oil
In a food processor or
mixer, blend flour, sugar, black pepper and baking powder. As
mixer is running, add oil and wine slowly. Blend until the mixture
forms a dough. Remove the dough and place on a board. Divide the
dough into 30 pieces. Roll each piece into a 3" long rope and
then press ends together to form a ring. Arrange rings 1 1/2"
apart on an ungreased baking sheet. Bake in batches in the middle
of the oven at 350 degrees for 20-30 minutes, or until bottoms are
golden brown. Cool on a rack for 5 minutes.
Pepper
Biscuits
2 packages dry yeast
2 cups warm water
6 cups flour
4 tsp. fennel seeds
2 tsp. salt
2 tsp. sugar
2 tsp. pepper, coarse grind
1 cup olive oil
1 egg, beaten
Combine yeast, sugar and
warm water. Set aside to bubble up and foam. Place flour, fennel
seeds, salt and pepper in a large pot. When yeast has foamed, mix
gently with olive oil and pour into flour, mixing and turning
until dough is formed. Add a little flour if dough is sticky or a
little warm water if too stiff. Cover, put in a draft free place
for 30 minutes. Roll out into 3" ropes and make pretzel
shapes. Brush with beaten egg. Preheat oven to 375 degrees and
bake for 30 minutes.
Egg Biscuits
In mixing bowl , combine:
3 eggs, beaten
1/2 cup corn oil
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
In another bowl, mix:
3 1/2 to 4 cups flour
4 teaspoons baking powder
Add flour/baking powder mixture to liquid ingredients, knead until smooth, adding flour for
easy handling. Shape into round wreaths (as for pepper biscuits), place on greased cookie
sheet, brush tops with beaten egg and bake at 400°F for 15 minutes. Yields three to four
dozen.
Italian Easter Bread
1/4 c Sugar
1 ts Salt 1 pk Dry yeast
2 1/2 To 3-1/2 cups unbleached -flour
2/3 c Milk
2 tb Butter
2 Eggs, at room temperature
1/2 c Mixed candied fruit
1/3 c Chopped blanched almonds.
1/2 ts Anise seed
2 tb Melted shortening
5 Uncooked eggs colored with -Easter Egg Dye
ICING:
1 c Confectioner's sugar
1 tb Milk
1/8 ts Vanilla
colored sprinkles
In a large mixing bowl,
blend the sugar, salt, and yeast well with 1 cup of the flour.
In a saucepan, combine milk and butter, heating slowly until
liquid is warm and butter is melted. Pour the milk into the dry
ingredients and beat 125 strokes with a wooden spoon. Add eggs
and 1/2 cup flour or enough to make a thick batter. beat
vigorously for 2 minutes. Then stir in enough flour to make a
ball of dough that draws away from the sides of the bowl. Turn
out onto a floured board and knead for about 10 minutes, working
in additional flour to overcome stickiness. Place the dough in a
greased bowl, turning to grease the top. Cover tightly with
plastic wrap and put in a warm, draft-free place until doubled
in bulk about 1 hour. Meanwhile, combine the fruit,nuts, and
anise seed. Punch down the dough and return it to a lightly
floured board. Knead in the fruit mixture, keeping the syrupy
pieces dusted with flour until they are worked into the dough.
Divide the dough in half. Carefully roll each piece into a 24
inch rope - the fruit and nuts will make this slightly
difficult. Loosely twist the two ropes together and form a ring
on a greased baking sheet. Pinch the ends together well. Brush
the dough with melted shortening. Push aside the twist to make a
place for each egg. Push eggs down carefully as far as possible.
Cover the bread with wax paper and let rise in a warm,draft-free
place until double in bulk, about 1 hour. Bake the bread in a
preheated 350 F oven for about 35 minutes or until a toothpick
inserted in a twist comes out clean. Place on a wire rack to
cool. Once the bread is cool, drizzle the icing on top between
the eggs, and decorate with colored sprinkles.
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