As per Billy's request, I'm going to start posting some of my Mom's recipes. She really only used written recipes for baking, so when I post cooking recipes, amounts might be approximate. Here's the first:
Biscotts (Yes, that's what she called them)
1 1/2 cups sugar
3/4 cup margarine
1 teaspoon vanilla
1/2 cup orange juics
1 orange rind, grated
4 large eggs
4 cups flour
3 teaspoons baking powder
confectioner's sugar frosting
1. Cream butter and sugar with mixer in a large mixing bowl. Add vanilla, orange juice and orange rind. Add eggs one at a time and mix well. Combine flour and baking powder and gradually add to the batter. Batter will be very sticky.
Dust hands and dough with flour and form the dough into a ball. Divide into 4 pieces. Roll out 1 piece at a time to form a log 3 inches around. Place logs on a greased baking sheet and bake in 325 degree oven for 30 minutes.
Let cool slightly, then cut each log into ten 1/2 inch pieces. Bake these standing up about an inch apart on baking sheet for another 10 to 15 minutes until slightly brown. They will be crispy when they cool.
2. When cool, dip tops in confectioners sugar glaze: 10X sugar, dash of vanilla and a little milk. Glaze will be runny.
Servings: 40
Notes: For variety, try amaretto or frangelico in place of orange juice and leave out orange rind.
There are as many variations for these as there are Italian grandmoms, and they are all good. Sometimes I add some chopped walnuts, dried cranberries, or both. The tops can be dipped in chocolate, glazed, or left plain. These are always a hit at our summer reunions.
Biscotts (Yes, that's what she called them)
1 1/2 cups sugar
3/4 cup margarine
1 teaspoon vanilla
1/2 cup orange juics
1 orange rind, grated
4 large eggs
4 cups flour
3 teaspoons baking powder
confectioner's sugar frosting
1. Cream butter and sugar with mixer in a large mixing bowl. Add vanilla, orange juice and orange rind. Add eggs one at a time and mix well. Combine flour and baking powder and gradually add to the batter. Batter will be very sticky.
Dust hands and dough with flour and form the dough into a ball. Divide into 4 pieces. Roll out 1 piece at a time to form a log 3 inches around. Place logs on a greased baking sheet and bake in 325 degree oven for 30 minutes.
Let cool slightly, then cut each log into ten 1/2 inch pieces. Bake these standing up about an inch apart on baking sheet for another 10 to 15 minutes until slightly brown. They will be crispy when they cool.
2. When cool, dip tops in confectioners sugar glaze: 10X sugar, dash of vanilla and a little milk. Glaze will be runny.
Servings: 40
Notes: For variety, try amaretto or frangelico in place of orange juice and leave out orange rind.
There are as many variations for these as there are Italian grandmoms, and they are all good. Sometimes I add some chopped walnuts, dried cranberries, or both. The tops can be dipped in chocolate, glazed, or left plain. These are always a hit at our summer reunions.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."