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Gingerbread

Gingerbread Directions

Intro
Recipe
Icing
Cookies

Rose's Italian Cookies

White Italian Cookies

(makes 300 servings)

3 cups shortening
4 cups sugar
12 large eggs
1 tablespoon anise extract
3 tablespoons baking powder
4 pounds flour
1 cup orange juice

Mix until batter is firm. It will still feel slightly sticky. Shape with cookie press onto ungreased cookie sheets. Sprinkle with candy sprinkles or decorate with candied cherries. Bake at 400 for 7 to 10 minutes. Switch top and bottom trays in oven and bake 2 more minutes.

Yield: 25 dozen, 300 cookies, 8 pounds

Note: Chill dough in between uses to prevent sticking in cookie press.

Variation: Roll one quarter of the dough into a long rectangle. Spread with canned apricot filling or prune butter. Roll along long side. Bake 15 minutes. Cool, then slice at a small diagonal into 1/2 inch cookies.


Chocolate Italian Cookies

3 cups shortening
4 cups sugar
3 teaspoons baking powder
1 1/2 ounces ground allspice
1 pound cocoa
12 large eggs
1 cup skim milk
4 pounds flour
3 cups walnuts, chopped
1 pound raisins

Mix according to list until batter holds firm. Roll into 1 1/4 inch balls and place on ungreased cookies sheets. Bake at 350 for 15 minutes, turn off oven and leave in an extra 5 minutes.

Yield: 15 dozen, 180 cookies

Note: They used to be made with a glaze of confectioner's sugar and water, brushed on when they were hot.


Pizzelle I - Anise Seed

12 large eggs
2 2/3 cups sugar
2 cups oil
4 tablespoons vanilla
2 tablespoons anise seed
2 tablespoons anise extract
8 cups flour
4 teaspoons baking powder
food coloring, optional

Crack eggs into large bowl and beat lightly by hand. Add sugar, oil, vanilla, anise seeds, and anise extract, stirring after each addition. Combine 1 cup flour with baking powder and stir in. Add remaining flour until dough is soft but not runny. Food coloring may be swirled in to give the dough a marbled look.

Heat pizzelle iron and spray with Pam. Place a teaspoon of dough in each section of pizzelle maker and bake 35 seconds (use a stopwatch for this). Turn onto a flat surface to cool, or shape into a roll or cone if desired. Store in a sealed container. Heat will make them soft.


Pizzelle II - Hazelnut

2 cups hazelnuts
2 teaspoons butter

12 large eggs
7 cups flour
3 cups sugar
4 tablespoons vanilla
2 cups oil
2 2/3 tablespoons baking powder

Toast hazelnuts: put butter on top of hazelnuts in microwave dish. Microwave on high for 3 minutes, stirring after each minute. They should be turning brown and smelling toasty. Allow nuts to cool slightly and chop very finely in food processor. Set aside.

Beat eggs, adding sugar gradually. Add oil and flavorings. Blend flour and baking powder and add, beating until smooth. Add nuts.

Heat pizzelle iron and spray with Pam. Place a teaspoon of dough in each section of pizzelle maker and bake 35 seconds (use a stopwatch for this). Turn onto a flat surface to cool, or shape into a roll or cone if desired. Store in a sealed container. Heat will make them soft.


Pizzelle III - Chocolate

12 large eggs
2 cups oil
1 1/3 tablespoons vanilla
3 cups sugar
2 2/3 tablespoons baking powder
3/4 cup cocoa
7 cups flour

Crack eggs into large bowl and beat lightly by hand. Add sugar, oil, and vanilla, stirring after each addition. Combine 1 cup of flour with baking powder and stir in. Add remaining flour until dough is soft but not runny.

Heat pizzelle iron and spray with Pam. Place a teaspoon of dough in each section of pizzelle maker and bake 35 seconds (use a stopwatch for this). Turn onto a flat surface to cool, or shape into a roll or cone if desired. Store in a sealed container. Heat will make them soft.


Pizzelle IV - Orange and Rum

12 large eggs
4 cups sugar
2 2/3 tablespoons rum
2 2/3 tablespoons orange zest
2 cups oil
2 2/3 tablespoons baking powder
8 cups flour

Crack eggs into large bowl and beat lightly by hand. Add sugar, oil, orange zest, and rum, stirring after each addition. Combine 1 cup flour with baking powder and stir in. Add remaining flour until dough is soft but not runny.

Heat pizzelle iron and spray with Pam. Place a teaspoon of dough in each section of pizzelle maker and bake 35 seconds (use a stopwatch for this). Turn onto a flat surface to cool, or shape into a roll or cone if desired. Store in a sealed container. Heat will make them soft.


Pizzelle Filling - Mascarpone Cheese

1 cup mascarpone cheese
1/2 cup powdered sugar
1/2 cup walnuts, finely chopped
1/2 cup dried fruit, finely chopped

Mix filling ingrediens and use to fill pizzelle that have been wrapped around a cylinder while hot.


Pizzelle Filling - Ricotta and Chocolate

1 pound ricotta cheese, drained
1 cup powdered sugar
1/2 cup walnuts, toasted
1/3 cup chocolate chips
1 teaspoon orange zest

Drain ricotta through cheesecloth. Puree ricotta and sugar in food processor until smooth. Add remaining ingredients and mix briefly.




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