This One Is For The Guys

My Dad loved these peppery biscuits known as " Frizzelle". My Grandmother and my Mom made these every week for the men of the family to enjoy while they sat around the table playing cards and drinking wine.

Frizzelle ( Peppery Biscuits)

1/2 cup water
1/2 cup pure vegetable oil
3 Large eggs
1 tbsp sea salt
1 tbsp coarse ground black pepper
2 tbsp fennel seeds
3 cups unbleached all purpose flour
3 tsp baking powder

Preheat the oven to 400 degrees

In a large bowl whisk together the water, oil and eggs.
Add the salt, pepper and fennel seeds.

Using a large wooden spoon stir in the flour and the baking powder. Stir until a dough forms.
Turn dough out onto a lightly floured bread board.
Knead until dough is soft and elastic.
If dough is too sticky dust lightly with more flour.

Taking small "chunks" of dough, roll out into pencil like strips about 6 inches long.
Form the strips in circles, pressing the ends of the dough together.

Line cookie sheets with parchment paper and place the circles on the cookie sheets.
With a small pastry brush, lightly brush the circles with extra vegetable oil.

Bake for 15 to 20 minutes or until golden brown.

Using a metal spatula remove the circles from the cookie sheet and place on a wire cooling rack.

To store, place in an air tight container.
This recipe makes about 70 Frizzelle.

These are a great snack at any time. Enjoy!!

Something Special for Easter

This is a special recipe. It can be made anytime of the year. But many people make it around Easter time. It is a little easier then the traditional Easter Wheat Pie (Pastiera Di Pasqua) that Italians make.

SFOGLIATA DI RICOTTA (Ricotta Pie)

3/4 pounds of Ricotta
4 tbsp sugar
1 tbsp vanilla
1 tbsp seedless white raisins
1 tbsp candied orange peel, diced fine
1 1/2 tablespoon's rum (white or dark)
1 cup milk
1 egg yolk
1/4 cup flour
2 tbsp sugar
1 egg beaten
2 tbsp confectioners' sugar
1 Double Pie Crust Plain
Either homemade or store bought.

Soak the raisins & orange peel in the rum for 30 minutes before you begin.

Cream the ricotta with the paddle attachment of your electric mixer.
Add the sugar and the vanilla mixing until very creamy and smooth.
Combine the milk, egg yolk, flour and sugar in a large heavy bottom sauce pan, and cook over a low heat, stirring constantly, until it becomes a smooth cream.
Remove from the heat, and add the ricotta mixture and the orange peel, raisins and rum mixture. Stir well until completely blended.
Pour the mixture into the prepared pie dish. Place the top crust over the mixture pressing the edges together. You can flute the edges or how ever you like.
Using the beaten egg, brush the entire top of the pie .
Place pie into a pre-heated 400 degree oven and bake for 20 to 25 minutes until crust is golden brown. Remove the pie from the oven ad sprinkle the top of the pie with confectioners' sugar and return pie back to the oven for 4 or 5 mins longer.
When done remove the pie and cool on a wire cooling rack.
When completely cooled cover with plastic wrap and store in the refrigerator.
Bring pie to room temperature before serving.
I have always found that making this pie the day before I plan on serving it usually works best.
Enjoy Bella.

Cousin Josie's Special Cookies

My Dad's cousin Josie always made these cookies around Easter time and as always they were a big hit.

Mocha Walnut Cookies

1/2 pound unsalted butter, room temperature
1/2 cup sugar
2 teaspoons instant espresso coffee
2 teaspoons vanilla extract
1 3/4 cups unbleached all purpose flour
1/4 cup Dutch cocoa powder
1/2 cup chopped walnuts
Confectioners' sugar

Preheat oven to 350 degrees

Using the paddle attachment on the electric mixer, cream butter and sugar. Add the vanilla and espresso .

Add the flour, cocoa powder, and nuts. Mix until everything is well blended and a soft dough forms.

Roll the dough into 1 inch balls and place on cookie sheets that have been lined with parchment paper .
Be sure to space cookies 2 inches apart.

Bake 15 to 20 minutes or until firm.

When done, carefully remove cookies to a wire cooling rack. Cool completely.

Roll the cookies in the confectioners' sugar.

Be sure to store in an airtight container.

Yields about 40 cookies