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Category: |
Category: |
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Nana Vicky's Pepper Biscuits |
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Ingredients: |
Ingredients: 6 cup flour
2 tbsp fennel seeds
2 tbsp anise
1 ½ tbsp black pepper
¼ tsp sugar
1 tbsp salt
1 cup oil
3 tbsp spray (crisco)
¼ cup anisette
1 ¼ cup lukewarm water
2 pkgs yeast (3 tsp)
1 egg, slightly scrambled
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Directions: |
Directions:Dissolve yeast in water and set aside.
In a large bowl put in all dry ingredients.
Add anisette and mix lightly.
Add spray and work well.
Add oil and mix well.
Add prepared yeast and mix well.
Knead very lightly.
Put back in the same bowl and cover with a damp dish towel.
Set in a warm place for 2-2 ½ hours.
Roll out into strips, twist and make into open circles.
Put on a cookie sheet and brush on egg mixture.
Bake at 425º for 20 minutes.
Cool and do not store in an airtight container. |
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Grandma Jennie's Wine Biscuits |
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Ingredients: |
Ingredients: 5 cups flour
5 tsp baking powder
1 tsp salt
1 cup sugar
1 cup oil
1 cup red wine (Burgundy)
2 eggs
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Directions: |
Directions:Preheat oven to 375º.
Put flour, salt, baking powder, and sugar. Sift together. Mix wine, oil and eggs; beat together. Mix wet ingredients into dry. Knead until smooth. Cut off piece of dough about the size of a pencil and roll between palms. Knot the dough like making a pretzel. Brush top of biscuits with milk or egg yolk. Bake for about 10-12 minutes. |
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Grandma Jennie's Egg Biscuits |
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Ingredients: |
Ingredients: For the Cookies:
4 large eggs
1 ½ cups sugar
1 tbsp vanilla
1 cup corn oil
½ cup milk
6 ½ cups all-purpose flour
2 tbsp baking powder
For the Frosting:
1 ½ cups confectioners sugar, sifted
¼ cup milk
2 tsp vanilla extract
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Directions: |
Directions:1. In a bowl, beat the eggs until pale yellow. Add the sugar and vanilla and beat until thick and light-colored. Add the oil and milk, beating well to combine.
2. Sift the flour and baking powder together and stir into the egg mixture.
The dough will be soft; wrap it in wax paper and refrigerate for at least one hour.
3. Preheat the oven to 350º. Lightly grease three cookie sheets.
Place the dough on a well-floured surface. Knead dough for about 5 minutes, or until smooth and no longer sticky.
4. Break off egg-size pieces of dough and roll or coil into balls. Place the dough balls one-inch apart on the cookie sheets.
5. Bake for 20 minutes, or until lightly colored and firm to the touch.
6. Transfer cookies to wire racks to cool slightly before frosting.
7. For frosting, combine the sugar, milk and vanilla and stir until smooth.
8. While the cookies are still warm, dip the top of each cookie in the frosting. Place the cookies on racks to let the frosting dry before storing.
9. Cookies will keep in an airtight container for up to one week or frozen for up to three months. |
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Number Of
Servings: |
Number Of
Servings:Yields: 80 biscuits |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: The kids love these...and even a few aunts and uncles! my sister would double, triple this recipe and still run out; but then, she only made them for big gatherings. These never last, they're so good! In Michele's family they distinguished the grandmothers (with their support) by 'Fat Grandma Jennie' and Rich Grandma Vicky.'
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This recipe for Nana Vicky and Grandma Jennie's Christmas Biscuits is from