Nonnis Fritole Recipes
NONNI'S FRITOLE
My Italian grandmother was famous for her Fritole and made these treats for her family and friends. Years later we found her recipe card and tried making them without success for several years. We finally figured out the missing part of this recipe -the self rising flour! Now we can have these as often as we like. It brings back so many wonderful memories. - Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk flour and sugar. In another bowl, whisk eggs, milk and whiskey until blended. Add to dry ingredients, stirring just until moistened. Fold in apples and zest., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 131mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
NONNA'S BISCOTTI
A few years ago, I copied down my Italian grandmother's recipes. She had collected them all in a box, in preparation for moving to a retirement community. Unfortunately, during the move, she lost the box, and now I'm the sole recipient of her culinary heritage. She was a fine cook, and a wonderful baker. She died a few months ago.
Provided by katstoys
Categories Dessert
Time 45m
Yield 20-30 cookies, 20-30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Sift together flour, baking powder and salt.
- Cream butter, sugar and flavoring. Beat in eggs and egg yolks, one at a time. Add the flour mixture and almonds.
- Turn out on a floured board and knead gently until smooth.
- Divide dough in half. Shape each half into a roll, 1 1/2 inch in diameter.
- Place on a lightly greased cookie sheet and bake for 30 - 35 minutes.
- Remove from oven and let cool slightly.
- Cut diagonally into slices 2/3 inch wide.
- Place back onto cookie sheet and toast in the oven for about 10 minutes for crisp cookies.
Nutrition Facts : Calories 192.4, Fat 8.4, SaturatedFat 3.6, Cholesterol 71.1, Sodium 212.3, Carbohydrate 25.6, Fiber 1.1, Sugar 10.3, Protein 4.1
NONNI'S BREAD AND BUTTER PICKLES
This is my mother-in-law's recipe, not sure where she got it from.
Provided by Amy Woessner
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled
Time 3h40m
Yield 40
Number Of Ingredients 11
Steps:
- Put pickles and onions in a colander; stir in salt and top with ice. Let mixture sit for 3 hours.
- Combine vinegar, sugar, mustard seed, cloves, celery seed, and turmeric together in a large pot; bring to a boil. Cook and stir vinegar mixture until sugar is dissolved into syrup, about 10 minutes.
- Drain pickles and onions and add to syrup; bring to a boil and cook until onions are tender, 5 to 10 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack pickles and syrup into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, Sodium 41.1 mg, Sugar 20.7 g
NONNA'S PIZZELLE
My great-grandmother's pizzelle recipe, which my mother has adapted for pizzelle presses or irons (I use a Cuisinart® double pizzelle press). A family must-have at all of our holiday dinners, especially Christmas!
Provided by tcasa
Categories World Cuisine Recipes European Italian
Time 21m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat pizzelle iron according to manufacturer's instructions.
- Mix flour and baking powder together in a bowl.
- Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
- Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 10.7 g, Cholesterol 18.6 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 23.4 mg, Sugar 5.1 g
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