easter bread

-

  3 eggs

11/2 cup of milk

1/2 cup sugar

1/2 cup oil

3 lemons squeezed and zested

1tsp of salt

3 tsp baking powder

1 tsp vanilla

3 cups flour

1/2 tbsp of anise

beat eggs, add in sugar, then milk, oil,vanilla and lemon juice

mix flour and baking powder and salt together and slowly add to wet until a nice smooth batter develops (how long elena)

add in lemon zest and anise at the end

pour into a bundt pan and bake at 350 for 40-45 minutes

sprinkle with icing sugar or do an icing sugar, lemon icing


try with oranges next time

Comments

Post a Comment

Please leave a comment! Let me know if you have any questions and if you have tried it! Thanks for the feedback!!

Popular posts from this blog

Steak Pizzaiolo/ Bistecca alla Pizzaiola

-
Image
Bistecca alla Pizzaoila It is b elieved that Pizzaoila got its beginnings in the Campania region of Naples. It really has no connection with pizza except that it is a tomato, basil and oregano based sauce. It was created tenderize tougher and more economical cuts of meat by braising it in the sauce. Many Italian households serve this dish but it is not always called pizzaoila. My mother would make this and call it simply "carne con pomodori"- meat with tomatoes. She would cut up the meat into bite sized pieces which I did not do but is certainly an option. You can also add red or yellow peppers to it for extra flavour and colour. This dish can be served with crusty bread for dipping into the sauce or with pasta that sauce gets mixed into. Honestly for me the best way to eat it is with a nice piece of fresh, crusty Italian bread and a salad or greens on the side.  As always with my recipes, please consider your own and your family's taste preferences. Let your taste buds a...
Read more

Pizza Dough

-
Image
  Giuseppe's Pizza The secret to a successful pizza dough is understanding the liquid to flour ratio and knowing how the dough should feel and if it needs more of less of one ingredient. This can only be learned by practice and seeing what works and what doesn't. I have had a great deal of pizza flops and I still do! Too much flour, not enough flour, too much kneading, not enough kneading... So I guess my point is be easy on yourself because it is a skill.   I find working the dough with my hands both therapeutic and creative. It also gives me a better feel for what I need to add and when it is ready to proof. The recipe that I use for pizza is my brother Giuseppe's. He is an amazing home cook and has inspired me on a regular basis ( a little friendly competition between siblings is a good thing!) He loves to cook and we get so excited when we are invited to his house because we know we are getting authentic and delicious meals made with love. As always, the flour measure...
Read more

Anginetti /Nonna's Ice sugar donuts

-
Image
  Nonna's Ice Sugar Donuts IG: @mangia.con.elena Yields: 4-5 dozen       These delicious, lemony cookies are known as anginetti, tarallucci, Italian lemon knot cookies or wedding cookies.  My mom always just called them ciambellette (little donuts).  As children, we loved them and we began to call them simply ice sugar donuts. They became a huge hit with the grandkids and for decades now we have been calling them "Nonna's ice sugar donuts."  They are traditionally served at weddings and symbolize a big hug with a knot for "tying the knot". They were well sought after in our little community. My mother was often asked to make them for a wedding or special occasion.  They also made an appearance at special events and holidays and definitely on our Christmas table.  My mom always had a batch in the freezer ready for afternoon coffee and visitors.  When my children and I would make the long trek up North to visit them, there were always big ...
Read more