Anise recipes - Top award winning 2017

erztan

Madison

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Anise Rye Bread

Anise Rye Bread

2 1⁄4 cups water

1 teaspoon caraway seed

1 teaspoon anise seed

2 tablespoons molasses

1⁄2 cup brown sugar

1 tablespoon shortening

2 teaspoons yeast

3 1⁄2 cups flour

1⁄2 teaspoon salt

2 cups rye flour

Boil water, caraway and anise seeds for 5 minutes.

When warm add molasses, brown sugar, and shortening.

Add yeast.

Mix in flour and salt.

Let rise 1-1/2 hours in a warm place.

Add rye flour gradually. If sticky add more flour; rye soaks up water slower than regular flour so hold off a scooch.

Let rise again.

Form into 2 loaves; let rise.

Bake at 375 degrees Fahrenheit for 45 minutes.

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Amount Per Serving

% Daily Value

Calories 1495.8

Calories from Fat 96

6%

Total Fat

10.7

g

16%

Saturated Fat

2.2

g

10%

Cholesterol

0

mg

0%

Sodium

621

mg

25%

Total Carbohydrate

315.5

g

105%

Dietary Fiber

19.6

g

78%

Sugars

66.2

g

264%

Protein

35.8

g

71%

Anise Tea

2 tablespoons anise seed, dried

2 tablespoons anise hyssop, chopped and dried

2 tablespoons rose hips, dried

2 tablespoons lemon peel, finely sliced and dried

Combine all ingredients in a small jar.

Seal Jar.

To make Tea: add two teaspoons of tea mix to a cup of boiling water.

Let steep for 5 minutes, strain and sweeten to taste.

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Amount Per Serving

% Daily Value

Calories 6.3

Calories from Fat 2

38%

Total Fat

0.3

g

0%

Saturated Fat

0

g

0%

Cholesterol

0

mg

0%

Sodium

0.4

mg

0%

Total Carbohydrate

1.1

g

0%

Dietary Fiber

0.4

g

1%

Sugars

0.1

g

0%

Protein

0.3

g

0%

Anise Biscotti

Anise Biscotti

Line 13x9x2 baking pan with foil. Grease foil.

Preheat oven to 350 F.

With electric mixer, cream butter.

Add sugar and mix until incorporated.

Add eggs, mixing well after each addition.

Add oil. Mix well.

Combine brandy, vanilla, and anise extract. Add to batter.

Add flour, baking powder, and salt. Mix well.

Grind anise seed in mortar and pestle. Add and mix to combine.

Pour batter into prepared pan.

Bake for 30 minutes, or until golden.

Remove from oven and let cool for a minute.

Remove from pan and peel off foil. Let cool on rack.

Slice in half lengthwise. Slice each part into cookies, approx. 1 inch thick.

Arrange cookies onto baking sheet.

Cook an additional 10-15 minutes, to brown on each side.

Anise Cookies

Anise Cookies

Crush aniseed by using a mortar and pestle or by rolling them with your rolling pin.

Combine flour, salt, baking powder and aniseed

Beat eggs well until very thick. Add sugar and beat for 5 minutes

Add remaining ingredients and beat for another 15 minutes

Drop dough from spoon onto well greased or parchment lined baking sheet to form approximately 1 1/2 " rounds, spaced 1" apart

Let stand overnight (or about 8 hours). Do not disturb

After resting period, bake at 350 for 10-12 minutes, until done. The "feet" should get slightly brown, but these cookies will be very light, in general. I recommend not using your oven's convection setting, as it can make the feet rise unevenly, producing delicious little cookies that lean over to one side (see picture #2)

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