|by Janet Kessel Fletcher|
This book has over 160 Italian recipes from restaurant classics to home-style favorites.
Results 1 - 10 of 31 for italian egg biscuit
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Put flour, baking ... bowl combine oil, eggs, milk, and ... warm, dip into glaze icing: 1 tsp. anise extract Add enough boiling water to make thin icing.
In a large bowl by hand beat eggs, add sugar, ... butter, 2 cups confectioners sugar, 1 teaspoon lemon flavor and enough milk to make frosting spreadable.
Mix all ingredients ... hour. Then roll into balls or as desired. Brush top of biscuits with beaten egg yolk. Bake at 350 degree oven for 15 to 20 minutes.
Mix flour and other ingredients to form a sticky dough. Roll into small balls 2 inches. Place on ungreased cookie sheet and bake in 400 degree oven ...
Place flour and dry ingredients in large bowl. Make well in the center. Add remaining ingredients. Mix well gradually mixing in the surrounding ...
Beat sugar with butter, add eggs. Mix in ... at 350 degrees. Slice diagonally, put back in the oven to toast if desired. These are great coffee dunkers.
Beat eggs and sugar thoroughly, ... slices. Place slices on greased sheet and bake 5 minutes on each side until browned. (Texture like rusks.) Yield 16 slices.
Preheat oven to ... powder, sugar and Italian seasoning. Cut in ... cottage cheese and eggs. Mix just ... 2 inch round biscuit cutter, cut out ... biscuits, 120 calories each.
Toast almonds in ... the liquor. Beat egg whites with salt ... be kept in the freezer for 3 months if covered with foil over the plastic wrap. Serves 12.
Mix baking powder ... Add well beaten eggs, one at ... browned. Let cool. Makes 40-60 cookies (hard biscuits) which are great for dunking in coffee or wine.
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