Tag Archives: cake

Italian Anise Cookies

10 Dec

 

 

I love making  these cake-like Italian cookies with Anise during the holidays.  They bring back fond memories of baking in the kitchen with my mother when I was a little girl.  These cookies taste good frosted or plain and what’s even better is dipping them in coffee!  Enjoy!

 

Susan T's Kitchen

Susan T’s Kitchen

 

Ingredients For The Cookies

  • 1/2 cup butter or margarine softened
  • 1/2 cup of sugar ( I like sugar in the raw)
  • 3/4 cup applesauce or 3 large eggs (if you want no eggs in your cookies use 1/4 cup applesauce per egg)
  • 2 teaspoons anise extract
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tablespoon baking powder
  • 2-3 tablespoons of non-dairy milk (rice dream, almond dream, soy milk) or you can use regular milk

 Ingredients For The Icing

  • 2 cups confectioners’ sugar
  • 3 tablespoons non dairy milk or regular milk
  • 1/8 teaspoon anise extract

Directions For Cookies

  1. Pre-heat  oven to 350.  Line a cookie sheet with parchment paper.
  2. In a mixer cream the butter and sugar until light and fluffy.
  3. Add the applesauce 1/4 cup at a time, or the eggs  one at a time, mixing after each and last add the anise extract.
  4. In a separate bowl mix flour and baking powder.
  5. Add 1/3  at a time of the dry ingredients to the butter sugar mixture.
  6. Mix and then add 1 tablespoon of milk.
  7. Add another 1/3  of the dry ingredients and 1 tablespoon of milk – mix.
  8. Add the remaining dry mixture and milk , mix until the dough is soft like drop cookie dough.
  9. If needed add more flour.
  10. Use a cookie scooper to make simple round drop cookies. Or a spoon.
  11.  Bake the cookies for 10-12 minutes, do not allow to brown, so the insides will be soft and cake like.
  12. Use a toothpick to check.
  13. Remove and allow to cool.

Directions For The Icing   

  1. Mix sugar, milk beverage and Anise extract to make a sugar glaze.
  2. When cookie is cool enough spread the icing on top.
  3. Allow the icing to harden on the cookies and then store in air-tight containers or freeze.
  4. Hint…they taste good frozen!

 

I love dipping these cookies in coffee!

Italian Anise Cookies

 

 

 

 

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Kevin’s Pineapple Upside Down Cake

18 Nov

This cake is named after my husband  who likes to bake as much as I do!  His cake is made with no eggs and no dairy!   The eggs are replaced with applesauce and the dairy milk replaced with a non-diary beverage,  such as rice, almond, hemp or soy. Instead of using a traditional cake pan,  he likes to bake with a Cast Iron Skillet!   The cake is moist and so delicious!

Pineapple Upside Down Cake

Kevin’s Pineapple Upside Down Cake

 Ingredients

  • 1/4 cup margarine
  • 2/3  cup packed brown sugar
  • 9   slices pineapple in juice drained
  • 1 1/3  cups all-purpose flour
  • 3/4  cup sugar in the raw
  • 1/3  cup canola oil
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 3/4 cup non dairy milk (rice, almond, soy, hemp)
  • 1/4  cup applesauce (1/4 cup applesauce = 1 egg)

Directions

  • Heat oven to 350°F.  In a 10-inch  round cast iron pan, melt the margarine in the oven.
  • Sprinkle brown sugar evenly over  the melted  margarine.
  • Remove from the pan from the oven and  place on top of the stove. Arrange pineapple slices over the brown sugar.
  • In a medium bowl, beat the remaining ingredients with an electric mixer on low-speed for 30 seconds, scraping the bowl constantly.
  • Beat on high-speed for 3 minutes, scraping the bowl.
  • Pour the batter over pineapple and place the pan in the oven.
  •  Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  •  Remove from oven and immediately place a heat proof serving plate upside down over the pan.
  • Turn the plate and pan over and leave the pan over cake for a few minutes so that the brown sugar mixture can drizzle over cake.
  • Remove the pan  and serve warm. Put any leftovers in the fridge.
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