I8% Italian Biscotti

(1985 from Mom)

My mother makes the best biscotti.  She started making this in the 80’s, so this is not an historic family recipe handed down for years.  (For that, you’ll need to see her great grandmother’s lebkuchen.)  

At some point (1985 to be precise), I got the recipe from her.  With no recipe card handy, she wrote it on the back of a Christmas postcard.  I have been making biscotti from this fading card for decades now. It is almost too blurred to read.  So, I decided that this recipe deserved to be documented on the Butternut Place Blog.  And, here it is!

My mom just received her DNA results.  We had all assumed that she was 100% German.  Imagine our surprise to find that she is 18% Italian.  No wonder these biscotti are so good.

2 C sugar

1 C melted butter

4 T anise seed

4 T anisette (or 3 t anise extract)

3 T whiskey

2 C walnuts

6 eggs

5 ½ C flour

1 T baking powder

Mix all in the order given and chill for 2-3 hours (important).

Preheat oven to 375.  

first baked loaves, resting

On a greased baking sheet, shape dough with hands to form flat loaves that are 1 ½ inches thick  and 2-3 inches wide and as long as fit on your sheet.  This makes 2-4 loaves depending upon your sheets.  Place no more than 2 loaves on each sheet.   

Bake at 375 for 20 minutes.  Remove from oven and cool.  Then cut into diagonal slices that are ½ to ¾ inch thick and place on greased sheet cut side down, close together.  Return to 375 oven and bake for 15 

minutes or until lightly toasted.

Store in airtight container.  Makes between 3 to 6 dozen depending upon how big your loaves are/how small or large your slices are.

cut and ready to dunk into a glass of red wine or coffee

Kit's Jambalaya

 (serves 4, or 2 voracious fishermen)

2 T butter

Shrimp and sausage ready to go!

2 T olive oil

1 T special BA spice (or Emeril’s)

1 C long grain rice (uncooked)

½ C chopped onion

1 T minced garlic

2 cans Rotel

2 C chicken broth

1 C V8 (2 small cans)

½ to 1 C frozen, sliced okra (no okra?  use peas or zucchini or just do without--it will be fine)

8 oz wild caught shrimp (raw or cooked—peeled—about  10 big ones)

8 oz Polska kielbasa or andouille, sliced in bite size pieces—(these are already cooked) (about 2 sausages)

Salt and pepper if needed

Melt butter and oil in saucepan.  Add onion and garlic.  Sauté until cooked through.  Add rice.  Stir to coat and let sauté a bit (1 min or so to let it absorb flavors).  Add special spice, broth, V8, Rotel, and okra.  Cover and simmer on low for 20 minutes.  Toss, then add shrimp and sausage. Cook for an additional 5 minutes. Adjust seasoning and serve.

onions and garlic in butter and oil.

bubbling broth!

Cooking til done!

Chili with Beans (easy dump recipe)

the basic chili with beans mixture--not  real pretty, but tasty!

(serves 4 at least)

• ½ C diced onion (1 small onion)
• 1 lb ground beef 
• 1 can S&W black chili beans--do NOT drain (If you cannot find this, use regular black beans and add 1 T pico de gallo spice)
• 2 cans Rotel chopped tomatoes (regular spice or mild, depending on your preference)
• 4 T butter or oil
• S&P
• OPTIONS—see below for floating tacos, hot dogs or plain chili!

General preparation:  

Heat butter or oil and add onion.  Stir until beginning to cook.  Add ground meat and brown (about 5 minutes).   Add beans and Rotel.  Cover and simmer until hot (5-10 minutes).  Taste:  add S&P, more chili if needed.

OPTIONS:  

• Floating tacos:  serve over Fritos, top with shredded cheese, lettuce, avocado and  ranch dressing (or just sour cream

• Coney Island dog:  slather over a hot dog with bun and add cheese and raw onions

• Plain old chili:  serve in a mug for regular chili with cheddar cheese and any topping (onion, avocado, etc)--or none at all.

This freezes great.  Just put into a plastic container or a baggie and freeze.  Lasts about 3 days in the frige; lasts until the Apocalypse in the freezer.  Just reheat (may need to add 1-2 T water).