Pizzelle

This is from Williams-Sonoma - http://www.williams-sonoma.com/recipe/pizzelle.html

It is the recipe a good friend uses for hers, and we like it a lot.

Ingredients:

3 eggs

3/4 cup sugar

8 Tbs. (1 stick) unsalted butter, melted, plus

more for brushing

2 tsp. vanilla extract

1 tsp. finely grated lemon zest

1 3/4 cups all-purpose flour

2 tsp. baking powder

Directions:

In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until blended.

Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.

Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter.

Makes about 25 pizzelle.

Jean's Apple Pie

Lib's Mom's apple pie......mmmmmmm.......apple pie....

Filling:

Apples

1 cup sugar

3 Tablespoon flour

1 teaspoon cinnamon

3 Tablespoons butter cut into 6-7 pieces

Crust:

2 cups flour

2/3 cup crisco

1 teaspoon salt

7 Tablespoons ice water

Cut apples and mix with sugar, flour and cinnamon.

Mix flour, criso and salt together until crumbly. Add ice water and mix together until semi-consistent. Knead dough and roll out with a rolling pin.

Line pie dish with half the dough and add apples. Top apples with cut butter. Top with rest of dough and cut slits to let out steam. Bake at 400 degrees for 40-45 minutes (use cookie sheet under pie dish to catch drippings).

Simple Rice Pudding

This one is still a work in progress, but it is getting close. Very simple to put together and it is pretty tasty.

Ingredients:
1 Cup Arborio Rice
6 Cups Milk
1/2 cup sugar
2 Tbs Vanilla Extract

Directions:
Combine all ingredients into a large saucepan and turn heat on medium low and cover. Cook for 45-60 minutes until the rice is very tender, remembering to stir often.

Remove from heat an put into a large metal bowl and put in the refrigerator to cool. Serve warm or cold with or without cinnamon.