Grandma Roses Italian Genettis 1946 Recipes

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GRANDMA ROSES ITALIAN GENETTIS 1946



Grandma Roses Italian Genettis 1946 image

Soft Italian cake type cookie. this recipe has been in the family before I was born, so I will label it as 1946...

Provided by andypandy

Categories     Dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 8

1/2 teaspoon salt
3 large eggs
1/2 cup canola oil
1/2 cup whole milk
1/2 cup white sugar
5 teaspoons baking powder
3 teaspoons anise extract or 3 teaspoons anise flavoring
3 cups all-purpose flour (could also be half cake flour half all purpose flour)

Steps:

  • Beat eggs with oil and sugar five minutes.
  • Combine the milk and anise flavour.
  • Combine the flour and salt and baking powder.
  • Add dry ingredients into wet ingredients.
  • Make a soft, very soft dough.
  • Soft but not sticky.
  • If you add too much flour they will be dry cookies.
  • Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
  • Bake on parchment lined cookie sheet.
  • Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
  • Tops should have no colour.
  • Frost with a glaze of , icing powder, and anise flavour; drop of milk.

ITALIAN GENETTI CAKE 1962



Italian Genetti Cake 1962 image

if you ever had genettis this is similar only in a cake form..like a pound cake texture not fluffy like a white cake, we just serve it with coffee or tea or an ice cold glass of milk.

Provided by andypandy

Categories     Dessert

Time 1h10m

Yield 1 tube pan cake

Number Of Ingredients 9

3 large eggs
1 cup white sugar
3/4 cup canola oil
1 cup whole milk
3 tablespoons lemon juice
3 teaspoons anisette extract
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt

Steps:

  • Sift the flour, powder and salt.
  • In a bowl cream the eggs with sugar until light and fluffy.
  • Add in the oil, milk, juice and flavouring.
  • Combine dry ingredients into the wet.
  • Pour into a greased and floured tube pan.
  • Bake 350 degrees for 40 to 60 minutes.
  • Test with a toothpick or tester around the forty minutes time.
  • This can be glazed when cold with a icing powder and milk and anisette flavouring and drizzled over the cooled cake if desired.

Nutrition Facts : Calories 4008.3, Fat 190, SaturatedFat 21.4, Cholesterol 658.9, Sodium 3513.1, Carbohydrate 508.3, Fiber 10.3, Sugar 217.5, Protein 65.7

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