Anisette Cake Food

CHOMBOLINI (ITALIAN ANISE CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.
• Sift flour, baking powder, and salt together in a bowl.
• Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs.
• Combine orange juice and milk in a separate bowl; pour into the sugar mixture. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in dates and walnuts. Pour batter into the prepared pan.
• Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.

CHOCOLATE ANISE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
• Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
• Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.

ANISETTE CAKE

Steps:

• Cut anisette cookies in half. Spread out a layer of cookies in a 13x9" pan.
• Cook the vanilla pudding according to directions and then pour over the cookies.
• Now, cut more cookies and layer on top of the vanilla pudding. You should have two rolls for each layer. Lay the cookies on their sides to look like a half moon.
• Now cook the chocolate pudding and pour that over the cookies.
• When cooled, spread the Cool Whip over the chocolate pudding. Refrigerate. Delicious!

ANISETTE-MASCARPONE CAKE

Steps:

• MAKE THE CAKE: Preheat oven to 350*F.
• Line a 13x9" baking pan with parchment paper; set aside.
• Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
• With the mixer running, drizzle in the vegetable oil, then the vanilla.
• Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
• Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
• Cool cake in the pan on a wire rack.
• MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
• Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
• (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
• MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
• Remove pan from heat and add the Sambucca; set aside to cool slightly.
• Invert the cake; peel off the parchment paper.
• Brush the surface of the cake with the syrup until it is all absorbed.
• Cover with the mascarpone topping, using all the cream.
• Chill, lightly covered, at least 2 hours.
• When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.

ANISE CAKES

Steps:

• Beat eggs until light.
• Add sugar gradually, beating till creamy.
• Add vanilla; add anise oil now if using it.
• Sift flour with baking powder; add to mixture beating it well.
• If you use anise seeds instead of anise oil, add it now.
• Drop by teaspoons onto greased cookie sheets.
• Allow them to dry 12 hours or overnight.
• Bake for 12 minutes in 350 degree oven. Check to see if golden around edges. Do not allow them to get brown. Makes 50 1-1/2" cookies.
• Note: I use cooking spray or silicone sheets on cookie sheets---nothing sticks and no clean up.
• Cooking time included overnight drying time.

ANISE POUND CAKE

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour 10-inch tube or bundt pan.
• (I use the wrappers from the butter to grease pan) In a small bowl sift together flour and salt and then set aside.
• In a large mixing bowl, cream butter with sugar, vanilla and anise seed.
• Add eggs, one at a time, mixing well after each addition.
• Add dry ingredients alternately with sour cream to mixture and beat well.
• Pour into prepared pan.
• Bake for 1 hour or until cake is golden and springs back when touched with fork.

FROSTED ANISE SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve spreading consistency. Dip tops of cookies into glaze. If desired, decorate with sprinkles. Let stand until set.

ANISETTE TOAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
• Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

HOMEMADE ANISETTE

Steps:

• Place aniseed, fennel seed, and coriander in a bowl.
• Grind all the seeds using the back of a spoon.
• Add the ground seeds to the brandy.
• Allow the mixture to soak for 4 weeks and then strain out the seeds.
• Allow the haze to settle for a week then pour off the sediment.
• Add the simple syrup and shake.
• To Make Simple Syrup: Add 1 part water to 2 parts sugar.
• Combine sugar and water in a saucepan.
• Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
• The syrup is finished once the sugar is dissolved.

STELLA DORO ITALIAN RUM CAKE

Steps:

• Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
• Brush cookies or spray cookies with rum.
• Pour prepared vanilla pudding over cookies.
• Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
• Cover cookies with prepared chocolate pudding.
• Cover chocolate pudding with Cool Whip.
• Refrigeate for at least 4 hours.