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Anise Seed Borrachio Cookies
Dessert Mexican

Anise Seed Borrachio Cookies

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.
  2. 2 Beat butter, sugar, and vanilla extract together in a medium bowl until smooth; stir in rum mixture. Whisk in egg. Combine flour, cloves, baking powder, and salt in a bowl; stir into butter mixture until well blended. Cover the bowl and chill in the refrigerator, about 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
  4. 4 Roll out dough on a lightly floured surface to ⅛ inch thickness; cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets.
  5. 5 Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets, 3 to 5 minutes, before transferring to wire racks to cool completely.

By Ruben Jerez

Mexican Sugar Cookies
Dessert Mexican

Mexican Sugar Cookies

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
  3. 3 Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

By Bea Ramirez

Crisp Anise Seed Butter Cookies
Dessert

Crisp Anise Seed Butter Cookies

4.3

Prep
20 min
Cook
8 min
Total
60 min

Instructions

  1. 1 Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining 1/4 cup of sugar and cinnamon.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Happy Holidays!

By Barbara Carrigan

Gluten-Free Biscotti
Dessert

Gluten-Free Biscotti

3.3

Prep
25 min
Cook
30 min
Total
57 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. 2 Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
  3. 3 Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
  4. 4 Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
  5. 5 Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.

By hartleystudo

Anise Biscotti
Dessert

Anise Biscotti

4.8

Prep
20 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
  2. 2 In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
  3. 3 Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
  4. 4 Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
  5. 5 Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
  6. 6 Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

By Laria Tabul

Avocado Cheesecake with Walnut Crust
Dessert

Avocado Cheesecake with Walnut Crust

4.2

Prep
Cook
Total

Instructions

  1. 1 Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
  2. 2 In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.
  3. 3 In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

By Avocados from Mexico

Old Country Springerle
Dessert European

Old Country Springerle

5.0

Prep
30 min
Cook
30 min
Total
480 min

Instructions

  1. 1 Beat confectioners' sugar and eggs together in a large bowl until thick.
  2. 2 Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
  3. 3 Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
  4. 4 Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
  5. 5 Preheat oven to 375 degrees F (190 degrees C).
  6. 6 Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

By Mark McLane

Anise Cookies II
Dessert European

Anise Cookies II

4.7

Prep
Cook
Total

Instructions

  1. 1 Beat egg whites with water until stiff.
  2. 2 In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
  3. 3 Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
  4. 4 The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
  5. 5 Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

By Ingrid

Traditional Springerle
Dessert European

Traditional Springerle

4.7

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.
  2. 2 Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.
  3. 3 Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.
  4. 4 When ready to bake, preheat the oven to 250 degrees F (120 degrees C).
  5. 5 Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

By Adrienne Belaire

Easy Anise Cookies
Dessert Italian

Easy Anise Cookies

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  2. 2 Beat brown sugar and eggs together in a large bowl until smooth; stir in anise seeds and salt.
  3. 3 Dissolve baking soda in hot water in a small bowl; stir into brown sugar mixture. Add flour; mix to form a dough. Roll dough into 36 small balls.
  4. 4 Place white sugar in a wide, shallow dish. Roll dough balls in sugar to coat; place on the prepared baking sheets about 1 inch apart.
  5. 5 Bake in the preheated oven until edges are crispy, about 10 minutes.

By Gary Atashkarian

Springerle I
Dessert European

Springerle I

4.3

Prep
Cook
Total

Instructions

  1. 1 Beat eggs in large mixing bowl until very light.
  2. 2 Add sugar and butter. Cream together until light and fluffy.
  3. 3 Sift flour, baking powder, and salt. Add dry ingredients and combine.
  4. 4 Knead dough until smooth ... add more flour to get a smooth dough if necessary.
  5. 5 Cover dough and allow to chill in refrigerator for at least 2 hours.
  6. 6 Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.
  7. 7 Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
  8. 8 Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.

By Rosemarie Magee

Sesame Anise Melts
Dessert Italian

Sesame Anise Melts

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. 2 Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the lard and sugar. Stir in the egg and anise seeds. Add dry ingredients, mix well. Put the sesame seeds into a shallow bowl or saucer. Roll dough into 1 inch balls, roll them in the sesame seeds to coat. Place them 1 1/2 inches apart onto the prepared cookie sheets. Flatten the balls slightly using the bottom of a glass.
  3. 3 Bake for 6 to 9 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Store in an airtight container.

By Candy

Anise Sugar Cookies
Dessert Middle Eastern

Anise Sugar Cookies

3.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl.
  3. 3 Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings.
  4. 4 Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top.
  5. 5 Bake in the preheated oven until golden, 15 to 20 minutes.

By Dianashh

Vegan Italian Anise Christmas Cookies
Dessert Italian

Vegan Italian Anise Christmas Cookies

3.0

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Mix ground flax and water in a bowl; let sit until thickened, about 10 minutes.
  3. 3 Combine flour, baking powder, and ground anise seeds in a bowl; mix until well combined. Add flax mixture, almond butter, brown sugar, and anise extract; mix well until a soft dough forms. Shape into 2-inch balls and place on the prepared baking sheets. Flatten balls lightly with your hand.
  4. 4 Bake in the preheated oven until bottom is lightly golden, 20 to 25 minutes. Dust with confectioners' sugar.

By Fioa

Anise Waffle Cookies
Dessert European

Anise Waffle Cookies

4.5

Prep
15 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
  2. 2 In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
  3. 3 Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.

By Shannon E

Nonna's Pizzelle
Dessert Italian

Nonna's Pizzelle

4.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Preheat pizzelle iron according to manufacturer's instructions.
  2. 2 Mix flour and baking powder together in a bowl.
  3. 3 Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
  4. 4 Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.

By tcasa

Sfouf (Lebanese Turmeric Cake)
Dessert Middle Eastern

Sfouf (Lebanese Turmeric Cake)

4.5

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
  2. 2 Combine boiling water and anise seeds in a glass measuring cup; steep, about 5 minutes. Strain into a bowl; discard anise seeds. Stir sugar into anise-flavored water until dissolved.
  3. 3 Whisk flour, turmeric, baking powder, and anise seed powder together in a bowl; make a well in the center. Add oil and butter to the well; stir in sweetened anise-flavored water until batter is the consistency of thick yogurt.
  4. 4 Pour batter into the prepared baking pan; score top into diamond shapes using the tip of a knife. Place 1 pine nut in center of each diamond.
  5. 5 Bake in the preheated oven until top is lightly browned, about 30 minutes.

By LauraF

Fried Cookies
Dessert European

Fried Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
  2. 2 On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
  3. 3 Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
  4. 4 Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
  5. 5 Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

By Rosina

Pizzelles IV
Dessert Italian

Pizzelles IV

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat the pizzelle iron.
  2. 2 In a medium bowl, mix together the eggs and sugar. Slowly add melted butter, vanilla, and anise extract, while mixing. Stir in the flour, baking powder, and anise seeds. If a thicker cookie is preferred, add 1/2 cup more flour.
  3. 3 Drop cookies by rounded tablespoons onto the center of the grid. Close the iron and cook until steaming stops. This could take 30 to 90 seconds, depending on the iron used.

By DIANE HARP

Anisette Biscotti
Dessert Italian

Anisette Biscotti

4.0

Prep
20 min
Cook
31 min
Total
231 min

Instructions

  1. 1 Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  3. 3 Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
  4. 4 Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
  5. 5 Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
  6. 6 Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

By Jeannie Z Taylor

Arroz con Leche
Dessert Latin American

Arroz con Leche

4.4

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
  2. 2 While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
  3. 3 After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
  4. 4 If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

By gator10

Biscochitos Traditional Cookies
Dessert American

Biscochitos Traditional Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Sift flour, baking powder, and salt into a bowl; set aside.
  2. 2 Beat lard and 1 ½ cups sugar together in a large bowl with an electric mixer until smooth. Add anise seed and beat until fluffy. Stir in eggs, one at a time. Add brandy; stir in flour mixture to form a dough.
  3. 3 Roll dough with a floured rolling pin to a thickness of 1/4 or 1/2 inch. Cut dough with a fleur-de-lis cookie cutter, or other simple shape. Place cookies onto ungreased baking sheets. Mix 1/4 cup of sugar and cinnamon together in a small bowl; sprinkle over cookies.
  4. 4 Bake in the preheated oven until the edges are golden brown, about 10 minutes.

By Allrecipes Member

Anise Walnut Biscotti
Dessert Italian

Anise Walnut Biscotti

4.7

Prep
20 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F ( 190 degrees C ).
  2. 2 In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
  3. 3 Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
  4. 4 Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.

By Michele Flannery

Cantuccini
Dessert Italian

Cantuccini

5.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
  3. 3 Beat egg yolk and water together in a bowl.
  4. 4 Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
  5. 5 Bake in the preheated oven for 30 minutes.
  6. 6 Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
  7. 7 Cool on a wire rack and store in an airtight container.

By JustCook

Budin (Puerto Rican Bread Pudding)
Dessert Caribbean

Budin (Puerto Rican Bread Pudding)

4.9

Prep
30 min
Cook
90 min
Total
300 min

Instructions

  1. 1 Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.
  2. 2 Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5-inch loaf pan. Set aside to allow caramel to harden.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.
  5. 5 While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
  6. 6 Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
  8. 8 Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.
  9. 9 When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

By Nande

Pfefferkuchen
Dessert European

Pfefferkuchen

4.4

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and cool for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Stir butter, lemon zest, anise, ginger, nutmeg, cloves, cinnamon, and cardamom into molasses mixture. Dissolve baking soda in water, then stir into molasses mixture. Sift 6 cups flour, cocoa powder, and baking powder together into a large bowl; stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough forms.
  4. 4 Divide dough into 4 pieces (to make it more manageable). Roll out dough on a well floured surface to ¼-inch thick; cut into shapes with a cookie cutter. Transfer to ungreased baking sheets.
  5. 5 Bake in the preheated oven until lightly browned around the edges, 8 to 10 minutes. Cool completely on a wire rack.

By Inge

Pan de Muertos (Mexican Bread of the Dead)
Bread & Baking Mexican

Pan de Muertos (Mexican Bread of the Dead)

4.6

Prep
25 min
Cook
45 min
Total
190 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
  3. 3 Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
  4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
  5. 5 Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
  7. 7 To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
  8. 8 Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

By Lorna

Carne Asada Tacos or Al Pastor Tacos
Dinner Mexican

Carne Asada Tacos or Al Pastor Tacos

4.5

Prep
25 min
Cook
15 min
Total
400 min

Instructions

  1. 1 Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
  3. 3 Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  4. 4 Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
  5. 5 Heat tortillas on a microwave safe plate until warm, about 1 minute.
  6. 6 Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

By Vic Voss

Anise Seed Rolls
Dinner

Anise Seed Rolls

4.5

Prep
25 min
Cook
15 min
Total
190 min

Instructions

  1. 1 Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
  2. 2 Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
  3. 3 Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
  4. 4 Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
  5. 5 Preheat oven to 400 degrees F (200 degrees C).
  6. 6 Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
  7. 7 Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.

By Nurit Cusack