The Libutti Family Italian Recipes

1 cup of butter 1/3 cup sugar 2 tsp. water 2 tsp. vanilla 2 cups sifted all purpose flour 1 cup chipped pecans Cream butter and sugar:  add water and vanilla;  mix well. Add flour and walnuts or pecans: chill 3 to 4 hours.  Shape in balls or crescents. Bake on ungreased cooky sheet in slow oven (325) degrees about 20 minutes.  Cool slightly: roll in confectioners sugar. Makes 3 dozen

You will need a Pizzelle Maker as seen below.  Fun to make and create different desserts. 3   eggs                     1 1/4 cups of flour 3/4 cups of sugar 1/2 cup of butter 2 tsp. baking powder 1/2 tbsp. of Vanilla or Anise Cream all ingredients and place on hot pizzelle maker.    Buon Appetito!

ARANCINI FILLING: ½ lb ground meat ½ cup peas ½ small onions 2 Tbsp. Tomato paste ¼ cup water 2 Tbsp. Sugar Salt and pepper to taste PREFERED FILLING: Make or buy an Italian meat sauce. Get about a pound of top sirloin stake (or something like that) Lightly brown meat. Then add to the Italian sauce. It needs to be completely submerged in the sauce. Cook in the sauce until the meat flakes with a fork. If necessary you can then cut through the shredded meet to make sure there are no long shreds of meat. Put aside for the rice ball assembly. ARANCINI RICE: 2 cups of dry rice (Uncle Bens long grain rice) 2 cubes / ½ lb. of butter 1 large or 2 medium eggs 1 Cup Parmesan cheese ¼ Cup Gruyere cheese ½ gal. Vegetable oil Bread crumbs 4 ½ cups of water 4 tbsp. of butter Small green peas INSTRUCTIONS: Cook rice in water and 4 tbsp. of butter for about 25 minutes, until water is gone and rice is just a little gummy. Bring to a boil then simmer. Then add the 2 cubes of butter to hot ...