Anise Pizzelles

Anise Pizzelles

12 eggs
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour

In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature
Campfire Skillet Breakfast

1/2 pound sliced bacon
4 cups potatoes, peeled and cubed
1/2 onion, chopped (optional)
6 eggs, beaten
1 cup shredded Cheddar cheese

Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire. Remove bacon from the skillet and set aside. Stir the potatoes and onion into the hot bacon fat. Cover, and cook until the potatoes are soft, about 10 to 12 minutes.
Crumble the bacon into the potatoes. Stir in the eggs, cover, and cook until set through, about 2 minutes. Sprinkle with the cheese, and allow to melt before serving.