DiCamillo’s Bakery in Niagara Falls, New York makes these and they are wonderful. Mine never stay red and I think it’s because they use a little red coloring. Anyway, when you’re up that way, stop in and try some. Don’t forget the Italian bread, it’s to die for. Anyone, who comes to Cleveland, brings the bread. Cousin’s Esther and John did.
Ingredients
2½cupsflour
⅓cupsugar
1tspsalt
1½tspfresh ground pepper
1½tspbaking powder
½cupdry red wine
½cupvegetable oil
Instructions
In a food processor blend the flour, sugar, salt, pepperand baking powder
Add the wine and oil, and blend the mixture until it just forms a a dough
Divide the dough into 24 pieces
Roll each piece intoa 3 inch long log (about the size of your index finger is good)
Place on an ungreased baking sheet
Bake in the middle of a preheated 350° oven for 20-30 minutes, or until the bottoms are golden
Cool on a rack before storing
Notes
I’d make a double batch if I were you since these don’t last long.