|
Anise
Cookies
2 lbs. Flour (2-3 cups)
1 cup Granulated Sugar
8 teaspoons Baking Powder
1/2 teaspoon Salt
6-7 Eggs
1 cup Vegetable Oil
Juice from 1/2 Fresh Orange
Juice from one Fresh Lemon
2 ounces Anisette Liquor
Icing Sugar
Sift all dry ingredients together. Make ‘a well’ and pour in
liquids, mix until it ‘holds.’ Shape dough into cookies and
Bake on a pregreased cookie sheet at 400° F (preheated), for 10-15
minutes or until golden. Brush with Icing Sugar.
back
to Top
|
|
Apple
Pandowdy
4-5 medium sized Cooking Apples
1/2 cup Granulated Sugar
1 tablespoon Ground Cinnamon
1 stick packaged Pie Crust Mix
2 tablespoons Softened Butter
1/2 cup Packed Brown Sugar
Preheat oven to 350° F. Grease pan. Peel core and cut Apples into
1/4" slices. Arrange slices in a greased, shallow, 2 quart oblong
baking dish. Sprinkle with Granulated Sugar and Cinnamon (over the Apples).
In a small bowl, crumble the Pie Crust Stick. Add Butter and Brown Sugar.
Work together with your fingers until well blended. Crumble mixture over
the Apples and bake for 30 minutes.
Serve warm with Whipped Cream or Ice Cream.
Back
to Top
|
|
Cannolli
Cream
3 lbs. Fresh Ricotta Cheese (strained)
3 cups Granulated Sugar
1/2 cup Corn Starch
2-1/2 cups Milk
1 teaspoon Cinnamon
1 tablespoon Vanilla
3/4 cup Chocolate Chips
1/4 cup finely-chopped Citron (optional, but recommended)
Place Fresh Ricotta Cheese in a colander over a bowl. Put in Refrigerator
(covered) for about a day to drain.
In a large saucepan, mix the Sugar and Corn Starch together well. Blend
in Milk and mix until smooth. Place over low to medium heat, bring to
a boil stirring constantly. The mixture will become extremely thick, similar
to “wallpaper paste.” Cook for an additional 15-minutes, stirring
constantly to reduce sticking and burning. Some of the mixture will no-doubt
stick and burn, so “don’t get too upset,” this is inevitable.
After the mixture is cooked, transfer into a large bowl and cool until
cold. As the mixture cools, push the strained Ricotta Cheese through a
sieve using the back of the spoon, do this so that the Ricotta falls on
a clean dish towel.
When mixture is cold, mix in the Cinnamon and Vanilla Extract well. Add
Ricotta, whip using mixer for 45-seconds or give it a quick ‘whirl’
in a food processor, if possible. After the mixture is whipped and creamy,
stir in the Chocolate Chips and Chopped Citron. If possible, let mixture
sit ‘in the fridge’ for a day to let the flavors to blend. Stuff
into Cannolli Shells and sprinkle with Confectioners Sugar.
Back
to Top
|
|
Chocolate
Almond Chips
1 cup soft Butter
1 cup Granulated Sugar
1/2 teaspoon Almond Extract
1/2 cup roasted, diced Almonds
2 cups all-purpose Flour
1 bar (4 ounces) Sweet Chocolate, broken into pieces
Heat oven to 325° F. Grease 13” x 9” x 2” pan, Combine
ingredients, except Chocolate in a large mixer bowl. Mix at low speed
or by hand until dough forms. Spread in pan. Bake 35-40 minutes or until
golden brown. Melt Chocolate with 3 tablespoons Water over low heat. Drizzle
on cookies. Cool slightly, cut warm. Makes 4-1/2 dozen 1” squares.
Back
to Top
|
|
Christmas
Stollen
2 cups unsifted Flour
1/2 cup Granulated Sugar
1 teaspoon Salt
1 package Active Dry Yeast
1 cup Milk
1/2 cup Butter
• Heat until blended
2 Eggs, beaten
2 tablespoons Lemon Zest
1/2 cup Raisins
1/2 cup halved Glaze Cherries
1/2 cup thinly-sliced Citron
1/4 cup Dark Rum
3 cups unsifted Flour, or more
Knead until smooth
First rising... until double in bulk
Second rising... until double in bulk
Oven 350F degrees. Bake for 30 minutes
Butter
Fine Granulated Sugar
Yield: 1 large, or 2 medium sized Stollens
In a large bowl, stir together 2 cups unsifted Flour, Sugar, Salt and
Active Dry Yeast. In a saucepan, beat Milk and Butter until ‘just’
blended. Cool slightly and stir into Flour mixture in bowl. Mixing well,
add beaten Eggs and Lemon Zest. Combine Raisins, Cherries, Citron with
the Dark Rum mixing well. Blend well into batter, add additional Flour
until mixture tends to ‘clean’ the bowl. Turn dough out on floured
board and knead adding more Flour until smooth and elastic, but not sticky.
Place dough in greased bowl, turning over once to grease the top.
Cover with clean cloth and place in warm spot ‘to rise.’ When
dough is ‘doubled in bulk,’ punch down. Knead briefly and shape
into 1 large or 2 medium sized ovals. Fold over, almost in half, as in
the ‘Parker House Roll’ fashion. Place on greased baking sheet,
cover with cloth add allow to rise until double in bulk again.
Bake in moderate oven for 30 minutes or until nicely browned. While hot,
rub entire surface with Butter. Then, dredge Stollen in very-fine Granulated
Sugar. Place on rack and allow to cool thoroughly to room temperature
before wrapping in aluminum foil (to store).
back
to Top
|
|
Cran-Apple
Pie
2 pie crusts
Combine together:
1-3/4 cups Sugar
1/2 cup Flour
3 cups Tart Apples, cored, peeled and thinly sliced
2 cups Cranberries (Fresh or Frozen)
2 tablespoons Butter
Layer Apples
and Cranberries. Sprinkle Sugar/Flour mixture on top. Dab with 2 tablespoons
of Butter. Top with crust. Bake in preheated oven at 425° F for 35-45
minutes.
Back
to To
|
|
Cream
Puffs
4 tablespoons Butter
1/2 cup Flour
2 Eggs
1/2 cup Water
Preheat oven to 375° F. Combine 1/2 cup Water and Butter in a saucepan
and bring to a boil. Remove from heat and add the Flour all at once, stirring
vigorously with a large wooden spoon. Return to moderate heat while stirring
constantly until the dough leaves the sides of the pan and forms a ball.
Remove from heat and let cool for about 5-minutes. Add Eggs one at-a-time
beating hard until the dough is smooth. Place large rounded tablespoons
on a ungreased cookie sheet, 2-inches apart. Bake for 30-minutes or until
‘puffs’ are golden. Carefully cut the tops and scoop out the
centers. Cool on a rack. Fill with Cream and replace tops.
Filling:
1 cup Fresh Ricotta Cheese
2 tablespoons granulated Sugar
1/8 teaspoon Cinnamon
1/8 teaspoons Ground Cloves
1/8 teaspoon Nutmeg
back
to To
|
|
Fig
(mincemeat) Cookies
filling:
1 1/2 cups Dried Figs
4 Tart-Apples, peeled and cored
1 1/2 cups Seedless Raisins
1/2 Orange, including Rind
1/2 Lemon, including Rind
1/2 cup Cider Vinegar
1 1/2 cup Dark Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ground Cloves
Chop Figs, Apples and Raisins coarsely. Add the Cider Vinegar and heat
to boiling point. Reduce heat and simmer for 10 minutes. Add Sugar, Salt,
Cinnamon, Nutmeg, and Ground Cloves. Simmer for 15 more minutes. Let cool.
For Dough, use “Rich Tea Biscuit Dough. Mix Dough and roll out thinly.
Cut into 2-inch by 3-inch pieces. Spoon the filling smoothly and roll
like jelly-roll. Place on cookie sheet cut-side down. Bake for 15-20 minutes
at 350° F preheated.
Brush with mixture of 1/2 cup Confectionery Sugar and 1 tablespoon of
Water immediately after being removed from oven.
Back
to Top
|
|
French
Vanilla Cream Filling
2/3 cup Granulated Sugar
1/2 cup all-purpose Flour
1/2 teaspoon Salt
3 cups scalded Milk
6 lightly-beaten Egg Yolks
2 teaspoons Vanilla
2 tablespoons Butter
Mix dry ingredients in a large saucepan, gradually add the scalded Milk
stirring constantly. Cook over medium heat until thick. Remove from heat.
Stir a little hot mixture into beaten Egg Yolks, then blend this into
the remaining hot mixture and cook using low heat until thickened. Remove
from heat, blend in the Vanilla and the Butter. Cool.
Back
to To
|
|
Honey
Balls
2 Eggs
2 cups Flour
1 pinch Salt
1/2 teaspoon Baking Powder
Mix dry ingredients, then Eggs (one at a time) until smooth enough to
roll (add more Flour if necessary). Roll into long, thin strips and cut
into 1/2-inch pieces. Cook in hot oil (do not use Olive Oil) a few at
a time as to prevent bubbling over.
Honey
Glaze
1 cup Honey (clear, heated)
Heat honey in a large pot, add cooked “Honey Balls” and mix
until covered. You can add Candied diced fruit as well. Serve with Candy
Sprinkles in a bowl.
Back
to Top
|
|
Marble
Cake
2 cups Flour
1-1/2 cups Sugar
2-1/2 teaspoons Baking Powder
1/4 teaspoon Salt
2/3 cup Shortening
1 cup Milk
6 Egg Yolks
1 teaspoon Vanilla Extract
1 square (1 oz) Baker’s Unsweetened Chocolate (melted)
Chocolate Glaze (below)
Preheat oven to 350° F. Grease and flour a bundt pan or a tube pan,
10” x 4”. In a mixer bowl stir together Flour, Sugar, Baking
Powder and Salt. Add Shortening, Milk, Egg Yolks and Vanilla Extract...
beat 3 minutes at medium speed or ‘450’ vigorous strokes by
hand! Pour about 2/3 of the batter into the pan. Stir Chocolate into remaining
batter, drop by spoonfuls into the batter in the pan. Use rubber spatula
to swirl the marble effect into the batter. Bake about 60 minutes. If
tube pan is used, baking time will be slightly shorter. Cool in pan for
10 minutes, then turn out. When cake is cool, spread with warm glaze.
Wrap in SaranWrap.
Chocolate
Glaze
Melt 1 square Baker’s Unsweetened Chocolate with 1 tablespoon Butter
over low heat. Remove from heat, blend 3/4 cup Confectioner’s Sugar,
1-1/2 tablespoons Milk and a dash of Salt.
Back
to Top
|
|
New
Airlines Praline Chews
1/2 cup Butter, softened
1 cup Brown Sugar, packed
1-1/4 cups Flour*
*when using self-rising flour, omit baking powder and salt
1/3 cup Maple Syrup
3 teaspoons Baking Powder
1/2 teaspoon Salt
about 3 ounces Pecan Halves
Heat oven to 375° F. Combine all ingredients except Pecan Halves.
Mix just until a soft dough forms. Roll into 1 inch balls, place 3”
apart on lightly greased baking sheet. Flatten each with a greased bottom
of a glass (dipped in Granulated Sugar). Place 3 Pecan Halves on each
cookie. Bake about 8 minutes. Cookie will flatten and should be chewy-crisp.
Cool for 1-2 minutes before removing from sheet. Makes 3 to 3-1/2 dozen
cookies.
Back
to Top
|
|
Peaches
Poached in Burgundy
1 cup Sugar
1 cup Water
1 cup Burgundy Wine
6 ripe peaches
1 can (9-ounces) Crushed Pineapples w/Juice
2 teaspoons Lemon Juice
Whipped Cream or Sour Cream
In a shallow skillet, mix the Sugar and the Water. Boil for 5 Minutes.
Add the Burgundy Wine, and the peaches (pealed, pitted, and cut in half).
Add the Peach halves to the Burgundy Sauce and simmer briefly turning
over once. Remove Peach Halves to a shallow dish. Add the Crushed Pineapples,
there Juice, and the Lemon Juice to the simmering Burgundy Sauce. Continue
to cook for approximately 10 minutes, it’s volume should be reduced
by half. Spoon the Sauce over the Peaches.
Served thoroughly chilled or slightly Warm
Add a dab of Sweetened Whipped Cream or Sour Cream.
Back
to Top
|
|
Pumpkin
Cheese Cake
1/3 cup Butter or Margarine
1/3 cup Granulated Sugar
1 Egg
1-1/4 cup Flour
Preheat oven to 400° F. Cream Sugar and Butter/Margarine. Blend in
Egg followed by the Flour.
3/4 cup Granulated Sugar
16 ounce can Pumpkin
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
dash of Salt
2 Eggs
2 packages 8 ounce Cream Cheese
Combine softened Cream Cheese and Sugar, mixing at medium speed until
well blended. Blend in spices with Salt. Add the Eggs one at-a-time, mixing
well after each. Pour mixture into pastry lined pan. Smooth surface to
the edge of the crust. Press dough with the bottom of a pan, 2 inches
high. Bake at 400° F for 5 minutes. Reduce temperature of oven to
350° F and bake for 50 minutes.
Back
to Top
|
|
Pumpkin
Flan Cake
see Spice Cake
Custard:
3/4 cup Granulated Sugar
1 can (16 ounces) Pumpkin
1 cup Light Cream
2 Eggs
1/2 cup packed Brown Sugar
3-4 tablespoons White Rum
1/2 to 1 cup Whipping Cream
Preheat oven to 350° F. Melt Granulated Sugar in a pan until it is
an even amber color. Remove from heat and pour quickly onto a 9”
pie pan. Quickly skew pan in all directions (at once?) to coat the bottoms
and the sides. Beat remaining ingredients, except Whipping Cream until
well blended. Pour into Sugar Glazed pan. Place in pan of hot water 1/2”
to 3/4” deep. Bake approximately 1 hour and 10 minutes (70 minutes),
or until a ‘silver knife inserted halfway between the outside edge
comes out clean. Cool.
Loosen sides of custard with a knife, invert cake on top of custard. Place
upside down serving plate on top of cake, turn over all-at-once. With
Whipped Cream in decorators’ tube, decorate top of flan, cover space
between cake and custard with line of Whipped Cream. Serve 2-10.
Back
to Top
|
|
Rice
Pudding (baked)
1/2 cup Long Grain Rice
1/2 teaspoon Salt
1 1/4 cups Water
4 Eggs
1/3 cup Granulated Sugar
2 cups Milk
1/2 cup Raisins
2 teaspoons Vanilla
Orange and Lemon Zest
Ground Cinnamon (to taste)
Using a medium sized pot, add Rice, Water and Salt. Cook Rice until moist.
Meanwhile, in a medium sized bowl,beat the Eggs, Milk, Sugar and Vanilla.
As your pour the Rice into a quiche-size baking dish, stir in Egg mixture
and Raisins. Bake in preheated oven (350° F) for 40-45 minutes (or
until lightly golden).
Sprinkle with Cinnamon and chill.
Back
to Top
|
|
Rice
Pudding (stove top)
1/2 cup Rice
1 quark Milk
1 pinch Salt
2 Eggs (separated)
1/2 cup Granulated Sugar
2 teaspoons Vanilla
1/2 cup Raisins
Cook Rice with 1-1/4 cups Water, pinch of salt and Milk for about an hour.
Add Sugar to Egg Yolks, then mix into the Rice on the stove and cook for
an addition 5 minutes. Stir in Vanilla and Raisins. Beat Egg White until
stiff and fold into the Rice Pudding mixture.
Serve warm or cold with a sprinkle of Cinnamon of Nutmeg on top.
Back
to Top
|
|
Rich
Tea Biscuit Dough
4 tablespoons Shortening
2 cups Flour
4 teaspoons Baking Powder
1 pinch of Salt
1/2 cup Sugar
1 Egg combined with Milk to make 3/4 cup
back
to Top
|
|
Spice
Cake
1-1/2 cups Flour
3/4 Granulated Sugar
1/3 cup Shortening
2/3 cup Milk
1 Egg
1-1/4 teaspoons baking powder
*omit if using self-rising flour
1-1/4 Pumpkin Pie Spice
1/2 teaspoon Salt
3/4 teaspoon Vanilla Extract
Heat oven to 350° F. Grease and flout 9” layer pan. Place all
ingredients in large mixer bowl. Blend 1/2 minute on low speed. Beat 3
minutes on medium speed, scraping bowl often. Pour into prepared pan.
Bake 35-40 minutes. Cool and remove from pan.
(used
in Pumpkin Flan Cake also)
back
to Top
|
|
Sweet
Potato Pie
2 lbs Yams
1/2 cup Butter
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ginger
1/2 teaspoon Salt
1 cup Brown Sugar
2 tablespoons White Sugar
3 large Eggs, separated
1/2 cup Orange Juice
1/2 tablespoon Orange Zest
1/2 cup Evaporated Milk
Peel and boil
Yams until mashable. Preheat oven to 450° F. Add Butter, Spices, Salt
and Sugars to hot Yams. Beat until light and smooth. Beat Egg Yolks until
light and add to mixture. Stir in Orange Juice, Orange Zest and Milk.
Beat Egg Whites until stiff and fold in. Pour mixture into unbaked pie
shell. Bake at 450° F for 10 minutes and then reduce heat to 350°
F for the remaining 30 minutes (or until pie ‘puffs’ up and
is firm in the middle). Cool on rack.
Serve with Whipped Cream
back
to Top
|
|
Taffy-Apple
On-A-Stick
9-10 Apples
2 cups Granulated Sugar
1/2 cup Light Corn Syrup
3/4 cup Water
a few drops of Oil of Cloves
Red Food Coloring
Wooden Skewers
Wash and dry the 9-10 Apples, insert Wooden Skewers into blossom end of
each Apple. Mix Sugar, Corn Syrup and Water in the top section of a double
boiler. Cook over low direct heat stirring until sugar dissolves. Add
the few drops of Oil of Cloves and a bit of the Red Food Coloring. Continue
cooking (without stirring) until a drop of the mixture, in cold Water
cracks easily (290° F on candy thermometer). Set pan over boiling
Water. Dip each Apple into the syrup quickly, remove and ‘whirl’
until the syrup covers the Apple smoothly. Stand Apples on tray or plate
(stick-up), let cool.
Back
to Top
|
|
Treasure
Chest Pie
1 cup margarine
2 cups Flour
* if using self-rising flour, omit salt and decrease baking powder to
1/2 teaspoon
2 teaspoons Baking Powder*
1/4 teaspoon Salt
7-8 tablespoons Water
1-1/4 cups Sugar
1/4 cup Flour
1 can (1 lb 4 oz) Sliced Apples, drained
2 cups Cranberries (fresh or frozen) cut in half
1/2 tablespoon margarine
Confectioner’s Sugar
Orange Honey Sauce (below)
Preheat oven to 375°
F. Cut margarine into 2 cups Flour,Baking Powder, and Salt with a pastry
blender. Sprinkle with Water, 1 tablespoon at-a-time, mixing until flour
is moistened. Gather dough together, press into ball. Turn out onto lightly
floured cloth covered board.
Reserve 1/4 of the pastry for the top. Roll out remaining pastry into
a 14” circle. Fold circle into quarters, carefully transfer to 1-1/2
quart ovenproof bowl (not casserole). Unfold, ease pastry loosely into
bowl, being careful not to stretch.
Stir together Sugar and 1/4 cup Flour, mix with Apples and Cranberries.
Pour into pastry lined bowl, dot with margarine. Roll out reserved pastry
to fit top of pie, place over filling. Seal edges, prick with fork. Bake
for about an hour, or until golden. Cool 20 minutes. Invert into rimmed
serving dish and but with confectioner’s Sugar. Serve warm with Orange
Honey Sauce.
Back
to Top
|
|
Orange
Honey Sauce
1/2 cup margarine
3 tablespoons Honey
1 teaspoon Orange Concentrate
1/4 cup Confectioner’s Sugar
Mix margarine, honey, and Orange while gradually stir in Sugar.
Back
to Top
|
|
Cream
Cheese Pound Cake
1 stick Margarine
1 cup Self-Rising Flour
1 cup Sugar
1 teaspoon Vanilla Extract
3 Eggs
1 small package Cream Cheese
Preheat oven at 350° F. Grease and flour loaf pan. Blend Sugar, Eggs,
and Cream Cheese. Add the Flour and mix well. Spoon into loaf pan and
bake for approximately an hour. Let cool for about 10 minutes before removing
from pan.
Back
to Top
|
|
Easter
Pie
Filling:
1 lb. Wheat Grain, skinless (soak overnight)
2 lbs. Fresh Ricotta Cheese
3 cups Granulated Sugar
1-2 Eggs
3 teaspoons Vanilla
1 teaspoon Almond Extract
1/2 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
1/2 Teaspoon Nutmeg
Citron
Orange and Lemon Zest
•`Place Grain in a pot and cover with water, at least 3-inches, soak
overnight.
•`Cook Grain, boil for approximately 1-hour. Let cool.
Mix Fresh Ricotta, Sugar, Vanilla Extract, Almond Extract, Cinnamon, Ground
Cloves, Citron, Orange and Lemon Zests in a large bowl. When Grain is
cooled, add to mixture. Pour into unbaked pie shell (pricked with fork).
For Pie Crust see “Rich Tea Biscuit Dough”
Lattice on Top. Brush with Eggs mixed with 2 tablespoons Water. Bake in
preheated oven at 350° F for 45 minutes.
Back
to Top
|
|
Cheese
Cake
1 cup Zwieback or
Graham Cracker Crumbs
4 tablespoons Melted Butter
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1-1/4 cups Sugar
4 Eggs, separated
1 cup (1/4 liter) Sour Cream
2 tablespoons Flour
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
1 lb (450g) Cream Cheese (room temperature)
Combine Crumbs, Melted
Butter, Cinnamon, Nutmeg, and 1/4 cup of Sugar in a bowl. Mix well. Butter
a 9” spring-form pan and pat the crumb mixture over the bottom and
1” up the sides. Chill. Preheat oven to 325F degrees. Beat the Egg
yolks with an electric beater until ‘thick and pale.’ Add Sour
Cream, Flour, Salt, 3/4 cup Sugar, and Vanilla Extract; beat until well
blended. Add the Cream Cheese and beat until smooth. Beat the Egg whites
until foamy, gradually and in and beat the remaining 1/4 cup Sugar until
the whites are stiff and shiny. Fold the Cream Cheese mixture in. Spoon
into the Crumb Crust. Bake about an hour, or until the center does not
‘tremble’ when the cake is gently shaken. Cool.
Back
to Top
|
|
Italian
Cheesecake
Ingredients
4 eggs
1 Cup of sugar
1/8 teaspoon of salt
1 Cup of Evaporated Milk
3 Cups of ricotta cheese
Juice and rind of 1 lemon
1/2 Cup of chopped nuts
Graham cracker pie shell
4 Tablespoons of flour
Get a Cheesecake Making
Set from cooking.com (Not essential, but you need the right tools!)
Directions
Beat eggs, while adding sugar, until light. Mix
in Salt, Flour, Evaporated Milk, Ricotta Cheese, Lemon Juice and Rind.
Beat thoroughly.
Pour into a Graham
cracker shell.
Sprinkle with nuts.
Pre-heat oven to 350
degrees. Bake for 1 hour.
Turn off heat
and cool in oven.
Alternate Topping
Drain 3/4 cup of liquid from canned fruit, such as cherries. Combine liquid
with 1/4 cup of sugar and 1 Tablespoon of corn starch. Boil 1 minute,
remove from heat and add
the cherries.
Pour over Cheese Cake
when cool.
Back to Top
|
|
Pastiera
(Rice Pie)
Ingredients
10 eggs
2 lbs Fresh Ricotta
1 1/2 cups sugar
2 cups rice (cooked)
2 cups milk
1 teaspoon vanilla
l tap cinnamon
Directions
Beat eggs
Mix ingredients until
smooth, if too thick add a little more milk. Pour into greased oblong
pan, or two (square or round) pans.
Bake about an hour
at 350F degrees or until knife comes out clean when testing.
Back
to Top
|