A request from Pam

This request is from Pam who comes from Utah. She has asked for a old recipe that she said she remembers her Grandmother Vita making but she herself has never made because she only remembers some of the ingredients and has no measurements. Well Pam, I have the recipe and it does take time to do, but the results are worth it. Please let me know if this recipe compares with your Grandmothers.

RAVIOLI DOLCI
Sweet Ravioli

This is a recipe that you can start tonight and finish tomorrow morning.

Crust: 1/4 pound (1 stick) unsalted butter, softened
1/2 cup sugar
1 large egg
2 tbsp regular sour cream
2 cups of unbleached all purpose flour
1 1/2 tsp baking powder
pinch of salt

Filling: 1 cup of whole milk Ricotta
1/4 sugar
1 egg yolk (use a large egg & save the white for the
topping)
1/2 tsp lemon extract

Topping: 1 lightly beaten egg white
2 tbsp sugar
1 tsp cinnamon

With this recipe I suggest you set up all your ingredients first into separate groups.

You are going to make the Crust First.

Use your electric mixer with the paddle attachment, and cream the butter and the sugar.
Add the egg and the sour cream. On a low speed, add the flour, the baking powder, and the salt. Mix until a dough forms.
Turn the dough out onto a floured bread board and knead until well blended. Form an almost square ball and wrap the dough
with plastic wrap and refrigerate for 2 hours or even overnight.

The Filling:
In a small glass bowl, mix the ricotta, sugar, egg yolk, and the lemon extract with a rubber spatula. Be sure to blend well.
Set the bowl aside.

Line cookie sheets with parchment paper and set aside.

Remove the chilled dough and place on a lightly floured bread board. Using a floured rolling pin, roll out the dough to about 1/8 inch thick. Use a round 2 1/2 inch ravioli cutter, cut circles from the dough. Re-roll the dough and cut into circles until all the dough used. Try to cut an even number of circles since you will be pairing them. You should get about 42 to 44 circles to give you about 21 to 22 cookies.

Place 1/2 the circles on the cookie sheets. This will save you from having to move the cookie after it has been filled.

Place about 3/4 of a teaspoon of filling into the center of the circles. Using a pastry brush, brush a little of the egg white on the edges of the dough filled circles.

Place a plain circle of dough on top of the filled dough circles. Press the edges together. Use a fork that has been dipped into flour to seal the edges tightly.

The Topping: Mix the sugar and the cinnamon and blend well. Brush the tops of the cookies with the remaining egg white and sprinkle with the sugar and cinnamon.

Bake the cookies in a preheated oven of 350 degrees for about 15 minutes or until a golden brown.

Cool the cookies completely on a wire cooling rack.
These cookies must be stored in the refrigerator in an airtight container.

Yet Another Request

This request comes from California. Ginger asked, was there a way to "Spice up Baked Apples". The answer is Yes and it is called, "MELE AL FORNO", BAKED APPLES WITH RED WINE. Since Ginger lives in California, she should be able to get some very good red wine to compliment the apples. Ginger, I hope this is what you are looking for.

MELE AL FORNO

makes 6 apples, 1 per serving

1 1/2 cups of red wine
1/2 cup of raisins, dark
Pinch of grated nutmeg
Pinch of ground cinnamon
4 tbsp of sugar
Pinch of grated lemon zest
6 tart apples of even size ( Granny Smith)
6 large pats of unsalted butter

In a small bowl combine the wine and the raisins.
Stir in the spices, sugar and the lemon zest.
Let the raisins soak for 1 hour or more.

Core the 6 apples .
Place the apples in a baking pan.
Either butter the pan or use cooking spray to coat the pan.

Divide the raisin mixture between the 6 apples adding an extra spoon of the liquid to each apple.

Pour the remaining wine mixture into the pan.
Top each apple with a pat of butter on the top of the raisin mixture.

Bake at 375 degrees for about 50 minutes or until the apples are soft.

Serve when done.
Use the extra liquid in the pan to pour over the apples when serving.

Raisins and Cornmeal Cookies

GIALLETTI are sweet little cookies made with raisins and cornmeal. They are really great and they are easy to make.

1/2 cup of golden raisins
3/4 cup finely ground yellow cornmeal
1 1/2 cups of unbleached all purpose flour
1 1/2 tsp baking powder
pinch of salt
1 cup of unsalted butter, softened
1 cup sugar
2 large eggs
1 tbsp of marsala or 1 tsp pure vanilla extract

Preheat the oven 350 degrees
Line cookie sheets with parchment paper

Soak the raisins for 20 to 30 minutes in a bowl of warm water.

Sift cornmeal and flour, along with the baking powder and salt together in a large bowl.

Cream the butter with the sugar until light and fluffy.
Beat in the eggs, one at a time. Beat in the marsala or vanilla extract.

Add the dry ingredients in small amounts, beating until well blended.

Drain the raisins and stir the raisins into the batter by hand.

Using a teaspoon drop the batter on the parchment paper about 2 inches apart.

Bake for 7 to 8 minutes or until edges of cookie are golden brown.
When done remove the cookies to a wire cooling rack.

This recipe makes about 45 to 50 cookies.

Another Request

This was requested by a young lady named Sally. Sally wants a good recipe for Cinnamon Buns. Well I've got one with a tiny Italian twist. Hope this recipe meets with your approval Sally.

CINNAMON BUNS

1/2 cup Crisco shorting
2 cups of scalded whole milk
2 large eggs lightly beaten
1 cup plus 1 tbsp sugar
1 tsp white sea salt
1 cup mashed potatoes, no salt
2 tbsp active dry yeast
1/2 cup lukewarm water
7 cups of unbleached all purpose flour
1 cup golden raisins
1 cup pecan nuts, medium chopped
1/2 cup candied citrus (orange or lemon is great). This is the Italian touch.
4 tbsp softened unsalted butter
1/2 tsp ground cinnamon

First scald the milk, Then remove from the heat. Using a whisk, dissolve the shorting in the milk.
Set aside and let cool to lukewarm.
Carefully pour milk mixture into a glass large bowl.

Still using the whisk, stir in the beaten eggs, salt, mashed potatoes and 1 cup of sugar.

Dissolve the yeast in the lukewarm water and stir into the mixture.

Using a wooden spoon, stir in the, citrus fruit, raisins, nuts and the flour. At this point use your hands and mix for 5 minutes kneading the dough until well combined and a smooth dough is formed. Do Not Over Work.
Place plastic wrap over bowl and place bowl in a warm draft free place and let the dough rise for 1 hour.
Lightly flour your bread board and turn the dough out onto the board.
Roll into a rectangle shape, about 12 inches by 8 inches and is about 1/2 inch thick. Using a off set spatula spread the softened butter over the dough. Sprinkle the 1 tbsp of sugar and the cinnamon over the butter.

Starting on the long side of dough, gently roll the dough jelly roll style, seam side down.
Slice into 12 pieces. Place the pieces in a large (12 x 8 inch) glass baking dish.

Cover with a very slightly damp,(light weight), kitchen towel and allow the buns to double in size. This should take about 30 to 45 minutes.

Preheat your oven to 350 degrees and bake the buns for 30 minutes or until golden brown.
When done remove the buns to a wire cooling rack.
Can be served warm or cooled.

Filled Crescents

This cookie is also called a "Calzone". Most people think that Calzone are only a large crescent shaped "pie" filled with savory ingredients, such as sausage and peppers or other combinations of savory/spicy foods. But that is far from the truth. Calzones are also sweet filled cookies made with a sweet dough and filled with several combinations of sweet and tart fillings. Some are fried and others are baked. But all are fantastic and addictive. Today's recipe is a basic dried fruit filling that is always popular.

For the Crust
1/2 pound of unsalted butter, that is softened
1 cup of whole milk cottage cheese
2 cups of unbleached all purpose flour
1/8 tsp salt

For the Filling
1/2 cup of raisins, golden or regular
1 cup of light brown sugar
1 cup of walnuts
1/2 cup of chopped dates
1/2 cup of heavy cream

Use a large mixing bowl and blend the butter and cottage cheese with a large whisk until well combined.

Using a rubber spatula gradually mix in the flour and the salt. Turn the dough out onto a very lightly floured board and knead until a soft dough is formed.
Wrap the dough in plastic wrap and place in the refrigerator for 2 hours or no longer then overnight.

Preheat the oven to 350 degrees

Remove the dough from the refrigerator after it has been chilled.

Combine all the filling ingredients in a heavy bottomed 3 quart saucepan and set over medium heat.
Stir the mixture constantly until thickened. This should take about 8 to 10 minutes. Remove the mixture from the heat and allow to cool.

On a lightly floured board roll out the cookie dough
until about 1/8 inch thick. Use a 3 inch round cookie cutter cut the dough until you get about 40 dough rounds. You will have to re-roll the dough scrapes and
re-cut the dough until it is all used up.

Using a small spoon place a teaspoon full of filling in the center of the dough rounds. Using your finger or a brush, brush the edge of the dough with a little water.
Fold the dough over to form a half moon shape. Seal the edges by pressing the tines of a fork into the dough. Place the cookies on a parchment lined cookie sheet about 2 inches apart.
Bake for 10 to 15 minutes or until slightly browned.
When done place the cookies on a cooling rack and cool completely. When cooled dust with confectioners sugar.

Lady Kisses -- a sweet almond / hazelnut cookie

BACI DI DAMA means Lady's Kisses. Once you make these cookies you will get lots of kisses from everyone.

1/2 cup of almonds (without the skins)
1 1/2 tsp of superfine sugar
1/3 cup (generous) unbleached all purpose flour
1/2 cup plus 2 tbsp potato starch
1/2 cup plus 2 tbsp confectioners sugar
7 tbsp unsalted butter , room temperature
1 large egg , lightly beaten (you will only be using 1/2 of the beaten egg. You can save the other half and use it in scrambled eggs. )
1/8 tsp pure almond extract
1 jar of chocolate hazelnut spread

Preheat the oven at 325 degrees

Place the almonds and the sugar in your food processor and grind into a very fine powder.

In a large bowl mix the almond/sugar powder with the potato starch, confectioners sugar, butter, half of the beaten egg, and the almond extract.

Using your hands mix until a dough is formed.

The dough will be a bit dry and a little crumbly.
Pinch off small pieces of the dough and roll into equal sized balls. You should about 60 cookie balls.

Place the cookies on parchment lined cookie sheets.
Bake about 15 to 20 minutes.

When done baking cool the cookies on wire cooling racks.

When the cookies are cooled spread the bottom part of half the cookies with the hazelnut spread and place another cookie over the spread to make a "sandwich" from the two cookies.

In answer to a request

A reader wrote and asked if I had ever heard of a biscotti made with tomatoes. The only recipe that I know of is from a friend, Francesca, who comes from the small isle of Ischia. This biscotti is made with sun dried tomatoes and though they are not sweet they are delicious. They can be used for snacks or an appetizer for a party. I know they are great for the men of the family to enjoy while drinking beer and wine while watching a ballgame. So go ahead and give them a try.

BISCOTTI WITH SUN DRIED TOMATOES

1 stick of unsalted butter at room temperature
1 tbsp of sugar
3 large eggs
1 3/4 cups of unbleached all purpose flour
1/2 cup of grated pecorino romano cheese or
one that is similar that you like more
2 minced cloves of garlic
2 tsp basil, dried
1 tsp parsley, dried
1 tsp sea salt ( or Kosher salt)
2 tsp baking powder
1 cup sun dried tomatoes, finely chopped,
use dried tomatoes not packed in oil

In a large bowl combine flour, cheese, garlic,basil, parsley, salt,baking powder, and the sun dried tomatoes. Blend well using a large whisk or spoon.

In a electric mixer, use the paddle attachment, cream the butter and the sugar until well blended. Add the 3 eggs and mix until well blended.

Remove the paddle beater, be sure to scrape clean. Using the dough hook, turn the mixer to low speed and add the flour mixture a little at a time until mixed and the dough is formed.

Turn the dough out onto a lightly floured surface.
Gently knead the dough just enough to be sure all the ingredients are well blended.

Divide the dough into two pieces. Roll each piece into a loaf shape that is about 12 inches long.

Place each loaf on a parchment lined cookie sheet.
Be sure to space them about 3 to 4 inches apart.

Bake in a preheated oven of 350 degrees for 25 to 30 minutes or until golden brown.
Using a metal spatula, remove the loaves carefully, to a wire cooling rack.

Wait until completely cool, then using a serrated knife, slice each loaf diagonally into 1/2 inch wide slices.

Place the slices in a single layer on the cookie sheet and return to the oven for 6 to 7 minutes longer or until lightly browned. Using a metal spatula turn the slices over and bake for another 6 to 7 minutes again until lightly browned.
When done remove to a wire cooling rack .
Can be served warm or cold.
Store in an air tight container.