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.

Aunt Tess's Wine Biscuits

Biscotti Di Vino
Wine Biscuits

This recipe is from my Aunt Tess who cooked and baked every thing possible and then some. She was just a terrific person who had a great sense of humor and the greatest belief that God would take care of you no matter what.
She told us she always made these cookies for her father and his friends who would sit outside and drink wine and share stories from the "old days" in Italy. To this day I know of several "old timers" who like to dunk this cookie in their glass of wine. Try it, you just might like it.

2 1/4 cups of unbleached all purpose flour
2 tsp baking powder
1/2 cup of sugar
1/2 cup very dry white wine
1/2 cup of pure vegetable oil

Use a very large bowl and in the given order place all the ingredients.
Using a large wooden spoon mix until well blended. If dough is too sticky add a little more flour .
Lightly flour a smooth surface and turn out the dough.
Knead gently until the dough is soft and smooth.
Pulling little bits of dough roll into small bite size balls.
Place on cookie sheets that have been lined with parchment paper.
Using your finger gently flatten the tops of the dough balls.
Bake in a preheated oven of 400 degrees for 8 to 10 minutes or until lightly browned.
Use a flat spatula to remove the cookies onto a wire cooling rack.
These cookies are not meant to be iced.
Store the cookies in air tight containers.
Makes about 25 cookies.

Pan Di Spagna -- The All Purpose Cake

Pan Di Spagna is an Italian Sponge Cake

Why is it all purpose? Simple. Because it fits every occasion and no one ever gets tired of eating it. Sponge cake is a universal cake that can be served with any thing on top of it, along side of it, or under it. You can serve it with plain fruits, whipped cream, frosting's, ice cream, liqueur flavored icings or fruits.
The list is endless and so are the combinations. Plus the bonus is that it is easy to make. It is the dream cake for all bakers. At our house this was one of the first cakes I learned to make. My mother always had me make this cake just as a "back up" when ever we had a birthday or holiday, just in case someone did not like the other desserts or cakes. She always said "Everyone eats sponge cake topped with whipped cream and mixed berries soaked in brandy. " At least according to my mother everyone did. I learned that she was right about the sponge cake, no matter how it was served everyone loved it. We never had left overs. The recipe that is here has been down sized. When I made it it was 4 times the size and baked in a large round cake pan. If you want to try that recipe, just email me and I will be happy to share it with you.

5 egg yolks, bring to room temperature
1 1/2 cups of sugar
1 1/4 cups of sifted cake flour
1 tsp vanilla
1/2 tsp grated lemon rind
5 egg whites, bring to room temperature

Butter (use unsalted butter) and flour an 8 inch
square cake pan. Set aside.
Preheat oven to 375 degrees

Place egg yolks and sugar in mixing bowl and beat until lemon colored. Add the flour, a very little at a time.
Be sure to blend well.
Add the vanilla and the lemon rind.
Beat the egg whites until stiff but not dry. Gently fold into the cake batter. Don't over work it.

Pour into the cake pan and bake for 40 minutes or until cake tester comes out clean.

When done let stand for a few minutes to cool in the pan. Then turn out on a fine wire rack to cool completely.

When cool turn cake onto serving plate and the rest is up to your imagination on how you want to serve it.

What's in a Knot? Other Knots of Course!

They are called "KNOTS" and every family has their own version of what they should look like. But no matter the shape they are wonderful to have.

KNOTS

3 large eggs
1/2 cup vegetable oil
1/2 cup sugar
1 tsp vanilla extract
2 3/4 cups unbleached all purpose flour
3 tsp baking powder
Pinch of salt ( I use a good quality Sea Salt )

Preheat oven at 350 degrees
Yields about 30 to 35 cookies

In your electric mixer , using the paddle attachment, mix the eggs, oil, sugar, and vanilla on medium speed.

Turn mixer to low speed and gradually add flour, baking powder, and salt. Mix until a soft dough is formed.

Turn the dough out onto a lightly floured surface.
Knead gently so that dough becomes soft and elastic.

Wrap the dough with plastic wrap or wax paper and let rest for 30 minutes at room temperature.

To make the knots, break off small pieces of dough and roll in 1/4 inch thick ropes that are about 4 inches long. Twist the dough ropes to make a loose knot .

Place on parchment lined cookie sheets.

Bake for 15 to 20 minutes until lightly browned.

Remove the knots using a large metal spatula and cool on wire cooling racks.

When completely cooled, frost with flavored Confectioners' icing.

It's Italian Ice Time

This recipe came from a friend, Anna, who was born and raised in Rome. She said her grandmother made it on weekends during the summer months.
This is one treat that is for adults only.

LEMON ICE ROMAN STYLE

1 1/2 cups sugar
1 quart water
3/4 cup lemon
1 large egg white
1/4 cup sugar
2 jiggers of white rum

Combine the sugar and water in a sauce pan and heat until the sugar melts.

Add the lemon juice and stir until blended. Remove from the heat and strain the mixture through a very fine strainer (or a regular strainer lined with a cheese cloth) into a freezer safe bowl.

Place in freezer and using a fork, stir every 15 to 20 minutes until mixture freezes to a mushy state. Remove from freezer.

Add the stiffly beaten egg white and the 1/4 cup of sugar and mix until well blended. Add the rum and mix.

Return to freezer and using a fork stir every 30 minutes or so until the mixture turns to an ice like consistency.
Serve in dessert bowls.
Serves 6.

A Light and Simple Pudding

If you need a quick and easy dessert this is it. You can serve it alone or add some of those lovely sugar cookies you stored in the cookie jar.

ZABAIONE (ITALIAN CUSTARD)
makes 4 servings

7 large eggs
3 tbsp sherry
1/2 cup sugar
1 tbsp plain gelatin
3 tbsp brandy
1 tsp grated lemon peel
Large deep bowl of ice cubes
1 cup whipping cream, whipped until stiff
Very thinly sliced lemon slices for garnish, optional

Dissolve gelatin in brandy and set aside.

Using a double boiler (with the water at a full boil), use a large heat proof glass bowl, beat the eggs until completely mixed. Add the sherry and the sugar, continue beating constantly.

Add the brandy with gelatin and the lemon peel to the egg mixture.

Beat constantly for 6 to 9 minutes until the egg mixture becomes creamy and begins to thicken.

Remove bowl with egg mixture from double boiler and place into the deep bowl with the ice cubes.

Stir the mixture until it is very thick and smooth and cools off. When cool, fold in the whipped cream.

Spoon into individual dessert cups and refrigerate before serving. Garnish with thin lemon slices.

Everyone Deserves a Special Reward

Amaretti Di Cioccolata
(Chocolate and Almond Macaroons)

These cookies are Sinful and Simple to make. Just make them and enjoy them without any guilt.

1 1/2 pounds of almond paste
that has been crumbled into pebble size
1 1/2 cups sugar
1 cup confectioners sugar
1/2 cup good quality cocoa powder for baking
4 large egg whites
2 cups sliced almonds (place in a separate bowl and set aside)

With your electric mixer on low speed, using the paddle beater, combine the almond paste, sugar, confectioners sugar, cocoa powder and the egg whites until blended. Turn the speed to medium and mix for 2 full minutes. This will make a sticky dough.

Using your hands roll dough into 1 inch balls. Roll the balls in the bowl with the sliced almonds to completely coat with the almonds.

Place the cookies 2 inches apart on a parchment lined cookie sheet. Using your fingers, slightly flatten the top of the cookies.

Tip: Dampen your hands before handling the dough. It will help to keep the dough from sticking too much on your hands.

Bake for 15 to 20 minutes in a 350 degree oven.

When done let cool on the cookie sheets.
When cookies are completely cool, use a metal spatula gently loosen the cookies from the parchment paper.

Store the cookies in an air tight container.
Makes about 50 cookies.

Your only question should be: Is the coffee ready?

One of Many Italian Candies - Crunchy Almond Brittle

CROCCANTE DI MANDORLE (Crunchy Almond Brittle)

This is one of those candies that kids and adults alike just love. As we grew up this candy was a big favorite. We just couldn't wait for it to cool so we could stuff our mouths with the crunchy nuts and sweetness.

1 tbsp extra virgin olive oil
1 cup shelled almonds, peeled and chopped roughly
1 cup sugar

Preheat the oven at 350 degrees
Oil an 8 inch square baking pan

Toast the almonds on a cooking sheet for 5 to 6 minutes.

Melt the sugar in a skillet over medium heat for about 5 minutes or until caramelized to a light amber color.
Add the almonds to the melted sugar and gently toss to coat the almonds.

Pour the sugar almond mixture into the oiled pan. Be sure to work quickly and smooth the surface with a lightly oiled rubber spatula.

Allow the mixture to cool and harden.
Turn out of pan and break into pieces using a rolling pin.
Lastly eat as much as you can before anyone else does.

Bananas Are Not Just Popular in The South

You don't have to be from the great American south to use bananas for a dessert. Northern & southern Italians love fried bananas too. We loved when my grandmother made this dessert. I couldn't wait to grow up to make it for my family too.

SWEET FRIED BANANAS

4 large bananas, firm with clear yellow skins
2 tbsp super fine sugar
2 tsp lemon juice
1/2 tsp grated orange peel
2 jiggers white rum
2 tbsp unbleached all purpose flour
1/2 cup water
1 tbsp extra virgin olive oil
1 large egg white, beaten stiff
1/2 cup extra virgin olive oil, for frying

Cut bananas into halves lengthwise and set in a shallow bowl. Lightly mix the sugar, lemon juice, orange peel and rum. Pour over the bananas and let stand for 2 hours.
Make a batter from the flour, water and 1 tbsp olive oil, mixing well. Blend in the stiff egg white.
Drain bananas, dip into batter and fry in olive oil only until golden in color.
Sprinkle with sugar and serve hot.

Serves 2 to 4

A Delicate Dessert with Lemon Flavor

This dessert is delicate and loaded with lemon flavor.
The real treat is that it is very light!! So 2 helpings are OK.

MARGHERITA TART

6 large egg yolks
1 3/4 cups confectioners sugar (10X sugar)
6 large egg whites
1 3/4 cups potato flour
1/2 cup melted unsalted butter
1 tsp grated fresh lemon rind

Butter and flour a 10 inch cake pan. Set aside.

Combine the egg yolks and the sugar and beat until light yellow and frothy.

Beat the egg whites until they are stiff and stand in peaks.

Gently fold together the egg yolks and the egg whites.
Then fold in the potato flour gradually being sure to blend well.
Add the melted butter and the lemon rind. Again gently fold into the mixture.

Pour the batter into the cake pan and bake in preheated oven at 375 degrees for 30 to 35 mins.
Test with cake tester and it should come out clean.

When done wait for a few minutes and then turn cake out onto cooling rack and allow to cool completely.

Then place cake on a serving dish and dust with confectioners suger. Can be served with your favorite fruit sauce or just plain.

A REAL TREAT THAT IS DIFFERENT

When we were kids this is one dessert that we always would try to snatch off the plate before it was served to all the guests. You can eat them warm or cold.

FRIED RICOTTA

1/2 pound of macaroons, crumbled very fine
1 pound ricotta
1/4 tsp cinnamon
2 large eggs
1 large egg, lightly beaten
1 cup of plain bread crumbs
1 cup unsalted butter

In a large mixing bowl mix together the macaroons, ricotta , cinnamon and the 2 large eggs. Mix well .
Using your hands, shape into small balls, and dip into beaten egg. Roll in the bread crumbs. Fry in hot butter unto golden brown. Serves 6.

Another Tasty Dessert

STRAWBERRIES AND MARSALA WINE

1 quart of strawberries
2 tbsp superfine sugar
1 pint of Marsala wine or
your favorite sweet white wine

Hull and wash the strawberries.
Sprinkle the sugar and gently toss.
Pour the Marsala wine over the strawberries.
Chill for 1 hour and serve.

Serves 4 to 6

Something Wonderful

This is an age old recipe that every Italian knows and loves. Enjoy this as a pick me up or a dessert or any time.

PEACHES IN WINE

4 large ripe peaches
1/2 tsp superfine sugar
8 ounces Asti Spumante (Italian champagne) chilled or any Italian sparkling wine you like.

Peel the peaches and slice them lengthwise into thin slices.
Add the sugar over the peaches and gently mix to coat the peaches well.
Place the peaches in large sherbet glasses and pour about 2 ounces of the chilled champagne over the peaches and serve.

Serves 4

Creamy Chocolate Pudding Italian Style

If you love chocolate this will become one of your favorite treats.

Chocolate Ricotta Pudding

3/4 pound of ricotta
2 hard boiled egg yolks, strained
4 tbsp super fine sugar
1 shot glass of dark rum
2 tbsp grated semi sweet chocolate
1/8 pound blanched almonds, chopped
2 egg whites, beaten until stiff & form peaks

Cream the ricotta, add the strained egg yolks, sugar, rum, chocolate and the almonds. Mix until well blended.

Fold in the egg whites until well blended.

Pour the mixture into a buttered tube pan.
Place the tube pan in a baking pan with water half way up sides of tube pan.
Place in a 375 degree oven and bake for 1 hour.
This pudding is best served warm but I love it cold also.

This One Is For The Guys

My Dad loved these peppery biscuits known as " Frizzelle". My Grandmother and my Mom made these every week for the men of the family to enjoy while they sat around the table playing cards and drinking wine.

Frizzelle ( Peppery Biscuits)

1/2 cup water
1/2 cup pure vegetable oil
3 Large eggs
1 tbsp sea salt
1 tbsp coarse ground black pepper
2 tbsp fennel seeds
3 cups unbleached all purpose flour
3 tsp baking powder

Preheat the oven to 400 degrees

In a large bowl whisk together the water, oil and eggs.
Add the salt, pepper and fennel seeds.

Using a large wooden spoon stir in the flour and the baking powder. Stir until a dough forms.
Turn dough out onto a lightly floured bread board.
Knead until dough is soft and elastic.
If dough is too sticky dust lightly with more flour.

Taking small "chunks" of dough, roll out into pencil like strips about 6 inches long.
Form the strips in circles, pressing the ends of the dough together.

Line cookie sheets with parchment paper and place the circles on the cookie sheets.
With a small pastry brush, lightly brush the circles with extra vegetable oil.

Bake for 15 to 20 minutes or until golden brown.

Using a metal spatula remove the circles from the cookie sheet and place on a wire cooling rack.

To store, place in an air tight container.
This recipe makes about 70 Frizzelle.

These are a great snack at any time. Enjoy!!

Something Special for Easter

This is a special recipe. It can be made anytime of the year. But many people make it around Easter time. It is a little easier then the traditional Easter Wheat Pie (Pastiera Di Pasqua) that Italians make.

SFOGLIATA DI RICOTTA (Ricotta Pie)

3/4 pounds of Ricotta
4 tbsp sugar
1 tbsp vanilla
1 tbsp seedless white raisins
1 tbsp candied orange peel, diced fine
1 1/2 tablespoon's rum (white or dark)
1 cup milk
1 egg yolk
1/4 cup flour
2 tbsp sugar
1 egg beaten
2 tbsp confectioners' sugar
1 Double Pie Crust Plain
Either homemade or store bought.

Soak the raisins & orange peel in the rum for 30 minutes before you begin.

Cream the ricotta with the paddle attachment of your electric mixer.
Add the sugar and the vanilla mixing until very creamy and smooth.
Combine the milk, egg yolk, flour and sugar in a large heavy bottom sauce pan, and cook over a low heat, stirring constantly, until it becomes a smooth cream.
Remove from the heat, and add the ricotta mixture and the orange peel, raisins and rum mixture. Stir well until completely blended.
Pour the mixture into the prepared pie dish. Place the top crust over the mixture pressing the edges together. You can flute the edges or how ever you like.
Using the beaten egg, brush the entire top of the pie .
Place pie into a pre-heated 400 degree oven and bake for 20 to 25 minutes until crust is golden brown. Remove the pie from the oven ad sprinkle the top of the pie with confectioners' sugar and return pie back to the oven for 4 or 5 mins longer.
When done remove the pie and cool on a wire cooling rack.
When completely cooled cover with plastic wrap and store in the refrigerator.
Bring pie to room temperature before serving.
I have always found that making this pie the day before I plan on serving it usually works best.
Enjoy Bella.

Cousin Josie's Special Cookies

My Dad's cousin Josie always made these cookies around Easter time and as always they were a big hit.

Mocha Walnut Cookies

1/2 pound unsalted butter, room temperature
1/2 cup sugar
2 teaspoons instant espresso coffee
2 teaspoons vanilla extract
1 3/4 cups unbleached all purpose flour
1/4 cup Dutch cocoa powder
1/2 cup chopped walnuts
Confectioners' sugar

Preheat oven to 350 degrees

Using the paddle attachment on the electric mixer, cream butter and sugar. Add the vanilla and espresso .

Add the flour, cocoa powder, and nuts. Mix until everything is well blended and a soft dough forms.

Roll the dough into 1 inch balls and place on cookie sheets that have been lined with parchment paper .
Be sure to space cookies 2 inches apart.

Bake 15 to 20 minutes or until firm.

When done, carefully remove cookies to a wire cooling rack. Cool completely.

Roll the cookies in the confectioners' sugar.

Be sure to store in an airtight container.

Yields about 40 cookies

Healthy and Delicious

Date and Nut Bars



Italians love their fruits, dried and fresh alike.

These cookies are wonderful and healthy all at the same time. And, you will love eating them without too much quilt.



12 tbsp butter, at room temperature
1 1/4 cups sugar
2 tsp vanilla extract
4 large eggs
1 1/4 cups unbleached all purpose flour
Pinch of salt
2 cups chopped dates
2 cups chopped walnut



Using a 12 x 16 inch cookie sheet, with lip or jelly roll pan, spray with a non-stick cooking spray.


Pre-heat your oven 350 degrees.


With an electric mixer, cream the butter and sugar.


Add the vanilla and the eggs, one at a time, mixing until well blended.


On low speed, add the salt, flour, dates and nut meats.
Mix until just blended.


Turn batter out onto prepared cookie sheet and spread evenly using a large off-set metal spatula.


Bake for 25 to 30 minutes or until top is lightly browned.

Cool the cookie in the pan on a wire cooling rack.

When completely cooled, slice into 1 or 1 1/2 inch
squares. Sift confectioners' sugar over tops of cookies.

Fantastic Combination of Flavors

Orange Almond Drops

Italians are known for cooking and baking with the ingredients that are common to the area in which they live. Oranges and almonds are grown in several areas of Italy so the combined flavorings are common in many recipes. If you have never tried the combination you are missing out on something outstanding. Give this cookie a try, you will be very pleased.


1/4 pound of unsalted butter, room temperature
2 eggs
1 cup sugar
Grated rind of 1 med/large orange
1/2 cup orange juice
2 1/2 cups unbleached all purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup chopped almonds


Yields About 40 to 50 cookies


With an electric mixer with the whip attachment, cream butter and sugar until light.

Add the eggs, one at a time, blending well.

With the mixer on low speed add the flour, salt and baking soda mixing until just blended.

The dough should be soft. Using a wooden spoon mix in the chopped nuts.

Using a teaspoon drop cookie dough, 2 inches apart, on a cookie sheet, lined with parchment paper.

Bake for 10 to 12 minutes in pre-heated 375 degree oven. Cookies should be lightly browned.

Use a metal spatula to remove cookies from baking sheet and place on a wire cooling rack.

You can ice the cookies with orange flavored confectioners' sugar frosting. Let the icing dry completely before storing in air tight container.

~~~~~~~~~

Orange Flavored Confectioners' Icing

6 cups Confectioners' sugar (10x sugar)
2 tsp orange extract
( I like using 2 tsp Grand Marnier Orange Liqueur)
1/2 cup water


Use an electric mixer at low speed mixing all the ingredients until smooth. Frosting should be opaque but not too thick.

Using a teaspoon or a small off-set metal spatula, frost the tops of the cookies. Don't worry about the icing if drips down the sides of the cookies. Let them dry on the wire cooling rack.

Tip: Before you ice the cookies, place wax paper under the wire racks. It will help with the clean up.

The Italian Feast of St. Joseph on March 19th

In the Italian family the Feast of St. Joseph is very special, especially for those who are named Joseph or Josephine. On this wonderful day special "pastries" are made to celebrate those who have the honored name. These are a very special favorite of mine, so much so that I don't limit the enjoyment of these pastries just for the date of March 19 th.

Sfingi di San Giusepe
(St. Joseph's Day Cream Puffs)

1/2 cup of unsalted butter
Dash of salt
1 cup of water
1 cup of cake flour
4 eggs
1 tbsp sugar
1/2 tsp grated orange peel
1/2 tsp grated lemon peel

Combine butter, salt, and water in saucepan and bring to a boil. Using a wooden spoon add the cake flour all at one time and mix well until mixture leaves the sides of the pan.

Remove from the stove and cool for about 10 minutes or so.

Still using a wooden spoon add the eggs one at a time, mixing well after each addition.

Add the sugar, orange and lemon peel and mix thoroughly.

Drop dough by the tablespoonful on a greased baking sheet or one lined with parchment paper that has been greased, leaving a 3 inch space between them. Batter makes about 14 to 16 sfingi.

Bake in hot oven 400 degrees for 10 minutes, reduce heat to 325 degrees and bake 30 minutes more or until golden brown. Remove from oven and allow to cool on the parchment paper.

When cool make a slit in side of each puff and fill with Ricotta Filling. See recipe below.

Ricotta Filling

1 pound whole milk ricotta cheese
2 tbsp mini chocolate chips
1 tbsp candied orange peel, cut very fine
1 ounce of Creme de Cacao
or any other liqueur that you prefer
2 tbsp sugar

Using an electric mixer cream the ricotta well. Then add chocolate chips, orange peel, creme de cacao and sugar and mix very well.

Put creamed mixture into a pastry bag using a wide tip and pipe the mixture into the pastry puffs. OR using a serrated knife you can gently slice the top off of the
pastry puffs and fill the bottoms and then replace the tops of the puffs.

This is an easy and lovely pastry to make and the flavors will never be forgotten once you have tried them. Enjoy with a cappuccino and be sure to share them with someone named Joseph or Josephine. They make a great gift, especially since they are homemade.
Enjoy!!!!!!!!!

The Classic Italian Coconut Macaroon

Coconut Macaroons

These classic cookies are found on every cookie tray that ever graced an Italian dessert table. Especially at celebrations such as every holiday, baby showers, birthdays, weddings, anniversaries, and the like. And as with all Italian recipes there is always one secret attached to that special recipe.

Preheat oven at 350 degrees

3 large egg whites
1 tsp vanilla extract
3/4 cup confectioners' sugar
1 1/4 cups sweetened flaked coconut
1/2 cup unbleached all purpose flour


In an electric mixer, with the whisk attachment, beat the egg whites and vanilla until stiff peaks are formed. The secret is using a very clean and dry bowl to whip the egg whites and to whip them until the peaks are really stiff.

On low speed gradually add confectioners' sugar, mixing well

Using a very clean & dry rubber spatula, fold in the coconut and the flour until well blended.

Using a teaspoon drop on a parchment lined cookie sheet, spacing the cookies at least 2 inches apart.

Bake for 10 to 12 minutes, or until lightly browned.

Cool the cookies on the parchment paper.

When fully cooled, using a metal spatula, remove the cookies and store in an air tight container.

Yield: approx: 30 cookies.

Cousin Victoria's Sicilian Sesame Cookies

Biscotti Di Regina
Sesame Cookies

This recipe comes from my cousin Victoria who married a fellow who was a Sicilian. His mother taught Victoria her way of making this cookie. But Victoria was never pleased with the results, so when they moved to America Victoria changed the recipe to what she thought would be a better cookie. Her husband never complained so I guess the change was for the better. We think this recipe is perfect too. Hope you enjoy the cookies as much as we do.

1/2 cup sugar
1 stick unsalted butter, softened
1 large egg
1/3 cup milk
1 tsp vanilla extract
2 1/4 cups unbleached all purpose flour
1 tbsp baking powder

1 cup milk in a small bowl, set aside
1 cup sesame seeds in a shallow bowl, set aside

Preheat the oven to 375 degrees

Yield: approx. 30 to 40 cookies

With an electric mixer, using the paddle attachment, cream the butter and sugar until light and fluffy.
Add the large egg, milk, and the vanilla extract. Mix until well blended.

Turn mixer to low speed and add the flour a little at a time, also add the baking powder. Mix until blended but Do Not over mix.

Lightly flour a bread board, and turn out the dough onto the board and knead until completely blended. The dough will be soft.

With your hands, roll the dough into 1 inch balls. Roll the balls into the bowl with the milk and then the bowl with the sesame seeds. The milk will help the sesame seeds to stick to the dough.

Place the cookies on a parchment lined cookie sheet at least 2 inches apart. using your fingers, gently press the tops of the cookies to flatten a bit.

Bake the cookies for 12 to 15 mins, or until slightly browned.

Remove the cookies from the cookie sheet with a metal spatula and place on a wire cooling rack. Let cool completely. Store in an air tight container.

This Cookie makes Breakfast Better then ever!!

Cinnamon "S" Cookies

We all know that there is a big company that makes the "S" cookie that you will find on your grocers shelves. But once you have eaten one of these you will never buy a another package of "S" cookies again. These are packed with flavor and are so perfect with that first (or fourth) cup of latte in the morning ( or afternoon or evening).

1/4 pound of unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1/2 tsp pure vanilla extract (optional)
1 1/2 cups unbleached all purpose flour
1/2 tsp baking powder


In a shallow bowl combine and set aside:
2 tsp cinnamon
2 Tbsp light brown sugar

Preheat oven to 375 degrees

Yield: about 26 cookies

In an electric mixer, using the paddle attachment, cream the butter and 1/2 cup brown sugar until light and creamy.

Add the egg and vanilla (if using) and mix until blended.

On low speed, gradually add the flour and baking powder. Mix until just blended to form a soft dough.

On a lightly floured bread board, pinch pieces from the ball of dough, and roll the dough into ropes that are pencil thin and about 4 1/2 to 5 inches long.

Roll the dough strips into the cinnamon/sugar mix that you made earlier.

Form the strips into the "S" shape and place on a parchment lined cookie sheet. Be sure to space them at least 2 inches apart.

Bake for 12 to 15 mins, or until the edges start to brown.

Remove from the oven and using a metal spatula, remove the cookies and place on a wire cooling rack.

Cool completely. Store in an air tight container.

This cookie is one of my all time favorites and I can never pass them by without eating one or two, even without the coffee. Of course the big pleasure treat is sitting down with that favorite cup of latte and just indulge to your hearts content. I know I do!
Enjoy, Bella!!

You Can Never Get Enough of these Noci Di Burro Cookies

When we were kids and learning to bake these cookies we ate so many of them before the guests arrived and we always got into trouble for it. But we felt it was well worth the wrath of my Grandmother and Mom.

Butter Nut Cookie
Noci Di Burro

1/2 pound unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups unbleached all purpose flour
1 cup hazelnuts, chopped
Confectioners' sugar for coating

Preheat oven to 350 degrees

Using an electric mixer with the paddle attachment, cream the butter, confectioners' sugar, and vanilla until well blended.

Add the flour and hazelnuts on low speed.

When dough is formed roll dough in 1/2 inch balls and place on parchment lined cookie sheets, spacing them about 2 inches apart. Bake for 15 to 20 minutes, or until lightly browned.

Remove from the oven and while the cookies are still hot, roll in confectioners' sugar to coat. Place cookies on wire cooling racks.

Let cookies cool completely, then store in an airtight container.

Be sure you "steal" a few before you store them away.

Rich Toasted Almond Flavor & A Delicate Sweetness

Almond Wine Cookies

These cookies are a springtime favorite in my family.

1/4 pound unsalted butter, softened

1/2 cup sugar

2 egg yolks

1/2 tsp anise extract

1 cup unbleached all purpose flour

1/4 cup dry white wine

1/2 cup chopped almonds

1/2 cup slivered almonds



Preheat oven to 375 degrees

In an electric mixer, cream the butter and sugar until light. Add the egg yolks and anise extract. Mix until blended.


On low speed , add flour and wine alternately and mix until blended. Mix in chopped almonds to form a soft dough.

Using a teaspoon, drop dough into the slivered almonds and roll the dough around to coat.

Place on a parchment lined cookie sheet, spacing cookies at least 2 inches apart. Press the tops of the cookies down to flatten a bit.

Bake for 12 to 15 minutes or until lightly browned.

Remove cookie sheet from the oven.
Using a metal spatula, remove the cookies from the sheet pan onto a wire cooling rack. Cool completely.

Store cookies in an airtight container.

But before you do that eat a few. You will love them!!

Delizioso Biscottini con Ricotta

Biscottini con Ricotta

Cream Cheese Ice Box Cookies



You will love making these cookies. They are not only "Delizioso" but easy and everyone will love you for the effort.



1/2 cup butter softened

1/4 cup Ricotta cheese

1 1/2 cups unbleached all purpose flour

2 tsp baking powder

1/2 cup sugar

1/2 tsp salt



Blend butter and Ricotta cheese thoroughly, and gradually add sifted dry ingredients to make a stiff dough. Form into a long roll, wrap in waxed paper and chill in ice box overnight.

Slice thin circles and bake on a buttered cookie sheet, in a 350 degree oven for about 10 minutes, or until delicately browned. Makes about 3 dozen cookies.



You won't regret making these lovely cookies. They are delicate and perfect for that afternoon cup of coffee or tea.

Ciao Bella

Biscotti di Noci ( Easy Nut Cookies)

If you love nuts, especially walnuts, this is the cookie for you!!

We usually make these cookies in the winter when walnuts were very avaliable, especially during the holidays. They are an all time favorite in most Italian families.

Biscotti di Noci

1/2 cup shortening (Crisco)
1 large egg Separated
1 tsp vanilla
1/4 cup sugar
1 cup unbleached all purpose flour, Sifted.
1/2 cup walnuts, finely chopped


Cream the shortening with the sugar, add egg yolk, vanilla, and the flour a little at a time, mixing well.

Using your hands roll dough into balls the size of a walnut, dip into Stiffly beaten egg white then roll in the chopped walnuts.

Place the cookies on a parchment lined cookie sheet.

Bake in a moderate oven, 375 degrees for about 10 to 12 mins.

When down place on a wire rack to cool completely .

This cookie offers so much flavor especially when the cookies are cooking and the smell of roasting walnuts fills the air. They are a delight to eat with a crunchy outer layer and a soft flavor filled interior.

Enjoy Bella

Something Simple Yet Delicious

Lets start with somthing simple, but so good you will become addicted.

These biscotti (cookies) were among the frist recipes that I learned as a child. It is a simple basic recipe--(Ricetta Base per Biscotti).

When I was growing up my grandmother would make this recipe every week. But she did not use measurements. She measured with a variety of wooden spoons, the palm of her hands, certain drinking glasses, etc. It wasn't until years later that my mother and I did a lot of "hit and miss" batches of cookies until we finally "Hit" the right measurements . My grandfather and my dad became the official taste testers for all our efforts. I remember those years with warm memories and the laughter that went with all the hits and misses.

So put on your apron and lets get started.

Basic Cookie Recipe

4 eggs
1 1/3 cups of shortening (Crisco)
9 tsp baking powder
1/2 cup milk
2 lbs unbleached all purpose flour
1 1/3 cups of sugar
1 oz Anise extract

In a large mixing bowl with a dough hook on low/med speed
Mix flour, shortening, sugar and baking powder well
Add eggs and half the milk and mix well
Add flavoring and remainder of milk as needed
Continue to mix untill dough is silky. But don't over work
Remove dough from bowl and knead just to form a smooth round ball
Again Don't over work dough
Roll out the dough to desired thickness (appromx 1/8 inch )
With your favorite cookie cutters, cut into desired shapes
Place on a parchment paper lined cookie sheet
Bake in a moderate oven 350 degrees F. for 10 to 15 minutes depending on thickness of cookies
When done wait a minute or so before removing from cookie sheet and let cool completely on a wire rack before frosting
Yeild: Depends on the size of cookie cutters

Frosting:
1 lb powdered sugar
1 tblsp Anise extract
Cold water as needed

Mix sugar and extract, adding enough water to spread easily
Frost cookies when cool
For variety, add a drop of food coloring to the frosting
While frosting is still "wet" on the cookies you can sprinkle colored sugar,
chocolate jimmies, etc on the cookies
When frosting is dried make a big cup of cappuccino (Italian coffee with lots of hot frothy milk) and enjoy the cookies

Ciao Bella

Ciao! Hello!

My name is Zia Maria, and I've been cooking all my life. I grew up in a traditional Italian home; Mia Familia, my Family, taught me to cook at a very early age, with recipes that date back hundreds of years - my Grandmother's alone are 175 years old!

I started this blog to share with you my families recipies, mainly my favorites: The sweet ones. Throughout the years, I've compiled a big list of my sweet treasures: allow me to share them with you! A majority of these recipies have cultural, religious, or family histories tied with them - so I know you'll enjoy making them as much as you'll enjoy experiencing the stories behind them.

As always, I love to hear feedback from my friends and family about my cooking; if you have any questions, comments, or requests on a recipe that you'd like to see, feel free to drop me a line at ziamaria08@gmail.com .

Thank you for reading - now let's get cooking!