Monday, July 27, 2009

Pistachio Ice Cream or Fudgesicle

Both delightful treats and easy to make.....

Pistachio Ice Cream

2 1/2 cups half & half or heavy cream

1 box (3.4 oz) pistachio-flavor instant pudding and pie filling

1/4 cup coarsely chopped unsalted pistachios

Cooking Instructions


Put half & half into a medium bowl. Add pudding mix and beat with a whisk 2 minutes. Stir in pistachios.Pour into a square or round metal cake pan and place in freezer. Freeze at least 2 hours, stirring frozen edges into center with a rubber spatula every 30 minutes until firm Or put in your ice cream maker – follow manufactures instructions. If desired, serve sprinkled with chopped pistachios and chocolate chips.


Fudgesicle Ice Cream

1 3.9 ounce box Jello chocolate fudge puddingmix

1 can sweetened condensed milk

4 cups very cold milk

Mix all ingredients and stir and freeze. Or put in your ice cream maker – follow manufactures instructions. Makes 2quarts.

Sunday, July 26, 2009

Baked or Fried Italian Flavored Healthy Turkey or Beef Meatballs




First we fry or bake the meatballs and then into the sauce they go, but not all of them make it to the sauce.
 
HOW ABOUT WATCHING THE MEATBALL ON YOUTUBE VIDEO?  CLICK HERE or subscribe by clicking here for more recipes visit my
 
YOUTUBE CHANNEL












We normally make two batches of fried meatballs on Sunday morning, its a tradition. Wake up, start mixing the meatballs, as the family finally awakens, its to the smell of fried meatballs, the aroma is too powerful to sleep through. We leave at least 12 out of the sauce depending on the size of the family, then the rest go into the huge pot of sauce. Sunday usually around 2:00 we start our pasta feast....hope for leftovers for work the next day. When we were growing up, we would have pasta twice a week, the other day was Thursday.

Meatballs

2lbs ground chuck, ground round hamburger, a mixture of veal, pork and beef hamburger meat or lean ground turkey 
4 slices of Italian bread run under warm water, and then tightly squeezed out
1/2 cup Italian flavored bread crumbs
1/4 cup grating cheese
1 or 2 cloves finely minced fresh garlic
2 tablespoon fresh minced parsley
1 teaspoon garlic powder
1/4 teaspoon of cayenne pepper
1/2 teaspoon of black pepper
1 tablespoon of extra virgin olive oil
2 eggs
canola oil for bottom of aluminum foil lined cookie sheet or add 1/2 inch of oil to a fry pan for frying.
ice cream scooper
Mix all ingredients together incorporating well. Use scoop to make evenly shaped meatballs and put on lined cookie sheet that has a little canola oil on so not to stick . Bake at 400 degree oven until browned and crispy. If frying, use a heavy duty non stick pan, add 1/2 inch of oil, heat the oil first. Drop meatballs in hot oil and fry till browned evenly on each side.


Add to favorite sauce if there is any left!

+claudia lamascolo  Author

Thursday, July 23, 2009

Homemade Fresh Cavatelli Pasta Recipe





Cavatelli Recipe:
16 oz. Homemade Ricotta Cheese or Whole Milk Ricotta (purchased)
2 eggs
pinch of salt
3 cups flour

Put 2 1/2 cups of the flour into a bowl and make a well in the middle.
Add 2 eggs and the ricotta cheese and incorporate the flour into the eggs and cheese.
Knead the dough until a soft not sticky dough is formed.
Cover the dough in plastic wrap and let rest for at least 30 minutes.
Roll out on board using more flour not to stick, and make long ropes. Cut into one inch pieces, then onto floured board with index finger and middle finger roll each piece towards you to get the roll of that thin center cavatelli. It will take a few trys to get that right.
Put in a lightly floured pan. As they fill up in the cookie sheets, place whole pan in freezer, then store in freezer bags when completely frozen and refreeze until needed.

When cooking fresh..... they are done when floating to the top of boiling water. Add salt to the water when cooking.
Frozen cavatelli will take more time but they will float to the top when done also.
Serve with favorite Sunday Sauce or cooked broccoli, saute' garlic and olive oil.
Printable Recipe

video

Watch the video to make perfect cavatelli it's so easy!  Yes that's me!



Margaret's Favorite Ginger Snap Cookie Recipe (morning dunking cookie)




















The first signs of any snow on the ground, these were always baking,
which usually took place in late October in Upstate NY. Mom knew how to take the chill out of the air with the fresh smell of these cookies and a hot cup of cocoa...always with whipped cream. A great combo with the spices in this cookie, and a great cup of cocoa to go along with them.


Grandma's Dunking Cookies (Margaret's Best Ginger Snap Recipe and one of hers and our favorites)

3/4 cup shortening
1-cup light brown sugar, firmly packed
1 egg
1/4 tsp salt
4 Tbsp molasses
2 1/4 cups flour
2 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Directions:
Preheat oven to 350 degrees.
Cream together shortening and brown sugar until well mixed, light, and fluffy.
Beat together well the egg, salt, and molasses and then mix these into the above. (Grandma beat and mixed these by hand.)
Sift together flour, baking soda, ground cloves, cinnamon and ginger.
Add dry ingredients to first wet mixture and combine well.
Chill in the refrigerator a few hours or overnight.
After chilled, shape dough into balls about walnut sized and place balls , roll in granulated cinnamon sugar , flatten a little with either your fingers or use a fork to press down.. Place on a greased cookie sheet, two inches apart they will spread out a little.
Bake in 350-degree oven 12 to 15 min Do not let get too brown,
but bake to the desired crispness, these use to be a morning breakfast treat and favorite dunking cookie when we were growing up!
Posted in memory of the late Margaret Ann Fanelli Colenzo

Tuesday, July 21, 2009

Mom's Apple Cake from Scratch Recipe







This is a sweet apple cake made with fresh apples and the cinnamon aroma will wow everyone. This makes a great bake sale cake, gathering dessert and while cooking makes your home smell fabulous....best of all you will love this cake plain, with ice cream, whipped cream and will be one of your favorites...... Mom and Grandma made this often in the winter months when we had an abundance of apples to use up.




5 apples Mcintosh or Cortland peeled cored and sliced
5 tablespoons sugar
2 teaspoons cinnamon
3 cups flour
2 1/2 cups sugar
1/2 teaspoon salt
4 eggs
1 cup oil
2 teaspoons vanilla
1/3 cup orange juice
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

Preheat oven to 350 degrees.
 In a medium size bowl, toss apples with the 5 tablespoons of sugar with the cinnamon and set aside.
Mix rremaining ingredients of flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda ,and baking powder, beat one minute in a large bowl..
Prepare a Bundt pan and heavily grease with butter and then sprinkle with flour. Alternate batter and apples ending with batter. There should be three batter layers total.
Bake at 350 for 1 1/2 hours or till done in center and toothpick is clean.
Glaze:
1 1/2 cup confectionery sugar
2 tablespoon butter
1 teaspoon of vanilla
1/2 teaspoon maple extract
1 to 2 tablespoons water
drizzle over cooled cake.

Sunday, July 19, 2009

Pusties Pastaciotti Recipe




This was my Easter assortment of pastry. Pusties are the round pastry you will find in Upstate NY in local bakeries. Hope you enjoy them as much as our family does during the holiday.






Here is the recipe we have used for many years now: Make the fillings first and set aside to cool.

FOR THE CRUST:

4 cups sifted flour
1 teaspoon baking powder
2 cups light brown sugar
2 eggs
1/2 lb shortening (= 1 cup)
1 tablespoon water


You will need special tins, they have fluted edges. Try online and search for pustie tins. You will need 12 large or 24 small.

Mix crust ingredient in a large bowl, careful not to work the dough too long, a mixmaster such with a flat beater works great. Spray each tin with pam spray for easier release.
Roll dough 1/4 inch thick (not to thin) I break 24 pieces of dough evenly up so I have enough tops and bottoms. Roll out, pat down in each tin. Save scraps. Brush insides edges with an egg wash using whites all the whole egg beaten.
Roll out remaining dough and cut into rounds to fit for the tops of each tin.
Place cooled filling in each pastry-lined pan and cover each with a round of dough.
Paint top of pusties with beaten egg yolk before baking.
Bake in preheated 400 degree oven for 20 minutes or until light brown on top ovens vary, sometimes as long as 35 minutes. Cool a few minutes, if they look like they stuck around the edges, take a knife to loosen, pop out of the tins onto wax paper and cool completely right side up.

Fillings:

Homemade pudding below, make this first and completely cool, set aside
You can use boxed Chocolate cooking pudding and add only 1 1/2 cups of milk to a box. You will need two boxed for the whole recipe of one of each flavor.
Add two egg yolks to a box of cooking Vanilla pudding with the 1 1/2 cups of milk and for added flavor a teas. of vanilla extract or rum after thickened. This makes a richer pudding.

Another variation is to add raspberry jam on the bottom and 1 teaspoon of almond paste on the top, add a little vanilla cooked pudding on top and seal.
Also Lemon cooked pudding could be used and as above directions decrease the water to make a thicker pudding by a half cup to package directions.

Homemade version:
Chocolate:

1 cup white granulated sugar
3 heaping tbsp. flour
2 cups milk
3 egg yolks
2 squares (1 ounce each) chocolate, unsweetened
1 tsp. vanilla

Vanilla:

3/4 cup sugar
1/2 cup flour
2 cups milk
3 egg yolks, beaten well
2 tsp. vanilla or rum


Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to incorporate and make smooth . Cook until thick, stirring frequently. Cool, then add vanilla or rum.
Click Here for more Italian Easter Dessert
Make sure pudding is thoroughly cooled before filling pusties.

CHICKEN RIGGIES UPSTATE NY Style



Shown are Riggies all made with sweet cherry peppers and olives, another version is with mushrooms and in the back just plain only with peppers




This is a dish that actually comes from my home town in Utica NY. They have a Riggifest every year, and it usually is held at the Utica Memorial Auditorium. Its a cream, tomato sauce over Rigatoni pasta. You can use Shrimp, Chicken or Sausage. Shown in this recipe is Chicken. If you would like to see more on this just google Chicken Riggies and you will see several articles written locally from the Upstate Region. This is my version of this delicious pasta dish.

CHICKEN RIGGIES

4 tablespoons olive oil
1/4 cup butter
5 cloves garlic, minced
fresh basil leaves for garnish

2 pounds skinless, boneless chicken breast meat cut up in chunks
salt and pepper to taste
1 (16 ounce) jar sweet or hot cherry red peppers, drained and julienned (rinsed very well under water and remove seeds use a colander)
1 28 oz can of plum tomatoes put through processor ( leave a few chunky pieces)

Add these spices to sauce
1/2 teaspoon each or garlic powder, oregano, black pepper
1/4 teaspoon each of cayenne pepper, salt, sugar
(Optional : if use you use favorite jar sauce you will need 28 oz of a marinara style.)
1/4 cup dry sherry make sure it isn't cooking sherry which is full of salt, buy this at a liquor store
1 pint heavy cream
1 package uncooked Rigatoni pasta

DIRECTIONS:
In a large saucepan, heat oil and butter over medium heat. Add garlic and (shallots if you are using them in this recipe) and saute until soft, add chicken.
Cook for 8 to 10 minutes, or until halfway cooked.
In another pot boil your Rigatoni in salt water, drain and toss with olive oil so they won't stick together about 4 tablespoons,set aside.

Add the peppers and the sauce and all spices, reduce heat to low and simmer on low for about 10 minutes. Add sherry and simmer for another 10 minutes, add cream, stir, and simmer for 10 minutes more. Ladle the Riggie sauce over the hot cooked pasta and top with grating cheese and fresh basil. Double sauce recipe as this will make enough for only one pound.
An older picture, all the above are updated

Saturday, July 18, 2009

Baked Caramel Corn





2 cups light brown sugar
1/2 cup light corn syrup
2 sticks of butter
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6 quarts of popped popcorn

Combine sugar ,syrup, butter, tartar and salt in large saucepan.
Heat to boiling, stirring constantly for 5 minutes
Remove from heat. Stir in soda quickly.
Pour over popcorn in large roasting pan spread out in a thin layer evenly
Stir gently coating all kernels
Bake in preheated oven 200* for 1 hour
Stir 2 or 3 times during baking
Turn out at once on to parchment paper to break apart and cool. Store in tightly covered container.

Another favorite of ours for Popcorn marshmallow balls:

1 tablespoon vegetable oil
1/2 cup unpopped popcorn
6 tablespoons butter
5 cups miniature marshmallows

Grease a 9x13 inch baking dish. Set aside.
Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
Form popcorn into 8 balls.

Friday, July 17, 2009

Stuffed Italian Artichokes




Italian Stuffed Artichokes






















6 whole artichokes
1 cup Italian flavored bread crumbs
3 clove fresh garlic, cleaned and whole
1/4 cup parmesan cheese
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
1/4 cup grated cheese
1/2 teaspoon dried oregano
salt and pepper to taste

1/4 cup extra virgin olive oil
chicken broth or water

Snip the pointed prickley tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
In a medium bowl combine bread crumbs,  1 clove of fresh garlic minced,  garlic powder, parsley, Romano cheese, oregano, oil salt and pepper; mix well add some olive oil to make it hold together,  a few tablespoon..
Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough chicken broth or water to reach half way up artichokes, making sure they are upright in the pan and  then drizzle around 3 tablespoons of additional oil and remaining garlic cloves in the water. Sprinkle salt and pepper to taste.
Bring to a boil over high heat; reduce heat to low and simmer, covered, for at least 2 hours or until leaves pull out easily, slow cooking for at least 2 hours.







Cleaning: please make sure when you get to the heart you scrape off the pinchers on top, they should be delicately scraped off and then is the remaining heart that will be delicious, do not eat those pinchers!

Wednesday, July 15, 2009

Tips and Shortcuts in the Kitchen

Tips and Shortcuts in the Kitchen

To keep potatoes from budding, if you place an apple in the bag with the potatoes they won't!

By cleaning your cheese grater after shredding cheese can be made easy by grating a raw potato after the cheese.
The potato clears the gummy cheese out of the holes!

Cabbage Tip: If you like stuffed cabbage rolls, try this: take a head of cabbage, freeze it, take out of freezer put in bowl of warm water, leaves wilt off, rolling is so easy.

Picking and Washing Fresh Italian Basil Leaves Water the plant a few hours before picking, this will perk up the leaves. Important, use only fresh basil from a plant that has not yet gone to seed. The leaves are at their sweetest before flowering. Pick just before preparation, bath in cold water, dry by putting between layers of paper towel.....

Tomato Techniques To peel: Fill a saucepan with enough water to cover tomatoes; bring to a boil, have a bowl of ice ready to put tomatoes in . Add one tomato at a time for 30 seconds, immediately put in ice . Remove , cool.. take off stem and ends and slip off skins.

Garlic Tip: To peel garlic cloves quicker, microwave them first for 10 seconds. They pop out of their skin instantly.

Cookie Tip: When you over bake cookies and they come out too hard, simply put the cookies in a bag with a piece of bread overnight . The cookies will absorb the moisture out of the bread and will be soft in the morning....

Avoid eggplant from turning black by putting the cut pieces in a bowl of water mixed with a spoon of milk.

To remove the coffee stain in the cup, fill it with any kind of soda for 3 hours.

To keep lemon fresh put them in water and store in refrigerator.

Before beating eggs, rinse the container with water.
The mixture will not stick to the sides of the bowl.

Never keep greens in plastics, it will rot quickly.

Store tomatoes with stems pointed down and they will stay fresher, longer.

To keep cauliflower white while cooking -add a little milk to the water.

Fat can be removed from hot soup by floating a large lettuce leaf on the surface.

If you over add salt, add a few potatoes to the pot to absorb the salt.

When the cake breaks when you remove it from the pan or cookies are crumbling, turn your disaster into a trifle or parfait.

Just layer the pieces with sweetened whipped cream and some fresh fruit in a glass bowl or individual glasses and chill until serving time.

How to melt chocolate:Please note that melting chocolate is not the same as tempering chocolate. Tempered chocolate has been subject to certain temperatures and techniques that alter its chemistry. Tempering produces the texture and sheen we expect from fine chocolate candies. To temper chocolate, consult a candy cookbook.The enemy of melted chocolate is water. Even a hot and humid day can ruin your efforts. Be absolutely sure that hands, utensils, bowls, surfaces - everything that comes in contact with the warm liquid chocolate - are bone dry.

One drop of water in warm melted chocolate will cause it to seize (bind, clump and turn grayish in color).The second enemy of chocolate is too high heat. It's so easy to scorch! No matter what method you choose to melt chocolate, use patience. Do not take shortcuts.

Microwave Method: Place chocolate (and shortening if you're making candy coating) in a small, deep microwavable bowl. Use a 50% power setting. Micro in 30 second intervals, stirring between each interval. The chocolate will keep its shape even when melted, so stirring is important. Reduce nuke time to 10 seconds if you suspect chocolate is close to being melted. Alternatively, just let it sit for a minute or two to complete the melting process.

Foolproof Double Boiler Stovetop Method: This method takes more time, but there is actually less for you do than if using the microwave method. And it sure beats the more common stovetop method which calls for simmering the water and invites water droplets to settle in your chocolate! Fill a saucepan with water up to the point that the double boiler bowl would rest its bottom in the water when put in place. Put the lid on the pan and bring the water to a full boil. Remove the lid and don't even think of using it again. Turn off the heat. Place the double boiler bowl filled with chocolate (and grease if you're making chocolate candy coating) on top of the boiled water and set the timer for 25 minutes. Carefully stir the chocolate. If it still has a way to go, turn the burner on warm or low to help it along. When the chocolate has melted, carefully remove the bowl of chocolate .

To create a chocolate coating of manageable consistency for candies and other treats, add shortening, peanut or vegetable oil in a ratio of 1 tablespoon grease to 6 - 8 ounces of solid chocolate and melt them together (see tips on melting chocolate above).

Food grade canning wax may also be .The wax method creates the best consistency for dipping and makes the candy look professional and shines, and yes the wax is edible. Special candy coating chocolate is available commercially. While the chocolate available in the supermarket is both economical and easy to find, I use "professional grade" chocolate.Do not use butter or margarine in your coating mixture. Butter, it contains water. All margarine is not the same so, don't trust it. Melted chocolate may also be brushed on a candy center with a pastry brush.

Think chocolate paint! Two or three coats may be needed.Candy dipping forks have thin tines, you do not have to get them. You will need to have have a long-handled, two pronged meat fork . Or a set of fondue forks .. a meat fork worked great also. Do Not use a table fork . You are not using the fork to poke at the candy center but to cradle it. The chocolate needs to drip through the cradle of the tines back into the bowl.Once your candy is coated and resting on the fork, tap the fork on the side of the bowl to shake off extra chocolate. I also have wax paper to catch any stray drippings.

Tips on storing nuts "Nuts can turn rancid rather quickly--walnuts and pecans more so than almonds. Always store all nuts airtight in the freezer or refrigerator. In the refrigerator nuts last well for nine months; in the freezer at zero degrees they will last for two years. Bring them to room temperature before using, smell and taste them before using (and, if possible, when you buy them)--you will know quickly if they are rancid. If you even suspect that they might be, do not use them. They would ruin a recipe. Always store nuts in the freezer or refrigerator."

Grilling Tips:
The upcoming summer weekends mean BBQ food and fun under the sun. But don't forget to take time for food safety.Bacteria that cause foodborn illness thrive in warm weather, so proper handling is especially important. When you pack food for the weekend picnic, make sure hot foods are kept above 140F and that cold foods stay below 40F. Protein foods - meat, fish, poultry and dairy foods - are prime growing areas, so pack them carefully. If you're planning a BBQ, keep foods cold until the BBQ is really hot. Put grilled foods on a clean plate and serve immediately. When the meal is finished, pack leftovers in containers that are air-tight and keep the proper temperature. Remember to take the time to pack things up because the longer they sit out the more bacteria can grow. With the heat of summer, the time is an hour or less.

Zucchini Tips:
Grated: If you would like to have grated zucchini ready to go for your favorite recipes in your freezer this is a method to use.Grate the required amount for a specific recipe then steam it by placing it in a sieve or colander 1 inch deep. Steam it over water for 5 minutes. Steam the zucchini 3 inches above the boiling water and have a lid on the pot. Cool the zucchini before putting it in a container for freezing. Label the package with the amount you started with.

Slices: To freeze wash and cut zucchini in 1/2 inch slices. Place in boiling water for 3 minutes. Start timing immediately, do not wait for the boil to return. Cool in cold water. Drain and freeze. If you wish to fry it in slices, freeze on cookie sheet and then package frozen. Dip slices in mixture and crumbs or flour before it thaws. For casseroles, freeze cubes or small slices of zucchini.

Healthy Cooking Tips:

Grill, bake, poach, steam, boil, microwave for rather than frying or adding oil• use fats and oils which are high in monounsaturates olive oil, canola oil• replace full fat dairy products with reduced, skim or non fat options• They also replace full cream evaporated milk with low-fat evaporated milk (1.6% fat)• Substitute low fat yoghurt for sour cream• Replace coconut cream with light coconut milk or low fat evaporated milk plus coconut extract• use mono/polyunsaturated oils or spread instead of butter• Select tuna or salmon in brine or spring water (not oil) • For meats remove skin, choose the lean options (breast, lean mince), trim all visible fat and remove the skin for chicken recipes • Replace puff & regular pastry with phyllo pastry sprayed with oil • For with reduced salt, flavor food with lemon juice, herbs and spices instead of salt• Select low or reduced salt varieties wherever possible in sauces • Reduce quantity of sugar in baking – most recipes will still work but keeping time will be reduced• Try a smaller amount of honey or add fruit juice instead of sugar• Use fresh or dried fruit instead of sugar• Use a liquid or powdered equivalent sugar substitute • Select whole grain options – wholemeal bread, wholemeal flour, brown rice, wholemeal pasta• Don’t peel vegetables and fruit – scrub well before eating • use peas, beans or lentils to replace some of the meat in traditional recipes

Sunday, July 12, 2009

Italian Cappucino Godmother Style


The Godfather doesn't know about this one....here's a fresh one for you!




1.5 oz Amaretto
0.5 oz Frangelico4.0 oz Hot Coffee
2.0 oz Cream or half and half


Whipped Cream on top for garnish


Directions:
Pour in all ingredients, except for the Cream into an Irish Style Coffee mug. Stir well. Garnish with whipped cream and sliced almonds drizzle a little Amaretto over the top.

Breakfast Cinnamon mini muffins

Buttery cinnamon sugar surrounded by a delicate cake similar to a coffee cake....melts in your mouth..these don't last long make a double batch! They taste great the next day, although the best warm out of the oven on a crisp fall day. Mom used to make these every weekend for us, a quick homemade quick bread style muffin. Sometimes she wouldn't use the paper liners and cook them in the tin without it, then roll the whole muffin in butter and cinnamon sugar, these were very tender delicious breakfast cakes.


1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cup flour
1 1/2 teas baking powder
1/4 teas nutmeg
1/2 cup milk

Topping
1/2 cup sugar
1 teas cinnamon mix in a bowl

Separate bowl:
1/2 cup melted butter

Heat oven to 350. Grease mini muffin tins. Combine all ingredients except topping. Bake for 25 minutes.

Remove from oven, dip hot muffins in butter then in sugar-cinnamon mixture, eat while warm

Saturday, July 11, 2009

Italian fried bows/ribbons (FARFELLETTE) with powdered sugar




These are a light and airy, fried and then sprinkled with powdered sugar.....

12 eggs
1/2 cup butter or oil
1 teaspoon baking powder
1 teaspoon vanilla
1/4 cup white wine
6 cups flour

Beat all wet ingredients, eggs, butter, wine and vanilla in a bowl until creamy. Add flour,baking powder until dough is the right
consistency to roll out. Roll out on floured board, as thin as possible. Cut into strip and tie in bows or twist like a ribbon, a cutter with fluted edges works well. Fry in deep fryer, until golden brown, drain on dish lined with paper towels. Cool sprinkle with powdered sugar....

Traditional Italian Lemon Ice





This is the time of the year when this one hits the spot, so I had to make a special repost to remind everyone of this great refreshing ice!
Back in Upstate NY, where I grew up. We couldn't wait for June to arrive,
that's when our local Italian bakeries started to make this delicious Italian ice.. Then when we were fortunate enough to have a nice hot day everyone would rush down to the bakery and hope they didn't run out of it, to buy a quart or more.....so good! We would have to stand in long lines!

Here is our family recipe and our version of this lemon ice....if you aren't as fortunate to live near a wonderful Italian Pastry Shop, this will be a treat!
Italian Lemon Ice......
                   Updated Photo's July 2012



2 cups of bottled water
2 cups sugar
Zest of 2 lemons ( grated and set aside) around 1 tablespoon
1 1/2 cups of fresh lemon juice  (I use all fresh lemons)  note: (if using reconstituted) use at least 2 fresh lemons squeezed and enough reconstituted juice to make one cup.

Heat water and sugar to boiling. Simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in lemon juice and zest. Cool to room temperature. Divide evenly to three ice trays freeze until almost frozen, stirring every half hour when slushy freeze over night.

Note:
This mixture has to be put in a container and then slightly frozen before using an ice cream maker. After freeing, put the slushy mixture into the ice cream maker it takes around 35 to 40 minutes to reach a perfect consistency.
( To use Ice cream maker, make sure mixture is slushy before adding to machine (follow manufacturer instructions).

Take ice trays out, shave frozen with a food processor from mixture in ice trays which is recommended, you can use the back of a fork however much harder to do. If you have a hard time getting this shaved with a fork or getting this out of the trays, microwave for 20 seconds remove ice . Serve when you have a slushy but frozen consistency. Keep in air tight container, in freezer.
**This method won't come out right without stirring every half hour.

Here are some optional flavors following same instructions: always boiling the water and sugar together first to make a simple syrup.

FRESH PEACH, RASPBERRY or STRAWBERRY ICE
1 cup sugar
2 1/2 cups water
1 1/2 cups of either fruits using raspberries, strawberries or peaches (peaches must be peeled , sliced, ripe peaches)
11/2 to 2 teaspoons lemon juice
Puree fruit in blender with lemon juice.

ORANGE ICE
2 cups water
1 cup sugar
1 cup fresh orange juice
1 grated orange rind (no white part)
2 Tablespoons fresh lemon juice

GRAPE ICE
2/3 cup sugar
11/2 cups water
1 cup grape juice
1/4 cup orange juice or pineapple juice
2 Tablespoons lemon juice

Friday, July 10, 2009

Italian Stuffed Baked Shells

Italian Stuffed Shells...



A traditional pasta dish normally served as a side dish in our Italian family with your turkey, ham, lamb or roast. In years past we would save making this fancy pasta just for a special holiday...not anymore... These can be made ahead of time and freeze well. Just thaw, heat and serve when you want them....I love to set a few aside in a container for lunch.....





2 lbs of jumbo shells cooked and drained.
Italian Sunday Sauce made or your favorite at least three quarts
3lbs Ricotta
5 eggs
1/2 cup grating cheese and 1/4 more for the end
1/4 cup chopped parsley
2 tablespoons of minced garlic
1 cup mozzarella shredded
Filling:
In a bowl mix 3 lbs of Ricotta, 5 eggs, 1/2 cup grating cheese, 1/4 cup parsley, garlic and
1/2 cup mozzarella cheese.
Spread 2 cups of sauce in a 13x9 baking pan.

Using a tablespoon or more, fill each shell with cheese mixture. Arrange shells side by side. Do not stack.
Cover with more sauce, and rest of mozzarella, sprinkle with more parsley, grating cheese . Cover with foil, bake at 325 for 45 minutes. Garnish with fresh basil.

Thursday, July 9, 2009

Italian Stuffed Peppers Baked



Italian Stuffed Peppers
1 cup of quick cooking rice raw
1 cup raw hamburger or ground lamb
1/2 tsp garlic powder
1/4 tsp salt and pepper
4 peppers cleaned and seeded
2 boiled eggs chopped
1 egg slightly beaten
4 tbsp of grated cheese
1 tbsp parsley
1 small can tomato sauce
1 can tomato paste and 1 cup water
mixed in a bowl, add 4 whole garlic cloves peeled
Topping :
1/2 cup bread crumbs
1 tbsp grated cheese
3 tbsp extra virgin olive oil mix all three together set aside.
1/2 tsp garlic powder
Mix eggs, hamburger, rice, spices and cheese in a bowl, stuff peppers, tomato sauce. Top with bread crumb mixture.. Take one can of tomato paste and add around a cup of water stir. Place peppers in a baking dish sprayed with pam, add the tomato sauce on the bottom if baking dish with water and cloves of garlic. Bake at 350 until tender. Spoon sauce over the peppers while baking.

Saturday, July 4, 2009

Italian Tuna or Shrimp Cold Pasta Salad

I love this with tuna or shrimp, but both is the best! Perfect for any summer picnic, a family favorite always made on the 4th of July!

1 - box 16 0z of baby shells, bow ties, elbows or tri colored pasta
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 clove garlic, minced and 1/2 teaspoon garlic powder
1/8 teaspoon salt
Freshly ground pepper to taste, pinch of cayenne pepper
1 cup diced yellow or red bell pepper
1/2 cup chick peas optional
1/2 cup chopped pitted kalamata olives, Italian green or black olives
1/3 cup fresh basil minced
1 can of tuna packed in olive oil drained
4 Hard boiled egg chopped and chopped parsley for garnish
1 cup cleaned tails on shrimp boiled and cooled optional
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water
Whisk mayonnaise, oil,garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add bell pepper, chick pea's, tuna, chopped olives and basil, toss to coat well. Garnish with parsley, shrimp and more olives.

Fresh Red Raspberry Pie Recipe


This is a fresh Red Raspberry Pie..Berries grow wild in Upstate NY and in the summertime.. as kids,we would go pick them for mom knowing that pie was going to be our treat and reward in the end.... the anticipation of mom's fresh pies baking always seemed to take too long waiting to cool and many of us burned the roof of our mouths.

 Eating Pie ...... A childhood favorite and mom's best recipe.

Crust:

2 cups flour
1/2 teaspoon salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water

Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.
Brush bottom of crust with 1 tablespoons melted butter.

Filling:

4 cups Berries (Red, Black or Blue) plus 2 tbsp water ( pictured is Red)

1/2 teaspoons cinnamon

5 1/2 tablespoons of flour

1 teaspoons of lemon juice

1 1/4 cups sugar

1 1/2 tablespoons of butter

Mix dry ingredients together, add lemon juice, berries and water. Pour in lined pie crust. Dot with butter..... Cover with top of crust, cut slits, use fork to seal edges, any remaining melted butter, brush top of pie, sprinkle with sugar bake on 400 for 45 minutes.

In Memory of Margaret Ann Fanelli Colenzo.......

Wednesday, July 1, 2009

Pepperoni Sausage roll and Calzones


My mom always made a great sausage roll this is her version for Italian sausage roll, I still love hers  no matter where I have it!






Keep kneading dough till smooth and elastic.


Take small pieces of dough, flatten, fill and roll to the center and seal.

I add sesame seeds for more flavor .




You can dip in tomato sauce, or eat plain, great for lunches.
Sausage rolls, Stromboli and Calzones, an Italian dough wrapped with your favorite filling. Baked to perfection and dipped in fresh tomato sauce.
Variations are limitless.
We have tried every combo imaginable through the years. Always using mozzarella or your favorite shredded cheese to hold these together with a little grating cheese, fillings were easy.
Meatballs, chicken, sausage, pepperoni, ham, olives mushrooms, broccoli, spinach, all kinds of peppers, caponata, eggplant, tomatoes. Another favorite was tuna and sharp cheddar. Shrimp, scallops, crab with lots of mozzarella also complimented each other. Dough with a filling, great little sandwich tailored to your liking.

Pictured is Stromboli, mushrooms, sausage, pepperoni, mozzarella and grating cheese.

Italian Sausage Roll (shown in first photo mom's)

1 lb of fresh pizza/ bread dough or store bought
1 1/2 lbs of Italian sausage cooked and casing off cooled drained
4 eggs
2 cups of mozzarella
4 tablespoons of grated cheese heaping tablespoons!
1/2 teas garlic powder or more to taste
1/4 teaspoon oregano
1/4 teaspoon black pepper

Mix drained sausage, eggs, spices and cheeses in a bowl set in refrigerator.
Roll out dough about 1/4 inch thickness into approx 12x12 rectangular. Spread mixture over the dough, roll up and place seam dough on cookie sheet, place in a warm area, to rise around an hour. Before going into the oven brush with olive oil and sprinkle with more grating cheese and black pepper. Bake at 450 for 10 minutes and lower to 375 for the remaining time...Sausage roll is done when crispy and brown. Slice and enjoy.


Calzones usually with cheeses such as ricotta. Stromboli with meat.

Roll out dough in individual portions cut portions from your 1 pound of dough homemade) or store bought to make an individual 8x8 size piece. Roll around 1/4 inch thick, add fillings of choice, fold over to center and have dough meet then seal center by pinching together.

Here are suggestions for your fillings in any combinations.


Take a portion of dough and roll out 1/4 inch thick, add desired filling on top of dough, next add mozzarella cheese( which is what we refer to as the "glue" to hold the filling all together. Sprinkle with grated cheese. You can add any combination in your stromboli or calzones. Just make sure you are allowing room for folding over to hold so the filling stays inside while cooking...Suggestions for filling : any kind of peppers , mushrooms, chopped tomatoes, black or green olives, chopped broccoli, spinach, eggplant,onions.... Cooked sausage, pepperoni,ham, shrimp and scallops with mozzarella cheese or tuna and sharp cheddar .

Brush with melted butter, you can also add sesame seeds or garlic powder to the top of the dough for flavor. Bake, till golden brown around 25 minutes on 400 degrees. Serve with marinara sauce, garlic and fresh basil.

Options for Original Cheese Calzone:
Use Whole Milk Ricotta Cheese mixed with 3 tablespoons of mozzarella with grated cheese use a combo of Romano and Parmesan, add chopped garlic or a 1/4 tsp of garlic powder, proceed as above dough to make a cheese Calzone ,other option is to add veggies to ricotta such as spinach, or broccoli. Almost every combo has been tried, if you like the ingredients, your sandwich will turn out delicious..... you can even add ham or others meats with the ricotta stuffed calzones, if you wish.

Bundt Pan Sausage Loaf

10 eggs
2 lbs loose Italian sausage
1/2 pound cheddar cheese
1/2 lb of mozzerella cheese
1 1/2 cups flour
3/4 cups of milk
3 tsp baking powder
3/4 cups of grated cheese
1/3 cup of parsley

Mix together adding sausage and cheeses at the end. Grease either a bundt pan or two loaf pans.Bake an hour or till brown at 350 and use toothpick inside till it comes out clean.