Wednesday, June 30, 2010

Margaret Ann Fanelli Colenzo's Lemon Chicken Cutlets




Lemon Sauce

2 fresh lemons juiced and seeded
1/4 cup extra virgin olive oil first cold pressed
1/4 teaspoon black pepper
1/4 teaspoon of minced garlic or garlic powder
1/4 teaspoon of dried oregano and 1/2 tablespoon of fresh chopped parsley

Mix together and set aside till the end.

Chicken preparation:
4 boneless chicken breasts sliced 1/4 inch thin
1 cup Italian flavored bread crumbs add 1/4 crumb grating cheese. Put in a flat plate
1 egg beaten mixed with 1/2 cup water put in a bowl.

In a plastic bag add:
1/2 cup flour
1/2 teaspoon each of garlic powder,dried oregano, parsley,and basil, 1/4 teaspoon salt, pepper and cayenne pepper.

Shake chicken in flour mixture.
Dip each piece in egg then breadcrumbs.
Fry each piece in olive oil with a mixture of 2 tablespoons butter in pan, brown on both side, put into baking dish, keep warm in oven still serving on 200 degrees.
Pour Sauce over chicken and serve.

Sunday, June 27, 2010

Blackberry Merlot Chilled Soup Recipe

A wonderful chilled soup. Here is a delightful first start of the summer's delicious soup recipes. Berries in abundance this time of the year makes this kind of soup so special and a usual must be on "the list" to make for me. I always look forward to berry season.

Creamy, cool and refreshing. With a dollop of sweet whipped cream on top or sour cream a perfect topping. Such a pretty starter for an meal, when eating in hot weather.
3 cups blackberries
1 cup Merlot wine
1 cup water
2 tablespoons lemon juice
1 1/4 cups sugar
2 cups whipping cream
1/2 teaspoon orange zest
1/2 tablespoon cornstarch
2 tablespoons cold water

Place blackberries, water, wine, lemon juice, and sugar in large pot.
Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
Turn the burner off and allow mixture to cool.
Once the mixture is cooled, place it in a food processor and mix well.
Strain processed liquid through a strainer, mashing the pulp through the strainer with the back of a large metal spoon.
Return the strained liquid to the pot and add 1/2 tablespoon of corn starch dissolved in 2 tablespoons of cold water.
Cook until thickens a little to your liking
Return the mixture to the food processor and add whipping cream and orange zest.
Chill overnight.
Serve cold with a dollop of whipped or sour cream and mint sprig.

Friday, June 25, 2010

Vodka Sauce Recipe

Usually I cook with some kind of alcohol somewhere, it seems like a staple for our family. But this one really is much different using vodka instead of the Italian wines, and a good grade of vodka is a must. I like to use Absolute. This sauce is very heavy, and coats the pasta. I really love the flavor. It's not the usual tomato sauce, it's a little spicy, a little rich, but a nice alternative to Traditional Sunday Sauce. Every once in awhile we have to indulge.
1/4 pound (1 stick) butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
2/3 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream
Pasta, prepared according to package directions
Melt butter over high heat until bubbly; add red pepper flakes. Rapidly add vodka and simmer for 2 minutes. Simmer tomatoes with the 2 cheeses for 2 minutes, then add cream; simmer for 1 minute. Prepare pasta Rigatoni, mix completely with the sauce, and serve immediately. A great addition would be to add sauteed chicken or cooked mushrooms to the sauce.

Wednesday, June 23, 2010

Curt's Breakfast Burrito Guest Post

A quick and easy breakfast, perfect to make extras to bring to work the next morning when your in a hurry or pack for the kids for a day out at the park. I am gone all week for meetings, so my son Curt helped me out with another wonderful guest post. These were perfect to reheat on my road trip in the microwave at the hotel I was staying at. They actually keep well too, so I am bringing extra along on ice and am putting them in my hotel refrigerator for the next morning. I know I am getting something healthier and made with love! Will be back by Friday to catch up with all your wonderful posts. So I wanted everyone to know I will be out of the blogisphere for a few days....have a great week to all of you and thanks Curt for another great post for my readers and this awesome breakfast for mom! I love you and my burrito's!


1 package of (10) low carb whole wheat flour tortilla's
1 package of provolone package you will need 10 pieces
1 pound of turkey bacon cooked set aside
4 eggs scrambled in canola oil set aside
Heat tortilla's on a cookie sheet till soft. Add a slice of cheese, scrambled eggs and bacon strips. Place on an oil sprayed piece of aluminum foil and bake on 350 till cheese is bubbling out. Makes 10
Serve with fresh fruit and mint sprigs
Thanks for reading see you all soon!~

Tuesday, June 22, 2010

Glazed Fruit Tartlets with Frangelico

Pudding filled tarts, you choose your favorite, Frangelico with vanilla pudding or chocolate. How about lemon pudding? Coconut rum? What's your favorite?
You can fill these with anything you like added to the pudding, or just by making a box of chocolate pudding then add Frangelico a few tablespoon will do, Chocolate Frangelico is the favorite here. Also another fabulous addition is coconut and rum to the vanilla pudding after its cooled. Top with fruits, or whipped cream or even meringue and chocolate, whatever you choose as your favorite. A great picnic dessert!
Tartlet Crust:
1 1/2 cups all purpose flour
1/2 cup salted butter softened
1/4 cup granulated white sugar
1 large egg, lightly beaten
crushed hazelnuts for the bottoms


Mix all together except for nuts to form a dough and refrigerate 30 minutes.

Put 1/4 teaspoon of crushed hazelnuts in greased tartlet mini pans or mini muffin cups. Add 1 tablespoon in mini tartlet pans .Shape to tin tartlet forms. Bake at 350 until edges start to brown. Cool, remove from tins on to wax paper.

When completely cool fill with desired flavored pudding, top with fruit then 1/2 cup of favorite jelly microwave 25 seconds and use glaze topping over fruit.
Frangelico Vanilla Pudding Recipe:
1 1/4 cups milk
3 large egg yolks
1/3 cup granulated white sugar
1/8 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon of Frangelico or Vanilla added last.

Blend dry ingredients in a bowl set aside. Add milk slowly beating till smooth whisk in yolks, cook till thickened add vanilla.

Cool, set aside until ready to fill tartlets.

Saturday, June 19, 2010

Homemade Orecchiette (Hats) Recipe

I had to ask myself this morning why did I wait so long to finally make this homemade pasta. I have fabulous memories of these hats and they came out just the way I remembered them from a child and what a difference they are homemade from scratch instead of from a box. Much easier to make these than I expected.

My son decided I should make him something special for his 28th birthday, so what better time than to finally try this homemade pasta dish. Happy Birthday Curt, my youngest baby! He ate two plates full..... and said when you making these again? They made a pound and a half...but made lots of extra for tomorrow, and a special Happy Father's Day to all my male readers!!! Lucky for me Curt's birthday always falls around the same time so we celebrate both!
As a little girl I use to go to my Aunt Anna's house and watch her make these with her five daughters. I so wished I had gotten her recipe and made time to learn her tricks of the trade. For years I wanted to learn how to make them, but never had the opportunity to learn her special homemade hat recipe. They were the best and always will be. I decided to try a homemade pasta recipe my grandmother Victoria left behind that her daughter had written down and used this one. Although I could never duplicate the art and talent of my Aunt Anna's, this version is a close second. I made these with fond memories of my childhood years watching her in amazement by transforming dough into these fun shaped she called hats. I never knew they actually had another name until this year! Can you believe that. Only on my trip to Upstate New York this year, and after seeing one of her daughters, Theresa, I was inspired to make these for the first time. I actually had purchased some while I was up there and never knew the real name that of course these are famously known as, Orecchiette. So here is my version, and grandma's recipe for pasta she would use in her soup recipes but made rings with these.

The pieces of dough are sliced in 1/8 inch pieces and then with your index finger make a well forming a hat.
Remember to keep all the remaining dough covered not to dry it out while shaping your pasta

Form dough into a small elastic ball keep the dough covered when not in use so it doesn't dry out.



Small pieces of dough made into a hat shaped pasta.

1 cup semolina flour (I keep my unused semolina in the freezer to keep it fresh)
2 cups flour
1/4 teaspoon salt
3/4 cup lukewarm water
plus 3 to 4 tablespoon
In a heavy duty electric mixer using mixing bowl, combine the semolina, flour, salt and add 3/4 cups of water, mix with flat beater till this forms a ball add 3 to 4 additional tablespoon of warm water if too dry, this dough needs to be smooth and elastic to the touch, but still soft. Note: this may take 20 minutes or so by hand. Form the dough into a ball and cover.

To make the Orecchiette hats, cut off a small handful of the dough (keep the rest of the dough covered). On a lightly floured board, roll the dough into a rope about 3/4 inch in diameter. Cut the rope into slices no more than 1/8 inch thick to form small circles of dough with your index finger make a well inside each piece to form a hat shaped dough pasta. Repeat with all of the remaining dough, placing the Orecchiette on a lightly floured cookie sheet as they are made. You can now freeze these on the cookie sheet and bag for later use, or cook after they dry for about an hour. The Orecchiette are cooked in salt and a little longer than most pasta till they float to the top of the boiling water. To freeze, spread over cookie sheet, freeze and after totally frozen put into bags and freeze up to three months. Makes about 1 1/2 pounds fresh pasta. Serve with plenty Traditional Sunday Sauce , some Braciole topped with a good grade of grating cheese.

Thursday, June 17, 2010

Italian Sauteed Broccoli Recipe


Simple and delicious!~ Broccoli steamed then sauteed quickly in olive oil and garlic.
Nothing hard about this side dish and not much of a recipe. It's a versatile start for many other recipes. Toppings for pasta with chicken, added to an omelet, can be used as a topping to a white style garlic and ricotta pizza, a casserole, quiche, broccoli added for filling for calzones or stromboli, and leftover broccoli is a great topping on a salad. Cold or hot this is wonderful!
Basic recipe:
1 head of fresh washed broccoli, leaves removed, stalks cut in small pieces, take the florets and cut up the stalks in small chunks then steam in a small amount of water, around 1/4 cup. We use a steamer but you can boil it for just a few minutes to get the dirt particles out. We like ours soft, not al dente... around 7 minutes.
In a large fry pan, add 3 tablespoons extra virgin olive oil.
Add 3 cloves of whole garlic and light brown to flavor the oil then remove it.
Add steamed broccoli.
Saute quickly to coat and fry until the broccoli is coated all over with the garlic oil around 3 or 4 minutes. Sprinkle with salt, pepper a little garlic powder to taste and red pepper flakes for heat. You can actually serve this hot of cold.

Tuesday, June 15, 2010

Curt's Glazed Sesame Chicken Bites Recipe Guest Post

Amazing what chicken breast chunks can turn itself into. So many kinds of delicious ways to cook it! This is a sweet, honey flavored, nutty sweet kind of glazed chicken . It goes great with noodles or rice. One of my son's favorites in Asian foods, and I must say this is a great tasting glaze he put together and better than most restaurants we have had it in. He did a great job in making these bites addicting.... Thanks again Curt!

Tender sweet bites of chicken. My son loves to come up with different sauces, and this is a great combination and so easy to make. Different from Curt's Chicken Wing Feast with four sauces or Curt's Grilled Version for Wings, but a nice change.

3 pieces of chicken breast cut to bite size pieces
1 tablespoon soy sauce
1 tablespoon white wine
1/2 tablespoon of sesame oil
1 teaspoon sugar
2 tablespoons flour
1 tablespoon rice flour or cornstarch
salt & pepper to taste
1 teaspoon garlic powder
1/2 teaspoon of cayenne pepper (optional for heat) we love the heat!

Glaze:
3 tablespoon of sweet chili sauce
2 tablespoon ketchup
2 1/2 tablespoons honey
1 tablespoon oyster sauce
2 tablespoon soy sauce
1/4 cup of white wine or water
toasted sesame seed

Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour.
Just before frying mix the 2 kinds of flour together and place chicken and shake in a plastic bag to coat.
Heat oil in a large fry pan, wok or deep fryer.
Fry chicken until golden, drain the oil on a paper towel. Mix all the sauce ingredients together and into lightly oil sprayed clean pan. Heat till boiling and thickens slightly. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce.
Sprinkle toasted sesame seeds on the glazed chicken. Serve with warm with steamed rice.

Sunday, June 13, 2010

Raspberry Nutella Hazelnut Crepe Recipe

I absolutely love raspberries, and when I saw these babies in the market, I had all I could do not to eat them before making something with them, or find a recipe worthy of them....well this was the one for sure~ Not only did I get to experience the fabulous freshness of fresh raspberries but Nutella in a crepe.......this was so worth the sacrifice of not eating the whole sweet container. This is the second time I bought raspberries this month that didn't make it to a recipe! This time I had to give in! (smile)


Dessert or breakfast these our one favorite filling combo for anytime of the day, anywhere. I stocked up on Nutella and Hazelnuts for the summer months. A quick easy delicious recipe that anyone that loves these flavors will enjoy all year long. But since raspberries are in abundance here right now, I couldn't resist these today for our breakfast, brunch!


The Nutella spread so easily on these cooled crepes. Easy to fold over, a little cream add the raspberries or any fruit you like and there you have a perfect breakfast crepe or dessert for later. Who could resist?

The hazelnuts dress this up as the perfect garnish.

These didn't last long and made around 12 with this recipe.


Don't worry if the first few aren't perfect, they will still roll up and fold over easy, they taste great and noone can see those mistakes, the perfect dessert that's goof proof.

I cook them in a non stick pan with a little butter, and flip them with a large spatula. The first one usually gives me a little trouble if you don't have it coated well enough...this time I was lucky there were none that stuck to the pan or riped apart! So keep the pan greased well!

Breakfast or Dessert Crepe Batter
3/4 cups of flour plus one tablespoon
2 extra large eggs
1 cup milk
1/2 teaspoon vanilla
3 tablespoon of superfine sugar
pinch of salt
butter to coat pan around 6 tablespoons
1 jar of Nutella
fresh raspberries
canned whipped cream

In a large bowl add flour, salt, sugar and eggs. Slowly add two or three tablespoon of the milk a little at a time to moisten to the flour and stir fast so no lumps will occur, once thick and smooth add the rest of the milk and vanilla, if it doesn't pour out thin and smoothly add more milk.

Heat a small 8 inch in diameter non stick pan. Melt a tablespoon of butter. Add approximately 3 tablespoons of crepe batter per crepe. Cook until golden on one side this takes about 3 minutes should be dry looking on top. Flip. Cook one more minute. Flip onto plate lined with wax paper. As you make these, stack with wax paper between each one.

Filling:
On a cooled crepe, spread Nutella on the inside. Fold into triangles. Top with whipped cream and raspberries, serve immediately. Leftover crepes can be stored in the refrigerator for up to three days or frozen for months.Be creative with your fillings, you can use puddings, strawberries, chocolate sauce, banana's, coconut and cream. The possibilities are endless. I have actually filled them with cooked spinach and feta, broccoli and ricotta with cheeses... the skies the limit with your creative juices flowing...

Thursday, June 10, 2010

Grilled Italian Style Mahi Mahi with Lemon Herbs

Delicious Mahi Mahi if you haven't tried this fish grilled....you are missing a fabulous experience in taste~

What a perfect day for grilling tonight, getting the pool ready and cleaned to take a dip , Lemon Herb Fresh Mahi Mahi cooking on the grill, thanks to Jim, one my co-workers, that caught this fish in Fort Pierce, Florida. This bad boy he caught weighed 33lbs and I was grateful to get some of his awesome catch of the day, thanks Jim what an amazing looking fish!!!!.. and congrats to you for this fabulous catch!

I was going back and forth on what flavors I wanted to add to get ready for the grill. I had seen blackened, salsa, fried, and grilled recipes that were all options, but my favorite recipe to make and eat fish, always ends up grilled. So this Grilled Italian Herb has more of a lemony style flavor. I decided that this was the one for me to experiment on~ wow was my husband pleased at my decision...it was really really delicious, Mahi and lemon were the perfect match!

Of course there is nothing better than a fresh catch, but the fresh herbs, spices and extra virgin olive oil cooked on the grill was a melt in your mouth experience for sure!~




Marinade in several spices, olive oil and fresh lemon... sooooo gooood!


For the Marinade:

1 lb Mahi Mahi
1 tablespoon of lemon zest
lemon slices enough for each piece
1/2 teaspoon each parsley, dill, garlic powder, black pepper, paprika,basil,oregano,cayenne pepper
2 cloves garlic (finely chopped or minced)
2 tablespoon lemon juice
1/4 cup extra virgin olive oil


Mix all the ingredients of the marinade together in a bowl. Add in the pieces of Mahi Mahi. Mix well. Cover and refrigerate for approximately two hours. Heat the grill, brush with some olive oil and add the pieces of the fish. Top with slices of lemon and grill on each side till brown on both sides around 5 minutes on each side. Serve.

Tuesday, June 8, 2010

Grilled Eggplant with Marinara Parmesan

Grilled eggplant with olive oil with a grating cheese marinara sauce. A perfect side dish while grilling out with your favorites Grilled Garlic Chicken, even great on top of your favorite pasta!

Sliced and on a oil brushed aluminum foil to avoid sticking



1 eggplant sliced thick with skins on
2 cups marinara sauce homemade or store bought
1/2 cup grated parmesan cheese
1 teaspoon minced garlic
aluminum foil
olive oil
optional shredded mozzarella
Wash eggplant, slice thick. Arrange eggplant on a piece of aluminum foil that has been brush with olive oil. Drizzle more olive oil over the top. Grill until eggplant is soft and browned. Mix the minced garlic, grating cheese and (mozzarella if preferred) into heated hot sauce and add to the top of the eggplant, serve hot with Chicken or over favorite pasta. Make a great sandwich with leftovers.

Monday, June 7, 2010

Baked Haddock with Spinach and Tomatoes Recipe

The fish has a buttery wine taste, the bread crumbs keep the fish from drying out while baking. One of my favorite fish is haddock. We used to eat a fish fry every Friday night in Upstate NY when we lived there. Every time we go back to visit, we will eat haddock every day until we leave, fried of course("fish fry"). One of our favorite places is a great diner in Sylvan Beach, NY. We get off the plane in Syracuse, and its our first stop. That fish fry is deep fried and really awesome, its hangs off the plate, and also if its in the bun, it's falls out on both sides and a treat for us. In Florida its never really fresh, we can't catch it here since its a northern fish and it doesn't taste the same. Since we are trying to eat healthier this is a great alternative, baked even though it's not fresh caught. I was so relieved after baking this and my husband saying he wants me to make it again. He loved it! Of course everything seems to taste better fried, but the hint of butter and olive oil in this recipe,has that oven/fried taste.


The tomatoes are soft and full of garlic flavor.




Layer starting with a bed of spinach, tomatoes, fish. Pour wine on the bottom last.






2 pounds of cleaned haddock, cod or other white fish
2 plum tomatoes thinly sliced
1 package fresh or frozen spinach drained and water squeezed out blotted with paper towels
5 tablespoons grating cheese
Italian flavored breadcrumbs
1/2 cup white wine
extra virgin olive oil
2 cloves finely minced garlic
1/2 teaspoon oregano, garlic powder, cayenne pepper, salt, pepper parsley
3 tablespoon butter

In a large fry pan saute fresh or frozen spinach in 1/4 cup olive oil. Add minced garlic. Saute until tender. In a large pie plate add spinach. Put a layer of sliced tomatoes. Top with haddock or cod, add more sliced tomatoes. Sprinkle generously with bread crumbs all over the top, add herbs, ending with grating cheese. Pour wine on the bottom of the pie plate, then dot with butter and drizzle more olive oil over the bread crumbs. Bake around 25 minutes on 415 hot oven until tomatoes are soft, bread crumbs are browned and haddock is done.




Sunday, June 6, 2010

Mexican Lasagna Italian Style?

Not your normal lasagna at all. We love Mexican food. So this is a nice change that the boys just loved when I made this. Not hard to do, a quick meal even if you've worked all day, you can throw this together in no time at all.
Layers of flour tortilla, meat, beans and cheese. Of course I don't know how to cook without making it a little Italian, so guess what, I don't use onions, I use garlic! What a shock huh?

The meat is simmered in a little oil with spices adding the tomatoes with basil, garlic, and refried beans last.

The layering is the same as lasagna, alternating between tortilla, filling and sharp cheese.



1 8 oz package of shredded mozzarella combined with
1 8 oz package of extra sharp cheddar shredded

1 package of 10 flour tortilla's
1 16 oz can of refried beans
1 pound of ground hamburger or turkey
1 package of taco mix
1 tablespoon of chopped jalapeno peppers
2 teaspoons of minced garlic
1/2 teaspoon each garlic powder, cayenne pepper, black pepper and chili powder
canola oil
1lb can of whole tomatoes with basil put through food processor

In a large fry pan, add a few tablespoons of canola oil add garlic and saute till brown. Add ground meat, cook till pink is gone. Add all seasonings, tomatoes cook for about 1/2 hour. Stir in refried beans.

In a square 10x10 pan lightly greased with oil, start with tortilla, add layer of meat both cheeses, repeat with tortilla on top, meat, cheese. End with more cheese and meat/bean sauce. Bake on 350 until cheese is brown and bubbly and edges look crisp. Let set a few minutes before cutting and serving. You can top this with sour cream, avocado, black olives.

Saturday, June 5, 2010

Half Moons ( Black and White Cookies) Revised Pictures with VIDEO


Upstate Utica NY is famous for these. Half Moons or as some refer to as Black and Whites,  are what we call them, in Upstate.  I grew up around fabulous bakeries in Utica NY, some are still there and well known for these delicious beauties. Although no recipe as ever come close to our childhood memories, these will certainly put a smile on your face if you have had the pleasure of sampling some of their traditional half moon cookies in the Utica-Rome area of Upstate NY. Just coming back from there, I certainly had my fill of wonderful half moon cookies, and they were as usual,  fantastic!






 


There is a definite story behind these. I actually got this recipe from a friend that had a bakery years and years ago, he cut it down after starting out with 25lbs of flour, now long since gone, I still will continue to make this recipe as it is one of the easiest and the closest to the bakery style version. They have been more than a just a cookie in our family . Our memories shared by this cookie are numerous. A round delicious cake like texture, with both chocolate and white frosting a perfect confection. A classic in Upstate NY, where you could find these just about at any Italian bakery around and oh so good! My favorite was Hemstroughts, the Star Bakery a close second and then Holland Farms, they all had a great cake the frostings were different. There were several in Rome NY that would be honorable mentions too.

Growing up in Utica/Rome area, it wouldn't be unusual to see these cookies at bake sales, house parties, bridal showers, school functions and through the years they have definitely become a Cookie Icon for those area's. There have been many recipes I have also tried in the past and none have been close to our memories of these, but this one, tried and true, won't disappoint you.....enjoy!

1 1/2 cups sugar
1/2 cup shortening
2 eggs
3 1/2 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon pure vanilla
1 cup milk
 Preheat oven to 350 degrees using the middle rack. Grease a cookie sheet or line a cookie sheet with parchment paper.
 
Mix SUGAR AND SHORTENING BEAT UNTIL they are well combined will look grainy using an electric mixer. ADD the eggs beating through each one. Then add the flour alternating with milk, add vanilla, then add all the rest of the dry ingredients in a bowl  mixed well.
Drop by heaping well rounded tablespoons on a greased cookie sheet, (make sure these are molded to be round.) Use a floured finger if you have too.
 
Bake on 350 degrees hot oven at least 3 inches apart so they don't touch when they expand cooking. Bake until slightly browned on the bottom but not too dark. This is the flat side you will frost.
Cool. Frost half with white frosting and half chocolate frosting or all dark chocolate for full moons on the flat side of this cookie.
You can use canned or make from scratch below. I highly recommend homemade.
 
2 cups confectionery sugar
1 teaspoon of vanilla
add milk a tablespoon at a time until desired thickness enough to spread on cookie.
add 1 tablespoon shortening to keep it white and a little softer for spreading. This is for the vanilla side
 
For the chocolate frosting:
 
Repeat above ingredients for chocolate, but add 2 tablespoons of dry cocoa powder or a little more for darker chocolate and mix until smooth and spreadable.

Second variation:

Whipped Frosting:
(several bakeries made a fluffy whipped frosting like this one instead)

2 tablespoons flour
1/2 cup milk
Cook, stirring constantly, until pasty consistency. Cool. (Do not use this mixture until it is really cold).

In a medium size bowl beat the following two ingredients together
1/2 cup shortening
1/2 cup granulated sugar
Beat 4 minutes.

Add
1 teaspoon vanilla
Beat 4 minutes.

Add
Cooled flour mixture
Beat 4 minutes.

The more you beat, the better it is! Double the recipe for large 3 layer cake. Do not use with chocolate powder or make this flavored with chocolate.



 
For Third  variation:  My Dad's Favorite Way:


Spread the whole moon with raspberry seedless jam and top with coconut ( my dad's favorite)

I took the above picture while visiting in Utica, NY the first week of May 2010. Unfortunately it was taken from my phone, so not a great picture, but very delicious all the same. These had fluffy frosting at the Turning Stone Casino which was delicious. ( the cake part was not very good at all)