25 Dec 2015 – Cannoli Shells With Filling

Images may be subject to copyright - from www.italianfoodforever.com

Images may be subject to copyright – from http://www.italianfoodforever.com


Joanne, my sister-in-law, provided me the following recipe.  She is a fantastic cook!  Enjoy and Merry Christmas!

Ingredients for Cannoli Shells:

  • 3 Cups flour
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 tbsp shortening
  • 2 eggs well beaten
  • 2 tbsp white vinegar
  • 2 tbsp cold water
  • 1 egg white slightly beaten (for sealing)
  • vegetable oil for frying


Directions for Cannoli Shells:

  • Sift together flour, sugar, cinnamon, and salt
  • Cut shortening in with a pastry blender until the size of small peas
  • Stir in eggs
  • Blend in vinegar and water
  • Turn dough onto a lightly floured surface and knead until smooth and elastic about 5 minutes
  • Add additional flour, if needed, to get a smooth dough
  • Wrap in plastic wrap and refrigerate for 30 minutes
  • Set out 6 cannoli tubes
  • Heat oil to 360 degrees
  • Cut an oval-shaped pattern out of cardboard about 6 x 4 inches or you may use a cookie cutter of this size
  • Roll dough on a lightly floured surface to 1/8 thickness
  • Place the pattern on dough and cut out as many as will fit on the dough
  • Wrap dough loosely around tubes, slightly overlapping opposite ends
  • Seal ends by brushing with egg whites and pressing together
  • Fry only as many shells as will float uncrowded in the hot oil
  • Fry until golden brown 3-4 minutes
  • Remove shells to paper towels to drain
  • Cool slightly and remove tubes, then cool shells completely
  • Fill shells with ricotta filling (see recipe below) either a small spoon or pastry bag from both ends no more than one hour before serving.  Otherwise, the shell will become soggy
  • Sprinkle the ends with nuts and powdered sugar.


Ricotta Filling (or you may use custard filling in lieu of ricotta):

  • 4 1/2 cups of ricotta cheese
  • 1 cup of sugar
  • 1 tbsp vanilla
  • Optional: 1/2 cup of mini chocolate chips, candied fruit or maraschino cherries
  • 1/2 cup nuts coarsely chopped
  • After filling cannoli shells, dust with powered sugar on top.  Sprinkle the nuts on each end.

18 Dec 2015 – Italian Chocolate Cookies


Picture may be subject to copyright, at http://www.whatroseknows.com

  • 1 dark moist chocolate fudge cake mix (Duncan Hines is good)
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 cup (soaked in whisky) raisins
  • 1 cup chopped walnuts
  • 3/4 cup water.
  • 2 teaspoons cloves
  • 2 teaspoons cinnamon
  • 1/2 cup dutch cocoa
  • 2 1/2 – 3 1/2 cups flour
  • Throw everything together except flour.
  • Start with 2 1/2 cups flour and keep adding flour a little at a time until you can roll into balls without being sticky.
  • Place on un-greased cookie sheets.
  • Bake at 350 degrees for 8-10 minutes do not leave in any longer as they continue to cook after removing from the oven.
  • Frost with powdered sugar icing (add sprinkles if desired).


Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):
  • 1  box of powdered sugar
  • A few tablespoons of milk
  • 2 teaspoons lemon or anise flavoring
  • Combine sugar, milk and flavoring in a medium bowl, stirring well until sugar is dissolved – (I use a whisk)

3 Dec 2015 – Pineapple Cookies

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg beaten
  • 1/2 cup crushed pineapple
  • 2 1/4 cup flour
  • 1 tsp. baking powder
  • 1/4 teaspoon soda
  • 1/4 teaspoons salt
  • 1 teaspoon vanilla
  • Cream butter and sugar, eggs & mix well.  Stir in vanilla.
  • Drop by teaspoon on greased cookie sheets.
  • Bake at 350 degrees for 10-12 minutes.
  • Frost with powdered frosting with pineapple flavoring.
Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):
  • 1  box of powdered sugar
  • A few tablespoons of milk
  • 2 teaspoons lemon or anise flavoring
  • Combine sugar, milk and flavoring in a medium bowl, stirring well until sugar is dissolved – (I use a whisk)

25 Nov 2015 – Italian Sesame Cookies

  • Preheat oven to 375 degrees
  • 4 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup of shortening ( Crisco solid)
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • Sesame seeds
  • Cut the shortening in pieces.
  • Beat slightly 2 eggs.  Add to the eggs: 1/2 cup of milk.
  • Combine the dry ingredients and mix together.  Pinch off a small amount of dough and roll in your hands.  Shape into the size of a finger & taper at each end.
  • You may also shape into balls or crescent shapes.
  • Roll cookies in the sesame seeds.
  • Bake at 375 degrees for 12-15 minutes.

5 Nov 2015 – Italian Fig Cookies

With the holidays approaching, dessert recipes are in demand.  Following is a recipe from the Italian side of the family.  Enjoy!

  • 1 pound dates
  • 1 pound figs
  • 1 cup walnuts chopped
  • 1 orange peel, juice of one orange
  • 1 cup water
  • 1 cup sugar
  • 1 small can of crushed pineapple
  • Cook mixture for 5 minutes keep stirring so it will not stick
Ingredients for Dough:
  • 4 eggs
  • 1 cup sugar
  • Juice of one orange
  • 1 cup butter (2 sticks)
  • 1 teaspoon vanilla
  • 4 teaspoons baking powder, pinch of salt
  • 4 – 5 cups flour
  • Beat eggs, add sugar, orange juice & beat, set aside.
  • Mix flour, butter like a pie crust.
  • Add baking powder & salt.
  • Add beaten eggs.  Mix all together.  Add vanilla last.
  • Roll out dough on lightly floured surface start at the end and place filling along the edge & roll up & then cut into squares.  Continue until you finish the all of your dough.  You may want to roll the dough in small batches.
  • Bake at 375 degrees for 5 minutes.
  • Cool & frost with powdered icing


Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):

  • 1 box of powdered sugar
  • A few tablespoons of milk
  • 2 teaspoons lemon or anise flavoring
  • Combine sugar, milk and flavoring in a medium bowl, stirring well until all the sugar is dissolved – (I use a whisk)

28 Oct 2015 – Uncle Nick’s Cookies (Pizzelle)

There is a story that goes along with this recipe.  When my husband was a child at Grandma Flagella’s house, she would make NICKs.  It was only years later we learned the ordinary name, Pizzelle.  Grandpa’s brother Nick made two Pizzelle irons, one for his wife and one for our Grandma which had the name NICK built into the iron. The iron was black and heavy with two long arms, you made one NICK at a time, putting the iron on an open gas burner on the stove, then flipping it over to cook the other side.  Grandma would do a few then order her grandchildren into a line, and we would take turns like at a playground slide doing one or two cookies then running to the back of the line.  No one could eat a NICK until a large bowl was full, and Grandma bought the bowl to my Grandpa bowing down as she offered the cookies to him.  He always refused with a loud “NO!” turning his torso away with his arms folded.  Grandma flashed a mischievous smile, then we could dive in.  I asked my mother the story about grandma’s grin.  But that’s enough for now.  Eat your NICKs!
  • 6 eggs
  • 3 1/2 cups of flour
  • 1 1/2 cups of sugar
  • 1 cup butter melted and cooled
  • 4 tsp baking powder
  • 2 tbsp vanilla or anise, also can use almond flavoring
  • Mix all ingredients together and let rest.
  • Heat Pizzelle iron until hot.
  • Place a tsp. of batter into the center of the iron, count 30 seconds to see if they are the color you want (depends on your iron) remove and place on wax paper to cool.
  • Store in metal tins – 3 lb coffee cans work well.
  • Do not make when raining they will not be crisp.

24 Oct 2015 – Italian Black Pepper Cookies

  • 2 to 2/2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 3 teaspoons fennel seeds
  • 4 eggs
  • 4 teaspoons baking powder
  • 1/2 cup cooking oil
  • Put flour in a bowl, make a well & add the oil, eggs, salt, fennel seeds, black pepper, and baking powder.
  • Mix well with a wooden spoon to form a large ball, then just take a pinch at a time & twist or braid also can roll into balls. Can make them large or small.  Place on an ungreased cookie sheet.
  • Bake at 350 degrees for 15-20 minutes.
  • You may frost with powdered sugar icing if you wish.
Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):
  • 1  box of powdered sugar
  • A few tablespoons of milk
  • 2 teaspoons lemon or anise flavoring
  • Combine sugar, milk and flavoring in a medium bowl, stirring well until you dissolve all the sugar – (I use a whisk)

4 Oct 2015 – Italian Sausage, Potatoes, Peppers and Onions

  • One pound of Italian Sausage hot or medium
  • Four medium potatoes peeled and quartered ( I like the golden or red potatoes)
  • One medium onion sliced thinly or to your preference
  • Three to four sweet peppers sliced length wise medium (any color you prefer)
  • Olive Oil (enough to coat veggies and brown sausage)
  • Preheat oven to 350 degrees
  • Coat vegetables with olive oil and set aside
  • Brown sausage in a cast iron skillet coated lightly with olive oil on medium flame.
  • When browned, remove from the heat.
  • Add onions, peppers, and potatoes.
  • Add salt and pepper to taste.
  • Add a small amount of water to skillet cover with lid.
  • Place cast iron skillet in a 350 degree oven for 45 min depending on your oven.
  • Check at 30 min and stir the ingredients leave the cover off and continue cooking until the potatoes are brown.

14 Sep 2015 – Braciole Rolled Steak in Spaghetti Sauce

Another awesome recipe from my Sister-in-Law Joanne!
  • 6 slices of thin sliced round steak cutlets and pound to make them thinner
  • 2 cups Italian bread crumbs
  • 1 egg beaten
  • Salt & pepper to taste
  • 2 cloves garlic thinly sliced
  • You may add 1 tsp. basil and 1/2 tsp. oregano (fresh is better)
  • Mix bread crumbs, egg, garlic and salt & pepper. If the mixture is to thick add another egg.
  • Spread on the steaks and roll them up, you can secure them with string or toothpicks.
  • Brown in 1 tbsp olive oil. Remove. Pour spaghetti sauce in the bottom of a casserole dish. Then cover the steaks with sauce and place in a 350 degree oven and cook until steaks are tender.
Remove and take off string or remove toothpicks and slice in rounds and serve with a side of angel hair spaghetti sprinkled with grated Romano cheese.

16 Aug 2015 – Aunt Jean Flagella’s Biscotti

  • 6 eggs
  • 1 stick melted butter
  • 1 cup sugar
  • 1 tsp. orange extract
  • 1 tsp. lemon extract
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 1/2 tbsp baking powder
  • 5 1/2 cups flour
  • 1 cup silvered almonds (if desired)
  • Mix all ingredients.
  • Pre-heat oven to 350 degrees.
  • Spray cookie sheets with non-stick spray (I use the butter spray) or line with parchment paper.
  • Flour your hands & shape the dough into 5 parts. Flour a wooden board or counter top.
  • Form each portion of the dough into logs ( 10×1 1/2 inches wide).
  • Place on cookie sheets no closer than 3 inches a part.
  • Bake for 20-25 min. or until golden brown. Rotate the tray after 10 minutes.
  • Remove from the oven let them cool to the touch. Cut the cookies with a serrated knife 1/4 inches.
  • Place back in the oven  for 20 minutes until dry and crisp. Cool and store in tins.