Italian Recipes

25 Dec 2015 – Cannoli Shells With Filling

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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

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

Ingredients:
  • 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
Directions:
  • 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

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Ingredients:
  • 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
Directions:
  • 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

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Ingredients:
  • 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
Directions:
  • 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

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

Ingredients:
  • 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
Directions:
  • 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)