18 Dec 2015 – Italian Chocolate Cookies

italian-chocolate-cookies-tetu-1

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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

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

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

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)

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!
Ingredients
  • 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
Instructions
  • 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

Solo-on-a-plate
Ingredients:
  • 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
 Directions:
  • 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)

14 Sep 2015 – Braciole Rolled Steak in Spaghetti Sauce

Another awesome recipe from my Sister-in-Law Joanne!
Ingredients:
  • 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)
Directions:
  • 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.

11 Aug 2015 – Grandma Flagella’s Honey Cookie Recipe

Thanks so much Joanne!

Ingredients:

  • 4-5 cups of flour
  • 6 eggs
  • 1/2 cup sugar
  • 1/2 pound of butter melted and cooled
  • 3 1/2 tsp baking powder
Honey Mixture:
  • 2 cups honey
  • 2 tbsp apple jelly
  • 1/2 cup white wine or pink Catawba
  • Bring to a boil and then shut it off
Directions:
  • Beat eggs, add sugar and mix well.  Then add the melted butter and mix well.
  • Add flour and baking powder to mixture slowly, mixing well by hand and with a wooden spoon until soft to roll like a pie crust.  Roll out on counter top or wooden board.  Cut into strips.  Using the tines of a fork, press the long edges of each strip, and make one loop to look like a bow.
  • Deep fry until golden brown, remove and drain on paper towels.
  • Then place cookie strips in the honey mixture (from above) and put in a crock by layers. Sprinkle each layer with cinnamon and chopped walnuts. Cover the crock with a dish and aluminum foil, place in a cool dark place for at least 2 weeks.