Dipping oil with herbs mix for Italian bread

Sunday, June 28, 2009
There is nothing like a fresh loaf of Italian bread dipped in herbs and extra virgin olive oil. This is served often in an Italian American household on a Sunday with a big macaroni dinner. We love this kind of appetizer with a little wine, vino and this dipping oil is a delicious starter to a main course. You will also find it in many Italian restaurants in New York.


Margaret Ann Fanelli Colenzo's Cream Puffs Vintage Recipe

Margaret Ann Fanelli Colenzo and Carmen...her famous recipe.

This one's for you mom, thanks for leaving yet another wonderful memory and recipe to share.....

Mom had a business at one time in the early 1950's, this was a favorite by all who patronized back then. I thank her for the memories and being able to share her wonderful recipes.....this one's for you mom....hope your watching out there....Here, forever in our hearts!

cream puffs are a puffed pastry dessert filled with cream


Grandma Fanelli's Boiled Frosted Cookies

These cookies have a lemon flavor and a boiled frosting that glazes them, a barese cookie...favorite

Italian Cookies

6 eggs
1/2 cup sugar
1/2 cup oil
1 1/2 teas lemon extract
6 teaspoons baking powder
4 to 5 cups all purpose flour

Beat until fluffy. Let rest. Roll out a small rope and tie in knots.
Bake at 350 oven till brown.

Boiled frosting for Cookies:

2/3 cup sugar
1/4 cup water
1/2 teaspoon lemon extract
In large saucepan boil three ingredients together until foamy, this takes awhile. Add cookies stir very gently with wooden spoon and until sugar starts to coat the cookies. Take off the heat, put cookies on wire racks with wax paper under the racks for cookies to dry.


Vegetable Quiche Low Fat

Wednesday, June 24, 2009

*1 package of refrigerated crescent roll

1 cup egg beaters or 4 eggs
1/4 cup frozen chopped spinach drained and squeezed
1/4 cup of canned artichoke hearts chopped rinsed
1/2 teaspoon garlic powder
1/8 teaspoon of cayenne pepper or black pepper
1/2 teaspoon grated Parmesan cheese
1/2 cup fat free half and half or fat free evaporated milk
1 cup of 2% grated Swiss, Monterrey or mozzarella cheese
In a greased 9x9 pan spread crescent rolls on bottom of pan. Bake for 7 minutes in over 400.
In the meantime, pour in a bowl the egg beaters, all spices, half an half, cheeses. Add vegetables at the end. Pour over crescent rolls and bake in over at 400 till browned. Serve warm.
*Optional you can use pre made frozen crust, or phyllo dough. Also, you can make individual ones in cupcake tins and freeze.
Suggestions of vegetables in combination chopped: Mushrooms, shredded zucchini, roasted peppers, chopped tomato,green peppers, jalapenos, chopped fine broccoli...
For Meat lovers :

If you want to add chopped ham, turkey bacon or Italian or breakfast sausage, regular eggs and cheeses, all can be substituted instead of low fat recipe.

Grandma Victoria Ferraro Colenzo's (heavy scratch cake)

Tuesday, June 23, 2009

This is a heavy almost pound cake texture. Growing up our Grandma used ingredients that were always around....the sweet smell of the the citrus peels left to dry out on top of the gas stove all day in the winter time....was absolutely wonderful......

Serve with fresh fruit, whipped cream, pudding, drizzle with powdered sugar and water frosting, or just powdered sugar.

1 1/2 cups sugar
1/2 cup shortening
Beat till light around 15 minutes
Add 1 teaspoons of vanilla, fresh lemon, fresh orange and grated peels from both.
Add 2 eggs beating after each addtion
Add 2 1/4 cups sifted flour
2 1/2 teaspoon baking powder
1 teaspoon salt

Beat together into creamed mixture alternately with 1 cup milk plus 2 tab milk.

Bake into a bundt pan or  2 greased and floured 9 inch pans at 375 for 20 minutes.


Grandma's Italian Orange Pastry Cream

This is a cream pudding with orange flavor. Grandma's use to call it crem. The recipe is served every Easter for dessert. Grandma was 92 when she passed away and I still carry on her traditional pastry cream for dessert on Easter. This Italian Orange Pastry Cream has a distinctive taste, that is nothing like I ever had served before. It's a rich decadent kind creamy pudding, the texture is silky. For all you chocolate lovers, I also have the alternative recipe at the bottom.


Italian Sambuca or Rum Cake

Sambuca in coffee and cake. A great dessert to the
ending of any Italian meal. Growing up this was a quick and easy dessert to serve and the coffee was the perfect pairing. This is an was a quick and easy version. Mom usually made from scratch and later adapted with using a mix.

Italian Black coffee and Anisette every Sunday was a tradition in our house.

1 18 oz box yellow cake mix with pudding in mix
4 eggs
1/2 cup evaporated milk, regular milk or water
1/2 cup oil
1/2 cup of Sambuca or Dark Rum.
******Make glaze when cake is almost done below:
1/2 cup butter
1/2 cup water
1 cup sugar
1/2 cup Sambuca or Dark Rum simmer 5 minutes
Mix all ingredients in a bowl till thick and well blended. Pour into greased bundt pan. Bake at 325 until brown. About an hour, turn onto a deep pan 13x9x2 inch, lined with wax paper and poke holes in cake. Pour glaze over cake and cool, transfer to plate. Serve with freshly whipped heavy cream sweetened, or just plain.
Cake keeps well for days.


Italian Style Beer Batter Fish

Saturday, June 13, 2009
 Italian Style Beer Batter Fish. easy and perfect everytime! My mom was a big fan of Arthur treachers. This is the closest copycat I could ever ask for!

Italian herbs, spices and beer make this the best batter on this fried fish. It reminds me of a copycat version of Arthur Treachers fish


Eggplant Hummus with Roasted Garlic

  A healthy appetizer that taste great with no matter what you dip in it vegetables, crackers or pita bread this has an amazing taste. See the special ingredients that makes this so delicious!Eggplant Hummus with Roasted Garlic is an easy dip that is a healthy choice for snacking.

a bowl Eggplant Hummus with Roasted Garlic


Island Rum Pecan Bars

Saturday, June 6, 2009


Baked Chicken Cordon Bleu

Bake Chicken Cordon Bleu


Easy Chocolate Whiskey Cake

Friday, June 5, 2009

Usually made from scratch but here is an easy recipe if your in a hurry that's just as good!....For that homemade cake you will have visit this Whiskey Cake recipe.

cake mix with whiskey for st patricks day

1 Chocolate cake mix ( you can use yellow if you prefer)recommended Dark Fudge Chocolate Cake
1 pk instant vanilla or french vanilla or chocolate pudding and pie-filling mix
1/2 cup Irish whiskey or Bourbon,
1/2 cup canola oil
4 jumbo or extra large eggs, at room temperature
1/4 cup Irish whiskey stir in last so please read directions
3/4 cup granulated sugar
1/4 cup butter
1/4 cup water
1 teaspoon lemon juice and a pinch of cinnamon
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish Whiskey, and oil, add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into a greased and floured 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for 45 minutes, or until a cake tester inserted into the cake comes out clean. When cake is almost done, prepare syrup.
Combine sugar, butter, water, and lemon juice, spice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved.
Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon.Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.


Homemade Ricotta Cheese

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons lemon juice
1 fine mesh cheesecloth
Place a layer over a sieve with fine holes with the heavy-duty (fine-mesh) cheesecloth and then place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.


Coconut Cream Pie Old Fashioned

Wednesday, June 3, 2009
Coconut Cream Pie Old Fashioned A little extra work and it's worth it, you'll be in coconut heaven!

For other recipes like this one Homemade Tart Dough Recipe Links for Fillings: Vanilla Pastry CreamBanana PuddingChocolate Pudding are just delightful treats!

Scroll to the printable recipe and let's make this fabulous homemade all from scratch coconut pie!

this is an all homemade from scratch  old fashioned style coconut cream pie with whipped cream, coconut custard filling and toasted coconut

Nothing Better than Homemade From Scratch!

If you want the real deal, this is it!

Anyone that loves coconut will love this coconut cream old fashioned pie.

The filling is heavenly!

Coconut Cream Pie Old Fashioned Pin for Later

this is an all homemade from scratch coconut cream pie with whipped cream, coconut custard filling and toasted coconut

Perfect Custard Filling

This delectable smooth creamy custard is just perfection.

The Coconut Cream Pie lovers dreamy whipped cream and toasted coconut is just the most mouthwatering pie.

Everyone loves this custard pie, it's a treat I make for special occasions.

Also, try my Coconut Cream Poke Cake, it's divine.

this is an all homemade from scratch coconut cream pie with whipped cream, coconut custard filling and toasted coconut

Do you love coconut? Try these other coconut recipes!

Coconut Macaroons

Coconut Cream Martini

Raspberry Coconut Cheesecake Bars


  • Taste the pudding before you fill it to see if you think it's sweet enough
  • Place a piece of wax paper over the top immediately after pouring this into the pie or over the pot it's cooked in
  • Be careful not to burn the coconut, it toasts up perfect in the microwave or oven but watch it carefully. Microwave in 1-minute intervals
  • Only use Coconut milk not WATER

coconut cream pie, pie, homemade coconut cream pie, pudding, coconut pudding
Italian, American
Yield: 6

Coconut Cream Pie Old Fashioned

prep time: 25 min cook time: 45 min total time: 70 mins
This is a coconut cream pie made from scratch.


  • 3/4 cup sugar
  • 1 1/2 cups unsweetened coconut milk
  • 1 1/2 cups whole milk
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 1/4 teaspoon salt
  • 1 1/3  cups flaked, unsweetened coconut ( see note save 1/3 cup extra toasted**)
  • 2 teaspoons vanilla extract or French Vanilla Liqueur... Godiva
  • 1 tablespoon butter
  • 1 (9-inch) baked pie shell recipe below
  • Garnish:
  • toasted coconut
  • Whipped cream( real heavy cream), for topping


  1. In a medium saucepan, combine the kinds of milk, eggs, sugar, cornstarch, and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in  1 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  2. Note***
  3. To toast coconut, spread it in an ungreased pan and bake in a 350 degrees oven for 5 to 7 minutes, or until golden brown, stirring occasionally. To serve fill pie with pudding, top with whipped cream then the top with toasted coconut. Keep Pie refrigerated.
  4. Pie crust shell:
  5. 2 cups all-purpose flour, plus more for surface
  6. 1 tablespoon sugar
  7. 1 teaspoon salt
  8. 3/4 cup shortening
  9. 6 to 7 tablespoons ice cold water
  10. Preheat the oven to 350 degrees.
  11. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a softball. Wrap in plastic wrap and refrigerate at least 30 minutes.
  12. Remove the dough from the refrigerator and place it on a lightly floured surface.
  13. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking. Preheat the oven to 350 degrees. Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using
fat (grams)
sat. fat (grams)
carbs (grams)
net carbs
protein (grams)
sugar (grams)
Created using The Recipes Generator

Coconut Cream Pie Old Fashioned Pin for Later

this is an all homemade from scratch coconut cream pie with whipped cream, coconut custard filling and toasted coconut

Black Pepper Cookies (wine cookies)

Tuesday, June 2, 2009
 Black pepper cookies or wine cookie had originated south of Rome in an area called Ciociaria.  These wine cookies have a long history of being passed down through generations  Ciociaria had annual food fairs that would showcase them there. They would celebrate patron saints with music and feast.

Wine cookies made with black pepper called Black Pepper Cookies


Italian Amaretto Cake

Monday, June 1, 2009

Italian Amaretto Cake


2 eggs, separated
1/2 c. firmly packed brown sugar
1 c. coconut
1/2 c. ground pecans
1 pkg. cake mix yellow, white
1 c. sour cream
1/2 c. Amaretto liquor

1 tablespoon almond extract
1/2 c. water
2 eggs
1 c. powdered sugar, sifted
2 tbsp. cocoa
2 tbsp. Amaretto liquor
1 tbsp. butter,
1 tbsp. corn syrup
2 tbsp. water
6 maraschino cherries
Preheat oven to 350 degrees. Using 2 tablespoons shortening, generously grease 10-inch tube pan.
In a small bowl, beat 2 egg whites until foamy. Gradually add brown sugar to egg whites, beating until stiff peaks form. Fold in coconut and 1/2 cup pecans. Spread meringue on bottom and sides of pan to within 1 inch of top.
In a large bowl, blend cake mix, sour cream, 1/2 cup Amaretto, 1/2 cup water, and egg yolks at low speed until moistened. Beat 10 minutes at high speed; pour batter evenly into the pan. Bake at 350 degrees 55 to 60 minutes or until done. Cool upright in pan for 10 minutes. Loosen sides and invert on serving plate. Cool completely.
In a small bowl, blend powdered sugar, cocoa, 2 tablespoons corn syrup, 2 tablespoons Amaretto, 1 tablespoon butter and water until smooth. Spoon over top of cake allowing some of the glaze to drizzle down the sides. Sprinkle with 2 tablespoons nuts and garnish with cherries
Note: omit cocoa if you want pure white frosting.

Created using The Recipes Generator