New York Style Cheesecake Recipe

Sunday, June 28, 2009


Updated photo 8/24/2014 Very Berry Cheesecake
Raspberries, Blueberries, Strawberries



This is actually an updated photo, every time I make this, I try a new topping so this is the latest Triple Berry. Just add crushed  raspberries to the recipe below for the glaze instead of the strawberry glaze  (or raspberry pie filling will do fine!). You can buy  a glaze to dip the strawberries in, and set the blackberries on the sides around the cake, such a festive looking cheesecake for any occassion, this one happened to be my Hubby's birthday!

I have to tell you about this is a "NEW YORK STYLE" Cheesecake. It's absolutely fabulous, easy and your going to love it!    Taste great with strawberries whole with a glaze or plain. Simply delicious...

Cheesecake:
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Crust:
1 package of Lorna Doone cookies crushed fine or use graham crackers if you want to
1 stick butter or margarine
1/4 cup sugar
1/4 teaspoon cinnamon
Mix all together

Preheat oven to 450°F. Spray bottom of 9-inch spring form pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar and cinnamon in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil.



For cheesecake
Beat cream cheese and sugar in large bowl until smooth around 25 minutes till it has a smooth and creamy no lumps consistency, use an industrial size mixer on low, be patient, this needs to be silky smooth. Beat in butter, then eggs, 1 at a time, until well blended, around 8 to10 minutes. Be patient. Beat in vanilla. Pour batter over crust in pan. Place spring form pan, I spray with non stick spray first, then put in large turkey size roasting pan. Add enough hot water to come halfway up sides of spring form pan. Reduce heat to 350 and place cheesecake with water bath in the oven.



 ( If you have bubbles on top swirl a knife around the batter to burst before cooking. ) Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Cool completely, in the refrigerator, remove ring only after this is completely cooled. Slide onto your favorite plate. Top with favorite toppings some suggestions below.


Chill overnight or at least four hours before serving.


For Strawberry...you will need one quart of fresh strawberries removing stems.
1 batch of glaze
In a saucepan add
3/4 cup water
3 tbsp cornstarch
1 cup sugar
1 teaspoon red food coloring
Simmer till clear in pan. Add one teaspoon of vanilla. Cool pour some of the glaze on cheesecake reserving enough to dip strawberries in the glaze, place on top of cheesecake.


For Macadamia, Caramel and Toffee Cheesecake:
Topping:
1 jar caramel ice cream topping pour on top around 1/2 cup
add 1/2 cup coarsely chopped macadamia nuts
2 to 3 heath bars crushed on top.....



Macadamia and Toffee







Plain
11

Sweet and Sour Franks

Sweet-Sour Franks (crock pot)
1cup chili sauce
1 cup grape jelly
3 tablespoons lemon juice
1 tablespoon mustard
-- prepared
2 pounds hot dogs -- or cocktail franks
2 cans pineapple chunks -- 27 ozs.
Combine first four ingredients in removable liner; mix well to break up jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Set control to low to maintain temperature while serving.
0

Dipping herbs mix for Italian bread

Try some of this delicious dipping oil and herb with Homemade Italian Ciabatta Bread!















A fresh loaf of bread, with E.V.O.O and the exotic tastes of several spices entice your taste buds ...you and your family will say "I can't stop eating this".

1 tablespoon basil dried
1 tablespoon parsley dried
1 tablespoon minced garlic or 1 teaspoon of garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon ground sea salt
1/2 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes or Cayenne pepper
1/2 teaspoon olive oil **
1/8 teaspoon fresh lemon juice
**Extra Virgin Olive Oil
Combine all of the ingredients, EXCEPT oil and lemon.
Put all ingredients in a bowl.
Stir in oil and lemon juice.
To Serve: Combine about 1 1/2 teaspoons spice blend to 3 to 4 Tablespoons Olive oil on a small Dish. Optional add Balsamic Vinegar to taste also.
Dip sliced Italian Bread in Mixture.
3

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!










Eclair or Cream Puff filling,
Follow recipe exactly:

1 cup water
1 stick butter
1 cup flour
4 eggs
Beat eggs in bowl set aside. Measure 1 cup flour and set aside.
In a heavy non stick saucepan, pour 1 cup water and a stick of butter (not margarine) and bring to a boil on medium heat, leave on heat and add flour stirring quickly with a wooden spoon until flour is dissolved and comes together.
Remove from heat, add eggs and beat very rapidly with the wooden spoon until a ball of dough if formed...Note its very important to beat this fast.
Spoon one tablespoon of dough or teaspoon for small puffs on an ungreased cookie sheet or on parchment paper. Shape into logs for eclairs or round for cream puffs. For Fancier puffs, use a cookie star tip and pastry bag to make a round swirl effect.

Bake on 400 for 1/2 hour, do not open oven or puffs will not cook correctly. When browned remove from oven, cool completely, cut in half to fill.
You can fill with puffs whipped cream, vanilla pastry pudding. Eclairs also will have chocolate frosting on top filled with vanilla pudding.
Variations:
Note: If you want to use this dough for a dinner party sandwich, fill puffs with egg salad, tuna salad or chicken salad.
10

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.


0

Traditional Italian Sunday Sauce Recipe

Saturday, June 27, 2009

Mom always had a pot of Sunday Sauce cooking on the stove. Along with fried meatballs in our Italian family!

Thanks for stopping by!
Ciao, Claudia





A tradition in our house was pasta every Sunday, thats where Sunday Sauce came from....here is our version handed down from generation to generation. Any pasta will be enhanced by the fresh herbs and spices along with fresh whole plum tomatoes...simply the best smell cooking in your kitchen in the world on Sunday enjoy





Everyone's sauce comes out to taste different, no two are alike and always unique. This is our family Italian style sauce. Hope you all enjoy Mom's and Grandma's sauce... you can adapt anyway you like to your personal additions, this is basic tomato sauce.

2- 28oz cans of whole tomato's put in food processor and pulse till pureed
2 cans water
( from above cans)
2 -28 oz cans of crushed tomato's
Oil for frying
1 small can of tomato paste
2 cloves fresh chopped garlic
2 teaspoons garlic powder
2 fresh basil leaves
2 teaspoons fresh parsley
 2 sprigs fresh basil
1/2 teaspoons each dry oregano, dry parsley, sugar, salt, pepper
1/2 cup Burgundy wine

Add to the pot your favorite meats:
2 pounds of Italian sausage links cut up and fried and set aside and/or
2 pounds of hamburger (meatball recipe to follow) fried and set aside and/or
2 pounds of boneless spare ribs country style fried and set aside
Meatball recipe: Video posted below of how we start out before adding to the sauce:

Italian Style Meatballs:
2 pounds of hamburger
2 eggs
1/2 cup grated Romano cheese,
2 cloves chopped garlic,
1/2 teaspoon of garlic powder,
2 tablespoons of chopped fresh parsley,
4 pieces of day old bread run under water, squeezed out and crust off,
1/2 cup of Italian flavored bread crumbs.
Mix all together till well blended, shape into balls and fry in electric skillet as shown on video or large frying pan, in mixture of olive oil and canola oil till brown set aside. (recipe can be doubled for large groups.) Make around 18.


In a heavy large non stick saucepan 5 to 6 quart size or (same electric skillet remember if you use the electric skillet , you will have to take the meat out set aside, fry paste and continue on with the same process on low. ) , add oil to cover bottom of pan around 1/4 cup, add garlic chopped and saute' till light brown add tomato paste. Fry for around 2 minutes.
Add at the end with Burgundy wine to the large saucepan...


Cover cook on low for at least 3 to 4 hours. If you use a crock pot set around 8 hours......


Serve with your favorite pasta boiled separately in salt water


You will also find on this site... Stuffed meat rolls, braciole....this can be added to this sauce also. Here is how we start off our Sunday morning, and usually eat these meatballs for breakfast.....see video below.....enjoy! Click here for  Pork Braciole

11

Italian Style Barbecued Pulled Pork Sandwich in the Crockpot with Bourbon Barbecue Sauce

Friday, June 26, 2009



Italian Style Roasted Pulled Pork

2 to 3 pound pork tenderloin
1 cup of white wine
1/4 teas salt and pepper
1/4 teas garlic powder


Pour wine over pork in a crockpot or (roasting pan for oven cook on 300 for 1/2 hour per pound) and cover on low for 6 to 8 hours. Pull apart with two fork. Make sauce below or put your favorite barbecue sauce over pork, serve with French rolls.


Sauce for topping the pork:
1/2 teas garlic powder
4 cloves garlic, minced
2 cups ketchup
1/3 cup vinegar
1/2 cup brown sugar, packed firmly
3/4 cup molasses
1/2 teaspoon pepper
1/4 cup tomato paste
2 teaspoons liquid smoke
1/2 teaspoon Tabasco sauce (or to taste) or 1/4 teas of cayenne pepper
1/2 cup Bourbon  of choice

Directions:
Combine the garlics with the whiskey (start with a small amount... you can always add more to taste) in a large saucepan; cook until translucent. Add remaining ingredients; bring to a boil.
Simmer for 20 minutes. Pour over pork. Serve on French rolls......
9

Mediterranean Chicken with Wine Recipe



Here is a great sauce that goes well with chicken. This is bursting with freshness. Mushrooms, peppers, capers, celery, olives and a little white wine.  All will compliment kind of pasta or rice you serve this with. We love to serve this over a penne pasta tossed with garlic and olive oil. Sprinkled heavy with grating cheese.

Mediterranean Chicken with Wine



6 tablespoons extra virgin olive oil first cold pressed
8 skinless boneless chicken breasts
1 1/2 pounds of baby bella mushrooms some whole some sliced
2 bell peppers sliced and 1 stalk celery cut up
1 1/2 cups of low sodium chicken broth
1/3 cups Kalamata olives
4 ripe plum tomatoes cut up
1 1/2 cups canned whole tomatoes pulsed still chunky
2 tablespoons tomato paste
3 tablespoon chopped fresh garlic
1/2 teaspoon garlic powder
2 fresh basil leaves
1/4 teaspoon cayenne pepper
3 tablespoons fresh parsley
1/2 teaspoons oregano
1 tablespoons of capers optional
3 tablespoons toasted pine nuts
grated cheese, crumbled feta cheese
3 tablespoon of butter
1/2 cup white wine


Preheat oven to 270 degrees. In a large skillet on high, heat 3 tablespoons oil with chopped garlic . Sprinkle chicken with salt and pepper add chicken to skillet cook till brown around 4 minutes each side. Put into ovenproof baking dish and put in oven to keep warm. Remove oil from pan.


Add the remaining oil to same skillet on high add mushrooms all veggies, cayenne pepper and garlic powder and saute till brown 3 minutes. Add broth boil 5 minutes, add olives, tomatoes, wine, capers and paste . Boil till liquid is reduced around 7 minutes. Add butter, salt and pepper to taste. Spoon mushroom mixture over chicken sprinkle with pine nuts return to oven around 1/2 hour, sprinkle with grated cheese and feta and serve.
Goes well with plain with some crusty bread,  over rice, egg noodles, also a great side is penne with garlic, oil and grating cheese.



4

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.
0

Grandma's Soft Italian Wedding Cookies

Grandma's Soft Italian Wedding Cookies also called genetti, are a soft cookie made in a drop form all shaped.

 Mom's and Grandma's special recipe handed down from generation to generation. You will often find these soft frosted cookies on large trays at Italian weddings and other Italian functions.


This is a very versatile dough. You can flavor them with whatever you like. I love to tint them at Christmas in green or pink for the holiday.




18

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.


6

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.




4

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.

5

Breakfast Baked Pancake!

Friday, June 19, 2009



2 cups all purpose biscuit baking mix

1/2 teaspoons cinnamon

1/4 teaspoons nutmeg

1 cup milk

2 eggs

1 cup chopped apples

fully cooked breakfast sausages



Mix all ingredients in a bowl except sausages, spread batter in a 13 x 9 pan and add sausage to the top of batter.  Bake at 400 for 30 to 35 minutes or till brown

Option:

Fresh blueberries can be used instead of apples or if preferred can do both, one of each over half the batter.


Serve while warm, top with syrup and butter.
0

Corn Fritter Doughnuts

Thursday, June 18, 2009

Simple and delicious you will get addicted to these delicate little fritters....hard to resist!





Corn Fritter Doughnuts

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
2 eggs
1 cup milk
4 tablespoons melted butter
1 cup canned corn
powdered sugar to sprinkle on these:


Mix everything in a bowl except for corn fold in last...
Drop by tablespoons in a deep fryer for at least 5 minutes or till browned.
Sprinkle with powdered sugar serve warm....
11

Biscotti Anisette Italian Cookie Recipe

Tuesday, June 16, 2009
New Photo in 2015
Grandma was 94 when she passed away. A real old fashioned almost bread like Italian hard dunkin cookie. These are so good. We have them always ready for company. It makes a good amount to freeze in loaves and have in a quick instant when company arrives. Don't forget to serve that demitasse black Italian coffee, that was her favorite along with a shot of anisette liqueur and actual sugar cubes... wow do I miss her!

Perfect for Gift Giving around the Holiday!

New Photo in 2015



                                                     My photo from back in 2009



An easy cookie really twice baked...after making large loaves on a cookie sheet, you'll cut these while warm, and put them bake in the oven to toast....very easy and traditional...a cookie that never grows old. If you don't like anisette flavoring....try another flavor, add hazelnuts, chips. Biscotti is a versatile cookie, and this basic dough will get you to any favorites. You can even dip each end in different chocolates, white, milk, dark, colors, then drizzle white chocolate over the top, to look like the many bakery favorites. I have made them many ways, but this is the old time original....the only one grandma would make...


By the way..these are great dunkers for cappuccino....

Anisette Cookies......
6 eggs ( 1 more for later to brush on top)
1 cup oil
1 1/2 cup sugar
2 teaspoon pure anise extract
4 1/2 cups flour
1/2 teas salt
6 teaspoon of baking powder


Mix all in a bowl to form a stiff dough. On a greased cookie sheet form two loaves in thin width shapes of a torpedo, brush with one beaten egg ( if you love anisette flavor add another teaspoon to the egg wash). Bake at 350 until brown.





 Take out of oven cool, for 5 minutes, slice cookies on a slant, put bake on the cookie sheet, bake again until toasted......


***Optional: At Christmas time, we like to dip the bottoms or the ends in  melted chocolate. Just melt chocolate chips in the microwave for a minute at a time till smooth. Dip the ends in chocolate, or the whole bottom of the cookie. You can also add sprinkles, colored sugars for a festive look..


22

Blueberry Crumb Muffins

Monday, June 15, 2009



Another one of those breakfast foods great for anytime. Blueberries are in abundance right now and in June, I have to make good use of them while they are fresh. These blueberries were so sweet and delicious, they never needed any sugar and I can never eat enough while in season. Of course I freeze them for fall. They grew everywhere wild and over a very large fields when I lived in Upstate NY, and we would pick them, very seldom anything left by the time I got back. We would try and find as many as we could but instead of filling my bowl, I filled my tummy.....good times back then. Fond memories.
The fresh blueberries make fabulous, pies, cakes and muffins. So as I grew up, anything but fresh was not an option.


These are one of my favorites, quick and easy, with a crumb topping.

The batter very thick, you don't want to over mix as these are really a light muffin, and the texture will be thick and chewy if you over stir the mixture. So remember to just fold in the blueberries at the end for a tender muffin.

In a large bowl mix:

1/4 cup of sugar
1/4 cup of shortening
beat in :
1 egg
Add:
1 3/4 cup cake flour
3 teaspoons of baking powder
a pinch of salt
Alternate:
1 cup of milk to wet the dry ingredients.
Fold in one cup of fresh blueberries
Line muffin cup pan with paper liners, fill to 3/4 full. Add crumb topping (below) on top, bake at 350 around 20 minutes.


Crumb Topping:
1/4 cup brown sugar
2 tablespoons cinnamon
1/4 flour
mix together till well blended.
29

Seafood Nacho's

Sunday, June 14, 2009
Fish Fish


Seafood Nacho's


Ingredients:
1 large (16-ounce) bag corn tortilla chips


2 cups shredded sharp Cheddar


2 cups shredded Monteray Jack Pepper Cheese


1 tablespoon butter


1 /2 teas garlic powder ,


1/2 pound lump crabmeat or imitation


1/2 pound shrimp chopped up,


1/2 pound scallops,






1 cup heavy cream


1/2 teaspoon garlic powder


2 cups grated Parmesan


Salt ,ground black pepper.




1 cup shredded iceberg lettuce, for topping 1 cup salsa, jalapeno slices, for topping Sour cream, for topping
Directions:
Preheat the oven to 350 degrees F.
In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.
In a large saute pan over medium-high heat, melt the butter and saute with garlic powder until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes.
Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.
Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, salsa, jalapenos, and sour cream. Serve immediately.





0

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


0

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



7

Movie theater glazed nuts!



Easy version and spicy
INGREDIENTS
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 1/2 teaspoons water
2 1/2 cups mixed nuts

In a microwave-safe bowl, combine the first six ingredients. Stir in the water. Microwave, uncovered, on high for 1 minute; stir. Add nuts and stir until well-coated.
***Cook, uncovered, on high for 4-5 minutes or until syrup begins to harden, stirring after each minute. Immediately pour onto a greased foil-lined baking sheet and separate nuts. Cool completely. Store in an airtight container.


You will see the
coating start to bubble and thicken slightly, then it's time to spread them on the cookie sheet.

Longer version less spicy:

Glazed Nuts
1 large pkg of walnut, almond or pecan halves about 2 cups
1 Cup Sugar
1 Teaspoon Cinnamon
1 Teaspoon Vanilla
1/4 Teaspoon Salt
5 Tablespoons Water
Place walnuts on cookie tray in over at 350F degrees for 8 minutes. Meanwhile combine sugar, cinnamon, salt & the water in a large saucepan. Boil to soft ball stage, use a candy thermometer. Remove nuts from oven. Working QUICKLY, remove the saucepan from the heat. Add vanilla & the nuts. Stir to coat evenly & quickly turn out onto a sheet of tin foil. Try to seperate the nuts as quickly as you can without burning yourself. Keep in jar with tight lid after they have cooled.
Note:

0

My Ultimate Coconut Chocolate Chip Cookies




For Coconut and Chocolate lovers! (Shown has coconut, chocolate and white chunks, and pecans.
Hard to stop eating these cookies once you taste just one...... :)

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 plus 2 tablespoons cup butter, softened
3/4 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons pure vanilla extract


1 1/2 teaspoons of coconut extract
1 cup total, mixed of milk, semi sweet and white chocolate chunk style pieces or chips
1 cup flaked coconut put in food processer to be shredded fine
1 cup chopped pecans or hazelnuts optional







Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the all chocolate , coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 3 minutes before removing to a wire rack to cool completely. Makes about 2 dozen
11

Amaretto Sweet Potato Casserole

Friday, June 12, 2009
Amaretto Sweet Potatoes can we the sweetest surprise on you Holiday tables!

Amaretto Sweet Potatoes can be done with a crunchy praline topping, marshmallow or leave plain....a wonderful side dish for your holiday table




The great taste of Amaretto, will make everyone at the table say wow!....Has always been a huge hit, we alternate Holidays with Amaretto and Frangelico in this one....Either way its delicious.....The even with my son that always hated sweet potatoes but this crunchy topping makes this more like dessert . Sweet potato lovers will ask for this over and over again! 



Amaretto Sweet Potato Casserole


3 cups sweet potatoes pureed or mashed in food processor
1/2 cup brown sugar
1/8 cup evaporated milk or regular whole milk
1/2 teaspoon cinnamon
1/4 cup Amaretto or Frangelico
1 teas. vanilla
1/3 cup butter softened
2 eggs
1 cup shredded coconut optional

Mix all together baked for 20 min 350 ....

Praline Topping:

Remove from oven add topping recipe below and broil on lowest rack just till set....about 3 to 4 minutes on high heat.

1/2 cup butter
1/2 cup flour
1 cup pecans
3/4 cup brown sugar mix all together , add on top of potatoes.


Alternative instead of pecan topping:


Top with with mini marshmallows or just leave the top plain, its up to you. then broil for 3 minutes or till marshmallows are brown and topping is set...you need to watch this one.
8

Italian Garlic Knots Recipe

Sunday, June 7, 2009

Garlic Knots are perfect for any Italian Pasta Meal or as an Appetizer! They are bread dough, tied into knots and brushed with an olive oil and garlic coating. These are addicting I must warn you! Dipped in marinara sauce a bonus treat!


13

Island Rum Pecan Bars

Saturday, June 6, 2009

Island Rum Pecan Bars

Crust Ingredients
1 1/4 cups all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1/4 cup coarsely chopped pecans
Filling Ingredients:
3/4 cup dark corn syrup
6 tablespoons dark rum
1/3 cup firmly packed brown sugar
2 eggs
4 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup coarsely chopped pecans

Heat oven to 350°F. Combine 1 1/4 cups flour, butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/4 cup pecans.
Press crust mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Bake for 20 minutes or until very light golden brown on edges. Combine all filling ingredients except pecans in small bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake for 20 to 30 minutes or until filling appears set and knife inserted 1-inch from edge comes out clean. Cool completely; cut into bars. Tropical Island

0

Pizza Dough Recipes

Pizza one of my favorite foods. There are so many versions and ways to prepare it.  With tomato sauce, a rich garlic sauce white pizza, margarita style pizza. Just to name a few and so many toppings to choose from. Also you can make pizza fritte ( fried dough), calzones, stromboli.  This versatile dough will get you making all of those and more so read on!







                                




Margarita Pizza (shown in pictures above) Fresh Tomato and mozzarella, slices of fresh garlic, sprinkle with oregano and top with fresh basil drizzled with olive oil. You can add anything you like in spices, this is the traditional way I like spinach or escarole on mine.

 Pizza Dough (use for pizza, calzones, pizza fritte, garlic knots, sausage rolls.)



Pizza Dough
4 1/2 cups all purpose flour 
1 pk dry yeast dissolved in 2 cups warm water
1/2 teaspoon salt
1 tablespoon sugar

4 tablespoons olive oil

Mix until forms a ball, knead until smooth and elastic, add more flour if dough is sticky , this should not be dry but firm until a ball forms. Rise in a bowl covered with a wet towel, until doubled in size in warm spot, away from draft.... stretch out on a large cookie sheet. Brush top with olive oil, top with tomato sauce, cheese and any other meat toppings of choice suggestions:  sausage, peperoni, mushroom, peppers, olives, (ham, pineapple),( spinach, broccoli, ricotta, garlic ), sliced tomatoes and feta cheese, or any combo of your choice .... Bake until crisp and brown on 430 degrees,  keep checking for desired crispiness......


 Other toppings can include, peppers ,eggplant, mushrooms, meatballs, olives, anchovies, zucchini, chicken, shrimp, feta, cheddar, fontina or mozzarella cheeses combined.


Video Of Pizza Fritte (Fritta) Italian Fried Dough :








Pizza Fritte


Variations: Take 2 to 3 tablespoons of dough depending how big you want these, and make doughnut shaped rings, or solid shape depending on what you like.  Place on waxed paper let rest about 15 minutes. Fry in deep, hot oil. While warm, traditional Italian Zeppole, fried dough and what we bought at the feast in Upstate N.Y. you would shake or sprinkle with powdered sugar, regular sugar or cinnamon sugar... taste the best eating while still hot.....see video.  My kids loved to spread peanut butter and cinnamon sugar on them not the traditional way to eat them!



             My mom's recipe for Dirty Sausage rolls
                late Margaret Ann Fanelli Colenzo


                               





Sausage roll or loaded with options below

1 lb of fresh pizza/ bread dough
1 1/2 lbs of Italian sausage cooked and casing off cooled
4 eggs
2 cups of mozzarella
4 tablespoons of grated cheese or more to taste
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon black pepper


Mix sausage ,eggs, spices and cheeses in a bowl set in refrigerator.Roll out dough about 1/4 inch thickness into approximately 12 x 12 rectangular. Spread mixture over the dough, roll up and place seam down on cookie sheet, place in a warm area, to rise around an hour. Brush tops with egg whites. Bake at 450 for 10 minutes and lower to 375 degrees for the remaining time. Sausage roll is done when crispy and brown. Slice and enjoy. You can make individual mini ones as well using a handful of dough for each one.


Variations:Add to sausage omit the eggs, add mozzarella cheese, grated cheese and spices along with any combo below. These are called adding the ricotta cheese in the pocket. Calzones. Stomboli is with meats, peppers, mushrooms, chopped tomatoes, black or green olives, onions, mortadella, salami prosciutto .... If using vegetables saute' vegetables with sausage and drain (always cook raw meats). You can also add Ricotta cheese, fresh chopped parsley, basil, chopped tomato, fresh garlic chopped, greens like spinach or escarole. You can also add ham and mozzarella, ricotta with grated cheese into the dough to make a cheese and meat Calzone. You can also substitute Pepperoni for Sausage.






Garlic White Pizza
Make a round pizza pan stretched out thinly in a pizza pan greased with olive oil and floured hands. Rise till double or line with parchment paper so it won't stick. Note for a very thick pizza use a greased deep cake pan.


Garlic Pizza sauce:

1 pound of pizza dough
2 tablespoons melted butter, 2 tablespoon olive oil.
2 cloves finely minced garlic
3 tablespoons olive oil

Sprinkles evenly with oregano, basil, parsley, salt and pepper if you love garlic add some garlic powder too.

Sprinkle evenly with Romano grating cheese

Top generously with mozzarella shredded cheese and bake in a hot oven of 430 degree preheated hot oven and bake until browned.

Optional: 1/2 cup of whole milk ricotta cheese mixed with 1/4 cup chopped fresh basil, place random spoonfuls over the pizza before topping with mozzarella cheese

If you would like to make focaccia bread dough click here
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