Happy New Year Recipe Rewind

Tuesday, December 31, 2013

Readers Most Viewed Liked and Shared 2013

Sunday, December 29, 2013

Here is my number 1 most viewed in 2013. Scroll to the bottom for the runner ups!

                                                          Grandma's Rice Pudding


Buttered Crumb Escargot in Wine Cheese Sauce Recipe

Saturday, December 28, 2013
Through the years we have had these at other traditional Christmas Eve homes and on cruises. My husband adores Escargot, I had no idea how easy they were. The one suggestion he gave me it that he loved the sauce a little thicker, we added some buttered bread crumbs to the top and perfection was born!

2 cans escargot drained and rinsed
1 stick butter
2 medium cloves garlic
1 tablespoon minced parsley
1/2 teaspoon sea salt
white wine Chablis or Pinot Grigio
Escargot shells or dishes with round wells to hold the snails

Havarti cheese or muenster cheese
Italian flavored bread crumbs or crushed butter cracker crumbs mixed with a dab of melted butter for the topping
garlic powder

Heat oven to 450 degrees.

In a small saucepan place 2 tablespoons white wine and 1/2 stick butter in it, melt the butter, add the snails and place on low heat  and prepare the dish below. In the meantime in a food processor add the other half stick butter, 3 tablespoons white wine,  parsley and garlic and pulse until smooth.
Put the size of a dime spoonful of butter compound in each well. Place snail on top.

 Cover each snail with a thin piece of cheese. Sprinkle with buttered bread crumbs and a little garlic powder. Pour a little more white wine in the dish not touching the topping (or use chicken broth if you prefer no wine) just to let them keep from drying out.

  Bake in the oven for 7 to 9 minutes until browned and bubbling. Serve with garlic toasts points garlic rolls.

+claudia lamascolo author

Merry Christmas From The Familia

Wednesday, December 25, 2013

Yes, I did make them try to get into the spirit of Christmas. Every year it's the same fight. they hate their costumes but this sure put a smile on everyone face that walks in the door. My Regina is only 8 months old she really can be pretty miserable when she wants to be, she was named after the Once upon a time series Regina and truly can be "The Evil Queen. Catrina is a little over 8 years old now and is as loveable as a cat can be.

Then below is our beloved Fonzo! He is not a happy cat either in his Christmas garb!

I think he was saying he is being humiliated!

Make sure you have one eye open while your sleeping.... hee hee
and you thought I was getting better..

Sometimes she does cooperate but had some
 pretty sarcastic tones!

Update: Catrina Passed away of cancer 09-19-2017

Now for my mad escape no one is looking!
Leave me alone or the penquin gets it!

My son @ +Curt Iffert his finance @ Jennifer Carman,
my hubby Nemo Lamascolo, (myself)
and my son Chad Iffert wishing you the seasons best!

Wishing you all a very Merry Christmas with health and happiness throughout the New Year ahead....
Thanks for being part of @What's Cookin' Italian Style Cuisine and for all your support through the years.

Recipe Menu Links:

Christmas Holiday Recipes
Italian Christmas Recipes
Antipasto Tray Recipe
Fish Recipes

Homemade Italian Panettone Bread Recipe

Tuesday, December 24, 2013
Panettone is a type of sweet bread loaf originally from Milan, usually prepared and enjoyed for Christmas and New Year in Italy. At just about all specialty food stores, as well as a good number of regular supermarkets, you're going to find elegant boxes of this kind of bread during the Holiday season. Even using this leftover in French toast or a strata recipes links below, it is sure to please the family with a memorable experience.

Panettone Bread Recipe

12 eggs
1 3/4 cups sugar
1 3/4 cups oil
A pinch of salt
1 tablespoon brandy
about 1 cup raisins and/or candied fruit (optional )
3 lemons zest
2 oranges zest
2 envelopes of dry traditional yeast, mixed with 2 cups of warm water and 3 tablespoons sugar
Flour, as much as needed [about 6 1/2 to 8 1/2 cups]

For egg wash
2 egg yolks beaten with 2 tablespoons water

Mix yeast in warm water to dissolve (luke warm to touch) then add 3 tablespoons sugar to this, stirring together. Beat eggs and rest of sugar together. Add all the rest of the ingredients adding the flour a little at a time to make a soft dough adding the, zests then raisins or fruit last. Knead the dough until smooth. Let rise in a warm spot for two hours. Punch down rise again for another hour after placing small portions or balls of the dough into your prepared loaf pans or other lined style pans with parchment or greased pans. Bake at 325 degree oven and brushing the tops with beaten egg yolks bake until light browned on top. Place on wire racks to cool.

I love to use any leftovers for  Italian style French toast or egg strata
+claudia lamascolo author

Antipasto for Christmas Day Recipe Italiano

Sunday, December 22, 2013
An Italian Antipasto is always the best appetizer and starter before a big Holiday meal. Check out the many variations you can add to this platter. Underneath are fancy greens but you can use any kind of lettuce you prefer although out favorite is romaine and arugula mixed. Top the lettuce with the best grade of meats and cheeses. The only thing that would be missing here would be an Italian appetite!


Seafood Marinara Sauce Medley with Angel Hair Pasta Recipe

Saturday, December 21, 2013
One of my favorite dishes anytime of the year. I tend to make more red sauce in the cooler months. Mom always threw in whatever seafood was on sale, through the years I adapted this one to my tastes. Hope you like it too. Below you will find a link to Grandma's marinara sauce. Of course you can always buy it. Make sure you get fresh seafood for this dish and use extra large shrimps!

1 cup or more shredded Lobster or crab meat
2 pounds extra large cleaned shrimp (approximately 6 per person is what I make)
Marinara fresh plum tomato sauce or store bought
Angela hair cooked al dente to package instructions in salt water I also like to get the fresh in the dairy case for this recipe not the dry one.
fresh chopped parsley and fresh chopped basil
olive oil
minced garlic
Chablis white wine
Sauté the garlic in 3 tablespoons olive oil around 2 minutes add 4 tablespoon white wine. Remove from the stove. Add the cleaned seafood and place into the fry pan. Coating with the garlic and olive oil. Cook until shrimp turns pink, around sauté on high around 5 minutes.  Set aside.

Make the sauce or buy marinara sauce in a jar if you prefer. I use my grandmothers recipe, click here. The recipe is made from scratch with plum tomatoes.

When the sauce is cooked, add the seafood mixture into the sauce.

Boil the pasta to package directions (we use fresh), drain.
Place pasta on the dish. Top with seafood sauce. Sprinkle with chopped fresh parsley and basil. Serve with garlic bread and antipasto salad.

More Christmas Recipes? See Below

Italian Christmas Recipe Roundup 2012
2011 Christmas Menu
Baccala in Sauce
+claudia lamascolo  Author

Salted Peanut Brittle Recipe

Friday, December 20, 2013
I really didn't know how this would come out using regular roasted salted peanuts but to my surprise this was perfect, I would never use raw peanuts again. I love the way these roasted salted peanuts tasted with the brittle.
I didn't add any salt (of course) to this recipe.
(If you prefer to use raw peanuts then add some salt as notated below.)


Eggnog Bread Pudding Recipe

Thursday, December 19, 2013
The perfect Christmas morning breakfast casserole. Festive, full of holiday flavor and easy to whip up! Eggnog bread pudding can be the best start of your day!

3 eggs beaten
1 tablespoon vanilla
1/2 teaspoon cinnamon
dash nutmeg
3 1/2 cups eggnog
4 cups torn bread cubes
2 tablespoons melted butter
cooking oil spray

In a medium size bowl, beat the eggs, vanilla, add the eggnog, cinnamon and nutmeg blend all together. In a casserole dish, place melted butter in bottom of the baking dish. Add the bread cubes. Pour the eggnog mixture over the bread and stir.
Sprinkle the top with sugar and more cinnamon.
Bake on 400 degree hot oven until the top is browned and pudding is cooked, around 40 minutes. Serve with whipped cream or a dusting of powdered sugar.

+claudia lamascolo  Author

Cranberry Mint Chocolate Chip Cake Recipe

Wednesday, December 18, 2013
A very festive little cake for the tables.The colors and flavors are just a perfect match!


Chocolate Peanut Butter Melting Snowman Cookie Recipe

Monday, December 16, 2013
Living in Florida it's always warm, even when it gets cold it's nothing compared to my Upstate New York days. Here is a cute little cookie to make that's fun for the kids and festive for the Christmas cookie tray, delicious too!

1/2 cup shortening
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 tablespoons milk
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 cups flour
powdered sugar

1 bag candy bells shaped filled with peanut butter or miniature peanut butter cups sliced in half.
whip licorice cut into tiny pieces dipped in orange frosting or just use a writing tip with stiff frosting and pipe the nose.
miniature chocolate chips for eye
Preheat to 350 degrees
In a large mixing bowl cream the shortening, sugars, peanut butter until smooth. Add all the rest of the ingredients to form a ball.
Roll into one inch balls and place on an ungreased cookie sheet or lined with parchment paper and bake 9 minutes or just until the sides are firm.
Make frosting thin using powdered sugar and water until it make the right consistency.
Spread the cookies. Add the hat and nose.
+claudia lamascolo  Author

Grandma's Rum Eggnog Cookie Recipe

Sunday, December 15, 2013
The aroma baking these alone is hard to resist waiting until they are cooled off to eat. A very nice addition to the Christmas cookie tray or just because your wanting to bake something new and different today! These are not overly sweet and just a hint of rum makes them super special for the adults. Leave it out and add milk for the kids or better yet separate the dough to make both of you happy! Happy Baking with cinnamon spice and everything nice!

1 cup brown sugar
1 stick butter (1/2 cup)
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup eggnog
1/2 teaspoon nutmeg and cinnamon each
1 teaspoon vanilla
3 tablespoons dark rum or rum flavoring
1 cup chocolate chips or raisins if you prefer
Optional: 1/2 cup chopped nuts of any kind
1/4 teaspoon salt
1 egg

In a large mixing bowl cream the sugar and butter together. Add the egg, vanilla, baking powder, baking soda,  salt, cinnamon, nutmeg and rum. Stir in the flour then fold in the chocolate chips and nuts if using.
Roll dough in small balls. Place on parchment lined cookie sheets.  Bake at 375 degrees until light brown around 12 to 15 minutes depending how big you shape them. Cool completely, drizzle with frosting.

2 cups powdered sugar
1/4 teaspoon cinnamon
pinch of nutmeg
1/2 teaspoon rum or rum flavoring (optional)

2 or 3 tablespoons of heavy cream or eggnog or more to reach desired consistency.

Blend until smooth drizzle over cooled cookies.

+claudia lamascolo  Author

Red Velvet Double Chocolate Chip Cookie Recipe

Saturday, December 14, 2013
Red Velvet just seemed so appropriate for the Christmas tray this season. I not only love these cookies but the name is even comforting in cooler months. I just thought it was time to make a new one this year and this is it. I had the recipe tucked away and this must make cookie was on my list and now finally made their debut this year! Glad I finally made them ... a great addition!

Red Velvet Double Chocolate Chip Cookie Recipe

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
1 1/2 teaspoons white vinegar
3 cups flour
2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons red food coloring
1 cup chocolate chips

1 bag white chocolate melts ( I used Wiltons for garnish) or use white chocolate chips 4 or 5 on each one

Red and Green mixed non pareils

 This is the first important step here not to miss, cream the sugars along with the butter in a heavy duty mixer. Whip for around 4 minutes.  Add the eggs, vanilla, red food coloring, vinegar and mix for around 1 minute. Add all the dry ingredients except chips, blend in the heavy duty mixer just until all combined. Fold in chocolate chips.

Bake at 375 degree preheated oven(12 to 15 minutes) on parchment paper dropping by spoonfuls at least 2 inches apart. Immediately top with white disc chocolate melts, let them sit on the centers of the hot cookies, spread when melted garnish with colored non pareils. You can melt the chocolate candy first if you prefer then frost. Either way works fine.

+claudia lamascolo  Author

Recipe for Peanut Butter Cookie Reindeers

Friday, December 13, 2013
Growing up I remember mom going to the Crisco can and finding her favorite peanut butter cookie recipe. It was her go to recipe and is more than 50 years old and I still have this one written on an index card in her hand writing. She's been gone now since 1999 to the angels. Thanks mom, still love this one and miss us making them together.

Now with all the festive ideas out there these seemed to be the perfect way to keep mom's memory alive during the difficult memories of long ago. Here is the recipe dough making Reindeer Peanut Butter Cookies and a festive treat!

Our Childhood Peanut Butter Cookie Recipe

1/2 cup shortening ( I like the butter flavored one now)
3/4 cup peanut butter
1 1/4 cups brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups flour
3/4 teaspoons baking soda
3/4 teaspoons salt

mini chocolate chips for the eyes
 mini pretzels ears
red hot cinnamon candies for the nose

Preheat oven to 375 degree hot oven
Cream the shortening, sugar and peanut butter together. Add the milk, egg, vanilla. Stir in the flour, baking soda and salt until evenly combined. Roll into balls, adding tine marks with a fork, or just sprinkle with sugar and flatten slightly.  Bake on a parchment lined cookie sheet for around 8 minutes.

For Reindeer, roll into balls then pinch the bottom to a point. 

Bake as directed. Add two mini chips for the eyes, a red hot cinnamon candy or m&m in red for the nose and two pretzels for the ears while still hot! Have fun!


Chocolate Nutella Surprise Cookies

Thursday, December 12, 2013
All I can say is WOW! Are you a Nutella Lover? Well then I suggest you make these right away. Buttery flavored tender chocolaty cookie bursting with the best surprise inside to ever be awaiting for you. Yep you guessed it Nutella. So get in that kitchen and start baking your going to love these and the picture doesn't do justice to the taste of these, I totally am in love! I have made them with peanut butter and not such as huge of a fan as I am to Nutella and believe me this is not an ad promotion for that product, I just love the stuff. Ever tried it homemade?

Here is a recipe for homemade Nutella,  you can make if you can't get this where you live.

Click here for the recipe

Chocolate Nutella Surprise Cookies
1 stick butter softened (1/2 cup) do not use margarine
1 1/2 cups light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1/2 cup unsweetened cocoa powder
2 eggs
Nutella or other hazelnut filling

Optional garnish, melted chocolate or powdered sugar

Preheat oven to 350 and prepare cookie sheet with parchment lining or silpat mat.
Beat the sugar and butter together until well blended in a heavy duty mixer. Add the eggs, cocoa powder, salt, baking soda and flour. Mix until it forms a ball using the flat paddle from the electric mixer. 

Roll small amounts of cookie dough into a ball, make an indent in the center like a well to fill with you finger. Fill with Nutella, I used a small baby teaspoon.

 Top with a small piece of flattened dough on top to seal.

 Bake for 10 minutes on 350 degree hot oven. Do not over bake. Cool in pan 5 minutes before transferring to a wire rack. You can dust with powdered sugar or even drizzle with melted chocolate. These cookies are a Nutella's lovers dream!

+claudia lamascolo  Author

Edible Sugar Cone Christmas Tree Tutorial Video

Tuesday, December 10, 2013
I have made these for years when my nieces Alicia, Mary and Pamela were babies, now all grown with their own families. Then I went on to have my own my kids and they saw me make these every year for our candy house for the Holiday and tradition I started. Now I look forward to my future grandson who will be born next year, to carry on this same fun tradition I have made for more years than I care to type!

I made these trees to top and decorate cakes, used them for Christmas candy villages and the best part was they got to eat them on every Christmas eve with the candy house. These Christmas trees can be used to decorate the top of sheet cakes to make a more festive look. Making a village scene on a cake with the Christmas tree in the center was always my favorite cake to bring to a party, it also was admired every time I did bring one. Also you can use these to decorate around a gingerbread candy house and make a forest of covered snow trees. These are quick, easy fun to make and they actually taste good too! Kids and the young at heart will love to help make them. Just watch the video below and lets get started on our festive snowy Christmas trees!


Italian Variety Cookie Dough Recipe

Sunday, December 8, 2013

My go to recipe for Italian wedding trays. It's a versatile dough to fill with whatever you like for a great variety and assortment for that upcoming occasion. Anything from fruits to nuts jams, chocolate and more. All the below are shaped cookies whether rolled and filled just in the centers or filled with dough on top.

Italian Rolled and Filled Cookies Version 1 this dough is a delicate dough easiest is to roll into balls, indent the middle and fill, more like a shortbread cookie. 

This is my Favorite Shortbread Variety cookie recipe!

2/3 cups butter
2/3 cups shortening
1 1/2 cups sugar
3 cups flour
1/2 cup flour for rolling
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 teaspoons vanilla or other flavorings of  choice

Cream butter, shortening and sugar till well blended. Add the eggs, salt and 3 cups of flour. Mix together to form a ball use more if still sticky. Use the other 1/2 cup flour for you board and rolling. On a floured board roll out dough, fill, place another piece of rolled dough on top brush with beaten egg yolks or roll into balls adding a well with your index finger and fill with suggestions below (this is the easiest and quickest way to get all kinds of cookies filled with a variety as there is no required rolling out the dough then slicing) then bake at 350 until light brown around 10 to 12 minutes.

Italian Rolled and Filled Cookies Second version which is not as sweet and a very sturdy dough for filling and rolling (pictured first)

3 cups flour
1 cup shortening
1/2 cup sugar
1/2 teaspoon baking soda
1/2 cup orange juice
2 egg yolks
1/2 teaspoon baking powder
2 teaspoons vanilla extract
pinch of salt
more flour for rolling

Combine sugar and shortening together until well blended. Add the rest of the ingredients until a soft dough is formed, add more flour if the dough is sticky.  Roll dough out 1/4 inch thickness on a floured board. Cut out rounds with a shot glass sized cutter using flour on your board to ensure the dough isn't sticking.

Fill with any of the suggestions below making whatever shapes you would like.  Suggestions for the dough, bring sides up to the middle of pinching together in the center, or make them like hand pies crimping the edges after folding over to look like a half moon,  or just roll out spread your filling on the dough then roll like a jelly roll and  then slice. Brush with egg wash sprinkle with sugar if you like.  Bake on parchment paper or a heavy oil sprayed cookie sheet on 375 for 15 to 20 minutes until browned.

Filling suggestions to spread on the dough for these variations:

any kind of flavored preserves or favorite jams, apricot, pineapple,  strawberry, raspberry all work well as a filling by itself
marshmallows, crushed cookies or graham crackers and chocolate chips mixed together
Flavored chocolate chips of any kind
maraschino cherries chopped using plain or mixed with cream cheese and coconut
chopped dates, raisins, chopped figs, chopped walnuts and pineapple jam or your favorite jam mixed together to form a paste
cranberries use plain with nuts or mixed with cream cheese
coconut and chopped chocolate or mini chips or use each separate and plain in the centers
chopped chocolate or just chocolate chips
maraschino cherries by themselves or adding coconut
peanut butter plain or top with mini chips
chocolate chips and chopped nuts
almond paste mixed with chopped almonds or pine nuts
cinnamon and sugar mixed with walnuts and a little melted butter
chopped favorite candy bars
mini marshmallows with mini chocolate chips just fill the centers
lemon curd
finely chopped apples and cinnamon only use that in the second dough

Note: Always cool cookies before garnishing with frostings or powdered sugars.

Garnishing suggestions:

Sprinkle tops with cinnamon sugar mixtures, glaze with  a blend of powdered sugar and water to make a thick frosting, dip in melted chocolate,  roll in walnuts or coconut. Frost and use colorful candies to decorate.  You will have to use your imagination on some of these. Sprinkling with powdered sugar is always the easiest after they are cooled or cocoa powder.

+claudia lamascolo  author

Easy Eggnog Cake Using A Cake Mix Recipe

Saturday, December 7, 2013
Really just the title of Eggnog Cake shouts Holiday! If your in a hurry, this will be your go to cake like me! I love it with powdered sugar or a creamy butter cream rum frosting with eggnog in it! I left it plain so you can see how perfect this eggnog cake color is golden brown. Your going to get lots of compliments on this one for sure!

1/2 cup (1 stick) softened butter
4 large eggs
1 1/4  cups eggnog (or substitute the 1/4 cup eggnog for dark rum or brandy)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla
1 package white cake mix or yellow cake mix

Preheat oven to 325 degrees.

Grease and flour a bundt pan or a 13x9 sheet cake pan.  Whip the butter until light. Add the eggs, cake mix, vanilla, eggnog, spices and rum. Beat until well combined around 2 1/2 minutes. Pour into prepared pan and bake until center springs back around 40 minutes. Test with toothpick. Cool and frost with Eggnog frosting or sprinkle with powdered sugar.

3 cups powdered sugar
3 or 4 tablespoons eggnog
1 teaspoon vanilla or dark rum
1/4 teaspoon cinnamon
pinch of nutmeg
1/2 cup (1stick) softened butter

Whip together the butter, cinnamon and sugar( adding gradually). Add a few tablespoons of eggnog, rum or brandy
 until desired consistency.

+claudia lamascolo  Author