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Recipe Time

 

ITALIAN ANISE BISCOTTI

ITALIAN COOKIES

BUTTERSCOTCH GINGERBREAD COOKIES

ORANGE BISCOTTI

PEPPER COOKIES

TIRAMISU TOFFEE DESSERT

DULCE DE LECHE BARS

ITALIAN APPLE TORTE

RICOTTA COOKIES

DATE NUT YOLANDA BARS

CHRISTMAS RED VELVET CAKE

BISCOTTI DiREGINA

SFINGE

HONEY CLUSTERS (Strufoli)

WALNUT PUMPKIN PIE

PEG'S FAMOUS STREUSEL NUT LOAF

GUISTINA'S ZEPPOLE

ZEPPOLE

ANISE DROPS

PIZZELLI

CANNOLIS

HELEN’S ITALIAN COOKIES

MAPLE WALNUT POUNDCAKE

RICOTTA PIE

FLUFFY 2-STEP EASTER CHEESECAKE

RICE PUDDING

ITALIAN ANISE BISCOTTI

 

Ingredients:

½ cup of soft margarine

1 cup of sugar

1 ½ tbsp. Anise seed (optional)

3 eggs

1 tsp. of vanilla or Anise extract

1 tbsp. Almond or orange extract

2 ½ cups flour

1 ½ tsp. Baking powder

1 cup chopped almonds

 

Cream together the margarine and sugar until light and fluffy.  Then add Anise seed, eggs, vanilla or anise extract, almond or orange extract and beat thoroughly.  Then blend in flour and baking powder and mix together.  Stir in chopped almonds.  Chill dough for about 1 ½ hours.  Divide dough in half.  Shape each half of dough on floured surface to make a loaf.  Place loaves 6 inches apart on a greased baking sheet.

 

Bake in 375° oven for 20 minutes.  Remove from oven and cool for 5 minutes.  Cut loaves diagonal about 1 ½” thick.  Place slices cut side down close together on sheet, and bake 12 to 15 minutes longer.

 

Recipe provided by Italian American Club of South Brevard

ITALIAN COOKIES

 

Ingredients:

 

1 ½ cup all-purpose flour

1 ¼ teaspoons baking powder

¼ teaspoon salt

1 tablespoon white sugar

3 tablespoon butter

2 eggs

1 cup vegetable oil for frying

1 cup confectioner’s sugar

1 cup honey

 

Directions:

 

Mix the flour, baking powder, salt, and white sugar together.  Cut in the butter until well blended.  Stir in the eggs and mix thoroughly.

 

Knead dough on a floured surface until dough is elastic.  Let dough rest for 1 hour.

 

Divide into 4 parts.  Roll each to 8x10 inch rectangle.  Cut into strips about 8 inches long and ¾ inch wide.  Tie each strip into loose knot.

 

Fry cookies in hot oil 3-4 at a time, until golden brown.  Drain well and sprinkle with confectioner’s sugar and honey, if desired.  Serve hot or cold.  Keep in airtight container.

 

Recipe provided by Italian American Club of South Brevard

BUTTERSCOTCH GINGERBREAD COOKIES

 

Ingredients:

 

3 cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground ginger

¾ teaspoon ground cloves

½ teaspoon salt

1 cup butter or margarine

1 ½ cups packed brown sugar

1 large egg

⅓ cup light molasses

1 (11 ounce) package Nestle Toll

House® Butterscotch Flavored Morsels

 

Directions:

 

Preheat oven to 350 degrees F. 

 

Combine flour, baking soda, cinnamon, ginger, clove, and salt in small bowl.  Beat butter, sugar, egg, and molasses in large mixer bowl until creamy.  Gradually beat in flour mixture until well blended.  Stir in morsels.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 9 to 11 minutes or until cookies are lightly browned.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

Recipe provided by Italian American Club of South Brevard

ORANGE BISCOTTI

 

Ingredients:

 

3 ½ cups Gold Medal all-purpose flour

2 cups sugar

4 eggs

4 tablespoons (1/4 cup) fresh grated orange peel

3 teaspoons vanilla extract (can substitute 1 ½ teaspoon almond extract plus 1 ½ teaspoon vanilla extract)

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 cup butter

1 ½ cup almonds, grind med to fine

1 ½ cup pecans, grind med to fine

 

Directions:

 

Combine butter, sugar, orange peel, and vanilla  in a large bowl.  Mix until light and fluffy.  Mix eggs in one at a time.  Reduce speed to low, add nuts and mix.  Sift together flour, baking soda, baking powder, and salt into a bowl.  Add flour mixture to butter mixture and mix just until combined.  Cover and refrigerate for 1 hour.  Preheat oven to 350 degrees.  Divide dough in quarters.  Using lightly floured hands, roll each quarter on lightly floured surface into a log 1 ½ inches in diameter; these should be almost the length of the baking sheet.  Arrange 2 logs on a parchment-covered baking sheet.  Bake until lightly browned and firm to touch, about 30 minutes.  Logs will spread during baking.  Remove from oven and allow to cool for 5 minutes on the baking sheet.  Leave oven set at 350 degrees.  Using a spatula carefully transfer logs to a work surface.  Cut biscotti logs into ¾ inch wide slices with a serrated knife, or an electric carving knife.  Arrange slices cut side down, on baking sheet, and bake for 15-20 minutes, turning once.  Allow cookies to cool on baking racks.  To frost, melt some white chocolate chips or white almond bark in a double broiler, add 1 tablespoon fresh grated orange peel.  Thin the chocolate slightly with water.  Dip tops of cookies and arrange on parchment paper-covered baking sheet and allow them to cool for 3-4 hours to set.  Notes:  Do not substitute other flour.  Store the biscotti in an air-tight container, in layers with parchment paper between each layer, at room temperature up to 2 weeks.  Makes about 6 dozen cookies.

 

Recipe provided by Italian American Civic League of Ft. Lauderdale

PEPPER COOKIES

 

Ingredients:

 

2 ¼ lbs flour

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons baking powder

2 teaspoons anise or fennel seeds

2 cups warm white wine

2 cups warm light olive oil

 

Directions:

 

Heat oil and wine in 2 separate pots till warm, but not to a boil.  Put flour, salt, pepper, anise seed, and baking powder in a large bowl and mix.  Pour warm oil and wine into bowl (pour wine and oil both at the same time).  Mix well with spoon till dough comes together.  Knead while in bowl lightly.  Cover to keep warm while making.  Roll small piece of dough in hand lengthwise; then wrap around index finger to make donut shape and attach.  Line cookies in a row on baking sheets.  Bake at 350 degrees, putting 1st tray on bottom and switch to top after 25 minutes till very light tan.  Put 2nd tray on oven bottom and do the same.  Batter should make about 120 pepper cookies.

 

Recipe provided by Italian American Club of South Brevard

 

TIRAMISU TOFFEE DESSERT

 

Ingredients:

 

1 10.75 oz frozen prepard pound cake thawed and cut into 9 slices

¾ cup of strong brewed coffee

1 cup of white sugar

½ cup of chocolate syrup

1 8oz package of cream cheese

2 cups of heavy whipping cream

2 1.4 oz bars of chocolate covered English toffee

 

Directions:

 

Arrange cake slices on bottom of a rectangular 11x7 baking dish cutting cakes slices if necessary to fit bottom of baking dish.  Drizzle coffee over cake.

 

Beat sugar, chocolate syrup and cream cheese in a large bowl with an electric mixer on medium speed until smooth.  Add whipping cream and beat on medium speed until light and fluffy.  Spread over cake.  Sprinkle with chocolate covered English toffee.

 

Spread frosting over cake.  Sprinkle with toffee candy.  Cover and refrigerate for at least one hour but no longer than twenty-four hours to set dessert and blend flavors.

 

Recipe provided by Italian American Club of South Brevard

 

DULCE DE LECHE BARS

 

Ingredients:

 

1 ½ cups all purpose flour

1 ½ cups quick cooking oats

1 cup packed brown sugar

¼ teaspoon salt

1 cup butter (softened)

1 can Dulce De Leche

 

Directions:

 

Heat oven to 350 degrees

 

Mix all purpose flour, quick cooking oats, packed brown sugar, and salt together.  Cut in softened butter and mix until crumbly dough forms.  Press half of the mixture into a 13”x9” inch pan.  Bake for 10 Minutes

 

Heat 1 can of Dulce De Leche in a small pan over low heat stirring frequently, just until spreadable and soft.

 

Spread hot caramel over the baked crust, then sprinkle rest of mixture over that.  Bake for 20 to 25 minutes.

 

Recipe provided by Italian American Club of South Brevard

 

 

CAROLINE’S DUMP CAKE

 

Ingredients:

 

1 can (1 lb. 6 oz) Cheery Pie filling

1 can (1 lb. 4 oz) Crushed Pineapple

1 box Yellow cake mix

1 cup melted butter

1 cup coconut

1 cup walnuts

 

Directions:

 

Spread pie filling in a greased 13x9 inch pan; spread pineapple next; spread cake mix next. 

Cover with melted butter.  Top with Coconut and nuts.  Bake for 1 hour at 350 degrees.  Cut the cut the next day.

 

Recipe provided by Italian American Club of South Brevard

ITALIAN APPLE TORTE

 

Ingredients:

 

¾ cup salted butter, softened

¼ cup golden raisins

½ cup Marsala wine

4 medium Granny Smith apples

2 tablespoons lemon juice

3 large eggs

¾ cup sugar

3 cups all purpose flour, sifted

1 tablespoon baking powder

¼ cup pine nuts, toasted

 

Directions: 

Preheat oven to 350 degrees.  Soak raisins in Marsala wine; set aside.  Peel and finely slice apples; place in large bowl.  Add lemon juice and enough water to cover.  In separate large bowl, mix one egg and two egg yolks.  Add sugar and butter; mix at medium speed until smooth.  Add raisins and win mixture, flour and baking powder; mix thoroughly.  Coat 9” spring form pan with butter.  Place dough mixture in pan.  Strain apples reserving 2 tablespoons of the liquid.  Toss apples with 1 tablespoon of sugar; place on top of dough mixture pressing lightly.  Top torte evenly with pine nuts and 2 tablespoons of reserved liquid.  Place torte on center shelf of oven.  Bake for 45 minutes or until toothpick inserted in center comes out clean.  Sides and top of torte should be light brown.  Remove and let cook.  Serve with your favorite toppings.

 

Recipe provided by Pasco Italian American Civic Club

 

RICOTTA COOKIES

 

Ingredients:

 

1 cup butter

2 cups white sugar

2 eggs

16 ounces ricotta cheese

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ cup milk

½ teaspoon butter

½ teaspoon shortening

4 cups confectioners’ sugar

1 tablespoon lemon extract

½ cup colored candy sprinkles

 

Directions:  Preheat oven to 350 degrees F.  Grease cookie sheets.

 

In a large bowl, cream together the 1 cup of butter and sugar.  Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla.  Combine the flour, baking powder and baking soda, stir into the ricotta mixture.  Drop by rounded spoonfuls onto the prepared cookie sheet.

 

Bake for 8 to 10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

 

To make the frosting, warm the milk, ½ teaspoons of butter and shortening, in a small saucepan.  Cook over medium heat, stirring occasionally until solids are melted.  Remove from heat and gradually stir in the confectioners’ sugar and lemon extract.  Dip each cookie into the icing then dip in colored sugar sprinkles

 

Recipe provided by Italian American Club of South Brevard

DATE NUT YOLANDA BARS

 

Ingredients:

 

¼ cup butter melted

1 cup sugar

3 eggs well beaten

1 cup flour

½ teaspoon baking powder

Dash salt

1 cup finely chopped dates

1 cup walnuts finely chopped

 

Directions:

 

Mix in order given.  Spread on greased cookie sheet.  Bake 350o 15 to 20 minutes.  Cool slightly and cut into finger sizes pieces.  Roll in powdered sugar.

 

Recipe provided by Italian American Club of South Brevard

 

CHRISTMAS RED VELVET CAKE

1 box of German Chocolate Cake mix

1 bottle of Red food color (1 oz)

1 cup of sour cream

3 eggs

1/4 cup oil

1/2 cup water

1 container of Vanilla Frosting

 

Heat oven to 350 degrees F. Grease and flour cake pan. Mix box cake mix, red food color, sour cream, eggs, oil and water in a large bowl at low speed for about 2 minutes. Pour cake batter into prepared pan. Bake at 3500 for 25 to 35 minutes until done. Let cool for 10 to 15 minutes then remove from pan. After completely cool, frost with Vanilla Frosting. Decorate with your favorite Christmas candies and/or colored sugars.

 

Recipe provided by Italian American Women’s Club of Broward

BISCOTTI DiREGINA

1/2 cup butter (1 stick)

1/2 cup margarine (1 stick)

3/4 cup sugar

3 egg yolks

1/2 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking powder

3 egg whites

1 cup sesame seeds

Beat butter, margarine and sugar until fluffy. Blend in egg yolks and vanilla, beat well. Stir flour and baking powder thoroughly.

Blend in dry ingredients to the creamed mixture. Beat well until well blended. Pinch off a piece of the dough the size of a walnut, shape as a ball or oblong, dip dough into slightly beaten egg whites and then into sesame seeds.

Place on greased cookie sheet. Bake at 375 degrees for 20-25 minutes or until golden brown.

Cool on cookie rack. Yield about 50 cookies.

Recipe provided by Italian American Club of Jacksonville

SFINGE

 

2 cups flour

1 tablespoon sugar

2 eggs

1/2 cup milk, more if necessary

2 teaspoon baking powder

1 teaspoon yeast

1 tablespoon butter

salt

 

Put flour, baking powder, sugar, yeast and salt in bowl. Mix eggs, butter and milk and add to dry ingredients. Add more milk if too stiff. Let rest. Drop by spoonful into hot oil or shortening. Cooked vegetables can be used by wrapping in dough before frying. Also can use ricotta or anchovies.

 

Recipe provided by Italian American Club of South Brevard

HONEY CLUSTERS (Strufoli)

 

2 cups sifted all-purpose flour

1/4 teaspoon salt

3 eggs

1/4 teaspoon vanilla extract

1 cup honey

1 tablespoon sugar

1 tablespoon tiny multicolored candies

 

Set deep saucepan or automatic deep-fryer for deep-frying and heat fat to 365 degrees.

In a large bowl mix flour and salt, then make a well in center of flour mixture. Add one egg at a time, mixing slightly after each additional egg. Then add vanilla and mix well to make a soft dough.

 

Turn dough onto a lightly floured surface and knead. Divide dough into halves. Lightly roll each half 1/4 inch thick to form a rectangle. Cut dough with a pastry cutter into strips 1/4 inch wide. Use palm of hand to roll strips to pencil thickness. Cut into pieces about 1/4 to 1/2 inch long.

 

Fry only as many pieces of dough as will float uncrowded, one layer deep in the fat, fry 3 to 5 minutes or until lightly browned, turning occasionally during frying time. Drain off fat before removing to absorbent paper.

 

Meanwhile, cook in skillet over low heat about 5 minutes honey and sugar. Remove from heat and add deep-fried pieces. Stir constantly until all pieces are coated with honey-sugar mixture. Remove Strufoli with a slotted spoon and set in refrigerator to chill slightly. Remove to a large serving platter and arrange in a cone-shape mound. Sprinkle with candies. Chill in refrigerator. Serve by breaking off individual pieces.

 

Recipe provided by Italian American Club of South Brevard

(Cooking Magic Recipes from the Italian-Cookbook)

 

WALNUT PUMPKIN PIE

 

1 (6 oz) Graham cracker pie crust

1 (15 oz) can pumpkin

1 (14 oz) can sweetened condensed milk (not evaporated milk)

1 egg

1 1/4 teaspoon ground cinnamon

1/2 teaspoon each ground ginger, nutmeg and salt

1/4 cup packed brown sugar

2 tablespoons all purpose flour

2 tablespoons cold margarine or butter

3/4 cup chopped walnuts

Heat over to 425 degrees F. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Turn into pie crust. Bake fifteen minutes; remove pie. Reduce oven temperature to 350 degrees F.

In small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. (Make 8 servings)

Recipe provided by Italian American Club of South Brevard

PEG'S FAMOUS STREUSEL NUT LOAF

 

2 sticks Butter

2 cups sugar

1 teaspoon salt

4 eggs

2 teaspoons vanilla

1 pint of sour cream

4 cups flour

2 teaspoon baking soda

2 cups chopped nuts (any kind)

1/2 cup sugar

3 teaspoon cinnamon

 

Beat butter, 2 cup of sugar, salt, eggs and vanilla until creamy.  Add one pint of sour cream.  Mix well.  In a separate bowl, blend flour and baking soda.  Mix and add to the first mixture.

 

In a separate bowl, add chopped nuts, 1/2 cup sugar, cinnamon, set aside.  Grease and flour 1 large loaf pan or 2 regular loaf pans.  Put half the batter in the pan.  Sprinkle with half of the nut mixture.  Add rest of batter.  Sprinkler remaining nut mixture on top.  Bake at 350 degrees for 1 hour.

Recipe provided by Italian American Civic League of Ft. Lauderdale

GIUSTINA'S ZEPPOLE

 

2 potatoes, peeled, boiled and mashed

2 eggs

1 cup warm milk

1 stick butter or margarine, melted

1 cup sugar

4 cups self-rising flour

1 tablespoon vanilla

oil for frying

 

Mix all ingredients together to form a dough.  Roll small pieces in the shape of a breadstick, join ends together to form a circle like a doughnut.   Let rise for 1/2 hour.  Heat oil until medium hot and fry zeppole until brown.  Remove from oil and immediately dip in sugar to coat.  Serve hot.

 

Recipe provided by Italian American Civic League of Ft. Lauderdale

ZEPPOLE

 

1 package dry yeast

2 cups warm water

4 cups flour

1/2 teaspoon salt

oil for frying

powder sugar

 

Dissolve yeast in warm water.  Mix flour and salt in a bowl.  Add yeast to flour mixture and additional warm water if needed.  Work dough until stick and loose.  Let rise until double.

 

Oil hands, take a walnut size piece of dough and shape to desire and gently drop into hot oil and fry until golden brown.  When cool, sprinkle with powder sugar.

ANISE DROPS

 

1 1/2 cup sifted flour

1/4 teaspoon baking powder

1/2 cup eggs (about 2)

1 cup sugar

1/4 teaspoon anise flavoring (or flavor of your choice)

 

Sift flour and baking powder together.  Put into a mixing bowl the eggs, sugar and anise flavoring; beat until very thick and piled softly.  Fold in the dry ingredients, sifting in about 1/4 at a time.

 

Drop by teaspoonfuls onto generously greased cookie sheets, about 2 inches apart.  Set cookie sheets aside in a cool place (not in refrigerator)  8 to 10 hours or overnight.  Do not cover cookies and do not disturb.

 

Bake at 350 degrees F. for 5 to 6 minutes.  Remove to cooling racks to cool completely.  Cookies form a cake like layer on the bottom with a crisp "frosting" on top.

 

Makes about 4 dozen cookies.

 

Recipe provided by Italian American Club of Greater Daytona Beach

PIZZELLI

 

6 eggs

1 1/2 cup sugar

1 cup margarine

3 1/2 cups sifted flour

1/4 teaspoon salt

4 1/2 teaspoon baking powder

2 tablespoon anise flavoring

 

Beat eggs well in a blender, add sugar, melted margarine and anise flavoring, blend well.  Add salt and baking powder to flour.  Mix flour to egg mixture and blend well.

 

Put about 1 teaspoon batter in iron insert's.  Dust with powdered sugar.

 

Recipe provided by Italian American Club of Greater Daytona Beach

CANNOLIS

 

Shells:

1/2 cup white wine

1 whole egg

1 egg white

1/4 cup lard

1/2 teaspoon salt

1 teaspoon sugar

2 3/4 cup flour

 

Bring wine and lard to boil.  Cool.  Add cooled wine and lard mixture to eggs mixed with salt and sugar.  Add flour, forming a soft dough.  Roll out dough to desired thickness of about 1/16 of an inch.  Cut in pieces about 4x4 inches and place cannoli forms diagonally across pieces of dough and wrap dough around forms.  Seal dough with lightly beaten egg white.  Fry in hot oil, deep enough so pastry is covered.  Fry until golden.  Dough should blister.  The cannolis should only be left on form for about 1 minute after being removed from hot oil.  Push forms out by holding cannolis with a pot holder and patting form out.  Can freeze and fill when needed.  Yield:  about 40.

 

Filling:

3 lb. ricotta cheese

1 cup powdered sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla

1 cup miniature chocolate chips

 

Mix ricotta in blender.  Add powdered sugar, cinnamon and vanilla and mix well.  Add chocolate chips only after mixture is chilled 24 hours and shells are ready to fill.  To fill cannoli shell it's easier to use a pastry and cookie press, but a spoon or knife will do..  Colored nuts may be sprinkled on cream for extra decoration.

 

Note:  Chop one cup of filberts.  Add whatever amount of yellow fool coloring and then greed food coloring to get the green color desired.  Spread on a cookie sheet and toast in 200 degrees F. oven until dry.  Cool.

 

Recipe provided by Italian American Club of Greater Daytona Beach

HELEN’S ITALIAN COOKIES

2 sticks butter, softened

1 cup sugar

6 eggs

5 cups flour

2 tablespoons baking powder

1 tablespoon anise extract

 

Preheat oven to 350o. Cream butter and sugar together with electric mixer. Add eggs and mix well, scraping bowl with spatula. Stir in flour, baking powder, and anise extract by using spatula at first, until it reaches a dough consistency. Roll dough into 1 inch balls. Place on ungreased cookie sheet. If dough is sticky, sprinkle a little flour in dough, and keep hands lightly floured when rolling. Bake at 350o for 10 - 12 minutes. Do not over bake or cookies will be dry. Cool on wire rack. Frost. Makes 5 - 6 dozen.

 

Cookie Frosting

1 box confectioners sugar

milk (to soften)

½ teaspoon anise extract

1 carton colored decorator’s sprinklers

few drops food coloring (opt.)

 

Mix confectioners sugar with a few tablespoons milk to start to soften, until spreading consistency. Stir in anise extract and food coloring. Spread out cooled cookies on a large brown paper shopping bag which has been cut open. Frost the cookies with a small butter knife a few at a time. Top with sprinkles before icing dries. Let cookies dry and store in airtight container.

Recipe provided by Italian American Club of South Brevard

MAPLE WALNUT POUNDCAKE

1 cup butter

1 ½ cups sugar

½ cup packed brown sugar

2 ¼ cups flour

1 teaspoon baking powder

½ teaspoon salt

¼ cup milk

1 tablespoon maple flavoring

5 eggs

1 ½ cups chopped walnuts

Maple Glaze (recipe below)

 

Walnut halves or chopped walnuts for garnish

In a mixing bowl, cream butter and sugars until fluffy. In another bowl, combine flour, baking powder and salt. In measuring cup, combine milk and maple flavoring; beat into butter mixture alternatively with flour mixture. Beat in eggs one at a time. Mix in 1 ½ cups chopped walnuts. Turn into greased 9 or 10 inch tube pan. Bake in lower third of 300 degree oven for 1 hour to 1 hour and 15 minutes, just until pick inserted into center comes out clean. Cool in pan 15 minutes, then turn out onto rack to cool completely. Drizzle with maple glaze and garnish with walnuts.

 

Maple Glaze: In a small bowl, mix 1 cup sifted powdered sugar with 1 to 1 ½ tablespoons milk to make a glaze of thick pouring consistency. Stir in ¼ teaspoon maple flavoring.  Serves 12 to 14

 

Recipe provided by Italian American Club of Jacksonville

RICOTTA PIE

 

1 lb. of ricotta

3 eggs slightly beaten

1/3 cup of sugar

2/3 cup of light cream

2/3 cup of 2% milk

 

Mix all the above ingredients together. Pour the mixture in a non-baked pie shell or a graham cracker crust.  If desired, sprinkle cinnamon on top before

baking.  Bake in 4000 oven for 40-45 minutes.

 

Recipe provided by Italian American Club of South Brevard

 

FLUFFY 2-STEP EASTER CHEESECAKE

 

1 pkg. (8 oz..) Philadelphia Cream Cheese, softened

1/3 cup sugar

1 tub (8 oz.) Cool Whip whipped topping

1 prepared graham cracker crumb crust (6 oz.)

1 ½ cups Comstock More, Thank You, or Wilderness More Fruit Cherry Pie Filling

 

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Spoon pie filling evenly over top of pie. Store leftover cheesecake in refrigerator. Makes 8 servings.

 

Recipe provided by Pasco Italian American Civic Club

RICE PUDDING

 

1 cup sugar

2 quarts milk

1 cup long grain rice

1 stick of butter or margarine

½ pint heavy cream

1 egg

1 tablespoon vanilla

 

Cook rice for one hour, stir, making sure it does not stick. After one hour take off stove. In a small bowl, mix heavy cream, egg, vanilla, sugar, milk, butter into hot rice. Mix well.

 

Put into bowl and cool off.

 

Recipe provided by Fran Musante of Italian American Club of South Brevard

 

 

 

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