American First
Italian
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American First
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PEG'S FAMOUS STREUSEL NUT LOAF FLUFFY 2-STEP EASTER CHEESECAKE
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
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
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
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)
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
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
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.
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
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
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
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
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
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
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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Copyright © 2001-2008
Florida Federation of Italian American Clubs, Inc.
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