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Christmas Memories, Cookies, Candies, and Desserts.
CookingWithCarlo.com ^ | Nov. 26 2005 | Carlo3b, Dad, Chef, Author

Posted on 11/26/2005 7:32:00 AM PST by carlo3b

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To: carlo3b
Well, you are an temporary Italian for that great tip.. Enjoy this bad boy..

Thank you!!!

Where I now live finding real canneloni is IMPOSSIBLE.......do you have any suggestions for a substitute for the tubes to form the shells?????

There are 2 Italian desserts I have been looking for recipes for and can not find...probably because I don't know the correct spelling:

Zeppoles (fried dough coated in confectioner's sugar - the gal (from NYC) at the local pizzeria, who makes the ones I remember from childhood, has so far not given up her recipe to me :(

And Struffoli - the little balls of dough piled like a cone and doused in honey.

Any help would be GREATLY appreciated.

41 posted on 11/26/2005 9:22:04 AM PST by Gabz
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To: BunnySlippers
EAST 62nd LEMON CAKE

You alway have such great recipes.. and this looks like no exception.. Thanks as always.. :)

 
Spicy Ole Timey Oatmeal Raisin Cookies

    * 1/2 cup butter, softened
    * 1/2 cup butter flavored shortening
    * 1 cup packed light brown sugar
    * 1/2 cup white sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 1 1/2 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground cloves
    * 1/2 teaspoon salt
    * 3 cups rolled oats
    * 1 cup raisins
   
Preheat oven to 350 degrees F (175 degrees C).
1) In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.
2) Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3) Bake 10 to 12 minutes until light and golden. Do not overbake.
Let them cool for 2 minutes before removing from cookie sheets to cool completely.
Store in airtight container.


42 posted on 11/26/2005 9:22:05 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Hi, Carlo. This isn't exactly Christmas, but folks have liked it. Make a crust of crushed ginger snap cookies (Salerno is pretty good), sugar, and butter. Into it put a mixture of fresh sliced peaches and mangos with enough sugar and some minute tapioca for thickening. For a topping mix chopped pecans, flour, brown sugar, and oatmeal, with enough butter to moisten it all. Bake at about 350 until the topping is starting to brown. Let it sit long enough so that it can be cut and maintain integrity.


43 posted on 11/26/2005 9:29:08 AM PST by aruanan
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To: Gabz
Roman Struffoli

This is a true Italian Christmas tradition. This is our family recipe and is tried and true. They are easy enough when you get everything together, to make in great numbers and to give as wonderful gifts.

  • 2  cups flour
  • 1/2  teaspoon baking powder
  • 4  tablespoons sugar
  • 4  eggs
  • 2  teaspoons vegetable oil
  • 1  teaspoon vinegar
  • 1/2  teaspoon vanilla extract
  • 1  fluid ounce whiskey (rye, bourbon, or anything but Scotch)
  • 3  cups honey
  • oil or shortening (for deep frying)
  • multi colored sprinkles
1) Mix all dry ingredients together in a large bowl. Add all liquid ingredients (Except honey) to dry to form a dough.
2) Knead dough well to incorporate all ingredients. For balls roll dough out in 1/4 inch round strips like pencils.
3) Cut the pieces at small intervals with an angle cut. How far apart you make the cut is your call the smaller the spacing the smaller the balls.
For round balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying.
For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them.
Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons lay flat and will cook quicker than the  balls).
4) Drain on absorbent paper.
5) Heat honey in a deep pot until it starts to thin out and become pourable. Remove from heat.
6) Dip bows and ribbons in warm honey and set aside.
7) Add balls to the honey and toss to coat.
8) Transfer balls to holiday plater and top with the ribbons and bows. Or mound the balls to look like a Christmas tree and decorate with bows on the sides.
Sprinkle with multi colored sprinkles.

44 posted on 11/26/2005 9:37:16 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

BTTT


45 posted on 11/26/2005 9:39:33 AM PST by Bahbah (Free Scooter; Tony Schaffer for the US Senate)
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To: carlo3b

Carlo, my dear, how did you know I absolutely love biscotti? I shall endeavor to make some next weekend.


46 posted on 11/26/2005 9:42:27 AM PST by Maigrey (1-800-pryrwrr. Just a ring away... In Honor of Texas Cowboy. Your legacy shall live on in us....)
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To: Gabz
finding real cannelloni is IMPOSSIBLE.......do you have any suggestions for a substitute for the tubes to form the shells?

The simplest answer is Manicotti Shells. Found almost everywhere. They are ribbed but can easily be a substitute in a pinch.. My ex used to prefer them to cannelloni because they were a bit thicker and didn't break up as easy when handling.. and she was an Italian chef.. HA!

 


Manicotti
Made from scratch. The Ice Princess recipe.. Woo Hoo!

Crepes
    * 4 eggs
    * 2 cup water
    * 1 tsp. salt
    * 2 cup flour
    * Oil
Filling
    * 2 lbs. ricotta cheese
    * 8 oz. shredded mozzarella
    * 2 tsp. parsley
    * 1 large egg
    * 3/4 cup grated romano cheese
    * Your favorite sauce
    * Salt & pepper to taste

Preparation
Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7" nonstick skillet. lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.

Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.

Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.


47 posted on 11/26/2005 9:52:52 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Great story, Carlo3b, and recipes look wonderful, too.


48 posted on 11/26/2005 9:53:55 AM PST by Tax-chick (Advent starts November 27 ... have you dusted yet?)
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To: Gabz
FRIED ZEPPOLE
Come mangiare uno zeppole.( Easy as 1-2-3)
  • 2 c. flour
  • 1 pkg. yeast (dissolved in 1 c. warm water)
  • 3 tbsp. sugar
  • 1 tsp. salt
1) Mix into a soft batter.
2) Let rise for 2 hours.
3) Fry in deep oil.
Dust with confectioner's sugar.

49 posted on 11/26/2005 9:58:14 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: aruanan
Ha! I will try this next week.. It sounds wonderful.. Your Chicago is showing, (or at least Illionis)..
Make a crust of crushed ginger snap cookies (Salerno is pretty good)

Hahahahhaa.. Salerno Bakeries is a sure give away. I grew up with the Salerno kids and their mom liked me better than her own jerks.. LOL..

50 posted on 11/26/2005 10:04:29 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: codercpc
Welcome aboard, this ping list is an investment in a happier family.. Here is you first dividend.. :)
 Mouth Watering Eggnog Fudge
  • 1/8 cup butter, chilled
  • 3 cups sugar
  • 1 cup eggnog
  • 6 ounces white chocolate chips
  • 1 1/2 cup mini-marshmallows
  • 1 cup almonds, chopped
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
Line a 9" x 9" pan with aluminum foil and set aside. Spray the sides of a large saucepan with butter-flavor non-stick spray.
1) Add the eggnog and sugar, and bring to a rolling boil over medium to medium-high heat, stirring constantly. Boil for two full minutes.
2) Fold in the marshmallows, cinnamon, and nutmeg. Bring back to a rolling boil for another 6 minutes, stirring constantly.
The mixture will start to turn brown, which is normal, but if you see brown flakes in the mixture then turn down the heat a little.
3) Remove from heat and add the butter, chips, and nuts.
4) Stir until thoroughly mixed or until the mixture starts to lose its glossy appearance.
Pour into prepared pan.
Cool at room temperature.
Remove from pan, remove foil, cut into squares.

51 posted on 11/26/2005 10:19:42 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Thank you Carlo.


52 posted on 11/26/2005 10:32:33 AM PST by glock rocks ("God's gift to you is life itself. What you do with it is your gift to God." - Leo Buscaglia)
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To: carlo3b

Hey carlo,
I was thinking about you the other day, wondering if you would fill us with yummies this year. Hope you are well. I used to be on your ping list. Can you add me again, if I have gotten lost?

Back to my gingerbread house baking.


53 posted on 11/26/2005 11:06:14 AM PST by Grammy
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To: Grammy
Caramel Truffles Extraordinaire

54 posted on 11/26/2005 11:11:08 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: glock rocks
 

    I love my Chocolate, with Chocolate and More Chocolate Cake

        * 2-sticks butter (softened)
        * 2-cups sugar
        * 8-Lg eggs (Beaten)
        * 2-cans chocolate syrup, (Hershey is my choice)
        * 2-cups all-purpose flour
        * 2-ts baking powder
        * 1/4-ts salt
        * 2-ts vanilla
        * 28-oz semisweet chocolate chips
        * 1-16oz sour cream
        * 2-8oz pack cream cheese (room temp.)
        * 2-Tsp powder sugar
        * 3-Tsp brandy
        * 4-Tsp Milk
        * 1-ts instant coffee
        * 1-pkg frozen raspberry (thawed)
        * 2-Tsp corn starch
        * 2/3-cups water

    Preheat oven to 350
    1) Cream butter and sugar in a large mixing bowl add eggs and mix well, add the chocolate syrup, flour, baking powder, salt, and vanilla mix well.
    2) Pour into 2 cake pans (cut into 4-layers) bake for 25-30-min or until done. Remove and cool for 15-min then remove the cakes from pans and cool completely on wire rack.
    3) Make the filling by melting one pound of the chips slowly over low heat until mixture is smooth. Then set out to Cool
    4) Combine the sour cream and one of the cream cheese beat until smooth. Add the chocolate and mix well. Spread this mixture between the layers and set each layer on top of one another.
    5) Prepare raspberry filling : thaw raspberry and smash till smooth add the cornstarch and water together on heat, heat till thick set aside; till it becomes thicken.
    6) To Make icing: melt the remaining 12-oz of chips in a saucepan over med low heat.
    7) Add the powdered sugar, orange flavored liqueur (opt) milk, instant coffee, and stir until smooth. Remove from heat and let cool until mixture is good spreading consistency.
    8) Beat cream cheese and cover the layers. assemble the layers until you have 4-layers putting filling and raspberry on top. (I put the filling on first let set and then add raspberry on top.)
    9) Add brandy to cooled raspberry mixture.) continue to fill rest of layers.
    10) Finish with the Icing this makes a wonderful cake....
    Yummmmmm  Enjoy!

55 posted on 11/26/2005 11:14:35 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
Another Great RECIPE for CHRISTMAS


 

The Clinton Legacy Cookbook
SIGNED

Be one of the FIRST to own this great gift, our own creation. Produced by, for, and with Freepers!



56 posted on 11/26/2005 11:15:37 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Thanx. I remember my Noni (Scicilian grandmother) baking small tubular not very sweet cookies. And her biscotti (she said bis-coy-ti) are unmatchable to this day. She used to make flat bread and sometimes with oregano, tomato paste and grated cheese, other times just sugar. We lived with our parents and grandparents and I miss them very much. Especially at this time of the year.


57 posted on 11/26/2005 11:16:49 AM PST by bigsigh
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To: carlo3b

thanks for pinging me

I'd buy one of the cookbooks, but I'm not an Ebay "member" and I have long since left Paypal behind ... any other options I would be glad to hear


58 posted on 11/26/2005 11:42:50 AM PST by fnord (497 1/2 feet of rope ... I just carry it)
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To: fnord
Cookbook... any other options I would be glad to hear.

Thank you for asking. Indeed there are, you may FReepmail me your address and I will send you mine for a check mailing.. Many folks have done the same..:) . Merry Christmas

59 posted on 11/26/2005 11:51:22 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Please add me to your ping list. Love the recipes. thank you


60 posted on 11/26/2005 11:54:22 AM PST by nuclady (( Nagin, Blanco and Landrieu: Wynkin', Blynkin', and Nod ))
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