Yummy Molasses Cookies

• 1 cup unsalted butter (2 sticks)

• 1 cup sugar

• 1/2 cup molasses

• 2 1/4 teaspoons baking soda

• 1/2 teaspoon salt

• 1 1/4 teaspoons cinnamon

• 1 1/4 teaspoons ground cloves

• 3/4 teaspoon ground ginger

• 2 large eggs

• 3 1/2 cups all-purpose flour

1. In a large mixing bowl, cream butter and sugar until fluffy. Add molasses at a slow speed,  next add baking soda, salt, all spices. 

2. Add eggs and beat well after each addition. Scrape sides of the bowl to make sure everything is mixed well. Stir in flour. 

3. Cover the bowl and refrigerate the dough for 1 hour. (I have baked them without this step they are excellent)

4. Preheat the oven to 350  (parchment paper lined) two baking sheets.

5. Shape or scoop the dough into 1 1/2-inch balls; a tablespoon cookie scoop is what I use. Roll in granulated sugar and add to baking sheets, place 2 inches apart.

6. Bake cookies for 10 minutes. 

7. Once out of  oven, allow cookies to cool on the pan for 12 minutes before moving to a rack to finish cooling.

Baked Cod

 2 tablespoons unsalted butter

1 minced clove of garlic

½ cup seasoned bread crumbs

2 tablespoons minced fresh parsley

1 teaspoon finely grated lemon zest

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

4 skinless 1 1/2-inch thick cod fillets, about 6 oz. each

Salt and Pepper

Preheat oven to 350°F. 

In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 6-7 minutes. 

Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.

Rinse fish and pat dry. Sprinkle each fillet lightly with salt and pepper, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each filet.

Transfer baking sheet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.

Italian Ricotta Lemon Cookies

 2 1/4 Flour

1 stick butter soften

1 3/4 sugar

2 room temperature eggs

1-15 ounce container of whole milk ricotta cheese

1 teaspoon of baking powder

1 teaspoon salt

2 tablespoons lemon juice

1 tablespoon fresh lemon zest (1 lemon)

Glaze

1 1/4 powdered sugar

3 tablespoons lemon juice

1 tablespoon of fresh lemon zest

Line cookie sheets with parchment paper and preheat oven to 350

In a large bowl combine butter, sugar, beat the butter and sugar on medium speed until fluffy for about 7 minutes.  Add eggs one at a time, mix between additions until well mixed.  Add the ricotta , lemon juice and zest. Combine together well.

In a medium bowl, mix flour, baking powder, and salt. shift in the dry ingredients into the bowl of wet ingredients. Tightly cover the dough in plastic wrap and refrigerate 30 minutes or overnight if making next day.

Scoop dough about 1 tablespoon for each cookie on parchment paper lined baking sheets.

Bake 12-14 minutes. Do not overcooked and pale looking.  let cookies rest on sheets for about 15 minutes.

Glaze

Combine powdered sugar, lemon juice, and lemon zest in a small bowl whisking until very smooth. Dip or spoon cooled cookies in a bowl of glaze.  Let dry at least 3 hours.

Italian Amaretti Cookies

 2 1/2 cups almond flour

1/4 teaspoon salt

1 cup powdered sugar

3 large (egg whites only)

Zest of one lemon

1 teaspoon almond extract

36 or so without skin/optional

Dish with 1/2 cup of sugar for rolling cookies

• Preheat oven 325 
• Rack in center
• Cookie pans lined with parchment paper
• In a large bowl whisk the almond flour and sugar together, add grated lemon zest, and salt making sure well mixed with no lumps.
• In another bowl, whisk egg whites to a almost a peak, then whisk in almond flour.
• Slowly add egg whites to the dry mix, once well mixed should be all set.
• Place batter into pastry bag with a large round tip and make small rounds onto baking sheets.
• Sprinkle with sugar.
• Place Almond on center of cookie gently. (optional)
• Bake for 13-15 minutes or until cookies are slightly golden brown.
• Cool 
• Store in airtight containers.

Italian Sugar Cookies

 3 cup flour

3 teaspoons baking powder

3/4 vegetable shortening

3/4 sugar

3 room temperature eggs

1/2 teaspoon vanilla

1 teaspoon Almond extract

Glaze

2 cups powdered sugar

4 tablespoons whole milk or heavy cream

2 tablespoons melted  butter

1 teaspoon almond

Mix together powdered sugar, milk, melted butter, and choose of extract. Whisk together. Spoon or dip top of cookies and add sprinkles.  Set aside and let dry before serving or packing for the holidays in airtight container. 

Glaze, Sprinkles (Optional)

1. Preheat oven 350 and line baking sheets with parchment paper.
2. In small bowl add flour and baking powder and whisk together.
3. In a larger bowl beat together shortening, and sugar with hand mixer at medium until light and fluffy about 2 minutes. 
4. Beat in eggs and extracts for 30 minutes, then add half the flour mixture. Beat until fully mixed, then slowly add remaining flour. 
5. Use a cookie scoop to add onto parchment lined cookie sheets. You can roll in hands if you want a smooth appearance.
6. Bake for 10 minutes until very lightly golden.  
7. Cool cookies until totally cooled.

What is the Italian La Vigilia? The Feast of the Seven Fishes celebrated Christmas Eve

The history is believed to have originated in Southern Italy but nobody knows for sure. Today, it is an Italian-American feast that typically consists of seven different seafood dishes. Some Italian American families have been known to celebrate with 9, 11 or 13 different seafood dishes. This celebration is a commemoration of the wait, Vigilia di Natale, for the midnight birth of baby Jesus.

The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstinence in this case, refraining consumption of meat or milk products—on Fridays and specific holy days. , Catholics would eat fish.

There are many questions as to why "7" relates to, one being the number of Sacraments in the Roman Catholic Church. Another theory is that seven is a number representing perfection: the traditional Biblical number for divinity is three, and for Earth is four, and the combination of these numbers, seven, represents God on Earth, or Jesus Christ.

Although the feast is referred to as the "Feast of the Seven Fishes", there could be seven, eight, or even nine specific fishes that are considered traditional. The most dishes Southern Italians are known for is baccalà (salted cod fish), Fried smelts, calamari, and other types of seafood eaten for Christmas Eve dinner over the years.

• Stuffed calamari in tomato sauce
• Stuffed-baked lobsters
• Smelts
• Dried salted cod
• eels
• Squid
• Mussels
• Clams
• Scungilli salad
• Deep fried calamari
• Deep fried cod
• Baccalà
• Cod fish balls in tomato sauce
• Crab stuffed mushrooms
• Stuffed-baked quahogs
• Deep fried fish/shrimp
• Deep fried scallops
• Fried smelts
• Insalata di mare (seafood salad)
• Kale patties (baked or fried)
• Linguine with anchovy, clam, lobster, or tuna sauce
• Marinated eel
• Octopus salad
• Oysters

Christmas rabe recipe! Excellent with seafood and any meat dishes.

• 1 head of rabe
• 2 large cloves garlic chopped
• 1/4 cup virgin olive oil
• Salt and red pepper to taste

Remove the stems from the rabe. Then chop the rabe. Chopping will prevent rabe from being too long and stringy.

Then boil for 2 minutes but do not boil for too long...you want the almost soft.

Drain well and set aside

Pour oil into a fry pan add the chopped garlic. Heat garlic which will become golden brown and don’t burn , cooking at low

Add rabe to the pan mix well to coat with garlic and oil and cook about 10 minutes continue mixing. Once cooked to your liking season as desired.

Italian Style Creamy Chicken Noodle Soup

 

• 1 32 ounce container chicken broth

• 3 1/2 cup water

• 3 1/2 chopped cooked chicken (about 12 ounces)

• 1 1/3 cup sliced carrots (3 medium)

• 1 ½ cup sliced celery (3 stalks)

• 1 cup mushrooms, sliced (4 ounces)

• ¼ cup chopped onion

• 1 teaspoon dried thyme, crushed

• 1/2 teaspoon pepper

• 1/4 thyme

• 1/2 teaspoon Italian seasoning

• 3 ounce cream cheese cut up

• 2 cup dried egg noodles

• 1. In a 6-quart slow cooker mix in chicken broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, Italian seasoning, garlic and pepper.

  2. Cover to cook at low-heat setting for 7 to 8 hours or high-heat setting for  4 hours.

  3. Turn cooker to high heat. Stir in cream cheese until combined. Stir in uncooked noodles, then  cook for 30 minutes more until noodles are tender.

Banana Bread Brownies

 

• 
  
• 2 eggs
• 3 mashed bananas medium to large
• 1 1/2 cups sugar
• 1 cup sour cream
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup walnuts,chopped
• 
  
• Frosting:
• 1/2 cup butter
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons whole milk

Apple Crisp

10 cups peeled,cored and sliced apple

1 cup granulated sugar

1 tablespoon flour

1 1/2 teaspoon ground cinnamon

1 cup quick cooking oats

1 cup flour

1 cup packed light of dark brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup melted butter

Preheat oven 350

Place all apples in a 9x13 pan, blend in sugar, 1 tablespoon flour and cinnamon.  Mix together well coating apples.  You can also place these into two pans.

In a bowl mix oats, 1 cup of flour, brown sugar, baking powder, baking soda, melted butter together. Mix well and mixture will become a crumble texture.   Use this mixture evenly over the apples

Bake at 350 for about 45-50 minutes 

Fettuccine Alfredo

•  9 ounce egg fettuccine 
• 1/2 cup heavy cream
• 1/2 stick unsalted butter, sliced
• 1/3 cup grated Parmigiano-Reggiano'
• Pinch of Garlic

1. Cook fettuccine in pot of boiling water ( add 1/2 teaspoon salt ) cook till al dente. save  1 cup cooking water and  drain pasta.
2.  Simmer cream and butter and pinch of garlic in a skillet on medium low heat, add 1/4 teaspoon salt & 1/2 teaspoon pepper.
3. Add fettuccine with the  1/4 cup reserved water, and cheese to sauce and mix well.  If needed you can add more cooking water.

Maria's Salmon Siciliano Patties

• 
   1/8 teaspoon pepper
•  1/8 teaspoon thinly sliced onion 
•  1/2 teaspoon Mrs. Dash Italian medley seasoning 
•  1 large egg Italian breadcrumbs 
•  1 15 ounce can salmon 
•  Olive oil 

In a large bowl, mix together first 5 ingredients, add salmon and mix together well. 
Shape into 6 patties. 
In a large fry pan on medium heat, fry patties in olive oil. 3 
minutes on each side or until golden brown. 

You can also use Tuna for a change

Oatmeal Chocolate Chip Cookies

 

 2 sticks butter, softened

1 Cup firmly packed brown sugar

1/2 Cup granulated sugar

2 Tablespoon milk

2 Teaspoon vanilla or almond

1 3/4 Cup flour

1 Teaspoon Baking Soda

1/2 Teaspoon salt (optional)

2 1/2 Cup

2 Cups 12 9unces semi-sweet chocolate chips

1 Cup chopped nuts (optional)

2 Eggs

• 
  

• Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

  
  Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 32 BARS

  Cook Note:

  Substitute 1 cup butterscotch chips or peanut butter and milk chocolate chips or candy-coated chocolate pieces for chocolate chips.

Mom's Pizzagaina

 Crust:

4 eggs, divided 

 3/4 cup Crisco 

1 teaspoon baking powder

2 cups flour, plus for rolling

1 tablespoon milk, for egg wash

Filling:

5 large eggs

1/4 cup grated Romano cheese

1/2 teaspoon pepper

1 pound ricotta cheese

1/2 pound ham, shredded or sliced

To make the crust: With a stand mixer, beat three of the eggs. Add flour, baking powder and Crisco and mix into dough. 

You can add more flour if it’s too soft.

1/2 teaspoon pepper

1 pound ricotta cheese

1/2 pound ham, shredded or sliced

Crust: Hand mixer, beat 3 eggs. add the flour, baking powder, Crisco and mix into dough. You might need more flour if too soft.  

Using wax paper dusted with flour, roll out dough to 1/8- to 1/4-inch thickness to line a 9-inch cake pan. Make long 1-inch strips with the rest of the dough. Chill while you make the filling.

Filling: Beat eggs, pepper and Romano together. Blend in ricotta and ham.

Pour mixture in the dough-lined cake pan. Use remaining dough to make strips that criss-cross top of mixture.

Whisk remaining egg and milk together in a wash. Brush it over all the crust.

Bake at 350 degrees for one hour or until a knife comes out clean.

    

Mary Beagan's Pistachio Cake (Happy St Patrick's Day)

Mary Beagan's Pistachio Cake 

1 Package of yellow cake mix

1 Package of Pistachio pudding
8 Oz sour cream (not low fat)
1 Package of Chocolate chips (6oz)
1 Package of chopped walnut (optional) (6oz)
4 eggs
1/2 cup oil

Beat eggs and oil about 2 minutes
add sour cream and beat well

Add cake mix and pudding mix well.  Scrape sides of bowl, stir in chocolate bits

Place in well greased  bundt cake pan.  Bake 350 degree oven about 40 minutes.

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Mary's Pistachio Cake

6 large  egg yolks, lightly beaten

2/3 cup sour cream

1 teaspoon pure vanilla extract

1 2/3 cups sifted cake flour

1 cup granulated sugar  1 Package of Pistachio pudding
8 Oz sour cream (not low fat)
1 Package of Chocolate chips (6oz)
1 Package of chopped walnut (optional) (6oz   

1/2 teaspoon baking powder

1/2 teaspoon baking soda                                                                      

1/2 teaspoon salt

12 tablespoons unsalted butter, softened & cool                                                                   

1 tablespoon almond extract

Combine eggs, extract and 1/4 of the sour cream in a small bowl.
Cut butter into slices,

Put remaining sour cream in another small bowl with tablespoon of oil.

Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.  

Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds. 

Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition. 

Scrape the bowl and mix well and place into a well greased  bundt cake pan.  Bake 350 degree oven about 40 minutes

 

Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.

After cool dust with powdered sugar, or cream of ice cream

Amaretto Bars

 CHOCOLATE LAYER

4 (1-ounce) squares bittersweet chocolate baking bars

6 (1-ounce) squares semi-sweet chocolate baking bars

1/3 cup butter

1/2 cup heavy whipping cream

3 tablespoons instant vanilla pudding and pie filling mix

1/4 cup butter, melted

3 tablespoons amaretto liqueur  

1 tablespoon milk

1 teaspoon vanilla extract

2 cups powdered sugar

Topping

1 teaspoon unsweetened cocoa

===============================================================

1. Line 8-inch square baking pan with aluminum foil, extending foil over edges.

2. Combine baking bars, 1/3 cup butter and whipping cream in 2-quart saucepan. Cook over low heat, stirring often, until smooth. 

3. Reserve 1 cup mixture set aside. Spread remaining chocolate mixture onto bottom of prepared pan. Freeze about 30 minutes or until set.

4. Combine pudding mix, 1/4 cup melted butter, amaretto, milk and vanilla in bowl; stir until well mixed. Add powdered sugar; beat at medium speed until smooth. Spread filling mixture over chocolate mixture in pan. Carefully pour reserved chocolate mixture over filling. Freeze about 30 minutes or until set.

5. Lift bars out of pan using foil; cut into bars. Lightly sprinkle top of bars with cocoa. To serve, place bars in mini paper liners. 

6. Store in refrigerator.

Swedish Meatball Sauce

 1 cup beef stock

1 cup heavy cream

3 tablespoons flour

1 tablespoons soy sauce

1 teaspoon black pepper

1/2 teaspoon of rosemary

1/2 20 ounce package of meatballs frozen cooked/or fresh homemade cooked.

Mix together stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, cook until meatballs are heated  5-10 minutes.

Peanut Blossom Cookies

 1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup butter softened

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cups purpose flour

1 teaspoon baking soda

1/4 cup sugar

48 milk chocolate Kisses

1. 
   

   Combine 1/2 cup sugar, brown sugar, butter and  peanut butter in bowl. Beat at medium speed  fluffy.  Add egg, vanilla and salt continue mix with beater until well mixed. Add flour and baking soda and beat at low speed and make sure to scrape sides of the bowl until well mixed. 

2. Cover and refrigerate 20-30 minutes.

3. Heat oven to 375.

4. Shape dough into 1 1/4-inch balls. 

5. Roll balls in 1/4 cup sugar and place  2 inches apart onto parchment paper lined cookie sheets.

6. Bake 8-10 minutes until very lightly golden brown, and immediately press 1 chocolate kiss in the center of each cookie and move to cookie racks.

7. This can be doubled for more cookies.

Honey Pork Chops

½ cup ketchup

2 2/3 cups honey

2 tablespoons low salt soy sauce

2 cloves crushed garlic

6 pork chops

Preheat grill for medium heat and lightly oil the grate.

Whisk ketchup, honey, soy sauce, garlic together in a bowl for the glaze.

Cook the pork chops on both sides on the preheated grill.

Brush lightly each pork chop with the glaze on each side of the chops as they cook. Grill until until cooked and no longer pink in the center, about 10 minutes per  each side. 

Thumbprints

1 cup butter, room temp

3/4 cup  sugar

1 egg

• 1 orange extract or your favorite  
• 1/2 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon salt
• Powdered sugar, if desired
• 1/4 cup raspberry jam (or favorite Jam)

In a large bowl, beat butter at medium speed until creamy, add sugar, beat until blended.

Add egg, orange and vanilla beat well. 

Low speed, beat flour, salt until well blended. Wrap dough in plastic wrap and refrigerate for about 1 hour.

Heat oven 350

Line cookie sheet with parchment paper. 

Shape dough into 1-inch balls and place on cookie sheet, 2 inches apart.

Press thumb into center of cookie to make indentation.

Bake 12 to 15 minutes until light golden brown.

Remake indentations with end wooden spoon,  Remove from cookie sheet to rack cool completely. Fill each thumbprint with about  1/4 measuring teaspoon  jam and sprinkle with powdered sugar.