Buttermilk Pancakes

 2 Cups of flour 
 2 1/2 teaspoons baking powder 
1 teaspoon of baking soda
3 tablespoons of sugar
2 large eggs, lightly beaten
3 cups of buttermilk
4 tablespoons  butter (melted)

1 cup of fresh blueberries, or mini chocolate chips

 

Muffaletta

 1 round loaf of Sicilian Bread  (Split open in middle)


 1/4 pound of each:
 Provolone

 Capicola
 Mortadella
 Mozzarella
 Genoa Salami

 Lettuce  (Optional)


 Lay the bottom of the bread cut side up on work surface.  Layer half of the cheese and meats on the bread then spread with 1/2 cup of olive mixture.  Add the remaining meats and cheese, then add the rest of olive spread.  Add the top of the bread and press all together.  With a serrated knife cut into 6-8 wedges.


Oil Mixture

1/3 cup olive oil

8 pitted green olives, finely chopped

1 tablespoons dried basil

1 tablespoon oregano

1 cup marinated artichoke hearts  chopped

1/4 cup tiny capers

2 anchovy fillets (optional)

Sausage and Potato

Italian sausage, regular or hot  (6  sausage links)

4 large potato's peeled and sliced

4 tablespoons of canola oil



Boil sausage until no longer pink in color.  Drain and slice sausage.  Add canola oil to skillet, toss in
potato. and sliced sausage and cook until potato and sausage are golden in color.


Serve with a salad or veggie's

Christmas Cranberry Cocktail

 8 cups of Cranberry Juice chilled
 8 cups of pineapple-orange juice chilled

 In a large pitcher mix cranberry juice and pineapple-orange juice mix really well.

Serve on ice or crushed ice.




 

Italian Croutons

5 cups (1 inch) Italian bread cubed
1/4 cup butter melted
1/2 teaspoon of garlic powder
1/4 teaspoon of ground red pepper


Preheat oven 350

On a rimmed large baking sheet, place bread, drizzle with melted butter, sprinkle with garlic powder and red pepper. Toss well, and bake for 15 minutes or until golden brown and crisp.  Mix occasionally so it is evenly golden and crisp.  Cool and serve with salad.
 

Creamed Cauliflower

2 large heads of Cauliflower
3 cups od Rachel Ray chicken broth
1 cup heavy cream
4 tablespoons of soft butter
Parsley and olive oil

Preheat oven 350 degree
Spray 2 quart baking dish with nonstick cooking spray

Cut cauliflower into 2 inch pieces.

In a large pan combine cauliflower and chicken broth. Cover and bring to a boil over medium heat.  Cook for 12 minutes or until cauliflower is tender.  Drain once tender.  In blender or food processor, pulse cauliflower in small batches until all done.  Add cream and butter until smooth. Add salt and pulse to combine.  Spoon into prepared dish.  Bake for 25 minutes or until lightly golden on top.  Drizzle with olive oil.


 

Torrone

Torrone

Ingredients
Cornstarch for dusting
3 cups whole blanched almonds
... 3 large egg whites, at room temperature
1/4 teaspoon kosher salt
3 cups sugar
1 cup clover honey
1/2 cup confectioners sugar
1 teaspoon vanilla extract
Finely grated zest of 1 large orange

Special equipment: parchment paper; a candy thermometer

Instructions
Heat oven to 350º. Lightly dust a clean work surface with cornstarch. Line a 9- x 13- inch baking dish with parchment paper, letting excess paper hang over edges.

Spread nuts on a rimmed baking sheet. Bake, stirring once halfway through, until fragrant and golden, 10 to 12 minutes. Transfer pan to a rack; let nuts cool completely.

Put egg whites and salt into the bowl of an electric mixer fitted with whisk; set aside.

In a heavy 4-quart saucepan with candy thermometer attached, heat sugar and honey over medium heat, stirring with a wooden spoon, until mixture begins to simmer and sugar is mostly dissolved, 12 to 14 minutes (mixture will be very thick, then begin to loosen and turn cloudy). Continue cooking, stirring occasionally, until candy thermometer reaches 280º degrees. Continue to cook mixture, stirring once or twice, until temperature reaches 315º. It will take the mixture about 15 minutes more to reach that temperature (the mixture will begin to foam and darken in color as temperature increases).

Meanwhile, beat egg whites on medium speed until firm peaks form. Add confectioners sugar and continue to beat until fully incorporated, about 1 minute more. Turn off mixer, leaving bowl in place.

When sugar mixture reaches 315º, remove from heat; stir until temperature reduces to 300º, 1 to 2 minutes, then carefully remove candy thermometer. With mixer on medium speed, slowly pour sugar mixture down the side of the bowl (egg mixture will double in volume, then decrease); continue to beat until mixture is cooled to warm and begins to lighten in color, about 5 minutes. Add vanilla and zest; beat for 1 minute more, then, using a wooden spoon or heatproof spatula, fold in nuts (mixture will be very sticky).

Turn out candy onto prepared work surface; dust hands with cornstarch. Knead for 5 to 6 turns, then transfer to prepared baking dish. Dust hands with more cornstarch, then press candy to flatten and fill pan. Put pan on wire rack and let candy cool completely, about 1 hour.

Using parchment paper overhang, lift out candy from pan; cut candy into pieces. Layer in a sealed container, between sheets of parchment paper and let stand overnight, with container sealed and at room temperature, to dry, at least 8 hours or overnight. Candy can be kept, layered between sheets of parchment paper, in a sealed container at room temperature, for up to 3 weeks.

December Pumpkin Cheesecake

Crust for pie
1 3/4 cups graham cracker crumbs
3 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1 stick melted unsalted butter


Filling
3 (8 ounce) packages cream cheese (room temperature)
1 (15 ounce) can pumpkin pureed
3 eggs and 1 egg yolk
1/3 cup of sour cream
1 1/2 cups cream
1 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon  ground cloves
2 tablespoons flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees

Crust:
In medium bowl, combine crumbs, sugar and cinnamon, add melted butter. Press down  into a 9-inch springform pan, and set aside

Filling:
Beat cream cheese until  nice and smooth, add pumpkin puree, eggs, egg yolk, sour cream, sugar and all spices, add flour and vanilla. Beat together until mixture is well combined.
Pour into crust, and spread evenly in the springform pan.

Place in oven for 1 hour. Remove from the oven and let sit for 15 minutes.

Cover  and refrigerate for 4-5 hours.

Sweet & Creamy Yams

 5-7 yams or sweet potatoes
 1/2 cup white and 1/2 cup brown sugar
 Pecans or walnuts (optional)
 2 eggs
 1/3 cup milk
 1 teaspoon vanilla
 1 teaspoon cinnamon
 1/2 teaspoon nutmeg
 1/4 teaspoon allspice
 1/4 teaspoon  ginger

 Topping: 1/2 cup brown sugar 1/4 cup flour 1/2 cup chopped pecans 2 Tablespoon melted butter.

 Peel and slice the yams  about 1/2" thick

 Boil them in boiling salted water

 Once soft drain and mash sweet potatoes well and then add them into a baking dish.

Mash the sweet potatoes with the sugar, eggs, milk, vanilla, and spices until light and fluffy.

Bake, uncovered, about 20 minutes at 350

 Meanwhile, mix up the topping by combining the brown sugar, flour, and pecans.

After 20 minutes, take out the sweet potatoes, sprinkle the topping over them, drizzle the melted butter over the topping and pop back into the oven for 25 minutes.

Italian Style Sirloin Tips over Noodles

 3 Tablespoon extra olive oil
 3 cloves garlic, minced
 1 1/2 pounds sirloin cut into chunks or beef sirloin tips
 8 oz fresh mushrooms cut in 4
 1 1/2 Tablespoon tomato paste
  Pepper (Dash)
  Italian seasoning grinder, 6 twists (By McCormick) it is a blend of seasoning
 1 cup red wine
 1 1/2 cups  beef stock broth
 3/4 cup flour
 3 carrots sliced thinly
 3 tablespoons parsley

   Buttered egg noodles I whole package

 Cut beef into cubes put in bowl and add in the flour then season with salt and pepper, making sure   that beef is covered with the mixture

 In a Dutch Oven over medium, heat the olive oil and brown beef cubes with the garlic, add  mushrooms, carrots, tomato paste, salt, pepper, parsley and beef stock, Italian seasoning and red wine.

Cook for about 30 minutes. or until the beef is tender.  Serve over the lightly cooked and buttered   noodles.

 

Rigatoni & Sausage

1 package of Mild Italian sausage
1 pound package of rigatoni pasta
3 tablespoons of extra virgin olive oil
2 cloves minced garlic
1 sweet pepper chopped
3 tablespoons of parsley chopped
3 tablespoons of cheese


Pasta red sauce

Boil sausage till no longer pink, drain and cut into slices  and set aside.

In a large skillet, sauté garlic until golden, but not burnet, add pepper, sauté for 2 for about 3-4 minutes until tender, add sausage, stir in pasta sauce, and heat well, stir in the pasta, and toss together well, add parsley and 3 tablespoons of cheese.
 

Italian Roasted Mashed Potatoes

2 lbs. of yellow potatoes, washed and quartered
1 whole garlic
Olive oil
1 cup of heavy whipping cream
 Salt and white ground pepper
Chicken stock, up to 1/2 cup (optional)

 Preheat oven to 450 degrees.

 Cut tip of garlic. Place on aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper
 Wrap in aluminum foil tightly. Roast for 45 minutes to an hour. Allow to cool. 

Place potatoes in water with out skin on and bring to a boil. Cook until you can insert a fork easily. Strain water.

Place potatoes in electric mixer and mix you to consistency you prefer, take the garlic and us the pulp from the garlic to flavor,  Add heavy cream, add salt and pepper to taste.

Mix until potatoes and mixture are well blended to a smooth consistency or chunky as you prefer. 

ThanksgivingTurnips

 4 turnips
 2 tablespoons butter
 2 tablespoons flour
 1 tablespoon sugar
 1 cup milk
 salt & pepper    

 Peel the turnips, then dice into small size chunks.
 Place the turnips into a pan and fill with water until almost reaches the top of the turnips.
 Bring to a boil then cover, medium heat for 10 minutes, and drain the turnips.

 Place the turnips into the saucepan and add water until almost covering the turnips add the sugar and mix, cover and simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. (Reserve the turnips). Boiling the turnips a second time gets rid of the bitterness of the turnip.

In a separate pan, melt the butter over medium heat then add the flour. Stir well and constantly to form a paste, add the milk and continue to stir with a whisk until the mixture thickens, add the reserved turnips and combine.

Add salt and pepper to taste as you like. It you want it less thick add more milk.