Cassata Siciliana (Cannoli Cake)

Posted by Chefbuzzbuzz at recipegoldmine.com 8/27/2001 6:46 am

1/4 cup milk
2 tablespoons plus 2 teaspoons butter
8 eggs
2 cups plus 2 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 cups fresh ricotta cheese
1 cup confectioners’ sugar
1 tablespoon pure vanilla extract
3 tablespoons rum
3 tablespoons candied lemon peels, finely chopped
3 tablespoons candied orange peels, finely chopped
4 tablespoons chopped pistachio nuts
1/4 cup heavy cream, whipped until stiff
1/4 cup Grand Marnier or Cointreau, or other orange liqueur
1 1/2 cups sweetened whipped cream
3 cups semisweet chocolate, cut into pieces
1/2 cup cold espresso coffee
1/2 pound cold butter, cut into cubes

Preheat the oven to 350 degrees F.

In a small saucepan, heat the milk and 2 tablespoons of butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together.  Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume.

With the machine running, slowly add the heated milk and butter.

In a mixing bowl, sift the flour, baking powder and salt together. Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth. Fold in the vanilla.

Grease a half sheet pan (13 x 18 x 1-inch pan) with 2 teaspoons of butter. Sprinkle with a tablespoon of sugar. Pour the cake batter into the pan and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes.

Using a thin knife, loosen the edges of the cake and flip onto a wire rack.

In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons rum. Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of the nuts. Mix well. Fold the whipped cream into the mixture. Mix well.

Cut the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a 10-inch loaf pan. Brush the tops of each cake with the orange liqueur. Line the bottom of the loaf pan with parchment paper. Place one piece of the cake on the bottom of the pan.

Spread 1/3 of the cheese filling evenly over the piece of cake. Repeat the layering with the remaining cake and cheese filling. Cover with plastic wrap and refrigerate for 2 hours.

Remove from the refrigerator and unmold the cake. Place the cake on a wire rack with a sheet pan underneath. Spread the top and sides of the cake with the sweetened whipped cream. Place the cake in the refrigerator and chill for 1 hour.

In a saucepan, over medium heat, add the chocolate and coffee. Stir until the chocolate is melted. Stir in the half pound of butter and remaining tablespoon of rum. Mix well. Cool the mixture until it is spreadable.

Pour the chocolate frosting over the entire cake. Place the cake back in the refrigerator and chill for 2 hours, until the cake sets. Remove the cake from the refrigerator. Using a long spatula, carefully lift the cake from the rack and place on a serving plate. Garnish with a sprinkle of the remaining nuts and candied citrus. Slice and serve.

Yield: 10 servings

Per serving: 1,002 calories; 58 g fat (34 g saturated fat; 52 percent calories from fat); 108 g carbohydrates; 287 mg cholesterol; 487 mg sodium; 16 g protein; 4 g fiber

cassata siciliana

Categories:
cakes
Easter

Orange Scallop Cookies

This is an old South Georgia recipe. They are a great accompaniment for ice cream or puddings and are very pretty on a platter for receptions or open houses.

1 cup butter or margarine
1 1/4 cups granulated sugar
1 egg
1 egg white
2 teaspoons grated orange peel
4 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup orange juice

In a large mixing bowl with an electric mixer, beat butter and sugar until fluffy. Beat together egg and egg white; add orange peel. Add egg mixture to butter mixture; mix well.

Combine flour and baking powder. Add flour mixture to butter mixture alternately with orange juice, mixing well after each addition.

On a floured surface with a rolling pin, roll out dough to 1/8-inch thickness. Cut with a 2 1/2-inch scalloped cutter and place on greased baking sheets. Bake at 375 degrees F for 10 to 12 minutes, or until done. Remove to cooling racks immediately. These cookies store well in airtight containers and freeze well.

orange scallop cookies

Categories:
cookies

Banana Zucchini Cake

1 medium-size ripe banana
4 eggs (at room temperature)
2 cups granulated sugar
1 cup vegetable oil
1 1/2 cups zucchini, shredded
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups walnuts, chopped
1 cup raisins

Peel banana and puree in blender to make 1 cup.

In large bowl, beat eggs. Blend in sugar and oil. Beat 1 minute. Add banana and zucchini; mix well.

Sift flour, soda, baking powder, cinnamon and salt. Fold into banana mixture. Stir in walnuts and raisins. Pour batter in greased and floured 10-inch tube pan. Bake at 350 degrees F for about 1 hour or until tester comes out clean. Cool 20 minutes. Invert cake onto serving platter.

Dust with confectioners’ sugar or frost with 1 small can pecan frosting.

banana zucchini cake

Categories:
cakes
bundt cake

Candy Bar Cookies

Posted by Annette at recipegoldmine.com 11/2/2001 8:12 am

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped, chocolate-covered candy bar pieces
    (pieces should be about 1/2 inch in size)

Preheat oven to 325 degrees F.

Sift flour, baking powder and salt together. Set aside.

In large bowl, using an electric mixer, cream the butter and sugar on medium speed until mixture looks fluffy and smooth, about 30 seconds. Beat in the egg and vanilla extract. Stop the mixer and scrape the sides of the bowl with a rubber spatula once during this mixing.

Decrease the mixer speed to low and add flour mixture, mixing just until flour is incorporated. Gently mix in candy bar pieces.

Drop batter by large tablespoons on baking sheets. Bake 15 minutes, until tops of cookies are light golden. Reverse baking sheets from top to bottom and front to back after 7 minutes to ensure even baking. Cool cookies 1 minute on baking sheets, then remove to a wire rack while still warm.

candy bar cookies

Categories:
candy bar

Lane Cake

Posted by Cookin’Mom at recipegoldmine.com May 11, 2001

1 cup butter or margarine, softened
2 cups granulated sugar
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
8 egg whites, stiffly beaten
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves (optional)

Filling
8 egg yolks
1 1/2 cups granulated sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 cup raisins
1 cup flaked coconut
1/4 to 1/2 cup Bourbon
1/2 cup sliced maraschino cherries

Frosting
3/4 cup granulated sugar
2 tablespoons plus 2 teaspoons water
1 egg white
1/2 tablespoon light corn syrup
Dash of salt
1/2 teaspoon vanilla extract

Cake: Cream butter: gradually add sugar, beat in well.

Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 325 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

Spread filling between layers and on top of cake; spread sides with the frosting. Garnish with pecan halves, if desired.

Filling: Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened. Remove from heat, and stir in remaining ingredients. Cool completely.

Icing: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla extract; beat an additional 1 minute or until the mixture is thick enough to spread.

Very nice cake!

Lane Cake

Categories:
layer cake

Garlic Pepper Steak or Chicken

1/4 cup vegetable oil
2 tablespoons soy sauce
1 clove garlic or 1/2 teaspoon garlic salt
1 teaspoon coarsely ground black pepper
2 tablespoons lemon juice
2 tablespoons chopped green onion or
1 tablespoon dried green onions or chives
1 teaspoon celery seed
3 whole chicken breasts

Mix vegetable oil, soy sauce, clove of garlic or garlic salt, black pepper, lemon juice, green onion or dried green onions or chives and celery seed together for marinade. Place meat in marinade for at least two hours. Turn frequently. Drain.

Grill over hot coals.

NOTE: If you want to brush with the same marinade, make a fresh batch. DO NOT use the same marinade in which you marinated the meat!

Garlic Pepper Chicken

Categories:
barbecue
grilled chicken

Oklahoma Buttered-Barbecued Beef Loaves

2 pounds ground beef
2 eggs, slightly beaten
1/2 cup cracker crumbs
1/3 cup chopped green bell pepper
1/4 cup milk
1/4 cup catsup
1 1/2 teaspoons salt
1/4 teaspoon pepper
8 onion slices

Combine beef, eggs, crumbs, green bell pepper, milk, catsup, salt and pepper. Divide into eight portions on double thick squares of foil; shape into loaves.

Butter Barbecue Sauce
1/2 cup butter
1/2 cup chopped onion
1/2 cup catsup
1/4 cup firmly packed brown sugar
1 1/2 teaspoons chili powder
3 tablespoons Worcestershire sauce
Dash of Tabasco? sauce

Melt butter; add onion. Cook until tender; stir in remaining ingredients. Simmer for 5 minutes. Top each loaf with onion slice and 2 to 3 tablespoons sauce; secure foil. Grill 3 inches from coals for 10 to 12 minutes on each side.

Serves 8.

Oklahoma Buttered-Barbecued Beef Loaves

Categories:
meatloaf

Old-Fashioned Hard Candy

2 cups granulated sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon oil flavoring*
Food coloring as desired
Confectioners’ sugar

* Oil flavoring can be purchased at drugstore or baking supply shop.

Mix sugar, water and syrup until sugar is dissolved. Boil on medium heat to 300 degrees F or hard ball stage.

Remove from heat. Add flavoring and food coloring and mix well. Odor will be extremely strong at this time, so prepare in well-ventilated kitchen. Pour in streams onto cookie sheet which has been very generously covered with confectioners’ sugar. Make little ditches of confectioners’ sugar so the candy does not spread too much. Sift more confectioners’ sugar on top of candy streams. Cut with scissors into bite-size pieces as it begins to cool and outer edge will hold its shape. Do not wait until it is completely cooled, because it becomes hard and impossible to cut.

Yields 1 pound.

Old-Fashioned Hard Candy

Categories:
Christmas
candy

Southern Fried Chicken

1 fryer, cut into serving-size pieces
1 egg
Milk or buttermilk
Flour
Salt
Pepper
Vegetable oil or solid shortening
Butter (optional)

Salt fryer pieces; cover well and refrigerate overnight. Beat egg and add milk or buttermilk. Dip salted fryer pieces in the mixture, making sure they are completely covered. Dredge in a mixture of flour, salt and pepper. Place in a skillet filled with hot vegetable oil and fry, uncovered over medium heat, until chicken is tender and golden brown on both sides. Make sure chicken is not crowded while frying. Drain well and serve.

NOTE: The vegetable oil or shortening should be very deep to properly fry the chicken. The addition of a small amount of butter to the oil adds special flavor and a golden color. Watch to be sure the butter does not burn, however.

Southern Fried Chicken

Categories:
chicken

Roasted Corn Tacos

1 to 2 tablespoons vegetable oil
1/2 medium white onion, thinly sliced
1 poblano chile, roasted, peeled and sliced into strips
2 ears corn, roasted, shucked and kernels removed
Salt to taste
4 ounces queso fresca, farmer’s cheese, or ricotta
1 tablespoon chopped cilantro
Fresh corn tortillas

Heat the oil in a large saut? pan over medium heat. Add the onion and cook until it begins to soften. Add the roasted chile strips and continue cooking until onion is translucent, but not brown. Add the corn, season with salt, then mix well. Spoon the corn mixture onto warm corn tortillas and garnish with the cheese and chopped cilantro.

roasted corn tacos

Categories:
southwestern
mexican