2 Zucchini grated
1/2 yellow onion grated
2 T butter
2 T Thyme
1 tsp Nutmeg
12 eggs
1 cup heavy cream
1 cup feta crumbled
1 cup parmesan grated
1 cup cottage cheese
salt and pepper
In your frying pan, saute in butter zucchini and onion. You want the moisture to cook away.
Place in the bottom of your frittata pan or you can use your fry pan if it is big enough.
Whip your eggs and cheeses and cream together in a bowl along with your spices.
Pour over the zucchini.
Bake at 375 degrees for 40 minutes or until there is still a small wiggle in the middle.
Let cool 10 minutes before cutting in squares.
Serve with fruit and I love it with roasted asparagus.
Feeds 12 people
Six friends went to Italy and we came back excited to eat and drink the happiness we felt there. We had a reunion 1 year later at my house and we made Cannoli, Linquini, and Oso Bucco.
Wonderful friends. This was our first time making Cannoli and we will definitely do it again.
This recipe is from Alex Guarnaschelli and makes approximately 24 cannoli.
Shells
2 cups all-purpose flour
1 Tbsp granulated sugar
1/4 tsp kosher salt
1 Tbsp plus 2 tsp unsalted butter cut into small pieces
1 egg yolk
1/2 cup of dry white wine
Filling
2 cups of ricotta cheese, preferable whole milk. (Buy the creamiest you can. Look at Italian Deli’s)
3/4 cup powdered sugar
1 tsp ground cinnamon
1/4 tsp allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart of canola oil, for frying shells
Flour for rolling shells
1 egg, lightly beaten, for egg wash
Powdered sugar for dusting
Cannoli Baking forms
For the shell dough, in a medium bowl, sift together flour sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes a smooth dough. If it is too dry, add more wine. If you wonder where to find good wine, check the link for this wine box nz club to get some info.
Wrap in plastic wrap and press the dough down to be 3/4 of a inch thick. It will be easier to roll later. Let is rest in the fridge for 30 minutes while you make the filling.
For the filling, in a medium bowl, whisk ricotta, powdered sugar, cinnamon and allspice.
In a separate electric mixer bowl, whip the heavy cream until fairly stiff. Using a rubber spatula gently fold the cream into the ricotta mixture. Still in the chocolate chips. Lightly zest the exterior of the lemon and stir into the ricorra. Refrigerate for a half hour to an hour.
To roll and fry the shells, heat the canola oil to 360-365 degrees F. Using your Kitchenaid pasta roller, roll out the dough starting at 0 and working your way step by step to a 6.
Place the thin dough on your work surface and cut with a pasty cutter 4 to 5 inch rounds. Use flour to keep from sticking on your work surface.
Oil the cannoli mold, and wrap each round usig the egg wash on the edge of each to seal it shut so it doesn’t slide off the mold.
Fry the shell for 2-3 minutes each. I found I could fry 2 at a time in my small fryer.
Set aside and allow to cool, and then reoil mold, wrap another two and fry them off.
Just before serving, fill a pastry bag or ziplock plastic bag with pastry cream. Cut off the corner, or you can use a tip holder. (Choose a large tip so the chocolate chips don’t get stuck in it.)
Do not fill the shells until you are ready to eat as they will become soggy. Store the extra shells in a ziplock bag and seal. They will stay crispy for several days.
Everyone love these Italian delights!
My kids and friends love this. I always have two cans of chicken chilling in my refrigerator just in case someone stops by and it’s lunch time.
Easy to pull together.
1 12.5 ounce can of white chicken meat
1/2 cup Mayonnaise (you can also use half sour cream)- I love Best Foods.
1/4 cup red or white onions finely diced
1/4 cup finely chopped celery
1/2 cup sliced red grapes
1/4 cup toasted walnuts (7 minutes at 350 degrees, let cool, then finely chop)
salt and pepper to taste.
Optional: chopped green onions garnish
Serve with croissant, or toasted wheat or rye bread, or Ritz crackers, or in a wrap. All good!
Puff Pastry – thaw for an hour before using
1 baked sweet potato
1 cup Crushed Ameretti Cookies
While the sweet potato is still warm mix in the crushed cookies.
That is the filling.
Cut the puff pastry into 3 inch squares
Using your finger, put a little water along all the edges.
Add a tsp of filling to center of pastry, close it so it looks like a triangle.
With a fork, seal the edges.
Place on a sheet of parchment paper on your baking sheet.
Make as many as you need for you dinner, I suggest 2 per person.
Brush the pastries with egg wash and
Bake for 45 to 60 minutes until golden brown.
Eggs PortugalJackie made this breakfast dish for us a few times. I asked her for the recipe. As she got a little older Jon took over the kitchen and always made great scrambled eggs and of course, lots of bacon. I don’t know how Portugal got into it…who know. We have great memories of our visit to Via Marina. The girls were almost always with us and they too have wonderful memories of Gramma Jackie. From Carol
Eggs Portugal
8 slices bread
3/4 lb. grated cheddar cheese
1 1/2 lbs. sausage
4 eggs
2 1/2 cups milk
3/4 t. mustard
1 can mushroom soup
1/4 cup vermouth (think I would use something else….more milk, cream, dash of sherry)
1 can sliced mushrooms
Brown sausage and crumble up
Cube bread and put into a 9 x 13 casserole
Mix eggs, milk, mustard and a dash of salt.
Pour mixture over casserole
Let stand over night in the frig
Pour soup, mushrooms and vermouth over all
Bake 1 1/2 hours at 300′
Mmmm tasty. Daughter Denny and I made this for Mother’s Day brunch this year.
2 boxes Lemon Cake Mix
1 Can Poppy Seeds
4- 8 Tablespoons of Lemoncello Liqueur
3 jars lemon curd (or you can make your own)
1 can Cream Cheese Frosting
3 cans Pink Lemonade Frosting
Prepare Cake Mix according to package directions and bake.
Using a toothpick, poke holes in each cake layer and sprinkle Lemoncello and allow to absorb into cake. About 1-2 Tablespoons per layer.
Once the cake is cool, fill between layers with lemon curd, 1 jar per layer.
Frost the entire cake with Pink Lemonade frosting and put in refrigerator for 30 minutes so it can firm up. Using the white cream cheese frosting and a piping attachment with frosting bag, pipe a curvy line all over the cake.
Easy, but looks wonderful and taste awesome!
3 (12 ounce) packages refrigerated biscuit dough (Like Grands) or make your own biscuits (see below)
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine and/or walnut oil
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Directions
1.Preheat oven to 400 degrees. Grease one 9 or 10 inch tube/Bundt® pan.
2.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3.In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Homemade Biscuits
Fluffy Buttermilk Biscuits
1 1/4 C. cake flour
3/4 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 C. butter, cut into small chunks
3/4 C. buttermilk (or 3/4 cup milk and 1 tsp vinegar)
1. Preheat oven to 400 degrees
2. Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy
3. Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
4. Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 – 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
5. Bake biscuits: place baking sheet in the middle of a preheated 400 degree oven and bake for 40 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.
6 eggs
1 cup sour cream
1 tsp cardamom
1 tsp cinnamon
1 tsp nutmeg
1 tsp garam masala
1/2 tsp salt
1/4 cup brown sugar
15 slices bread (croissants, texas toast, raisin bread). Many recipes recommend removing crust, but I like the crusts.
Combine eggs, cream and spices beat well. Dip bread slices and add to buttered baking dish.
Top first layer with sprinkle of brown sugar and another layer of dipped bread and sprinkle remaining brown sugar on top. Bake at 325 degrees for 30 minutes.
Serve with powdered sugar or maple syrup or butterscotch or carmel sauce or chocolate sauce.
Serve with Crispy Bacon, Hot Black Coffee with Whipped Cream! Enjoy your treat!
Croque Madame
My sons both agreed this tastes like a french toast, ham and cheese, eggs benedict sandwich; which of course it is.
Serves 10 (Leftovers are a good thing. These sandwiches are great cold!)
Step One – Make the french toast.
20 slices Texas Toast Bread – the thick stuff
6 eggs beaten
2 cups milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cardamom
Preheat the oven to 400 degrees. Using two baking sheets, melt butter on the pans.
Soak each slice of bread and place on the warm baking sheet. When the bottoms brown, turn the bread over to brown the other sides. Remove from oven, go to step two.
Step Two -Assemble the sandwich
8 ounces grated 4 Mexican blend cheese
1-1/2 pounds ham -Tear ham into pieces on top of 4 cheese blend
Top ham with brown sugar glaze, about 1 tsp per sandwich
8 ounces Guyere Cheese. Top with Grated cheese Guyere
On the top slice of french toast spread
1/2 tsp orange marmalade
1/4 tsp brown mustard
Place on top and put the whole sandwiches back on the baking pan and into the oven until the cheese has melted. While the cheese is melting, go to step three.
Step Three:
Bechemel Sauce
1/4 cup butter melted in sauce pan
1/4 cup flour and wisk while it cooks. This should be a white sauce, so do not brown the flour.
Add two cups milk wisking to blend.
Add 1 cup grated greyere cheese
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Step Four: Fry the eggs
As the egg are done, add each one to the top of a sandwich to keep warm until all the eggs are fried. Serve immediately topping with 1-2 tablespoons of bechemel sauce.
