Zuppa Inglese
INGREDIENTS
Custard
3 Cups Milk
1 Cup Heavy Cream
½ Cup Sugar
6 Large Egg Yolks
½ Cup Unbleached Flour
2 Teaspoons Vanilla Extract
One 12 Ounce Butter Pound Cake – Cut Into Thin Slices
½ Cup Marsala Wine
2/3 Cup Sour Cherry Preserves
Whipped Cream
1 Cup Very Cold Heavy Cream
2 Teaspoons Confectioners’ Sugar
1 Teaspoon Vanilla Extract
Fresh Berries or Shaved Chocolate For Garnish
In a large heavy saucepan, bring 2 cups of the milk, the cream and sugar to a simmer over medium heat. Stir to dissolve the sugar. Remove from heat. In a large heatproof bowl, whisk the egg yolks and the remaining 1 cup milk until blended. Place the flour in a fine-mesh strainer, shake it over the egg yolks and whisk until smooth. Beat in the hot liquid a little at a time.
When all of the milk has been added pour the mixture into a saucepan and return it to the heat. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture begins to boil. Reduce the heat and cook 30 seconds more. Remove the pan from the heat and stir in the vanilla. Use the custard immediately or transfer to a bowl. Cover with plastic wrap, pressing the plastic against the surface of the cream and refrigerate. The custard can be refrigerated up to 24 hours.
Place a mixing bowl and beaters in the refrigerator to chill. In a large serving bowl, make a layer of about one-third of the cake slices. Sprinkle the slices with some of the Marsala. Spread with half of the cherry preserves, and custard. Top with the remaining cake slices. In the chilled bowl, with the chilled beaters, whip the cream with the sugar and vanilla until soft peaks form. Spread the cream on top of the cake. Cover and refrigerate several hours or overnight.
Just before serving, garnish with fresh berries or shaved chocolate. Serves 10 to 12
Sangria
Sangria has been important to Spanish culture for many centuries. This wine punch has gained international popularity and is easy to make at home. Versions of Sangria have held a planting of the Iberian Peninsula’s vineyards around 200 BC. As Spain’s soil and weather are particularly well suited for growing grapes, the nation has maintained an abundance of red wine and its subsequent wine punch variations. Interestingly, there is no one recipe for Sangria, as the ingredients of this wine punch are based on availability, season, and a number of other factors.
Sangria requires a light, young Spanish red wine. The most common of these come from the La Rioja, Castilla-La Mancha and Catilla-Leon regions. It is also necessary to include fresh fruit. Spain’s popular locally grown fruits include oranges, lemons and melon. Any fruit can be used, however, one might find bananas, apples, grapes or any number of fruits in Spanish Sangria. Sangria is meant to be light and refreshing so a certain amount of juice and sugar are generally added for a more refreshing taste. Sangria is to be served ice-cold and generally is prepared in large pitchers and served to guests as an accompaniment to a meal or tapas in the summer time
Sangria is to be served ice-cold as a hot-weather refreshment. Generally, it is prepared in large pitchers and served to many guests as an accompaniment to a meal or tapas in the summer time.
INGREDIENTS
1 Cup Orange Juice
¼ Cup Lime Juice
1 Bottle Red Wine
½ Cup Brandy
¼ to 1/3 Cup Sugar
Ice Cubes
Orange Slices
Lime Slices
In a 2 quart pitcher stir together orange and lime juices. Add wine, sugar and brandy. Stir until sugar is dissolved. Cover and chill for 3 to 24 hours. Serve over ice. Garnish each serving with orange and lime slices.
Creamy Potato Gratin
INGREDIENTS
3 Garlic Cloves Cut In Half
4 Tablespoons Butter
3 Pounds (Peeled & Scrubbed) Yukon Gold Potatoes
3 Cups Milk
1/8 Teaspoon Ground Nutmeg
1 Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
Preheat the oven to 425° F. Rub half of 1 garlic clove all over the inside of a 3 quart shallow glass or ceramic baking dish. Throw away the garlic piece. Rub ½ tablespoon of the butter all over the dish and cut the remaining butter into small pieces and reserve.
With a sharp knife, cut potatoes into 1/8 inch thick slices. In a 12 inch skillet, combine potatoes, milk and remaining garlic. Heat to boiling on medium heat and stir occasionally. Reduce heat to medium-low and simmer for about 3 minutes. Stir in nutmeg, salt and pepper. Remove and throw away garlic cloves. Carefully transfer potato mixture to prepared baking dish and spread evenly. Top with the reserved butter pieces.
Bake for 30 minutes or until golden brown. Potatoes should be tender when pierced with the tip of a knife. Cool on a wire rack for about 10 minutes before serving. Serves 12
Old Fashioned Pancakes
You Don’t Need To Purchase Mixes… make your own!
INGREDIENTS
1 ½ Cups Unbleached Flour
3 ½ Teaspoons Baking Powder
1 Teaspoon Salt
1 Tablespoon Sugar
1 ¼ Cups Milk
1 Egg
3 Tablespoons Melted Butter
In a large bowl, sift together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. Serve with fruit, jam or maple syrup. Serves 8
Herb Cheddar Scones
INGREDIENTS
3 Cups Unbleached Flour
2 Teaspoons Chopped Fresh Rosemary, Dill or Chives
1 Teaspoon Baking Soda
¼ Teaspoon Salt
½ Cup Butter
½ Cup Shredded Sharp White Cheddar Cheese
½ Cup Heavy Cream
1 Large Egg
1 Tablespoon Olive Oil
1 Tablespoon Sea Salt
Preheat oven to 400° F. Line 2 baking sheets with parchment paper. In a large bowl, combine flour, herbs, baking soda and salt. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Stir in cheese and mix well. In a small bowl, whisk together cream and egg and add to flour mixture. Stir until dry ingredients are moistened. On a lightly floured surface, roll dough to ½ inch thickness. Using a 3 inch round cutter, cut scones and place on baking sheet. Brush scones with olive oil and sprinkle with sea salt. Bake 12 minutes or until lightly browned. Makes about 12 scones
Victoria’s Banana Bread
INGREDIENTS
1 ½ Cups Unbleached Flour
1 Teaspoon Cinnamon
½ Teaspoon Baking Soda
½ Teaspoon Salt
¼ Teaspoon Baking Powder
¼ Teaspoon Nutmeg
1 Beaten Egg
1 Cup Sugar
¼ Cup Molasses
3 Ripe Bananas
¼ Cup Olive Oil
Preheat oven to 350° F. Grease bottom and sides of 8x4x2 inch loaf pan and set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt baking powder and nutmeg. Make a well in the center of the flour mixture and set aside.
In another medium bowl combine egg, sugar, bananas, molasses and olive oil. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter in prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Remove from pan and cool completely.
Chicken Empanadas
INGREDIENTS
3 Cups Chopped & Cooked Chicken Breast
10 Ounces of Shredded Colby & Monterey Jack Cheese (5 Ounces of Each)
4 Ounces of Softened Light Cream Cheese
¼ Cup Chopped Red Bell Pepper
2 Seeded & Chopped Jalapeno Peppers
1 Tablespoon Ground Cumin
1 ½ Teaspoons Kosher Salt
½ Teaspoon Fresh Ground Pepper
15 Ounces Pie Crust (Refrigerated Pie Crust Works Well)
Water
Preheat oven to 400° F and lightly grease a baking sheet. In a large bowl combine the chopped chicken breasts with cheeses, cream cheese, red bell pepper, jalapeno peppers, cumin, kosher salt and fresh ground pepper.
Roll out piecrust onto a lightly floured surface. Roll into a large circle. Cut out rounds using a 3 inch cookie cutter making 12 to 15 circles. Place 1 round on a flat and clean surface. Lightly brush the edges of crust with water. Place 1 heaping tablespoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Arrange empanadas on a prepared baking sheet. Bake for 15 minutes.
Makes 12 to 15 empanadas
Jalapeno & Tomato Frittata
INGREDIENTS
10 Beaten Eggs
½ Cup Unbleached Flour
1 Teaspoon Baking Powder
Salt & Pepper To Taste
1 Diced Jalapeno
1 Diced Tomato
½ Diced Red Onion
2 Cloves Grated Garlic
16 Ounces Low-Fat Cottage Cheese
1 Cup Shredded Extra Sharp Cheddar Cheese
¼ Cup Melted Butter
Preheat oven to 400° F & lightly grease a 9×13 inch baking dish.
In olive oil lightly sauté onion, garlic, jalapeno & tomato. Set aside.
In a large bowl, mix the eggs, flour, baking powder, salt & pepper. Stir in onion, garlic, jalapeno, tomato, cottage cheese, cheddar cheese and melted butter. Pour into the prepared baking dish. Bake for about 15 minutes at 400° F. Reduce heat to 325° F and bake for another 35 to 40 minutes. Remove when done, cool slightly and cut into squares. Serves 10
Streusel Coffee Cake
INGREDIENTS
Topping:
½ Cup Brown Sugar
¼ Cup Sifted Unbleached Flour
¼ Cup Butter (Room Temperature)
1 Teaspoon Cinnamon
Cake:
1 ½ Cups Sifted Unbleached Flour
2 ½ Teaspoons Baking Powder
½ Teaspoon Salt
1 Beaten Egg
¾ Cup Sugar
1/3 Cup Buttermilk (or Sour Milk)
1 Tablespoon Vanilla Extract
For the topping: In a small mixing bowl, combine topping ingredients and blend with fork until crumbly. Set aside.
For the cake: Combine 1 ½ cups sifted flour with baking powder and salt into a medium bowl. In a separate medium bowl, beat together egg, ¾ sugar and 1/3 cup melted butter. Next add the buttermilk and vanilla. Stir in flour mixture and mix well. Pour batter into a greased 8 inch square pan or a 9 inch layer cake pan. You could also use a bundt pan if you with. Sprinkle topping crumb mixture evenly over the batter. Bake in a preheated oven at 375º F for 30 minutes or until done. Partially cool in the pan on a wire rack. Cut coffee cake while still warm and serve warm for breakfast, brunch or an anytime treat.
Healthy Breakfast Muffins
A Perfect Way to Start the Day!
INGREDIENTS
1 Cup Unbleached Flour
1 Cup Wheat Flour
1 ¼ Cups Raw Sugar
1 Tablespoon Ground Cinnamon
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Cups Grated Carrots
1 Peeled & Chopped Apple
1 Cup Raisins
1 Egg
2 Egg Whites
½ Cup Apple Butter or Apple Sauce (you choose)
¼ Cup Olive Oil
1 Tablespoon Vanilla Extract
2 Tablespoons Chopped Walnuts
2 Tablespoon s Toasted Wheat Germ
Preheat oven to 375º F. Spray 18 muffin cups with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter/apple sauce, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in egg mixture until moistened. Spoon the batter into the prepared muffin cups, filling them about ¾ full. Be careful not to over-fill as they will spill over while cooking. In a small bowl, combine walnuts and wheat germ and sprinkle over the muffin tops. Bake at 375º F for 15 to 20 minutes or until the tops are golden. Remove from oven and cool on a wire rack. A good start to the day. 18 Servings
