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  • APPLE FRITTER LOAF

    APPLE FRITTER LOAF

    Apple Fritter Loaf with a powdered sugar glaze is a simple loaf cake that will remind you of your favorite apple fritter. This easy cake has layers of moist vanilla cake, tart apples with lots of cinnamon and sugar. When apple season is here and apples are in abundance, this is the way to go. FOR Continue reading

  • CELEBRATING ROSH HASHANA

    Today is the first full day of Rosh Hashana, a two-day holiday also known as the Jewish New Year. The biblical name for this holiday is Yom Teruck and it is a millennia-old holiday celebrated with prayer, symbolic foods and the blowing of the traditional horn called a shofar which is blown in the morning Continue reading

  • WELCOME TO AUTUMN

    WELCOME TO AUTUMN

    Where the days grow shorter Today celebrates the fall equinox also known as the autumnal equinox and marks the point in the year when day and night are approximately equal in length. In the Northern Hemisphere, this event typically occurs between September 21 and September 24, but the exact date can vary each year due Continue reading

  • TORTA MANDORLE di RICOTTA

    ¾ CUP SUGAR ½ CUP BUTTER – unsalted, room temp 1 LEMON – large, zested, juiced 1 TB VANILLA SUGAR* 4 EGGS – room temp, separated 2 CUPS BLEACHED ALMOND FLOUR* 9 OZ RICOTTA – whole milk, drained, room temp 1/3 cup sugar 1/3 CUP PIGNOLI – for topping POWDERED SUGAR – for dusting   Continue reading

  • CHOCOLATE WALNUT INDIVIDUAL SOUFFLES

    These souffles are so easy to make and deliver a wonderfully delicious presentation. ¾ CUP SUGAR 3 TBS COCOA POWDER – unsweetened 3 LARGE EGG YOLKS 4 LARGE EGG WHITES 1/3 CUP TOASTED WALNUTS – finely chopped POWDERED SUGAR 8 INDIVIDUAL SERVINGS Preheat oven to 400º. Butter eight ¾ -cup souffle or custard cups. Mix Continue reading

  • ARUGULA AND LEMON FUSILLI

    Arugula and lemon are a great combination. 1 TB EXTRA VIRGIN OLIVE OIL 2 GARLIC CLOVES – minced or more to taste 2 CUPS HEAVY CREAM 2 or 3 LEMONS – juiced and zested SEA SALT – to taste FRESHLY GROUND BLACK PEPPER – to taste 2 BUNCHES BABY ARUGULA – stemmed, cut into thirds Continue reading

  • POLENTA ONION TART

    Polenta Torta e Cipolle PREHEAT OVEN TO 350º 4 WHITE ONIONS – large, thinly sliced 1 ½ CUPS POLENTA (not instant) ½ CUP FLOUR ½ CUP PARMESAN CHEESE – grated PINCH OF SALT 2 CUPS MILK – and more if needed 2 TBS EXTRA VIRGIN OLIVE OIL SALT and FRESHLY GROUND PEPPER – to finish Continue reading

  • TORTA MANDORLE di RICOTTA

    ¾ CUP SUGAR ½ CUP BUTTER – unsalted, room temp 1 LEMON – large, zested, juiced 1 TB VANILLA SUGAR* 4 EGGS – room temp, separated 2 CUPS BLEACHED ALMOND FLOUR* 9 OZ RICOTTA – whole milk, drained, room temp 1/3 cup sugar 1/3 CUP PIGNOLI – for topping POWDERED SUGAR – for dusting   Continue reading

  • SICILIAN GRILLED CHICKEN

    SICILIAN GRILLED CHICKEN

    Pollo Siciliano con Salsa di Mandorle e Pomodoro 1/3 CUP ALMONDS 1 CUP FRESH TOMATOES – chopped 2 LARGE GARLIC CLOVES 1/3 CUP FRESHLY GRATED CHEESE SALT AND FRESHLY GROUND PEPPER – to taste 4-5 TBS EXTRA VIRGIN OLIVE OIL – or as needed ½ CUP PACKED FRESH BASIL LEAVES 4 BONELESS CHICKEN BREASTS In Continue reading

  • SLICE AND BAKE OATMEAL COOKIES

    SLICE AND BAKE OATMEAL COOKIES

    Perfect for lunch boxes, snacks, or my morning coffee! PREHEAT OVEN TO 375º UNGREASED COOKIE SHEET 1 CUP VEGETABLE SHORTENING – I use Crisco ½ CUP SUGAR – dark brown ½ CUP SUGAR – light brown 1 CUP SUGAR – granulated 2 EGGS – beaten 1 TSP VANILLA 1 ½ CUPS FLOUR 1 TSP SALT Continue reading