Galette Dolci (Sweet Buscuits)

Galette Dolci (Sweet Biscuits)

Ingredients

1. 2 Cups All Purpose Flour
2. 1/8 tsp Salt
3. 1 tsp Baking Powder
4. 4 TBL Butter, cut into small pieces
5. 6 TBL Sugar
6. 1 Large Egg
7. ¼ Cup Milk
8. 1 TBL Vanilla Extract

Directions

1. plastic wrap and chill for 10 minutes.
2. Preheat oven to 375 degrees. Grease 2 cookie sheets.
3. On a lightly floured surface, roll out the dough to an 11 inch circle, ¼ inch thick. Using a 3 ¼ inch biscuit cutter, cut rounds from the dough and place on the baking sheets, spacing them ½ inch apart. Re-roll the scraps and cut more rounds.
4. Bake 12 to 15 minutes until lightly browned. Place on a cooling rack. Serve warm with jam.

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Deep Fried Baby Artichokes

Ingredients

1. 3 lbs. Baby Artichokes
2. 2 Cup Bisquick
3. 2 tsp Granulated Garlic
4. 2 tsp Italian Seasoning
5. 1 Cup Grated Parmesan Cheese
6. 1 Cup Milk

Directions

1. Egg
2. Canola Oil
3. Lemon
4. Directions:
5. Peel off the outer leaves of the artichoke until the leaves are a light green color. Using a sharp knife, cut off the top third of the prickly thorn of each choke. Cut each cleaned choke into quarters and drop into a large pan of cold water (that’s been combined with the juice of 1 lemon, including the rind.) Bring the water to a boil and cook the chokes until they’re just beginning to become tender, (al dente). Pour all of the cooked artichokes into a colander, allow to cool. Discard the lemon rind. (At this point, the chokes can be placed in a freezer bag and frozen.)
6. In a large bowl, combine the bisquick, garlic, Italian seasoning, and parmesan cheese, mixing well. Add the milk and egg, beating well and adding more milk as needed to make a thick running batter.
7. In a large heavy skillet, heat about 1 inch of canola oil until hot. Add the chokes to the batter in the bowl, stirring until they are well coated. Drop each coated choke separately into the hot oil, turning well until all sides are golden brown. Remove and drain on paper towels. Place on a heated serving platter.

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Crab DIp

This one is from my Mom. Thanks to my cousin Larry Spencer who compiled a pretty cool cookbook from the old folks.

Ingredients

1. 1 pkg crab meat cut in small pieces (imitation or real)
2. 1 cup celery chopped fine
3. 1/2 cup green onion chopped fine
4. 1 tablespoon lemon juice
5. 1/4 teaspoon curry
6. Miracle Whip or Mayonaise to taste

Directions

1. Mix all ingrediants using the Miracle Whip as a base. That's it!

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Chicken With Lemon

Ingredients

1. 3 onions, chopped coarse
2. Granulated Garlic to taste
3. 3 lbs Boneless Chicken
4. ½ Cup Chicken Broth
5. ¼ Cup Raisins
6. ¼ Cup Toasted Pine Nuts
7. Ingredients:
8. 1 Lemon
9. Whole Cloves
10. Extra Virgin Olive Oil

Directions

1. Stud the lemon with the cloves, spacing them about 1/2" apart. Place the studded lemon in a wide mouth jar. Pour in enough olive oil to cover the lemon. Cover tight and let stand in a cool dry place for at least 7 days.
2. Remove the lemon and set aside the oil - remove and discard the cloves.
3. In a large deep heavy skillet, sauté the onions in 3 TBL of the reserved oil until the onions are soft. Transfer the onions to a plate and set aside. - Season the chicken with garlic and sauté until well browned on all sides. Add oil if necessary. Add the chicken broth, the reserved onions, the lemon from the jar (sliced) - salt and pepper. Bring the liquid to a boil and simmer covered for 25 minutes until the chicken is tender. Add the raisins and the pine nuts - cook 2 to 3 minutes longer.
4. Transfer the chicken to a heated serving platter and spoon the sauce over to top.

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Chicken With Artichokes

 

Ingredients

1. 1 Cup Milk
2. ½ Pound Large Mushrooms, cleaned – stemmed – quartered
3. ½ Cup (1 stick) Butter
4. 1 PKG Frozen Artichoke Hearts, thawed and quartered
5. ¼ Cup Dry White Wine
6. 3 TBL Chopped Green Onions, (white part only)
7. Flour for dredging
8. Salt and Pepper to taste
9. Ingredients:
10. 4 Chicken Breasts Halves, skinned and boned
11. 1 Cup Canola Oil
12. 2 Eggs

Directions

1. Place the chicken breasts between sheets of plastic wrap and pound slightly to a uniform thickness.
2. In a large heavy deep skillet, heat oil over medium/high heat.
3. In a medium sized bowl, beat together the eggs and milk with a dash of salt and pepper. Dip the chicken pieces in the egg mixture and dredge in the flour, shaking off the excess. Place the chicken carefully in the hot oil and cook until well browned on one side. Turn chicken over and add the mushrooms on top of the chicken so they won’t overcook. Cook the chicken another 2 minutes more. Pour off the grease and then add the butter and artichokes. Sauté 2 minutes until slightly reduced. Turn off the heat. Cover pan and let steam for about 5 minutes. Place on a heated serving platter and surround with vegetables.

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Italian Romance Bars

Barre Di Romance (Romance Bars)

Ingredients

1. 1 ½ Cups Brown Sugar, well packed
2. ¾ tsp Baking Powder
3. 1 tsp Vanilla
4. ½ Cup Chopped Walnuts
5. ½ Cup Angel Flake Coconut
6. Ingredients:
7. 1 Cup Butter
8. 2 Cups + 2 TBL Flour
9. ½ tsp Salt
10. ¼ Cup Sugar
11. 2 Eggs

Directions

1. In the bowl of an electric mixer, cream the butter until soft. With the mixer on low, blend in the 2 cups flour, salt, and sugar. Spread in an ungreased 9x13 inch baking pan and bake for 10 minutes at 350 degrees. (The top will NOT be brown).
2. In a bowl, beat the eggs. Stir in the brown sugar, the 2 TBL flour, baking powder, and vanilla. Fold in the walnuts and coconut. Spread over the baked shortbread and bake again for 20 minutes. Remove from oven, let cool and then cut into equal squares. Sprinkle with powdered sugar.

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Itailian Cheesecake

CAFÉ AU LAIT CHEESECAKE

Ingredients

1. ¾ Cup Sugar 1 tsp Vanilla
2. 2 Envelopes of Unflavored Gelatin 2 Egg whites
3. ¼ tsp Salt ¼ Cup Sugar
4. 2 Egg Yolks, beaten 1 Cup Whipping Cream
5. ¾ Cup Milk 2 TBL Butter, Melted
6. ¼ Cup Madeira Wine ½ Cup Graham Cracker Crumbs
7. 2 TBL Instant Coffee (like Taster’s Choice) 1 TBL Sugar
8. 3 Cups Ricotta Cheese

Directions

1. In a saucepan, combine the ¾ cup sugar, gelatin, and salt. Stir in egg yolks and the milk that has been mixed with the Madeira wine. Cook and stir over a low heat until the gelatin has dissolved. Blend in the instant coffee. Cool.
2. Stir the ricotta cheese and vanilla into the gelatin mixture. Chill, stirring occasionally, until the mixture mounds when dropped from a spoon.
3. Meanwhile, beat the egg whites to soft peaks. Gradually add the ¼ cup sugar and beat to stiff peaks. Whip the cream and fold into the gelatin mixture, then fold in the beaten egg whites.
4. Spray a 9 inch Springform pan with non-stick spray (Pam), and pour the cheesecake mixture into the pan. Mix the graham cracker crumbs with the 1 TBL sugar and the melted butter. Sprinkle the crumb mixture over the top of the cake, place in the refrigerator and chill over night.

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