Christina Fusca Boova’s One Move Italian Biscotti

3 cups un-sifted all-purpose flour

1-cup sugar

1 lbs baking powder

1/2-teaspoon salt

1-teaspoon anise seed-crushed with ordure  & pestle

3 whole eggs

3 egg yolks

2-teaspoon s vanilla

2 cups unbleached almonds coarsely chopped and toasted

Preheat the oven to 350 degrees.  Grease and flour 2 baking sheets.  Shift the flour, sugar and baking soda and salt in a large bowl.  Stir in anise seed.   

Beat whole eggs, the 3 extra yolks, vanilla and pour into flower mixture.  Stir to form stiff dough.  Kneed in almonds.  Do not over work dough.  Divide dough into 4 pieces.  Roll each on a floured board into 1 “ by15 “ rolls.  Place on cookie sheet.  Bake at 350 for 30-35 minutes.  Until set.  Slice diagonally to 1/2 “ pieces.  Bake 350 10-12 minutes.  Store up to 3 weeks in airtight tin.

Katie Fusia McParlane’s  Death By Chocolate

4 Eggs

1-Cup Sour Cream

1/2 cup Water

1/2 cup Vegetable Oil

Devils Food with pudding in it

1 small box instant chocolate pudding

1 12oz. Pack chocolate chips (Semi Sweet)

1-cup walnuts chopped

Grease and flour bunt cake pan.  Beat four eggs and the sour cream until smooth.  Add the water and the oil.  Beat in.  Pour in the cake mix and pudding mix.  Beat with the mixer for 3 minutes.  

Add the chips and nuts.  Pour into bunt cake pan after preheating oven to 350 degrees. 

Cook about one hour until cracks appear on the top.

Megan Fusia Wentland’s Chocolate Zucchini Brownies

1/2-cup butter

1 3/4 cup sugar

1/2-cup oil

1 tsp vanilla

1/2-cup milk

3 cups flour

4 tbsp coca powder

1 tsp baking soda

1/2 tsp cinnamon

2 cups grated zucchini

1 1/2 cup semi sweet chocolate chips

Mix butter, sugar, oil, and vanilla together.  In a separate bowl. mix flour, cocoa, baking soda, and cinnamon.  Add milk to the dry ingredients: then add all to the creamed mixture.  Add 2 cups of grated zucchini, and mix.  Add chocolate chips.  Pour into lightly greased cookie sheet (15 X 10 with sides), and bake at 325 degrees for 40-45 minutes.  

Bunny Ortale’s Best Tiramisu (NO raw EGGS)

2 kg. Lady fingers separate and dry in 300-degree oven 10 min.

Or so turning once

2 cups strong coffee

2 tablespoons sugar

2 tablespoons Grand Marnier or triple sec

1-pound ricotta

1/2-pound mascarpone cheese

1/2-cup sugar

1 8oz. Container cool whip (can use real whipping cream, whipped)  

Put ricotta in fine sieve and let drain 2 hours.  Throw off liquid.  Add mascarpone cheese and sugar and beat together. Fold in cool whip.  Set aside.

Mix coffee triple sec and sugar.  Quickly dip ladyfingers in and line 7/ 12/ by 11 1/2 flat Pyrex oblong dish with dipped ladyfingers.  Cover with 1/2 cheese mixture. Sprinkle with Hershey’s unsweetened cocoa through a fine tea strainer.  Another layer of dipped lady finders and last of the cheese mixture.  Again sprinkle with cocoa.  Cover and refrigerate 12 o 24 hours. 

Elisabetta Francalanza's - Stuffed Figs - Fichi Secchi Ripieni 

1/4 cup toasted almonds - chopped, not powdered

Zest of one lemon

1/4 cup of diced candied orange peel

2 teaspoons of Orange Liquor - Gran Gala is good

2 tablespoons of Honey

10  dried figs

Mix the almonds, lemon zest, candied orange peel, 1 tablespoon of honey and 1 teaspoon of Gran Gala together.

Make a cut crosswise in each fig, making a wide pocket

Stuff some of the mixture into each fig and put them in an oven proof dish

Drizzle with the rest of the honey and Gran Gala.

Bake in a 350 degree oven for 10 minutes.

Calabrese Ricotta Pie

(use a 10" tart pan with a removable bottom)

 Ingredients for filling:

16 oz (2 cups) ricotta cheese - one of the small containers worth and go ahead use the whole milk ricotta, not the low fat…

½ cup heavy cream

2 eggs

1 egg yolk

1/3 cup granulated sugar

Zest of 2 oranges

Zest of one lemon

1 tablespoon of Gran Gala (Italian orange liquor)

Semisweet chocolate

Ingredients for the crust:

1½ cups all purpose flour

3 tablespoons of granulated sugar

Pinch of salt

1 stick of butter – chilled and cut into chunks

1 egg yolk

To make the crust:

Sift the flour, sugar and salt onto the kitchen counter.

Make a well in the center and put in the butter and egg yolk. 

Mix it all together with your fingers.

Gather the dough together in a ball but keep about 1/4 of it aside for the top

Press the dough into the tart pan and up the sides.

Chill in the refrigerator for 30 minutes

Preheat the oven to 375

Take the crust out of the refrigerator and prick the bottom with a fork.

Line it with foil and weigh down with dried beans. Bake for 15 minutes then take it out of the oven and remove the foil and beans and let cool.

To make the filling:

Put the ricotta, cream, eggs, egg yolk, sugar, orange and lemon zest and Gran Gala in a bowl and mix the ingredients together with a spoon until evenly mixed.

Spoon the filling into the crust in the tart pan.

Get the extra dough you had set aside and roll it out with a rolling pin and cut into strips.  Lay the strips across the pie in a lattice pattern.

Bake for 30 -35

Let cool

Scatter more orange and lemon zest across the top or shave little thin strips of bittersweet chocolate with a vegetable peeler

Check Back Soon For:

Teresa Muscato's Mostaccioli

Paolo Fuscà 's Limoncello