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Italian Butter Cookies
1 stick of softened butter/margarine
1/4 white sugar
3/4 powdered sugar
1/2 cup crisco
4 egg whites
3 cups of flour
2 tblsp of baking powder
a pinch of salt
2 tblsp of vanilla
Piping bags w tips
Toppings (Sprinkles, Maraschino cherries, chocolate chips, almond slices, chocolate dipping)
Start by combining all the dry ingredients and then incorporate the crisco, vanilla and beat on low. Add in the eggs and butter and stir till you get the consistency correct. Add into a pastry bag and pipe onto a greased pan. You can go around in a circular form, or you can go back and forth in an up and down motion, or create the "S" shape. Cut the maraschino cherries in half and gently press in the center, or add sprinkles or whatever other toppings you want to use. Bake on 350 for 20 min or until the bottoms have a nice golden color. Remove and let them cool. You can then either enjoy and have a great night or put them in a freezer bag and freeze for another time.
White Christmas
1 bag of chex mix
1 bag of white chocolate chips
Get a pan and dump out the chex mix. Make a double boiler by putting a glass bowl on top of a pan with boiling water and then have the chips melt. As they become liquid, remove and pour on top of the mix and let it harden. Perfect sweet and salty snack!
Italian Pizzelles
2 eggs
1/4 cup of sugar
1/2 cup of butter/margarine melted and cooled
2 tsp of baking powder
3 tsp of vanilla
1 3/4 cup of flour
Once you take off of the pizzelle maker, sprinkle with powdered sugar.
1 stick of softened butter/margarine
1/4 white sugar
3/4 powdered sugar
1/2 cup crisco
4 egg whites
3 cups of flour
2 tblsp of baking powder
a pinch of salt
2 tblsp of vanilla
Piping bags w tips
Toppings (Sprinkles, Maraschino cherries, chocolate chips, almond slices, chocolate dipping)
Start by combining all the dry ingredients and then incorporate the crisco, vanilla and beat on low. Add in the eggs and butter and stir till you get the consistency correct. Add into a pastry bag and pipe onto a greased pan. You can go around in a circular form, or you can go back and forth in an up and down motion, or create the "S" shape. Cut the maraschino cherries in half and gently press in the center, or add sprinkles or whatever other toppings you want to use. Bake on 350 for 20 min or until the bottoms have a nice golden color. Remove and let them cool. You can then either enjoy and have a great night or put them in a freezer bag and freeze for another time.
White Christmas
1 bag of chex mix
1 bag of white chocolate chips
Get a pan and dump out the chex mix. Make a double boiler by putting a glass bowl on top of a pan with boiling water and then have the chips melt. As they become liquid, remove and pour on top of the mix and let it harden. Perfect sweet and salty snack!
Italian Pizzelles
2 eggs
1/4 cup of sugar
1/2 cup of butter/margarine melted and cooled
2 tsp of baking powder
3 tsp of vanilla
1 3/4 cup of flour
Once you take off of the pizzelle maker, sprinkle with powdered sugar.
Banana Bread
1 cup of vegatable oil
3 eggs
2 cups of brown sugar
3 tsp cinnamon
1 tsp of nutmeg
3 cups of flour
1 tsp of baking powder
1 tsp of baking soda
Mashed bananas (or whatever bread you are making)
Nuts or Chocolate Chips (if you want)
Mix the first set of ingredients together. Then add in the second set of ingredients. Bake on 350 for about 30-35 min. This makes 2 loaves.
With making two different kinds of bread, i put some of the mixture in a greased pan and then added the chocolate chips to the rest of the mixture and poured into the 2nd pan.
The Crumb Topping
1 cup of brown sugar
1 cup of flour
1 1/2 sticks of butter/margarine
3 tsp of cinnamon
Put all of the ingredients in the bowl and work with your hands to mash the butter into the dry ingredients and make a crumbly topping. Add to the top of the plain bread mixture and put into the oven.
1 cup of vegatable oil
3 eggs
2 cups of brown sugar
3 tsp cinnamon
1 tsp of nutmeg
3 cups of flour
1 tsp of baking powder
1 tsp of baking soda
Mashed bananas (or whatever bread you are making)
Nuts or Chocolate Chips (if you want)
Mix the first set of ingredients together. Then add in the second set of ingredients. Bake on 350 for about 30-35 min. This makes 2 loaves.
With making two different kinds of bread, i put some of the mixture in a greased pan and then added the chocolate chips to the rest of the mixture and poured into the 2nd pan.
The Crumb Topping
1 cup of brown sugar
1 cup of flour
1 1/2 sticks of butter/margarine
3 tsp of cinnamon
Put all of the ingredients in the bowl and work with your hands to mash the butter into the dry ingredients and make a crumbly topping. Add to the top of the plain bread mixture and put into the oven.
![Picture](/uploads/4/4/9/5/44950717/2601200_orig.jpg)
Pesche Con Crema
From “”My Calabria” by Rosetta Costantino
Printable Recipe Here
For the Pastry Cream
2 cups whole milk
Zest of 1 lemon, removed in large strips with a vegetable peeler (I didn’t use lemon zest at all, but instead, used a vanilla bean. I also added 1 T. almond extract.)
4 large egg yolks
3/4 cup sugar
1/4 cup unbleached all-purpose flour
For the Dough
3 3/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
3/4 cup sugar
3/4 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
Grated zest of 1 lemon
For Assembling Peaches
1/2 cup light rum or 6 tablespoons Italian maraschino liqueur plus 2 tablespoons peach schnapps (I used peach schnapps and no other liqueur since I wanted the peach flavor to dominate.)
Red and yellow food coloring
1 cup sugar, or more as needed for coating
Fresh peach leaves or decorative sugar or chocolate leaves
Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside. ( I did not use the rum, just the maraschino cherry juice)
Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight. ( I just rolled the cookie in the juice with my fingers and then rolled in sugar)
Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.
FRAGOLA GRANITA
1 Bag of Frozen Strawberries or 1 2lb pkg of fresh strawberries
1 cup of water
3/4 cup of sugar
5 splash of lemon juice
Take the strawberries and add to a blender or smoothie maker and blend until they are smooth. Pour them into a bread Pyrex dish and then add in 1 cup of cold water. Stir around and then add sugar and lemon juice. Stir around again. Put into the freezer and every 15 minutes take a spoon and stir around. It should freeze around 5 hours later. If the center starts to freeze, push it down with the spoon and stir again. Once it is fully frozen, scrape with a spoon and serve with halved strawberries on top. Then enjoy every bite of fresh delight! (For an adult granita you can substitute the lemon juice with lemoncello!!)
From “”My Calabria” by Rosetta Costantino
Printable Recipe Here
For the Pastry Cream
2 cups whole milk
Zest of 1 lemon, removed in large strips with a vegetable peeler (I didn’t use lemon zest at all, but instead, used a vanilla bean. I also added 1 T. almond extract.)
4 large egg yolks
3/4 cup sugar
1/4 cup unbleached all-purpose flour
For the Dough
3 3/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
3/4 cup sugar
3/4 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
Grated zest of 1 lemon
For Assembling Peaches
1/2 cup light rum or 6 tablespoons Italian maraschino liqueur plus 2 tablespoons peach schnapps (I used peach schnapps and no other liqueur since I wanted the peach flavor to dominate.)
Red and yellow food coloring
1 cup sugar, or more as needed for coating
Fresh peach leaves or decorative sugar or chocolate leaves
Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside. ( I did not use the rum, just the maraschino cherry juice)
Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight. ( I just rolled the cookie in the juice with my fingers and then rolled in sugar)
Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.
FRAGOLA GRANITA
1 Bag of Frozen Strawberries or 1 2lb pkg of fresh strawberries
1 cup of water
3/4 cup of sugar
5 splash of lemon juice
Take the strawberries and add to a blender or smoothie maker and blend until they are smooth. Pour them into a bread Pyrex dish and then add in 1 cup of cold water. Stir around and then add sugar and lemon juice. Stir around again. Put into the freezer and every 15 minutes take a spoon and stir around. It should freeze around 5 hours later. If the center starts to freeze, push it down with the spoon and stir again. Once it is fully frozen, scrape with a spoon and serve with halved strawberries on top. Then enjoy every bite of fresh delight! (For an adult granita you can substitute the lemon juice with lemoncello!!)
CANNOLI FILLING
1 Large container of Ricotta
3-4 tsp of vanilla
1/2 cup of sugar
Large Cannoli shells
Dump the ricotta in a bowel and stir, then add in the vanilla and sugar. Taste. If you need it to be sweeter add another 1/2 cup of sugar. Then chill before using as filling. You can add chocolate chips into the mix if you want or add them onto the ends of the cannolis.
IDEAS
I use this filling for cakes and cupcakes. For the cupcakes I make normal white ones and when they are cooled I carve out the middle without hitting the bottom, and save the top of the cupcake. I then pipe in the filling and put the top back on and then pipe on the frosting and add crumbled cannoli shells as an accent. The cake I make two vanilla round cakes and use the cannoli filling in the middle then frost with vanilla frosting and again add the shells to the top.
Sfingi
1 cup of warm water
1 packet of dry yeast
4 cups of flour (leave an extra cup out)
a sprinkle of sugar
a sprinkle of salt
a splash of olive oil
1/2 pan of vegetable oil
Start with dumping the water into a big bowl, then add the yeast. Let it sit for 5-8 min and then add the sugar and salt. Mix and add the olive oil. Then start adding the flour and knead with your hands. Then add the extra cup of flour to work into the dough if it is still sticky. Create a ball of dough and then cover and let it rise. This may take 2-4 hrs. Once the dough has risen, heat up a pan of hot oil or use a deep fryer and drop small balls of dough and then once they start turning golden take them out and drop into a bowl of sugar and then put on a plate with paper towel. Then enjoy the crunchy sweetness!
Chocolate Peanut Butter Pile-Ups
1 cup of Peanut Butter
1/2 cup of sugar
1 egg
1/2 bag of chocolate chips
1 piece of bakers chocolate or chocolate bar
Start by putting the pb, sugar, and egg into a bowl and mix up. Then get out a muffin pan and put some of the mixture in and pat it down, then bake on 320 for 20 min. Remove and put some chocolate chips on top and then pop back in the oven for another 5 minutes. Then take out and take a spoon and smooth out the chocolate and pop into the fridge to cool. Will make 6 large PB Cups. Once they are partially cooled, take a chocolate bar or bakers chocolate and shave it on top of the cups to make them fancy. Cool overnight and take a butter knife the next day to pop them out!
1 Large container of Ricotta
3-4 tsp of vanilla
1/2 cup of sugar
Large Cannoli shells
Dump the ricotta in a bowel and stir, then add in the vanilla and sugar. Taste. If you need it to be sweeter add another 1/2 cup of sugar. Then chill before using as filling. You can add chocolate chips into the mix if you want or add them onto the ends of the cannolis.
IDEAS
I use this filling for cakes and cupcakes. For the cupcakes I make normal white ones and when they are cooled I carve out the middle without hitting the bottom, and save the top of the cupcake. I then pipe in the filling and put the top back on and then pipe on the frosting and add crumbled cannoli shells as an accent. The cake I make two vanilla round cakes and use the cannoli filling in the middle then frost with vanilla frosting and again add the shells to the top.
Sfingi
1 cup of warm water
1 packet of dry yeast
4 cups of flour (leave an extra cup out)
a sprinkle of sugar
a sprinkle of salt
a splash of olive oil
1/2 pan of vegetable oil
Start with dumping the water into a big bowl, then add the yeast. Let it sit for 5-8 min and then add the sugar and salt. Mix and add the olive oil. Then start adding the flour and knead with your hands. Then add the extra cup of flour to work into the dough if it is still sticky. Create a ball of dough and then cover and let it rise. This may take 2-4 hrs. Once the dough has risen, heat up a pan of hot oil or use a deep fryer and drop small balls of dough and then once they start turning golden take them out and drop into a bowl of sugar and then put on a plate with paper towel. Then enjoy the crunchy sweetness!
Chocolate Peanut Butter Pile-Ups
1 cup of Peanut Butter
1/2 cup of sugar
1 egg
1/2 bag of chocolate chips
1 piece of bakers chocolate or chocolate bar
Start by putting the pb, sugar, and egg into a bowl and mix up. Then get out a muffin pan and put some of the mixture in and pat it down, then bake on 320 for 20 min. Remove and put some chocolate chips on top and then pop back in the oven for another 5 minutes. Then take out and take a spoon and smooth out the chocolate and pop into the fridge to cool. Will make 6 large PB Cups. Once they are partially cooled, take a chocolate bar or bakers chocolate and shave it on top of the cups to make them fancy. Cool overnight and take a butter knife the next day to pop them out!
Cinnamon Rolls
Ingredients
Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Recipe courtesy Paula Deen
Ingredients
Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Recipe courtesy Paula Deen
SICILIAN ORANGE CAKE
2 Sticks of Butter (room temp)
1 1/4 cups of sugar
4 eggs
2 tspn of orange zest
2 cups of flour
1/3 cup of freshly squeezed OJ
Glaze
1 cup of powdered sugar
1 tsp of water
4 tsp of fresh OJ
Using the electric beater, cream the butter and the sugar together. Beat in the eggs one at a time. Then add in the orange zest and the fresh pressed OJ. Last add in the flour as you are beating the mixture. Have a greased bunt pan or regular pan ready and spoon in the mixture. Cook for about 40-50 min on 340F. When golden brown, take out and leave in pan to cool. If in a bunt flip onto a pan and add the glaze. I then added some sliced strawberries, and then added a little more powdered sugar on top.
2 Sticks of Butter (room temp)
1 1/4 cups of sugar
4 eggs
2 tspn of orange zest
2 cups of flour
1/3 cup of freshly squeezed OJ
Glaze
1 cup of powdered sugar
1 tsp of water
4 tsp of fresh OJ
Using the electric beater, cream the butter and the sugar together. Beat in the eggs one at a time. Then add in the orange zest and the fresh pressed OJ. Last add in the flour as you are beating the mixture. Have a greased bunt pan or regular pan ready and spoon in the mixture. Cook for about 40-50 min on 340F. When golden brown, take out and leave in pan to cool. If in a bunt flip onto a pan and add the glaze. I then added some sliced strawberries, and then added a little more powdered sugar on top.
POCKETS
1 Pizza Dough
Fillings (Nutella, Jam, PB, chocolate chips, etc)
Flour
1 egg
Start by making your pizza dough or buy it and then cover it and let it rise. Once it is risen, flour a surface, and then roll out the dough into a flat sheet. Having little hands makes the dessert sweeter! Then take a round lid, or something circular and press down on the dough, starting on the edges and working your way inward. I used the lid from my water cup. Then get a knife and gently cut the circles out and tear away the extra dough. Flour another section of the area where you can lay the circles without them sticking. Then take your filling(s) whatever it may be and put a scoop just back from the outside of the circle. Then fold over the half of the circle and you can either take water and seal the edges or I take a fork that has been floured and gently press down. Last mix up an egg and brush the tops with an egg wash (I never did this last night so they do not look nice and golden). Lay them on a greased sheet and pop into the oven on 350 for about 25 min. Once they are ready, remove from the oven and sprinkle some powdered sugar.
Easter Bread
3 Cups of Flour
1/4 cup of sugar
1 pkg of yeast
1 tsp of salt
2/3 warm milk
2 tbl of butter softened
2 eggs
grated orange (I used lemon)
olive oil
5-6 unboiled eggs
food coloring
Glaze
powdered sugar
water
splash of vanilla
sprinkles
Start by mixing 1 cup of flour, sugar, salt, and yeast together. Then add the warm milk and butter, beat 2 minutes on medium. Add 2 eggs and 1/2 cup of flour. Then add in the grated lemon or orange. Then add in remaining flour to make a fluffy dough. Pour a splash of oil in a separate bowl and then roll the dough in the oil quickly covering it then wrap in plastic and cover to rise.
Once it has risen, flour your surface and cut into strips. Then roll those strips into ropes and take 2 and braid them. Then circle together to make a "nest". Place on a greased pan and once the dyed eggs have been taken out and dried, put them in the middle of the nest but do not let them touch the pan, so you want to keep your nests smaller.
Then make an egg wash and brush it onto the bread. Pop your bread in the oven on 350 and bake until golden brown. The eggs will cook as the bread does.
Then make your glaze and gently swirl on the bread and then add the sprinkles to them. You now have your Easter Bread, Buona Pasqua!
Nutella Star Bread
1 ball of dough
Flour
Nutella
Eggs
Start by making the dough and letting it rise. When ready cut the dough into 4 segments. Take flour and sprinkle on the table or counter and then roll out each piece, take a plate and cut around the plate in a circle. Then do the same for each piece of dough. When done, place on parchment paper, or I put foil on a pizza pan,and sprayed it with non stick spray. Take some Nutella and put in a microwave safe bowl and heat up for 10 sec. to make it easier to spread. Take the first circle that is on the pan and spread out the Nutella, then put a second circle on and more Nutella, then 3rd more Nutella, and then 4th as the top. Then put a shot glass in the middle of the dough and cut into 4, and then cut 3 more lines gently inbetween each
"section". Then gently take two pieces and twist twice in the opposite direction and do that for the whole circle. Once done pinch the two twists together gently so that they close and make the flower petal standing up. Remove the shot glass and then add an egg bath to it. Bake on 350 for about 20-30 min until golden. I used the extra dough to make sfingi!
1 Pizza Dough
Fillings (Nutella, Jam, PB, chocolate chips, etc)
Flour
1 egg
Start by making your pizza dough or buy it and then cover it and let it rise. Once it is risen, flour a surface, and then roll out the dough into a flat sheet. Having little hands makes the dessert sweeter! Then take a round lid, or something circular and press down on the dough, starting on the edges and working your way inward. I used the lid from my water cup. Then get a knife and gently cut the circles out and tear away the extra dough. Flour another section of the area where you can lay the circles without them sticking. Then take your filling(s) whatever it may be and put a scoop just back from the outside of the circle. Then fold over the half of the circle and you can either take water and seal the edges or I take a fork that has been floured and gently press down. Last mix up an egg and brush the tops with an egg wash (I never did this last night so they do not look nice and golden). Lay them on a greased sheet and pop into the oven on 350 for about 25 min. Once they are ready, remove from the oven and sprinkle some powdered sugar.
Easter Bread
3 Cups of Flour
1/4 cup of sugar
1 pkg of yeast
1 tsp of salt
2/3 warm milk
2 tbl of butter softened
2 eggs
grated orange (I used lemon)
olive oil
5-6 unboiled eggs
food coloring
Glaze
powdered sugar
water
splash of vanilla
sprinkles
Start by mixing 1 cup of flour, sugar, salt, and yeast together. Then add the warm milk and butter, beat 2 minutes on medium. Add 2 eggs and 1/2 cup of flour. Then add in the grated lemon or orange. Then add in remaining flour to make a fluffy dough. Pour a splash of oil in a separate bowl and then roll the dough in the oil quickly covering it then wrap in plastic and cover to rise.
Once it has risen, flour your surface and cut into strips. Then roll those strips into ropes and take 2 and braid them. Then circle together to make a "nest". Place on a greased pan and once the dyed eggs have been taken out and dried, put them in the middle of the nest but do not let them touch the pan, so you want to keep your nests smaller.
Then make an egg wash and brush it onto the bread. Pop your bread in the oven on 350 and bake until golden brown. The eggs will cook as the bread does.
Then make your glaze and gently swirl on the bread and then add the sprinkles to them. You now have your Easter Bread, Buona Pasqua!
Nutella Star Bread
1 ball of dough
Flour
Nutella
Eggs
Start by making the dough and letting it rise. When ready cut the dough into 4 segments. Take flour and sprinkle on the table or counter and then roll out each piece, take a plate and cut around the plate in a circle. Then do the same for each piece of dough. When done, place on parchment paper, or I put foil on a pizza pan,and sprayed it with non stick spray. Take some Nutella and put in a microwave safe bowl and heat up for 10 sec. to make it easier to spread. Take the first circle that is on the pan and spread out the Nutella, then put a second circle on and more Nutella, then 3rd more Nutella, and then 4th as the top. Then put a shot glass in the middle of the dough and cut into 4, and then cut 3 more lines gently inbetween each
"section". Then gently take two pieces and twist twice in the opposite direction and do that for the whole circle. Once done pinch the two twists together gently so that they close and make the flower petal standing up. Remove the shot glass and then add an egg bath to it. Bake on 350 for about 20-30 min until golden. I used the extra dough to make sfingi!