Ricette

This page is particularly for my Italian friends for whom I have baked something and they in turn, have asked me for the recipe. Rather than spend time every week copying down these recipes, I decided to try posting them here as a way to save myself some time and to make access to these recipes more convenient for everyone. I will try to include some pictures whenever possible. If there is a recipe you’d like me to add here, please let me know by leaving a comment at the bottom of the page.

Per i conversioni, vedi questo sito per più informazione: Baking Conversions

1 August, 2015

The following recipe is for the folks I met last week in AciCatena at “Jesus Generation”

“Peanut Butter Cookies” (Biscotti con burro di arachide)

115g strutto (vegetable shortening or lard)

115g zuccchero bianco, (granulated sugar)

100g zuccchero di canna (brown sugar)

1 uova

1/2 cucchiaino sale

1/2 cucchiaino bicarbonato di sodio (in polvere)

1/2 cucchiaino estratto di vaniglia

225g burro di arachide

165g farina, tipo “00”

Cream together shortening & sugar. Add brown sugar e mix well. Then add egg, peanut butter, vanilla, mixing after each addition. Add dry ingredients, one at a time. Form dough into small balls. Place on greased cookie sheets. Press each ball flat w/a fork in 2 directions.

Bake @ 190 degrees C (5 gas # or 375 F) for 7-10 minutes.

6 Luglio, 2015

“LEGENDARY LEMON DROPS”

225g burro

110g farina (tipo “00”)

40g zucchero di velo

75g amido di mais

————————

Glassa:

220g zucchero di velo

30ml sugo dei limoni

115g burro, sciolto

Mette i biscotti nel forno a 177 gradi celsius (350 degrees fahrenheit) per 10-15 minuti, al fino i biscotti hanno brunito (solo un piccolissimo). Dopo i biscotti hanno raffreddato, mescolarsi i ingredienti per “la glaze” e mette un po’ sopra ogni biscotto.

5 Giugno, 2015

A few weeks ago I had an open house, housewarming party. Among other things I learned that day, I now know not to bother hosting a “casa aperta” again, at least here in Sicily (but that’s another story).  Not knowing precisely how many people would come and wanting to make sure I had plenty of food, I baked, a lot. Two the things I made for the party were Snickerdoodles and Lemon Bars. Both got rave reviews and several friends asked for the recipes. So at last, Ecco!

SNICKERDOODLES:

115g burro, ammorbidetto (softened butter)

1/2 cup strutto (vegetable shortening or lard)

1 1/3 cup zucccero di canna (brown sugar, packed)

2 uova (eggs)

2 cucchiaini di lievito di polvere (baking powder)

1 teaspoon estratto di vaniglia (vanilla extract)

1/2 cucchiaino sale (salt)

2 1/2 cups “00” farina (flour)

———————————–

1 teaspoon cannella (cinnamon)

1/4 cup zucchero (granulated sugar)

Mix the first 8 ingredients together well. Wrap the dough in saran wrap (or cover bowl) and refrigerate the dough for at least 30 minutes to an hour. Scoop or roll into small balls and roll each cookie in the cinnamon sugar mixture until each are coated evenly. Place balls a couple of inches apart on a greased cookie sheet and bake @ 375 degrees (190 degrees C o #5 gas) for approximately 8 minutes.

LEMON BARS:

2 cups farina (flour)

1/2 cup zucchero di velo (powdered sugar)

1 teaspoon baking powder

1/4 teaspoon sale (salt)

1 cup burro, freddo (butter, chilled)

——————————–

Filling:

4 ova (eggs)

2 cups zucchero, bianco (sugar)

1/3 cup sugo di lemoni (lemon juice)

1 1/2 teaspoons grated lemon rind

1/4 cup farina (flour)

Mix the first five ingredients together until crumbly. Firmly press the mixture into a lined or greased 9″x13″ pan and bake at 350F (177 C/#4 gas) for approximately 10-15 minutes, until just slightly (and lightly) brown. Allow to cool at least 10 minutes before adding the filling.

Filling: Mix the last 5 ingredients together and pour on top of the base layer. Bake for approximately 25 minutes, until the top is just starting to brown. Let cool. Sprinkle with sifted powdered sugar before serving.

January 2015

This first recipe is for Azzurra in particular, my beautiful friend, neighbor, fellow baker and kindred-crafter! 🙂 To get a taste of some of the beautiful and delicious sweets she makes you can check out her blog here: http://dolcezzeemagia.blogspot.it

Biscotti di zucchero di mia nonna (My Grandma’s Sugar Cookies)

113g burro                               1/2 cup butter

201g zucchero                        1 cup sugar

1 uova                                       1 egg

5ml estratto di vaniglia       1/2 teaspoon vanilla extract

3g sale                                      1/2 teaspoon salt

8g lievieto in polvere           2 teaspoons baking powder

288g farina                              2.25 cups flour

Cream butter and sugar together, then add egg. Stir in vanilla, then add the dry ingredients. Divide dough into 2 balls. Wrap in plastic wrap and refrigerate until firm. Use a rolling pin to roll out balls of dough on a floured surface. Cut into shapes using cookie cutters. Bake for 5-6 minutes at 375F (190C=#5 gas). Let cool and then frost with royal icing if desired. Makes approximately 2 dozen cookies.

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