Image by davipt via Flickr

“Focaccia alla Portoghese”

Ingredients

1. Sweet almonds, five ounces.
2. Granulated sugar, five ounces.
3. Potato meal, one and a half ounce.
4. Three eggs.
5. One big orange or two small.

Preparation

• First mix the yolks of the eggs with the sugar
• add the flour
• Add the almonds, skinned and chopped fine
• A dd the orange juice (through a colander) then a taste of orange peel.
• Finally add to the mixture the whites of the eggs well beaten.
• Put in a paper mold greased evenly with butter, with a thickness of about an inch and bake in a very moderately hot oven.
• After baked, cover with a white glaze or frost, made with powdered sugar, lemon juice and the white of eggs.

Image by chocolate monster mel via Flickr

Torta di Semolino

Ingredients

1. Milk, one quart.
2. Farina finely ground, four and a half ounces.
3. Sugar, four and a half ounces.
4. Sweet almonds with three bitter, three and a half ounces.
5. Butter, a small piece.
6. Four eggs.
7. Taste of lemon peel.
8. A pinch of salt.

• Skin the almonds in warm water and ground or pound very fine with all the sugar, to be mixed one tablespoonful at a time.
• Cook the farina in the milk. Before removing from the fire, add the butter and the almonds, which will dissolve easily, being mixed with the sugar.
• Put in the pinch of salt and until it becomes lukewarm
• Add the eggs that are to be beaten whole previously.
• Pour the mixture in a baking tin greased evenly with butter, sprinkled with bread crumbs and of such a size that the tart has the thickness of an inch or less.
• Put it in the oven.
• After it is baked, take it out and let it cool down.
• Remove from the mold.

Serve whole or cut into sections.

Torta di Riso

Milk, one quart.

Rice, seven ounces.

Sugar, five and a half ounces.

Sweet almonds with four bitter ones, three and a half ounces.

Candied cedar (angelica), one ounce.

Three whole eggs.

Five egg-yolks.

Taste of lemon peel.

A pinch of salt.

Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.

Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold. Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.

Sugar, four and a half ounces,

Flour, three ounces,

Butter, one ounce,

Egg-yolks, four,

Whites of eggs, three,

A pinch of bi-carbonate of soda,

A taste of lemon peel.

First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more. Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.

This cake may be given different shapes, but keep it always thin and in little volume. It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it[Pg 133] not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.

(Biscotto alla sultana)

Granulated sugar, six ounces.

Flour, four ounces.

Potato meal, two ounces.

Currants, three ounces.

Candied fruits, one ounce.

Five eggs.

A taste of lemon peel.

Two tablespoonfuls of brandy.

[Pg 127]

Put first on the fire the currants and the candied fruits cut in very little cubes with as much brandy or cognac as is necessary to cover them: when it boils, light the brandy and let it burn out of the fire until the liquor is all consumed: then remove the currants and candy and let them dry in a folded napkin. Then stir for half an hour the sugar with the egg-yolks and the taste of lemon peel. Beat well the white of the eggs and pour them on the sugar and yolks. Add the flour and potato meal letting them fall from a sieve and stir slowly until everything is well mixed together. Add the currants and the pieces of candied fruits and pour the mixing in a smooth mold or in a high and round cake-dish. Grease the mold or the dish with butter and sprinkle with powdered sugar or flour. Put at once in the oven to avoid that the currants and the candied fruits fall in the oven.

(Biscotto alla sultana)

Granulated sugar, six ounces.

Flour, four ounces.

Potato meal, two ounces.

Currants, three ounces.

Candied fruits, one ounce.

Five eggs.

A taste of lemon peel.

Two tablespoonfuls of brandy.

[Pg 127]

Put first on the fire the currants and the candied fruits cut in very little cubes with as much brandy or cognac as is necessary to cover them: when it boils, light the brandy and let it burn out of the fire until the liquor is all consumed: then remove the currants and candy and let them dry in a folded napkin. Then stir for half an hour the sugar with the egg-yolks and the taste of lemon peel. Beat well the white of the eggs and pour them on the sugar and yolks. Add the flour and potato meal letting them fall from a sieve and stir slowly until everything is well mixed together. Add the currants and the pieces of candied fruits and pour the mixing in a smooth mold or in a high and round cake-dish. Grease the mold or the dish with butter and sprinkle with powdered sugar or flour. Put at once in the oven to avoid that the currants and the candied fruits fall in the oven.

Image by carabou via Flickr

“Bocca di dama”

Ingredients

1. Granulated sugar, nine ounces,
2. Very fine Hungarian flour, five ounces,
3. Sweet almonds with some bitter ones, two ounces,
4. Six whole eggs and three egg yolks,
5. Taste of lemon peel.

Preparation:

• Skin the almonds in warm water and dry them well.
• Grind or better pound them the almonds well together with a tablespoonful of sugar and mix thoroughly with the flour.
• Put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour.
• In another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together.
• To bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour.

Pasticcini di Semolino

Pasticcini di semolino

Ingredients

1. Farina, six and a half ounces.
2. Sugar, three and a half ounces.
3. Pine-seeds, two ounces.
4. Butter, a small piece.
5. Milk, one quart.
6. Four eggs.
7. A pinch of salt.
8. Taste of lemon peel.

Preparation

• Chop the pine-seeds finely and pound in the sugar,
• Cook the farina in the milk and when it begins to thicken pour the finely chopped pine-seeds
• Add the butter and the rest of the ingredients, except the eggs.
• Lastly, add the eggs, when the mixture has completely cooled.
• Place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake (approx 35 minutes at 350 degrees Fahrenheit. Should have a nice toasty brown color)

Kayla Marie

This banana pudding recipe, a healthy alternative to the rich chocolates for dessert is not only low carb but it is also quite tasty.

This recipe is very simple and has been known to hook my own family a time or too, like at the family reunion when my little cousin squealed about how he needed to ‘nana puddin’ to finish his meal. This is a classic recipe around our dinner table and the banana pudding recipe is sure to be a frequent guest at our family dinner table.

INGREDIENTS:

1 box sugar-free Jello instant banana cream pudding mix

1 1/2 cup fat-free milk

1 tub sugar-free Cool Whip, thawed

Optional: 4 oz container plain low-fat yogurt (about 1/2 cup)

1 box sugar-free vanilla wafers

4 medium, ripe bananas, sliced

DIRECTIONS:

1) Add pudding to cold milk and whisk for two minutes until thickened. Fold in yogurt (if using) and whipped topping.

2) In a medium bowl layer half of the wafers, then half of the sliced bananas, and finally cover all with half of the pudding. Repeat.

3) Cover with lid or plastic wrap and refrigerate at least two hours, or preferably overnight.

For those of you who are lactose intolerant and cannot enjoy this delicious dessert, feel free to substitute the ingredients to suit your needs. For example, you can use Lactaid skim milk instead of regular milk. You can also omit the yogurt because, remember, it is optional.

For the rest of the people enjoying your dessert who are not lactose-intolerant, the taste of this delicious healthy alternative to the traditional banana pudding will still be nearly the same. So if you want to work towards eating more healthy foods, then this dessert recipe might be a good choice for you. A healthy banana pudding recipe is a delightful taste bud teaser.

For more delicious information on recipes be sure to visit http://www.cookies-n-cakes.com where you’ll find tips on cookie recipes cakes, brownies, as well as other articles on cooking, baking, and kitchen products.

Article Source: http://EzineArticles.com/?expert=Kayla_Marie

Mel Gibson’s “Braveheart” has always been a spiritual experience. One month after the movie came out, I (and the rest of the world) had watched it a total of six times. Everyone in the household had done the exact same thing. We were obsessed. In every way possible it stirs the heart and puts you on an emotional roller coaster that is far beyond any other movie. It called to my heart and I still feel it to this day.

My inspiration for the dish I played with this week is the movie “Braveheart.” My belief it that pies are best served rustic. Lots of pies can be clean cut and very uppity, but nothing is better than a grounded dish that reminds one of origins and countries built on old world traditions. So goes my Scottish Warrior Apple Custard Pie.

“Braveheart” is a movie primarily about the love of home and country. All the characters in the movie are fighting for the soil that they have put so much work and dreams into. The pie crust represents that element. While most pie crusts are made out of white flour, this one has wheat incorporated within it to represent the colors and essence of their very Earth. Also, instead of rolled out pastry we have pressed in the pan crust. We use our hands to mold the crust to the pan, as the Scottish peasants use their hands to till their Earth and feed their families.

Apples, (although not primarily Scottish) has always represented home life. Anything baked with apples brings you to that feeling of comfort. The cinnamon-sugar laced apples remind me of the essence of which William Wallace craves. It’s primarily the ability to build a home, be at peace, and have a family. In order to do this he must fight, that is why the apples are buried within the pie and not on the top. It is the idea he cherishes and keeps within himself in order to be a good leader.

Thick, creamy, and sweet the custard represents the spirits of the said warriors. The custard is thick and well cooked on the outside but once you cut through that layer you get a sweet and rich flavor (as only the Scottish warriors are, softies on the inside with a rough shell on the outside).

Brave, rustic, and sweet on the inside this is exactly what a Scottish revolution ordered:

“Scottish Warrior Apple Custard Pie”*

Ingredients: 1 cup evaporated milk, 3 cups sliced and peeled granny smith apples, ¾ cup all-purpose flour, ¾ cup whole-wheat flour, 1 large egg, ½ tsp salt, ¼ cup plus 1/6 cup sugar, ¼ cup plus 1/6 cup Splenda, 1 tsp ground cinnamon, and ½ cup cold unsalted butter.

1) Pre-heat oven to 375 degrees.

2) In a bowl sir the flours and salt, then cut in the butter until coarse crumbs show. Press on the bottom and up the sides of a nine inch pie pan. Arrange apples over the crust. In another bowl stir 1/6 cup sugar, 1/6 cup Splenda, and the cinnamon. Sprinkle over the apples. Bake in the oven for about 20 minutes.

3) Meanwhile, in a bowl whisk the evaporated milk, egg, ¼ cup sugar, and ¼ cup Splenda until smooth. Then pour over the apples. Bake for 30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours.

4) Cut with a sword and enjoy like a warrior.

* Base of recipe from Taste of Home and I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

Article Source: http://EzineArticles.com/?expert=Rachael_Rizzo