By: Lukas Tzikas and Joe Campisi
Gingerbread’s Cookies:
Total Time: 40 min
Prep: 25 min
Cook: 15 min
Yield: 3 dozen cookies
Ingredients:
1 cup packed brown sugar (packed)
¾ cup granulated sugar
½ cup shortening
¼ cup molasses
2 eggs
½ teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Sugar crystals
Directions:
Preheat the oven to 300 degrees.
Cream together the sugars, shortening, molasses, eggs, and vanilla in a large bowl. Mix well until smooth. In another large bowl, combine flour, baking soda, baking powder, ginger, salt, cinnamon, and cloves. Add the dry mixture to the wet mixture, stirring while you add it.
Roll a portion of the dough out on a floured surface. The rolled dough should be about ¼-inch thick before cutting. Cut cookies with man-shaped cookie cutters, or any other cookie cutters you’ve got.
Place cookies on an oiled baking sheet and bake for 15 to 18 minutes. Bake only one sheet at a time. Allow to cool and sprinkle with sugar crystals.
Fudge:
Total Time: 30 mins
Prep: 15 mins
Cook: 15 mins
Yield: About 5 lbs of fudge
Ingredients:
1 Jar (16 oz) Marshmallow Fluff
10 oz evaporated milk
½ cup butter or margarine
5 cups granulated sugar
1 teaspoon salt
1½ teaspoon vanilla extract
24 oz (about 4 cups) Semi-sweet chocolate chips
Directions:
Combine Fluff, evaporated milk, butter, sugar, and salt in a 5 quart saucepan. Stir over low heat until blended.
Bring to boil over medium heat, being careful not to mistake escaping air bubbles for boiling. Then boil slowly, stirring constantly for 3½ to 5 minutes (use soft ball test).
Remove from heat. Stir in chocolate and vanilla until the chocolate is melted. Pour into two buttered 9x9 inch pans and cool.
Zeppole:
Total Time: 1 hour 30 min
Prep: 1 hour 10 min
Cook: 20 min
Yield: 1 LB
Ingredients:
1 lb Ricotta
1 cup flour
4 tsp. baking powder
2 tsp. sugar
3 eggs
a pinch of salt
Directions:
Mix all ingredients in a large bowl or pot and let stand at room temperature for 1 hour with a cloth cover.
Heat oil in a large pot. When the oil is very hot, spoon in a teaspoon of mixture at a time into the hot oil.
The zeppole will turn over when cooked on one side by itself. When the other side is done, place on a paper towel to drain. To test how cooked the zeppoles are, poke the center with a toothpick
Remove from oil when done, and add powdered sugar as desired.
Italian Biscotti
Total Time: 50 min
Prep: 15 min
Cook: 35 min
Yield: 32 to 48 biscotti
Ingredients:
1 stick (½ cup) butter, room temperature
¾ cup granulated sugar
2 eggs
1 ½ teaspoons anise flavoring
2 cups plus 2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoon salt
2 ounces chopped almonds, optional
¼ cup chocolate chips, melted, optional
Directions:
Preheat oven to 350 degrees. Butter a cookie sheet.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs until batter is smooth. Add anise extract and stir in flour, baking powder, salt, and almonds until mixed well. Dough will be firm but not stiff.
On a lightly floured board, divide dough into 2 rolls, approximately 16 inches long and place on buttered cookie sheet.
Bake until lightly golden, about 30 minutes. Remove cookie sheet and let stand for 5 minutes. Cut the two rolls into slices on the diagonal. Place the slices on their cut sides and return to oven and bake for additional 3 to 4 minutes at 350 degrees.
Do not brown under broiler. Cool and drizzle with melted chocolate, if desired.
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