Posted on 27 April 2013 by cakeitaly
SAN PELLEGRINO COOKIES
187 g butter [0.412 lb]
260 g sugar [0.573 lb]
155 g milk [0.342 lb]
6,25 g ammonia for cakes [0.014 lb]
6,25 g baking powder [0.014 lb]
3 egg yolks
625 g flour [1.378 lb]
salt, vanillin, honey
Heat gently, over low heat, the butter, milk, sugar and vanilla for cakes.
Mix everything with your hands and then add the egg yolks, salt, baking powder and a tablespoon of honey. Continue to mix with your hands.
Place the mixture in the mixer, make the machine work for a few seconds and then begin to add (little by little) the flour. Add baking soda and ammonia for cakes.
Knead for a few minutes.
Place the dough in a transparent paper and let rest in the refrigerator.
After 3 hours, remove the dough from the refrigerator. Work with your hands to soften it and then roll it out with a rolling pin.
At this point, with a mold, form half-moons.
Put the cookies on a baking pan (with parchment paper) and bake for 20 minutes at 200 degrees [392 f].
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Posted on 18 October 2010 by cakeitaly
Some Italian recipes in these video. The Pastry man teaches us the best italian recipes.
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Posted on 18 November 2009 by cakeitaly
From Milan, inside the railstation, this shop with sicilian desserts: cannoli, cassate, pastiere and more
Umm I love sicilian cakes
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Posted on 10 March 2009 by cakeitaly
A delicious carrot cake for next summer. A nice idea from one of our friend here in BERLIN
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Posted on 21 February 2009 by cakeitaly
Some delicious carnval fritters from Italy. A special sweet eaten during carnival period.
Here you can find the recipe and here the pictures (Fritters and other carnival sweets from Italy)
INGREDIENTS:
# 200 g (7 oz) all-purpose flour plus extra for dusting
# 100 g (3 1/2 oz) sugar
# 1 egg
# 2 tablespoons extravirgin olive oil
# 3 tablespoons Strega liqueur or other liqueur
# 3 teaspoons baking powder
# Oil for frying
# Icing sugar for dusting
PREPARATION
Put the flour together with baking powder and sugar in a bowl or on a work surface. Make a well in the centre and add the beaten egg, olive oil and liqueur.
Slowly draw in the flour from the edge of the well, stirring, and work until a smooth, elastic dough forms.
Roll out on lightly floured surface the dough, beginning from the center, to a thickness of 2-3 cm (1in); you have to use a long pasta rolling pin for this.
Cut the dough into strips, vertically and horizontally. You have to obtain square or rectangle shapes.
Make a cross cut on the surface of everyone.
Heat the olive oil in a skillet; add the castagnole and cook until light golden brown on both sides. You need only few minutes.
Remove them with a slotted spoon and put on absorbent paper to remove the fat in excess. Sprinkle with icing sugar. Let them cool down and serve immediately.
In order to prepare the cream see this video
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Posted on 12 February 2009 by cakeitaly
A chocolate cake from Italy. “Auguri” means Happy birthday. Here below a collection of pix about chocolate.
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Posted on 25 January 2009 by cakeitaly
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Posted on 27 October 2008 by cakeitaly
Some interesting photo from Italy. Here some cakes from Italian Pastry Shop.
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Posted on 07 September 2008 by cakeitaly
Recipe for Lemon Sorbet
200 g (7 oz) sugar
3 lemons
500 ml (16 fl oz – 2 C) water
A liqueur glass of grappa (Italian liqueur)
Lemon sorbet
Make a syrup with water, sugar and a lemon zest, cut into thin strips. Let it get cool and then add 3 lemon juice and grappa. Put in an ice-cream freezer for 20 minutes.
Serve at once or preserve in the freezer.
Click here for other italian recipes
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Posted on 14 April 2008 by cakeitaly
Posted on 14 April 2008 by cakeitaly
Posted on 14 April 2008 by cakeitaly
Christmas Caramels for you
Serving Size : 64
Preparation Time :0:45
2 cups sugar
1/2 teaspoon salt
1 cup light cream
1 cup butter
1/2 cup light corn syrup
4 unsweetened chocolate squares
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1/2 cup candied cherries
* Use red and green candied cherries, cut in half, as an optional decoration for
the top of caramel squares.
1. In large saucepan, combine the sugar, salt, cream, butter (best to use
butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle
boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on
candy thermometer, or to the firm-ball stage when a bit is dropped into cold
water.
2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and
pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32
cherries, cut in half, on candy if desired. Cool candy until firm.
3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece.
Place each piece on wax paper or in paper candy liners found at cake decorating
supply stores or gift shops.
Serving Ideas : Make these a few days before Christmas for gifts.
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Posted on 14 April 2008 by cakeitaly
If you like Chocolate Yeast Loaf you can do
Serving Size : 1
Preparation Time :6:00
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1 package yeast
1 cup milk
2 tablespoons butter — cut in pieces
4 cups bread flour
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 teaspoons instant coffee powder — not granular
2 large eggs
1 teaspoon vanilla extract
1 cup black walnuts — chopped
1/2 cup raisins, seedless
—Serve with: ——
1/2 cup honey
1/2 cup butter
1. Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and stir
slightly. Set aside for 10 minutes until foamy.
2. Warm the milk and butter in a saucepan to about 110 degrees (butter will
not melt completely).
3. In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee and the
remaining 1/2 cup sugar. Blend well.
4. Beat eggs slightly and add the warm milk, butter and vanilla; blend. Add
this mixture along with the yeast mixture to the flour. Stir in the walnuts and
raisins. Mix all with a mixer with dough hook, or by hand with a wooden spoon.
5. Turn onto a lightly floured surface and knead for 5 to 6 minutes until smooth
and elastic. Or continue mixing in the mixer and knead only 2 minutes or so. Add
more flour if necessary.
6. Grease a large bowl and place the dough into it, turning to grease all sides.
Cover and let rise in a warm place until dough has doubled in size, about 2
hours.
7. Knead the dough a few times, cover with plastic wrap and let rest for few
minutes. Roll the dough into a large oval shape and roll up like a jelly roll, placing
the seam side down. Roll from the narrow end to make it fit into the pan size you
prefer. Use a loaf pan or a round casserole type pan. Butter a piece of plastic
wrap and place loosely over the dough. Let rise again until doubled in size; about
1-1/2 hours.
8. Preheat oven to 350 degrees and place bread near the center of the oven,
not too high. Bake for 25 minutes, then cover loosely with foil and continue
baking 30 to 40 minutes longer.
9. Let cool for 10 minutes, then remove from pan and finish cooling on wire
rack. Serve with butter and honey for a real treat.
NOTES : A light yeast bread that is excellent when served plain or with your
choice of spreads.
Here some suggestions for you about chocolate:
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Posted on 14 April 2008 by cakeitaly
Posted on 14 April 2008 by cakeitaly
Little Zinfandel Pears Desert
Serving Size : 6
Preparation Time :0:35
6 pears
1 small bunch fresh basil — plus leaves
2 cups zinfandel wine
1/2 cup sugar
1. Peel pears. Core pears by cutting a cone-shaped wedge from the bottom of
each. Leave stems intact. Discard seeds and cores. Wash and julienne a bunch
of basil.
2. Place wine and sugar in a medium nonaluminum saucepan. Add julienned
basil and bring mixture to a boil over medium-high heat. Place pears upright in
poaching liquid, reduce heat, and simmer until pears are tender and do not offer
resistance when pierced with a sharp knife (about 20 minutes).
3. Remove fruit with a slotted spoon to a serving dish. Return syrup to a boil and
reduce by half to about 1 cup (about 10 minutes). Pour syrup over pears and cool
for 3 hours in refrigerator.
4. To serve, place pears in stemmed glasses, spooning some of the cooking
juices over each fruit. Garnish with basil leaves.
Zinfandel Peaches: Follow recipe for Zinfandel Pears; substitute 6 peaches for
pears. Peel peaches with a sharp knife, or dip in a pan of boiling water for about
1 minute to loosen skin and peel by hand. Halve and remove pit. Place in
poaching liquid and cook until tender (15 to 20 minutes). Proceed with recipe.
- – - – - – - – - – - – - – - – - -
NOTES : Pears, peaches, apples, and quince are among the many fruits that
taste sensational when poached in red wine. Serve warm with a scoop of vanilla
ice cream melting over the fruit; chilled in a wineglass; as the filling of a fruit tart;
or warm with Chocolate Fudge Sauce. Mint is in the same herb family as basil
and may be substituted for the basil in the recipe.
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Posted on 13 April 2008 by cakeitaly
Someday with delicious Chocolate-Coconut Squares
Serving Size : 16
Preparation Time :0:15
1/2 cup butter or margarine — at room temperature
1 cup dark brown sugar
1 cup flour — plus 1 tbsp.
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
1 cup flaked or shredded coconut
6 ounces semisweet chocolate chips
1. Cream butter and 1/2 cup of the brown sugar until smooth. Add 1 cup of the
flour and combine until mixture forms coarse crumbs. Press dough into an 8- or
9-inch square glass baking dish.
2. Microwave on 100% power 3 to 5 minutes, rotating dish if necessary for even
doneness. Crust should lose all moist spots and look like a cooked pie shell (it
will not brown).
3. Combine eggs, vanilla, nuts, coconut, chocolate chips, remaining flour, and
remaining brown sugar.
4. Spread mixture over crust. Microwave on 100% power 4 to 5 minutes, until set,
rotating dish if necessary for even doneness.
5. Cool on wire rack, then cut into squares.
Makes 16 squares.
Note: You can substitute butterscotch chips for the chocolate, or use a
combination of both.
- – - – - – - – - – - – - – - – - -
NOTES : Very rich, and a hit with kids! This recipe works best in the microwave –
it’s quicker and easier than with a conventional oven, and the results are
excellent.
Here some suggestions for you about chocolate:
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Posted on 13 April 2008 by cakeitaly
Posted on 13 April 2008 by cakeitaly
Posted on 13 April 2008 by cakeitaly
Posted on 13 April 2008 by cakeitaly
Enjoy for your Chocolate and Banana Cream Cake
Serving Size : 1
Preparation Time :8:00
—- Cake: —–
1/2 cup all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons water
1 teaspoon vanilla extract
2 bananas
—- Cream filling: —–
3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups milk
2 large eggs
2 tablespoons margarine — solid
1 teaspoon vanilla extract
powdered sugar — optional
whipped cream — optional
Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then grease again.
Preheat oven to 375 degrees.
1. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa, baking
powder and salt. Set aside.
2. In large mixing bowl, beat egg whites at high speed until soft mounds form.
Gradually add 1/4 cup sugar and continue beating until stiff peaks form.
3. Combine egg yolks, water and vanilla. Add to dry ingredients and beat one
minute at medium speed. Fold into the egg whites using rubber spatula.
4. Spread mixture into prepared pan; bake for 12 to 15 minutes. Remove from
pan immediately and cool.
5. Cut cake in half crosswise to make two 9 x 6-inch layers. Spread one layer
with filling. Top with bananas and place second layer on top of bananas.
IMPORTANT: Chill 6 hours to overnight.
6. Just before serving, sprinkle with sifted powdered sugar or serve with
sweetened whipped cream.
FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan. Gradually
add 2 cups milk and cook over medium heat, stirring constantly, until mixture is
very thick. Blend 1/2 cup of the hot mixture into 2 eggs that have been slightly
beaten; add back to saucepan. Cook 2 minutes longer, stirring constantly. Blend
in margarine and vanilla. Cover and chill thoroughly before using to fill cake
layers.
Here some suggestions for you about chocolate:
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Posted on 13 April 2008 by cakeitaly
Posted on 13 April 2008 by cakeitaly
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