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    You are in: Home / Cookbooks / Rosie's Angles Italian Cook book
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    223 recipes in

    Rosie's Angles Italian Cook book

    Taste of Italy Food for the soul, what the heart wants and desires. You will go back for more Guaranteed . Enjoy my recipes for life. Love from the Angels This Cook Book is for people that have love for food and live to eat.
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    5-Ingredient Fix Contest Entry. Who knew that 5 ingredients could pack such a punch of flavor! These little treats scream Mama Mia that's a tasty tater ball! They are crispy on the outside and soft and gooey on the inside. They are the perfect appetizer for any occasion. The best thing about these delightful balls of yumminess is that the kids will flip over these as well as the grown-ups.

    Recipe #496573

    This recipe by Lorri Foockle won "Grand Prize" in a "Taste of Home" magazine. With five kinds of cheese it is by far THE BEST lasagna I've ever tasted!

    Recipe #32548

    This may be the easiest lasagna you've ever made. I got the recipe from Woman's Day.

    Recipe #213394

    Having tried many different versions of this soup - I came up with my own - less fatty and more taste

    Recipe #266489

    Years ago, my grandmother and great-aunt went to Italy for their cousin's daughter's wedding. They ALWAYS tell the story of this glorious table full of these delectable cookies shaped like little peaches. My great-aunt, being the baker of the family, asked her cousin for the recipe. She was told that these lovely little cookies were traditionally served at weddings there in their small Italian village. The recipe itself is quite simple, however, it is the method in which you assemble the cookies that makes these so unique. My great aunt adapted the original filling. In Italy, the peach cookies were filled with cream custard held together at the crease by dark chocolate. Because she needed to make her's in advance, she changes the filling to peach preserves. If you use the traditional cream for the filling, the cookies must be made and eaten THAT DAY. I've left the recipe in her original words. The number of cookies this makes is an ESTIMATE! Will update after I speak to my great-aunt.

    Recipe #100104

    I have been making this for the past 3 years on Thasnksgiving! You can make it anytime but it is tradition for us on Thanksgiving.

    Recipe #85733

    Comfort food on a cold, raw, windy day. My fellow jakes love this on a busy, cold workday. Hope you do too.

    Recipe #270183

    Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be shaped into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.

    Recipe #3711

    5 Reviews |  By Rita~

    This is so good I make it in 2 pans so I don't eat it all. One to keep and one to bring to share.

    Recipe #70295

    I got this recipe off of the package that contained 2 mini angel food cake pans (4 1/2 X 2" ). I made 1/2 of the recipe for one cake and it turned out perfectly and would serve 2-3 for one cake. I served it with fresh strawberries, ice cream and whipped topping and it was a hit.

    Recipe #396880

    I cut this recipe out of an Asda Magazine a long time ago. It's a favourite with the children when they were little they would pick the apples from their Gran's tree. It looks great, very autumnal!

    Recipe #188564

    1 Reviews |  By Olha

    This elegant silvery white cake is layered with a fresh lemon filling made with white chocolate and cream cheese. It is a lovely dessert for an Easter luncheon.

    Recipe #89358

    Recipe #374792

    I found this recipe in a magazine and adapted it to my needs. It is delicious and super easy. You can buy a plain angel food cake from the store and use it instead of baking your own!

    Recipe #297015

    This is just an awesome dessert.

    Recipe #112030

    This is a moist white cake with a taste of chocolate and cream. I made it for my son Michael's wedding this year and paired it with Recipe #73474. Makes a 3-layer cake with layers measuring 14", 10" and 6". Serves approximately 100.

    Recipe #184369

    A moist cake used for weddings and christening . It must be made a couple of days in advance, then covered in rolling icing.The sugar pastry is used to line the cake tin, so that when you turn it around it will be perfectly flat. this cake can be also baked without the pastry when having a flat surface isn't a priority. WHITHOUT THE PASTRY IT IS GF and LF.This is for a deep 20 cm cake tin.

    Recipe #371655

    1 Reviews |  By Ozzzie

    I made this cake for my wedding and received so many compliments. It was quite simple to make -- I made one cake two days before the wedding, two the day before and I iced it on my wedding morning! No one could believe I had done it myself, it looked and tasted so good. I actually made 4 cakes and the same quantity of icing worked. As I made the cakes at separate times, I only used one cake tin. We had 100 guests and there was still cake left over, although we had a dessert as well. I used Cointreu (orange liqueur) instead of Grand Marnier. Ingredients for cake are for one cake, so will need to be multiplied by how many cakes you are going to make. The frosting is for three cakes (or more even).

    Recipe #90957

    This cookie pretty much retains whatever shape you make it. You can use vanilla or anise extract, depending on your preference. It's a not-too-sweet, cakey cookie. They are my husband's favorite cookie.

    Recipe #201912

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