This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.
This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time.
Pan di Spagna (sponge cake) is used as a base for many Italian desserts and cakes. It is a somewhat dry cake, which is usually sprinkled/brushed with a rum or liqueur flavored syrup before the addition of a cream filling. Three 8 or 9inch round or square cake pans may be used instead of the sizes specified.
This is a basic recipe for Italian pastry cream which is used as a filling for many cakes and pastries. The chocolate pastry cream is made from this same base, with the addition of the chocolate. Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind. Here are the recipes for the basic and chocolate variety. Prep/Cook times do not include chilling time.
This has been our family's traditional Easter dessert since long before I came into being. My grandmother (Maria) made it every year until she turned 78 and then declared "it was too much work." So that was the year (1970), I took over this traditional "labor of love." I still make it every Easter, exactly the same way she did. Here is her recipe. The Prep Time includes all the cooking, the 24 hour soaking time for the "dry" wheat, and chilling of the dough. The Cook Time is the actual baking time for the pies. Requires Two 9 x 2 inch round cake pans (I prefer Pyrex, because you can see how brown the bottom of the crust is).
Delightful small chocolate cream puffs ready for your choice of fillings. Some suggestions are ice cream and hot fudge (my personal favorite), or any of the cream puff fillings found here; recipes 43356, 39522, 66996, 54151. If you've never made cream puffs, don't be intimidated, they're easy and fun.
Aunt Lucy always had some "specialities" for you to taste, even when you just popped in on her for a visit. I wondered how it was never a fuss or bother to her? I popped in often; oooooo'd and ahhhhhhh'd and she'd give me her recipe. I tried it and you know! it isn't that bothersome and so, when you want something special...here it is, cream puffs a la "Aunt Lucy"!
Posted for the Zaar World Tour-Belgium.
From the "International Vegetarian Cookbook". This is a custard, glazed with apricot jam and kirsch. I haven't tried this recipe yet, but it sounds delicious. Note: prep time does not include refrigeration time.
Posted for the Zaar World Tour-Italy.
From the "Northern Italy Cooking" cookbook. I haven't made this yet, but plan to. This recipe is from Bologna, which is in the Emilia-Romagna region of Northern Italy. Arborio rice is a short, thick-grained Italian rice. Note: prep time does not include cooling time.
Posted for the Zaar World Tour 2006.
From the "Northern Italian Cooking" cookbook. I haven't tried this recipe yet. This is a sweet torelli from the Emilia-Romagna region in Northern Italy. Note: prep time includes refrigeration time.
I was looking through my cookbook for a recipe when I noticed that I had posted a recipe (some time ago) for Cannoli Shells (#40291), but never posted the recipes for the fillings (OOPS!!). Here are the filling recipes that should have been posted along with the shells. These fillings are ricotta based. "Cook time" = chilling time.
NOTE: Impastata (aka pastry ricotta) is what is used. The texture of Impastata ricotta is completely smooth (no graininess like regular ricotta) and much drier than regular ricotta. Directions are written for regular ricotta because impastata can be difficult to find.
These Sicilian doughnuts are delicious served warm! The recipe comes from one of my favorite cookbooks titled "Cucina Deliziosa", which was compiled by the Charity Guild of Saint Joseph in Houston, Texas.
When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.