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200 Recipes is a project that started about 2 years ago. Originally intended to be a charity fund raiser by the sale of hard cover copies, it is now an eBook and free to all. This is a collection of mom’s favorites, some of which go back to her grandmother or pretty close to 100 years old. We could not get to the 200 mark with only mom’s recipes, so thanks to the generosity of family, friends and friends of friends, we got it done. Thank you to all. If you like this collection, feel free to share the eBook version or print copies if you prefer. Bon Appétit! Al Cannistra Publisher

Special thanks go to our Editor in Chief, who also happens to be a long time personal friend. Without her editing skills and understanding of what goes on in the kitchen during food preparation, this collection of recipes would not have come together as you see it. Thank you Joy.

Joy Bartay Editor in Chief

Published December, 2014

Table of Contents

Breakfast Appetizers & Beverages Breads & Rolls Soups & Salads Main Dishes Vegetables & Side Dishes Desserts Cookies & Candy This & That

2-6 7-9 10 – 15 16 – 20 21 – 40 41 – 49 50 – 93 94 – 123 124 – 125

Reader note: If you are using the online edition, you can search for any recipe, type of recipe or ingredient - look for a magnifying glass, click on it and fill in your search word. Hit enter!

Our very special thanks to the morgueFile and its contributors for providing about 97% of the photos in this eBook. The remainder are sourced from Fotolia.




2 tsp. baking soda 2 c. buttermilk 2 c. flour 2 eggs 3 T. melted butter 2 scant tsp. salt 2 c. sliced bananas (4 to 6 medium bananas) Maple syrup In large bowl, dissolve the baking soda in the buttermilk. Add flour, eggs, butter, and salt. Stir lightly; the batter should be streaky and lumpy. Gently fold in bananas. Drop by spoonful onto a hot, lightly oiled griddle or skillet. Turn when bubbles begin to break on top of the pancakes. Cook until golden brown. Serve with maple syrup. The batter will thicken as it sits. If necessary, use up to ½ cup additional buttermilk, milk or water to thin the batter.

BAKED FRENCH TOAST Bernice Cannistra

1 loaf of soft-crust supermarket Italian bread (13-to 14-inch-long) ½ stick (¼ c.) unsalted butter, softened 2 lg. eggs 12⁄3 c. whole milk 3 T. sugar Cut 12 (i-inch thick) diagonal slices from bread, reserving ends for another use. Generously butter 1 side of each slide and arrange slices, buttered sides up, in 1 layer in a buttered 9x13x2 inch glass baking dish, squeezing them slightly to fit, if necessary. Whisk together eggs, milk, and ¼ teaspoon salt until combined well, and then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread. Preheat oven to 425 degrees. Bring mixture to room temperature and sprinkle bread with sugar. Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.



TOPPING: ½ c. (1 stick) unsalted butter ½ c. golden brown sugar ½ c. pure maple syrup ½ c. coarsely chopped pecans BATTER: 8 lg. eggs 1½ c. half-and-half 1½ tsp. ground cinnamon 1 tsp. vanilla extract 6 slices of Texas style bread TOPPING: Stir butter, brown sugar and ½ c. syrup in a heavy medium saucepan over medium heat until melted and smooth. Transfer to a 13x9x2-inch glass baking dish. Sprinkle pecans over butter mixture. BATTER: Whisk eggs, half-and-half, cinnamon and vanilla in a large bowl to blend. Dip bread slices in egg mixture and arrange in a single layer in prepare dish. Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Bake French toast uncovered until golden brown and puffed, and knife inserted into the center comes out clean, approximately 40 minutes. Cut in half pieces. Serve pecan-side up with additional warm maple syrup. NOTE: Make this a day ahead so the buttery sauce can soak into the bread.

PANCAKES Bernice Cannistra

1 c. flour (packed tight) 1 c. milk ½ tsp. salt 1 egg (separated) ½ tsp baking powder ½ tsp. vanilla 3 T. sugar

Mix ingredients, except for egg white, together in large mixing bowl. In another bowl, beat the egg white until it is stiff (may add sugar). Then fold beaten egg white into the mixture. Medium high on griddle.



6 tablespoons butter 6 eggs, room temperature 1 cup milk at room temperature 1 cup bread flour* 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon

Preheat oven to 450 degrees. Place oven rack on the middle rung of your oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my cast-iron skillet), in oven until hot and sizzling. While pan is heating, prepare your batter. In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy. Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven. Bake approximately 15 to 20 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, dust the top with powdered sugar and serve with a squeeze of lemon. *All-purpose flour may be substituted but the results won't be as spectacular. NOTE: Use a shallow pan, not more than 3 inches deep - pie pans, iron skillets, oven-proof fry pans, baking dishes, paella pans.


OVEN PANCAKE Bernice Cannistra

8 eggs 2 c. milk 2 c. flour 2 tsp. sugar 1½ tsp. salt ½ c. butter Lemon wedges Confectioners' sugar Fresh berries or other fruits Whipped cream (optional) In a large bowl, whisk together eggs, milk, flour, sugar and salt until well-blended. Let stand at room temperature for 30 minutes (or mix ahead of time, cover and refrigerate, but bring to room temperature before baking). Place butter in a 15x3-inch deep paella pan, or divide it evenly among four 10-inch pie pans. Set over temperature to 500 degrees and place pan or pans in the oven just until butter is melted. Remove from oven and swirl butter around so it coats sides of pans. Then pour in the pancake batter. Bake in preheated 500-degree oven for 15 to 20 minutes, or until pancake has risen beyond the edges of the pan or pans, and is golden on top and has set in the center. Immediately set pancake on the table. Cut into wedges.


BIG APPLE PANCAKE Bernice Cannistra

2 T. unsalted butter 1 lg. sweet apple, peeled, cored and cut into ¼-inch wedges ½ c. whole milk ½ c. all-purpose flour 4 eggs 3 T. sugar ½ tsp. vanilla extract ¼ tsp. salt Cinnamon sugar Confectioners' sugar

TOPPINGS: Walnuts or pecans, coarsely chopped and Dried cranberries Maple syrup Vanilla yogurt Whipped cream Position rack in middle of oven and preheat to 450 degrees F. Melt butter in a medium skillet over medium heat, then transfer 1 tablespoon to a blender. Add apple wedges to skillet and cook, turning once, until they start to soften, 3 to 5 minutes. Arrange wedges around edge. Meanwhile, mix milk, flour, eggs, sugar, vanilla, and salt with butter in blender until better is smooth. Pour over apples and transfer skillet to oven. Bake for 15 minutes, or until pancake is puffed and golden. Top with one or more of suggested toppings listed above. Dust with confectioners' sugar and serve immediately. Gala Delicious apples work especially well in this recipe.




4 oz. cream cheese, softened 1 c. shredded cheddar cheese ½ c. olives, chopped black ½ c. diced green chilies (1 can) ½ c. green onions, sliced 4 6-in. flour tortillas Salsa (optional)

In bowl, blend cheeses, chilies, green onions and olives. Spread ½ c. cheese mixture on each tortilla. Roll up each tortilla jelly-roll fashion and wrap each roll in plastic wrap. Chill at least one hour. To serve, cut each roll into ¾-in. thick slices. Serve with salsa, if desired. Can be made a day ahead.

CRAB DIP Joy Bartay

6½ oz. cooked crab meat (or shrimp) 1½ T. milk 8 oz. pkg. cream cheese 1 T. mayonnaise ¼ c. ketchup 1 T. Worcestershire sauce 1 T. grated onion Salt Pepper Tabasco sauce Mix first seven ingredients together until well-blended. Add salt, pepper and Tabasco sauce to taste and chill. Serve with crackers or chips.


CRAB MUFFINS Rose Mary Meyer

1 pkg. English Muffins (6 muffins/12 halves) 1 stick butter, softened 1 pkg. imitation crab meat 1 jar Kraft Old English Spread Mix softened butter, cheese spread and flaked crab meat in a bowl. Spread generously on halves of English Muffins. Freeze until ready to serve (easier to handle when frozen). Bake at 400 degrees until golden. Cut each half into quarters for appetizers. Makes approximately 46 pcs.


1 (8 oz.) pkg. cream cheese room temperature 1 orange, zested (or 2 tsp. orange zest) 2 T. orange juice concentrate 1⁄8 tsp. cinnamon 1 T. sugar ¼ c. chopped pecans ¼ c. chopped dried cranberries (or Craisins)

With an electric mixer fitted with the paddle (if you don't have a mixer with a paddle, use mixer on medium speed), beat the cream cheese, orange juice and sugar until smooth. Fold in the cranberries, orange zest, cinnamon, and pecans. Chill until ready to serve. Serve with crackers Waverly crackers or any cracker with a buttery taste.


1 lb. cooked shrimp 2 lb. cream cheese 1 med. onion, chopped 1 med. tomato, chopped 3 chili peppers, chopped Dash of garlic juice

Mix all the ingredients except the shrimp until well-blended. Add shrimp last. Place in chafing dish over a candle or low fire. Serve warm with crackers or chips. NOTE: May substitute ham for the shrimp.


JEANNIE'S WASSAIL Joy Bartay Jeannie Hagee

1 46 oz. can of orange juice 1 46 oz. can of apple juice 1 46 can of pineapple juice ½ c. sugar 6 cinnamon sticks 1 T. whole cloves ½ tsp. allspice Mix all juices and sugar together in a large pot on the top of the stove. Tie spices into a cheesecloth bag and simmer in the juice mixture. Great at Christmas time, especially on a cold night. It smells wonderful too!


1 8-oz. pkg. liver sausage 1 tsp. Worcestershire sauce 1 8-oz. sour cream Few drops tobasco sauce 1 envelope onion soup mix Mix all together, chill 1 hour and serve.


3 pts. chilled cranberry cocktail juice 1 qt. chilled ginger ale 1 14 oz. can chilled pineapple juice 1 6 oz. can frozen lemonade concentrate, thawed (not diluted) ½ sm. bottle grenadine syrup

Mix all together in a punch bowl. Approximately 25 servings




1 pkg. (6 oz.) dried apricots, cut into small pieces 2 c. water 2 T. margarine 1 c. sugar 1 egg, slightly beaten ½ c. orange juice 3½ c. all-purpose flour ½ c. fat-free dry milk powder 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 T. orange peel, freshly grated ½ c. pecans, chopped Preheat oven to 350 degrees F. Lightly oil two 9x5-inch loaf pans. Cook apricots in water in covered medium-size saucepan for 10-15 minutes or until tender, but not mushy. Drain and reserve ¾ cup liquid. Set apricots aside to cool. Cream together margarine and sugar. By hand, beat in egg and orange peel. Sift together flour, dry milk, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice. Stir apricot pieces and pecans into batter. Turn batter into prepared pans. Bake for 40 to 45 minutes or until bread springs back when lightly touched in the center. Cool for 5 minutes in pans. Remove from pans and cool completely on wire rack before slicing. Makes two loaves.

BEER BREAD George Weber

3 c. self-rising flour 1 12 oz. can of beer (room temperature) 3 T. sugar

Mix and pour into a greased 9x5x3-inch bread or loaf pan. Preheat oven to 350 degrees and bake 20-30 minutes or until golden brown.

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2 eggs, beaten ½ c. milk 2 c. flour 2 tsp. baking powder ½ tsp. salt 2 slices white bread, toasted and cubed

Mix eggs and milk and set aside. Sift together flour, baking powder, and salt. Place sifted dry ingredients in a large wooden bowl. Add milk and egg mixture. Stir. Add bread cubes. Stir. Dough will be sticky. With floured hands, shape dough into two loaves, about 5½-in. long. Cover with a large bowl and let rest for 30 minutes. NOTE: Use wooden spoon to mix dough, not a mixer. Dumplings will flop otherwise. Fill a large pot half full with water. Bring to a boil. Reshape dough with hands and drop into water. Boil, covered, for 12 minutes. Carefully turn dumplings and boil 12 minutes more. Using a large spatula, lift dumplings to a platter. Prick a few times to let steam escape.

BREAD Bernice Cannistra

1 oz. yeast 1½ c. warm water milk for yeast 1½ c. scalded milk 3 T. shortening ¼ c. sugar 1½ tsp. salt 4 c. flour (add one at a time) Mix and let rise until imprint remains. Reverse dough and let rise again. Reverse dough again and let stand 10 minutes. Form 2 loaves. Bake at 400 degrees for 10 minutes; reduce heat to 375 degrees and bake for 25 to 30 minutes.

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DAMPFNUDEL Bernice Cannistra

1 pkg. quick-rise yeast 1 egg 1 oz. + 1 tsp. sugar 1 oz. butter 3 c. flour (approximately) 1 c. milk Mix 1 cup flour, salt, yeast and sugar into mixing bowl. Heat milk and 1 ounce butter to comfortably warm (medium). Beat 2 minutes on medium speed. Add 1 cup flour and egg. Beat 2 minutes on high speed. Add additional flour to make soft dough. Knead 10 minutes. Place in greased bowl, cover with cloth, and let rise 45 minutes in a warm place. Punch down. Shape into balls (10) and place on large, floured platter. Let rise 45 minutes. Melt 1 ounce butter in skillet, add 1 cup of water and a little salt. Bring to boil. Place Dampfnudels in the boiling water, four (4) at a time. Cover with lid and cook at 375 degrees for ten (10) minutes.

HUNGARIAN ROLLS Bernice Cannistra

DOUGH: 1 sm. (1-oz.) cake yeast (dissolved in a little lukewarm water) 4 egg yolks 4 c. flour 1 tsp. salt 1½ C. butter (2½ sticks) ½ c. sour cream

FILLING: 4 c. egg whites, beaten until stiff 1 tsp. vanilla 1 c. sugar 1 c. chopped nuts Mix flour and salt; then work in butter. Add sour cream dissolved yeast, and egg yolks until wellblended. Divide dough into 6 parts and put in the refrigerator overnight. Roll out and cut into 8 wedges each. FILLING: Mix egg whites (beaten until stiff), vanilla, sugar and chopped nuts until mixed thoroughly. Place spoonful on each wedge and roll from large end. Roll on powdered sugar board to prevent sticking. Bake in oven at 350 degrees for 10-15 minutes.

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¾ c. hot water or warm milk ½ c. sugar 1 T. salt 3 T. shortening 1 egg 1 c. warm water 5½ to 6 c. flour 1 pkg. yeast Combine hot water or milk, sugar, salt and shortening. Stir until shortening is melted and sugar dissolved. Cool until lukewarm. Mix yeast in warm water. Stir in the other ingredients. Add beaten egg. Stir in flour. Mix and cover tightly with saran wrap. Store in refrigerator until doubled in size. Punch down Shape rolls. Bake in preheated oven at 400 degrees for 15 to 20 minutes or until golden brown.


Use refrigerator dough recipe plus the following 1 c. brown sugar 1 c. pecans 1 stick margarine Combine 1 stick margarine, 1 cup brown sugar and 1 cup nuts and cover the bottom of pan before adding the dough mixture to the pan. Cover and let rise for 1 hour, then bake at 350 degrees for 25 minutes

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DOUGH: 1.6 oz. (2¾ cakes) compressed yeast 1¾ c. butter 8 eggs 1¼ c. sugar 8½ c. flour 1⁄8 tsp. cinnamon

DECORATIVE PASTE: 1 C. butter 1 C. sugar 1 egg 1¾ C. flour Candied fruit Sliced almonds Powdered sugar

Preheat oven to 350 degrees. Crumble the yeast cakes into ½ c. warm water (about 85 degrees F.). Mix with all other dough ingredients and beat the batter well until smooth and elastic. On a large baking sheet, shape the dough into a ring resembling a large wreath. Tuck a miniature plastic doll or charm inside the dough. Cover the ring with a clean cloth or towel and let it sit in a warm place for 2 hours. After the dough has risen, and before putting it in the oven, prepare the decorative pasta by creaming the butter and sugar together, beating in the egg and gradually nixing in the flour. Use paste to decorate the bread in the form of rays coming out from the center, then decorate with candied fruit and sliced almonds before baking. (In Mexico, candied cactus, called biznaga, is used.) Bake 40 to 50 minutes, until the break is golden brown. After baking, sprinkle with powdered sugar. Makes 1 loaf. NOTE: If you add a small charm or doll to the dough before baking, don't forget to warn guests to look for it.

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2 c. zucchini 3 eggs 2 c. sugar 1 T. vanilla 1 c. oil 3 c. flour 1 T. cinnamon 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder ½ c. currants ½ c. walnuts, chopped Beat eggs until fluffy. Beat in sugar, vanilla and oil. Mix together flour, cinnamon, salt, baking soda and baking powder in a separate bowl; then add to the egg, sugar, vanilla and oil mixing until well-blended. Purée zucchini in blender and add to the mixture, along with the walnuts and currants. Bake at 350 F for approximately 45 minutes.

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6 to 8 Boneless chicken breast, salted, peppered, baked and cut into pieces 3 cans of creamed corn 1 pkg. frozen corn 3 cans evaporated milk 5 lb. potatoes, cut up and boiled Drain water from potatoes. Add potatoes, creamed corn, frozen corn, evaporated milk and simmer. Cut chicken breasts into pieces and add to the chowder. Simmer low heat about 20 minutes. Serve hot!

CHICKEN SALAD Jeanie Hagee Joy Bartay

4 chicken breasts cooked and cubed 1 c. celery, finely diced 1 c. seedless white grapes ½ c. almonds, slivered 1 c. pineapple tidbits, drained 2 halved avocados Dressing: 1 c. sour cream ½ c. mayonnaise soy sauce to taste 1 tsp. curry powder Catalina or French dressing Mix together the chicken, celery, grapes, almonds, and pineapple. Blend the dressing ingredients until smooth, then add to the chicken mixture. Prepare a bed of tossed salad greens on individual plates. Top with an avocado half and a scoop of the chicken salad. Serve with Catalina or French dressing. This recipe can also be served on toast for sandwiches.

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2 c. chicken, cooked and chopped 1 (4 oz.) can green chilies, undrained 1 (10-¾ oz.) can cream of potato soup, undiluted 1-½ c. milk 1 c. green onions sliced 1 (11-oz.) can Mexican-style corn, undrained 1 (4 oz.) jar sliced mushrooms, undrained 1-½ c. (6-oz.) Cheddar cheese, shredded Combine first 7 ingredients in a Dutch oven, stirring well. Cook over medium heat for 5 to 8 minutes, or until thoroughly heated. Remove from heat; add cheese, stirring until cheese melts. Garnish with sliced green onions, if desired, and serve immediately. Yield: 9 cups.

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SHRIMP BISQUE Charlie and Deborah Dietz

1 lb. lge. shrimp (peeled and deveined, shells reserved) 4 c. seafood stock 3 tbsp. olive oil (a good brand please) 2 c. leeks (chopped, both white and green parts) (3 leeks) 1 tbsp. garlic chopped (3 cloves) Pinch of cayenne pepper ¼ c. Cognac or Brandy ¼ c. dry Sherry 4 tbsp. (½ stick) unsalted butter ¼ c. all-purpose flour 2 c. half-and-half milk 1⁄3 c. tomato paste 2 tsp. kosher salt 1 tsp. freshly ground black pepper Place shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3¾ cups. Meanwhile, heat the olive oil in a large pot or Dutch-oven. Add the leeks and cook them for ten minutes over a medium-low heat, or until the leeks are tender, but not browned. Add the garlic and cook one more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for one minute, then the Sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely puréed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for one minute, stirring with a wooden spoon. Add the half-and-half milk and cook, stirring with a whisk, until thickened (approximately 3 minutes). Stir in the puréed shrimp, the stock, tomato paste, salt, and pepper, and heat gently until hot, but not boiling. Season to taste, and serve hot.


4-6 boneless, skinless chicken breasts 3 Granny Smith apples, peeled, diced and drizzled with lemon juice 3 stalks of celery 1 pkg. sliced almonds 1½ c. mayonnaise Boil chicken in a small amount of water until done, about 30 minutes. Cool and cut into cubes. In a glass bowl, combine the chicken cubes, celery, almonds, apples and mayonnaise. Toss lightly. Serve over lettuce leaves or on croissants.

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SUGARED CURRIED PECANS: 1 6-oz. pkg. pecan halves 2 T. butter, melted 3 T. sugar ¼ tsp. ground ginger 1⁄8 tsp. curry powder 1⁄8 tsp. ground red pepper ½ tsp. kosher salt

SALAD: 1 10-oz. pkg. fresh baby spinach, thoroughly washed 1 Gala apple, thinly sliced 1 sm. red onion, thinly sliced 1 4-oz. pkg. goat cheese, crumbled

MAPLE-CIDER VINAIGRETTE 1⁄3 c. Cider vinegar 2 T. pure maple syrup 1 T. Dijon mustard ¼ tsp. kosher salt ¼ tsp. pepper 2⁄3 c. olive oil PREPARE PECANS: Preheat oven to 350 degrees. Toss pecans in butter. Stir together sugar, ginger, curry powder, salt, and ground red pepper in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack for 20 minutes; separate pecans with a fork. PREPARE VINAIGRETTE: Whisk together cider vinegar, maple syrup, Dijon mustard, kosher salt, and pepper. Gradually whisk in olive oil until well blended. PREPARE SALAD: Combine spinach, Gala apple, red onion, and goat cheese. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette. NOTE: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

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TORTILLA SOUP Joy Bartay Janis Fenske

2 qt. rich poultry stock 1 onion, finely chopped 1 stalk celery, finely chopped 1 T. garlic, minced 2 cans Rotel tomatoes 1-2 c. shredded cooked chicken Salt and pepper to taste GARNISH: Tortilla chips, broken Cheese, grated Monterrey Green onion, chopped (optional) Bring broth to a boil, then simmer broth, vegetables, seasonings, chicken and tomatoes for 10-15 minutes or until vegetables are tender. Spoon into soup bowls and top with tortilla chips, grated cheese and green onions.


1 lg. can of Tuna (I use the Solid Tuna Albacore) 1 apple (diced) (I usually use Delicious Apples, but have used other types on occasion) sweet pickles (chopped) walnuts (chopped) mayonnaise or salad dressing The last three ingredients are whatever amount suits your taste. Mix together and serve on lettuce leaves or serve on your favorite bread or croissant. Makes a delicious sandwich spread. My favorite is pumpernickel.

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ALMOND CHICKEN - BAKED Jean Dougherty Ruth LaFond

6 lg. boneless chicken breasts ½ c. flour 2⁄3 c. + 1 T. butter 1 tsp. celery salt 2 tsp. paprika 1 tsp. salt 1 tsp. oregano ½ tsp. pepper 1½ c. whipping cream 1/3 c. bread crumbs ¾ c. sliced almonds Wash chicken breasts. Place flour in a shallow bowl. Melt the 2⁄3 cup butter and combine with the seasonings in another bowl. Coat chicken with flour and dip in the butter mixture. Arrange each breast in a shallow 3-qt. baking dish. Pour the shipping cream around the edge of the chicken (not on top). Bake uncovered at 350 degrees for 45 minutes. Remove from oven. Combine the bread crumbs with the 1 T. melted butter. Place the bread crumb mixture on top of each chicken breast and then place the almonds on top of the crumb mixture. Bake an additional 5 to 8 minutes. Serve with noodles. The sauce is divine!

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4 to 6 cooked chicken breasts (cut into cubes after cooking) 2 cans artichokes packed in water, drained 1 jar of sliced mushrooms 2 T. olive oil 2 cloves garlic 2 cans 98% fat-free cream of chicken soup 1 c. light mayonnaise 2 T. lemon juice ½ tsp. curry powder 1½ c. granted cheddar cheese ¼ c. Parmesan cheese 2 T. butter, melted 1½ c. corn flakes, crushed Cut artichokes in half and place in a 9x13-in. pan with garlic and olive oil. Add the jar of mushrooms. Place chicken cubes over artichokes and mushrooms. Mix soup, mayonnaise, lemon juice and curry, and pour over chicken. Sprinkle with cheese and refrigerate overnight. Mix cornflake crumbs with melted butter and sprinkle over the cheese. Bake at 350 degrees for 20 minutes with a piece of foil lightly covering casserole. Remove foil and bake uncovered for an additional 20 to 25 minutes until bread crumbs are golden and casserole is bubbling.


½ bottle liquid smoke 1 tsp. garlic salt 1 tsp. onion salt 1 tsp. celery salt 1 (9 lb.) brisket 1 (5 oz.) bottle Worcestershire sauce 1 bottle barbecue sauce Salt & pepper Mix liquid smoke, garlic, onion and celery salts. Spread on meat. Place fat side down on aluminum foillined pan. Cover with foil and put in refrigerator overnight. Before baking, coat meat with Worcestershire sauce, salt and pepper. Cover with foil and bake at 275 degrees for 5 to 6 hours. Remove and cover with barbecue sauce (save some for after slicing). Return to oven and bake uncovered for 1 hour or longer. Cool for 2 hours. Slice across grain and spread with additional sauce. Place in foil and reheat when ready to serve. Serves 15 to 20.

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3 lbs. beef stew (cut into 1-inch squares) 1 can mushrooms (or 1 lb. of fresh) 2 cans Cream of Mushroom soup ¾ c. dry Sherry ½ c. onions (sliced and sautéed) Sherried beef offers a delicious way to turn lower cost meat into a party dish. In a large casserole, combine 3 lbs. of stew meat cut into 1-inch cubes, 2 cans of Cream of Mushroom soup, 1 can (or 1 lb. fresh) mushrooms, ¾ cup of dry Sherry,½ cup of sliced sautéed onions. Cover and bake at 325 degrees for 3 hours or 300 degrees for 4 hours. Serve on toast or over rice. Serves 10 or 12.


2 tsp. olive oil ½ c. diced onions 2 cloves garlic (minced) ¾ lbs. sliced roast beef from Deli 14 oz. can diced tomatoes 4 oz. can chopped green chilies 1 lime 1 tsp. ground cumin 2 tbsp. cilantro salt & pepper to taste Leave the beef in a pile and cut into one-inch wide strips. Heat oil in large skillet over medium heat. Add onion and garlic; cook until onion is soft, but not brown. Separate beef strips and add to skillet, cooking about 3-5 minutes until beef starts to brown. Add tomatoes, green chilies, cumin, cilantro, and juiced from the lime. Add salt and pepper to taste. Simmer 10-20 minutes to heat through and blend flavors. Serve on buns or Italian bread. Makes 4 good-size sandwiches.

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BLT PIZZA Char Manges

1 Pillsbury refrigerated pizza crust in tube 2-3 c. shredded cheddar cheese 1 lb. cooked bacon, crumbled Ranch salad dressing (Marie's is good) Shredded lettuce Chopped tomato Put pizza crust on a greased or Pam-sprayed baking sheet. Bake at 400 degrees for 10 minutes. Top with salad dressing, bacon and cheese. Bake 5 minutes, or until crust is brown and cheese is melted. Top with lettuce and tomato (Press down on this a bit so it sticks a little better into the cheese).


3 med. chicken breasts, boneless large pieces 1 onion, cut into 2 or 3 pieces 2-3 stalks of celery, cut into 1 short can of sliced water chestnuts 1 regular can cream of mushroom soup 1 8 or 9 oz. jar of mayonnaise (NOT salad dressing, or 1 cup from a large jar) 1 regular pkg. Stove-Top stuffing (without seasoning) ½-1 stick of butter, melted Preheat oven to 325 degrees F. Boil chicken breasts, onion pieces, and large celery pieces in salted water with some black pepper until tender (30-45 minutes). Remove chicken and, when cool enough to cut, chop into roughly ½-inch pieces--bite size, but not too finely chopped. Mix can of soup (do not add liquid), mayo, water chestnuts and celery with chicken. Place in a casserole dish or metal pan. Pour melted butter over Stove-Top stuffing and toss. Top the casserole with the Stove-Top stuffing. Bake in a 325F oven for 3-45 minutes, or until hot throughout. Do NOT cover during baking. Let stand 5 minutes and serve. You can vary the recipe by using cream of celery soup, etc., but the important ingredients are the undiluted can of cream soup and the small jar of mayonnaise.

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1 lge. can cooked chicken ½ lb. grated cheese 2 c. dry macaroni 2 tbsp. minced onion 1 can celery soup 3 hard-boiled eggs 1 can chicken soup 2 c. milk Mix the ingredients together. Refrigerate overnight. Bake in 325 degree oven until done (about 45 minutes).

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2-½ c. fresh tomatillos, (chopped) 1 (4 oz.) can green chili peppers, rinsed and seeded ¼ c. onion, chopped ¼ c. cilantro leaves ½ tsp. sugar ¼ tsp. ground cumin 1 (15oz.) can whole kernel or 18 oz. can corn, drained 1⁄3 c. soft-style cream cheese ¼ c. fat-free or light dairy sour cream 1¼ c. green onion, sliced ¾ c. reduced-fat Monterey Jack ½ to 1 c. reduced-sodium cheese, shredded chicken broth (either ½ c. or 1 c. – see recipe) Nonstick spray coating 8 (8-in.) flour tortillas 1-½ c. cooked chicken or turkey, finely chopped For the sauce, in a blender container, combine fresh or undrained canned tomatillos, peppers, onion, cilantro, sugar, and cumin. Add one cup broth for fresh tomatillos or ½-cup broth for canned. Cover; blend till smooth. Transfer to a saucepan. Bring to boil; reduce heat. Simmer, uncovered, for 10 minutes. Combine chicken, corn, cream cheese, sour cream, and green onion. Spray a 3-quart rectangular baking dish with coating. Spray one side of a flour tortilla. Place tortilla, sprayed side down, in a large skillet over medium heat for 30 seconds; remove. Spoon about 1⁄3 c. filling onto uncooked side; roll up. Repeat. Arrange tortillas, seam side down, in dish. Pour sauce on top. Cover with foil; bake in a 350 degree oven for about 30 minutes or until hot. Remove foil; add cheese. Bake for three more minutes or until cheese is melted. If desired, top with salsa, sour cream, and cilantro. Makes 8.

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6-8 boneless chicken breasts 1 bottle Wishbone Western Dressing (Lite or Regular) 1 can whole Cranberry Sauce 1 pkg. Lipton's Dry Onion Soup Mix Place chicken breasts in a 9x13 baking dish. Mix together dressing, cranberries, and soup. You may want to heat the cranberry sauce so it will blend better>) Pour mixture over chicken breasts. Cover loosely with foil. Bake in 350 degree oven for 45-55 minutes depending on size of chicken breasts.


2 lbs. chicken parts 1 egg 1 T. water 1 can tomato soup ¼ c. water ¼ c. onions, chopped ½ tsp. garlic powder ½ c. bread crumbs ½ tsp. basil 2 T. shortening ½ tsp. oregano leaves, crushed Shredded mozzarella cheese Beat egg and 1 T. water. Roll chicken in egg mixture, then roll in bread crumbs. In skillet, brown chicken in shortening, and pour off fat. Stir in tomato soup, ¼ c. water, onions & seasonings. Cover, cook on low heat for 45 minutes or until done. Stir occasionally. Sprinkle with mozzarella cheese, and heat until cheese melts.

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2 lbs. (3) chicken breasts, split, boned, skinned ½ c. flour ¼ tsp. salt 1⁄8 tsp. pepper 2 eggs, beaten 2 T. water ½ c. dry bread crumbs 1⁄3 c. grated Parmesan cheese 1⁄3 c. margarine or butter lemon wedges, opt.

Flatten chicken breasts to 1⁄8-inch thickness. Combine flour and seasonings, coat chicken. Dip in combined eggs and water (mixed together); coat with combined crumbs and cheese. Chill. Fry in margarine or butter) six minutes, or until done, turning once. Serve with lemon. 6 servings. NOTE: To flatten chicken breasts evenly, place each half between two pieces of plastic wrap. Pound with meal mallet, French knife, or rolling pin, working from center to edges.


4 thin chicken breasts (2 oz. each) 2 eggs ¼ tsp. salt Pinch of pepper 1⁄3 c. flour (about) ¼ c. butter 1 T. lemon juice 2 tsp. chopped fresh parsley

Pound veal (or chicken) with mallet to break down veins. Break eggs into shallow bowl and beat with fork. Add salt and pepper. Dip chicken into flour, then into egg mixture; repeat, dipping again into flour and then egg mixture. In skillet, heat butter over medium heat until it sizzles, being careful that butter does not burn. Sauté coated chicken in hot butter about 5 minutes until golden brown on bottom. Turn with Spatula and spoon (avoid fork, which could pierce the meat) and sauté other side about 5 minutes until golden brown. Do not overcook. Drain and place on hot plates. Stir lemon juice into butter. Sprinkle with chopped parsley. Pour butter sauce over chicken and serve immediately. Makes 2-4 servings.

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6 to 8 chicken breasts Fresh-grated Parmesan (enough to cover chicken breasts) 1 or 2 jars of Spaghetti sauce 6 to 8 slices of mozzarella or provolone cheese Put a few tablespoons of spaghetti sauce on the bottom of a 9x13-inch pan. Place the RAW chicken breasts on top of the sauce. Sprinkle a lot of Parmesan cheese on top of the breasts. Cover with the spaghetti sauce. Cover with foil and bake at 350 degrees for 40 to 50 minutes. Remove foil and place Mozzarella or Provolone on top and bake uncovered an additional 10 minutes until the cheese is melted. If you use more than one jar of spaghetti sauce, you will have enough to use for topping on any pasta you want to use to serve with the Chicken Parmesan.

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INGREDIENTS 1 lb. of chicken breast cubed 1 cup of sliced carrots.. Frozen kind are fine 1 cup of green peas.. Frozen kind are fine 1/2 cup sliced celery 1/3 cup of butter 1/3 cup of chopped onions 1/3 cup of all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups of chicken broth 2/3 cups of milk 2 9 inch unbaked pie crust I large can of cream of chicken soup NOTE: When I make mine I add mushrooms or you can add another vegetable you like. Oven temperature 425 In a pan combine cubed chicken, carrots, peas and celery (and any other vegetable you like) add water to cover and boil for 20 minutes. Drain and set aside. Remember you can add more of any of these ingredients if you like. I add more chicken. In another pan cook onions and butter until the onions are soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer till it is thick. I also add a large can of cream of chicken soup at this point. You can add more flour and butter if it is not thick enough. You don't want it too thick or it will be pasty and not too thin or it will be too runny. Taste it to make sure you have enough salt, pepper and celery seed. Add more if needed.. I put my pie crust in a large glass pan (spray bottom of pan or bowl before you put the pie crust in) Pour the chicken mixture into your bottom pie crust. Pour the liquid mixture over the chicken. Cover with the top crust pinching the edges like a pie. Cut several small slits in the top to allow steam to escape. Bake in preheated 425 oven for 30-35 minutes or until pastry is brown. The first time I made this I made individual pies using crocks. Ray likes it so much I now make it in a large glass casserole dish. That maybe too much for you guys but, you can always freeze it. The most important part is making the liquid mixture by adding the cream of chicken soup so the pie is not dry.

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CHILI – TEXAS STYLE Bernice Cannistra

1½ lb. sirloin, cut into 1-inch cubes 1½ lb. pork, cut into 1-inch cubes 2 T. olive oil 1 T. leaf oregano 2 cans beef broth (low sodium) 1 tsp. lite salt ¼ tsp. pepper 1 can pinto beans, drained 3 garlic cloves, chopped 1 can corn, drained 4 T. chili powder 1 c. lite sour cream or yogurt 2 tsp. ground cumin 1 lemon, cut into wedges 3 T. flour Heat oil in a pot over medium heat. Add meat, stirring until it loses its pink color but does not brown. Lower heat; stir in garlic. Combine chili powder, cumin seed and flour. Sprinkle meat with chili mixture, stirring until meat is evenly coated. Crumble oregano over meat. Add 1½ cans of the both and stir until liquid is blended. Add salt and pepper. Bring to boil, stirring occasionally. Add remaining broth; cook 30 minutes or until meat is almost falling apart. Add the drained beans and corn. Cook for an additional 15 minutes. Serve. Garnish with sour cream and wedges of lemon over each portion.


Green chilies, cut in half and seeded 3 eggs, slightly beaten 3 c. milk 1 lb. Med. Cheddar or Monterrey Jack cheese, grated 1 c. Bisquick 1 tsp. salt to taste Cut roasted green chilies in half and remove most of the seeds (the more seeds, the hotter the taste). Place green chilies open side up in a 9x13-in. Pyrex baking dish. Grate about 1 lb. of either medium cheddar cheese or Monterrey Jack cheese over the peppers. Beat together the eggs, milk, Bisquick, and salt and pour over the peppers. Bake at 350 degrees for 45 minutes.

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1 lb. filet mignon, cut into 6 slices olive oil 18 ½ inch round slices eggplant salt and pepper to taste 1 bunch watercress, rinsed and drained 1 lg. lemon, cut into 8 pieces 8 oz. Parmesan cheese, thinly sliced or shaved 18 grape tomatoes Slice the eggplant into the round slices. Lightly salt the pieces and put in a drainer for 20 minutes. Blot with a paper towel to remove excess moisture. Heat the frill to high heat. Drizzle the beef with a little lemon from two of the wedges. Brush eggplant with the olive oil on both sides. Season with salt and pepper. Grill until crisp (about 6-7 minutes). Arrange three eggplant slices on each salad plate. Add some of the watercress and Parmesan shavings. Sprinkle on a little olive oil. Just before serving, sear the filet mignon for one minute on each side. Garnish with the lemon and grape tomatoes.

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GERMAN POT ROAST Joy Bartay Fay Yochum

3 lb. rump roast ½ c. sliced carrots ½ c. sliced celery ½ c. onion, chopped 2 c. water 8 gingersnaps

MARINADE: 1 c. water 2⁄3 c. wine or cider vinegar 1 tsp. crushed peppercorns 4 whole cloves ¼ c. onion, chopped 2 bay leaves 1 T. paprika 1 tsp. thyme Place met in a glass container snug enough to force marinade to at least cover ¼ of the surface. Heat the marinade ingredients and pour over the roast. Cover and refrigerate 1-2 days, turning meat several times a day. To cook, remove the meat and place in a Dutch oven, fat side down. Heat meat on all sides using moderate heat, taking care not to burn it. Add vegetables to the pan, remove the bay leaves and pour the marinade over the meat with the water. Simmer for 3 hours, turning occasionally. Meat can also be simmered in the crock pot. Add gingersnaps last.

HAMBURGER PIE Diana Dalsanto

1 1/2 pounds ground chuck or round - browned 1 medium onion - chopped 1 can 15 oz. tomato sauce 2 c. mozzarella cheese - shredded 1 can of Pillsbury crescent rolls (8 count) 2 c. sour cream 1/2 tsp oregano 1/2 tsp basil 1 T. sugar

Brown beef with onions, add tomato sauce – heat thoroughly and place in a 9x13 baking pan. Spread mozzarella cheese on top. Unroll crescent rolls and lay flat. Mix sour cream, oregano, basil and sugar with a wooden spoon. Divide evenly on all 8 rolls and roll up from small end. Place on top the mozzarella cheese. Do not cover. Place in 350 oven for 30 minutes or until rolls are browned. - 33 -


1½ lb. thin round steak (tenderized with a meat hammer) 2 T. chopped parsley 1 garlic clove, minced ½ c. dry breadcrumbs 2 T. Romano cheese 2 tsp. flour ½ c. onion, finely chopped 1 egg, beaten 1 tsp. salt ¾ c. water ¼ tsp. oregano 3 eggs, hard-boiled ¼ tsp. pepper 6 strips bacon, cooked Mix parsley, garlic, breadcrumbs, Parmesan cheese, hard-boiled eggs, bacon, salt, pepper and oregano in a mixing bowl. Mix well. Lay filling across the top in the center of the round steak. Fold edges in and roll. Tie securely with a string. Dip steak into beaten egg and sauté on all sides until golden brown. Place in a roasting pan. Add water and roast at 350 degrees F. for 45 minutes. Cut the meat into slices and serve as is, or serve with spaghetti sauce, if desired.

ITALIAN SAUSAGE Grandma Mary Cannistra

5 lbs. coarse ground pork butt 5 tsp. fennel seed 2 tsp. pepper 3 tsp. salt 6 cloves pressed garlic 1 c. white wine Combine all ingredients, mix well and stuff into hog casing. Bake at 400 degrees for approximately one hour, depending on your oven. It is excellent cooked on your outside grill. Serve with roasted or fried green bell peppers or hot peppers of your choice.

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MEATBALLS Bernice Cannistra

3/4 lb. ground beef 3/4 lb. ground pork 1 egg 2 cloves garlic, minced 1/4 cup grated Romano cheese 1/4 cup chopped fresh parsley 3 slices white bread (pulled apart and tossed with 2 tbls water--that's the secret) 1/4 teas salt & pepper 1/4 cup dry bread crumbs In large bowl, combine all ingredients, except bread crumbs. Mix well. Add bread crumbs, mix again & form into balls. Heat 1/4 inch oil in a large frying pan. Add meatballs in a single layer and cook at medium high heat for 4 minutes. Flip, cook 4-6 minutes more (until done). Drain on paper towel lined bowl.

MEATBALLS – SICILIAN Grandma Mary Cannistra

1 lb. beef chuck 1/2 lb. mild Italian sausage removed from casing 2 slices Italian bread, torn into small pieces 1/2 c. milk 2 T. finely chopped fresh Italian parsley 6 Tbsp. freshly grated Romano cheese 2 cloves finely chopped garlic 1 tsp. salt 1 egg lightly beaten 1 T. olive oil 1/4 tsp. garlic salt Freshly ground black pepper 1 T. oregano Soak bread in 1/2 cup milk for 5 minutes, squeeze dry, discard milk. In a large mixing bowl, combine the bread, the beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands until all Ingredients are well blended. Shape into small balls about 1/1/2 inches in diameter. Lay the meatballs on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour. Heat 1/4 cup of olive or vegetable oil in a heavy 12 inch skillet. Fry the meatballs over a moderately high heat. In 8 - 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with tomato sauce. - 35 -

MEAT BALLS - PERFECTLY TASTY Becky Simich - Remembering Auntie Phine--a really great Cook!

2 lb. ground beef 1 loaf bakery Italian bread 2-½ tsp. salt 2 tsp. garlic powder ½ c. Parmesan cheese 2 lg. eggs In a large mixing bowl, using clean hands or large fork, combine ground beef, salt (to taste), Parmesan cheese, garlic powder, and eggs. In a strainer, soak Italian bread loaf - squeeze out excess water and crumble soaked bread into meat mixture. Roll into your desired size meatballs and fry in a frying pan coated with olive oil on low to medium heat until cooked through (10-12 minutes). Eat plain, or serve with your favorite pasta dish.


MEAT MIXTURE: 1 lb. ground meat 1 sm. can tomato purée 1 med. onion, finely chopped Olives DOUGH: 2 c. flour 1 c. sweet milk 1 tsp. baking powder 1 tsp. salt MEAT MIXTURE: Cook meat slowly until about half done, add purée, finely chopped onion, salt and pepper. Cook slowly until tender and dry or just moist. DOUGH: Mix and roll dough thin as for a pie crust. Cut with cutter. Place olive in center on one side. Place around this 1 tsp. meat and bring dough over other half, press edges together. Cook in deep fat until golden brown.

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PIZZA – CHICAGO STYLE Bernice Cannistra

1 lb. frozen bread dough, defrosted or pizza dough 1 tablespoon basil 1 tablespoon oregano 1/2 tsp. garlic salt 1/2 tsp. pepper 1 large can tomato sauce 2 T. olive oil 1 lb. mozzarella 1/2 C grated Romano cheese

Preheat oven to 450°. Divide pizza dough in half and roll into two circles or in an oblong shape to fit better on a cookie sheet. Brush the tops lightly with olive oil. In a small bowl, combine tomato sauce basil, oregano, garlic salt and pepper. Spread mixture over pizza dough. Top with the cheeses and then add any additional toppings ( Italian sausage, pepperoni, etc.). Dribble olive oil on the top. Bake at 450° about 20 minutes or until the crust is brown around the edges – watch your oven the first time. Optional Toppings Sausage: 1 lb. hot or mild Italian sausage. Remove from casing and break into small pieces, fry until well done, remove from pan and drain on toweling. Break into very small pieces or grind. Mushrooms, sliced green pepper (par boiled).

PIZZA DOUGH Bernice Cannistra

1 Cup warm water about 100° 1/4 teaspoon sugar 1 envelope (1/4 oz.) active dry yeast 3 Cups unbleached, all-purpose flour 1 teaspoon salt 1 Tablespoon olive oil In a large bowl, combine 1/4 Cup water with sugar and yeast. Let stand in a warm place for 10 minutes. Add flour, salt and remaining 3/4 Cup warm water and olive oil. Begin mixing with your hand; turning and folding dough as you knead it. Knead 5 to 8 minutes, or until dough becomes smooth and elastic. Let rise, covered with a kitchen towel, in a warm place (75° to 80°). 1 to 2 hours, until doubled in bulk. Punch dough down with fist. Knead 1 minute. You are now ready to shape Divide the dough in half and roll out two circles.

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¼ c. Italian seasoned bread crumbs 2 T. grated Parmesan cheese 2 T. grated Romano cheese ¼ tsp. garlic powder ½ tsp. salt 1 lb. orange roughy fillets ¼ c. butter, milted 1 T. fresh chopped parsley Preheat oven to 400 degrees. Coat baking dish with non-stick cooking spray. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder and salt. Brush both sides of the orange roughy fillets with butter and dredge in the bread crumb mixture. Arrange fillets in a single layer in prepared dish and sprinkle with parsley. Bake in preheated oven for 10 to 15 minutes, or until the fish flakes easily with a fork.


4 trimmed pork chops 2 tbsp. oil ½ tsp. Marjoram leaves 4 onion slices (about 3⁄8" thick) 4 tomato slices (about 3⁄8" thick) 4 green pepper rings (about 3⁄8" thick) 8 tbsp. uncooked rice 1 can beef broth Brown pork chops in oil. Place uncooked rice in a 2-qt. oven casserole. Put browned chops on top of leveled rice. Place onion slice, tomato slice, and green pepper slice on top of each chop in that order. Sprinkle with Marjoram, salt and pepper. Pour broth over all. Bake uncovered for one hour in 350 degree oven.

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1 lg. pork roast - boneless 1 c. water 4 T. brown sugar 2 tsp. lemon juice 1 med. onion 1 tsp. salt 1½ c. ketchup 1 c. Open Pit sauce (regular flavor) Cook roast 6 to 8 hours until meat falls apart. Mix roast (without bone) with all the other ingredients. Bring to a boil, then simmer at least 2 hours. Great on hamburger buns with a slice of cheese.


2 lbs. smoked, low-fat sausage, cut into 1-inch pieces 2 T. water or oil 2 bell peppers, chopped 2 onions, sliced ½ lb. fresh mushrooms, sliced 1 qt. sauerkraut, drained 2 (14 oz.) cans diced tomatoes with green chili peppers ½ tsp. black pepper 2 T. light brown sugar

Place sausage in slow cooker. Heat on low while you prepare the other ingredients. Sauté peppers, onions and mushrooms in small amount of water or oil in a saucepan. Combine all ingredients in slow cooker. Cover. Cook on low for 5-6 hours, or on high for 3-4 hours. Serve with mashed potatoes.

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6 pork cutlets, boned Salt & pepper 1½ tsp. lemon juice 2-3 T. lard (shortening or oil) 1 T. flour 1 c. sour cream Lemon slices and parsley for garnish, optional Preheat oven to warm setting or 200 degrees. Dry cutlets; pound with meat mallet until about ¼ to 1⁄8inch thick. Add salt and pepper and squeeze a little lemon juice over both sides of cutlets. Melt lard (shortening) one tablespoon at a time, as needed, and pan fry cutlets. Remove when practically done, place in an oven-proof baking dish and keep warm in the oven. Brown the flour in the drippings Into the drippings, stirring the pan well to remove any crust from the bottom and sides of the pan and incorporate all into the gravy. Add sour cream and stir thoroughly over low heat. Serve each schnitzel on a warmed plate, and pour pan gravy over the top. Garnish with lemon slices and parsley, if desired. Yields 6 servings.

TAMALE PIE - “HAUTE” Sylvia Jolet

2 lbs. ground beef/chuck ½ c. chopped green peppers ½ c. chopped onion 1 pkg. chili mix 28 oz. chopped tomatoes 1 c. shredded cheddar cheese 1 c. shredded mozzarella cheese 1 pkg. cornbread mix 1 sm. can Nibblets corn ½ c. sliced ripe olives (optional) Simmer meat, onion, green peppers, canned tomatoes and chili mix 15-20 minutes. Remove from heat, stir in both cheeses, olives and corn. Pour into a large oven-proof casserole dish. Arrange spoonful of prepared cornbread mix on top. Bake at 425 degrees for 15-20 minutes. Let stand 10 minutes before serving.

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2 14 oz. cans of Artichoke Hearts chopped 2 14 oz. cans of French Style green beans 1 lg. onion, chopped 3 gloves of garlic, chopped 1 c. Italian bread crumbs ½ c. + 2 T. Parmesan cheese ½ c. olive oil for sautéing Sauté onions in olive oil until transparent. Add the garlic and cook for only 1 minute. Remove from heat. Drain green beans and add beans and chopped artichoke hearts to onions and garlic. Mix well. Add the bread crumbs and ½ cup of Parmesan cheese. Mix well once more. Spray an 8x8-inch pan with cooking spray. Spread the mixture into the pan and sprinkle the 2 T. of Parmesan cheese on top. Bake at 350 degrees for about 40 minutes.

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4 lg. artichokes Salt 2 tsp. chopped fresh parsley 3 lemons, plus 1 lemon leaves, plus 1 T. 10 oz. mild Gorgonzola cheese, room temperature 1 clove garlic, minced ½ tsp. freshly ground black pepper 2 T. cream 2 tsp. chopped fresh thyme leaves 3 T. bread crumbs 1 T. olive oil Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender; about 30 minutes. Drain the artichokes and let cool. Meanwhile, in a small bowl, stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt and pepper. In another small bowl, stir together the bread crumbs and remaining 1 tablespoon of parsley. Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted and the bread crumbs are crisp and golden, approximately 25 minutes. Transfer the artichokes to a serving dish and serve.


2 lb. frozen Hash Brown potatoes 1 stick butter or margarine 8 oz. sour cream 1 can cream of chicken soup 2 c. Cheese - Cheddar or Velveeta 2 c. cornflakes, crushed

Mix all ingredients together and pour into a butter 9x13-in. baking dish. Then, mix crushed cornflakes and 1 stick of butter together and sprinkle on top of mixture. Bake at 350 degrees for approximately 45 minutes to one hour.

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CORN CASSEROLE Ron Philo Mrs. Edna Good

2 T. oleo (margarine or butter) 2 T. flour 1 c. milk 1 tsp. salt and a dash of black pepper 1 tsp. sugar ½ c. diced cheese (block or longhorn) 2 eggs, slightly beaten 1 c. whole grain corn Preheat oven to 350 degrees Melt oleo in sauce pan, add flour and stir. Add milk and keep stirring until it comes to a boiling point and add corn, pepper, salt and sugar. Fold in cheese and beaten eggs. Pour into a greased casserole dish and cook for 45 minutes.

EGGPLANT (recipe follows) - QUICK MARINARA SAUCE Rachela Rudy

3 T extra-virgin olive oil ½ med. onion, diced 5 cloves garlic, chopped 7 c. whole, peeled, canned tomatoes in purée (about two 28-oz. cans) 2 sprigs of fresh thyme 2 sprigs of fresh basil roughly chopped 1 T. kosher salt Freshly ground black pepper Heat the oil in a medium saucepan over medium-high heat. Sauté the onion and garlic, stirring, until lightly browned for about three minutes. Add the tomatoes and the herb springs and bring to a boil. Lower the heat and simmer, covered, for ten minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to three days, or freeze for up to two months.

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EGGPLANT Rachela Rudy

2 med. Eggplant cut into ½-in. thick round slices (about 2¼ lbs.) Kosher salt, as needed All purpose flour for dredging 6 lg. eggs, beaten 2 T. whole milk Olive oil, as needed 7 c. “Quick Marinara Sauce” 1 lb. fresh mozzarella Vegetable oil for frying sliced eggplant

Breadcrumb Recipe: 5 c. fresh breadcrumbs 1 T dried oregano 2⁄3 c. grated Parmesan cheese 1 T. dried thyme divided Freshly ground black pepper Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant (about one hour). Transfer the eggplant to a colander in the sink and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels. In a large bowl, whisk together the 1½ teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skilled, pour the oil to a depth of ½-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.) Working in small batches, fry the eggplant slices, turning once, until golden brown, about three minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Preheat the oven to 400 degrees F. Lightly brush a 15x10x2-inch baking dish with olive oil. Cover the bottom of the baking dish with 1⁄3 of the sauce. Scatter half of the Parmesan cheese and half of the mozzarella cheese over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown (approximately 30 minutes).

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1-¼ lb. Black Drum fish, skin off and cut into chunks 1 lb. Lg. Gulf shrimp (31/35 count), peeled, deveined and cut in half 2 T. olive oil 1 lb. Long-Grain rice 8 oz. tomato sauce 8 oz. Rotel diced tomatoes green chilies Salt, Pepper & Garlic to taste ½-¾ lb. Pepper Jack cheese grated In a large skillet, pour about two tablespoons of olive oil to brown the rice and heat to medium high. Add the rice, stirring occasionally, until the rice turns white. Pour tomato sauce into the skillet, mixing enough hot water to cover the rice in the pan and stir. Add salt, pepper, and garlic to taste, and any other spices you may prefer (Slap ya Mama products work well, if you like spicy.), along with 8 oz. of Rotel tomatoes. Cover skillet with lid and allow to cook for about seven minutes, adding water if needed. Add the Black Drum and stir into the mixture and allow to cook for about 3-5 minutes more. Add the Gulf shrimp and allow to cook for another 3-5 minutes. Turn heat to low and allow rice o soak up any excess water. Cover top with grated Pepper Jack cheese, replace the lid and wait until the cheese melts before serving.


4-5 potatoes ¼ lb. bacon 1 med. onion, cut fine 1 tsp. salt ¼ tsp. pepper ½ tsp. sugar ½ tsp. flour ½ c. vinegar ½ c. water

Scrub potatoes, cook in boiling, salted water until tender. (Not too soft) Drain and while hot, skin and cut into 1⁄8-inch slices; sprinkle with the salt, pepper, sugar and flour. Add water to vinegar and let heat thoroughly. Place bacon (chopped fine) in skillet, let fry until light brown. Add onion, and brown slightly. Add potatoes and pour the hot vinegar over all. Let the mixture heat through to absorb the vinegar and water. Serve warm. NOTE: If the salad is too dry, add a little hot water.

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1 lg. bag macaroni (ziti) 1 stick butter 1 c. cheddar cheese 3 c. warm milk 1 c. Parmesan cheese 3 eggs, beaten 1 c. American cheese (8 slices) Cook macaroni in salt water until almost done, rinse and drain well. In sauce pan, heat milk with butter, remove from heat and add beaten eggs. In greased pan, place first layer of macaroni in bottom of pan and sprinkle cheese alternately with grated Cheddar cheese, Parmesan cheese, and grated (or slices) of American cheese over macaroni. Do about 3 layers of this, then pour milk and egg mixture over the entire macaroni dish. Sprinkle top with cracker crumbs and a little more grated cheese. Bake at 350 degrees for 30 minutes until lightly brown. Cut into squares and serve.


1 c. rice, cooked 1 can cream of mushroom soup 8 oz. cheese whiz ½ c. onion, chopped ½ c. celery, chopped ¼ stick butter 1 pkg. broccoli, chopped Add soup and cheese whiz to hot rice. Sauté onions and celery in butter. Put broccoli in strainer and run hot water over it until loose; add to onions and celery. Add sautéed mixture to soup, cheese, and rice. Mix well. Pour mixture into baking dish and bake at 350 degrees for 35 to 45 minutes until brown.

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2 c. uncooked macaroni 3 c. extra sharp cheese, grated 2 T. butter 1 tsp. salt 2 T. cornstarch ¼ tsp. pepper 2½ c. milk Cook macaroni and drain. Place in casserole dish coated with butter. Melt butter in sauce pan over medium heat. With a wooden spoon, blend in cornstarch. Remove from heat. Gradually add milk, stirring until smooth. Cook over medium heat and boil for one minute. Remove from heat, add 2 cups of cheese, salt and pepper and stir until cheese melts. Pour cheese mixture over macaroni. Mix well. Top with one cup of grated cheese. Bake for 25 minutes at 375 degrees.


2 to 3 sheets of heavy-duty foil 1 packet onion soup powder 10-12 baby red potatoes, thinly sliced 12 slices of cooked and crumbled bacon 1 small onion thinly sliced and diced 1 cup cheese (optional) Salt and pepper to taste 3 tablespoons butter Sour cream for serving (optional) Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely. Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

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REISBREI Joy Bartay Stacy Bartay Tompkins

4¼ c. milk 1¼ c. rice 2-3 heaping T. sugar Pinch of salt 1 egg Combine milk, rice, sugar and salt. Cook on low/medium heat until rice is done and mixture is thick, approximately 30 minutes. When done, immediately remove from heat and add egg. Mix egg in well. Serve with a side of fruit, such as applesauce or canned pears, fruit cocktail, mandarin oranges, etc. Top with cinnamon and sugar. NOTE: This is a very filling German recipe. You can omit the sugar or use a sugar substitute in the ingredients.


¼ c. olive oil 1 c. medium chopped onion 1 c. medium chopped celery 2 Tbsp. chopped parsley ½ c. chopped green pepper 1 c. chopped green onion 2 lge. cans Campbell's Pork & Beans (drained) ¾ c. tomato ketchup 2 tsp. prepared mustard ½ c. brown sugar 2 Tbsp. Worcestershire sauce 1½ tsp. lemon juice ½ tsp. garlic salt ¼ c. dark Karo syrup (red label) While beans are draining, sauté onions, celery and green pepper in olive oil until soft. Place drained beans and all other ingredients in a large casserole dish. Add sautéed ingredients and mix well. Bake at 350 degrees for 1½ hrs. or until the desired consistency. For variety: Chop 6 slices of bacon into 1-inch pieces and brown in skillet. Use bacon and drippings in place of olive oil.

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3 c. squash yellow, or zucchini (about 3 lbs.) 1 egg, beaten 1 tsp. salt 1 c. cream style corn 1 tsp. pepper (could use less) 2 tsp. sugar (optional) 1 box Jiffy cornbread mix ½ stick margarine or butter, melted 1 med. onion, diced or grated Cook squash until tender. Drain and mash all the water from the squash. Mix all ingredients together. Pour mixture into a greased 8x13-in. casserole dish. Bake in 350 degree oven for 20 minutes until golden brown.

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ALMOND CAKE Marge Sokolov

1 c. butter 1 c. sugar 3 eggs ½ tsp. salt ¼ c. milk 2½ c. flour 2 tsp. baking powder 1 can almond filling

GLAZE: 1 c. powdered sugar 2 T. cream ¼ T. almond flavoring Cream butter, sugar together and add eggs one at a time, mixing well after each addition. Add Solo almond filling and mix well. Sift together flour, baking powder, and salt and add to creamed mixture alternately adding the milk. Pour into a tube pan and bake at 350 degrees for 50 minutes or until done. Let cool and drizzle with glaze. GLAZE: Blend together powdered sugar, 2 tablespoons of cream and ¼ tablespoon of almond flavoring.

APPLE CAKE Bernice Cannistra

2⁄3 c. sugar 3 eggs 1 stick butter 1½ c. flour 2 tsp. lemon juice 2 tsp. baking powder 4 T. milk Cream together sugar, eggs and butter. Beat in the flour, lemon juice, baking powder and milk until wellblended. Pour into greased round 8 or 10-inch pan. Peel 4-5 apples and cut into quarters. Arrange apples on top of the batter. Bake at 350 degrees for 35 to 40 minutes

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APPLE DUMPLING Bernice Cannistra

½ c. sugar 1 tsp. ground cinnamon 2 frozen puff-pastry, thawed 1 egg, beaten to mix 4 Golden Delicious apples, (1 lb., 1Ÿ peeled and cored) Heat the oven to 425 degrees F. In a small bowl, combine the sugar and cinnamon. Set aside. On a floured surface, roll out one of the puff pastry sheets to a 13x13-inch square. Cut the square in half and cut each half into a 9x6-inch rectangle. If you want to decorate the top of each dumpling, reserve the scraps. With the beaten egg, lightly brush 1 inch along the edges of one of the rectangles. Put one of the apples, upside down, in the middle of the rectangle and pour enough of the cinnamon sugar into the center cavity to reach the top. Gather the four corners of the pastry and pinch them together. Pinch the edges together to seal. With scissors, trim any excess pastry from where the edges meet. Repeat with the remaining pastry, apples and cinnamon sugar. If you like, use a small knife to cut eight small leaves from the scraps of pastry. Brush the backs of the leaves with the beaten egg and attach two of them to the top of each dumpling. Chill the dumplings for 15 minutes. Put them on a heavy baking sheet and lightly brush them with the beaten egg. Bake the dumplings for 8 minutes. Reduce the heat to 400 degrees F. and continue cooking until golden; approximately 20 to 22 minutes longer. Don't bake too long or the dumplings may burst.

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APPLE KUCHEN Bernice Cannistra

2⁄3 c. undiluted evaporated milk 2 T. butter, softened 1 pkg. active dry yeast 4 to 4½ c. flour (approximately) 1 c. sugar ½ tsp. salt 1 egg, slightly beaten 1 c. golden raisins 6 to 8 medium baking applies, cored, pared, thinly sliced ½ tsp. cinnamon 1⁄3 c. chilled butter

GLAZE: 2 c. confectioners' sugar 3 T. hot water Heat milk with ½ cup water and 2 tablespoons butter until butter melts; cool to lukewarm (110 to 115 degrees). Sprinkle yeast over milk mixture; stir to dissolve. Let stand 10 minutes. Combine 2 cups flour, ½ cup sugar and salt in bowl. Add yeast mixture and egg; beat until smooth. Stir in 1¼ cups flour to make a firm dough. Turn onto floured board. Knead 5 minutes, working in more flour as needed until dough is smooth and elastic. Put Punch dough down; divide in half. Roll each half into a 15x9- inch rectangle; put on very lightly buttered baking sheets. Prick surface with fork; leave½inch border around edges. Cover; let rise until doubled, about 40 minutes. Sprinkle raisins over both rectangles; layer apple slices atop, leaving ½ inch border. Mix remaining ½ cup flour and ½ cup sugar with cinnamon; cut in chilled butter. Sprinkle over apples. dough in well-buttered bowl; turn to butter all sides. Cover with a towel; let rise in warm place until doubled, about 1½ hours. Bake at 350 degrees for 20 to 25 minutes, or until crust is lightly browned. While still warm, drizzle with a mixture of glaze. GLAZE: Blend 2 cups confections' sugar with 3 tablespoons hot water until smooth. Drizzle over kuchen.

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APPLE PIE Bernice Cannistra

CRUST: 2 c. regular flour 1 tsp. salt 2⁄3 c. shortening 4-5 T. ice water FILLING: 6-7 c. sliced applies (2-2½ lbs.) ½ c. granulated sugar 2 T. flour ½ tsp. nutmeg 1⁄8 tsp. salt 1½ tsp. grated lemon peel ½ c. light brown sugar 2 T. butter CRUST: Sift flour, mix in shortening & salt. Add water as necessary. Makes 2 pie crusts. FILLING: Mix dry ingredients; add apples. Pour into unbaked pie crusts. Top with lemon peel and butter. Bake at 425 degrees for 45 to 50 minutes.

MOCK APPLE PIE Bernice Cannistra

Pie Dough for a two-crust pie 2 c. water 1½ c. sugar 2 tsp. cream of tartar ½ tsp. nutmeg 2 T. lemon juice 22 Ritz crackers Combine water, sugar, and cream of tartar in a saucepan and bring to a boil. Add crackers and boil 1½ minutes. DO NOT break crackers. Roll out ½ the pie dough and fit it into an 8 or 9-inch pie pan. Turn the cracker mixture into the pie shell. Sprinkle with nutmeg and lemon juice. Roll remaining pie dough, fit over the filling, and crimp the edges. Cut slits in the top crust. Bake at 450 degrees for 10 minutes. Reduce to 350 degrees and bake for 20-30 minutes or until crust is brown. NOTE: This is for real. Absolutely no apples. I have made this pie many times. This recipe was popular in the US during WWII when apples were hard to get. This really tastes, feels and smells like apple pie. - 53 -


6 c. water 3 c. sugar 6 tsp. cream of tartar (rounded) 2 tsp. lemon juice 72 whole Ritz Crackers (do not break) CRUST: 2 eggs ½ c. milk 4½ c. flour 1 tsp. baking powder 1½ tsp. salt 1½ c. shortening (cut in) Confectioners' sugar & milk (blended for glaze) Bring first three ingredients to a boil, and boil for 2 minutes. Then add 2 tsp. lemon juice and 72 whole Ritz Crackers. Make sure the crackers DO NOT BREAK. Do not stir, as the crackers must remain whole. Boil 2 minutes more. Cool before putting in crust. CRUST: Mix eggs with milk and add in first four ingredients. Roll a little more than one-half the dough in a 11x16 inch pan. Put a handful of raisins in the bottom of the pan, then add the apple mixture after it has cooled. Add cinnamon and another handful of raisins and dot with butter. Place the rest of the rolled out dough on top. Bake in a 400 degree oven for approximately 40 minutes. While still warm, spread with confectioners' sugar and milk glaze and sprinkle with cinnamon.

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APPLE STRUDEL Bernice Cannistra

½ c. butter or margarine ¾ c. warm water 1 egg, slightly beaten 3 c. flour 1 c. sugar 2 tsp. cinnamon ½ tsp. salt ¾ c. butter or margarine, melted 8 c. apples, peeled and sliced ¼ c. milk Cut butter into flour and salt with a pastry cutter. Combine water and egg; add to flour. Mix. Turn out on a lightly floured board and knead 5 minutes. Divide dough into fourths. Cover with a warmed bowl and let stand 30 minutes. Combine sugar and cinnamon. Roll out dough, one part at a time, into rectangular shape. Brush with melted butter. Place 2 cups apple slices down one half of rectangle. Sprinkle with ¼ of the cinnamon and sugar mixture. Fold other half of dough over and roll as for a jelly roll. Seal edges. Place roll in a crescent or straight on a greased pan. Brush top with milk and sprinkle with sugar. Repeat with rest of dough and filling. Bake in preheated 325 degree oven for about 60 minutes. Serve with whipped cream.

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APPLE TART Bernice Cannistra

CRUST: 1 c. all-purpose flour 1⁄3 c. confectioners (powdered or icing) ½ c. (1 stick) cold unsalted butter, cut into small pieces FILLING: 1 8 oz. cream cheese, at room temperature ¼ c. granulated white sugar ½ tsp. pure vanilla extract 1 lg. egg TOPPING: ¼ c. granulated sugar white sugar ½ tsp. ground cinnamon 4 c. Granny Smith apples, peeled and cut into ¼ inch slices (about 3-4 large apples) 1⁄3 c. sliced almonds Preheat oven to 450 degrees F and place rack in center of oven. Grease (or spray) a 9-inch spring form pan. CRUST: In the bowl of your food processor, place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling. FILLING: In a food processor, process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to the refrigerator while you prepare the topping. TOPPING: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the spring form pan on a larger baking sheet to catch the drips. Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake for 25 to 30 minutes or until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioners’ sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated. Makes one 9-inch tart.

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5 c. confectionery sugar 3 sticks unsalted butter ½ c. egg whites ½ tsp. vanilla extract ½ tsp. lemon juice Sift the sugar into the owl of an electric mixer. Add the butter to the bowl. Mix the sugar and butter on low speed, then increase to high until light, fluffy and smooth. Scrape down the sides of the bowl a couple of times. Remove paddle attachment and replace with whip attachment. Slowly add egg whites and flavorings in stages; scrape the bowl between additions. Combine well. Continue whipping until light and airy. Makes enough frosting and filling for three 9-inch cakes; eight servings per cake. NOTE: Cakes can be coated with rolled fondant instead of buttercream. Ready-to-use rolled fondant can be purchased at wholesale bakery distributors.

BLACK WALNUT CAKE Bernice Cannistra

2 c. shelled, grated black walnuts 6 tsp. cream of tartar Good pinch of salt 10 eggs, separated 1¼ c. sugar 1 tsp. vanilla Grease the bottom, not the sides, of a 10-inch tube pan and line only the bottom with wax paper. Grease the wax paper. Set aside. Grate the nuts with a hand-operated nut grater; sift the flour, cream of tartar and salt together. Combine the nuts with the flour mixture. Beat the egg yolks with mixer, then gradually beat in the sugar until the mixture is thick and makes ribbons. Stir in the vanilla. Combine thoroughly with the nut/flour mixture. Beat the egg whites until they form stiff peaks. Whip about a third of the whites into the batter vigorously, then gently fold in the remainder with a rubber spatula. Pour into the prepared pan and bake in a preheated oven at 375 degrees for 50 minutes or until a toothpick inserted in the center comes out dry. Invert cake on a rack until cold; then loosen sides carefully with a spatula, remove from pan, and peel off the wax paper. NOTE: Other nuts such as peanuts, walnuts, almonds, filberts, or pecans can be substituted for the black walnuts.

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BUTTER ROLL Mary Russell In memory of Margerette Patterson

2 c. self-rising flour ½ c. shortening ½ c. milk 1 stick butter, softened ¼ c. sugar 1 tsp. cinnamon or nutmeg MILK SAUCE: 2 c. milk 2⁄3 c. sugar 1 tsp. vanilla BUTTER ROLL: Preheat oven to 350 degrees. Cut shortening into flour with fork. Stir in milk. On a floured surface, dump out dough and press together with hands to form a ball. Roll into a rectangle (about 8"x10'). Spread softened butter over dough, sprinkle ¼ c. sugar and cinnamon over top. Roll up and press together lightly. Slice and place in 8"x8" baking dish. MILK SAUCE: In a saucepan, combine all sauce ingredients and heat over medium heat, stirring constantly, until bubbles just begin to form. Pour milk sauce over rolls. Bake 30 to 40 minutes, or until lightly brown.. All to set and cool slightly before serving.

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CANNOLI Bernice Cannistra

SHELLS 2 c. sifted flour 2 egg yolks (slightly beaten) ½ c. white wine ½ tsp. vanilla FILLING 1 lb. ricotta cheese ½ c. confectioners' sugar ½ c. chocolate chips (optional) 1 T. citron or candied (optional) ½ c. pistachio nuts chopped – suggested, color with a small amount of green food dye. Mix the 4 shell ingredients and work to form a dough of mild texture. Roll dough on floured board to about ¼ thick. Cut into 4x6 inch pieces. Wrap pieces around wooden dowels so that dough meets and sticks together. Fry in Crisco or lard until golden brown – at about 350 degrees. Slide cooked dough off dowels and place on paper towels to cool. NOTE: Alternatively, you can purchase prepared shells. This is the most time consuming part of making cannoli. Prepare filling by lightly mixing the ricotta and powder sugar (whole milk ricotta recommended). Do not over mix or mixture will become too soft and watery. Add optional ingredients if you wish. Allow filling to cool in refrigerator a couple hours. Fill shells using a butter knife. Dip each end into pistachios. Sprinkle filled shells with powdered sugar and serve.

CANNOLI FILLING – alternate recipe Bernice Cannistra

1 Ricotta cheese ½ c. cream (whipped) 1 c. powdered sugar ½ c. chocolate chips ½ c. candied fruit 2 tsp. liquor, cinnamon or vanilla Optional: pistachio or almonds, chopped Lightly mix first 3 ingredients, add fruit and chips. Fill prepared shells – see previous recipe. - 59 -


1 15. oz. whole milk ricotta ½ c. confectioners' sugar ¼ tsp. cinnamon 1 T. Kahlua or Cointreau (optional) 3 T. candied orange, lemon and shells / or cherries (finely chopped) 2 T. semisweet chocolate (finely chopped)

In a large mixing bowl, combine ricotta and sugar until well blended. Add candied fruit, chocolate, cinnamon and Kahlua. Mix well. Fill cannoli shells just before serving using a pastry bag. Top ends of filled cannoli with your choice of the decorations listed. Dust the top with confectioners' sugar. Serve and enjoy. This recipe fills 6 cannoli shells. DECORATIONS: Candied Cherries, Candied Orange Strips, Candied Lemon Strips, Sprinkles, Semi-Sweet Chocolate Chips, Toasted Coconut, or Chopped Pistachio Nuts

CARROT CAKE Bernice Cannistra

1 c. cooking oil 2 tsp. cinnamon 3 c. grated carrots 2 tsp. salt 1½ c. sugar 2 tsp. baking soda 2 tsp. baking powder 3 c. flour (half cake and regular flour) 4 eggs (well beaten) ½ c. chopped walnuts FROSTING: 1 c. powdered sugar 1 pkg. cream cheese 1 tsp. vanilla or lemon extract. Sift all dry ingredients together in bowl. Make a well and add oil and carrots. Blend well. Add eggs. Add nuts and blend well again. Pour into a 10-inch, well-greased tube pan. Bake 1 hour or 1 hour and 15 minutes in oven preheated to 350 degrees. Cool for 15 minutes before removing from pan. FROSTING: Mix together well and spread on cake after it has cooled.

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CRUST; 2½ c. graham cracker crumbs 6 T. butter, melted 1½ c. sugar

FILLING: 3 eggs 3 8 oz. pkg. cream cheese, softened ¼ c. sugar 1 tsp. lemon peel, grated 3 T. lemon juice 1 tsp. vanilla

SOUR CREAM TOPPING: 1 pt. dairy sour cream 3 T. sugar 1 tsp. vanilla 1 can pie filling, any flavor (optional) CRUST: Mix together graham crackers, sugar and melted butter. Push into a spring form or pie pan. Save a little to sprinkle on top of cake. FILLING: Mix sugar and cream cheese, and add eggs, one at a time. Add vanilla and pour into shell. Bake at 350 degrees for 40 minutes. Remove from oven and pour on the topping. TOPPING: Mix sour cream and sugar together thoroughly and pour over filling. Sprinkle saved crust mixture on top. Bake for an additional 5 minutes. Refrigerate after cake cools.

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CHEESECAKE Bernice Cannistra

1 ready-made graham cracker crust 1 pkg 8-oz. cream cheese, softened 1 c. sour cream (8-oz.) 1⁄3 c. sugar 1 tsp. vanilla 1 8-oz. container cool whip Beat cream cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in cool whip, blending well. Spoon into crust. Chill until set; at least 4 hours.

CHEESECAKE - NEW YORK Bernice Cannistra

2 lb. cream cheese (4 8-oz. pkg.) ¾ c. granulated sugar 2 lg. eggs (lightly beaten) 2 T. corn starch 1 tsp. vanilla extract 1 c. sour cream CRUST ¼ c. granulated sugar 1½ c. graham cracker crumbs 6 t. melted butter

In a large mixing bowl, beat together cream cheese and sugar until smooth and light. Beat in eggs, vanilla and cornstarch only until thoroughly mixed. Stir in sour cream until mixture is well-blended. Pour into prepared crust and bake for 45 minutes in 400 degree preheated oven. Allow cake to cool in oven, with door propped slightly open, for 3 hours; then chill in refrigerator. CRUST: Mix graham cracker crumbs, butter and sugar until blended. Cover bottom and part way up the side of greased 9-inch spring form or pie pan. Bake for 10 minutes in 350 degree oven. After the crust cools, add cream cheese mixture and bake as directed above.

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CRUST: About 9 graham crackers crushed (usually 1 pkg. from a box) 2 -3 tablespoons of softened butter FILLING: 3 – 8 oz. pkgs cream cheese 4 eggs 1 c. sugar 1 tsp. vanilla TOPPING: 2 c. sour cream 1 T sugar 1 tap vanilla

CRUST Combine crushed grahams with butter. Place mixture in bottom of 9 or 10 inch spring form pan. Refrigerate.

FILLING: Blend cream cheese and eggs one at a time, add sugar, bland, add vanilla, bland. Pour into spring form pan and bake at 325 for 45-50 minutes or until no longer watery but not browned. Topping: While cheesecake is baking, use a wooden spoon to mix the 3 ingredients. Remove the cheesecake from oven and – using the wooden spoon – spread the sour cream mixture on top of the cake, spread evenly. Return cake to oven for 10 minutes. Cool completely on wire rack. Cover and refrigerate for at least 9 hours (overnight is best)

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CRUST: 2 c. crushed graham crackers (about 1½ packs) ½ c. sugar ½ c. melted butter FILLING: 1 lb. ricotta cheese (drained) 1 pt. sour cream (room temperature) 1 lb. cream cheese (room temperature) 5 T. cornstarch 1½ c. sugar 5 eggs 1 tsp. vanilla extract Preheat oven to 350 degrees. Prepare crust by mixing together the crushed graham crackers, sugar and melted butter. Push into the bottom and up the sides of a spring form or pie pan. Save a little of the mixture to sprinkle on top. FILLING: With a heavy-duty mixer, blend cream cheese, sour cream and ricotta until smooth. Stir in cornstarch and sugar, and beat until light. Add eggs, one at a time; blend in vanilla. Pour mixture into spring form or pie pan over crust. Bake in 350 degree oven for 1 hour and 15 minutes. Remove from oven; cool at room temperature 1 hour, then chill. Makes 10 to 12 servings.


3 lb. Ricotta cheese ¼ tsp. orange or lemon peel or extract ½ c. flour 2 T. vanilla ¼ tsp. salt 3 eggs 2 c. sugar Beat eggs until foamy, adding sugar gradually. Mix together first five items and add to eggs and sugar. Beat together until smooth. Line 12x8x2-inch baking dish with graham cracker crumbs (2 cups graham crackers and 1 stick butter). Add filling. Bake at 350 degrees for 50 to 60 minutes until firm.

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CREAM PUFFS Bernice Cannistra

1 c. boiling water ½ c. butter 1 c. flour 4 eggs, unbeaten Take 1 cup boiling water and ½ cup butter and cook together until butter is melted. When boiling, add 1 cup flour all at once, stir rapidly until mixture ceases to stick to sides of pan; place in bowl until slightly cooled. Add 4 unbeaten eggs, one at a time, beating well after adding each egg, until the mixture is smooth. Using a Plan Round decorator's tube, fill the bag the usual way and force the mixture through the bag and tube. Hold bag upright and force out drops about 2 inches in diameter on well-greased baking pan, keeping them about 3 inches apart to allow for spreading. Bake at 425 degrees for 15 minutes, the lower temperature to 400 degrees and continue baking until finished. After baking, split half open with a pointed knife and fill with desired filling. Decorate top with whipped cream or plain chocolate icing.


2 c. milk 1 c. flour 3 eggs 1 T. sugar 1 tsp. vanilla extract ¼ c. melted, unsalted butter, plus extra for greasing Combine all ingredients with a mixer or blender and blend until smooth. In a medium-size skillet over medium-low heat, melt ½ tsp. butter; ladle in ¼ cup crepe batter. Swirl the skillet until you have a thin layer of batter covering the entire bottom. Cook until the underside is golden brown, about 2 minutes; flip. Cook until the other side is golden brown, about 1 minute. Add a filling, if desired, right after flipping. Place ingredients down the center of the crepe so you can fold in the sides like an envelope.. If you aren't using a filling, cook all the crepes, then put them on a plate in the middle of the table alongside bowls of various fillings--jams, Nutella, whipped cream, sautéed fruit, el--so everyone can choose their own. Dust with confectioner's sugar before serving.

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2 c. all-purpose flour, plus ¼ for kneading 1 c. water, very warm 4 T. oil Pinch salt ½ lb. (2 sticks) butter, melted confectioner’s sugar for dusting Combine 2 cups flour, water, oil and salt. Mix well and let stand 10 minutes. Knead in remaining ¼ cup flour until smooth and elastic. Place in oiled bowl, cover and let rest ½ hour. Heat oven to 375 degrees. Cover table with cloth and sprinkle lightly with flour. Turn dough out onto tablecloth. Work your way around the table, stretching dough as thinly as possible. Remove the thick edges. Place a 10-inch strip of filling of choice at one long edge of strudel dough. Brush filling and dough with melted butter. Fold dough in from sides and use the cloth to roll the dough away from you into a cylinder. Cut strudels into 18- inch lengths, turning the ends under. Place on a greased baking sheet and bake for 40 to 45 minutes or until golden. Dust with confectioners’ sugar when cool.

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1 pkg. dry yeast ½ c. warm water, divided, or ¼ c. milk 2 to 4 T. sugar, divided 3 lg. egg yolks, or 2 lg. whole eggs ½ tsp. salt or 1 tsp kosher salt 2 c. unbleached, all-purpose flour ½ tsp vanilla extract (optional) 1 tsp. lemon zest (optional)

½ c. butter or margarine, melted Pitted Italian plums or apricot halves Sugar, cinnamon-sugar, poppy seeds for sprinkling (optional)

Dissolve the yeast in ¼ cup of warm water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes. Add the remaining water (or milk), sugar, eggs, salt, vanilla, and/or lemon zest. Stir in the flour ½ cup at a time to make a soft dough. On a lightly floured surface, knead until smooth and springy, about 5 minutes. Place in an oiled bowl, turning to coat. Cover and let rise until doubled, about 1 hour. Punch down dough; fold over and press down several times. Roll the dough into a 16x12-inch rectangle and ½-inch thickness and cut into 4-inch squares. Place a pitted plum or apricot half in the center of each square. (If desired, insert a little sugar and/o cinnamon in the fruit>) Press the edges of dough together to enclose the fruit, form into balls, cover, and let stand until puffy, about 15 minutes. Have ready 3 quarts of boiling salted water. Carefully lower batches of the dumplings into the boiling water; cover and boil until dough is spongy, about 15 minutes. Remove with a slotted spoon and drain. Drizzle with the melted butter and topping of choice. Note: Savor gently. Tradition says a knife spoils the flavor of the dumpling!

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DREAM CAKE Bernice Cannistra

1 Box Duncan Hines Yellow Cake Mix 1 sm. box Cook'n Serve Pudding Mix 4 lg. eggs, slightly beaten ¼ c. vegetable oil 1 envelope Dream Whip 1 c. water

Beat all ingredients in a large bowl with electric mixer on low speed just to moisten, scraping side of bowl often. Beat on medium speed 4 minutes. Pour into 2 well-greased and floured 9-inch round cake pans (at least 1½ inches deep). Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.

ÉCLAIRS Bernice Cannistra

1 c. boiling water ½ c. butter 1 c. flour 4 eggs, unbeaten Take 1 cup boiling water, ½ cup butter; cook together until butter is melted. When boiling, add 1 cup flour all at once, stir rapidly until mix ceases to stick to sides of pan; place in bowl until slightly cooled. Then add 4 unbeaten eggs, one at a time, beating well after adding each egg until the mixture is smooth. Use a Plain Round decorators tube filling the bag the usual way, forcing out the mixture through bad and tube. Make strips about 4 inches long on well-greased pans, keeping them about 3 inches apart to allow for spreading. Bake at 425 degrees for 15 minutes, then lower temperature to 400 degrees and bake until finished baking. After baking, split half open with a pointed knife and fill with desired filling. Decorate top with whipped cream or plain chocolate icing.

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FILBERT NUT TORTE Bernice Cannistra

6 eggs, separated Pinch of salt 1 lb. powdered sugar 1 tsp. lemon 1 tsp. baking powder 1 lb. filbert nuts, finely crushed 4-5 T. bread crumbs Separate eggs. Add pinch of salt to egg whites and beat until stiff. Sift powdered sugar and baking powder together. In a separate bowl, beat egg yolks; add in powdered sugar and baking powder mixture; add lemon, then fold in egg whites that have been beaten stiff. Mix breadcrumbs and filbert nuts together. Sprinkle evenly over the bottom of a greased baking pan. Pour egg mixture over the breadcrumb/filbert nuts. Bake at 300 degrees for one hour. Do not remove from pan until cold, then cut into four layers and frost with your favorite frosting and serve.

FRENCH APPLE CAKE Bernice Cannistra

4 c. apples, (mildly tart) 1¾ c. sugar 2 eggs 2 c. flour ¾ c. oil 1 tsp. baking soda 1½ tsp cinnamon 1 c. chopped nuts 1 tsp. salt

Mix apples and sugar and let stand for 15-20 minutes. Add all the other ingredients and mix well. Pour mixture into a greased 9x13 baking pan. Bake for 35 minutes in a preheated oven at 375 degrees.

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GERMAN APPLE CAKE Bernice Cannistra

2 lg. eggs 1 c. vegetable oil 2 c. sugar 1 tsp. vanilla 1 tsp. baking soda 4 c. apples, peeled and sliced thin 1½ tsp. water 2 c. flour 2 tsp. cinnamon ½ tsp. salt 1 c. chopped nuts FROSTING: 1 3 oz. pkg. cream cheese ½ tsp. melted butter ½ tsp. vanilla 1 c. powdered sugar

Beat eggs with oil until foamy; add sugar, vanilla, soda (dissolved in water), four, cinnamon and salt, nuts, and apples. Beat well. Pour into 9x13-inch baking pan. Bake at 350 degrees for 50-60 minutes. FROSTING: Mix well the cream cheese, melted butter, vanilla and powdered sugar. Spread on top of cake when it has cooled.

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3 c. sifted flour 2 c. sugar 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 1Ÿ c. vegetable oil 1 tsp. vanilla extract 4 eggs (room temperature) 1 c. chopped walnuts or pecans 2½ c. diced apricots 1 c. raisins

FROSTING: 1 8 oz. pkg. cream cheese 2 c. powdered sugar 2 tsp. vanilla extract 1 to 2 T. half & half cream or milk Set aside 2 T. flour. Sift together in a large mixing bowl the flour, sugar, baking powder, baking soda and salt. Add oil and vanilla and beat well. Add eggs one at a time. Beat well after each addition. Mix apricots, raisins and nuts with reserved flour and fold into mixture. Pour into well-greased 10-inch tube pan and bake in preheated oven (350 degrees) for 60 to 70 minutes. While cake is cooling, prepare frosting. Remove cake from pan and frost top and side with frosting. FROSTING: Beat cream cheese until soft. Gradually add sugar until mixture is smooth. Stir in vanilla and cream or milk.

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HERMAN STARTER Bernice Cannistra

1 pkg. active dry yeast 1 c. sugar 2 c. lukewarm water 2 c. milk 2 c. flour In a large glass jar or crockery pot, dissolve 1 pkg. yeast in 2 cups warm water. Add 2 cups flour. Beat until smooth. Cover and let stand at room temperature for 48 hours. Makes 2 cups starter. Divide in half. Give one cup to a friend with these feeding instructions. Be sure to follow the same instructions for the cup you keep for yourself. Pour starter into large glass jar or crock. Add ½ cup sugar, 1 cup flour and 1 cup milk. Place in refrigerator and stir daily. On the fifth day, again ½ cup sugar, 1 cup flour, and 1 cup milk. Continue to stir every day. On day 10, you will have 4 cups of starter (Herman), and you will be ready to bake a Herman cake. Keep one cup in the refrigerator for yourself, pass one cup along to a friend and use the rest for baking. Be sure to keep stirring that remaining cup (stored in the refrigerator) daily and then feed it three times within 10 days using ½ cup sugar, 1 cup flour, and 1 cup milk each time. NOTE: Herman is a starter, much like a sourdough starter that is used for yeast breads, except he tends to be sweeter than most. A starter is “living” in the sense that the yeast, which is its foundation, can be “killed,” making the starter useless. Like any starter, Herman is used in a recipe to take the place of yeast as a leavening agent

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HERMAN PECAN ROLLS Bernice Cannistra

DOUGH: 1 c. Herman starter 1 pkg. active dry yeast (dissolved in ½ c. lukewarm water) 3 T. oil 1 egg, beaten 3 c. flour – more if necessary to firm dough) 1/2 c. sugar ½ tsp. salt FILLING: ½ c. sugar 4 T. butter, softened, divided 2 tsp. cinnamon 1 c. brown sugar 1 c. melted butter 4 T. light corn syrup or honey 1 to 1-½ c. chopped pecans Combine Herman starter, yeast, oil and egg. Stir in ½ cup sugar, salt and 3 cups flour, or enough to make a kneadable but not dry or stiff dough. Mix dough and turn out onto lightly floured board. Knead for 10 minutes or until dough is smooth and elastic. Place in large greased bowl, cover and place in a warm area. Let rise about 1 hour or until doubled in size. Punch dough down on floured board. Divide in two. Roll each half into a 12x20-inch rectangle. Spread each half with 2 tablespoons soft butter. Sprinkle each with ¼ cup sugar and 1 teaspoon cinnamon. Roll up the long way. In each of two 9-inch square pans, sprinkle ½ cup brown sugar, ½ cup melted butter and 2 tablespoons light corn syrup. Sprinkle each pan with ½ to ¾ cup chopped pecans. Carefully cut each piece of rolled dough into 16 rolls. Place on top of nuts. Let both pans rise, covered, in warm place about 9 hour. Place in 375 degree oven and bake for 25 to 30 minutes. Remove from oven; allow to cool slightly and turn out onto cookie sheet while still quite warm. Makes 32 rolls.

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HERMAN CAKE Bernice Cannistra

2 c. Herman starter 2 eggs 2⁄3 c. vegetable oil ½ tsp. salt ½ tsp. baking soda 1 c. sugar 2 c. flour 2 tsp. baking powder 1 tsp cinnamon 1 c. raisins or dates 1 c. chopped nuts (optional) TOPPING: 2 T. cinnamon 2 T. flour 1 c. brown sugar 4 T. melted butter GLAZE: 1 c. maple syrup 4 T. butter

Remove 2 cups of Herman starter to room temperature a couple of hours before baking. Mix starter, eggs and oil. Add dry ingredients, raisins and nuts. Mix well. Pour into well-greased 9x13-inch pan. TOPPING: Combine cinnamon, flour, sugar and butter in small saucepan and bring to boil. Boil 5 minutes. Drizzle with topping. Bake in 350 degree oven for 40-50 minutes or until cake is golden brown. Remove cake from oven and while hot, pour on glaze. Allow to cool before serving. GLAZE: Prepare while cake is baking. Combine maple syrup and butter in small saucepan and bring to boil. Boil 5 minutes. NOTE: I found that three minutes of simmering over low heat is all that is necessary to cook the glaze.

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1½ 6 oz. sticks unsalted butter (room temperature) 2¼ c. INDIA TREE Fondant &Icing Sugar 2 T. heavy cream 1½ tsp. vanilla extract In a small bowl, beat the butter in with a small mixer until smooth. Gradually add in 1 c. of INDIA Tree Fondant & Icing Sugar, the heavy cream and vanilla until smooth. Add in the remaining 1¼ c. of sugar and beat until light and fluffy.

ITALIAN ICE Bernice Cannistra

1 c. sugar 1 c. freshly squeezed lemon juice Rind of 2 lemons, cut in Strips julienne Blend 3 cups water and sugar in saucepan. Heat to boil; simmer 5 minutes. Add lemon rind; cool. Stir in lemon juice. Freeze ice in ice cream freezer according to manufacturer's directions. Ice may be served immediately or frozen for use later. To freeze for storage, spoon into ice cube trays or foil-lined loaf pan. Cover with foil; freeze solid. Twenty minutes before serving, remove ice from freezer and allow to soften. Ice has best flavor when partially thawed and slightly slushy.

ITALIAN PLUM PIE Bernice Cannistra

1 pie crust (unbaked) 1 c. sugar 2 eggs 2 T. flour Plums, pitted and cut (smaller Italian plums work best) Preheat oven to 375 degrees. Mix sugar, eggs, and flour and pour into unbaked pie crust. Place cut, pitted plums skin side up on the filling mixture. Bake for approximately 55 minutes.

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ITALIAN PUDDING Bernice Cannistra

1½ T. cornstarch ¼ c. sugar 1 c. milk ½ tsp. vanilla Blend cornstarch and sugar together in a small sauce pan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat, add vanilla and chill before serving. Cover with wax paper (or Saran Wrap) to prevent skin from forming.


1 package Kool Aid, unsweetened any flavor 1 can condensed milk 1 graham cracker pie crust 1 8 oz. container cool whip--thawed This is great for kids to make, very easy and not messy mix all together, place in pie crust - refrigerate an hour. Optional: Use more Cool Whip on top

KUCHEN DOUGH - SWEET Bernice Cannistra

1 pkg. active dry yeast ¼ c. warm water 1¾ c. lukewarm milk 8 c. flour 1 c. butter, softened 1 c. granulated sugar 4 eggs 1 tsp. salt ½ lemon, grated rind Dissolve yeast in warm water. Add the milk and 1 cup of the flour and set aside to rise in a warm place. Cream the butter, add the sugar and the eggs, one at a time; stirring well after each addition. Then, add salt, lemon rind, the rest of the flour and yeast mixture, alternately. Mix well and sneak until the dough is smooth and elastic. Let rise in a warm place until doubled in bulk. Cut dough down and form into any desired shapes; let rise again and bake in moderately hot over (375 degrees F) until browned.

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1/2 recipe for kuchen dough ¼ c. melted butter Nut Paste Filling Sugar and cinnamon ¼ c. seeded raisins Use your favorite filling – Walnut, Gingerbread, Poppy Seed, Almond Paste Roll ½ recipe of kuchen dough to one-half inch thickness on floured board. Bush well with melted butter and sprinkle well with sugar, a little cinnamon; then add raisins. Begin at one end and roll the dough into a long cylinder. Place in a well-greased long pan or round tube pan. Let rise until doubled in bulk and bake in a moderate over (350 degrees F) for 45 minutes or until thoroughly done.


½ c. butter ½ c. dairy sour cream 1 c. all-purpose flour 1 c. canned cherry pie filling ¼ c chopped walnuts (optional) GLAZE: 2 tsp. milk ½ c. sifted powdered sugar

In a large bowl, beat butter on high speed with an electric mixer for 30 seconds. Add sour cream; beat until fluffy. Add flour and mix well. Cover and chill dough about 1 hour or until firm enough to handle. Divide the dough in half. Working with half of the dough at a time, roll to a 10x8- inch rectangle. Place rectangle on a greased baking sheet. Spread half the pie filling lengthwise down the center third of the rectangle. If desired, sprinkle half of the chopped walnuts over the pie filling. Make cuts 2½ inches deep at 1-inch intervals along both long sides. Fold strips over filling, pinching into narrow points a center. Repeat with remaining dough. Bake in a 350 degree oven for 30 minutes or until golden. Remove to wire rack. Sprinkle with additional chopped walnuts, if desired. GLAZE: In a small mixing bowl, stir together the powdered sugar and milk. Drizzle over baked pastries. Cut into slices to serve. Makes 2 pastries. - 77 -


8 oz. miniature marshmallows (4 c. not packed, or half of a 16 oz. oz. bag) 2 T. water Food coloring or flavored extracts optional 1 lb. powdered sugar (4 c.), plus extra for dusting 1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded. 2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions. 3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore. 4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet-this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. 5. Continue to knead the fondant until it smooth’s out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use. 6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball. &. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above. NOTE: Marshmallow Fondant is an easy fondant

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5 lg. egg whites ½ tsp. cream of tartar (See Note) 1 c. sugar 1 tsp. vanilla 2 T. hazelnut-flavored liqueur or cold espresso 2⁄3 c. chocolate-hazelnut spread 1 c. whipping cream In a large bowl, with mixer on high speed, beat eggs whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8- 12 minutes. Beat in vanilla. Scrape into a buttered and floured 8-inch cake pan with a removable rim at least 3 inches tall. With a flexible spatula, spread mixture out to edges of pan and smooth out top. Bake in a 300 degree regular or convection oven until top is lightly browned and feels firm when gently pressed in the center, about 25 minutes. Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools). Run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert meringue again onto another plate so that it is right side up. Let cool completely. In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread. In another bowl, whip cream until it holds soft peaks. Stir about ¼ cup of the whipped cream into the chocolate mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle). With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it shouldn't touch cream) and chill up to 24 hours. Cut torte into wedges to serve.

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1 9-inch unbaked pie crust 1 15 oz. can pumpkin 1 tsp. salt 1 14 oz. Eagle Brand Sweetened Condensed Milk 2 lg. eggs 1 tsp. ground cinnamon ½ tsp. ground ginger ½ tsp. ground nutmeg

OPTIONAL - FAVORITE STREUSEL TOPPING ¼ butter, cold ½ c. flour ½ c. packed brown sugar ¼ chopped nuts

Heat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake an additional 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. OPTION: Favorite Streusel Topping. Combine ½ c. packed brown sugar and ½ cup flour in medium bowl. Cut in ¼ cup cold butter until mixture resembles coarse crumbs. Stir in ¼ cup chopped nuts. After pie has baked 30 minutes at 350 degrees, sprinkle evenly over top. Bake an additional 10 minutes.

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1 can crushed pineapple 2 c. sugar 2 eggs 2 tsp. vanilla 2 1⁄3 c. flour 2 tsp. baking soda ½ tsp. salt 1 c. broken walnuts FROSTING: 8 oz. softened cream cheese ½ stick butter 2 ¾ c. confectioners sugar 1 T. vanilla

Place ingredients into a large bowl in the order listed up to the walnuts. Mix well with an electric mixer for 3 to 4 minutes. Add walnuts and mix for one minute longer. Pour into a greased 9x13-inch pan and bake at 350 degrees for 35-40 minutes or until golden brown on top. Frost with cream cheese frosting while still slightly warm. Refrigerate until ready to eat. FROSTING: (Cream Cheese Frosting) Mix ingredients and beat with electric mixer until creamy (approximately five minutes).

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1 Box Duncan Hines White Cake Mix 2 sm. boxes Pistachio Instant Pudding 1 env. Dream Whip 5 eggs, slightly beaten ½ c. milk ½ c. oil ½ c. water FROSTING: 1 sm. pkg. Pistachio Instant Pudding 1 env. Dream Whip 1 c. cold milk Beat on high for 5 minutes and pour into a well-greased, floured Bundt pan. Bake in preheated 350 degree oven for 50 minutes. FROSTING: Mix all ingredients together with an electric beater until firm; then frost cake.

POUND CAKE Bernice Cannistra

1 lb. butter or margarine – room temperature 2 tsp. vanilla extract 4 c. cake flour 1 lb. powdered sugar 6 eggs Mix all ingredients together, adding one egg at a time to the mixture and blending well. Pour into greased pan and bake at 350 degrees for one hour and 15 minutes.

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POUND CAKE - AUNT MARY'S Bernice Cannistra

½ lb. butter (room temperature) 1¾ c. sugar 5 eggs (room temperature) 2 c. cake flour 2 tsp. lemon extract 3 drops almond extract Preheat oven to 325 degrees. Grease a 10-inch tube pan. Beat margarine at medium speed with electric mixer for about 2 minutes. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears. Add cake flour to creamed mixture. Mix at lowest speed just until blended. Stir in flavorings. Pour batter into prepared pan. Bake for 1 hour, or until wood toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on a wire rack. Makes 12 to 16 servings.


1 lb. (four sticks) butter, softened 3 c. sugar 6 eggs 4 c. all-purpose flour ¾ c. milk 1 tsp. almond extract 1 tsp vanilla extract Preheat oven to 300 degrees. In a large bowl, cream the butter, gradually add the sugar, beating until light and fluffy with an electric mixer at medium speed. Add eggs, one at a time, beating after each addition. Gradually add flour alternately with milk, beginning and ending with flour and mixing well after each addition. Mix in extracts. Pour batter into a greased and floured 10-inch tube pan or bundt pan. Bake for 1 hour and 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes. Remove cake and place on a wire rack until completely cool. Makes 12-14 servings.

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3 c. all-purpose flour 1 c. (2 sticks) unsalted butter 3 c. sugar 6 lg. eggs 1 c. whipping cream 1½ tsp. pure vanilla extract Heat oven to 325 degrees. Grease a 10-inch tube pan. Sift flour; set aside. Beat butter in a large bowl with the electric mixer on high. Add sugar, and continue to beat until mixture is light and fluffy (about 5 minutes). Add the eggs, one at a time, mixing well after each addition. Combine cream and vanilla. Alternately add the cream mixture and flour to the batter, mix only enough to combine. Transfer to prepared pan (greased and floured); smooth with a spatula. Bake until a toothpick inserted in the center comes out clean; about 1 hour and 20 minutes. Cool in the pan 5 minutes, then invert onto a wire rack. Cool completely before serving. Yield: 18 slices.

RASPBERRY KUCHEN Bernice Cannistra

1½ c. flour, divided ½ tsp. salt ½ c. butter or margarine 2 T. evaporated regular or skim milk, or cream ½ c. sugar 3 c. raspberries, fresh or frozen TOPPING: 1 c. sugar 1 T. flour 2 eggs, lightly beaten 1 c. evaporated regular or skim milk, or cream 1 tsp. vanilla Preheat oven to 375 degrees. Butter a 9x13-inch baking pan. In a small bowl, combine 1 cup flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk. Pat into baking pan. In a small bowl, combine ½ cup flour and sugar. Sprinkle over the pastry. Arrange raspberries over all. TOPPING: To prepare the topping, combine sugar and flour in a small bowl. Stir in eggs, milk, and vanilla. Pour over berries. Bake for 40 to 45 minutes, or longer, until lightly browned.

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DOUGH: 1 stick butter 1 3-oz. pkg. cream cheese 1 c. flour (sifted) FILLING: 1 10-oz. jar raspberry jam PECAN FILLING: 1 c pecans – finely chopped 1 egg (beaten) ž c. brown sugar 1 T. melted butter Pinch of salt DOUGH: Blend butter and cream cheese until smooth. Gradually add flour until mixture forms a pale yellow dough. Roll out dough to fit a 9- inch tart pan. Set aside. FILLING: Spread jam over dough in tart pan, across the bottom and up the sides. PECAN FILLING: Combine beaten egg, brown sugar, butter and salt. Stir in pecans. Spread pecan filling over raspberry filling. Bake in a preheated 350 degree oven for 25 minutes until crust is golden brown and pecan filling rises to top of the tart.

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BATTER: 1¾ c. cake flour 2 tsp. baking powder ½ tsp. salt 1½ c. heavy cream 1½ c. white sugar 3 eggs 3 tsp. vanilla extract 1 c. ground walnuts 1 (12 oz.) jar raspberry preserves FROSTING: 1 (8 oz.) pkg. cream cheese, softened 1 c. confectionary sugar 1⁄8 tsp. salt 1 tsp. vanilla extract 1½ c. heavy cream Preheat oven to 350 degrees F (175 degrees C. Grease and flour two 9-inch pans. BATTER: In a medium bowl, mix together the flour, baking powder, ½ teaspoon salt and ground walnuts. Set aside. In a small bowl, whip 1½ cups heavy cream until stiff peaks form. Set aside. In a large bowl, combine 1½ cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. Fold in flour mixture alternately with whipped cream. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake come out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. FROSTING: In a large bowl, combine cream cheese, 1 cup confectionary sugar, 1⁄8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1½ cups whipping cream into cream cheese mixture. To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with ½ cup frosting. Top with second layer; spread with ½ cup preserves. Top with 3rd layer; spread with ½ cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

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RUM CAKE Bernice Cannistra

1 c. chopped nuts 1 pkg. yellow cake mix 1 pkg. vanilla instant pudding 4 eggs ½ c. oil 1 tsp. water ½ c. Bacardi dark rum (80 proof)

GLAZE: ¼ lb. butter 1 c. granulated sugar ½ c. cold water ½ c. Bacardi rum (yes, more rum) Sprinkle nuts on bottom of greased bundt pan. Mix the rest of the ingredients and pour on top of nuts. Bake in 350 degree oven. GLAZE: Melt butter, stir in water and sugar. Boil 5 minutes. Remove from heat, stir in rum. Make holes with fork on sides and top of cake when cooled. Drizzle on top of cake until all the glaze is used.

SFINGI (Sicilian – usually made only on St Joseph’s day) Bernice Cannistra

1 lb. ricotta cheese 1 T. vanilla ½ c. sugar 2½ c. self-rising flour 6 eggs Combine ingredients in order listed into dough-like pancake batter. Drop by tablespoons into hot Crisco or lard (350 degrees). Brown each side – they will rise to the surface and usually flip themselves over to cook the second side (approximately 4-8 minutes). The process is very similar to making donuts. Cover with powdered sugar to your liking.

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STREUSEL TOPPING Bernice Cannistra

½ c. flour 3 T. butter, softened 1⁄3 c. firmly packed light brown ½ c. chopped pecans ¾ c. sugar Heat oven to 350 degrees. Cover cookie sheet with aluminum foil. In a medium bowl, combine flour and brown sugar. With pastry blender or fingertips, work in butter until mixture is crumbly; stir in pecans. Spread in a thin layer on prepared cookie sheet, patting evenly. Bake about 15 minutes, or until mixture is lightly toasted; cool on cookie sheet. Store mixture in airtight container for up to three weeks. Use as a topping for yogurt, ice cream, frozen yogurt, or pudding.

STRUDEL Bernice Cannistra

1 c. butter 2 c. sifted all-purpose flour 1 c. sour cream 1 c. butter, softened 2 c. brown sugar 1½ c. chopped walnuts, divided 1 c. confectioner's sugar 2 T. water In a large bowl, cut 1cup butter into flour until crumbly, leaving pea sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight. Preheat oven to 375 degrees F. Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts. Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1⁄3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4-inch long, angled lines about ½-inch apart, Spoon 1⁄3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each½-inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1⁄3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet. Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioner's sugar and water until smooth. Drizzle in fine streams over warm danishes. - 88 -


SHELL: 4 oz. butter 1⁄3 c. sugar 1 egg yolk 1 1⁄3 c. sifted flour FILLING: 4 oz. butter ¼ c. sugar 8 oz. almond paste 3 eggs ¼ c. sifted flour FROSTING: 1 c. confectioner's sugar 1½-2 T. water SHELL: Heat oven to 350 degrees. Cream butter and sugar. Stir in the egg yolk. Add the flour and work the dough with your hands until well blended. Shape the dough into a log and cut into 18 pieces. Press each piece into a metal muffin tin, covering the bottom and sides with dough. FILLING: Beat the butter, sugar, and almond paste together. When creamy and lump-free, beat in the eggs, one at a time. Stir in the flour. Blend well. Spoon the filling into the lined muffin tins. Bake for 20 to 25 minutes, or until golden brown. Let cool for 5 minutes and remove from tins. FROSTING: Combine confectioner's sugar and water and stir to make a thin glaze. Spread on top of the cakes while still slightly warm. Cool thoroughly or serve warm.

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SWEDISH FLOP Bernice Cannistra

1 pkg. dry yeast ¼ c. warm water ½ c. butter or margarine 2 c. sifted flour ½ tsp. salt 2 egg yolks, beaten ¼ c. milk, scalded and cooled to lukewarm 1 tsp vanilla TOPPING: ¼ c. butter or margarine 1⁄3 c. brown sugar 1 tsp. ground cinnamon FILLING: ½ c. butter or margarine 3 T. flour ¼ tsp. salt ½ c. powdered sugar ½ c. milk

Dissolve yeast in warm water. Meanwhile cut butter into flour, mixed with salt. Add the yeast dissolved. egg yolks, milk and vanilla. Mix well; cover and refrigerate for 1 hour. Spread mixture in a well-greased 8- inch square pan. TOPPING: Mix ingredients until crumbly. Spread topping over cake. Cover and let rise in a warm place for 1 hour. Bake cake in preheated 350 degrees oven for 35 minutes. Remove and cool. Split cake in half to make two layers; fill with filling. FILLING: Mix together flour and salt. Stir in milk; cook, stirring constantly until thickened like paste. Cool. Beat together butter, sugar and vanilla until light and fluffy; then gradually beat into the cooled milk mixture. The milk must be cooled completely for this to work. Mixture should be creamy.

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SWEDISH TEA RING Bernice Cannistra

1⁄3 recipe for kuchen dough ¼ c. raisins ¼ c. blanched, chopped almonds ¼ c. melted butter Use one-third of the recipe for Kuchen Dough. When doubled in bulk, cut down and roll into an oblong sheet 1⁄3-inch thick. Brush with butter. Sprinkle with ¼ cup each of raisins and blanched, chopped almonds. Roll like a jelly roll and place in a large baking, bringing ends together and pinch to form a ring. With scissors, cut through the ring from the edge to almost the center, making a cut every 1½ inches, turning each division upward to show raisins and nuts. Let rise until doubled in bulk. Brush with milk. Sprinkle with nuts. Bake 30 minutes in 350 degree oven, or until brown.

TEA CAKES Mary Russell In memory of mother Margerette Patterson

1½ c. sugar 3-½ c. flour, sifted 1 stick butter 1 tsp baking powder 1 stick butter 2 eggs, beaten ¼ tsp. nutmeg ¼ tsp. cinnamon 2 tsp. vanilla

Cream butter and sugar until fluffy. Blend in eggs and vanilla. Combine all dry ingredients together and add to butter and sugar mixture. Mix well. Shill for several hours. On a floured board, roll out dough out until it is ½-in thick. Cut with 3-in. cookie cutter and place on well-greased cookie sheet. Bake at 350 degrees for 10-12 minutes, or until lightly brown.

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WALNUT STRUDEL Bernice Cannistra

1 cake fresh yeast 2½ c. flour 1 c. butter Pinch of salt ½ c. sour cream, room temperature 3 lg. egg yolks, room temperature

WALNUT FILLING: 4 beaten egg whites 1½ c. sugar 1 tsp. vanilla ½ lb. ground walnuts Dash of salt Cut flour, butter, and salt together; set aside. In a separate bowl, mix sour cream and egg yolks; dissolve yeast in mixture. Mix all ingredients together and knead until smooth. Brush dough with butter and chill overnight. Place dough on lightly floured board, divide into two or three parts, and roll out as thin as possible. Spread dough with the walnut filling or any other of choice (almond, pecan, berry, poppy seed, apple). Roll up tightly like a jelly roll; seal edges. Place on greased baking sheet and bake at 350 degrees for 50 to 60 minutes. VARIATION: Freezer Strudel. Prepare dough as before, but divide and freeze in sealed containers for later use. Allow enough time to soften before use.

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WHITE CHOCOLATE MOUSSE Anna Manges – originally from The Berghoff Restaurant in Chicago

5 c. heavy cream 1½ lb. white chocolate, broken into small pieces Raspberry purée, for garnish Fresh raspberries, for garnish Dark chocolate shavings, for garnish In a heavy saucepan over medium heat, bring 1 cu-p of heavy cream to a boil; stir in white chocolate and continue to stir until the chocolate is melted. Remove from heat and cool to room temperature. Cover and refrigerate at least 4 hours. In a large mixing bowl, using an electric mixer at high speed, beat the remaining 4 cups of heavy cream until soft peaks form. Add the white chocolate mixture to the whipped cream and continue to beat until stiff. Cover and refrigerate until ready to serve. Using a pastry bag with an open star tip, pipe 1-plus cup of mousse into each champagne glass. (Any style dessert bowl may be used for serving, including a large bowl for a buffet table.) Drizzle with raspberry purée and garnish with fresh raspberries or sprinkle with dark chocolate shavings. This mixture may also be used to accompany other desserts, including slices of chocolate cake, pie, pudding, etc.

YUM-YUM TORTE Bernice Cannistra

6 egg whites (well beaten) 1 c. walnuts (chopped) 1½ c. sugar 40 Ritz crackers (crushed) Whip egg whites with sugar. Fold in nuts and crushed crackers. Pour into 9x13 buttered pan or 2 pie pans; bake in 350 degree oven for 30 minutes. When cool, top with Cool Whip and chocolate curls.

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1 c. butter 12⁄3 c. flour 1⁄3 c. sugar granulated sugar 2⁄3 c. chopped almonds Powdered sugar or colored Cream butter, add sugar gradually and continue to cream, then add flour and chopped almonds. Mix thoroughly. Use No. 4 or No. 6 tube, form crescents or thin sticks on ungreased cookie sheet. If dough seems soft to handle, chill before forming cookies by placing dough in pastry bag in refrigerator. Bake in 350 degree oven for 12 minutes.

BAKLAVA Bernice Cannistra

1 16 oz. pkg. phyllo dough 1# chopped walnuts 1 tsp. ground cinnamon 1 c. butter (2 sticks) - melted 1 c. white sugar 1 tsp. vanilla extract 1 c. water ½ c. honey Preheat oven to 350 degrees F. (175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stake in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep. Using a sharp knife, cut into diamond or squares shapes all the way to the bottom of the pan. You may cut into 4 long rows the making diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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1 stick softened, unsalted butter 1¼ c. sugar divided 3 eggs 1 tsp. anise flavoring 1 tsp. vanilla 1 tsp. lemon rind grated 2 c. flour 2 tsp. baking powder 1⁄8 tsp. salt 1 c. roughly chopped roasted hazelnuts (skins removed) 2 tsp. milk Prepare the hazelnuts by roasting ahead of time in a toaster oven. They burn quickly, so watch carefully. When slightly cooled, rub between your palms until most of the papery skin comes off. They taste divine! In a mixing bowl, beat butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in anise, vanilla and grated lemon. In another bowl, combine flour, baking powder, and salt. Beat flour mixture into the butter mixture. Stir in hazelnuts. Line a baking sheet with aluminum foil. Grease the foil. Divide the dough in half. It will be sticky, so flour your hands. Spread dough on greased foil into 2 (12 x 3") rectangles. Brush with milk and sprinkle with remaining ¼ cup sugar. Bake in a preheated 375 degree oven until golden and firm to the touch, about 20 minutes. Remove baked dough from the oven; reduce heat to 300 degrees. Using two spatulas, carefully life rectangles off the pan and onto a wire rack. Let cool for 15 minutes. On a cutting board, slice dough diagonally into ½-inch slices. Place slices, cut side down, on ungreased baking sheets. Bake for 10 minutes, then turn cookies over and bake another 10 minutes. Turn oven off and leave cookies in oven with door ajar until oven has cooled. Store in airtight container. These are the best biscotti ever!

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BUTTER COOKIES Bernice Cannistra

1 c. shortening ¾ c. sugar 2 eggs, yolks only 1 tsp. vanilla ¼ tsp. salt ½ tsp. baking powder 2¼ c. flour, sifted Cream the shortening, gradually add sugar and cream well. Beat in eggs and vanilla. Mix sifted flour with salt and baking powder; gradually add to the mixture. Bake on ungreased cookie sheet in 400 degree oven for 10-12 minutes, or until golden brown. Yields 6 dozen cookies.

BUTTER COOKIES – FARM STYLE Diana Dalsanto 2 pounds butter - softened 8 cups flour 3 1/2 cups sugar 2 egg yolks

Cream butter and sugar and beat until light and fluffy. Add egg yolks. Add flour gradually, at this point you might have to mix with your hands, it becomes a little hard for a hand mixer. Make into balls with a small spoon. Press down with 2 fingers on ungreased cookie sheet and bake at 375 for about 10 minutes.

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4 c. sifted flour 1 tsp. vanilla 1 cake, compressed yeast (5 oz.) 1¼ c. butter or margarine ½ c. sour cream 4 egg yolks ½ tsp. salt FILLING: 3 to 5 egg whites 1 c. granulated sugar 1 tsp. vanilla extract ½ tsp. almond extract 1 c. ground pecans or walnuts Sift flour once, measure, add yeast and butter and cut the two into the flour until the mixture resembles fine meal. Combine cream egg yolks and vanilla; add to the flour mixture and blend. Divide the dough into 6 portions and roll out each into a 9-inch circle on a board or pastry canvas sprinkled with confectioner's sugar. Spread with a mixture of the beaten egg whites, sugar, vanilla and almond extracts and nuts. Cut into 8 wedges and roll each from the outside to the pointed end. Arrange on a baking sheet with the point down and bake in a 325 degree oven for approximately 30 minutes, or until done. Cool; then store in a tightly covered container. This will make 4 dozen butter horns.

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DOUGH: 1 c. Crisco or 1 Crisco stick (butter or regular flavor) 1½ c. sugar 1/2 c. brown sugar 2 t. milk 3 eggs 1 tsp. vanilla 4 to 5 c. flour 1½ tsp. cream of tartar 1 tsp. salt 1½ tsp. baking soda

CARAMEL AND CHOCOLATE TOPPING: 2 T. milk 28 caramels 3 C. pecan halves 1 6 oz. bag semi-sweet chocolate chips Cream Crisco shortening and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar & salt. Mix into creamed mixture. Chill one hour. Heat oven to 350 degrees. Roll out 1⁄3 of dough at a time, to ¼ inch thickness on a floured surface. Cut out with 2¼ inch cookie cutters. Place 2 inches apart on ungreased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack. TOPPING: Combine caramels and milk in microwave safe bowl. Cover with waxed paper. Microwave at 50% for one minute. Stir, repeat until smooth (or melt on range top in small saucepan on very low heat). Drop rounded teaspoonfuls on top of each cookie. Place three pecan halves around edge of caramel. Place chocolate chips in microwave-safe cup. Microwave at 50% for one minute. Stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Don't cover pecans. Cool completely. Makes 5 dozen.

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¾ c. butter-flavored Crisco 1½ c. all-purpose flour 1¼ c. firmly packed brown sugar 1 tsp. salt ¾ tsp. baking soda 2 T. milk 1 c. semi-sweet chocolate 1 T. vanilla pieces 1 egg 1 c. large pecan pieces Heat oven to 375 degrees. Combine butter-flavored Crisco, brown sugar, milk, and vanilla in large mixing bowl. Beat at medium speed of electric mixer for 2 minutes. Scrape sides of bowl frequently. Add egg. Beat until blended. Combine flour, salt and baking soda. Beat into creamed mixture at low speed of electric mixer or by hand with a large spoon until blended. Stir in chocolate pieces and nuts. Drop 2 rounded tablespoons of dough into a mount on ungreased baking sheet. Bake at 375 degrees for 8 to 9 m8inutes (cookies will appear moist). Cool on baking sheet 2 minutes. Remove to cooling racks. Makes 2½ dozen 3-inch cookies. NOTE: If nuts are omitted, use 1½ cups semi-sweet chocolate pieces.

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½ c. hazelnuts (finely chopped) 6 T. butter ¼ c. granulated sugar ½ c. tsp. vanilla extract 1 c. all-purpose flour 1 egg 3 sq. semisweet chocolate Blend hazelnuts in blender or food processor until finely chopped. Reserve ¼ cup chopped hazelnuts for dipping cookies; set aside. In a large mixing bowl, beat butter and sugar until light and fluffy. Reduce mixer speed to low; beat in flour, vanilla extract, egg, and chopped hazelnuts. Spoon dough into a decorating bag with medium rosette tube. Pipe dough into 2½-inch “fingers,” about an inch apart, onto ungreased baking sheets. Bake cookies at 400 degrees for 6 to 8 minutes until lightly browned. Carefully remove to racks to cool. In a small heavy saucepan, melt chocolate over low heat until melted or microwave a few seconds to melt. Dip both ends of a cookie into the melted chocolate; carefully scrape off excess chocolate against rim of saucepan, then dip chocolate ends into reserved chopped hazelnuts. Place cookies on waxed paper to let chocolate dry. Repeat with remaining cookies. Makes about 24 hazelnuts cookies. Store cookies in tightly covered container for up to 4 days.


1½ c. butter 1 c. granulated sugar 1 egg 2 T. milk 1 tsp. vanilla extract ½ tsp. almond extract 3½ c. all-purpose flour 1 tsp. baking powder Preheat oven to 375 degrees. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies from sheet; cool on rack. Makes 7-8 dozen cookies.

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4 lg. egg whites (4 oz.), at room temperature 1 c. granulated white sugar ¼ tsp. salt 1 tsp. pure vanilla extract ½ c. cake flour, sifted 3 c. sweetened shredded coconut In a heat-proof bowl, placed on a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm. Preheat oven to 325 degrees and line two baking sheets with parchment-lined baking sheet, spacing several inches apart. Bake for about 14 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on wire rack to cool. Makes about 2 dozen Macaroons.

CRESCENT COOKIES Bernice Cannistra

½ lb. butter (2 sticks) 5 T. sugar 2 c. unbleached flour, sifted ½ tsp. salt 1 T. water 2 tsp. vanilla 2 c. pecans, chopped Cream butter, add sugar. vanilla and water. Stir sifted flour and salt into mixture. Add pecans and mix thoroughly. Using portions approximately the size of a walnut, shape into crescents. Bake at 325 degrees for 20 minutes. Roll in powdered sugar while still warm. Makes about 5 dz. crescent cookies.

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3¼ c. butter 1 c. sugar 2 eggs, well beaten 3 c. flour 3 tsp. baking powder 1/2 tsp. salt 1⁄3 c. milk 1 tsp. lemon extract Cream butter and blend in sugar. Add eggs, milk, and lemon extract and mix well. Sift dry ingredients and add gradually to egg mixture. Mix and knead until dough is smooth and soft, adding more flour if needed. Cover and place in refrigerator to chill. Divide dough into four parts. Work with only part of the dough at a time,, leaving the rest in the refrigerator. Roll each portion on a well-floured board to ½-inch thickness. Cut into triangle shaped medium sized crescents. Fill with Cuccidata filling and roll up to close crescent. Cook at 375 degrees for about 20 minutes on ungreased cookie sheet.

CUCCIDATA FILLING Grandmother Cannistra

1 c. pulled figs, chopped 1 whole orange 1 c. raisins ¼ c. honey ¾ c. shelled toasted almonds, chopped ½ tsp. lemon juice ½ c. of any kind of liquor Put all the ingredients through the grinder and mix well (needs to be ground, not pureed). Put in the refrigerator for one night. Fill cuccidata dolce cookies the next day.

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CZECH SQUARES Bernice Cannistra

1½ sticks butter, diced and slightly chilled 5 lg. egg yolks ¾ c. granulated sugar 2½ c. all-purpose flour Pinch fine salt 2 T. brandy 1 c. walnut pieces ½ tsp. ground cinnamon ¼ tsp. ground nutmeg 1⁄8 tsp. ground clove FILLING: 1 c. cherry jam ½ lemon zest ½ T. lemon juice 1 egg white, for brushing Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the nuts out on a baking sheet and bake until lightly toasted, about 8 minutes. Cool completely. Butter a 9x12½-inch baking sheet pan; then cover bottom with parchment paper. Pulse the walnuts with the sugar in a food processor until fine and powdery (approximately 2 minutes). Add the flour, spices, and salt, pulsing until evenly combined. Add the butter, egg yolks, and brandy and pulse until the mixture starts to come together. Stop mixing and pull the dough together by hand. Press and roll into a thick log about 8 inches long. Cut the log crosswise into 1 equal pieces. (If the dough is very sticky, refrigerate for at least 30 minutes until it is easier to work with.) Lay eight pieces of the dough on the bottom of the pan. Press and spread the pieces together with your fingertips to cover the pan evenly. Stir the cherry jam, lemon zest and juice together in a bow. Spread the mixture evenly over the surface of the dough with the back of a spoon. Roll the remaining dough out on a well-floured surface to a 1⁄8-inch thickness. Use a small decorative cutter, such as a leaf, tree, or star to cut the dough into 24 pieces. Evenly place the pieces on top of the filling in six rows of four. Alternately cut the dough into long strips with a pizza wheel or knife and place them on the filling in a lattice pattern; or cut the dough into ovals and lay them on the filling in a decorative pattern. Brush decorative layer of dough with egg white. Bake the squares for 40 to 45 minutes, or until golden brown. Cool completely in the pan on a rack. Cut with a serrated knife into 2-inch squares.

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1 c. butter 1 c. granulated sugar 1 egg, separated (egg white is for top of cookies) 2 c. flour ½ tsp. cinnamon sliced almonds Combine all ingredients except for egg white. Knead and form into two portions. Spread dough very thin on two cookies sheets (I use pastry roller and cover cookie sheet with wax paper). After rolling dough, covering the entire cookie sheet, remove wax paper. Mix a little water with egg white until foamy and spread over top of the cookies, then sprinkle with almonds. Bake at 300 degrees for about 30 minutes. Cookies should be golden brown. Cut while hot.

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DOUGH; ½ lb. (2 sticks) butter, softened 1 (8 oz.) pkg. cream cheese, softened ¾ c. sugar 1 tsp. vanilla 2 c. all-purpose flour ½ tsp. baking powder

WALNUT FILLING: ½ c. milk 1 T. butter 2 c. ground walnuts ½ c. sugar ½ c. water In a large bowl, mix butter, cream cheese, sugar and vanilla until light and fluffy. Combine flour and baking powder and add to butter mixture, blending well. Divide dough into 3 pieces, cover with plastic wrap and refrigerate 2 hours or overnight. Heat oven to 350 degrees F. Line baking sheets with parchment paper. Dust work surface with flour. Take one ball of dough out of refrigerator and roll to 1⁄8-inch thickness. Using a pizza or pastry wheel, cut into 3-inch squares. Place a rounded teaspoon of filling of choice at one corner and roll away from you (no need to tuck in the ends). Place seam side down on the baking sheet and shape into a crescent. Repeat with remaining dough. Bake 20 minutes or until edges are lightly brown. Cool completely and store covered. Dust with confectioner's sugar when ready to serve. Makes 3 dozen. WALNUT FILLING: In a medium saucepan, combine all ingredients. Cook over low heat just until the butter has melted. Cool before using or store covered in the refrigerator and rewarm slightly when ready to use. Shortcut – use can of SOLO walnut filling.

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2 c. sifted all-purpose flour ½ tsp. baking powder 1 c. butter ¼ c. confectioners' sugar 1 egg yolk ½ tsp. vanilla extract 2 T. brandy ½ c. finely chopped blanched almonds 1⁄3 c. confectioners' sugar for decoration

Sift flour with baking powder and set aside. Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla and beat again until very light. Stir in almonds. Blend in flour mixture and mix to form a soft, smooth dough. chill for 30 minutes or until it can be handled easily. Preheat oven to 325 degrees. Shape level tablespoon of dough into crescent shapes. Place 1-inch apart on ungreased cookie sheet. Bake for 25-30 minutes or until light--do not brown. Cool on rack. Dust generously with confectioners sugar.


1 c. butter, softened 1½ c. confectioners' sugar 1 T/ milk or 1 tsp. vanilla extract 2¼ c. all-purpose flour ½ c. finely chopped hazelnuts or cream filberts In a large bowl, cream butter with ½ cup of the confectioners' sugar until light and fluffy. Add milk or cream and vanilla; blend well. Gradually add flour and hazelnuts, beating until well mixed. Chill until firm, about 30 to 45 minutes. Shape dough into 1-inch balls. Place on ungreased cookie sheets about an inch apart. Bake in a 375 degree oven for 12 minutes, or until lightly browned on the bottoms. Transfer to wire racks to cool for 10 minutes, then roll in remaining 1 cup confectioners' sugar. Makes about 3 dozen butter cookies. TIP: If you use the food processor to chop nuts, you can gently shake in a sieve to get rid of the very finest pieces.

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1 c. butter, softened 2⁄3 c. white sugar 1 egg yolk 2 tsp. vanilla extract 1 tsp lemon zest 2¼ x. all-purpose flour 1½ c. ground hazelnuts 6 oz. semisweet chocolate chips 1 T. confectioners' sugar

Preheat oven to 325 degrees F (165 C). In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla, and lemon zest. Stir in the flour and ground hazelnuts with a large spoon. Shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. Make an indentation in the center of each ball with your finger. Bake for 10-15 minutes in the preheated oven. While the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. Stir chips until smooth. When cookies come out of the oven, spoon½teaspoon of the melted chocolate into the indentation. When cookies are completely cool, dust lightly with confectioners' sugar.


1 c. (2 sticks) unsalted butter, softened 1 lg egg yolk 2¼ c. all-purpose flour ½ c. sugar 1 tsp. vanilla ¼ tsp. salt 1 c. ground pecans Confectioners' sugar Cream butter, sugar, vanilla, salt and egg yolk with electric mixer until smooth. Combine flour and pecans. Gradually beat in flour mixture. Wrap in plastic wrap and refrigerate 1 hour or up to 2 days. Preheat oven to 350 degrees. Shape into 1-inch balls. Place cookies 1½ inches apart on ungreased cookie sheets. Bake for 12-15 minutes. Immediately place in a bowl with powdered sugar and roll around to coat. Variation: Melt 2 squares (1 oz. each) semi-sweet chocolate according to package directions. Drizzle melted chocolate over cookies. Yield: 4 dz.

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2 c. flour, sifted ¼ tsp. salt 1 c. butter 1 8 oz. pkg. cream cheese Apricot or raspberry jam Confectioner's sugar Sift flour once, measure, add salt and sift again. Cream butter with cream cheese until light and fluffy, then add flour gradually, mixing until smooth. Form the dough into a ball, wrap in wax paper and chill thoroughly for approximately 2 hours. When ready to bake, cut off part of the dough and refrigerate the remainder. Roll out to 1⁄8-inch thickness and cut into 3-inch squares. Spread with apricot or raspberry jam to within ¼-inch of the edge. Roll from a corner to form a crescent and arrange on an ungreased baking sheet. Bake in 375 degree oven about 15 to 20 minutes, or until done. Remove from pan and dust with confectioner's sugar while still warm.

HUNGARIAN NUT NUGGETS (COOKIES) 1 lb. butter, room temperature 10 tbsp. powdered sugar 2 c. medium-coarse chopped walnuts 2 tsp. vanilla extract 4 c. flour In a large bowl, blend the ingredients with a wire pastry blender until the ingredients form when squeezed together. Form into balls (or nuggets) by tablespoons; dough will be very crumbly. (I press and form them in my palms instead of using my fingers.) Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around the edges. Make sure they do not burn. Cool and roll in powdered sugar. Store in cool place until serving.

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DOUGH; ¾ c. sugar 1 stick (½ c.) unsalted butter, melted 2 lg eggs ¼ c. milk 1 tsp. anise extract 2¾ c. all-purpose flour 2½ tsp. baking powder ¼ tsp. salt

GLAZE: 4 to 5 tsp. milk 1 c. confectioners' sugar 1 tsp. anise extract

DECORATION: Multi-colored nonpareils Heat oven to 325 degrees. Coat baking sheet(s) with nonstick spray. DOUGH: Beat first 5 ingredients (sugar, butter, eggs, milk & anise extract) in a large bowl with mixer until blended. On low speed, beat in next 3 ingredients (flour, baking powder & salt) until blended. Drop rounded measuring teaspoons of dough 2 inches apart onto the prepared baking sheet(s). Bake 8 to 10 minutes until bottoms are light golden. Remove cookies to a wire rack to cool. Dip tops of cookies in Glaze and, while wet, sprinkle with nonpareils. Let set. Store airtight at room temperature up to 2 weeks or freeze up to 1 month. GLAZE: Whisk 1 cup confectioners' sugar, 4 to 5 teaspoon milk, and 1 teaspoon anise extract in a small bowl until smooth.

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2 lbs. flour ¼ lb. Hershey's cocoa 3 tsp. baking powder ¼ lb. lard 1 orange rind (grated) 1 tsp cloves 1 lemon rind (grated) 1 tsp cinnamon 1-2 c. coffee 1 c. sugar ¼ lb. nuts Combine all ingredients until thoroughly blended. Shape into walnut sized ball. Place on cookie sheet and bake at 350 degrees for 15-20 minutes.


4 c. flour 2¼ oz. envelopes yeast 1 c. butter 4 egg yolks, save whites 1 c. sugar 1 c. sour cream 1 c. powdered sugar FILLING: ½ c. granulated sugar 2 c. ground nuts 1 tsp vanilla 4 egg whites, stiffly beaten Combine nuts, sugar and vanilla. Fold in egg whites; set aside. Put flour into a large bowl. Add the yeast to the egg yolks in a small bowl and let soften. Cut butter into the flour until crumbly. Add egg yolks, yeast and sour cream. Mix well until mixture forms a smooth ball. Form into 1ten balls and chill. Mix one cup granulated and one cup powdered sugar. On counter top, sprinkle a spoonful of sugar mixture, place one ball on the sugar; add more sugar on top and roll out ball. Roll until dough is 1⁄8-inch thickness, forming a circle. Cut the circle into 8 pie shaped wedges. Fill the wide end of each wedge with one level teaspoon of filling. Roll from wide end to the point. Continue repeating process with the rest of the ten balls. Place on greased cookie sheet and bake at 325 degrees for fifteen minutes.

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KOLACKY Bernice Cannistra

1½ c. flour (or 2 c. cake flour) 1 c. (or ½ lb.) butter 1 T. sugar 1 T. milk ½ tsp. baking powder 1 egg yolk 1 lg. Philadelphia cream cheese Combine together cream cheese, milk and egg yolk until creamy. Sift together flour, baking powder & sugar. Add to creamy mixture until well blended. Chill several hours or overnight. Roll out to 1⁄8th or ¼inch thickness. Cut into 2-inch round shapes and bake on ungreased cookie sheet in 400 degree oven for 10 minutes.

KOLACKY - GERMAN Bernice Cannistra

2 sticks margarine or butter 8-oz. cream cheese 2 c. flour Powdered sugar for topping FILLING: Sole Brand filling - your choice, recommended apricot, prune or raspberry. Regular jam does not work.

Preheat oven to 350 degrees. In a medium bowl, beat together the cream cheese and margarine, then mix in flour. Cut the dough in half. On a floured bowl, roll the dough out thinly; cut to shape. Place filling on dough. Fold over two opposite corners of each shape; press down lightly. Bake 15-20 minutes, remove to wire rack and dust generously with powdered sugar. OPTION: Cheese Filling - Mix 8 oz. cream cheese, 1 t. lemon juice and 2 T.milk together well with mixer until smooth and creamy Sprinkle powdered sugar on top.

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KOLACKY - ICE CREAM In Memory of Loretta

4 c. flour 2 T. sugar 1 lb. butter 1 pt. vanilla ice cream, softened Apricot, prune, or cheese filling Combine flour and sugar in a mixing bowl. Cut in butter until mixture resembles cornmeal. Add softened ice cream and mix thoroughly. Wrap in foil and chill for several hours or overnight. Roll out to¼-inch thickness on a lightly floured surface. Using a knife or pastry wheel, cut into squares or rounds. Make a slight depression in the center of each and fill with suggested filling or preserves. Bake at 350 degrees for 20 to 25 minutes until lightly browned.


½ lb. sweet butter 2 pkg. (3 oz. size) Philadelphia cream cheese 2 egg yolks 1¾ c. flour 1 tsp. baking powder ½ tsp. salt Mix in order given. Then add sifted dry ingredients. Mix well. Turn out on floured board and roll out until ¼ inch thick. Fill with your choice of SOLO Brand fillings. Bake in 375 degree oven for 20 minutes.

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1 c. butter ½ c. sugar 1 egg 1 tsp. lemon extract 3 c. all-purpose flour, sifted ½ tsp. baking powder ¼ tsp. salt 1¼ tsp. grated lemon peel Cream together butter and sugar until light and fluffy. Beat in egg and lemon extract. Sift together flour, baking powder, salt and grated lemon peel. Blend into creamed mixture. Shape into 2 or 3 rolls, two inches in diameter. Wrap in foil or waxed paper and chill thoroughly. Slice cookies about ¼ inch thick and bake on ungreased cookie sheet in 425 degree oven for 5 to 7 minutes, or until very lightly browned. Do not over bake. Dough may be packed into cookie press to make desired shapes. Makes about six dozen cookies.

MELTING MOMENTS Bernice Cannistra

1 1/2 cups all-purpose flour 1/2 cup cornstarch 1/4 teaspoon salt 1/4 cup powdered (confectioners) sugar 1 cup unsalted butter, room temperature 1 teaspoon pure vanilla extract Topping: 1 cup powdered (confectioners) sugar, sifted In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside. Beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm. Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper. When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes. Line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).These cookies store very well. - 113 -


1 cup butter flavor vegetable shortening 2 cups powdered sugar divided 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 2 cups finely chopped walnuts Combine shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1⁄2inches apart. Bake 15 minutes at 350 or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.


1 tsp. vanilla extract 1 tsp. instant coffee granules 3 egg whites, room temperature ¼ tsp. cream of tartar ¾ c. sugar 3 T. unsweetened cocoa powder ½ c. mini chocolate chips Heat oven to 250 degrees. Line 2 large baking sheets with nonstick foil. Stir together vanilla and instant coffee in a small bowl. Set aside. Beat egg whites and cream of tartar in large bowl on medium speed until frothy. Increase speed to medium-high; add sugar, 1 tablespoon at a time, and beat until still, glossy peaks form and whites have tripled in volume (about 5 minutes). Sift cocoa powder over beaten egg white mixture. Carefully fold in cocoa powder until evenly distributed. Fold in vanilla/coffee mixture and mini chocolate chips. Transfer egg white mixture to a large reusable plastic bag. Snip off a large corner and pipe meringue by heaping tablespoonful’s onto prepared baking sheets. Bake at 250 degrees for 1 hour, leaving oven door closed the entire time. Turn off over; tilt oven door open. Let meringues stand in oven for 30 minutes. Remove meringues from oven. With thin metal spatula, carefully lift cookies off baking sheets. - 114 -

NUT HORNS In Memory of Dr. Hilda

2½ c. flour 1 pkg. yeast ½ lb. butter ½ c. granulated sugar 3 egg yolks ½ pt. sour cream Nut Mixture 1 lb. ground walnuts 1 c. granulated sugar ½ c. brown sugar Sift flour; sprinkle yeast over flour. Cut in butter as you would pie dough. Add egg yolks and sour cream. Mix well and chill overnight. Stir ingredients for nut mixture together, then sprinkle amounts as used on a board. Shape small pieces of dough into ball; flatten by pressing into nut mixture on board, then roll into a crescent. Place on a cookie sheet and bake at 350 degrees for 25 minutes or until golden brown.

PECAN CRESCENTS Bernice Cannistra

½ lb. butter 2 c. flour ½ tsp. salt 5 T. powdered sugar 2 tsp. vanilla 1 T. water 1 c. pecans, chopped Cream butter; add powdered sugar, vanilla and water. Sift flour and salt and add to other ingredients. Add the nuts last. Shape walnut-sized dough into crescents. Bake 10-15 minutes in 350 degree oven.

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2 lg. egg whites, room temperature ¼ tsp. cream of tartar ½ c. sugar ½ tsp. peppermint extract 10 soft peppermint candies very coarsely crushed Position racks to dive oven in thirds. Heat to 200 degrees. Line 2 baking sheets with nonstick foil. Beat egg whites in medium bowl with mixer on medium speed until frothy. Add cream of tartar, increase speed to high and beat until soft peaks form when beaters are lifted. Gradually beat in sugar until glossy, stiff peaks form when beaters are lifted. Beat in extract. Drop heaping measuring teaspoons meringue 1 inch apart on prepared baking sheets. Top each with a chunk of candy. Stagger baking sheets on oven racks. Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in 1 hour or overnight. Store airtight in a cool,, dry place up to 1 month. Makes 40 Meringues. NOTE: Choose a dry day to make these and make sure your mixing bowl and beaters are squeaky clean.


1½ c. all-purpose flour 1 c. finely ground pecans 10 tbsp. unsalted butter (1½ sticks), (room temperature) ½ c. confectioner's sugar ½ tsp. vanilla 2 tbsp. rum (light or dark, your choice) Confectioner's sugar Combine flour, pecans, butter, sugar, run and vanilla in a bowl. With floured hands, roll rounded teaspoons of dough into ¾-inch balls. Place on ungreased baking sheets. Refrigerate one hour. Bake in 350 degree preheated oven for 12 to 15 minutes, until golden brown. Remove to rack to cool. Store at room temperature or freeze. Dust with Confectioner's sugar before serving.

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1¾ c. flour ¾ c. butter or margarine 11⁄3 c. brown sugar ½ c. seedless raspberry fruit 2 eggs (beaten) 1 tsp. salt 1 tsp. baking powder ½ c. walnuts (chopped) Mix 1-½ cups flour, butter and 1⁄3 cup of brown sugar with mixer at medium speed. Press mixture onto bottom of ungreased 9x13-inch baking pan. Bake at 350 degrees for 18-20 minutes. Spread seedless fruit over baked layer. Mix remaining ¼ cup of flour, 1 cup brown sugar, eggs, salt and baking powder. Spread over raspberry layer, sprinkle with walnuts. Bake at 350 degrees for 18-20 minutes, or until done. Cool, dust with powdered sugar, if desired. Cut into bars.

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RUM BALLS Bernice Cannistra

2 c. vanilla wafers 1 c. confectioners' sugar 2 T. cocoa 1 c. coconut or pecans 2 T. white corn syrup 1â „3 c. rum, brandy, or Cointreau Confectioners' sugar for coating Mix ingredients until well-blended. Form into balls and refrigerate for at least 2 hours. Roll in confectioners' sugar before serving. Keep refrigerated.


1 c. margarine ½ c. sugar 2 tsp. water 2 tsp. vanilla 2 c. flour 1 c. nuts powdered sugar Cream together margarine and sugar. Add the rest of the ingredients. Place on ungreased cookie sheet and bake for 20 minutes at 350 degrees. Roll in powder sugar immediately after removing from oven.

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SPRITZ COOKIES Bernice Cannistra

1 c. unsalted butter, 2¼ c. all-purpose flour 1 lg. egg ½ c. granulated white sugar ¼ tsp. salt 1½ tsp. pure vanilla extract GARNISH: Candied cherries, nuts, colored sprinkles or colored sugars Preheat oven to 350 degrees F and place rack in center of oven. You will need two ungreased baking sheets. Use a mixer to beat the butter and sugar until fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. On low speed, gradually add the flour and salt and mix until incorporated. Use cookie press or pipe cookie dough on to ungreased baking sheets spacing about 1inch apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars. Bake cookies for about 6-9 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and gently transfer the cookies to a wire rack to cool completely. These cookies will keep at room temperature for about one week or they can be frozen for several months Makes about 4 dozen cookies.

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1 c. butter, softened 2 c. Soft as Silk Cake flour, sifted 1 egg ½ c. sugar 1 tsp. vanilla ALMOND OR PECAN FILLING 2 eggs ½ c. sugar 1 ¾ c. blanched almonds (ground) – or use 1 ¾ c. pecans ground 1 tsp. Almond flavoring (use vanilla with pecans) Cream butter and sugar thoroughly. beat in egg and vanilla. Stir in flour. Drop rounded teaspoons into each greased tiny muffin cup. Press dough over bottom and round sides (a coating ¼" thick. Leave center hollow.) Chill. FILLING: Beat 2 eggs until light and foamy. Gradually beat in ½ cup sugar until blended. Mix in 1¼ cups ground blanched almonds and ½ tsp. Almond flavoring. Heat oven to 325 degrees. Spoon filling into hollows. Bake for 25 to 30 minutes until brown and set. Makes 2 dozen tea thimbles.

THUMB PRINTS Bernice Cannistra

½ c. butter, softened ½ tsp. salt ½ c. shortening 1 tsp. vanilla 2 eggs (separated) 2 c. flour 1⁄3 c. brown sugar 1⁄3 c. white sugar ½ c. walnuts, finely chopped Jam, jelly or Solo filling for the center of the cookie Mix butter, shortening, egg yolks, brown sugar, white sugar, salt, vanilla and flour thoroughly. Roll into balls,. Dip balls in unbeaten egg whites. Then roll in chopped walnuts. Press with thumb, fill with jam or jelly. Bake at 325 degrees for 25 minutes.

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2¼ c. flour pinch of salt 2 c. confectioners' sugar ½ lb. (2 sticks) cold unsalted butter, cut into small pieces ½ blanched almonds, finely ground ¼ tsp. lemon extract 3 9-gram packets vanilla sugar 1 T. milk 1. Combine flour, ¾ cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center. Add butter and lemon extract to well. Using your fingers, work flour-net mixture into butter until dough resembles coarse meal. Sprinkle milk over dough, knead until smooth, and shape into a ball. Cover with plastic wrap and refrigerate for 1 hour. 2. Preheat oven to 350 degrees. Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside. Divide dough into 16 equal pieces. Using your hands, roll each piece of dough out on a clean surface into ¾" thick ropes. Cut ropes crosswise into 2½" pieces, then gently pinch ends to round off edges. Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets. Bake until golden around edges, 12-14 minutes. Allow cookies to cool for 1 minute, then transfer a few at a time to bowl of sugar and coat well. Transfer cookies to a rack to let cool completely. Cookies may be stored in an airtight containers for up to 1 week. NOTE: Vanilla sugar may be made easily at home: put a few vanilla beans in a jar, fill it with confectioners' sugar, and let infuse for at least a week.

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Ÿ Vanilla bean 1 c. confectioners' sugar 1 c. walnuts (chopped into small pieces) 1 c. butter, room temperature ž c. granulated sugar 2½ c. flour, all-purpose, sifted Chop the vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked. Preheat the oven to moderate (350 degree). Cut the walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using a mortar and pestle. With a wooden spoon or the fingers, mix the walnuts, butter, granulated sugar and flour to a smooth dough. Shape the dough, about a teaspoon at a time, into small crescents, about one and one-half inches in diameter. Bake on an ungreased cookie sheet until slightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll the cookies in the prepared vanilla/confectioners' sugar mixture.

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WALNUT SQUARES Bernice Cannistra

CRUST: 1 c. butter 2 c. flour 4 T. sugar FILLING: ½ C. coconut 1½ c. brown sugar 1 c. walnuts, chopped 2 T. flour ½ tsp. baking powder 2 eggs 1 tsp. vanilla ½ tsp. salt ICING: 1½ c. powdered sugar 2 T. orange juice 2 T. butter 1 T. lemon juice CRUST: Mix ingredients for crust thoroughly and pat into 9x12 ungreased baking pan. Bake 10 minutes at 375 degrees. FILLING: Combine ingredients until well-blended and pour over crust. Bake at 350 degrees for 20-25 minutes. ICING: Blend ingredients thoroughly and smooth over baked squares when cool. Cut into squares and serve.

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1 lb. hamburger meat, lean 1 stalk celery, chopped fine 1 8-oz. can tomato sauce ½ onion, chopped fine ½ can water 1 T. mustard Salt and Pepper 1 T. Worcestershire sauce 1 beef bouillon cube 2 T. chili powder

Cook hamburger meat until no longer pink. Add tomato sauce, plus ½ can water (4 oz.), salt and pepper, chili powder, celery, onion, mustard, Worcestershire sauce, and bouillon cube. Simmer for 20-30 minutes and add additional chili powder to desired taste. Use as a topping to your favorite brand of hot dogs or sausage.


½ c. raisins ½ c. peeled, diced apple ¼ c + 2 T. sugar ¼ c. + 2 T. vinegar 1⁄8 tsp. allspice 1⁄8 tsp. ginger 1⁄8 tsp. cinnamon dash cloves 16 oz. can Ocean Spray Whole Berry Cranberry Sauce Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly; approximately 30 minutes. Makes about 2½ cups. This recipe is from the Ocean Spray Factory in Plymouth, MA. Use as a spread on crackers.

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1 standard pkg. fresh raw cranberries 2 med. apples, quartered seeded, skin left on 1 med. orange, with ½ of its peel removed, quartered and seeded ½ c. celery pieces (optional) 2 c. sugar 2 standard boxes of raspberry Jell-O or 1 family box 2 c. boiling water 1½-2 c. pecan pieces, broken, not chopped Prepare a food grinder (NOT a food processor) with its fine grinder blades and end pieces. Cut fruit into pieces small enough to go into blender, and you do NOT need to cut the cranberries. Grind all the fruits, add the chopped celery (if you choose to include it), pecan pieces and 2 c. sugar/sweetener. Let it sit for 30-45 minutes to become syrupy. Boil the water and use it to dissolve the Jell-O. When the Jell-O is dissolved, add the Jell-O mixture to the ground mixture. Stir it, pour into a container and place in refrigerator until jelled-usually overnight. Do NOT cover it tightly until it is jelled or condensation will form on the top. You can prepare the ground fruit mix (WITHOUT the pecans) ahead of time and freeze for later use. Just thaw the frozen mix, add sugar, pecans, and Jell-O and chill until jelled. You may use cranberry flavored Jell-O, or strawberrybanana flavored; however, I prefer the raspberry. It will keep refrigerated for five days. It goes well with chicken tamales or standard pork tamales.

ED'S PEPPERS Bernice Cannistra

2 lbs. Jalapeño Peppers (cut into ¼- in. pieces) 2 lbs. Italian Finger Peppers (cut into ¼-in. pieces) 2 lbs. Hot Peppers (cut into ¼- in. pieces) 3-4 Stalks Celery (split stalks & cut into ¼- in. pieces) Carrots (Small) (split & cut into ¼-in. pieces) 1 T. Salt Garlic cloves (cut into strips for taste/flavor) Olive Oil Mix peppers, celery and carrots in a large container. Sprinkle with salt and mix well. Clean garlic cloves and add to mixture for flavor. Lightly fill jars with spoonful of pepper mixture and garlic pieces, layering peppers and garlic cloves until the jars are full. Fill the open jars with Olive Oil and let ferment for seven days. On the fifth day, sprinkle Oregano on top on the mixture. On the seventh day, put the lids on the jars. In approximately four weeks, the peppers are ready to eat.

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