Peaches Chianti
4 - 6 large ripe freestone peaches
2 Tbs (30 ml) fresh lemon juice
2 Tbs (30 ml) sugar
1 cup (250 ml) Chianti or other full-bodied red wine
Biscotti for garnish (optional)
Cut the peaches into wedges. Combine all ingredients in a stainless
steel or glass bowl and refrigerate covered for 8 to 24 hours. Serve
peaches in wine glasses with a little of the wine mixture spooned over
them. Serve with biscotti if desired. Serves 4 to 6.
Italian Love Cake Desserts Recipes
ITALIAN LOVE CAKE
1 package fudge marble or chocolate cake mix
2 pounds ricotta cheese
4 large eggs
3/4 cup sugar
1 tsp vanilla extract
1 small box (3 1/2 to 4 0z.)instant chocolate pudding mix.
1 cup milk
1 container 8 ounces frozen nondairy whipped topping
Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan
Prepare cake mix as directed on package. Pour batter into prepared pan and set aside.
Do not bake yet. With mixer at medium speed, blend ricotta,eggs,sugar and vanilla.
Spoon ricotta mixture evenly over unbaked cake batter. Do not mix.The cake rises
above the cheese mixture. Now bake at 350 for one hour or until cake tester comes
out dry. Cool in pan on rack.
Meanwhile, prepare frosting by using a mixer at medium speed to combine instant
pudding mix and milk. Add whipped topping and beat at a low speed until creamy
Spread frosting over top of the cooled cake. Makes 12 servings.
Italian Cream Cake Desserts Recipes
Italian Cream Cake
Ingredients:
1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 1/2 cups buttermilk
1 cup chopped nuts
1 cup coconut
1 (8 ounce) package cream cheese
1/2 cup butter
3 1/2 cups confectioners' sugar, packed
1 teaspoon vanilla extract
chopped nuts for topping
Directions:
1 Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup nuts and coconut.
2 Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
3 Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
4 Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped nuts.
Italian Rum Cake 2 Desserts Recipes
Italian Rum Cake
2 - 3 1/2 oz. pkg. Instant vanilla pudding
2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
7 cups milk
2 tsp. rum extract
1 1 lb. Pound Cake
1 8 oz. Container of Cool whip
Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Put another layer cake.
Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Top with cool whip.
Let set overnight.
Keep refrigerated.
Italian Toasted Almond Amaretto Desserts Recipes
Toasted Almond Amaretto
Recipe Serves: 6
Recipes Ingredients:
1 quart vanilla ice cream, softened
1-1/4 cups amaretto di saronna liqueur
1/3 cup chopped almonds, toasted
whipped cream
Recipe Instructions:
Set the ice cream at room temperature for 30 minutes or until soft enough to stir. Blend in 1/2 cup amaretto and the chopped almonds. Refreeze for 24 hours. When ready to serve, scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with whipped cream. We make our ice cream from scratch; if you have an ice cream machine, we suggest you use it. Otherwise, buy the best ice cream you can find for this dessert. The quantity of chopped almonds may be altered to suit individual preference.
Italian Strawberry Desserts Crepes Recipes
Italian Strawberry Dessert Crepes
Recipe Serves: 6
Recipes Ingredients:
2 tb Butter
2/3 lb Of ricotta cheese
1 1/2 c Sifted flour
1/4 c Granulated sugar
2 Eggs plus 2 extra egg yolks
1 ts Vanilla extract
2 c Milk
1 pt Fresh strawberries, hulled and crushed
1 tb Granulated sugar
1 pn Of salt
Recipe Instructions:
confectioner' sugar Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk,granulated sugar (1tbsp) , and salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter. Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Serves 6-8.
Zeppoli Desserts Recipes
Zeppoli
Recipe Serves: 20
Recipes Ingredients:
2 tb Butter
1 Egg yolk
1 pn Salt
Vegetable oil for deep frying
1 c Flour
3 Eggs, whole
1/2 c Confectioners sugar
Recipe Instructions:
As made in Naples for the Feast of San Giuseppe, these crullers are piped from a pastry bag into ring shapes. After being fried, their centers are filled with pastry cream and cherry preserves. PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter dissolves. Off heat, dump in flour all at once and stir rapidly to mix. Return pan to medium-high heat and cook, still stirring rapidly, until mixture is smooth and begins to coat bottom and sides of pan. Remove pan from heat and, one at a time, add eggs and extra yolk, stirring briskly until each addition is absorbed. Let mixture cool to room temperature. Put confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons, drop in nuggets of dough about the size of a small walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the zeppoli will rise to the surface, turn over when their bottom halves are golden brown, and finally rupture slightly and puff further as the interior dough expands. Remove them from the oil when golden brown, firm, and hollow inside. (Check one from the first batch, and if the interior is at all soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then toss in the bag with confectioners' sugar. Serve at once.
Italian EZ Tiramisu Desserts Recipes
Tiramisu Desserts
Recipe Serves: 8
Recipes Ingredients:
6 Egg yolks
1 lb Mascarpone or ricotta cheese
1/2 c Granulated sugar
1 1/2 c Whipping Cream
2 tb Brandy or almond extract
24 Giant Italian Ladyfingers
1 1/3 c Extra strong coffee
4 oz Semisweet Chocolate chopped
Recipe Instructions:
In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours. the amount of liquor in this recipe has been reduced. This recipe uses COOKED egg yolk Source:
Italian Gelato Di Caffe Desserts Recipes
Gelato Di Caffe Desserts
Recipe Serves: 8
Recipes Ingredients:
2/3 c Sugar
4 tb Instant espresso powder
4 c Yolks
1 c Whipping cream
1 c Milk; at room temperature
Recipe Instructions:
BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart.
Italian Pizzelles Recipes
Makes 150 pizzelles
6 eggs
1/2 cup vegetable oil
2 teaspoons vanilla or anise extract (pure)
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.
2. Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.
Enjoy your Italian Desserts.
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