Colomba

 

For the sponge

1 1/4 cups milk, warm

3 teaspoon active dry yeast

1 1/2 cups all purpose flour

For the dough

4 large eggs

2 large egg yolks

1 1/2 cups  sugar

12 tablespoons  butter, melted

3/4 teaspoon salt

3 teaspoon vanilla

2 oranges grated rind

2 lemons grated rind

4 1/4 cups all purpose flour

1 1/4 cups raisin

3/4 cups candied fruit

1/2 teaspoon orange extract

For the glaze

1/2 cup blanched almonds

1/2 cup  sugar

2 teaspoons corn starch

2 egg whites

1/2 cup  sliced or whole almond

powdered sugar for decoration

Let's start. Whisk the yeast into the warm milk, then sift in the flour and combine it slowly with a spatula. At last, cover all with plastic wrap.

Set aside in a warm corner for about 30 minutes, that encourage the growth of yeast.
In the bowl of an electric mixer, whisk together the eggs, the yolks, and the sugar. Whisk in the butter, salt, vanilla, orange rind, lemon rind, orange extract, and add the flour at last. Turn on the electric mixer on low speed to combine all with a paddle. Bring back the sponge and spour off into the bowl. Run the paddle on low speed until for two or tree minutes until the dough is smooth. Add the raisin and candied fruit (if you like it, of course...). Run again briefly.

Now, we have to take a buttered bowl where to transfer the dough, covering with plastic wrap. Set aside to rise for at least 1 hour or until double in volume.

When the dough is ready, remove from the bowl and transfer to a lightly floured work surface. Push and work lightly the dough to deflate, adding the minimum flour necessary, and keep the dough sticky. With a buttered dove-shaped pan. Add a strip of parchment paper across to facilitate removal of cake. Transfer the dough to the pan and spread uniformly. Cover with plastic wrap and set aside to rise again, for about 1 hour or until double. Preheat oven 375 F. Place the almonds and sugar in a food processor fitted with metal blade. Run the blade until finely ground. Place in a bowl and combine the cornstarch and egg whites.

When the colomba is ready, drow up the glaze on top carefully with a spatula, cover on top with sliced almond and the powdered sugar.

Bake to 375 F  for about 20 minutes or until golden. Taste for readiness inserting a toothpick. The cake is ready when the toothpick comes out dry and the surface is golden brown.

 History of Colomba:

Colomba, One of the best risen cakes it’s an Easter speciality made from flour, butter, fresh eggs, sugar and candied orange peel, all covered in a rich hazelnut glaze. Originally intended as a cake symbolising peace, over the years it has become a traditional part of Easter.

The first story tells that after the city of Milan defeated Emperor Fredrick Barbarossa in the 12th century, two doves appeared over the city. Colomba pasquale commemorates the event and victory that took place. The second version is that colomba pasquale derives from Pavia, a city near Milan, during the time when Alboin conquered the city. It is said that he took a number of precious jewels and girls to do with as he pleased. All but one of the girls sobbed and cried at their fate. This girl, when called to his room, took along a delicious sweet bread in the shape of a dove, made with eggs, candied fruit, yeast, sugar and flour. Alboin was pleased with what she had brought and set her free.
Colomba Pasquale’s name comes from the Italian word for pigeon because it is vaguely in the shape of a flying bird, and it’s Italy's answer to the traditional British simnel cake decorated with flowers and chicks. So, if you're looking for something differnt, starting to taste an original italian flavor a couple of weeks before your wedding in Italy, this is the best Easter Dove italian recipe.

Lemon Cheesecake Squares

Crust

1 box Betty Crocker® SuperMoist® yellow cake mix

1/4 cup vegetable oil

1 egg

1 teaspoon grated lemon peel

Filling

3 packages (8 oz each) cream cheese, softened

3 containers (3.5 oz each) refrigerated lemon pudding

3/4 cup sugar

1/2 cup sour cream, room temperature

3 eggs

Garnish

3 to 4 cups frozen (thawed) whipped topping

Additional grated lemon peel

• 1 Heat oven to 325°F. Line 13x9-inch pan with foil extending over 2 short sides of pan to be used as “handles” to remove cheesecake from pan later. Lightly spray foil with cooking spray; lightly flour.
• 2 In large bowl, stir together Crust ingredients until mixture is crumbly; press evenly in bottom of pan.
• 3 In same large bowl, beat cream cheese, pudding, sugar and sour cream with electric mixer on medium speed until creamy and smooth. Add 3 eggs, one at a time, beating well after each addition and just until blended. Pour Filling into pan; smooth top with spatula.
• 4 Bake 45 minutes or until cheesecake is set around edges and about 3 inches of center still wobbles slightly. Turn off oven; open door at least 4 inches. Leave cheesecake in oven 30 minutes to cool.
• 5 Remove cheesecake from oven; place on cooling rack. Cool 30 minutes.
• 6 Tent foil over top of cheesecake. Refrigerate at least 4 hours or overnight to set.
• 7 To serve, remove cheesecake from pan by lifting with foil “handles.” Place on serving platter; remove excess foil. Pipe or spoon whipped topping over top of cheesecake; sprinkle with additional grated lemon peel.

Expert Tips

Be careful not to overbeat the eggs into the batter—too much air in the batter can cause cheesecakes to crack on top.
If you want to freeze and save the cheesecake for later, cover it (without the whipped topping) with plastic wrap and then with foil. Freeze the cheesecake for up to one month. Just before serving, pipe or spoon the whipped topping on the top and garnish with grated lemon peel.

Angel Food Cupcakes

• Servings 30

Cupcakes

1 box Betty Crocker® white angel food cake mix

1 1/4 cups water

Topping

1 cup heavy whipping cream, well chilled

2 tablespoons granulated sugar

2 teaspoons vanilla bean paste

1 cup fresh raspberries

1 cup fresh blueberries

Powdered sugar

• 1 Heat oven to 375ºF. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• 2 In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• 3 Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• 4 In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• 5 Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

Expert Tips

If you have extra batter and not enough muffin cups, keep the batter in the refrigerator while the cupcakes are baking and repeat the process.
If you do not have vanilla bean paste, substitute 2 teaspoons vanilla.

Italian Cream Cupcakes

 

For the Italian Cream Cupcakes

• 1 box (18.25 ounces) yellow, white or French vanilla cake mix (we recommend Duncan Hines brand)
• 1 1/3 cup water
• 2 tablespoons vegetable oil
• 3 eggs
• 2 teaspoons coconut flavoring
• 1 cup flaked coconut, sweetened
• 1 cup pecans, finely chopped

Directions

In a large bowl, combine the cake mix, water, vegetable oil and eggs. Blend well until smooth.


Mix in the coconut flavoring. Fold in the flaked coconut and chopped pecans.


Scoop the batter into 24 cupcake papers lining a muffin pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from the oven and cool on wire racks. Prepare the frosting.

For the coconut and cream cheese frosting

• 1 8-ounce block of cream cheese, softened
• ¼ cup (½ stick) butter, softened
• 1 teaspoon vanilla (we used clear vanilla flavoring)
• 3-4 cups powdered sugar, sifted
• 1+ tablespoons water or milk (optional)
• 1 cup coconut flakes
• pecan half (optional)

Directions

In a mixing bowl, beat the cream cheese until light and fluffy. Beat in the butter until well blended with the cream cheese. Stir in the vanilla. Gradually add the powdered sugar a cup at a time and mix until smooth. Add water or milk to the frosting, if necessary, to make a spreadable consistency.

Use a spatula to spread frosting on top of the cupcakes. Dip the frosted cupcakes into a small bowl of coconut flakes. Decorate with a pecan half or mini Vatican City flags.

Notes

• We used a yellow cake mix and a white coconut cream cheese frosting to match the colors of the Vatican flag.
• Boost the coconut flavor in the cream cheese frosting by substituting the vanilla for a teaspoon of coconut flavoring. Toast the sweetened coconut flakes to bring out the fruitiness as well as add some color to the cupcakes.
• The parish we attend, St. Francis of Assisi Catholic Church, is proud to bear the name of new pope!
• Make Italian cream cupcakes for the installation of Pope Francis on March 19, the Feast Day of St. Joseph, or on October 4, the Feast Day of St. Francis.

-From Catholic Cuisine

Cream Puff Cake

This cake looks like a giant cream puff which is a traditional dessert served on St. Joseph's feast day. 

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs

• 1 (8 ounce) pkg cream cheese
• 4 cups milk
• 1 (3.5 ounce) pkg. each french vanilla, white chocolate, & cheesecake pudding mix
• fresh whipped cream
• 1 jar Nutella or melted chocolate chips

1. Preheat oven to 400 degrees.
2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
3. Spread in bottom and up the sides of a springform pan or two pie plates. Bake at 400 degrees for 25-35 minutes. Cool completely. Spread a layer of Nutella or melted chocolate over the shell flattening any large bubbles that might have baked up in the middle.
4. To make the filling: In a large bowl, combine cream cheese with a little of the milk until blended. Slowly add the rest of the milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped cream
5. As a note... the filling made enough for two while the dough really only made one. I made two by making two batches of dough but only one batch of filling. The original recipe called for spreading the dough in a 9x13 inch pan but I wanted a round pan so that it would look more like a giant cream puff. In a 9x13 pan, this amount of filling might be just enough. -From Catholic Cuisine

Lemon Polish Sugar Cookies

 

 

 

 

 

 

 

1 c. butter, softened
1 1/2 c. sugar, plus extra for rolling
3 egg yolks
1/2 t. lemon extract (or 1 t. vanilla)
2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar

Preheat oven to 350 degrees F.
Cream sugar and butter.
Add egg yolks and vanilla (or lemon extract).
Add flour, baking soda and cream of tartar.
Mix until well combined -- dough will be stiff.
Pinch off dough and roll into 1-inch balls.
Roll in granulated sugar.
Place on ungreased cookie sheets.
Bake until set, not brown, for 10-12 minutes.

Southern Pecan Pie

Ingredients:

• 1 cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 3 large eggs, beaten
• ¼ cup melted butter
• ½ cup dark corn syrup
• 1 teaspoon vanilla extract
• 1 ½ cups pecan pieces
• 1 tablespoon flour
• 1 9-inch unbaked pastry shell

Instructions:

Combine the sugar, cinnamon, nutmeg and salt and set aside. Let the melted butter cool a bit and beat it into the eggs along with the corn syrup and vanilla. Add the sugar mixture to the egg mixture and mix well.

In a separate bowl, combine the flour and pecans and toss to mix. Spread the pecans in the pie shell and bake at 400 degrees for 8 minutes. Pour in the sugar/egg mixture and return the pan to the oven. Reduce the heat to 375 degrees and bake for about 40 minutes or until set. Allow the pie to cool before slicing.

From: Louisiana Cooking

Maw Maw’s Pralines

Ingredients:

• 1 box (3 cups) light brown sugar
• 3 cups pecan halves
• ½ stick (4 tablespoons) margarine
• 1/3 cup water
• 1 teaspoon vanilla

Instructions:

Mix first 4 ingredients into a saucepan. Cook to 240 degrees or until soft-bake stage. Remove from heat. Add vanilla and stir until mixture begins to lose its glaze.
Using a tablespoon, drop small portions onto waxed paper. Work fast, keeping the saucepan over a warm burner if possible. Allow to cool completely before removing.

From: Louisiana Cooking

Buttercream Bites

Ingredients

• 1/2 cup (1 stick) of butter - softened (not melted!)
• 4 oz of cream cheese - softened (not melted!)
• 4 cups of powered sugar
• 2/3 cup mini chocolate chips (optional, you can leave these out)
• 1 teaspoon of McCormick Vanilla Extract
• 1/2 teaspoon of McCormick Peppermint Extract (optional - use if you want a mint flavor)
• McCormick Green Food Coloring
• 1/4 teaspoon of salt (optional - I prefer it to cut the sweetness a bit)
• Chocolate or vanilla coating of your choice (one bag of Wiltons Melts or container of Candiquik)
• Sprinkles for garnish

Instructions

In a large mixing bowl, combine your butter and cream cheese until well mixed and fluffy. Add in vanilla and peppermint extract (if using). 

Add in a few drops of green food coloring until the desired hue is reached. Remember that your color will lighten when you add in powdered sugar. 

Add in salt (optional) and powdered sugar about 1/2 cup at a time, until you reach your desired consistency. 3 1/2 cups might be enough for some, depending on your butter and cream cheese, while some may need the entire 4 cups (or even a tad more). You want a very thick frosting - much thicker than what you'd frost a cake with, but still able to stir.

Add in your chocolate chips. 

If needed add in a drop or two more food coloring. Stir until well combined.

Place mixture in refrigerator for at least two hours.

Once chilled use a spoon or small scoop to create balls of frosting, and place them on a baking sheet (that will fit in your freezer) lined with wax or parchment paper. Depending on the size of your balls (I made mine about 1-1 1/2" in diameter) you should get about 24 balls.

Once all the balls have been made, place in the freezer for at least two hours.

Prepare your chocolate coating according to package directions. Make sure it's not too hot prior to dipping. 

Take your frosting balls out of the freezer, just a few at a time, and dip them into the chocolate coating, and then sit them on a sheet of wax paper. Because they are so cold, the chocolate will set quickly, so make sure to immediately to add your sprinkles after dipping each ball.

Repeat with remaining frosting balls.

Store in refrigerator.

Enjoy!

Slow Cooker Sausage Breakfast Casserole

Ingredients:
1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage (I used Italian sausage), browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won't fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Lemon Cupcakes

Lemon Cupcakes:
Ingredients
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes until well combined.
Distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. Transfer to racks to cool completely.

Lemon Cream Cheese Frosting:

Ingredients
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined.
Gradually add in the confectioners’ sugar until fully incorporated.
Finally, mix in vanilla and lemon juice.

To Assemble
Ingredients
Your favorite raspberry jam
Fresh raspberries

Once cool, core each cupcake with an apple corer or a pairing knife.  Fill with raspberry jam.  Frost with lemon cream cheese frosting and garnish with a raspberry.

recipe from: Cannella Vita

Salisbury Steak

 
Ingredients
1 1/2 lbs ground beef
1 can Cream of Mushroom soup, undiluted
1 Tbl Dijon mustard
2 tsp Worcestershire sauce
1 ts prepared horseradish
1 egg
1/4 cup dry bread crumbs
1/4 cup diced onion
1/2 tsp salt
Dash of pepper
1/2 cup water
Oil for browning the patties

Step 1 In a bowl, combine the soup, mustard, Worcestershire sauce, horseradish; blend well. Set aside.

Step 2 In another bowl, combine the egg, bread crumbs, onion, salt, pepper, and 1/4 cup of the soup mixture. Add beef and mix well.

Step 3 Divide meat into six patties. Brown the patties on both sides in the oil. Drain any grease.

Step 4 Combine remaining soup mixture with the water. Pour over patties. Cover and cook over low heat for 10-15 minutes, or until meat is no longer pink.

Step 5 Serve over cooked noodles, hot rice, or mashed potatoes. 

From: The Virtuous Wife 

Watergate Salad

 

servings total:

8 servings, about 1/2 cup each

1 can  (20 oz.) crushed pineapple in juice, undrained
1 pkg.  (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup  JET-PUFFED Miniature Marshmallows
1/2 cup  chopped maraschino cherries
1-1/2 cups  thawed COOL WHIP Whipped Topping

Directions:
Combine first 4 ingredients in large bowl.  Stir in Cool Whip. Refridgerate 1 hour.

Funfetti Cake

Ingredients

• 2 1/4 cups cake flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 4 egg whites
• 1 1/2 cups sugar
• 2 teaspoons lemon zest
• 1 stick butter, room temperature
• 1 teaspoon lemon extract
• 3/4 cup rainbow sprinkles
• Marshmallow Buttercream (plus a teaspoon of lemon extract)

Instructions

1. Sift together cake four, baking powder, and salt. Whisk together buttermilk and egg whites.
2. Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do. Add the butter and cream together until creamy, 3 minutes. Add the lemon extract. Add 1/3 of the flour mixture. Add 1/2 of the buttermilk mixture. Repeat until all of the ingredients are added. Add the sprinkles and fold until combined.
3. Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.
4. Ice with frosting. I used my Marshmallow Buttercream with lemon extract instead of vanilla bean.

Marshmallow Buttercream Frosting

• 1 cup room temperature butter
• 1 (7-ounce) jar marshmallow creme
• 2 cups confectioners sugar
• 1 teaspoon vanilla
• 1 vanilla bean (optional)

Instructions

1. Cream the butter until it is light and fluffy. Add the marshmallow creme.
2. Whip for 2 minutes.
3. Add the confectioners sugar and continue to beat for 2 minutes. Add vanilla extract and vanilla bean. 

from: bakedbree.com

Lemon Yogurt Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3 cups flour

1 1/2 cups sugar

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

2 eggs

2 cups lemon yogurt

2/3 cup canola oil

2 Tbsp lemon juice

 

In large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened.

Pour into 2 8x4 inch loaf pans coated with cooking spray. Bake at 325 for 55 minutes.

Cool 10 minutes before removing from pan to a wire rack.

My kids can't wait til I make this delicious bread, it was light and very moist. 

 

-From Kitchen Blessings

Cherry Angel Bread

 

1 can refrigerated crescent rolls
1/2 cup pineapple cream cheese spread (from 8 oz container)
2 Tbsp sugar
1 egg, separated
1/2 cup drained, chopped cherry pie filling
1 Tbsp water
1 tsp sugar

Heat oven to 375 degrees.
Spray cookie sheet with nonstick spray. Unroll dough onto cookie sheet forming 13x7 rectangle. Firmly press perforations to seal.
In medium bowl, beat cream cheese and 2 Tbsp sugar with electric mixer on medium speed til well blended. Beat in egg yolk. With spoon, stir in cherries. Spoon mixture lengthwise down center of dough rectangle in 2 1/2 inch wide strip. With scissor, cut 1 inch wide strips on each side of cream cheese filling to within 1/2 inch of filling. Alternately cross strips over filling.
beat egg white and water and brush over dough. (discard any remaining) sprinkle with 1 tsp sugar.
Bake 17-22 minutes until golden brown. Cool 5 minutes.

Glaze:
1/3 cup powdered sugar
1/4 tsp almond extract
1-2 tsp milk

Stir together and drizzle over warm braid. Store in refrigerator, if any left!

-From Kitchen Blessings