Sat, 08 Dec 2012

Christmas Cookes

Christmas Cookies 2012

A start to our Christmas Cookies!

Sicilian Butter Cookies

About 5-6 dozen 2" cookies

Preheat oven to 350F

Beat the eggs and sugar in a large bowl. Melt the butter over low heat in a saucepan. Add the melted butter, the vanilla to the sugar mixture, mixing well. Add the baking powder and 1 cup of flour to the egg and butter mixture and mix well with an electric mixer on slow speed. Add 2 more cups of flour, one cup at a time, beating for about 5 minutes. Add 2 more cups of flour, one at a time, working the flour into the dough with a wooden spoon. Put the last cup of flour on a table and knead the flour into the dough, continuing until the dough is smooth and elastic. If you have a heavy duty electric mixer, you can beat all the flour in, a cup at a time, with the beater attachment. Change to the bread hook attachment, and knead the dough until the dough is smooth and elastic.

You can shape the dough into wreaths (our favorite), Candy Canes , Twists, etc.


Break off 3 walnut-sized pieces of dough, and roll each one in your hands to make 3 ropes. Lay the ropes on the table, and braid them. Put the ends of the braids together to make a braided wreath, about 2-3" in size, pinching the edges to seal where the braided ropes join.

Bake the cookies for 20 minutes or until lightly golden, depending on their size. Dip cookies in the warmed honey, and then dip the cookies in the nuts, then the coconut, and then the jimmies. Put a red hot candy on the center bottom of the wreath. Put the silver-colored candies here and there on the cookie.

posted at: 10:54 | path: /cooking | permanent link to this entry | 0 comments | "

Fri, 08 Jul 2011



Beat the whites until firm.   Mix mascarpone, sugar, yolks and then gradually incorporate the whites.   When the mix becomes creamy, add the chocolate chips (the chips should be bitter to contrast with the sweetness of the mascapone and eggwhite cream.  Pour a thin layer on the serving bowl (I usually serve it on a lasagna type of dish, which is not too deep).   Quickly soak the buiscuits in the coffe (mixed with marsala) and layer them on, adding some more cream on top.   Depending on how big the serving dish is, you may be able to make 2 layers of biscuits (try to make a thick layer between one layer of biscuits and the other);   in any case, remember to finish always with a layer of cream on top which you will sprinkle with cocoa powder.   You can make tiramisu a few days before your dinner party and freeze it.   If you do freeze it, it's best to top it with cocoa powder after it is defrosted.   Serves 10 people.

posted at: 13:27 | path: /cooking | permanent link to this entry | 0 comments | "

Wed, 29 Jun 2011


Mood: smiling

Here's a true sick heart-attack recipe, but we ate it an no one here died (laugh)

===Bacon Explosian===

Ouch... my grandson asked me to make this since he knew his Mom would puke before making it

2 lbs bulk sausage
2 lbs bacon, thick cut
Barbecue sauce
Barbecue seasoning (I used Frontier barbecue Frontier Organic Ground Chipotle Chili Peppers)

Create a 5X5 bacon weave with about a pound and half of bacon slices.. keep the weave tight. Fry the rest and reserve.

Sprinkle the bacon generously with barbecue rub type ingedients (that's where I used the frontier seasonings)

Spread the sausage (I used mild Italian sausage) over the bacon, and make sure you spread it over to the edges of the bacon.

Add the crispy bacon pieces you fried. Spread them across the sausage.

Add Barbecue sauce to cover the sausage, but don't over do the barbecue sauce since it will just leak out the roll you will create later.

Separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

Next, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some barbeque seasoning on the outside of the bacon weave, cover it with more BBQ sauce, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

You can roast the roll in the oven with a reheated oven of 225F...

Bacon Explosian

Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.

posted at: 01:21 | path: /cooking | permanent link to this entry | 0 comments | "