Recipes Included On This Page Italian Chocolate Nut Cookies Italian Cream Cake #2 Italian Cream Puffs Italian White Bean Turkey Soup With Sage Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Italian Chocolate Nut Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Italian Desserts Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Margarine 2/3 cup Cocoa -- unsweetened 2 cups Light brown sugar 1/2 cup Water 2 1/2 cups Whole wheat flour 1 1/2 teaspoons Baking powder 2 teaspoons Cinnamon 1 teaspoon Cloves or allspice 1 cup Finely chopped almonds 1 cup Raisins Preheat oven to 350F. Combine first four ingredients in a pot. Heat slowly, stirring till mixture resembles a syrup. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets. Bake for 12 to 15 minutes. Makes 4 dozen. Italian Cookies posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Cream Cake #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Italian Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon soda 1 cup buttermilk 5 eggs, separated 2 cups sugar 1 stick butter 1/2 cup shortening 2 cups sifted all-purpose flour 1 teaspoon vanilla 1 cup chopped pecans 4 ounces Angel Flake Coconut Cooking Instructions: Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into three 9" greased and floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests done, watch closely! Frost when cake is cool to touch. Directions for Frosting: Cream together 2 sticks of Butter (at room temperature) and two 8 oz. packages softened cream cheese. Add 2 teaspoons vanilla. Gradually add 2 pounds of confectioners sugar. Beat until well blended. Then add roughly 2 cups finely Chopped pecans. Italain Cookies posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Cream Puffs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts Italian Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/2 cup butter 1 cup boiling water 1 cup flour 1/2 teaspoon salt Combine butter, salt, and water. Heat to boiling. Sift flour and measure. Add the boiling mixture. Beat vigorously until mixture leaves side of the pan and doesn't stick to the spoon. Remove from fire. Cool slightly. Add the unbeaten eggs one at a time. Beat thoroughly after addition of each egg until the mixture is smooth. Drop by tablespoons into well oiled muffin pan. Bake in 400 degree oven for 30 minutes. Lower heat to 350 degrees. Continue baking for 10 min. Remove from oven . Cut a slice in the side and stuff with whipped cream or fruit. Posted on FareShare 12-98 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian White Bean Turkey Soup With Sage-Tvfn Recipe By : Michele Urvater-TVFN Serving Size : 4 Preparation Time :0:00 Categories : Poultry Beans/Legumes Soups,Stocks & Chowder Turkey Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 clove garlic -- cut in wafer thin slices 3 tablespoons fresh sage -- chopped 19 ounces cannelini beans -- canned, pureed with -- 4 cups chicken broth 2 cups cubed cooked turkey 2 tablespoons lemon juice Salt and freshly ground black pepper Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, take off heat and season to taste with salt and pepper. Yield: 4 servings COOKING MONDAY TO FRIDAY SHOW #MF6766 -TVFN Posted to FareShare 12/98 by J Pellegrino - - - - - - - - - - - - - - - - - -

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