Send Home-Bakery mailing list submissions to
home-bakery@...

To subscribe or unsubscribe via the World Wide Web, visit
http://cooking-lists.com/mailman/listinfo/home-bakery_cooking-lists.com

or, via email, send a message with subject or body 'help' to
home-bakery-request@...

You can reach the person managing the list at
home-bakery-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Home-Bakery digest..."


Today's Topics:

1. Hot Fudge Sundae Cake (Neesie)
2. Banana Split Sundae Cookies (Neesie)
3. Chocolate Sundae cookies (Neesie)
4. Fruits in Season -- Summery Desserts (Jamie R)
5. Pizza Stone Epiphany (Jamie R)
6. Buon Appetito! (Jamie R)
7. Apple Strudel (Julie & Miss Mercy)


----------------------------------------------------------------------

Message: 1
Date: Tue, 7 Jul 2009 13:11:54 -0500
From: "Neesie" <dneesi1246@...>
Subject: [Home-Bakery] Hot Fudge Sundae Cake
To: <Undisclosed-Recipient:;>
Message-ID: <005601c9ff2e$69488a70$0202a8c0@bruce2fbfde571>
Content-Type: text/plain; charset="iso-8859-1"

Hot Fudge Sundae Cake
1 c. Gold Medal all-purpose flour
3/4 c. granulated sugar
2 T. baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 T. vegetable oil
1 tsp. vanilla
1 c. chopped nuts, if desired
1 c. packed brown sugar
1/4 c. baking cocoa
1 3/4 c. very hot water
ice cream, if desired
Heat oven to 350 degrees. Mix together flour, granulated sugar, 2
tablespoons cocoa, baking powder and salt in ungreased square
9-by-9-by-2-inch pan. Mix
in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in
pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over
batter.
Bake for 40 minutes or until top is dry. Spoon warm cake into dessert
dishes. Top with ice cream. Spoon sauce from pan onto each serving. Makes 9
servings.
Nutritional information per serving: 255 calories (35 calories from fat); 4
grams fat (1 gram saturated); 0 milligrams cholesterol; 190 milligrams
sodium;
54 grams carbohydrate (1 gram dietary fiber); 2 grams protein.
>From the kitchen of Betty Crocker (





------------------------------

Message: 2
Date: Tue, 7 Jul 2009 13:15:19 -0500
From: "Neesie" <dneesi1246@...>
Subject: [Home-Bakery] Banana Split Sundae Cookies
To: <Undisclosed-Recipient:;>
Message-ID: <006601c9ff2e$e34be470$0202a8c0@bruce2fbfde571>
Content-Type: text/plain; charset="iso-8859-1"

Banana Split Sundae Cookies

1 c (2 sticks) butter or margarine, softened
1 c firmly packed brown sugar
1 1/2 c mashed ripe bananas (about 4 med.)
2 eggs
2 tsp vanilla
2 1/2 c Quaker Oats (quick or old fashioned, uncooked)
2 c flour
1 tsp baking soda
1/4 tsp salt (optional)
1 c (6 oz) semisweet chocolate pieces
Ice cream or frozen yogurt
Ice Cream topping, any flavor

Heat oven to 350?. Beat together margarine and sugar till creamy. Add
bananas, eggs and vanilla. Beat well. Add combined oats, flour, baking
soda and salt. Mix well. Stir in chocolate pieces. Mix well. Drop by 1/4
cupfuls onto ungreased cookie sheet about 3" apart. Spread dough to 3 1/4
inch diameter. Bake 14-16 minutes or till edges are light golden brown.
Cool 1 min. on cookie sheet. Remove to wire rack. Cool completely.

To serve, top each cookie with a scoop of ice cream and ice cream topping.
Makes about 2 dozen Monster Cookies.





------------------------------

Message: 3
Date: Tue, 7 Jul 2009 13:16:19 -0500
From: "Neesie" <dneesi1246@...>
Subject: [Home-Bakery] Chocolate Sundae cookies
To: <Undisclosed-Recipient:;>
Message-ID: <006a01c9ff2f$0713e560$0202a8c0@bruce2fbfde571>
Content-Type: text/plain; charset="iso-8859-1"

Chocolate Sundae cookies
1 1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
Sift and set aside
1/2 c margarine
2/3 c brown sugar
cream well and blend in 1 egg. Stir in half of the dry ingredients,
1/4 cup maraschino cherry juice and 2 tablespoons milk. Add the rest
of the dry ingredients.
Blend in:
2 squares unsweetened chocolate,melted
1/2 c chopped walnuts
1/4 c chopped maraschino cherries

Drop by rounded teaspoon onto ungreased baking sheet. Bake at 350 for
12 to 15 minutes. Cut 18 marshmallows in half. Place, cut side down,
on hot cookies. Place in oven just until marshmallows is soft. Cool
on rack. Frost with melted, dark chocolate. Put cherry or half of a
walnut on top.





------------------------------

Message: 4
Date: Tue, 7 Jul 2009 15:12:29 -0700
From: Jamie R <craftncook@...>
Subject: [Home-Bakery] Fruits in Season -- Summery Desserts
To: Clipping-Cooking@..., Home-Bakery@...
Message-ID: <p06240816c679761bc103@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

St. Petersburg Times

Fruits in season - berries, stone fruits and more - make summery
desserts sparkle

By Jim Romanoff, Associated Press
In Print: Wednesday, July 1, 2009

with so many fruits in peak season by the Fourth of July, summery
desserts almost make themselves.

Fruits are always a treat when eaten unadorned and out of hand, but
they're also the perfect starting place for an impressive variety of
pies, cakes, bars, tarts and crumbles.

"This is not the time to be mucking about with complicated recipes,"
says cookbook author Barbara Kafka. "I just want it simple so I can
taste the fruit when it's at its best."

For the Fourth, Kafka likes a classic strawberry shortcake. She makes
it special by layering classic shortcake biscuits with sponge cake,
then whipped cream and strawberry filling inside and topping with
more cream and whole berries.

The shortcake concept is both fuss-free and versatile, Kafka says.
Almost any fruit can be substituted for the strawberries. For a truly
extraordinary take on the idea, she suggests using sliced fresh figs.

Diana Henry, author of Pure Simple Cooking, also favors no fuss. For
an elegant but easy dish, she hulls and quarters fresh strawberries,
then douses them with enough Beaujolais (or pinot noir) wine to
cover, plus a generous sprinkling of sugar. "Leave them to macerate
for 30 minutes," she says, "and there you have it."

Rhubarb can be cooked down with strawberries and enough sugar to
balance the tartness to create a fruit compote that is
quintessentially summer.

Kafka uses this blend as a filling for pies and tarts and as the base
for crumbles or cobblers. It's also wonderful on its own or spooned
over ice cream or pound cake.

Roasted or grilled

Stone fruits are heading into high season now.

Henry says she adores roasted stone fruits. Her method is
straightforward: Take peaches, apricots and plums, halve or quarter
them (depending on size), then place them in a shallow baking dish.
Dust liberally with sugar, add some red wine and cassis (the French
black currant liqueur), then bake until the fruit is completely
tender and caramelized.

"I am always amazed at how luscious and easy this dessert is," she
says. "The heat really brings the best out of even substandard or
unripe fruit, and the oven does all the work for you."

Similarly, grilling fruits caramelizes their sugars and intensifies
flavors. Plus, it's a fun and easy dessert for backyard barbecues.

Brush the cut face of halved peaches or nectarines with melted butter
or vegetable oil, then grill, cut-side down, over medium-high until
lightly browned, about 5 minutes. Turn the fruit over and, if you
like, spoon some blueberry or blackberry preserves into the cavity of
each, then continue grilling until the fruit is tender but not mushy,
about 5 to 7 minutes longer.

These grilled stone fruits are delicious on their own and especially
nice served with a scoop of vanilla ice cream or frozen yogurt.

Chill out with fruits

Frozen desserts are another crowd pleaser, and fresh fruits make a
perfect base. Ice cream makers are relatively inexpensive and easy to
use, but if you have a food processor it's even easier to make icy,
fresh fruit sorbets.

The basic sorbet technique is simple. If using berries, they should
be rinsed and frozen on trays until they are solid. Larger fruits
should be peeled and cut into smaller pieces before being frozen so
your food processor can puree them easily.

Place about 3 cups of frozen fruit and a cup of juice, or a blend of
frozen juice concentrate and water, in the bowl of a food processor,
then process until smooth. Serve it right away, or transfer to a
plastic container and freeze to enjoy later.

For a creamy variation, instead of using juice, freeze a cup of
low-fat yogurt or sour cream, then process it in with your sorbet.
For a bit more decadence use frozen whipping cream.

Of course, if you have fruit that is absolutely exquisite, the
simplest and often most enjoyable approach is to serve it on its own.
For instance, Henry likes to fill a shallow bowl with ice cubes and
serve really sweet ripe cherries on top.

"Cherries on ice," she says, "what could be better?"

Or for what Henry describes as an "utterly chic" and hassle-free
dessert, give each guest a perfect peach, a sharp knife and a glass
of cold muscat dessert wine. Let each diner peel a peach and slice it
into the glass of wine. Leave the peach flesh to macerate for 10
minutes, then give out the spoons and watch them eat an elegant
do-it-yourself treat.


>>easy
Grilled S'Mores-Stuffed Bananas

1/4 cup mini chocolate chips
2 graham cracker squares, finely crumbled
4 unpeeled bananas, ripe but still slightly firm (yellow with a few
brown spots)
1/4 cup mini marshmallows

Heat a gas grill to medium-high or prepare a charcoal fire.

In a bowl, stir together the chocolate chips and graham cracker crumbs.

Lay the bananas on their side on a flat surface. Cut a 3/4-inch-deep
slit from tip to tip along what is now the top side of the banana.
Pry open each slit just enough to push in one quarter of the
chocolate chip mixture into each banana. Stuff marshmallows into each
slit.

Wrap each banana snugly in foil, making a seam above the filled opening.

Turn off one side of the grill. Place the bananas, seam up, over the
cooler side. Cover and grill for 15 minutes, or until the banana
feels very soft when squeezed with an oven mitt. Serve immediately
with a spoon for scooping the mixture out of the peel.

Serves 4.

Source: Associated Press


>>easy

Blueberry Lemon Squares

For the crust:
1 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
For the filling:
1/2 cup granulated sugar
3 tablespoons all-purpose flour
Juice and zest of 1 lemon
1/8 teaspoon salt
3 eggs
2 cups fresh or frozen unsweetened blueberries

Heat the oven to 400 degrees.

To make the crust, coat a 9-inch square baking dish with cooking spray.

In a medium bowl, use an electric mixer on low to beat together the
butter, powdered sugar and vanilla until fluffy. Add the flour and
beat just until the mixture forms small crumbs.

Press about two-thirds of the crumb mixture evenly over the bottom of
the prepared baking dish. Set the remaining mixture aside. Bake for
12 to 15 minutes, or until lightly browned. Reduce the oven to 350
degrees.

Meanwhile, make the filling. In a medium bowl, mix the sugar, flour,
lemon zest and salt. Add the eggs and lemon juice, then whisk until
smooth.

Spread the blueberries in an even layer over the crust. Pour the
filling over the blueberries. Sprinkle the reserved crumb mixture
evenly over the top. Bake for 30 to 40 minutes, or until the crumb
topping is golden and the filling is puffed.

Transfer to a wire rack and let cool completely. Cut into squares.

Serves 15.

Source: Associated Press



------------------------------

Message: 5
Date: Tue, 7 Jul 2009 15:18:57 -0700
From: Jamie R <craftncook@...>
Subject: [Home-Bakery] Pizza Stone Epiphany
To: Clipping-Cooking@..., Home-Bakery@...
Message-ID: <p06240810c67975e3b3fa@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

The Raleigh News & Observer

Pizza stone epiphany
Soggy crust made me give up on the stone, but I realized the failure
had been my own

By Andrea Weigl - Staff writer
Published: Wed, Mar. 04, 2009 12:00AM

For many years, my pizza stone languished on the top shelf of a
closet with the other one-trick kitchen tools: a wok and the canning
utensils. The $14 stone was there because it had failed me.

I thought it would be fun to make homemade pizza to eat before the
final episode of "The Sopranos." I likely used the pizza dough from
Trader Joe's. Knowing our tastes, I'm positive the pizza was loaded
with toppings. I threw that raw dough, loaded with toppings, onto a
cold pizza stone and into a hot oven. The result was that the dough
took forever to bake as the cheese and other toppings became more and
more brown. That night we ate a lovely salad brought by my friend
Sarah and a pizza with a not-very-done crust and overdone toppings.

Sarah mentioned that she often baked her pizza crust for a few
minutes before adding the toppings. That germ of an idea didn't
really take hold, though, until I thought about trying to make pizza
again. In the midst of a recession, I can't bring myself to pay for
pizza delivery.

It's no wonder. I calculated that ingredients for a homemade
pepperoni pizza cost $5.62. Compare that with $15.29, without tip,
for a Pizza Hut pepperoni pizza delivered to your door. Plus, each of
the recipes I made turned out two, three or four balls of pizza dough
that could be frozen for future dinners with a little effort and the
cost of fresh toppings.

My pizza stone epiphany came when I picked up Peter Reinhart's
"American Pie: My Search for the Perfect Pizza." Reinhart, a renowned
baker, teaches at Johnson & Wales University in Charlotte. He also is
a partner in Pie Town, a Charlotte pizza parlor.

In the book, Reinhart explains several methods for turning out great
pizza from a home oven. Beyond installing a hearth kit oven insert at
a cost of about $200, the next best option seemed to be spending less
than $15 on a pizza stone. The key is to crank up the heat in your
oven to heat the pizza stone for 45 minutes to an hour before baking
the pizza. My electric oven goes up to 550 degrees.

Reinhart explains that the pizza stone is a thermal mass that absorbs
the oven heat, acting much like the brick-lined ovens used in
pizzerias. Those ovens can reach temperatures of 600 to 1,000
degrees, but we have to work with what we have. Reinhart offers one
caution: You will need to figure out on which shelf to place the
stone in your oven to turn out the best pizza. The middle shelf
worked best for me.

First things first

For my first round with this method, I used a recipe from
allrecipes.com . I baked the pizza crust for about five minutes
before adding toppings. (This was done to avoid repeating my
Sopranos' pizza disaster.) What came out was thick crust filled with
flaky air bubbles and perfectly done toppings. It was a far cry from
the dense frozen pizzas that I had relied on for a cheap pizza fix.

That thick, airy crust made the best pizza to ever come out of my oven.

The second round involved a whole-wheat dough recipe, also from
Allrecipes, that a friend had recommended. It turned out denser dough
with fewer air bubbles. But it pleased my sister-in-law and will
satisfy those who prefer more whole wheat.

But the third round was pizza nirvana for me. I used a recipe from
Reinhart's book for Neo-Neopolitan pizza dough. It produces a super
thin crust that flops when you pick up a slice. Several years ago, I
ate at Sally's Apizza in New Haven, Conn., a mecca for pizza lovers,
along with neighboring Frank Pepe's Pizzeria Napoletana. This pizza
brought back Sally's memories.

That style of pizza is so thin and addictive that I always surprise
myself with the number of slices I devour.

I can probably eat a whole pizza on my own, which may not seem like a
good, money-saving proposition. But that one recipe makes four pizzas
for less than the price of pizza delivery.

These days, that would be pizza nirvana for anyone.


Pizza Dough

This crust is for those who like a thick crust with crisp air bubbles.

1 (1/4 ounce) package of dry active yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees)
2 tablespoons olive oil
1 tablespoon salt
1/2 cut whole-wheat flour
5 1/2 cups bread flour, divided

In a large mixing bowl, dissolve yeast and sugar in warm water. Let
sit until creamy, about 10 minutes.

Stir in the olive oil, salt, whole wheat flour and 4 cups of the
bread flour into the yeast mixture. Mix in the remaining flour, 1/2
cup at a time, stirring well after each addition. When the dough has
pulled together, turn it out onto a lightly floured surface and knead
until smooth and elastic, about 8 minutes. Lightly oil a large mixing
bowl, place the dough in the bowl and turn to coat with oil. Cover
with a damp kitchen towel and put in a warm place to rise until
doubled in volume, about 1 hour.

About an hour before you want to start cooking the pizza, place the
pizza stone on the middle rack of the oven. Turn the heat as high as
it will go, about 550 degrees.

After the dough has risen, deflate the dough. Turn it out onto a
lightly-floured surface. Divide the dough into three equal pieces and
form into rounds. Cover the rounds with a towel and let them rest for
10 minutes.

At this point, the extra dough can be placed in the refrigerator for
three days or in the freezer for several months.

Use a rolling pin to roll out one ball of dough until it will not
stretch any further. Then drape it over both of your fists and gently
pull the edges out while rotating the crust. When the circle has
reached the desired size and the oven and stone are preheated, pull
the pizza stone out of the oven and sprinkle with flour or cornmeal.

Lay the dough on the pizza stone. Use a fork to prick the crust all
over. Turn heat down to 425 degrees. Bake in the oven for 5 to 7
minutes until it starts to brown and bubbles appear. Then pull out
and add your favorite toppings. Put back in the oven until toppings
are warm and cheese is melted, another 5 to 7 minutes. Serve.

Makes 8 slices.

Per serving: calories, 269; fats, 3 grams (11% of calories);
cholesterol, 0 milligrams, carbohydrate, 50 grams; fiber, 2 grams;
protein, 8 grams; sodium, 585 milligrams; sugar, 1 gram.

Source: Allrecipes.com


Whole-Wheat Pizza Crust

This crust is for those who want a healthier whole wheat crust. It is
a tad denser than the one above.

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole-wheat flour
1 1/2 cups all-purpose flour, divided

In a large bowl, dissolve the sugar in warm water. Sprinkle yeast
over the top and let stand for about 10 minutes until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the
whole-wheat flour and 1 cup of the all-purpose flour until the dough
starts to come together. Tip dough out onto a surface floured with
the remaining all-purpose flour and knead until all the flour has
been absorbed and the ball of dough becomes smooth, about 10 minutes.
Place the dough in an oiled bowl and turn to coat the surface. Cover
loosely with a towel, and let stand in a warm place until doubled in
size, about 1 hour.

When the dough is doubled, tip out onto a lightly floured surface and
divide into 2 pieces for 2 thin crusts, or leave whole to make one
thick crust. Form into a tight ball. Let rise for about 45 minutes,
until doubled.

About an hour before you want to start cooking the pizza, place the
pizza stone on the middle rack of the oven. Turn the heat as high as
it will go, about 550 degrees.

At this point, the extra dough can be placed in the refrigerator for
three days or the freezer for several months.

Use a rolling pin to roll out one ball of dough until it will not
stretch any further. Then drape it over both of your fists, and
gently pull the edges outward, while rotating the crust. When the
circle has reached the desired size and the oven and stone are
preheated, pull the pizza stone out of the oven and sprinkle with
flour or cornmeal.

Lay the dough on the pizza stone. Use a fork to prick the crust all
over. Turn heat down to 425 degrees. Bake in the oven for 5 to 7
minutes until it starts to brown and bubbles appear. Pull out and add
your favorite toppings. Put back in the oven until toppings are warm
and cheese is melted, another 5 to 7 minutes. Serve.

Makes 8 slices

Per serving (based on one thick crust): calories, 417; fats, 5 grams
(11% of calories); cholesterol, 0 milligrams, carbohydrate, 81 grams;
fiber, 9 grams; protein, 14 grams; sodium, 590 milligrams; sugar, 1
gram.

Allrecipes.com


Neo-Neopolitan Pizza Dough

This pizza is for those who love floppy New York or New Haven style
pizzas. The center crust is very thin.

1 1/4 teaspoon active dry yeast or 1 teaspoon instant yeast
1 3/4 cups plus 1 tablespoon room-temperature water (70 degrees F)
5 cups unbleached high-gluten or bread flour
1 tablespoon sugar or honey
2 teaspoons table salt or 3 1/2 teaspoons kosher salt
2 tablespoons olive or vegetable oil or solid vegetable shortening

In a measuring cup, combine the water and yeast. Let sit 10 minutes
until foamy.

In a large mixing bowl or the bowl of an electric mixer, stir
together the flour, sugar, salt and olive oil. When ready, add the
yeast mixture. Stir together.

If using an electric mixer, fit it with the dough hook and mix on low
speed for about 4 minutes, or until the flour gathers to form a
coarse ball. Let the dough rest for 5 minutes, then mix again on a
medium-low speed for an additional 2 minutes, or until the dough
clears the sides of the bowl and sticks just a little to the bottom.
If the dough is too soft and sticky to hold its shape, mix in more
flour by the tablespoonful; if it is too stiff or dry, mix in more
water by the tablespoonful.

If mixing by hand, repeatedly dip one of your hands or a spoon into
room-temperature water and use it much like a dough hook, working the
dough vigorously into a coarse ball as you rotate the bowl with your
other hand. As all the flour is incorporated into the ball, about 4
minutes, the dough will begin to strengthen; when this occurs, let
the dough rest for 5 minutes and then resume mixing for an additional
2 to 3 minutes or until the dough is slightly sticky, soft and
supple. If the dough is too soft or too stiff, follow directions
above.

At this point, the dough should pass the windowpane test. For that,
snip off a small piece of dough, and gently tug and stretch until a
paper-thin translucent membrane forms in the center. If not, continue
mixing for 1 to 2 minutes.

Then divide the dough into 4 equal pieces. Round each piece into a
ball and brush or rub each one with olive or vegetable oil. Place
each ball inside its own zippered freezer bag. Let the balls sit at
room temperature for 15 minutes, then put them in the refrigerator
overnight or freeze any you will not be using the next day.

(Or if making the pizza the same day, let the dough balls sit in the
bags at room temperature for 1 hour, remove them from the bags, punch
down, reshape them into balls, return them to bags and refrigerate
for at least 2 hours.)

At this point, any extra dough can be placed in the refrigerator for
three days or the freezer for several months.

The next day or later the same day, remove the balls from the
refrigerator 2 hours before you plan to roll them out to take off the
chill and relax the gluten.

Drape the dough over both of your fists, and gently pull the edges
outward, while rotating the crust. When the circle has reached the
desired size and the oven and stone are preheated, pull the pizza
stone out of the oven and sprinkle with flour or cornmeal.

Lay the dough on the pizza stone. Use a fork to prick the crust all
over. Turn heat down to 425 degrees. Add your favorite toppings, but
go light on them. Put the pizza in the oven and cook for 7 to 9
minutes until toppings are warm and cheese is melted. Serve.

Makes 8 slices

Per serving: calories, 173; fats, 2 grams (12% of calories);
cholesterol, 0 milligrams, carbohydrate, 32 grams; fiber, 1 grams;
protein, 5 grams; sodium, 293 milligrams; sugar, 1 gram.

"American Pie: My Search for the Perfect Pizza," by Peter Reinhart



------------------------------

Message: 6
Date: Tue, 7 Jul 2009 15:30:14 -0700
From: Jamie R <craftncook@...>
Subject: [Home-Bakery] Buon Appetito!
To: Clipping-Cooking@..., Home-Bakery@...,
Meat-Lovers@..., World-Cuisine@...
Message-ID: <p0624080ac67975bdab01@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Charleston Gazette

June 30, 2009

Buon appetito!
LeRose family gathers a century of recipes
On July 4, 1909, Domenic and Caterina LeRose married in Caccurri,
Italy, and later settled in Boomer. This weekend, their descendants
gather in Charleston to celebrate the 100th anniversary of the
couple's wedding.

By Julie Robinson
Staff writer

CHARLESTON, W.Va. -- On July 4, 1909, Domenic and Caterina LeRose
married in Caccurri, Italy, and later settled in Boomer. This
weekend, their descendants gather in Charleston to celebrate the
100th anniversary of the couple's wedding. To commemorate the century
mark, their surviving children and grandchildren compiled a cookbook
of family favorites, "In My Nonnie's Kitchen."

Domenic was just 17 years old when he came to the United States and
worked in the West Virginia coal mines and sent money home to his
parents in Italy. He returned to his village and married his
sweetheart Caterina, but left again to earn money for her passage to
America.

Five years later, she joined him in Boomer, with their son Michael in
tow, said Rose Franciose of St. Albans, who is the 11th of the 12
children the LeRoses raised.

"When she arrived at the Montgomery train station at 4 a.m., there
was an Italian community band there to serenade her," Franciose said.
"Boomer was loaded with Italians."

All 12 children grew to adulthood. Ten married and had families of
their own. Five of the nine sons served in World War II and returned
safely home. Four of the 12 children live today. Domenic and Caterina
died in the early 1960s.

Domenic and his oldest son, Mike, built the LeRose family restaurant
adjacent to the family home in the late 1930s. When World War II
broke out and Mike left to serve, Domenic retired from the mines and
took his place in the restaurant. Caterina cooked, and their children
worked in the restaurant serving American fare such as barbecue, hot
dogs with chili and slaw and hamburgers.

Caterina dished up her Italian family favorites on Sundays when the
restaurant was closed. Franciose learned to make her mother's
spaghetti sauce and meatballs, chicken cacciatora, eggplant
parmigiana and her pietas and pizellis.

When her niece Becky LeRose Simpson requested recipes to include in a
family cookbook she was compiling, Franciose shared the sauce,
meatball and cacciatora recipes. Other siblings and their offspring
sent family recipes as well as newer dishes, sampled over the years
at reunions and at each other's homes.

"I love to cook and I collect cookbooks. I always had a real desire
to preserve some of the recipes from the LeRose family," said
Simpson, who lives in Kentucky, but grew up in St. Albans. "I wanted
to pass them down to our children."

"The cookbook is a great mix of grandmother's recipes, her restaurant
recipes and new ones that have become traditions."

Franciose, who raised three children in St. Albans with her late
husband, Fred, still cooks a family meal on Sundays.

"I make spaghetti and meatballs, salad and dessert. The grandkids
love it," she said. "I used to make the noodles, but I've slacked
off."

The LeRoses haven't had a big reunion since the early 1990s,
Franciose said, when the clan gathered for a three-day affair at her
brother Toney's estate in Virginia. Her brother John commissioned the
production of 200 coins with his parents' portrait on one side and
their 12 children's names on the other. Each one was numbered and
given to family members.

"I'm number 13," Franciose said. She still has a bottle of wine with
her parents' portrait on the front. The children of her oldest
brother, Mike, and his wife, Lillian, organized this reunion. About
150 of the 225 direct descendents of Domenic and Caterina will be on
hand.

Franciose baked pizellis and biscotti last week for the family
members she knows will be dropping by this week. If they're wise,
they won't insult her by refusing a cookie. Like her mother before
her, she likes for her guests to eat.

"She was a typical Italian mother. She liked to feed people,"
Franciose said. "She was such a kind and gentle person."


Michael's Italian Bruschetta

4 ripe tomatoes, chopped
1/4 cup sweet onion, chopped finely
2 tablespoons olive oil
2 teaspoons aged balsamic vinegar
6-8 basil leaves, chopped finely
1/2 teaspoon chopped garlic
Salt to taste
1 loaf baguette, sliced thinly
1 clove garlic, peeled

MIX all tomatoes, onion, oil, vinegar, basil, chopped garlic and salt
at least half an hour before serving.

TOAST baguette slices. Rub each toasted slice with the garlic clove
while the slices are still hot.

LET slices cool.

TOP each slice with a spoonful of tomato mixture and serve immediately.


Grandma LeRose's Hot Dog Chili

1 small onion, chopped

2-3 tablespoons oil

1 pound ground beef

1 tablespoon paprika

1 to 2 tablespoons chili powder

2 tablespoons tomato paste

SAUTE onion in oil until lightly browned.

ADD beef and stir until browned.

ADD chili and paprika.

ADD enough tomato paste and water to make a medium-thick sauce.

COOK 45 minutes on low heat.


Eggplant Parmigiana

2 eggplants (about 1 pound each)

2 eggs, lightly beaten

1 cup milk

Flour

Bread crumbs

Parmigiana or Romano cheese, grated

Shredded Mozzarella cheese

Basic tomato sauce (recipe follows)

PREPARE basic tomato sauce

WASH, peel and slice eggplants 1/4-inch thick.

COMBINE eggs and milk in bowl.

DIP eggplant slices in flour, then in egg and milk mixture.

COOK in a large skillet eggplant slices in hot oil until golden on
both sides. Eggplant will absorb oil rapidly; add oil gradually as
needed.

DRAIN fried slices on paper towels.

SPREAD tomato sauce on the bottom of a large baking dish to keep
eggplant from sticking.

LAYER eggplant slices on top of sauce. Sprinkle with breadcrumbs and
cheese. Add sauce.

REPEAT layers until all the cooked eggplant is used.

SPRINKLE Mozzarella cheese on top.

Bake at 370 degrees for about 30 minutes.


Basic Tomato Sauce

1 small onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 large can pureed tomatoes
2 6-ounce cans tomato paste
3 cups water
1 teaspoon salt
1 teaspoon sugar
Dash of pepper
1 tablespoon parsley
1 tablespoon basil

BROWN onion and garlic in oil

ADD pureed tomatoes, tomato paste, water and all other ingredients.

SIMMER uncovered for an hour until thickened.


Chicken Cacciatora
Serves 4 to 6.

3 pounds chicken, cut into serving pieces

Salt and pepper

1/4 cup flour

1/2 cup oil

1 large can crushed tomatoes

2 tablespoons tomato paste

2 tablespoons red wine

1/2 teaspoon oregano

1 large green pepper, slice lengthwise

1 cup mushrooms, sliced

SPRINKLE chicken pieces with salt and pepper to taste.

ROLL lightly in flour.

BROWN on both sides in hot oil for 10 to 15 minutes.

BLEND together tomatoes, tomato paste, red wine, pepper strips and oregano.

ADD to browned chicken and cover tightly.

COOK slowly over medium low heat for about 45 minutes, or until
chicken is tender.

ADD sliced mushrooms and cook 10 minutes longer.


Tiramisu

5 cups strong, cold espresso coffee
32 Italian ladyfingers
5 egg yolks
10 tablespoons sugar
1 pound mascarpone cheese
1-2 tablespoons Marsala wine
2 cups heavy cream
3 tablespoons unsweetened cocoa powder

POUR cold coffee into a large pie plate. Dip 16 of the ladyfingers
very quickly into the coffee, and line the bottom of a 13- by 9-inch
pan with the ladyfingers.

WHISK the egg yolks and sugar in a large mixing bowl until frothy.
Add the mascarpone and wine, and blend until smooth.

IN ANOTHER BOWL, whisk the cream until stiff and fold into mascarpone
mixture until well blended and smooth.

LAYER half of the mixture on the ladyfingers.

DIP the remaining ladyfingers quickly into the coffee, arrange
another layer of them over the cheese mixture and top with remaining
cheese mixture.

COVER with plastic wrap and chill at least 6 hours.

BEFORE SERVING, dust the entire surface with cocoa powder.


Orange Almond Biscotti
Makes 24 cookies

3/4 cup sliced almonds
2 tablespoons orange liqueur
1/2 cup butter
1 1/2 teaspoon cinnamon
2 eggs
2 1/4 cups all-purpose flour
1 large orange
1 1/2 teaspoons baking powder
3/4 cup sugar
1/4 teaspoon salt

HEAT oven to 350 degrees.

TOAST the almonds until golden brown. Cool.

RESET oven to 325 degrees.

CREAM butter and sugar until smooth and creamy. Beat in eggs until smooth.

ZEST orange and add zest to mixture, stirring well.

ADD orange-flavored liqueur and cinnamon.

MIX in flour, baking powder and salt. Beat just until mixed. Stir in
sliced almonds.

DIVIDE dough in half on floured surface and form into long rolls
about 2 inches in diameter and 11 inches long.

SET the rolls on a greased cookie sheet and bake for 25 minutes or
until brown on top.

REMOVE cookie sheet from oven and let the rolls cool for five
minutes, then slice diagonally, about 1/2 inch thick.

PLACE slices on cookie sheet and bake for another 10 minutes.

FLIP slices and bake another 10 minutes.

COOL on wire racks.

STORE in airtight container.



------------------------------

Message: 7
Date: Tue, 7 Jul 2009 22:15:08 -0400
From: "Julie & Miss Mercy" <mercy421@...>
Subject: [Home-Bakery] Apple Strudel
To: <Undisclosed-Recipient:;>
Message-ID: <86E91C62A9C94F64A0FD51E5FAB65DB5@JuliePC>
Content-Type: text/plain; charset="iso-8859-1"

Apple Strudel

Thaw Time: 40 minutes
Bake Time: 35 minutes
Prep Time: 30 minutes
Cool Time: 30 minutes
Serves: 6

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet),
thawed
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons raisins
Confectioners' sugar (optional)

Directions

Heat the oven to 375?F. Beat the egg and water in a small bowl with a fork.
Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and
raisins
and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet
into a 16 x 12-inch rectangle. Spoon the apple mixture onto the bottom half
of the pastry sheet to within 1-inch of the edge and roll up like a jelly
roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet.
Brush the pastry with the egg mixture. Cut several slits in the top of the
pastry.

Bake for 35 minutes or until the pastry is golden brown. Let cool on the
baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners'
sugar,
if desired.

Tip: Make sure to toss the apples and raisins in Step 2 until they're evenly
coated with the flour mixture. The flour helps to thicken the juices
released
by the apples as they cook.

DID YOU KNOW?

An apple is 25% air-which gives it the ability to float on water.
From
www.puffpastry.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4222 (20090707) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com






------------------------------

_______________________________________________
Home-Bakery mailing list
Home-Bakery@...
http://cooking-lists.com/mailman/listinfo/home-bakery_cooking-lists.com

Please feel free to share list recipes with others, so long as you include the
poster and the list as part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Home-Bakery-request@...

End of Home-Bakery Digest, Vol 8, Issue 209
*******************************************