Fried Bow-Ties by Minnie DiFulvio/The Greco Family “Cook”Book

October 16, 2012 1 Comment

Fried Bow-Ties

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Fried Bow-Ties by Minnie DiFulvio/The Greco Family “Cook”Book

Fried Bow-Ties

3 eggs

1 Tbsp. sugar

1 tsp. vanilla

Flour (as much as it takes to make a medium dough mix (see instructions)

Cooking oil (enough to deep fry)

Powdered sugar (enough to roll cookies into)

 

Mix eggs, sugar and vanilla.  Add flour.  Start with 2 cups and add ½ cup at a time until you can knead the dough.  Place in a lightly greased bowl and cover for 1 hour.

Cut dough in pieces and put each piece through macaroni machine until the piece is long and thin.  (If you don’t have a machine, use a rolling pin to roll the dough paper thin.)

Place on board, and cut with a pasty wheel (to make a fluted edge) into 6” strips.  Tie each strip into  a loose single knot and deep fry quickly in a pan of hot oil.  Remove knot-cookie from oil, and place on paper towel to absorb oil.  Roll in powdered sugar.

(Recipe for the Fried Bow-Tie Recipe was in the Greco Family “Cook”Book. Minnie DiFulvio, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Nut Mallo Goodies Recipe

October 13, 2012 Leave a Comment

Nut Mallow Goodies

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Nut Mallo Goodies Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Nut Mallow Goodies

1 cup chocolate chips

1 cup butterscotch chips

½ cup peanut butter

3 cups miniature marshmallows

1 cup salted peanuts

 

Combine chocolate chips, butterscotch chips and peanut butter in top of a double boiler until morsels melt.  Add marshmallows and salted peanuts.  Mix well.  Spread in lightly-greased 8” square pan.  Chill until firm.  Cut into 1” squares.      Makes 64 one-inch squares

(Recipe for the Nut Mallo Goodies was in the Greco Family “Cook”Book. Mary Beth Schofield, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Nut Mallow Goodies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Mint Chocolate Stars Recipe

September 12, 2012 Leave a Comment

Mint Chocolate Stars

Your guests will enjoy these perfect after-dinner mints, “Mint Chocolate Stars”.  Bring them out with your dessert…have coffee and tea…and these mint chocolate stars.

Mint Chocolate Stars Recipe

Mint Chocolate Stars

6 oz. chocolate-flavored candy coating, cut into pieces

6 oz. (1 cup) milk chocolate chips

¼ cup dairy sour cream, room temperature

¼ tsp. mint extract

12 spearmint leaf gumdrops candies, cut into fourths

 

Line cookie sheets with waxed paper.  In a small saucepan, melt chocolate-flavored candy coating and milk chocolate chips over low heat; stirring constantly.  Remove from heat; whisk in sour cream and mint extract.  Fill pastry bag with chocolate mixture and fit with star tip.  Pipe chocolate mixture into 1 inch stars on waxed paper-lined cookie sheets.  Garnish top of each candy with spearmint gumdrop piece.  Refrigerate until candy is set.   4 dozen candies.

(Recipe for the Mint Chocolate Stars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 85)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Mint Chocolate Stars recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Tropical Drop Candies Recipe

September 7, 2012 Leave a Comment

 

Tropical Drop Candies

There are times you just don’t feel like putting on the oven.  Whenever I get that way, I look for recipes that have ingredients that would give flavor to whatever I’m going to make.  Back in 1990 I found Tropical Drop Candies, that have chocolate in them, but also have “CRUNCH”, and you don’t have to put the oven on.

Tropical Drop Candies Recipe

Tropical Drop Candies

12 oz. pkg. (2 cups) semi-sweet chocolate chips

¾ cup shredded coconut

½ cup chopped macadamia nuts

½ cup chopped banana chips

½ cup chopped dried pineapple

 

Line cookie sheet with waxed paper.  Melt chocolate chips in medium saucepan over low heat, stirring constantly.

Stir in the remaining ingredients into the melted chocolate; blend well.  Drop by teaspoonful’s onto waxed paper-lined cookie sheet.

Refrigerate until set, about 30 minutes.  Store in airtight container.  Makes 24 candies.

 

(Recipe for the Tropical Drop Candies was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 89)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Tropical Drop Candies

Hope you enjoyed making the Tropical Drop Candies recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Macadamia Orange Fudge Recipe

September 3, 2012 Leave a Comment

Macadamia Orange Fudge

Why don’t you try this Macadamia Orange Fudge!  This fudge has a wonderfully intense orange flavor highlighted by the crunchy texture of macadamia nuts.  It brings me back to Hawaii, (I have been to Hawaii 3 times) and I did bring home some fudge from the islands, but it didn’t have the orange flavor added to it.

Macadamia Orange Fudge Recipe

Macadamia Orange Fudge

2 ½ cups sugar

½ cup margarine or butter

5 oz. can evaporated milk

7 oz. jar marshmallow cream

12 oz. pkg. (2 cups) semi-sweet chocolate chips

3.5 oz. jar macadamia nuts, chopped

2 Tbsp. orange-flavored liqueur or orange juice

1Tbsp. finely grated orange peel

Line 13×9 inch pan with foil so that the foil extends over the sides of pan; lightly butter foil.  In large saucepan, combine sugar, margarine and evaporated milk.  Bring to a boil over medium heat, stirring constantly.  Boil 5 minutes, stirring constantly; remove from heat.  Add marshmallow cream and chocolate chips, stirring until smooth.  Stir in macadamia nuts, liqueur and orange peel.

Pour into foil-lined pan.  Cool to room temperature; score fudge in 48 squares.  Refrigerate until firm.  Remove fudge from pan by lifting foil; remove foil from fudge.  Using a large knife, cut through scored lines.  Store in refrigerator.  3 pounds.

 

(Recipe for the Macadamia Orange Fudge was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 85)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Macadamia Orange Fudge recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Milk Chocolate Cashew Drops Recipe

August 31, 2012 Leave a Comment

Milk Chocolate Cashew Drops

Just about EVERYONE loves chocolate and cashews.  When I made the Milk Chocolate Cashew Drops, I was in heaven. I love cashews and when I added them together…well, I was simply in heaven.

Milk Chocolate Cashew Drops Recipe

Milk Chocolate Cashew Drops

¾ cup firmly packed brown sugar

1/3 cup milk

2 Tbsp. light corn syrup

½ cup milk chocolate chips

3 oz. chocolate-flavored candy coating, cut into pieces

½ cup chopped salted cashews

½ tsp. vanilla

36 salted cashew halves

Line cookie sheets with waxed paper.  In heavy medium saucepan, combine brown sugar, milk and corn syrup; bring to a boil over medium heat, stirring constantly.  Remove from heat.  Stir in remaining ingredients EXCEPT cashew halves; blend well.  Refrigerate 15 minutes or until mixture thickens.

Drop by scant teaspoonful’s onto waxed paper-lined cookie sheets.  Press 1 cashew half on top of each candy.  Store in refrigerator.    Makes 3 dozen candies.

(Recipe for the Milk Chocolate Cashew Drops was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 89)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Milk Chocolate Cashew Drops recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Minted Watermelon Granita Recipe

July 20, 2012 Leave a Comment

Minted Watermelon Granita

It has been soooo HOT lately (7/16/12), that when I was looking through one of my cookbooks, I found a recipe for Minted Watermelon Granit.   I haven’t tried it…but that it might be a good recipe to make.

Minted Watermelon Granita Recipe

Minted Watermelon Granita

1/3 cup sugar

½ cup water

¼ cup mint-flavored apple jelly

4 cups seeded watermelon cubes

2 Tbsp. fresh lemon juice

 

In small saucepan, combine sugar, water and jelly; mix well.  Cook over medium-high about 4 minutes or until sugar is completely dissolved and jelly is melted, stirring occasionally.  Cool 5 minutes.

Meanwhile, place watermelon in blender container or food processor bowl with metal blade.  Cover; blend until smooth.  Add cooked syrup and lemon juice; blend until mixed.  Pour into9x13 inch (3 qt.) baking dish.  Freeze at least 1 hour or until icy around edges.

Stir and mash with fork to break up ice crystals.  Freeze about 2 hours or until all liquid is frozen, breaking up mixture with fork every 30 minutes.  Serve immediately or let stand at room temperature 5 to 15 minutes before serving.  To serve, stir with fork; spoon into 6 individual dessert dishes.

Makes 6 (1/2 cup) servings

(Recipe for the Minted Watermelon Granita, was in Pillsbury Fast and Healthy Cookbook)

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Angle Lush Cake Recipe

July 2, 2012 Leave a Comment

Angel Lush Cake

Angel Lush Cake recipe is a great cake to make…when it’s toooooooo HOT to put the oven on.  The first time I had this cake, my niece, Luanne Risi, had made it.  The cake was really good, and refreshing too.

Angle Lush Cake Recipe

Angel Lush Cake

1 can (20 oz.) DOLE crushed pineapple, undrained

1 package (3.4 oz.) vanilla flavor instant pudding

1 cup cool whip whipped topping

1 angel food cake

mixed berries

You buy an angel food cake in the supermarket, then slice into three layers.  Mix the pineapple and DRY pudding mix in medium bowl.  Stir in whipped topping.  Fill the layers with filling.  Top with mixed berries.

or

You can also slice the angel food cake in three layers, then cut into small chunks.  Then put some chunks on the bottom of glasses, put some of the pineapple mixture on top of the cake, then place some of mixed fruit on top of pineapple mixture.  Go up two layers, as long as you end it with the fruit on the top.

 

(Recipe for the Angel Lush Cake was in the Sunday coupon section of the newspaper, 2009)

Hope you enjoyed the Angel Lush Cake recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Strawberry Bottom Cheesecake Pie Recipe

July 2, 2012 Leave a Comment

Strawberry Bottom Cheesecake Pie

Everyone knows how to make a cheesecake, so why don’t you try this Strawberry Bottom Cheesecake Pie recipe.  It’s great, because there is no baking involved.  It’s a good cheesecake to make when it’s too HOT to put the oven on.

Strawberry Bottom Cheesecake Pie Recipe

Strawberry Bottom Cheesecake Pie

1 Ready Crust Graham Cracker Pie Crust

4 oz. cream cheese, softened

¼ cup sugar

½ cup sour cream

1 tsp. vanilla

4 oz. frozen non-dairy whipped topping, thawed

1 pint fresh strawberries, thinly sliced

1 cup strawberry glaze

Beat cream cheese until smooth.  Gradually beat in sugar.  Add sour cream and vanilla.  Fold in whipped topping.

Spread thin layer of glaze over bottom of crust.  Place strawberry slices on glaze and cover with remaining glaze.  Gently spoon cream cheese mixture over glazed berries.

Cover with inverted dome and chill until set; at least 4 hours.  Store leftover pie in refrigerator.

Helpful hint:  Soften cream cheese in microwave on high 15 to 20 seconds.

Recipe for Strawberry Bottom Cheesecake Pie is from the Ready Crust Creations cards you pick up in your supermarket near the Keebler display.

Hope you enjoyed the Strawberry Bottom Cheesecake Pie recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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No-Bake Chocolate Swirl Cheesecake

June 29, 2012 Leave a Comment

No-Bake Chocolate Swirl Cheesecake

There are so many of us who are diabetic, myself included.  So to be fair, I thought that I should also include recipes that we could enjoy as well as anyone else.   This No-Bake Chocolate Swirl Cheesecake recipe came from the Diabetic Living magazine.  I would love to hear from my followers, so if you liked it and if you would make it again, please let me know.

No-Bake Chocolate Swirl Cheesecake

No-Bake Chocolate Swirl Cheesecake

½ cup finely crushed graham crackers

2 Tbsp. butter, melted

1 envelope unflavored gelatin

3/4 cup fat-free milk

2 8-oz. packages reduced-fat cream cheese (Neufchatel), softened

1 8-oz. package fat-free cream cheese, softened

1 8-oz. carton fat-free dairy sour cream

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tsp. vanilla

4-oz. semi-sweet chocolate, melted and cooled

Chocolate curls (optional)

In medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened.  Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom).  Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes.  Heat and stir over low heat just until gelatin is dissolved.  Remove from heat.  Cool for 15 minutes.

In large bowl, beat cream cheese with an electric mixer until smooth.  Beat in sour cream, sugar and vanilla until mixed; gradually beat in gelatin mixture.  Divide mixture in half.  Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly.  Carefully spoon half of the white mixture over chocolate mixture in small mounds.  Using a narrow, thin-bladed, metal spatula or a table knife, swirl chocolate and white mixtures.  Top with remaining chocolate mixture, spreading  evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again.  Cover and chill about 24 hours or until set.

To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan.  Cut cheesecake into wedges.  If desired, garnish with chocolate curls.     Makes 16 slices.

Tip:

Sugar Substitutes:  Choose from Splenda Granular, Equal Spoonful or packets, or Sweet ’N Low bulk or packets.  Follow package directions to use product amount equivalent to 1/3 cup sugar.

 

Nutrition facts per serving: serving per recipe: 16, calories; 184, protein: 7, carbs: 15, fat, total: 11, cholesterol: 29, saturated fat: 7, dietary fiber total: 1, sodium: 232

 

Recipe for No-Bake Chocolate Swirl Cheesecake is from the magazine Diabetic Living)

Hope you enjoyed the No-Bake Chocolate Swirl Cheesecake recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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