Getting out my flannel long johns :)
Posted on 11/17/2005 9:19:47 AM PST by carlo3b
CLINTON LEGACY COOKBOOK
The only item to escape the Clinton Administration
without DNA on it!
A fun and fanciful look at the world of great food and witty politics expertly blended by renowned master Chef Carlo Morelli! This 272 page collection of favorite recipes, hilarious cartoons, and whimsical humor is a true recipe for sidesplitting and tummybustin' fun!
JUST IN TIME TO STUFF IT IN SOMEONE'S
CHRISTMAS STOCKING
Happy Thanksgiving!
Caramel Apple-Nut Dippers Dough:
- 1/3 C. chopped, unpeeled apple
- 1/3 C. evaporated milk
- 1/3 C. granulated sugar
- 1/3 C. chopped walnuts
Topping:
- 1/2 C. butter or margarine, softened
- 1/4 C. confectioners' sugar
- 1/4 C. packed brown sugar
- 1 egg
- 1 t. vanilla extract
- 1/4 t. salt
- 2 C. all-purpose flour
1) In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
- 1 14-oz. package caramels
- 2/3 C. evaporated milk
- Green toothpicks
- 1 C. finely chopped walnuts
In a bowl, cream butter and sugars.
2) Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls.
Flatten each ball and place 1/4 teaspoon filling in center of each.
3) Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets.
Bake at 350° F. for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
4) In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
Makes about 3 dozen.
Happy Thanksgiving to Everyone!!
Great stuff here...thanks a million!!
You want on the list.. Watch my hands .. Sazzam.. Now that you are on the list.. What could be better than Italian Christmas Goodies..Spumoni Slices 1) Beat shortening and margarine or butter about 30 seconds or till softened.
- 1/2 C. shortening
- 1/2 C. butter
- 3 C. all purpose flour
- 1 C. sugar
- 1 egg
- 2 T. milk
- 1 t. vanilla
- 1/2 t. baking soda
- 1 square (1 ounce) semi-sweet chocolate, melted and cooled
- 4 t. milk
- 1/3 C. chopped candied red Cherries
- 1/2 C. chopped pistachio nuts
- 1/4 t. rum flavoring
- Few drops green food coloring
- Powdered sugar icing or Melted chocolate (optional)
2) Add half the flour, the sugar, egg, 2 Tbs.. milk, vanilla, baking soda, and 1/4 t. salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour.
3) Divide dough into thirds. Into one portion, mix chocolate and 2 t. of the milk. Into second portion, mix cherries. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
4) To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours.
5) Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet.
Bake in 375° F. oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green or with melted chocolate.
Makes about 84 cookies
Sooooo, in my old fashioned Italian home, when Thanksgiving or Christmas came around, we would destroy the house making a dozen different kinds of cookie recipes and over a zillion cookies, until we were absolutely sure that the entire neighborhood and every distant relative had enough cookies to ensure a diabetic seizure..
Italian Date-Fig Whiskey Spice Cookies
Step One – Filling:
1 lb. Figs, pitted
1 lb. Dates, pitted
1 lb. Raisins
1 lb. Walnuts
1/2 jar strawberry jam
1/2 cup honey
1/2 cup whiskey (the cheap stuff that you keep in the pantry)
1 orange rind, grated small
1/2 cup warm water, or till moist
Pinch pepper
Pinch allspice
Pinch cinnamon
Grind all Filling ingredients together and let set overnight in refrigerator.
Step Two – Cookie dough:
8 cups sifted flour
1 cup sugar
3 tbs. baking powder
1/4 tsp. salt
1-1/2 cups shortening
3 eggs
About 1 cup milk
1-1/2 tsp. vanilla
1-1/2 tsp. anise flavoring
Double this recipe; only make 1/2 at a time. Ingredients for half are listed.
Sift flour, sugar, baking powder, and salt. Cut in shortening with fingers until mixture resembles corn meal. Make a well in flour and put eggs into it. Add half of the milk and both flavorings. Knead well for 5 minutes, adding the balance of milk gradually as you knead. Add only enough milk to make medium-soft dough, which is easy to handle.
Roll it out on a lightly floured cutting board. Fill the dough with the filling in a long strip, only using about the size of a large crayon's worth of filling. Roll the dough over the filling and cut the dough so there is dough all around the filling. You will then cut the cookies in about 1-1/2 inch pieces, cutting at an angle. Place on cookie sheet and bake cookies at 375 degrees for 20 minutes.
Step 3 – Frosting:
3 cups powdered sugar
3 tbs. melted butter
¼ cup lukewarm water
1 tbs. vanilla
Whip frosting until of spreading consistency. After cookies have cooled complete, spread them with frosting and decorate with colored sprinkles if desired.
If you double this recipe, it will make about 400 to 500 cookies.
If you can't find it that's okay..........I love you anyway.;^)
The theme for our Christmas dinner this year is..............ITALIAN!!!!!:-)
Italian Sesame Cookies * 1 cup butter
* 3/4 cup sugar
* 1 egg, room temperature
* 2 teaspoons anise extract
* 2 1/2 cups all-purpose flour
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* 1/2 cup milk, or as needed
* 1 cup sesame seeds1) Preheat the oven to 350 degrees F (175 degrees C).
2) In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
3) Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
4) Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
EGGPLANT AND PEPPERS * 1 large or 2 smaller eggplants, 1 ½ pounds total, peeled and diced
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 1 teaspoon dried basil
* 1/2 teaspoon ground cumin
* 1/4 cup wheat germ
* salt and freshly ground pepper to taste
* 2 tablespoons olive oil
* 3 medium green bell peppers, cut into 1-inch squares
* 1 ½ cups diced plum tomatoes
* 3 tablespoons unbleached white flour
* 3/4 cup soymilk
* 1 ½ cups grated Mozzarella-style soy "cheese"
* dash cayenne pepperPreheat the oven to 350 degrees.
1) Place the diced eggplant in a colander and salt it. Let stand for 30 minutes, then rinse thoroughly. Heat the oil in a large skillet.
2) Add the onion and sautee over moderate heat until it begins to turn golden. Add the eggplant and just enough water to keep the bottom of the skillet moist. Cover and cook, stirring frequently. When the eggplant is about half done, stir in the basil and cumin.
Cook until the eggplant is tender, adding small amounts of water as needed while cooking to keep the skillet moist. Stir in the wheat germ and season to taste with salt and pepper.
3) Oil a large, shallow baking casserole and pat the eggplant mixture into it. Rinse the skillet and heat the oil. Add the peppers and sautee over high heat, stirring frequently, until they begin to brown.
Lower the heat, stir in the tomatoes, and sautee for a minute or two, just until they begin to soften. Slowly sprinkle in the flour, stirring until it disappears. Then, slowly, stir in the milk and bring to a simmer. Sprinkle in the cheese, a bit at a time, followed by the cayenne. Let the mixture simmer until thickened and the cheese is completely melted.
4) Pour over the eggplant. Bake for 35 to 40 minutes, or until the top is golden brown and bubbly. Let cool for 10 minutes, then scoop out sections with a spatula to serve.
Makes 6 to 8 servings
Oh there's no place like home
For the holidays, ‘cause no matter
How far away you roam
If you want
To be happy in a million ways
For the holidays, you can’t beat
Home, sweet home
Hey guys!
Thanks for the Thanksgiving greetings...and Carlo, thanks for the great recipe.
My mom, my daughter and I will be eating home tomorrow. We have a 16 pound fresh turkey (enough for them and leftovers for the boyfriend) and all the trimmings. Tonight, I prepare the dough for my Hillary's Leadbottom Apple Pie(in the Clinton Legacy cookbook) and my daughter is making her homemade cranberry sauce. Tomorrow we do all the other stuff. I make my own stuffing using Boca Italian veggie sausages. most people can't tell the difference between mine and my mom's with the real sausages. Anyway, I'm looking forward to it and I hope you all have a wonderful day tomorrow. Stay warm, Jellybean!
Curiously, I have a XXX film with this exact title.
Someone else once called me that.
;^)
Hi Darlin', how've you been??
I'll be hittin' ya up for Italian veggie side dish-type recipes next.:)
Woo-hoo!!! That's a keeper!!!
Getting out my flannel long johns :)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.