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RED WINE BISCUITS
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RED WINE BISCUITS
INGREDIENTS:
4 cups All Purpose Flour
Pinch of Salt
1 cup Granulated Sugar
1 cup Olive Oil (not extra virgin)
1 cup Red Wine
3 teaspoons baking powder
DIRECTIONS:
Combine the flour, sugar, salt and baking powder into a large mixing bowl.
Mix well with a spoon.
Nexxt, pour in both the olive oil and red wine.
Mix well with a spoon.
Once mixed well, start kneading by hand until the dough is very smooth.
(The dough will not be sticky and will be very smooth)
Form the dough into a ball.
By hand roll out each biscuit in a straight line about the size of your pinky finger.
Place on a large cookie sheet lined with parchment paper (ungreased) and twirl the dough to form a round biscuit.
Repeat the steps.
This recipe will yield approximately 3 dozen biscuits.
You will need 2 large cookie sheets. (2 batches)
Pop into a preheated 450 degree oven on the middle rack for 12 minutes.
Let cool and ENJOY!!!
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Red Wine Biscuits
PEANUT BRITTLE RECIPE
OH SO GOOD!
PEANUT BRITTLE RECIPE
This is a great treat that everyone loves! Peanut brittle is a salty and sweet treat with a perfect crunch! It's fairly easy to make and a fun family thing to do together. Really wonderful to share with family and friends especially during the holiday season.
ENJOY!!!
****You will need a Candy Thermometer for this recipe.
A large cookie sheet lined with parchment paper.
A non-stick large spatula spoon.
I also like to use a large dutch oven for this recipe.
INGREDIENTS:
2 cups Domino Granulated Sugar
1 cup Karo Light Corn Syrup
1/3 cups room temp Water
2 tablespoons Cabot Salted Butter
2 teaspoons Arm and Hammer Baking Soda
1-16 oz jar of Planters Salted Peanuts (2 cups)
DIRECTIONS:
Start by adding the sugar, corn syrup and water into the pan.
Turn on the heat medium to high and continuously stir.
This will be at least 10 minutes.
When the mixture starts to boil, add in the candy thermometer.
***Keep the thermometer upright to get accurate readings.
Keep stirring the mixture.
When the temperature reaches 250 degrees add in the peanuts.
Keep stirring.
When the peanuts are all incorporated, put the thermometer back in.
Continue to stir until the temperature reaches 295 degrees.
(This will be at least another 10 minutes of stirring)
When it reaches 295 degrees add in the butter and baking soda.
Immediately turn off the flame and remove from the heat.
Stir well and pour onto the parchment lined cookie sheet.
Spread evenly and let cool for at least 1/2 hour.
Break up the Peanut Brittle and store in an airtight container on the counter.
****Do not put it in the refrigerator. This will stay fresh for up to a month.
"LIKE" SHARE AND ENJOY!!!!
PEANUT BRITTLE
PIZZELLE RECIPE
Alexia and Elena!!
Elena's family pizzelle recipe!
Elena's family pizzelle recipe!
Thank you Elena Vingi Davidson for sharing your wonderful family Pizzele recipe with me and all of my #alexiafoodees! 🎅🏻❤️🤶🏻Love you lots! I hope everyone enjoys this recipe!!! ❤️🎄🎅🏻🤶🏻
CLASSIC PIZZELLES
INGREDIENTS:
6 Eggs.
3 ½ cups Flour.
1 ½ cups of Sugar.
2 Tbsp. of Anise or Vanilla.
1 cup of Margarine, melted.
4 tsp. Baking Powder.
Beat your Eggs, adding the Sugar gradually. (Beat until the texture is smooth).
Next, add in your Margarine and Anise or Vanilla.
Sift in your Flour and Baking Powder.
Blend into your Egg mixture until smooth. (Dough should be sticky).
Use a teaspoon and drop the batter into your pre-heated Pizzelle maker.
This recipe yields about 50-60 Pizzelles.
Elena's family pizzelle recipe!
Elena's family pizzelle recipe!
Elena's family pizzelle recipe!
Buon Natale! On this episode Alexia and Elena Vingi Davidson teach you how to make Pizzelle, a traditional Italian Waffle Cookie. Feel the magic as Santa visits Alexia's Kitchen, talks with the children, eats some yummy Pizzelle and gives her an early Christmas gift from The Pastene Company!
RICOTTA PIE!!
EASTER RICOTTA PIE!!!
EASTER RICOTTA PIE
Happy Spring!!!! Alexia would like to share with you her authentic family recipe for Easter Ricotta Pie! This recipe has been passed down in her family from generation to generation. Her late Grandmother Mama Laura, her Dad's Mom always made this delicious treat on Easter. Alexia's Mom has carried on with this Easter tradition year after year. Everyone looks forward to Nanny's Ricotta pie at Easter time.So today, Alexia would like to share with you this wonderful, festive and authentic recipe.
(DIRECTIONS)
CRUST:
1/2 cup Crisco (All vegetable shortening)
1 cup sugar
2 tablespoons of whole milk
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon vanilla
2-1/2 cups all purpose flour
Mix by hand and add more milk as needed to adjust the consistency.
The dough will be sticky and is essentially the consistency of a cookie crust.
To make it easier to roll out the dough, place your dough in wax paper and refrigerate for about 1/2 hour. (Prior to rolling out).
To roll out your dough use a pastry cloth sprinkled with flour and a pastry sleeve for your rolling pin to make it easier to roll out.
Once your dough is rolled out, place your pie plate upside down onto the dough, leave about 1 inch around and cut off excess dough.
(Reserve excess dough for later - see below). Turn the pie plate upright now and get ready to start your filling.
FILLING:
2 pounds of whole milk ricotta cheese
1 dozen egg yolks
1 tablespoon of cornstarch
10 tablespoons of sugar
5 tablespoons of flour
1 quart of whole milk
1/2 teaspoon of vanilla
Combine all ingredients ( EXCEPT THE RICOTTA ) into the large pan.
Cook over medium heat until there is a slow boil, stir continuously the mixture will continue to thicken as it slowly boils.
Cool.
When cooled, fold in your ricotta cheese.
Stir until relatively smooth.
Pour mixture into your pie crust.
Use remaining pie dough to make 1 inch strips to basket weave across the top You can use a knife or pastry cutting tool.
Bake 350 degrees until the crust is browned (For approximately 45 minutes to an hour filling should be soft).
Wishing all of our #alexiafoodees a very Happy Easter, Buona Pasqua! GOD BLESS!
#easter #happyeaster #ricottapie #familytraditions #authenticrecipes #cookingitalian #italianfood #rhodeisland #familly #easterpie #uhadmeatktichen #pie #sweets #eastertreats #buonapasqua
HAPPY EASTER AND BUONA PASQUA!
Alexia's FAMOUS Ice Cream Cake!!!
I SCREAM - YOU SCREAM - WE ALL SCREAM FOR ICE CREAM!!!!
Alexia's FAMOUS Ice Cream Cake!!!
I SCREAM - YOU SCREAM - WE ALL SCREAM FOR ICE CREAM!!!!
This is so easy to make!! Alexia makes this for a lot of birthday party's and special occasions it is always a knock your socks off hit!!!! "The people love it" ENJOY!!!! ****PLUS VERY SIMPLE TO MAKE "NO BAKE CRUST"
Ingredients:
1 box Graham Cracker Crumbs
Butter
Sugar
Hot Fudge
Peanut Butter
Sundae Caramel
Reese's Peanut Butter Cups
Reese's Pieces
Chocolate Jimmy's
Reese's Peanut Butter & Chocolate Ice Cream Shell topping
Nutter Butter Cookies
2 - 1.5 quart containers of your favorite ice cream
(Alexia uses Breyers Cookie Dough and Chocolate Peanut Butter)
Spring form pan
OK so make the Graham Cracker Crust according to the directions on the box. (You will have some remaining crumbs so you can make a small one to have some night). Alexia calls it the "MINI ME"
Pour your Graham cracker crust into the spring form pan.
Work up the edges with a spatula and make a tight thin layer on all sides and the bottom.
(Alexia uses a pastry spatula for the sides and a potato masher for the bottom).
Make sure it very tight so it doesn't crumble - not too thick (keep pressing it) Freeze the crust for about 2 hours until frozen.
After it is frozen you can start layering. Make sure your ice cream is room temp and add it in.
Next, crush the nutter butters cover the ice cream with it, add dollops of hot fudge and peanut butter.
Freeze for about an hour.
Next, add your next ice cream flavor top with caramel, Reese's cups, chocolate jimmy's, Reese's pieces, and nutter butters!!! Waaaaaaa Laaaaaa!!!!
YOU ARE GOING TO LOVE THIS!!!!!!
Alexia's FAMOUS Ice Cream Cake!!!
I SCREAM - YOU SCREAM - WE ALL SCREAM FOR ICE CREAM!!!!