CANOLI DOUGH

CANOLI DOUGH

4 cups flour

Rind of 1 orange, grated

4 tablespoons sugar

4 egg yolks

1⁄2 teaspoon ground cloves

2 tablespoons Crisco

1⁄2 teaspoon cinnamon

1 teaspoon vanilla

Pinch of salt

1 cup white wine

Mix like pie crust, combine all dry ingredients. Mix in Crisco.

Add grated orange rind and vanilla to beaten egg yolks and 1 cup of wine. Mix into dry ingredients to form a soft dough. Divide into 3-4 balls. Roll very thin cut into 4-inch squares. Wrap diagonally on tubes and brush unbeaten egg whites on dough flap. Do not get egg whites on tubes. Press slightly and fry in oil.

Remove from tubes while warm.

Line cookie sheets with brown paper bags and drain shells on cookie sheets.

CREAM FILLING

3 cups whole milk

3⁄4 cup sugar

3 egg yolks

1⁄4 teaspoon salt

1 teaspoon vanilla

1 tablespoon cornstarch

3 tablespoons flour

Mix milk, eggs, sugar and vanilla together in a sauce pan.

Mix dry ingerdients together and begin to add to milk mixture over low heat stirring constantly over low/med heat until firm.

Refrigerate until ready to use.

UINDA (WANDS)

6 eggs

3 tablespoons melted butter

Pinch of salt

Flour

Beat eggs and add butter. Add enough flour to make a soft dough.

Knead together until doug makes bubbles.

Cover and set aside for ten minutes.

Knead again and let dough rest 30 mins. Roll out a small amount of dough thin ( 1⁄4 inch). Cut diagonally and fry in oil, removing before turning golden.

Note: Do not roll out too much dough at once. Fry as you goor cookies will be hard.

ZUCCHINI BREAD

3eggs

1 cup vegetable oil

2 cup brown sugar (packed)

2 teaspoon vanilla

2 cup shredded zucchini (do not peel skin)

1 (8.25-ounce) can crushed pineapple, drained

3 cups flour

2 teaspoons baking soda

1⁄4 teaspoon baking powder

11⁄2 teaspoons cinnamon

3⁄4 teaspoons nutmeg

1 teaspoon salt

1 cup raisins (dark)

1 cup chopped walnuts

In a mixer, beat eggs, oil, sugar and vanilla until thick.

In a separate bowl mix flour, baking soda, baking powder, Cinnamon, nutmeg and salt.

Stir into egg mixture and add crushed pineapple, raisins and nuts. Stir until blended

Pour into greased and floured pans.

Bake at 350 degrees for 45 minutes

CHEESE MANICOTTI SHELLS

4 eggs

1⁄4 teaspoon salt

1 cup sifted flour

1 cup water

In a mixer, beat flour, water and salt until smooth. Beat in 4 eggs (1 at-a-time) until blended.

Heat 6 inch coated skillet (add a few drop of vegetable oil to coat bottom and side of pan)

Do not repeat before each pancake

Pour batter (about 1 large culinary spoon level) in skillet.

Rotate skillet to allow batter to cover skillet bottom evenly.

Cook over low heat until firm, not brown, gently flip on other side.

Allow cooling on dry surface (cutting board/counter top).

After completely cool, can be stacked if needed.

Should yield 12-14 pancakes.

CHEESE FILLING

1 pound ricotta cheese

1 egg

1⁄2cup Romano cheese (grated)

1⁄2teaspoon salt

1⁄2teaspoon pepper

1⁄2pound mozzarella cheese (square block) cut to 12 strips to fit pancake.

Mix well salt, pepper, egg, Ricotta cheese, Romano cheese.

Put 2 heaping tablespoons of filling on each pancake with 1 strip of mozzarella cheese and roll-up (tuck ends if needed).

Using sauce of your choice: meat, marinara, cheese etc., pour small amount of sauce into bottom of shallow baking dish. Place rolled Manicotti’s with “seam” down in sauce, cover all with sauce, sprinkle with Romano cheese.

Bake at 350 degrees for 45 minutes.

FALAONE (CALZONE)

Pastry

5 pound flour

6 medium eggs (room temp. lightly whisk in small bowl with 1⁄4 cup water)

21⁄2 cups Crisco

1⁄4 cake yeast (dissolve in 1⁄2 cup warm water)

1 teaspoon salt

Handle like pie crust.

Mix flour and salt, cut-in Crisco add eggs and yeast mixtures and enough water to form soft dough.

Form “grapefruit size” dough balls.

Let stand until they start to rise; cover so not to dry out.

Roll the dough out on floured surface in a 9 inch circle. Thicker in center, thinner at edges.

Add fillings to half of circle and fold other half over, pinch to seal edges.

Place on floured cookie sheet.

Brush with egg wash, cut vents in top crust

Bake at 375 until golden-brown.

Greens fillings

5 cups greens, packed firmly (cooks down to about 21⁄2 cups)

Options:

Swiss chard — wash thoroughly and let dry completely on cloth prior day if necessary. Cut up/chop semi-finely

Fresh spinach — wash thoroughly and let dry completely on cloth prior day if necessary.

Frozen spinach — let thaw, drain completely squeeze excess water out.

Place greens in a large bowl or pan, salt and pepper to taste.

Heat vegetable oil in pan with crushed or thinly sliced garlic to taste. Coat greens in pan with oil and add grated Parmesan cheese, ground red pepper to taste.

For variations — combine thin sliced raw potatoes, mushrooms and cooked sausage meat.

COCONUT CREAM PIE

Pastry shell

2 cups flour

1 teaspoon salt

2⁄3 cup Crisco (chilled)

6 tablespoons, water or slightly more - ice cold water

Combine flour & salt, using pastry blender or 2 table knives cut in shortening until mixture resembles coarse corn meal. Sprinkle with water and small amount at a time and press flour particles together and tossing them aside, while dry portions are sprinkled. Press dough together in a ball. Roll ball out on a slightly floured surface into a circle. Roll 2 inches larger in diameter then the top of the pie pan. Fold in half and place into pie pan to open. Press lightly into edges of pan where sides meet the bottom. Avoid stretching the dough or crust will shrink. Trim crust leaving 1 inch of pastry over rim of pan. Fold 1⁄2 inch of edge under to make a standing rim. Begin to use a flute like motion with fingers along the edge of pan. Prick the dough with a fork on the bottom and sides of pan, to avoid dough from bubbling up.

Bake at 350 degrees for 15 minutes.

(If getting too dark, re-place on lower rack)

Pie filling

3⁄4 cup sugar

11⁄2 tablespoon cornstarch

41⁄2 tablespoons flour

1⁄4 teaspoon salt

1 teaspoon vanilla

1⁄2 cup shredded coconut

3 egg yolks (save whites in small mixing bowl)

3 cups milk (whole milk)

Whisk together and heat until slightly warm on the stove. Gradually stir the ingredients with whisk, making sure there are no lumps. Bring to a boil on medium heat stirring with a wooden spoon. Allow to boil for 1 minute stirring not to stick until thickens. Remove from heat and stir in vanilla and Coconut. Cool slightly then pour into shell.

Meringue

2 large egg whites

1⁄4 teaspoon Cream of Tarter

1⁄4 cup of sugar

Preheat oven to 400 degrees.

Beat 2 large egg whites into electric mixer, in small bowl, with 1⁄4 teaspoon cream of tarter until soft peaks form. Gradually, add 1⁄4 cup of sugar, beating at high speed until sugar is dissolved and stiff glossy peaks form. Immediately spread meringue over hot pie filling carefully sealing meringue to the edge of the pie.

Bake for 5-7 minutes or until meringue is golden.

Cool on a wire rack and store in refrigerator, covered.