|
italian love cake
at recipeseasy.com
 |
ITALIAN LOVE CAKE
|
 |
Yield: 8 Servings
1 cn Refrigerated prepared pizza
- crust dough (10 oz)
4 c Mozzarella cheese; grated
1 lb Spicy pork sausage, browned
- and drained
1/2 c Tomato sauce
1 ts Oregano flakes
1/2 ts Basil flakes
1 pk Frozen spinach; (10 oz)
- thawed and drained
1 Egg; lightly beaten
1 7 oz jar diced pimientos,
- drained
1 pk Sliced pepperoni; 3 oz
12 Large pimiento-stuffed green
- olives, cut in half
Preheat oven to 400F. Unroll dough and cut off one-fourth of dough
crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan
with the large piece of dough. Moisten the dough with water at
corners and press to seal. Place one-half of the cheese on the
bottom of the dough and top with sausage. Spoon tomato sauce over
sausage and sprinkle with oregano and basil. Combine spinach with
egg and spread over tomato sauce. Layer pimientos on top of spinach
and top with remaining cheese. Arrange the pepperoni on top of the
cheese layer. Top with olive halves. Cover filling with reserved
dough and crimp edges of dough to seal. Cut slits in top of dough to
allow steam to escape. Bake 50 minutes or until crust is well browned
(if crust browns too quickly, cover loosely with aluminum foil).
Allow to cool 10 minutes before removing from pan and cutting into
slices.
|
|
LOVE CAKE
|
|
Yield: 2 Servings
1 cn Mandarin oranges, drained
Reserve syrup.
2/3 c Instant rice
2 Cornish hens
1 c Orange juice
2 Envelope onion soup mix
Water
2 tb Finely chopped walnuts
2 ts Cornstarch
Chop enough Mandarin oranges to equal 1/3 cup. Reserve remainder
for garnish. Combine syrup with enough water to equal 2/3 cup. Bring
syrup and water mixture to boil, add 1 envelope soup mix and rice.
Remove from heat. Let stand covered for 5 minutes, add chopped
oranges and walnuts. Stuff hens with rice mixture, use toothpick to
close openings. Place hens in shallow baking pan and bake 30 minutes
in preheated 375 F. oven. Combine remaining soup mix, cornstarch and
orange juice. Bring to a boil, then simmer, stirring constantly,
until slightly thickened, about 1 minute. Brush glaze on hens,
continue baking, basting frequently with glaze 30 minutes or until
hens are tender. Garnish with reserved Mandarin oranges.
|
|
SPICY ITALIAN PRUNE-PLUM CAKE
|
|
Yield: 4 Servings
1 cn (8 Oz.) Tomato Sauce
2 ts Italian Seasoning
1/4 ts Salt
1 lb Ground Turkey Raw
1 lg Clove Garlic Minced
1 ts Fennel Seeds
1/2 ts Crushed Red Pepper
Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small
Saucepan. Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep
Warm. Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning,
Fennel Seeds, Pepper & 1/8 t. Salt. Stir Until Blended. Divide
Mixture Into 4 Equal Portions & Shape Into 1/2 in. Thick Patties.
Coat A Largenonstick Skillet With Cooking Spray; Place Over Medium
Heat Until Hot. Add Patties & Cook About 9 Min. OR Until Done,
Turning Once. Place Patties On A Serving Platter; Top With Sauce. 211
Cal. Per Patty & 1/4 C. sauce
|
|
SRI LANKA LOVE CAKE CASHEW & PUMPKIN
|
|
Yield: 1 Servings
--------- source ---------
"A taste of Sri Lanka"
|
|
SUGAR-FREE ITALIAN SPONGE CAKE
|
|
Yield: 6 - 8 folks
6 oz (1 cn) frozen apple juice
-unsweetened concentrate
2 tb Rounded all purpose flour;
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9" double-crust pie shell
-unbaked
In a small saucepan, combine the frozen apple juice, flour, cinnamon
and salt. Stir constantly over medium heat until the mixture is thick
and bubbly, 3 to 5 minutes. Peel and slice the apples and stir them
into the apple juice mixture. Pour the mixture into the unbaked pie
shell and dot with butter. Position the top crust over the filling,
cutting slits for the steam to escape. Trim and seal the edges. Brush
the top very lightly with water and sprinkle with nutmeg if desired.
Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and
bake for 30 minutes more.
Serves 6-8
|
|
ITALIAN CELEBRATION CAKE
|
|
Yield: 1 Recipe
1 md Onion; chopped
2 Garlic cloves; minced
1/4 c AM Olive Oil
8 Tomatoes; chopped
6 oz Tomato sauce
1 ts Oregano
1 ts Dried basil
Sea salt and pepper to taste
-- (optional)
1/4 ts Onion powder
1/4 ts Garlic powder
Vegetable seasonings
-- (to taste)
2 Zucchini; sliced
4 c Cheese (of choice), grated
-- (optional)
1/2 c AM Raw Wheat Germ
Saute the onion and garlic in 2 tbsp. of the olive oil until the
onion is tender. Add the tomatoes, tomato sauce and seasonings, then
cover and simmer for 30 minutes. Saute the zucchini in the remaining
oil until just beginning to be tender and translucent. Sprinkle with
seasonings and drain on paper towels. Preheat oven to 350 F, oil a
2-quart casserole. Combine the 7 Bean and Barley with 1 cup of the
sauce and spread them over the bottom of the prepared pan. Layer the
zucchini over the beans. Pour on the remaining sauce, sprinkle with
cheese and top with wheat germ. Bake for 30 minutes.
|
|
ITALIAN CREAM CAKE
|
|
Yield: 1 Loaf
Biga:
1 ts Yeast
1 1/8 c Warm water
2 c Bread flour
Dough:
Biga (above )
1 1/4 c Bread flour
1 1/2 ts Salt
1/4 c Water
Biga is a starter, almost similar to sourdough but not quite.The
bread has a flavorful, yeasty beery quality. So 10 to 12 hours before
you want the bread, mix the 1 tsp. yeast in the water and let it
bubble and foam. Mix in the flour gradually to make a soft almost
soupy dough. Cover and it will rise and triple in volume and then
fall back and re-rise during the 6 to 8 hours you let it be. Then
make the bread. Stir the salt right into the biga mixture, mix in the
additional water ( cold or cool not warm ) until it is a thin soupy
quality. Mix in the flour to make a firm but soft dough which leaves
the sides of the bowl. Turn out to a floured surface and knead dough,
adding additional flour if necessary to make a smooth dry dough.
Place dough in a bowl, greased with olive oil, cover and let rise
doubled about 2 hours. Punch dough down and knead it into a flat
oval. cut in half and form each half into a baguette and let them
rest covered with a towel for 30 minutes. then stretch them into
longer baguette shapes and place them in a baguette baking tray if
you have it. Let rest for 20 minutes. then slash tops and place into
a preheated 450 oven for 20 minutes or done. If you don't have a
baguette tray any baking sheet or baking stone will do. You also
could shape the breads in one large round loaf instead of 2
baguettes. Bake the one large loaf 10 to 15 minutes longer. Note:
since this bread is fat free eat the same day or freeze as it stales
quickly.
|
|
ITALIAN CREAM CAKE #2 **XWCG89A
|
|
Yield: 1 Servings
1/2 c Butter
1/2 c Shortening
2 c Sugar
5 Eggs (separated)
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 cn Flaked coconut (3-1/2 oz.)
1 c Pecans (finely chopped)
---ICING------
8 oz Cream cheese (softened)
1/4 c Butter
1 lb Powdered sugar (sifted)
3 tb Water
1 ts Vanilla
1/3 c Pecans (finely chopped)
Preheat oven to 325 degrees. Cream butter and shortening; add sugar
and beat until mixture is smooth. Add egg yolks one at a time, beating
thoroughly after each addition. Combine flour and soda; add to
creamed mixture alternately with buttermilk. Stir in vanilla. Add
coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour
batter into 3 greased and floured 8 inch cake pans. Bake for 25
minutes or until cake tests done. Cool.
ICING: Blend cream cheese and butter until smooth. Add powdered sugar
and water, beating until smooth. Add vanilla and blend. Spread
between layers and top and sides. Sprinkle top with pecans.
NOTE: For more flavor and taste, coconut and pecans may be added
between the layers.
SOURCE: DIXIE DINING, a recipe collection published by the GFWC
: Mississippi Federation of Women's Clubs, Inc.
: Contributed by Mrs. R.H. Bell
:
|
|
ITALIAN CREAM CAKE - FWND80B
|
|
Yield: 10 Servings
Donna Kensy NRDM70A
1/2 c margarine 1/2 c oil 2 c sugar 5 ea egg yolks 2 c flour 1 ts
baking soda 1 c buttermilk 1 ts vanilla 1 cn flaked coconut 1/2 c
chopped nuts 5 ea egg whites, stiffly beaten Preheat oven to 350.
Cream sugar, margarine and oil until smooth. Add egg yolks and beat
well. Sift flour and baking soda together and add to creamed mixture.
Stir in buttermilk, vanilla, coconut and nuts. Fold in beaten egg
whites. Pour into three greased and floured 8" round pans. Bake at
350 for 25 minutes. Cool. FROSTING: 8 oz. cream cheese 1/4 cup
margarine l lb. powdered sugar 1 tsp. vanilla 1/2 cup nuts. Beat
cream cheese, margarine, powdered sugar and vanilla together until
smooth. Stir in nuts. Yield:
20 servings Bonnie in Tenn.
|
|
ITALIAN CREAM CAKE 2
|
|
Yield: 10 Servings
Bonnie Lee
2 c flour 2 c sugar 1 ts vanilla 1/2 c butter 1/2 c Crisco 5 x egg
yolks (reserve whites) 1 cn (3 1/2oz) coconut 1 ts baking soda 1 c
pecans, chopped 1 c buttermilk 1. Mix all ingredients, except egg
whites. Beat egg whites and fold into batter. Pour batter into 4
greased and floured 8" cake pans. 2. Bake in a preheated 350 degree
oven for 25-30 minutes or until tops turn brown or toothpick comes
out clean. Cool. Frosting: 12 oz. cream cheese 1/2 cup nuts 1 lb.
powdered sugar 1/2 cup butter 1 tsp. vanilla Mix all ingredients in
medium size bowl with mixer. Spread between cake layers and on top.
|
|
