I have always loved school! The thrill of the fresh Crayola’s in the big 64 box, the new clothes and shoes, the smell of the books and sharp No. 2 pencils, and of course, my friends and classmates, all made school fun!
Mickey Mantle once said, ” It’s unbelievable how much you don’t know about the game you’ve been playing all your life. ” With that being said, think about how much you don’t know, rather than how much you do know. Even I can admit, that I will never know everything regarding food and cooking, but I can also admit, that I will never stop trying to learn!
I’m privileged to have such a rewarding career with Taste of Home Cooking School! To not only have a public platform to teach recipes and techniques, but to learn from all of you, and the people who I work with. It’s so important that we all teach our children how to cook. When we teach them our recipes, we are sharing with them our family traditions, our culture, our passion. We can also learn from them; with a younger generation comes new trends, new foods, and new ways. Learning is fun! Learning is exciting!
Let us all make a priority of trying new things. New recipes, new foods, and most importantly, new experiences. It won’t always be as perfect, as the big box of crayons, or the shiny new shoes, but at least you’ve tried, and now you know!
Here are two recipes that you can teach to your children, your friends, your neighbors, and even yourself!
- 1/2 cup butter, cubed
- 1/2 cup sugar
- 3 tablespoons molasses
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons brandy
- 1-1/2 cups ricotta cheese
- 3 tablespoons grated orange peel
- 3 tablespoons sugar, divided
- 1-1/2 cups miniature semisweet chocolate chips, divided
- 1-1/2 cups heavy whipping cream
- In a small saucepan, combine the first five ingredients. Cook and
- stir over medium heat until butter is melted. Remove from the heat.
- Stir in flour and brandy; keep warm.
- Drop tablespoonfuls of batter onto a parchment paper-lined or
- well-greased baking sheet; spread each into a 4-in. circle. Bake at
- 350° for 5-6 minutes or until edges begin to brown. Cool for
- about 1 minute or just until cookie starts to firm.
- Working quickly, loosen each cookie and curl around a metal cannoli
- tube to shape. Remove cookies from tubes; cool on wire racks.
- For filling, in a large bowl, combine the ricotta, orange peel and 1
- tablespoon sugar; stir in 1/2 cup chocolate chips. In a small bowl,
- beat cream on medium speed until soft peaks form. Gradually add
- remaining sugar, beating on high until stiff peaks form. Fold into
- ricotta mixture. Chill until serving.
- Just before serving, pipe filling into cannoli shells. Dip ends in
- remaining chocolate chips. Yield: about 2 dozen.
***Cannoli Tubes can be ordered online or purchased in kitchen gadget stores such as Bed Bath & Beyond. You can also get creative and make your own!
Below is a picture for reference. You may even have one of these in your cabinet!
- 1 egg
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon grated lemon peel
- 1/8 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 1-1/8 teaspoons vanilla extract
- 1 drop cinnamon oil, optional
- 1-3/4 cups ricotta cheese
- 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
- 1/2 cup chopped pistachios
- In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and
- almond extract until blended. Combine flour and baking powder; stir
- into egg mixture and mix well.
- Bake in a preheated pizzelle iron according to manufacturer’s
- directions until golden brown. Remove cookies and immediately shape
- into tubes. Place on wire racks to cool.
- In a small saucepan, combine sugar and cornstarch. Stir in milk until
- smooth. Bring to a boil; cook and stir for 2 minutes or until
- thickened. Stir in vanilla and cinnamon oil if desired. Cool
- In a large bowl, beat ricotta cheese until smooth. Gradually beat in
- custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip
- each side in pistachios. Serve immediately. Refrigerate leftovers.
- Yield: 12 filled pizzelle.
Now that I have shared with you a bit of my culture and family traditions, share with me some of your recipes and family favorites!
Ciao and Buon Appetito!