BellaOnline Forums Food and Wine Italian Food Recipe Requests

My neighbor is a 79 year old Lady from Italy, 2 years ago when I ask her about a cheese cake combining ricotta and cream cheese she told me that the best she had ever found was to put 15 ounces of ricotta in blender until smooth and use it to replace 2 of the 8 oz block of cream cheese called for in a recipe using 5 blocks, I tried it and now everyone on base asks me to make my "Italian" cheese cake. Try it, you can also change the extracts to make it even better!

That sounds good, thanks...
Could you please give me the cheesecake recipe from the beginning so that I may try it?

Thanks!
franny

I've noticed that several recipes call for Sweet Italian Sausage as one of the ingredients. Would you please provide a recipe for the Italian Sausage itself.
Thanks,
Russ

Here's the recipe [color:"red"] article[/color] for Italian sausage.

I made your mostaccioli Cookie last week and it turned out terrible. The dough was real sticky and gooey. I followed the recipie exactly. Can you tell me why it was so sticky. I had to have wet hands to handle the douogh.

Oh, that's too bad...:(
maybe it depends on the type of flour you used...I'm just guessing...

Paula, where are you? We need your help on this one...

franny

Actually, the dough is sticky and you do need to use water on your hands to mold it

Odd question. Anyone have a bread machine recipe for pannetone (Italian Christmas bread)? I hate the stuff they sell commercially.

Yes, I'll tell you. Actually bread brings me out in a terrible rash, especially my legs, although I still look fantastic, everyone says so. I look really young for my age too, and I'm still only 23 (I'm not lying). It's been a bit cold recently here though, and until I get the windows fixed in my trailer, I mean apartment, oh forget all that. What I meant to say was I know a really good recipe for pannetone*. You need the following:

3 pk (0.25-oz) active dry yeast
� c Tepid water
1 � c Sugar
� c Milk
10 tb Unsalted butter; about
2 � ts Salt
2 tb Grated lemon peel
4 ts Vanilla extract
8 c Flour
5 Eggs; plus 1 Egg; separated
⅔ c Golden raisins; soaked in warm water and squeezed dry
� c Candied citron
1 ts Sugar mixed with: 1 ts Water

Mix the yeast with the tepid water in a quart jar along with 2 tablespoons (30 ml) of the sugar. Let the mixture stand in a warm place for 10 minutes, actually that's a joke, it's absolutely freezing here at the moment with the window situation in my, but I digress, what I really want to say to you is that pannetone, Pepperoni Ring (sounds painful) or even foccacia** erm so, what was I talking about? Ooh, is it that time already? Gotta go, love you lots xxx

*Italian Christmas bread
*** which means...oh just look it up

Exactly, this is a very sticky dough. I'll add a note stating that fact to the recipe. If you like a drier cookie you may add more flour.