Jeanette Cookies Mrs Cece Recipe 425 Recipes

GRANDMA ROSES ITALIAN GENETTIS 1946

Steps:

• Beat eggs with oil and sugar five minutes.
• Combine the milk and anise flavour.
• Combine the flour and salt and baking powder.
• Add dry ingredients into wet ingredients.
• Make a soft, very soft dough.
• Soft but not sticky.
• If you add too much flour they will be dry cookies.
• Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
• Bake on parchment lined cookie sheet.
• Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
• Tops should have no colour.
• Frost with a glaze of , icing powder, and anise flavour; drop of milk.

JEANETTE'S ITALIAN OIL COOKIES

Steps:

• Preheat oven to 350 degrees. Mix all ingredients together - dough will be a bit sticky, roll in 1 inch balls. Place on ungreased cookie sheet about a 1/2 inch apart.
• Bake for 8-11 minutes. Let cookies cool for about 2-3 minutes and transfer to wax or parchment paper.
• Mix confectioners' sugar and milk until drizzly. Dip each cookie top into icing, and sprinkle with colored sugar or non-pariels. For Holidays, you can add food coloring to icing for a decorative touch.

JANETTE'S FAVORITE CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Coat an 8-inch springform pan with nonstick spray. Dust the sides with cereal. Wrap the pan tightly with heavy-duty aluminum foil.
• Put the cottage cheese in a mixing bowl and blend with an electric mixer until very smooth. Add cream cheeses and beat on medium speed until creamy. Add the Splenda, flour, cornstarch, and vanilla and beat on low speed until smooth.
• Add the whole egg and then the egg whites, 1 at a time, beating briefly after each addition just to incorporate. Use a spoon to stir in the sour cream. Pour the batter into the prepared pan and smooth the top. Place the springform in a large, deep baking pan and pour enough boiling water into the baking pan to reach halfway up the sides of the springform.
• Bake until sides of cake appear firm and center jiggles slightly, about 45 minutes. Turn off the oven and let cheesecake cool with the oven door open for 30 minutes. Remove pan from water bath and finish cooling. Refrigerate for at least 6 hours.
• To serve the cake, release the sides of the springform pan and place the cake on a platter. Slice into wedges.
• Food Network kitchens liked this recipe with the addition of 1 teaspoon lemon extract and 1 teaspoon finely grated orange zest

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.