My Recipe Box

I am come across many recipes over the years and wanted a place where I can store them all. This way I can share with you all my receipes whether they be classic or exoctic.

I have learned over the years in baking and cooking for my family that I love to cook and bake. If I could go back I would of decided on a career as a pastry chef back in the day. So for now until I can one day open my own bakery I will post my recipes and my pictures here for others to enjoy. Of course if it is a secret recipe I won’t be posting it here. 🙂

I hope you enjoy and maybe use one of the many recipes found here in your kitchen.

Published in: on March 2, 2011 at 8:43 pm  Leave a Comment  

Zabaglione with Amaretti Recipe

Zabaglione with Amaretti Recipe

Try one of Italy’s great contributions to the world of desserts.

This dessert should be made at the last minute, but it doesn’t take too ling and is worth the wait.

Zabaglione with Amaretti


  • 8 egg yolks
  • 1 cup sugar
  • 5 Tbs Marsala wine
  • 1 Tbs white wine
  • 8 Amaretti (Italian almond cookies)


  1. Mix yolks and wines together in the top of a double boiler and cook over hot water, beating constantly, until the mixture thickens and becomes warm.
  2. Remove from heat and beat until fluffy.
  3. Break up the amaretti in the bottom of a serving bowl.
  4. Pour zabaglione on top and serve at once.

Note: Save the egg whites in a freezer container. They can be frozen and used for soufflés or meringues.
Zabaglione may be flavored with other liqueurs, such as kirsch.

Published in: on March 2, 2011 at 8:37 pm  Leave a Comment  

Zeppole – Fried Pastries

Zeppole – Fried Pastries Recipe

These are wonderful pastries that can be served filled or with just a sprinkling of sugar.

Many people have e-mailed recently requesting a recipe for zeppole. Their search is sometimes hindered by the dialect which their grandparents used. All the stories are similar, a light pastry that was deep fried, but was delicious and warming. The word zeppole comes from “zeppelin.” This gives you an idea of how much the pastries puff up during frying. Some regions feature a more chewy, bread-like zeppole. They can be filled with fresh whipped cream or custard. You can add herbs for a savory bread that is perfect for parties.


  • 2 cups water
  • 10 oz granulated sugar
  • 3 tbs olive oil
  • 1/2 tsp salt
  • 2 cups flour
  • 2 large eggs
  • 1/4 cup light, white wine
  • oil for frying
  • powdered sugar


  1. Mix water, sugar, and oil in a heavy saucepan and bring to a boil.
  2. Mix flour into boiling water all at once.
  3. Remove from heat and begin whisking or stirring with a wooden spoon until the mixture forms a mass.
  4. Return to low heat and cook 5 minutes, stirring constantly.
  5. Remove from heat, and add
    eggs 1 at a time. Beat vigorously after each addition or the egg will cook.
  6. Add wine and beat the dough until satiny.
  7. Grease a
    countertop or board with oil.
  8. Turn out the dough and pat down flat.
  9. Fold sides over on itself so there are 3 layers. Repeat this five more times.
  10. Heat oil in a large pot or fryer.
  11. Take about 1/3 of dough
    and roll out in a log, to the thickness of your thumb. Pinch off a tsp size piece.
  12. Place 3 or 4 at a time into boiling oil.
  13. Turn and fry until golden on both sides.
  14. Drain on brown paper.
  15. Place into a paper bag and sprinkle powdered sugar over them. Close the bag and shake to cover with sugar.

Note: Some cooks like to form the zeppole into rings, more like a donut. You can add ground sage, ground bay leaf, and other savory seasonings to the batter. Instead of using white wine, try Amaretto liquor or Marsala wine.


Published in: on March 2, 2011 at 8:30 pm  Leave a Comment  

Pan di Spagna – Italian Sponge Cake Recipe

Pan di Spagna – Italian Sponge Cake Recipe

A light cake that can be used as the basis for other desserts, or eaten on its own.

Unknown to most is the connection between Spain and Italy. Charles II 1661–1700, ruled as the king of Spain, Naples, and Sicily. This cake, Pan di Spagna, means “Bread of Spain.” It is a simple sponge cake that is perfect with coffee or can be paired with frostings or fruit. I like it with just a dusting of confectioner’s sugar.

Pan di Spagna
Sponge Cake


  • 5 large eggs, room temperature
  • 1 ½ cups sugar
  • 1 ½ cups flour
  • 1 tsp vanilla
  • ½ tsp grated lemon peel
  • butter and flour for the pan


  1. Separate the eggs putting the yolks in a large bowl and the whites in a smaller bowl. Add the sugar to the yolks, and beat until the consistency of frosting.
  2. Beat the whites until they stand stiff.
  3. Fold the whites into the yolk-sugar mixture. Turn it over slowly and gently until completely mixed.
  4. Sift the flour (even if you don’t usually sift flour–do it).
  5. Fold the flour slowly, a bit at a time, to the egg-sugar mixture.
  6. Add the vanilla and lemon peel, folding in gently.
  7. Butter and flour a 9″ cake pan. Pour in the batter and bake at 350F, for about 20 minutes. When done the cake will be toasty on top, and a toothpick will come out clean.
  8. Turn upside down to cool. Let cool before frosting.

Published in: on March 2, 2011 at 8:27 pm  Leave a Comment  


Tiramisù Recipe

Tiramisù means “pull-me-up” in Italian. Many have called it a taste of heaven.

Tiramisù Recipe


  • 6 egg yolks
  • 3/4 cup sugar
  • 1 pound mascarpone cheese, softened
  • 2 cups heavy cream, chilled
  • 2 Tbs Marsala wine (you may substitute rum)
  • 1 tsp vanilla extract
  • 3 cups coffee
  • 5 egg whites
  • pan di spagna
  • cocoa powder


  1. In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar about 5 minutes, until the mixture is pale yellow.
  2. Remove from the heat.
  3. With an electric mixer, beat in the mascarpone cheese. Beat until smooth and creamy (about 3 minutes).
  4. Set aside the egg-sugar-cheese mixture aside and clean the beaters.
  5. In a chilled large mixing bowl, beat the cream to stiff peaks.
  6. Add the Marsala wine, vanilla, and 2 tablespoons of coffee. Beat until smooth.
  7. Set aside the cream and clean the beaters.
  8. In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
  9. With a rubber spatula, gently fold the egg-sugar-cheese mixture into the cream until blended and smooth.
  10. Add about 1 cup of the beaten egg whites and fold gently until blended.
  11. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
  12. Cut the pan di spagna in half horizontally. Then cut into 2″x4″ rectangles.
  13. One at a time, submerge each rectangle into the remaining coffee.
  14. Lay the rectangles on the bottom of a 6-quart glass or ceramic baking or serving dish (about 4″ deep).
  15. Spread half of the mascarpone mixture over the coffee soaked cake until evenly covered.
  16. Repeat with another layer of soaked cake over the mascarpone cream.
  17. Spread the remaining mascarpone cream evenly over the top.
  18. Dust the Tiramisù with cocoa powder to create a creamy, rich topping.
  19. Refrigerate at least 4 hours or up to 1 day before serving.

Note:A trifle dish makes a lovely presentation, but you won’t be able to serve neat squares of Tiramisù.

Published in: on March 2, 2011 at 7:59 pm  Leave a Comment  

Frappe (Sweet Fried Pastry)

This dessert is a tradition for Carnevale. You use the same dough as cannoli, but cut it into strips, tied in a knot, fried, and dust with powdered sugar.

Frappe (Sweet Fried Pastry)


  • 1 cup flour
  • 1/4 tsp salt
  • 1 Tbs sugar
  • 1 Tbs soft, unsalted butter
  • 1/4 cup white wine
  • vegetable oil for frying


  1. Place the flour in a mound. Make a well in the center, and put in the salt, sugar, and dabs of the soft butter. Add the wine.
  2. With your fingers start mixing in the center, drawing in more and more of the flour. Keep on until most of the flour has been absorbed, and you have a dough you can work with your hands.
  3. Knead the dough until it is smooth and has picked up almost all the remaining flour.
  4. Roll it out no thicker than a noodle.
  5. Cut it into strips 1 1/2 inch wide and about 6 inches long. Take each strip and make a single knot in the center.
  6. Heat the frying oil to the point when a piece of dough frizzles and blisters immediately on contact (375F).
  7. Fry a few knotted strips at a time, turning them the minute they are golden on one side. They fry very quickly.
  8. When golden, remove with a slotted spoon, and let them drain on paper towels.
  9. Sprinkle with confectioners’ sugar. My mother-in-law also uses colored sugar and sprinkles. She also likes to drizzle them with warmed honey.

The Frappe can be served warm or cold.

Published in: on March 2, 2011 at 7:53 pm  Leave a Comment  

The Cannoli

The famous Cannoli recipe

Cannoli Recipe


  • 1 cup powdered sugar
  • 1 1/2 tsp almond extract
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/2 cup semi-sweet chocolate chips
  • 3 cups ricotta cheese
  • 1/2 cup toasted almonds, chopped
  • 1/2 tsp orange zest
  • cannoli shells


  1. In a large bowl combine all ingredients together.
  2. Place the filling in a ziplock bag.
  3. Chill the filling for 30 minutes.
  4. Cut a corner off the bag and pipe the filling into cannoli shells.

Note: Presentation is key to great cannoli. You can simply sprinkle with powdered sugar, or dip the ends of each filled cannoli into melted chocolate then chopped nuts. Don’t be afraid to be creative. Pull out the colored sugars, sprinkles, and candy confetti for a wild experience!

A common question is, “How many cannoli shells will this recipe fill?” It depends. Are you using small cannoli shells? Medium? Large? There can be no absolute answer to this question. On the average this will fill 25 medium to large shells.

Published in: on March 2, 2011 at 7:46 pm  Leave a Comment