Lewis Girls’ Recipes

• Welsh Breakfast• Sri Lankan Breakfast• Italian Breakfast• Welsh Lunch/Dinners• Sri Lankan Lunch/Dinners• Italian Lunch/Dinners• Welsh Desserts• Sri Lankan Desserts• Italian Desserts

Index

Welsh Breakfast

• Welsh rarebit• Welsh Cooked Breakfast with Laverbread

and Cockles• Laverbread cakes• Crempog

Perfect Welsh rarebitIngredients50g/2oz flour

50g/2oz butter250ml/9oz strong beer, warmed250g/9oz strong cheddar, grated

2tsp English mustard2 tbsp Worcestershire sauce

black pepper4 large slices granary bread

Preparation methodIn a small saucepan melt the butter and make a roux with the flour. Cook for

a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the

grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.

Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.

Ingredients 2 standard eggs 1 heaped teaspoon laver bread A little fine oatmeal 1 heaped teaspoon mashed potato A little flour 2 slices of bacon A little oil or lard 30g cockles optional) 15g butter Salt and pepper Method Beat eggs and season with pepper. Mix laver bread and oatmeal to a stiff paste. Season and form into a disc. Mix potato and flour until stiff, season and form into a disc. In a frying pan, heat the lard or oil and fry the bacon to the required degree. Remove bacon to a warm plate. In the same pan, fry potato cake and laver bread until golden brown on both sides. Drain and transfer to a plate. Meanwhile, melt the butter in a pan and add the cockles, then the eggs, warming through and stirring until the eggs are set. Add to the plate.

Welsh Cooked Breakfast with Cockles and Laverbread

Laverbread CakesIngredients:

4 oz/ 100g fresh or canned laverbread (seaweed) 1 oz/ 25g medium or fine oatmeal.

2 tsp bacon fat or lard

Preparation:In a mixing bowl, mix together the laverbread and oatmeal.

Divide the mixture into 2 inch/5cm round and ¾ inch/2cm thick patties. Heat a heavy-based frying pan on the stove top. Add the fat to the pan and heat

to hot but not burning. Slide the patties carefully into the hot fat a couple at a time and fry quickly for 2 -

3 minutes on each side. Lift carefully from pan with a palette knife and lay onto kitchen paper to drain.

Keep warm until all the patties are cooked. (/ul) Serve as part of a Welsh breakfast or as a side dish to roast meats.

CrempogIngredients:

2 oz/ 55g butter 15 fl oz/ 450 ml warm buttermilk

10 oz/ 275g all purpose/plain flour 3 oz/ 75g sugar

1 tsp bicarbonate of soda ½ tsp salt

1 tbsp vinegar 2 eggs, well beaten

Preparation:Stir the butter into the warmed buttermilk until melted. Gradually

pour the milk and butter into the the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30

minutes. Stir the sugar, bicarbonate of soda, salt and vinegar into the

beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.

Heavily grease a griddle or hot-stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a

moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up.

Spread butter on each pancake and eat while warm.

Sri Lankan Breakfast• Aappa• Gotukola Soup

AappaIngredients Yeast mixture:       2 tsp yeast granules      1 tbsp sugar      1/8 cup lukewarm water4 cups rice flour1 cup lukewarm water + 1 cup lukewarm beer1 13 oz can of coconut milk + 1/2 can of lukewarm water2 tbsp sugart tbsp oilsalt to taste Method

Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this  point, the yeast you used is too old, you will need a new packet of yeast.(Picture 1) Put the rice flour into a large bowl and add the yeast mixture. Next add the 1 cup lukewarm water + 1 cup  lukewarm beer. Mix well. (Picture 2) Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount. Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well. If more  liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a  pancake batter. Add salt to taste. (Picture 3) Soak a small piece of cloth in oil in a saucer. Heat a thachhiya (a small wok) on medium. When hot  rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the  pan in a circular motion so that the batter sticks to the sides of the pan. (Picture 4) Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of  the hopper and serve hot.

Ingredients

Method

Wash Rice. Add salt and boil with water.Crush Gotukola in a motor or blender using 1 cup of coconut milk.When Rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic and Gotukola juice. Bring Kanda (soup) in to boil.Add lemon juice for seasoning.

Gotukola Kenda (Soup)

 1  Cup  Red raw rice

 1  Cup  Roughly chopped Gotu Kola

 3  Cups  Coconut milk

 2  Cups  Water

 1  Teasp  Finely chopped ginger

 2  Bulbs  Finely chopped garlic

 1  Teasp  Lemon juice

 1  Teasp  Salt

Italian Breakfast

• Italian Breakfast Rings with Anise• Omelet with Fresh Herbs & Romano

Cheese

7 Large Eggs• 4 Tablespoons Olive Oil• 1/3 Cup Granulated Sugar • 2 Tablespoon Lemon Zest • 1 Teaspoon Lemon Extract • 2 1/2 Teaspoons Anise Seeds • About 4 Cups All-purpose Flour (Plus Extra For Rolling)• Dash Salt • 2 Teaspoons Baking Powder

1• Pound the anise seeds a bit between wax paper to extract the flavour.2• Sift all together the flour, salt and baking powder into one bowl. 3• In n a second bowl, beat together the eggs, sugar and olive oil until light and thickened, about 3 to 4 minutes. Add the lemon zest, extract, and anise seeds and mix well. 4• Fold the flour mixture into the eggs just until you have a workable dough.5• Preheat oven to 350 degrees F. 6• Lightly grease two cookie sheets. 7• Divide the dough into four parts. 8• Roll each piece out into a rope about a foot long. 9• Cut the rope into 6 to 7 pieces. Roll these smaller pieces into thin ropes about 4 inch long and pinch together the two ends to make a circle. 10• Place the ring onto a prepared baking sheet. 11• Continue to roll and shape the rest of the cookies, placing them evenly apart on the two baking sheets12• Once the cookies have all been shaped, brush the tops with milk and then sprinkle on the sugar. 13• Bake for about 25 minutes or until the cookies are lightly browned. Cool.

Italian Breakfast Rings with Anise

Omelet with Fresh Herbs & Romano CheeseIngredients:

• 1 tablespoon butter• 1 1/2 tablespoon olive oil• 6 eggs• 2 tablespoons fresh finely chopped basil• 2 tablespoons fresh finely chopped parsley• 2 tablespoons fresh finely chopped chives• 2 tablespoons Romano Cheese shavings• salt and pepper

Directions: 1• Heat the butter and olive oil in a non stick frying pan.2• Beat the eggs and add the herbs. Add the salt and pepper and your preferred seasonings if any.3• Pour the egg and herb mixture in the frying pan. Let it spread out naturally and slowly pick up the pan and direct the mixture around the frying pan. You can also shake the pan from side to side so the omelet does not stick to the bottom.4• When the omelet is cooked thourougly add half of the Romano Cheese shavings.5• Turn one side over to the other and add the remaining Romano Cheese shavings.6• Shake the pan and slide on a serving plate.

Welsh Lunch/Dinners

• Baked Salmon• Cockle Pie• Cawl• Cawl Cennin• Cawl Afu• Lobscouse• Honeyed Welsh Lamb

Ingredients:

4lb. Salmon

4oz butter

pinch of rosemary

nutmeg

salt and pepper

a few cloves

1 teaspoon vinegar

1 teaspoon lemon juice

Eog wedi ei bobi (Baked Salmon)

Cooking Instructions:

Prepare the salmon by cleaning then rubbing inside and out with mixed seasoning

Put the salmon in a greased ovenproof dish

Cover with dots of butter and roast in moderate oven for 20 minutes per pound.

Baste frequently

Serve with wedges of lemon

Ingredients:

1 quart cockles

1 cup water

1 bunch Spring onions

4 slices bacon

1/2 cup of milk

pinch of pepper

short-crust pastry

Pastai Gocos (Cockle Pie) Cooking Instructions:

Leave cockles in slightly salted water sprinkled with oatmeal overnight

Drain and scrub thoroughly

Place in a saucepan of salted water for 3 minutes until the shells open

When cool remove cockles from their shells

Line the sides of a pie dish with shortcrust pastry

Cover the bottom of the dish with cockles

Chop up the onions and sprinkle over the cockles

Add a layer of finely chopped bacon

Repeat, ending with a layer of cockles

Pour in the liquid in which the cockles were boiled

Add pepper to taste

Use strips of pastry to criss-cross the top and brush with milk

Cook for 20-25 minutes in oven at gas mark 7, 425F

Cawl (Welsh Broth)

Ingredients:

2lb. Lamb cutlets

1/2 lb. Onions

3 leeks

1/2 lb. Carrots

1/2 lb. Swede

2 lb. Potatoes

salt and pepper

Cooking Instructions:

Separate as much fat as possible from the cutlets.

Boil the meat gently in water for one and a quarter hours.

Skim off fat.

Peel and cut up vegetables and add to the lamb.

Add salt and pepper to taste.

Cover and simmer until vegetables are tender.

Serve accompanied with fresh, crusty bread

Cawl Cennin (Leek broth)Ingredients:

a piece of salt bacon

450g (1lb) carrots, finely diced

450g (1lb) potatoes, finely diced

2 large leeks, sliced

white cabbage, finely shredded

15 ml (tbsp) chopped parsley

30 ml (2tbsp) oatmeal (optional)

Cooking Instructions:

Put the bacon, carrots and potatoes into sufficient boiling water to cover them.

Boil for one and a half hours, topping up with water as it boils down.

Take out the bacon and add the leeks together with some finely shredded cabbage.

When the two vegetables are cooked, add the chopped parsley and serve.

Thicken the cawl by adding the oatmeal mixed into a paste with cold water.

Ingredients:

450g (1lb) pig's liver

450g (1lb) potatoes

450g (1lb) onions, sliced

salt and pepper

Cawl Afu (Liver Broth)

Cooking Instructions:

Prepare the liver by cutting into small pieces

Slice the onions, add to liver and simmer in 1.75 litters (3 pints) water for one and a half to two hours

Peel and slice the potatoes before adding to the broth and simmer for a further 30 minutes

Season with salt and pepper to taste.

Strain and serve piping hot.

Lobscows (Welsh Lobscouse)

Ingredients:

the quantity of meat and vegetables is set by the amount of the family.

a piece of salt beef

onions

carrots

swedes

potatoes

salt and pepper to taste

Cooking Instructions:

Boil the meat for 5 to 10 minutes.

Finely chop the carrots, swede and onions before adding to the meat.

Simmer gently until the meat is almost tender.

Add the potatoes and continue to simmer for 20 minutes.

The amount of vegetables included will determine the thickness of the lobscouse.

Cooking Instructions:

Prepare the salmon by cleaning then rubbing inside and out with mixed seasoning

Put the salmon in a greased ovenproof dish

Cover with dots of butter and roast in moderate oven for 20 minutes per pound.

Baste frequently

Serve with wedges of lemon

Ingredients:

3-4 lb. spring lamb (leg or shoulder)

2 tablespoons rosemary

1 teaspoon ginger

8 oz honey

salt and pepper

1/2 pint cider

Oen Cymreig Melog (Honeyed Welsh Lamb)

Sri Lankan Lunch/Dinners• Masala Bean Curry• Sri Lankan Fish Curry• Pepper Chicken

Masala beans curry                                                    450 grams frozen or fresh beans (if using fresh beans, finely slice)3 tablespoons oil1 teaspoon mustard seeds1 teaspoon fenugreek seeds2 dry chillies (optional)3 or 4 curry leaves roughly broken1 1/2 teaspoons chilli powder2 sprigs curry leaves1/2 onion sliced1 1/2 teaspoons salt1/4 cup water1/2 cup milkMethod1. If using fresh beans slice them finely.   Heat the oil in a pan.2. Add mustard and fenugreek seeds, curry leaves and dry chillies (if using).3. Stir and add sliced beans and cook for about 20 minutes on medium heat, stirring occasionally.4. Add the sliced onion and cook for about 10 minutes.   Add the chilli powder and stir until incorporated.   Add the salt and water and cook for about 10 minutes on medium heat with a lid on.5. When the beans are cooked add the milk and cook for about 5 to 10 minutes on low heat until the curry has a dry appearance.   Serve with rice.

Sri Lankan Fish Curry

Fish 300 grams, blood varieties like tuna are better. Roasted chilli powder 2 table spoons (less if this is too hot !). You can roast raw

chilli powder until the colour changes from bright red to dark.Roasted Sri Lankan curry powder 1 tea spoonGoraka (Gambooge) 1 or 2 piecesGreen chillies  2 choppedGarlic  1 large cloveSalt  1 tea spoonOnions 1  small chopped1 cup of waterHow to cook1.       Mix all ingredients ( 1 – 7 above ) well except water, until the fish pieces

are well coated in the mixture.2.       Add water.3.       Cook for 20 minutes until the fish pieces are firm, and the onion and

green chilli pieces are well cooked.

Pepper Chicken1 kg. chicken (legs & thighs)1 large onion8 garlic cloves1 inch piece ginger3 teaspoons black pepper corns1 teaspoon cumin1/2 teaspoon sweet cumin20 cashews1 cup unflavoured yoghurt1 teaspoon turmeric1/2 teaspoon powered cloves2 tablespoons tomato sauce1/4 cup cooking oilSalt to taste Grind onion, garlic and ginger into a paste.Grind pepper corns with cumin/sweet cumin until fine.Grind cashew nuts to a paste.Marinate chicken with the ground onion mixture, turmeric, yoghurt and salt about an hour. Place in a pan and cook for 10 minutes.In a separate pan, in hot oil, fry the ground cashews with the powdered cloves for a few seconds. Add the cooked chicken with the ground pepper mixture. Stir well and keep frying until chicken is lightly browned. Add the tomato sauce, adjust seasoning.Serve hot with rice.

Italian Lunch/Dinners

• Risotto with wine• Puttanesca sauce for Pasta• Bolognese

Risotto with WineA small onion, finely minced

1 1/2 cups (300 g) short grained rice along the lines of Arborio, Vialone Nano, or CarnaroliA quart (1 liter) of simmering hot broth (vegetable or animal as you prefer, and unsalted

bouillon will also work well)A third of a cup (80 ml) of Grappa made from Moscato grapes

A clove of garlic, mincedA tablespoon minced parsley

1/3 cup freshly grated Parmigiano2 tablespoons unsalted butter

Salt and pepper to tasteA half cup Moscato grapes

Preparation:Melt the butter in a pot, add the onion, and sauté it until it becomes translucent. Stir in the rice, and continue cooking, stirring constantly, until the grains of rice become translucent

too, about 5 minutes.

Begin to add the broth to the rice, stirring in a ladle at a time, and adding more as the rice absorbs it the liquid. When the rice is about half done, stir the grappa into it, and then

continue adding broth until the rice is done; time the additions of broth so that when the rice is done the risotto is all'onda, in other words not stiff.

Remove the risotto from the fire, stir in the garlic, parsley, cheese, and grapes. Cover the pot for a minute or two, and serve.

Puttenesca sauce for Pasta

• 2/3 cup pitted black olives, sliced • 4 boned anchovy fillets • 2 cloves of garlic • 3 tablespoons olive oil or butter • 1 tablespoon rinsed salted capers or rinsed and drained capers in

vinegar, minced • Three or four ripe plum tomatoes, finely sliced • Salt and pepper to taste • A pound of spaghetti Preparation:

Chop the garlic and sauté it in the oil with the anchovies, stirring the mixture about to break up the anchovies. When the garlic’s lightly browned, add the olives, capers, and tomatoes. Check seasoning. Simmer the sauce for fifteen minutes, stirring occasionally. Meanwhile, cook the pasta. Stir the sauce into the pasta and serve.

Bolognese

• Ingredients:• 6 to 8 ounces (150-200 g) ground beef - it shouldn't be too lean, or the sugo will be dry • 2 ounces (50 g) pancetta, minced (optional; if you omit it increase the beef) • 1 1/2 tablespoons olive oil • A quarter of a medium-sized onion, minced • A half a carrot, minced • A six-inch stalk of celery, minced • 1/2 cup dry red wine • 3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water • Beef broth (If you don't have any, dissolve half a bouillon cube in a cup of boiling water) • A pinch of salt • A pound (500 g) of pasta. • Grated Parmigiano.

Preparation:If you omit the pancetta you will want the full 8 ounces of meat.

If you are using it, mince it and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion is golden, add the ground meat and continue cooking till it's browned. Stir in the wine and let the sauce simmer till the wine has evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it's drying out.

The sugo will improve steadily as it cooks, and if you have the time simmer it longer - Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.

Welsh Desserts

• Welsh Rarebit Muffins• Pwdin Eryri• Pice ar y Maen

Pwdin Eryri (Snowdon Pudding).Named after Wales' highest mountain, this steamed marmalade pudding is surmounted by a summit of raisins

2 oz. raisins Grated rind of 2 lemons

4 oz. suet 1½ oz. ground rice or cornflour

Pinch of salt 3 oz. soft brown sugar

4 oz. fresh breadcrumbs 3 eggs

3 oz. lemon marmalade       

Butter a 1pt. pudding basin. Cover the base with the raisins. Mix all the dry ingredients in a bowl. Beat the eggs and add the mixture with the marmalade. Pour the mixture into the basin and cover with greaseproof paper and kitchen foil. Steam for 90 mins., topping up the water as necessary. Serve hot with custard.Serves 4.

Welsh Rarebit Microwave Muffins Ingredients  3/4 Cup Flour  

3/4 Tsp. Baking Powder   1/4 Tsp Soda   1/2 Tsp. Dry Mustard   1/8 Tsp. Salt Ground Black Pepper to Taste   3/4 Cup Grated Cheddar Cheese 1 Egg, Beaten  1/3 Cup Buttermilk  3/4 Tsp. Worcestershire Sauce   3 Tbsp. Cooking Oil   Parmesan Cheese   PaprikaDirectionsCombine flour, baking powder, soda and spices in large bowl.Stir in grated cheese.Whisk egg, buttermilk, Worcestershire sauce and oil in another bowl.Combine with dry ingredients, stirring quickly and lightly.Spoon into paper-lined microwave muffin pan and sprinkle tops with parmesan cheese and paprika.Bake on high for 21/2 to 4 minutes until done, turning off oven and rotating pan every minute.Test by scratching tops with toothpick.Gently remove muffins from pan and cool for five minutes on wire rack.Serve warm.Bake on high 21/2 to 4 minutes

Welsh Cakes are a specialty of South Wales. Essentially they are griddle cakes (called a bakestone in Wales), but they can also be cooked in a heavy pan or skillet.1 lb. (4 cups) plain flour1 teaspoon baking powder10 oz. (1 and 1/4 cups) butter6 oz. (3/4 cup) sugarpinch of salt6 oz. (1 and 1/2 cups) mixed currants and sultanas (seedless raisins)1/2 teaspoon mixed spice or mace (optional)1 egga little milk

Mix together the flour and baking powder with the salt, then rub in the butter. Add the sugar, spice and fruit. Mix in the beaten egg and just enough milk (about 3 tablespoons) to make it the same consistency as short-crust pastry. Turn out onto a floured board, roll out and cut into rounds about 3 in. across and 1/2 inch thick. Cook over a medium heat in a very lightly greased pan or bakestone for about 3-4 minutes on each side. If they brown too quickly, lower the heat, for the inside must have time to cook thoroughly so that it has a brittle, sandy texture. Serve either hot or cold with butter, sprinkled with sugar, cinnamon, jam or honey. Makes approximately 20. Welsh Cakes are called Pice ar y Maen in the Welsh language.

Sri lankan Desserts• Sri Lankan Christmas Cake• Asmi

Sri Lankan Christmas Cake                                                 Ingredient 1 lb semolina25 yolks of eggs1 lb sugar1 lb sultanas1 lb cherries1 jar ginger preserve1 lb cashew nuts1 lb butter12 egg whites6 ozs pumpkin preserve1 lb raisins1 jar chow chow1/4 lb candied peelEssences1/2 bottle Rose essence1 bottle vanilla essence1 oz honey1 bottle strawberry jam (optional)1/2 bottle almond essence1 wine glass brandy2 teaspoons spice powder (cardamom, cloves, nutmeg, cinnamon (ground together)Method 1. Chop all the fruits and pour ½ of the essences and spices, mix well and leave in a jar for 3 days.2. Slightly roast the semolina and when cool, mix with the butter and set aside.3. Beat the 12 whites of eggs stiffly and leave aside.4. Beat 25 yolks of eggs and sugar together. When well beaten add the fruit mixture and then the semolina and butter mixture.5. Add all the balance of spices and essences and lastly the beaten whites of eggs. If desired, a bottle of strawberry jam. Pour into a tray which has been lined with greaseproof paper and bake for about 2 ½ to 3 hours in a slow oven at 250 degrees farenheight.

Ingredients - [8-10 Portions] 225

 g  Rice floor

 1  Cup  Thick coconut milk

 1  Cup  Light coconut milk

 1/2  Tablespoon  Salt

     Oil for frying

     A handful of “dhoul kurundu” leaves (cinnamon  leaves)

For the Syrup

 225 g  Sugar

 1/4  Cup  Water

     Essence of rose

     Pink coloringMethod

Pound rice and sieve through a very fine sieve.Add milk to flour very gradually and knead well with the hand. Then add salt.Squeezed cinnamon leaves in a 1 cup of light coconut milk.Add the leaf juice (strained) to the mixture to make the batter slimy.The batter should be of a thick, slimy consistency.Dilute with a little more coconut milk to get the consistency required for the batter.Have ready a deep round-bottom pan about three-fourths full of boiling oil.Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.Turn over and fry the other side.Drain on paper.The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.

To prepare the syrup

Put the sugar and water in a saucepan and thicken it over the fire.Flavor with rose and color it pink with a few drops of coloring.Pour it over the Asmis before it hardens.

ASMI

Italian Desserts

• Chocolate Espresso Cake• Italian Ricotta Drops• Ameretto Chocolate Mousse cake

Chocolate Espresso Cake Recipe Ingredients

1 cup butter, room temperature 1 cup sugar 4 eggs 1/2 tsp baking soda 1/2 cup whole milk 1 cup espresso coffee 2 1/2 cups flour 2 cups semi-sweet chocolate chips, melted 1/3 cup amaretto oil for Bundt pan flour for pan confectioner's sugar to decorate the cakeDirections 1.Cream the butter and sugar in a large mixing bowl 2.Add the eggs, one at a time, mixing in throughly after each addition. 3.Add the baking soda and milk, mixing well. 4.Gradually add the flour 1/2 cup at a time, mixing in throughly with each addition. 5.Mix in the melted chocolate, espresso, and amaretto. 6.Oil and flour the Bundt pan. 7.Spoon batter into the pan and smooth so that it is even. 8.Bake at 300F for 90 minutes. When done the cake will spring back when touched, and a toothpick will come out clean. 9.Cover the top of the pan with a serving plate and flip over, let cool completely. 10.Decorate with a dusting of confectioner's sugar.

Italian Ricotta DropsAbout 10 dozen cookies

1 cup butter2 cups sugar3 eggs2 teaspoons vanilla1 15 oz. container ricotta cheese4 cups flour1 teaspoon salt1 teaspoon baking soda

Glaze:5 cups powdered sugar1 teaspoon almond extract1/4 cup milk, or enough to make a glazeSprinkles or non-pareils

1.Preheat the oven to 350°.2.Cream the butter and sugar until light and fluffy.3.Add the eggs, vanilla, and ricotta cheese; beat well. 4.Stir in the flour, salt, and baking soda; mix well.5.Scoop by teaspoonfuls onto parchment-lined baking sheets. Briefly dipping the scoop in a cup of water every 4 or 5 cookies will help the thick, sticky dough come out of the scoop easier, and the finished cookies will be more uniform in size. If a scoop isn’t available, use two teaspoons to drop the dough onto the baking sheets.6.Bake 8-10 minutes or until set, but not brown. 7.Transfer to cooling rack to cool.8.Meanwhile, mix the glaze ingredients until smooth.9.When the cookies have cooled, dip the tops into the glaze. Add sprinkles before the glaze dries.10.When the glaze has dried, store the cookies in an airtight container for up to a week; freeze for longer storage.

Amaretto Chocolate Mousse CakeIngredients 6 ounces semi-sweet chocolate chips 1/2 cup amaretto 1/4 cup slivered almonds 1/2 cup sugar 2 envelopes unflavored gelatin 1/4 cup water 2 cups milk 4 eggs 1 pint heavy (whipping) cream 3 packages lady fingers 1/2 stick butterDirections 1.Separate the eggs, setting the yolks aside. 2.Melt the chocolate chips in a double boiler, over low heat. 3.Stir the amaretto into the melted chocolate. Turn off the heat, but let the chocolate-amaretto mixture remain over the hot water. 4.Beat the egg whites into stiff peaks. 5.In a saucepan, over a low heat, mix together the gelatin and water. 6.Add the egg yolks, sugar, and milk to the gelatin. 7.Continue to cook this mixture until it thickens slightly and can coat a spoon. (Simply text by dipping in a spoon and letting the mixture run off. Does a thin coating remaining on the spoon?) 8.Stir the chocolate-amaretto mixture into the gelatin mixture. 9.Remove from the heat and allow to come to room temperature. 10.Whip the cream into peaks, don't over whip. 11.Gently fold the gelatin-chocolate-amaretto mixture into the egg whites. 12.Gently fold in the whipped cream. 13.Place in the refrigerator to chill. 14.Melt the butter. 15.Place 12 lady finger cookies in a plastic, resealable bag. 16.Crush the cookies with a rolling pin or meat mallet. 17.Mix the cookies with the melted butter. 18.Split the remaining lady fingers lengthwise. 19.Line a 9" spring form pan with the split lady fingers (this will be your side crust). Be certain to place the "nice" side of the cookie against the side of the pan. 20.Pat the crushed cookie mixture into the bottom of the pan. 21.Pour the chocolate-amaretto mixture into the pan. 22.Smooth the top and sprinkle with slivered almonds over the top. 23.Chill for at least 2 hours before serving. 24.Remove the sides of the spring form pan.

Cara Brewer Holly Cook Courtney Fudge Caitlin Griffiths Laura Heath Emma Hurt Lois Jenkins Shayleigh Jeremiah Chloe Jones Chloe McGarry Lauren Morris Leanne Norman Sophie Stone Rebekah Wallbank

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