Berry Dumplings

Berry Dumplings

1 quart of your favorite berries
1 quart of water
1/2 stick of butter
3/4 cup of sugar

Put the berries and water into a big pot and cook over medium heat until the berries are done.
Stir in the sugar and butter.

Mix 2 cups of self-rising flour and 6 tablespoons of shortening with a fork and add 2/3 cups of
milk. Mix to form a dough. Drop by tablespoonfuls into the boiling berry mixture. After all of the
dumplings have been dropped into the berries, cover the pot and reduce the heat to low and
cook for another 8 to 10 minutes. Be sure the berry mixture is boiling and do not stir the dump-
lings or they will stick together

how to make Tiramisu cake

Tiramisu is ubiquitous in restaurants within Italy and around the world. The translation literally is “pick me up”. Idiomatically it means something like “make me happy”.

• 4 egg yolks
• 160 g sugar
• 330 g mascarpone
• Up to 20 Savoiardi biscuits /also known as ladyfingers
• Enough strong unsweetened espresso coffee  to dip the biscuits in, allowed to cool
• Unsweetened cocoa powder to dust the top
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• Whip the egg yolks together with the sugar until the sugar has completely dissolved and the mixture is stiff
• .Fold in the mascarpone.
• Dip half of the biscuits into the coffee. Be careful not to make them too wet / Arrange them in a single layer in a dish.

Spread half of the mascarpone mixture over the biscuit.

Repeat to form a second layer./ Dust the top liberally with cocoa powder.

Chill the dish in the fridge for several hours, preferably overnight.

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Orecchiette pasta alla Pugliese

Orecchiette pasta alla Pugliese

Making orecchiette pasta

Orecchiette  barese style pasta ears traditional recipe from Puglia. Easy and delicious;
you can make your own pasta or buy it in local super market,# de,cecco,# barilla pastsa # fortinos  super markets

!500g of orecchiette  pasta ideally fresh,mince garlic, 200g of tomato pulp, bunch of fresh basil, olive oil, grated pecorino cheese, salt, pepper, dried hot pepper to taste.

making it

saute mince garlic with the olive oil. 

Add the tomato, basil, salt,  and cook for 5 minutes.

Prepare the pasta until it is 'al dente'.

Drain and thrown it into the pan with the other ingredients.

Mix with the any grated cheese you prefer cheese and serve immediately

tip little pasta water in sauce, put pasta in sauce pan to cook to blend  flavors ,few mins i make sauce in a wok or big frying pan to do that

L

Stuffed Mussels

Stuffed mussels are a really tasty dish and a great way to cook these molluscs, the main ingredient in many other recipes from Puglia, the filling is made with bread crumbs, parsley, garlic, pepper, cheese and eggs and is used to stuff the mussels open from raw.

Ingredients

• 1 kg. mussels
• 1 lt. tomato sauce
• 400 gr. bread crumbs
• 2 eggs
• 3 cloves garlic
• 60 gr. grated  cheese
• chopped parsley to taste
• salt to taste
• pepper to taste
• extra virgin olive oil to taste

Instructions

1. To prepare the stuffed mussels, started to soak the bread in water and in the meantime chopped parsley and 2 cloves of garlic.
2. Once softened, squeeze well the bread crumbs and add to the grated  cheese, salt, pepper, eggs and parsley and minced garlic before.
3. Mix the ingredients with your hands until the dough is smooth and compact that you will leave aside.
4. Now scrape and wash the mussels raw and open them holding the fruit on one side and not doing completely separate the two halves.
5. Once all the mussels open, take small amount of dough and stuffed every single mussel to finish them.
6. After filling, take each mussel and close it with kitchen twine or cotton, eliminating any excess dough that comes out. NOTE: If you use cotton  sewing thread,  several times around the mussel, tightening and knotting, if used instead of the string, just one lap around the mussel.
7. Remember to remove all excess dough before cooking the mussels so as not to soil the sauce.
8. In a pan, put a clove of garlic and extra virgin olive oil, garlic and let brown, add the tomato puree.
9. As soon as the sauce begins to boil, add the mussels one by one gently with a lid and simmer over low heat for about 25 minutes.
10. Serve the mussels and stuffed with a boxcutter or a pair of scissors cut the thread. The sauce can taste it with the excellent Altamura bread, or use it to dress pasta.

APPLESAUCE BRAN MUFFINS

APPLESAUCE  BRAN  MUFFINS

1 c. Bran Buds or 100% Bran
1/4 c. vegetable oil
1 egg
1 c. unsweetened applesauce
Liquid sugar substitute equal to ¼ c. sugar (optional)
2 tbsp. brown sugar
2 tbsp. water
1 c. all-purpose flour
1 tsp. soda
2 tbsp. dry buttermilk
1/2 tsp. salt
1 tsp. cinnamon

BANANA RAISIN CAKE FOR DIABETICS

BANANA  RAISIN  CAKE  FOR  DIABETICS

2 c. flour
1 1/2 tsp. baking powder
 6 tsp. Sweet & low
1 tsp. soda
1 tsp. salt
1/2 c. diet margarine
1 c. banana, about 3 mashed
1 tsp. lemon peel grated
1 tsp. vanilla extract
2 eggs
1 c. white raisins, chopped optional, or walnuts 1/2 c. nuts, chopped fine
Blend together margarine, banana and egg.  Sift flour and all dry
ingredients together.  Add them to mixture, stir in vanilla and fold in
raisins and nuts.  Bake in a well greased floured  pan

Preheat oven to 350 degrees and bake 1 hour 20 minutes or until
done.

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Sporcamuss pastries

Sporcamuss pastries

There is no restaurant in Bari province and that between the homemade desserts  the sporcamuss. The sporcamuss are the squares of puff pastry filled with custard and covered with a dusting of icing sugar. Special features of these sweets that are served strictly warm, almost hot, both winter and summer

Ingredients

• 500 gr. puff pastry
• 500 ml. custard
• 1 egg yolk
• granulated sugar to taste
• icing sugar to decorate

Instructions

1. On a floured surface, roll out the dough until it reaches a thickness of about 4mm (you can also use the already stretched and rolled up) and cut squares of about 6/7 inches wide.
2. Put the squares of puff pastry on a baking sheet with parchment paper, brush them lightly with beaten egg and sprinkle with a little  sugar.
3. Preheat oven to 180 degrees and bake for about 15-20 minutes, until the handles are not inflated and well-browsed. Remove from the oven, let cool completely and in the meantime, prepare the custard.
4. CREAM PREPARATION: Bring the milk to simmering point where you put the vanilla pod cut in half and the lemon zest. Leave to cool in a bowl and while working with a whip the egg yolks with the sugar and stir in the flour now. Remove the vanilla pod from the milk and the lemon zest and add wire to the mixture of eggs, sugar and flour and stir. Transfer everything in a saucepan on the stove and put the cream and cook, stirring constantly to avoid lumps. Allow to simmer until the cream thickens.
5. Cut the rectangles horizontally, fill them with the cream and, before serving, put them back in the oven for 5 minutes.
6. Before you bring to the table, sprinkle with plenty of icing sugar! Now eat them 

French Vanilla Cake

French Vanilla Cake

1 box of Graham crackers
2 boxes of instant French vanilla pudding
1 medium container of whipped topping
1 can of milk chocolate cake frosting
3 cups of cold milk

Mix the milk with the pudding mix until thick and then mix in the whipped topping.  Layer the
Graham crackers and the pudding until you have used it all, ending with a layer of crackers on
top.  Top with the chocolate frosting and refrigerate.

Caramel Apple Oat Bars

Caramel Apple Oat Bars

1 3/4 cups of unsifted flour
1 cup of quick cooking oats
1/2 cup of firmly packed brown sugar
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of cold butter
1 cup of chopped walnuts
20 pieces of caramel candy
1 ? 14 ounce can of sweetened condensed milk (not evaporated)
1 ? 21 ounce can of apple pie filling

Preheat the oven to 375 degrees.  In a large mixing bowl, combine the flour, oats, sugar, baking
soda, and the salt.  Next, cut in the butter until crumbly.  Reserve 1 1/2 cups of the crumb mixture
and press the remainder on the bottom of a 9 X 13 inch baking pan.  Bake for 15 minutes.  Add
the nuts to the remaining crumb mixture.

In a heavy saucepan, over low heat, melt the caramels with the sweetened condensed milk, stir-
ring until smooth.  Spoon the apple filling over the baked crust and top with the caramel
mixture.  Sprinkle the remaining crumb/nut mixture on top of the caramel mixture and bake for
an additional 20 minutes, or until set.  Allow to cool or serve warm with ice cream.

Cranberry Cheese Cake Bars

Cranberry Cheese Cake Bars

1 package of butter cake mix
1/2 cup of butter, softened
1 egg
1/4 cup of chopped pecans

For the filling:

1 – 8 ounce package of cream cheese
1/4 cup of powdered sugar
1/2 teaspoon of vanilla
1 egg
1 – 16 ounce can of whole berry Cranberry sauce
1/4 teaspoon of nutmeg

Heat the oven to 350 degrees. Combine the cake mix, butter and 1 egg until crumbly, add the
chopped pecans and press into an ungreased 9 X 13 inch baking pan. Bake for 5 to 8 minutes
to set the crust. Combine the cream cheese, powdered sugar, vanilla and 1 egg. Beat and
then add the nutmeg to the cranberry sauce. Pour the cream cheese mixture over the crust.
Spoon the cranberry sauce over the cream cheese in 3 rows lengthwise, pull a knife through the
rows to make swirls. Bake at 350 degrees for 30 to 40 minutes.