Catagory: Cookies

          1/3 cup warm water
          1 packet active dry yeast
          1 teaspoon granulated sugar
          2 large eggs
          2 tablespoons olive oil
          2 cups unsifted all-purpose flour
          1 teaspoon salt
          1/4 cup grated Parmesan cheese
          1 package (10 oz.) frozen chopped spinach, thawed
          1 container (15 oz.) part-skim ricotta cheese
          3/4 cup grated Asiago cheese
          1/4 cup grated Parmesan cheese
          1 cup packed fresh basil leaves, julienned
          1/2 teaspoon freshly ground pepper
          1 large egg, beaten
          1/4 lb. sliced Genoa salami
          3 oz. mozzarella cheese
          2 plum tomatoes

For pan:
Oil for greasing

DOUGH: In small glass measure, combine the water, yeast andsugar; mix well. Let sit 4 minutes or until foamy. Add eggsand oil to yeast mixture; with fork, mix well. In food processor, combine flour, salt and Parmesan; with machine running, pour in yeast mixture through feed tube. Process
until dough forms a ball. Process 1 minute to knead. Flour large plastic food-storage bag; add dough. Seal bag; place in bowl. Let dough rise in warm place 1 hour or until doubled in bulk.

Meanwhile, make filling: squeeze spinach dry. In medium bowl, combine spinach, ricotta, 1/2 cup grated Asiago cheese, the Parmesan, basil, pepper and half of the beaten egg; mix well. Julienne salami, finely dice mozzarella, and seed and dice tomatoes. Preheat oven to 400 degrees. With oil, generously grease 13 inch pizza pan. Punch down dough.

Set aside 1/2 cup dough. On floured surface, roll remaining dough to a 14-inch round. Drape over rolling pin and unroll onto pan (dough will drape over edges of pan).

Sprinkle salami over dough, leaving 2 inches from edges uncovered. Evenly spread ricotta mixture over salami; sprinkle with remaining 1/4 cup Asiago. Sprinkle with mozzarella and tomatoes.

Divide reserved dough into 6 equal pieces. Roll each to a 10-inch rope; lay ropes across filling to make a lattice. Fold dough up onto filling and crimp to make a raised edge similar to pie edge. Brush lattice and edge of dough with reserved egg.

Bake torta 25 to 30 minutes or until well browned. Cool on pan on rack 10 minutes. Carefully slide torta off pan onto rack. Serve slightly warm or at room temperature.



Catagory: cookies

Yield: 42 Servings

Category-Cookies   Main Ingredient
        1/2 Lb Canned Almond Paste
        Granulated Sugar- For Dusting
        2 Large Egg Whites
        1 Cup Sugar

PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each.  Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water.
Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti. HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti



Categories: Cookies

Yield: 1 Lot

               1 c Walnuts, ground or finely chopped
               2 c Grated "German's sweet" or bittersweet chocolate
               1 1/2 c Sifted confectioner's sugar
               4 tb Rum
               Cocoa powder

Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. This recipe is not only simple, it's flexible. It can be made with other kinds of liquor (amaretto, sherry, and Southern Comfort work well), nuts (almonds or pecans, for instance) and coatings (ground nuts, finely grated coconut,
 etc.) and always comes out tasting great. Adding small chunks of nut for texture is also effective. These usually disappear in a hurry.



Spritz Butter Cookies

               Serving Size : 4

                    2 c Butter
                    1 c Sugar
                    4 Egg -- beaten
                    2 tsp Almond flavoring
                    5 c Flour
                    1/4 tsp Salt

Cream butter; add sugar. Cream mixture until light. Add eggs and flavoring. Sift flour and salt together and add to first mixture. Mix well. Press dough through cookie press onto ungreased cookie sheet and form into shapes. Bake at 350 for 8 to 12 minutes.



Low-Fat Almond Loves

Categories: Cookies,, Low-fat,

Yield: 32 Cookies

                1 3/4 c  Almonds
                    2     Egg whites
                  1/3 c  Honey
                    1 T  Vegetable oil
                  1/4 t  Ground nutmeg
                  1/4 t  Ground cardamom
                  1/4 c  Fruit preserves, preferably
                         Sweetened with juice or

                In a food processor fitted with metal blade or in a blender, grind
                together everything except the preserves until a smooth paste forms.
                Drop teaspoonsful of the paste onto a greased or nonstick cookie
                sheet, or one lined with parchment paper.  With a wet spoon, make a
                depression in the centers of the cookies. Place a small dollop (about
                1/2 teaspoon) of fruit preserves in each depression.  Bake in a
                preheated 350F oven until lightly golden, between 10-15 minutes. Per
                cookie: 64 calories, 4g fat, 6g carbohydrates, 5mg sodium, 0mg
                cholesterol. Source: "For Goodness' Sake".


                                     O'henry Bars Ii

 Yield: 16 Servings


          5 Cup Special K Cereal
          1 Cup Sugar
          1 Cup Peanuts (Optional)
          12 Oz Chocolate Chips
          1 Cup Corn Syrup
          Pinch Of Salt
          1 Cup Chunky Peanut Butter

Can use rice krispies instead of special K. If you choose not to use peanuts. increase cereal to 6 cups. Heat sugar, corn syrup & salt until it boils. Add peanut butter and stir til it  boils. Pour in Special K & nuts; mix til coated. Spread in a buttered 9 x 13 pan and press.
Cool. Melt Chocolate chips over double boiler & spread on cooled peanut butter mixture.  Cut into bars when cool. -----



                            Macaroons (Makronen)

 Category = Cookies

          30 Servings Ingredient

          3 Egg Whites
          2 1/4 Cup Shredded Coconut Or Chopped -Hazelnuts, Walnuts, Almonds
          1 1/4 Tsp Lemon Juice
          3/4 Cup Sugar
          Whole Hazelnuts


 Preheat oven to 325F (165C). Line baking sheet with foil or waxed paper; set aside. In a large bowl, beat egg whites and lemon juice until stiff peaks form. While continuing to beat,  gradually add sugar. Fold in coconut or chopped nuts until mixture is evenly blended. Drop mixture by teaspoonfuls onto lined baking sheets. Top each cookie with a hazelnut. Bake 30 minutes. If cookie starts to brown, slightly reduce the oven temperature. Cookies should  not brown. Remove cookies from baking sheet and place onto cooling racks. When cooled  store in a tightly sealed container. If cookies are to be stored longer than 1 to 2 days, add a  lemon or apple wedge to the container. This will keep the cookies from becoming hard.
 Makes approximately 30 cookies. -----



Kahlua Brownies

 Category = Cookies

           24 Servings Ingredient

           ---------------- Brownie ---------------

           2 Oz Chocolate, Unsweetened
           1 Tsp Vanilla
           1/4 Cup Butter
           1 Tbl Coffee, Instant Crystals
           1 Cup Flour, All Purpose
           2 Tbl Kahlua
           1 Cup Sugar
           1/2 Tsp Salt
           2 Eggs; Well Beaten
           1/2 Tsp Baking Powder

           ----------------- Icing ----------------

           2 Oz Chocolate, Unsweetened; Chpd
           1 Tbl Corn Syrup, Light
           1 1/2 Cup Sugar
           1/4 Tsp Salt
           7 Tbl Milk
           1 Tsp Vanilla
           1/4 Cup Butter

           ---------------- Topping ---------------

           6 Oz Chocolate Chips, Semi-Sweet


 BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a  preheated 350 F oven for 30 minutes. Cool in pan. ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool,
 add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips. -----


                              Oatmeal Cookies *****

 Category = Low-Cal

           6 Servings Ingredient
           3 Cup           Rolled Oats
           2 Tbsp          Light Sesame Oil
           1 Cup            Flour (Unbleached)
           1 1/2 Cup     Apple Juice
           1/4 4 Tsp      Salt
           1 Tbsp          Honey (Opt)


 Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus remaining ingredients, if desired.) If the dough seems too dry, add more juice. Drop by the teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisper cookie. Bake until golden brown, about 15-20 minutes. VARIATIONS: *  Make the cookies w/o wheat flour for those allergic. Use oat flour and add 1 T arrowroot flour or  powder. * Use pineapple juice instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T honey or other sweetener.



          DATE FINGERS

            250g (8 oz) chopped dates
            2 beaten eggs
            60g (2 oz) castor sugar
            2 Table spoon oil
            1 Table spoon lemon juice
            pinch of salt
            90g (3 oz) self raising flour
            1/2 level teaspoon nutmeg


Grease a Swiss roll tin size 175mm x 275mm (7in by 11in). Mix all the above ingredients together and pour into the tin. Smooth service. Bake at 180C (350F) for 20 minutes. Leave to cool and cut into fingers.



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