Crust
3 tablespoons margarine
1/3 cup sugar
1 egg
¾ cup flour

Filling
3 8-oz. pkgs. cream cheese,softened
¾ cup sugar
3 tablespoons flour
3 eggs
1 16-oz. can peach halves,drained,pureed
¼ cup almond flavored liqueur

Topping
Peach slices
Toasted almonds,sliced

Directions

Preheat oven to 450 degrees.

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch spring form pan. Bake at 450 degrees for 10 minutes.

Combine cream cheese,sugar and flour,mixing at medium speed on electric mixer until well blended. Add eggs, one at a time,mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust.

Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 65 minutes.Loosen cake from rim of pan. Cool before removing rim of pan. Chill.Garnish with peach slices and almonds.

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* 8 ounces homemade or purchased biscotti
* 6 tablespoons melted butter
* 12 ounces whole milk fresh ricotta drain
* 2 packages of 8 ounces cream cheese at room temperature
* 3/4 cup sugar
* 1/4 cup orange blossom or 1/4 cup authentic honey
* 1 1/2 tablespoon orange zest
* 4 eggs (jumbo)

Preparation

Preheat the oven to 350 degrees Fahrenheit. Wrap the outside of a 9-inch spring form pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor or by hand. Add the melted butter and process until the crumbs are moistened and look formed. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 10-15 min. Cool the crust completely on a cooling rack.

Blend the ricotta in a food processor until smooth and airy creamy. Add the cream cheese and sugar and blend/mix well, stopping the processor often and scrape down the sides of the bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the spring form pan in a large roasting/baking pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring form pan. Bake until the cheesecake is golden and the center of the cake. About 1 hour to bake in 350 degree oven (the cake will become firm as it becomes cold).

Move the cake to a rack and cool about 1 hour. Refrigerate until the cheesecake is quite cold, at least 6 hours. Cut the cake into pieces and serve! Makes about 8 slices.

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1 c All-purpose flour (plus 2 -tbs)
3 tbs Granulated sugar,
2 Eggs separated
1/8 ts Salt
8 ts Reduced-calorie margarine
1 Pkt fast-rising active dry
1/2 ts Each grated orange peel and
yeast
brandy extract
2 tbs Warm water (see yeast package for temperature)
3 oz Mixed dried fruit, coarsely chopped

Methods:

Sift together flour and salt onto sheet of wax paper; set aside. In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes.

In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined. Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined.

Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes. Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes.

Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool.

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• spumoni recipe with pistachio strawberry chocolate and rum
• www respeda com

* 8 cups flour
* 1 1/2 teaspoon salt
* 2 packages of yeast dissolved in 3/4 cup warm water (8 minutes)
* 1 1/2 teaspoon baking powder
* 3 cups warm water

Preparation

Sift flour, salt and baking powder into a large pan. Form a well and drop in the dissolved yeast. Mix thoroughly. Add lukewarm water a little at a time and keep beating with hand until bubbles begin to form in ‘soft dough’ (about 15-20 minutes). Grease top of dough and sides of pan with olive oil, cover and let rise until it doubles in size.

To deep fry: Heat Wesson oil (350 degrees in a deep fryer) which is about 3-4 inches deep in large pan. (I use a Dutch oven, also deep fryer at 350 degrees). Grease hands and drop pieces of dough into the hot oil a few at a time. Don’t crowd as they will turn over when done. Place on a large platter and spoon honey on each. You can also place anchovies inside the dough before deep frying.

1 egg, separated
4 tablespoons caster sugar
1/8 cup espresso coffee
1 tablespoon finely ground espresso coffee
1 lb. ricotta
1/4 cup whipping cream
1/2 tablespoon grated dark chocolate

Preparation

First, if you have a small mold (3 1/2 inches), moisten the inside with water.Beat egg yolks with 2 1/2 tablespoons of sugar, and both coffees.Add ricotta and mix. Beat egg whites to peaks, gradually adding the remaining sugar.Fold the cream into the ricotta, and then gently fold in the egg whites. Put the entire mixture into the mold (or into a small bowl) and refrigerate.After a few hours, take the pudding out of the mold and place on a plate.Sprinkle the grated dark chocolate over the top.

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• italian dessert recipes

2 cups water
1 cup sugar
pinch of fine sea salt
1 cup lemon juice
zest of 1/2 lemon

Methods:

Combine all ingredients and stir until sugar is dissolved. Pour into batter bowl and freeze 1 hour. Stir to break up ice crystals. Freeze another 2-3 hours,or until nearly solid. (good idea to freeze in ice cube trays.) Break up and put into food processor with steel chopping blade in place. Process until fluffy and slushy. Serve immediately.

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• Authentic Cannoli Cake Recipe
• granita di limone recipe
• lemon basil granita

6 Cortland or Rome apples
1/2 cup raisins
1/2 cup sweet white wine
2 Tablespoons marmalade
sugar
butter (salt free)
1 lemon peel
2 cloves

Methods:

Preheat oven to 350 degrees. Core apples. Soak raisins in wine. Butter the bottom of a baking dish. Put apples in dish and stuff with raisins. Top raisins with a teaspoon of marmalade. Sprinkle sugar over top of apples. Place remaining wine in bottom of dish. Add peel of one lemon to bottom of dish. Bake for 1/2 hour.

2 oranges
2 cups spring water
1/2 cup sugar
1 teaspoon grated orange zest
1 egg white

Methods:

Cut the oranges in half and scoop the pulp with a spoon, taking care not to puncture the skin. Set the shells aside. Place the pulp in a blender or food processor and add the water, sugar, and orange zest. Blend until the sugar is dissolved.

Strain the pulp mixture through a fine-meshed sieve, pressing out as much liquid as possible with the back of a large spoon. Discard the pulp. Refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

Transfer to an ice cream maker and freeze according to the manufacturer’s instructions until partially frozen. Add the egg white and continue to freeze until firm.

Scoop the sorbetto into the reserved orange shells and freeze until ready to serve.

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4 eggs
150g sugar
500g mascarpone
300g savoy biscuits or lady fingers
3 tablespoons espresso coffee
2 tablespoons whiskey
Cocoa powder

Methods:

Beat the egg yolks and sugar together until thick and frothy; add the mascarpone and blend carefully. Whisk the egg whites until firm and fold through, mixing well. Dip the savoy biscuits into the coffee and whiskey and line a rectangular serving dish with a single layer. Spread a good helping of the mascarpone cream on top and sprinkle with cocoa powder. Repeat the layers until all the cream is used up. Put in the fridge for at least an hour before serving. You can adapt this recipe to make a speedy and delicious dessert in individual goblets. Make the mascarpone cream, crumble three amaretti biscuits into each goblet and top with a helping of the cream.

* 2 cups biscuit baking mix
* 2/3 cup shredded Monterey Jack cheese
* 2 teaspoons Italian-style seasoning
* 1/2 cup diced red bell pepper
* 1/4 cup sliced pepperoni sausage
* 1/4 cup diced green onion
* 1/2 cup diced tomatoes
* 1/4 cup diced green bell pepper
* 1/4 cup pizza sauce
* 1/2 cup milk
* 1/2 cup nonfat sour cream
* 2 eggs, beaten

Methods:

1. In a large bowl, combine baking mix, cheese, Italian-style seasoning, red bell pepper, pepperoni, green onion, tomatoes and green bell pepper.
2. In a separate bowl, stir together pizza sauce, milk, sour cream and eggs. Stir egg mixture into flour/vegetable mixture until all flour is moistened.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Spoon the batter onto the griddle, using approximately 1 tablespoon for each pancake. Brown on both sides and serve hot.

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• italian cakes
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