Cranberry Jello Salad

 

Ingredients

• 1 (20 oz) can crushed pineapple, undrained
• Juice and zest of 1 orange
• 2 (3 oz each) packages raspberry gelatin
• 1 (14 oz) can whole berry cranberry sauce
• 1 medium apple, finely chopped
• 2/3 cup chopped walnuts or pecans

Preparation

1. Open pineapple and drain, reserving the juice. Pour juice into a 4-cup measuring container.
2. Add orange juice to pineapple juice, then add enough cold water to measure 3 cups. Pour liquid into a large saucepan.
3. Place over high heat, bring to a boil, then remove from heat immediately.
4. Whisk in gelatin until completely dissolved, 2 minutes.
5. Add cranberry sauce and stir; mixture should be starting to thicken.
6. Pour mixture into a large bowl and chill until slightly thickened, 15-30 minutes.
7. Stir in pineapple, apples, orange zest, and walnuts or pecans. Pour into serving bowl or mold and chill until completely firm, about 4 hours.

Lemon Ricotta Cake

 

Lemon Ricotta Cake

Ingredients:

For the Cake:

• 1/2 cup olive oil

• 3 large eggs

• 1 cup granulated sugar

• 3 lemons, zest only

• 1 lemon, juice only

• 1 cup whole milk ricotta

• 2 tablespoons full fat yogurt (I use sour cream)

• 1.25 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon pure Vanilla extract

Directions:

1. Spray a 10 inch pan with baking spray. *you can also use a 9" spring form pan.

2. In a large mixing bowl combine the oil, sugar, vanilla and lemon zest. Using an electric mixer beat the ingredients on medium speed until combined.

3. Add in the eggs one at a time and beat until they are fluffy and pale yellow in color.

4. Add in the ricotta and yogurt and beat until combined.

5. Add in the flour and finally the baking powder. Beat until the dry ingredients are just fully incorporated. Do not over mix.

6. Pour the batter into the prepared pan

7. Bake @ 350* for 35-45 minutes or until the cake is set in the middle and golden brown.

8. Cool for one hour. Decorate with lemon slices and dust with confectioners sugar as desired.

Old Fashioned Italian Fig & Almond Cookies

 

Old Fashioned Italian Fig & Almond Cookies

Ingredients:

2 large eggs

1 tablespoon cold water

2 teaspoons vanilla extract

2-3/4 cups all-purpose flour

1-1/2 cups confectioners’ sugar

3 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons cold butter, cubed

8 ounces dried figs (about 1-1/3 cups)

3 tablespoons unblanched almonds

2 tablespoons apricot preserves

4 teaspoons orange juice

Ingredients for Glaze:

1 cup confectioners’ sugar

2 tablespoons 2% milk

1/2 teaspoon vanilla extract

Instructions for cookie mix:

1. In a small bowl, whisk eggs, cold water, and vanilla until blended.

2. Place flour, confectioners’ sugar, baking powder and salt in a food processor; pulse until blended.

3. Add butter; pulse until crumbly.

4. While pulsing, add egg mixture just until combined.

5. Divide dough in half.

6. Shape each into a disk; cover.

7. Refrigerate 1 hour or until firm enough to roll.

Instructions for cookie filling:

1. Wipe the food processor clean.

2. Add figs and almonds; pulse until chopped.

3. Add preserves and juice; pulse until combined.

Instructions:

1. Preheat oven to 350°.

2. On a lightly floured surface, roll each portion of dough into a 10×8-in. rectangle; cut each lengthwise into four 2-in.-wide strips.

3. Spread about 2 tablespoons filling down center of each strip.

4. Fold dough over filling; pinch edges to seal.

5. Roll each gently to shape into a log; cut crosswise into 1-in. pieces.

6. Place 1 in. apart on parchment paper-lined baking sheets.

7. Bake until light brown, 10-12 minutes.

8. Remove from pans to wire racks to cool completely.

Instructions for cookie Glaze:

1. In a small bowl, mix glaze ingredients until smooth.

2. Drizzle over cookies. Let stand until set.