This recipe is adapted from La Cucina Italiana magazine (Italian version; September 2020). olive oil to oil the pan4 eggs1 1/2 cups sugar (300 grams)2/3 cup butter (150 grams), soften3 1/4 cups flour (400 grams)1 tablespoon baking powder1/2 cup milk1/2 cup rum3 pounds apple, peeled and thinly sliced1 teaspoon vanilla2 teaspoons cinnamonjuice of 1 lemon … Continue reading Torta di Mele della Nonna (Grandma’s Apple Cake)
To make the pasta frolla dough Flour1 1/2 cupsSugar1/4 cupSalt1/2 teaspoonBaking powder1/2 teaspoonButter, unsalted6 tablespoons, cut into 4 piecesEggs1 large, beaten Combine dry ingredients in bowl of food processor and pulse several times to mix. Distribute the pieces of butter evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add beaten eggs and continue … Continue reading Crostata di Zucchini (Zucchini Tart)
Adapted from Emily Luchetti’s Fearless Baker, 2011; makes about 30 cookies 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature1 cup brown sugar, packed1/2 cup granulated sugar1 large egg1 teaspoon vanilla extract3 cups old-fashioned oats (not quick-cooking or steel-cut)1 cup All-purpose flour1 teaspoon baking soda1/2 teaspoon kosher salt2 tablespoon whole milk1/2 cup dried apricots1/2 cup walnuts Cream … Continue reading Chewy Oatmeal Cookies
Adapted from "Oh, Sweet Basil" blog. I was looking for a good recipe to use fresh cranberries and this recipe inspired me. It looked very festive. I made some changes to adapt it to my taste. Since I didn't have sour cream I substitute it for 3/4 cup of whole milk. I also reduced the … Continue reading Cranberry Bundt Cake
You can make it ahead of time, freeze it, slice it, and bake it fresh for the holiday season. Any nuts can be substituted by the pecans. 2 sticks butter 3/4 cup granulated sugar 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt zest of 1 lemon 1 teaspoon vanilla extract 2 … Continue reading Pecan Butter Cookies
