Monday, December 31, 2007

Homemade Fettucine

3 c. flour
1/2 tsp. salt
3 eggs (or use egg beaters for cholesterol free)
3 tbsp. olive oil (optional)
1/4 c. water

Sift flour and salt in to large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.

Knead dough 10 minutes or until dough is soft and smooth. Cover with DAMP towel and let dough rest 15 to 20 minutes.

Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise. Slice dough across into 1/4 inch wide strips. Unwind strips and allow to dry on clean dry towels for 1 hour or longer.

Lemon Ricotta Cake

150 g (7 oz) softened butter
150 g (3 oz) ricotta
250 g (1/2 lb) sugar
4 eggs
250 g self rising flour
125 g (1/2 cup) lemon juice

250 gm (1/2 lb) powdered sugar
50 gm (2 oz) lemon juice

Preheat your oven to 170 °C (340 °F). Cream together the butter and sugar until it is pale, light and fluffy. Add one egg, and mix well so it is fully incorporated. Continue adding the eggs one at a time until all 4 are used up. Add the ricotta and mix well. Tip all the flour in at once, and fold into the mixture while pouring in the lemon juice. Do not overwork the flour . Grease a 23 cm 10 ") cake pan (preferably with a removable base) with butter. Pour in the cake batter and bake for ~50 minutes - or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool on a cake rack.

Mix together the icing ingredients and ice the cooled cake. Allow the icing to set for 30 minutes before serving. Softly whipped cream, or creme fraiche would be perfect with this cake.

Cinnabon Cinnamon Rolls


1/2 cup warm water
2 1/2 oz dry yeast
1 1/2 tbs sugar
1 3.5 oz package of vanilla pudding (instant)
1/2 cup butter melted
2 eggs
1 tsp salt
6 cups of flour
1 cup butter softened
2 cups brown sugar
4 tsp cinnamon


8 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla
3 cups powdered sugar
1 tbs milk

First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside.

In a bowl combine water, yeast and sugar. Stir until dissolved; set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt; mix well, then add yeast mixture; blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.

Next, roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top. Roll up very tightly. With knife, put a notch every 2 inches; cut with thread or knife.

Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake in a preheated 350F oven for 15-20 minutes. Remove when they start to turn golden. DON'T OVERBAKE. Frost warm rolls with Cream Cheese Frosting.

Makes about 20 very large rolls.