At Home Italian Cooking By JoElaine

Blueberry Crumb Cake Made by JoElaine ( Balsamo) Quinn Recipe by Ina Garten

Ingredients:

For the streusel:

1/4 cup of granulated sugar

1/3 cup of light brown sugar, lightly packed

1 tsp of ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) of unsalted butter, melted

1 1/3 cups of all purpose flour

For the cake:

6 tablespoons of unsalted butter, at room temperature (3/4 stick)

3/4 cup of Granulated Sugar

2 extra-large eggs, at room temperature

1 tsp of pure vanilla extract

1/2 tsp of grated lemon zest

2/3 cup sour cream

1 1/4 cups of all purpose flour

1 tsp of baking powder

1/4 tsp of baking soda

1/2 tsp of kosher salt

1 cup fresh blueberries + 1 tsp of flour 

Confectioners’ sugar for sprinkling

Process,

1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. For the streusel:

2. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. For the cake: 

3.Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.

4.In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.

5.Fold in the blueberries with flour and stir with a spatula to be sure the batter is completely mixed.

6.Spoon the batter into the prepared pan and spread it out with a knife.

7.With your fingers ,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

Enjoy!

Homemade Chocolate Chip Marble Cakerecipe by JoElaine ( Balsamo) Quinn 

Ingredients:

1 cup butter softened, unsalted

3 cups All-purpose Flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups sugar

4 eggs at room temp

2 teaspoons vanilla

1/2 cup milk

1 cup sour cream room temp

2 tablespoons cocoa (for chocolate batter)

1/2 cup mini chocolate chips

Process,

1. In small bowl mix flour, baking powder, and salt together. Set aside.

2. In mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and sour cream, gently beat just until combined.

3.Beat in a small amount of the flour mixture followed by a small amount of milk. Repeat until all the flour and milk is added. Continue to beat till mixed together.

4. To create the separate batters Divide the batter in half.

5, Add 2 Tbsps of cocoa to one half of the battle stir until incorporated.

6. Add 1/2 cup mini chocolate chips to the other half of the batter (plain). Stir until incorporated.

7. How to Marble: In a greased bundt pan drop batter by the spoonful, alternating chocolate and vanilla flavors. Use only 1/2 the batter for the first layer. (this batter will be thick)

8. Drop spoonfuls again but this time alternate the flavors. So, chocolate is now on top of a spoonful of vanilla, and vanilla is on top of a chocolate.

9. Drag a butter knife through the cake going across the width of the cake, and back again. Do not be tempted to "over swirl" or you'll get a muddy looking cake. Wipe the knife off when you get to the end.

10. Now, swirl the cake down the length of the pan, again do not over-do it.

11. Bake the cake in a 350 degree oven for about 50-60 minutes .

Enjoy!

St Joseph Pastries Cannoli Filling by JoElaine (Balsamo) Quinn

Ingredients:

Pastry shells:

1 cup water

3 tablespoons butter

1/2 teaspoon sugar

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

Filling:

1 32 oz container Ricotta Cheese

1/2 cup of Confectioner Sugar

1 tsp of Fresh Lemon Zest

4 oz of Semi Sweet Chocolate Chips

Powdered Sugar for garnish

Cherries for garnish

Note: See below for how to prepare Ricotta Cheese for filling.

Process,

For the pastry

1. Preheat the oven to 425 degrees.

2. In a saucepan, boil the water with the butter, salt and sugar. Add the flour all at once and cook over low heat, stirring with a wooden spoon until the mixture pulls away from the sides without sticking. Remove from the fire and beat in the eggs one at a time, beating well after each addition. Let cool.

3. Line a sheet pan with baking paper. With a pastry bag fitted with a large star tip, pipe the dough into puffs on the sheet. Bake for 5 minutes. Turn the oven down to 350 degrees and bake for approximately 10 minutes more or until golden brown. Remove and let cool.

For the filling

4. Stir together the ricotta cheese and confectioner sugar using a spoon . Fold in your lemon zest and chocolate chips. Fill your pastry

5.Split the pastries and hollow them out; fill using a pastry bag and pipe your filling in and put the tops back on. Dust with powdered sugar. Top with cherries. Makes 4 large servings , but you can make them smaller.

Enjoy!

How To Prepare Ricotta Cheese For Fillings

1. Line a strainer or colander with a cheesecloth or paper towel.

2. Place strainer over a bowl

3. Spoon the ricotta cheese on top of cheesecloth.

4. Cover with a clean dish towel.

5. Place anything heavy over the setup.

6. Time the draining for overnight in your refrigerator till all the excess liquid is gone. Make sure you stir the ricotta a few times to release the liguid.

Mom's Homemade Lemon Ricotta Cake Recipe by JoElaine ( Balsamo) Quinn Ingredients:

Pastry

1 2/3 cups of all purpose flour

2/3 cup of powdered sugar

½ teaspoon of baking powder

Pinch of salt

10 Tbsps of cold butter, cubed

1 egg

Filling

3/4 cup of cream cheese + 2 Tbsp

1 3/4 cups of ricotta + 2 Tbsps 

¾ + cup of powdered sugar + 1/4 cup

4 eggs, separated

3 tablespoons of hazelnut extract, I used almond extract

2 teaspoons vanilla bean paste (2 vanilla beans, seeds scraped)

2½ tablespoons of all purpose flour

1 teaspoon of ground cinnamon

Finely grated zest of half a lemon

¼ cup of heavy cream

Flour, for rolling

Powdered sugar for dusting cake

Process,

1. Sift flour, icing sugar, baking powder and salt into bowl of food processor. Add chopped cold butter and pulse until mixture resembles breadcrumbs. With motor running, add egg and process until dough forms a ball. Remove from processor and separate one third of the dough, flatten to a disc and wrap in cling wrap. Flatten remaining dough and wrap in cling wrap. Refrigerate for 30 mins.

2.Preheat oven to 425 degrees .Mix cream cheese and ricotta in the bowl of electric mixer using the whisk attachment for a few minutes or until smooth. Incorporate egg yolks one at a time, alternating with ¾ cup sugar a little at a time. Add almond extract and vanilla bean paste and whisk well to combine. Add flour, cinnamon and lemon zest and whisk to combine.

3. In separate bowl, lightly whip eggwhites with handheld beaters, then add ¼ cup of sugar a little at a time. Whip until thick and glossy. Whip cream in a separate bowl to firm peaks. Fold cream through cheese mixture until almost combined. Gently fold eggwhites through cheese mixture.

4. Line base of springform pan with a round of baking paper. Lightly flour a flat, cool surface and, using floured rolling pin, roll larger disc of pastry out to 1/2 inch thick. Roll pastry onto the rolling pin, brush off excess flour and lay floured side up into pan. Press into base and sides of tin so that pastry comes right to top of tin. Fill with cheese mixture.

5. Roll remaining pastry on a floured surface so that it’s large enough to overlap top of pan and brush off excess flour and lay on top of cheese filling. Press against sides to seal pastry together. Trim excess pastry with small knife and roll inwards, away from edge of tin.

6. Bake for 10 minutes, and then reduce temperature to 350 degrees for about 50 minutes until cake is lightly golden. Turn off oven and allow cake to sit for 1 hour. Remove from oven and let cool to room temperature. Carefully invert cake onto a serving platter so that top is now the base. Serve dusted with icing sugar. It tastes delicious served cold or at room temperature.

Enjoy !

Homemade Lemon Pound Cake with Glaze by JoElaine (Balsamo) Quinn

Ingredients:

For Loaf

1/2 cup of Unsalted Butter, room temperature

1 cup of granulated sugar

3 large Eggs

2 Tbsps of Fresh Lemon Zest

1 Tbsp of Lemon Juice

2 tsp of Vanilla extract

1 1/2cups of All Purpose Flour

1/4 tsp of Salt

1/4 tsp of Baking Powder

1/4 tsp of Baking Soda

1/3 cup of Sour Cream

For Glaze

1/2 cup of Confectioner Sugar

1 Tbsp of Lemon Juice

Process, 

1. Preheat oven at 325 degrees. Spray an 8 x 4 loaf pan with baking spray , set aside .

2 . In a bowl of a standard mixer fitted with a paddle attachment , beat butter and sugar to light and fluffy . Add eggs one at a time and beat well after each one.

3. Then add the lemon zest , lemon , juice , vanilla extract , and sour cream and mix till combined.

4. In a separate bowl whisk together well the flour , salt , baking powder , and baking soda. With the mixer on low , add the flour mixture to the wet mixture a little at a time till all is combined.

5. Pour your batter into your prepared pan and level. Bake in your oven for 55 to 60 minutes or until a toothpick inserted comes out clean. Allow the loaf to cool in pan for 15 minutes . Then remove from pan and allow to cool on a cooling rack.

6. Prepare your glaze by combining the confectioner sugar and your lemon juice till it forms a glaze. Place a baking tray under your cooling rack to catch any drips and begin glazing your loaf allowing to drip down the sides. Let your loaf cool completely and serve.

Enjoy!

Homemade Pound Cake recipe by JoElaine (Balsamo) Quinn

Ingredients:

1 cup butter, room temperature

2 1/2 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups all purpose flour

1/2 teaspoon baking soda

1 cup buttermilk 

Process ,

1. Cream butter and sugar, using mixer, until light and fluffy.

2. Add in eggs, one at a time, mixing well after each addition. Add in vanilla and mix again.

3. Combine flour and baking soda. Alternating, add flour mixture and buttermilk, until all blended.

4. Spoon into a well greased bundt pan. Bake in a preheated 325 degree oven for 60-70 minutes, testing for doneness using a toothpick.

5. Let cool in pan for 20 minutes before inverting onto a wire rack to cool completely.

Enjoy!

Homemade Cinnamon Coffee Cake Made by JoElaine ( Balsamo) Quinn

Ingredients:

1 cup of oil

2 eggs beaten

1 tsp of vanilla

1 cup of milk

1 cup of sugar

3 cups of flour

3 tsp of baking powder

1/2 tsp of salt

1 1/2 cups of brown sugar

2 tsps of cinnamon

1/2 cup of butter melted

Process,

1. In a large mixing bowl combine oil , eggs , vanilla , and milk together.

2. In a medium bowl blend together sugar , flour , baking powder, and salt .

3. Combine egg mixture with flour mixture. Pour half the batter into a greased 9X13 pan.

4. In a medium bowl, prepare streusel by combining brown sugar and cinnamon.

5. Sprinkle half of streusel on top of the batter. Top with remaining batter and then sprinkle the remaining streusel on top.

6. Drizzle with melted butter

7. Bake uncovered at 350 degrees for 25 to 30 minutes.

Note : I made mine in a round springform pan instead of a 9X13 pan. I also added a crumble on top.

See recipe below .

Ingredients:

3/4 cup of all purpose flour

1/2 cup of packed light brown sugar

1/2 teaspoon of ground cinnamon

1/4 cup butter or margarine, melted

Process,

1. In a small bowl , combine flour, brown sugar and cinnamon.Add butter, stirring until incorporated.Using your fingertips, finish working butter into flour mixture, squeezing until a nice crumbly mixture forms.Sprinkle topping over prepared pie, crisp or crumble according to recipe.

Enjoy!

Vanilla Ring Cake made by JoElaine (Balsamo) Quinn recipe by Ciambella alla Vaniglia

Beat 2 Eggs with 1 cup of sugar . Add 1 cup of oil , 1 cup of milk , 2 cups flour , 2 tsps of baking powder , pinch of salt , and a few drops of vanilla extract. In a standard mixer with a paddle mix the wet ingredients together then add the dry on stir speed till combined and forms a batter. Then pour into a Bundt pan and bake at 350 for 50 to 55 minutes.

Enjoy!

Homemade Apple Crostata Recipe by JoElaine ( Balsamo) Quinn Ingredients: For Pastry

1 cup of all purpose flour

2 Tbsps of granulated sugar

1/4 tsp of kosher salt

1 stick of unsalted butter

2 Tbsps of ice water

For Filling

3 large honey crisp apples , sliced thin

1/4 cup of flour

1/4 cup of granulated sugar

1/4 tsp of kosher salt

1/4 tsp of ground cinnamon

1/4 tsp of orange peel

3 Tbsps of unsalted butter

1/8 tsp of ground allspice

Process,

For the pastry,

1. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine.

2. Turn the dough onto a well-floured board and knead , then form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

3. Preheat the oven to 450 degrees.

4. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling,

5. Peel, core, and slice the apples thin. In a large bowl toss the apples with the orange zest. Then add the flour , sugar , salt , cinnamon , and the all spice and mix till coated. Cover the tart dough with the apple slices leaving a 1 1/2-inch border.

6. Then gently fold the border over the apples to enclose the dough, pleating it to make a circle. Then add on top thin slices of butter on top of the apples and lightly sprinkle the crostata with sugar.

7. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Enjoy!