Strawberry Meringues
Preheat the oven to 250 F. Grease and flour a large (13 x 18 inch) cookie sheet. Put the cookie sheet inside another cookie sheet of the same size to prevent the meringues from browning too much on the
Italian Mocha Cream Pudding
In a small dish, sprinkle the gelatin powder over the cold water. Let it sit for 10 minutes to soften the gelatin. In the bottom half of a double boiler, bring a small amount of water to a simmer.
Honey Orange Mousse
With an electric mixer, beat the egg yolks and honey in a large bowl until very thick, about 8-10 mintues. Stir in the nutmeg and orange zest. In a separate bowl, beat the cream until soft peaks form. Fold
Apricot Peach Cream
Drain the peach syrup into a small saucepan. Reserve the peaches separately and set aside. Add the water and the apricots to the peach syrup and simmer on low heat for 1 hour to soften the apricots. Drain and
Chocolate Orange Cream with Raspberries
In a medium bowl, toss the raspberries with the orange liqueur and sugar. Set aside. Melt the chocolate in a small saucepan set on low heat, then whisk in the mascarpone cheese. Remove from the heat, stir in the
Strawberries in Marsala with Sweetened Ricotta
Mix the strawberries, sugar and Marsala or orange liqueur in a medium bowl and let sit for 30 minutes. Combine the ricotta, mascarpone or cream cheese, honey and vanilla in another bowl, using an electric mixer or sturdy spoon
Parmesan Nut Rolls
Mix the sugar with 1/4 cup of the warm water in a glass measuring cup of bowl. Sprinkle in the yeast and set in a warm, draft-free place, for 10 minutes, until the yeast is foamy. Combine the flour,
Pita Bread
Mix the yeast with 1 1/4 cups of the warm water and let sit to dissolve for a few minutes. Stir in 1 1/2 cups of the flour, cover with a damp towel and place in a warm location
Sardinian Cracker Bread
Mix the flour and salt together in a large bowl. Gradually stir in the water, until a firm dough that isn't sticky starts to form. Turn out onto a lightly floured board and knead for a few minutes, until
Rice Pilaf with Currants and Pine Nuts
Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, bay leaf, currants, pine nuts, saffron or turmeric, cinnamon and cumin and cook for 3-4 minutes, until the
