Panettone

Panettone I
Submitted by: Lacey Lynn
Rated: 5 out of 5 by 11 members Prep Time: 25 Minutes
Cook Time: 45 Minutes Ready In: 2 Hours 40 Minutes
Yields: 12 servings

"This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!"
INGREDIENTS:
1 (.25 ounce) package active
dry yeast
1 cup warm water (110
degrees F/45 degrees C)
1/4 cup white sugar
2 eggs
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest 1/4 teaspoon salt
4 cups unbleached all-purpose
flour
1/4 cup dried currants
1/4 cup raisins
1 tablespoon confectioners'
sugar
1 tablespoon butter, melted
(optional)

DIRECTIONS:
1. In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
3. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Cheese Onion Garlic Bread

Cheese Onion Garlic Bread
Submitted by: Holly
Rated: 5 out of 5 by 54 members Prep Time: 15 Minutes
Cook Time: 5 Minutes Ready In: 20 Minutes
Yields: 8 servings

"Plenty of garlic and melted Italian cheeses taste wonderful on pieces of sliced French bread."
INGREDIENTS:
2 French baguettes, cut into
3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
1/4 cup butter 2 cups shredded mozzarella
cheese
1/2 cup grated Parmesan
cheese
1 cup mayonnaise

DIRECTIONS:
1. Preheat the broiler.
2. Slice the French baguettes diagonally into 3/4 inch slices.
3. In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
4. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
5. On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Mocha Biscotti

Mocha Biscotti
Submitted by: Nestle® Toll House®
Rated: 4 out of 5 by 13 members Prep Time: 25 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 15 Minutes
Yields: 36 servings

"Twice baked, these crunchy cookies are delicious with a steaming mug of cocoa or coffee to dip them in. Kept in an airtight container, they'll last for weeks so you'll be sure to have some on hand for those unexpected guests."
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup NESTLE® TOLL
HOUSE® Baking Cocoa
2 tablespoons TASTER'S
CHOICE® 100% Pure Instant
Coffee
1 teaspoon baking powder
1/2 teaspoon baking soda 2/3 cup granulated sugar
3 tablespoons butter, softened
2 large eggs
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted
1 cup NESTLE® TOLL
HOUSE® Semi-Sweet
Chocolate Morsels (optional)

DIRECTIONS:
1. PREHEAT oven to 350 degrees F (175 degrees C).
2. COMBINE flour, cocoa, coffee granules, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened. Gradually beat in flour mixture; stir in almonds.
3. DIVIDE dough in half. With floured hands, shape into two 12-inch long rolls; flatten slightly. Place on one large or two small baking sheets.
4. BAKE in preheated 350 degree F. oven for 25 minutes or until firm. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Cut into 1/2-inch thick slices; arrange cut side down on baking sheets. Return to oven; bake for additional 15 to 20 minutes. Remove to wire rack(s) to cool completely. Melt morsels according to package directions; drizzle over cooled cookies.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Pizza Crust

Jay's Signature Pizza Crust
Submitted by: Jason Sharp
Rated: 5 out of 5 by 913 members Prep Time: 30 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 50 Minutes
Yields: 15 servings

"This simple pizza crust is chewy and soft, with a crispy exterior."
INGREDIENTS:
2 1/4 teaspoons active dry
yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

DIRECTIONS:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://allrecipes.com/favorites/
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Classic Tiramisu

Classic Tiramisu
Submitted by: Carol
Rated: 5 out of 5 by 208 members Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 2 Hours
Yields: 12 servings

"Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan."
INGREDIENTS:
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping
cream
2 (12 ounce) packages
ladyfingers 1/3 cup coffee flavored liqueur

1 teaspoon unsweetened
cocoa powder, for dusting
1 (1 ounce) square semisweet
chocolate

DIRECTIONS:
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Cinnamon Hazelnut Biscotti

Cinnamon Hazelnut Biscotti
Submitted by: Kris
Rated: 5 out of 5 by 114 members Prep Time: 25 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour 35 Minutes
Yields: 30 servings

"These are delicious with coffee and they smell wonderful!"
INGREDIENTS:
3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour 1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts

DIRECTIONS:
1. Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

This recipe appears in the Allrecipes "Tried & True Cookie" cookbook. Buy it online at http://allrecipes.com/cookie/
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Bruschetta

Angel's Yummy Bruschetta
Submitted by: Angel
Rated: 4 out of 5 by 89 members Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 25 Minutes
Yields: 12 servings

"A delicious Italian appetizer that was divided and revised and modified over several years. I hope you enjoy it ..."
INGREDIENTS:
1 French baguette
3 tomatoes, seeded and
chopped
1 onion, minced
1 clove garlic, chopped 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese

DIRECTIONS:
1. In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
4. Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed

Calzone

Calzone
Submitted by: D. Adams
Rated: 5 out of 5 by 59 members Prep Time: 20 Minutes
Cook Time: 45 Minutes Ready In: 3 Hours 5 Minutes
Yields: 10 servings

"Calzone dough for the bread machine gets rolled out and stuffed with pizza sauce, sausage and cheese. Or stuff it with whatever you like."
INGREDIENTS:
1 1/4 cups water
1 teaspoon salt
3 cups bread flour
1 teaspoon dry milk powder
1 1/2 tablespoons white sugar
2 teaspoons active dry yeast 3/4 cup pizza sauce
4 ounces pepperoni sausage,
chopped
1 1/4 cups shredded
mozzarella cheese
2 tablespoons butter, melted

DIRECTIONS:
1. Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
2. After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Amaretto Cheesecake

Amaretto Cheesecake II
Submitted by: V Monte
Rated: 4 out of 5 by 11 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 4 Hours
Yields: 12 servings

"This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top."
INGREDIENTS:
4 (8 ounce) packages cream
cheese
1 1/2 cups white sugar
2 tablespoons cornstarch
6 eggs
1 (16 ounce) container sour
cream
1/2 cup melted butter
1 tablespoon vanilla extract 1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 fluid ounces amaretto liqueur

2 1/2 cups crushed macaroon
cookies
2/3 cup melted butter

DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
2. In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
3. To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
4. Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005