Italian Cinnamon Sticks
Italian Cinnamon Sticks
Servings: 4
3/4 cup granulated sugar
1/2 cup ground walnuts
1 teaspoon ground cinnamon
1 cup butter, softened
8 ozs cream cheese, softened
2 1/2 cups all-purpose flour
1 egg, beaten
Combine first 3 ingredients in a small bowl and set aside
Beat butter and cream cheese until creamy; gradually add flour, mixing until well blended
Shape dough into a ball; wrap in plastic wrap, and chill 30 minutes
Divide dough in half; place one portion between 2 sheets of lightly floured wax paper, and roll into a 10 inch square (about 1/8 inch thick)
Brush with egg, and sprinkle with half of sugar mixture
Cut into 5 x 1/2-inch strips; twist strips, and place on ungreased baking sheets
Repeat with remaining dough and sugar mixture
Bake at 350 deg F for 10 to 12 minutes or until golden and crisp
Transfer to wire racks to cool
Chinese-Style Okra
Chinese-Style Okra
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad – Member posted 03-26-2001 09:53 PM
I was at the Taiwanese vegetable market the other day looking for a green vegetable to go with my Chinese orange beef dish
As I was about to buy another type of vegetable, the vendor, who happens to be a very good cook, suggested that I buy okra
I told him that I make excellent fried okra & that is the ONLY way I eat it (have loved that stuff ever since I was a little boy)
Well, folks, this vendor basically told me that I should try Chinese-style okra at which point I asked him how it is made
He responded by saying it is boiled
I told him that that method is totally gross (I still have vivid memories of the things my father used to compare boiled okra to
) However, he told me, the trick is to BOIL IT WHOLE without cutting it, then dip it in a simple, but delicious sauce This recipe is really good & my kids & wife loved it
You probably think I’m pulling your leg, but I’m not
I’ll definitely make this again & I’m sure you will like it if you are willing to try it
About 1 pound okra, or less – DO NOT SLICE!!!
1/3 cup Chinese soy paste*
1/2 garlic clove, finely minced (I used garlic press);
you can use 1 whole clove if you really like garlic
*A little like soy sauce, but lighter & more viscous; should be available in most Oriental grocery stores
Mix sauce ingredients together about 1/2 hour before using
Please note that you will need to dilute sauce with a little water (1 to 2 tablespoon should do the trick)
Boil okra until tender (for about 3 min)
Cool briefly, dip in sauce (like you would using potato chips & chip dip) & eat
This is simple & really tasty
Italian Sour Cream Horns
Italian Sour Cream Horns
Posted by kdipaolo at recipegoldmine
com May 14, 2001
Dough
1 package active dry yeast (regular, not rapid rise)
3 tablespoons warm water (110 to 115 deg F)
4 cups flour
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter, softened
3 egg yolks
1/2 cup sour cream
1 teaspoon vanilla extract
Powdered sugar
Filling
3 egg whites
1 cup granulated sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla extract
Powdered sugar
For dough: Dissolve yeast in warm water
Sift flour; add salt
Add butter, eggs yolks, sour cream, vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms
Cover and refrigerate 1 to 2 hours, or overnight
Divide dough into eight pieces
Dust rolling pin and work surfaces with powdered sugar
Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough)
Cut dough into a circle approximately 8 inches in diameter
(You may want to use a stainless steel bowl and just press out a circle)
Refrigerate dough circle
Continue rolling and cutting remaining dough, refrigerating circles as you go
Re-roll leftover dough pieces and cut into circles
Cut each circle of dough into 16 triangular pieces or wedges
For filling: Beat egg whites until foamy
Gradually add sugar; beat until stiff
Fold in pecans and vanilla
Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end
Place roll, small end down, on greased cookie sheet
Bake in a 350 deg F oven 10 to 12 minutes, or until slightly browned on bottom
Immediately transfer to racks to cool
Sift powdered sugar over cooled cookies
Store in airtight container
Yield: About 10 dozen cookies