Crystels ( Bow Ties) Kay's Kitchen

 41/2 cups flour

1 1/4 oz oil

pinch salt

6 eggs

1o. whiskey

Beat eggs well, add in the oil, whiskey.  Add this to the flour and salt. Mix with wooden spoon or by hand. Add warm water a little at a time, to knead ingredients together.  Flour both sides of dough, cover with wax paper. Take small amounts of dough and roll the dough very thin. You board must be floured very well. Use a ravioli cutter to cut strips about an 1-1/2 inches wide and about 4-5 inches long, put a slit in the center of strip and fold ends into slit. Fry til golden brown and sprinkle with powdered sugar. 

Rum Cake

 1 Box Duncan Heinz Yellow cake mix

 1 lg package of vanilla pudding mix

1 cup Raisins 

3 eggs

1 cup Walnuts or pecans

2 sticks butter

1/2 cup vegetable oil

1/2 cup water

1 cup sugar

1 cup rum

Mix cake and pudding, vegetable oil, water, 1/2 cup rum and eggs together. Grease tube pan and place 1/2 cup nuts & raisins on the bottom before adding the cake mixture. Bake at 350* for 40 mins or toothpick comes out clean. Now melt butter and sugar and add 1/2 cup rum, raisins and nuts and soak while the cake is baking. Once the cake is done, pour the butter mixture over the top. Let it soak into the cake. 

Pinole Cookies

 2 egg whites

7 ounces almond paste

3/4 cup sugar

1/2 cup powdered sugar

1 cup ground almonds

1/2 teaspoon vanilla

1/4 cup pine nuts

Preheat oven to 350* 

In a food processor or mixer, egg whites and almond paste. If paste is hard, pre-soften in microwave. Once batter starts to form, slowly add remaining ingredients (except pine nuts) and continue mixing until dough is sticky. Drop by teaspoonfuls onto a lightly greased foil on cookie sheet or grease parchment paper. Press a few pine nuts onto the top of each cookie. Bake 15 - 20 minutes. Remove from oven and let cool completely on the cookie sheet. 

Makes 30 cookies,

Gingerbread House & Cookies

 2 cups honey

5 cups sugar

3/4 cup butter

1 cup lemon juice

3eggs

3 egg yolks

5lbs flour

1 cup baking powder

1 tablespoon of ginger cinnamon cloves 

1 teaspoon of nutmeg and salt

In a large pot, mix honey, sugar and butter. Stir over medium heat until butter melts, take off the heat. Add lemon, eggs, yolks then flour, baking powder spices, salt until dough is mixed, but still lumpy.

Knead with floured hands on a floured surface until it forms a smooth ball. Cover and build the foundation. 

Cut 4 pieces of cardboard, 7x10 (2 for the side walls, 2 for the roof) and 2 pieces 7x11 for the ends. Mark off 7" on each 11" end panel for shaping the Gabel. Place on a foundation. Roll out dough so its 1/2" thick. 

Chimmney  6 pieces( they bread easy)  of 1"x2"-1x1-1/2 

This makes one house and 24 cookies. Bake at 350* for 30 to 35 mins or brown. Cookies get baked for 20-25 minutes.

Italian Butter Cookies

 2 cups Flour

1/2 tea baking powder

1/4 tea salt

1 cup butter soft

3/4 cup sugar

1 teaspoon vanilla extract

2 egg yolks, room temperature

3 tablespoon whole milk

Candied cherries for garnish

Preheat over to 350* Line baking sheet with parchment paper

In a mixing bowl whisk together the flour, baking powder and salt. Set aside. In an electric mixer, combine butter, sugar and vanilla until smooth and fluffy. Beat in each egg yolk, until fully incorporated. Add dry ingredients and beat until a stiff dough forms. Add in the milk until fully absorbed. Do not over mix. 

Transfer the dough to a pastry bag fitted with a large star tip. Pipe out swirls onto a baking sheet about 1 inch apart. Add a candied cherry to the center of each swirl. 

Bake for 12-14 minutes or until the edges are golden brown.  Cool completely before serving. 

Russian Tea Cookies

 1 cup butter soft

1/2 cup powdered sugar

1 tea vanilla extract

2 1/4 cups flour

1/4 tea salt

3/4 cup finely chopped nuts, pecans, walnuts or almonds

Powdered sugar for rolling

Preheat over to 375* line two cookie sheets with parchment paper.

Mix butter, powdered sugar and vanilla with electric mixer until fluffy. Add flour, salt and mix until the dough comes together. Stir in the finely chopped nuts. If dough is too soft, chill it until you can work it easily with your hands.

Scoop 1 tablespoon balls of dough and place on cookie sheet. 

Bake cookies for 7-8 mins until  bottoms are just brown. Remove from oven and Cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. 

Place on a rack to cool. once cookies are cooled you may want to re-roll or sprinkle with the powdered sugar again. 

You can freeze these cookies. 

Holiday Biscotti

2 cups flour

1 1/2 tea baking powder

3/4 cup sugar

1/2 cup, 1 stick butter room temp

1 tea grated lemon zest

pinch salt

2 eggs

3/4 cup pistachios coarsely chopped

2/3 cup dried cranberries or currents

Preheat the oven to 350* Line a cookie sheet with parchment paper. 

Whisk flour and baking powder in a medium bowl to blend. using an electric mixer beat the sugar butter, lemon zest and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the nuts and cranberries. 

Wet hands to form dough, dough will be very sticky,  into a long log about 3 inches wide on the baking sheet. Bake until light golden about 40 mins. Cool for 30 mins. 

Place the log on a cutting board. Using a sharp knife, cut the log on a diagonal into 1/2 inch thick slices and arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden about 15 mins on both sides.  Cool completely before storing in Tupperware. 

Vary the recipe by eliminating the lemon zest, pistachios and cranberries  for 2 tea. Anise extract and 1 cup chopped almonds.  

Candied Pecans

 1 cup pecans chopped

1/3 cup sugar and cinnamon

1 egg white

Mix all ingredients together and distribute evenly on a cookie sheet with parchment paper. Add a pinch of salt to the nuts on the cookie sheet.

Store in a container in the refrigerator. 

Bake @350 til dry. About 10 mins.

Baked Brie

 1/2 cup brown sugar

1 package Chopped Crushed walnuts or pecans

1 1/2 TBS Frangelico

Large circle of Brie cheese 

Mix all ingredients and top the Brie cheese.  Bake @ 400* for 10-15  mins or microwave for 8-10 mins on high.  

AntiPasto

 3 stalks celery

1 can black olives

6 green olives

1 jar marinated mushrooms

1 can pickled eggplant

1sm jar pimentos

1 small jar gardener salad

1 small jar roasted peppers

Chop and mix all ingredients into a bowl. Add olive oil to taste and let sit in refrigerator overnight.  Serve with small stuffed hot peppers, artichokes, mozzarella, mortadella, salami, and ham, plus a variety of cheeses. Grand Panano, sharp provolone, and the like.

Buttermilk Pound Cake

2 1/2 cups Sugar 

1/2 cup shortening

1/2 butter

4 eggs

1 tsp vanilla ext

1/2 tsp lemon ext

3 cups flour

1/2 tsp baking powder

1 cup buttermilk

In a mixing bowl cream sugar, shortening and butter til fluffy. Add eggs one at a  time. Stir in van and lemon extract. Mix together flour, baking soda and add to creamed mixture alternately with the buttermilk, beating well after each. Pour into greased and floured 10" tube pan. Bake...Cool 10 mins in pan and completely out of the pan. 

Bake 325* for 1 1/4 hours until a toothpick comes out clean and dry.

 

Chocolate Frosting for cakes

4 squares of  Bakers chocolate

1 cup sugar

1 1/2 cup milk

3 TBS corn starch dissolved in a little water

2TBS butter 

2 tsp vanilla extract

dash of salt

Melt chocolate with sugar on low, add milk and salt. When this comes to a boil add corn starch. Stir until thick and remove from the heat. Add the butter and vanilla, stir. Cool to top cake. Yummy!

 

Pasta Fazoli

1 gallon of water

3/4 lbs of pea navy beans

1/2 cup sauce

3 stalks celery

4 cloves garlic

oregano 

little olive oil

1/2lb spaghetti

Cover bottom of pot with beans add the ingredients with the water and boil slowly until the beans are soft. Once the beans are done to your liking add the spaghetti broken up into the soup and stir. It will thicken the longer you cook. 

 

Linguine with Red Clam Sauce

1/4 cup olive oil and butter

3 TBs chopped parsley

2 cloves garlic minced

3 medium tomatoes, cut up fine and a small can of sauce. 

pinch salt

pinch or more hot pepper optional

oregano crumbled optional 

1 can per person clams drained reserve juice

1can whole clams discard juice

1lbs cooked linguine or spaghetti

Heat oil and butter in frying pan. Add parsley and garlic and hot pepper. Heat for a min or two. Add tomatoes with salt, and oregano. Simmer gently, stirring occasionally for about 10 mins. Add clams and some juice. Heat and then reduce heat while preparing noodles. Serve over hot pasta.