These are some of the recipes that were included in our blog or that we came across and thought you might enjoy.
Italian Donut Fritters
Oil, for deep frying
1 cup all-purpose flour
1 pound ricotta cheese
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon baking powder
1 to 2 cups granulated or cinnamon sugar, for rolling
Heat the oil to 350 to 365 degrees F.
Combine all ingredients, except the rolling sugar, with an electric mixer until smooth. Drop by tablespoons into hot oil. Fry fritters until cooked thorough and golden brown, about 6 to 8 minutes.
Remove from oil with tongs and drain on a cookie sheet lined with paper towels. While still very hot, roll each ball in granulated sugar.
Serve warm or at room temperature.
You can also add diced apples, bananas, or any other fruit to the recipe.
Oil 1 tablespoon
Onion ½ cup (chopped)
Ground beef 2 pounds
Chili Powder ¼ cup
Cinnamon 1 teaspoon
Cumin 1 teaspoon
Allspice ¼ teaspoon
Cloves ¼ teaspoon (ground)
Bay leaf 1 leaf
Chocolate ½ ounce (unsweetened)
Beef broth 2 cans
Tomato sauce 1 can
Cider vinegar 2 tablespoons
Red pepper ¼ teaspoon (ground)
Spaghetti cooked – Cheddar cheese grated
In a large sauce pan, heat oil over medium heat. Add onions and cook stirring frequently until tender, about 6 minutes. Add beef in batches, if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 ½ hours stirring occasionally. Best if refrigerated overnight. Remove the bay leaf and reheat over medium heat. Serve over hot, drained spaghetti and top with cheddar cheese.
If you’ve never had Peach Melba, here is a quick and easy recipe from The Complete Family Cookbook.
1- 10 oz package frozen raspberries
1/3 cup current jelly
1/8 teaspoon salt
1 ½ teaspoons corn starch
3 – Large peaches, peel and halved
1 quart – vanilla ice cream
Thaw berries and puree in food processor
Combine pureed berries, jelly and salt and medium sauce pan; bring to a boil stirring constantly until jelly is melted.
In a cup, combine corn starch and one tablespoon water. Stir into jelly mixture. Cook until slightly thickened.
Allow to cool.
Put one peach half rounded side up in sherbet glasses. Cover with ice cream and top with Melba Sauce. Serves 6 If you want to cheat even more than this, most grocery stores carry Roland® Melba Raspberry Sauce. So, all you have to do is plop down your peach, top with ice cream and serve with Melba Raspberry Sauce.