8 minute read
Frozen Desserts
From the kitchen of: Vincent D’Alessio
Ingredients
• 6 cups of grated carrots • 1 cup of brown sugar • 4 eggs • 1 ½ cups of white sugar • 1 cup vegetable oil • 2 teaspoons of vanilla extract • 1 cup of crushed and drained pineapple • 3 cups of all-purpose flour
• 1 ½ teaspoons of baking soda • 1 teaspoon salt • 4 teaspoons of ground cinnamon Directions
1. In medium bowl, combine carrots and brown sugar. Set aside for one hour. 2. Preheat oven to 350. Grease and flour two ten-inch cake pans. 3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. 4. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. 5. Finally stir in the carrot mixture. Pour evenly into prepared pans. 6. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. 7. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
My father, Vincent DAlessio makes this carrot cake for special occasions with my family. I find it very delicious.
From the kitchen of: Michelina Iannacito
Ingredients
• Box of Graham crackers
• 1 Quart Heavy cream • 2 box of chocolate powder (Jello instant) • Powder sugar • Chocolate chips • 2 cups milk Directions
1. In a bowl mixer add 2 boxes of chocolate powder and 2 cups of cold milk 2. Whisk until becomes thick 3. In a bowl mixer add heavy cream and powdered sugar 4. Whisk until peaks form 5. Spread a thin even layer of whipped cream across the bottom 9 by 13 pan 6. Add an even layer of graham crackers 7. Top with 1/3 of chocolate pudding and smooth 8. Add 1/3 whipped cream on top 9. Repeat layering 2 more times, graham crackers. Chocolate pudding, and whipped cream 10. Add chocolate chips on top 11. Chill, cover with plastic wrap and chill in fridge for at least 4 hours or overnight
My Nonna makes this every birthday for her grandchildren. She started making this at my family's restaurant years ago in the city. This is my favorite desert she makes, and I look forward to it every birthday.
From the Kitchen of Diane Vezza
Ingredients
• 1 box white cake mix • 1 lb. butter, softened • 1 cup sugar • 2 tbsp cinnamon • 1 tbsp vanilla extract • 4 cups flour
Directions
1. Make cake mix as directed 2. Bake in rectangular baking pan for 20 to 25 minutes until firm and golden. 3. Blend together butter, sugar, cinnamon, vanilla, and flour until crumbs form. 4. Place crumbs on top of cake and bake for 20 minutes. 5. Cool and sprinkle with powdered sugar.
The chef is one of my moms friend and she lives in my neighborhood. We make it for dessert or for breakfast once every two months on Saturday or Sunday morning.
Desserts:
bread, brownies, pies, cupcakes
From the kitchen of: Annagh Tierney Ingredients
• 2 to 3 very ripe bananas • 1/3 cup of butter melted • 1/2 tsp of baking soda • 1 pinch of salt • 3/4 cup of sugar • 1 large beaten egg • 1 tsp vanilla extract • 1 1/2 cup of all-purpose flower
Directions
1. Preheat oven to 350 F; butter a 4x8 in loaf pan 2. In a bowl mash the bananas together until smooth 3. Mix in the baking soda and salt into the beaten egg and vanilla extract 4. Mix all into flower 5. Pour into the pan and let bake for 50 minutes or until a toothpick comes out clean 6. Take bread out and let cool
Fudge Brownies
From the kitchen of: Allison Kalajian Ingredients
• 1 cup unsalted butter • 2 tbsp vegetable oil • 1 cup plus 2 tbsp granulated sugar • 1 cup plus 2 tbsp brown sugar • 4 eggs, room temperature • 1 tbsp vanilla extract • 1 tsp salt • 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder • 4 oz dark chocolate, coarsely chopped Directions
1. Preheat oven to 350 2. In a large mixing bowl, stir together the butter, oil, granulated sugar, and brown sugar. 3. Stir eggs, vanilla, salt to combine 4. Sift flour and cocoa powder in wet mixture. Gently fold together until just combined, stirring in chocolate. 5. Pour batter into parchment lined pan and bake for 35-40 min. 6. Remove pan from oven and cool for 20 min. Cut in squares and serve.
I love making brownies for my family and myself. I enjoy the process of baking them and the aroma it brings to my kitchen as it bakes.
Apple Pie
From the kitchen of: Angelica Pile Ingredients
• 4 cups all-purpose flour
• 1 Tbsp sugar • 2 tsp salt • 1 ¾ cups shortening • 1 egg • ½ cup cold water • 1 Tbsp vinegar • 10 to 12 apples (all different McIntosh, Granny Smith, Macoun, Winesap)
• light brown sugar • 1 to 2 tsp ground cinnamon, according to taste • dash of ground cloves (optional) • butter
Directions
1. Combine the flour, sugar and salt in a large bowl 2. Cut in shortening until crumbly 3. Whisk the egg, water and vinegar together 4. Add to flour mixture, tossing with a fork until dough becomes crumbly 5. Form dough into a ball and refrigerate for at least 1 hour 6. Peel and cut up apples (not too small) and put into a large bowl. Add brown sugar, 1 to 2 teaspoons cinnamon and mix well 7. Roll out bottom crust and place it in a 9-inch pie plate 8. Bake about 10 minutes in a 325° oven until it has a little color 9. Add the apples. Dot to of apples with butter 10. Add top crust and seal sides of pie and pierce top crust with fork to air pie as it bakes 11. Bake in a 325 oven between 45 minutes to 1 hour or until golden brown
My grandma makes this pie for every family gathering. Ive been advised by other family members to not try any other apple pie because nothing beats this!
Red Velvet Cupcakes
From the Kitchen of: Dara Siviglia Ingredients
• 1/2 Cup softened butter • 1 1/2 Cup sugar • 4 eggs • 3/4 Cup milk • 3 teaspoons red food coloring • 2 cups flour
• 4 teaspoons cocoa • 1 1/2 tablespoon vanilla extract • 1 teaspoon salt • 2 teaspoons apple cider vinegar • 1 1/2 teaspoon baking soda • Frosting: • 1/2 Cup of butter • original cream cheese spread • 1 teaspoon vanilla extract • 1 1/4 powdered sugar Directions
1. Whip butter and sugar until it is light and airy. Add the eggs one at a time. 2. Stir milk and red food coloring in the dough. 3. Add the flour, cocoa, vanilla extract and salt. 4. Mix the vinegar and baking soda and stir it into the dough. 5. Distribute the dough into the muffin cups. 6. Bake for 20 min. at 400 °F. Let them cool off. 7. Frosting: Whip cheese, butter and vanilla extract until blended. 8. Add powdered sugar in small portions into the mixture while still whipping. 9. Stop whipping when the frosting is blended. 10. Put the frosting in the fridge for approx. 15 min. 11. Top the cooled cupcakes with the frosting.
Frozen
Desserts
Berry Vanilla Yogurt Popsicles
From the kitchen of: Jane Lawson
Ingredients
• 1/2 cup strawberries • 1/2 cup raspberries • 1/2 cup blackberries • 1/4 cup superfine sugar
• 1 1/4 cups thick vanilla yogurt • 1 teaspoon lemon juice • 6 popsicle sticks Directions
1. Put all the berries in a bowl with the sugar. Mix gently and leave to steep for 5 minutes. 2. If you prefer a chunky-fruit ice block, mash the berries with a fork, then fold the yogurt, then add the lemon juice. If you prefer a smoother consistency, put the fruit, sugar, and lemon juice in a food processor and blend until smooth. Add the yogurt and blend again. 3. Pour into six 1/3-cup popsicle molds. Push the popsicle sticks in and freeze for 5-6 hours. 4. Dip quickly in hot water to remove the molds.
Coffee and Hazelnut Ice Cream
From the kitchen of: Jane Lawson
Ingredients
• 6 egg yolks • 2/3 cup superfine sugar
• 2 cups milk • 1 cup light whipping cream • 1/3 cup crème de café (coffee liqueur)
• 1 cup toasted hazelnuts, skinned and chopped Directions
1. Place the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Beat until light and fluffy 2. In a separate saucepan, gently heat the milk. Pour into the egg yolk mixture and stir constantly over low-medium heat for 8-10 minutes or until the mixture thickens and coats the back of the spoon. Do not allow to boil. Set aside to cool slightly, then stir in the cream, coffee liqueur, and hazelnuts. Cover and refrigerate until cold. 3. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy. Freeze for 5 hours or overnight. Soften in the fridge for 30 minutes before serving.
