Cinnamon Roll Cake

Try this Coffee cake recipe today!

Who doesn’t love a good coffee cake? You are going to love this fun twist to a traditional coffee cake recipe. You can eat it with breakfast since it has the words ‘cinnamon roll’ in the title. 😉 This also makes a good dessert after other meals if you can’t bring yourself to eat ‘cake’ with breakfast. Either way, this is a moist and delicious cake.
Don’t be scared off by the long list of ingredients. I bet you have all of them in your pantry now. Enjoy!

Ingredients you need:

Ingredients For the Cake:
3 cups all-purpose flour
1/4 teaspoon salt
3/4 sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/3 cup melted butter
for the Topping:
1/4 cup butter, melted
1/2 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
For the Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla

How to make this easy Cinnamon Roll Cake recipe:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.
2. In a large bowl, mix everything together for the ingredients of the cake.
3. Pour batter into prepared pan.
4. For the topping, mix all of the ingredients well in a small bowl.
   
5. Drop spoonfuls of topping on the batter and then swirl it around with a knife.
6. Bake in preheated oven for 30 to 35 minutes.
   
7. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

Cherry Cheesecake Cookies

Cherry Cheesecake Cookies

Yield: 16 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Ingredients:

• 1 1/4 cups finely crushed graham crackers (about 1 sleeve)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 egg, separated
• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

For Topping

• cherry pie filling

Directions

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
3. In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
4. Stir graham cracker mixture into butter mixture until just combined.
5. In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
6. Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.
7. Spoon or pipe the cream cheese mixture into the indents of the cookies.
8. Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
9. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
10. Spoon cherry pie filling onto cooled cookies just before serving.

Orecchiette with Sausage and Broccoli Rabe

Orecchiette with Sausage and Broccoli Rabe   ​If Rome has the carbonara, and Bologna has the fettuccine in Bolognase sauce, than Puglia’s dish to fame is Orecchietti with Sausages and Broccoli Rabe! Puglia is a region in Southern Italy and being a Southerner myself, its cuisine is certainly something I enjoy eating and preparing. I recall growing up in Calabria and being surrounded by wonderful produce. My father was a produce merchant, so we certainly never lacked for great produce around the house.  Summertime favorites growing up were zucchini and their delicate blossoms, eggplants and of course, tomatoes! If you have never had a freshly plucked tomato in August in Calabria, well, I will go so far as to say that you’ve never had a really delicious tomato! They are just amazing simply sliced with salt and olive oil. A fresh mozzarella next to them always helps too! ;-) One vegetable that is versatile and found year-round is broccoli and also broccoli rabe, or rapini. I really enjoy both and one of my favorite ways of preparing the rabe is in this typical Pugliese dish. The Pugliese are known for their orecchiette shaped pasta. Orecchiette means little ears, although I think they look like small caps more than little ears! It’s very typical to walk in the streets of Bari and find local women making these fresh and selling them right on the streets. If you happen to find yourself there, I highly recommend buying a kilo or two, you will not be disappointed.  The ladies of Bari are selling their handmade orecchiette.  ​This is my version of how to make this classic dish. Everyone has his or her own way but I have found I rather like my version, if I do say so myself! Many do not use the onion that I add, but I really like it and find that it adds lots of flavor, so I use it. Add garlic too, if you wish, although I do not in this dish. This dish serves about 4 people. Orecchietti with Sausages & Broccoli Rabe Ingredients  2 bunches broccoli rabe, trimmed, and washed 2 teaspoons salt 4 tablespoons of olive oil 2 Tablespoons chopped parsley 1 small onion, chopped 1 – 2 teaspoons salt (or to taste) 4 pre-cooked sausages of your choice (pork, chicken, hot, sweet) 1/2  pound orecchietti pasta Directions Bring a medium pan of salted water to boil. Clean your broccoli rabe by discarding the leaves on the lower end of the stem. With a paring knife, trim the stem by removing the outer layer. Wash the broccoli rabe and give it a rough chop, cutting each stem into about 3 - 4 pieces. Blanch them on the boiling water for about 5 - 6 minutes.  Do not overcook. With kitchen tongs or spotted spoon, remove the broccoli rabe from the boiling water and place them in a dish, set aside. Bring the water that the broccoli rabe cooked in back to a full boil and add the pasta, cook for 1 – 2 minutes less than the package instructs. While the pasta is cooking, prepare your sausage. In a large skillet with the heat on medium, add the oil, parsley, onion, salt and sausages that have been thinly sliced. Cook until the onion wilts just slightly.  (I like using pre-cooked sausage because it cuts the cooking time, you can use raw sausage instead, if you wish.) Add the broccoli rabe to the skillet and toss around to coat in the oil. Drain pasta and add it to the skilled containing the sausage and broccoli rabe. Lower the heat to low and mix well so the oil coats all ingredients and all the flavors have been absorbed. Plate and serve hot and top with grated parmigiano, if desired and drizzle additional oil, if needed.

Rose Victoria's Italian Ricotta/Farina Cake

1 1/2 lb ricotta cheese, whole milk

6 large eggs

1 c sugar

1 qt milk, whole milk

1/2 c farina

1 tsp vanilla extract

1 lemon, just the juice

Directions

Add milk to pot and as soon as it starts boiling add Farina.stir till it starts to thicken and remove from heat, and stir until cool.mix eggs, sugar, vanilla,lemon juice and beat until fluffy. add ricotta cheese and continue beating until totally incorporated. grease a 9x13 cake pan with butter. pour mixture in pan and bake at 350f for about 45 minutes or until top browns.toothpick method should be fairly clean but a little wet is ok as cake will gel as it cools. once cool cover with tin foil and leave in refrigerator over night. dust with confection sugar.

I have decided to make it in a round pan....Came out great.....

I Love Cavetelli & Broccoli

I simply love Cavatelli and Broccolli ....Be sure to buy a good quality frozen brand of Cavatelli, or you can make your own (recipe is in my cookbook)......Also, freshly grated Pecorino Romano or Reggiano Parmensan is best used in this recipe..

1 HEAD FRESH BROCOLLI (TOUGH STEMS REMOVED) CHOPPED
OR SOMETIMES I HAVE USED FROZEN FLORETS OR CHOPPED BROCCOLI
1 OZ. OLIVE OIL
3-4 GARLIC CLOVES, CHOPPED (YOU CAN LEAVE SOME IN LARGER PIECES AND
THEN REMOVE THEM IF YOU DON'T LIKE BITING
INTO ALL OF THE GARLIC)
2 CUPS CHICKEN BROTH
1 LB. FROZEN OR HOMEMADE CAVATELLI
5 TABLESPOONS BUTTER
SALT AND PEPPER TO TASTE
A PINCH OF RED PEPPER FLAKES (OPTIONAL)
GRATED CHEESE TO TASTE...(I LIKE LOTS)

( I HAVE MADE THIS WITH SOME GOOD ITALIAN SAUSAGE, COOKED WITH CASING REMOVED, AND THEN TOSSED IN WITH THE BROCOLLI & CAVATELLI......THE SEASONINGS IN THE ITALIAN SAUSAGE GIVES THIS DISH A LOT OF FLAVOR - BUT THIS WOULD BE ANOTHER OPTION)

IN A SKILLET, SAUTE' THE GARLIC AND OIL....JUST BEFORE IT STARTS TO TURN GOLDEN BROWN (BE SURE NOT TO BURN THE GARLIC AND OIL), ADD THE CHOPPED BROCOLLI AND STIR UNTIL IT IS AL DENTE....ADD THE CHICKEN BROTH TO COVER THE BROCOLLI AND COOK ON A LOW HEAT UNTIL TENDER...
IN ANOTHER POT....COOK THE CAVATELLI ACCORDING TO PKG. DIRECTIONS, BUT ONLY UNTIL YOUR DESIRED DONENESS.......DRAIN AND PLACE IN A FLAT LONG PLATE, OR IN YOUR PASTA BOWL........PLACE THE BUTTER ON CAVATELLI AND FOLD IN......NOW POUR THE BROCCOLI MIXTURE (AND BROWNED COOKED ITALIAN SAUSAGE) OVER THE THE CAVATELLI...SEASON WITH SALT AND PEPPER AND THEN TOP WITH A GENEROUS AMOUNT OF CHEESE........SERVE HOT!!!!! BON APPETITE!

Traditional Easter Ricotta Pie

Ingredients Pie Filling: 12 eggs 2 cups white sugar 2 teaspoons vanilla extract 3 pounds ricotta cheese 1/4 cup miniature semisweet chocolate chips, or to taste (optional)

Sweet Crust: 4 cups all-purpose flour 5 teaspoons baking powder 1 cup white sugar 1/2 cup shortening, chilled 1 tablespoon shortening, chilled 4 eggs, lightly beaten 1 teaspoon vanilla extract

Directions Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using. Set aside. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.) Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

ROSE VICTORIA'S ITALIAN BAKED ORZO:

THIS RECIPE IS A MUST HAVE...IT IS ABSOLUTELY DELICIOUS......A GREAT SIDE DISH WITH ANY MEAT, FISH ETC........SOMETHING DIFFERENT FROM THE ORDINARY...
HAVE COPIES OF RECIPE READY...BECAUSE EVERYONE WILL WANT IT!

ROSE VICTORIA'S ITALIAN BAKED ORZO:

1 POUND ORZO
4 CUPS CHICKEN BROTH
4 TABLESPOONS BUTTER, PLUS SOME TO GREASE THE BAKING DISH
1 ONION, CHOPPED
8-10 OUNCES SLICED MUSHROOMS
1 CUP MARSALA WINE
1/2 CUP HEAVY CREAM
1 CUP SHREDDED FONTINA CHEESE OR FONTINELLA CHEESE
1 1/2 CUP DICED FRESH MOZZARELLA CHEESE
1 1/4 CUP FROZEN PEAS, THAWED
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/2 CUP BREAD CRUMBS
1/4 CUP GRATED PARMESAN OR ROMANO CHEESE
1/2 TEASPOON DRIED ITALIAN SEASONING

PREHEAT OVEN 400 DEGREES, BUTTER A 9 X 13 BAKING DISH.....
BRING THE CHICKEN BROTH TO A BOIL AND ADD THE ORZO..COOK AL DENTE...THIS MEANS UNTIL ALMOST TENDER...APROX. 7 MINUTES......POUR ALL THE ORZO AND BROTH INTO A LARGE BOWL AND SET ASIDE..........NOW, MELT THE BUTTER IN A SKILLET AND SAUTE THE ONIONS UNTIL TENDER....ADD THE MUSHROOMS AND CONTINUE TO COOK UNTIL MUSHROOM EDGES ARE STARTING TO TURN GOLDEN.
ADD THE MARSALA , WHILE SCRAPING THE BOTTOM BITS OF THE PAN AND COOK UNTIL THE WINE HAS REDUCED BY HALF OF LIQUID....APROX. 5 MINS. NOW ADD THE MUSHROOM MIXTURE TO THE ORZO IN THE BOWL...ADD THE CREAM, FONTINA, MOZZARELLA, PEAS, SALT AND PEPPER. TOSS TO COMBINE.
POUR INTO THE BUTTERED BAKING DISH.
IN A BOWL COMBINE THE BREAD CRUMBS AND GRATED CHEESE. SPRINKLE ITALIAN SEASONING ON THE TOP OF PASTA....BAKE UNTIL GOLDEN...ABOUT 25 MINS.

CAVATELLI AND ESCAROLE AND WHITE BEANS

As a time savor substitute a 1-pound package of cut-up kale for the escarole and save yourself the prep. You'll find the kale by the bagged salads in the produce section of most supermarkets.

CAVATELLI AND ESCAROLE AND WHITE BEANS:

8 ounces frozen cavetelli

1 Tablespoon extra-virgin olive oil

3 garlic cloves, minced

1/8 teaspoon crushed red pepper

1 pound escarole, trimmed and cut into 2 inch pcs.

1 (15 1/2 ounce) can small white beans, rinsed & drained

1 cup reduced sodium chicken broth

1/4 teaspoon of salt (or salt to taste)

1/2 cup grated imported Romano or Parmesan Cheese

Cook the cavatelli according to package directions, drain and keep warm

Meanwhile, heat the oil in a Durch oven over medium-high heat. Add the garlic and crushed red pepper, cook, stirring constantely.

HOMEMADE MANICOTTI SHELLS

THIS RECIPE WAS REQUESTED BY MY COUSIN PHYLLIS.......I HAVE TRIED MANY DIFFERENT RECIPES FOR THESE SHELLS, BUT HAVE FOUND THIS ONE ALWAYS TO BE THE BEST......IF YOU HAVE NEVER MADE YOUR OWN SHELLS...PLEASE DO SO, FOR THERE ISN'T ANYTHING BETTER THAN MANICOTTI MADE WITH YOUR OWN HOMEMADE SHELLS.................YOU CAN STACK THEM BETWEEN WAX PAPER OR PARCHMENT PAPER AND SAVE IN REFRIGERATOR TO USE THE NEXT DAY...OR CAN FREEZE THEM FOR LATER USE...JUST BE SURE TO PLACE IN A LARGE FREEZER ZIPLOCK BAGGIE OR COVER WITH SARAN WRAP SO THEY DON'T DRY OUT.....I THINK THEY ARE BEST USED THE DAY YOU MAKE THEM.......Once you make these you will never use package manicotti shells again....................TRY IT YOU'LL LIKE IT!!!!!!!!

HOMEMADE MANICOTTI SHELLS:

4 EGGS
1 1/2 CUPS FLOUR
1 1/2 CUPS WATER
3/4 TEASPOON SALT (I LIKE TO USE KOSHER OR SEA SALT)

MIX WELL UNTIL BLENDED
LIGHTLY OIL A FRYING PAN (A NON-STICK PAN WORKS GREAT)
HEAT FOR ABOUT 1 MINUTE OVER A MED. HIGH HEAT
YOU CAN POUR OR SPOON BATTER (APROX. 3 TABLESPOONS) INTO THE MIDDLE OF THE PAN.
QUICKLY AND CAREFULLY TILT THE PAN IN A CIRCULAR MOTION UNTIL THE BATTER FORMS A ROUND THIN LAYER SIMILAR TO A CREPE........
COOK 1 - 2 MINUTES UNTIL THE SHELL SURFACE APPEARS DRY.
CAREFULLY TURN THE SHELL OVER USING A SPATULA/TURNER AND COOK FOR AN ADDITIONAL 20-30 SECONDS.
PLACE ON A PLATE AND STACK BETWEEN WAX PAPER OR PARCHMENT PAPER'
I USUALLY CUT THESE SHEETS OF WAX OR PARCHMENT PAPER PRIOR TO MAKING
THE MANICOTTI SHELLS........
LET ME KNOW HOW THIS WORKS OUT FOR YOU!!!!!

Apple Streusel Bars

Ingredients

Pastry:

• 4 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups butter, soft
• 2 eggs, beaten

Filling:

• 6 large Granny Smith apples
• 1 cup sugar
• 1/2 cup flour
• 1 tablespoon cinnamon
• 1 1/2 teaspoons nutmeg

Directions

1. Preheat oven to 350 degrees. 
2. In a large mixing bowl combine all pastry ingredients except for the eggs. Use a pastry blender or two forks to form mixture into small crumbs. Gently mix in eggs. 
3. Pour 2/3 of the mixture into the bottom of a 13" x 9" baker. Press down with your hands to form a solid crust. Set aside. 
4. Peel apples and slice them into 1/4-inch wedges. Place in a mixing bowl along with sugar, flour, cinnamon and nutmeg. Toss to combine. Spread out over crust. 
5. Sprinkle the top with the remaining 1/3 pastry crumbs. Bake for 1 hour. Cool completely before slicing

Easter Ricotta Pie (Old Italian recipe)

Easter Ricotta Pie (Old Italian recipe)

Ingredients Pie Filling: 12 eggs 2 cups white sugar 2 teaspoons vanilla extract 3 pounds ricotta cheese 1/4 cup miniature semisweet chocolate chips, or to taste (optional)

Sweet Crust: 4 cups all-purpose flour 5 teaspoons baking powder 1 cup white sugar 1/2 cup shortening, chilled 1 tablespoon shortening, chilled 4 eggs, lightly beaten 1 teaspoon vanilla extract

Directions Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using. Set aside. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.) Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.