ITALIAN BUTTER COOKIES 1952
Add a cherry to the tops before baking, or afterwards, pair them up with raspberry jam, and dip ends into melted chocolate. A bakery special.
Provided by andypandy
Categories Dessert
Time 27m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
- Add the egg and vanilla and mix until combined.
- At low speed add the combined dry ingredients and mix until just blended.
- Do not overmix.
- Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
- If dough is too thick to pipe, pour in a few tablespoons of milk.
- If you make wreath or stars, you can add a cherry as decoration now before baking.
- Or you could just roll into small bals and flatten with a fork if desired.
- Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
- Remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely.
- Dip fingers or one side of each into melted chocolate and sprinkles if desired.
- Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds.
- Leave plain also.
- Store in an airtight container.
ITALIAN BUTTER
If you are looking for a Italian bread dip, try this. It makes a spectacular bread dip, suitable for any occasion. Double or triple the recipe to make enough for a crowd. Serve with warm French bread.
Provided by Ginger
Categories Appetizers and Snacks
Time 5m
Yield 4
Number Of Ingredients 10
Steps:
- Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
- Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 6.1 g, Fat 14.6 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 585.9 mg, Sugar 0.8 g
ITALIAN BUTTER
A butter with garlic and herbs to perk up the taste of hot bread, potatoes, or veggies. Time for chilling included in prep time.
Provided by _Pixie_
Categories Spreads
Time 4h
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Mix the garlic, oregano, basil, thyme and black pepper in a bowl.
- Beat in the softened butter until well combined.
- Put the mixture on a piece of wax paper and roll it into a tube.
- Refrigerate for at least three hours to allow the flavours to blend.
- Allow the butter to come to room temperature before serving, so that it will spread easier.
Nutrition Facts : Calories 1640.8, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1309, Carbohydrate 3.1, Fiber 0.7, Sugar 0.2, Protein 2.5
ITALIAN BUTTERCREAM
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
ITALIAN BUTTER BEANS
This healthy side dish gives Mediterranean flavour to grilled chicken or chops
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.
Nutrition Facts : Calories 140 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 1.41 milligram of sodium
ITALIAN BUTTERCREAM
Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.
Provided by YummyBaker
Categories World Cuisine Recipes European Italian
Time 35m
Yield 32
Number Of Ingredients 7
Steps:
- In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
- When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
- Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 13.1 g, Cholesterol 20.3 mg, Fat 24.8 g, Protein 0.6 g, SaturatedFat 9.1 g, Sodium 14.1 mg, Sugar 9.7 g
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