Italian Crumb Cake with Pistachio Cream

 https://www.insidetherustickitchen.com/sbrisolona-al-pistacchio/?fbclid=IwZnRzaATdgKVwZG9mBWZkaWQWULxwGxSjTz-Urscg5i9zUhaaeRdy4mV4dG4DYWVtAjExAHNydGMGYXBwX2lkDzE3Mzg0NzY0MjY3MDM3MAABHu2-cx4c1Q336ZIF1PMV0XPlD0p6tHNyoAeQ-yjMO_11NbiDTIEJ65bb7wXP_aem_1DnQCHAkjdO2dKXtGIWLnw

Italian Pistachio Crem

 https://www.cucinabyelena.com/best-italian-pistachio-cream/?utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%98%8B+8%252F2%252F26%253A+WEEKLY+%F0%9F%8D%BD+MEAL+PLAN+%252B+I+Wish+I+Didnt+Have+to+Leave+Yet+%F0%9F%87%AE%F0%9F%87%B9%E2%80%A6+-+22749140

Condensed milk Lemon Pie

 https://www.countryhillcottage.com/condensed-milk-lemon-pie/

The Best lemon Pie Bars with graham cracker crust

 https://butterloveandsalt.com/the-best-lemon-pie-bars-with-graham-cracker-crust/

For the crust

1 1/2 cup graham cracker crumbs or 12 full crackers finely crushed

3 tbsp brown sugar

6 tbsp melted butter

For the filling

14 oz sweetened condensed milk

4 oz cream cheese room temp

2 tbsp sugar

6 large egg yolks

1 cup fresh lemon juice

1 tbsp fresh lemon zest

For the topping

1 1/2 cups heavy cream

3-4 tbsp powdered sugar

1 tsp vanilla extract

Lemon zest for garnish

Preheat oven to 350°. Line a 8 x 8 baking dish with parchment paper, leaving overhang on two sides for easy lifting. 

In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter, mixing until texture resembles damp sand. Press the mixture evenly into the bottom of the pan. Bake 10 minutes, or until the crust is lightly golden and set. Remove from the oven and let it cool completely. Reduce oven temp to 300°.

In a medium bowl, beat cream cheese until smooth. Then add the sweetened condensed milk to cream cheese and and whisk periodically. Next, whisk in egg yolks, sugar, vanilla, lemon juice and 1 tablespoon of lemon zest. Carefully pour the filling over the cooled crust.

Return the pan to oven and bake at 300° for 30-35 minutes until the filling is set in center but has a jiggle like jello  don’t over bake  cool completely for 2 hours on wire rack.

Cover and refrigerate at least 3 hours before slicing and serving. Use the parchment liner to lift the bars for easier cutting.

Prepare the topping using a hand mixer, beat the heavy cream, powdered sugar and vanilla in a medium bowl until peaks form. Spread the whipped cream evenly over the bars and finish with a sprinkle of lemon zest.

Greek Lemon Potatoes

 https://www.olivetomato.com/greek-roasted-potatoes-with-lemon-and-garlic-patates-fournou/#recipe

Authentic Greek Lemon Potatoes- Patates Fournou Lemonates

Amazing, authentic Greek lemon potatoes that will melt in your mouth! Crispy on the outside, soft and creamy on the inside. Perfect on their own or as a delicious side!

Course Side Dish

Cuisine Greek, Mediterranean, Vegan

Keyword Greek Roasted Potatoes

Prep Time 35minutes minutes

Cook Time 45minutes minutes

Total Time 1hour hour 20minutes minutes

Servings 4 servings

Calories 282.93kcal

Author Elena Paravantes, MS, RD

Ingredients

• 2 pounds potatoes cut in small wedges (if long cut wedges in half)
• ½ cup olive oil
• 2-3 teaspoons dry oregano
• 1-2 tablespoons lemon juice
• 3 cloves (optional)
• 3 allspice (optional)
• 2 garlic cloves quartered
• ½ teaspoon salt
• freshly ground pepper

Instructions

• Place the cut potatoes in cold water for a ½ hour.
• Preheat oven with the fan at 400 degrees Fahrenheit (200 degrees Celsius).
• Drain the potatoes and dry with a towel.
• Place potatoes in a bowl with all the ingredients except the water and mix well (with hands preferable, until olive oil has coated all the potatoes).
• Spread potatoes in a pan (they should all be one layer, not piled on top of each other) along with the olive oil that is left in the bowl.
• Pour some warm water in the corner of the pan, tilting the pan so that the water spread throughout the whole pan. You want the liquids to come up halfway (covering the potatoes halfway). Do not pour the water directly above the potatoes as this will wash out the olive oil.
• Roast (with the fan) for about 10 minutes until the liquids start to boil. Reduce heat to 320 degrees Fahrenheit (160 Celsius) and continue roasting for about 45 minutes. Test the potatoes with a fork, they should be soft, but not falling apart.

Notes

*If not using the fan, increase the temperature slightly.

*You may add more salt after roasting as needed.

Nutrition

Calories: 282.93kcal | Fiber: 3.9g

This was very good. 

Peggy’s Mom’s Pizza Dough

 4 cups flour

1/3 cup oil

2 pkg yeast or 4 1/2 tsp loose yeast

1 tbsp sugar to dissolve yeast

2.5 cups warm water

1 tsp salt

Put flour in bowl and add oil  

When most of lumps are broken up prepare the yeast  

Put yeast in small bowl, add 1 tbsp sugar  then add warm water  

Mix until dissolved  after dissolved add flour to mixture with wooden spoon  

Mix all ingredients with a fork. Try to make sure you have enough water. You might need a little more. 

Mix until smooth. If too sticky add flour  

Knead for 5 minutes. 

Roll out the dough. Let it rise.

Oil bottom of bowl and top of dough  cover and let rise until double  

Pinch down and stretch to fit pizza pan  

Put sauce and cheese on dough after it rises and bake for 20 minutes at 425°. Put mozzarella and pepperoni on and bake 10 more minutes. You can add caramelized onions and sausage too  

Authentic Italian Pizza Dough Recipe Straight from Naples

 Authentic Italian Pizza Dough Recipe Straight from Naples

nonnabox.com

Servings: 4 pizzas Calories: 912 kcal Author: Nonna Box

Ingredients

1 kg flour 00
600 ml water
3 gr dried yeast
15 gr salt

Steps

To prepare the dough for the pizza, start pouring the flour in a large mixer bowl.
In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.
Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.
Add the salt and keep the mixer running until the salt is fully combined with the dough.
When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.
Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.
Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).
Once the dough has risen, transfer it on a work surface.
Divide it into 4 equal parts and shape them as balls using your hands. Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizzas.

Jam Cookies

 

cookiebake.wordpress.com

Servings: Makes about 3 dozen

Ingredients

2 1/2 cups flour (plus extra for rolling out dough)
 
3/4 cup granulated sugar
 
3/4 teaspoon baking powder
 
1/2 teaspoon fine salt
 
1/2 teaspoon cinnamon
 
1 cup hazelnuts, roasted and skinned*
1 cup (2 sticks) unsalted butter at room temperature
 
2 large egg yolks
 
2 teaspoons pure vanilla extract
 
confectioners’ sugar for dusting
 
3/4 cup desired filling. Can use jam, preserves or melted semisweet chocolate
 
Dough can be refigerated overnight or frozen up to a month.
 
* Hazelnut skins are bitter.  More about how to skin hazelnuts.

Steps

In a medium bowl, whisk together flour, granulated sugar, packing powder, sale and cinnamon. In a food processor or blender, pulse hazelnuts with 1/4 cup flour mixture until finely ground.  Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into two disks. Wrap in plastic and refrigerate 30 minutes.
Preheat oven to 350 F, with racks in upper and lower thirds. Working with one disk at a time, roll out dough between floured parchment paper to 1/8″ thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes.
With a lightly floured linzer cookie cutter, cut out the dough. (If dough becomes too soft, refrigerate a few minutes and re-roll scraps if desired.)
Place cookies 1 inch apart on two parchment-lined cookie sheets. With the smaller side of the cutter, cut out dough in centers of half of the cookies.
Bake until cookies begin to brown at edges, 10-12 minutes and rotate sheets halfway through baking. If desired, bake small cut-outs separately, 5-7 minutes. Transfer cookies to wire racks and let cook completely.
Dough can be refrigerated overnight or frozen up to 1 month and thawed in refrigerator. Let sit at room temperature until soft enough to roll.

Greek Tortellini Salad

 Greek Tortellini Salad

twopeasandtheirpod.com

Servings: 8

Ingredients

For the Salad:
1 20 ounce package refrigerated cheese tortellini
1 1/2 cups grape tomatoes cut in half
1 large cucumber chopped
1 cup kalamata olives pit removed and chopped
1/2 red onion chopped
3/4 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic minced
1/2 teaspoon dried oregano
Salt and pepper to taste

Steps

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note-this salad will keep in the fridge for up to 3 days.

Greek Tortellini Pasta Salad

 

Greek Tortellini Pasta Salad

lecremedelacrumb.com

Servings: Serves: 8-12

Ingredients

1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions)
1 cup cherry tomatoes, halved
½ red onion, diced
1 large cucumber, peeled and chopped
½ cup canned artichoke hearts, roughly chopped
½ cup kalamata olives (whole or sliced)
½ cup crumbled feta cheese (I use reduced fat)
⅓ cup packed fresh basil leaves, finely chopped
Greek Dressing:
½ cup extra virgin olive oil
⅓ cup apple cider vinegar
3 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
2 teaspoons sugar
1 tablespoon dijon mustard
½ teaspoon salt, or to taste
black pepper, to taste
juice of ½ lemon

Steps

Combine all dressing ingredients in a jar, cover and shake well.
In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.
Serve immediately OR cover and refrigerate up to 6 hours before serving.