The Italian American Club of Ormond Beach

Olive Oil Orange Cake

Olive Oil Orange Cake Recipe

Yield: Serves 12   Prep Time: 20 mins    Cook Time : 50 - 55  mins

oliveoilorangecake4

Ingredients:

2 Small Seedless Oranges
1/3 Cup Olive Oil (Not Extra Virgin!)
2 Cups All-purpose Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Dash of Salt
4 Large Eggs
1 1/2 Cups Granulated Sugar
To Garnish: Powdered Sugar

Directions:

  1. Preheat the oven to 350 degrees F. and lightly grease a 9 inch spring-form pan.
  2. Cut off a small slice of the thicker top and bottom parts of each orange, discard these pieces, and then cut the rest of the oranges (flesh and peel) into chunks.
  3. Place them in a food processor and puree until blended but with some texture left.
  4. Add the oil to the oranges and pulse until blended.
  5. Mix together the flour, baking powder and soda and salt in a large bowl.
  6. In a separate bowl beat the eggs until they are light and fluffy and then slowly add in the sugar.
  7. Begin to add the egg mixture in three parts alternating with the orange mixture just stirring until combined. (Be careful not to over mix which will deflate the eggs and create a dense cake.)
  8. Pour the cake batter into your prepared pan and bake for 50 to 60 minutes or just until a cake tester comes out clean.   Cool before cutting.

Zappoli  Zeppole Recipe

2 eggs        a cup flour      2 ½ teasp baking powder     dash salt

¼ cup sugar    1 cup whole milk ricotta     1 teasp vanilla

 

10XX sugar for dusting or cinnamon sugar or honey.  Oil, store in a glass jar when done.  2: in a pan.                                                           Beat eggs, add dry ingredients and mix.  Add ricotta and vanilla and continue on low speed until combined.  Heat oil 375* and scoop small melon ball scooper with dough.  Cook about 3 minutes and drain.

Easter Meat Pie (Pizza Rustica)Image result for pizza rustica

1 Tbsp yeast    1 cup warm water mix and proff. Addd 1 1/2 c water.  Mix 5 1/2 cups flour   1 tsp salt.  Mix & Put on board and make well in center and put in the water mixed with yeast and work until mixed and add more flour as needed.  Mix and knead.  Put in large greased bowl, cover with saran and let rise 1 12 hours.  Punch down & Knead a little and cut in half to line pan.  Roll & put in spring pan & trim edges. Put in mozzarella layer, meat of some sort, provolone, salami, more mozzarella,ham, cappicola, etc. layering to top of pan. Mix 6 eggs, parsley, 1/2 cup Parmesan and pour over top of mix.  Roll other piece and put on top. Trip excess and brush top with egg wash. 

Pizza Dough

• 6 tablespoons of olive oil.
• 2 teaspoons of sugar
• 1 tablespoon of salt
• 1.75 ounces (25 g) of active dry yeast
• 8 cups (1 kg) of flour
• 2.5 cups (600 ml) of room-temperature water

That’s everything. Let’s take a look at how to make it.
First of all, we have to activate the yeast. Put the sugar and the yeast into a small bowl. Now add about a half cup of water. Mix it gently and leave it to rest until the surface is foamy. In the meantime, grease large bowl. Mix 7 cups flo

Ricotta Cheese CookiesImage result for ricotta cheese cookies

Ingredients:
2 Sticks Of Butter At Room Temperature
2 Cups Of Sugar
1 (15 oz) Container Of Full Fat Ricotta Cheese
2 Teaspoons Vanilla Extract
2 Eggs, Lightly Beaten
Dash Of Salt
1 Teaspoon Baking Soda
1 Teaspoon Finely Chopped Lemon Zest
4 Cups All-Purpose Flour

Glaze:
1 Cup Powdered Sugar
Lemon Juice
Colored Sprinkles

Directions:
1- Preheat oven to 350 degrees F.   10 Min
2- Mix all the ingredients together until combined. (The dough will be moist.)
3- Drop by a teaspoon onto a lightly greased cookie sheet.
4- Bake for about 10 minutes until firm, turning the tray around halfway. (The cookies will be golden on the bottom, but will remain white on top.)
5- Mix in enough lemon juice with the powdered sugar to make a glaze that can be brushed on.
6- Lightly coat the tops of each cookie with the glaze and sprinkle with the colored sprinkles.

7- Let dry fully before storing.

Rice Pie (Wheat) Pasteed Image result for pizza rustica

2 cups flour put in food processor and add 1 cup cake flour or all regular  2 Tbl sugar     1 ½ tsp salt Process 20 seconds. Frozen or very cold butter shred or grate on grater. (2 sticks) pulse until slightly mixed Mix 1 egg and 1 yolk in dish w/fork and add thru tube & pulse 2 or 3 times.  Add a little cold water until it holds. Chill dough on wax paper & mold flat and cover and chill 1 or 2 hrs. (Rustic dough) Cut 2/3 and put 1/3 back in fridge. Roll from center out and chill. Chill cheese cake pan & put in dough and put back in fridge     

                

Easter Pie MixedImage result for pizza rustica

2 cups flour, 2 eggs, 1/3 cup shortening   1/4 cup shortening   1/4 cup warm water, mix & knead and let rest 1/2 hour. Cut all meats and cut or shred cheeses.  Ricotta, Romano, Parmesan, provolone, soprasotto, salami, cappicolla, etc.

Mix 4 to 6 eggs. add cheese and meat.  Roll dough and grease 9 x13 dish or pan and add crust and, filling.  Top with lattice and brush top with egg wash.  Bake 400* for 20 - 25 min or until firm.

Pupa con l'uovo   (Easter cookies

CliPupa Con L’Uova

1 c. shortening      ¼ c. sugar      eggs       tsp. anise extract
1 tsp. lemon extract or emulsion       est of 1 small lemon
5-6 c. flour (closer to 6)      Tbsp. baking powder     inch of salt
12-15 hard boiled and colored eggs

Icing
1 c. powdered sugar
1-2 Tbsp. water
1 tsp. vanilla
1/2 tsp. anise extract

In mixer combine shortening and sugar and mix until light and fluffy. Add eggs, extracts and zest. Combine flour, baking powder and salt. Mix into wet ingredients by hand one cup at a time until you have a soft dough that is easy to handle. Break off a golf ball-size piece of dough and form into 9-10 inch long rope, fold rope in two, form a double twist with the ends and wrap around egg. Place on parchment-lined baking sheet, 9 cookies per sheet. Bake at 400 degrees for 15-20 minutes until firm and pale golden, but not brown. Cool on rack. Combine icing ingredients and whisk until smooth. You want a thin icing, not thick. Use a silicon pastry brush to brush cookies with icing, then sprinkle with non-pareils. You can adjust the flavor of the dough with combinations like almond and orange, or lemon and vanilla if desired.

 

Recipe: Easter Artichoke Pies

Easter Artichoke Pies 
Torte di Carciofo per Pasqua

Ingredients:

For the Dough: 
3 and 1/3 cups sifted flour    1/4 cup extra-virgin olive oil 

1 egg    /4 tsp salt

For the Filling: 
8 fresh medium artichoke hearts, diced 
1 small yellow onion, peeled and minced 
1 and 1/2 cups well-drained ricotta cheese 
1/3 cup freshly grated Parmigiano-Reggiano cheese 
Extra-virgin olive oil 
1/2 cup chopped fresh parsley 
Salt and freshly ground black pepper

Directions:   Prepare the Dough: 

Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry).

Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts.

Roll out dough for bottom crusts on a floured surface until very thin and almost transparent.

Cut out eight 6 and 1/2-inch circles.

Wrap bottom crusts in plastic and set aside.

Roll out dough for top crusts on floured surface and cut out eight 5-inch circles.

Wrap top crusts in plastic and set aside.

Prepare the Filling: 
Heat 2 tbsp olive oil in a pan over medium heat.

Add onions and cook until slightly golden, about 6–8 minutes.

Remove from heat and allow to cool.

Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl.   Season to taste with salt and pepper. Preheat oven to 375°F.

Assemble pies: 
Place bottom crusts on a lightly oiled and floured baking sheet.

Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge.

Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts.

To form pies, fold edges of bottom crusts over edges of top crusts.

Pinch to seal, and then fold over again to create a slightly thicker edge.

Brush tops with a little olive oil.

Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking.

Bake until slightly golden, about 25-30 minutes. Serves 8.

That's it!

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