GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)
My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert.
Provided by Michele Avissar-Whiting
Categories Breakfast and Brunch Crepes Sweet
Time 9h10m
Yield 5
Number Of Ingredients 15
Steps:
- Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
- To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
- To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
- For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
- Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.
Nutrition Facts : Calories 872.6 calories, Carbohydrate 98.7 g, Cholesterol 71.4 mg, Fat 47.4 g, Fiber 5.4 g, Protein 15.1 g, SaturatedFat 10.7 g, Sodium 103.6 mg, Sugar 54.9 g
GRANDMA NANCY'S MANICOTTI
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
- Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
- Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
- Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
- In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.
CASSATA
This is basically layers of sponge cake soaked with liquor and simple syrup with a sweet ricotta filling (sometimes with chopped chocolate or candied fruit or candied rind mixed in) sandwiched between them. It's formed upside down in a plastic-lined cake or pie plate and then flipped out and ringed with a marzipan strip. Some recipes have you ring it before completing the assembling. The traditional garnish is candied whole fruits or fruit-shaped marzipan.
Provided by Food Network
Categories dessert
Time 1h22m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan, bring the milk and butter to a boil. Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix well, then gradually add the flour. Drizzle in the hot milk, then add baking powder. Pour it into a greased 9-inch cake pan with parchment paper lining the bottom. Bake for 30 to 35 minutes Let cool in the pan on a wire rack then use a blunt knife to go around the edge of the pan to loosen it. Turn it out onto a cutting board and carefully slice it in half horizontally.
- To make the filling: Place the ricotta and sugar in a food processor and pulse to blend and make it smooth. Fold in candied fruit, if you are using it. Chill until ready to use.
- To make the syrup: In a small saucepan boil the water and sugar together. Let cool then add the orange liqueur.
- To assemble the cassata: Butter a 9-inch pie plate and line it with plastic wrap with some hanging over the edge. Place the green marzipan strip around the edge of the pan on the sloping sides, over lapping at where the ends come together. Trim 1 layer of cake to fit into the bottom of the pie pan and place it in. Brush it with half the syrup. Spread the cake layer with ricotta filling. Brush the second layer of cake with the remaining syrup and flip it onto the ricotta filling. Press down lightly to secure it. Cover it with plastic wrap and chill at least 2 hours or overnight.
- To serve, uncover the cassata and flip it onto a serving platter. Peel the plastic wrap off the top and dust it heavily with powdered sugar. Decorate with whole candied fruit or fruit shaped marzipan. Serve in wedges.
GRANDMA NANCY'S ZEPPOLI
Provided by Food Network
Time 42m
Yield 50 servings
Number Of Ingredients 7
Steps:
- Dissolve the 3 packets of yeast in 2 cups of warm water. Let the mixture sit for a few minutes.
- Place flour and salt in large deep bowl. Add yeast mixture. The best way to mix this recipe is with your hands. Gradually add water while mixing until it resembles a loose doughy consistency, not too thick and not too watery. You may not have to use all the water. Make sure all the flour is combined. Transfer dough to a larger bowl. Cover with 2 medium size towels and put the bowl in a warm place for 2 hours to rest. After 2 hours, you will see that the dough has tripled in size and is ready for frying.
- Place 2 quarts of oil in deep pot (4 or 6 quart size). Heat oil until very hot. (Grandma did not use a thermometer. She knew the oil was ready by dropping a small amount of dough into the pot).
- You can use a large serving spoon, but we still use our hands, drop golf-ball size piece of dough into hot oil. Fry 1 side for a minute until golden brown. Turn over and fry for another minute. Drain in a large colander (Italians call it the scolapasta).
- Transfer drained zeppoli to large platter and cover loosely with foil to keep warm. When half the dough is used, combine the raisins with the remaining dough. Repeat the frying process until all the dough is used.
- Place the warm zeppolis on large serving platter. Serve with powered sugar.
GRANDMA KNOBEL'S CREPES
This tasty yet simple crepe recipe has been used by my family for generations.
Provided by HealthyCooking
Categories Sweet Crepes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Sift flour, sugar, and salt into a large bowl. Add milk, eggs, and vanilla and whisk until smooth and slightly thinner than a regular pancake batter; do not overmix the batter or it will result in tougher crepes.
- Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
- Pour about 1/2 cup batter into the dot of oil. Hold the skillet by the handle and tilt the pan around so the batter evenly coats the entire skillet; the crepe should be about 1/8-inch thick. Cook until the bottom is medium brown, the top is dry, and the edges are starting to curl, about 1 minute. Flip the crepe and cook until golden brown on the other side, about 30 seconds. If each crepe takes longer than 2 minutes to cook, the batter may need to be thinner or you may need to use a higher heat.
- Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
- Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 80.3 g, Cholesterol 205.9 mg, Fat 16.3 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 6.1 g, Sodium 284.8 mg
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