Amaretto Apricot Bars


Amaretto Apricot Bars
Makes about 16
Did you know that Amaretto liqueur is made from the pits of apricots? If you choose not to use it, substitute orange juice, or apricot nectar for it in the recipe.
2 cups all purpose flour
1/2 cup confectioner’s sugar
Pinch of salt
1 cup unsalted butter, cut into 1/2-inch cubes
2 tablespoons Amaretto di Saronno
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Put the ingredients into a food processor, and process on and off until the mixture begins to look like crumbs. Press into the bottom and up the sides of the pan about 1/2-inch. Bake in the oven to 20 minutes, until golden. Remove from the oven.
1 cup (packed) dried apricot halves coarsely chopped
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2 tablespoons Amaretto di Saronno
1 1/2 cup (packed) golden brown sugar
1 teaspoon vanilla paste or extract
1cup chopped toasted pecans (your choice of nuts here)
Confectioner’s sugar
1. Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
2. In the bowl of an electric mixer, blend together the flour, baking powder, and salt.
3. Beat in the eggs, Amaretto, brown sugar and vanilla; beat until thick. Stir in the nuts and apricots. Spread over crust.
4. Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool completely.
5. Cut the cookies into squares, and sift confectioners’ sugar over the top.
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Fresh Strawberry Tart


Fresh Strawberry Tart
Makes one 10-inch tart
For the Tart Shell
1 1/4 cup all-purpose flour (plus more for rolling)
1/4 cup chilled unsalted butter, cut into bits
Pinch salt
2 to 3 tablespoons ice water
1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray.
2. Put the flour into a food processor fitted with the steel blade. Distribute the butter over the flour, and sprinkle with the salt. Pulse on and off until the mixture begins to look grainy. With the machine running, add the water a tablespoon at a time, until the mixture begins to come together.
3. Form the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
4. Turn the dough out onto a floured board, and roll to a 12-inch circle. Press into the tart pan, prick all over with a fork, press a piece of buttered aluminum foil onto the dough, and fill the foil with rice or pie weights. Bake for 15 minutes, remove the foil and pie weights, and bake another 5 minutes, until the crust is golden brown. Remove from the oven, and allow to cool completely.
For the Pastry Cream and Assembly
1 cup whole milk
1 tablespoon vanilla paste
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
2 cups strawberries, sliced
1. In a saucepan, heat the milk and vanilla paste until small bubbles form around the rim of the pan. Remove from the heat.
2. In a small bowl, whisk together the yolks, flour and sugar. Pour in some of the milk mixture, and whisk until smooth.
3. Return the mixture to the saucepan, and whisk until the mixture comes to a boil. Pour the mixture through a fine mesh sieve, and press plastic wrap onto the surface of the pastry cream. Cool completely.
4. When ready to serve, spread the pastry cream over the cooled crust. Arrange the strawberries on the pastry cream. Serve cold.
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Cocktail Grapefruit Squares


Cocktail Grapefruit Squares
Serves 8
For the Crust
1/2 cup confectioner’s sugar
2 cups all-purpose flour
1 cup unsalted butter, chilled and cut into small bits
Pinch salt
1. Preheat oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Put the sugar and flour into a food processor fitted with the metal blade. Pulse on and off 3 to 4 times. Distribute the butter over the flour mixture, and sprinkle with the salt. Pulse on and off until the mixture begins to come together.
3. Crumble the mixture into the prepared pan, and press evenly into the pan and up the sides about 1/2-inch inch. Bake for 15 to 17 minutes, until the crust begins to turn golden. Remove from the oven.
For the Filling
4 large eggs
1 3/4 cups sugar
1 teaspoon finely grated cocktail grapefruit zest
1/4 cup all-purpose flour
1/2 cup cocktail grapefruit juice
1. In a bowl, whisk together the eggs, sugar, zest, flour and juice. Pour over the baked crust, and return to the oven and bake for 20 minutes.
2. Cool the pan, and cut into squares. Dust with sifted confectioners’ sugar, and serve.
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Tango Tangerine Granita


Tango Tangerine Granita
1/4 cup granulated sugar
1 Tbs. finely chopped tangerine zest
Salt
1/2 cup water
1 1/2 cups fresh tangerine juice, with pulp
1. In a small saucepan, stir together the sugar, zest, a pinch of salt, and water.
2. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly.
3. Stir the juice and syrup together; pour into a small metal pan, such as a loaf pan, cover with plastic, and freeze for 2 hours.
4. Stir the mixture with a fork, breaking up the portions that have become solid, and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more.
5. Cover and return to the freezer until ready to serve. To serve, scrape with a spoon to loosen the mixture, and spoon into small bowls or glasses.
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Vanilla Blood Orange Upside Down Cake


Vanilla Blood Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 to 4 vanilla blood oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup blood orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Learn more about Vanilla Blood Oranges Click HERE
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Strawberry Shortcake


Strawberry Shortcake
Serves 4
This recipe is for cream biscuits that are split then topped with berries and whipped cream.
For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups heavy cream
1 large egg yolk
2 tablespoons milk or heavy cream
3 tablespoons sugar
1. Preheat the oven to 400°F. line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times.
5. Roll out the dough 1/2-inch thick, and cut with a 2-inch biscuit cutter. Reroll any scraps once and cut out again.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Berries and Assembly:
1 pint strawberries, hulled, and sliced
1/4 cup sugar
1/4 cup orange juice
2 cups heavy cream, whipped stiffly
1. In a bowl, combine the berries, sugar, and orange juice, stirring to blend. Add more sugar if the berries are tart.
2. To assemble the short cakes, split the cakes in half horizontally, spoon some of the berries over the bottom slice, top with whipped cream, and the other half of the biscuit.
3. Drizzle a bit of the berry juice over the top of the shortcake.
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Blood Orange Olive Oil Cake


Blood Orange Olive Oil Cake
Serves 8
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated blood orange zest
1/4 cup fresh blood orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° and coat a 9-inch cake pan that is at least 2 inches deep with nonstick cooking spray. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Learn more about Moro Blood Oranges Click HERE
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Blood Orange Pie


Blood Orange Pie
Serves 12
For the Crust
1 1/2 cups crushed graham crackers (about 2 packets)
1 tablespoon sugar
6 tablespoons butter, melted
Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
In a bowl, combine the crumbs, and sugar. Add the butter and stir until the mixture is well blended.
Pat into the bottom and sides of the pan, and bake for 10 minutes.
Remove from the oven and cool completely.
For the Filling
4 large egg yolks
Grated zest of 1 blood orange
One 14-ounce can sweetened condensed milk
1/2 cup blood orange juice
1 tablespoon lemon juice
1 1/2 cups whipped cream
1. In the bowl of an electric mixer, beat together the yolks and zest. Beat in the milk, and juices, until the mixture is combined.
2. Pour the mixture into the crust, and bake for 10 to 12 minutes until set.
3. Remove from the oven, and cool the pie. Refrigerate until cold (at least 2 hours)
4. Serve with unsweetened whipped cream.
Learn more about Moro Blood Oranges Click HERE
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Sumo Ricotta Cheesecake with Chocolate Crumb Crust



Sumo Ricotta Cheesecake with Chocolate Crumb Crust

Serves 8 to 10
For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-1/2-inch fluted tart pan with a removable bottom with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the tart pan, use your hands to spread the crumbs so that they coat the bottom of the pan, and start to climb the sides.
5. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
6. Bake the crust until it smells nutty and fragrant, about 10 min.
7. Set the baked crust on a rack and let cool.
8. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.
For the Filling
15-oz. container (1 1/2 cups) whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated Sumo orange zest
2 Tablespoons Sumo orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Sumo Orange Syrup, cooled
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, orange zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with Sumo Syrup.
Sumo Syrup
1 cup Sumo Juice
1 cup sugar
Grated zest of 1 Sumo citrus
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest, and cool the syrup.
Learn more about Sumo Citrus Click HERE
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Parsnip Cake with Tangerine Cream Cheese Frosting


Parsnip Cake with Tangerine Cream Cheese Frosting
Makes two 9-inch layers, or one 13-by-9-inch baking pan
A kissing cousin to carrot cake, the parsnips give this cake a sweet flavor, and moist texture.
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly grated parsnips
One 8-ounce can crushed pineapple (do not drain)
1/2 cup raisins
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan or two 9-inch baking pans with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the parsnips, pineapple and juice, and raisins, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine.
4. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes for 13-by-9-inch baking pan, or 30 to 35 minutes for 9-inch rounds.
5. Place the pan on a rack and let cool completely before frosting.

Tangerine Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter 5 cups confectioners’ sugar
1/2 teaspoon orange extract
2 to 3 tablespoons tangerine juice
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar, extract and juice, beating until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in additional juice 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Learn more about Parsnips Click HERE
Learn more about Tangerines Click HERE
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