Traditional recipes

Old-World Recipes, Homemade Touches

Old-World Recipes, Homemade Touches

At Lorusso Gourmet Pizza Focaccia in northern Astoria, all the usual Italian bases are covered, from Alfredo sauce to baked ziti.

But this is no ordinary pizza joint. The first clue: A gaggle of homemade pestos and hot sauces in unlabeled mason jars huddle in the front refrigerator case.

Move past shelves stocked with bags of house-baked taralli (pretzel-like, baked Italian snacks) and survey the pizza options. Look again—that’s not pizza but rather the specialty of the house, focaccia (Italian flatbread), topped with a dozen different combinations of vegetables, cheeses and meats.

Die-hard pizza fans can easily score a Sicilian slice or an uninspired-looking pepperoni pie. But at Lorusso, focaccia is the better bet.

Restaurant owner Mario Lorusso is a native of Bari, the southern Italian port city where dough-based snacks, like focaccia and taralli, are beloved. All the restaurant’s baking is done in house using his family recipes, and the flavorful results speak for themselves.

Aside from a few varieties sporting grilled chicken, ground beef or sausage, the focaccia at Lorusso is mostly vegetarian—though the lineup changes from day to day. Each one is about the size of Pizza Hut’s once-popular personal pan pizza, yielding four triangular slices. But be warned—these focaccia are surprisingly hearty. Unless you have a ferocious appetite, one will easily be enough.

Our favorites (in order of popularity) were the simple garlic focaccia, the rich, creamy mashed-potato focaccia—seasoned with a dash of oregano—and the tangy, zesty fresh mozzarella with fresh tomato and balsamic focaccia.

The garlic focaccia, lightly dusted with dried oregano, salt and more than a few shakes of extra-virgin olive oil, was particularly satisfying. (At Mario’s suggestion, we also added a spoonful of powdered Parmigiano Reggiano cheese.)

The mild seasonings allowed the bread itself to take center stage. Soft but crispy and golden at the edges and infused with flavorful, almost buttery, extra-virgin olive oil, this focaccia would have been delicious without any toppings at all.

We also tried focaccia topped with fresh mozzarella, roasted red peppers and balsamic, another with ricotta and spinach and one with roasted eggplant, fresh tomato and balsamic.

The roasted red peppers were oddly sweet, and the ricotta and spinach were disappointingly bland. But on the third focaccia, the earthy flavors of the roasted eggplant perfectly complemented the creamy mozzarella and mildly tangy tomatoes and balsamic vinegar.

We ended the meal with fennel taralli and homemade tiramisu. Like pretzels, taralli are rolled out, twisted into shape and then boiled and baked until their outsides are crispy and golden. These treats had slightly sweet undertones with a savory, licorice-y flavor imparted by the olive oil and fennel seeds baked into the dough. It was a simple, effective palate cleanser.

But if the taralli were good, the tiramisu was revelatory. Unlike many cream- and sugar-sodden American tiramisus, Lorusso’s version was light, airy and only mildly sweetened, with a distinctly rummy flavor. Mario buys his tiramisu from a friend who bakes it specially for Lorusso. It was some of the best we had ever tried.

And one more revelation: All this, plus a few other sides and drinks all around (non-alcoholic), added up to just $60—or $10 per person. For a meal with so many careful, homemade touches, we happily would have paid twice that.


Instructions

  1. In the center of a serving platter place a medley of grape tomatoes, roasted red and yellow peppers, assorted olives, grilled marinated artichoke hearts, and caper berries.
  2. Place assorted Boar ’ s Head meats and cheeses around the center medley ( alternating for color ) in the following order Italian Roasted Uncured Ham, Hickory Smoked Gruyere, Prosciutto, Provolone, Uncured Sopressata, Manchego, and very thinly sliced Serrano Ham.
  3. Serve with olive oil toasted baguette slices.

Old World Muesli

Start the day right with this delicious homemade version of a healthy European breakfast cereal.

To add the finishing touches to your jarred mix, simply center the chosen fabric square on the lid of the jar and secure it with a rubber band. Then wrap your chosen tie around the rubber band twice, covering the band, and knot the tie to hold it in place.

Using a hole punch, make a hole in the tag and slide the tie through the hole, threading it through once or twice and tying it off with a bow. If you’ve chosen to photocopy the boxed tag provided with each recipe, you may want to fold the left side of the tag over the right before punching a hole in the top left-hand comer. This will allow you to thread the tie through two layers of paper, attaching your tag securely to the jar.

Finally, to make your Mason gift jar even more special, you may want to use the same ribbon or twine to attach an item that can be used when preparing the particular recipe. Wooden spoons, wire whisks, and cookie cutters are possible choices. Your beautiful Mason jar mix is now done, ready for its lucky recipient!


Old World Recipe - Squash Latkes Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 3 medium Mexican squash, zucchini, or Yellow Squash (see picture of the Mexican squash, if you don't know what it is)
  • 2 eggs
  • 1/3 cup sugar
  • pinch salt
  • 1/2 tsp baking soda
  • all purpose flour
  • cooking oil

Ingredients

  • 3 medium Mexican squash, zucchini, or yellow squash (see picture of the Mexican squash, if you don't know what it is) shopping list
  • 2 eggsshopping list
  • 1/3 cup sugarshopping list
  • pinch saltshopping list
  • 1/2 tsp baking sodashopping list
  • all purpose flourshopping listshopping list

How to make it

  • Rinse the squash, chop off the navel and stem, if any.
  • Shred the squash using a coarse grater
  • Stir in eggs, salt, sugar, mix very well
  • Add baking soda, stir some more
  • Add flour in small batches until thick batter forms. It should be like buttermilk in texture, maybe a little thicker
  • -
  • Heat 4-5 tbsp oil in a skillet
  • Spoon your latkes onto the skillet and fry over medium heat on both sides until pleasantly browned.
  • -
  • Serve with sour cream or plain yogurt on the side.
  • Alternatively, dust some confectioner sugar over before serving

Easy Homemade Biscuit Recipe

You can use a cutter, or just a plain kitchen fork to cut in the shortening.

Ingredients:
2 1/4 cups flour
1 TBS baking powder
1 tsp. salt
1 TBS sugar
1/3 cup shortening (or butter)
1 cup milk

Instructions:

1. Pre-heat oven to 425 degrees F

2. Add flour, baking powder, salt and sugar to medium size bowl.

3. Add shortening &ndash cut in the flour mixture until it resembles coarse crumbs.

After rolling out the dough, fold in half for easy to pull apart biscuits.

4. Add half of the milk and mix until absorbed. Add the remaining milk and mix well until the dough forms a ball.

5. Place dough on a floured surface and knead 15-20 times. **Do not over knead

6. Pat out flat with the palm of your hand. Roll with a floured rolling-pin into an oval or rectangle, to about 1/4 inch thickness.

Use a glass to cut out the biscuits.

7. Fold dough in half and cut into biscuits.

8. Place on greased baking sheet and bake at 425 degrees for 13-15 minutes or until golden brown.

Homemade biscuits ready to go into the oven!

9. Remove from oven and brush with butter (optional)

**If you would like to receive our Recipe Of The Week &ndash be sure to sign up to follow the blog via email in the right hand column, &ldquolike&rdquo us on the Facebook, or follow us on Twitter.


Holiday Drinks

    - The original orange Julius recipe. - All of my punch recipes, sherbet, and nonalcoholic. - Raspberry Punch Recipes. - Old recipe for hot cocoa. - Easiest recipe I have found. - Drinks, shakes and smoothies. - Popular old fashioned drinks.

Holiday Recipe
Start with a heart full of love. Add warm friendship spiced with laughter and merriment. Season with joyful greetings and serve with loads of good cheer.

Stocking Stuffers
Wrap your homemade candies in colorful plastic wrap and tie with festive ribbons. You might even want to add beaded eyes or a felt nose to the wrapper. And don`t forget to package your edible gift with an ornament or even attach the recipe.

Holiday Gift Bags
For an easy homemade Christmas gift, make some Chex Party Mix or Crispix Mix and give out as gifts to co workers. Put in cute decorative holiday bags wrapped with curling ribbon. Everybody loves them!

Easy Christmas Crafts
Here's a page to start making some easy Christmas Crafts. Easy Christmas Crafts for Kids and Homemade Christmas Ornaments


Remembering My Mother & Her Love Of Travel

My mother was a twin and the daughter of German immigrants who settled in Chicago, Illinois, and later the nearby suburbs.

While growing up, she traveled by boat to spend summers with family back in Deutschland.

After high school graduation in 1955, she traveled across the Atlantic once again by boat to spend the summer visiting family in Germany and touring Europe with her twin sister and their best friend, Joyce.

Marje, Mille and their friend having fun as they cruise from New York to Gibraltar in 1955.

Listening to her share tales from this trip for decades, I often found myself wondering if these travel stories were elaborated on over the years. Could they possibly be true?

While cleaning her home following her death, I discovered the itinerary, invoice, a photo album, and even a diary from this incredible journey.

I have certainly inherited her wanderlust and her love for fun. Most nights during her trip, getting “shut-eye” meant going to bed at 3am!

I love to travel and have even visited some of the same destinations on my personal and business trips, for instance, Pompeii and the Amalfi Coast.

Marje, Millie and their friend, Joyce, enjoying the beaches in Europe during their 1955 tour.

Some of the destinations visited on her epic 10-week trip included:

  • Spain (Gibraltar, Algeciras, Seville, Lisbon, Madrid, Zaragoza, Barcelona)
  • Morocco (Tangier)
  • France (Paris, Nice, Monaco)
  • Italy (Pisa, Rome, Naples, Pompeii, Sorrento, Capri, Naples, Florence, Venice)
  • Austria (Innsbruck, Vienna)
  • Switzerland (Geneva, Zurich)
  • Germany (Garmisch, Stuttgart, Zweibrucken, Worschweiler, Fischbach, Heidelberg, Bodensee, Munchen)
  • and Luxembourg.

Drinking wine in my mom’s German wine glass while reading her 1955 travel diary.


First Things First

This bread recipe calls for homemade yeast. There were different variations of homemade yeast back in the 1800s when the recipe was written, but I chose to use a sourdough starter for my homemade yeast since I think it&rsquos the simplest to use and to maintain. In order to make this recipe, you&rsquoll need an established sourdough starter.

If you&rsquove never used a sourdough starter before, you can find out more about how to begin and maintain one in these posts:


20 Absolutely Delicious Homemade Ice Cream Recipes

I scream, you scream, we all scream for these delicious homemade ice cream recipes. From classic flavors like vanilla and strawberry to more inspired combinations such as Rose-Geranium-and-Cardamom Ice Cream, these sweet ideas will inspire you to whip up something fun when you have a bit of extra time on your hands.

Most of our recipes require an ice cream maker, but you don't need to spend a ton of money to get an efficient and effective maker. We're big fans the affordable-yet-mighty Cuisinart Ice Cream and Frozen Yogurt Maker ($49.99, bedbathandbeyond). However, if you're strapped for kitchen space or can't wait to start making scoop after flavorful scoop, we do have a few no-churn ice cream recipes, such as No-Churn Mint-Chip Ice Cream, which has a smooth, minty flavor and the requisite chocolate chips.

If you or your family is vegan, lactose-intolerant, or just looking to cut back on dairy, try our recipe for Vegan Avocado Ice Cream. Instead of the usual combination of milk, heavy cream, and egg yolks, this recipe gets its body from fatty avocados and coconut milk.

We also have seasonal flavors that will inspire your palette. In the middle of summer, when ice cream is the most appealing dessert, make our peach flavor using fresh fruit, which creates naturally sweet flavor and bright orange color. In fall, keep the orange hue but swap out the flavor for some spice with our Pumpkin Ice Cream recipe. It calls for canned pumpkin purée, which makes the final product creamier than ever.

If you're looking for a fun kitchen project that offers a new challenge, try your hand at these homemade ice cream recipes. Once you've mastered the basics, take your newfound skills one step further and start making our tasty ice cream sandwich recipes, too.


Country Recipes for Simple Cooking

The best thing about simple cooking is that you don't mind inviting your friends to come back for more, because there was very little effort involved!

Try these delicious easy, old fashioned country cooking recipes and let us know what you think about them.

If you like to make your own homemade products we have a page on Traditional Skillswhich may be of interest to you as well.

SHARE YOUR FAVORITE SIMPLE COUNTRY COOKING RECIPES

Don't let your favorite simple recipes sit in the cupboard. Come and share these favorite simple cooking recipes with us through the Best Recipes section. If you share more than 10 recipes we will give you a feature page as a regular recipe contributor. If you have a web site we will link back to you. So come and be part of our Country Cooks community and share your best recipes with all of us today!

Have a look at our chocolate eclair recipe as an example.

If you live in the UK you may want to take professional cooking classes. There are several farms featured on our Farm Cookery Courses page. Many of these farm cookery courses take place over weekends where accommodation is inclusive, and there are several farms here that offer cookery courses to diploma level.

And finally, for those of you who are looking for Household Tips in the kitchen, then look no further.


Old Fashioned Christmas Candy Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Holiday Chocolate Truffles

3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
Coatings (optional)

In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat and stir in vanilla. Chill 2-3 hours or until firm.

Shape chilled mixture into 1-inch balls and then roll in any of the suggested coatings. Chill 1 hour or until firm. Store tightly covered at room temperature.

Suggested Coatings: Finely chopped nuts, toasted shredded coconut, finely ground Espresso (perfect for coffee lovers), chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, cinnamon sugar, confectioners' sugar, or colored sugars.

Suggested Serving: Place individual Holiday Truffles into gold/silver foil candy wrappers and arrange on a tray for serving with a cup of after-dinner coffee as a special treat. This old fashioned Christmas candy recipe yields about six dozen Holiday Chocolate Truffles.

Amaretto Truffles: Omit vanilla. Add 3 tablespoons amaretto or other almond-flavored liqueur and 1/2 teaspoon almond extract. Roll in finely chopped toasted almonds.

Orange Truffles: Omit vanilla. Add 3 tablespoons orange-flavored liqueur. Roll in chopped toasted almonds mixed with finely grated orange rind.

Rum Truffles: Omit vanilla. Add 1/4 cup dark rum. Roll in flaked coconut.

Bourbon Truffles: Omit vanilla. Add 3 tablespoons bourbon. Roll in finely chopped nuts.

Cream Cheese Truffles

1 (8 ounce) package cream cheese, 3 cups sifted confectioners' sugar, 3 cups semisweet chocolate chips, 1-1/2 teaspoons vanilla extract.

In a large bowl, beat softened cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1-inch balls.

Roll truffles in finely chopped nuts of choice, cocoa powder, coconut, confectioners' sugar, candy sprinkles, and so on.

To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds and add 1 tablespoon liqueur (almond, coffee, or orange) to each mixture, and then mix well.

Holiday French Dainties

Make Holiday French Dainties for Christmas
(Source: Don Bell)

The old time joy of making the Christmas candies at home has never lost its charm. Here's an old fashioned Christmas candy recipe now favored by families who delight in having something different (illustrated above):

4 level tablespoonfuls Knox® Sparkling Gelatin, 1-1/2 cups boiling water, 4 cups granulated sugar, 1 cup cold water. Soak the gelatin in the cold water five minutes. Add the boiling water. When dissolved add the sugar and boil slowly for fifteen minutes.

Divide into two equal parts. When somewhat cooled add to one part one teaspoonful extract of cinnamon. To the other part, add one-half teaspoonful extract of cloves.

Pour into shallow tins that have been dipped in cold water. Let stand overnight turn out cut into squares, roll in fine granulated or powdered sugar let stand to crystallize.

Any coloring desired might be added and any preferred flavoring extract used. Vary by using different flavors, such as lemon, orange, peppermint, wintergreen, etc., and different colors and by adding chopped nuts, dates, or figs. Delicious.

Holiday Bonbons

1 cup softened butter
2 pounds sited confectioners' sugar
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

(Note: Use sweetened condensed milk, not evaporated milk.)

In large bowl, combine butter, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls.

Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until solid.

While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler over simmering water. Stir until melted. Then, using a toothpick or a fork, dip each bonbon in the melted chocolate.

Place chocolate covered bonbons on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer. This old fashioned Christmas candy recipe makes about 12 dozen bonbons, depending on the size you make them.

Christmas Candy Bars

Two cups sugar (granulated), 1 tablespoon vinegar, 1 cup lukewarm water, 1 lump of butter size of a walnut. Boil evenly, do not stir.

When syrup is brittle (when a drop is put in cold water), pour into a pan arranged in the following way:

Divide pan into sections with strips of stiff, greased cardboard. In one section put a thick layer of peanuts in another coconut in another puffed wheat and in another a combination of seedless raisins, almonds, and candied cherries.

Then, pour in the taffy, making sufficient to cover each to the depth of 3/4 inch. When cool, pull out the cardboard.

Any favorite taffy recipe may be substituted for the above recipe. —P. Panicky

Coconut Fudge

Two cups sugar, 2/3 cup milk, put into a saucepan, and cook over a moderate fire until a little dropped into cold water will form a soft ball.

Remove from fire, add 2 tablespoons butter, cool, and add 1 teaspoon vanilla, 1/2 cup shredded coconut, and 1/2 cup chopped walnuts.

Beat all together until the mixture begins to thicken, then spread upon buttered tin to thicknesses of 1/2 inch. —Fruits and Candies

Holiday Bonbons

1 cup softened butter
2 pounds sited confectioners' sugar
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

(Note: Use sweetened condensed milk, not evaporated milk when making this old fashioned Christmas candy recipe.)

In large bowl, combine butter, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls.

Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until solid.

While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler over simmering water. Stir until melted. Then, using a toothpick or a fork, dip each bonbon in the melted chocolate.

Place chocolate covered bonbons on waxed paper and allow to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer. Makes about 12 dozen bonbons, depending on their size.

Cream Cheese Mints

1 3-ounce package cream cheese
1 tablespoon butter
3 cups confectioners' sugar
2 drops peppermint oil (or almond)
Food coloring (optional)

Combine softened cream cheese, butter, and confectioners' sugar in large bowl. Stir in peppermint oil to flavor. Leave white or add coloring.

Roll mixture into small balls and place on waxed paper. Flatten using a fork dipped in confectioners' sugar and allow to dray for 2 hours. Refrigerate before serving.

Old Fashioned Christmas Candy Recipe

Lee's Priceless Recipes (1895)

Traditional French Creams

Enjoy Homemade French Creams Candy
(Source: Don Bell)

For this old fashioned Christmas candy recipe take 2 cupfuls of granulated sugar, add to it 1/2 cupful milk set upon the stove and bring slowly to a boil and boil for 5 minutes take off the fire and set in a pan of cold water stir rapidly until it creams cool shape into balls with the hands and place nuts (optional) on top of some of the creams, or it can be arranged in layers and figs or dates placed between then cut into squares.

Fine chocolate creams can be made of this mixture by dipping the balls into melted chocolate, leaving until cold upon buttered white paper.