Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake, Gluten-Free

 
Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. Her original recipe is not gluten-free however, we replaced the box cake mix with adapting our gluten-free cupcake recipe. It tastes just as good as the original. This cake is a real crowd pleaser and is so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • Cake Batter
  • 3/4 cup unsalted butter, room temperature
  • 1 ¼ cup sugar
  • 1 ½ tsp grated orange zest
  • 1 ½ tsp vanilla extract
  • 3/4 tsp Fior di Sicilia
  • 3 eggs
  • 2 ¼ cups Bob’s Red Mill Gluten-Free 1 to 1 Flour
  • 2 ½ tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup buttermilk
  • Ricotta Mixture
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Grease and flour a deep 9 x 13-inch baking pan.
  4. Using an electric mixer, beat the butter & sugar together until light & fluffy.
  5. Add the orange zest, vanilla, and Fiori di Sicilia.
  6. Beat just to mix ingredients.
  7. Add the eggs and beat until well combined.
  8. Add the flour, baking powder, baking soda, salt, and buttermilk.
  9. Beat mixture until smooth batter forms.
  10. Pour cake batter into the greased and floured pan.
  11. Next, pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  12. Bake at 350°F for 1 hour & 25 minutes or until top is golden brown and a toothpick comes out clean.
  13. Cool in the pan on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  14. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  15. Enjoy!

 

Decadent Cannoli Cupcakes, Gluten-Free 😋 😋

 

Decadent Cannoli Cupcakes, Gluten-Free

  • Servings: 12
  • Difficulty: Easy

These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋

Ingredients

  • CUPCAKE
  • 8 Tablespoons butter, room temperature
  • 3/4 cup sugar
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp Fior di Sicilia
  • 2 eggs
  • 1½ cups Bob’s Red Mill Gluten-Free 1 to 1 flour
  • 1½ tsp gluten-free baking powder (Rumford)
  • 1/2 tsp gluten-free baking soda (Bob’s Red Mill)
  • 1/4 tsp salt
  • 1/2 cup buttermilk (if you don’t have buttermilk take a 1/2 cup of milk and add 1½ tsp vinegar, stir & let sit for 10 minutes.)
  • 1/4 recipe Italian Cannoli Cream – Twiins Style
  • 1/2 cup Semi-Sweet or Bittersweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

 

    Directions

    1. Preheat oven to 350ºF. Lightly grease and flour a cupcake pan & set aside. (Paper liners may be used in place of grease & flour).
    2. Using a hand mixer, beat the butter & sugar together until light & fluffy.
    3. Add the orange zest, vanilla, and Fiori di Sicilia. Mix to incorporate all ingredients.
    4. Add the eggs and beat until well combined.
    5. Add the flour, baking powder and baking soda, salt & buttermilk.
    6. Beat mixture until smooth, about 2 minutes.
    7. Evenly divide the batter into the cupcake pan.
    8. Bake for 15-20 minutes or until a toothpick comes out clean.
    9. Remove from oven and cool in pan on a cooling rack about 15-20 minutes.
    10. Once cooled, remove cupcakes from pan and set on a baking sheet to decorate.
    11. Using a small paring knife, take a cooled cupcake and cut a circular cone out of the center at approximately a 45º angle and to a depth of 1-inch.
    12. Keep the top part of the cut-out portion on the side as you will put it back into the cupcake after filling with cannoli cream.
    13. Fill hole using a pastry bag and replace the cut-out piece of cake over the filling. Press in place.
    14. In a small saucepan on low heat, add the chocolate chips and the heavy cream. Whisk briskly until shiny & smooth and completely melted.
    15. Using a spoon, spread the ganache on the top of each cupcake. Put in refrigerator to set.
    16. Once set, take cannoli filling and pipe around the top of the cupcake using a pastry bag.
    17. Garnish with candied citron and sliced almonds.
    18. Refrigerate until ready to serve. Enjoy!

    Notes: Can also be garnished with chopped pistachios or candied orange peel. 

    This recipe can be made with regular all-purpose flour if gluten is not an issue.

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    Italian Cannoli Cream – Twiins Style

     

    Italian Cannoli Cream - Twiins Style

    • Servings: 40-60 Cannolis
    • Difficulty: Easy

    Anyone who knows Barbara knows she's a cannoli snob! She compares every cannoli she tastes to her favorite Italian Bakery in Lindenhurst, New York (including the cannoli we had in Italy). There are so many versions of cannolis throughout Italy and every Italian neighborhood throughout the United States that it would be impossible to choose which one is best... So, we set out to incorporate the best of all the cannolis we've ever tried and are so happy to share our best version with you. ❤️❤️

    Ingredients

    • 4½ lbs whole milk ricotta (drained overnight to remove all excess liquid)
    • 1½ lbs granulated sugar
    • 1 Tablespoon vanilla extract
    • 2-3 drops cinnamon oil (or 1 tsp ground cinnamon)
    • 1/4 cup citron, diced
    • 1/4 cup candied orange peel, diced
    • 4 oz semi-sweet Mini chocolate chips (may substitute with bittersweet chips, depending on your preference.)

    Directions

    1. Using a stand mixer with the paddle attachment, place the drained ricotta cheese into the mixing bowl, mix the cheese on lowest speed to combine and smooth.
    2. Add granulated sugar and allow to mix in until dissolved completely. The texture should be smooth, not grainy.
    3. Add the vanilla & cinnamon oil.
    4. Mix until incorporated. Do not overmix.
    5. Gently fold in the citron, candied orange and mini chocolate chips.
    6. Place in a pastry bag and refrigerate until ready to pipe into cannolis & serve.
    7. Before piping, cut the tip of the pastry bag large enough to allow the chips to pass through.

    Notes: If using ground cinnamon, your cannoli filling will not be white. 

    Do not fill cannoli’s until ready to serve or your shells will be soggy.

    Cannoli Cream Filling can also be used for cakes, cupcakes, and as a pastry filling.

     

     

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    Pastiera Napoletana (Easter Grain Pie)

     
    • Servings: 2 pies
    • Difficulty: Medium

    We are so excited to share our all-time family favorite Easter dessert with you, Pastiera Napoletana or Easter Grain Pie, also known as Pizza Grano. During our trip to Italy last year, at a farmhouse dinner in Naples, we had a wonderful dessert at the end of our meal. As soon as we tasted it we thought it was just like Grandma Florence & Mom used to make! That unique flavor was such a wonderful memory for us. After Grandma and Mom passed away, the only time we could enjoy Pastiera Napoletana was to buy it at the Italian bakery during Easter time. We searched high & low throughout all of our recipe folders & boxes for their recipe but never found it. Then while gathering our recipes for this blog, we discovered that Teresa's daughter Tracy had it, or should I say had all 3 versions of the same recipe... Mom's handwriting and instructions made it somewhat challenging to decipher. Our first bite took us back in time...we nailed it! Don't be intimidated by the many steps to this recipe. We know it seems like a lot of work but if you break it down as we recommend, it's not difficult. If you're looking to add to your holiday traditions, this recipe is well worth it! Happy Easter 🐰 🐰

    Ingredients

    • GRAIN
    • 1 jar 580 gr Grano Cotto (we use Fratelli D’Amico Cooked Wheat Grain- 20.5 oz)
    • 3 ¼ cups whole milk
    • 4 Tablespoons salted butter, room temperature
    • 2 lbs. whole milk ricotta (wrap in cheesecloth then put in a large strainer inside a bowl in the refrigerator overnight to drain excess liquid)
    • FILLING
    • 1 ½ cups granulated sugar
    • 1/2 cup Paradise Candied Citron (diced)
    • 1/4 cup Paradise Candied Orange Peel (diced)
    • 1 tsp cinnamon (slightly heaping)
    • 6 eggs
    • 3 drops Fiori di Sicilia
    • DOUGH
    • 4 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 4 eggs
    • 1/2 tsp kosher salt
    • 12 Tablespoons salted butter – cold
    • 1/4 vegetable shortening – cold
    • 2 tsp orange zest
    • 2 tsp vanilla
    • ice water (1 Tablespoon at a time as needed)

    Directions

    1. DAY 1 – First Step grain filling.
    2. In a 6 qt pot, add the jar of Grano Cotto, milk and butter. Cook on the lowest heat setting of your stove for about 2 -4 hours. Stir frequently to avoid burning bottom. Do not let the milk curdle. The mixture should be thick & creamy and the grain extremely soft. (On the lowest burner setting it was still too hot so we put an additional stove grill on top of the cooking burner and it was just right to prevent the milk from curdling, see pictures below.)
    3. Add additional milk if it dries out before the grains are soft.
    4. Once the grain mixture is done, pour in a bowl and cool. Once cool, cover with plastic wrap and refrigerate overnight.
    5. Day 2 – Make the Dough
    6. Using a stand mixer with the paddle attachment, add flour, vanilla, salt, sugar and orange zest. Mix to combine well.
    7. Add the cold butter, shortening and mix until it looks combined. You should see little pieces of butter & shortening not mixed throughout.
    8. Add the eggs and mix until the dough starts to come together.
    9. While the mixer is still running, add 1 Tablespoon of ice water at a time until the dough starts to form a ball.
    10. Dump out onto a lightly floured surface, shape into a round ball then cut into 2 equal portions.
    11. Roll each piece into a round ball until smooth. Cut 1/3 off each dough ball (use a scale to weigh each for accuracy). You should end up with 2 large dough balls and 2 small dough balls. Wrap each dough ball in plastic wrap then slightly flatten into a disk. Refrigerate for about an hour.
    12. Day 2 – Make Part 2 of the Grain Filling (Ricotta Filling)
    13. Using the whisk attachment, place the drained ricotta into the large bowl of your standing mixer. Add the sugar and eggs. Whisk until smooth, a few minutes on the low setting.
    14. Add the cooled grain mixture and continue to mix a few minutes until well incorporated.
    15. Lastly, add the citron, cinnamon, and Fiori di Sicilia. Mix on low until blended. Set aside until ready to fill pie pan.
    16. Preheat oven to 350ºF. Butter two 9-inch metal pie pans and set aside.
    17. Work with one of the larger dough balls at a time and roll out onto a floured surface to about 12 inches round. Place over one of the metal pie pans; make sure the dough is hanging over the pan edge.
    18. Fill the dough with half of the grain & ricotta filling but do not overfill. The filling should be about 1/2 inch below pan ridge. The filling rises quite a bit during baking.
    19. Lightly apply water around the rim of the pie dough. This will seal the dough to the strips in the next step.
    20. Using the small balls of dough, roll out onto a floured surface then cut strips about 1 inch wide. Lay them across diagonally to form a diamond pattern.
    21. Using the overhanging dough, pull up & over the strips & press to seal. Place completed pie on a large baking sheet and repeat the same process for the second pie.
    22. Bake approximately 1 hour and 15 minutes or a little longer. The filling should be set, not jiggle. The crust should be golden brown. If the edges brown faster than the top, cover edges with foil.
    23. When done, remove from oven and let pies cool to room temperature before refrigerating.
    24. Day 3 – Remove pie from the refrigerator about 20-30 minutes before serving. Enjoy with a great cup of coffee or espresso.

    Notes: Don’t overfill the pie pan as depicted below. Teresa got a little carried away forgetting we had another pie pan to fill.🤦🏻‍♀️

    Must be room temperature before refrigerating.

     

     

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    Easter Egg Breakfast Baskets (Pupa Cu L’ova)

     
    • Servings: 12-20
    • Difficulty: Medium

    Pupa Cu L'ova means Eggs in a basket in Italian and is a traditional Easter breakfast enjoyed by children & adults throughout Italy. One of our fondest memories of Easter morning (besides getting chocolate filled baskets from the Easter Bunny) is eating these delicious Eggs in a Basket for breakfast. Every Easter our mom and her sister (Aunt Sally) would bake these delicious treats while we all looked forward to eating them. Our parents enjoyed them over their morning coffee while we enjoyed them with a glass of milk. Traditionally this scone type muffin is made with anise flavoring but our children preferred vanilla flavoring with our secret ingredient, Fiori di Sicilia. Your family will love these for breakfast.

    Happy Easter

    Ingredients

    • DOUGH
    • 5 cups all-purpose flour
    • 1 cup granulated sugar
    • 2 Tablespoons baking powder
    • 1/4 tsp salt, pink Himalayan
    • 1/2 cup salted butter (1 stick)
    • 1/2 cup Crisco shortening or leaf lard
    • 4 large eggs
    • 1/4 cup milk or cream
    • 1 tsp quality vanilla extract (not imitation vanilla)
    • 1/2 tsp Fiori di Sicilia 
    • Muffin tin (12 muffins)
    • ICING
    • 1 cup confectioners powdered sugar
    • 2 Tablespoons milk or cream
    • 3 drops Fiori di Sicilia
    • DECORATIONS
    • 1 cup shredded coconut (sweetend or unsweetend depending on your taste)
    • green food coloring
    • 12 colored eggs (raw for medium cooked eggs or partially cook 3 minutes in hot water  for hard-cooked egg )
    • colored sprinkles or nonpareils

    Directions

    1. Preheat oven to 375ºF.
    2. In a large mixing bowl combine flour, granulated sugar, baking powder, and salt. Mix well.
    3. Cut butter & shortening into the flour mixture by hand until crumbly (a stand mixer can also be used).
    4. In a medium bowl mix eggs, 1/4 cup milk and flavorings.
    5. Make a well in the flour mixture and add the egg mixture.
    6. Mix until dough is smooth and can form into a ball.
    7. Roll out on a very lightly floured silicone baking pad or board to about 1/2-inch thickness.
    8. Using a 4-inch cookie cutter, cut 12 rounds of dough.
    9. Cut 24   1/2-inch wide strips to form an X or criss-cross over each muffin cup.
    10. Press gently into a lightly buttered muffin tin. Carefully press dough to the inside of each muffin cup.
    11. With a small fork, pierce the bottom of each cup.
    12. Place 1 colored egg into each cup, wide side down.
    13. Take 2 strips for each muffin and criss-cross over the egg, pinching onto the edge of the basket. Make sure you get the egg as straight as possible as they may shift in baking.
    14. Bake at 375º F for 22 minutes until lightly browned.
    15. When lightly browned, remove from oven and place muffin tin on a cooling rack. Let cool about 1 hour then remove from tin and continue cooling on rack.
    16. Put shredded coconut and 20 drops of green food coloring into a large plastic storage bag. Shake well until the desired color is achieved.
    17. In a small saucepan whisk the confectioner’s powdered sugar with 2 Tablespoons milk and 2-3 drops of Fiori di Sicilia flavoring. Heat on very low stove setting until mixture just starts turning warm. The icing cannot be reheated if it turns hard so work quickly. Immediately use a  small pastry brush, paint the icing onto the basket strips then dip in colored sprinkles.
    18. Take a pastry brush and paint the basket perimeter with icing, then using a small spoon, add the green shredded coconut and pat lightly, making sure to cover well. Gently shake excess coconut off.
    19. Serve the day you make these, just after decorating.

    Notes: The baked texture should be similar to scones. The colored raw egg will have a cooked, soft yoke but not runny when baked for 22 minutes. Easter Egg Baskets are best served right after decorating while the egg is still warm.

    If you won’t be serving the same day, refrigerate and allow to reach room temperature before serving.

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    Slow Cooker Spare Ribs with Hickory & Brown Sugar BBQ Sauce

     

    Slow Cooker Spare Ribs with Hickory & Brown Sugar BBQ Sauce

    • Servings: 4
    • Difficulty: Easy

    OMG! Who knew a slow cooker, some spare ribs and barbecue sauce could taste like Heaven? The meat is so tender it falls right off the bone. Our whole family agrees these are the best spare ribs you will ever eat!😋

    Ingredients

      Directions

      1. Pour water in bottom of large slow cooker to depth of about 1/8-inch.
      2. Add spareribs.
      3. Pour BBQ sauce over spareribs.
      4. Turn heat to high for 1 hour then reduce heat to low and cook additional 4-5 hours until meat pulls away from bone.
      5. Using tongs, carefully remove spare ribs from slow cooker & place on a large platter.

      Notes:  Spare ribs go great with creamy buttered mashed potatoes & broccoli in winter & spring or macaroni salad, coleslaw or potato salad, in summer.

       

       

       

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      Jennifer’s Beef Stew

       

      Jennifer's Beef Stew

      • Servings: 6
      • Difficulty: Easy

      When we were kids my least favorite meal (besides liver) was beef stew. I hated it and Teresa liked it. On a recent trip back to Long Island, my daughter Jennifer made a batch of beef stew which I tasted just to be polite. I was pleasantly surprised. There were so many wonderful flavors that I ate the whole bowl! Her secret was the beef bone broth, Isabella wine & thyme. I have used beef bone broth in the past; however, none compare as well to the Epic brand made from grass-fed beef. Serve with buttered Italian bread, over creamy mashed potatoes, rice or egg noodles. You won't need a knife to cut your meat, it's extremely tender, juicy, and delicious!

      Ingredients

      • 2  lbs. beef stew meat (or beef chuck cut into 1-inch squares)
      • 2 Tablespoons bacon grease (from 6 strips cooked bacon)
      • 2 lbs. mushrooms, thickly sliced in half or thirds
      • 2½ tsp sea salt or to taste (divide into 1 tsp and 1½ tsp)
      • 1½ tsp freshly ground black pepper (divide into 1 tsp and 1/2 tsp)
      • 1/4 cup all-purpose flour (use gluten-free flour if gluten is an issue)
      • 1 cup red wine (Jennifer uses Isabella by Pindar, however, any Cabernet Sauvignon, Montepulciano or Sangiovese will work)
      • 2 Tablespoons EVOO
      • 6 carrots, peeled & cut into 1/2-inch pieces
      • 1 large onion, roughly chopped
      • 5-6 large cloves garlic, minced
      • 2 Tablespoons tomato paste
      • 2 bottles (28 ounces) Epic Beef Bone Broth Jalapeno & Sea Salt
      • 2 bay leaves (optional)
      • 4 russet potatoes, quartered then cut into small bite size pieces
      • 1½  tsp dried thyme leaves
      • 2 tsp parsley (dried or frozen cubes)
      • 1 bag frozen peas, thawed (optional)
      • 1 Tablespoon all-purpose flour to thicken gravy

        Directions

        1. Pre-heat oven to 325ºF.
        2. In a large mixing bowl, combine flour, 1½ tsp sea salt, and 1 tsp black pepper. Mix together then add the stew meat a little at a time to coat all sides well.
        3. In a large dutch oven, heat bacon grease over medium heat until hot. Transfer meat in 2-3 batches, into the hot bacon fat. Cook 3 minutes on each side until browned. Add EVOO if needed. Set meat aside in a bowl.
        4. Pour 1 cup red wine into the dutch oven to deglaze and bring to a boil, scraping bottom well to get all the meat bits mixed in.
        5. Add the mushrooms and simmer for 10 minutes.
        6. In a separate large skillet on medium-high heat, add 2 Tablespoons EVOO. Add carrots, potatoes, onion, and garlic. Sauté approximately 4 minutes.
        7. Add 1 Tablespoon flour and mix constantly for 1-2 minutes. (If a thicker gravy is Preferred, add 2 Tablespoons flour instead of 1.)
        8. Add 2 Tablespoons tomato paste.
        9. Sauté 1-2 minutes longer.
        10. Transfer the vegetables to the dutch oven. Add the 2 bottles of beef bone broth, 2 bay leaves, dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return the beef (and bacon if you cooked bacon), to the pot and stir to combine.
        11. Cover dutch oven with lid and bake in a 325ºF oven for 1 hour and 40 minutes. Add thawed peas and continue cooking another 5 minutes. Ladle into bowls and enjoy!

        Notes:  I always have bacon fat on hand in the refrigerator. Once I cook the bacon I drain the fat into a small pyrex dish then store covered in the refrigerator.

        Beef broth may be substituted for Beef bone broth.

         

         

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        Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious❤️❤️

         

        Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious

        • Servings: 12
        • Difficulty: Easy

        Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️

        Ingredients

        • 2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
        • 2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
        • 1 tsp baking powder
        • 1/2 tsp baking soda
        • 1 tsp salt, pink Himalayan
        • 3/4 cup unsalted butter, room temperature
        • 2 cups granulated sugar
        • 2 tsp vanilla extract
        • 2 Tablespoons orange zest
        • 1/3 cup fresh orange juice
        • 1 cup sour cream (we use Daisy)
        • 4 large eggs
        • 1/4 cup canola oil
        • 2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
        • Powdered sugar for topping

        Directions

        1. Preheat oven to 350ºF.
        2. In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
        3. Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
        4. Add 1 egg at a time then mix in vanilla.
        5. On low speed,  mix in orange zest then slowly add orange juice and the oil until well blended.
        6. Slowly mix in 1/2 cup at a time,  the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
        7. Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
        8. Add the flour-coated cranberries and gently fold them into the batter.
        9. Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
        10. Pour batter into bundt pan and bake 50-65 minutes depending on your oven.  Test with a toothpick. Toothpick should come out clean.
        11. Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
        12. Sprinkle with sifted powdered sugar when completely cooled.
        13. Serve and enjoy!

        Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.

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        Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

         

        Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

        • Servings: 8-10
        • Difficulty: Easy

        One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.

        Ingredients

        • 28 Baby Bella Mushrooms (1 – 1/2 inches wide)
        • 10 large cloves garlic, minced
        • 1 cup  Parmigiano Reggiano, grated
        • 1/2 tsp dried oregano
        • 2 Tablespoons dried parsley
        • salt & pepper to taste
        • 1 cup  4C Gluten-Free Seasoned Bread Crumbs (may substitute with regular Italian seasoned bread crumbs if gluten not an issue)
        • 6 Tablespoons salted butter, melted to combine with bread crumbs
        • 1 Tablespoon salted butter to sauté mushroom stems

        Directions

        1. Preheat oven to 425º F.
        2. Wash & clean all the mushrooms, gently removing the stems. Set stems aside to chop.
        3. Dry mushrooms well with paper towels.
        4. Line a baking pan with tin foil and drizzle EVOO just to coat the pan.
        5. Place the mushrooms on the baking pan.
        6. In a small skillet on high heat, sauté the mushroom stems with 1 Tablespoon of butter, about 5 minutes until butter is absorbed.
        7. In a medium size bowl, add the breadcrumbs, grated cheese, oregano, parsley, melted butter, and minced garlic.  Mix well then add the sautéed mushroom stems. Combine well.
        8. Using a small spoon, spoon mixture into each mushroom cap (about 2 spoonfuls for each)
        9. Place into preheated oven and bake for 15-20 minutes, or just until golden.
        10. Remove from oven. Let sit about 5 minutes then serve.

         

        Notes: We also made a batch of large Portobello mushrooms that were a meal in themselves with a side salad!

         

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