I Like to Bake and Cook Blog: The Three Moms (Mom-Mama-MIL)

Showing posts with label The Three Moms (Mom-Mama-MIL). Show all posts

Sunday, December 8, 2024

Cappelletti: Our Family Tradition/ updated video

I decided that today was the day I was starting to make the Cappelletti for our traditional Thanksgiving dinner..

Today’s Cappelletti 12/8/2024 sampling a few. Yummy!

Growing up they were a wonderful addition to our Turkey dinner. Mom spent hours making them and usually made anywhere from 1,000 to 2,000 of those little pasta filled caps..

I remember my grandmother making them and how it was expected that this tradition would be continued on Thanksgiving.

Fortunately Mom, until recently, she's 88, had kept it up..

She had learned that making them and freezing them would be the answer to the exhaustion that was felt trying to make enough to make everyone happy..

Today I am happily carrying on the tradition with my daughter (Susan)at my side helping..

We serve them in homemade chicken soup and I make that ahead of time as well to ease the stress of the day so I can enjoy the holiday as well..

I Hope you enjoy this recipe.. I know I had promised it and I hold true to a promise made... Happy Cooking!

My Italian handy Food Companion explains them as:

Cappelletti: small pasta hats (ka-pel-ett-ee) similar to tortellini( stuffed with a variety of fillings)

We chose the below recipe: Some use cooked chicken chopped in place of ground meat

Filling:

1 ½ lb. Ground chuck(or beef and pork)

1 can tomato paste (optional)it was in grandma’s traditional recipe)

1 can water

¼ tsp. Cinnamon

¼ tsp. Nutmeg

salt and pepper

1 ½ cups breadcrumbs

½ cup Pecorino cheese grated

1 egg beaten

By adding the tomato paste it gives your filling a slight red color

In a medium pan sauté chuck (beef) in small amount of oil..

Season with salt and pepper.

Add 1 can tomato paste, cinnamon, nutmeg and 1 can water while cooking slowly..

Remove from heat, add breadcrumbs, cheese and egg. Mix thoroughly..

Cool and refrigerate until ready to use.

Pasta Dough ( double or triple recipe)

2 ½ cups flour

3 eggs @ room temperature

dash salt

shot glass water or less

shot glass oil or less

In your upright stand mixer add eggs, pinch of salt and water. Mix. Using dough hook slowly add flour until a ball forms. Remove place on a slightly floured cutting board and work dough with hands until a soft ball is formed.

Cut dough in sections and press down to be able to slide into your pasta Machine. Set on 2 than 3 then 4..

After dough is mixed take from mixer and put on floured cutting board. (I use an acrylic board)

Mix together with hands into it forms into a ball

Slice in sections and press slightly so it will go into pasta machine easily

I start with #2 and proceed to 3(my pasta machine reading) on side of machine

Easily goes through

Cut into small sections. I had doubled the recipe and I made 300 cappelletti's.. I bagged the rest of the filling in small bags and froze..(approx 5 bags)I will make them between now and Thanksgiving..


Fold in half and then , twist the pasta between index and forefinger, crossing hands and pressing pasta ends together..

I place cappelletti on cookie sheet and freeze until set .

Place cappelletti after frozen in bag and put in freezer until ready to use..Bon appetite!

Happy Holidays from my kitchen to yours,

M.j.

10/26/11

Sunday, January 22, 2023

Lemon Sponge Pie!

Another recipe for pie lovers and especially those who Love Lemon!

Lemon sponge pie!

This pie was my brother's favorite.

He passed away almost 9 years ago and although I miss him everyday making this pie honors his memory.

Hi Everyone: Mom loved to bake this pie and said the secret to making it the very best was to make sure your egg whites were beaten to stiff peaks and to fold them in ever so lightly to the mixture and the every end before you quickly put the pie in the oven.

Happy Baking!

3/4 cup Sugar
2 tablespoons Flour
Juice and rind of 1 lemon
2 tablespoons butter(softened)
3 eggs separated
2 cups milk (whole)
1 unbaked pie shell

Whipped cream ( 1 pint heavy whipping cream, 3 T powdered sugar, 1 tsp. vanilla). Beat until thickened.
Refrigerate until ready to serve.

Roll out pie shell and lay into pie plate(see picture) Put aside

Cream sugar and butter.. Add flour,egg yolks,lemon rind,and juice. Add milk and beat slowly.

In separate bowl beat egg whites until stiff(see picture)..Fold gently into above mixture..(use large spoon or spatula) Pour immediately into unbaked pie shell. Bake 350 degrees 35 to 40 minutes.

Note: Depending on oven it may take a little less or a little longer..Test center with butter knife..It should come out clean..Cool completely..Top with Whipped Cream..

Note:Topping this pie with some fresh whipped cream really adds to the presentation as well as some extra sweet cream flavor. A great anytime dessert!

It really is quite easy using refrigerated Pie crust. (I used Pillsbury refrigerated pie crust). A big hit!!!

Happy Baking,
From my kitchen to yours,

6/12/11
3/23/13
8/8/15

6/5/16

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Saturday, January 21, 2023

Meatloaf stuffed with mashed potatoes! Mom's recipe and my added touch!

Tonight’s repeat performance! Using my homemade mashed potatoes and all beef approximately one pound meatloaf.

While my potatoes were cooking I sprayed with cooking spray a medium size loaf pan.

I placed one half of my meatloaf mixture in pan while flattening the meat as best I could.

To speed up dinner I put the bottom half that I had put in the pan in a 350° oven to bake while potatoes were cooking to perfection. It took about 10 to 12 minutes.

After 12 minutes I mashed potatoes as usual with milk and butter. Removed loaf pan from oven and placed two heaping scoops of mashed potatoes on top. Then I topped the potatoes with the other flattened meatloaf.

Bake approximately 20 to 30 minutes until juices are clear. Allow to set 5 to 7 minutes before slicing,

Fried onions cooked topped my meatloaf. (I cooked them in a separate pan).

Delicious!

1/21/2023

Mom liked to put together her own food ideas and would try them out on us..

Of course I always loved food so I loved trying everything and anything she made whether it be Italian, Slovak or American..

This is her meatloaf recipe and I decided to add some left over mashed potatoes and it looked something like this when it was finished baking.

Today I made Mom's meatloaf recipe and used Bob Evans Refrigerated mashed potatoes. It'll save some time and they are great in a pinch. Enjoy! Happy Cooking from my kitchen to yours!

Here is her recipe:

1 lb. ground pork
1 lb. ground chuck
2 cups breadcrumbs, plain
2 tsp. salt
1 tsp. pepper
2 eggs
2 medium onions finely chopped
1 cup milk

****short cut: 1/2 container Bob Evan's regular mashed potatoes. I used half of the container of mashed potatoes for center.

7/23/12

Cool for about 10 minutes before slicing!

In a large bowl mix ground meat, breadcrumbs, salt and pepper, onion. Mix egg with milk and combine with meat. Shape into two pieces. Make a well in center, place mashed potatoes in center and top with the other half of meatloaf. ( see photo) Brush top

Of meatloaf with a little vegetable oil. Bake 350 degrees 1 hour or longer until well browned.

I topped my meatloaf with sautéed onions which I fried separately in a few tablespoons of oil.

If you would like to use gravy use the drippings or jarred gravy will work.

Happy Cooking from my kitchen to yours!

Original 7/23/12

Wednesday, January 18, 2023

Traditional Macaroni and Cheese (with StewedTomatoes )

Updated photo 7/5/2023 ( I used seasoned small diced tomatoes drained).

Tonight’s updated Macaroni and cheese with stewed tomatoes. 1/18/2023

I added American and sharp cheddar in todays macaroni and cheese.

Baked and ready to eat.

This is one of my and mom's favorites. It's a very traditional dish and young and old love the cheesy taste. Grandchildren love it. (It is so much better than boxed mac and cheese for sure)! We make it with stewed tomatoes drizzled over it. It's an optional choice. I have made it for years and will continue to do so.

Note: You can eliminate the stewed tomatoes if you or your family doesn't care for them.

Happy Baking and Cooking from my kitchen to yours,

1 tsp. salt
1/2 tsp. dry mustard (optional)
2 1/2 cups milk

2 T butter

2 cups shredded American or Cheddar cheese, divided (I use both, 1 cup each)

8 oz. elbows or small shells, cooked approx. 5 minutes with salt and drained. Do not rinse.

( do not overcook pasta). It will cook when baking)
1-15 oz. Stewed tomatoes (Del Monte) optional( I pulse mine in food processor to chop)

Preheat oven to 375.

In a large pan add milk and butter. Stirring constantly, bring to a boil on low to medium heat and boil 1 minute. Remove from heat. Stir in 1 3/4 cups cheese until melted. Add cooked pasta. Pour into greased 2 qt. casserole. Sprinkle with reserved cheese and spoon several tablespoons of stewed tomatoes on top.

Bake uncovered 20 to 25 minutes or until lightly browned.

Prep time: 20 minutes (Makes 4 servings) Note: I double recipe. We love leftovers. To freeze leftovers, cut when set 4" squares, wrap and freeze.

From my kitchen to yours,