Mushroom Goat Cheese Pillows 2 Tbsp. extra virgin olive oil 1/4 cup shallots, thinly sliced 2 garlic cloves, minced 2 cups mushrooms, chopped 1/4 cup dry white wine 1 Tbsp. fresh thyme, finely chopped 1/2 cup crumbled soft fresh goat cheese 4 puff pastry sheets, thawed 1 egg, for egg wash Preheat oven to 350? F. For Filling: In a medium sauté pan, heat olive oil. Add shallots, to oil and sauté. Add garlic and sauté. Add mushrooms and white wine. Sauté mixture until wine is evaporated. Add thyme. Set mixture aside to cool slightly. For Assembly: Cut puff pastry sheet into squares about 2 inches by 2 inches. Brush edges of puff pastry squares with egg wash. Mix goat cheese into the slightly cooled mushroom mixture. Place a Tbsp. of mushroom mixture in the center of the square. Fold the square one corner to another to form a triangle. Pinch sides closed. Brush triangles with egg wash (optionally you can sprinkle with sesame seeds). Place finished triangle on a parchment lined baking sheet. Bake in the oven until dough is golden brown, approximately 20-25 minutes. Serve warm.

Panettone French Toast 

1 loaf panettone bread (aprox. 1 lb.) 6 large eggs 1 1/2 cups whole milk 1/2 cup granulated sugar1/2 teaspoon ground cinnamon½  teaspoon ground nutmeg1 teaspoon lemon extract 1/4 cup unsalted butter Powdered sugar, for dusting Serve with warm syrup of choice 

Instructions: 

In a large mixing bowl whisk together eggs, milk. sugar, cinnamon, and nutmeg, and lemon extract.   Set aside.  

Prepare panettone by removing all wrapping and paper from the loaf carefully.  Slice panettone into 1 inch thick slices.  

Heat a large skillet with half the butter.   

Place panettone slices into egg mixture.  Bread will soak up liquid quickly so flip and then place into heated skillet.  

Place a few slices in the heated pan at a time.  Cook aprox 3-5 minutes per side until bread is a nice golden brown and center of bread no longer wet.  Add more butter as needed.   

Serve warm dusted with powdered sugar.  

White Fruitcake 

2 cups granulated sugar 3 cups candied fruits 2 cups walnuts, chopped 5 large eggs 2 cups golden raisins 1 lb. unsalted butter, room temperature2 Cups AP flour, sifted 1 cup white rum 

Ingredients: 

1. Preheat the oven to 300 degrees F.  Soak the candied fruit and raisins in white rum.   

2. Prepare two 8-by-4-by-2-inch loaf pans with buttered parchment paper and set aside.  

3. Cream together the butter and sugar in kitchen mixer until light and fluffy.  Add eggs one at a time and mix just until incorporated.   

4.  Add flour in two stages allowing flour to mix in with other ingredients. Do not over mix.  

5.  Strain fruit from rum.  Fold in the fruits and nuts.  Separate batter equally into the two prepared pans.  

6.  Bake for 1 hour,   and then cover the top of pans with foil to prevent over browning,.  Bake until firm, approximately another 40 minutes 

Can be kept refrigerated for up to two weeks. 

Stefanie’s Gingerbread Cookie 

1 cup butter or margarine

 2/3 cup packed brown sugar 2/3 cup molasses or dark corn syrup

1 1/2 tsp. vanilla

1 egg, beaten

4 cup all-purpose flour

3/4 tsp. baking soda

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves 

In a saucepan combine the butter, brown sugar and molasses.   Cook and stir over medium heat until butter is melted and sugar dissolves.  Remove from heat and pour the mixture into a mixing bowl.  Stir in vanilla and cool for 5 minutes.  Add egg and beat well.  Set aside. In another bowl, sift together flour, soda, cinnamon, ginger and cloves.  Add to the butter mixture in thirds.  Mix well after every addition.  Divide dough in half.  Wrap each half in plastic wrap and chill for 2 hours or over night. Pre-heat oven to 350 degrees F.  On a lightly floured surface roll the dough to 1/8” thickness, working with a half of the dough at a time.  Cut and trim cookies.  Place on an ungreased cookie sheet and bake for 8-10 minutes.  Cool and decorate. 

Royal Icing 

1/4 cup meringue powder1/2 cup cold water1 lb. 10X confectioners’ sugar 

Add meringue powder to cold water in a mixing bowl.  Beat on medium speed until you see soft peaks. Add sugar, one cup at a time, beating the mixture after each cup.  (Beat for a total time of 5 to 7 minutes)  Store in an airtight container until ready to use.

Focaccia di Recco
created by Loretta Paganini
The Loretta Paganini School of Cooking