Ingredients:1 pkg. dry active yeast1 cup whole milk, warmed to just before boiling½ cup granulated sugar1/3 cup butter, melted1 teaspoon salt2 eggs4 cups all-purpose flour 

Bun Filling:1 cup brown sugar, firmly packed3 Tablespoons cinnamon1/3 cup unsalted butter, room temperature 

Instructions: 

1. Dissolve yeast in warm milk. Mix together sugar, butter, eggs, and salt. Add flour and make into a dough. Turn the dough out onto a lightly floured surface and knead until smooth.

2. Place dough in a very lightly greased bowl, turning once to grease top. Cover loosely with plastic wrap and let dough rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.

3. When dough is ready, in a separate bowl mix brown sugar, cinnamon, and butter.

4. Punch down dough and roll out on a lightly floured surface into a rectangle shape about ¼” thick.  Spread the filling mixture evenly over the surface of the dough.
5. Roll up the dough like a jelly roll.  Cut the rolled dough into 1 1/2” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll.

6.  Put rolls into a warm place and allow rolls to rise until about double in size, approximately 30 minutes.

7. Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.

Cinnamon Bun Icing 

Ingredients: 

2 sticks butter, softened3 cups powdered sugar½ cup cream cheese1 teaspoon vanilla extract 

Whip together all ingredients. 

Ingredients

1¾ cup all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 large eggs
1¾ cup buttermilk
1 package vanilla sugar (or 2 tsp. pure vanilla extract)
½ teaspoon cinnamon
4 oz melted unsalted butter

For topping

1 cup pure maple syrup
1 cup fresh berries
1 cup whipped cream

Special equipment: waffle iron

Instructions

Preheat waffle iron and brush it with melted butter.

Sift flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Set aside.

In a separate bowl, combine eggs, buttermilk, vanilla, and butter.

Combine flour mixture and egg mixture together just until almost smooth. Do not over mix.

Pour 1/3 to 1/2 cup of batter into waffle iron depending on size of waffle iron. Cook waffle according to manufacturer’s instructions until golden and cooked through, approximately 3-5 minutes. Repeat until all the batter is used.

Serve waffles with maple syrup or top with fresh berries and whipped cream

The Easter dove, a symbol of the Resurrection, is a traditional pastry throughout Italy. Made from a yeast dough, the Colomba is easy to prepare and simple to shape. Happy Easter. - Stef

Sponge:
1 cup warm water (95-110°)
1 tsp. yeast
1 cup all purpose flour

Dough:
3 eggs
1 Tbs. dry milk
1/3 cup sugar
1 stick unsalted butter
1/2 tsp. salt
1 tsp. vanilla sugar
1 tsp. grated lemon zest
1 tsp. grated orange zest
2 cups flour
1/2 cup golden raisins

Almond Icing:
1 tsp. almond extract
1/2 cup powdered sugar
1 tsp. vanilla sugar
1 tsp. cornstarch
1 egg white
1/4 cup blanched, sliced almonds
Additional powdered sugar

For the sponge - Heat the water to lukewarm (95-110°) in a small saucepan over medium heat. Remove from the heat and sprinkle yeast on the surface. Allow to stand 2 minutes and beat yeast into water to dissolve. Stir in flour and cover with plastic wrap Allow to ferment 30 minutes, or until double.

For the dough - Beat the eggs, zests and dry milk together, then beat in the vanilla sugar. Melt and cool the butter then beat into dough. Stir in the seasonings, then the flour. Beat in the sponge and continue beating to form a soft dough. Beat in the raisins. Place dough into a buttered bowl and cover with plastic wrap. Allow to rise until double, about 1 hour. Remove dough from bowl and deflate. Round dough and press into a dove shaped pan or a 10-inch springform pan, which has been buttered and lined with parchment paper on the bottom and sides. Cover loosely and allow to rise at room temperature until double, about 1 hour. Bake in a preheated oven (350°) for 30 minutes. Cool and unmold.

For the icing - Combine 1/2 cup powdered sugar, 1/2 tsp. vanilla sugar, cornstarch and egg white in the food processor and process to a smooth paste. Spread the icing on the Colomba. Sprinkle with the sliced almonds. Sprinkle with powdered sugar and serve.

Rock Shrimp Rolls

By Stefanie Paganini

Serves 4

For Salad:

1 pound cooked Rock shrimp (or shrimp of choice), peeled, de-veined, diced small 3 Tablespoons sour cream1/4 cup mayonnaise (can add more to taste) 2 teaspoons lemon juice¼ teaspoon salt1 Tablespoon fresh tarragon, minced¼ cup English cucumber, diced small

1 Tablespoon shallots, minced

freshly ground black pepper, optional

For

4 Kaiser Rolls

tomato slices

lettuce

Red onion slices

Serves 8

Ingredients:

3/4 cup fresh shiitake mushrooms, sliced julienne
1/4 cup dried Chinese/cloud ear mushrooms, sliced julienne
8 oz. pork loin
1 cup canned bamboo shoots, rinsed and julienne
2 cups firm bean curd/tofu, large dice
8 cups chicken stock
1/4 cup scallions, finely sliced
3-4 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
2 eggs, beaten
Salt and pepper to ta ste

Instructions:

1. Soak dried mushrooms in hot tap water until soft and slice, removing the tough base of the mushrooms.

2. In a large stock pot, heat stock until boiling. Add pork and allow to boil for 3-4 minutes.

3. Add bamboo and mushrooms. Continue to boil for additional 3-4 minutes. Add vinegar and soy sauce and continue to boil for 3-4 minutes.

4. Add bean curd and continue to boil for additional 3-4 minutes.

5. Whisk the soup quickly while you add the egg slowly to allow long strands of scrambled egg to occur. Allow to boil additional 2-3 minutes.

6. Salt and pepper to taste

Grilled Chicken Salad with Walnuts and Grapes

Serves 6

4 large skinless grilled chicken breasts cut into large pieces

1 cup red onion, diced
1 cup celery, thinly sliced
1 cup red seedless grapes, sliced in half
3/4 cup chopped toasted walnuts
1 1/2  cup real mayonnaise
1 Tbsp. fresh lemon juice

1/4 tsp. salt
Fresh ground pepper to taste

Garnish

Lemon Slices

Candied Walnuts

In a large mixing bowl, whisk together the mayo and the lemon juice. Add salt, celery, onion, grapes, and walnuts. Mix until incorporated.  Fold in the grilled chicken. Chill in refrigerator until ready to serve.

Right before serving, scoop chicken salad into a prepared phyllo bowl. Sprinkle with candied walnuts.  Garnish with a lemon slice.

Artichoke Focaccia 

Ingredients: 

1 cup warm water (95-110 degrees)2 packages dry yeast1 tsp. sugar2 ½ cups bread flour1 tsp. salt¼ cup olive oil¼ cup chopped marinated artichokes 

Topping:Artichokes Pesto (see recipe) 

Instructions: 

1. Place warm water in food processor, stir in yeast and sugar. Cover. Let it proof for 10 minutes in a warm spot.

2. Add 1 cup of flour and salt in the food processor and ¼ cup of oil. Give four or five turns with off/on button.

3. Add remaining flour, artichokes. Work the dough in the processor until smooth and elastic. (Add flour or water as needed).

4. Let dough rise until double in the sealed food processor bowl. Punch down and divide into 2. Line two oil lined cake pans with prepared dough.

5. With a fork make markings. Allow dough to rise. Preheat oven to 400 degrees. Bake for 20 minutes. Pull bread out of oven and coat with artichoke pesto. Place bread back in oven and bake for an additional 10 minutes.

Marinated Artichoke Pesto 

Ingredients: 

¼ cup extra-virgin olive oil1 jar marinated artichokes1 clove garlic, peeled1 tsp. fresh basil1 Tbsp. fresh lemon juice¼ cup grated Parmigiano-Reggiano1 tsp. freshly ground black pepper1 tsp. salt 

Instructions: 

1. Place oil in the food processor add artichokes, garlic and lemon juice and process until smooth. Season with salt and pepper.

2. Remove from the food processor add basil and cheese.

Vegetable Fried RiceServes 6 

3 Tbsp. Vegetable oil
½ cup onions, diced¼ cup carrots, diced¼ cup celery, diced¼ cup red pepper, diced¼ cup snow pea pods2 garlic cloves, minced1/ 4 cup mushrooms, sliced2 Tbsp. fresh grated ginger
3 cup cold cooked rice
3 egg, beaten
3 Tbsp. soy sauce1 tsp. pepper1 Tbsp. Sesame oil 

Heat oil in a large skillet or wok.  Add carrots, celery, onions, red pepper, bean pods, and garlic to wok. Stir constantly.  Once onions have become transparent, add cold rice and mushrooms. Stir constantly. 

In a separate bowl, whisk together eggs, soy sauce, sesame oil, fresh ginger, and pepper.  Add soy sauce mixture to wok and incorporate.  Stir until completely incorporated and cooked.  Serve warm. 

Lemon Splenda Cheesecake
created by Stefanie Paganini of
The Loretta Paganini School of Cooking

Italian Wedding Soup
created by Stefanie Paganini of
The Loretta Paganini School of Cooking

I have received many requests for a good Italian Wedding Soup. This is the one I make at home. Enjoy! - Stef (Serves Ingredients for meatballs: 1 lb. lean ground meat 2 cups fresh breadcrumbs 2 Tbsp. grated Parmigiano Reggiano 2 cloves garlic, minced 1 Tbsp. fresh Italian parsley, chopped 1/2 tsp. thyme 1/2 cup milk 2 large eggs Salt and pepper Incorporate all the ingredients together. Shape into small meatballs, and place on a large baking sheet and bake in a preheated 350° F oven for 20-25 minutes. Remove and reserve. Ingredients for soup: 4 cups chicken stock 2 cups shredded spinach 4 large eggs 1/4 cup Parmigiano Reggiano cheese 1 tsp. salt 1/2 tsp. white pepper 1/8 tsp. nutmeg Heat stock in a large pot. Add meatballs and cook over medium heat for 10 minutes. Whisk eggs, nutmeg and cheese together in a large bowl. Stir mixture into the stock. Add spinach, salt and pepper, and simmer for 20 minutes. Turn heat up to allow soup to boil. Whisk in egg mixture and allow eggs to cook while continuing to whisk 2-3 minutes. Serve soup with freshly grated Parmesan cheese.