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baking powder

Jan D'Atri > Jan’s Recipes > baking powder

baking powder

Italian Fig Bars

December 24, 2020 by Jan D'Atri

Cucidare

You get two Italians together and it’s not long before the conversation settles food and family. Thus began my friendship with Vinny Dejohn, who worked in the wine shop at Whole Foods when I met him. Getting his suggestions for a good vintage was great, but getting his vintage family recipe for an Italian fig cookie was even greater. It’s one of the most delightful and delicious Sicilian holiday treats called Cucidati. Thankfully, Vinny’s mission a few years ago was to rescue this recipe! “Great Auntie Antoinette Arnone was 93 years old when she died. Ten years ago during the holidays, I went back to New York and I made arrangements to spend time with Auntie Arnone and have her teach me how to make ‘Goog-i-dottie’ as she would call them. We spent all afternoon making the cookies. Not only did I leave with Cucidati, but also her hand-written recipe card and her grandmother’s meat grinder that she herself has been using to grind the fig mixture for 60 years! I was so appreciative of her for taking the time to pass along her recipe. I often think of those treasured moments together.” Vinny’s version of this soft, flavor filled fig cookie with icing and little colorful candies is now part of my own holiday tradition. What better way to honor my Sicilian father!

Filed Under: Recipe

Stocking Cookies

December 11, 2020 by Jan D'Atri

Christmas Stocking Cookie

What makes this the most wonderful time of the year? Well, besides, glad tidings, family and the holiday spirit, it’s gotta be Christmas Cookies! Nothing puts a smile on faces like a big platter of goodies decked out and adorned with glitter and glaze! These tri-colored cookies are among my very favorite to bake up, decorate and give as gifts for the holidays. Why do I love these cookies so much? First of all, this basic stocking cookie recipe is just right. With its combination of butter and shortening, you get the great flavor of butter and the shortening makes the cookies soft but still great for decorating. Second, they are so colorful, and that color is achieved in such an easy way! All you do is make one batch of batter and color two parts with green and red! Now you have a pre-decorated cookie that just gets a glaze and a tiny bit of decorating sugar. No fuss. No muss. Just gorgeous and scrumptious cookies that are fa-la-la-la lovely to eat and to share!

Watch my How To Video for Christmas Cookies here!

Filed Under: Recipe

Stocking Cookies

December 9, 2020 by Jan D'Atri

Stocking Cookies on a platter

Filed Under: One Minute Kitchen

Pumpkin Cookies Three Ways

November 12, 2020 by Jan D'Atri

Pumpkin Bars

There’s something so wonderful about fall baking, and it all seems to kick off with pumpkin season! So here are three of my favorite cookies and bars with pumpkin as the star! Whether it’s for your Thanksgiving dessert table or Christmas cookie exchange, these treats will get you in the holiday spirit in the most delightful way!

Filed Under: Recipe

Churro Muffins

July 22, 2020 by Jan D'Atri

Churro Muffins

Filed Under: Recipe

Best Fried Chicken

July 3, 2020 by Jan D'Atri

best fried chicken on a rack

Today, on the 4th of July, I want you to experience freedom! Freedom from the fear of cooking fried chicken at home, and this is just the recipe to do it!  It’s absolutely perfect, not only for your Independence Day picnic or celebration, but next Tuesday is National Fried Chicken Day, so you have a legitimate excuse to make a double (or triple!) batch and enjoy it all week!  I came across this fried chicken recipe in Cook’s Country Magazine. I was looking for a method that would yield an extra crispy on the outside, super moist on the inside version, and I found it in this recipe! First let’s talk about what makes this chicken moist. It gets soaked in buttermilk and salt brine which helps the chicken retain moisture and also gives it a wonderful flavor. What makes the outside crispy is the combination of flour and spices that the chicken is dredged in, and then refrigerated for several hours or overnight. When you get ready to fry the chicken, that coating has pretty much glued itself to the chicken making it the perfect crispy crust I was hoping for! If your turns out the way I think it will, it’s going to be winner, winner chicken dinner!

Watch my How To Video for Best Fried Chicken here!

Filed Under: Recipe

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