Casa Giulia Jam Raspberry Bars

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Andrea  w/ dessert bars at a recent birthday party.

Earlier this month, I was invited to a 70th birthday party for my best friend’s mom.  I was told I didn’t need to bring anything, but my parents taught me never to go to anyone’s house empty-handed.  So, I needed to find the perfect special recipe for this special occasion.  What says love better than dessert?!

Thanks to the wide variety of Formato Brothers Casa Giulia Jams, I was able to pick the perfect flavor for my fruit bars dessert.  I decided to go with Raspberry, but you could pick whatever fruit you prefer.

Ingredients:

  • 2 ¼ C all-purpose sifted flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 C packed light brown sugar
  • 1 C butter, at room temperature
  • 1 egg, at room temperature
  • ½ tsp almond extract
  • ¼ C Casa Giulia Jam – your choice of flavor

Steps:

  1. Preheat oven to 350˚F; spray an 8” square baking pan with nonstick cooking spray.
  2. In a medium bowl, combine the flour, baking powder, and salt.
  3. In a large bowl, with an electric mixer on medium-high speed, cream the brown sugar and butter until fluffy; beat in the egg and almond extract.  With the mixer on low speed, gradually beat in the flour mixture until blended.  Scrape the batter into the pan, smoothing the surface with a rubber spatula.  Spoon the Casa Giulia Jam over the batter smoothly and evenly.
  4. Bake until lightly browned, 25-30 minutes.  Cool completely on a rack.

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    Andrea & Heather w/ dessert bars at a recent birthday party.

My best friend Heather and her mom (and everyone else at the party) loved this!  It was so chewy and we didn’t even feel guilty about eating it because of the delicious fruit jam!  I can’t wait to make this again; my only dilemma is:  which Casa Giulia Jam do I choose next?!

–Andrea Formato Castner


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Peach Tart

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For the dough:

1  1/2 cup flour
2  Tblsp confectioners sugar
1  Stick butter
1/4  Tsp salt
4  Tblsp cold water

Pulse flour, sugar, salt in food processor 10-12 pulses.  Add cold butter (chopped into small pieces).  Add water one Tblsp at a time after pulsing.

Roll dough into ball then flatten into a 12-14″ round.  Cover with wax paper or plastic wrap.  Put dough round in refrigerator for 15 minutes to set up.

For the filling:

3 cups sliced peaches (leave skin on)  We used very small peaches for this recipe.
3/4 cup sugar
1 Tsp cinnamon
1 Tsp fresh lemon juice
3 Tblsp Casa Giulia Apricot Jam (for spreading on dough)  Note:  other jam flavors will work as well.

Place peaches, sugar, cinnamon and lemon juice into glass bowl.  Mix gently together using 2 spoons.

Heat oven to 375 degrees.

Finish:

Place dough round on parchment paper, lightly floured.
Spread 3 Tblsp jam over dough.
Spread peach filling mixture onto dough.  Use mostly peaches, save juice for spreading on top of the dough.
Fold one inch of dough back toward center, framing the filling.
Spread reserved juices over edges of dough.

Bake for 45 minutes or until dough becomes brown.
Place on wire rack to cool.

Serve warm, vanilla ice cream would be a plus for this treat.

Buon Appetito!

–Andrea Formato Castner

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pear Tart

Pear Tart 001
Delicious Pear Tart – really really good!
Pear Tart and Ice Cream
Vanilla Bean Ice Cream Is A Favorite With Pear Tart

Ready made pie crust (the kind that needs to be unwrapped at room temperature, not the pre-formed crust in a pan)

4 Bosc pears ( slice into ¼ inch slices )

2 Tblsp Casa Giulia Pear Williams Jam

1 Tsp Agave nectar ( or honey will also work )

1 Tblsp hot water

2/3 cup sugar

1 Tblsp corn starch

¼ Tsp ground cinnamon

1/8 Tsp nutmeg

You will need parchment paper.

  1. Heat oven to 425 degrees.
  2. Place store-bought pie crust on parchment paper on cookie tray.  Stretch a little to create an almost circular shape.
  3. Put Casa Giulia Pear Williams jam, agave nectar, and hot water into a cup and stir.
  4. Spread 2/3 of this mixture onto the pie crust.
  5. Place pear slices, sugar, corn starch, ground cinnamon and nutmeg into large bowl.  Gently stir mixture to coat all pears.
  6. Position pears on pie crust.
  7. Use remaining mixture (jam, nectar, water) to spread on the pears.
  8. Fold ends of crust over pear mixture.  They should not cover everything.
  9. Coat crust with remaining Casa Giulia Pear Williams mixture.
  10. Bake for 15 minutes at 425 degrees, then reduce to 375 degrees & bake for 30 minutes until crust is golden brown.
  11. Serve warm with a scoop of your favorite ice cream.

Buon Appetito !

Italian Peach Tart

Peach Tart4 large peaches ( peeled and cut into slices)
3 Tblsp sugar
1 Tblsp lemon juice
1 Tblsp Tuaca Italian Liquer
1 store-bought pie crust; follow directions on package

Heat oven to 425 degrees.

Mix peaches in large bowl.
Pour lemon juice over peaces, add sugar, Tuaca.
Place ingredients on pie crust on parchment paper on a large cookie tray.
Bake for 35 minutes until crust begins to brown.
Remove from oven.  Sprinkle sugar on warm tart.
Wait 30 minutes to cool.
Place on serving  dish.  Add vanilla ice cream for a wonderful dessert.

Limoncello Recipe

 

Limoncello 2
Limoncello Laboratory

8 large lemons ( use potato peeler to remove rind )
1 btl. 750 ml vodka ( cheap stuff works just as good as expensive stuff )
2 cups sugar
2 cups water
Large glass container with sealable lid

Pour vodka over lemon rinds in glass jar. Seal jar.

Shake twice each day for 12 days. On 12th day make simple syrup. ( To make, put sugar and water in pot.   Boil for 1 minute. )

While mixture is still warm pour simple syrupwater into vodka/lemon jar. Remove lemon rinds.

Shake twice each day for 4 more days. Remove lemon rinds and pour into small bottles and place in freezer.

Use as needed.

Enjoy the drink of Italy!