16 oz. can pumpkin
1 1/2 c. sugar
12 oz. can evaporated milk
4 eggs
1 tsp. salt
2 tsp. pumpkin pie spice

#2:
1 box yellow cake mix
2 sticks butter
1 c. chopped pecans

#1 - Mix ingredients. Pour into greased 13 x 9 inch pan.

#2 - Sprinkle dry cake mix on top. Melt butter, pour over mixture. Sprinkle with pecans. Bake at 350 degrees for 1 hour and 15 minutes.

2 egg whites
1/8 tsp. cream of tartar
2 tsp. water
2 1/2 to 3 c. sifted confectioners' sugar

Combine egg whites, cream of tartar and water and beat until frothy, gradually adding in confectioners sugar. Continue to beat until the mixture holds soft peaks. Coat with food coloring or concentrated fruit juices (such as beet juice).

This can be used as a paste or cement for gingerbread houses, or to make decorations adhere to cookies which have been previously baked. Or use this mixture to spread with a spatula as icing, or to pipe through decorator tubes.

1 c. semisweet chocolate morsels
1 tbsp. butter
2 tbsp. milk

Melt chocolate in a double boiler or over very low heat, stirring constantly to blend in butter and milk. Set over pan of hot water and do not allow to cool.

Dip baked cookies into mixture. Set on wire rack or parchment paper until chocolate sets.

Do not store dipped cookies in high humidity or heat.

1 c. butter, softened
1/2 c. confectioners sugar
1/2 tsp. vanilla
2 c. flour
1/4 tsp. baking powder

Preheat oven to 375 degrees. Cream butter, sugar and vanilla. Stir in flour and baking powder. Put dough into cookie press. Form 3 in strips of dough on ungreased cookie sheet using the star plate.

Bake until edges are lightly golden brown, remove from sheets and cool. Dip in chocolate, or fill with chocolate or mocha filling by pressing two cookies together and filling the center.

1/2 lb. butter
2 c. flour
1 c. walnuts, chopped
1/2 c. sugar (or maple sugar)
1 tsp. vanilla
1 tsp. of Mapleine or maple flavoring

Cream together the butter and sugar. Add flavorings and mix. Stir in flour and nuts. Mixture will be crumbly. Roll into balls. Bake on lightly greased cookie sheet 1 1/2 hours at 250 degrees Fahrenheit. Roll in powdered sugar 1 time while still warm and again once the cookies have cooled off.

3/4 c. flour
1 egg
1 c. sesame seeds
1/4 c. water
1 c. brown sugar
1/4 c. butter, melted
1/4 tsp. salt
1 tbsp. molasses
1 tbsp. dark rum

Simmer the sesame seeds in water, molasses, and rum over low heat until water is nearly absorbed. Do not burn. Stir in the brown sugar and melted butter. Add flour, beaten egg, and salt.

Drop onto ungreased cookie sheets and bake in a preheated 350 degree oven 10 to 12 minutes.

2 c. butter
3 c. sugar
4 eggs
1/4 c. milk
4 tsp. vanilla
5 c. flour
1 tsp. baking powder
1 tsp. salt

Cream the butter well gradually stirring in the sugar. Add the eggs, one at a time and then the milk. Sift together the dry ingredients then add to the creamed mixture. Stir in the vanilla. Combine well but do not overmix.

Chill dough 2 hours or overnight. Roll out thinly on a lightly floured board and use floured cookie cutters to cut into desired shapes.

Bake on ungreased cookie sheets in a preheated 375 degree oven 8-10 minutes.

Makes approximately 15 dozen small cookies.

1 c. dark brown sugar, packed
1 c. buttered, softened
1 egg
1 tsp. vanilla
3 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. nuts, chopped

Combine brown sugar, butter, egg, salt and vanilla. Add flour, cinnamon, baking soda, and finally nuts. Form dough into cylinders, 5 by 3 by 2 inch. Refrigerate one hour or overnight.

Preheat oven to 375 degrees. Cut dough into 1/8 inch thick slices. Place on ungreased cookie sheets 1-1/2 to 2 inches apart. Bake until lightly golden, about 6-8 minutes. Cool and glaze with confectioner's sugar icing.

1 c. molasses or honey
1/2 c. butter
1 c. mashed potatoes, cold
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1 c. golden raisins
1/2 c. nuts, chopped

Heat the molasses or honey and butter until the butter melts. Blend in the mashed potatoes. Mix together the dry ingredients, add the raisins and nuts, and combine all. Drop by rounded tablespoonfuls onto greased sheets. Bake in a preheated 375 degree oven 10-12 minutes.

1 c. brown sugar
1/2 c. shortening
1 egg
1/2 tsp. salt
1 c. of pecans, broken
1/2 c. flour
1 tsp. vanilla

Combine all ingredients. Bake on parchment paper in 325 degree oven until lightly browned (about 15 minutes).

3/4 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
4 to 5 c. flour
5 tbsp. sour cream, yogurt, or buttermilk
1/2 tsp. nutmeg, grated

Combine buttered and sugar stirring to make a smooth batter. Add cream, baking soda, nutmeg, and lastly the flour. Roll out the dough, cut shapes with cookie cutters, and bake at 325 degrees until golden.

1 c. peanuts (chopped not too fine)
2 tbsp. butter
1 c. sugar
3 eggs
2 tbsp. milk
1/4 tsp. salt
2 tsp. baking powder
Sufficient flour to roll

Combine all ingredients, adding flour last. Add only enough flour to make a dough stiff enough to roll well. Cut into shapes, brush with the white of an egg sprinkle with additional chopped nuts and cinnamon sugar if desired, and bake at 350 degrees until lightly browned on edges.

Variation: you can substitute almonds, walnuts, pecans, or macadamia nuts for the peanuts.

1 1/2 c. sifted flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 c. shortening
1 c. sugar
1/2 c. peanut butter
2 eggs, well beaten
1/4 c. milk
1 tsp. vanilla
3/4 c. seedless raisins
3/4 c. rolled oats

And sift together the salt, baking soda, cinnamon and set aside. Beat the shortening until creamy, adding the sugar slowly. Stir in peanut butter and blend well. Add the eggs, milk, and vanilla and mix well. Add sifted dry ingredients. Fold in raisins and oats.

Chill the dough for one hour in refrigerator.

Preheat your oven to 350 degrees Fahrenheit. Drop dough by teaspoonfuls onto greased sheets, 2 inches apart. Bake 15 minutes or until lightly browned on edges.

Cool on wire racks.

3/4 c. butter
1 1/2 c. brown sugar, packed
2 eggs
1 c. flaked coconut
3/4 c. rolled oats
1/2 c. pecans, finely chopped
1/2 c. craisins, finely chopped
1/2 c. golden raisins, finely chopped
1 tsp. vanilla
2 tbsp. rum or butterscotch liqueur
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Cream together butter and sugar until light and fluffy. Add eggs, coconut, craisins, golden raisins, rolled oats, pecans, vanilla and rum or liqueur. Blend well. Sift together dry ingredients and add to mixture.

Drop onto lightly greased cookie sheets. Bake in preheated 325 degree oven approximately 10 minutes or according to size of cookies.

1/2 lb. butter
1/4 c. sugar
1 c. almonds, ground (skins on)
2 c. flour
2 tsp. vanilla

Cream butter, add sugar, ground almonds, vanilla and flour, beating together well. Place covered, in refrigerator one hour or overnight. When dough is stiff enough to handle, cut off a portion of time. Roll out on a lightly floured board to pencil thick diameter. Cut off in 2 1/2 inch pieces and bend to the shape of a horseshoe. Place on buttered cookie sheets. Bake in 300 degree preheated oven.

1 c. flour
1/2 c. butter
1/4 c. confectioners sugar
2 eggs
1 c. granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. freshly squeezed lemon juice

Combine flour, butter and confectioners sugar until they reach the consistency of fine crumbs. Press evenly into a greased 9 by 9 inch square pan. Bake about 20 minutes in a 350 degree oven. Beat the remaining ingredients until light and fluffy. Pour over crust and bake an additional 25 minutes. Refrigerate before serving.

1 c. brown sugar
1/2 c. butter
4 1/2 c. flour
1 tsp. cardamom seeds, ground
2 tsp. baking soda
Grated rind of one orange and 1 lemon
Lemon juice or cream
1/2 c. honey
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
Hot water
1 c. confectioners' sugar
Almond or anisette flavoring

Melt butter, sugar and honey together over slow heat. Remove and add eggs, flour, spices, fruits and soda dissolved in water. Chill overnight. Roll out and cut or pat thin on cookie sheet. Bake in 350 degree oven 10 to 15 minutes.

Frost while still warm with vanilla icing made from confectioners' sugar made with lemon juice or cream and almond flavoring. Roll out on lightly floured board and cut in diamond shapes or put in a buttered pan and make into bars. Frost cookies, placing an almond on top.

1 1/2 c. brown sugar
1 c. butter
3 eggs
1 c. ground nuts
1 c. finely chopped raisins
1 tsp. cloves
1 tsp. cinnamon
1 tsp. baking soda
1 tbsp. of molasses
3 c. flour
1 c. finely chopped dates

Stir together butter, sugar, and eggs. Dissolve the soda in the molasses, and mix in. Add in remaining ingredients, adding the flour last. Make little cakes the size of a walnut and drop onto greased cookie sheets. Bake in a preheated 325 degree oven until done.

3 1/4 lb. sugar
4 eggs
1 lb. flour
1 1/2 tsp. vanilla extract
1/2 lb. ground hazelnuts

Combine all ingredients until you obtain a smooth batter. Roll dough out thinly on a lightly floured board. Use cookie cutters to cut out various designs and bake at 350 degrees to a nice yellow color. Spread with vanilla frosting.

2 c. dark brown sugar
1/2 lb. lard
1 tsp. salt
2 eggs, beaten
1 c. sour cream
1 tsp. soda mixed with a little water
1 c. molasses
1/2 tsp. ginger
7 c. flour (approximately)

Cream together the dark brown sugar and lard. Use only enough flour to make a soft dough. If you add too much flour the cookies will be tough and bitter. After mixing all the ingredients together using a wooden spoon, place in refrigerator to rest over night.

The next day, roll about half an inch thick and cut with a jar ring or large sharp edged tumbler. For topping, beat an egg, brush over the top of each cookie and sprinkle with white sugar.

Put the cookies on buttered baking sheets and bake in a 350 degree preheated oven about 12 to 15 minutes, watching very carefully as they brown fast. These cookies are best made large.

1 1/2 c. molasses
1 c. dark brown sugar, firmly packed
2/3 c. cold water
1/3 c. Crisco
7 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1 tsp. allspice
1 tsp. salt

Combine molasses, brown sugar, Crisco and water. Add remaining ingredients to combine. Refrigerate several hours or overnight.

Roll dough 1/4 inch thick on a lightly floured board. Cut into gingerbread boy or girl shapes with floured cookie cutters. Place shapes 1 1/2 to 2 inches apart on lightly greased cookie sheets and bake in a 350 degree preheated oven. remove from cookie sheets and cool on wire racks. When thoroughly cooled, decorate with vanilla frosting.

Vanilla frosting:

4 c. confectioners sugar
1 tsp. vanilla
6 tbsp. cream

Beat together till smooth and add food coloring to tint to desired color or use plain.

2 c. sugar
1 c. butter
3 eggs
1/2 c. milk
1 tsp. soda
2 tsp. cream of tartar
pinch salt

Cream together butter and sugar, then add in eggs and milk. Stir the remaining ingredients into a cupful of flour and mix in well. Add to creamed butter mixture. Add in sufficient additional flour to make a dough that can be rolled out. Do not add too much flour - just add enough to prevent the dough from being sticky. Do not overmix.

2 c. sugar
1 c. butter
2 eggs, well beaten
Nutmeg or other flavoring
1 c. milk
3 c. flour
2 tsp. baking powder, rounded

Cream together in a large bowl sugar and butter. Add the eggs well beaten. Grate in a little nutmeg or use any other flavoring preferred. Gradually pour in the milk and flour which has been sifted 3 times with the baking powder.

Roll out very thinly and use a small cutter.

Bake in a 375 degree preheated oven and let the cookies become cold and hard before putting them away. These will keep well and remain crisp almost indefinitely, and are good to make up in large batches.

Variation: Add the rind and juice of one lemon and 1 teaspoon of lemon, omitting all other flavorings

2 c. finely chopped dates
1/2 c. water
1/2 c. dark rum
1/2 c. sugar
1 c. dark brown sugar
1 c. butter
3 eggs, beaten
1 tsp. vanilla
4 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. nuts, chopped

Boil chopped dates with 1/2 cup of water and 1/2 cup of white sugar until thick. Cool, and add the dark rum.

Cream butter and remaining sugar. And eggs and vanilla. Sift together dry ingredients and combine all, adding the flour and nuts last.

Drop onto greased cookie sheets. Bake in a preheated 375 degree oven 12 to 15 minutes.

2 1/2 c. sifted flour
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. softened butter
1 3 oz package cream cheese
1 c. sugar
1 egg yolk, and beaten
1 tsp. or vanilla or other liqueur or flavoring

Preheat oven to 350 degrees. Grease baking sheets. Sift and combine flour, salt, and cinnamon. Beat butter and cream cheese together until well combined. Add sugar, while let a time, beating after each addition until well blended. Beat in 8 yolk and vanilla. Sift and add dry ingredients to butter mixture and blend all together well. Packed dough into cookie press. Press onto cold cookie sheets. Bake 15 minutes or until edges are light brown.

1/2 c. butter
1 c. brown sugar
1/2 c. white sugar
2 c. flour
2 eggs
2 tsp. baking power
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 c. oatmeal
1 c. raisins
1 c. raw carrots, grated
1 c. nuts, chopped

Cream together the shortening and sugars well. Add beaten eggs. Sift together the dry ingredients and combine with creamed mixture. Stir in the raisins, grated carrots, and nuts. Drop by large rounded tablespoonfuls onto lightly greased cookie sheets. Flatten slightly with the tines of a fork, creating crosshatches.

Bake in a preheated 350 degree oven 25 to 30 minutes or until browned along edges.

1 lb. of butter
1 1/2 lbs. of flour
2 egg yolks
1 tbsp. Brandy
1/2 lb. sugar
1/4 lb. blanched and ground
1/8 c. chopped citron

In a mixing bowl, combine butter, flour and sugar, egg yolks, brandy and almonds. Roll the cookies out on a lightly floured board to 1/4 inch thickness.

Cut out with cookie cutters and bake in a 350 degree Fahrenheit oven until they reach a light yellow color. You can brush these with the whites of eggs or heavy cream and dust them with plain or colored sugar, cinnamon or almonds before baking.

1/2 c. molasses
1 c. flour, scant
2 tbsp. brandy
1/2 c. butter
2/3 c. sugar
1 tbsp. ginger

Heat molasses to boiling point, add butter and stir. Sift together the flour, ginger and sugar. Add to mixture and then stir in the brandy. Drop by teaspoonfuls onto greased cookie sheets. Bake in 350 degree pre-heated oven 10 to 12 minutes.

1 c. butter
1/2 c. sugar
3 eggs
1 tsp. soda
1 1/2 tsp. hot water
1 1/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. currants

Combine all ingredients in mixing bowl using a wooden spoon.

Drop by teaspoonfuls onto buttered tins and bake in 375 degree preheated oven until done

1/2 c. flour, sifted
1 c. sugar
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 c. shortening
1 egg, well beaten
1 c. mashed ripe bananas (2 to 3)
1 1/4 c. rolled oats
1/2 c. chopped nuts
Whole nut meats

Preheat oven to 400 degrees. Sift together flour and next 5 ingredients: sugar-free, baking soda and, salt, and spices. Cut in shortening with pastry blender until mixture resembles coarse corn meal. Add nutmeg, bananas, rolled oats and chopped nuts, and blend together well. Drop dough by rounded teaspoonfuls onto on greased baking sheets, 2 inches apart. Top each cookie with a whole nut meat pushed into center. Bake 15 minutes or until light brown. Remove from sheets at once.

2 c. flour
1 c. butter
1 egg
1 c. sugar
2 tbsp. anisette liqueur
1/2 tsp. ground anise, or 1 tbsp. crushed aniseed
1/2 tsp. salt
1/2 tsp. baking powder
1/2 c. rolled oats, old fashioned

Cream the butter until very soft, stirring in the sugar gradually. Add egg, anise flavorings and combine. Sift together the flour, salt and baking powder, and add alternately with the rolled oats, making a stiff dough.

Form into cylinders or rolls. Wrap in waxed paper or plastic wrap and chill 3 hours or overnight. Slice 1/4 inch thick. Bake on on greased cookie sheets at 400 degrees for about 10 minutes.

2 sticks butter
1 1/4 c. sugar
1 egg
1/4 tsp. almond extract
1 1/4 c. almonds with skins
1 3/4 c. of flour
Pinch of salt

Grate or process almonds in a blender or food processor until they reach a sandy consistency. The almonds will be granular. Do not over process or they will become almond butter. Cream together the butter and sugar, add egg and extract. Beat until light. Beat in the flour, nuts, and salt.

Flatten dough to disk shape, cover with waxed paper or place in a zip lock bag and refrigerate at least one hour.

Roll dough out thinly and cut into shapes. In a preheated 325 degree Fahrenheit oven bake on ungreased cookie sheets 8 to 10 minutes or until browned lightly.

Make a glaze with 1 c. of confectioners' sugar, 3 tablespoons of milk, and 1/2 teaspoon of vanilla extract or almond extract. Glaze the cookies with a pastry brush. Store or freeze when dried.

Roast turkey is a marvelous meal anytime of the year, and is a special favorite during the Holidays. If you're looking for a straight-forward method of preparation but also something out of the ordinary, this recipe, with its old-fashioned appeal and many options, may be just what you're after.

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.

Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).

While the turkey is roasting, prepare giblet gravy (see below).

When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.

If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.

Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings

Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.

If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.

Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped

For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.

Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

Almond Pancakes

1/2 cup almond flour
2 eggs - beaten
1/3 cup seltzer water
1 Tbsp. heavy cream
1/4 teaspoon salt
1 packet Splenda or Stevia
Dash of cinnamon

Combine all ingredients and cook on hot griddle.

Almond Macaroons

1 (7 ounce) package almond paste (7 or 8 ounces)
1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds

Grease cookie sheet. Break almond paste into small pieces in large bowl.
Stir in flour, powdered sugar and almond extract. Add egg whites. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet. Top each with almond.
Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light brown.
Immediately remove from cookie sheet to wire rack. Cool completely. Store in airtight container.

Almond loaf

1/2 cup ground almonds
3 tbsp flaxmeal
1/2 cup Splenda
1 tsp. baking powder
4 eggs, separated
1 tsp. almond extract

Whip the egg whites till stiff but not dry and set aside. Beat the yolks, the Splenda, the baking powder and the rest of the sweetener for 3-4 minutes on medium-high speed. Beat in the nuts, flaxmeal and the almond extract on low. Then gently fold in the egg whites.
Grease a 10x13 casserole pan and then line it with parchment and grease again. Spread the batter in the pan and bake at 350F for about 15 minutes or until a tester comes out clean. Cool 15 minutes on a rack. Turn upside down on a cookie pan to remove from casserole pan, and peel the paper off the back. Allow to cool, and then, using a very sharp knife slice it in half horizontally to make 2 layers

Almond Honey-Whole Wheat Bread

(1 1/2-Pound Recipe)

1 cup water
3 tablespoons honey
2 tablespoons margarine or butter -- softened
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/4 cup toasted slivered almonds
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

Make 1 1/2-pound recipe for bread machines that use 3 cups flour, or make 1-pound recipe for bread machines that use 2 cups flour.
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Almond Cream Cheese

1 c. blanched almonds 2
tsp. Emes gelatin
1 tbsp. lemon juice
1 1/2 c. hot water
1 tsp. salt

BLEND all ingredients until smooth. CHILL to congeal.
VARIATIONS:
1. Add 1/4 tsp. garlic powder, 1/2 tsp. onion powder, and 1/2 tsp. dill for a nice herb spread.
2. Add chopped olives and chopped red bell peppers.

Almond Cookies

(carb count has fiber deducted)
1 1/4 cup almond flour (9)
1 cup Splenda (26)
1 egg (1.5)
1/2 tsp. almond extract
1/4 cup softened butter.

Mix all well and form into 24 small balls. Press flat (1/4” thick) on ungreased cookie sheet. Decorate with an almond slice if you like. Bake at 350° 8 minutes. These are real cookies and taste great! I’d serve them to non-WOE people! 1.5 carbs each

cleopatra (2007 07 30)

Almond Cookies

2 cups almond flour
1 stick softened butter
1/2 cup Splenda granular
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake at 300 for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool.

cleopatra (2007 07 30)

Tanya's Almond Joy Branabars

Break up 9-10 bran-a-crisp (or WASA) crackers and whirl through the food processor until ground—that equals one cup.
Then coarsely chop one cup of walnuts—I left some nice big chunks.
In a bowl combine:
1 cup prepared bran-a-crisps (0 carbs)
1 cup chopped walnuts (16 carbs) I’d actually use less or use macadamia nuts and lower the carb count. Pecans only
have 11 carbs in a cup and macadamias have 4.
4 heaping scoops chocolate whey powder (4 carbs)
2 Tbsp. quick oats (5.5 carbs)
1/4 cup Splenda (6 carbs)
2 packets Equal (1.8 carbs)
2 Tbsp. coconut (14 carbs) I don’t have unsweetened so you could save more carbs here
1 Tbsp. Nestle’s cocoa (1 carb)
On stovetop I melted:
1/4 cup cream (1.65 carbs) 1/4 cup water
1/4 cup butter
2 oz. Philadelphia cream cheese (1.8 carbs)
I removed the above from the heat and added 1 tsp. coconut extract and 2 tsp. almond extract (I figure .7 per tsp. extract but that is only a guess) and used wire whisk to make sauce smooth. Pour over dry ingredients and mix well. Press into buttered pan of choice with buttered fingers. Chill and cut. I did use a 7x11 pan and cut mine into 10 nice sized bars at 5.2 a bar. The whole recipe totals 51.75. I love almond joys, so this is worth it. I like how the oatmeal is almost “pretend” coconut in consistency and more would be a good substitute for the coconut.

Almond Chicken Salad

4 cups cubed cooked chicken
1 1/2 cups seedless green grapes, halved (omit for LC)
1 cup chopped celery
3/4 cup sliced green onion
3 hard boiled eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion pepper
1/4 tsp. celery salt
1/8 tsp. dry mustard
1/8 tsp. paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced (optional) (omit for LC)

In large bowl combine chicken, grapes, celery, onions, eggs. In another bowl, combine the next 9 ingredients; stir until smooth. Pour over chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving. Garnish with kiwifruit if desired.

Almond Butter Spongecake

Serves: 1
1 egg, separated
1 oz almond butter 1.2
1 tbsp. heavy cream (coconut milk would probably work just as well)
1/2 tsp. vanilla extract
1/8 tsp. stevia powder (or sweetener equivalent to 1 tbsp sugar - up to 1.5gm carb)

Mix egg yolk with all the other ingredients to make smooth batter. Whip egg white until stiff. Gently fold whipped egg white into batter. Pour into small (3”x5.5”) loaf pan lined with baking paper (or greased, I suppose). Bake at low temp (160 C, or 250 F) for 25 minutes.
Nutritional information for entire recipe: carb 2.5gm, calories 315, fat 26gm, sat. fat 7gm, protein 14gm.

Variations:
• I made the quadruple batch in a loaf pan about twice as big as the original. It came out more dense, less “spongey” - I suppose the whipped egg whites could only lift the almond butter and cream so high. It still tasted good. Also kept well in the fridge (but seemed to get even denser there...). I guess if one wants a taller cake that is still fluffy, one needs to make two low ones and layer them on top of each other.
• Next I tried adding some cocoa powder to make “brownies”. Since I baked them in a big pan, they came out brownieheight but too “airy” (I like my brownies dense). So I guess the next batch I won’t separate the eggs and whip the whites, we’ll see how that works out.
• Another possibility is a rollup type cake (like the French Christmas Log). Bake a large sheetcake, turn upside down, spread your favourite low-carb filling all over, and roll up.

Almond Bonbons

1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)
Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired (see Notes)
ALMOND GLAZE
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)

Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.
ALMOND GLAZE:
Mix all ingredients until smooth and spreadable.

Almond Biscuits

2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.
2. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Almond Bars

1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)
ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully—Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.

Almond and Whipped Cream Stuffed Buns

Ingredients:
For twelve buns:
o 50 g yeast
o 100 g butter
o 300 ml milk
o 75 g granulated sugar
o 1 teaspoon salt
o 500-550 g allpurpose wheat flour

For the stuffing of six buns:
o 100 g almond paste
o 75 ml milk
o the crumbs from 6 buns
o 200 ml whipped cream

Proceed as follows:
1. Melt the butter, add the milk and heat to 37 oC, add the finely divided yeast and stir.
2. Add sugar, salt and almost all of the flour. Mix thoroughly and leave it in a warm place for 40 minutes to raise.
3. Kneed the dough and divide it into 12 parts. Form round buns, kneed them a little and leave them for 30-40 on a baking tray to raise.
4. Bake them in the oven at 225-250 oC for 5-10 minutes (watch carefully at the end to avoid burning the buns).
5. Cut off the top of six buns as a lid. Scoop out the crumbs and mix them with the almond paste, the milk and half of the whipped cream until you have a soft paste.
6. Fill the scooped out buns with the paste, cover with whipped cream and, finally, with the lid. If desired, sprinkle powdery sugar on top.

ALMOND & CARDAMOM CREAM PUDDING

3 c Milk
1 pn Salt
1/3 c Granulated sugar
1/2 c Cornflour (cornstarch)
1/4 c Cold water
1/2 c Slivered blanched almonds
1/4 ts Ground cardamom (or more)
1/4 ts Saffron threads (pounded)
1/4 c Finely chopped pistachios
-- (blanched)

Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to heat gently, stirring to dissove sugar. Blend cornflour into reserved milk with the 1/4 cup water and pour into warm milk, stirring constantly. Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy. Add cardamom to taste and the pounded saffron. Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir occasionally.
Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle pistachio nuts around edge of each dish. To serve firnee in the traditional manner, the pudding should be poured into two plates, decorated with pistachio nuts and cut into quarters to serve in wedges.

From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

Almodrote De Berengena (Turkish Eggplant Flan)
Servings 8

Ingredients :

4 lb Eggplant
8 oz Feta cheese
2 x Eggs, lightly beaten
4 tbl Matzo meal
1 cup Gruyere cheese, grated
5 tbl Sunflower oil, plus more for baking

Method :

* 1. Preheat the oven to 500 degrees. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork.
* 2. Lower the oven temperature to 350 degrees. In a large bowl, mash the feta cheese. Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil. Beat well.
* 3. Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 tablespoon of the oil over the mixture, sprinkle with the remaining cheese, and bake for 1 hour, until lightly colored.

All-Bran Seed Loaf

Servings: 10
3/4 c Whole wheat flour
3/4 c Orange juice
3/4 c Flour, all-purpose
1/4 c Honey
1 tb Baking powder
2 Eggs
1/2 ts Salt
1/4 c Vegatable oil
1/3 c Sesame seeds
1/2 c Bran cereal
2 ts Poppy seeds

Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing.

All Bran Cereal

1 lb. unprocessed wheat bran (9 c.)
1 qt. prune juice with extra pulp or 3 3/4 c. regular prune juice
1/2 c. blackstrap or regular molasses
1/4–1/2 tsp. salt

MIX all ingredients well. SPREAD out on two cookie sheets. BAKE at 225° for about 2 hours, or until dry, stirring occasionally. May leave in oven overnight to allow to dry completely.

Alfredo Sauce

from Brenda Laughlin

Serves 2
4 tablespoons butter
1/2 cup heavy cream
6 tablespoons parmesan cheese
1 tablespoon flour
Salt and pepper to taste

Alfredo is NOT just a pasta sauce. I use this recipe to serve over baked chicken. It’s also very good when using leftover chicken breast and broccoli florets. Just throw the chicken and broccoli into the sauce and heat! Yummy!
Combine ingredients in saucepan, cook and stir (DO NOT BOIL) until it looks and feels like Alfredo sauce.
Per Serving: (1/2 recipe)
Protein: 8.1g
Carbs: 4.2g
Dietary Fiber: 0.1g

ALASKA SOUREST DOUGH

Servings: 2
1 pk Yeast
1 tb Vinegar
2 1/4 c Warm water
1 ts Salt
2 tb Sugar
2 c Bread flour

Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.

Ajvar (Roasted Peppers and Eggplant)

Servings6
Ingredients :

12 x Fresh red New Mexican chiles
4 x Meduim eggplants
3/4 cup Olive oil or corn oil
1 lrg onion, minced
3 lrg garlic cloves, chopped
2 tbl Lemon juice
Salt/pepper to taste
Parsley for garnish

Method :

* Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds. Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
* Heat 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil. Add lemon juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and garnish with parsley.
* Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Aioli Garlic Mayonnaise

from Cristine Tamayo

1 egg
1 tbsp. lemon juice
1 tsp. mustard
1/2 tsp. crushed garlic
Approximately 1 cup oil, vegetable or olive, or mix half and half
Salt and pepper to taste

Put the egg in the blender, along with the mustard, lemon and garlic. Cover the blender but take out the little plastic cup device in the centre. Blend on high while slowly and steadily pouring in the oil (do a small trickle at fist, after it emulsifies you can be a bit more heavy handed), it should start to emulsify after a little while. The more oil you add (as well as blending time) the fluffier and less runny it becomes.
If it should curdle (yes, it happens) pour out the mixture into a cup, wash the blender and start with another egg. Trickle in the curdled mix.... this should save it (practice with canola before you use up the good stuff).
Empty into a very clean glass jar and keep in the fridge for up to 7-10 days. If you’re afraid of salmonella, it can also be made with heavy cream, although I have never done so myself and can’t vouch for the results Smile

Ada's Molasses Nut Bread

Servings: 1
2 3/4 c Flour; sifted all-purpose
1/2 c Seedless raisins
2 ts Baking powder
3/4 c Molasses
1/4 ts Soda
1 Egg; beaten
1/2 ts Salt
1/4 c Shortening; melted or oil
1/4 c Sugar
2 ts Grated orange rind
1/2 c Nut meats; chopped

Mix together and sift flour, baking powder, soda, salt and sugar intoa mixing bowl; add nut meats and raisins and mix together. Combine themilk, molasses, egg, shortening and orange rind; add to dry mixture and stir only enough to dampen flour. Bake in a greased bread pan, 10x5x3 inch, in a moderate oven, 350 degrees F., for 1 1/4 hours.
This recipe makes a large loaf of fruit bread.

From THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special published by The Bangor Daily News. @ 1976.

Acorn Squash

Pierce with fork, nuke (microwave) on high for 3-4 minutes, to soften. Cut in half and scoop out the seeds. Place cut side up, add butter, pecans, and BROWN SUGAR TWIN and nuke until done.

A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce:
1 pound ground chuck
1 − 6 ounce can tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until ready to use.
Bring a 2 qt. saucepan of water to a rolling boil. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes. After the franks are done, microwave the desired amount of chili dog sauce until steaming. Then microwave each roll 10 seconds, just enough to warm.
Remove the cooked franks with tongs, and place on the microwaved hot dog roll. Add about 3 Tablespoons of your prepared sauce and the chopped onion. Grated cheddar cheese is optional.

7Up Apple Dumplings

Servings: 10
2 c Sugar
10 Large apples
1 ts Cinnamon
1 Can biscuits
1/2 ts Nutmeg
1 ts Nutmeg
1 Stick butter
1 ts Cinnamon
20 oz 7-up
1/2 stick butter

In saucepan combine first group of sugar, cinnamon, nutmeg, butter and the 7- up. Heat until melted, set aside. Peel and core apples, separate dough from 1 can biscuits. Separate and roll out each biscuit individually and place 1 apple in each. Combine second group of sugar, cinnamon and nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with 2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9 x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45 minutes.

Pat Empson

3 Minute Dessert

Helen (Borntrager) Buschen

1 small carton cottage cheese (small curd)
1 small carton Cool Whip
1 can crushed pineapple (well drained)
1 box Peach Jell-O (or any flavor you favor)

Mix all ingredients together in a bowl with a tablespoon. Put in refrigerator to set.

24 Hour Yuletide Salad

Ruth Turnock

3 Egg Yolks or Whole Eggs
2 Tbsps. Sugar
2 Tbsps. Vinegar
2 Tbsps. Pineapple Juice
1 Tbsp. Butter
Dash Salt
1 Cup Heavy Cream (whipped)
2 Cups White Cherries (pitted, drained)
2 Cups Pineapple Bits (drained)
1 Cup Mandarin Oranges
24 Marshmallows (cut up)

Cook eggs, sugar, vinegar, pineapple juice, butter and salt in double boiler until thick, stirring constantly. Cool. Fold in other ingredients.

24 Hour Potato Salad

1 medium head cabbage ... shredded fine
6 small potatoes .. boiled and thinly sliced
6 boiled eggs .. thinly sliced
1 onion .. sliced real fine .. in rings (or chopped small)
1 Bell pepper .. sliced thin in rings (or chopped real fine)
Mayonnaise (this takes a LOT of mayonnaise)
Salt and Pepper

Place layer of shredded cabbage in round salad bowl, then a layer of potatoes, layer of sliced eggs, layer of onion and Bell pepper rings.
REPEAT LAYERS. BETWEEN EACH LAYER, ADD A THIN LAYER OF MAYONNAISE, SALT AND PEPPER TO TASTE.
Cover and Refrigerate 24−hours.

20-Minute Chicken Parmesan

Ingredients (4 servings)
4 boneless and skinless chicken breast halves
1 egg, slightly beaten
2 tbsp. butter
1/2 cup tomato sauce
1/2 cup Shredded mozzarella cheese
1 tbsp. Grated Parmesan cheese
1/4 cup Chopped fresh parsley

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add tomato sauce. Reduce heat. Cover; simmer 10 minutes.
Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.
Makes 4 servings.

18 Minute Cake

Kathryn Stanley

2 cups flour
¼ teaspoon salt
1 ¾ cups sugar
4 tablespoons cocoa (I use a little more.)
1 cup water
½ cup salad oil
½ cup butter
½ cup buttermilk
1 teaspoon baking soda
2 eggs

Combine flour, salt, sugar, and cocoa. Bring water, salad oil, and butter to a boil; combine with dry ingredients. Beat until creamy. Add buttermilk, baking soda, and eggs. Bake cake for 10 minutes at 400º or until the center springs back when touched. Be careful not to overbake the cake. Remove from oven to cooling rack. Frost cake while VERY HOT!

Frosting:
½ cup butter
¼ cup cocoa
1/3 cup buttermilk
½ cup marshmallows
4 cups powdered sugar

Boil butter, cocoa, and buttermilk. Add marshmallows; stir until melted. Add powdered sugar. Frosting will be thinner than normal frosting. Great for a quick dessert.

Spaghetti are served in a ”piatto fondo” a deep bowl like a shallow soup-dish with a rim. Make room at the front of the bowl pushing the spaghetti a little toward the center. Take a little bunch of the spaghetti with the prongs of the fork. Push it against the front side.

Now, working with the fork in a vertical position, and the prongs against the rim of the bowl, twirl the fork clockwise with your fingers to roll the spaghetti around your fork. Raise the fork with the spaghetti wrapped around above the bowl, and measure the length with your eyes.
How to Eat Spaghetti
Many non-Italians don’t know how to eat spaghetti. This is true even for the U.S. in spite of the large Italian community.

Italian table manners when you are in front of a dish of spaghetti are very simple.

First of all as a general rules, keep your hands on the table throughout the meal and no elbows, and wait for everyone to be served before starting to eat.
The most common mistake is to overload too much pasta on the fork. If you decide it’s too big or too long, drop it down and pick up a smaller bunch. Roll it again until you form a precise bundle, just the right size to go into your mouth.

More mistakes to avoid:

Don’t slurp. Absolutely no sounds of any kind.

Don’t splatter. Spaghetti can sometimes splatter the sauce. So be careful, but don’t wear a napkin as a bib unless you are a small kid.

Avoid spaghetti for large or formal parties. Short pasta (rigatoni, penne, etc) are much easier to serve and to eat.

Scarpetta, (meaning "little shoe"), is when eating pasta sauce, it is so delicious that every little bit should be wiped out of the dinner plate with a piece of fresh bread. It is not proper to do the Scarpetta at a formal dinner. If you are in an informal setting instead, compliment the cook and ask your guests for permission to make a Scarpetta. They will all agree with you with a big smile.