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Holiday Guide2 ..an Italian Pie Crust..Pasta Frolla…

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HOLIDAY GUIDE 2

 

copyright 2016 Maria Liberati/Art of Living, PrimaMedia,Inc

 

Merry Christmas from the Liberati family to yours with a Christmas Card from my niece Sofia Liberati

and Christmas wishes from My (rescue Pup) Sweetie Bear’s first Christmas..here with Santa

 

 

My favorite product find for a great Holiday gift, especially for the coffee lovers on your list:

Devocion Coffee

Try this exceptional Columbian coffee at www.devocion.com

And don’t forget a copy of The Basic Art of Coffee  in paperback  or in Kindle version as an accompaniment to this gift!

 

*Carrington Farms has the purest of pure Coconut Oils that makes a great butter substitute for your Holiday recipes or anytime you want to add healthy fats to your diet

 

*Also put a dash of Carrington Farms Flax Seed in muffins, breads, pancakes, waffles, soups for a healthy touch to any food. My favorite ingredient to add into our Christmas morning Brunch Pancakes

 

Here’s wishing you a week full of Delicious days… and may the spirit of the Christmas Season be with you all year ‘round..

torta rustica 3

Pasta Frolla is one of the most delicious pie crusts and is versatile since it also makes great cookie cutter cookies. and makes the tastiest pie crust. Use for pumpkin pie, apple pie, crostata and any other sweet pies you can think of. Thanks for Debra in Pennsylvania for requesting this recipe,

Pasta Frolla

2 sticks of butter (8 ozs.)

4 1/2 cups flour

3/4 cup powdered sugar

4 egg yolks

pinch of salt

1 tsp baking soda

1 tsp pure vanilla

* Optional-peel of 1 grated lemon

Place flour, salt, baking soda  and butter (taken right from refrigerator). in food processor. Blend till a ‘sandy’ mixture is formed. Then add in sugar and blend in. Take out ‘sandy’ mixture and place on wooden boards. Form a well in center and place in egg yolks, vanilla, lemon peel.  Knead dough by hand unti la smooth dough is formed. Form into one large or 2 smaller balls of dough and cover with plastic wrap, place in refrigerator for 30 minutes. Remove from refrigerator and place on lightly floured surface, roll out to desired thickness for pie crust and/or cookie cutter cookies. Bake at 375 degrees,for 15-20  minutes until golden or as directed with pie recipe if pie filling is required.

For great recipes get your copy of the Gourmand World Award Winning Book

The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition in paperback or in Kindle version

Designed by Brian Hanshaw

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