Cooking advice

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Amaretto Cream Filled Cake (Zuccotto Ripieno

	Category	Alcoholic Drink Recipes
	Views	325
	Ratings	0

Ingredients And Procedures

1 Sponge Cake

1/2 c Hazelnuts

1/4 c Amaretto

1/4 c Light rum

1 1/3 c Whipping cream

1/3 c Powdered sugar

1/3 c Almonds; blanched,

- chopped, toasted 1 oz Unsweetened chocolate;

- grated Bake hazelnuts in ungreased baking pan at 400~ for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired.

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<h1>Amaretto Cream Filled Cake (Zuccotto Ripieno</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Sponge Cake <P>1/2 c Hazelnuts <P>1/4 c Amaretto <P>1/4 c Light rum <P>1 1/3 c Whipping cream <P>1/3 c Powdered sugar <P>1/3 c Almonds; blanched, <P>- chopped, toasted 1 oz Unsweetened chocolate; <P>- grated Bake hazelnuts in ungreased baking pan at 400~ for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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