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Puddings and Creams
Spiced Figs with Cream (using cream, cinnamon, ginger and brown sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Figs Maria (using lady fingers, vanilla ice cream, macaroons and Marsala wine)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fig and Date Sauce/Salsa di Fiche e Datteri (using preserved figs and blanched almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fig and Almond Cream (using canned figs with syrup, toasted almonds and vanilla ice cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fig cream/Crema di Fichi (using gelatine, hazelnuts, syrup and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Tutti-Frutti Ice (with pistachio nuts, candied cherries and apricots, orange sherbet, pineapple sherbet and maraschino syrup)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Peacherino Sundae (using sliced peaches, oranges and ice cream; topped with whipped cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Tutti-Fruiti Tortoni (using vanilla ice cream, candied fruits and raisins)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Meals with a Foreign Flair" (Meredith Press, 1963)

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Peach Sherbet (using peach pulp, sugar and orange juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fruit Sauce/Salsa per Frutta (using peach, lemon and orange juice)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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