Uncle Franks Italian S Cookies Recipes

UNCLE FRANK'S ITALIAN "S" COOKIES

Uncle Frank's Italian

This cookie has been a tradition for several generations in my Sicilian family. Our Uncle Frank always made them for us. They are thought to be a Christmas cookie, but he would make them all year long. Sometimes instead of sprinkles he would top them with sesame seeds.

Provided by mrsjohnson

Categories World Cuisine Recipes European Italian

Time 35m

Yield 36

Number Of Ingredients 7

Ingredients

4 ½ cups all-purpose flour
1 cup white sugar, or more to taste
1 cup shortening (such as Crisco®)
¼ cup milk
3 large eggs
4 teaspoons baking powder
1 tablespoon almond extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.7 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 61 mg, Sugar 5.7 g

FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)

Frank's Italian Sauce (Spaghetti Sauce) image

Provided by Food Network

Time 3h20m

Yield 16 servings

Number Of Ingredients 17

Ingredients

2 pounds ground beef
4 eggs
1 1/2 cups plain bread crumbs
3/4 cups grated Pecorino Romano cheese
2 garlic cloves, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh parsley leaves
1/4 cup olive oil
1 medium onion, chopped
1 garlic clove, chopped
1 (6-ounce) can tomato paste
2 (28-ounce) cans ground tomatoes
3/4 (28-ounce) can water (from empty ground tomato can), or 21 ounces water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh parsley leaves

Steps:

For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

UNCLE FRANK'S ITALIAN "S" COOKIES

Uncle Frank's Italian

This cookie has been a tradition for several generations in my Sicilian family. Our Uncle Frank always made them for us. They are thought to be a Christmas cookie, but he would make them all year long. Sometimes instead of sprinkles he would top them with sesame seeds.

Provided by mrsjohnson

Categories Italian Cookies

Time 35m

Yield 36

Number Of Ingredients 7

Ingredients

4 ½ cups all-purpose flour
1 cup white sugar, or more to taste
1 cup shortening (such as Crisco®)
¼ cup milk
3 large eggs
4 teaspoons baking powder
1 tablespoon almond extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.7 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 61 mg, Sugar 5.7 g

UNCLE FRANK'S CRAB CAKES

Uncle Frank's Crab Cakes image

This recipe is from Southern Living, and is a wonderful one! You can also use this recipe for stuffing jumbo shrimp....MMM MMM good!

Provided by SkinnyMinnie

Categories Crab

Time 21m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 slices white bread
1/4 cup mayonnaise
1 large egg
1 teaspoon baking powder
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon mustard (I like Dijon)
1/4 teaspoon salt
1/4 teaspoon fresh parsley, chopped
1 pinch pepper
1 dash hot sauce
1 lb lump crabmeat, fresh, drained and picked free of little shell pieces
1/2 cup vegetable oil

Steps:

Pulse bread in a food processor 6-7 times, or until coarsely crumbled, set aside.
Whisk together mayonnaise and next 9 ingredients (up to the hot sauce) in a large bowl.
Gently fold in the coarse bread crumbs and the crabmeat - be careful not to break up the crabmeat too much.
Shape mixture into 6 patties and place on a baking sheet. Cover and chill for at least an hour.
Cook crab cakes, in batches, in hot oil that has been heated in a medium skillet over medium-high heat. Cook 3-4 minute on each side or until golden brown.

Nutrition Facts : Calories 329, Fat 23.6, SaturatedFat 3.3, Cholesterol 95.2, Sodium 628.1, Carbohydrate 9.9, Fiber 0.3, Sugar 1.4, Protein 19

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