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LADYFINGERS
5 eggs, separated
3/4 cup white sugar, divided
1 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup confectioners’ sugar for dusting

SYRUP
1 cup white sugar
1 cup boiling water
1/2 cup strong brewed coffee
1/4 cup rum

FILLING
1 (8 ounce) container mascarpone cheese
2 cups confectioners’ sugar
1/4 cup dark rum
1 teaspoon vanilla extract
2 cups heavy cream

TOPPING
2 (1 ounce) squares semisweet chocolate, grated
1/8 cup confectioners’ sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners’ sugar. Set aside to cool.
To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
To make the filling, combine mascarpone, 2 cups confectioners’ sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners’ sugar just before serving.
Hope everyone enjoys these recipes and has fun making them for themselves and friend and/or family. Have a great weekend.

serving size: 4-8
Spaghetti Sauce
1-2lbs. Spaghetti noodles
2-3 small cans of tomato sauce
1 small can of tomato paste
1-2 large cans of diced tomatoes (depending on how much you like tomatoes)
about 20 black olives chopped
2tsp- garlic powder
1tsp- pepper
1 tsp- salt
2tsp- onion powder
1/2 onion diced
4 cloves of garlic diced
3 tsp- Italian Seasoning

In a large pot combine the tomato sauce, tomato paste, diced tomatoes, garlic powder, pepper, salt, onion powder and stir together. In a seperate cooking pan heat about 4 tablespoons of Olive Oil and cook off the diced onion and garlic. Once the onion and garlic has cooked off pour into the tomato sauce mixture and stir until throughly mixed. Keep on the heat at the lowest setting then once the meatballs are ready place the meatballs into the tomato sauce and stir together and heat until the noodles and mozzarella sticks or garlic bread) are ready and serve.

Fill cooking pot with water until boils add about 1/2 teaspoon (tsp) of salt, add spaghetti noodles and about 2 tablespoons (tbls) of Olive Oil. Cook the noodles until al dente ( with some bite to it but soft).  Drain the spaghetti noodles and pour into a bowl then mix in a little bit of  olive oil to help keep the noodles from sticking. ( do not rince noodles as the good starches will be washed away)

Meatballs
1- 1 1/2 lbs ground beef
1/2 finely grated parmesan cheese
1 whole egg
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 cup bread crumbs

Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

1 loaf of French Bread
1 stick butter melted
your choice of either pre-chopped garlic or garlic spread that you can buy at the store

Turn broiler on

Mix the melted butter and the garlic together. Slice the French Bread into either individual slices or slice in half then cut into indivual slices. Spread the butter and garlic butter over the slices of french bread.

Place slices of garlic bread under broiler until just starting to turn brown around the edges.

1 lb. Mozzarella
3 eggs
1 c. seasoned bread crumbs
Light vegetable oil
Cut cheese into 2 inch long, 1/2 inch wide sticks.
Dip cheese into beaten eggs and then into bread crumbs two times.
Freeze for about 10 minutes (can be overnight).
Fry until golden brown (about 2 minutes on each side).

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