Italian Cuisine

Chicken and Basil Risotto

1 can (14.5 ounces) chicken broth
1 cup dry white wine
1-1/4 cups water
3 tablespoons olive oil
1/2 teaspoon garlic powder
1 pound chicken tenders, cut into bite size pieces
1/4 teaspoon fine grind black pepper
1 cup Arborio rice
2 tablespoons minced onion
2 roma tomatoes, chopped
1/2 cup (2 ounces) shredded Asiago cheese
2 teaspoons sweet basil

Combine broth, wine and water in saucepan; bring to boil over medium heat. Reduce heat to simmer and cover. Heat 1 tablespoon olive oil in a 2-quart saucepan over medium high heat.

Add half of the chicken; sauté for 4 minutes or until chicken is no longer pink. Remove chicken and set aside. Add 1 additional tablespoon oil to saucepan and repeat with remaining chicken.

Add remaining 1 tablespoon olive oil to saucepan; stir in rice and onion. Cook for 2 minutes. Slowly stir in 1 cup of hot broth mixture. Reduce heat to medium low. Cook, stirring frequently, until all liquid is absorbed.

Add remaining broth mixture 1 cup at a time, stirring constantly until the broth has been absorbed. Rice should be creamy and al dente. Stir in tomatoes and chicken. Heat through. Stir in Asiago cheese, and basil. Serve immediately. Makes 4 servings

Warm Tomato Feta Pasta Salad

12 ounces (4 cups) uncooked corkscrew style pasta
1/4 cup olive oil
1/3 cup chopped onion
2 cups cherry tomatoes, halved
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper
4 ounces feta cheese, crumbled
1 tablespoon cilantro

Cook and drain pasta according to package directions. Set aside. Heat oil in large skillet over medium heat until hot. Add onion; cook and stir until tender, about 3 minutes. Stir in tomatoes, lime juice, chili powder, garlic salt and crushed red pepper.

Cook 5 minutes, stirring occasionally. Combine hot pasta, tomato mixture, feta cheese and cilantro in a large serving bowl. Toss lightly and serve. Makes 8 servings

Chicken Marsala

4 boneless, skinless chicken breasts
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon fine grind black pepper
3 tablespoons olive oil
1 cup sliced fresh mushrooms
2 tablespoons chicken broth
2 teaspoons cornstarch
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon sweet basil
1/2 teaspoon onion powder

Place chicken between 2 sheets of waxed paper and pound to 1/4-inch thickness. Combine flour, salt, garlic powder and black pepper in a large bowl. Add chicken; coat with flour mixture.

Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.

Add 1 tablespoon olive oil and mushrooms to skillet. Sauté 2 to 3 minutes. Mix cornstarch and 2 tablespoons chicken broth with whisk. Combine with wine, remaining chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened. Serve chicken and sauce over cooked linguine. Makes 4 servings

Cannellini Bean and Tuna Salad

2 cans (15 ounces each) cannelllini beans, rinsed and drained
1 stalk celery, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup red wine vinaigrette
1 teaspoon mint
1/2 teaspoon sweet basil
Freshly ground sea salt
Freshly ground black pepper
1 pouch (6 ounces) tuna packed in oil
1 tablespoon chopped Italian parsley
2 tablespoons extra virgin olive oil

Combine beans, celery, onion, vinaigrette, mint and basil. Stir in freshly ground sea salt and black pepper to taste. Chill at least 8 hours. Spoon bean mixture onto serving tray. Top with tuna, parsley and drizzle of olive oil. Makes 6 servings

Chicken Cacciatore with Tortellini

1 tablespoon olive oil
2 pounds chicken legs and thighs
1/2 cup chopped onion
2 cans (14.5 ounces each) diced tomatoes
1/2 cup red wine
1 cup medium whole black olives, pitted
2 teaspoons garlic powder
2 teaspoons italian herb seasoning
1/2 teaspoon crushed red pepper
1 package (19 ounces) frozen cheese tortellini

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add chicken and brown all sides. Add onions; continue cooking until onions are tender, about 3 to 4 minutes.

Combine tomatoes, wine, olives, garlic powder, Italian herb seasoning and crushed red pepper. Add to chicken and onions. Reduce heat to low (to maintain a simmer). Cover; simmer 1 hour.

Remove lid and simmer 20 to 30 minutes more to thicken liquids. About 20 minutes before serving, prepare tortellini according to package directions. To serve, place prepared tortellini on a large plate or platter. Spoon cacciatore over top. Makes 6 servings

Chunky Pizza Sauce

1 can (15 ounces) crushed tomatoes
1/2 cup shredded Parmesan
1 tablespoon extra virgin olive oil
1 teaspoon oregano
1/8 teaspoon fine grind black pepper

Combine all ingredients. Chill until ready to use. Tops two 12-inch pizzas. Makes 2 cups

Creamy Blue Cheese Tortellini

1 tablespoon butter
1/4 cup minced green onion
2 tablespoons minced red bell pepper
1 cup frozen baby peas
1 package (3-ounces) cream cheese
1 cup whipping cream
1/4 cup crumbled blue cheese
1 1/2 teaspoons Italian Herb Seasoning
1 teaspoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1 bag (19-ounces) frozen cheese tortellini, cooked according to package directions
1/2 cup coarsely chopped and toasted walnuts, optional

Heat butter in large skillet over medium heat. Sauté onion and red pepper until tender, about 2 to 3 minutes. Stir in peas and cream cheese, stirring until cheese is melted.

Add cream, blue cheese, Italian herb seasoning, parsley, garlic powder, white pepper and salt; stir just until cheese is melted and mixture is thoroughly heated (do not allow mixture to boil). Toss with cooked tortellini. Place in serving bowl. Sprinkle with walnuts, if desired. Serve immediately. Makes 4 to 6 servings

Easy Italian Herb Focaccia

3 cups all-purpose flour
1 envelope Fleischmann's RapidRise Yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
1-2/3 cups water
2 tablespoons extra virgin olive oil
2 tablespoons shredded Parmesan cheese
1 tablespoon Italian Herb Seasoning

Mix flour, yeast, sugar and salt in a large bowl. Add olive oil and water, stirring until well mixed. Spread dough into greased 13x9-inch pan. Cover and let rise until doubled, about 30 minutes.

Using the handle of a wooden spoon, push multiple holes into the dough. Drizzle 2 tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian herb seasoning.

Cover and let rise additional 15 minutes while oven preheats to 375°. Bake 30 to 35 minutes until lightly browned. Cool slightly and cut into slices. Makes 8 servings

Hot Brie Pasta

10 ounces French Brie, ripe
1/4 cup olive oil
1-1/2 tablespoons sweet basil
2 large (about 13 ounces) tomatoes, cubed or cherry tomatoes halved
1-1/2 teaspoons garlic salt
1 teaspoon medium grind black pepper
8 ounces linguine
1/4 cup parmesan cheese, freshly grated

Remove rind from cheese and cut into 1/2-inch cubes. Combine with olive oil, basil, tomatoes, garlic salt and pepper; let stand at room temperature for 2 hours. Cook linguine according to package directions and drain. Toss hot pasta with brie mixture. Top with parmesan cheese and serve. Makes 6 servings

Leg of Lamb with Herbs

1 (5 pound) leg of lamb, boned, butterflied and fat trimmed
1/3 cup balsamic vinegar
1 tablespoon crushed rosemary
1 tablespoon thyme
2 tablespoons minced garlic (about 3 cloves)
1 teaspoon salt
1/2 teaspoon medium grind black pepper

Preheat oven to 325º. Pierce meat generously with fork. In non-metal baking dish, mix balsamic vinegar, rosemary, thyme, garlic, salt and pepper. Coat all sides of meat in marinade, then place flat and spoon any remaining marinade into center.

Roll up meat from short side to make a 10-inch long roll, 5 inches wide. Tie meat several times along a length of roll with string. Roast for 2-1/2 hours, or until done as desired. Brush with pan juices every 30 minutes. Remove from oven, let cool 10 minutes in pan. Remove string. Slice to serve. Makes 14 servings

Garlic and Herb Focaccia

Dough
1 envelope Fleischmann's Active Dry Yeast
1 cup warm water
1 tablespoon sugar
3 to 4 cups flour
1 teaspoon salt
1/4 cup olive oil

Topping
3 cloves fresh minced garlic
3 tablespoons olive oil divided
1/3 cup grated parmasan cheese
2 teaspoons Italian Herb Seasoning
1-1/2 teaspoons onion powder
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon fine grind black pepper

Combine yeast, warm water and sugar in mixer bowl. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. Increase the speed to medium, when the dough starts to come together, scrapping occasionally.

Use a dough hook to knead the dough (about 5 minutes) OR knead by hand on a lightly floured surface until dough is smooth and elastic (about 8 to 10 minutes), adding flour as needed.

Turn the dough out onto a lightly floured work surface (if using a mixer to knead) and fold dough over itself a few times. Form the dough into a round and place in an oiled bowl. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.

Coat a large baking pan with a little olive oil and flour. Once the dough is doubled, turn it out onto the counter. Roll and stretch the dough out to an oblong rectangle shape about 1/2 inch thick Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

Preheat oven to 400°. Coat a small skillet with 2 to 3 teaspoons olive oil and lightly sauté garlic, set aside. Uncover dough and dimple with finger tips. Brush the surface of dough with 2 tablespoons oil. Distribute sautéed garlic evenly. Sprinkle parmesan, followed by remaining spices evenly over dough. Bake in center of the oven for 20 minutes. Makes 32 servings

For a softer bread crust, lightly brush three tablespoons butter or olive oil over bread once removed from the oven.

Picnic Loaf

1 box (about 16 ounces) hot roll mix
1-1/2 tablespoons Italian Herb Seasoning
4 ounces prosciutto ham, thinly sliced
3 eggs, hardboiled, peeled, quartered
4 ounces shredded Italian cheese (parmesan, mozzarella, provolone, etc.)
2 teaspoons sweet basil
1/2 teaspoon salt
1/4 teaspoon fine grind black pepper
3 ounces sun-dried tomatoes, oil packed, drained

Combine hot roll mix and Italian herb seasoning; prepare dough according to package directions. Form dough into a single ball. Place in a greased bowl, turning once to coat. Cover loosely with cloth; let rise until doubled, about 25 minutes. Punch dough down and place on a lightly floured surface. Roll out to a 5 x 36-inch rectangle.

Layer ham, eggs, cheese, basil, salt, pepper and tomatoes lengthwise, along the center of the rectangle. Bring up long sides and pinch to seal, enclosing filling. Bring ends together to form a circle; pinch to seal. Carefully transfer to a greased baking sheet. Bake at 350º for 25 to 30 minutes, or until golden brown. Serve warm or at room temperature. Makes 12 servings

Italian Herb Olive Oil

1 cup olive oil
1/4 cup sweet basil
2 tablespoons oregano
2 teaspoons garlic powder
Freshly ground whole black pepper

Simmer olive oil, basil, oregano and garlic powder in medium saucepan for 5 minutes. Let cool in pan 5 minutes. Strain oil through cheese cloth into a glass container.

To use as a dipping oil with bread, pour a small amount of oil on a plate and sprinkle with freshly ground black pepper. ,Store infused oil in tightly capped container in refrigerator for up to 1 week. Let come to room temperature before serving. Makes 8 servings

Pasta Soup

1 can (15 ounces) small white beans, undrained
1 can (14.5 ounces) chicken broth, ready-to-serve
1 can (14.5 ounces) tomatoes, diced, undrained
1 cup bowtie pasta, uncooked
2 tablespoons minced onion
1 tablespoon sweet basil
2 teaspoons garlic powder
1/2 teaspoon oregano
1/2 teaspoon fine grind black pepper
1 cup fresh spinach leaves, thinly sliced, lightly packed

Combine all ingredients, except spinach, in a large sauce pan; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir spinach into soup; simmer, uncovered 5 minutes. If desired, serve with freshly grated Parmesan cheese. Makes 6 servings

Lemon Herb Risotto

2 cans (14 to 15 ounces each) chicken broth
1 cup water
1/4 cup butter
2 tablespoons minced onion
1-1/2 cups arborio rice, uncooked
1 teaspoon lemon peel
1 teaspoon mint
1/2 teaspoon thyme
1/4 teaspoon sage
1/8 teaspoon fine grind black pepper
2 tablespoons lemon juice
1/4 cup freshly grated Parmesan cheese

Combine chicken broth and water in medium saucepan; bring to a boil over medium-high heat. Reduce heat to a very low simmer.

Sauté onions in butter over medium heat in a large saucepan until tender, about 2 to 3 minutes. Add rice; cook and stir 1 minute or until rice is thoroughly coated with butter. Stir in lemon peel, mint leaves, thyme, sage and pepper.

Stir 1/2 cup hot broth into rice. Simmer, uncovered 1 to 2 minutes or until most of the broth is absorbed, stirring frequently with a wooden spoon to prevent sticking. Continue adding broth 1/2 cup at a time, simmering and stirring 20 to 25 minutes or until rice is just tender and consistency is slightly creamy. Remove from heat and stir in lemon juice and cheese. Stir vigorously to combine. Serve immediately. Makes 8 servings

Panettone Zabaglione

1/2 loaf (about 1/2 lb.) panettone bread cut into 1/2-inch cubes
1 tablespoon brandy
4 large egg yolks
1/2 cup marsala wine
1/3 cup granulated sugar
1 1/4 cups whipping cream divided
1/2 cup Cacao Dark Chocolate Morsels

Place panettone cubes in medium bowl; sprinkle with brandy. Combine egg yolks, marsala wine and sugar in medium, heavy-duty saucepan. Cook, whisking constantly, over medium heat until all of the liquid has turned to foam; remove from heat. Cool to room temperature, stirring occasionally.

Beat 3/4 cup cream in small mixer bowl until stiff peaks form. Fold in egg yolk mixture. Heat remaining 1/2 cup cream in small saucepan just until boiling. Remove from heat; add morsels to cream and let sit for 1 minute. Stir until smooth. Cool to room temperature.

Place half of bread cubes in 2-quart serving bowl. Top with half of egg yolk mixture then half of chocolate sauce. Repeat layers; refrigerate for at least 1 hour before serving. Makes 8 servings

Calamari Stew

1 1/2 pounds fresh squid
1 pound fresh, cleaned, chopped greens
1/2 cup olive oil
3 garlic cloves, peeled & minced
1 onion, peeled & diced
1 carrot, diced
2 celery stalks, diced
1 small red chile (or dried red chiles)
1/2 cup white wine
1 (14 oz) can chopped tomatoes
Sea salt & cracked black pepper
3 tablespoons chopped fresh parsley

Clean the squid by removing the skeleton running down the back and anything left inside the tube. Cut the tube into 1 inch rings. Cut the hard area from the tentacles, and if large, cut in half. Rinse all the squid pieces in water.

In a large heavy saute pan, heat the oil and add the onion, carrots, and celery. Cook until almost tender. Add the calamari, garlic and chile and cook an additional minute or two. Add the wine, and continue to cook over medium heat until the wine has almost completely absorbed.

Add the chopped tomatoes, parsley, and season with salt and pepper. Bring to a boil and then reduce heat to a simmer. Continue to cook the squid for 30 to 35 more minutes, adding the chopped greens in the last 10 minutes. Taste and adjust seasonings if needed. Spoon into individual servings bowls and offer slices of crusty bread when serving. Serves 4 to 6

La Pastiera - Wheat berry Pie

1/4 pound skinless cooked wheat
2 cups all-purpose flour
1/2 cup powdered or confectioners sugar
2 egg yolks
1 teaspoon orange juice
8 tablespoons unsalted, cold butter cut into small pieces
1/4 cup milk
6 eggs
1 tablespoon grated orange zest
1 teaspoon fiori di sicilia, or lemon extract
2 1/2 cups granulated sugar
2 pounds ricotta cheese
2 tablespoons candied citron, cut into tiny dice
2 tablespoons toasted, slivered almonds
1 egg white beaten with 1 tablespoon water for topping

Preheat the oven to 300 degrees. Mix together the flour, and powdered sugar. Make a well in the center, and add the two egg yolks, and orange juice. With your fingers, mix in the butter until the dough is in pea sized pieces.

Add just enough milk so the dough comes together. On a lightly floured surface, roll the dough to a thickness of 1/8 of an inch. Place the dough in the bottom of a deep 10 inch pie pan. Trim excess dough around edges and reserve for topping. If the dough is too soft to roll, wrap in plastic wrap, and refrigerate 30 minutes.

In a large bowl, mix together the eggs, orange zest, lemon extract, and sugar. Add the ricotta and mix well. Stir in the cooked wheat, candied fruit and chopped almonds. Mix well. Pour the cheese mixture into the prepared pie pan.

Using the remaining dough, cut strips about 1 inch in width, and place them in a crisscross pattern over the cheese. Brush the strips lightly with the egg and water mixture, and then bake the pie for about 1 1/2 hours until lightly browned on top. Cool before serving.

Cooking Your Own Wheat: Take 1/4 pound skinless wheat and soak it overnight in cool water in the refrigerator, changing the water three times. Cover with lightly salted water in a heavy saucepan, and cook for about 1 hour. Drain, and rinse the wheat in cool water in a sieve. Use as needed. Serves 6 to 8

Prosciutto Cheese Bread

1 package (2 1/2 teaspoons) active dry yeast
1 tablespoon olive oil
3 1/2 cups all-purpose flour
1/2 teaspoon both salt and black pepper
4 ounces prosciutto, cut into small dice
2 ounces provolone, cut into small dice
3/4 cup grated parmesan cheese
Warm water

Sprinkle the yeast over one cup of warm water and let sit until bubbly, about 5 minutes. Add the oil, flour, salt and pepper, and just enough additional water as needed, mixing with a wooden spoon until a workable dough has been formed. Knead by hand on a lightly floured surface for about 10 minutes until you have created a smooth dough.

If the dough seems sticky as you are kneading it, add a little more flour. Oil a large bowl twice the size of the bread, and place the dough in the bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled, about 1 1/2 hours.

Oil a baking sheet, and place the dough in the center. Flatten the dough with your hands, and spread the meat and cheese over the top. Fold the dough over to cover the meat and cheese, and then flatten and fold the dough over a few times with your hands to distribute the ingredients throughout the bread.

To shape, either form the dough into a large oval shape, or roll into a 24 inch rope, and loosely twist the ends together, sealing the ends together so you have one large ring. Cover with plastic wrap once more, and let sit to rise until doubled once more, about 1 hour.

Preheat the oven to 400 degrees. Bake the bread for 30 minutes, or until it is a nice golden brown in color. Cool on a wire rack, and then slice when still slightly warm. Enjoy!

Variation: You can brush the bread with a glaze of 1 egg yolk beaten with 1 tablespoon of water to give the bread a shiny surface if you desire. Makes 1 Loaf

Eggplant Rollatini

1 medium eggplant
2 tablespoons salt
2 eggs
2 cups bread crumbs
Thin slices mozzarella cheese
Thin slices prosciutto or anchovy fillets
Sun-dried tomatoes packed in oil
Oil for frying

Peel the eggplant, and cut it into 1/4 inch slices lengthwise. Place these slices in a colander with salt sprinkled between the layers. Sit a heavy dish on top of the eggplant, and leave it to drain about 1 hour.

Rinse, and pat the slices dry. Dip each slice first into the beaten egg, and then into the bread crumbs. Preheat the oven to 375 degrees. Heat the oil to 375 degrees, and fry the eggplant slices until golden brown. Drain on paper towels.


Slice the sun dried tomatoes into long slivers. Lay out each eggplant slice, and then place on this a couple of the sun dried tomato slivers. Place a layer of prosciutto, or anchovy fillet, and finally a slice of Mozzarella cheese, all cut to fit.

Roll up the eggplant like a cigar lengthwise, and secure with a toothpick. Once you have completed all the rolls, place them on a slightly oiled baking sheet, and bake 7-10 minutes or until hot. Serve. Serves 4 to 6

Roast Spring Lamb

1 leg of lamb about 5-6 pounds (whole or boned)
3 large cloves of garlic
5 tablespoons mixed fresh herbs (rosemary, parsley, thyme, oregano are good choices)
3 tablespoons olive oil
Salt & pepper to taste

Preheat the oven to 425 degrees. Slice the garlic cloves into three or four long strips, and with a sharp knife, make 1-inch deep slits into the lamb spaced fairly evenly apart. Place a piece of garlic in each slit. Chop the herbs and mix with the olive oil and a little salt and pepper. Rub the herb mixture over the outer surface of the lamb.

Place in a roaster pan, and cook for 30 minutes. Reduce the heat to 325 degrees, and cook an additional 10-12 minutes per pound, or until the meat thermometer reads 130° for medium rare.

If you are cooking a roast bone-in, the roast will require a little longer cooking time than a boneless roast. Remove the lamb from the oven, and tent or cover with aluminum foil and let sit about 20 minutes before carving. Serves 6

Bacon Chicken Alfredo

1 package (16 ounces) fettuccine
1 pound sliced bacon, diced
1-1/4 pounds boneless skinless chicken breast, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (16 ounces) prepared Alfredo sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.

Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese. Makes 6-8 servings.

Frosty Tiramisu

3 tablespoons brewed coffee
6 ladyfingers
1 quart vanilla ice cream, softened
1 carton (8 ounces) Mascarpone cheese
1 cup chocolate milk
2 tablespoons baking cocoa
Whipped cream and chocolate curls

Brush coffee over ladyfingers; set aside. In a large bowl, beat the ice cream, cheese and milk until smooth. Divide among six parfait glasses or serving dishes. Sprinkle with cocoa. Place a ladyfinger in each glass. Top with whipped cream and chocolate curls. Makes 6 servings.

Butter Brickle Biscotti

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.

Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.

Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Makes about 2-1/2 dozen.

Tiramisu Toffee Torte

1 package (18-1/4 ounces) white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 ounces each), chopped

Frosting:
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Makes 12-14 servings.