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Crinella Family Cookbook If you'd like to receive notification about updates to our site, please submit your email address. Enter Email Address   Our Grandparents' Favorites     Anti Pasti   Soups   Salads   Pasta   Vegetables   Fish   Poultry   Meat   Wild Game   Sweets   Sour Dough   Other Breads ETC   Odds & Ends   Brunch or Luncheon Dishes   Italian Sauce Recipes   Lower Fat Recipes   Slow Cooker Recipes   Entertaining Ideas   Table of Contents	Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando Mary Pannizera's Pannetone 1 cup milk 1 cube butter 2 shots excellent quality whiskey 1 tbsp rum extract 1 tbsp almond extract 1 tbsp anise extract 1 tbsp brandy extract 4 cups flour 3 heaping tbsp baking powder 1 1/2 cup sugar 4 large eggs 1/2 cup walnuts 1 cup glazed chopped fruit. (Buy the best quality available or make your own.) 1/2 cup seedless raisins (Buy the best quality, also.) milk powdered sugar Melt butter and mix with one half cup milk. When cooled pour into a large bowl and add remaining milk. Add the whiskey, and other extracts. Sift flour, baking powder and add with sugar to the bowl along with 4 large eggs. Mix together with an electric mixer. Add walnuts, fruit, and raisins. Put into a greased angel food cake pan and bake at 350 for 60 to 70 minutes. Let cool before removing. Glaze: Mix powdered sugar and milk and pour over the cake, letting the glaze dribble down the sides. Enjoy with our 2005 Glissando.

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