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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 Wine Custard 4 egg yolks 4 scant tablespoons powdered sugar 4 scant tablespoons of water 4 scant tablespoons Crinella Glissando if you are feeling extravagant    OR 8 scant tablespoons Crinella Sauvignon Blanc Put the ingredients into a cooking pot and mix well with a hand held electric mixer. Put on the stove and stir until the mixture rises and starts to boil. Remove from the heat and let cool. Stir in a bit of cream before serving. Enjoy with our 2005 Glissando.

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