weet Maria’s Class Schedule

Hands-on cake Decorating Class
Learn how to assemble and decorate a 2-layer buttercream cake. After a short demonstration, you’ll be given your own cake, frosting and tools to create your own personal masterpiece. Learn valuable tips from the Sweet Maria staff, including borders, writing and rose making. The cake, plus recipes are yours to take home. Coffee and dessert will be served.

Class limited to 12.
Wednesday, March 3, 2010, 6:30 pm or
Wednesday, September 15, 2010,
6:30 pm.
$75.00

Hands-On Cookie and Cupcake Decorating Class
Let Sweet Maria’s staff show you how to decorate like a pro. Learn tips and recipes for springtime treats such as Sour Cream Cutouts, Princess Cupcakes, Mother’s Day bonnets, Easter baskets and more. Class includes recipes and treats for take-home. Coffee and dessert will be served.

Class limited to 12.
Tuesday, March 16, 2010.
6:30 pm
$ 75.00

Candy Making with Kellie
Join Kellie Slavinski, along with Maria, to learn how to make a special treat for your Valentine. We’ll make hard candies, chocolate pops, marzipan fruit and more! Demonstration class with some hands-on opportunities. Class includes recipes and candies for take home. Coffee and dessert will be served.

Class limited to 12
Wednesday, October 6, 2010.
6:30 pm
$65.00

Cookie Mania Class
Get ready for the holiday baking season! Learn tips from the pros at Sweet Maria’s on how to bake a great selection of holiday cookies. From drop cookies to biscotti and decorated sugar cookies. Class is demonstration with lots of hands-on opportunities.

Wednesday, November 3, 2010,
6:30 pm
$75.00

All classes begin promptly at scheduled time. Please bring your own apron. Space is limited. Classes are
non-refundable.  Payment due upon booking.

Maria also teaches a holiday cookie class in New Milford, CT at the Silo.
For details visit www.hunthillfarmtrust.org.

urrent Recipes

As seen on Better Connecticut December 7th
Cranberry Almond Bars 

These buttery bars are topped with sliced almonds and dried cranberries. They are an easy way to bake a batch of festive holiday cookies.

Crust:

• ½ pound  butter, softened

• ½ cup sugar

• 1 egg

• 2 cups flour

• Pinch of salt

Topping:

• ¼ pound butter

• ¼ cup brown sugar

• ½ cup honey

• 1 ½ cups sliced almonds

• 1 cup dried cranberries

• 2 tablespoons heavy cream

1. Preheat oven to 350 F.
2. Prepare crust. In an electric mixer, cream butter and sugar until light. Add egg. Mix until well blended. On low speed, add flour and salt. Mix just until blended. Press dough into a 13 x 9” baking dish that has been sprayed with non-stick cooking spray.
3. Bake crust 10 to 15 minutes, or until lightly browned. Remove from the oven.
4. Prepare topping. In a medium saucepan on medium heat, combine butter, brown sugar and honey. Stir often until butter melts, sugar dissolves and mixture comes to a boil. Remove from the heat. Stir in heavy cream, almonds and dried cranberries. Spread mixture evenly on top of crust.
5. Bake 10 to 15 minutes or until top begins to bubble and brown.
6. Remove from the oven. Cool completely before cutting into squares or triangles.

Makes about 40 cookies.

As seen on Better Connecticut May 7th
Lemon Italian Cookies “anginetti”

• 3 eggs
• ½ cup milk
• 2 teaspoons lemon extract
• ½ cup sugar
• ½ cup vegetable oil
• 3 cups flour
• 8 teaspoons baking powder

1. Preheat oven to 350 F.
2. In an electric mixer on medium speed, beat eggs, milk, lemon extract, sugar and oil until well blended.
3. On low speed add flour and baking powder. Mix just until blended. The dough should be soft and sticky.
4. Using a teaspoon, drop dough onto a lightly greased cookie sheet, spacing each 2 inches apart.
5. Bake immediately for 8 to 10 minutes or until slightly browned.
6. Remove cookie sheet from the oven. Remove cookies from the sheet and place on a wire cooling rack. Cool completely before icing.

Makes about 50 cookies.

Lemon Icing

• 6 cups confectioners sugar
• 2 teaspoons lemon extract
• ½ cup water

1. In an electric mixer on medium speed, beat all ingredients until smooth. Using a spatula, frost the tops of the cookies.
2. Allow to air dry before stacking cookies.
3. Store cookies at room temperature in an airtight container.

Maria Bruscino Sanchez
www.sweet-marias.com 
 

Double Chocolate Biscotti

• 1 ½ sticks butter, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• ¾ cup cocoa
• 2 teaspoons powder
• 1 ½ cups chocolate chips
• 2- 2 ¼ cups flour

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. With an electric mixer, cream butter and sugar until light and fluffy.
3. Add eggs and vanilla. Mix until well blended.
4. on low speed, add flour, cocoa, baking powder and salt. Stir in chocolate chips.
5. Divide dough in thirds. Roll into cylinders about 10 inches long. Place on a baking sheet spacing each 3 inches apart.
6. Bake 20 to 25 minutes or until tops of loaves are firm. Remove baking sheet from the oven. Cool in pan on wire cooling rack.
7. Cut loaves diagonally into ½-inch thick slices. Place cookies on cookie sheet in a single layer. Return to the oven and bake 5 to 10 minutes. Remove from oven. Cool completely on a wire cooling rack. Dip chocolate or drizzle as desired. Store biscotti in an airtight container at room temperature.

Yields: About 36 biscotti

Maria Bruscino Sanchez
www.sweet-marias.com 
 

Chocolate Ganache Cupcakes

These devils food ganache cupcakes are filled with a light chocolate cream. They’re the perfect treat for your Valentine.

For Cake:

• 1 cup cocoa
• 1 cup water, boiling
• 2 cups flour
• 1 ½ cups sugar
• 1 ½ teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

1. In a small bowl, pour boiling water over cocoa. Set aside to cool.
2. Preheat oven to 350 F.
3. In an electric mixer, combine flour, sugar, baking soda, baking powder and salt.  Mix on low speed until blended.
4. Add eggs and cocoa mixture. Blend on low speed for about 1 minute. Scrape down the bowl.
5. Add buttermilk, oil and vanilla. Beat on low speed 1 minute. Scrape down the sides and bottom of the bowl. Beat on medium speed for 1 to 2 minutes, or until smooth. Ladle batter into cupcake lined pans.
6. Bake 15 to 20 minutes or until tester comes out with a fine crumb. Remove pan from the oven.
7. Remove cupcakes from the pan and cool on wire cooling rack. Cool completely before filling and frosting.

For Chocolate Cream Filling:

• 1 cup heavy cream
• ¼ cup cocoa
• ¼ cup sugar

1. In an electric mixer whip cream and cocoa on high speed until soft peaks form. Add sugar and beat until stiff. Use immediately.

For Ganache:

• 2 cups semi sweet chocolate chips, chopped
• ½ cup heavy cream

1. In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Place chopped chocolate in a medium bowl. Pour hot cream over chocolate and stir to blend well. Cool to room temperature until mixture resembles thick pudding. Use immediately or refrigerate in an airtight container. To re-heat ganache, slowly heat in a double boiler over simmering water, stirring until smooth.

To assemble:

1. Fill a pastry bag with chocolate cream. Insert tip of pastry bag into the center of the cupcake. Squeeze the bag and release mousse into the center of the cupcake. Repeat until all cupcakes are filled.
2. Hold bottom of cupcake and dip top into ganache.  Top with strawberries or raspberries.

Makes 20 cupcakes.

Maria Bruscino Sanchez
www.sweet-marias.com 
 

Italian Brunch Lasagna

As shown on WFSB TV's Better Connecticut September 30th

Sundried tomatoes, spinach and ricotta fill this lasagna layered with sheets of crispy phyllo. Serve this lasagna for breakfast or brunch, warm, or at room temperature.

Filling:

• One 10-ounce package frozen chopped spinach, thawed and drained
• 4 cups ricotta
• 1 teaspoon chopped parsley
• 1 teaspoon chopped basil
• 2 eggs
• 1 cup grated pecorino Romano, plus more for top
• ½ teaspoon salt
• 1 cup chopped sun-dried tomatoes
• 8 tablespoons butter (1 stick), melted and cooled

“Noodles”

• 20 sheets phyllo, thawed if frozen

Prepare filling:

1. In a mixing bowl, combine spinach, ricotta, parsley, basil, eggs, pecorino, salt, pepper, and sun-dried tomatoes. Mix until blended.
2. Preheat oven to 375 F.
3. Brush a 13 x 9 x 3-inch baking dish with melted butter.

Layer by Layer Assembly

4. Line dish with five layers of phyllo. Cover remaining sheets of phyllo with a damp cloth.
5. Brush phyllo with butter.
6. Spread one third of the filling over the phyllo.
7. Top with another layer of five sheets of phyllo. Brush with butter.
8. Repeat layers until all filling is used up, making four layers of five sheets each layer.
9. Brush with melted butter and sprinkle with additional pecorino. Advance prep completed. (Can be prepared one day in advance. Cover and refrigerate. Bring to room temperature before baking.)

Baking

10. Cover with foil and bake for 35 to 40 minutes. Remove foil and continue to bake an additional 10 to 15 minutes until top is golden brown. Remove from the oven. Let rest 10 to 15 minutes before serving.

Serves 8.

2008 Maria Bruscino Sanchez
The New Lasagna Cookbook
(St. Martin’s Press)

Puttanesca  Lasagna

As shown on News 12 Connecticut September 27th

This flavorful lasagna, studded with olives, capers, and tomato uses the classic Puttanesca sauce. This sauce has a reputation for being the meal of choice for “hot and spicy” women. Other foodie folklore points to the sauce being a possible aphrodisiac; either way, it’s delicious!

Puttanesca Sauce

• ¼ cup extra virgin olive oil
• 4 garlic cloves, minced
• 2 tablespoons capers, drained
• 1 tablespoon anchovy paste
• 1 cup Kalamata olives, pitted and coarsely chopped
• ½ teaspoon oregano
• 1 teaspoon red pepper flakes
• 1 cup chicken broth
• One 35-ounce can peeled tomatoes, drained and chopped
• 2 tablespoons tomato paste
• Salt and pepper

Filling:

• 1 cup ricotta cheese
• 1 cup crumbled feta
• 1 egg
• ¼ cup parsley, chopped

Noodles:

• 8 no-boil noodles, soaked in hot tap water for 10 to 15 minutes and drained

Prepare Sauce:

1. In a medium skillet heat olive oil over medium high heat. Add garlic, capers, anchovy paste, olives, oregano and red pepper flakes. Saute for 1 minute.
2. Add chicken broth, tomatoes and tomato paste. Bring to a boil. Reduce heat and simmer, uncovered, for 20 to 25 minutes until thickened.
3. Season with salt and pepper.

Prepare Filling:

4. In a small bowl, combine ricotta, feta, egg and parsley. Stir until well blended.
5. Preheat oven to 375 F.
6. Spray an 8 x 8 x 2-inch baking dish with non-stick cooking spray.

Layer by Layer Assembly:

7. Spread a thin layer of sauce on the bottom of the dish. Cover sauce with two noodles, slightly overlapping.
8. Dot top of noodles with one third of the cheese filling. Spread with a generous amount of sauce.
9. Repeat layers until all filling is used up. End with noodles. Top with a generous amount of sauce. Advance prep completed. (Can be assembled one day in advance. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.)

Baking

10. Cover with foil and bake 40 to 45 minutes. Remove foil and continue to bake for 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.

Serves 4 to 6.

2008 Maria Bruscino Sanchez
The New Lasagna Cookbook
(St. Martin’s Press)

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