Ingredients for Zabaglione:

• 4 egg yolks
• 4 tablespoons sugar
• 4 tablespoons marsala wine
• Pinch of orange zest

Directions for Zabaglione:

• Fill bottom half of double boiler with enough water so that top pan does not touch water (otherwise, custard will become lumpy when cooked.)  Place on stove and simmer.
• Combine egg yolks, sugar, and marsala wine in top saucepan.  Whisk until ingredients blend well and texture is smooth.
• Place top pan in bottom pan of simmering water.  Continue whisking until custard is light and foamy, about 7 minutes.  Stir in orange zest and serve immediately.

Serves 4.

Ingredients for Espresso Float:

• 4 cups hot Italian espresso coffee, divided
• 8 scoops vanilla ice cream
• 4 tablespoons brandy, optional
• Whipped cream

Directions for Espresso Float:

• In 4 individual serving bowls, place 2 scoops of vanilla ice cream.
• Pour 1 cup hot espresso coffee, 1 tablespoon brandy, and a dollop of whipped cream to garnish.  Serve and enjoy.

Serves 4.

Ingredients for Italian Fruit Salad:

• 2 small apples
• 1 banana
• 1 small pear
• ½ cup black seedless grapes
• ½ cup green grapes
• 1 peach
• 1 nectarine
• 2 apricots
• ½ cup strawberries
• ½ cup raspberries
• Juice of 2 lemons
• Juice of 4 oranges
• Sugar, optional
• 3 tablespoons Grand Marnier, optional

Directions for Italian Fruit Salad:

• Wash, peel and slice fruit into bite-size pieces.  Leave washed raspberries whole.
• Combine all fruit in a bowl and add lemon juice, orange juice and stir to mix well.
• Add sugar sugar and Grand Marnier, if desired, and stir thoroughly.
• Cover bowl and refrigerate about 30 minutes to 1 hour.  Serve chilled.

Serves 6.

Ingredients for Apple Cake:

• 1¾ cups flour
• ½ cup milk
• 3 eggs
• ¼ teaspoon vanilla
• ½ cup (1 stick) butter, softened
• ¼ teaspoon grated lemon rind
• 1 tablespoon cake yeast
• 2 Granny Smith apples, peeled and sliced
• Powdered sugar

Directions for Apple Cake:

• Combine flour, milk, sugar, eggs, and vanilla in a large bowl and mix thoroughly.  Add butter and stir to mix well.
• Add lemon rind and cake yeast.  Mix until all ingredients blend well.
• Preheat oven to 350°F.
• Prepare round cake pan or bundt cake pan with non-stick spray.  Pour in cake batter and spread evenly in pan.  Place apple slices over batter and push some slices into batter.
• Place in oven and bake about 40 minutes.  Insert toothpick into center of cake.  If it comes out clean, the cake is done.  If not, continue to bake until cooked completely.
• Remove from oven and cool before removing from pan.  To enhance presentation, sprinkle with powdered sugar and serve.

Serves 4 to 6.

Ingredients for Cinnamon Pear Tart:

• ½ cup flour
• ¼ cup unsweetened apple juice
• 2 tablespoons corn oil
• 4 Bartlett pears
• 4 sticks cinnamon
• 3 tablespoons brown sugar, divided

Directions for Cinnamon Pear Tart:

• Preheat oven to 350°.
• Combine flour, a little salt, apple juice, and oil in a mixing bowl.  Stir to mix well until smooth, elastic texture appears.  Pour mixture onto parchment paper.  Place in refrigerator for 30 minutes.
• Remove from refrigerator and roll out on lightly floured surface.  Place in buttered 9-inch tart pan.  Work dough so it covers bottom and sides evenly.
• Place in oven about 15 minutes.  Remove and set aside.
• Peel and slice pears.  Place slices from 2 of the pears in small pan with cinnamon sticks and sprinkle half of brown sugar.
• Cook and stir over medium heat for 10 minutes or until pureed.  Remove cinnamon sticks and discard.
• Fill crust with pear puree.  Arrange remaining sliced pears on top of puree.  Sprinkle with remaining brown sugar.
• Place back in oven about 20 minutes.  Serve warm or cold.

Serves 4 to 6.

Ingredients for Fried Vegetables:

• Cooking oil
• 1½ cups broccoli florets
• 1½ cups cauliflower florets
• 1 medium zucchini, sliced into ½-inch thick slices
• 1 small eggplant, sliced into ½-inch thick slices
• 1 egg, beaten
• 1 cup flour
• Beer or sparkling mineral water

Directions for Fried Vegetables:

• Heat cooking oil in large, deep skillet over medium heat and cover.
• Wash vegetables, cut broccoli and cauliflower florets into bite-size pieces and dry with a paper towel.  Set aside.
• Mix egg, flour, and beer or sparkling mineral water in medium bowl.  Stir continually and add salt and pepper to taste.
• NOTE:  Batter should stick to fork without completely running off.  If batter is too runny, add a little flour.  If batter is too thick, add a little more beer or mineral water.
• Dip vegetables into batter and completely coat.  Carefully place vegetables into hot oil and cook on all sides until light golden brown.
• Remove with slotted spoon and drain on paper towels.  Sprinkle vegetables with salt to taste and serve warm.

Serves 4 to 6.

Ingredients for Frittata with Cheese:

• 8 eggs
• 1 cup shredded mozzarella cheese
• 3 tablespoons grated parmigiano cheese
• 1 cup diced fontina cheese

Directions for Frittata with Cheese:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add salt and pepper to taste and mix well.
• Spray large non-stick skillet with non-stick spray, and pour egg mixture into skillet.  Cover and cook over medium heat.
• When edges are firm, separate egg from skillet with spatula.  Tilt skillet so uncooked egg on top runs to bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large place over skillet and flip frittata so that cooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Add mozzarella, parmigiano, and fontina cheese, cover and continue to cook for 1 to 2 minutes until cheeses melt.  Remove frittata from skillet onto plate.  Cut into wedges and serve.

Serves 4 to 6.

Ingredients for Frittata with Zucchini and Onions:

• 8 eggs
• 3 tablespoons olive oil
• 1 large zucchini, thinly sliced
• 1 small onion, thinly sliced

Directions for Frittata with Zucchini and Onions:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add salt and pepper to taste and mix well.
• Heat olive oil in large non-stick skillet over medium heat.  Add zucchini slices and onion and sauté until tender.
• Pour egg mixture into skillet, cover and cook over medium heat.  When edges are firm, separate egg from skillet with spatula.  Tilt skillet so uncooked egg on top runs to bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large plate over skillet and flip frittata so that uncooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Remove frittata from skillet onto lace, cut into wedges and serve.

Serves 4 to 6.

Ingredients for Frittata with Asparagus:

• 8 eggs
• 2 tablespoons grated parmigiano cheese
• 3 tablespoons olive oil
• 6 stalks asparagus, cut into small pieces

Directions for Frittata with Asparagus:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add parmigiano cheese, salt and pepper to taste, and mix well.  Set aside.
• Heat olive oil in large non-stick skillet over medium heat.  Add asparagus and sauté until tender.
• Pour egg mixture into skillet, cover, and cook over medium heat.
• When edges are firm, separate egg from skillet with spatula.  Tilt skillet so uncooked egg on top runs to the bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large plate over skillet and flip frittata so that cooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Remove frittata from skillet onto plate, cut into wedges and serve.

Serves 4 to 6.

Ingredients for Frittata with Potatoes:

• 8 eggs
• 3 tablespoons olive oil
• 1 medium potato, thinly sliced
• 1 small red onion, thinly sliced (optional)
• Grated parmigiano cheese

Directions for Frittata with Potatoes:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add salt and pepper to taste, mix well, and set aside.
• Heat olive oil in large non-stick skillet over medium heat.  Add thin potato slices  and red onion slices and sauté until tender.
• Pour egg mixture into skillet, cover, and cook over medium heat.  When edges are firm, separate egg from skillet  with spatula.  Tilt skillet so uncooked egg on top runs to bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large plate over skillet and flip frittata so that uncooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Remove frittata from skillet onto plate and sprinkle parmigiano cheese over top.  Cut into wedges and serve.

Serves 4 to 6.