Rachel and Portia’s Falagones

Listen to Episode 84: Falagones With Rachel And Portia

Dough Ingredients:

  • 10 c flour
  • 1 c Crisco shortening
  • 1 tsp salt
  • 4 c warm to hot tap water

Dough Directions:

  • Blend the Crisco and salt into the flour as if making a pie crust
  • Once the Crisco is blended into the flour, slowly add the water and mix until the dough is formed. The dough consistency should allow you to be able to roll each piece out with a rolling pin. Dough should be smooth and soft but not sticky.
  • Cut the dough into 10 equal size pieces. Cover with a towel and let rest for a few minutes.
  • Roll each piece into a 9-inch circle as if making a pie shell on a floured cutting board.

Filling Ingredients:

  • 5 lbs baking potatoes, peeled and sliced into a bowl of cold water
  • 4 c sweet onions, peeled and sliced
  • 2 medium green peppers, cut into pieces (hot banana peppers can be added, if desired)
  • 1 c oil
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 c grated parmesan and Romano cheese (mix 1/2 c of each)

Filling Directions:

  • Make sure potatoes are drained from all the water. In a large bowl, mix all of the potato filling ingredients together, making sure all ingredients are well-blended.
  • Put 2 c of potato mixture on half of the pie shell, allowing you to top the mixture with the other half of the pie shell. Once the mixture is covered, seal the falagone with your fingers or a fork ensuring there will be no leakage when baking.
  • Vent the top of the falagone with a fork to allow venting while baking. Place on a greased baking tray. You should be able to fit 2 on a tray or 3 if the tray is larger.
  • Bake at 350°F for 1 hour. The falagone will be golden brown when completed.

Panettone (2 Loaves)

Listen to Episode 52: 2nd Anniversary & Panettone


  • 3-4 c flour
  • 1 c very warm water
  • 1/4 c melted butter
  • 1 tsp vanilla
  • 1/2 tsp orange extract
  • 1 1/4 tsp salt
  • 1/2 c sugar
  • Fruits & almonds, listed in directions
  • 2 eggs
  • 1 Tbs or 1 packet yeast


  • Mix 2 c flour, sugar, salt, and yeast in a large bowl. Add melted butter, water, vanilla, orange extract, and eggs, mix well.
  • Knead in additional 1-2 c flour to make a soft dough. Cover and let rise.
  • In a separate bowl, mix together 1/3 c each of golden raisins, craisins, dried cherries, dried apricots, and slivered almonds.
  • After dough doubles in size, press dough down. Knead in fruit and almond mixture and let rise again.
  • Form into two balls. Place into paper baking cups or tall round pans and let rise for a 3rd time before baking.
  • Bake 10 minutes at 400°F, 10 minutes at 375°F, then 30 minutes at 350°F. Cool on a wire rack.
Dessert, Lunch/Dinner, Side Dishes, Vegan

Harvest-Stuffed Pumpkin

Listen to Episode 50: Harvest-Stuffed Pumpkin


  • 1 pie pumpkin
  • 3/4 c dried cranberries
  • 3/4 c dried blueberries
  • 3/4 c dried cherries
  • 3/4 c dried apples
  • 3/4 c black raisins
  • 3/4 c golden raisins
  • 3/4 c walnuts
  • 3/4 c pecans
  • 2 Tbs melted butter
  • 1/4 c honey


  • Pie pumpkin should be about 8-inches diameter. Clean the outside well. Cut a lid with a nice flat surface on it so it stays on during baking, cutting horizontally works well. Clean out seeds and strings, like a jack o’ lantern.
  • Microwave 5 minutes on high to pre-cook or bake 20 minutes in a 350°F oven while preparing the filling.
  • Layer filling (all but honey and butter) into pumpkin 1/4 c at a time, repeat until pumpkin is filled.
  • Pour melted butter and honey over top of filling, place lid on top.
  • Bake in 350°F oven for 30-45 minutes.

Cookie Icing

Listen to Episode 30: Classic Cut Out Cookies


  • 1 tsp vanilla
  • 1/2 c butter, soft but not melted
  • 32-oz bag powdered sugar
  • Milk


  • In a big bowl, whip butter with a wooden spoon. Add vanilla and blend.
  • Add half of the bag of powdered sugar. Blend and add 1 Tbs of milk at a time until smooth.
  • Add the rest of the powdered sugar, then milk 1 Tbs at a time until the icing is a nice spreading consistency. If it’s too thin, you can add more powdered sugar. If it’s too thick, add more milk.
  • Divide icing into separate bowls to tint. If using liquid food coloring, make the icing a little thicker as the color will thin it.
  • Decorate and let cookies sit on a rack for a while so icing can set up. It will get stiff on the outside but stay soft on the inside.

Cut Out Cookies

Listen to Episode 30: Classic Cut Out Cookies


  • 1 c butter
  • 1 c sugar
  • 1 pinch salt
  • 2 eggs
  • 2 Tbs milk
  • 4 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda


  • Cream together butter, sugar, and salt. Add eggs and milk, mix well.
  • Blend in flour, baking powder, and baking soda. Mix well, divide into two balls of dough, and chill in the refrigerator for two hours.
  • Preheat oven to 350°F. Use a lightly floured surface to roll out dough. Roll out dough so that it is 1/4 inch thick or slightly thinner and cut out desired shapes. Place cookies on baking sheets that have a sheet of parchment paper on them.
  • Bake 8-10 minutes, until edges are slightly brown. Do not overbake!
  • Cool on a cooling rack and ice.