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Mocha Spumoni Biscotti

Pictured here are my Mocha Spumoni Biscotti and Almond Biscotti.

Some of the wonderful flavor ingredients in the biscotti are pistachios, Maraschino cherries semisweet chocolate chips.

Written and Photographed by Paulette Motzko 

One tablespoon instant coffee Dasher I used Nescafe brand because it blends really well in liquid.

One teaspoon of water to mix the instant coffee with

When is cup granulated sugar

3 tablespoons butter or three tablespoons extra-virgin olive oil or canola oil

One egg or one fourth cup egg substitute

One and three fourths cup heart-healthy Bisquick

1/2 cup semisweet chocolate chips

One half cup Maraschino cherries that have been drained

One half cup pistachios

Two tablespoons Hershey’s cocoa

Two teaspoons granulated sugar

Two teaspoons canola oil

Mix all ingredients in a large bowl with a very very sturdy long spatula or a wooden spoon. I prefer my KitchenAid mixer with all the work for me and it breaks down the nuts and the fruits in the smaller bits while the dough hook kneads it. It does lots of things all at once really efficient. The smaller you break down your ingredients in the biscotti the easier it will be to cut with a very sharp knife without making your biscotti crumble.

The biscotti dough will look something like the above picture.

This is what the Spumoni biscotti look like without the cocoa and the coffee flavors added.

When’s the dough is formed into a nice uniform bowling all the nuts fruit and chocolate our backs into the biscotti dough, then form into two logs the same size and width.

Bake the 350 degree oven for 20 to 25 minutes or until crack and deep brown around the edges.

Cool on the cookie sheet 10 minutes or more.

Natural logs and cool, and cut with a very sharp knife in thin slices. Very carefully turn the slices down on the sheet, and bake an additional three to five minutes on each side.

Cool completely and store in an airtight container, and enjoy enjoy with coffee or tea and Delight your guests and friends.

Copyright January 2017.

January 28th, 2017.

Updated January 31st 2017 

1:40 a.m.

Whole Wheat Hot Roll Mix & Pizza Crust RecipeĀ 

Whole wheat hot roll mix before blending.

5 pounds whole wheat flour or 20 cups

1 1/4 cups granulated sugar

4 teaspoons salt

1 cup instant nonfat dry milk

Blend all ingredients with a wire whisk or large spoon with a long handle on a large bowl.

Store in an airtight container. This makes about 22 cups hot roll mix.

This recipe comes from Make a Mix Cookbook by Eliason, Harward and Westover.

Pizza Crust with Hot Roll Mix

1 cup plus 2 tablespoons warm water 105 degrees Fahrenheit

1 tbsp active dry yeast

Two tablespoons extra virgin olive oil

Three cups to 3 to 3- 1/4 cups whole wheat hot roll mix


Pour water into a large bowl and sprinkle the yeast on top and stir until dissolved. 

Let stand about 5 minutes until he starts bubbling. If the yeast isn’t bubbling after 5 minutes, chances are your yeast is not fresh.

Stir in the oil and then add in 3 cups of the hot roll mix to make a soft dough. 

Sprinkle another one fourth cup additional hot roll mix on your working surface. Knead the dough about 10 minutes and it KitchenAid mixer or 15 times by hand.

Put the dough into the greased Bowl and cover with a clean kitchen towel or a lid but don’t close the lid airtight. Let rise about 30 minutes until doubled in size.

Meanwhile, pre-heat your oven to 425 degrees.

Punch down your dough and greased 116 inch pizza pan. Pat down the dough into the prepared pan, forming a shallow Rim around the edge.

Bake on the lowest rack of your oven for 3 to 6 minutes or until the edges start to Brown. Remove and then add your choice of sauce and toppings.

Bake 10 to 15 minutes, until cheese is melted and the sauce is hot.

Makes 4 to 6 servings.



Photography by Paulette Motzko.

January 28th, 2017.

Updated January 30th, 2017.

6:19 p.m.

Swedish Heirloom Cookies

1 cup butter

One cup of unsifted confectioners sugar

One half teaspoon salt

Cream all ingredients well.

And in one and one fourth cups ground almonds

One teaspoon pure vanilla 

2 cups enriched all purpose flour

Mix all ingredients well and roll dough into balls or Crescent shapes and place on an ungreased baking sheet.

 Decorate with colored sugar or pearl sugar and then bake in the slow oven at 325 degrees Fahrenheit for 15 to 18 minutes.

 Cookies will not be brown when done.

This recipe comes from very old antique Pillsbury book. So old that the books went for $0.15 and it was before the Pillsbury Doughboy signed Ann Pillsbury.

This recipe was the senior winner in Pillsbury’s 3rd Grand National Recipe and Baking Contest by Mrs Carlos Wheaton, Hopkins Minnesota, adapted by Ann Pillsbury.

Makes about four and a half dozen cookies


Written, compiled and photography by Paulette Motzko
January 28th 2017 9:51 p.m.

Updated on January 30th, 2017. 

11 p.m.