CANS

FOUNTAIN

BANANA PUDDING

CANNOLI

TIRAMISU

Six fried, Parmesan on top, marinara on the side.

MOZZARELLA STICKS

GARLIC PARMESAN

HOT HONEY

CHIPOTLE BBQ

BUFFALO (MILD / MEDIUM / HOT)

Deep-dish crust, vodka sauce, plenty of cheese, your choice of toppings. She’s the regular’s regular. Once you’ve had her, you’ll get it.

Drunken Grandma

Buffalo Chicken Pie

BBQ Chicken Pie

14" Gluten Free Pie

SPO Pasta

Penne Alla Vodka

Spaghetti

Pesto Pasta

Homemade Lasagna

Fettuccine Alfredo

Eggplant Parm

Chicken Parm

Place 1.5 L of club soda or sparkling water in the refrigerator until thoroughly chilled (at least 1 hour). If using a pre-chilled 2 L bottle, remove enough to allow mixing in a pitcher — plan for a final volume of roughly 2 liters.

Chill base bottle

If needed to reach 2 L total, have 500 ml cold water on hand to top off after mixing concentrated syrup and fruit (used sparingly to avoid diluting carbonation too much).

Combine 200 g granulated sugar with 200 ml water in a small saucepan over medium heat. Stir until sugar dissolves and mixture is clear. Remove from heat and cool to room temperature, then chill in the refrigerator before use. (Note: the recipe lists 200 ml of simple syrup; if you make it 1:1 use the full amount produced.)

Make simple syrup (if not using store-bought)

In a measuring cup or small bowl, combine 60 ml fresh lemon juice and 30 ml fresh lime juice. Strain to remove pulp and seeds.

Stir 200 ml chilled simple syrup together with the citrus mixture until homogenous.

Place 200 g hulled and quartered strawberries into a medium bowl or sturdy jar. Add 12 mint leaves and the optional 1 tablespoon orange zest. Lightly muddle the strawberries and mint with a muddler or the back of a spoon until the fruit releases juice but still has some texture (about 8–12 gentle presses).

Prepare fruit and mint

Pour the prepared simple syrup + citrus mixture over the muddled fruit and stir to combine. Let sit 5–10 minutes to macerate and meld flavors. After maceration, strain the mixture through a fine-mesh sieve into a measuring cup or small pitcher, pressing gently on solids to extract flavor. Discard solids or reserve a few lightly macerated pieces for garnish (optional).

In a large 2 L pitcher, add 8 cups of ice cubes. Pour the strained fruit-citrus-syrup concentrate into the pitcher over the ice.

Carefully pour 1.5 L chilled club soda (or sparkling water) into the pitcher over the back of a spoon or down the side to preserve carbonation. Gently stir once or twice with a long spoon to incorporate; avoid vigorous stirring to retain fizz.

Taste and adjust: if too sweet, add up to 100 ml cold water or more club soda to reach desired balance; if too tart, stir in an additional tablespoon of simple syrup. Aim for a final volume close to 2 liters.

Pour the prepared beverage into glasses over ice. Garnish each glass with a lemon slice and a mint sprig; optionally add a few reserved macerated strawberry pieces to each glass.

Serve immediately while the drink is fizzy. If storing, keep covered and chilled; consume within 24 hours to preserve carbonation and fresh fruit flavor.

club soda or sparkling water

cold water (to top if needed)

simple syrup (1:1 sugar to water)

fresh lemon juice

fresh lime juice

fresh strawberries, hulled and quartered

fresh mint leaves

optional: orange zest

ice cubes

lemon slices for garnish

mint sprigs for garnish

Place two tall serving glasses in the refrigerator for 10 minutes to chill. Fill each chilled glass with about 1 cup of ice (total 2 cups split between two glasses).

Chill and ice

Roll the lemon on the counter with your palm to loosen juices, then cut one lemon into 6 wedges. Reserve two wedges for squeezing, and set two wedges per glass as garnish.

Lightly clap mint leaves between your palms to release aroma and tuck 3–4 leaves into each glass, pressing gently against the ice.

Open the cans: 2 cans light lager-style beer, 1 can lemon-lime soda, and 1 can sparkling water. Pour the beer evenly into the two prepared glasses (about one can per glass).

Combine cans

Divide the lemon-lime soda between the two glasses (about half a can each), pouring slowly down a spoon or the inside rim to reduce foam.

Top each glass with an equal portion of the sparkling water to reach a pleasant balance of carbonation and to lighten the mix. Leave about 1/2 inch of headspace.

Squeeze one reserved lemon wedge into each glass to add brightness (about 1/2 wedge per glass). Drop the squeezed wedge into the glass if you like extra citrus aroma.

If you prefer a touch of sweetness, add 1 teaspoon of simple syrup to each glass and stir gently 2–3 times with a long spoon to combine without losing carbonation.

For complexity, add 1–2 dashes of Angostura bitters per glass (optional). Give a very gentle stir to integrate the bitters.

Garnish each glass with two lemon wedges on the rim and the remaining mint leaves tucked near the rim. Serve immediately with a straw or long-handled spoon.

lager-style beer (light)

citrus soda (lemon-lime)

dry sparkling water (unflavored)

fresh lemon

simple syrup

Angostura bitters

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature. (Note: this recipe uses 1/2 cup finished simple syrup.)

Prepare simple syrup (if not ready)

In a large pitcher or beverage dispenser (about 2 liters capacity), add 1 cup fresh orange juice, 1/4 cup fresh lemon juice, 1/2 cup cooled simple syrup and 2 tablespoons ginger syrup. Stir to combine thoroughly so syrups blend with juices.

Pour in 4 cups chilled sparkling water and gently stir once to integrate. Do not vigorously stir to preserve carbonation. Taste and adjust sweetness by adding up to 1–2 tablespoons more simple syrup if desired.

Bruise the mint leaves: place the mint in your palm and clap gently or lightly slap the leaves with the back of a spoon to release aroma. Add the bruised mint to the pitcher, reserving a few sprigs for garnish.

Add the orange slices and lemon wheels into the pitcher. These will infuse citrus aroma and make the fountain visually appealing.

Add 6 cups of ice to the dispenser or individual serving glasses just before serving to keep the fountain chilled without diluting it ahead of time.

If you want an extra fizzy or flavored boost, replace up to 1 cup of the sparkling water called for in the base with your choice of 1 cup ginger ale or 1 cup club soda/tonic. Gently fold it in to maintain bubbles.

To serve, fill each glass with ice (about 1/2 to 1 cup per glass), pour the fountain mixture over the ice leaving space for garnish.

Garnish each glass with a reserved mint sprig, an orange slice and a lemon wheel on the rim or floated on top.

Provide a stirrer or straw and serve immediately so the drink remains bubbly and aromatic.

Sparkling water

Freshly squeezed orange juice

Freshly squeezed lemon juice

Simple syrup (1:1 sugar to water)

Ginger syrup

Fresh mint leaves

Thin orange slices

Lemon wheel

Ice (cubes or crushed)

Club soda or tonic water

Ginger ale

Peel the bananas and slice them into 1/4-inch thick rounds. Set aside. Lightly crush the vanilla wafers in a zip-top bag or with a rolling pin until you have a mix of crumbs and small pieces; place in a bowl.

Prepare bananas and wafers

In a medium saucepan, whisk together the granulated sugar and cornstarch until evenly combined. Add a pinch of salt. Pour in 3 cups whole milk and whisk until smooth.

Make the custard base

In a small bowl, whisk the 3 egg yolks until uniform. Heat the saucepan over medium heat, stirring constantly, until the mixture is warm and small bubbles form around the edge (do not boil). Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolks while whisking continuously to temper them. Then pour the tempered yolks back into the saucepan, whisking to combine.

Temper the egg yolks

Continue to cook the mixture over medium heat, stirring constantly with a spatula or whisk, until it thickens to a pudding consistency and just begins to bubble (about 3–5 minutes). Remove from heat immediately.

Cook until thickened

Stir in the unsalted butter and 1 tsp vanilla extract until butter melts and the custard is glossy. If any lumps appear, strain the custard through a fine mesh sieve into a bowl to ensure smoothness. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool 10 minutes at room temperature.

Finish custard

In a 9x9-inch baking dish or individual serving glasses, spread a thin layer of custard on the bottom. Arrange a single layer of vanilla wafers over the custard (break wafers to fit). Top the wafers with a layer of banana slices. Spoon about one-third of the custard over the banana layer to cover. Repeat layering: wafers, bananas, custard, finishing with a final custard layer. Reserve a few wafers and banana slices for garnish.

Assemble the pudding

Cover the assembled pudding with plastic wrap and refrigerate at least 2 hours, preferably 4 hours, to allow flavors to meld and the wafers to soften.

Chill

Chill a mixing bowl and beaters briefly in the freezer for 10 minutes if available. Pour 1 cup heavy cream into the chilled bowl, add 2 tbs powdered sugar and 1 tsp vanilla extract. Beat on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but remain creamy.

Make whipped cream

Remove the pudding from the refrigerator. Spread the whipped cream evenly over the top layer of custard. Sprinkle reserved crushed vanilla wafers and a few banana slices on top as garnish. Return to refrigerator if not serving immediately.

Top the pudding

Serve chilled. For best texture, consume within 24–48 hours. Leftovers should be kept covered in the refrigerator; banana slices on top may brown—replace before serving if desired.

ripe bananas

vanilla wafers

whole milk

granulated sugar

cornstarch

large egg yolks

unsalted butter

pure vanilla extract

salt

heavy cream

powdered sugar

vanilla extract

extra crushed vanilla wafers

banana slices

In a large mixing bowl combine 2 cups all-purpose flour, 2 tsp granulated sugar and 1 tsp salt. Cut in 2 tbsp cold cubed butter with a pastry cutter or fingertips until mixture is crumbly. Stir in 1 egg yolk. Add 1 tbsp Marsala wine (or dry white wine), 2 tbsp cold water and 1 tsp white vinegar and mix until a shaggy dough forms.

Make the dough

Turn dough onto a lightly floured surface and knead about 2-3 minutes until smooth and elastic. Shape into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to relax the gluten.

Knead and rest

Divide chilled dough into 3 portions. On a lightly floured surface, roll one portion as thin as possible (about 1/16 inch). Using a 4-inch round cutter (or a bowl), cut circles. Repeat with remaining dough. You should have about 18 circles to allow for breakage and 12 final shells.

Roll and cut

Wrap each dough circle around a prepared metal cannoli tube or a clean, lightly oiled piece of rolled-up aluminum foil, overlapping edges by about 1/2 inch. Press edges gently to seal using a bit of egg white as glue. Brush sealed edge and exterior lightly with beaten egg white mixed with 1 tbsp granulated sugar (optional) to encourage browning.

Shape on forms

In a deep heavy-bottomed pot, heat about 3-4 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown in ~30–45 seconds without burning.

Heat oil

Fry 2-3 cannoli shells at a time (do not overcrowd) until golden brown, about 1 to 1 1/2 minutes per side. Rotate tubes as needed for even browning. Use tongs to remove shells and drain briefly on paper towels. While still warm, carefully slide dough tube out of the shell using a towel to hold the hot tube; let shells cool completely on a rack. Repeat with remaining shells and oil, maintaining temperature around 350°F.

Fry shells

When shells are completely cool, dust lightly with 1 tbsp granulated sugar (optional) to add a little surface sweetness. Set aside until ready to fill.

Finish shells

Place 2 cups whole-milk ricotta in a fine-mesh sieve lined with cheesecloth set over a bowl and refrigerate for 2 hours (or up to overnight) to remove excess whey. Alternatively, press gently with a spoon for 20–30 minutes for quicker draining. Well-drained ricotta is essential to avoid watery filling.

Drain ricotta

Transfer drained ricotta to a bowl. Whisk in 3 tbsp powdered sugar, 1 tsp vanilla extract, 1 tsp orange zest (optional) and a pinch of salt until smooth. If you prefer a lighter texture, whip 2 tbsp heavy cream to soft peaks separately and fold into the ricotta. Stir in 1 tbsp mini chocolate chips. Taste and adjust sweetness.

Make filling

Cover filling and chill at least 30 minutes to firm slightly. Chilled filling will pipe more cleanly into shells.

Chill filling

Just before filling, inspect each shell for cracks. If you have optional melted chocolate, dip one or both ends of some shells into the chocolate and allow to set on parchment. For other shells, proceed to fill directly.

Prepare shells for filling

Transfer chilled ricotta filling to a pastry bag fitted with a large round tip (or use a zip-top bag with corner snipped). Pipe filling into each shell from both ends so the center is filled. Avoid overfilling to prevent cracking. Fill all shells just before serving to keep shells crisp.

Fill cannoli

Dip the ends of filled cannoli into 2 tbsp chopped pistachios or extra mini chips if desired. Lightly dust finished cannoli with 2 tbsp powdered sugar just before serving.

Garnish

Serve immediately. Filled cannoli are best eaten within 1–2 hours; unfilled shells can be stored in an airtight container for up to 3 days.

Serve

all-purpose flour

fine salt

unsalted butter, cold, cut into small cubes

egg yolk

marsala wine (or dry white wine)

cold water

white vinegar

vegetable oil (for frying)

egg white (for egg wash)

granulated sugar (for dusting)

whole-milk ricotta, well-drained

powdered sugar (confectioners')

mini chocolate chips (semisweet)

orange zest (optional)

heavy cream (optional, for lighter filling)

powdered sugar (for dusting)

chopped pistachios (optional)

chocolate for dipping (melted, optional)

Set a medium heatproof bowl over a saucepan of simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk together the 4 egg yolks and 3 tablespoons granulated sugar until smooth. Place the bowl over the simmering water and whisk constantly for 6–8 minutes until the mixture is pale, thickened and forms a ribbon when the whisk is lifted (temperature about 70–75°C / 160–170°F if using a thermometer). Remove from heat and let cool slightly for 5 minutes.

Prepare egg custard (zabaglione-style)

Whisk the 500 g mascarpone cheese in a clean bowl until smooth, then gently fold the warm (not hot) egg-sugar custard into the mascarpone until fully combined and smooth. Add 1 tsp vanilla extract and a pinch of salt; mix until uniform. Chill briefly if the mixture seems too soft (5–10 minutes in the refrigerator).

Incorporate mascarpone

In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Fold about one third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain and the mixture is light and spreadable. Do not overmix or deflate the cream.

Whip cream and combine

In a shallow dish, combine 1.25 cups cooled strong espresso or coffee with 3 tablespoons coffee liqueur (omit or reduce if you prefer no alcohol). Taste and adjust — it should be flavorful but not syrupy.

Prepare coffee soak

Working quickly to avoid soggy cookies, dip each ladyfinger for 1–2 seconds on each side into the coffee mixture (they should be moistened but not falling apart). Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch (23x33 cm) dish or similarly sized serving pan, trimming as needed to fit.

Dip ladyfingers

Spread half of the mascarpone cream over the first layer of soaked ladyfingers in an even layer (use an offset spatula for smoothness). Sprinkle about half of the finely grated dark chocolate (if using) over the cream.

Layer cream

Dip a second layer of ladyfingers in the coffee mixture as before and place them on top of the cream. Spread the remaining mascarpone cream evenly over the second ladyfinger layer, smoothing the surface.

Second layer

Sift 2 tablespoons unsweetened cocoa powder evenly over the top of the assembled tiramisu using a small fine-mesh sieve. Sprinkle the remaining grated dark chocolate over the cocoa if desired. Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably 8–12 hours or overnight, to let flavors meld and for the dessert to set.

Finish and chill

Before serving, re-sift a thin dusting of cocoa powder across the top if needed and garnish with additional chocolate shavings. Cut into squares and serve chilled. Store covered in the refrigerator for up to 3 days.

To serve

egg yolks

mascarpone cheese

heavy cream (35% fat), cold

strong brewed espresso or very strong coffee, cooled

coffee liqueur (optional: Marsala, Kahlúa, or rum)

ladyfinger cookies (savoiardi)

unsweetened cocoa powder

dark chocolate, finely grated (optional)

If using a block of mozzarella, cut into six even sticks about 1" x 1" x 3". Pat each stick dry with a paper towel to remove excess moisture.

Prepare cheese

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and whole milk until combined. In a third shallow bowl, combine the breadcrumbs, 1 tablespoon grated Parmesan, garlic powder, dried Italian seasoning, salt, and black pepper; mix well.

Set up breading stations

Dredge each mozzarella stick first in flour, shaking off excess. Dip into the egg mixture, then press thoroughly into the breadcrumb mixture to fully coat. For a thicker coating and to reduce melting in the oil, repeat: return the coated stick briefly to the egg, then into the breadcrumbs again to double-coat. Place coated sticks on a tray lined with parchment. Freeze the coated sticks on the tray for at least 30 minutes (preferably 45–60 minutes) to help prevent cheese from bursting out during frying.

2l

Cans

Fountain

Banana Pudding

Cannoli

Tiramisu

Mozzarella Sticks

Garlic Parmesan

Hot Honey

Chipotle Bbq

Bbq

Buffalo (mild / Medium / Hot)