Combine butter, sugar and eggs, mixing well. Beat in vanilla. combine dry ingredients and chopped nuts. Add to egg mixture. Batter will be very stiff and sticky. Cover dough with plastic wrap and refrigerate for 1 hour or more.
Divide the dough in 2 loaves about 12 inches long and flatten slightly. Place loaves on 10 x 14 inch sheet, leaving at least 3 inches between. Bake in preheated 400 degree oven for 20 minutes. Remove from the oven. Cool slightly; lower oven to 375 degrees. continue to bake at 375 degrees for 15 minutes, or until firm. While still warm, slice loaves in diagonal slices, about ⅓ inch thick.
Variations: Add 1 cup cocoa and 1½ c. chocolate chips to flour-nut mixture. Dip one end of the biscotti in melted chocolate
In sauce pot, prepare ziti according to package directions. Drain ziti and return to sauce pot.
Meanwhile, remove casings from Italian-sausage links. Cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl.
Preheat oven to 375 F
In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender.
In 2-cup measure or medium bowl, whisk milk and flour until smooth and stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper; over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping. Mix pasta, vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole dish and sprinkle with reserved mozzarella cheese.
Cover dish and bake 15 to 20 minutes until cheese melts and mixture is hot and bubbly.
Scald the milk by bringing nearly to a boil and removing immediately from heat.
To the scalded milk add ½ cup butter, 1½ teaspoons salt and ½ cup granulated white sugar; stir until the butter has melted.
Dissolve the yeast in ¼ cup warm water; set aside. When milk mixture has cooled to lukewarm, pour in the dissolved yeast and water mixture. Add enough flour (about 9 cups) to make soft dough.
Knead dough on a lightly floured work surface until dough is no longer sticky.
Transfer to a greased bowl, turning upside down once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place (80°F) several hours until it triples in bulk.
Roll into a rectangle 12x24 inches. Brush with 4 tablespoons of melted butter. Mix Sugar and cinnamon and sprinkle on dough.
Roll up like a jelly roll. Divide the roll into 4 equal portions and each portion should then be cut into 10 slices.
Brush four 8-inch baking pans with oil or spray with non-stick spray. Into each of the pans, dot 3 tablespoons butter over the bottom and cover with ⅓ cup brown sugar.
Place 10 rolls, cut side up into each pan. Cover pans again and allow to rise in a warm, draft-free place until almost doubled in size. The second rising usually takes longer than the first.
Bake for 20 to 25 minutes in a preheated 375°F oven. Remove buns from pans and turn upside down to cool.
Sift flour, with salt, baking powder, and sugar into a bowl. Add butter and rub into flour with your fingertips until mixture is like coarse meal. Beat eggs lightly with milk, then pour into flour mixture and stir until dough forms a solid mass. Turn dough out onto board, and knead lightly for 2 minutes or until smooth. Cut dough into balls the size of marbles and let stand 15 minutes.
Roll each ball on a lightly floured board into a very thin pancake 4 inches in diameter. Cut a hole in center with a thimble. After rolling out the circles of dough, place them in a single layer on waxed paper until ready to cook.
Fry in hot deep fat (375 degrees) until puffed and golden brown, about 30 seconds on each side.
Mix 1 cup granulated sugar and 1 teaspoon cinnamon in a bowl. As bunuelos are still warm, shake in sugar mixture.
Stir together bacon and cheese. Put in pie shell. Add remaining ingredients to beaten eggs. Beat until well blended. Pour over bacon and cheese mixture.
Bake at 375 degrees for 35 to 40 minutes or until knife comes out clean.