Star Trek Pizza Cutter from pizzatherapy.com

I know what your thinking...

How can you improve on something so basic as a pizza cutter or pizza wheel?
We've got an Oxo Good Grips 4-Inch Pizza Wheel and it does quite well. It has stood the test of cutting  hundreds of pizzas and it has not missed a beat. It's got a great grip and the blade has stayed sharp.

The pizza cutter has a wheel that has a simple job. Keep it clean and well oiled and you're in the pizza cutting business.  What more could you want?

For the record we have a  Homer Simpson Talking Pizza Cutter at the Pizza Therapy Pizza Museum.. This was a novelty item that was light years ahead of it's time.

 We have a number of other pizza cutter's in the Museum, including our prized Pepe's 75th Anniversary Pizza Cutter.                 

We just discovered a brand new pizza cutter that certainly deserves our attention:

The Star Trek Pizza Cutter. Here's the Video:

Star Trek Pizza Cutter Features:
•Metal Pizza cutter in the form of the famous NCC-1701 Enterprise ship from Star Trek the original series

•Officially licensed Star Trek collectible

•Laser Etched Stainless steel blade with solid zinc-alloy chromium plated body


Click here for the
Star Trek Enterprise Pizza Cutter

 
Now this will truly give you pizza in the entire universe!

Respectfully Submitted,

Albert Grande
The Pizza Cutter Promoter

P.S. To learn how to make your own pizza, visit:
Pizza Therapy. You will find Pizza on Earth...

CUCIDATI (Italian Fig Cookies)

Elliot shares the following:

CUCIDATI (Italian Fig Cookies)



These cookies are a little time consuming, but well worth the effort!
It's a Christmas favorite!


Preparation time approximately 2¼ hours  yields: approximate 36 cookies

Ingredients:
4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 cup vegetable shortening
1 large egg
1 tablespoon pure vanilla extract
1/2 cup milk

Filling

1 cup dried figs
1 cup dried dates, pitted
3/4 cup raisins
1/4 cup honey
1/2 teaspoon cinnamon
1/4 cup orange marmalade
1/2 cup walnuts, chopped
Icing

2 cups confectioners' sugar
water or milk
colored sprinkles

Directions:For cookie dough, sift flour, baking powder, and salt into a large bowl.
Add sugar and stir well.
Cut in the shortening with a fork or pastry blender and work the mixture until it looks like corn meal.
In a bowl, beat egg, vanilla and milk together.
Add egg mixture to the flour mixture and mix with an electric mixer for about 3 minutes until well blended; dough will be soft.

(The original recipe says to knead the mixture for 5 minutes on a floured surface, but I find my Kitchen-Aid works great for this step!)

Divide the dough into four pieces and wrap each piece with plastic wrap.
Refrigerate dough for 45 minutes.
To make the filling, grind figs, dates and raisins in a food processor until coarse.

(If you don't have a food processor, you can chop by hand until coarse) Place chopped figs, dates and raisins in a bowl.

Add remaining filling ingredients and mix well.

(Mixture will be thick) Set aside mixture.

Preheat oven to 375°F.

Work with one piece of dough at a time, leaving the other pieces of dough in the refrigerator until needed.
On a floured surface (I often use confectioner's sugar for rolling my dough), roll the dough to a 12-inch square.
Cut dough into 2 X 3-inch rectangles.
Spoon about 1 teaspoon of filling onto each rectangle.
Carefully fold the long edges over to meet in the center and pinch to seal seam.
Place each cookie, seam side down, on a baking sheet, making sure you leave at least 1-2 inches between each cookie.
Make 2 or 3 diagonal slits on the top of each cookie with a sharp knife.
Bake for about 12-15 minutes, or until cookies are golden in color.
Remove from oven and transfer cookies to a wire rack to cool.

For icing:

Place confectioner's sugar in a bowl.
Add just a little water or milk, until you get a smooth consistency- but not runny!
Ice the tops of each cookie and sprinkle with colored sprinkle.
Let icing dry completely before stacking!
Store in air-tight containers up to 2 weeks.