More Baked Rhode Island Specialties

St. Joseph's Day Zeppole
(Recipe Below!)


"If I Knew You Were Comin' I'd'Ve Baked A Cake" by Eileen Barton - 1950


Website Menu

Lemon Squares

This recipe is great and pretty easy to make too. It uses fresh lemon juice for wonderful flavor. Makes 42 squares. More if you want them smaller. This is the scaled up (1.75x) size recipe for a 13" x 17" pan.



3-1/2 cups flour
1 cup confectioners (powdered) sugar
1-3/4 cups (3 & 1/2 sticks) slightly softened butter


7 eggs
3-1/2 cups granulated sugar
1-3/4 tablespoons grated lemon peel
11 tablespoons fresh squeezed lemon juice
1/2 cup flour
1-3/4 teaspoons baking powder

Crust Directions:

By Connie Francis

When the evening shadows fall
and the lovely day is through
Then with longing I recall
the years I spent with you

Mama, I miss the days
when you were near to guide me
Mama, those happy days
when you were here beside me

Safe in the glow of your love
Sent from the heavens above
Nothing can ever replace
The warmth of your tender embrace

Oh, Mama, until the day
that we're together once more
I'll live in these memories
Until the day that we're together once more

Lemon Meringue Pie

Lemon Filling:

Application For RI Citizenship
Baked Treats
Baked Treats II
Block Island
David's Personal Tribute
Drive-In Theaters
Indoor Movie Theaters
Eateries of RI
Feasts & Festivals of RI
Links to Friends of RI Favorites
How To Speak Like a Local
Jaded, The Band
Life In Da 60's
Memories of Rhode Island
Native Rhode Island Favorites
NY System Hot Weiners
Pizza & Pasta Joints
Portuguese Cuisine
Seafood of Rhode Island
The RI Connection Page
Tribute to Salty Brine
Windows XP - Providence Edition
You know Your From RI When
Visit Our Store!

It's Here!

Rhode Island Favorites Cookbook Back Home Recipes
Click here for more information.


Please click the button below.



  1. Preheat oven to 350 degrees Fahrenheit

  2. Lightly grease 13" x 17" jelly roll pan with cooking spray

  3. In a large mixing bowl, combine 3-1/2 cups flour and 1 cup confectioners sugar

  4. Add 1-3/4 cups butter to flour and sugar.  Cut butter into mixture until mixture has the consistency of small peas.  I use a dough blender.

  5. Work the dough with your hands and press the dough in the bottom of the greased pan, working it 3/4" to 1" up the sides of the pan as well.  This requires a lot of finger and knuckle pressing but is easily done.  I use a floured rolling pin as well.  Dough will be thin.  Just make sure the thickness is fairly even

  6. Bake for about 15 minutes or until dough is firm to the touch (just short of browning).  Remove from oven and set aside when done

Filling Directions:

  1. While dough is baking, crack 7 eggs into mixing bowl and beat on medium-high speed until slightly frothy (about 2 to 3 minutes)

  2. Stir in 3-1/2 cups granulated sugar, lemon peel, lemon juice, 1/2 cup flour and baking powder.  Stir or mix slowly until well incorporated, scraping sides of bowl with rubber spatula

  3. Pour filling into hot crust and bake for about 25 minutes or until set (top may be very light brown)

  4. Cool in pan for a few hours and cut into squares

  5. Dust with confectioners sugar if desired and serve

  6. Store lemon squares in the refrigerator.

St. Joseph's Day Zeppole

The traditional dessert on St. Joseph's Day is Zeppole. Zeppole is a kind of pastry ravioli that is filled with vanilla pudding, whipped cream, or sweet cheese. Fruit jams, powdered sugar, etc. can also be used on the outside of the pastry.


1 cup water
1/2 cup butter
1 Tbsp sugar
1/2 tsp salt
1 cup flour
4 eggs
1 tsp lemon peel
1 tsp orange peel


Mix together water, butter, sugar and salt. Bring to a boil in a pot. Sift in the flour until thoroughly mixed. Now mix in eggs, lemon and orange peel.

Grease a cookie sheet and drop dough on in dollops. Cook at 450F for about 20 minutes until golden. Cool and then use pastry bag to inject vanilla pudding into its center.

4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows


Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in 
butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie

New England Johnny Cakes


3/4 cup sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups yellow cornmeal
2 eggs, well beaten
1/4 cup white vinegar
1 cup sweet milk
1/4 cup melted shortening


Sift flour with baking soda, salt, and sugar. Stir in cornmeal. Combine eggs, vinegar, milk, and shortening. Add to dry ingredients and stir just until dry ingredients are moist. Turn into a greased 8x8x2-inch baking pan. Bake at 400 for 30 to 35 minutes.

Return To Top of Page