The Clinton Legacy Cookbook
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Posted on 11/26/2005 7:32:00 AM PST by carlo3b
Christmas Memories, Cookies, Candies, and Desserts
For me, it was the official start of the Christmas season, seeing the matriarchs gather in coffee klatches and recipes exchanges. As a little tike, anything that signaled the approach of Christmas was enough to cause excitement around our home. Watching my great-grandmother summon the elderly women of our family and neighborhood, was a sure sign that big things were heating up in our little kitchen. These beautiful women were dignified and almost aristocratic in their black mourning dresses, with clouded stockings, and clumpy shoes. I can still recall the gentle scent of lavender and rose perfumes as they shuffled to their places around our modest kitchen table. Those mixtures of colognes and coffee were far from the only wonderful smells that began to fill our home and hearts at this glorious time of the year. Fabulous homemade Italian pastries were a right of passage for these gatherings. Baking for the clan was a near sacred honor that my great-grandmother cherished..
We were a typical nuclear family for those times. A working man, my great-uncle, a stay at home wife, my-great aunt, my retired great-grandmother, and great-grandfather, and of course yours truly. Our familial arrangement was not unique, most households had extended family members, and everyone had a place on the clan hierarchy. Women generally ruled the roost, and menfolk earned the bacon. Grandmothers, at least in my family, routinely prepared the meals. Wives raised the offspring and kept the house, meaning the housework and shopping, and those lucky enough to have grandpas, had the benefit of wisdom and history that could only come from invaluable, accumulated life experiences, and vivid recollections..
Our homes were mostly small walk-up apartments, located in the bowels of the inner city of Chicago. They were called, "cold water flats", meaning each apartment had to make their own hot water with a silver colored water heater tanks, located in a convenient corner of the kitchen. If you wanted hot water you had to turn it on and cautiously feel the sides of the tank to see how close it was becoming hot. It was surely crude, but efficient enough to accomplish the job so nobody complained. However, you had to be mindful, not to forget to turn the tank off when the task was complete, the explosive consequences were all too frightening and frequent..
If you were lucky, as we were, you had heat furnished by a landlord in the form of cast iron coiled radiators. The heat was generated by coal fired furnaces, located in dark damp cellars. These subterranean dungeons were also called "the basement", which also housed whatever passed for a clothes washers in those days. I mostly remember those radiators, because they clanged from expanding heat filled pipes on cold winter mornings as we waited for the heat to raise to a reasonable warmth to venture out from under our heavy blankets. The radiators were sparsely placed, usually in the busiest areas of the home. We often warmed and dried clothes on this solitary heat source on frigid winter mornings. More than once I left my chilled trousers on too long, and burned myself on an overheated zipper. Chicago winters were especially cold, and flimsy windows were typically drafty. What was a blessing in the stifling summer heat, a window or skylight, was truly a detriment on cold winter nights.
A single low wattage light bulb hung conspicuously over the center of the white porcelain topped kitchen table. The light cord had a protruding plug for connecting a clothes iron. The light had an on-off string which dangled down low enough so the shortest member of the family could reach it. Every home had an icebox, with a small refrigerated compartment, and a square slot that held a cube of solid ice. The ice block needed to be replenished at least once a week by a gentleman who was aptly named, "the iceman". He carried the heavy block of ice 3 flights of stairs from his waterlogged horse drawn wagon. The gas cooking stove was a 4 burner antique, with an unregulated double oven that could only be lit with a stick match. The kitchen sink was one compartment with a long drain board. It had a single cold water faucet and a sturdy garden hose that connected it to the hot water tank. All of this was crude and simple by today's standards, but it was all that was needed to prepare at least two meals a day, a hardy breakfast, and a scrumptious 4 course, made-from-scratch dinner.
The homemade meals, complete with fresh bread were prepared with meticulous care each and every day, rain or shine. Needless to say, from this dim, sparsely equipped kitchen that made cooking and baking for our large family gatherings all that more remarkable. I learned to cook standing on a kitchen chair at that humble stove, under the watchful eye of my loving great-grandmother. She stood under 5 feet, but she was a giant to all that knew her. I think of her every day when I shamefully complain as the time comes to prepare my family meals at my fully equipped gourmet kitchen..
Our bathroom was small and simple. It had a top tank, gravity flushing toilet that sported a pull chain with a ivory handle. The lavatory was a tiny cold water basin that had circular chips from some unknown historic calamity, and a claw footed bathtub that was enormous, with a rubber plug on a chain.. The hot water had to be bucketed in from the kitchen sink, which was unfortunately located at the far end of the adjoining room. The bucket brigade took 2 people, 3 loads each. There was a small gas heater that furnished plenty of heat on the floor, but the small whitewashed window above the tub had a constant whistling from frigid air that seemed to be unobstructed and unending. It made standing for towel drying an olympic speed event..
The apartment had 2 small bedrooms, each only large enough to hold a double bed, and squatty art deco styled dresser. Each dresser was equipped with a mirror and on it's polished top lay assorted decorative perfume bottles and each had a matching sterling silver brush set, which was dutifully arranged at all times. The front room of the home was in reality, our living room, although we hardly ever lived there. The long narrow room held a large sofa, which doubled as my bed, a matching side chair, a huge floor model radio, and a mufti-bulb lamp with a oversized shade with dangling decorative fringe. An imposing chandelier hung prominently in the center of the vaulted ceiling. The floors were all buffed wood, and covered with assorted throw rugs that forever gathered under foot traffic. Our kitchen floor was covered with a patterned linoleum that had long ago began to show a well worn path. The bathroom was a beautifully tiled mosaic, in alternating black and white octagon shapes. At strategic locations were yellowed photographs of unknown origins in various shaped ornate frames, and on every flat surface aside from the kitchen were dozens of tiny knickknacks, and candles..
We lived in 4 simple rooms, but I never thought of it in those terms. In my mind it was a mansion, filled with love and devotion to one another. We were near penniless but rich with respectability and honor. We had all that we needed and enough left over to share with others. Everyone I knew loved me, and I loved and respected each of them. The family expected the best from me and I did my best to fulfill my duty to my good name, in their well deserved honor..
Just recalling these golden, olden days is a treasure in itself, because it brings me back to an era that laid the foundation of my life and that of my own family. It reminds me of the importance we placed and the respect we had for the generational roots and traditions that were instilled at an early age. Those roots were planted deep and would ultimately shape my character. Cooking and baking wasn't just food in our home, it was our women's only gift to give. These recipe choosing assemblages were not called just to pick the heirloom cookies that were going to dominate their lives for the month leading up to Christmas. This was a time-honored task and was the solemn obligation our women placed in making their modest but treasured gifts so very special. Those dear aged women demonstrated their devotion to the family not by buying our presents, but by caring for us, the giving of themselves with their own loving hands..
The men of our family proudly gave up their youth, much too early in life and they did it voluntarily. They fought for their country on distant battlefields they couldn't even pronounce. They risked their lives to insure a freedom for a future they couldn't be sure they would live to enjoy. When they returned, they worked tirelessly to support a fine family of their own. These hardy men gave us an honorable name and a high bar in which to strive. They each raised respectable children that proved what they were made of. Our forefathers scratched an indelible place in our history and in our hearts. They earned our love, our gratitude, and our everlasting respect..
The stalwarts of our family, our beautiful women, have given us our sense of worth, our humanity, the true meaning of love for family. Their selfless sacrifice, placed a high value on sharing, fairness, and a soft simple abiding love. Their talent was devotion, their legacy was in the future of the family traditions passed on in perpetuity.. It is in their name I pass many of my family recipes on to you, for you to share with your family, and hopefully with others far and wide.. Enjoy.. Carlo
MERRY CHRISTMAS, AND GOD BLESS YOU,
GOD BLESS AMERICA.
The Clinton Legacy Cookbook
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CHRISTMAS SUGAR COOKIES Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup margarine, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
1) Sift flour, baking powder, and salt together, set aside.
2) In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed.
Cover dough, and chill for 2 hours.
3) On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness.
Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown.
Remove from cookie sheets to cool on wire racks.
It made me laugh ;)
Preheat oven to 350 degrees F (180 degrees C).
- 2 cups white sugar
- 1 cup shortening
- 5 to 6 drops Anise oil (the American version preferred by some of the kids, 1 Tbls. vanilla extract 1 ts. almond extract)
- 2 eggs
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
1) Mix together sugar, shortening or margarine, Anise oil(or vanilla extract and almond extract). Cream these together until light.
2) Add eggs and beat well.
3) Combine flour, baking soda, baking powder and salt ( use 1/2 teas. if using margarine).
4) Add to sugar mixture alternately with milk, ending with flour mixture. Dough will be quite stiff and may require mixing the last bit of flour in by hand.
5) Roll out portions of dough on floured board and cut with your favorite cookie cutters.
6) Place on greased cookie sheets and bake for 10 to 12 minutes .
Test for doneness by touching lightly with your finger. If there is no dent, they're done.
Cool and frost, decorate with colored sugars and colored frosting..
Note: If you like crisp cookies, roll the dough thinner. For more cake-like dough roll thicker and use metal cookie cutters.
EASY GINGERBREAD MENPreheat oven to 350 degrees F (180 degrees C)
- 1 cup shortening
- 1 cup packed brown sugar
- 6-1/2 cups sifted all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1-1/2 cups molasses
- 1/2 cup water
1) Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water.
Chill at least 1 hour.
2) Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbread men cookie cutters. Lift onto lightly greased cookie sheet with broad spatula.
3) Bake above oven center for about 12 minutes or until cookies spring back lightly in center.
Do not overcook, they won't stay soft. Remove from sheets.
Cool on wire racks.
Makes 20 men 6-8 inches tall.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tablespoon brandy
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
1) In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
2) Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture.
3) Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven.
For best results, take them out while they are still doughy.
Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
* 3 1/2 cups all-purpose flour
* 1 1/4 cups (10 ounces) butter, softened
* 1 cup confectioners' sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 egg
* 1/2 teaspoon red food coloring or enough for desired color
* 1/4 teaspoon peppermint extractPreheat oven to 375°.
1) In a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.
Set aside half of the cookie dough.
2) Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.
3) On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough.
4) Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane.
Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.
Bake cookies at 375° for 10 minutes, or until lightly browned around edges.
Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week.
Makes about 4 dozen candy cane cookies.
OLD WORLD SESAME SEED COOKIES Set racks in middle and upper part of oven. Preheat oven to 350°F.
- 1 stick (4 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 cup water
- 1/2 cup sesame seeds
1) Cream butter and sugar together. Mix flour and baking powder together. Add to butter mixture, mix well.
2) Stir in 1/2 cup water and mix to form dough.
3) Roll on floured board to about one inch thick.
4) Cut in pieces about 2 inches by 1 inch.
5) Roll each piece in sesame seed. Arrange pieces on a greased baking sheet.
Bake until golden brown, about 30 minutes. Cool on wire rack.
Store at room temperature in airtight tin or plastic container.
About 3 dozen cookies.
BUTTER RUM COOKIESPreheat Oven at 350°
- 1 cup butter, soft
- 1 cup sugar, divided
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons plus 1 1/2 teaspoons rum
- 2 1/2 cups unsifted flour
- 1 1/2 tablespoons finely chopped orange peel
1) Cream butter with 3/4 cup sugar until light. Beat in egg yolks, flavorings, and rum. Gradually add flour, using hands to knead in last of it.
2) When dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator.
Chill for at least 6 hours, or overnight.
3) Cut into 1/4-inch slices and roll each slice with hands, to form a ball. Roll balls in a mixture of the remaining 1/4 cup sugar and orange peel.
4) Place on cookie sheet and flatten with a flat bottom glass dipped in the sugar-orange mixture.
Bake on lightly greased and floured baking sheets at 350° for 10 to 12 minutes.
Store cookies in an airtight container for at least 1 day before serving for best flavor.
Makes about 4 to 5 dozen cookies.
CLASSIC SICILIAN FIG COOKIESThis wonderful traditional Christmas cookie is called Cuddureddi, and is a classic, sometimes made with ricotta, sometimes with this fig stuffing.
Dough
Filling
- 3 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- Pinch salt
- 1/2 cup lard
- 1/2 - 1 cup milk
Preheat oven to 350°F.
- 1 pound dried figs
- 1/2 cup raisins
- 1/4 cup golden raisins (sultanas)
- 1/2 cup walnuts pieces
- 1/4 cup pine nuts
- 1 tablespoon candied orange peel
- 1 tablespoon grated lemon peel
- 2 tablespoons honey
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
1) Sift together flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in lard until mixture resembles coarse oatmeal.
2) Add milk, a little at a time until mixture forms a firm dough. Do not use too much milk.
Knead on a floured board for 2 minutes. Roll into a ball, cover with plastic wrap and let rest in refrigerator for at least one hour.
3) While dough is resting, soak figs in warm water to soften them for 10 minutes. Drain and dry. Chop finely. Mix with all other filling ingredients.
4) Remove chilled bread from refrigerator. Knead briefly and roll on floured board to 1/8 thick. Cut into 4 x 5 inch rectangles.
5) Put tablespoon filling in the center of each rectangle and fold lengthwise. Press edges together, moistening lightly, then cut these edges at 1/2 inch intervals. Bend ever-so-slightly to fan out the cut edge, allowing filling to show.
Arrange on greased baking sheet and cook in preheated 350°F oven for 20 minutes.
About 24 cookies.
BISCOTTIWhat would the Christmas season be without this wonderful Italian coffee dunking biscuit We call these (Cantuccini) biscotti, but all cookies are called biscotti in Italy Ha! They are double-baked to get their crispness.
Preheat oven to 375°F. Set racks to middle and top of oven.
- 6 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 cup (1 stick) unsalted butter, melted and cooled
- 4 cups flour
- 4 teaspoons baking powder
- 2 cup chopped almonds
1) Mix eggs thoroughly. Blend in sugar, vanilla, and melted butter.
2) Add flour, baking powder and chopped almonds. Dough will be thick.
3) Divide into thirds and form into even loaf shapes, about 1 inch thick.
Place on greased cookie sheet and bake at 375°F until golden brown, about 20 - 25 minutes.
Remove from oven. Let cool on wire rack. Slice slantwise into 1/2 - 3/4 inch slices.
4) Return to 375° F oven and bake until golden and crisp, about 10 minutes. Be careful to not overcook. They will crisp further as they cool.
Store at room temperature in an airtight tin or plastic container.
Yield: About 48 biscotti.
You're so mean, making me think of filling up the kitchen after I've barely finished cleaning it up after Thanksgiving :)
Silly question here - will that gingerbread recipe "hold-up" if I make squares out of it for houses?
Thank you.
LEMON SANDWICH COOKIES These cookies have the lightness, texture, flavor that kids and really big kids love. This is indeed cookie-making fun.
The top is almost a meringue, the filling flavored by lemon.Lemon filling
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs separated
- 1 tablespoon water
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup pecans, finely chopped
Preheat oven to 400°F.
- 1 cup powdered sugar
- 2 teaspoons butter, softened
- 1 teaspoon grated lemon peel
- 1 tablespoon plus 1 1/2 teaspoons lemon juice
1) Cream together sugar, butter, egg yolk, water and vanilla. Stir in flour, salt and baking soda. Mix until combined.
2) Divide dough in half. Shape each half into a roll 7 inches by 1 1/2 inches.
Wrap each piece in plastic wrap and refrigerate until firm, about 4 hours.
3) Cut dough into 1/4 inch slices. Put on inch apart on ungreased baking sheet.
4) Beat egg whites just enough to hold together. Fold in nuts.
5) Spoon 1/2 teaspoon nut mixture on half the cookie slices.
Bake in preheated 400° F oven until edges begin to brown, about six minutes.
Remove from baking sheet IMMEDIATELY, and let cool on wire racks.
Filling:
Combine sugar, butter, lemon peel and lemon juice. Mix until smooth.
Spread filling between cookie halves with the cookie with nut mixture on top.
About 4 dozen pieces, 1 1/2 - 2 dozen sandwiches
My Christmas food memory is of my grandfather. He was an amazing man, so full of spirit and fun and practical jokes. His specialty was a candy called "Daisy Cream" - boiled, cooled on a marble slab and pulled like taffy, only it "aged" to a buttery, creamy, soft butter-mint type consistency (without the mint).
He had a small cottage-type business around Christmas -people from all over the country bought small paper-lined coffee tins of the candy for $1.00.
Any time we visited, there was a pot on the stove, and another batch already pulled and cut into bite-size pieces waiting for their intricately folded waxed-paper wrappers. My brothers and I used to argue over who would get the "sucker" - grandpa would scrape the remaining syrup out of the pan and put the spoon in cold water where it would harden into a homemade lollipop.
In my grandmother's diary (which, as the only grandaughter she left to me) she stated that one year, they raised $300.00, which they sent to the convent where my aunt (their daughter) was a member. That's 300 lbs of candy, folks!
My brothers and I have recently taken to trying our hands at Daisy Cream. We have grandpa's slab - it has a crack in it just as it did when he made his candy - his original cooking pot and candy thermometer. Ours is a clumsy rendition, but I'm glad my kids are able to have the same eat-yourself-sick experience that I did growing up.
CHOCOLATE CHEWSPreheat oven to 350°F.
- 2 ounces unsweetened chocolate
- 1 2/3 cup sugar
- 1/2 cup shortening
- 2 teaspoons vanilla
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/3 cup pecans, chopped
- 1/2 cup confectioners sugar
1) On the top of a double boiler, melt chocolate. When melted set aside to cool slightly.
2) Using an electric mixer set on low, cream together sugar, shortening and vanilla. Beat in eggs. Stir in cooled chocolate.
3) Mix together flour, baking powder and salt. Add to the shortening mixture alternately with milk, mixing well after each addition. Stir in nuts.
Chill 2 - 3 hours in refrigerator. (Don't try any shortcuts here - the dough needs to be cold so you can form balls with it).
4) Roll chilled dough into 1 inch balls.
Roll balls in confectioners sugar and place on baking sheet.
Bake 15 minutes.
..because my grandmother's (we lived with her) elderly, spinster aunts ...all three, plus their elderly bachelor brother ....lived across the street, and this was their time to come over....
..all dressed to the 9's in their best velvet and taffeta longish dresses and enjoy watching me, the only child, open gifts.
Grandmother always made her traditional fruitcake, and German fruitcake.
For these she needed liquor....(which, as a strict Southern Baptist we didn't imbibe :)
..so my elderly great uncle, who was very familiar with the local liquor store...
..would do Grandmother's bidding for Christmas and bring back the right 'spirits' to soak her Christmas cakes!
I wasn't encouraged to be loud or boisterous (with my great aunts around) ...but it was lovely all the same, though low key.
Grandmother put out her best tableclothes and dishes and the tree had been freshly trimmed...(always a live tree, of course)
....I can't even remember what we did on Christmas morn, but I never, ever had to wait to open gifts on Christmas Day :) (that joy completed the night before.)..until I was nine and we moved.
Thanks carlo for the wonderful recipes!
(FREEDOM) FRIED RICOTTA PUFFSThese great ricotta puffs are derived from our old family recipe file, and recreated every Christmas..
1) Dissolve yeast in 1/2 cup milk. Set aside remaining milk.
- 2 packets yeast
- 2 cups lukewarm milk
- 4 tablespoons shortening, cut in pieces
- 3 1/2 cups all-purpose flour
- 1 egg
- 1 cup sugar
- 2 1/4 cups ricotta
- 1/2 cup semisweet chocolate cut in pieces
- 1/2 cup candied peel
- 2 eggs, beaten
- 1 tablespoon rum (optional)
- 1 1/2 cups fine bread crumbs
- oil for deep frying
2) Blend shortening and flour with fingers until flour resembles a coarse dough. Stir in yeast, all the milk, eggs and 1/4 cup of the sugar.
Mix well and work dough until soft. Cover, put in draft-free place to rise, about two hours.
3) While dough is rising, prepare filling. Mix together ricotta and remaining sugar. Whip with a fork until smooth and creamy.
Stir in chocolate chips and candied peel.
4) Punch down dough. Roll on lightly floured surface until 1/8 inch thick. Cut into rounds with an inverted glass.
5) Put heaping teaspoon filling in center of each ring. Place another ring on top and press edges slightly to seal.
Set aside, covered for one hour.
6) When puffy, dip into beaten egg, then into bread crumbs and deep fry them, a few at a time.
About 3 dozen
Do you have one??
sw
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