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Christmas Memories, Cookies, Candies, and Desserts.
CookingWithCarlo.com ^ | Nov. 26 2005 | Carlo3b, Dad, Chef, Author

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.



TOPICS: Chit/Chat; Food
KEYWORDS: christmas; cookbook; food; freepers; freerepublic; fun; gifts; holiday; legacycookbook; nostalgia
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Another Great RECIPE for CHRISTMAS


 

The Clinton Legacy Cookbook
SIGNED

Be one of the FIRST to own this great gift, our own creation. Produced by, for, and with Freepers!



1 posted on 11/26/2005 7:32:03 AM PST by carlo3b
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To: Jim Robinson; Bob J; christie; stanz; jellybean; Angelique; Howie; TwoStep; piasa; Exit148; ...
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(Bwhahhahahh).. PING LISTS.
If you wish to remain*on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
*If you have been flagged to this thread on post #2, you are already on our temporary ping list, other pings don't count... :(

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
**If you are annoyed that you were pinged in the first place, please accept my apology, I have lost my ping list because of a computer crash..Grrr, and be assured that your name will be expunged immediately upon your request.. :)

ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?)..  Hahahahhahaha...  {{{{{crickets}}}}}  *<]8^p~


2 posted on 11/26/2005 7:36:46 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
Am I first?? Whoo hooo!

Off to work for now...will chime in later...:)

3 posted on 11/26/2005 7:38:40 AM PST by jellybean (George Allen 2008)
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To: jellybean
Behave, and come right home after work.. We will be watching the clock.. :)

 
CHRISTMAS SUGAR COOKIES
  • 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
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
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.

4 posted on 11/26/2005 7:42:15 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
The FUN FOOD TRAIN is leaving the FAT, BEHIND... (Fat Behind, get it?)..

It made me laugh ;)

5 posted on 11/26/2005 7:44:39 AM PST by Bahbah (Free Scooter; Tony Schaffer for the US Senate)
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To: christie
ITALIAN ANISE COOKIES
We cut these cookies into holiday shapes, and sprinkle them with colorful candy toppings.
Preheat oven to 350 degrees F (180 degrees C).
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.

6 posted on 11/26/2005 7:45:09 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Bahbah
 

EASY GINGERBREAD MEN
  • 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
Preheat oven to 350 degrees F (180 degrees C)
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.

7 posted on 11/26/2005 7:46:04 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
We could put those watery cranberries into this and look like we know what we are doing.. LOL

 


CRANBERRY-WHITE CHOCOLATE COOKIES
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
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.

8 posted on 11/26/2005 7:48:42 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Blue Eyes
 

CANDY CANE COOKIES
    * 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 extract

Preheat 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.


9 posted on 11/26/2005 7:50:04 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Full Court
 
OLD WORLD SESAME SEED COOKIES
Set racks in middle and upper part of oven. Preheat oven to 350°F.
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.

10 posted on 11/26/2005 7:50:59 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: SnarlinCubBear
Here is definitely a Chick Cookie.. :)
 

BUTTER RUM COOKIES
Preheat Oven at 350°
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.

11 posted on 11/26/2005 7:52:36 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: DugwayDuke
 

CLASSIC SICILIAN FIG COOKIES

This wonderful traditional Christmas cookie is called Cuddureddi, and is a classic, sometimes made with ricotta, sometimes with this fig stuffing.

Dough

  • 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
Filling
  • 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
Preheat oven to 350°F.
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.

12 posted on 11/26/2005 7:53:49 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Maigrey
 

BISCOTTI

 What 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.
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.

13 posted on 11/26/2005 7:55:12 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

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.


14 posted on 11/26/2005 7:55:51 AM PST by P.O.E. (Liberalism is the opiate of the elite classes.)
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To: ken5050
 
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.

  • 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
Lemon filling
  • 1 cup powdered sugar
  • 2 teaspoons butter, softened
  • 1 teaspoon grated lemon peel
  • 1 tablespoon plus 1 1/2 teaspoons lemon juice
Preheat oven to 400°F.
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

15 posted on 11/26/2005 7:56:21 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
Thanks, Carlo - that was a beautiful essay.

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.

16 posted on 11/26/2005 7:56:29 AM PST by Mygirlsmom (You can either despair that the rose bush has thorns or rejoice that the thorn bush has roses.)
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To: Mia T
 

CHOCOLATE CHEWS
Preheat oven to 350°F.
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.

17 posted on 11/26/2005 7:58:11 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
When I was a child, we opened gifts on Christmas Eve...

..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!

18 posted on 11/26/2005 7:59:07 AM PST by Guenevere
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To: knews_hound
 

(FREEDOM) FRIED RICOTTA PUFFS

These great ricotta puffs are derived from our old family recipe file, and recreated every Christmas..

  • 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
1) Dissolve yeast in 1/2 cup milk. Set aside remaining milk.
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

19 posted on 11/26/2005 7:59:18 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
Carlo, my Mother used to make wine cookies. She'd make them shaped like little doughnuts..and used white wine OR red wine. After they were baked, she rolled them in sugar. But when she died, the receipe went with her...

Do you have one??

sw

20 posted on 11/26/2005 8:00:34 AM PST by spectre (Spectre's wife)
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To: carlo3b

Mr. Carlo, do you have a ping list?
If you do, please add me.


21 posted on 11/26/2005 8:01:31 AM PST by Full Court (Keepers at home, not just a suggestion)
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To: nutmeg

bttt


22 posted on 11/26/2005 8:01:33 AM PST by nutmeg ("We're going to take things away from you on behalf of the common good." - Hillary Clinton 6/28/04)
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To: Guenevere
What wonderful memories.. You made me recall that we had a special Christmas oilcloth tablecloth, with little reindeer's all around the edges.. I wonder what became of that thing.. I have saved most everything else.. Thanks so much for stopping by.. MERRY CHRISTMAS.. :)
 

CHEWY PEANUT BUTTER CHOCOLATE BARS

23 posted on 11/26/2005 8:05:48 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
What would the Christmas season be without this wonderful Italian coffee dunking biscuit

LOL!!!

My biscotti recipe is nearly identical, but I use pistachios and dried cranberries for the Red and Green of Christmas........and I'm not even Italian :)

24 posted on 11/26/2005 8:09:00 AM PST by Gabz
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To: Full Court
You are on my list, better buckle up.. this becomes a bumpy ride when we get going.. :)  
PEPPER AND SPICE COOKIES

 Pepper and spice and everything nice cookie.. It seems as though every nationality make their own kind of spice cookies, but our family added ground pepper to these fabulous cookies and now wonder why we don't put pepper in all our baked goods. Now I find that we were not that unique, because the German's have a similar cookie and call them, pfeffernusse.. The Swedish too have something close.. sheesh..  and call them pepparkakor.

Preheat oven to 350°F.
1) Chop walnuts finely.
2) Mix together flour, baking powder, salt, cinnamon, nutmeg, pepper, and cloves. Stir in chopped walnuts
3) Cream together butter, sugar, and orange rind. Stir in egg and orange juice. Add dry ingredients and stir to combine.
Wrap dough in plastic wrap and refrigerate overnight.
4) Roll 1 heaping teaspoon of dough at a time into a ball.
5) Place on lightly greased baking sheets about 1 1/2 inches apart.
Bake in center of preheated 350° F oven until firm to touch, but not browned.
Put immediately on wire rack to cool.
6) Make glaze by combining confectioners sugar and water.
Dip one side of each cookie into glaze.
Yield: 3 - 4 dozen cookies

25 posted on 11/26/2005 8:10:22 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Gabz
WOW.. I use pistachios and dried cranberries for the Red and Green of Christmas..and I'm not even Italian :)

Well, you are an temporary Italian for that great tip.. Enjoy this bad boy..

 

THE CLASSIC CANNOLI

 Cannoli are the classic Sicilian confection, filled with ricotta. If you wish to make the shell as well, and you really should, you need to purchase cannoli tubes for this recipe. Don't worry, once you taste these bad boys, you will make them much more often..

Shells

  • 1 cup white flour
  • 1/2 tablespoon cocoa powder (unsweetened)
  • 2 tablespoons butter, softened
  • 1 egg
  • 2 tablespoons sugar
  • 1/4 cup Marsala
  • oil for frying
Filling
  • 2 3/4 cups ricotta cheese
  • 2 cups confectioners sugar
  • 1/8 teaspoon cinnamon
  • 4 ounces semi-sweet chocolate chips
  • 1/4 cup candied peel
Equipment: 12 cannoli tubes
For the shells:
1) Sift together flour and cocoa powder. Mix in butter, egg, sugar and Marsala.
When the dough is smooth, set aside to rest for about one hour.
2) Roll into a thin sheet and cut into 4 inch squares.
3) Place cannoli tube across squares diagonally and roll. Press the center together gently. The tubes will be open at each end.
Do not close dough at ends - they will be stuffed later.
4) Heat oil for deep frying. When oil boils, immerse the dough-covered tubes a few at a time.
Cook until golden brown. Remove, being careful that ho hot oil spills from the centers of the tubes. Set aside to cool.
When cooled, remove shells from tubes.
Filling:
5) Mix together ricotta, sugar, and cinnamon. If you need, you may add a little milk to make workable.
This should be a thick enough to cram into shells.
6) Stir in chocolate chips and candied peel. Combine well.
7) Fill each shell with ricotta mixture when shells are totally cooled.
Makes 1 dozen cannoli

26 posted on 11/26/2005 8:14:29 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Guenevere
 

THE DREADED FRUITCAKE

This is the real thingy.. I cannot understand how the traditional holiday fruitcake got such a bad name, other than by those who refused to even try it.. Hahahaha  The hardest thing about preparing this recipe is, accumulating the ingredients, and the follow-through. This may be why folks tend to make several at a time.. Our family made about 2 dozen at Christmas and give them as gifts.. I want to believe that those were eaten by the recipient and not pawned off on others, perhaps even you.
If it was, you are in for a real treat indeed..  LOLOL
I have included the metric measurements because I have so many requests for this recipe once it is tasted and enjoyed, that they tell their friends about it, many from outside of the US.. Enjoy

Preheat oven to 250°F. Yes only 250..
1) Melt butter. Set aside to cool. When cool, mix with sugar and eggs in bowl large enough to accommodate all ingredients.
2) Stir in all raisins, sultanas, currants, dates, mixed peel, pecans, nutmeg, ginger, mixed spice, cloves, and flour. Mix well.
3) In small bowl, mix together cream of tarter, milk, syrup, vinegar and half the brandy. Add to dried fruit mixture. Stir to combine. Stir in cherries.
4) Spoon mixture into buttered 10 inch cake tin. Cover tightly and bake in preheated 250° F oven for 3 - 4 hours.
(Optional - place shallow pan of hot water under mold. If you do this, from time to time, check to see if water needs refilling.)
Remove from oven and pour remaining brandy over.
Pour more brandy over cake at least twice (every 3 - 4 weeks) after baking.
These cakes must be kept in an airtight container to ripen.
THIS RECIPE CAN BE DOUBLED OR QUADRUPLED.
This recipe makes 1 Fabulous fruitcake..

27 posted on 11/26/2005 8:16:06 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Please add me to your list, I look for your posts around every Holiday.


28 posted on 11/26/2005 8:17:20 AM PST by codercpc
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To: carlo3b

EAST 62nd LEMON CAKE
Makes one 9'' cake

Supposedly a favorite of Nancy Reagan.

FOR THE CAKE:
3 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
8 oz. unsalted butter
2 cups sugar
4 large eggs
1 cup milk
Finely grated rind of 2 large lemons

FOR THE GLAZE:
1/3 cup fresh lemon juice
2/3 cup sugar

• To make the cake, adjust an oven rack one-third up from the bottom of the oven and preheat oven to 350°. You need a 9'' x 4 1/2'' tube pan or Bundt pan. It should have a 12-cup capacity. Butter the pan and then dust it all lightly with fine, dry bread crumbs. Set aside.

• Sift together the flour, baking powder, and  salt, and set aside. In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and beat until incorporated. Beat in the eggs, one at a time, scraping the bowl as necessary with a rubber spatula. (The mixture might look curdled—it’s okay.) On lowest speed, add the dry ingredients alternately in three additions, with the milk in two additions, beating only until incorporated after each addition.

• Remove the bowl from the mixer and stir in the lemon rind. Turn the batter into the prepared pan. Level the top of the batter by rotating the pan briskly.

• Bake for 1 hour and 5 to 10 minutes, until a cake tester (a toothpick will work) comes out clean. Let the cake stand in the pan for 5 minutes and then cover with a rack and invert. Lift pan from cake, leaving the cake upside down. Place rack over a large piece of foil or wax paper and prepare the glaze.

• To make the glaze, mix the lemon juice with the sugar and brush all over the hot cake. The cake will absorb it. Let cool completely and then transfer to a cake plate. It is best to wait a few hours before cutting the cake.

• This cake can be made with 1/2 cup Key lime juice instead of 1/3 cup lemon juice (in the glaze) and it is wonderful. I think any kind of lime juice would be equally wonderful. But even if you use lime juice instead of lemon juice, don’t change the grated rind in the cake itself (lemon is better there).


29 posted on 11/26/2005 8:17:34 AM PST by BunnySlippers
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To: carlo3b
Carlos, I love!!! fruitcake....
..and mincemeat pies.

Do you have a good mincemeat pie recipe...or a mince tart...(Grandmother's is long gone, can't find it)

I would never, ever throw away a fruitcake.

A Jamaican friend of mine brings me a Rum FruitCake every Christms that's absolutely soaked in the stuff!!

30 posted on 11/26/2005 8:28:58 AM PST by Guenevere
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To: carlo3b

Oh, carlo, bless you for the candy cane cookie recipe. My neighbor in another city used to make those. I have lost contact with her and never got the recipe! Now I can make them!! Thanks!!


31 posted on 11/26/2005 8:31:07 AM PST by Miss Marple (Lord, please look after Mozart Lover's son and keep him strong.)
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To: spectre
I haven't tried these in years, but they are in the stack of old recipes that were prepared in the early '50's.. Hope it's the right one.. :)

ITALIAN WINE COOKIES

Preheat oven to 350
1) Mix all ingredients together into a dough ball.
2) Knead on a floured board. Roll into preferred shapes. 
3) Sprinkle with additional granulated sugar.
Let dough sit 20 min to rise a bit.
Bake 15-20 min at 350

32 posted on 11/26/2005 8:33:51 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Guenevere
    Old Time Mincemeat Pie

    * 1 1/4 pounds round steak, cut into small pieces
    * 1 cup apple cider
    * 4 Granny Smith apples - peeled, cored and finely diced
    * 1 1/3 cups white sugar
    * 2 1/2 cups dried currants
    * 2 1/2 cups raisins
    * 1/2 pound chopped candied mixed fruit peel
    * 1/2 cup butter
    * 1 (16 ounce) jar sour cherry preserves
    * 1 teaspoon ground ginger
    * 1/2 teaspoon ground cloves
    * 1/2 teaspoon ground nutmeg
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon salt
    * 1 (16 ounce) can pitted sour cherries, drained with liquid reserved
    *  I buy a 9" Pie double shell

 Preheat oven to 350 degrees F (175 degrees C)
1)  In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
2)  Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
3)  Refrigerate tightly covered for at least a week before using.
4)  Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
 5)  Bake in preheated oven for 40 minutes, or until golden brown.


33 posted on 11/26/2005 8:42:52 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Bump!


34 posted on 11/26/2005 8:48:56 AM PST by Alamo-Girl
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To: carlo3b
Yummy! Yummy!

Can you use Splenda in place of the sugar?

35 posted on 11/26/2005 8:53:52 AM PST by Spunky ("Everyone has a freedom of choice, but not of consequences.")
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To: carlo3b

Thank you for putting me on your list. I am not a good cook at all!!!

My 14 year old son loves basketball and The Food Network. So I am trying to get better at this.


36 posted on 11/26/2005 8:54:18 AM PST by Full Court (Keepers at home, not just a suggestion)
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To: Miss Marple
Oh, carlo, bless you for the candy cane cookie recipe.

It is my pleasure dear girl.. :)

 

Neapolitan Christmas Cookies

Straight from the the Aunt Rose, Naples files, in Italian they are called Paste Reali..
They may take a bit of work to find all of the ingredients, but they are truly worth it.. great cookies!

  For the frosting:
    * 2 1/3 cups sugar
    * 4/5 cup water
    * A pinch sodium bicarbonate

  For the pastries:
    * 3/4 pound shelled almonds
    * 1 pinch powdered cinnamon
    * 1 2/3 cups sugar
    * 2 fingers (of a glass) water
    * Edible rice paper or wafers, about 3 inches in diameter.
    * Silvered or colored candied almonds (you should be able to find these in a wedding supply store).

Bring some water to a boil, remove it from the fire, and soak the almonds for 5 minutes. Pat them dry and rub the skins away, then grind them by running them through a meat grinder three times, then a food mill once, sprinkling them with a little water to keep them from giving off their oil (you can also use a blender, using short bursts.

Combine the 2 fingers of water and the sugar in a pot (if it's round-bottomed, so much the better) and heat, stirring gently, until a drop of syrup poured from the spoon onto a plate does not spread out, and when crushed between thumb and forefinger forms fine threads when you separate your fingers. Add the almonds and cinnamon, and cook over a very low flame, stirring constantly, for 10 minutes. Remove the mixture from the fire and let it cool, stirring frequently. When it is almost cold, spread the it in a half-inch thick layer over the wafers, smoothing the top and sides with the blade of a knife. Depending upon the shape of your wafers you will end up with either diamond or round shaped cookies; they should be about 2 inches across at the most.

Let the cookies set for 24 hours, then trim away the excess wafer.

Prepare the icing by boiling the syrup to the stage described above. Test frequently because if you cook too long the syrup will be too hard. Once it reaches the proper degree of doneness pour the syrup into a bowl and whip it until it is white and fluffy (this takes patience). Spread the frosting over the cookies, dot each with a candied almond, and let dry.

These will keep for several days, though you can expect them to vanish first.


37 posted on 11/26/2005 8:57:21 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Spunky
Can you use Splenda in place of the sugar?

I would try Splenda in almost any recipe that didn't contain liquior.. For no other reason except I believe it may cause the Splenda to become too sweet in booze.. :)

Chocolate Chunk Banana Bread
  • 2 cup all-purpose flour
  • 1 cup Splenda Granular
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1/3 cup oil
  • 1/4 cup milk
  • 6 squares (3/4 package) Semi-Sweet Baking Chocolate
  • 1/2 cup chopped walnuts
PREHEAT oven to 350° F. Grease 9x5-inch loaf pan. Set aside.
1) Combine flour, Splenda Granular, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
2) Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened.
Stir in chopped chocolate and walnuts.
3) Pour into greased loaf pan.
4) Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

38 posted on 11/26/2005 9:06:02 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
Sounds good, chef Carlo. I don't recall the anise seed, but it's a nice touch. Bless you, dear Carlo and many thanks :)

sw

39 posted on 11/26/2005 9:14:33 AM PST by spectre (Spectre's wife)
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To: Full Court
Trust me, you will get much better as you try different items.. It's a growing lesson that becomes so much easier when you just take a chance on new recipes.. As a bonus you can always come back to any of us, before you take a plunge!.. :)

The Absolute Best Oatmeal Cookies

    * 1 cup shortening
    * 2 cups brown sugar
    * 3 eggs
    * 1 cup sour milk
    * 1 teaspoon vanilla extract
    * 3 cups all-purpose flour
    * 1 teaspoon baking powder
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1 teaspoon ground cinnamon
    * 2 cups rolled oats
    * 1 cup chopped walnuts
    * 1 cup raisins
    * 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
1) In a large bowl, cream together the shortening and sugar until light and fluffy.
2) Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk.
3) Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture.
4) Finally, stir in the rolled oats, and your choice of additions.
5) Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


40 posted on 11/26/2005 9:15:21 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
Well, you are an temporary Italian for that great tip.. Enjoy this bad boy..

Thank you!!!

Where I now live finding real canneloni is IMPOSSIBLE.......do you have any suggestions for a substitute for the tubes to form the shells?????

There are 2 Italian desserts I have been looking for recipes for and can not find...probably because I don't know the correct spelling:

Zeppoles (fried dough coated in confectioner's sugar - the gal (from NYC) at the local pizzeria, who makes the ones I remember from childhood, has so far not given up her recipe to me :(

And Struffoli - the little balls of dough piled like a cone and doused in honey.

Any help would be GREATLY appreciated.

41 posted on 11/26/2005 9:22:04 AM PST by Gabz
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To: BunnySlippers
EAST 62nd LEMON CAKE

You alway have such great recipes.. and this looks like no exception.. Thanks as always.. :)

 
Spicy Ole Timey Oatmeal Raisin Cookies

    * 1/2 cup butter, softened
    * 1/2 cup butter flavored shortening
    * 1 cup packed light brown sugar
    * 1/2 cup white sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 1 1/2 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground cloves
    * 1/2 teaspoon salt
    * 3 cups rolled oats
    * 1 cup raisins
   
Preheat oven to 350 degrees F (175 degrees C).
1) In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.
2) Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3) Bake 10 to 12 minutes until light and golden. Do not overbake.
Let them cool for 2 minutes before removing from cookie sheets to cool completely.
Store in airtight container.


42 posted on 11/26/2005 9:22:05 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Hi, Carlo. This isn't exactly Christmas, but folks have liked it. Make a crust of crushed ginger snap cookies (Salerno is pretty good), sugar, and butter. Into it put a mixture of fresh sliced peaches and mangos with enough sugar and some minute tapioca for thickening. For a topping mix chopped pecans, flour, brown sugar, and oatmeal, with enough butter to moisten it all. Bake at about 350 until the topping is starting to brown. Let it sit long enough so that it can be cut and maintain integrity.


43 posted on 11/26/2005 9:29:08 AM PST by aruanan
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To: Gabz
Roman Struffoli

This is a true Italian Christmas tradition. This is our family recipe and is tried and true. They are easy enough when you get everything together, to make in great numbers and to give as wonderful gifts.

  • 2  cups flour
  • 1/2  teaspoon baking powder
  • 4  tablespoons sugar
  • 4  eggs
  • 2  teaspoons vegetable oil
  • 1  teaspoon vinegar
  • 1/2  teaspoon vanilla extract
  • 1  fluid ounce whiskey (rye, bourbon, or anything but Scotch)
  • 3  cups honey
  • oil or shortening (for deep frying)
  • multi colored sprinkles
1) Mix all dry ingredients together in a large bowl. Add all liquid ingredients (Except honey) to dry to form a dough.
2) Knead dough well to incorporate all ingredients. For balls roll dough out in 1/4 inch round strips like pencils.
3) Cut the pieces at small intervals with an angle cut. How far apart you make the cut is your call the smaller the spacing the smaller the balls.
For round balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying.
For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them.
Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons lay flat and will cook quicker than the  balls).
4) Drain on absorbent paper.
5) Heat honey in a deep pot until it starts to thin out and become pourable. Remove from heat.
6) Dip bows and ribbons in warm honey and set aside.
7) Add balls to the honey and toss to coat.
8) Transfer balls to holiday plater and top with the ribbons and bows. Or mound the balls to look like a Christmas tree and decorate with bows on the sides.
Sprinkle with multi colored sprinkles.

44 posted on 11/26/2005 9:37:16 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

BTTT


45 posted on 11/26/2005 9:39:33 AM PST by Bahbah (Free Scooter; Tony Schaffer for the US Senate)
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To: carlo3b

Carlo, my dear, how did you know I absolutely love biscotti? I shall endeavor to make some next weekend.


46 posted on 11/26/2005 9:42:27 AM PST by Maigrey (1-800-pryrwrr. Just a ring away... In Honor of Texas Cowboy. Your legacy shall live on in us....)
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To: Gabz
finding real cannelloni is IMPOSSIBLE.......do you have any suggestions for a substitute for the tubes to form the shells?

The simplest answer is Manicotti Shells. Found almost everywhere. They are ribbed but can easily be a substitute in a pinch.. My ex used to prefer them to cannelloni because they were a bit thicker and didn't break up as easy when handling.. and she was an Italian chef.. HA!

 


Manicotti
Made from scratch. The Ice Princess recipe.. Woo Hoo!

Crepes
    * 4 eggs
    * 2 cup water
    * 1 tsp. salt
    * 2 cup flour
    * Oil
Filling
    * 2 lbs. ricotta cheese
    * 8 oz. shredded mozzarella
    * 2 tsp. parsley
    * 1 large egg
    * 3/4 cup grated romano cheese
    * Your favorite sauce
    * Salt & pepper to taste

Preparation
Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7" nonstick skillet. lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.

Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.

Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.


47 posted on 11/26/2005 9:52:52 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

Great story, Carlo3b, and recipes look wonderful, too.


48 posted on 11/26/2005 9:53:55 AM PST by Tax-chick (Advent starts November 27 ... have you dusted yet?)
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To: Gabz
FRIED ZEPPOLE
Come mangiare uno zeppole.( Easy as 1-2-3)
  • 2 c. flour
  • 1 pkg. yeast (dissolved in 1 c. warm water)
  • 3 tbsp. sugar
  • 1 tsp. salt
1) Mix into a soft batter.
2) Let rise for 2 hours.
3) Fry in deep oil.
Dust with confectioner's sugar.

49 posted on 11/26/2005 9:58:14 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: aruanan
Ha! I will try this next week.. It sounds wonderful.. Your Chicago is showing, (or at least Illionis)..
Make a crust of crushed ginger snap cookies (Salerno is pretty good)

Hahahahhaa.. Salerno Bakeries is a sure give away. I grew up with the Salerno kids and their mom liked me better than her own jerks.. LOL..

50 posted on 11/26/2005 10:04:29 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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