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----- Original Message -----
From: Vernalisa
To: phaedrus
Sent: Wednesday, December 17, 2003 9:57 PM
Subject: (no subject)
> My name is Vernalisa. I already sent you this request but I did not
> add my name sorry for the that I needa recipe for these very old italain
> cookies can you help >? Cucioata and Nepitelli
>
>
Hello Vernalisa,
I cannot find anything with the spellings that you give. However, I do find
"cuccidati" and "neppetelle". See below.
Phaed
Cuccidati
San Giovani, Prov.Reggio
Cuchidatti, Fig filled cookies
1 lb of dried figs
1 lb of raisins
1/2 cup of honey
1 cup of walnuts
Rind of lemon
Rind of orange
1 cup chopped hard chocolate
1/2 cup apple juice
Crush nuts and chocolate then run thru a meat grinder along with all the
other ingredients. Add a 1/2 cup of apple juice to the mixture and stir in
well. Place mixture in a large bowl,add more Apple juice to give mixture a
medium moist texture. The Dough; This can be your favorite Pie or cookie
dough.Flatten out and cut into strips about 2X4 inches.Put 1 tbls. filling
in each and fold over. Bake as you would any other cookies.when done, frost
and decorate.
-------------------------
Cucciddata (Italian Filled Cookies)
Dough
5 1/2 cups flour
1/2 cups sugar
6 tsp. baking powder
1/4 tsp. salt
2 Tbsp. anisette liqueur
6 large eggs
2 tsp. vanilla
1 lb. butter or margerine
Filling
3 cups raisins
1 lb. pkg. figs
1/2 cup brown sugar
1 cup walnuts
1 tsp. cinnamon
2 Tbsp. water
Dough: Mix flour, sugar, salt and baking powder in large bowl. Cut in butter
until coarse meal. Make well, add eggs and vanilla until mixture leaves side
of bowl. Knead until smooth, set aside.
Filling: Chop or grind fruit and nuts. Add cinnamon, brown sugar and water.
Cook over low heat until fruit is soft and filling has thickened. Set aside,
cool. Roll dough thin, cut in 2" circles with cookie cutter. Put 1
tablespoon of filling in center, fold and seal edges. Bake in 375 degree
oven until golden brown.
--------------------------------
Neppetelle (Calabrese Easter Cookie)
Filling
1 1/2 cups raisins, soaked
2 lbs. shelled walnuts, chopped
18 oz. jar cherry jam
2 tsp. cinnamon
1/4 cup cocoa
1 tsp. cloves
1 1/4 cup sugar
8 oz. vino cotto or (1 cup grape jelly)
Pastry Dough
8 cups flour
1/2 cup sugar
8 Tbsp. oil
1 lemon rind, grated
2 pkgs. dry yeast
milk (as needed)
Drain raisins and squeeze dry. Add raisins and all of the above ingredients
into a large saucepan and cook slowly until thickened. Set aside to cool.
Work all ingredients together to form a dough, adding some milk as needed.
Knead mixture a minute or two. Roll small pieces of dough into a 2 1/2"-3"
circle. Fill each half with a tablespoon if filling, fold over like a
turnover. Bake in a preheated oven 300 degrees until golden brown Test with
a toothpick if filling is dry.
----- Original Message -----
From: Debbie
To: phaedrus
Sent: Monday, December 22, 2003 6:17 PM
Subject: Debbie is looking for Cartallate or cartalatte
> Hi, I'm not sure of the spelling but I'm looking for a recipe for a Honey
> pinwheel....they are deep fried....and honey or wine honey is poured on
> after they are deep fried....any help would be appreciated....thanks Debbie
>
Hi Debbie,
Cartellate are more like rosettes than pinwheels.
There are two recipes below and also recipes with photos at these two sites:
cartellate 1
cartellate 2
Phaed
Cartellate
These are classic Christmastime pastries from Altamura, a town in
northeastern Puglia. Tradition dictates that they be dipped in vino cotto,
concentrated grape must, when done, but you can also dip them in honey.
You'll need:
10 cups (1 k, 2 1/4 pounds) flour
2 egg yolks
2/3 cup olive oil
1/2 cup (100 g) sugar
White wine (wealthy families used tangerine juice)
Olive oil for frying
Warm the wine or juice, then combine all the ingredients, adding enough
liquid to obtain a smooth, elastic dough. Knead it well, cut it into 4
pieces, and roll the first out into a 16th of an inch thick (2 mm) thick
sheet (now many people crank their dough through the rollers of a pasta
machine). Cut the sheet in to 1 by 3-inch strips, making a slice down the
middle of each strip. Continue rolling out dough and cutting it into strips
until you're done.
As a variation, you can make "roses" by cutting slightly smaller strips and
pinching their long ends together. In either case, fry the cartellate or
rose until crisp and golden, drain them well on absorbent paper, and dip
them in either honey or vincotto. You could also dust them with
confectioner's sugar
--------------------------------------
Cartellate O "Rose" (Three-Day Italian Rosettes)
Dough
3 1/2 cups fancy durum flour
1 large egg
1/3 cup very warm olive oil, plus some for frying
1/2 cup warm white wine
Filling
3 1/2 cups grape jelly or red currant jelly
2/3 cup honey
About 2 cups dry red wine or dessert wine
Oil for frying
Decoration
Ground cinnamon
Ground cloves
Thousands and Millions (candy sprinkles)
To prepare the Dough: Place flour in a mixing bowl. Add the egg and mix
well. Add the warm oil all at once and mix well again. Add the wine and mix
well. the dough should be look like regular pasta dough, if not add more
wine as needed. After the dough is well mixed, knead (even if in the
electric mixer) 4 minutes. Wrap in clear plastic paper and let sit for 15
minutes.
Roll out the dough, like you would to make pasta, by hand, or with a pasta
machine. the dough should be just a little under 1/8 inch thick. with a
pastry wheel cut into strips about 1 1/2 inches wide and about 12 inches
long. Using a brush moisten the top edge lengthwise with a little wine.
Place the tip of your index finger vertically 1 inch from either end, lift
and pinch the top and bottom edges around your finger to form a cup.
Continue the process the length of the dough ( you should have 8 or 9
openings of about 3/8 of an inch between openings. with pinched dough in
between each one. curl the dough into itself by holding one end and spinning
the other end until it looks like a flat rose. Carefully place rose on a
cookie sheet and proceed with remainder. Continue until you have used all
the dough. Let roses set uncovered overnight. They will be hard and dry by
the next day.
Prepare the filling: Place all the filling ingredients except oil in a
saucepan for about an hour or till all is smooth and liquid, to sample place
a little bit on a cool dish and let cool completely. If it is the
consistency you like and will hold its shape (it must be firm enough to set
up like thick honey, but not too firm where it is lumpy), proceed with
recipe, if not, cook down a bit and then test again. If it gets too thick,
add more wine and thin again. If you do this, make sure to add the wine a
little at a time because it takes a while for for it to absorb the mixture
properly. When it is just right keep it hot over a very low heat watching it
carefully.
To fry the "Roses": Heat oil to 375 degrees F in a deep 8- inch pan, Place 2
or 3 of the roses in at a time and fry until they are an even very light
gold color. Drain them upside down on a rack with a pan or kitchen towels
underneath. When they are drained and still hot, submerge each rose into the
filling mixture for a minute or two. Carefully lift them out with tongs or a
slotted spoon and set right side up with all the little openings filled with
the jelly mixture on a draining rack.
Proceed with the others and arrange them on a plate.
Before serving they should be sprinkled with a bit of ground cinnamon and
perhaps a bit of cloves. If desired, toss a handful of thousands and
millions on.
----- Original Message -----
From: "Robert"
To: phaedrus
Sent: Friday, December 19, 2003 6:20 PM
Subject: ebinger's bakery
Does anyone make the famous blackout cake I remember as a child. I would
like to purchase one and have it flown to Texas.
Hello Robert,
They sure do. Lots of local bakeries make it. The four links below all
advertise it. The first link - "First in Flowers" - is a good bet for
shipping a cake.
Phaed
1st In Flowers
Galaxy Desserts
Sweet Flours
Napolimenus
----- Original Message -----
From: Jeff
To: phaedrus
Sent: Monday, December 22, 2003 8:48 PM
Subject: Potato Candy
> I'm looking for a recipe called potato candy. My mom made it years ago
> using instant potatoes. A very tasty candy recipe. I think it also had
> confectioners sugar. Can you help?
> Thanks, Jeff
>
Hello Jeff,
See below.
Phaed
Potato Candy
Ingredients :
1/2 c. warm mashed potatoes (nothing added to the potatoes)
1 tsp. vanilla
2-3 lb. confectioners' sugar
Ground cinnamon
Peanut butter (creamy or crunchy)
Preparation :
To the potatoes, gradually add vanilla, then sugar. It will make
a liquid mixture at first. Keep adding sugar until mixture becomes
thick enough to shape. Roll out flat onto sugared surface. Spread
peanut butter on top (thin layer). Roll up as thick or thin as you
prefer. Slice and serve.
--------------------------------------------------
Mashed Potato Candy
Ingredients :
1/2 c. instant mashed potatoes, mixed according to directions
1 lb. box powdered sugar
1 (8 oz.) bag coconut
3 tsp. almond extract
Preparation :
Mix well, then divide into 3 parts - 1 white, add red food
coloring to one and green to other. Spread in layers in 8 x 8-inch
pan. Frost with melted chocolate chips. Chill.
----------------------------------
Potato Candy
Ingredients :
1 sm. potato, boiled or 2 tbsp. instant potatoes
1 tsp. vanilla
1 tsp. evaporated milk
Peanut butter
Powdered sugar (about 1 lb.), enough to make mixture stiff
Preparation :
Mix mashed potato, milk, vanilla and powdered sugar well. If
mixture needs to be stiffer, work in more powdered sugar. Roll out
like pie crust then spread with peanut butter. Roll up and make a
log. Slice into small slices like pin rolls.
----- Original Message -----
From: Dolores
To: phaedrus
Sent: Thursday, December 18, 2003 11:44 AM
Subject: (no subject)
> HELP.............................
>
> Christmas is coming real soon and I need a receipe to make colored popcorn
> balls - the only ones I can find in my books are for the caramel corn
> variety which calls for brown sugar and this doesn't color the green or red
> nicely. Can you help me???
>
> Happy Holidays, Dolores
>
Hello Dolores,
See below.
Phaed
Colored Popcorn Balls
1/2 cup Sue Bee Honey
1/2 cup sugar
1/4 cup margarine or butter
few drops of food coloring
8 cups popped popcorn
Heat all ingredients except popcorn to simmering in a large pan over
medium-high heat, stirring constantly. Stir in popcorn. Cook, stirring
constantly, until popcorn is well coated, about 3 minutes. Cool slightly and
shape into balls with buttered hands. Makes about 6 popcorn balls.
--------------------------------------
Colored Popcorn Balls
12 cups popped popcorn
1.5 oz flavored gelatin (any color Jello powder)
1/2 cup granulated sugar
1/2 cup light corn syrup
Put gelatin, sugar and syrup into a pot. Heat & stir to dissolve. Bring to
a rolling boil. Pour over popcorn in a large bowl (you can lightly salt
popcorn first if you like). Stir until all popcorn is coated. Form into
balls with lightly buttered hands (I spray with Pam!). Makes about a dozen
popcorn balls.
Use whatever color suits the occasion. For Halloween use orange Jello. You
can put `faces' on your popcorn balls with candy. For Christmas make a bowl
full of red & green balls. For Easter use pastel colors.
------------------------------------------
Colored Popcorn Balls 2
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts popcorn
1 cup light karo syrup
1/2 cup sugar
1 package jello -- (3-oz.)
Preparation:
Bring Karo syrup and sugar to a boil and add Jello. Stir until dissolved.
Pour over popcorn and shape into balls.
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