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.
Thank you for this. I needed this today.
I don't know if I'm on the ping list or not, if not or you lost me in the computer crash, please add me to your ping. Thank you.
Italian Anise Cookies - yum! One of my favorites and you know how I love cookies!
I will research this, but you may know that Italians are notorious for dunking everything in something.. I suspect these may be just a Almond cookie.. They are/were very popular, and not at all sweet..
2) her biscotti (she said bis-coy-ti) are unmatchable
I have dozens of Biscotti recipes, as a matter of fact we have at least one on this thread.. and one on my Thanksgiving thread http://www.freerepublic.com/focus/f-news/1523903/posts
3) She used to make flat bread and sometimes with oregano, tomato paste and grated cheese, other times just sugar.
This could be a form of FOCACCIA.. They are as varied as pizza.. This sounds like another of the many tasty FOCACCIA recipes..
Focaccia With Tomato & Cheese * 1 1/2 tablespoon Olive OilEasy Bread Machine recipe.
* 1 cup Water
* 1 large Egg
* 1 teaspoon Sugar
* 1/2 teaspoon Salt
* 3 cups All-purpose Flour
* 2 teaspoons Herbs to taste - ANY combo of Dill, Oregano, Basil, Rosemary
* 1 package Yeast
* 3 tablespoons Tomato paste (optional)
* 1/2 cup Spicy spaghetti sauce (optional)
* 1/4 cup Proscuitto --chopped (optional)
* 1/2 cup Mozzarella --slivered (optional)
* 1/4 cup Green onion --slivered (optional)
* 1 clove garlic --crushedBread machine: Dough Setting
Special instructions: If dough is too sticky because of oil; add up to 1/2 cup flour by Tablespoons until you reach the correct consistency.
After the dough has completed the first rising, remove from bread machine and punch down. Cover on lightly floured board and allow to rest 5-10 minutes. Spray a 9x13x2 pan with Pam, or brush with olive oil. Briefly knead dough and spread into pan, using hands to achieve a "bumpy texture". Form a low ridge around the edge of the dough. Push dough into corners. The bumps and ridge will allow the topping to stay in place. Brush surface with olive oil. You can cover and allow to rise, and bake at this stage, or continue on for Tomato & Cheese topping.Topping: Combine tomato paste and spaghetti sauce. Spread on dough. Combine remaining ingredients. Spread evenly over sauce. Press gently into dough. Cover & allow to rise til doubled. Preheat oven to 375. Bake 25 minutes. Slide out of pan onto cutting board. Cut into small pieces for appetizers or large wedges for dinner. This bread rose almost to the top of the 2" pan. It could be sliced in half for sandwich bread.
Artichoke & Potato Frittata
* 2 large Potatoes; peeled and thinly sliced
* 2 tablespoons Chopped onion
* 4 tablespoons Olive oil; divided
* 1 package Cooked artichoke hearts
* 4 Eggs beaten
* Salt and pepper; to taste
* 1/2 teaspoon ThymeRinse potatoes in water and pat dry. Mix with the onion. Fry slowly in the oil, turning often, until very reduced and tender -- about 30 minutes. Let the potato mixture cool a little, then toss with the artichokes, eggs and seasonings. Heat 1 tablespoon olive oil in a skillet, add the mixture and cook slowly for 5 minutes. Slide out onto a plate, reverse back into the pan and let brown for another 5 minutes. Serve lukewarm or cold, cut in wedges.
Chocolate Cherry Kris Kringles Preheat oven to 350° F.
- 1/2 cup margarine
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/8 teaspoon salt
- 20 to 25 maraschino cherries
- 20 to 25 chocolate chips , plus 1 cup chocolate chips
1) Cream sugar and margarine well.
2) Add vanilla, flour and salt. Mix well. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough.
3) Bake on ungreased cookie sheet for 12 to 15 minutes. Cool.
4) Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.
ITALIAN LEMON BALL COOKIES
This is a fast and easy cookie. Just what you need to be munching on while waiting for the Anise cookie to bake.. :)
Mix first 3 ingredients. Add eggs one at a time. Mix in remaining ingredients. Bake at 350 degrees for 8-10 minutes.
That essay about your childhood home was excellent.
ITALIAN SESAME COOKIES A staple on every Italian table at Christmas, for a good reason.. There are many variations to this cookie, I prefer this one because I love vinilla flavor.. These are the finest cookie I can think of to dunk into my morning coffee! Afternoon too! OK after dinner they are also great!
Mix batter together and chill several hours or overnight. Roll pieces in shape like fingers, then roll in sesame seeds. Cook on ungreased pan at 350 degrees until light brown. Can double ingredients, if desired.
- 1/4 c. butter
- 1 c. sugar
- 3 eggs
- 1/2 tbsp. vanilla
- 2 1/2 c. flour
- 3/4 tbsp. baking powder
- 1/8 tsp. salt
- 3 cups sesame seeds for topping
The small round cookies were not very sweet, nor do I remember almond. Maybe a touch of anesiette (sp). It's been so long. Thanx again.
Keep me on!!! Thanks for the ping.
Please keep me on the ping list Carlo. I'm looking forward to your threads!
HA! My mother used to tell me the same thing! ;)
"Daisy Cream..."
That's a great story. So where's the recipe? 8~)
Your threads are terrific. Thanks for posting them, Carlo.
Hey Carlo!
I have a couple of questions about the fruitcake recipe. When referring to "mixed spice", is that like pumpkin pie spice? I'm not familiar with it. Second, is golden syrup like dark Karo syrup? Are you referring to canned or candied cherries, and is a bundt pan acceptable to bake this cake in?
Personally, I would skip the dates, and add pineapple.
Oh yeah, add me to your cooking ping list please : )
She is now up to 60 Dozen Cookies a week for the comp coffee bar at our son's business. The Tag Line to all his commercial is..."and my mothers home made cookies"
Daisy's Cream Candy 1) Cook until forms a hard ball in cold water
- 3 pints sugar
- 1 pint boiling water
- 1 teaspoon vinegar
- 3 teaspoons cream or rich milk
- Pinch salt
2) Turn out on greased marble, flavor with vanilla or cinnamon
3) Pull until begins to look creamy; cut in pieces with scissors
4) Make cream icing, and when taken from fire add coconut and drop on wax paper.
I say "favorite Christmas recipes" because they make great gifts. Not only are they lush to look at and taste good, they are sturdy, won't break up, and travel extremely well.
My recipe for Southern Whipping Cream Pound Cake was Elvis Presley's favorite cake. Make it in a bundt cake, put it on a lovely holiday give-away plate, wrap it beautifully in saran and ribbons and sparkly things and, wow!......it makes the perfect gift for neighbors, shut-ins, friends, relatives, grandma and yourself. Freezes perfectly, make it weeks ahead. You've never eaten a better pound cake.
Second is my Chocolate Toffee Bars. Melted chocolate chips poured over a crunchy cookie with no strong toffee taste. Great for chocoholics, teeny-boppers, cookie gourmets, hubby computer snacker (with milk) and yourself.
I love my freeper cookbook.....and I'll tell you, they make one of the greatest gifts you can think of.....trust me.
When you're sitting around that family circle opening presents, the whole party stops when the recipient opens the Clinton Legacy Cookbook. Everyone wants to read it right away. They grab it from each other!
The chuckles and ho, ho, ho's beat anything Santa can come up with.
Leni
I am on a personal quest to encouraging more folks to play with their children in the kitchen.. Both moms and dads, and grandparents can create a memory today, or tomorrow in your beautiful little children lives.. These threads are really my crude attempt at that goal.. Thanks.. Carlo :)
Clear Almond Taffy 1) Blanch, split, and bake almonds to golden brown.
- 4 cupfuls sugar
- 1 cupful Crisco
- Pinch cream of tartar
- 1 cupful water
- 2 cupfuls almonds
- 1/2 teaspoonful almond extract
- 1/4 teaspoonful salt
2) Crisco a tin, and sprinkle almonds on it split side down.
3) Dissolve sugar and water together in saucepan, add Crisco, salt, and cream of tartar, and boil until when tested in cold water it will be brittle, or 300 degree F.
Add almond extract and pour over nuts.
When firm, cut in squares.
Sufficient for one large pan.
Bless your pea picking heart.. I couldn't say it better myself.. WAIT, I think I did say it.. LOL . Thank you so much sweetie.. my heart is smilling.. :)
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