I made Close To My Heart a part of my life. Aside from loving what I do and love how I feel when I take some time to do what is important to me, I realize a new “why” almost every day. When I share a special holiday with my family, I am reminded how blessed I am to be surrounded by a phenomenal people, awesome traditions, fantastic food, and so many other blessings.
Yesterday, I celebrated Easter with my family. My mom, my sister and her wonderful husband and children, and my in-laws. As crazy as everyone seems at times, we are so darn lucky! My hubby and I have moms who came from other countries and brought with them special recipes, drinks, and AMAZING stories. I was telling my mom how I was craving an old Sicilian treat that I remember as a child and was wishing I had the recipe to try to make them myself. However, once my aunt passed on, the recipe has not been easily accessible. What I wouldn’t have done to get my hands on all those special recipes so I can preserve them for all of us to enjoy now!!!
This is just another reason why I do what I do….I want all those around me to see how important it is to preserve all of your precious memories whether they are recipes, photos, letters, or anything else important to your family. Take the 30 minutes a week to do just that and you will have a lifetime of enjoying and sharing with those you love.
To help make it easier for you to stay on track, join us for a class or two each month. Take a look at our schedule and if you have any questions, let me know. If you rather work on your own, that’s fine too. Visit my website for great product from CTMH…come see why I love it so much! littlebitofscrap.ctmh.com
By the way, here is the recipe I was looking for. I am sure my aunt made them differently but this is basically it. She used to frost hers with egg whites, sprinkled cinnamon, and sprinkles of all kinds (my favorite were the silver perils). Started hunting for my aunt’s recipe via my cousin in hopes that I can try these treats next year.
CUDUDUA (ITALIAN EASTER COOKIES)
6 eggs - well beaten
1/2 pound butter or oleo (margarine) (melted, then cooled)
1 1/2 cups of granulated sugar (my grandmother uses 3/4 cup of sugar)
2 TBSP of Baking Powder
2 TSP of Vanilla Extract (Pure)
Shake of Cinnamon
4 1/2 cups of sifted flour (more or less)
Some colored hard-boiled or blown Easter Eggs
Beat eggs until yellow and frothy (very well), then add a shake of Cinnamon. Add Vanilla, Cinnamon, Sugar (a little at a time - make sure it is dissolved before adding flour). Add melted butter after it has cooled. Add Flour and Baking Powder. Add enough flour so that soft but not sticky. Let dough rest for an hour in refrigerator (or table - can be room temp).
Heat oven to 375.
Take piece of dough out (about the size of a apple), roll into cylinder with hands while leaving the center thicker. Press center down with heel of your hand (this is for the egg). Place on cookie sheet, then put Hardboiled egg (or blown egg) in that spot. Place two small strips of dough (like a cross) on top of egg to hold it to the cookie. Prick the top of the dough and slit the tips for decoration.
Bake in 375 for 10 minutes until light Golden (make sure they are not too brown). Be careful taking out of oven because the cookies are delicate.
You can also make any design you want. My grandmother also makes smaller cookies by rolling into a 3/4 inch cylinder and cutting into 1 1/2 pieces. She also sometimes frosts them with a basic powder sugar frosting.
Click here to view: http://www.recipelink.com/msgid/035375
Scrap for the sake of future generations! You’ll be glad you did!