VALLEDOLMO-L ArchivesArchiver > VALLEDOLMO > 2000-04 > 0954736300
From: "ROSE SCOTT" <>
Subject: Re: [Valledolmo] Valledolmo recipes
Date: Mon, 3 Apr 2000 00:31:40 -0400
Here is my great grandmothers recipe for Canole and her custard cream
6 cups flour
1 cup sugar
1 cup mild
3 egg yolks
1 cup lard
cream together the milk, lard, and sugar
add the egg yolk and vanilla
mix into the flour
Kneed the the dough till smooth and shiny
Roll out dough(not real thin but not too thick either) about 12-18in long
and 3in wide
roll around the form(she used wood handle of old broom cut about 5" long) we
use alumunum ones.
seal with beatten egg white with a pinch of sugar
deep fry in a large pan of real hot oil so that the dough is covered .
when golden brown take out and put on paper to drain
carefully remove from form .
today I use the same recipe but change the lard to crisco, also instead of
using a pan of oil, I use an electric frypan at 375degrees and aluminum
forms. I turn the canole with two forks, drain and place on paper towels.
to store I use a box lined with paper towels and covered. Keep them in cool
place. They should keep about of 3 months( if they last that long)
6 cups milk (scald 5 cups)
1 1/2 cup sugar
1 cup cornstarch
1/4 ts salt
6 egg yolks
WITH 1 cup cold of milk
Pour into scalded milk slowly-
stir consantly -bring to boil
remove from heat
cover with wax paper till cool
use a knife or small spoon to fill shells
dip ends in choclate pieces or crushed nuts
Hope you like these..and good luck
Date: Sunday, April 02, 2000 12:10 PM
Subject: [Valledolmo] Valledolmo recipes
>Content-Type: text/plain; charset="US-ASCII"
>Rose, you are so kind! I love to cook, and so would be grateful for
>that is easy for you to send. I remember the cannoli well, and so if that
>recipe is handy, I'd love it. I also remember the word sfinge from when I
>was a kid, and am sure I've had it lots of times, but I don't remember off
>the top of my head what it is. It would be great to have that one too, to
>refresh that memory and not lose it.
>Say, would any of you folks be interested in me adding a little collection
>Valledolmo recipes to the Valledolmo info on my web site? It would be very
>easy to add a few recipes. And that might be a nice way for us to
>collectively keep the tradition alive.
>Thanks again, Rose!
>Laurie Gugino Riester
>Valledolmo surnames Gugino, Mancuso, Pulvino, Gervasi, Vacanti, Battaglia,
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>Reply-To: "ROSE SCOTT" <>
>From: "ROSE SCOTT" <>
>Subject: Re: [Valledolmo] Viva San Giuseppe!
>Date: Mon, 27 Mar 2000 23:32:15 -0500
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> What recipes would you like? St. Joseph bread, canole, and cream,
>biscotte, spingi,or good old fry potatoes with peppers and onions.
> My mom was brougt up by her grandmother and wasn't much of a cook but
>things she did make were simple and so good.
> Let me know what your interested in and I will dig out some of my
> Rose Scott
>Date: Saturday, March 25, 2000 7:17 PM
>Subject: Fwd: [Valledolmo] Viva San Giuseppe!
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>>Gosh, you folks in and near Buffalo are so lucky to be so close to our
>>in this country! No St. Josep
>Join the RootsWeb WorldConnect Project:
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