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Family Recipes & Memories

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Family Recipes & Memories - Page Text Content

S: Family Recipes and Memories

BC: Made With Love by Paulette Gengenbacher

FC: Recipes | Family | and Memories

1: Family Traditions | All our family celebrations and traditions revolved around the wonderful food and deserts prepared by the women in our family. Grandma Carestia brought the recipes with her from Italy and handed each of them down to her daughters. Each of them had a special desert that she would prepare for every family wedding and celebration. This recipe book is dedicated to them with love and appreciation for all the wonderful memories they have given us and teaching us that family and traditions are the important things in our lives.

2: To my wonderful Daughter and Granddaughter. I hope that the memories you have of the times we spent together preparing each of these recipes will be as special to you as they are to me. I love you.

3: Name | Table of Contents | Biscotti ......................................................................... Potica............................................................................ Wedding Cookies.......................................................... Crescents....................................................................... Pizzelles ........................................................................ Spaghetti Sauce............................................................ Meatballs....................................................................... Pasta............................................................................... Family Memories...........................................................

4: Nancy Carestia Pasquale Born: 4/4/1922 Died: 3/3/2007 | Marie Carestia Skufca Born: 01/04/0925 Died: 03/29/1988 | Rose Carestia Baccarella Born: 12/3/1926 Died: 8/17/2012 | Antoinette Carestia Madone Born: 9/20/1931 Died: | Clara Carestia Giuliano Born: 5/20/1934 Died: | Josephine Silvestri Carestia Born: 6/9/1898 Died: 11/23/1979

5: Mom | My darling Shelly and her Grandma. She adored you.

6: Grandma Carestia

7: Aunt Antoinette, Aunt Rose, Aunt Nancy, Aunt Clara | Mom

8: Aunt Nancy | Biscotti

9: Biscotti | INGREDIENTS: 6 Extra large eggs 2 1/4 cups sugar 1 lb butter 2 1/2 tsp almond extract (pure) 1 Tbsp lemon rind - grated 12oz slivered almonds 5 1/2 cups flour DIRECTIONS: Melt butter and let cool. Lightly toast almonds, turning frequently. Let cool and dust with flour. Slightly beat eggs ( do not let them become frothy). Add sugar, butter, extract, lemon rind and flour and mix well. Add almonds at the end. Hand roll on floured surface into loaf- sized rolls. Place into greased baking pans. Brush top with 2 beaten egg whites and sprinkle with sugar. Bake at 325 for 20-25 minutes. While still warm, slice and put on greased cookie sheet. Brown on each side. Let cool

10: Mom | Potica | This is actually a Slovenian desert that my Mom learned to make after she married my Dad. It had always been her specialty and, at every celebration, it was a part of the desert table with the other Aunt's cookies.

11: Potica | Potica | Dough - Step One INGREDIENTS: 3 pkgs dry yeast 1 Qt warm milk 2 cubes butter 5 lbs flour 2 Tbsp salt 2 cups sugar 4 egg yolks - beaten DIRECTIONS: Melt butter over low heat and add milk. Let cool. Dissolve yeast in 1/2 cup warm water and let bubble. Mix together flour, sugar and salt. Add egg yolks to cooled milk mixture. Add this to flour mixture and then add yeast and beat well. Knead until all dough is gathered together. Finish dough with oil on hands. Place in 12 qt pan, cover and let rise for 2 hours. Punch down dough and let rise 10 minutes. (If possible, place pan with dough in warm area while rising) (continued on next page)

12: 5 | DOUGH (continued) Divide dough into thirds. Roll out on a lightly floured surface into a rectangular shape. (My Mom had a bright patterned table cloth she used and she knew the dough was thin enough when she could see the pattern through the dough - usually was the size of a dining room table). Pour melted butter over entire surface and spread with hands until all the dough is covered. Spread 1/3 of the filling over entire surface - carefully as the dough can tear - leaving 1/4 inch margins. With butter on your hands, spread filling mixture on dough. Sprinkle with whole raisins and ground nuts. Taking the long side of the tablecloth, roll in a jelly-roll fashion until all the dough has been rolled together. Cut into lengths that will fit into your baking pans. Pinch to seal seam and turn ends under. Place in 5x8 pans. Using your hands, spread milk over top of the loaves. Bake at 350 for 45 minutes. Cool on oven racks. Repeat two more times for the other 1/3 sections of dough. (This usually was an all day family project. It helps to have 2 people on each end of the table cloth while rolling into the jelly roll. It's also nice to have someone else who can roll out the dough since you have to do the entire process 3 times). Makes 12 loaves

13: Potica | 6 | FILLING: Step two INGREDIENTS: 4 lbs Walnuts - ground fine 1/2 lb Pecans - ground fine 6 eggs - beaten 1 cup sugar 2 cubes butter 2 tsp cinnamon 1 pkg raisins - ground fine (leave some whole and set aside) 1 cup honey 3 cans evaporated milk DIRECTIONS: In a heavy 6 qt sauce pan, melt butter, milk, sugar, honey, cinnamon and eggs. Stir mixture OFTEN over very low heat while rolling out the dough.

15: October 2011 Gabby makes her first Potica.

16: Aunt Rose | Wedding Cookies

17: Wedding Cookies | INGREDIENTS: 12 eggs 2 cups butter or butter flavored Crisco 2 cups sugar 1 cup milk 1 Tbsp vanilla 1/8 tsp salt 9 cups flour 9 tsp baking powder DIRECTIONS: In a large bowl, beat eggs well. Add cooled butter (or Crisco), sugar, vanilla, salt & milk. Gradually add flour - dough will be sticky. Pinch off sections of dough and, with a small amount of flour, roll between hands. Place on ungreased cookie sheet and bake @ 375 for 1 hour. FROSTING: 1/2 cube butter or oleo 2 lbs powdered sugar 1/2 cup evaporated milk DIRECTIONS: Mix all ingredients together, spread on cookies. Add sprinkles of your choice on top and let dry.

18: Aunt Antoinette | Crescents

19: Crescents | INGREDIENTS: 2 cups butter 2 tsp vanilla 4 cups flour 1 cup pecans - crushed 1/2 cup powder sugar DIRECTIONS: In a large mixing bowl, using your hands mix all ingredients. Form into crescent shapes and place on greased cookie sheet. Bake @ 350 for 15-20 minutes. When cool, roll in powder sugar. I prefer to make these into balls by rolling them between my hands. Makes 1 1/2 dozen crescents. Makes 4 dozen balls.

20: November 2011 Making crescents for the first time.

22: Aunt Clara | Pizzelles

23: Pizzelles | INGREDIENTS: 15 eggs 3 cubes butter - melted in microwave 1/2 bottle Anise seed (or 2 bottles of Anise oil). 4 cups sugar 5 cups flour DIRECTIONS: In mixer bowl mix eggs, butter, Anise seed (or Anise oil) and sugar. Blend at medium speed. Gradually add flour until desired consistency. (If dough sticks to iron, add more flour in small quantities. Makes about 10 dozen. | Homemade

24: Making Pizzelles | Gabby's Pizzelle Recipe | November 2014

26: Elena Carestia | Soup | Elena made this soup for us when we visited her in Italy. It was the first course of a 7 course meal.

28: Mom | Spaghetti Sauce Meatballs Pasta

29: Spaghetti Sauce INGREDIENTS: 2 - Cans tomato sauce (29oz) 3 - Cans Tomato paste (12 oz) 1-2 Onions - diced Salt Pepper Garlic salt To Taste Sweet Basil Parsley Artificial sweetner DIRECTIONS: Combine all ingredients in stainless steel 12 qt. saucepan. Add a can of water for each can of sauce & paste. Slowly bring to boil. Reduce heat and simmer for 4-5 hours. Add water as needed.

30: Meatballs INGREDIENTS: 2 lbs. Ground Round 2 Eggs 1 Onion - deiced Salt Pepper To Taste Garlic Salt parsley Sweet Basil Bread Crumbs - just enough to absorb eggs and hold meat together. DIRECTIONS: Mix all ingredients together by hand. Pinch off small portions and roll between wet hands to form balls. Fry until all sides are browned. Place in simmering suace for 1 hour. Meatloaf Use same ingredients. Place mixture in loaf pan and bake @ 350 for 1 hour.

31: Pasta INGREDIENTS: Eggs - one egg per person Flour to consistency - dough will be soft but not sticky. DIRECTIONS: Mix eggs and flour together either with mixer or by hand. On floured surface, knead dough adding flour as needed. Place on floured surface and cover with mixing bowl. Let stand about 30 minutes. Slice into sections. On floured surface and with flour on slices, flatten enough to get slices into pasta machine. Roll through machine 2 times, adjusting rollers to thinner setting on second pass. Lay each strip on floured surface and sprinkle with flour. Pass each strip through the cutting rollers and place noodles on flourted surface. Sprinkle with flour and cover with dishtowels. Let dry until ready to cook. | 1978 | 2015 | Making pasta for the first time.

32: Mom | Wedding Mints | Wedding Mints Small batch - 100 mints INGREDIENTS 2 1/2 cups powdered sugar 3 oz cream cheese 1/2 tsp flavoring of your choice. | DIRECTIONS #1: Mix and knead as for pie dough. Roll in balls the size of marbles. Place one side in a small amount of sugar. Press sugar side down in your mold. Unmold at once onto waxed paper. (If you wish a firmer mixture, add more powdered sugar).

33: Wedding Mints Large batch - 200 mints INGREDIENTS 2 lbs powdered sugar 8 oz cream cheese 1 tsp flavoring of your choice. | DIRECTIONS #2: Use food coloring if desired and flavoring to correspond with colors. For example: White mints, add peppermint flavoring; Green or pink mints, add wintergreen flavoring; Yellow mints, add lemon or butter flavoring; Blue mints, add anise flavoring; Chocolate mints, add 3 tsp cocoa and 1/2 tsp vanilla.

34: Cavetils INGREDIENTS 3 medium red potatoes 3 cups flour 3 eggs DIRECTIONS Boil potatoes with skins on for 1 hour (no salt in water). Peel potatoes while hot. Rice the potatoes into the flour. Toss with hands until cool. Make a well with the flour mixture and add eggs and a pinch of salt. Work dough until smooth. Let it set under a bowl for 30 minutes. Cut dough into strips and roll into a long strip. Cut the roll into pieces about 1 1/4 inches long and press with fingers to indent. Lay out on table. Boil all at one time for about 40 minutes. Cover with sauce and cover with foil. Bake in oven about 20 minutes @ 350. | Aunt Rose | Cavetil

36: Sisters | Aunt Zizi & Grandma (Rosa DeSanctis) | Aunt Zizi | Aunt Zizi & "Aunt" Kay (Katie was Zizi's daughter and our cousin but we all called her "Aunt").

37: Taken @ Aunt Kay's Wedding November 1939 | Marie, Grandma, Grandpa, Nancy, Dom Rosie Clara, Antoinette, Tony, Ralph | July 1971 | Family | Clara | Clara, Antoinette, Tony, Ralph, Rosie Marie, Grandma, Nancy, Dom | Taken at our wedding.

38: Antoinette & Clara | isters | S | Rosie & Marie | Antoinette Rosie & Clara | Clara & Antoinette | Katie, Nancy, Grandma Antoinette Nancy Clara, Marie

39: Clara, Elena Carestia, Antoinette, Nancy (our cousin in Italy) Caramonico, Italy May 2005

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  • By: PAULETTE G.
  • Joined: over 5 years ago
  • Published Mixbooks: 1
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  • Title: Family Recipes & Memories
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  • Started: over 5 years ago
  • Updated: 11 months ago

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