February 15, 2014

Banana Oat Cookies

by mykitchenmemories

In contrast to my opening statement in my last post (DiGirolamo Cookies), this is absolutely not the “cookie of my childhood.” As a matter of fact, my grandmother, Little Nonni, might be looking down from heaven and wondering how I could possibly even call this a cookie (biscotto). “There’s no sugar, flour or eggs so how can it be a cookie?” she’d be muttering in Italian. Well, Little Nonni, welcome to 2014! It’s all about health and diet, and yes, even I sometimes look around for a cookie recipe that might save on calories and fat. As a matter of fact, that’s exactly how I came upon this recipe. I combined several “healthy” cookie and snack bar recipes, and came up with this. The first time I made it, I was a bit leery of how it would turn out, but surprisingly, it was quite delicious.

What makes this cookie so good for you and low on calories? Well, for starters, I use oats instead of flour, making them whole grain and gluten-free. Then I use agave, which has a low glycemic index, instead of honey or sugar. Mashed bananas moisten it without using butter, oil or eggs so they are Vegan. But the real key to keeping the calorie count and fat level low and the protein high, is my secret weapon, PB2. Let me share this “find” with you. PB2 is powdered peanut butter that is 85% less fat calories than traditional peanut butter. The only ingredients are roasted peanuts, sugar and salt. 2 TBSP are only 45 calories as opposed to 190 in regular peanut butter. There’s even one with chocolate, and still only 45 calories. I’m in love with this stuff! It’s easy to mix…..just 2 parts powder to 1 part water. Even if you use regular peanut butter or almond butter in this recipe, this cookie is still good for you and full of protein, but you will add calories and some fat.

Enjoy these as a great mid-day snack, or even as breakfast with some yogurt. They fill you up, while keeping your energy level high. There’s no sugar crash. However, they’re not my grandmother’s biscotti! But then again, they don’t pretend to be.

RECIPE: makes 12-13 large cookies

2 large ripe bananas, mashed (about 1 cup)

2 1/2 cups quick oats

1 1/2 tsp ground cinnamon

3/4 tsp salt

1/4 cup Agave

1/3 cup dark or semi-sweet chocolate chips

1/3 cup slivered almonds (optional)

1 cup PB2 ( I sometimes use 1/2 cup PB2 regular and 1/2 cup PB2 chocolate ) or any prepared peanut butter or almond butter

1. Preheat oven to 325 degrees

2. If using PB2 mix 1 cup of powder with 1/2 cup of water. Stir well, until it looks just like regular peanut butter. Add a bit more water if need to get the correct consistency.

3. Combine all ingredients in a large bowl and mix well. The dough will be quite thick.

4. Each cookie will be about 3 Tablespoons of dough. Place them on prepared cookie sheets, and flattened to desired thickness. They will not spread in the oven.

5. Bake for 15 minutes, but checking after 10. It is difficult to tell when these cookies are done, as they are dark, so they don’t brown, but edges will get slightly browned, and that is when they are done.

February 7, 2014

DiGirolamo Cookies

by mykitchenmemories

This is the cookie of my childhood. In no time at all, my grandmother (Little Nonni) or my mother would mix up the dough (by hand, of course), roll it out to desired thickness, and we’d all chip in to cut them into very irregular shapes. As a child, it was a lot of fun to join in and help, and then of course, enjoy the cookies once they came out of the oven (they’re great warm). My mom made these many times for my children, as did I. It’s a great way to occupy kids on a snowy day, and the ingredients are something you always have on hand. But somehow, the tradition stopped there. When I came upon this recipe the other day, I felt bad that I had never made these for any of my grandchildren. Well, I will now! I’m waiting for the next visit to start in with this tradition all over again. In the meantime, when there were no children around the other day, I decided to make these cookies for a Superbowl party we were attending last weekend. I just had to smell them baking in the oven. The aroma is divine. Okay, it’s does seem like an odd thing to bring to a Superbowl party (what about nachos?!), but heck, there were a lot of Italians at the party, and we all love a good “biscotti” at the end of meal. As a matter of fact, several of the guests left with a baggie full of these cookies! I can’t really explain why they’re so good as the ingredients are so basic. It doesn’t get simpler than this.

Just one warning….they’re addicting. It’s very hard to eat just one. If you make these cookies, and you can eat just one, I’d love to hear from you. You either made a mistake in the recipe, or you’re just an amazing person with way too much willpower.

RECIPE: makes about 4 dozen, depending on the size and thickness of cookie

3 cups flour

1/2 cup sugar

3 tsp. baking powder

pinch of salt

2 eggs

1/4 lb melted butter

1 tsp. vanilla

1/4 cup milk

1. Mix all ingredients together. My grandmother and mother used their hands, making a well with the dry ingredient in the manner one might make pasta by hand. I use my Cuisinart, with the dough hook attachment, By hand, kneed for 5 minutes; with the dough hook, 3 minutes of mixing is fine.

2. Form dough into round ball. Cut in half.

3. Roll out the dough to desired thickness. I like it about 1/4 inch thick or so.

4. Using a pastry cutter, cut into strips. Then cut crosswise into the desired size. You can use cookie cuter as well.

5. Bake in a preheated 375 degree oven for 10 to 15 minutes, until very lightly browned. Be careful not to burn the bottoms.

6. When cooled, sprinkle with confectioners sugar, but make sure to eat one or two still warm.

February 1, 2014

Filet Sole with Snow Peas

by mykitchenmemories

I serve fish at least once a week. I grew up eating fish ( specifically filet of sole or flounder) for dinner on Fridays in accordance to the Catholic Church. But even after Pope Paul VI loosened the fasting rules in 1966, my mom just couldn’t break the habit. We still had fish (or other meatless meals) on Fridays, and I believe this is a habit she still prefers to follow. I’m certainly not here to talk about religion, but I just want to mention that this “fish on Fridays” ritual was to symbolize penance. It was to be some sort of sacrifice. And sacrifice it was, because my mom made filet of sole or filet of flounder every Friday in exactly the same way……week after week! Don’t get me wrong, it was good ( in a baking dish, drizzled with oil…..coated in Italian-style breadcrumbs…..dot with butter…cover and bake for 25 minutes). But every Friday? We were ecstatic when the fishmonger didn’t come, and we had eggs in purgatory (eggs in gravy) or pizza instead. ( I will share those recipes in weeks to come).

So, yes, I began my cooking life serving filet of sole or flounder in the manner of my mother. We didn’t have it every Friday night, but if I made fish, this was it. Eventually a recipe for shrimp scampi from my mom’s friend Anne was in the repertoire, but it wasn’t until 1986 that I truly knew just how delicious these fish filets could be. This elegant dish of filet of sole with snow peas was served at a dinner party at the home of our dear friends. I was impressed that my friend, with 2 small children, was able to make such a scrumptious and elegant meal…..and who knew filet of sole could be so delicious! A few days later, I was sitting in her kitchen while our children played, and I asked for the recipe. She handed me one of her “recipe index cards” (we all had these cards then, and recipes were neatly filed in our “recipe boxes”). I couldn’t believe how easy it looked, and in fact, it is a very easy dish to make.

Since then, I have learned of many different ways to make filet of sole or flounder, but this is truly my favorite. It’s easy enough for any day of the week, yet fussy enough for a dinner party. Just one confession ……..every so often, I place my sole or flounder in a oiled pan and coat it in breadcrumbs, dot with butter and bake. Ahh, memories!

RECIPE: serves 4

4 6 ounce sole or flounder filets

white pepper to taste

salt to taste

1/4 to 1/2 pound snow peas, trimmed and cut diagonally into 1 inch pieces, plus 6 whole snow peas for garnish

1/2 small red onion, sliced thin

For Vinaigrette:

4 TBSP fresh lemon juice

2 tsp freshly grated lemon rind (I like a little more than this)

2 tsp. Dijon mustard

1/2 cup olive oil

1. Combine all ingredients for the vinaigrette, using a whisk.

2. Butter a 9 x 13 baking dish.

3. Season the filets with salt and pepper and arrange in the pan.

4. Cover and bake at 400 degrees for 7-9 minutes.

5. While baking, blanch the snow peas, drain and run under cold water to stop the cooking.

6. Once the filets are cooked, top with the snow peas, red onion and vinaigrette. Serve as your prefer, in a platter or in the baking dish.

January 25, 2014

Baked Rice and Mozzarella Pie

by mykitchenmemories

As mentioned in my last post, this Baked Rice and Mozzarella Pie recipe was the side dish that always accompanied chicken or veal parmigiana (see last week’s post) in my family growing up. It might seem like too much cheese or too much sauce to you for one meal, but believe me, it works. That being said, this is a wonderful side dish to just about anything. Once you put this on a plate next to something plainly grilled or baked, you have a spectacular (and yes, now more fattening) meal. It’s also a great way to use up a little left over tomato sauce and mozzarella cheese. Now that I think of it, this was probably my grandmother’s version of risotto. There was no arborio rice in the United States years ago, nor did you find risotto on a menu. It’s another one of those Italian peasant dishes that has found its way into being an expensive, elaborate culinary creation. In the Italian villages, where it began, it was just another way to fill up the stomachs of one’s family as cheaply (and always deliciously) as possible.

I still make this the old fashioned way, like my grandmother and mother…….regular rice, leftover marinara sauce, mozzarella, and breadcrumbs (you can make your own, but I keep it simple and use already prepared). I will give you measurements, but so much is up to you, the cook. You can alter the amount of sauce and/or mozzarella you want to use. Let me just say that this is delicious without any tomato sauce. When there wasn’t any leftover sauce, my mom would do without, and it’s still amazing. The key here is to cook it well, so that all the mozzarella melts into gooey chunks, and that the outside is crisp and crunchy from the breadcrumbs. We used to fight over the outside crunchy pieces!

RECIPE: serves 6 as side dish ( not my family, but it should be plenty)

1 1/2 cups uncooked rice (I always use Uncle Ben’s….and not quick cooking, just regular).

1 cup tomato sauce, plus a little extra for the top

8 ounces mozzarella cheese, cut in 1 inch or so chunks, with 4 slices saved for the top.

1/2 cup grated parmigiana cheese

Italian style breadcrumbs

1. Make rice according to package directions, but you don’t want the rice too mushy so I use a little less water. Cool a bit.

2. Preheat oven to 400 degrees.

3. Grease the bottom and sides (very well…this is where you get the crunch from) of a 2 quart deep casserole dish. Coat well with breadcrumbs. ( I put a good bit of crumbs in the greased dish and then slide them all around to get every inch of the dish coated.)

4. In a mixing bowl, combine the rice, sauce, and mozzarella chunks, and 1/4 cup of the grated cheese. Mix until the mozzarella starts to melt.

5. Pour into the prepared casserole dish. Top with a little more sauce, if desired, and the mozzarella slices and more grated cheese. I also scattered a little more breadcrumbs on top.

6. Cover and place in preheated oven for 10 minutes. Take off the cover and cook for 10 minutes more, making sure the mozzarella on top is golden brown and sides are well done and crunchy.

January 17, 2014

Chicken (or Veal) Parmigiana

by mykitchenmemories

Every time I make chicken or veal parmigiana, I am transplanted back in time to the late 50s and 60s. Next to pizza and spaghetti and meatballs, this was indeed the most famous Italian dish. It was Italian home cooking at it’s finest, and I loved it! However, whenever I ordered this dish at a restaurant, even as a child, I was always disappointed. Why? The sauce! The sauce is the absolute key to this dish. So before I go any further, I will direct you to my recipe for marinara sauce, as I find this best for this dish. I think that meat sauce would just be too heavy. And of course, this is how my mother made it, so this is how I make it. It was always veal when I was growing up. Veal was so much cheaper then, so a family could afford to make this in large quantities. But, honestly, chicken is just as good. However, in my family, this dish was always reserved for a special occasion, such as a birthday. It wasn’t our typical weekday meal. But we did have the fried cutlets often. That is a bit of a recipe bonus here. These cutlets, once fried, are scrumptious just baked and served with lemon wedges. Of course, that’s not parmigiana, but it certainly is delicious, and convenient if you don’t already have the sauce made. We did have veal cutlets served this way on a regular basis, but my brother always put ketchup (pseudo gravy) on it, and we all cringed.

As a new bride in 1973, this was one of my top “impress your dinner guests” recipes, and I am still making it for my loved ones. Everyone smiles when they learn that this is for dinner. Italian cuisine has evolved so much over the years that you rarely see this on a menu anymore, or there are so many other sophisticated items to choose from. I think this makes it even more of a delight when it is served at home.

There was never any written recipe for this. I knew exactly what to do once the cutlets were fried. But every time I made it, I had to call my mom for the sequence of the batter. “Flour, eggs, breadcrumbs,” she’d tell me, “and dip one cutlet at a time.” I finally committed this to memory a few years ago! I’m going to write it down for you, and now I’ll have it as well. I hope you enjoy!!

RECIPE:

8 chicken or veal cutlets

2 cups flour

2 cups Italian style breadcrumbs

6 eggs, beaten

olive oil for frying

8 ounces mozzarella

parmigiana grated cheese (just enough to sprinkle on top)

marinara sauce

salt and pepper to taste

1. Gently beat cutlets with meat mallet to tenderize.

2. Put flour, eggs and breadcrumbs in 3 separate bowls. I like to use pie plates for the flour and breadcrumbs.

3. Heat oil in large, heavy fry pan.

4. Dip each cutlet (one at a time, and in this order!) in the flour, then egg, then breadcrumbs. Make sure to coat each cutlet on both sides , especially with the breadcrumbs.

5. Place cutlet in the hot oil and brown well on both sides. You can put more than one cutlet in the oil at a time, but don’t let them touch.

6. Once browned on both sides, remove from oil and let drain on paper towels.

7. Lightly oil a pyrex pan or baking dish, and place cutlets in pan. Put marinara sauce on top, and a little bit around the sides of the pan. Lightly salt and pepper, if desired. Top with mozzarella slices and some parmigiana cheese.

8. Cover with aluminum foil, and place in a preheated 375 degree oven for 15 minutes. Remove foil and bake for another 10 minutes or until cheese has melted and is lightly browned.

*We always serve this with baked rice, oozing in melted mozzarella and a delectable breadcrumb crunch! I will be posting that recipe in a few days. Stay tuned!

** If you want to just have delicious breaded cutlets, do not top with the sauce and cheeses, and just bake in the same manner. Serve with lemon wedges (not ketchup!), and/or on top of a mixed salad.

January 10, 2014

Spaghetti with Zucchini and Tomatoes

by mykitchenmemories

Obtaining recipes from chefs in restaurants was very common in my family. Before 1980, there weren’t many Italian cookbooks. We relied on our family recipes and those of our friends. However, if we went to dinner at a restaurant, and particularly loved a dish, we would ask to speak with the chef, and one of us would pull out a pen and paper and start writing. Seems a little brazen, but I recall most chefs were flattered. Today, you can go to dinner in just about any Italian restaurant and then find the recipes you loved in a cookbook, magazine or on a website. In my kitchen alone, I have counted close to 50 Italian cookbooks, over a decade worth of La Cucina magazine, and I am forever going on the websites of famous Italian chefs or the cooking or food network websites. Yes, this does seem a little obsessive, especially since most times I go to my folders of collected, old recipes when looking for something to make.

This recipe for Spaghetti with zucchini came from a restaurant called Ruggiero in Little Italy, New York City that was frequented by most of our family in the 1970s and 80s. My mom and her brother are responsible for obtaining this recipe, which was a family favorite, from their chef. Believe it or not, this dish was very fancy for its day. Ruggiero ( and most of Little Italy for that matter) no longer exists, but this recipe lives on within my family. Each time we make it, we recall all the delicious food and fun times we had sitting in this cozy restaurant on Grand Street in New York’s Little Italy.

RECIPE:

1 lb. spaghetti

4 medium zucchini, thinly sliced

1 28 ounce can crushed Italian tomatoes (I use Italian whole peeled tomatoes and squish in my hands)

4 cloves garlic, sliced

1/4 cup olive oil plus oil for sautéing zucchini

2 TBSP butter for sauce; 2 TBSP for sautéing the zucchini; 2 TBSP for tossing with the pasta **SEE NOTE BELOW

salt and pepper to taste

Freshly grated Italian pecorino or parmigiano cheese

**NOTE the chef was really into butter. You can omit it from one or more of the steps if you like.

1. Sauté 2 of the sliced garlic cloves in the oil and melted butter in a pot to make your sauce. Do not brown.

2. Add the crushed tomatoes (or squished), and simmer for 25 minutes over a medium low heat. Season with salt and pepper.

3. Meanwhile, in a fry pan, melt the butter in the oil and sauté the rest of the garlic for a minute or two. Add the sliced zucchini. Sprinkle with salt and pepper. Cook zucchini until browned on both sides. Using a slotted spoon, remove cooked zucchini and let it drain on a paper towel.

4. Once the spaghetti is cooked al dente, drain and put in a serving bowl and mix with the butter. Add the sauce and zucchini, and top with the grated cheese and fresh pepper.

January 3, 2014

Escarole and Little Meatball Soup

by mykitchenmemories

Happy New Year to all! I hope you all had wonderful holidays. While I hate to see the Holiday season come to a close, I must admit that I am always ready for some detox and renewal when January 1st comes around. Nothing says this better than soup. I made lentil soup (recipe can be found on blog) January 1st (Italian good luck); Minestra e fagioli soup (also found on blog) last night; and tonight I am going to make this Italian escarole and tiny meatball soup, which I made recently, and frankly, forgot how much I love this soup. To be honest, I have never made this soup, and my recollections of it come out of a Progresso Soup can. How embarrassing!

Recently my son asked me about this soup. He had bought it at the soup bar at Whole Foods and loved it, and wondered why I don’t make this regularly. Not to be outdone by Whole Foods (especially when it comes to my son’s culinary desires), I decided to hunt for a recipe. Before I could even do so, a bowl of this delicious soup appeared before me at a dinner party at my sister-in-law’s house one evening. What a coincidence! I asked her for the recipe and being the terrific cook that she is, I was able to outdo Whole Foods! Why this unexplained competition with Whole Foods? I’m not sure, but I believe it’s the containers of frozen soup in the freezer that keep my grown children stopping by. It’s a small price to pay for a visit. I just wish they’d return the containers!!

Happy renewal and a wonderful 2014!!

RECIPE: about 6 to 8 servings

6 quarts homemade chicken broth ( of course it can be store bought)

2 medium heads of escarole ( heads of escarole really vary in size, so it should weigh about 2 lbs)

3 carrots, chopped

Meatballs:

1 1/2 pound ground veal or beef (definitely love the veal meatballs for this soup)

2 large eggs, beaten

1/2 cup finely minced onion

1 clove garlic, minced

1 cup breadcrumbs

1 cup grated pecorino Romano cheese

1 tsp salt

pepper to taste

1. Prepare the broth, if making home-made.

2. Wash the escarole well and rip into large bite-size pieces.

3. In a large pot, combine the broth, carrots and the escarole. Bring to a simmer and cook for 15 to 20 minutes.

4. Meanwhile, prepare the meatballs, by mixing all the ingredients in a large bowl. Shape into tiny, bite size meatballs, and place on a platter.

5. When the escarole is tender (about 15 to 20 minutes), gently add the meatballs one at a time into the soup.

6. Cook over low heat, covered for about 20 minutes, until meatballs are cooked through. Taste for seasonings.

7. Serve hot with the grated cheese.

December 30, 2013

Zucchini Appetizer (“From the Kitchen of Sandy”)

by mykitchenmemories

This is a timeless recipe. It has been in my family for nearly 50 years. In the beginning, this dish was always present at our family bridal and baby showers ( actually, we only started having baby showers recently as Italians didn’t believe in them, and probably still don’t , but we changed with the new generations). Then all the new brides and mothers-to-be would request a copy of the recipe, and it soon became an hors d’oeuvres favorite at dinner parties. This recipe continues to be distributed any time it is served, and has expanded its reach to hundreds of friends and family. I just served it the other night, and I couldn’t believe that everyone wanted the recipe, especially once they knew how easy it is to make.

My first memory of this scrumptious dish was at my own bridal shower in 1973. My cousin Sandy made it, and she was kind enough to give me the recipe on that very date. I still have the original recipe card she gave me on that day, as you will see. As a bride-to-be (and later as a new bride), Sandy was my “Martha Stewart.” She was my role model in so many ways, but especially in the kitchen and entertaining. I was in awe of her when she was a new bride, 9 years before I married. All her recipes seemed so chic and modern to me. I loved to watch her prepare her home for dinner parties as she always made it look so elegant. While I loved everything my mom cooked, Sandy’s cooking was new and exciting. The recipes that she and her girlfriends shared, were fancy hors d’oeurvres and some of the best (and sophisticated) desserts I have ever eaten. Not that there is anything wrong with the old traditional Italian recipes, but when I first started out in my own kitchen, I wanted to be a “modern wife,” with culinary sophistication. I’m not sure if I achieved this, but I really tried, and Sandy was my inspiration.

My recipe collection is full of recipes “from the kitchen of Sandy, ” and I have made them all many times over the years. However, this “Zucchini Appetizer” is everyone’s all time favorite. I hadn’t made it in a very long time, as this has become a signature dish for my daughter, Beth. She has taken over as the master of this recipe and makes it often. As a young girl she always requested that I make it for any gathering at all. Once she had a kitchen of her own, you were sure to see this appetizer at all her parties, and even at brunch (she stepped outside the box there, but what a great idea). You can see what I mean by “timeless,” can’t you? I expect to see this recipe circulating for many decades to come.

RECIPE: makes 2 dozen nice size squares, but you can make them much smaller and will double the recipe, but they will be more like “bites.”

3 cups thinly sliced unpeeled zucchini (can grate instead of slicing, but I prefer it sliced.)

1 Cup Bisquick

1/2 cup finely chopped onion

2 cloves of garlic, minced

1/2 cup of grated parmesan cheese

2 TBSP snipped parsley

1/2 tsp salt

1/2 tsp. dried oregano ( I use a pinch more)

dash of pepper

1/2 cup vegetable oil

4 eggs, slightly beaten

1. Heat oven to 350 degrees. Grease a 13 x 9 x 2 inch pan.

2. Mix all ingredients by hand in large bowl. Spread in pan.

3. Bake until golden brown, approximately 25 minutes.

4. Cut into squares when cool.

December 22, 2013

Kathi’s Stuffed Mushrooms

by mykitchenmemories

Looking for something quick and delicious for your Holiday entertaining? I think this recipe for stuffed mushrooms might be just what you’re looking for. In no time at all, you’ll have a fancy hor d’oeuvres to serve your guests. This recipe has been in my recipe folder for 35 plus years. I’ve tried many stuffed mushroom recipes over the years, but this is the one I always come back to. Could it be the mushrooms, or is it the memories that I associate with this dish that make me love it so?

My cousin Kathi (hence the name “Kathi’s Stuffed Mushrooms”) was like another sibling in our family. She was always at our house from when she was a young child through our teenage years. Over the years we shared toys, clothes, stories about boyfriends, and eventually, recipes. You never think, when you’re young and telling secrets about how much you like some boy, that one day you’ll find yourself wanting to share how to make stuffed mushrooms! We went from stuffing boyfriends into closets, when our parents came home unexpectedly, to stuffing mushrooms!! How we get from there to here, I’m not quite sure, but it happens to the best of us. I must admit that as I stuff each mushroom, I recall the games we used to play as kids, and the boyfriends who we talked about for hours as teenagers. These mushrooms, as well as the memories, are just delicious!

RECIPE: makes 12 to 14 stuffed mushrooms

12 to 14 large mushrooms

2 TBSP butter2 ounces pepperoni or sopressata

1 medium onion, minced

1/4 cup chicken broth

1/4 cup green pepper, minced

1 clove garlic, minced

1/2 tsp. oregano

1/4 cup seasoned Italian bread curmbs

4 TBSP Italian Romano cheese

1 TBSP parsley, minced

1/2 tsp. salt

1/4 tsp. black pepper

1. Wash mushrooms. Separate the stems from the caps.

2. Dice the stems.

3. Melt the butter in a large fry pan or skillet. Add onion, pepper, stems, garlic and pepperoni. Cook about 10 minutes, until tender.

4. Add bread crumbs, cheese, parsley, oregano, salt and pepper. Stir in the broth, just to wet the mixture.

5. Spoon into mushroom caps. and place caps in a shallow pan. Put a little water in the pan.

6. Bake, uncovered, in a a 325 degree oven for 1/2 hour.

December 17, 2013

Betty’s Knots

by mykitchenmemories

I finally figured out why my mom has so many different recipes for basically the same holiday cookie. Her generation of women made the traditional Italian cookies from the region in Italy where they came from originally. Each region has a slightly different version of many of the Christmas (and other holiday) sweets. So my mom and her friends shared these variations, and when I look through her recipe folder, I find 3 or 4 recipes for the same thing, just with a tweak here and there. It’s been confusing the heck out of me, but I now realize what was going on. I sift through the bits of worn papers with ingredients, etc until find the recipe that I remember best. Hence, “Betty’s Knots.” I know my mom tried several other recipes, but this is the recipe that she made year after year. Betty is her sister-in-law (my aunt), and she is a great baker. She’s a good cook as well, but it’s her baked goods that have made it into our recipe files.

I used to love to make these knots as a child. It was fun to roll them out and then knot them into that funny shape. I also loved to ice them with that sugary glaze. A little icing for the cookie……and then a little icing for me! It’s funny how I can still see in my mind, my sister and I rolling out the dough into cigar-like shapes, and then tying the knots. It still is a great way to engage children in the cookie making process, without too much mess.

I hadn’t made these cookies in many years, as my sister-in-law became the official “knot maker” in the family. These were my brothers favorite cookie, so she started to make them every year. I used this opportunity to branch out a little and stray from tradition. I tried gingerbread cookies and many other recipes that I found in Holiday cookbooks. But when I returned to these cookies this year, I was filled with warm memories. I suppose this is why we hang on to traditions. Is it the taste we love or is it the memories?

RECIPE: makes approximately 3 dozen

6 eggs

1/2 pound butter, at room temperature

1 1/2 cups sugar

2 tsp. vanilla

2 tsp. anise extract (or Sambuca liquor)

5 tsp. baking powder

5 cups flour

Icing

juice of one small lemon

juice of one small orange ( I use 1 1/2 tsp orange extract)

one box of confectioners sugar, sifted

2 tsp. anisette liquor, such as Sambuca

colored sprinkles

1. Cream together the eggs, butter and sugar. Add in the vanilla and anise extract or liquor.

2. Combine the flour and baking soda, and add it to the egg mixture a little at a time. (I stop using the electric mixer after 4 cups, and work in the last cup of flour by hand). Knead and form into a large ball. Cover and let stand for one hour.

3. Flour a pastry board so the dough won’t stick when you roll it out. Cut off pieces of dough and roll out to about a six inch cigar shape or piece of rope. Twist into a knot, and place on a cookie.

4. Bake in a 325 degree oven for 10 to 15 minutes, until light brown.

5. Meanwhile, make the icing, by combining all the ingredients and mixing well with a whisk. It should be rather thick so that you can spread it on the cookie with a knife.

6. Cool the cookies completely before icing and adding the sprinkles.

7. Let them sit on a tray until the icing is completely dry before storing them away.