NEW CASTLE — 2014 is starting out great.
Not only did I receive an envelope stuffed with recipes, but I also got to talk to the reader who sent them.
Antionette Fragola of Neshannock Township is a delight.
It was a week before Christmas and Antionette had just started baking so all her cookies would be fresh for friends and family.
“There’s no room in the freezer,” she chuckled, adding that everyone who samples her treats really treasures them.
Antionette has been baking a “long time.”
As one of eight children, she learned her way around the kitchen at a fairly young age.
And when she and her husband were raising four children, she made bread every week, going through 25 pounds of flour.
That’s right, 25 pounds.
When I was growing up, my mother often made bread. Antionette and I agreed that the aroma of fresh bread coming from the oven is unbeatable.
It’s not an official New Year’s resolution but I am going to try to make bread more often in 2014.
The selections she submitted include Italian biscotti, which Antionette said is very good. She also sent recipes for sweet rolls, cakes and one she called nut horns. It is very similar to the recipe my brother and I have had for years and he and my niece are the pros at making those.
I’m looking forward to more sharing of recipes with Culinary Conversation in the new year.
And happy baking, everyone.
6 cups flour
1 cup Crisco
3/4 cup sugar
1 large cake yeast
1/2 cup water
1 cup milk
1 teaspoon vanilla
Combine flour and Crisco as for pie crust. Add sugar and pinch of salt. Melt warm water and yeast. Add to flour mixture. Add warm milk, vanilla and beaten eggs. Work until smooth and refrigerate overnight. Cover loosely with plastic wrap.