I went to private school almost my entire life. One of my fondest memories from my first school was the food. That's right.....my school had some of the best food you could ever imagine.
It was St. Joseph in Gretna, Louisiana. Kindergarten thru eighth grade. The cooks were sicilian woman who honed their culinary skills in Sicily. Walking into the cafeteria I would be greeted by the cashier. With her white outfit deemed more suitable for a nurse but set apart by the hair net. She had a watery orange sponge that she would dip her fingers into to separate the money. Even then I had an appreciation for her not using her tongue to do this job instead. There was no salad or taco bar like schools have now. It was just one line and no substitutions. Lined with the cooks themselves serving the food, most of the woman spoke no english, weren't very friendly and had pretty thick mustaches. I was totally fine with the attitude as long as I got my fare share of food. An italian meal that would go for 20 bucks a plate these days. On any given day we would be served lasagna and artichoke casserole or fried eggplant with glazed carrots. The desserts were equally amazing with a vast array of fresh cookies and cakes. But I would always save the yeast roll for last. It was my favorite, always baked fresh and served warm. The smell of the freshly baked rolls was intoxicating, even though I was six years old I just knew there was something magical happening behind those kitchen doors. After finishing all the food I could I would stuff that roll into the front pocket of my school uniform. Sneaking a bite here and there during recess or in class.
I share with you a piece of my childhood.
School house yeast rolls
1 packet yeast
1/4 cup warm water
1/2 cup butter
4 1/2 cups flour
1 cup scalded milk
1/2 cup sugar
1 teaspoon salt
3 eggs slightly beaten
mix yeast and warm water (should start bubbling)
scald milk then add butter, sugar and salt
let cool (cool enough to touch but still warm)
add eggs and flour to yeast mixture (slowly add flour about 1 cup at a time)
mix ingredients well and cover
let rise until doubled in size
punch down and refrigerate over night
take out of the fridge about 3 hours before you are ready to bake
add just a little flour so it doesn't stick together
pull pieces off and arrange as you would for rolls (in a greased pan)
pat tops with butter and let rise until doubled (about 3-4 hours)
Bake 400 f. for about 15 minutes
Cuccidati (fig cookies)
Please note this recipe is to make a batch large enough for a classroom
4 lbs dried figs (stems removed)
1/2 lb. dates (pitted)
1 lb. pecans
1 lb. seedless raisins
1 orange ( grind along with other fruit)
1/2 tsp allspice
1/2 tsp cinnamon
1/2 lb. dried mixed fruit
mix all ingredients together by hand. Then put into a food processor.
Roll into strips (sausage style).
Make dough as follows
5 lbs. all purpose flour
3 c. sugar
4 tbsp baking powder
1lb. crisco
1 c. evaporated milk
9 eggs, beaten
1 1/2 tsp vanilla extract
Combine flour, sugar and baking powder in a bowl. Cut in shortening with a pastry blender or work with hands until mixture resembles coarse meal
Add beaten eggs and vanilla and beat together
Add sufficient milk to hold together and make dough
Pinch off a small portion of dough and roll out on floured surface until they are 6-7 inches long and 2 inches wide
Spread fig filling down the center of strip
Lap edges over to the center, cover filling and press to seal
Make sure seam is well sealed on the bottom
Cut slits in side of one side of the dough to allow stem to escape
Cut into 3 or 4 pieces and place on cookie sheet
Bake at 375 f for 10-12 minutes or until light brown
Let cool and add icing if desired
Icing recipe
(again this is for a very large batch)
1lb confectioners sugar
6 oz. evaporated milk
4 tbsp butter
food coloring if desired
flavoring if desired (such as almond or rum)
Beat sugar and milk until smooth. Add food coloring and flavoring. For a more glazed icing add additional evaporated milk until desired consistency
Ice cookies and stuff into face.
