"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cassadell Recipe

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This recipe for Cassadell, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Scognamillo
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup shortening
2 cup sugar
1 cup milk (warmed)
6 eggs (room temperature)
1/2 pound pizza dough
5 1/2 cups flour
1/2 tsp. salt
2 tsp. lemon flavoring
1 orange rind
1 lemon rind
1 shot glass liqueur "Strega"
1/4 yeast cake

Directions:
Directions:
Mix shortening, sugar, eggs and liqueur. Proof yeast. Heat milk to lukewarm and fold in pizza dough. Combine yeast, milk, pizza dough and add to shortening, sugar, eggs and liqueur.

Add flour slowly to combine 1 cup at a time. Put into angel food pan. Fill 1/2 way.

Set aside to rise, all night or all day, 6 to 8 hours. It needs to rise to 1/2 inch from top of pan.

Bake 325 for approximately 1 hour.

Turn out after cooling (run knife between pan and cassadell to loosen before turning pan upside down).

Personal Notes:
Personal Notes:
Recipe courtesy of Mary Noblione, Rosario's Godmother.

 

 

 

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