"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Scognamillo


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

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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