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Category: |
Category: |
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DOUGH Original Recipe (Make a well) |
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Ingredients: |
Ingredients: 12 cups flour
1 ⅓ cups sugar
2 tsp salt
1 T. baking powder
12 large eggs
1 ⅓ cup milk
1 T. anise extract
2T. vanilla extract
8 T. orange + lemon juice
1 ¼ cup melted shortening
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Directions: |
Directions:DOUGH: Make one recipe on the table beginning with a well in the flour. Add dry ingredients to flour ring and wet ingredients to the center of the well. Again, MAKE SURE SHORTENING, JUICE AND EGGS ARE AT ROOM TEMPERATURE. Begin to draw the flour mixture into the center all around the well with a fork, a little at a time. Ultimately you will use your hands and knead the final mixture for about 5 minutes. You can divide the dough in 1/2 to knead it more easily. Let the dough rest under a bowl for 5-10 minutes before you begin to roll 14" circles about 1/8" thick. Fill with a generous cup of filling. Spread into a shaped mound. Fold dough over and seal well, leaving room inside for filling to expand. Crimp the edge. Just before each tray goes into the oven, brush with beaten eggs and snip the tops with kitchen scissors. Bake until golden brown and bubbly. Let cool 10 minutes before you remove from tray. MAKE 5-6 more recipes in the CUISINART until filling is gone. |
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FILLING (Fills 50-60 pies) |
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Ingredients: |
Ingredients: 20# Ricotta
3 # Fresh cheese
4 cups grated romano cheese
20 jumbo eggs
6 cups sugar
6 T. baking powder
4 boxes golden raisins
2 cups melted shortening
5 bottles anise extract©
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Directions: |
Directions:Bring refrigerated ingredients (eggs, juices) out hours earlier to get them to room temperature. Melt shortening earlier to get it back to room temperature. FIRST, RESERVE ABOUT 1# POUND RICOTTA AND A PIECE OF FRESH CHEESE FOR LUNCH. IF YOU FORGET TO TAKE IT OUT, YOU WILL NEED TO ADD MORE SUGAR AND MORE ANISE TO THE MIXTURE. (2019) Mix filling in order listed in large kettle. Get Grandma Ferritto's old kettle if you can. MAKE SURE EGGS AND SHORTENING ARE AT ROOM TEMPERATURE. Mix ingredients by hands, breaking up cheese and getting mixture very well blended. Taste the filling for sweetness and anise. You may want to add more. Trust the elders. |
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Dough - Adapted for CUISINART |
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Ingredients: |
Ingredients: 5 cups flour
½ cup sugar
1 tsp. salt
1 tsp baking powder
5 extra-large eggs
1/2 cup milk
1 tsp. Anise Extract
1 T. Vanilla
1½ T. Lemon Juice
1½ T. Orange Juice
1/4 cup + 3 T. melted shortening
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Directions: |
Directions:Use careful measurements and add the dry ingredients to the CUISINART first. Then, add liquid ingredients to the dry ingredients and mix thoroughly. Let dough rest for 5-10 minutes before rolling. |
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Number Of
Servings: |
Number Of
Servings:45-60 |
Personal
Notes: |
Personal
Notes: Line baking pans with parchment or non-stick sheets.These freeze very well, but make sure they are completely cooled and separated with waxed paper or parchment before layering. Invite all to bring extra baking sheets, aprons and rolling pins.
These are best made with love by as many family cooks as will fit in the kitchen. My grandmother-Irma Ferritto, my mom-Clem, Aunt Jean, my sisters, our children, daughter-in-laws, cousins, cousins' kids and an occasional grand-kid have made shadone on Good Friday EVERY year that I have been alive. I'm sure they did it before I was born as well. Years ago, we would also make and bake the sweet bread dough on the same day. Those days we would have lunch and dinner together. The "men" would show up for dinner. These days, we start by tasting each others' Easter Sweet bread (page 20), which we make at home now, with lots of coffee. We get started with the shadone by 10:00 AM. If we have lots of helpers, we can finish rolling by 2:00 and baking by 4:00. Now for Good Friday lunch....that's another story. We are the best cooks!
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This recipe for Shadone (Easter Pastry) is from