Sandra Scalise Juneau’s Cuccidata Sicilian Fig Cookies

Fig Filling

2 pounds dried Greek figs (available at most supermarkets)
1 tablespoon cinnamon
4 tablespoons honey
2 tablespoons orange zest
Scant pinch black pepper

Remove stems from figs. Rinse thoroughly and soak in warm water to soften. Drain thoroughly and set aside. Season with ingredients in order listed, mixing to blend thoroughly. Grind or process figs to a fine ground mixture.

Dough

5 cups plain flour
3/4 cup white vegetable shortening
3/4 cup sugar
1 cup warm water (gradually add more as need to form moist dough)

Add shortening to flour and blend to a cornmeal texture (this can be done by hand or in a food processor). Set aside. Add warm water to sugar to dissolve. Gradually add to flour mixture. Blend until dough forms a ball. If dough is too dry, gradually add more water. Set aside, covered with a damp towel. Allow the dough to rest for 10 minutes.

Separate dough into workable sized balls (for large cakes, about 6 inches across, for individual cookies, about 3 inches across). Knead each ball to a smooth texture and return to bowl. Cover again, then allow dough to rest for several more minutes. Roll out an 8 inch circle of dough to a smooth finish, about 1/2 inch thick. Place on parchment paper; cover, then set aside. Roll out a second circle of dough, about 10 inches across. Place on parchment paper; cover, then set aside.

Using first circle of dough as a base, shape a 1/3 inch layer of fig mixture into a circle. Place figs onto dough, leaving a one inch border of dough around the figs. Top this with the second circle of dough, pressing dough around edges to seal in figs. Design a border around the dough circle, using either a fork, a scallop edged tool or pastry wheel to create a design. Remove excess dough from dough border. Press a small bowl, or saucer atop the center of the dough layer, forming an inside circle indentation. Cut along indentation and remove this smaller circle of dough from the fig mixture.

Bake in a pre-heated 200° oven for approximately one hour. Dough should not brown, but needs to be fully cooked. Allow to cool, then decorate by adding fruit shaped marzipan, securing around the larger outer circle with powdered sugar icing.

Powdered Sugar Icing

2 cups powdered sugar
1 tablespoon milk
2 drops almond extract
Colored non-pareils (sugar sprinkles)

Add almond flavoring to milk and gradually blend into sugar, mixing to a smooth paste. Icing should be slightly runny in texture. Sprinkle with non-pareils and allow to dry.

Marcelle Bienvenu’s
Divinity Fudge

2 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla

In a heavy, two-quart saucepan, combine sugar, corn syrup, salt and water. Cook over medium heat, stirring until the sugar dissolves and the mixture reaches the hard-ball stage (260° on a candy thermometer).

Meanwhile, beat the egg whites at high speed until stiff peaks form. Gradually an steadily, add the sugar mixture and vanilla into the egg whites and beat with an electric mixer until the candy holts its shape, about five minutes.

Quickly drop by teaspoonfuls onto waxed paper. Cool completely. Yields approximately 40 candies.
This holiday favorite appears in the newly-published cookbook, "The Top 100 New Orleans Recipes of All Time."

Elizabeth Metzger’s
Italian Cream Cake

1 cup butter or margarine
2 cups sugar
5 large eggs, separated
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
2/3 cup finely chopped pecans
1 teaspoon vanilla extract
1 (3 1/2 oz.) can flaked coconut
1/2 teaspoon cream of tartar
3 tablespoons light rum

Cream Cheese Frosting

One 8 oz. and one 3 oz. package cream cheese, softened
3/4 cup butter, softened
1 1/2 (16 oz.) package powdered sugar (sifted)
1 1/2 cups chopped pecans
1 tablespoon vanilla extract

Beat first three ingredients at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla.

Grease and flour three 9-inch round cakepans. Line pans with wax paper; grease paper and set aside.
Beat butter at medium speed of electric mixer until creamy; gradually add sugar, beating well. Add egg yolks one at a time, beating after each addition. Combine flour and baking soda. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans, vanilla and coconut.

Beat egg whites at high speed in large bowl until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold beaten egg whites into batter. Pour batter into prepared pans. Bake at 350° for 25-30 minutes or until a wooden toothpick inserted in center comes out clean. Let cool in pans 10 minutes. Remove from pans; peel off wax paper and let cool completely on wire racks. Sprinkle each layer with 1 tablespoon light rum. Let stand 10 minutes. Spread cream cheese frosting between layers and on sides and top of cake.

Copyright 2003, M&L Publishing, all rights reserved.