1. | Jan 9, 2018

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2. | Jan 6, 2018

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3. | May 10, 2014

I made Nonna's Italian Butter Balls for a Christmas Luncheon at the Residential Care Facility where my father-in-law is now linivg. These cookies are wonderful for an occasion like this because it was easy for the elderly residents to eat. Not only that, it makes pretty many cookies. This worked well for me because all of the residents' family members came and I was not sure how many people would attend. They absolutely melted in your mouth!

4. | Mar 19, 2014

little bit of flour onto the coeutnr top and dump dough onto the coeutnr. Begin to knead the dough (take a look at the video again here if you need a reminder), adding a bit of flour if it gets too sticky to work with or begins to stick to the table. You may

5. | Mar 17, 2014

My mom tried to make this and it did not turn out. Should the pound of powdered sugar be mixed in to the dough, or is that to spnrlkie on them once they're done? Also should the butter be melted/softened? We couldn't figure out what moistens the dough since there is no milk or other liquid besides the vanilla. Please let me know! Thanks.

6. | Mar 17, 2014

I made Nonna's Italian Butter Balls for a Christmas Luncheon at the Residential Care Facility where my father-in-law is now lniivg. These cookies are wonderful for an occasion like this because it was easy for the elderly residents to eat. Not only that, it makes pretty many cookies. This worked well for me because all of the residents' family members came and I was not sure how many people would attend. They absolutely melted in your mouth!

7. | Nov 15, 2013

I can not find Nonna's recipe, but I did find one in a ckoboook I purchased in Perugia. It sounds quite similar to Nonna's. Here's the english translation:Ingredients 3 cups flour, 1 ounce yeast, 1 cup grated pecorino cheese, 1/2 cup diced gruyere (groviera, in italiano), 3 whole eggs, 1 egg yolk, 2 tablespoons lard, 4 teaspoons extra virgin olive oil, 1/4 cup butter, 1/2 cup milk, salt and pepper. (My note Nonna used locatelli romano pecorino cheese. She also used coarse ground pepper in the bread. This recipe is silent on whether the grind should be fine or coarse.)Dissolve the yeast in 1/2 cup warm water. Put flour in a heap on the pastry board, make a well in the center and add the eggs, lard, olive oil, both cheeses, milk, salt and pepper, together with the yeast (and related liquid). Knead thoroughly to obtain a soft, smooth, elastic dough. (My note the dough should definitely be smooth and elastic. The only part that isn't smooth are the small chunks of gruyere cheese.)Let the dough stand in a deep fired clay or tin-plated copper casserole in a warm place. (My note Nonna had neither a clay nor tin-plated copper casserole. She used her Revere-ware soup pot. The end result looked like the photos in this article - a round, straight-sided bread with a domed top.) It should rise to two or three times its original volume. Bake the bread in the casserole for about an hour in an oven preheated to 350 degrees F.Like others have mentioned, our tradition was to serve the Crescia with hard boiled eggs and capocollo. As a PS, my grandmother immigrated to the US as a teenager. She came from a very large family, married someone who immigrated after WWI, and kept a very Italian household. Crescia and grilled lamb were THE important dishes at Easter.

8. | Nov 12, 2013

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9. | Nov 10, 2013

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