Cooking Tips from Charlens Misurelli:
- Like old folks, old tales and old recipes, all have been adapted and
changed as they were passed down from generation to generation. I'm sure
they are not the original recipes. My recipes were passed on to me by
my great grandmother.
- Due to the individual's style of measuring and type of cooking, these
cookies should be made by you, along with the little secrets and hints that
go into them.
- The distinctive flavour and taste depends on the oil, wine, eggs, liquor
and flavours. All good cookies depend on a light hand and loving
- Eggs should be fresh and at room temperature. Eggs also require a dash of
- Liquor and Flavourings differ from whatever was open in the cupboard or on
hand and poured from the bottle.
- Flour was at room temperature and added to make a soft dough or firm
- Careful blending of ingredients and cooking depends on the oil or lard.
- The type of pans (cast iron, stainlees steel) and the type of heat (wood
and coal stoves, electric stove,
gas stove or deep fryer) also factored into making a difference.
- If the cookies are made on a warm sunny day, dreary rainy day, or a cold
snowy day, no matter what, as long as they are made by someone who loves to
make them, then those who eat them will love the taste of them!