Handwritten, well-loved, never forgotten

A collection of treasured recipes passed down through local families, each one filled with the warmth of those who made them first.

Cenci alla Fiorentina

Served by Grams, after school, these bow ties or “lover's knots” are delicate, crisp, golden bites tied with love and tradition.

Ingredients

2 cups flour

2 whole eggs

2 egg yolks

1/8 teaspoon salt

1 tablespoon powdered sugar

1/2 teaspoon grated lemon peel

2 tablespoons vanilla extract

2 tablespoons cherry wine or rum

Vegetable oil, for frying

Granulated sugar, for sprinkling

Instructions

1. In a large bowl or food processor, combine flour, eggs, egg yolks, salt, sugar, lemon peel, vanilla, and cherry wine (or rum).

2. Mix until the dough comes together. If using a bowl, knead for about 5 minutes until smooth.

3. Let the dough rest for 30 minutes.

4. Roll out dough very thin and cut into 1-inch strips.

5. Make a 1-inch slit about 2 inches from one end of each strip. Pull the opposite end through the slit to form a “bow tie.”

6. Deep fry in vegetable oil for about 1 minute or until golden brown.

7. Drain on paper towels and sprinkle with granulated sugar.

8. Store in a covered container or enjoy immediately!

Chocolate Fudge Cake

Cake Ingredients

2 cups all-purpose flour

1½ cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1/2 teaspoon salt

1 cup milk

3/4 cup mayonnaise

2 eggs

2 teaspoons vanilla extract

1 cup cold coffee

Ganache Ingredients

1 cup milk chocolate chips

3/4 cup heavy cream

Instructions

1. Preheat oven to 350F (175C). Grease and flour a 12-cup bundt pan.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, combine milk, mayonnaise, eggs, and vanilla; mix until smooth.

4. Pour wet ingredients into dry, add cold coffee, and stir gently until combined (batter will be thin).

5. Pour batter into the prepared pan and bake 30-40 minutes, or until a toothpick comes out with a few moist crumbs.

6. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Grandma Faye’s Chocolate Mayonnaise Bundt Cake with Ganache. Rich, moist, and surprisingly simple, this cake is a family favorite.

To make the ganache:

1. Place chocolate chips in a heat-safe bowl.

2. Heat heavy cream until it just begins to simmer (do not boil).

3. Pour cream over chocolate; let sit 2-3 minutes, then stir until smooth and glossy.

4. Drizzle over the cooled cake.

Tips

Substitute dark chocolate for a richer ganache.

Use gluten-free flour for a GF version.

Crostata (Italian Jam Tart)

Nona’s Classic. Buttery shortcrust pastry filled with your favorite jam, finished with a traditional lattice top.

Ingredients

3¼ cups all-purpose flour

1 cup granulated sugar

7 oz cold unsalted butter, cut into cubes

4 egg yolks

1½ cups jam of your choice (apricot, berry, or fig recommended)

Tip

Choose a jam with a bit of tartness to balance sweetness.

Instructions

1. In a large bowl, mix flour and sugar.

2. Rub in cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs.

3. Add egg yolks and mix until dough just forms. Knead gently until smooth.

4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

5. While dough chills, preheat oven to 350F. Butter and flour a 9.5- to 10-inch tart pan.

6. Roll out 2/3 of the dough to fit the pan. Press dough evenly into the base and sides.

7. Spread jam evenly over the base.

8. Roll out remaining dough, cut into 1–1.5 inch strips, and arrange in a lattice pattern on top. Press edges to seal.

9. Bake 35-40 minutes until crust is golden and jam bubbles.

10. Cool completely before removing from pan to allow jam to set.