HANDS-DOWN, ONE OF OUR SISTERHOOD’S MOST FAVORITE TREATS!
This is a dessert / snack that I think is fair to say, always brings a smile and sparkle to the eye. Whether served as a plated reception option, a surprise snack for a hard-working crew, a dessert tucked into a bag lunch, it always hits the mark—and is never refused! And as a living testimony to this—today, I left the batch of fresh baked Carmelitas on the counter, only to find when I returned to do my blog “photo shoot”, that the Sister on duty saw them and couldn’t resist offering a few to some Brothers doing a spackling job; I’m still hearing how much they loved them!
It’s too easy to lose track of the origin of some of the many wonderful recipes that we all love–but have no idea where they came from!
One of our Sisters, known for her love for cooking and her creative culinary skills, has a great intro to one of her favorite recipes… that lives on to this day!
“My mother, who came to this country as a young girl, first obtained a job doing housework for a wealthy family on 5th Ave, N.Y. The lady of the house had a special liking for a tall, moist, three-layered cake from a nearby bakery—with a creamy custard filling, generous swirls of maple-flavored frosting and lavishly sprinkled with finely chopped walnuts. My mother soon cultivated a taste for this culinary wonder also—and developed her own recipe for the cake by taste and instinct.”
And now, through the years, it’s been passed on to us, with modifications and adjustments, and continues to be the quintessential dessert for the right occasion.
‘Tis the season for gift giving! Here is a fun little cookie called a Calypso dip that we have used for many Bethany retreatants, teas and to include in gift baskets. Much of its appeal comes from its novel shape and unexpected flavors, just a little different from the usual cookie. Give it a try and you might decide to add it to your own collection of Holiday goodies.
Blend in dry ingredients.Chill dough for at least 1 hour.Shape into sticks 3”x ½ “ long.Bake in oven 375 ˚ degrees on un-greased cookie sheets, 12-15 minutes, or until golden brown. Dip one end into frosting then into ¾ cup chopped nuts.
Melt ½ cup chocolate chips, 2 Tablespoons sugar, 2 Tablespoons water and ½ teaspoon rum flavoring in the top of a double boiler over boiling water.