1c. sugar
6 eggs (room temperature) 1c Canola or Mazzola oil
¾ tsp baking powder 3/4c water
¼ tsp salt
3lb flour
1/4-1/3c liquor of choice (brandy, grappa, anisette, etc.) and/or 1tbsp.orange or lemon zest 2-3c frying oil
Powdered confectionary sugar
Rolling pin, serrated roller, deep pot for frying, slotted spoon, paper toweling, large tray, long cooking tweezer
In a large bowl, mix half the flour, sugar, baking powder, and salt. Make a well in the center of the flour. Add eggs, liquor, water, and oil and mix by hand. Add the remaining flour as needed to make a smooth, pliable dough. Add additional flour if the dough is too sticky. Refrigerate for 3 hours or more.
Overnight is the best. Flour a clean work surface. Separate dough into 4 pieces. Roll one-piece at a time into ¼” in thickness. Cut dough into 3”by1” strips using a roller with a serrated wedge if available.
Once all strips are cut, heat oil. Take a small piece of dough and place into hot oil, if the dough rises to top and begins to bubble, the oil is ready. If the dough browns quickly, the oil is too hot. Lower flame and cool slightly. Remove that piece of dough and discard. Pick up a strip of dough, pinch the center with the long tweezer and place it in hot oil for about 10 seconds and then let go. This will form a bow shape. Add as many strips as possible without overcrowding the pan. You can also cook the strips the way you cut them for faster and easier cooking. Using the slotted spoon, turn the strips for uniform cooking. They should be golden brown when done. Using the slotted spoon, remove the strips from the pan and place them in a large pan covered with paper towels to absorb excess oil.
Continue cooking all the strips. Once done, and slightly cooled, place in a large serving platter and sprinkle with powdered sugar.
Note: The oil sometimes bubbles up in the pot. If this occurs, very carefully move the pot to a closed burner while stirring the cookies. Once the bubbles go down, return the pot to burner to continue cooking.
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Chiacchiere is an Italian fried cookie/dough made for Carnevale (Mardi Gras) using readily available ingredients for quick preparation and generally eaten outdoors where the carnival activities take place. This name is used in Sicily, Calabria and Umbria. Other regions use different names and variations. The chiacchiere originated in early Roman times when they were prepared for pagan festivals.
2025 Jubilee Year in the Catholic
“Pilgrims of Hope”
By Joan (Fisichelli) Brisimitzakis
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The Catholic Church celebrates a Jubilee Year every 25-years giving its participants the opportunity to receive special graces/plenary indulgences. It began on December 24, 2024, at 7:00 with the rite of opening of the Basilica in the Vatican by Pope Francis as well as at other Basilica’s, Rebibbia Prison, and followed by churches around the world. The following websites will give you further information and how and where you can participate in this great Jubilee Year, its activities, and enter the designated Holy Doors in both Missouri and Kansas.
Kansas:
The Cathedral of Saint Peter the Apostle Jubilee Archdiocese of Kansas City in Kansas https://archkck.org/jubilee/#info
Missouri:
The Cathedral of the Immaculate Conception Jubilee 2025 Missouri
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