缅北禁地

May 27, 2020 By Gia Mazur the Times-Tribune 5 min read

Cooking and baking remain ways to connect with those AnnMarie Scinicariello loves most.

Using recipes from family members 鈥� such as Italian Anise Cake 鈥� brings back memories of good times and great food. That recipe came from her mother, Angie Bongiovi, and had been passed down through the family of her mother鈥檚 maid of honor, or 鈥渃omata鈥� in Italian. It was a big deal in the family.

鈥淚 remember eating this cake on the weekends,鈥� said Scinicariello, who lives in Dickson City with her husband, Joe. 鈥淢y mother was always baking, especially on the weekends. In case you got company, you had to have something ready, which happened a lot then.鈥�

While Scinicariello didn鈥檛 need to cook while living at home, when she started her own family 鈥� which includes three children, Vicki, Tina and Henry Minello 鈥� Scinicariello began to learn her mother鈥檚 recipes. This included the one for Italian Anise Cake 鈥� sometimes known as Chumbalone, Chombolini or Ciambella, depending on the region of Italy it came from 鈥� which has been a hit with family and friends for as long as she can remember.

鈥淚t鈥檚 a very versatile cake,鈥� Scinicariello said. 鈥淚t doesn鈥檛 have to be a special time of year to eat it. You can eat it for breakfast. My brother made me laugh the other day. We were talking about the cake and he said, 鈥楾he best part is after a couple days when it gets hard or a little dry, you put it in the toaster. It makes delicious toast.鈥� You can really do a lot with it.鈥�

This cake is just as delicious as it is cherished, and that鈥檚 why the cake earned Scinicariello a $50 gift card to Riccardo鈥檚 Market, 1219 Wheeler Ave., Dunmore.

Scinicariello described the recipe as super simple, noting that cooks can prepare it in one bowl. Since Scinicariello is diabetic, she never adds an icing to the cake, but she said it doesn鈥檛 really need any more sweetness.

鈥淚t鈥檚 really light,鈥� she said. 鈥淣one of the flavors are overpowering, and it鈥檚 not too sweet. It鈥檚 just a really nice, light cake.鈥�

Local Flavor couldn鈥檛 agree more. The cake鈥檚 moist, fluffy texture paired perfectly with the tastes of signature anise and cool, tart lemon.

It came as no surprise since Scinicariello is a master in the kitchen. She typically does all the holiday cooking and also creates homemade raviolis and gnocchi as well as eggplant Parmesan and braciole. On the baking side, she makes banana breads and lots of different kinds of pies, cakes and cookies, including Italian specialities such as anise or pepper cookies and pizzelles.

As her children grew up, she made up cookbooks for them filled with their favorite recipes. To date, she鈥檚 crafted more than 100 cookbooks and given them away to friends and family.

鈥淚 really enjoy cooking,鈥� she said, pointing out how she now she loves to make dishes for her five grandchildren. 鈥淎fter all, cooking is in my blood.鈥�

When Scinicariello was a child, her father died and her family moved in with her grandfather, 鈥淧op Cardone,鈥� who always made homemade spaghetti for special occasions as well as polenta and influenced Scinicariello鈥檚 interest in cooking. Scinicariello鈥檚 mother, meanwhile, was a baker for Roosevelt Junior High School for 24 years and made cookies, cakes, brownies and more for the students.

And Scinicariello鈥檚 brother, Joe, graduated from the Culinary Institute of America and makes everything from wedding cakes and Italian cannoli to pies, cookies and more.

鈥淚 get all my good tips from him,鈥� Scinicariello said, laughing.

Scinicariello鈥檚 husband emigrated from Italy to the United States at 15 and started to work at a bakery, and she said he still makes the most delicious homemade bread she鈥檚 ever had. The two often cook and bake together.

鈥淚t鈥檚 part of that Italian upbringing,鈥� she said.

Today, Scinicariello has more time to dedicate to being in the kitchen. Prior to retirement, Scinicariello was a hairdresser and salon owner for 33 years who also made dinners for her family. While she always made time to do it, it鈥檚 a favorite pastime now. For the last 12 years, Scinicariello has chaired the sweet treats stand at the Dickson City Days annual summer picnic.

鈥淚 truly enjoy baking and cooking. It鈥檚 not a chore if you enjoy it,鈥� she said. 鈥淚t鈥檚 relaxing to me.鈥�

Contact the writer: gmazur@timesshamrock.com; 570-348-9127; @gmazurTT on Twitter

Annmarie Scinicariello鈥檚 Italian Anise Cake

2 cups sugar

5 eggs

1 cup vegetable oil

1 teaspoon salt

5 teaspoons baking powder

5 cups flour

2 cups milk

1 1/2 ounces anise flavor

2 tablespoons lemon zest

Juice of one lemon

1 tablespoon anise seeds

In a bowl, mix all ingredients well. Spray two 9-inch tube pans. Bake at 350 F for 50 minutes until golden on top. Let cool and remove from pan.