Lexi Remy began her Cinderella journey in 2019 at the Littleton Cinderella pageant where she won Littleton Cinderella Miss Overall. Lexi advanced to the state pageant and captured the Miss Overall Talent with her flawless vocal performance Don't Rain on My Parade from the musical Funny Girl. Lexi will play the role of Klara in the musical Heidi this November.
Lexi is not only an accomplished vocal performer, she is an Apprentice 2 blacksmith. A medieval sword she forged was featured as Excalibur in the musical Spamalot at a local community theater this summer. Some of Lexi's interest include: all hairless animals, like Chinese Crested, Sphinx cats and skinny pigs. On her 8th birthday she got kissed by a walrus, not everyone can say they've kissed a walrus!
This holiday season Lexi will be enjoying her favorite holiday food Thadalls, an Italian sweet bread. Lexi's great great grandmother brought the recipe with her to America in the early 1900s and has been in her family for many generations. It takes two days to prepare and the recipe makes 3-5 dozen Thadalls. Lexi included the recipe for you to try this holiday season.
The Night Before Baking:
1 1/2 cups hot water
2 cups flour
1 1/2 packages of yeast (not quick rise)
1 cup sugar
Mix until smooth. Let sit overnight covered in a warm place.
5 lbs flour (probably won't need all 5 lbs, but we usually use between 3 and 4 lbs)
2 cups sugar
1 1/2 cups milk
1 1/2 cups shortening ( melted and cooled but still liquid)
dash of salt
(traditionally we add 1 cup raisins and 2 cups chopped walnuts, but you can add anything you'd like or just have them plain! Some years we add craisins, some years nothing at all extra. This is where you can experiment and make the recipe your own. You can even split the dough and add red food coloring to one and green to the other!)
Mix eggs, sugar, salt, and yeast batter together in a very large bowl, or pot. Add shortening and milk. Mix in flour a cup at a time (it works better if you sift in in) until it's the consistency of a bread dough. It will get tough to mix as you get to 3 lbs of flour so don't be afraid to get your hands in there! Cover and let dough rise 4 hours.
Punch the air out (kids love this part) and cover and let rise another 2 hours.
Add raisins and nuts or whatever you want to add in, including food coloring.
Pull small amounts of dough out (about the size of your palm), roll in hands to make a strand of dough and shape them into circles, pretzel shapes, twists or whatever you want - have fun with them!
We usually do pretzel shapes and twists that are fairly thin and about 3-4 inches long.
Bake at 325 for about 20 minutes.