----- Original Message -----
Sent: Tuesday, December 30, 2003 11:48 AM
Subject: zweibach recipe
My husband was asking about homemade zweibach that his grandma always made
at Christmas time. They were a mixture of Germans and Welsh in a Mennonite
community. Apparently they pronounced the name "zwiebach." "Zwee" rather
than "zw-eye." Also they were made in small rounds with a little knob on
top. My husband says they were totally delicious and would like to find the
By the way, love your site and your "suggestions" for requests. Hope this
complies and that you can find something.
Sorry about all the "rules" for requests, but it's the only way for me to be
able to answer the most requests in a limited amount of time.
I believe that I have found a Russian-Mennonite recipe that fits your
description. See below.
Traditional Russian-Mennonite double buns: buns with a little knob or
mini-bun on top.
2 cups milk
1 cup butter (at room temperature)
1 package dry yeast
1/2 cup lukewarm water
1 teaspoon salt
1 teaspoon sugar
6 cups flour
1. Dissolve yeast in lukewarm water and sugar; let rise.
2. Scald milk and allow to cool.
3. In a large bowl, combine milk, butter, yeast and salt.
4. Beat in enough flour to make a stiff batter.
5. Add more flour to make a smooth soft dough.
6. Knead well.
7. Cover and let rise until dough doubles in bulk.
8. Form buns the size of a large walnut.
9. Place a smaller bun on top of a larger one, and press down firmly with
one finger so that the two stick together.
10. Place on a greased pan.
11. Let rise until doubled in bulk.
12. Bake in 350 F oven for about 15-20 minutes.
Subject: Re: Peach cookies
Date: Tuesday, December 30, 2003 2:11 PM
Here's my recipe. (attatched) Is it the definitive praska recipe? That's
up to the recipe seeker to decide. I think they're excellent. :-)
Peach Cookies makes about 4 dozen
3/4 c. butter
1/2 c. milk
1 c. sugar
1 tsp. baking powder
3 3/4 c. flour
1 tsp. vanilla
2/3 c. apricot jam
2 Tbsp. chopped fresh mint leaves (or about 2 tsp. dried)
1/4 c. semisweet chocolate pieces, melted
1/3 c. ground walnuts or almonds
2 tsp. rum or brandy
Preheat oven to 325 deg. F.
Cream butter and sugar, beat in milk, eggs and vanilla. Sift together
flour and baking powder, and add to the bowl, beating well. The dough
should be smooth and soft.
Shape the dough into 3/4 inch balls. Place the balls 1 inch apart on an
ungreased baking sheet. Bake 15-20 minutes, until they are brown on the
Each cookie will be half of the peach. Place the tip of a small, sharp
knife in the center of the flat side of the cookie and carefully turn to
dig out a hollow. Save the crumbs.
Filling: warm the jam, and strain if necessary to break up chunks.
Mix in the mint, cookie crumbs, chocolate, nuts, and liquor. Fill
the hollowed cookies with this and press together gently (try to
assemble matching sizes).
There are two possible ways to decorate the cookies.
1/4 c. water
1/3 c. red colored decorating sugar, ground fine
2/3 c. yellow decorating sugar, ground fine
Brush each peach with water, and immediately dip one area in red sugar,
and the rest in yellow sugar. Carefully set on a wire rack to dry.
1/4 c. water, colored with red food coloring
1/4 c. water, colored with yellow food coloring
Using an artist's paint brush, paint the peach yellow with a red blush on one side.
Immediately roll in superfine sugar, and set on a wire rack to dry.
Can be decorated with fresh mint leaves.
Note: This recipe, with a few small changes, is from Tolley and Mead's book
"Herbs-Gardens Decorations, and Recipes.
> ----- Original Message -----
> From: Tammy
> To: phaedrus
> Sent: Tuesday, December 30, 2003 2:54 PM
> Subject: outback caesar salad croutons recipe
> I am looking for the recipe for the croutons used in the Outback Caesar
> Salad . Can you help me?
2 Loaves of bread (Outback uses Sunbeam bread)
2 1/2 lbs. of lightly salted butter (not margarine)
2 1/2 Tablespoons McCormick cajun seasoning (closest to outback seasoning)
3/4 cup of finely chopped fresh garlic
Pre heat oven to 250-275
Cut bread into bite size pieces (1 inch cubes)
melt butter until it looks like mayo (do not melt to a liquid)
add garlic and seasoning to butter (set aside)
Put bread on cookie sheet and toast bread until they are golden brown, this
will take about 20 min or less depending on your oven. Watch them!
When bread has toasted to a golden brown take out of oven and let cool (do
not try and coat croutons when warm or they will not come out right)
When croutons have cooled place butter mixture in a large bowl (you might
have to soften butter mixture again, thats ok, but remember not to a liquid)
Add croutons to butter mixture and coat each crouton gently using your hands
(you might want to use plastic gloves) Make sure that the garlic is staying
on the croutons. If you need more butter go ahead add a little more. One
important thing you need to make sure that you do not overdo on the butter
or they will burn and get soggy.
Put croutons back on cookie sheet and bake for 8 to 10 min. Gently shake the
pan to make sure they are all browning correctly. Do not over shake though,
garlic might come off the croutons
----- Original Message -----
Sent: Wednesday, December 31, 2003 7:26 AM
I have a friend looking for a recipie for what he calls Stella Dora toast.
I found a bread recipie and thought he could just toast the bread but he
says this isn't the same. Have you ever heard of this and do you have a
recipie or know of where i could find one? Thank you so much!!!
Stella D'Oro is a cookie and biscotti company. They are owned by Kraft. They
make something called "Stella D'Oro Toast", which comes in Almond and
Anisette flavors. Below is a recipe that claims to be close to the almond
flavor. I could not locate a recipe for anything similar to the anisette
flavor. However, if you replace the almond essence in the recipe below with
ouzo or anisette, that might make it. You can buy Stella D'Oro products
(this makes a lot)
This is like the Stella D'Oro Almond Toast
1 lb butter
2 cups sugar
1 teaspoon vanilla
1 teaspoon almond essence
2 cups almonds
7 cups flour
4 teaspoons baking powder
Toast nuts at 300 deg F. Cream sugar and butter together. Add eggs one
at a time. Add other ingredients. Knead well and divide into 6 parts.
Divide into 6 parts and shape into 2" wide rolls. Beat one egg well
and brush tops and sides. Crush nuts and top rolls. Bake in moderate
oven - 350 deg - 15 minutes. When done, slice while warm and toast
at 325 degrees (in the oven) till crisp. Store in refrigerator as you would
bread.These keep well until needed.
----- Original Message -----
Sent: Wednesday, December 31, 2003 12:03 AM
Subject: I LOVE YOUR SITE !!!!!!!!!!!!
> I just found your site & I Love It !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
> I would like to know if you knew where I could get one of these "Donut
> you keep mentioning.I could LIVE on " DUNKIN DONUTS" & I live in the State
> where they were Born, Good Old Mass.!!!!!!!!!!!!!
> Thank you Sooooooo Much for having this site!!!!!!!!!!
I'm glad you like the site!
Apparently there is no company in the United States that markets electric
donut makers these days. No one has asked why, but I think I'll try to find
Ebay has them for sale, along with donut baking pans and drop donut makers.
Try this link:
Donut Makers on Ebay
If that link doesn't work, Go to:
and search on "donut maker" and "doughnut maker".
Epinions lists a couple of "mini donut makers":
There are a couple of British companies that make them. Here's one: