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Mexican Fry Bread

On 12 Feb 2005 at 0:01, Dallas wrote:

> hello was wondering if you could help me find a recipe my grandmother
> use to make when I was little.. . I remember that they had cinnamon in
> them and that she would cut them with a diamond shaped cookie cutter.
> She would fry them up and they would puff up a little then she would
> let them drain on some paper towels. When done we would eat them and
> drink cinnamon tea. Don't remember what they were called. Hope you can
> help...I said they were cookies, but I seem to remember that I use to
> ask her to make me those fried breads? D. mommyof3

Hi Dallas,

Gosh, Dallas, you don't give me much to go on here. See below for possibilities.


Mexican  Fry  Bread

 Ingredients :
 1 1/2 c. flour
 2 tbsp. baking powder
 1/2 tsp. salt
 3/4 c. milk
 3/4 c. sugar
 Cinnamon-sugar mixture

 Preparation :
    Mix dry ingredients together in a bowl.  Add milk and mix
 lightly.  The mix will be sticky and will need a generous amount of
 flour to form into flat pancake pieces.  Fry pieces in oil until
 golden brown on each side.  Serve hot dusted with cinnamon and
Mexican  Fry  Bread

 Ingredients :
 2 c. flour
 2 tsp. baking powder
 1 level tsp. salt
 1 tbsp. shortening
 1 tsp. sugar
 Warm water

 Preparation :
    Mix all dry ingredients.  Add the shortening and enough water to
 make a medium soft dough.  Place the dough in a covered bowl and let
 stand for a half hour.  Then roll the dough out on a heavily floured
 board (so it will pick up more flour) until it is 1/8-inch thick and
 kind of rubbery.  Cut into 3-inch squares and fry in deep hot fat
 until fluffy brown.  They will swell up like little pillows.  Drain
 on a paper towel and serve hot with honey and sprinkle with cinnamon
 and sugar.  Makes 2 dozen.
 Sopa  Piaz  (Mexican  Donuts)

 Ingredients :
 2 c. flour
 1/4 tsp. salt
 1 tbsp. baking powder
 5 tbsp. sugar
 1 tbsp. shortening/oil
 1 c. milk
 1 c. oil for frying

 Preparation :
   Stir together dry ingredients.  Cut in shortening/oil.  Slowly add
 milk.  Turn out on floured board/cloth.  Knead until dough is
 smooth.  Cover and sit for 45 minutes.  Roll out - cut into small
 squares 2x2 inch, 1/4 inch thick.  Fry in hot oil - turn once.  Dip
 in powdered sugar.  Fill with honey.

European Flour Types

On 12 Feb 2005 at 20:59, Cornelia wrote:

> Dear Phaedrus,
> I'm an American living in Poland, and I'm baffled by the types of
> flour they have here.  You've got 'Maka Babuni' ('Babuni' seems to be
> some kind of cake) that says 'wheat flour type 650' on it.
> Then there's 'Maka Tortowa' (Cake or 'torte' flour, I guess) which is
> 'wheat flour type 450.'  
> I've got a bag described as 'Luksusowa' (luxury) flour  - type 550.  I
> think this is the most likely to be 'just plain flour' like we have at
> home, because it's the kind that every store sells.  
> Sometimes the flour will say it's 'Poznan' style (a city in Poland),
> or Wroclaw style or Lublin style - both cities in Poland.  I haven't
> looked up the numbers, but someone told me that the flour from these
> areas is different..
> Can you find some reference that will tell me what each type of Polish
> flour is used for.  I'm especially interested in what's best for
> making bread.  It's OK if you find it in Polish - I understand enough
> to figure out simple things like this.  I just wish I could find the
> information anywhere!
> Thanks!
> Nel

Hi Nell,

I had hoped to find a chart of equivalents, but there doesn't seem to be one. Best I can do is this:

The numbers, which are a Swiss typing system widely used in Europe, but not in France or England) are related to how much husk of the grain remains in the flour after milling, so the smaller the number the lighter and whiter the flour; the higher the number the more healthy parts remain in the flour.

Wheat flour

Type 400 - 450
Has no specific flavor and can be used for cakes, cookies and other confectionery, pies, to thicken sauces etc. (Equivalent to American cake flour)

Type 500 - 550
Stronger in taste and is usually used for yeast based bakery. (Equivalent to American all-purpose flour)

Type 600 - 650
Light bread flour. (Equivalent to American white bread flour)

Type 800 - 850
Heavier flour used for bread baking. (Equivalent to American light whole wheat)

Type 1000 - 1050
Strong flavoursome taste, high contain of protein and as a dark flour is best used for bread baking (Equivalent to American regular whole wheat flour)

Full grain Wheat flour
Often has no type number, as the full grain is ground in the mill (Equivalent to dark whole wheat flour)

I could not find any information about the regional flours that you name.


Hi.  My name is Christina and I find myself lurking about from time to time on your awesome website. 
Just today I found info on sourheads when I was looking for a recipe.  Deep in my quest to find out 
information about different Polish flours, I came across a request from a reader on your site, but 
at the time, there was no information available.   

Your description of the ash percentage system was helpful, but I did see on a forum somewhere a 
description of each flour's recommended use.

Here is the information I have gathered:

Polish Wheat Flour (maki pszennej) notes* : 

maka poznanska, typ 500 - dough for noodles, pierogi, pizza, for sauces (as densifier);
maka luksusowa, typ 550 - dough for yeast cakes and fried cakes;
maka tortowa, typ 450 - dough for sponge cake or sponge cake with fat;
maka krupczatka, typ 500 - shortcrust pastry and "pólkruche" (shortcrust pastry with cream, 
egg whites and baking soda), "ciasto parzone" (steamed dough/pastry???) and macaroni
maka wroclawska, typ 500 - dough for yeast cakes, puff pastry (ciasto francuskie) and rough-puff 
pastry (ciasto pólfrancuskie), pancakes, soups and sauces 

*Rye flour (maki zytniej)  ranges from 580, 650, 800, 950, 1400 (Sitkowa), 1850 (Starogardzka), 
2000-whole rye

Unfortunately, I haven't gotten much info on bread flours, as all the info so far is on the 
finer white wheat flours.  If you're interested, I can email you back if I find anything else. 
Since I live in a predominantly Polish neighborhood, I figured it was time I decoded the flour 
situation, since I have access to a much wider range of flours than many other people. 
Thank you for having a wonderful service to all who love to cook.  Good luck 


Winter Chili Sauce

On 11 Feb 2005 at 20:48, Judy wrote:

> I need a recipe for winter chili sauce made with crushed tomatoes and
> spices. 
>  It only makes a quart and does not have to be processed.  Thank you
>  in  advance for your help.  Judy - Lancaster,N.Y. 

Hello Judy,

Sorry, I could not find one that explicitly said it made one quart. Below are what I found.


Winter  Chili  Sauce

 Ingredients :
 2 lg. cans Italian plum tomatoes
 3/4 to 1 c. sugar
 1 c. vinegar
 1 tsp. salt
 4 med. onions, ground or finely chopped
 1 scant c. chopped celery
 2 green peppers, chopped (optional)
 1/4 tsp. red pepper
 1 tsp. celery seed

 Preparation :
    Simmer 3/4 to 1 hour.  Pour into prepared pint jars.  Makes 4
Winter  Chili  Sauce

 Ingredients :
 1 can tomatoes
 2 med. onions
 1 tbsp. salt
 1 tsp. pepper
 1 c. brown sugar
 1/2 c. vinegar
 1/2 tsp. cloves
 1/2 tsp. cinnamon
 1/2 tsp. allspice
 Few red pepper seeds

 Preparation :
    Put all together in saucepan.  Boil 20 minutes.  Delicious!

Mapleine Pancake Syrup

On 11 Feb 2005 at 23:39, Barbara wrote:

> Years ago (50+) our churchwomen made a pancake syrup using Maplene
> Flavoring.  It was not cooked that I remember.  It was made in gal.
> jugs that they left out on the counter for a wk. or so, & turned it
> over at least 1 x day.  The recipe that I found w/you made 1 3/4 gal.
> & contained corn syrup, which I don`t remember being in the recipe I`m
> looking for.  Barbara

Hello Barbara,

See below.


Maple  Syrup

 Ingredients :
 2 c. sugar
 1 c. water
 1/2 tsp. mapleine
 1/2 tsp. butter flavor
 1/2 tsp. vanilla

 Preparation :
   Brown the first cup of sugar.  Add water, the rest of the sugar
 and flavors.  Boil for 1 minute.  Refrigerate for storing.
Pancake  Syrup

 Ingredients :
 3 c. sugar, (brown or white)
 2 c. boiling water
 3/4 tsp. Mapleine, (Maple flavor)

 Preparation :
    Dissolve sugar in boiling water.  Boil for 2 minutes.  Skim, let
 cool, and bottle.  Makes about 1 quart.  Note:  Brown sugar makes a
 darker syrup.

Maple  Syrup

 Ingredients :
 4 c. sugar
 1/2 c. brown sugar
 2 c. water
 1 tsp. vanilla
 1 tsp. mapleine

 Preparation :
    Simmer sugars and water for 10 minutes.  Add vanilla and
 mapleine.  This is the syrup used at the fireman's pancake supper.
 Tastes good and is economical.

Magic Fruit Cake

Came across this recipe and it may be one to answer the question of  
mincemeat and the bundt cake pan.
Magic Fruit Cake 
    *   2 1/2 cp sifted flour  
    *   1 t baking soda  
    *   2 eggs lightly beaten  
    *   28 oz NoneSuch Mincemeat  
    *   1 can sweetened condensed milk  
    *   1 cp chopped walnuts  
    *   2 cp (1lb) mixed candied fruit 
Directions Butter a 9 in tube pan. Line with waxed paper. Butter again. 
Sift flour and soda. (combine eggs, mincemeat, condensed milk, fruit 
and nuts) Fold  into dry ingredients. Bake (300) 2 hrs.


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