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Croatian Hrstula

----- Original Message ----- 
From: Cathleen
To: phaedrus
Sent: Thursday, April 08, 2004 2:19 PM
Subject: Croatian cookie

> Dear Phaedrus: For my neighbour's 50th wedding anniversary, I would like
> to make the cookies that were served at the recepiton and are in a picture 
> of the buffet table .  I believe that the cookies are called Herstla and 
> are from an island off the coast of old pre WWII Yugoslavia. I think that 
> the cookies are very lightly deep fried into small trangles and I would 
> like to have the recipe so that I can give them as a gift to my friends.  
> 50 years is a substantial milestone in a marriage and so with that in 
> mind I wanted to do something special.
> Please reply to this address.  Thanks, Cathleen

Hello Cathleen,

Perhaps this is what you mean. You can make them in any shape you wish.


 Categories: Desserts, Croatian
      Yield: 1 batch

      6    Eggs
    1/4 c  Sugar
      2 ts Butter
  1 1/2 l  Cooking oil
      1 ts Lemon peel bits
      1 tb Rum
      1 ts Vanilla
      2 lb Flour; blended with...
      3 ts Baking powder
   Separate eggs; beat whites until they "peak".  To slightly beaten eggs,
  add sugar and cooled, melted butter; blend until smooth.  Add the egg
  whites, lemon peel, rum and vanilla and blend.  Add enough flour (about 2
  pounds) to make a dough that will roll nicely.  Roll out the dough to 1/8
  inch thickness.  Cut into 5/8 x 6 inch strips.
    Over quite hot fire, heat the oil until it stops hissing or "speaking".
  Use a pan to give you an oil depth of about 2 to 2-1/2 inches. This will
  allow your hrstule to submerge when you drop it in, and when it rises to
  the surface, it pretty well indicates readiness to turn.  Turn and cook
  both sides a golden brown color.  Coat with powdered sugar while hot.
  Twist in various shapes or knot your hrstule before dropping into oil.
    Source: "Our Favorite Recipes" St. Anthony Croatian Catholic Church

Mexican Horchata

----- Original Message ----- 
From: "Liz" 
To: phaedrus
Sent: Thursday, April 08, 2004 1:40 PM
Subject: chorata

> Hi again:  I am here to ask for your help again if possible.  I just
> came back from a tour of Southern California and in many of the little
> taco shops, they sold a drink which they called a chorata (I do not know
> if that is the correct spelling or correct word)  anyhow, it was a drink
> which according to some of the locals was made with either rice,
> coconut, cinnamon or all of the above.  Apparently, all of the ways it
> was made, it contained Mexican vanilla.  Regardless, it was a heavenly
> drink on a hot day.  If you can not finds it, could you suiggest
> something similar?  Thanks ever so much.
> Sincerely, Liz 

Hi Liz,

I think you mean "horchata". See below.


Mexican sweet drink

1    cup long grain white rice
2    cups skinless almonds
1    inch cinnamon bark
8    cups water
1/2    cup sugar
1/4    teaspoon vanilla extract
1.  Wash and drain the rice.
2.  Using a spice grinder (an electric coffee grinder works well too), grind
the rice until fine; combine with the almonds and cinnamon bark.
3.  Add 3 1/2 cups water and let sit overnight, covered.
4.  Blend rice mixture until smooth using a blender.
5.  Add 2 1/2 cups of water and continue blending.
6.  Add sugar and vanilla extract.
7.  Strain horchata into a bowl first using a metal strainer and then a
double layer of cheesecloth; finish with up to an additional 2 cups of water
until it achieves a milky consistency.
8.  Serve cold or over ice.
Horchata (Rice Cooler)
Yield: 1 quart

1 c Uncooked rice
4 1/2 c Warm water
3/4 c Sugar
1 ts Vanilla extract

Place rice in a large bowl. Pour warm water over rice. Set aside and soak
six hours or overnight.

Pour into blender jar; process until smooth. Strain mixture through a fine
mesh sieve. Return to blender, process again. Strain mixture into pitcher
through a clean dampened
dish towel or cheese cloth. Rinse blender, return mixture to blender; add
sugar and vanilla. Process until combined. Refrigerate until chilled. Serve
over cracked ice.

Chocolate -- Add 2 ounces grated Mexican chocolate to rice. Continue as
directed above.

Strawberry -- Prepare as directed above, adding 1 package (10 ounces) frozen
strawberries with the sugar and vanilla. Continue as directed.

Cinnamon -- Add 2 (4-inch) cinnamon sticks to rice. After soaking remove
cinnamon sticks and discard. Continue as directed above.
Horchata de Arroz-Cold Rice Drink
Yield: 6 servings

1 c Rice
1 Piece (2 inches) true (Ceylon) cinnamon stick or 1 Piece (1 inch) U.S.
2 c Boiling water
5 To 6 cups cold water
1/2 Lime, juice only
1 ts Ground true (Ceylon) cinnamon or 1/2 ts Ground U.S. cinnamon
3 tb To 4 tb sugar, or to taste

If you travel to Mexico, you will see many street stands selling only fresh
cold beverages. Most are made from fresh fruit. This, which like the French
orgeat must go back to some medieval Mediterranean original, is the
mysterious white one that you will see in the glass jugs.

Place the rice and cinnamon stick in a small saucepan. Add the boiling water
and let soak until the water is white and milky. Bring to a boil over
medium-high heat. Reduce the heat to low and simmer, uncovered, until partly
softened but not fluffed up, about 15
minutes. Discard the cinnamon stick and let the rice cool, covered.

Working in several batches, purse the rice mixture in a blender or food
mill. The mixture may be sticky and hard to work with; use the cold water a
little at a time if necessary to thin. With a wooden spoon or pusher, force
the mixture through a medium-mesh sieve (you can use more of the cold water
to help rinse it through).

Combine the strained pursed rice with the lime juice, ground cinnamon, and
sugar to taste. Add the remaining cold water gradually until the horchata is
the consistency of a not-too-heavy cream soup (use a little more if
desired). Taste and add more sugar, lime juice, or cinnamon if desired, but
the flavor should be delicate and slightly bland. Chill
thoroughly and serve with ice.

Yield: About 1 1/2 quarts.
Horchata - Ground Rice Drink
Yield: 6 servings

1 c Long Grain Rice
4 c Milk
1/2 c Sugar
1 ts Vanilla
1/2 ts Cinnamon

Place the rice in a bowl with enough hot water to cover. Let the rice sit

Next day, remove the water. Place 1/2 cup of water, and 2 cups milk in a
blender. Blend until rice is all ground up. Mix in 1/4 cup sugar, 1/2 t
vanilla, 1/4 t cinnamon. Do the same with the other half of the ingredients. 
Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses.

Hot Cross Buns

----- Original Message ----- 
From: "Joyce" 
To: phaedrus
Sent: Wednesday, April 07, 2004 7:40 PM
Subject: hot cross buns

> When I was a kid in the late 50's and 60's in Chicago, we always bought
> hot cross buns from the Jewel Food Store bakery.  These were an Easter
> tradition in our home.  The buns had a cross on the top that was not 
> only cut into the dough, but also had an applied cross that had the 
> consistancy of a tough custard.  They appeared to be brushed with egg 
> yolk as well.  Although I have found many recepies for hot cross buns, 
> I can not find a receipe for the cross.  I have tried to duplicate 
> this on my own with no success. Your
> help would be appreciated.  Thanks, Joyce.

Hello Joyce,

Below are several recipes that call for an icing to be used to make the cross.


Hot  Cross  Buns

 Ingredients :
 3 c. flour + 3/4 tsp. cinnamon, sifted
 1 c. scalded milk
 1/4 c. sugar
 2 tbsp. butter or margarine
 1/2 tsp. salt
 1 egg
 1/2 cake or 1/2 pkg. yeast
 1/4 c. warm water
 1/4 c. raisins
 1/4 c. currants
 1 c. powdered sugar
 1 tsp. warm water
 2 1/2 tsp. warm water
 1/4 tsp. vanilla or lemon extract

 Preparation :
    Scald the milk.  Add sugar, butter and salt.  When lukewarm, add
 the yeast, dissolved in the water.  Add the beaten egg, then the dry
 ingredients; reserve a little to mix with the fruit.  Add that,
 tool.  Mix well.  Let rise; mix down, let rise again once or
 (better) twice and make into rolls.  About 2 ounces each. Let rise.
 Snip a cross on the top, brush with melted butter.  Bake at 375
 degrees for 25 minutes.  When cool, form a cross of frosting on each
 roll.  Make a lot when mixed!
 Easter  Hot  Cross  Buns

 Ingredients :
 1 pkg. dry yeast
 2/3 c. warm water
 1 egg
 1/2 c. sugar
 2 3/4 c. Bisquick
 1/2 tsp. cinnamon
 1/2 tsp. nutmeg
 1/2 c. raisins
 1/4 c. chopped cherries
 1/2 c. powdered sugar
 1-2 tsp. orange juice

 Preparation :
    Dissolve yeast in warm water - add eggs, sugar and 1 1/2 cups
 Bisquick - blend on low 1/2 minute - then beat 2 minutes at medium
 speed - stir in rest of Bisquick, spices and fruit - beat 1/2 minute
 at medium - spoon into 12 greased muffin cups - cover and let rise
 in warm place until doubled (about 1 hour).  Bake 15-20 minutes at
 375 degrees.  Remove and cool.  Mix powdered sugar and orange juice.
  Make cross on each bun.
 Hot  Cross Buns

 Ingredients :
 2 c. scalded milk
 1 c. butter
 1 c. sugar
 2 cakes yeast, dissolved in 1/3 c.
    lukewarm water
 2 eggs
 8 c. flour
 1 tsp. salt
 1 1/2 c. raisins
 1 tsp. cinnamon or nutmeg
 1 egg
 1 tsp. lemon juice, vanilla or almond
 Confectioners' sugar

 Preparation :
    In England the most notable Good Friday custom is baking hot
 cross buns, which are almost universally eaten for breakfast on Good
 Friday morning.  These are buns, or spiced rolls, round in shape,
 with a cross indented in the top.  The custom is said to have
 originated in 1361 at St. Alban's Abbey, when one of the monks baked
 them as gifts for the poor.  All kinds of beliefs prevail as to the
 curative properties of the Good Friday buns.  Unlike common bread,
 they are supposed not to grow moldy when kept and stale buns are
 retained for all kinds of purposes - for grating into medicines, as
 charms against shipwreck, as a means of keeping rats out of corn,
 and as a general "good luck" talisman for the household, to be hung
 from the ceiling on a string.  Pour scalded milk over butter and
 sugar, stirring to dissolve.  Cool to lukewarm .  Add the yeast
 mixture and eggs.  Mix well.  Gradually add the flour and salt,
 reserving a small amount of flour to dust raisins.  Add spice and
 floured raisins to the dough and knead in thoroughly.  Place in
 buttered bowl, cover and let rise until doubled.  Punch the dough
 down and turn it out onto a floured board.  Shape dough into 30 buns
 and place on buttered cookie sheets.  Cover and let rise 30 minutes,
 then very carefully press the shape of a cross into each bun, using
 a spatula or the back of a knife.  Bake in a 375 degree oven for 10
 minutes.  Reduce heat to 350 degrees and continue baking until buns
 are browned, about 10 to 15 minutes longer.  Frost either the entire
 bun or just the shape of the cross.  Beat egg white until stiff,
 adding confectioners' sugar until mixture is thick. Add flavoring.
 If frosting is to thin, add more confectioners' sugar.
 Hot  Cross  Buns

 Ingredients :
 1 c. plus 1 tbsp. skim milk, divided
 1/3 c. plus 2 tsp. margarine, divided
 1/4 c. granulated sugar
 2 packets (1/4 oz. each) active dry
    yeast or 2 cakes (0.6 oz. each)
    compressed yeast
 2 1/4 c. all purpose flour
 1/3 c. plus 2 tsp. raisins, soaked in
    warm water until plumped, then drained
 1 tsp. grated orange peel
 2 tbsp. confectioners sugar, sifted
 1 tsp. water
 1/8 tsp. grated lemon peel; optional

 Preparation :
    In small saucepan combine 1 cup milk and 1/3 cup margarine and
 heat over low heat until slightly warmed, not hot (margarine need
 not be melted).  In work bowl of food processor or in medium mixing
 bowl combine sugar and yeast; add flour and gradually pour in warm
 milk mixture.  Process, or beat lightly with electric mixer, until
 thoroughly combined (dough will be sticky); stir in raisins and
 orange peel.  Shape dough into 12 equal balls, about 2 1/4 ounces
 each, and arrange on non- stick baking sheet, leaving a space of
 about 2 inches between each; cover with a towel, place in a
 draft-free area, and allow to rise until buns are doubled in volume,
 about 1 hour.  Preheat oven to 350 degrees.  In metal measuring cup,
 or other small flame-proof container, melt remaining 2 teaspoons
 margarine; add remaining tablespoon milk and stir to combine.  Brush
 mixture evenly over each bun, then using a sharp knife, cut a cross
 in the top of each; bake until buns are golden brown, about 25
 minutes.  Using a spatula, remove buns to a wire rack; let cool
 thoroughly.  In small bowl combine confectioners sugar, water, and
 if desired, lemon peel; drizzle icing evenly over each bunt in the
 shape of a cross.


----- Original Message ----- 
From: Jean
To: phaedrus
Sent: Thursday, April 08, 2004 9:49 AM
Subject: looking for recipe

> Hi.  I hope you can help me.  I want to suprise my parents with a certain
> cookie on Easter, so I don't want to ask them how it's spelled.  Since I
> don't know how it's spelled, I can't find a recipe for it.  It's an Italian
> cookie. We always called them "iwands."  It sounds like eeeee-wand. You fry 
> it in hot oil and put powdered sugar on top.  I don't think they are crispelle,
> because that has honey on top.  Do you know what cookie I am talking about?  
> I appreciate any help you can give me.
> Jean

Hi Jean,

See below. I think the first one is what you want.


Thin Wandies
Makes 1 bushel (60 servings).

12 eggs
4 teaspoons vanilla extract
1 cup butter, melted
2 teaspoons salt
1/4 cup baking powder
 12 cups all-purpose flour
1 quart oil for frying
2 cups confectioners' sugar for dusting

1 Heat oil in deep-fryer or large heavy skillet to 375
   degrees F (190 degrees C).
2 In a large bowl, whisk together eggs, vanilla and
   melted butter until well blended. Mix in the salt and baking
   powder. Gradually stir in flour with a wooden spoon until
   dough is stiff. Turn out onto a floured surface and knead in
   as much flour as necessary to make a smooth stiff dough.
   Dough should not be sticky. Roll the dough out paper thin
   and cut into 3 inch squares.
3 Fry in the hot oil, turning once until golden. Drain in
   colander and place them into a waxed paper lined bushel basket.
    Dust with confectioners' sugar when cool.
Angel Wings

1 tablespoon baking powder
2-3 cups flour
2-1/2 tablespoons sugar
Pinch of salt
1-1/2 teaspoons vanilla
9 jumbo egg yolks and 1 jumbo egg
2 tablespoons half & half
1 shot of whiskey
Vegetable oil
Powdered sugar

Mix the dry ingredients together, using only 2 cups of flour. Beat the egg
yolks, egg and vanilla together. Add the half and half. Add 1 cup of the dry
mixture. Mix together. Add the shot of whiskey. Mix together. Add the
remainder of the dry ingredients. Knead until the dough is not sticky. It
will probably take an additional cup of flour. If the dough is gummy, you
may need to add an additional 1/2 cup of flour. Roll out paper thin. Cut
into strips with a slot in the middle. Pull one end of the dough through the
slot to form the "angel wing." Fry in oil. Turn once. Sprinkle with powdered
sugar while still warm

Yields 12 dozen.

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes

10 eggs
2/3 cup white sugar
4 teaspoons vanilla extract
2 tablespoons orange extract
1 tablespoon orange zest
1 (6 ounce) can frozen orange juice concentrate
1 cup heavy cream
5 pounds all-purpose flour
2 2/3 tablespoons baking powder
1 teaspoon salt
2 quarts oil for deep frying
2 cups confectioners' sugar for decoration

1  In a large bowl, beat the eggs, sugar, vanilla, orange extract, orange
zest, orange juice concentrate and heavy cream until very well blended. Stir
in the baking powder and salt. Gradually mix in enough flour to form a soft
but firm dough.
2  Heat 2 inches of oil in a deep cast iron skillet or electric skillet to
375 degrees F (190 degrees C). On a lightly floured surface, roll out the
dough to 1/4 inch in thickness. Cut into 3x2 inch squares and make a slit in
the middle of each one.
3  Fry on each side in the hot oil until golden brown. Add more oil to the
skillet as needed. When cooled dust cookies with confectioners' sugar

Spenger's Crab

----- Original Message ----- 
From: "Harry" 
To: phaedrus
Sent: Friday, April 09, 2004 2:59 AM
Subject: Spenger's Crab Au Gratin ?

> Dear Phaedrus;
> I would like to know how to reproduce the Crab Au Gratin I used to get at
> Spenger's Seafood Grotto in Berkeley, CA.
> Thank you
> Harry 

Hello Harry,

I could not locate the Crab au Gratin recipe from Spenger's. However, I did find the below crab cakes recipe.


Spenger's Famous Crab Cakes
Courtesy of Spenger's Restaurant, Berkeley, California

1.5lb Fresh Dungeness Crab Meat
1 cup Panko Bread Crumbs
2 Celery Stalks, finely minced
1 small onion, finely minced
1 teaspoon dry mustard
1/2 teaspoon Tabasco
1 Large Egg
1/4 cup Mayonnaise
1 Tablespoon Lemon Juice
1/2 Teaspoon Worcestershire Sauce
Additional Bread Crumbs for coating the crab cakes
1/2 cup of oil for frying

Combine all ingredients except bread crumbs for coating. Form into cakes
about 3oz each. Coat with bread crumbs and fry until golden brown on both
sides. Serve with Tartar Sauce and Lemon Wedge.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus