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Nazook or Nazuk

On 26 May 2005 at 11:44, Chris wrote:

> I am looking for a recipe for Nazuk.  There is a bakery in Salem,
> Oregon, Eurobake, that calls their fairly dense, long-keeping rolls by
> this name. They indicate that it is Armenian in origin.  It is
> slightly sweet, has a filling that may be a flour/sugar/butter mix. 
> The tops probably have an egg wash, as the top is fairly shiny.  Any
> thoughts would be most appreciated!  I'd be buying them all the time, 
> but I live in the middle of western Washington!
> Thank you for your help.
> Chris 

Hello Chris,

See below and here:
Nazuk - Armenian Christmas Pastry


Nazook or Choreg (Armenian Sweet Pastry)

7 cups flour
2 to 3 teaspoons salt
1/2 to 1 teaspoon mahleb (see note)
1-1/4 cups milk
1/2 cup butter
1/4 cup vegetable shortening
1 cup sugar
2 packages rapid-rise yeast
1/2 cup warm water
4 large eggs
Sesame and black seeds for garnish

In a large bowl, stir together the flour, salt and mahleb.
In a medium saucepan, heat milk until hot. Add butter, 
shortening and sugar, and stir until sugar is dissolved. 
Remove from heat and set aside. 
Dissolve yeast in 1/2 cup warm water. Add a bit of 
sugar to activate the yeast. The mixture should become foamy.
Make a well in the center of the flour. Add the eggs and the 
milk mixture to the flour. 
Pour in the activated yeast. Stir to blend well.
Turn out dough on a lightly floured surface and knead until 
the dough is smooth and elastic. The dough should be slightly 
sticky, not dry.
Place the dough in a large greased bowl. Pat top of dough with 
a bit of oil to prevent sticking to aluminum foil. Cover the 
bowl with foil and then a dish towel. Let rise in a warm place 
for 2 hours.
Break off a small amount of dough and shape into pretzels or braids.
Put rolls on a baking sheet and allow to rise for 30 minutes. Brush 
with egg wash and sprinkle with sesame seeds and/or nigella (black 
seeds, see note). 
Bake in a 350-degree oven for 20 minutes or until golden brown.

Note: Mahleb is a spice made from ground cherry pits. Sev gundeegs 
are tiny black seeds that have a faint anise flavor.
Both are available in grocery stores that sell Middle Eastern or Greek foods. 


On 28 May 2005 at 0:12, Paulette wrote:

> Hello, 
> I am not really looking for a recipe but specifically to check out an
> old brand name of baking powder. I have a cottage in a place in
> Manitoba, Canada which is called "Wampum"...I was told the name came
> from a type of baking powder used by the cooks on the railroad when
> the railroad was built in that area.  We have not been able to find
> out anything about that brand name and would like to know if you
> have...where was it made, who made it, and can we get in touch with
> the company or any museum who would carry some of the old tins... If
> you can help we would be very grateful, Sincerely Paulette 

Hi Paulette,

I could not find even a mention of Wampum baking powder on the web.

However, if I were you, I would question whether that's where the name came from. "Wampum" were the tubular beads carved from shells that the Iroquois indians traditionally wove into patterns. They used wampum as money, and they used belts made of wampum to commemorate significant events. The historic Two-Row Wampum belt is a well-known example, symbolizing the peace agreement between the Iroquois Confederacy and Dutch settlers. I could not find any history of Wampum, Manitoba, but without corroboration of the baking powder story from a reliable source, I would give the Indian beads at least as much likelihood of being the direct origin of the town's name. If there was a baking powder with that name, then it must have originally taken its name from the Indian wampum beads also.


Chi Chi's Corn Cakes

On 29 May 2005 at 13:14, Kurt wrote:

> Hi, I'm looking for the recipe for Chi Chi's corncake.  Can you help
> me?
> Thanks!
> Kurt

Hello Kurt,

See below.


Chi Chi's Sweet Corn Cake Recipe

1 cup all-purpose flour
1 cup corn flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream (can use non-fat)
1/3 cup milk
1/4 cup butter or margarine, softened

In a bowl, combine the dry ingredients. In another bowl, combine egg, 
sour cream, milk, and butter. Stir into dry ingredients just until 
moistened; pour into greased 8" square baking pan. Bake at 400 degrees 
for 20 to 30 minutes or until a toothpick comes out clean. Serve warm.

More Chi Chi's Recipes

Graham Cracker Cream Puffs

On 28 May 2005 at 20:13, Sandy wrote:

> Several years (probably 10-12) ago I cut out a recipe from a box (the
> red one) of Nabisco Graham Crackers (not the honey ones) for cream
> puffs made with crushed graham crackers.  I made them several times
> but not enough to have memorized the recipe and in the shuffle of our
> kitchen cabinets, the recipe is lost.  It was made like ordinary choux
> paste but using the graham crumbs.  I have searched your site and the
> entire Internet (for hours) to no avail.  Not even the Nabisco web
> site has the answers.  The puffs were fast and easy and made a big hit
> when filled with pastry creme and topped with a dusting of
> confectioner's sugar.  The puffs were unusual and had a nice nutty
> taste to them. Can you help please? Sandy  

Hi Sandy,

See below for what I found.


Cream  Puffs

 Ingredients :
 8 square graham crackers, finely rolled (1/2 c.)
 3 tbsp. flour
 2/3 c. water
 2 eggs
 1/3 c. margarine
 1/8 tsp. salt

 Preparation :
   Combine crumbs and flour, set aside.  In saucepan over high heat,
 heat water, margarine, and salt until margarine melts and mixture
 boils.  Remove from heat and quickly stir in crumb mixture, beating
 vigorously with wooden spoon until mixture leaves sides of pan in a
 ball.  Add eggs, one at a time, beating until thoroughly blended.
 Chill pan in ice water until cool.  Drop batter on cookie sheet in 6
 mounds.  Bake in preheated 400 degree oven about 40 minutes.  Turn
 oven off.  With sharp knife, make small slit in side of each puff.
 Leave in oven for 30 more minutes.  Cool.  With sharp knife, cut off
 tops of puff and fill with favorite filling.

Korean Desserts

On 25 May 2005 at 18:39, Richard wrote:

> I am 13 years old and my school are having an "International Food Day"
> in geography and I need a Korean dessert. I read the recipes you gave
> when you answered this question before but those are already being
> made. If you could find an acohol free korean dessert recipe I would
> greatly appreciate it. I need it by Friday May, 27. If you can't find
> anything else it's ok. I will be looking my self but I have had no
> luck so far. Sorry for any spelling errors. Thanks, Richard

Hello Richard,

See below.


chestnut treats (bam gaang-jong)

From: Dok Suni
Servings: 2 to 3 servings
Category: Dessert - Fruit
Ethnic Style: Korean

1/2 pound chestnuts
1 tablespoon toasted sesame seeds
1/3 teaspoon salt
2 tablespoons honey
1/8 cup pine nuts

Boil whole chestnuts in 2 cups water over a medium flame for 40 minutes. 
Cool chestnuts by running them under water. When the chestnuts cool 
completely, they are easier to peel. Using a mortar and pestle, grind 
the chestnuts to mush. Add the sesame seeds and grind together. In a 
mixing bowl, combine the salt, honey, chestnuts, and sesame seeds. 
Make into a ball. In a food processor, grind the pine nuts to a coarse 
powder. Roll the chestnut balls in it for a thin and even coat.
ginger treats (pyun-gaang)

From: Dok Suni
Servings: 6 to 7 servings
Category: Dessert - Fruit
Ethnic Style: Korean

4 ounces fresh gingerroot
1 cup sugar
1/2 teaspoon salt

Clean (but do not peel) ginger and thinly slice. Blanch ginger in 
boiling water. Keep aside. In a pan, combine 1/3 cup of the sugar and 
the salt with 1/3 cup of water. Stir thoroughly and add the ginger pieces. 
Cook over a medium flame for 7 to 10 minutes, stirring, until all the water
evaporates. Use the remaining sugar to coat the ginger. Take individual 
pieces of ginger to coat them evenly with sugar, then allow to dry on a 
flat surface. When dry, they are ready to eat. The outside crust and the 
inside should be chewy and soft.
thin cookies (mae job kaw)

Category: Dessert - Cookie
Ethnic Style: Korean

2 cups all purpose flour, sifted 
1/2 cup, plus 1 tablespoon rice wine
3 tablespoons sugar 
1 tablespoon ginger, finely crushed 
1/4 teaspoon salt
2 tablespoons pine nuts, ground

Honey Syrup
3/4 cup honey 
1/2 cup sugar 
1/2 cup water

Honey Sauce
Thoroughly mix honey, sugar and water in saucepan. Bring to a boil 
for 3 minutes over medium heat, stirring occasionally, then simmer 
for 5 minutes without stirring; set aside to cool.

Mix the rice wine, sugar, ginger and salt in a small bowl. Sift flour 
in a large mixing bowl, adding the wine mixture a little at a time to 
make a dough. Roll the dough between 2 sheets of wax paper to very 
thin sheets. Cut the dough into 1 x 2 1/2 inch long pieces. 
Slit each piece down the center, leaving 1/2 inch at each end. Pull 
one end through and out the slit. Heat the oil to 310F or 150C in a 
deep fat fryer. Fry cookies until golden brown on both sides. Soak 
the hot cookies in the cool honey syrup for 5 minutes. 
Remove the extra syrup and sprinkle with pine nuts before serving.
Korean Walnut Candies

Walnuts halves(shelled)  1 cup 
Sugar 2 tbsps. 
Peanut Oil 1 1/4   cups 

1.Take the sugar in a wide bowl and keep aside.
2.Take a large pan with water and bring to a boil.
3.Boil the walnuts in the water for 20 seconds.
4.Drain the water from the walnuts and toss them in the sugar in such 
a way that the sugar clings to the walnuts.
5.Now place the walnuts on a clean plate leaving spaces between the 
walnuts and keep to dry for 30 minutes.
6.Stir fry the walnuts in heated peanut oil till the walnuts get a 
soft brown colour.
7.Do not fry the walnuts till dark as it will taste bitter.
8.Drain the oil from the walnuts using a strainer.
9.Place the walnuts on a tray separating each one and allow to cool.
10.Store in a air tight container.
11.Serve after meals.


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