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----- Original Message ----- 
From: Klaudie 
Sent: Tuesday, December 09, 2008 6:43 PM
Subject: czech rohliky

I have a recipe that does not come the way it tastes
not to much air and not salty 
warm water
milk ( in USA maybe but in Europe usually not )
salt sugar 
sometimes eggs and sometimes no depends on recipes
it tastes as crunchy soft as well white bread but it is a roll
thank you 
PS: I found many Czech recipes but I cannot find this one even I have a cookbook from 
long time ago then Czech Wisconsin cook book and I searched even in Czech 

Hello Klaudie,

See below for several recipes.



  3C (700 mL) of flour (Czech kind is best) 
  1 tsp. salt 
  1 egg yolk 
  1C (235 mL) milk 
  25 grams of fresh yeast 
  1 tsp sugar 
  2 tbsp butter, melted 
  1 egg, beaten 
  Crystal salt, caraway seeds, and poppy seeds (optional) 

  To Prepare: 
  Heat oven to 175 degrees C (350F) 

  Mix yeast, half of the milk (at room temp), sugar, and one spoonful of flour in a small bowl. 

  Combine salt, remaining flour and egg yolk in a large mixing bowl. Add yeast mixture, remaining 
milk and melted butter. Work dough until it has a rough, bumpy surface. Cover with a teacloth & 
let rise (about 30 mins). 

  Once risen, roll out the dough about 5 mm thick (3/16 "). Cut into narrow triangles about 20 cm 
  (8") long, and roll them tightly, starting at the longside and continuining to the tip. (If the 
  tip starts to pull back, moisten the surface with water and press until set). 

  Place rolls on baking sheet and let rise again for about 10 mins. Brush with beaten egg. Dust 
  with crystal salt and caraway or poppy seeds, if desired. 

  Bake until lightly browned (20-30 mins). 
  Rohlíky (po domácku) 

  recept je urcen pro 5 osob(y) 
  doba prípravy je cca 1 hodina 

  3 hrnky polohrubé mouky (1/4 litru), 
  1 zloutek, 
  1 hrnek mléka (1/4 litru), 
  25 g cerstvých kvasnic, 
  1 cajová lzicka pískového cukru, 
  spetka soli, 
  2 pol. lzíce másla, 
  hladká mouka na posypání válu, 
  tuk na vymazání plechu, 
  1 vejce na potrení, 
  sul a kmín na posypání rohlíku 

  Z kvasnic, poloviny vlazného mléka, cukru a 1 lzíce mouky pripravíme kvásek. K osolené 
  mouce pridáme zloutek, vykynutý kvásek, zbylé mléko a vlahé rozpustené máslo. Vypracujeme 
  tuzsí testo a zpracováváme je tak dlouho, az se na povrchu tvorí puchýre. Testo prikryjeme 
  uterkou a necháme vykynout. Z vykynutého testa vyválíme na pomouceném válu obdélník silný 
  asi 5 mm. Rozdelíme jej na trojúhelníky a ty srolujeme vzdy od sirsí strany ke spicce. 
  Rohlíky muzeme ohnout do tvaru podkovy. Klademe je na tukem vymazaný plech a necháme je jeste 
  chvilku vykynout. Pak je potreme rozslehaným vejcem, posypeme hrubsí solí a kmínem (nebo mákem). 
  Peceme ve vyhráté troube asi 30 minut. 

  Rohlíky jsou super. Nejlépe je sníst je hned po vychladnutí, nez vám je sní nekdo jiný. 
  Rolls (home made) 

  The amount for 5 people. 
  Time to prepare: about 1 hour. 

  3 cups of flour (1 cup = 1/4 litre) 
  1 egg yolk 
  1 cup of milk 
  25 g of fresh yeast 
  1 teaspoonful of caster sugar (i. e. the consistence of sand) 
  a pinch of salt 
  2 spoonfuls of butter 
  fine-milled flour to cover the rolling board 
  fat to cover the baking sheet 
  1 egg, salt and caraway 


  Mix yeast, half of the milk (lukewarm), sugar and one spoonful of flour. Salt the rest 
of flour, add yolk, the yeast-mixture, rest of milk and lukewarm melted butter. Work the 
tough dough, until it starts having blisters on the surface. Cover the dough with a teacloth 
and let rise. 
Put the risen dough on rolling board, create a square about 5 mm thick. Cut it to triangles 
and roll them, always from the long side to the tip. If you want, bend the rolls to form a 
horseshoe. Place them to the fat-covered sheet and let rise one more moment. Then rub them 
with beaten egg, (optionally) cover with some rough salt and caraway (or poppy - no salt then). 

  Bake in a pre-warmed oven for about 30 minutes. 
  Homemade Rohliky


  3 cups  of flour
  1 teaspoon salt
  1 egg yolk
  1 cup  milk
  25 grams of fresh yeast (= 1 and 1/2 package of dry yeast, each weighing 1/4 oz)

  1 tsp sugar
  2 tbs butter, melted
  1 egg, beaten
  Crystal salt, caraway and poppy seeds (optional)

  To prepare: 

  . Heat oven to 175° Celsius (350° Fahrenheit)

  . Mix yeast, half of the milk (at room temperature), sugar and one spoonful of flour in 
a small bowl.

  . Combine salt, remaining flour and egg yolk in a large mixing bowl. Add yeast mixture, 
remaining milk and melted butter. Work the dough until it has a rough, bumpy surface. 
Cover with a teacloth and let rise (about 30 minutes).

  . Once risen, roll out the dough about 5 millimeters thick (about 3/16 inch). Cut into 
narrow triangles about 20 centimeters (8 inches) long and roll them tightly, starting at 
the long side and continuing to the tip. (If the tip starts to pull back, moisten the 
surface with water and press until set.)

  . Place rolls on a baking sheet and let rise again for about 10 minutes. Brush with beaten 
egg. Dust with crystal salt and caraway or poppy seeds, if desired.

  . Bake until lightly browned (20-30 minutes).
  Czech Crescent Rolls (Rohlik)

  From: Local Breads: Sourdough and Whole Grain Recipes from Europe's Best Artisan Bakers
  by Daniel Leader, author of Bread Alone, with Lauren Chattman
  Copyright 2007 by Daniel Leader

  Allow 9 to 15 minutes kneading time; 1 to 1 1/2 hours to ferment; 30 to 45 minutes to proof; 
15 to 20 minutes to bake.
  Makes 24 rolls (1.3 oz/37 grams each)

  2 baking sheets
  rolling pin
  Bench scraper or chef's knife
  pastry brush

  1 1/4 cups water, warm (85 to 95 degrees F)
  1 tablespoon instant yeast
  3 1/4 cups unbleached all-purpose flour
  4 tablespoons unsalted butter, softened
  1 teaspoon granulated sugar
  1 1/2 teaspoons sea salt
  Toppings: poppy, sesame, or whole caraway seeds, sea salt

  Mix the dough: pour the water into a large mixing bowl or the bowl of a stand mixer. 
Add the yeast, flour, butter, sugar, and salt and stir with a wooden spoon just until 
a rough dough forms.

  Knead the dough: By hand: Lightly dust the counter with flour. Scrape the dough out of 
the bowl and knead it with smooth, steady strokes. At first the dough will be gooey because 
of the warm butter, but it will soon become more coherent and less sticky. Keep your hands 
floured and continue to knead until the dough is very smooth and elastic, 12 to 15 minutes. 
(My note: it took me almost 17 minutes to be happy with the texture...)
By machine: Use the dough hook and mix the dough on medium-low speed (4 on a KitchenAid mixer) 
until it is very smooth and elastic, 9 to 10 minutes.

  Ferment the dough: Transfer the dough to a lightly oiled, clear 2-quart container with a 
lid. With masking tape, mark the spot on the container that the dough will reach when it has 
doubled in volume. Cover and leave it to rise at room temperature (70 to 75 degrees F) until 
it reaches the masking-tape mark, 1 to 1 1/2 hours. It will feel very springy.

  Roll out the dough: Lightly oil 2 baking sheets. Stir together the seeds and kosher salt in 
a small bowl. Fill another small bowl with water and set it aside. Lightly dust the counter 
with flour. Scrape the dough onto the counter. Using a rolling pin, roll the dough into a 
rectangle about 8" by 24". Lightly dust the underside and the top of the dough once or twice 
as your roll so that it won't stick to the counter or the rolling pin. It will be soft and 
stretchy. Lightly cover it with plastic wrap and let it rest for 5 minutes.

  Shape the rolls: With the long side of the rectangle facing you, fold the dough in half 
lengthwise to mark the center line and then open it up again and lay it flat on the counter. 
With a bench scraper or chef's knife, cut along the center line. Keep the pieces side by side. 
With a ruler, measure out 4-inch-long portions on the long side of each strip of dough. Cut 
the dough at each 4-inch mark. You should have twelve 4-inch-by-4-inch squares. Cut each square 
diagonally, so you have 24 triangles. Gently pull the two points of the longest side of one 
triangle to stretched side toward the opposite point while gently pulling on the point to 
elongate the triangle. Place the rolled dough on the baking sheet, curving the ends inward 
to make a crescent shape and making sure that the point is tucked underneath. Repeat with the 
remaining dough triangles, placing them in rows on the baking sheets, at least 2 inches apart. 
Lightly brush the rolls with water and sprinkle the tops with the seed mixture. Lightly drape 
them with plastic wrap.

  Proof the rolls: Let the shaped and covered rolls rise at room temperature until they are 
pillowy and expanded but the layers are still distinct, 30 to 45 minutes.

  Prepare the oven: About 15 minutes before baking, place one oven rack in the top third of 
the oven and a second rack in the middle. Heat the oven to 350 degrees F.

  Bake the rolls: Remove the plastic wrap and place the baking sheets in the oven. Bake until 
the tops are golden, 15 to 20 minutes, switching the rack position of the sheets halfway through 

  Cool and store the rolls: Place the baking sheets on wire racks and let stand for 5 minutes. 
Serve the rolls warm or at room temperature. Rohlik are best eaten the day they are baked.

  Alternately, parbake the rolls: Remove the rolls from the oven when they have risen and their 
crusts are set but they are still pale, 10 to 12 minutes. Set the baking sheets on wire racks 
and let them cool completely, about 30 minutes. Freeze the rolls in resealable plastic bags. 
To finish baking, place the frozen rolls on baking sheets, 2 inches apart, and let them defrost 
for 1 hour. Bake in a preheated 350-degree F oven until lightly browned, 5 to 7 minutes. Serve warm.

  Variation: To make a multigrain variation, just decrease the amount of all-purpose flour to 
2 3/4 cups and add 2 tablespoons each of sunflower seeds and pumpkin seeds and 1 tablespoon of 
flax seeds when mixing the dough. 

Mock Pineapple

----- Original Message ----- 
  From:  Geraldine 
  Sent: Friday, December 12, 2008 12:03 PM
  Subject: (no subject)

  I am searching for a recipe for mock pineapple.  The recipe I used to have made 6 qt. jars 
of mock pineapple made with grated zucchini squash, a #3 cylinder can pineapple juice and I 
think vinegar and sugar.  After it was canned it needed to age a couple of weeks. Tasted 
just like crushed pineapple.

  Thank you

Hello Geraldine,

See below for what I found.


Mock  Pineapple

3 c. sugar
1 1/2 c. lemon juice
1 (46 oz.) can pineapple juice
1 gal. coarsely grated zucchini, peeled and seeded

Simmer for 20 minutes. Pack in pint jars or freeze. (Pint jars must be processed at 
10 pounds for 10 minutes.) 
Mock  Pineapple

4 qts. ground zucchini
46 oz. pineapple juice
3 c. sugar
1 tsp. yellow food coloring

Bring almost to a boil; simmer 25 minutes. Cool and freeze. Tastes like pineapple. 
Use in any recipe calling for crushed pineapple. 

Teen Twist

----- Original Message ----- 
From: Cheryl 
Sent: Wednesday, December 10, 2008 12:01 PM
Subject: Recipe Request

I am looking for the ingredients that were used to make a Teen Twist sandwich that was offered 
by Hot Shoppe restaurants in the 60"s.  I used to have one every Friday night when my mom and dad 
took me to one in D.C.  Hot Shoppes were owned by Marriott and are no longer in business.

The roll was a twisted poppy seed roll with a combination of meats and cheeses that were heated 
and served on the roll.  I have tried every combination but just can't rlive this sandwich.

Any help will be appreciated.


Hi Cheryl,

The only thing that I can find is on message boards - no formal recipe:

"Teen Twist..Ham (4 oz), Shredded Lettuce, Two Pieces of Tomato, *White American Cheese, and Tartar Sauce--they said butter on the bread."

"The White American Cheese was melted on the Ham in the Teen Twist. Then they put the ham and the cheese on that longish white bread bun..spread on the tarter sauce added the lettuce and tomato."

I do know someone who has a copy of the Hot Shoppes cookbook. I asked them to send me the Teen Twist recipe if it is in that cookbook.


Tracy sent the "Teen Twist" recipe from the "Hot Shoppes Cookbook".

Teen Twist:

Ham, Thinly Sliced                                        4 oz or As Desired
American Cheese - cut in half lengthwise      1 Slice, 
Tomato Slice                                                2 each
Lettuce, shredded                                         As Needed
Tartar Sauce                                                1 Tablespoon
Oleo Margarine, softened                              As Needed
Twist Roll, sliced lengthwise                         1 each
Yield: 1 serving


1.  Spread both sides of sliced roll with softened oleo margarine.
2.  Place the two halves of American cheese on bottom half of roll, covering as much of roll as possible.
3.  Separate thinly sliced ham and place on top of cheese, covering as much of the cheese as possible 
and fluffing to build full volume.
4. Place sandwich on grill with ham touching the surface of a grill or frying pan.  Place top half of 
roll on grill.
5.  Heat until ham is hot.
6.  Remove from heat and top ham with 2 slices of tomato.  Cover with shredded lettuce.
7.  Spread 1 tablespoon of tartar sauce on the top half of the grilled roll and place on top of 
the sandwich.
8.  Cut in half diagonally and serve as desired.

More Hot Shoppes Recipes

Between Time and Timbuktu

----- Original Message ----- 
From: Debi 
Sent: Monday, December 08, 2008 4:35 PM
Subject: kurt vonagut writer

from here to timbucktoo. one of the authors first books.  i would love to read it    thank you

Hi Debbie,

I believe you mean "Between Time and Timbuktu" by Kurt Vonnegut. It's rare. There are a couple of used copies for sale at but they're expensive. There might be one for sale at E-Bay.


Valdostan Hot Chocolate

  ----- Original Message ----- 
  From: Fiona 
  Sent: Thursday, December 11, 2008 8:46 PM
  Subject: Valdostan Hot Chocolate

  I visit the Aosta Valley in the Italian Alps pretty often, and while I'm there I always get 
a cup of the incredible hot chocolate they seem to make in every cafe in the town of Aosta. 
I'm not sure how widespread this recipe is, but it makes for a really, really thick, almost 
pudding-like chocolate drink, and I'm pretty sure it's a very local recipe. It actually does 
taste just like chocolate pudding, and when I look over the counter I can see a sort of automatic 
churning machine stirring the hot chocolate. Not sure if any of that helps, but I would love to 
find the recipe for that kind of really thick, really incredible sort of Alpine hot chocolate- 
it's pretty unique and I haven't found a cup like it anywhere else in the world! Any help you 
can give would be so much appreciated.



Hello Fiona,

Sorry, I cannot find any recipes from the Valle d'Aosta. Below are a couple of Italian hot chocolate recipes.


Artusi-inspired Hot Chocolate

3 ounces bittersweet chocolate (use the finest quality available) 
1 cup water 
2-3 tablespoons unsweetened whipped cream 
In the top of a double boiler over boiling water melt 3 ounces of bittersweet chocolate in 
1 cup of water.  Pour into a blender and whip for 30 seconds (or use an emersion mixer). 
Return mixture to double boiler and heat to desired temperature. Pour into a large cup and 
top with whipped cream.
Nun's Revenge

1/2 cup half-and-half, plus 
2 tablespoons half-and-half 
1 teaspoon arrowroot 
1 tablespoon sugar 
2 ounces bittersweet chocolate, chopped (at least 70 percent cacao) 
2-4 slices orange zest (to garnish) 

1 In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth. 
2 Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat. 
3 Bring to a simmer and when the half-and-half begins to bubble around the edges, whisk in the sugar. 
4 Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute. 
5 Remove from the heat and quickly whisk in the chocolate until smooth. 
6 Pour into cups, top each with a piece of orange zest, and serve immediately. 


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