Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[Katharine]

Does anyone know an Azorean dessert, possibly characteristic of São
Miguel, called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

I found recipes online for two different items, one in Portuguese
that's dough fried in oil, the other in English that's a baked
cookie. Which one is authentic?

In Portuguese:
http://cybercook.terra.com.br/rosas-do-egito-ii-na-comunidade.html?codigo=14468

In English:
http://www.food.com/recipe/egyptian-roses-129209

Your help appreciated! Katharine.

[Gayle Machado]

I have a cookbook of recipes from Sao Miguel. It has a recipe for Rosas-do-Egipto. Unfortunately, it's entirely in Portuguese so I can't really answer your question. The best I can do is read off the ingredients: ovus, acucar, leite, agua, farinha, and sal.

Don't know if that's helpful.

Gayle

> --
> To unsubscribe from this group, send email to Azores+un...@googlegroups.com. Follow the confirmation directions when they arrive.
> For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."

[Margaret Vicente]

Katharine, 

The "Rosas do Egipto" that we made in the Azores is the "deep fried" recipe.

Margaret

--
Margaret M Vicente

[Katharine]

Obrigada, Gayle!

It sounds rather like the Portuguese recipe above. Does your cookbook
mention anything about "oleo" (frying in oil)? To me they sound sort
of like the pre-Lenten treats called "filhós" or "malassadas,"
dependking on the part of the Azores one's in. The strange thing is
that the novel I'm translating mentions them being made for feeding
folks doing a "matança" (ritual hog-killing) in Nordeste, São Miguel,
during Advent (pre-Xmas), not Lent. Somehow I had the impression that
traditionally filhós or malassadas weren't made other times of year.
If anyone knows, I'd appreciate learning more.

Katharine.

= = = = = = = = = =
"Rosas do Egito," by Ana Maria Albuquerque Taveira (who's had recipes
online for over a decade in various formats -- I first encountered her
on a Geocities website ca. 2000):
http://cybercook.terra.com.br/rosas-do-egito-ii-na-comunidade.html?codigo=14468

Ingredientes
- 500 g de farinha
- açúcar a gosto
- raspas de 1 limão
- leite o suficiente

Modo de Preparo
Misture bem todos os ingredientes da massa, adicionando
o leite até o ponto da massa. Numa panela, aqueça o
óleo até ferver. Depois, coloque a forma de rosa dentro
para aquecer bem. Em seguida, mergulhe a forma na massa
e retorne ao óleo, deixando fritar até a massa soltar
da forma. Coloque numa travessa e polvilhe com canela e
açúcar.

[Katharine]

FYI, Ana has another (fairly similar) recipe online -- the ingredients
are 1 cup each of flour and milk, 2 egg yolks and 2 teaspoons of
sugar:

Rosas do Egito
http://cybercook.terra.com.br/rosas-do-egito-i-na-comunidade.html?codigo=14466

Ingredientes
- 1 copo de farinha
- 1 copo de leite
- 2 gemas
- 2 colheres (chá) de açúcar

Modo de Preparo
Misture bem todos os ingredientes. Numa panela, aqueça
o óleo até ferver. Dentro, coloque a forma de rosa
dentro para aquecer. Depois, mergulhe a forma na massa
e retorne ao óleo, deixando fritar até soltar da forma.

[Gayle Machado]

The cookbook is just one recipe after another. As far as I can tell, there's no mention of any ritual associated with it. The book is"Cozinha Tradicional da Ilha de
Sao Miguel" by Augusto Gomes. I bought it years ago at a shop in San Jose, CA.

Gayle

[Cheri Mello]

From going to various halls in California, some of which are more of one island than another......

Malassadas is more what the people from Sao Miguel and Madeira call them.  Filhos is what the other 8 Azorean islands call them. Hawaii was settled heavily by people from Sao Miguel and Madeira, so in Hawaii, they call them malassadas too.  I'm a southern California gal....we have nicknames or shortened names for things, so I call them "mallys" but that's probably my own invention.  When I go to the Artesia hall (heavy Terceira), they call them filhos.  But they are served at various times.  Not just matanca.

Cheri Mello
Listowner, Azores-Gen
Researching: Vila Franca, Ponta Garca, Ribeira Quente, Ribeira das Tainhas, Achada

[Gayle Machado]

I have just located two recipes in the book for "Mal-assadas", the first one does use the phrase "frigir com oleo". The second one says "untam-se os dedos de oleo."

Also, there is Manteiga in both recipes, and banha de porco in one. Time to get out the dictionary again. So, the three recipes do appear to be different or at minimum variations on a theme.

Take care,

Gayle

On Aug 13, 2011, at 9:49 PM, "Katharine" <katharin...@gmail.com> wrote:

[Linda Norton]

I was going to say it sounds like Malassadas as Cheri had mentioned. That's
the only dessert that I know is deep fried. It's the Portuguese version of
American donuts and/or the deep fried dough I always thought.

Linda Borges Furtado Norton

-----Original Message-----
From: azo...@googlegroups.com [mailto:azo...@googlegroups.com] On Behalf Of
Gayle Machado
Sent: Sunday, August 14, 2011 1:20 AM
To: <azo...@googlegroups.com>
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

[Debra Wolgemuth]

Katherine,
 
My relatives from Flores always had a FILHOS FEAST on Ash Wednesday.  We'd meet at the family ranch, have filhos hot out of the frying pan...drizzled with butter, then ate with either jam or a dusting of sugar and a slice of cheddar cheese.  It's a tradition that I've continued making for my family, but they don't get excited about them like I do.  Actually they call them lead hockey pucks...more for me...LOL!  I make a huge batch and freeze the majority of what we don't eat.  When I want a filhos for breakfast, I take one out of the freezer, microwave it a bit (experiment with your microwave and start at 20 second intervals so you don't over cook it), then add butter and your favorite topping.  They taste greasy and hot, just like Ava and Granny Marie made them on Ash Wednesday!
 
Last year I broke my wrist and was unable to make (knead the dough) for my annual filhos feast.  Someone recommended the Portuguese Bakery, 2082 El Camino Real, Santa Clara, CA  408-984-2234.  I ordered several dozen and they arrived the next week.  They went into the freezer and we enjoyed them for several weeks.  Their website says that they make daily filhos, but people recommend arriving at 9 am to get fresh ones...they tend to sell out quickly.  They also sell 9 flavors of biscoitos, sweet bread, lemony rice pudding, and on the last Saturday of the month serve sopas (pot roast & cabbage over bread with mint).  If you live in the Bay Area, check them out!


Debbie Wolgemuth
Researching Azoreans: Jorge (Flores), Freitas (Flores), Enos (San Miguel), Silveira Matos (Faial), Rodrigues (unknown)
Immigrated to: Merced, CA

 

> Date: Sat, 13 Aug 2011 19:44:23 -0700
> Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?
> From: katharin...@gmail.com
> To: azo...@googlegroups.com

[Donna Moody]

Hey Katherine,

My VoVo made malassadas every year when my Dad and uncles were
slaughtering hogs, but she also made it every Sunday morning. She was
from Sao Miguel.

Donna

Quoting Katharine <katharin...@gmail.com>:

[Joaquin Mendonca]

Portuguese Bakery is still in business in Santa Clara. I was going to
the bakery at least 30 to 40 years ago. I have not been there in at
least 15 years. Sopas must be a new item. Last 15 years or so. I enjoy
all the food from the bakery.
Jack Mendonca

[Margaret Vicente]

For those who might be interested to know  "Rosas do Egipto" are not the same thing as filhoses.  

Rosas are very much like the North American Funnel Cake. 

While filhoses are similar to malassadas these cannot quite be compared to Rosas do Egipto for there is a difference in the process and ingredients.

Margaret

On Sun, Aug 14, 2011 at 12:52 PM, Joaquin Mendonca <ftw...@sbcglobal.net> wrote:

Portuguese Bakery is still in business in Santa Clara. I was going to the bakery at least 30 to 40 years ago. I have not been there in at least 15 years. Sopas must be a new item. Last 15 years or so. I enjoy all the food from the bakery.
Jack Mendonca

--

To unsubscribe from this group, send email to Azores+unsubscribe@googlegroups.com.  Follow the confirmation directions when they arrive.

For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores.  Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."

--
Margaret M Vicente

[helen kerner]

 

They are called  malassadas in Santa Maria.  

---

From: Cheri Mello <gfsc...@gmail.com>
To: azo...@googlegroups.com
Sent: Sat, August 13, 2011 10:06:58 PM
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[Steve Gomes]

I have seen the spelling as fillozes not filhos. Although filhos seems to be a popular spelling

Sent from my iPad

[helen kerner]

It sounds like you are talking about rosettes which my Mom used to make for special events.

 

You make a thin batter and dip the rosette iron into the batter and then place the rosette iron with the batter into the hot oil.  It cooks quickly because it is very thin.  It comes out looking very much like a doilie.  When they are cold you dust them with powdered sugar.  They are very flaky and delicious.

 

Different islands call the recipes by different names so I can see where it would be called rosas de egito.

 

There are various rose molds (hearts too). 

 

I have my Mom's rosette iron but have never made them.

 

helen

santa maria

 

 

---

From: Joaquin Mendonca <ftw...@sbcglobal.net>
To: azo...@googlegroups.com
Sent: Sun, August 14, 2011 9:52:35 AM
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

Portuguese Bakery is still in business in Santa Clara. I was going to the bakery at least 30 to 40 years ago. I have not been there in at least 15 years. Sopas must be a new item. Last 15 years or so. I enjoy all the food from the bakery.
Jack Mendonca

-- To unsubscribe from this group, send email to Azores+unsub...@googlegroups.com.  Follow the confirmation directions when they arrive.

[Katharine]

Muito obrigada para todos!!! (Thank you very much, everyone)

The novel I'm translating takes place in Nordeste, São Miguel,
although as someone whose father was ¾ Florentino, I appreciate
Debbie's information as well, from a personal viewpoint -- since I
know so little re my family's hidden Portuguese ancestry (such a huge,
forbidden secret), and this adds another clue to my search for my own
destroyed roots. Also, I find it interesting how some traditions are
universal throughout the Azorean archipelago, while others can be
unique even within a region of just one island!

The fried-in-oil dough described by Gayle, Margaret, Cheri, Linda and
Donna is surely what the novelist is referring to.

Allegedly, "malassadas" in the eastern Azorean islands are the same as
what are called "filhós" in the central and western groups. Is that
correct?

I also sent an email with this inquiry to an immigrant friend
originally from near Nordeste, and he said his mother loved them, made
them, and used a dough-cutter to give them their characteristic
shape. I replied a little while ago asking if that was a rosette
shape, since I've yet to find any pictures of "Rosas do Egipto"
online, but have yet to receive a reply. Will keep you posted if I
learn more.

I left my native Bay Area for back East long ago (long before I knew
of my Portuguese heritage). Where we live in the diaspora, I
literally do not know a single Azorean-American -- NOT ONE :-( If,
like some of you lucky ones, I lived near a Portuguese bakery, I'd be
one of their steadiest customers -- and probably one of their plumpest
ones as well!!!

Katharine.

[Gail Elizares]

 

Aloha Everyone,

 

I’m from Hawaii, and we were raised making malasadas on the Tuesday before Ash Wednesday, also known as “Fat Tuesday”. 

 

Gail

[Katharine]

Thanks, Margaret! Do you know of a specific dough cutting implement
(perhaps similar to a cookie cutter) that's used to create specific
shape? Are there a certain number of flower-petals, or is the item
circular, perhaps with a scalloped edge? If someone can have better
luck finding an image online of either "Rosas do Egipto" or the
cutting implement, I'd be most grateful, because it's hard for me to
translate something I can't picture !

Katharine.

P.S. (below) Olá, Helen!

[helen kerner]

 

Me too Gail,

 

We always had them on Shrove (Fat) Tuesday, not Ash Wednesday.

 

helen

santa maria

 

---

From: Gail Elizares <geli...@hawaii.rr.com>
To: azo...@googlegroups.com
Sent: Sun, August 14, 2011 3:50:28 PM

[helen kerner]

 

Below is a link showing the iron that my Mom used to make the rosettes.  Be sure to view all the pages for a better view of the process.

 

http://scandinavianfood.about.com/od/cookingtechniques/ss/rosettesbs.htm

---

From: Katharine <katharin...@gmail.com>
To: Azores Genealogy <azo...@googlegroups.com>
Sent: Sun, August 14, 2011 6:24:24 PM

Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

--
To unsubscribe from this group, send email to Azores+unsub...@googlegroups.com.  Follow the confirmation directions when they arrive.

[Nancy Couto]

My mother used to make these--not often, because the hot oil was a nuisance to deal with, but I remember how delicious they were.  We called them patties.  I wasn't aware at the time that they were an Azorean treat.  I've seen the irons sold as "Swedish Rosette Irons," but there's no way my mother would have learned any Scandinavian recipes.  I remember she made them once for my Girl Scout bake sale, and the Girl Scout leaders were baffled, didn't know what to call them, and finally decided to call them "Portuguese Patties," even though I insisted they weren't a Portuguese dish.  They decided to sell them for 10 cents each, and my fellow Girl Scouts bought and ate every one before the first customer arrived.

Nancy

Sent from my iPad

[Richard Francis Pimentel]

Hi Katharine,

What area do you live? May be someone on the list knows of a bakery.

Rick

Richard Francis Pimentel
Spring, TX
Formerly of Epping, New Hampshire

Researching, Riberia Grande, Riberinha Ponta Delgada, and Achada Grande,
Sao Miguel, Acores

-----Original Message-----
From: azo...@googlegroups.com [mailto:azo...@googlegroups.com] On Behalf Of

Katharine
Sent: Sunday, August 14, 2011 12:58 PM
To: Azores Genealogy
Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do
Egito"] or Egyptian Roses?

I left my native Bay Area for back East long ago (long before I knew of my
Portuguese heritage). Where we live in the diaspora, I
literally do not know a single Azorean-American -- NOT ONE :-( If,
like some of you lucky ones, I lived near a Portuguese bakery, I'd be one of
their steadiest customers -- and probably one of their plumpest ones as
well!!!

Katharine.

--

[Katharine]

Rick, to the best of my knowledge (after 34 years), there are no
Portuguese bakeries within hundreds of miles of where we live :-(

Gail, I recall reading an article re malassada-making during Hawaiian
Carnaval online a year or two ago. I gather there are a number of
Portuguese bakeries at least in Honolulu (and perhaps elsewhere in the
islands as well) -- lucky you!

Helen, what a wonderful website with all those photos for making
rosettes step-by-step -- talk about food porn (LOL!!!).
Unfortunately, deep-frying was never one of my culinary strengths
(although when I was a child my dad made the best French fries using
peanut oil, as a special Saturday afternoon treat occasionally, but I
digress) -- and nowadays fried food doesn't much agree with my insides
anyway, so all I can do is look and drool.

Plus as Nancy notes, there's all that oil to deal with afterwards
(yuck!), and we don't have one of those Willie Nelson cars that runs
on used cooking oil ;-)

ONE FINAL QUESTION: Nancy says they were called "Patties," but for the
purpose of my translating I need something closer to the original
"Rosas do Egipto": Did anyone ever hear them called "Egyptian Roses
[or Rosettes]," "Roses [or Rosettes] of Egypt"?

Muito obrigada, Katharine.

= = = = = = = = = =

P.S. FILHÓS:
http://en.wikipedia.org/wiki/Filh%C3%B3s

Filhós (or filhozes in plural) is a traditional Christmas dessert in
Portugal.

Filhós are usually made by forming a ball from a mixture of flour,
eggs, and pumpkin (paste or dough), which is optional. After the dough
has risen, it is molded into a doughnut-like shape. Instead of having
a hole in the center, like a doughnut, there is a small pouch. After
the dough have been deep fried, sugar and cinnamon are sprinkled on
top of the cooled dough; they are then ready to eat. It is the shape
of the filhós which separates it from its relative, the malasada [sic].

[Edward Rodrigues]

Katharine if you go on line and do a search of Malassada they have a few different site that show different variation. http://www.mahalo.com/how-to-make-malasadas/
Ed

[mnk]

Helen,
I also have my mother's 'iron' for making the rosettes. Although I
have never tried making them, I sure enjoyed eating them when I was a
child.
Maria Natalia

On Aug 15, 9:15 am, Edward Rodrigues <edward.s.rodrig...@att.net>
wrote:

> > For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group athttp://groups.google.com/group/Azores.  Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."- Hide quoted text -
>
> - Show quoted text -

[Jason Fraga]

MMMMMMMMMM...... malassadas!

We were just at the Feast of the Blessed Sacrament in New Bedford a week
ago, and I ate my fill of them. I live 90 miles inland from NB, and while
there are Portuguese bakeries around here, they are run by mainlanders. The
mainland old timers in this area will tell you that malassadas and filhos
are one in the same thing, but my taste buds disagree. Filhos, at least
around here, are thinner and much more dense than malassadas. Malassadas
tend to be thicker and airy (and much more satisfying). I don't think it's
my island bias speaking here- my wife, who is italian, much prefers
malassadas to filhos.

Jay

----- Original Message -----
From: "Edward Rodrigues" <edward.s....@att.net>
To: <azo...@googlegroups.com>
Sent: Monday, August 15, 2011 10:15 AM
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

Katharine if you go on line and do a search of Malassada they have a few
different site that show different variation.
http://www.mahalo.com/how-to-make-malasadas/
Ed

On Aug 14, 2011, at 12:58 PM, Katharine wrote:

> Muito obrigada para todos!!! (Thank you very much, everyone)
>

> The novel I'm translating takes place in Nordeste, S�o Miguel,

> although as someone whose father was � Florentino, I appreciate
> Debbie's information as well, from a personal viewpoint -- since I
> know so little re my family's hidden Portuguese ancestry (such a huge,
> forbidden secret), and this adds another clue to my search for my own
> destroyed roots. Also, I find it interesting how some traditions are
> universal throughout the Azorean archipelago, while others can be
> unique even within a region of just one island!
>
> The fried-in-oil dough described by Gayle, Margaret, Cheri, Linda and
> Donna is surely what the novelist is referring to.
>
> Allegedly, "malassadas" in the eastern Azorean islands are the same as

> what are called "filh�s" in the central and western groups. Is that

[Gail Elizares]

Helen,

 

I never did see rosettes being made, all we did was the malasadas.  I come from the Big Island of Hawaii (different island from Oahu) and malasadas is a big thing whenever there are fundraisers especially the Catholic churches.  There is one Drive Inn in Honokaa, HI that makes and sells good malasadas.  They even sell a small pack of ingredients and instructions to make them.  My expertise is stone oven bread.  I make Portuguese white bread and sweet bread.  For taste you can’t beat the stone oven.

 

Gail

--
To unsubscribe from this group, send email to Azores+un...@googlegroups.com. Follow the confirmation directions when they arrive.

[helen kerner]

 

Maria Natalia,

 

The last time I had rosas (that's what I grew up calling them) was when I went to a bridal shower last year.  Most of the guests were Azorean from the various islands and they were happy to see the delicious and beautiful rosas there.

 

The iron that I have is similar to the one in the link that I sent but I remember my Mom using one with a straight handle.  I remember something happened to that one but since I was young I don't remember what it was.  The one with the straight handle was one that my Grandmother brought from the Azores. 

 

When I was young I remember going to meet an aunt who had recently arrived from Santa Maria and she showed my Mom the rosa iron that she brought.  This same aunt made the rosas for my sister's wedding.

 

Some day I will experiment and make a small batch. 

 

helen

santa maria

 

---

From: mnk <kami...@comcast.net>
To: Azores Genealogy <azo...@googlegroups.com>
Sent: Mon, August 15, 2011 7:57:16 AM

Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

> > To unsubscribe from this group, send email to Azores+unsub...@googlegroups.com.  Follow the confirmation directions when they arrive.

> > For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group athttp://groups.google.com/group/Azores.  Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."- Hide quoted text -
>
> - Show quoted text -

--

To unsubscribe from this group, send email to Azores+unsub...@googlegroups.com.  Follow the confirmation directions when they arrive.
For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores.  Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."

[Debra Wolgemuth]

Rosettes are so easy to make with a rosette iron (http://www.sugarcraft.com/catalog/cooky/rosette.htm).  The batter is mixed up quickly, much like a pancake batter.  You heat up the frying oil.  You select the metal rosette attachment you want (flower, holiday shape, etc.) and screw it onto the angled handle.  Dip the rosette attachment in the hot oil, then in the batter and back into the oil.  The rosette batter will slip off the metal iron quickly.  Take the rosette out when it is a light golden brown and place on a paper towel to cool.  Dust with powdered sugar.  The rosettes are very light and melt in your mouth when you eat them. 

Debbie Wolgemuth
Researching Azoreans:  Jorge (Flores), Freitas (Flores), Enos (San Miguel), Silveira Matos (Faial), Rodrigues (unknown)
Immigrated to:  Merced, CA 

---

Date: Mon, 15 Aug 2011 09:46:59 -0700
From: hke...@sbcglobal.net
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?
To: azo...@googlegroups.com

--
To unsubscribe from this group, send email to Azores+un...@googlegroups.com. Follow the confirmation directions when they arrive.

[Maria Lima]

Wow!  When I saw photo posted fm Scandinavia I thought, nope, that's not what I thought it was. BUT after rradi g your description. I felt like found the answer to a mystery.  Mine is also a long handle and I'm thi king to photograph it when I unpack it .  I wondered how it was used.  It probably belonged to my mother in law's mother in law!  She raised the kids when my mother in law's father died and his widow who was a taileresse had to go our to work.  They lived in Boston.    

Maria Elena

To unsubscribe from this group, send email to Azores+un...@googlegroups.com. Follow the confirmation directions when they arrive.

[Maria Lima]

Hmm- I have a doily type rosette iron with long handles from my mother in law's possessions.  I was wondering what to do with it.  She's been gone many years and am now mentally prepared to let go of these things.  I've been photographing things before having someone come in and give me idea of how to dispose of stuff.  

Love this list-thank u all 

Maria Elena

To unsubscribe from this group, send email to Azores+un...@googlegroups.com. Follow the confirmation directions when they arrive.

[Karen Boggs]

there is two small bakeries in Maui that also makes Malasadas that are very good.  The one up country Maui is ran by Japanese and I don't know how they started making them but they open at 6:30 a.m. and they are sold out of Malasadas by 8:00 a.m.  The other is in Wailuku, Maui and they make them fresh all day long.  My great-grandmother made the Portuguese white bread and sweet bread from a stone oven. Gail My whole family would love to have the recipe for the sweet bread if you would like to share.  I am looking for a place to get some for our family reunion Sept. 4th.  Does anyone know a place near Lodi, California? 

 

My great grandparents came to Hawaii in 1906 to the Big Island.  My grandmother was born in Haukula in 1908.  They came to the mainland in 1913.

---

From: Gail Elizares <geli...@hawaii.rr.com>

To: azo...@googlegroups.com
Sent: Mon, August 15, 2011 8:13:58 AM
Subject: RE: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[Linda Norton]

My mother also had the iron Rosas. She use to make them on occasion and I remember helping her with it. I think I still have it since she has passed. I don’t remember her telling me she took it over from Sao Miguel, but it could have been from my relatives.

 

Linda Borges Furtado Norton

 

---

From: azo...@googlegroups.com [mailto:azo...@googlegroups.com] On Behalf Of helen kerner

Sent: Monday, August 15, 2011 12:47 PM
To: azo...@googlegroups.com

--
To unsubscribe from this group, send email to Azores+un...@googlegroups.com. Follow the confirmation directions when they arrive.

[Linda Norton]

I was in Maui on a trip four years ago and never saw that, though we really weren’t looking for it.

 

My mom made Massa every holiday and would pass at least 12 loaves if not more around. I would help her make it, but never good do it myself. I had the hardest time making the yeast rise. My mom would never measure any of it or I should say use a measuring cup. It was a box of this or container of that. I still see her pulling apart the dough after it rose and put it in the separate warm pans. She use to cover the pans with blankets and keep it near the baseboards in the house during the colder weather. She said if it didn’t rise right it was because of a draft, funny. Then she let those rise and brush beaten egg whites over them to gloss them, then bake. Great smell! I can see her now kneading the dough, oh it was job alright. She made great massa and loved making small biscuits. I really miss it and her.

 

I always wanted to do make them, but she couldn’t break it down to one loaf. I think I tried once and it was okay, but nothing like hers.

 

Linda Borges Furtado Norton

 

---

[Gail Elizares]

Aloha Karen,

 

This is what I make my sweet bread with;

 

10# flour

18 eggs beaten, I add a little yellow food coloring (the old days they use only the yolk but now can’t afford to throw the rest away)

1 to 2 tsp. vanilla extract (my family doesn’t care too much for extract because of heartburn so I cut it down)

4 cans carnation milk

4 cans water (using the carnation milk cans)

2 sticks butter Crisco

1 block butter

3 sets of yeast

4 ½ cups sugar

1 tsp salt (Optional)  I don’t add in mines (I know the old Portuguese would scream at me for not adding but I found no difference)

Raisins (Optional)

 

Add sugar to the flour

Empty packets of yeast with 1 tsp sugar and 1 cup warm water

Melt on low fire butter Crisco and butter with the carnation milk (when it is done I add 4 cans of cold water to cool off)

 

Add yeast mixture and butter mixture to flour and mix.  I’ve had to change my recipe around using the stone oven.  I have a mixer so I usually add a little flour as it’s mixing.  Once the dough stops sticking to the side it is done. You might have to experiment because weather makes a difference on the dough too.  So experiment and make your own adjustments.  If using a mixer add raisins and hand fold in so it doesn’t smash.  You would baste the bread right before going in the oven with beaten eggs.  With the stone oven I can use only the egg whites so it doesn’t get to dark and hard.  In the regular oven I use to mix 1 or 1 eggs and add little carnation cream.  Again that is to your liking.  Some people like the more crunchy so you would add the carnation cream.  I was raised when it was Easter we would fold in a egg with the shell into the dough and bake it.

 

If I have time later I will find the picture with my bread in the stone oven

 

Good Luck,

 

Gail

[Hughes Roselyn]

Dear Karen:

If you don't mine the drive down the valley to Turlock, CA you will find excellent, fresh made daily, fine textured home style sweet bread at the Turlock Portuguese Bakery at 842 North Golden State Boulevard, Turlock, CA 95380-3139 (209) 669-8163 the baker/owner and his wife are Portuguese ‎.  My husband and I stop there for bread whenever we are down in the valley.  You can order it in advance for a large group, they sell out early.  They also make other delights.  But I go for the yummy bread. - Roselyn

[helen kerner]

 

Debra,

 

I agree that the rosettes are easy to make.  Surely easier and less time consuming than making malasadas or Portuguese sweet bread. 

 

Once you have the ingredients and cooking supplies ready and the temperature of the oil down pat it's good to go.

 

I watched my Mom, grandmother, and aunt make them over the years and none of them complained about it being a chore.

 

It also uses less oil than malasadas.  And, where I live the oil is left at the curbside along with the trash so that's not an issue.

 

Re malasadas in Hawaii, I have heard stories about the delicious malasadas from Leonard's Bakery.  Although I have never tried them they look similar to the malasadas that I had in Hong Kong.  The shape and texture appears similar.  The same for the malasadas in Singapore.  The ones in Hong Kong and Singapore are round and heavy and have the texture of a fritter.

 

helen

Santa Maria

---

From: Debra Wolgemuth <wolge...@msn.com>
To: Azores Genealogy <azo...@googlegroups.com>
Sent: Mon, August 15, 2011 10:33:20 AM
Subject: RE: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[Maria Lima]

Okay- I found what I thought could be the rosette and the literature in the original box says CROSS PIZELLE MAKER.  Checked internet pizelles are Italian cookies.  Mine is a "traditional" one.  I wonder if the ancestors used this to make their Azorean cookies.  

It's heavy and it says u can cook them. On the stove-so this kids me to think it is not what u were discussing in this thread.  

Maria Elena

[Maria Lima]

Do u remember how she cooked with the straight handle one?  Mine is a pizelle maker that I'd like to experiment with at least once but can't figure just hiw to use it.

Maria Elena

On Aug 15, 2011, at 11:46 AM, helen kerner <hke...@sbcglobal.net> wrote:

To unsubscribe from this group, send email to Azores+un...@googlegroups.com. Follow the confirmation directions when they arrive.

[Margaret Vicente]

Hi Katharine,

You will be able to find them in the "specialized" kitchen supply stores.  I don't know if you have the Golda's Kitchen chain in your area but you could check them out perhaps on line.

Here's a photo of the "rosas do egipto"

 

--
To unsubscribe from this group, send email to Azores+un...@googlegroups.com.  Follow the confirmation directions when they arrive.
For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores.  Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."

--
Margaret M Vicente

[helen kerner]

 

Maria Elena,

 

Below is a youtube video to help you.  Be sure to watch it to the end because it has a pizzelle maker like the one that you have.

 

http://www.youtube.com/watch?v=X2VcDOTVNEY&feature=related

 

 

My Mom's rosette iron worked differently because rosettes are deep fried.  She dunked the iron in the batter and then dunked the iron that had the batter in hot oil. 

 

I watched a few youtube videos on pizzelles and they were interesting.

---

From: Maria Lima <maria....@gmail.com>
To: "azo...@googlegroups.com" <azo...@googlegroups.com>
Sent: Mon, August 15, 2011 5:27:30 PM
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[Maria Lima]

Helen:  

Thanks for all the info on history of pizelle maker which goes back to 700 b c .  I wonder if the Azoreanos just knew about this type of dessert and improvised and fried it.  I read your email at 4 a m .  Pretty neat.

Just saw the u tube video also.

With each new piece of info this  "mysterious" implement is becoming more of part of the famy's history.  If I had not photographed it for u, I never would have observed that it looked like it had been used with grease stains on the outside.  

You  and the list have helped me to add more insight into these ancestors lives.  I'm really looking forward to attempting to use this and pass knowledge on to daughters in law and grandchildren.  Maybe include it in a photo book(?)

Love to u in Sunnyvale (?) sounds like a nice place--

P.s.  I think I have Andrade fm Santa Maria but must check I think it's Francisca De Andrade will get back 2. U on that.        
 
Maria Elena

[Katharine]

MUITO OBRIGADA to everyone who chimed in with information to help me
solve this mystery (and whet my appetite!).

I emailed some of your info to a friend who's a native of near where
the novel is set on São Miguel, as well as Helen's link with all the
photos -- and he confirmed that those are exactly as his mother made.

Re the Scandinavian counterpart: Given both the Portuguese and the
Scandinavians' long histories of seafaring, it hardly seems surprising
that there's been centuries of cross-pollination of cuisines (not to
mention perhaps also gene pools -- LOL!).

Again, thank you to everyone for your help. If I encounter additional
translating obstacles re Azorean food, I certainly know where to
inquire!!!

Katharine.