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


On Aug 16, 2011, at 1:03 AM, helen kerner <hker...@sbcglobal.net> wrote:

>  
> 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.lima...@gmail.com>
> To: "azores@googlegroups.com" <azores@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?
> 
> 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 <hker...@sbcglobal.net> wrote:
> 
>>  
>> 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 <kamis...@comcast.net>
>> To: Azores Genealogy <azores@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?
>> 
>> 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:
>> > 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, 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.
>> >
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>> > - Show quoted text -
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