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

[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

On Aug 13, 2011, at 9:49 PM, "Katharine"  wrote:

> 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.
> 
> -- 
> To unsubscribe from this group, send email to 
> azores+unsubscr...@googlegroups.com.  Follow the confirmation directions when 
> they arrive.
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Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[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 galwe 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

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

[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"  wrote:

> 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.
> 
> -- 
> To unsubscribe from this group, send email to 
> azores+unsubscr...@googlegroups.com.  Follow the confirmation directions when 
> they arrive.
> For more options, such as changing to List, Digest, Abridged, or No Mail 
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RE: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

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

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" 
wrote:

> 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=14
468
> 
> 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.
> 
> -- 
> To unsubscribe from this group, send email to
azores+unsubscr...@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
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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: katharine.f.ba...@gmail.com
> To: azores@googlegroups.com
> 
> 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.
> 
> -- 
> To unsubscribe from this group, send email to 
> azores+unsubscr...@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."

  

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

[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 :


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.

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

[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

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

[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 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
>
> --
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>



-- 
Margaret M Vicente

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

[helen kerner]

They are called  malassadas in Santa Maria.   




From: Cheri Mello 
To: azores@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?

>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 galwe 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
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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

On Aug 14, 2011, at 9:40 AM, Debra Wolgemuth  wrote:

 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: katharine.f.ba...@gmail.com
> To: azores@googlegroups.com
>
> 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.
>
> --
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Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[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 
To: azores@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

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

[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

 

From: azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of
Debra Wolgemuth
Sent: Saturday, August 13, 2011 7:57 PM
To: Azores Genealogy
Subject: RE: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

 

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: katharine.f.ba...@gmail.com
> To: azores@googlegroups.com
> 
> 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=14
468
> 
> 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.
> 
> -- 
> To unsubscribe from this group, send email to
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they arrive.
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Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[helen kerner]

Me too Gail,

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

helen
santa maria

 




From: Gail Elizares 
To: azores@googlegroups.com
Sent: Sun, August 14, 2011 3:50:28 PM
Subject: RE: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
Egito"] or Egyptian Roses?


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

 
Gail
 
From:azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of 
Debra 
Wolgemuth
Sent: Saturday, August 13, 2011 7:57 PM
To: Azores Genealogy
Subject: RE: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
Egito"] or Egyptian Roses?
 
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: katharine.f.ba...@gmail.com
> To: azores@googlegroups.com
> 
> 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.
> 
> -- 
> To unsubscribe from this group, send email to 
>azores+unsubscr...@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."
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For more opti

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

[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 
To: Azores Genealogy 
Sent: Sun, August 14, 2011 6:24:24 PM
Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
Egito"] or Egyptian Roses?

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!

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

[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

On Aug 15, 2011, at 1:07 AM, helen kerner  wrote:

>  
> 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
> 
> 

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

[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: azores@googlegroups.com [mailto:azores@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.

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

[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





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.
> 
> -- 
> To unsubscribe from this group, send email to 
> azores+unsubscr...@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."

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

[Jason Fraga]

MM.. 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" 

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

[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

 

From: azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of
helen kerner
Sent: Sunday, August 14, 2011 7:07 PM
To: azores@googlegroups.com
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

 

 

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 
To: Azores Genealogy 
Sent: Sun, August 14, 2011 6:24:24 PM
Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do
Egito"] or Egyptian Roses?

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!

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

[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
 
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 
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.
>
> > --
> > To unsubscribe from this group, send email to 
>azores+unsubscr...@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 -

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From: mnk 
To: Azores Genealogy 
Sent: Mon, August 15, 2011 7:57:16 AM
Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
Egito"] or Egyptian Roses?

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

[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: hker...@sbcglobal.net
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
Egito"] or Egyptian Roses?
To: azores@googlegroups.com



 
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 
To: Azores Genealogy 
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 
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.
>
> > --
> > To unsubscribe from this group, send email to 
> > azores+unsubscr...@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.  C

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

[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


On Aug 15, 2011, at 11:46 AM, helen kerner  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 
> To: Azores Genealogy 
> 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 
> 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.
> >
> > > --
> > > To unsubscribe from this group, send email to 
> > > azores+unsubscr...@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 -
> 
> -- 
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> they arrive.
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Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[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


On Aug 14, 2011, at 12:39 PM, helen kerner  wrote:

> 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 
> To: azores@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 
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> they arrive.
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Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[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 
To: azores@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?


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
 
From:azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of 
helen 
kerner
Sent: Sunday, August 14, 2011 7:07 PM
To: azores@googlegroups.com
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
Egito"] or Egyptian Roses?
 
 
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 
To: Azores Genealogy 
Sent: Sun, August 14, 2011 6:24:24 PM
Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
Egito"] or Egyptian Roses?

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!

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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: azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of
helen kerner
Sent: Monday, August 15, 2011 12:47 PM
To: azores@googlegroups.com
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

 

 

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 
To: Azores Genealogy 
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 
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.
>
> > --
> > To unsubscribe from this group, send email to
azores+unsubscr...@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 -

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

[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

 

  _  

From: azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of
Karen Boggs
Sent: Monday, August 15, 2011 1:55 PM
To: azores@googlegroups.com
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

 

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 
To: azores@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?

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

 

From: azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of
helen kerner
Sent: Sunday, August 14, 2011 7:07 PM
To: azores@googlegroups.com
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

 

 

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 
To: Azores Genealogy 
Sent: Sun, August 14, 2011 6:24:24 PM
Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do
Egito"] or Egyptian Roses?

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!

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that 

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

[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

 

 

 

From: azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of
Karen Boggs
Sent: Monday, August 15, 2011 7:55 AM
To: azores@googlegroups.com
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

 

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 
To: azores@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?

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

 

From: azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of
helen kerner
Sent: Sunday, August 14, 2011 7:07 PM
To: azores@googlegroups.com
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?

 

 

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 
To: Azores Genealogy 
Sent: Sun, August 14, 2011 6:24:24 PM
Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do
Egito"] or Egyptian Roses?

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!

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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


On Aug 15, 2011, at 12:55 PM, Karen Boggs  wrote:

> 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 
> To: azores@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?
> 
> 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
>  
> From: azores@googlegroups.com [mailto:azores@googlegroups.com] On Behalf Of 
> helen kerner
> Sent: Sunday, August 14, 2011 7:07 PM
> To: azores@googlegroups.com
> Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas 
> do Egito"] or Egyptian Roses?
>  
>  
> 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 
> To: Azores Genealogy 
> Sent: Sun, August 14, 2011 6:24:24 PM
> Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
> Egito"] or Egyptian Roses?
> 
> 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!
> 
> -- 
> To unsubscribe from this group, send email to 
> azores+unsubscr...@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 
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> -- 
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> azores+unsubscr...@googlegroups.com. Follow the confirmation directions when 
> they arrive.
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> they arrive.
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> that says "Join this group" and it will take

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

[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  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 
> To: Azores Genealogy 
> 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 
> 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.
> >
> > > --
> > > To unsubscribe from this group, send email to 
> > > azores+unsubscr...@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+unsubscr...@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 
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Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do Egito"] or Egyptian Roses?

[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 
To: Azores Genealogy 
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?


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: hker...@sbcglobal.net
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do 
Egito"] or Egyptian Roses?
To: azores@googlegroups.com




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 
To: Azores Genealogy 
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 
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

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

[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

On Mon, Aug 15, 2011 at 10:55 AM, Karen Boggs wrote:

> 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 
> *To:* azores@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?
>
>  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
>
>
>
> *From:* azores@googlegroups.com [mailto:azores@googlegroups.com] *On
> Behalf Of *helen kerner
> *Sent:* Sunday, August 14, 2011 7:07 PM
> *To:* azores@googlegroups.com
> *Subject:* Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto"
> ["Rosas do Egito"] or Egyptian Roses?
>
>
>
>
>
> 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 
> *To:* Azores Genealogy 
> *Sent:* Sun, August 14, 2011 6:24:24 PM
> *Subject:* [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
> do Egito"] or Egyptian Roses?
>
> 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!
>
> --
> To unsubscribe from this group, send email to Azores+
> unsubscr...@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."
>
> --
> To unsubscribe from this group, send email to
> azores+unsubscr...@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."
>
> --
> To unsubscribe from this group, send email to
> azores+unsubscr...@googlegroups.com. Follow the confirmation directions
> when they arrive.
> For more options, such as changing to List, Digest, Abri

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

[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 
To: "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  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 
>To: Azores Genealogy 
>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 
>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.
>>
>> > --
>> > To unsubscribe from this group, send email to 
>>azores+unsubscr...@googl

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


On Aug 16, 2011, at 1:03 AM, helen kerner  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 
> To: "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  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 
>> To: Azores Genealogy 
>> 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 
>> 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
>> > &g