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Hoska Bread

On 10 Feb 2005 at 16:57, Lori wrote:

> I am looking for a recipe for Holska bread. Can you help? 
> Lori


Perhaps you mean "Hoska" bread. This is a Czech Christmas bread. See the recipe below.


Czech Christmas Hoska Bread

1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees)
1/2 cup white sugar
1/2 cup butter
1 egg, beaten
1 teaspoon salt
2 cups scalded milk
6 cups all-purpose flour
1 pinch ground ginger
1 pinch ground mace
1/8 gram dried orange zest
1/2 cup golden raisins
1/2 cup candied mixed fruit peel
1/2 cup blanched slivered almonds
1 egg yolk
1 tablespoon milk
2 tablespoons confectioners` sugar

Dissolve yeast in warm water.
In a large bowl, cream sugar and butter. Add beaten egg and salt. 
Stir in cooled milk, and then the yeast. Add l l/2 cups sifted 
flour; beat to smooth batter. Cover and let rise until light, 
about one hour.

Stir spices and dried orange zest into the sponge. Add 4 l/2 cups 
of flour to make a soft dough. Place on a lightly floured board, 
and knead until smooth and elastic. Knead in raisins and candied 
peel. Put in a well oiled bowl, and turn once to coat the surface 
of the dough. Cover. Set aside to rise until double in bulk, about 
2 hours.

Divide dough into ten parts, roll into desired lengths, and let rise 
about l5 minutes. On a heavily greased baking sheet, make a braid of 
three parts, beginning in the center and working braid loosely toward 
each end. Pinch ends together. Twist the remaining two pieces together, 
and place on the base of the braid. In a small bowl, beat together egg 
yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds 
over the loaf. Repeat process for second loaf. Let rise about 45 minutes.

Bake at 350 degrees for 45 minutes. Transfer bread to a wire rack, and 
cool completely. Cover while cooling with a tea towel to make a soft 
crust. Sprinkle with confectioners` sugar.


On 10 Feb 2005 at 20:53, ami wrote:

> Hello:
> I'm trying to find a recipe for German pumpkin seed bread 
> (Kürbiskernbrot) that I've been asked to make.  Friends tell me that
> when German bakeries make this bread, it sells out first thing in the
> morning.  I have one recipe that failed miserably, so I'm hoping for a
> better one.  I've tried searching the ' luck.
> Here's what I know:
> It's a yeasted wheat bread that contains pumpkin seeds and pumpkin
> seed oil.  The recipe I have also called for cornflakes (cereal) which
> startled me, but several German friends just nodded when I mentioned
> it to them.
> I hope this interests you and I hope you can find something.
> Thanks,
> Ami

Hello Ami,

I was only able to find one authentic recipe for kurbiskernbrot, and it's in German. Hopefully you can get one of your German friends to translate.


Fur 1 Laib
380 ml Buttermilch, 200 g Dinkelmehl (Vollkorn), 1 Packchen Trocken-hefe, 1 TL Salz,1 
TL Zucker, 300 g Weizenmehl (Type 405), 75 g KurbiskerneButtermilch in einem Topf 
leicht erwarmen. Mehl, Hefe, Salz und Zucker in einerSchussel vermischen und die 
lauwarme Buttermilch dazugeben. Zu einem geschmei-digen Teig (4 bis 5 Minuten) 
kneten. Zum Schluss 50 g Kurbiskerne untermengen.Die Schussel mit einem Tuch 
abdecken. Eine Stunde lang an einem warmen Ort gehenlassen. Dann den Ofen auf 
230 Grad vorheizen.
Inzwischen den Teig nochmals kurz durchkneten und zu einem ovalen Leib formen.Auf 
ein gefettetes, mit Mehl bestaubtes Backblech legen. Restliche Kurbiskerne 
daraufstreuen.Das Brot 15 Minuten bei 230 Grad backen, dann auf 200 zuruckschalten 
und weitere30 Minuten backen.Zubereitung: 20 Minuten, Gehzeit: 1 Stunde, Backzeit: 
45 Minuten

Coffee Can Pumpkin Bread

On 11 Feb 2005 at 13:10, Barbara wrote:

> Years and years ago, someone gave me a recipe for a pumpkin bread
> baked in a l lb. coffee can.  Absolutely delicious.  The friend that
> gave me the recipe moved away and I have lost contact with her.  My
> recipe was lost in a flood in my house.  Please help.

Hi Barbara,

The pumpkin bread is below.


Coffee  Can  Pumpkin  Bread

 Ingredients :
 4 eggs
 2 (16 oz.) cans pumpkin
 2/3 c. cold water
 1/2 tsp. baking powder
 2 tsp. baking soda
 1 1/2 tsp.salt
 3 c. sugar
 2 1/2 c.flour
 1 c. salad oil
 1 tsp. nutmeg
 1 tsp.cinnamon
 1 tsp. cloves

 Preparation :
   Beat eggs,add sugar, beat well.  Add pumpkin, water, oil and beat.
 Add dry ingredients which have been sifted together.  Fill 1 pound
 coffee can 3/4 full.  Bake at 325 degrees for 1 1/2 hours or until
 top springs to touch.  Can be frozen IN CAN.


On 11 Feb 2005 at 7:51, Ken wrote:

> do you have any recipes for brochette it can be any version you have.
> also something for appetizers thank you ken 

Hello Ken,

"Brochette" just means cooked on a skewer. See below for several.

Sorry, Ken. "Appetizers" is too general. I look for specific recipes. Even "brochettes" is a bit general, but since you said "any", I got a few for you.


 Shrimp  &  Scallop  Brochette

 Ingredients :
 1/2 c. oil
 1/4 c. vermouth
 1/4 c. soy sauce
 1/2 tsp. powdered ginger
 1 clove garlic
 2 lbs. shrimp
 1 lb. scallops

 Preparation :
   Combine all ingredients.  Leave shrimp and scallops in marinade
 overnight: oil, vermouth, soy sauce, ginger and garlic. Thread on
 bamboo skewers (soak skewers in water).  Broil turning frequently
 and basting with marinade for 5 minutes or until cooked.
Shrimp  &  Vegetable  Brochette

 Ingredients :
 1 c. oil
 1/2 c. white wine
 1 tsp. salt
 1/4 tsp. pepper
 2 tsp. chopped parsley
 2 med. tomatoes
 2 med. green peppers
 2 med. onions
 12 whole fresh mushrooms
 20 to 24 uncooked shrimp

 Preparation :
    Combine oil, wine, salt, pepper and parsley.  Cut tomatoes and
 onions into quarters and peppers into large squares.  Add vegetables
 and shrimp to the marinade.  Let stand several hours.  Spear shrimp
 and vegetables alternately onto skewers.  Broil over hot coals until
 nicely browned, turning and basting with marinade occasionally.
 Makes 4 servings.
Sirloin  Tips  En  Brochette

 Ingredients :
 2 lbs. sirloin tips, cubed
 1 can beef consomme
 1/2 c. sherry
 2 tbsp. soy sauce
 2 cloves garlic, crushed
 1/4 tsp. onion powder
 1 tbsp. plus 1 tsp. cornstarch
 Cherry tomatoes
 Red & green pepper pieces

 Preparation :
    Heat consomme, sherry, soy sauce, garlic and onion powder to
 boil. Simmer 5 minutes, cool.  Pour over sirloin tips, marinate 3
 hours or more, turning or basting.  Drain marinade into saucepan
 over cornstarch, slowly stirring and cooking until thick and bubbly.
  Boil and stir 1 minute.  Alternate sirloin tips and vegetables on
 skewers, brush with sauce.  Broil or grill skewers.  Serve remaining
 sauce with meat.
Oregano  Chicken  En  Brochette

 Ingredients :
 3 chicken breasts, split and boned
 1 tsp. oregano
 2 tbsp. lime juice

 Preparation :
    Cut chicken up into 1 or 2 inch chunks.  Pour lime juice,
 oregano, salt, and pepper over chicken and let sit for 1 to 2 hours.
  Skewer chicken cubes and pour extra juice over it.  Cook on grill 5
 to 10 minutes each side.

Bakery Buttercream

On 11 Feb 2005 at 20:55, Pat wrote:

> hi uncle phaedrus , is it possible for you to find me a great white
> buttercream frosting recipe , bakery type ? i have been searching for
> one for years . thank you , pat

Hello Pat,

Well, I can't tell if a recipe is "great" just by looking at it, but below are three possibilities.


Bakery Buttercream Frosting         

2 c. Crisco (white)
1 tbsp. butter-flavored salt
3/4 c. milk
2 lbs. powdered sugar
1 egg white (summer use only)
1 tsp. vanilla
1/2 tsp. almond extract

Beat shortening and sugar for 5 minutes. Gradually beat milk and butter-salt. 
Beat 10 minutes.
Add flavorings at the end of the 10 minutes. Frost favorite cake. Great for
Bakery Shop Icing

1/2 cup butter, softened 
6 tablespoons shortening 
1 cup white sugar 
2 teaspoons vanilla extract 
1 tablespoon cornstarch 
1/2 cup warm milk 

In a large bowl, cream butter, shortening, sugar and vanilla together. 
Stir cornstarch into milk and add to butter mixture. Beat at low speed 
until well blended. Beat another 5 to 7 minutes until icing is creamy. 
Note: This icing will appear curdled at first, but continue beating and 
it will become smooth. 
Bakery Frosting


2 cups shortening 
1/2 cup nondairy creamer 
1 teaspoon almond extract 
1 32 ounce package confectioners' sugar 
1/2 cup water (1/2-3/4)
Food coloring optional 


In a mixing bowl, beat the shortening, creamer and extract. Gradually 
beat in sugar. Add enough water until frosting reaches desired consistency. 
If desired, add food coloring. Store in the refrigerator for up to 3 months. 
Bring to room temperature before spreading. 
Yield: 8 cups. 


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