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----- Original Message ----- 
From: dan 
Sent: Sunday, June 21, 2009 3:52 PM
Subject: mexican pastry

Liborio, a hispanic grocery chain here in las vegas sells a large scone-like 
pastry called piedras(Eng."stones"). I have had no luck coming up with a recipe. 
I'm hoping your impressive searching skills can supply a recipe.

thank you,

Hello Dan,

The only recipe that I can find is in Spanish. See below.



5 libras de harina
1 1/2 taza de azucar
1 cucharada de canela molida
3 cucharadas de espauda
1 cucharada chica de sal
1 taza de manteca
2 huevos
1 1/2 taza de leche
2 cucharadas de vainilla
1 1/2 taza de pasas

Se forman los panes (piedras) y se ponen en el cocedor de la estufa, 
por espacio de 25 a 30 minutos, con la temperatura o el calor a 350 grados. 

Timm sent this translation.

My Spanish is a bit rusty but here is a translation for the Piedras recipe. 
Timm in Oregon



5 pounds all purpose flour
1-1/2 cups sugar
1 tablespoon cinnamon (* see below)
3 tablespoons baking powder
1 tablespoon salt, heaping
1 cup lard
2 large eggs
1-1/2 cups milk
2 tablespoons real vanilla extract
1-1/2 cups raisins


Combine all of the ingredients and form into stones. Place on a baking sheet and bake in a 
preheated 350F degree oven for 25 to 30 minutes.


Se forman los panes (piedras) y se ponen en el cocedor de la estufa, por espacio de 25 a 30 minutos, 
con la temperatura o el calor a 350 grados. 

They are formed the loaves of bread (stones) and they are put in the preheated stove,
By space from 25 to 30 minutes, with the temperature or the heat to 350 degrees. 
From: "Sandie" 
Subject: Piedras
Date: Monday, July 29, 2013 5:07 PM

You have a recipe listed on your site for Piedras(which is a bread).
someone kindly translated it for you but I have a minor correction for
you.  the 1 tablespoon should be 1 scant tablespoon which is slightly
less than a tablespoon and can make a difference in the taste.  Just
wanted to lest you know so you can make the correction.  I love your
website.  It is so much fun to see all the different recipes and other
answers that you provide.  Thank you for all the info you provided on
your timeline.  It is very interesting.  Hope this is helpful and I wish
you a wonderful week.  sandie

Polish Donuts

----- Original Message ----- 
From: Theresa 
To: '' 
Sent: Monday, June 22, 2009 2:50 PM
Subject: Polish Donuts

Dear Phaedrus, 

My grandmother used to make these donuts once a year - I believe Fat Tuesday. 
They were a little smaller than a soft ball but larger than a golf ball.  She 
fried them in a black cast iron fry pan.  When we came home from school the whole 
house smelled of them.  I believe it's a Polish recipe as she learned to make them 
from her mother who was Polish and came to America in the late 1800's.  They were 
golden brown when fried and she would place them in brown paper bags with sugar and 
shake them up to coat them.  If she added jelly - she just cut the donut open and 
layered on some jelly.  No holes - just a big round donut.  I don't have any of the 
ingredients as she stopped making them when I was still fairly young and I have not 
been able to find a recipe in any of her books.  I remember them being fairly solid 
but quite moist when broken open.

She lived in the Polish section of Philadelphia.

Can you help?   



Hi Theresa,

Below are all of the recipes that I found for Polish Donuts.


Polish  Doughnuts  (Pacaki)

4 oz. yeast
2/3 c. sugar
8 c. pre-sifted flour
2 c. milk
1 egg
7 egg yolks
2 tsp. vanilla
1 grated lemon rind
Juice of 1 lemon
1/4 tsp. salt
2 tsp. vodka or rum
6 tsp. salad oil
2/3 c. confectioners' sugar
1 lb. jam
3 pt. lard or salad oil

Combine the yeast with 1 tablespoon sugar, 1 3/4 cups flour and 1 cup of milk. 
Let stand in a warm place until doubled in size.  Beat the egg and the egg yolks 
with the rest of the sugar.  Add the rest of the flour and milk, vanilla, lemon 
rind and juice, salt and vodka.  Knead the dough until smooth.  Add the oil in 
3 parts, knead 10 more minutes.  Place in the heated oven at 100 degrees, cover 
with a towel and leave the door half open, until the dough doubles in size.  Roll 
out 3/4 inch thick.  Cut out circles, 1 1/2 inches in diameter.  Place 1 teaspoon 
jam on half of the circle.  Seal the edges.
Paczki  (Polish  Doughnuts)

Step 1 - Making the sponge:

1 c. lukewarm milk
1 c. sifted flour
2 pkgs. dry yeast
1 tbsp. sugar
2 tbsp. warm water

Dissolve the yeast in warm water and add sugar.  Add the yeast mixture to the milk 
and flour.  Cover.  Let rise until double in bulk.

Step 2 - Making the dough:

5 eggs
1 c. confectioners' sugar
1 tsp. vanilla
1/4 lb. soft butter
1 tsp. rum extract
1 tsp. orange rind
1 1/2 tbsp. salt
6 c. flour, sifted

Take 5 eggs and add confectioners' sugar.  Beat well until lemon colored.  Combine 
with the sponge and mix well.  Add 1 teaspoon vanilla, rum and orange rind.  Then 
add salt and butter and mix well.  Add sifted flour gradually to the above mixture 
and knead dough until it comes away from your hand.  Cover, set aside in warm place 
and let rise until double.  Flour a board lightly.  Divide the dough into 3 parts. 
Pat dough until 1/2 inch thick.  Cut doughnuts with cutter or inverted glass. Let rise 
until double.

Step 3 - Frying the paczki:

Heat the oil to 350 degrees, drop doughnuts into hot oil and fry on one side until 
golden and puffy, then turn on the other and continue to fry until other side is golden. 
Remove and place on paper towels to drain.  Roll lightly in granulated sugar or glaze 
with icing. Makes 2 dozen.  Paczki can be frozen up to 3 months.  To serve, place in 
brown paper bag, sprinkle with water and place in warm oven until the doughnuts are 
hot - about 20 minutes.  The paczki can be filled with jelly; a pastry tube is used 
after the doughnuts are fried. 
Polish  Donuts

3 c. flour
1/4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
3 eggs
1/2 c. sugar
1 tsp. vanilla
1/2 pt. sour cream

Mix flour, baking powder, salt and butter together in one bowl.  In separate bowl 
mix eggs (fluffy), sugars, vanilla and sour cream.  Mix both bowls together, mix well 
with hands.  Place on board and knead.  Add flour until smooth and elasticity.  Roll 
in ball, cut in half, and wait 5 minutes.  Roll 1/8 inch, cut 1 x 3 inch strips.  Cut 
in center of strip, fold in 1/2 and twist. Deep fry in oil to golden brown. 
Cool, sprinkle with powdered sugar.
Polish  Donuts

1 c. sugar
1 or 2 eggs
1 tsp. vanilla
1 c. milk or water (I use milk)
3 tsp. baking powder
1/2 tsp. salt
3 c. flour or more (if needed)

Mix all ingredients to make a smooth dough.  Drop by spoonful into frying pan of hot 
shortening.  Fry to a light brown on both sides.
Polish  Doughnuts

2 tbsp. sugar
3 cakes of yeast
15 egg yolks
14 tbsp. sugar
1 c. milk
1/2 lb. margarine
1 tsp. salt
1/2 tsp. vanilla
3 tbsp. liquor
8 c. flour

Into a bowl break up yeast.  Add 2 tablespoons sugar.  Let stand for 15 minutes, 
mixture will rise.  Beat egg yolks together with the sugar.  Combine milk and margarine, 
heat until margarine melts and add to egg yolk and sugar mixture.  Add vanilla, liquor 
and salt.  Add flour, then the yeast.  Turn out on lightly floured board and knead for 
around 10 minutes until mixture does not cling to your hands.  Add flour as necessary 
for a kneadable dough.  Place in lightly greased bowl and turn dough to grease all 
around.  Cover, let rise for 2 1/2 hours in a warm area, until bulk doubles.  Roll out 
a portion at a time (on a lightly floured board) to approximately 1/2 inch thickness, 
cutting out circles to desired doughnut size.  Cover again, let rise for 1 hour in a 
warm area.  Deep fry in hot fat at 375 degrees.  Turn once, drain, cool, dust with 
confectioners' sugar or use granulated sugar.
Polish  Donuts

1 yeast cake
1 pt. milk, scalded, lukewarm
7 c. flour
4 egg yolks
1 egg, whole
1 c. sugar
1/2 c. shortening, melted
1 tsp. vanilla (or nutmeg)
1 tsp. salt
1/2 orange or lemon rind, grated

Dissolve yeast in milk; add 2 cups flour and mix well; let stand in a warm place for 
1/2 hour.  Beat egg yolks and egg together and add sugar, shortening, vanilla (or nutmeg), 
salt, 4 1/2 or 5 cups flour and orange rind (or lemon).  Add this to yeast mixture. 
Let rise to double bulk (about 1 hour).  When light turn out on floured board.  Roll to 
1/2 inch thickness.  Cut with donut cutter and lay on waxed paper until very light. 
Fry in deep fat until lightly brown.


1 lb. powdered sugar
1 tbsp. butter or margarine (heaping)
1 tbsp. cornstarch
1 tsp. vanilla

Mix together and add warm water until the mixture is thick, like cake icing.  Then add 
cream or canned milk until the right consistency to dip doughnuts in.  Drain on brown paper

Parma Chocolate Cookies

----- Original Message ----- 
From: mary 
Sent: Monday, June 22, 2009 6:20 PM
Subject: Parma Chocolate cookies

Hi Phaedrus,

I'm looking for an Italian cookie - Parma Chocolate. I can't seem to find the 
recipe anywhere.

Thanks for looking,


Hello Mary,

See below.


Parma Chocolate Cookies

3 oz. semisweet or bittersweet chocolate
12 T. butter
1/2 c. sugar
1/2 t. salt
2 c. flour
hazelnuts, finely chopped
fruit jam

preheat oven to 350 & butter your baking sheets.
melt & cool chocolate
beat butter, sugar & salt with a mixer until light & fluffy
add the cooled, melted chocolate, beating until well blended
gradually stir in flour
cool dough if necessary for better handling...then shape into 1 inch balls
roll balls in finely chopped hazelnuts

place cookies 1-1/2 inches apart on cookie sheets
poke a hole in each cookie & fill with jam of your choice (seedless raspberry 
is a good choice), being careful not to over fill them 

bake 18-20 min...then cool on a wire rack

Morrison's Mexican Cornbread

----- Original Message ----- 
From: Matt 
Sent: Wednesday, June 24, 2009 9:34 AM
Subject: mexican cornbread

Dear Phaedrus,

In the early 80's I worked for morrisons cafeteria and we served a mexican 
cornbread that had cheddar cheese,cracklins,corn. I cannot remember the rest 
but it sure was good. Any ideas on where I could get this recipe. I just found 
your website and what a treasure trove of information it is for a foodie.


This is the actual Morrison's recipe from their institutional cookbook. It's not a copycat recipe, so it makes 50 servings. There are no cracklings in it, but the corn and cheddar cheese are there.


Morrison's Mexican Cornbread

This is nothing more than a cornbread mix, made to package specifications, 
with corn, jalapenos and bell peppers added.  Simple.

Here is the original Morrison's Recipe. Serves 50 

5 lbs corn stick mix
1/2 gallon water
2 1/2 cups oil
1 lb whole kernel corn
1/2 lb grated cheddar cheese
5 oz. minced jalapeno peppers
1/2 lb minced bell peppers

place cornbread mix in bowl, using wire whip add water then other ingredients 
except oil. Let stand for 15 minutes. Add oil and mix until smooth. Oil and 
heat cast iron wedge shaped pan for at least 10 minutes at 475 degrees 
(425 convection). Fill each wedge of pan with mix and bake at 475 for 
approximately 12 -15 minutes.

Note on recipe says leftover cornbread can be used next day as topping for 
squash casserole.

Troy Strawberry Donuts

----- Original Message ----- 
From: T. 
Sent: Sunday, June 21, 2009 4:30 PM
Subject: strawberry donuts

I am from Troy,Ohio and we have a strawberry festival here in our town 
once a year .I am looking for a strawberry  donut recipe.The ones they 
sale at the festival are called strawberry cake donuts with a glaze on them .
I have looked and looked on the Internet for a recipe. But only came up 
with strawberry filled donuts  and donuts with strawberry frosting ect.
your help would be greatly appreciated .Thank you T.wag.  

Hello _____?

Please remember to give your first name when making a request.

Sorry, this recipe doesn't appear to be on the Internet at all. It may be in the "The Official 25th Anniversary Troy Strawberry Festival Cookbook". You can order a copy here:

Troy Strawberry Festival



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