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Best Paximathia Recipes

Best Paximathia Recipes

Paximathia Shopping Tips

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Paximathia Cooking Tips

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.


Preheat the oven to 350 degrees Fahrenheit.

Add everything but the flour to the bowl and mix. Slowly add the flour to the mixture until the dough has a soft, but not sticky, consistency. You may not use all the flour.

Make long rounded strips of dough and press them on to a pan to flatten the top and sides. Score them every few inches (depending on how big you want the biscotti to come out.)

Bake at 350 degrees until they are slightly browned, approximately 20 minutes. Take the pan out of the oven and lower the oven to 250 degrees.

Remove the biscotti strips from the pan and cut them where they were scored. Place the cookies back on the baking sheet on their sides (so all sides of the biscotti can properly dry) and continue to bake at 250 for 2 hours until they are nice and dry.

** This recipe contains oil, so this recipe won’t be suited for a strict fast.


Paximadi

Today we are headed to the largest and most famous of the Greek islands, Crete, for the recipe of its no less famous cracker bread called paximadi, made from barley flour.

The Cretan cuisine

With its 200-mile stretch and its 600,000 inhabitants, the fifth island in the Mediterranean is an enchanting place where history and culture can be seen at every corner. Located at the southernmost point of Europe, it is enough to be within reach of Africa. Indeed, Libya and Egypt are visible from its shores.

A trip to Crete is a dip in its blue waters, an immersion in its thousand-year history but also and especially the discovery of its irresistible culinary traditions. Yes, because Cretan cuisine is a pleasure for the taste buds. It is particularly tasty, so much so that it would be the basis of the famous Mediterranean diet, considered as one of the healthiest in the world.

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Recent archaeological excavations and the study of written Minoan evidence have revealed new data on ancient Cretan dietary habits, demonstrating how much the current Cretan cuisine is very similar to the old one. Minoan civilization thrived on the islands of Crete and Santorini in southern Greece from 2700 to 1200 BC.

Olive oil was a key element of the Minoan diet, its economy and its everyday life. The discoveries of some ancient houses (1600 BC) in Rethymnon and Hamalevri, two cities of Crete, showed a large number of broken olive pits. Even today, the largest olive grove of the Mediterranean is located in Rethymno.

For the main religious festivals, the Cretan women knead and bake special breads: christopsoma or stavropsoma are the Christmas bread, avgokouloures or lambrokouloures are the Easter bread, and the eptazyma, a loaf raised 7 times, is reserved for the feast dedicated to the Virgin Mary.

Other special breads, such as the lagana, are prepared for weddings, baptisms and other family events. Cretan tables generally feature a large variety of breads.

Paximadi, today’s famous bread, is present at almost every table and party.

How to make paximadi

Paximadi (plural paximadia) is a twice-baked bread, traditionally composed of 90% barley and 10% wheat. In Crete, it is often dried in the sun, becoming harder and more crisp.

Each paximadi slice has three times the nutritional value of a slice of ordinary white bread and it is indispensable to the Cretan diet.

Ntakos paximadi or dakos paximadi is a small, round paximadi. It should not be confused with the dish that has the same name, a Cretan salad made of tomatoes, feta cheese or mizithra, as well as fresh olive oil. Indeed, in addition to having a very pleasant taste and being excellent for the health, the paximadi admirably absorbs the aroma of the olive oil.

Paximadia do not contain preservatives or sugar. They are rich in gluten, vitamins, starch and fiber. They can be eaten in various recipes, in salads or as a side meal, instead of bread.

The paximadia, after the dough, the leaven and the first baking, undergo an additional heat treatment. This last step gives them greater friability, lower water content, higher fat intake, higher energy density and higher digestibility compared to traditional bread.

What is the origin of paximadi?

This barley bread has been known since ancient times as the staple food for the poor, but also the soldiers, shepherds and sailors who carried paximadia during their expeditions they could thus preserve them for a long time without spoiling.

It was the Byzantines who gave it the name of paximadi in honor of their inventor, Pàxamos, a Greek author of the first century who has written a complete cookbook.

In Byzantine times, the name of Pàxamos was synonymous with high quality food. Over time, paximàdi became more and more popular. It has always been produced whenever living conditions were difficult, to the point of being associated with poverty, the rural population, shepherds and sailors.

During the Venetian rule, the furnaces of Crete produced enormous quantities of paximadia, destined for the fleet of the Serenissima. Cretan paximadi is defined as one of the first packaged food products.

In times of war, the army fed almost exclusively on paximadia. There was even a special group in the army that handled its transportation and distribution. One of the emperors of Byzantium, Justin, managed to survive thanks to paximadia, during a long march that led him from Illyria to Constantinople.

The paximadi intended for the Byzantine army was then called artos buccellatos, which is why the soldiers were called buccellari.

In large monasteries, monks usually ate fresh bread, while younger ones ate only paximadia as the main food. Also, no matter where eremitism developed, the only “accepted” foods were paximadi, fruits and roots. Thus, all the monasteries close to the hermitages thus assumed the task of supplying the hermits. It is therefore in these monasteries that the art of making paximadia has developed in a particular way. And even today, in the Cretan monasteries, paximadia of excellent quality are produced, the typical example being the monastery of Akrotiriani (Toplou) in Sitia.

It should be noted that paximadia produced today in Crete benefit from the PGI label, Protected Geographical Indication.

Paximadia is also the name of two small uninhabited islands, Megalo Paximadi and Mikro Paximadi, located off the Greek coast of Crete, in the Aegean Sea. The islet is administered from the regional unit of Gouves in Heraklion. They are on the Libyan Sea near the south coast of Crete. Because of their proximity to each other, the two islands appear as one when seen from a distance.

What are the benefits of barley?

If barley is known, it is above all for its key role in beer brewing. Indeed, it is the germinated barley that produces malt, the basic ingredient of beer, but also that of whiskey and other alcoholic beverages.

Barley (hordeum vulgare or hordeum sativum), belonging to the family Gramineae, was reportedly domesticated in the Fertile Crescent and Central Asia around 8000 BC. It was used to make beer by the Egyptians, then the Greeks, the Gauls and the Celts.

Before the development of crushing techniques, Stone Age men spread barley grains on their food, and archaeological excavations in the Syrian region of Tel Mureybat uncovered uncultivated grains of this cereal dating from 8 000 BC and similar discoveries were made in the regions of Asia Minor, Israel, and Mesopotamia.

Uncertainties remain as to the original barley. China would probably be its place of origin. One of the earliest writings on cultivated barley dates back to Emperor Shen Nung, circa 2800 BC. JC, who had mentioned it as one of the five sacred plants, while some ceramics dating from 1520 BC show the veneration given to this cereal, depicting barley grains falling from the sky that flowed in a bowl. In fact, the Chinese farming community at the time considered barley a symbol of power.

Sumerians, Egyptians, and Babylonians used it as a means of subsistence and money in ancient Greece, barley was highly appreciated, accompanying the development of the great Hellenic civilization for centuries.

The famous Hippocrates, considered as the father of modern medicine, fed his students a porridge made from barley, vegetables and cheese. Hippocrates used it as a panacea for all illnesses.

Barley, which provides 325 calories per 100g, contains a large amount of carbohydrates and is one of the cereals with the highest fiber content. It is packed with minerals, essential for healthy bones, especially for growing babies, and to fight osteoporosis damage for elderly pe.

It has strong anti-inflammatory and emollient properties facilitating the immune system thanks to its ability to fight against inflammation.

A decoction of barley, thanks to its emollient and refreshing properties, is used as a decongestant on red skin and its infusion is useful in case of inflammation of the digestive tract. Barley is also an excellent remineralizer to improve the balance of the nervous system and memory. Barley also strengthens hair and nails.

Differences between hulled barley and pearl barley

Barley can be consumed in a variety of forms, including hulled barley and pearl barley.

The difference between the two ? Hulled barley (also known as barley groats) is the whole grain form of barley, with only the outermost hull removed. Pearl barley (or pearled barley) is whole grain barley that has been processed to remove its fibrous outer hull and has been polished to remove some or all of the bran layer.

To prepare paximadia, use hulled barley flour. Some recipes replace the barley flour with chickpea flour.

I prepared these paximadia to make dakos but we also tasted them with taramosalata. Delicious !


Greek Paximadia with Aniseed

Place the slices flat on oven trays – you will probably need 4 trays – and put them in a pre-heated oven at 180 degrees Celsius until they are dried – approx. 30 min – and have a golden brown colour.


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Welcome to our blog! Here you can learn how to prepare delicious, traditional Greek dishes from recipes used in the home by local mothers and grandmothers! A lot of them are well-known and others perhaps not so well-known outside Greece. These are all recipes prepared by my wife Maria - she loves cooking and I love eating, so we make a great team!

We live on the island of Corfu in Greece and Maria comes from a family of chefs. Her recipes combine know-how with the simplicity of local, traditional Greek cooking.

These recipes are all for 4- 6 servings (depending on your appetite!) but if anything is left over it can easily be saved for the next day, which is what we do.

There is a Metric Converter towards the bottom of this sidebar if you need it.


Recipe Summary

  • 3 cups unbleached all-purpose flour
  • 1/2 cup barley flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons white sesame seeds, toasted
  • 2 large eggs
  • 1 1/2 cups plus 2 tablespoons sugar
  • 1/2 cup grapeseed oil
  • 1/3 cup ouzo
  • 1 tablespoon grated orange zest, plus 1/4 cup fresh orange juice
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon black sesame seeds, toasted

Preheat oven to 375 degrees. In a medium bowl, whisk together flours, baking powder, salt, and 1/2 cup white sesame seeds.

In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and 1 1/2 cups sugar on medium speed until pale. Beat in oil, ouzo, orange zest and juice, and vanilla. Reduce speed to low gradually beat in flour mixture until well incorporated.

Divide dough in half transfer one half to center of a parchment-lined baking sheet. Repeat with remaining half and another parchment-lined baking sheet shape into 12-by-6-inch logs. Mix together black sesame seeds and remaining 2 tablespoons white sesame seeds distribute evenly over logs. Sprinkle evenly with remaining 2 tablespoons sugar. Bake until lightly golden and firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks let cool 30 minutes. Reduce oven temperature to 300 degrees.

Transfer logs, one at a time, to a cutting board. Using a serrated knife, cut on the diagonal into 1/4-inch-thick slices. Arrange slices, cut-side down, on fresh parchment-lined baking sheets. Bake, rotating sheets and flipping cookies halfway through, until dry and lightly golden, 35 to 40 minutes. Transfer sheets to wire racks let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.


Paximathia: The best Greek cookie?

I just made a bunch of Paximathia using Thea Rae's recipe, and thought it was the perfect "just before Christmas" choice for the first post to The Other Man's Pot.

Like all Greek pastries, these take a good part of an afternoon to finish, as you have to bake, slice and toast, but they are worth it! And while you're waiting, you are rewarded with your house being filled with a wonderful scent. In my opinion, the finished cookie is one of the best -- if not the best -- Greek cookies. Thanks Rae.

PAXIMATHIA

  • 1 cup butter, melted and cooled to room temp
  • 1/2 cup olive oil or vegetable oil
  • 1/2 cup evaporated milk
  • 4 eggs
  • 1 lemon, zested
  • 1 T vanilla
  • 1/4 t anise extract
  • 1/2 t lemon extract
  • 6-8 cups flour
  • 1-3/4 cup sugar
  • 4 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 3 t anise seeds

Combine cooled butter, oil, eggs and extracts until blended.

Combine all dry ingredients (start with 6 cups of the flour).

Mix in dry ingredients, alternating with canned milk. Add more flour, if necessary. Dough should be soft and sticky, and hold its shape.

Shape into long, thin, flat logs on parchment lined cookie sheets (one per sheet). Brush tops with an egg wash (one yolk and two tablespoons of milk). If desired, top with sesame seeds.

Bake at 350 degrees until lightly browned and firm to touch (35 - 45 minutes). Cool. Cut into cookies and place on cooling rack on a baking sheet. Place in oven and toast as desired (Note: I turn down the oven for this step).

If you'd prefer to make a cinnamon orange version, substitute as follows:

  • Anise seed - 2 t cinnamon (ideally from the Hania agora!)
  • Lemon zest - orange zest
  • Anise extract - cinnamon extract
  • Lemon extract - orange extract

NOTE: I saw a version that said to slice the loaves half-way thru with a floured knife prior to baking, then to slice completely after the first baking. I've never tried this, but it may be a good way to prevent some pieces breaking when cut.


Tsoureki (Τσουρέκι)

Sweet is the day that you decide to devote some time to making tsoureki, the traditional Greek Easter bread which is often served to break the Lenten fast. On Easter Sunday it is offered to family and friends as a way to express friendship and love. Godparents often include a loaf of tsoureki in the Easter gifts they give their godchildren, tucked into the gift bag next to the shoes and the lambada (Easter candle).

Similar to Jewish challah bread, tsoureki is sweet, soft and fluffy. What sets it apart from other, similar, egg- enriched breads however are the flavourings of mastiha and mahlepi. Although these unique ingredients are key, and present in almost all tsourekia recipes, there are numerous variations, with some families adding additional flavours of orange or brandy or other nice things.

For many years our parents made tsourekia the way they make everything…intuitively. And, as usual, they were very successful, each year offering us delicious loaves of sweet bread one large loaf per family along with mini-loaves for each grand-daughter. We happily accepted their offerings, never attempting to make tsourekia on our own it just seemed too complicated. Then, as years went on, we each decided that with all of the actual recipes available online, it was time to try baking tsourekia ourselves. We wanted our homes to smell delicious. We wanted to bake something so important to our culture and family traditions, something we could be proud of. But which recipe to trust? Not knowing which recipe to try, we tried many and we had varying degrees of success…and some epic fails. Our biggest disaster was the year one of us (it doesn’t matter who…okay…it was Helen), attempted a recipe and ended up with what we affectionately labeled Tsourocki. Literally…it was as heavy as a rock. A big rock. Almost a boulder. It was ridiculous.

And then one day, perhaps after hearing about the “Saga of the Tsourocki”, we were handed a tsoureki recipe from our cousin Effie (thanks Effie!) who herself got it from a friend (thanks Effie’s friend!). This recipe has now been adopted by all of us, even our parents! If you give it a try you will see that it is quite simple, almost foolproof, and absolutely delicious. We’re pretty sure that if you try it, you might want to adopt it too.

Helpful hints:

Like most yeast breads, tsourekia require two risings, so, although the active time you need to invest is significant, you also have to factor in the waiting around time you need for the yeast to do its thing. Making tsourekia is really something that you need to schedule and plan out, so that you can enjoy the process without feeling overwhelmed.

Traditionally, Easter eggs are dyed on Holy Thursday. If you will be making your tsourekia after you have dyed your eggs, you can insert one of the red eggs into the top of the braid immediately after shaping the loaf. The dough will then rise around the egg and it will therefore be held in place, even after baking. The red egg is meant to signify the blood of Christ, as well as rebirth and renewal.

This recipe calls for a total of 24 grams of dry yeast. We use the Fleishmans brand and have made the tsourekia with both the active dry yeast or the fast rising yeast both varieties seem to work just as well. The packets of Fleishmans yeast come in 8 gram packs, so we use 3 of the packs. If you don’t have yeast available this way, you will have to weigh it out. Regardless of the yeast you use, be sure to check the expiry date. Unlike many products which may be okay to use past the date on their container, yeast is not one of them. It is so disappointing to set to baking something only to realize that your yeast is no longer active.

In order to activate the yeast you must mix it into lukewarm water, somewhere between 100 – 110 degrees Fahrenheit. If you don’t have a way to measure the temperature, just be sure that the water is warm (not hot!) to the touch. We usually place tap water in a bowl and leave it on the counter for an hour or so and that seems to work.

The recipe also calls for lukewarm milk. We use the same approach in that we measure out the milk and leave it on the counter for a couple of hours. We usually use homogenized milk for the tsourekia, but 2% milk would work as well (we’ve never tried it with skim milk).

Two of the key ingredients in tsourekia are mahlepi and mastiha. Both of these are critical to making tsoureki without them you basically have sweet bread. Delicious still, but not tsoureki.

Mahlepi (also called mahleb…although we’ve never heard it called mahleb) is the aromatic spice found in the seeds of the St. Lucie cherry. The cherry stone is broken open to reveal a small seed inside. This seed is then ground up and used in baked goods, like tsoureki. We would really like to know who discovered this little seed, and we hope that his or her name was Mahlepi…they deserve to be recognized for this bizarre and wonderful discovery. If you can, purchase the mahlepi seeds whole and grind them up yourself in a spice grinder or using a mortar and pestle. This will ensure a fresher taste.

Mastiha (or mastic), the other key ingredient in tsoureki, is also available in whole pieces which you can then grind up using the same spice grinder or mortar and pestle. The pieces themselves are slightly translucent, resembling bits of broken glass but when crushed, the powder is a snowy white. Pretty cool. Mastiha is the resin of the Mastic tree which is found only on the island of Chios in Greece it has a Protected Designation of Origin in the European Union. It forms the base to chewing gum and in fact, if you pop one of the mastiha pieces into your mouth and chew, you make gum!

Both mahlepi and mastiha can be a little difficult to find, and even in Greek markets, they are often only available during the holidays. If you cannot find these two key ingredients in shops near you, you can certainly order them online. Please note that the amounts indicated in the recipe below are for the crushed, or ground, mastiha and mahlepi.

One of the trickiest parts of this recipe is shaping the tsourekia because the dough is quite sticky. Rolling it on a lightly floured surface works, but we have discovered that air rolling (have we just invented A Thing?) is so much more effective. We have also found that letting the dough sit for about 20 minutes, after separating the dough, into your 6 pieces, makes it more manageable. We have included a video so that you can actually see what we mean as describing it in written steps (although we tried) may be confusing. Watch the video and give it a try. Once you get the hang of it you will see that it is really worth any failed practice attempts. Besides, this technique provides much comedy for those dirty-minded individuals who may be watching you.


Best Paximathia Recipes - Recipes

Click on the book to visit Amazon

Ever since Jenny Kales debuted her first cozy mystery, ON THE CHOPPING BLOCK , earlier this year I’ve been looking forward to the second installment in her Callie’s Kitchen Mystery series! Fortunately, Jenny didn’t disappoint and is celebrating the holidays with her new release SPICED AND ICED ! First off, the cover is whimsically festive and invites a reader in for some Christmas cheer, cookies, and murder. Callie is an enjoyable protagonist and I would dearly love to spend some time with her in her kitchen baking up some of the delectable treats she serves at her restaurant. In addition to being a wonderful cook, Callie has a caring personality. She treats her employees, friends, and family with equal respect and love and is a good role model to her ten-year-old daughter. I so enjoy her relationship with her Greek father and especially her “Aunt” Sweetie, visiting from Greece. It provides an opportunity to learn some bits and pieces of Greek words, culture, and customs which adds character to a terrific story.

The murder mystery provided suspense and kept me turning pages wanting to find out what happens next, while there were plenty of suspects to keep me guessing. Callie’s Grandma Viv and Aunt Sweetie also join in the sleuthing with humorous results as does the scenes where Callie finds out about the woman her father may or may not be dating. Callie is dating Detective Sands, who is in charge of the investigation. They are in the early stages of their romance but the author gives them room to grow, to learn to trust each other. I look forward to what is in store for them in future books.

And then there are the recipes the author includes with her book…so many yummy ones! Jenny graciously allowed me to share her husband’s grandmother’s recipe for Paximathia, Spiced Greek Biscotti which has been passed down through the family! I so love knowing that this recipe is a family tradition which makes it even more special in the sharing. Biscotti are wonderful cookies for several reasons: they’re delicious and ideal for dunking into coffee, tea, or hot cocoa they can be made several weeks ahead of time, which is perfect for gift giving around the hectic holiday season they’re sturdy so they ship well. These Paximathia are flavored with the Greek liqueur, Ouzo (although you can use anise extract instead) which lends a delicate spicy flavor and scent. Not too sweet, they can be “decorated” by drizzling some melted white chocolate over them. With Christmas right around the corner I drizzled melted red candy melts over them, then immediately sprinkled with red sparkling sugar for a festive look. Either way, your family and friends will thank you for such a thoughtful treat!

Amazon Synopsis

The season is bright when Calliope “Callie” Costas agrees to contribute her Greek snowball cookies to a December bridal shower at The English Country Inn in the scenic waterfront town of Crystal Bay, WI. But when Callie finds a colleague dead, she’s sucked into another murder investigation — all while juggling her growing business and staggering holiday workload.

As she reluctantly agrees to help the Inn’s owner track the killer, Callie is soon up to her spiced Greek biscotti in difficulties. For one thing, the hotel staff is freezing her out as she tries to uncover information, helped by her feisty Grandma Viv and her sweet but nosy aunt who’s visiting from Greece. And then there’s her deepening relationship with the suave and mysterious Detective Sands, a British expat now living in Wisconsin, who seems to have a few secrets of his own.

The icing on the cake is a host of simultaneous family mayhem including her father’s surprising fixation on a real estate agent and her ex’s plans to move back to Crystal Bay. As the Inn’s annual Christmas Tea approaches, things are heating up in Callie’s Kitchen, but she’s on thin ice! Will Christmas be a festive celebration this year – or will it be murder?

A huge thank you to Jenny Kales for providing an e-book copy of SPICED AND ICED for one lucky winner! Contest ends Monday, December 5, 2016 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)


True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers

When I embarked on my trip to Greece last week, I knew I’d be documenting the heck out of it, and when I landed in Athens, the first thing I did was order a Greek salad, take notes, and snap it with my iPhone. It was beautiful: ripe red tomatoes from Crete, substantial chunks of feta cheese, perfectly sweet raw purple onions, and lots of fragrant olive oil and dried oregano. Seemed familiar, and yet I relished in the experience of consuming these simple ingredients on foreign soil. Of course it’s better there, I thought to myself.

“I’ll document all of the Greek salads I eat!” Spoken like a true American. Then I got to the Island of Kea, my final destination, and met my host, Aglaia Kremezi, who set me straight about What Is a Greek Salad.

Aglaia told me that what we call a “Greek Salad” is made up for tourists. What is truly Greek about a salad is the way it uses what is available depending on region and season. What you have right here is good old peasant cooking. Horiatiki (peasant) salad has tomatoes if they are vine-ripened and fresh, onions, garden vegetables like cucumber and hot or mild peppers, and greens like purslane, arugula, and Romaine in winter. It’s topped with feta or any other kind of local cheese (and there is no shortage of non-feta cheese in Greece), olives, and something pickled, like capers. The dressing is simple: fruity olive oil and dried oregano. The salad sometimes has cured or salty fish like sardines or anchovies, and paximadia (barley rusks), a Greek take on croutons.

Paximadi (plural ‘paximadia’) is a barley rusk an exclusively Greek twice-baked, molar-crushing biscuit, which was for centuries the staple snack for islanders and sailors in the parts of Greece where wheat was difficult to grow and wood for firing the oven was scarse. Paximadia need to be soaked briefly in liquid to soften, otherwise you may break your teeth trying to bite into them. In the case of this salad, they are soaked in the juices of ripe tomatoes.

During the week I spent at her culinary school on this remote island, we made many salads, but none approximated the Greek salad you might think of when I say Greek Salad. I had to seek those out in local tavernas. It turned out Aglaia was holding back for the final night when, as the sun set on an empty beach, we grilled fresh sardines and draped them over a Paximadi salad. It was a warm May evening… our toes were peeking out over the high-dive rock of summer and there was so much possibility ahead.

Most summers I’m all about Panzanella, sometimes I lean toward Fattoush, but this summer, I’m jumping in as a Paximadi girl.


Where to Buy Falukorv

If you cannot find these sausage in the US, you can order this ring bologna online at many store (you can find many stores offering only Swedish product as well). If you live in the Pacific Northwest, you can find it at one of the Scandinavian markets. And if none of this works and you want to try its recipes, prepare your homemade version as discussed below.


Best Paximathia Recipes - Recipes

Sorry about all the "rules" for requests, but it's the only way for me to be able to answer the most requests in a limited amount of time.

I believe that I have found a Russian-Mennonite recipe that fits your description. See below.

Peach Cookies

Outback Croutons

Stella D'Oro Toast

Stella D'Oro is a cookie and biscotti company. They are owned by Kraft. They make something called "Stella D'Oro Toast", which comes in Almond and Anisette flavors. Below is a recipe that claims to be close to the almond flavor. I could not locate a recipe for anything similar to the anisette flavor. However, if you replace the almond essence in the recipe below with ouzo or anisette, that might make it. You can buy Stella D'Oro products here:
Jozev

Donut Makers

I'm glad you like the site!

Apparently there is no company in the United States that markets electric donut makers these days. No one has asked why, but I think I'll try to find out.

Ebay has them for sale, along with donut baking pans and drop donut makers.
Try this link:
Donut Makers on Ebay

If that link doesn't work, Go to: Ebay
and search on "donut maker" and "doughnut maker".

Epinions lists a couple of "mini donut makers":
Mini-Donuts

There are a couple of British companies that make them. Here's one:
Walford

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Watch the video: Σπαγγέτι καρμπονάρα. Yiannis Lucacos (December 2021).