Could someone look in the Hatzfeld FB and let me know if there is an entry for Henric Mager. He was born around Nov 1816? Does it give any family information? Thanks, Robert Evensen

Hello. I am looking for any records pertaining to Danube Swabian Germans who lived for multiple generations in Hungary, emmigrating from Kowatschi/Covaci. Josef GUTEKUNST and Barbra (PAULUS) GUTEKUNST were both born in approximately 1870, probably in Kowatschi/Covaci. Josef had a first wife (don't know her name; she may have been Romanian but this is a guess) who died, then married Barbra, probably between 1898 and 1900. Josef GUTEKUNST had 5 children born in Hungary, probably in Kowatschi/Covaci: Josef (abt 1896), Maria (abt 1898), Barbara (abt 1900), Nicolaus (abt 1902), Peter (abt 1905); I believe the first two were born to his first wife (name unknown) and the rest with Barbra (PAULUS) GUTEKUNST. Josef emmigrated to Chicago in 1905, via the port of Fiume, Italy (now Rijeka, Croatia), aboard the Pannonia. His wife Barbra emmigrated to Chicago with the 5 children, in 1907, aboard the Rjindam. The family quickly moved to the Michigan U.P. On Barbra's manifest, in addition to mentioning Kowatschi, a contact name in Hungary appears to be something like "Ujlyssemo C. GORONDAL" listed as a grandfather. I have no information about them prior to the manifests and US Census data and am looking for any evidence of their lives in Kowatschi/Covaci. Any help or a push in the right direction would be greatly appreciated. Thank you! Regards, Travis Pinter _________________________________________________________________ Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. http://www.windowslive.com/campaign/thenewbusy?ocid=PID27925::T:WLMTAGL:ON:WL:en-US:WM_HMP:032010_1

Am trying to contact Jakob and his email address bounces back. Anyone know how to contact him?? Linda Bautz McKenna

Dear Banaters and particularly those interested in family research of the villages/towns of Ulmbach/Neupetsch/Ujpecs/Peciul Neu, Detta/Deta, Freidorf and Perjamosch/Periam, It is with the deepest sympathy and greatest regret that I share the sad news of the passing of my cousin and our wonderful researcher Tony (Anton) Krämer on March 25, 2010. His burial will be tomorrow in Ingelheim, Germany. The Banat List members, and Banaters in general, have lost a magnificient researcher of a number of Banater villages and publisher of the respective village family books and other publications. Thank you Tony for your magnificient contributions to us fellow Banaters, Your cousin Cornell

I am also interested in a copy. Thank you, Mary Ann On Mon, Mar 29, 2010 at 10:14 AM, MARY ANN HUESER <mahueser@hotmail.com>wrote: > > > Wondering if any one has an English translation of Peter Jung's "My > Homeland". > > I would be interested in a copy if anyone has it. > > > > Mary Ann > > _________________________________________________________________ > Hotmail: Free, trusted and rich email service. > https://signup.live.com/signup.aspx?id=60969 > > ------------------------------- > To unsubscribe from the list, please send an email to > BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes > in the subject and the body of the message >

Hello Diane, Your Binder relatives belonged to the Hrastovac, Slavonia Lutheran church, as that was the closest church for Palesnik, Slavonia. Three Binder Families are noted in the Hrastovac church books: -Georg Binder, *ca. 1837; +1898 in Mali Bastaji, Slavonia, next door to Palesnik. -Johann Binder, *ca. 1860 in Gerenyes/Baranya; + 1899 in Mali Bastaji, Slavonia and his wife Elisabeth Scholler; Children: 1) Katharina *1891 in Mali Bastaji, Slavonia; + 1952 in Seligenstadt, Germany; oo Georg Frey, *1884 in Bikal, Baranya; + 1935 in Mali Bastaji, Slavonia; 2) Johann, 1895-1895 Mali Bastaji, Slavonia -Heinrich Binder and Margaret Reiber godparents in Mali Bastaji in 1895. This might help you to search in the right places for BINDER names. Please look under www.hrastovac.net for more research info on that area. Wish you good luck with your research. Rosina Vancouver Island > This may be a repost. I will travel to Croatia Romania and Hungary for > genealogical research in 2011. > Wondering if April or October is a better time. > > I will land and depart from Budapest where I have family > I will be traveling by rental car to Sagreb researching surname REBIC > (maiden name BINDER) > and on to Palesnik/Herzegovac Croatia researching Anna Marie BINDER and > daughter KATA > on to Somagyharsagy original birthplace of many BINDERS (per LDS > microfilm records) > Temesvar and Bazias/Buzias Romania to research BERGER and SZABO > Other city Orsova RE: SZABO > > Any suggestions on travel, rental cars, hotels/inns, guides and contacts > in these cities or sources of help? > Would be most grateful for any suggestions and help. > > Diane Lott >

This may be a repost. I will travel to Croatia Romania and Hungary for genealogical research in 2011. Wondering if April or October is a better time. I will land and depart from Budapest where I have family I will be traveling by rental car to Sagreb researching surname REBIC (maiden name BINDER) and on to Palesnik/Herzegovac Croatia researching Anna Marie BINDER and daughter KATA on to Somagyharsagy original birthplace of many BINDERS (per LDS microfilm records) Temesvar and Bazias/Buzias Romania to research BERGER and SZABO Other city Orsova RE: SZABO Any suggestions on travel, rental cars, hotels/inns, guides and contacts in these cities or sources of help? Would be most grateful for any suggestions and help. Diane Lott

Hello Mt. Angel Travelers, Great news just reached us: Anita Pare and Mark Remsing are donating some of Brian Landry's excellent CDs on his Dissertation of Danube Swabian history towards this year's raffle. This is very generous of you Anita and Mark and much appreciated from the rest of us! Thank you! Rosina www.hrastovac.net

Wondering if any one has an English translation of Peter Jung's "My Homeland". I would be interested in a copy if anyone has it. Mary Ann _________________________________________________________________ Hotmail: Free, trusted and rich email service. https://signup.live.com/signup.aspx?id=60969

Here is another one http://www.hyperbyte.net/Ofsenitza/index.htm Glenn Schwartz President, Zichydorf Village Association (http://zichydorfonline.org) Searching: Schwartz, Kleckner, Schönherr in Zichydorf, Banat; Schüssler, Millecker, Lenhardt in Kudritz, Banat; Bardua, Kandel, Heuchert in Kolomea, Galicia; Kuntz, Holzer, Kraft, Wolfe, Folk (Volk) in Kutschurgan, Russia; Macht in Volga, Russia. Email: gschwartz@accesscomm.ca On 3/29/2010 11:52 AM, Dave Dreyer wrote: > Liane Falzboden in a message to the AKdFF list has summarized those Schwab > family books which are available online as indicated below.. > ----- Original Message ----- > From: "L.Falzboden"<l.falzboden@t-online.de> > To: "'Akdff-l'"<akdff-l@genealogy.net> > Sent: Monday, March 29, 2010 2:48 AM > Subject: [Akdff-l] INFO für die neuen Mitglieder: OSB Online > > > > Online Bücher > http://www.online-ofb.de/zichydorf > (ungarisch Zichyfalva, heute Plandiste) > > http://www.online-ofb.de/lenauheim > (ungarisch Csatád) > > > Ungarn > http://www.online-ofb.de/bonyhad > > http://www.online-ofb.de/hercegfalva > (deutsch: Herzogendorf, seit 1951 Mesöfalva) > > Slowakei > http://www.online-ofb.de/boesing > (slowakisch: Pezinok, ungarisch Bazin) > > http://www.online-ofb.de/boesing > (slowakisch: Grinava, seit 1947 Myslenice, ungarisch: Grinád) > > http://www.online-ofb.de/boesing > (slowakisch: Hlinik, seit 1957 wieder Limbach, ungarisch: Limpak) > > http://www.online-ofb.de/ratzersdorf > (ungarisch: Recse, slovakisch Racistorf) > > http://www.online-ofb.de/boesing > (slowakisch: Sväty Jur, seit 1960 Jur pri Bratislave, ungarisch: > Szentgyörgy) > > > http://www.genealogienetz.de/vereine/AKdFF/download.htm > > Der Download ist nur für den persönlichen Gebrauch erlaubt, jegliche > Weitergabe > oder Verkauf als Datei, > auf anderen Internetseiten oder auf Datenträgern ist untersagt! Alle Texte > unterliegen dem Urheberschutz der Autoren. > > Familienbuch Tschatali - Csátalja und Tscherwenka (Batschka) > > Familienbuch von Paul Scherer: Weprowatz Teil 1 u. Teil 2 > > Index (dBase-File) zusammengestellt von Josef Antlfinger: > Zomba/Kom. Tolna > > Familienbücher von Elmar Rosa: > Bükkösd - Wickisch, Kom. Baranya, kath. 1740-1895 (ca. 4 MB) > Kismányok - Kleinmaanok, Kom.Tolna, evgl. 1728-1895 (ca. 5 MB) > Mucsfa - Mutschwar, Kom. Tolna, evgl. 1728-1895 (ca. 2 MB) > > Mit freundlichen Grüßen > Liane (Falzboden) > > > > > ------------------------------- > To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message >

Liane Falzboden in a message to the AKdFF list has summarized those Schwab family books which are available online as indicated below.. ----- Original Message ----- From: "L.Falzboden" <l.falzboden@t-online.de> To: "'Akdff-l'" <akdff-l@genealogy.net> Sent: Monday, March 29, 2010 2:48 AM Subject: [Akdff-l] INFO für die neuen Mitglieder: OSB Online Online Bücher http://www.online-ofb.de/zichydorf (ungarisch Zichyfalva, heute Plandiste) http://www.online-ofb.de/lenauheim (ungarisch Csatád) Ungarn http://www.online-ofb.de/bonyhad http://www.online-ofb.de/hercegfalva (deutsch: Herzogendorf, seit 1951 Mesöfalva) Slowakei http://www.online-ofb.de/boesing (slowakisch: Pezinok, ungarisch Bazin) http://www.online-ofb.de/boesing (slowakisch: Grinava, seit 1947 Myslenice, ungarisch: Grinád) http://www.online-ofb.de/boesing (slowakisch: Hlinik, seit 1957 wieder Limbach, ungarisch: Limpak) http://www.online-ofb.de/ratzersdorf (ungarisch: Recse, slovakisch Racistorf) http://www.online-ofb.de/boesing (slowakisch: Sväty Jur, seit 1960 Jur pri Bratislave, ungarisch: Szentgyörgy) http://www.genealogienetz.de/vereine/AKdFF/download.htm Der Download ist nur für den persönlichen Gebrauch erlaubt, jegliche Weitergabe oder Verkauf als Datei, auf anderen Internetseiten oder auf Datenträgern ist untersagt! Alle Texte unterliegen dem Urheberschutz der Autoren. Familienbuch Tschatali - Csátalja und Tscherwenka (Batschka) Familienbuch von Paul Scherer: Weprowatz Teil 1 u. Teil 2 Index (dBase-File) zusammengestellt von Josef Antlfinger: Zomba/Kom. Tolna Familienbücher von Elmar Rosa: Bükkösd - Wickisch, Kom. Baranya, kath. 1740-1895 (ca. 4 MB) Kismányok - Kleinmaanok, Kom.Tolna, evgl. 1728-1895 (ca. 5 MB) Mucsfa - Mutschwar, Kom. Tolna, evgl. 1728-1895 (ca. 2 MB) Mit freundlichen Grüßen Liane (Falzboden)

Thank you to everyone who responded to my request regarding Sweet Milk Bread and "Grappa" I will try all of the recipes . . . one of them must be it! :) Thanks again Laura Michigan _________________________________________________________________ Hotmail: Trusted email with Microsoft’s powerful SPAM protection. http://clk.atdmt.com/GBL/go/210850552/direct/01/

The pastry sounds to me like what we called Kranzkuchen in the lowlands of the Banat. The two or three pieces of dough were definitely braided together, then the whole thing baked in straight or circular form. Somehow, I also associate it with Easter, therefore: Happy Easter to All! Nick -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com] On Behalf Of Rosina T Schmidt Sent: 27-Mar-10 21:35 To: banat@rootsweb.com Subject: Re: [BANAT-L] Kalacs (milk bread?) recipe Thank you, Boglarka Lazar, For the nice translation of the recipe, which in Germany is called "Rosinen Hefezopf" and here are also some photos: http://www.chefkoch.de/rezepte/19001004877315/Hefezopf-mit-Rosinen.html For Easter the traditional cakes, sweet breads and pastry is usually made with yeast. Happy baking! Rosina www.hrastovac.net P.S. Is Boglarka your first or family name? Sorry for my ignorance. ----- Original Message ----- From: "Boglarka Lazar" <strombus@t-online.hu> To: <banat@rootsweb.com> Sent: Saturday, March 27, 2010 3:36 PM Subject: [BANAT-L] Kalacs (milk bread?) recipe Sorry the measurements are in metric units, I let you do the conversion for yourself, I work enough on the translation. Ingredients: - 600 grams (all purpose) flour - 3 egg yolks - 0.4 l milk - 120 grams margarine or butter - 60-100 grams sugar, depending on your taste - a pinch (about 5 grams) of salt - 1 yeast (I have no idea how yeast is sold there, here it comes in a small package that is enough for 0.5 kg flour, which is perfectly enough. So read the instruction on yours. You may use dried yeast if you prefer, just make sure that you mix the dried yeast with the dry flour and the "live" yeast with lukewarm sweetened milk before adding it to the other ingredients) - a lot of raisins - maybe a cup of raisins. It seems a lot, when you put it in, but so far I could never use too much of it. When the kalács is ready we always wish it had more raisins in it, it grows so much during the process. If you intend to eat it instead of bread or if it is for men, you can leave the raisin out. If you eat it as a cake, use a lot of raisin. At least this is how the preferences are in our family. :-) It is better to add the raisins a bit later than the other stuff, so they don't get squeezed. - lemon peel is also very good to add, if you have it. Same as raisins, add more than what you think is necessary, then it will be the right amount. As with all leavened dough, it is recommended to start out with ingredients that are at even (room) temperature. If you have a bread baking machine, you can do it in it, (just make sure to put the liquids on the bottom as always) or at least do the mixing, leavening process in it and then bake it in the oven to give it the nice braided shape instead of the boring square bread shape. You may use 30% less yeast in the bread machine. If you make it the old fashioned way, just mix the ingredient until you get a nice, smooth dough and let it sit in a covered bowl in a warm place (a bit warmer than room temperature) until it raises to double size. It can take about 40 minutes, but keep an eye on it, because the quality of the yeast and the temperature makes the process faster or slower. Don't kill the yeast with too much heat! My experience is that a dough that did not sit long enough is better than one that set for too long. When your dough is nice and big and feels so good to touch (I cannot describe how it feel, it just feels good, like every leavened dough), cut it into half and than cut each half into 3 pieces and roll them out to about 2 inches thick "sausages", with the ends being a bit thinner. Braid the 3 long pieces like you would braid a girl's hair. Let it be lose (which is not what you do with the hair), because it will still grow in the oven and you want to leave room for that. Make sure to press the end pieces well together, you don't want to leave room for growth there. Hide the ends on the bottom. Lay your two braids on a baking pan lined with baking sheet, not too close to each other. "Paint" your dough with egg white, to give it a nice, darker color. Put it in a hot oven (180-200 Celsius degree). (Too hot oven is worse than a bit colder.) If you put some water on the bottom of your oven, (let's say in a muffin form,) the kalács is supposed to be even more fluffy. Bake it until it is ready. Sorry, I don't know how long, if you bake regularly, you will now. Maybe about 30 minutes.(?) Keep an eye on it, but don't open the oven frequently until it start getting some color. Remove it from the oven, let it cool, don't cut it or wrap it until it is cold! Best if eaten on the same day, but you can keep it in a bread box or the fridge for a few days. Keep it wrapped in a kitchen cloth or plastic foil. Instead of long shape, you could make it round, by braiding it around a round heat resistant dish. Remove the dish carefully after baking. You can put the colored Easter eggs in the middle of you round kalács and use it as an edible table centerpiece for the Easter dinner table. But, it is better if you try the long variety first, to get a feel for it, and try the round only the second time around, its more tricky to make it look nice. Please, let me know if you succeeded and if this was what you were looking for. Lázár Boglárka Tandem C. S. H. Kft. 7635 Pécs, Görbe dűlő 2/B Tel.:/Fax.: + 36 72/214-045 Tel.: +36 20/232-6990 www.ingatlan.com/tandem Profi szolgáltatás reális áron. -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com] On Behalf Of Boglarka Lazar Sent: Saturday, March 27, 2010 20:17 To: Pmodreski@aol.com; banat@rootsweb.com Subject: Re: [BANAT-L] milk bread I think what Pete wrote is what the milk bread is. It is called kalács in Hungarian, which is a Slavic word, but in Slavic languages kalács means pastry, while in Hungarian it means only this particular sweet bread product. I have good recipies for it, always bake it for Easter, and any time we feel like it. At Easter we eat it with the smoked ham and hard boiled eggs. During the year we eat it with butter and jam and drink hot cholate with it if we really want to splurge. It looks like a chala bread. If this is it, I am glad to share the recipie. But, it is a Hungarian recipie, I don't know if it is different or not from what you need. Boglárka ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.791 / Virus Database: 271.1.1/2772 - Release Date: 03/26/10 20:33:00 ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

This is a bit off the genealogy subject line. I have an aunt that is about to celebrate her 97 birthday. Born in Ubstadt, in the Baden area she still has difficulty with English. So I would like to send her a card with a German text greeting. I'm never happy with the English to German translation programs, to many times the sentence structures are not correct. So if anyone would like to contribute a very simple, short, congratulations message in German I would greatly appreciate the input. I was thinking, in English, along the lines of ' wishing you another milestone year, happy birthday, love from all here in Texas'. Again I apologize for the non-genealogy request, but I thought it would be fun for someone out there that has, like myself, had a relative getting close to that century mark. By the way, I wish I was a sharp as she still is. She is a wealth of information whenever I have a question about the family or try to identify an individual in the old 1920-30 photos that I have. Ralph Haus

Sorry the measurements are in metric units, I let you do the conversion for yourself, I work enough on the translation. Ingredients: - 600 grams (all purpose) flour - 3 egg yolks - 0.4 l milk - 120 grams margarine or butter - 60-100 grams sugar, depending on your taste - a pinch (about 5 grams) of salt - 1 yeast (I have no idea how yeast is sold there, here it comes in a small package that is enough for 0.5 kg flour, which is perfectly enough. So read the instruction on yours. You may use dried yeast if you prefer, just make sure that you mix the dried yeast with the dry flour and the "live" yeast with lukewarm sweetened milk before adding it to the other ingredients) - a lot of raisins - maybe a cup of raisins. It seems a lot, when you put it in, but so far I could never use too much of it. When the kalács is ready we always wish it had more raisins in it, it grows so much during the process. If you intend to eat it instead of bread or if it is for men, you can leave the raisin out. If you eat it as a cake, use a lot of raisin. At least this is how the preferences are in our family. :-) It is better to add the raisins a bit later than the other stuff, so they don't get squeezed. - lemon peel is also very good to add, if you have it. Same as raisins, add more than what you think is necessary, then it will be the right amount. As with all leavened dough, it is recommended to start out with ingredients that are at even (room) temperature. If you have a bread baking machine, you can do it in it, (just make sure to put the liquids on the bottom as always) or at least do the mixing, leavening process in it and then bake it in the oven to give it the nice braided shape instead of the boring square bread shape. You may use 30% less yeast in the bread machine. If you make it the old fashioned way, just mix the ingredient until you get a nice, smooth dough and let it sit in a covered bowl in a warm place (a bit warmer than room temperature) until it raises to double size. It can take about 40 minutes, but keep an eye on it, because the quality of the yeast and the temperature makes the process faster or slower. Don't kill the yeast with too much heat! My experience is that a dough that did not sit long enough is better than one that set for too long. When your dough is nice and big and feels so good to touch (I cannot describe how it feel, it just feels good, like every leavened dough), cut it into half and than cut each half into 3 pieces and roll them out to about 2 inches thick "sausages", with the ends being a bit thinner. Braid the 3 long pieces like you would braid a girl's hair. Let it be lose (which is not what you do with the hair), because it will still grow in the oven and you want to leave room for that. Make sure to press the end pieces well together, you don't want to leave room for growth there. Hide the ends on the bottom. Lay your two braids on a baking pan lined with baking sheet, not too close to each other. "Paint" your dough with egg white, to give it a nice, darker color. Put it in a hot oven (180-200 Celsius degree). (Too hot oven is worse than a bit colder.) If you put some water on the bottom of your oven, (let's say in a muffin form,) the kalács is supposed to be even more fluffy. Bake it until it is ready. Sorry, I don't know how long, if you bake regularly, you will now. Maybe about 30 minutes.(?) Keep an eye on it, but don't open the oven frequently until it start getting some color. Remove it from the oven, let it cool, don't cut it or wrap it until it is cold! Best if eaten on the same day, but you can keep it in a bread box or the fridge for a few days. Keep it wrapped in a kitchen cloth or plastic foil. Instead of long shape, you could make it round, by braiding it around a round heat resistant dish. Remove the dish carefully after baking. You can put the colored Easter eggs in the middle of you round kalács and use it as an edible table centerpiece for the Easter dinner table. But, it is better if you try the long variety first, to get a feel for it, and try the round only the second time around, its more tricky to make it look nice. Please, let me know if you succeeded and if this was what you were looking for. Lázár Boglárka Tandem C. S. H. Kft. 7635 Pécs, Görbe dűlő 2/B Tel.:/Fax.: + 36 72/214-045 Tel.: +36 20/232-6990 www.ingatlan.com/tandem Profi szolgáltatás reális áron. -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com] On Behalf Of Boglarka Lazar Sent: Saturday, March 27, 2010 20:17 To: Pmodreski@aol.com; banat@rootsweb.com Subject: Re: [BANAT-L] milk bread I think what Pete wrote is what the milk bread is. It is called kalács in Hungarian, which is a Slavic word, but in Slavic languages kalács means pastry, while in Hungarian it means only this particular sweet bread product. I have good recipies for it, always bake it for Easter, and any time we feel like it. At Easter we eat it with the smoked ham and hard boiled eggs. During the year we eat it with butter and jam and drink hot cholate with it if we really want to splurge. It looks like a chala bread. If this is it, I am glad to share the recipie. But, it is a Hungarian recipie, I don't know if it is different or not from what you need. Boglárka ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.791 / Virus Database: 271.1.1/2772 - Release Date: 03/26/10 20:33:00

I think what Pete wrote is what the milk bread is. It is called kalács in Hungarian, which is a Slavic word, but in Slavic languages kalács means pastry, while in Hungarian it means only this particular sweet bread product. I have good recipies for it, always bake it for Easter, and any time we feel like it. At Easter we eat it with the smoked ham and hard boiled eggs. During the year we eat it with butter and jam and drink hot cholate with it if we really want to splurge. It looks like a chala bread. If this is it, I am glad to share the recipie. But, it is a Hungarian recipie, I don't know if it is different or not from what you need. Boglárka

Thank you, Boglarka Lazar, For the nice translation of the recipe, which in Germany is called "Rosinen Hefezopf" and here are also some photos: http://www.chefkoch.de/rezepte/19001004877315/Hefezopf-mit-Rosinen.html For Easter the traditional cakes, sweet breads and pastry is usually made with yeast. Happy baking! Rosina www.hrastovac.net P.S. Is Boglarka your first or family name? Sorry for my ignorance. ----- Original Message ----- From: "Boglarka Lazar" <strombus@t-online.hu> To: <banat@rootsweb.com> Sent: Saturday, March 27, 2010 3:36 PM Subject: [BANAT-L] Kalacs (milk bread?) recipe Sorry the measurements are in metric units, I let you do the conversion for yourself, I work enough on the translation. Ingredients: - 600 grams (all purpose) flour - 3 egg yolks - 0.4 l milk - 120 grams margarine or butter - 60-100 grams sugar, depending on your taste - a pinch (about 5 grams) of salt - 1 yeast (I have no idea how yeast is sold there, here it comes in a small package that is enough for 0.5 kg flour, which is perfectly enough. So read the instruction on yours. You may use dried yeast if you prefer, just make sure that you mix the dried yeast with the dry flour and the "live" yeast with lukewarm sweetened milk before adding it to the other ingredients) - a lot of raisins - maybe a cup of raisins. It seems a lot, when you put it in, but so far I could never use too much of it. When the kalács is ready we always wish it had more raisins in it, it grows so much during the process. If you intend to eat it instead of bread or if it is for men, you can leave the raisin out. If you eat it as a cake, use a lot of raisin. At least this is how the preferences are in our family. :-) It is better to add the raisins a bit later than the other stuff, so they don't get squeezed. - lemon peel is also very good to add, if you have it. Same as raisins, add more than what you think is necessary, then it will be the right amount. As with all leavened dough, it is recommended to start out with ingredients that are at even (room) temperature. If you have a bread baking machine, you can do it in it, (just make sure to put the liquids on the bottom as always) or at least do the mixing, leavening process in it and then bake it in the oven to give it the nice braided shape instead of the boring square bread shape. You may use 30% less yeast in the bread machine. If you make it the old fashioned way, just mix the ingredient until you get a nice, smooth dough and let it sit in a covered bowl in a warm place (a bit warmer than room temperature) until it raises to double size. It can take about 40 minutes, but keep an eye on it, because the quality of the yeast and the temperature makes the process faster or slower. Don't kill the yeast with too much heat! My experience is that a dough that did not sit long enough is better than one that set for too long. When your dough is nice and big and feels so good to touch (I cannot describe how it feel, it just feels good, like every leavened dough), cut it into half and than cut each half into 3 pieces and roll them out to about 2 inches thick "sausages", with the ends being a bit thinner. Braid the 3 long pieces like you would braid a girl's hair. Let it be lose (which is not what you do with the hair), because it will still grow in the oven and you want to leave room for that. Make sure to press the end pieces well together, you don't want to leave room for growth there. Hide the ends on the bottom. Lay your two braids on a baking pan lined with baking sheet, not too close to each other. "Paint" your dough with egg white, to give it a nice, darker color. Put it in a hot oven (180-200 Celsius degree). (Too hot oven is worse than a bit colder.) If you put some water on the bottom of your oven, (let's say in a muffin form,) the kalács is supposed to be even more fluffy. Bake it until it is ready. Sorry, I don't know how long, if you bake regularly, you will now. Maybe about 30 minutes.(?) Keep an eye on it, but don't open the oven frequently until it start getting some color. Remove it from the oven, let it cool, don't cut it or wrap it until it is cold! Best if eaten on the same day, but you can keep it in a bread box or the fridge for a few days. Keep it wrapped in a kitchen cloth or plastic foil. Instead of long shape, you could make it round, by braiding it around a round heat resistant dish. Remove the dish carefully after baking. You can put the colored Easter eggs in the middle of you round kalács and use it as an edible table centerpiece for the Easter dinner table. But, it is better if you try the long variety first, to get a feel for it, and try the round only the second time around, its more tricky to make it look nice. Please, let me know if you succeeded and if this was what you were looking for. Lázár Boglárka Tandem C. S. H. Kft. 7635 Pécs, Görbe dűlő 2/B Tel.:/Fax.: + 36 72/214-045 Tel.: +36 20/232-6990 www.ingatlan.com/tandem Profi szolgáltatás reális áron. -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com] On Behalf Of Boglarka Lazar Sent: Saturday, March 27, 2010 20:17 To: Pmodreski@aol.com; banat@rootsweb.com Subject: Re: [BANAT-L] milk bread I think what Pete wrote is what the milk bread is. It is called kalács in Hungarian, which is a Slavic word, but in Slavic languages kalács means pastry, while in Hungarian it means only this particular sweet bread product. I have good recipies for it, always bake it for Easter, and any time we feel like it. At Easter we eat it with the smoked ham and hard boiled eggs. During the year we eat it with butter and jam and drink hot cholate with it if we really want to splurge. It looks like a chala bread. If this is it, I am glad to share the recipie. But, it is a Hungarian recipie, I don't know if it is different or not from what you need. Boglárka ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message No virus found in this incoming message. 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"Milk Bread" is a familiar term to me from my mother's family, German who came to New Jersey from the Banat in the 1900 decade. The used this for loaves of a regular bread, not a pudding; slightly sweet, and made with a kind of twisted, knotty surface, and that I think usually had a kind of glossy surface (egg white or sugar brushed on?). I don't recall if my grandmother actually baked her own, but they would buy this from bakeries in New Brunswick, NJ, when I was growing up; it tasted good and I always enjoyed it. I don't remember them using any particular German name for it, unless they just said "Milch Brot". Pete Modreski (obviously, not a schwabdeutsch last name!) In a message dated 3/27/2010 10:15:20 A.M. Mountain Daylight Time, ldorrheim@bis.midco.net writes: Laura: I thought the "Milk Bread" you refer might be like a Bread Pudding. I can't even begin to spell the German name for it(sheida houfa???). We would take dry bread, soak with milk and heated butter, spread with cinnamon and add raisins. This was baked in a cake pan till it set. We would have it especially on Fridays with bean soup or potatoe soup. As far as "Grappa" that is the spelling my grandparents and parents used. My mom made a sweet dough, pulled off small portions and cooked in a kettle of lard. Before eating we would cover in cinnamon and white sugar. They were so good. Those were made for special occasions especially Easter. Also were eaten on Fridays with again bean soup or potatoe soup. They remind me of the modern day "Bismarcks" except no filling. We also dared not sprinkle with powder sugar. (I think the older german/hungarians had a problem with powered sugar - maybe too expensive in their day, not sure). Your questions certainly bring back old memories! Nancy (Goetz)Dorrheim -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com]On Behalf Of banat-request@rootsweb.com Sent: Saturday, March 27, 2010 2:02 AM To: banat@rootsweb.com Subject: BANAT Digest, Vol 5, Issue 91 Today's Topics: 1. [GenRoG] --Schwowe Customs (GenealogyRO Group) 2. gertianosch (charles amann) 3. Sweet Milk Bread Recipe - HELP! (Laura McCollum) 4. Re: Sweet Milk Bread Recipe - HELP! (Cathy Deschu) ---------------------------------------------------------------------- Message: 1 Date: Fri, 26 Mar 2010 17:17:28 +0200 From: "GenealogyRO Group" <genealogy@banat.ro> Subject: [BANAT-L] [GenRoG] --Schwowe Customs To: <banat@rootsweb.com> Message-ID: <005601caccf7$75a0a090$6502a8c0@sorin> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original At http://books.google.com/books?id=VeUWsqqXsaUC&source=gbs_navlinks_s is Arthur John PATTERSON's book, "The Magyars: their country and institutions" (volume 1) written in 1869. Search for BANAT in this book and some interesting stuff will appear (as the swabian women beating their husbands! -page 164). In fact, the whole book is quite interesting! GenealogyRO Group http://www.genealogy.ro http://www.genealogy.ro/contributions.htm ---------------------------------------------------------------- .Genealogical Research & Probate Investigations Full research capabilities for Banat, Transylvania & Romania ------------------------------ Message: 2 Date: Fri, 26 Mar 2010 17:52:45 +0100 (CET) From: charles amann <charles.amann@sfr.fr> Subject: [BANAT-L] gertianosch To: banat <banat@rootsweb.com> Message-ID: <26176594.1633821269622365414.JavaMail.www@wsfrf1233> Content-Type: text/plain; charset=utf-8 hello looking for ACKERMANN Caspar in Gertianosch thanks Charles AMANN Envoy? depuis Ma Messagerie SFR. 10 Go de stockage - En savoir plus ------------------------------ Message: 3 Date: Fri, 26 Mar 2010 15:57:23 -0400 From: Laura McCollum <mccollumlaura@hotmail.com> Subject: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: <banat@rootsweb.com> Message-ID: <SNT107-W71D2CFF9DF1D5E47B930ABE230@phx.gbl> Content-Type: text/plain; charset="iso-8859-1" Hello fellow Banaters! Once again I have another favor to ask of all you . . . My 94 year old grandfather has been wishing for two things my Nana use to make that were his favorites. when she passed away 15 years ago - sadly - the recipes went with her as she never wrote any of them down . . . One he calls Milk Bread: He describes it as sweet, melts in your mouth and is braided . . . the other is, and I know I won't spell it right but will try with sound: Grappa - this is a dough that is made into a doughnut that is fried in a pan - when finished she would sprinkle sugar ontop. I would appreciate any help you can offer! Laura McCollum _________________________________________________________________ Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. http://www.windowslive.com/campaign/thenewbusy?ocid=PID27925::T:WLMTAGL:ON:W L:en-US:WM_HMP:032010_1 ------------------------------ Message: 4 Date: Fri, 26 Mar 2010 14:33:48 -0700 (PDT) From: Cathy Deschu <cjdeschu@yahoo.com> Subject: Re: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: Laura McCollum <mccollumlaura@hotmail.com>, june4@interaccess.com, Banat List <banat@rootsweb.com> Message-ID: <440643.33023.qm@web31807.mail.mud.yahoo.com> Content-Type: text/plain; charset=iso-8859-1 June Meyer was a member of this list for years.? I'm not sure if she still is.? But, below is the URL for her home page.? If you cannot find it in her index, I'm sure she would answer any emails you send her. http://homepage.interaccess.com/~june4/ --- On Fri, 3/26/10, Laura McCollum <mccollumlaura@hotmail.com> wrote: From: Laura McCollum <mccollumlaura@hotmail.com> Subject: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: banat@rootsweb.com Date: Friday, March 26, 2010, 3:57 PM Hello fellow Banaters! Once again I have another favor to ask of all you . . . My 94 year old grandfather has been wishing for two things my Nana use to make that were his favorites.? when she passed away 15 years ago - sadly - the recipes went with her as she never wrote any of them down . . . One he calls Milk Bread:? He describes it as sweet, melts in your mouth and is braided . . . the other is, and I know I won't spell it right but will try with sound:? Grappa - this is a dough that is made into a doughnut that is fried in a pan - when finished she would sprinkle sugar ontop. I would appreciate any help you can offer! Laura McCollum ??? ???????? ?????? ??? ? _________________________________________________________________ Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. http://www.windowslive.com/campaign/thenewbusy?ocid=PID27925::T:WLMTAGL:ON:W L:en-US:WM_HMP:032010_1 ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------ To contact the BANAT list administrator, send an email to BANAT-admin@rootsweb.com. To post a message to the BANAT mailing list, send an email to BANAT@rootsweb.com. __________________________________________________________ To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word "unsubscribe" without the quotes in the subject and the body of the email with no additional text. End of BANAT Digest, Vol 5, Issue 91 ************************************ ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Laura: I thought the "Milk Bread" you refer might be like a Bread Pudding. I can't even begin to spell the German name for it(sheida houfa???). We would take dry bread, soak with milk and heated butter, spread with cinnamon and add raisins. This was baked in a cake pan till it set. We would have it especially on Fridays with bean soup or potatoe soup. As far as "Grappa" that is the spelling my grandparents and parents used. My mom made a sweet dough, pulled off small portions and cooked in a kettle of lard. Before eating we would cover in cinnamon and white sugar. They were so good. Those were made for special occasions especially Easter. Also were eaten on Fridays with again bean soup or potatoe soup. They remind me of the modern day "Bismarcks" except no filling. We also dared not sprinkle with powder sugar. (I think the older german/hungarians had a problem with powered sugar - maybe too expensive in their day, not sure). Your questions certainly bring back old memories! Nancy (Goetz)Dorrheim -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com]On Behalf Of banat-request@rootsweb.com Sent: Saturday, March 27, 2010 2:02 AM To: banat@rootsweb.com Subject: BANAT Digest, Vol 5, Issue 91 Today's Topics: 1. [GenRoG] --Schwowe Customs (GenealogyRO Group) 2. gertianosch (charles amann) 3. Sweet Milk Bread Recipe - HELP! (Laura McCollum) 4. Re: Sweet Milk Bread Recipe - HELP! (Cathy Deschu) ---------------------------------------------------------------------- Message: 1 Date: Fri, 26 Mar 2010 17:17:28 +0200 From: "GenealogyRO Group" <genealogy@banat.ro> Subject: [BANAT-L] [GenRoG] --Schwowe Customs To: <banat@rootsweb.com> Message-ID: <005601caccf7$75a0a090$6502a8c0@sorin> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original At http://books.google.com/books?id=VeUWsqqXsaUC&source=gbs_navlinks_s is Arthur John PATTERSON's book, "The Magyars: their country and institutions" (volume 1) written in 1869. Search for BANAT in this book and some interesting stuff will appear (as the swabian women beating their husbands! -page 164). In fact, the whole book is quite interesting! GenealogyRO Group http://www.genealogy.ro http://www.genealogy.ro/contributions.htm ---------------------------------------------------------------- .Genealogical Research & Probate Investigations Full research capabilities for Banat, Transylvania & Romania ------------------------------ Message: 2 Date: Fri, 26 Mar 2010 17:52:45 +0100 (CET) From: charles amann <charles.amann@sfr.fr> Subject: [BANAT-L] gertianosch To: banat <banat@rootsweb.com> Message-ID: <26176594.1633821269622365414.JavaMail.www@wsfrf1233> Content-Type: text/plain; charset=utf-8 hello looking for ACKERMANN Caspar in Gertianosch thanks Charles AMANN Envoy? depuis Ma Messagerie SFR. 10 Go de stockage - En savoir plus ------------------------------ Message: 3 Date: Fri, 26 Mar 2010 15:57:23 -0400 From: Laura McCollum <mccollumlaura@hotmail.com> Subject: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: <banat@rootsweb.com> Message-ID: <SNT107-W71D2CFF9DF1D5E47B930ABE230@phx.gbl> Content-Type: text/plain; charset="iso-8859-1" Hello fellow Banaters! Once again I have another favor to ask of all you . . . My 94 year old grandfather has been wishing for two things my Nana use to make that were his favorites. when she passed away 15 years ago - sadly - the recipes went with her as she never wrote any of them down . . . One he calls Milk Bread: He describes it as sweet, melts in your mouth and is braided . . . the other is, and I know I won't spell it right but will try with sound: Grappa - this is a dough that is made into a doughnut that is fried in a pan - when finished she would sprinkle sugar ontop. I would appreciate any help you can offer! Laura McCollum _________________________________________________________________ Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. http://www.windowslive.com/campaign/thenewbusy?ocid=PID27925::T:WLMTAGL:ON:W L:en-US:WM_HMP:032010_1 ------------------------------ Message: 4 Date: Fri, 26 Mar 2010 14:33:48 -0700 (PDT) From: Cathy Deschu <cjdeschu@yahoo.com> Subject: Re: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: Laura McCollum <mccollumlaura@hotmail.com>, june4@interaccess.com, Banat List <banat@rootsweb.com> Message-ID: <440643.33023.qm@web31807.mail.mud.yahoo.com> Content-Type: text/plain; charset=iso-8859-1 June Meyer was a member of this list for years.? I'm not sure if she still is.? But, below is the URL for her home page.? If you cannot find it in her index, I'm sure she would answer any emails you send her. http://homepage.interaccess.com/~june4/ --- On Fri, 3/26/10, Laura McCollum <mccollumlaura@hotmail.com> wrote: From: Laura McCollum <mccollumlaura@hotmail.com> Subject: [BANAT-L] Sweet Milk Bread Recipe - HELP! To: banat@rootsweb.com Date: Friday, March 26, 2010, 3:57 PM Hello fellow Banaters! Once again I have another favor to ask of all you . . . My 94 year old grandfather has been wishing for two things my Nana use to make that were his favorites.? when she passed away 15 years ago - sadly - the recipes went with her as she never wrote any of them down . . . One he calls Milk Bread:? He describes it as sweet, melts in your mouth and is braided . . . the other is, and I know I won't spell it right but will try with sound:? Grappa - this is a dough that is made into a doughnut that is fried in a pan - when finished she would sprinkle sugar ontop. I would appreciate any help you can offer! Laura McCollum ??? ???????? ?????? ??? ? _________________________________________________________________ Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. http://www.windowslive.com/campaign/thenewbusy?ocid=PID27925::T:WLMTAGL:ON:W L:en-US:WM_HMP:032010_1 ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------ To contact the BANAT list administrator, send an email to BANAT-admin@rootsweb.com. To post a message to the BANAT mailing list, send an email to BANAT@rootsweb.com. __________________________________________________________ To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word "unsubscribe" without the quotes in the subject and the body of the email with no additional text. End of BANAT Digest, Vol 5, Issue 91 ************************************

hello looking for ACKERMANN Caspar in Gertianosch thanks Charles AMANN Envoyé depuis Ma Messagerie SFR. 10 Go de stockage - En savoir plus