Post by cuteascountry_Shortcake on Jun 5, 2005 21:25:22 GMT -6
This is the recipe that was in the May 10, 2005 newsletter.
It didn't have a name with it so I don't know who to give the credit to.
Old-Fashioned Kolache Dough
1 cup milk, scalded
1/2 cup sugar
1/2 cup butter
1 package dry yeast
3 eggs, beaten
1 teaspoon salt
5 cups all-purpose flour
Scald the milk, add sugar and butter, and stir to dissolve.
Allow it to cool to warm, then add the yeast and let it begin to work. Add eggs.
Put the milk mixture in a large mixing bowl.
Measure the flour and salt into another bowl.
With an electric mixer, slowly work the flour mixture into the dough bowl. When the dough becomes too thick for the mixer to handle, start working in the flour by hand. When the dough starts to come together and leave the sides of the bowl it is just right.
Form the dough into a ball and cover.
Let rise in warm place until doubled.
Turn the dough out on a lightly floured surface and knead gently until it comes together and is soft and elastic.
Divide the dough into egg-size pieces. Flatten and form into square or round.
Make a depression in the center with your floured thumb.
Fill the depression with 1 rounded teaspoon of filling. Let the filled kolaches rise about 20 minutes. Brush tops with beaten egg mixed with a little milk and sugar.
Bake at 350 degrees F for 15 to 20 minutes or until lightly browned.
This recipe will make enough for your family and the neighbors, too. Exact count depends on how big you make them.
Kolache Filling
Apricot - Place 1 pound dried apricots in a pan with cool water. Let soak several hours. Bring to slow simmer and add sugar to taste, if desired. Cook until very soft.
Stir vigorously to get a smooth consistency or run them through the food processor. Re-cook until you get the desired consistency. You can add a few drops of lemon juice for a little added zip.
Prune - Made the same way as the apricot filling.
Pineapple - Simmer well-drained canned, crushed pineapple until it thickens.
Cottage Cheese
1 pound dry cottage cheese (Farmers cheese)
1/4 cup sugar
1 tablespoon butter
1 egg, beaten
1/4 teaspoon lemon zest
Melt butter. Cool slightly.
Add rest of ingredients, taste and adjust for sweetness.
Poppy Seed
1/2 pound ground poppy seeds
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
Add enough milk to make a thick mix.
Let stand overnight to absorb the liquid.
You can use just about any fruit filling in the kolaches. Just don't use jam or jelly. Jam and jelly will liquefy in the heat of the oven and make a big mess.
Real quick kolaches
Grab a can of biscuits. Separate and place on lightly greased cookie sheet. Make a depression in the center of each with your thumb. Add a teaspoon of filling, brush with beaten egg with small amount of sugar added. Bake until done to your liking. You might get away with using some no-sugar jam in this recipe. It doesn't break down like regular jam.
In all cases, sprinkle your fresh-out-of-the-oven kolaches with powdered sugar before serving.
Sent by Andrea in Pa
Printed in Nancy's Kitchen Newsletter 6/03/05
It didn't have a name with it so I don't know who to give the credit to.
Old-Fashioned Kolache Dough
1 cup milk, scalded
1/2 cup sugar
1/2 cup butter
1 package dry yeast
3 eggs, beaten
1 teaspoon salt
5 cups all-purpose flour
Scald the milk, add sugar and butter, and stir to dissolve.
Allow it to cool to warm, then add the yeast and let it begin to work. Add eggs.
Put the milk mixture in a large mixing bowl.
Measure the flour and salt into another bowl.
With an electric mixer, slowly work the flour mixture into the dough bowl. When the dough becomes too thick for the mixer to handle, start working in the flour by hand. When the dough starts to come together and leave the sides of the bowl it is just right.
Form the dough into a ball and cover.
Let rise in warm place until doubled.
Turn the dough out on a lightly floured surface and knead gently until it comes together and is soft and elastic.
Divide the dough into egg-size pieces. Flatten and form into square or round.
Make a depression in the center with your floured thumb.
Fill the depression with 1 rounded teaspoon of filling. Let the filled kolaches rise about 20 minutes. Brush tops with beaten egg mixed with a little milk and sugar.
Bake at 350 degrees F for 15 to 20 minutes or until lightly browned.
This recipe will make enough for your family and the neighbors, too. Exact count depends on how big you make them.
Kolache Filling
Apricot - Place 1 pound dried apricots in a pan with cool water. Let soak several hours. Bring to slow simmer and add sugar to taste, if desired. Cook until very soft.
Stir vigorously to get a smooth consistency or run them through the food processor. Re-cook until you get the desired consistency. You can add a few drops of lemon juice for a little added zip.
Prune - Made the same way as the apricot filling.
Pineapple - Simmer well-drained canned, crushed pineapple until it thickens.
Cottage Cheese
1 pound dry cottage cheese (Farmers cheese)
1/4 cup sugar
1 tablespoon butter
1 egg, beaten
1/4 teaspoon lemon zest
Melt butter. Cool slightly.
Add rest of ingredients, taste and adjust for sweetness.
Poppy Seed
1/2 pound ground poppy seeds
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
Add enough milk to make a thick mix.
Let stand overnight to absorb the liquid.
You can use just about any fruit filling in the kolaches. Just don't use jam or jelly. Jam and jelly will liquefy in the heat of the oven and make a big mess.
Real quick kolaches
Grab a can of biscuits. Separate and place on lightly greased cookie sheet. Make a depression in the center of each with your thumb. Add a teaspoon of filling, brush with beaten egg with small amount of sugar added. Bake until done to your liking. You might get away with using some no-sugar jam in this recipe. It doesn't break down like regular jam.
In all cases, sprinkle your fresh-out-of-the-oven kolaches with powdered sugar before serving.
Sent by Andrea in Pa
Printed in Nancy's Kitchen Newsletter 6/03/05