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Kolaches

Peel 6-8 potatoes, wash and cut into chunks having no edge longer
than about 1 inch. Place potato chunks into a presure cooker with
slightly more that one cup of water and steam cook for about 8
minutes. Cool cooker with cold water. Drain and save the potato
water. Add salt, butter, and a small amount of milk to the steamed
potato chunks and mash until smooth.

Stir 1 package of dry yeast in 1/2 cup of the potato water to which
1 T. of honey was added. (Take care that the water is not too
hot.) Let stand. Place 1/4 cup of unsalted corn oil spread or
equivalent shortening into the microwave and heat (on low) until
it becomes a soft liquid. Place 1 whole egg and one egg yolk into
a bowl and beat until smooth in texture.


Into a food processor, add:

1/2 c. mashed potatoes
1 1/2 eggs, beaten
3 1/2 c. all-purpose flour
1/4 c. margarine, softened
1/2 c. sugar
1/2 c. milk
1 t. salt
1/2 c. activated yeast mixture
1/8 t. mace

The above indicated quantity of flour is about 1 cup less than what
will actually be needed. Mix until the dough becomes a gooey paste.
Then add incremental portions of extra flour to the Cuisinart and
continue mixing -- this is equivalent to kneading. Add flour until
the dough is no longer sticky. Transfer the dough to a floured
bowl, cover and let rise for about 1 hour, you can put it into the
refrigerator until the next day. Prepare the fillings.


Baking open-faced kolaches:

Form ping-pong sized balls from the dough, place on a greased cookie
sheet. Brush with melted butter, cover and let rise until double
in size. Press down the center only and insert about 1 T. filling.
Cover and let rise. Bake 8-10 minutes at 450 degrees F, take out
of oven when they are golden brown. One batch of dough will make
about 4 dozen open-faced kolaches.


Baking diapered squares:

Turn dough onto lightly floured board, pat out about 1/4-inch thick.
Cut into 2-inch squares with a pizza cutter. Put about 1 T. filling
into each square. Stretch opposite corners to center and pinch
together. Place on greased baking sheet far enough apart so kolaches
do not touch while rising. Cover with plastic wrap, let rise 30-45
minutes. Brush with beaten egg. Bake in 400 degree oven 10 minutes
until nice and brown. Remove from oven and brush with melted
butter.


Poppyseed Filling

Put 1/4 lb. freshly ground poppy seed into a small pan, add 1/2
cup or less of water to moisten and cook through a little. When
thickened, pour enough milk, about 1/2 cup, to cover. Continue
cooking slowly for about 10 minutes being careful that it does not
scorch. Stir frequently! Add 1 T. butter, 1/2 t. vanilla, 1/2
t. cinnamon and 1/2 cup sugar. Continue cooking for about 5 minutes
and remove from heat. If the mixture is too soft, add crushed
vanilla wafers or graham crackers.


Prune filling

16 oz. package of pitted prunes
1 c water
1/2 c. sugar
1 t. lemon juice
1 t. lemon rind
1/2 t. cinnamon
1/2 t. allspice

Cook prunes with sugar in the water using low heat. Stir constantly
(a potato masher is useful for this task) until smooth and thick.
Add lemon juice and spices. May be prepared before starting kolach
dough and stored in a freezer.


Apricot filling

16 oz. package of dry apricots
1 c. water
1/2 c. sugar

Cook as above, using dry apricots, instead of the prunes. Omit
lemon juice, rind, cinnamon and allspice.


Pineapple filling

13.5 oz. can of crushed pineapples
1/4 c. water
1/4 c. sugar
1 T. cornstarch (level)

Cook until thick, stir in 2 T. butter while warm. Cool before
using. Top with the following:

3/4 c. flour, 1/2 c. sugar, and 1/3 c. butter mixed together until
ingredients are crumbly.


Nut Filling

2 eggs
1/2 t. vanilla
3/4 c. sugar
2 c. ground nuts
1/4 c. butter

Beat egg yolks and half of the sugar. Beat in the soft butter
until quite stiff. Beat egg whites until stiff and add remaining
sugar a little at a time. Fold into egg yolk mixture. Add vanilla
and nut meats. For a crunch topping:

1/2 c. flour, 1/2 c. sugar, 1 T. butter and 1/8 t. cinnamon mixed
together until ingredients are crumbly.


Cottage Cheese filling

1 lb. cottage cheese
2 egg yolks mixed with 3 T. butter
a little grated lemon rind
1/2 t. vanilla
sugar to taste
1/2 c. raisins which have been rinsed in hot water

Mix all ingredients together. If the cheese was not the real dry
kind, you may add a little cream of wheat to thicken it. This
mixture should stand a while. May be prepared before starting
kolach dough.


Apple, Cherry or Blueberry filling

Use the pie fillings available in 21 oz. (1 lb. 5 oz.) 595 grams
cans. If the apples slices are too large, just cut them into
smaller pieces.


Apple filling: Cook sweetened apples until thick. Flavor with
cinnamon or grated lemon rind. Add a pinch of salt and Tbsp of
butter for each cupful of apples. Place spoonful in hollow of
Kolache and sprinkle with coconut or chopped pecans.


Coconut filling:

1/2 cup brown sugar (packed in cup)
1/2 cup coconut
3 Tbsp butter

Mix together.


Cottage Cheese filling:

4 cups of well drained cottage cheese,
3/4 cup sugar,
2 eggs
1/2 tsp vanilla
1/2 tsp salt

Mix well. Add enough thick cream to make like thick jam. Fill
Kolache and let rise and bake. Ice after baking and sprinkle with
coconut. Will fill 4 doz. or more Kolaches.


Apple Fruit filling:

2 cup chopped apples
1 cup raisins
1 cup brown sugar, packed
1/2 cup water
1/2 tsp. salt
1/2 tsp. cinnamon

Boil about 15 minutes until thick as mincemeat. Cool before using.


Homemade Poppy seed filling:

1 cup ground poppy seed
1/4 cup milk
1 1/2 tsp lemon juice or 1/2 tsp vanilla
1/4 tsp cinnamon
1/2 cup sugar

Blend all ingredients and simmer for 5 minutes. Let cool before
filling Kolache. Will fill one dozen or more.



For a crunch topping:

1/2 cup flour
1/2 cup sugar
1 Tbsp butter
1/8 tsp cinnamon mixed together until ingredients are crumbly.


Homemade Prune filling: Cook
1 lb. prunes until very tender, remove seeds and sweeten to taste. Add
1/8 tsp cloves and
grated rind of 1/2 lemon, if the flavor is desired. Cook until quite
thick. (A little vanilla improves the taste.)



Toppings


Posipka (Streusel):

1/2 cup sugar,
1/4 cup flour,
1/3 cup melted butter.

Mix together until crumbly. Sprinkle on top of Kolache before
baking. (Much improved by addition of a few chopped nuts or
coconut).


Simple Icing:

1/2 lb. powdered sugar
1 tsp vanilla

Sweet cream, enough to make thin enough to spread with a spoon. To
be applied after Kolache is cool. For extra glamour, add few chopped
pecans or shredded coconut after icing.



For a crunch topping:

1/2 cup flour
1/2 cup sugar
1 Tbsp butter
1/8 tsp cinnamon

Mix together until ingredients are crumbly.


Homemade Prune filling:

Cook 1 lb. prunes until very tender, remove seeds and sweeten to
taste. Add 1/8 tsp cloves and grated rind of 1/2 lemon, if the
flavor is desired. Cook until quite thick. (A little vanilla
improves the taste.)



Posipka (Streusel Topping):

1/2 cup sugar
1/4 cup flour
1/3 cup melted butter

Mix together until crumbly. Sprinkle on top of Kolache before
baking. (Much improved by addition of a few chopped nuts or
coconut).


Simple Icing:

1/2 lb. powdered sugar
1 tsp vanilla

Sweet cream, enough to make thin enough to spread with a spoon. To
be applied after Kolache is cool. Add few chopped
pecans or shredded coconut after icing if desired.

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