Kolache Fillings And Toppings Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Some prefer to guy the prepared filling.
The home-made fillings are as follows:
Apricot filling: Cook dried apricots until very tender. Add sugar
and cook until very thick.
Prune filling: Cook 1 lb. of pprunes until very tender, remove seeds
and sweeten to taste. Add 1/8 ts. full cloves and grated rind of 1/2
lemon, if the flavor is desired. Cook until quite thick. (A little
vanilla improves the taste.)
Cottage Cheese filling: 4 cups of well drained cottage cheese, 3/4 c.
sugar, 2 eggs, 1/2 ts. vanilla, and 1/2 ts. salt, mix well. Add
enough thick cream to make like thick jam. Fill Kolache and let rise
and bake. Ice after baking and spprinkle with coconut. Will fill 4
doz. or more Kolaches.
Poppy seed filling: 1 c. ground popppy seed, 1/4 c. milk, 1 1/2 ts.
lemon juice or 1/2 ts. vanilla, 1/4 ts. cinnamon and 1/2 c. sugar.
Blend all ingredients and simmer for 5 minutes. Let coool before
filling Kolache. Will fill one dozen or more.
Coconut filling: Mix together 1/2 c. brown sugar (packed in cup), 1/2
c. coconut and 3 T. butter.
Fruit filling: 2 c. chopped apples, 1 c. raisins, 1 C. brown sugar
(packed in cup), 1/2 c. water, 1/2 ts. salt and 1/2 ts. cinnamon.
Boil about 15 minutes until thick as mincemeat. Cool before using.
Apple filling: Cook sweetened apples until thick. Flavor with
cinnamon or grated lemon rind. Add a pinch of salt and T. of butter
for each cupful of apples. lace spoonful in hollow of Kolache and
sprinkle with coconut or chppped pecans.
Toppings for Kolaches:
Posipka (Struessel): 1/2 c. sugar, 1/4 c. flour, 1/3 c. 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 ts. vanilla. Sweet cream,
enough to make thin enough to spread with a spooon. Te be applied
after Kolache is cool. For extra glamor, add few chopped pecans or
shredded coconut after icing.
Source: "Kolache and other fine Czech Recipes", Prague Oklahoma, 1952
Title: Molasses or Honey Doughnuts (Fastnacht Kucka)
Categories: Ethnic, Breads
Yield: 1 Recipe
6 T Molasses
6 T Honey
4 qt Flour
1 x *dissolved in:
1 c Butter
1 x *or:
1 1/2 qt Milk
2 c Yeast
1/2 c Water, warm
4 ea Egg, beaten
Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
making a smooth batter; add yeast & water mixture. Beat together well
and allow to stand over night. Combine the butter and eggs, and cream
well. Add the honey and a little of the flour. Beat well and add the
remaining flour, leaving enough to dust bread board. Allow time for
full rise and then roll and cut in form of doughnuts. Let rise again
and fry in hot cooking oil or fat.
Source from luhu.jp
The home-made fillings are as follows:
Apricot filling: Cook dried apricots until very tender. Add sugar
and cook until very thick.
Prune filling: Cook 1 lb. of pprunes until very tender, remove seeds
and sweeten to taste. Add 1/8 ts. full cloves and grated rind of 1/2
lemon, if the flavor is desired. Cook until quite thick. (A little
vanilla improves the taste.)
Cottage Cheese filling: 4 cups of well drained cottage cheese, 3/4 c.
sugar, 2 eggs, 1/2 ts. vanilla, and 1/2 ts. salt, mix well. Add
enough thick cream to make like thick jam. Fill Kolache and let rise
and bake. Ice after baking and spprinkle with coconut. Will fill 4
doz. or more Kolaches.
Poppy seed filling: 1 c. ground popppy seed, 1/4 c. milk, 1 1/2 ts.
lemon juice or 1/2 ts. vanilla, 1/4 ts. cinnamon and 1/2 c. sugar.
Blend all ingredients and simmer for 5 minutes. Let coool before
filling Kolache. Will fill one dozen or more.
Coconut filling: Mix together 1/2 c. brown sugar (packed in cup), 1/2
c. coconut and 3 T. butter.
Fruit filling: 2 c. chopped apples, 1 c. raisins, 1 C. brown sugar
(packed in cup), 1/2 c. water, 1/2 ts. salt and 1/2 ts. cinnamon.
Boil about 15 minutes until thick as mincemeat. Cool before using.
Apple filling: Cook sweetened apples until thick. Flavor with
cinnamon or grated lemon rind. Add a pinch of salt and T. of butter
for each cupful of apples. lace spoonful in hollow of Kolache and
sprinkle with coconut or chppped pecans.
Toppings for Kolaches:
Posipka (Struessel): 1/2 c. sugar, 1/4 c. flour, 1/3 c. 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 ts. vanilla. Sweet cream,
enough to make thin enough to spread with a spooon. Te be applied
after Kolache is cool. For extra glamor, add few chopped pecans or
shredded coconut after icing.
Source: "Kolache and other fine Czech Recipes", Prague Oklahoma, 1952
Title: Molasses or Honey Doughnuts (Fastnacht Kucka)
Categories: Ethnic, Breads
Yield: 1 Recipe
6 T Molasses
6 T Honey
4 qt Flour
1 x *dissolved in:
1 c Butter
1 x *or:
1 1/2 qt Milk
2 c Yeast
1/2 c Water, warm
4 ea Egg, beaten
Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour,
making a smooth batter; add yeast & water mixture. Beat together well
and allow to stand over night. Combine the butter and eggs, and cream
well. Add the honey and a little of the flour. Beat well and add the
remaining flour, leaving enough to dust bread board. Allow time for
full rise and then roll and cut in form of doughnuts. Let rise again
and fry in hot cooking oil or fat.
Source from luhu.jp