Aunt Rosella's BBQ Sauce

1 cup Heinz Catsup
1 TBSP Worcestershire Sauce
2 TBSP Lemon Juice
3 TBSP Minced Onion
Dash of cayenne pepper
1 tsp salt

Simmer for one-half hour..Great with Deli style ham on a bun

And from her notes....USE ONLY HEINZ CATSUP !!

Etna's Chocolate Pudding Dessert

Etna's Chocolate Pudding Dessert

Pudding:
2 cups Sugar
4 TBSP Flour
4 TBSP cocoa...more if you want it chocolatier
dash of Salt...mix together
Beat two eggs..
Mix with four cups of milk...Mix well..
Microwave on High for three minutes, stir, microwave another three minutes and stir.
May take another two minutes to really thicken in the microwave.
Take out and add 1/3 stick of margarine and 1 teaspoon of vanilla. Let cool and set in the
refrigerator.
Next step:
Put a layer of vanilla wafers in the bottom of a pretty bowl. Add a layer of pudding, layer
of wafers, layer of pudding ending with a layer of pudding. Cover the top with Cool Whip and let set in the refrigerator until ready to serve.....LUCIOUS !!!!

Kolache dough

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Ingredients -

FOR A SMALL 3 DOZEN BATCH: (or 6 dozen)
1 cup milk scalded (2 cups)
1 1/2 packages dry yeast (2 pkgs.)
3 eggs well beaten (4 eggs)
1/2 cup sugar (3/4 cups)
1/2 cup Crisco oil (1 cup)
1 teaspoon salt (2+ teaspoons)
4 cups bread flour (approx.) (as needed, maybe 8 cups?)
Additional ingredients as needed and indicated in directions: Water, extra sugar, canned milk, melted butter.
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FOR A LARGER 12 DOZEN BATCH:
1 quart milk
3 packages dry yeast
8 eggs
1 1/2 cup sugar
1 pint Crisco oil
1 scant tablespoon salt
bread flour as needed (I have never actually measured, just mixed until dough is of desired consistency.)
Additional ingredients as needed and indicated in directions: Water, extra sugar, canned milk, melted butter.
Directions

Tips: The ingredients listed for the 3 dozen batch just isn’t worth your time and trouble. Maybe make this small batch the first time to just get the idea. I always use the ingredients listed to make the 12 dozen batch. Grandmas Original recipe called for melted butter instead of Crisco oil…we discovered the Crisco oil achieves a finished bread that stays softer longer. The flour MUST be a high gluten flour…this will be a “hard wheat” or “better for bread” flour.

In a small bowl, dissolve yeast in an additional 1/2 cup warm water with 2 tablespoons additional sugar.
Place the eggs in a large, heated mixing bowl and beat well; add sugar and scalded milk. Continue mixing. You will want to mix using a heavy duty stand mixer. Add oil and salt. Finally add yeast mixture. Continue beating.
Add flour slowly, mixing continuously. Mix as long as you can with heavy duty electric mixer, change to dough hook. Add flour until dough just starts to pull away from sides and “crawl” up dough hook. You do not want it to form a dough ball. You will probably need to add just a little more flour, you DO NOT want your dough so stiff that you could turn out on a board to knead with your hands. I have an old timey wooden spoon or paddle that I incorporate the extra flour by hand in a kneading motion. Your dough should NOT be as thick as for bread, but thick enough to be able to work with and form a soft ball that will not keep it’s shape but start spreading out. Knead real well until smooth and elastic and you can actually see little air bubbles under the skin of the dough.
I like to turn my dough out of my metal mixing bowl and place into a crock bread mixing bowl that has been warmed by sitting in hot water while I have been mixing dough. Dry the crock, brush crock with melted butter, turn dough into the bowl, brush top of dough with melted butter.
Place in warm place to rise. I will turn my oven on while mixing and then turn off and place the dough in the OPEN oven to rise…be careful, you do not want to kill your yeast.
When double in size, punch dough down and knead again, incorporating more air. Place back in oven to rise once more, brushing top with butter once more.
When double in size it is time to remove from oven and start working with your dough. Dump about half the dough out on to a floured counter top…it will spread out just a little.
With a knife, cut off a large walnut size chunk of dough. Drop onto your floured counter top. Continue cutting dough chunks until you get 35 to 40 chunks. You will get the “feel” of it after a while and all your chunks should be close to the same size. Butter bottom and sides well a large 17×12&1/2×1 inch jelly roll pan.
Starting with one of the first chunks you cut off…flour palms of your hands and get just a little extra flour onto your chunk of dough. You will roll each chunk of dough between palms of your hand, cupping fingers under as you roll to make a smooth, round ball.
Place on your buttered jellyroll pan about 1 inch apart in rows until the pan is filled…it should take 35 to 40 to fill a pan if your balls are the right size and you have placed correct distance apart. Brush the sides and tops of your balls with butter…set aside to rise while you fill more pans in the same manner. You will want a very, very soft pastry brush for this, I use an old fashioned feather brush. It will take each pan approximately 20 minutes to rise, you want them to be touching each other at this point.
You will need to fill your pastry now. Carefully punch holes or spread dough apart, using the first two fingers of each hand to form a cavity for your filling (filling will not be encased, but nested into the dough). Fill immediately; this almost takes 3 hands. This is a good time to get your spouse or children involved in the kitchen, this is how I learned how the dough should feel. I alternate flavors of fillings on each row so there will be an assortment. For instance I will do 2 rows of cherry, 2 rows of cheese, 2 rows of another flavor, etc. Place a little “crumb topping” on top, see my recipe for “Kolache – Fillings” for this recipe. Let rise again for another 15 minutes or so.
Place in oven and bake at 375 degrees for about 15 minutes. If using a convection oven bake at 360 for 15-18 minutes.
While still hot, brush with canned milk, again using a feather pastry brush. Brush the dough.
Sprinkle generously with granulated sugar.
Allow to cool in pans prior to removing. You don’t need to cut these apart with a knife, it will smash and tear the bread…just gently lift and pull apart like pull-apart rolls.
You can freeze whole pans or freeze individual servings…they freeze wonderfully…just freshen up by thawing (covered) then sprinkling with a little granulated sugar.

Kolache fillings

Kolache – Fillings

Ingredients -

CRUMB TOPPING "POSIPKA":
1 cup flour
1 1/2 cups sugar
1 stick margarine or butter melted.
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CHERRY FILLING:
16 ounce can tart water-packed, pitted red sour cherries
1 cup sugar
1/2 stick margarine
3 heaping tablespoons Minute tapioca
1 tablespoon flour
1 teaspoon vanilla
red food coloring (optional)
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PRUNE FILLING or APPLE FILLING:
16 ounce package dry pitted prunes OR apples
1 teaspoon cinnamon
1/2 cup sugar
1 teaspoon vanilla
3 tablespoons canned milk
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APRICOT FILLING or PEACH FILLING:
12 ounce package dry apricots OR peaches
1 cup sugar
8 ounce jar apricot preserves or peach preserves
1 teaspoon vanilla
2 tablespoons margarine
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PINEAPPLE FILLING:
16 ounce can crushed pineapple
1/2 stick margarine
3 tablespoons canned milk
1/2 cup sugar
1 heaping tablespoon flour
1 teaspoon vanilla
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CHEESE FILLING:
8 ounces small curd cottage cheese
8 ounces cream cheese
2 egg yolks
1 heaping tablespoon flour
1 teaspoon lemon juice
1/2 teaspoon lemon zest (optional)
1/2 cup sugar
1 heaping tablespoon Minute tapioca
1 teaspoon vanilla
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POPPY SEED FILLING:
1 cup poppy seed, ground (see directions for options)
1 1/2 cups milk
1/2 cup sugar
pinch salt
1/2 stick margarine
2 heaping tablespoons flour
1/2 cup sweet cream
1 teaspoon vanilla
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SAUSAGE:
Eckrich Skinless Polish Kielbasa OR your favorite Polish style sausage, pre-cooked

Directions -

CRUMB TOPPING: This resembles the topping on top of a “Dutch Apple Pie”. mix flour with sugar and add melted margarine, enough to make crumbly and buttery, but not soggy. This should be placed on kolache filling as you fill each pan before baking and final rising. You will still want to brush with cream and sprinkle with sugar as directed in the Kolache – Dough recipe.

TIP: Make fillings the day before, do not refrigerate, except for the cheese filling; they should be at room temperature or your dough will not rise around the cold filling…take cheese out of fridge prior to making dough so it too will come to room temp. Also, do not make your poppy seed filling the day ahead, it gets too thick in the fridge and will sour if left out, so it gets made usually while my dough is doing its first rising. Of course you can purchase canned pie fillings of even special “Solo” brand fillings…I don’t think they taste as good as the ones you will make. If you do choose to use the canned fillings, please season and “doctor” them up by adding extra margarine, cream/canned milk, vanilla, and/or cinnamon if called for in my recipe. Also, if you decide to make the 12 dozen batch dough you will want to double or even triple some of your favorite filling recipes. When you double or triple, you don’t always have to double or triple the other ingredients called for…taste and adjust sugar and other ingredients as you go.

CHERRY FILLING: Bring cherries to a slow simmer. Mix flour, sugar and tapioca together. Add to cherries. Add margarine. Bring to a slow boil and cook, stirring for about 10 minutes or until thickened. Add vanilla. Taste as you go. If you are increasing amount you will not need larger amount of margarine, taste for sweetness before adding entire amount of sugar…and you may need to add more flour and/or tapioca to thicken.

PRUNE OR APPLE FILLING: Place prunes or apples in heavy sauce pan and cover with water. Cook for about 1 hour or until tender, adding water as needed to keep prunes just barely in water. COOK VERY SLOWLY OR IT WILL BURN. Near the end, you will want some of the liquid to reduce. Let cook; drain any excess liquid (you shouldn’t have any really) and take out seeds if you did not buy pitted prunes. Mash with potato masher or mixer. Add vanilla, cinnamon, sugar and cream to taste.

APRICOT OR PEACH FILLING: Cut apricots or peaches in very small pieces with a pair of scissors (spray scissors with “Pam”). Place in heavy sauce pan and cover with water. Cook about 1 hour or until tender, adding water as necessary. COOK VERY SLOWLY OR IT WILL BURN. Near the end, you will want some of the liquid to reduce. Cool and drain excess juice (you shouldn’t have any really). Mash with potato masher or mixer. Add sugar, vanilla, butter and preserves. Adjust to personal preference. If you think it is too thin, add a tablespoon or two of Minute tapioca while still warm and it will thicken over night.

PINEAPPLE FILLING: Combine sugar and flour. Add to pineapple, margarine and milk in a heavy saucepan. Bring to a slow boil and cook, stirring, until thickened. Add vanilla. Adjust to personal preference.

CHEESE FILLING: Mix all ingredients together in a blender, food processor or mixer. (I like the consistency using a mixer.) The original Czech version calls to use only dry curd cottage cheese, that’s hard to find in this day and age so this recipe bears a close resemblance. I really like using half cottage cheese and half cream cheese and have started doing this instead of using only cottage cheese or cream cheese by itself. The rest of the ingredients stay the same. Also, I usually use about 16 ounces of cottage cheese and 16 ounces cream cheese; increasing other ingredients accordingly. Some times mother would add raisins to this filling, if you like raisins, you can add…my family doesn’t like the raisins in it.

POPPY SEED FILLING: If you have a grinder, grind your poppy seeds…you will almost double your volume. some people grind in a blender, I have not had any luck doing this. If you did not grind your poppy seed, then you will need to soak in milk to cover over night in the refrigerator, drain, then follow remainder of directions. Place in heavy iron skillet and add milk, salt; simmer for 30 minutes, stirring occasionally. Add sugar and margarine and continue to simmer for about 30 more minutes. If mixture gets too dry, add a little extra milk…and you will have to do this. Make a paste of flour and cream. Add slowly to poppy seed mixture and continue to cook until mixture becomes the texture of thick gravy. Add vanilla and let cool.

If you use canned poppy seed, you will need to add vanilla and cream, salt, etc., in order to make it taste good. My family would rather not eat poppy seed if they have to eat the canned.

Poppy seed kolaches are not filled on top like regular fruit ones, but placed in the inside. To do this, make ball of dough, mash into an oval flat shape, place filling in center, close up, or pinch together dough to make an oval football shape. Place seam side down on pan and brush with butter. Make three small slits using scissors, if scissors are held at the correct angle (45 degrees), you will get three little “v” shaped slits. Let rise, bake, brush with cream and sprinkle with sugar just like you do for other kolaches.

SAUSAGE: I usually use Eckrich Skinless Polish Kielbasa, but you can use your favorite sausage. I cut 3 to 4 inch long pieces and then cut length ways into quarters, making 4 pieces of sausage each 3 to 4 inches long. Flatten out a small ball of dough, place sausage in center, wrap and seal dough around sausage. Place on pan, brush with butter. Let rise, bake, brush with canned milk…but do NOT sprinkle with sugar like you do other kolaches.

Cherry Chocolate Cake

My sweet friend, Linda, shared her recipe for one of the best cakes...LOVE this cake..Thank you so much...

Cherry Chocolate Cake

I box Pillsbury plus devil's food cake mix
1 20 oz. can cherry pie filling
2 eggs, beaten

Mix cake mix, cherry pie filling and eggs. Pour into greased and floured 9 x 13 cake pan. Cook at 350 degrees for 30-45 minutes or until toothpick comes out clean.

Frosting
1/3 cup of milk
5 TBSP butter
1 cup sugar
1 (7 oz) pkg. sweet or semi sweet chocolate chips

Bring to a boil milk, butter, and sugar. Boil 1 minute. Add chocolate chips/ Stir till melted and spread on cake.