Kolache fillings

Kolache – Fillings

Ingredients -

CRUMB TOPPING "POSIPKA":
1 cup flour
1 1/2 cups sugar
1 stick margarine or butter melted.
-
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)
-
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
-
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
-
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
-
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
-
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
-
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.

Texas Caviar

1. Ingredients
   3 cups seeded and diced Roma tomatoes (about 1 pound Roma tomatoes)
   1 – 15-ounce can corn kernels, rinsed and drained
   1 cup seeded and diced bell pepper, any color (about 1 medium pepper)
   ¾ cup red onion or shallot, small diced...
   1 – 15-ounce can black beans, rinsed and drained
   1 – 15-ounce can black-eyed peas, rinsed and drained
   1 jalapeño, seeded and minced (optional)
   ¾ cup chopped cilantro (about ½ bunch fresh cilantro)
   1 to 2 avocados, sliced (optional)
   Dressing
   ⅓ cup olive oil
   2 tablespoons red wine vinegar
   2 tablespoons fresh lime juice (about 1 lime)
   1 teaspoon honey
   1 teaspoon cumin
   1 clove garlic, pressed or minced
   1 to 2 teaspoons salt, or to taste
   ¼ teaspoon freshly ground black pepper, or to taste
   Directions
   In a large bowl, add the diced tomatoes, corn kernels, diced bell pepper, diced red onion, black beans, black-eyed peas, and minced jalapeño. Stir to combine.
2. TipHero
3. In a small bowl, add the olive oil, red wine vinegar, lime juice, honey, cumin, minced garlic, salt and black pepper. Whisk the dressing ingredients together until well-combined.
   Pour the dressing into the large bowl over the veggies. Add the cilantro, and stir to combine. Taste and adjust the seasoning, if needed.
4. TipHero
5. Cover and chill for at least 1 hour, or overnight to blend flavors.
   Serve chilled or at room temperature, with sliced avocado or corn chips, as desired.
   Chef’s Tip
   If including the avocado, wait to slice until ready to serve, so it does not turn brown in the meantime.

Egg Custard

Kathy Chesshire gave me this recipe after I hunted her down at church....such a wonderful custard, said it was Charlene's recipe.....


Egg Custard

3eggs
2 cups scalded milk
1/2 cup of brown sugar
1 teaspoon vanilla

Nutmeg sprinkled on top.....preheat oven at 425 degrees.....mix ingredients and put into pyrex rectangular dish.....turn the heat down to 350 when you put it in the oven...bake for about
20 minutes.....knife inserted will come out clean when done.....SO YUMMY

Short'nin bread lyrics

December 30, 2016 at 8:26am ·

SHORT'NIN' BREAD LYRICS
Put on the skillet,
Slip on the lid,
Mama's gonna make...
A little short'nin' bread.
That ain't all
She's gonna do,
Mama's gonna make
A little coffee, too.

Mama's little baby loves
Short'nin', short'nin',
Mama's little baby loves
Short'nin' bread,
Mama's little baby loves
Short'nin', short'nin',
Mama's little baby loves
Short'nin' bread.
Three little children,
Lyin' in bed
Two were sick
And the other 'most dead
Sent for the doctor
And the doctor said,
"Give those children some
Short'nin' bread."
CHORUS
When those children,
Sick in bed,
Heard that talk
About short'nin' bread,
Popped up well
To dance and sing,
Skipped around and cut
The pigeon wing.
CHORUS
Slip to the kitchen,
Slip up the led,
Filled my pockets full of
Short'nin' bread;
Stole the skillet,
Stole the led,
Stole the gal makin'
Short'nin' bread.
CHORUS
Caught me with the skillet,
Caught me with the led,
Caught me with the gal makin'
Short'nin' bread;
Paid six dollars for the skillet,
Six dollars for the led,
Spent six months in jail eatin'
Short'nin' bread.
CHORUS
Recipe for Short'nin Bread
2 cups butter
1 cup brown sugar
4 cups flour
1/2 teaspoon salt
1. Preheat oven to 325 degrees.
2. Line a 17x 11.5 jellyroll pan with parchment, or spray with non-stick spray.
3. In a large bowl of a mixer, cream the butter; beat in the sugar until very light and fluffy.
Turn mixer down to low speed and add the flour and salt., mixing until smooth.
4. Press the dough evenly onto the prepared pan.
5. Using a sharp knife and a ruler, score the dough into squares, eight on the long side of the pan by six on the shorter side.
6. Bake for 25-30 minutes or until lightly brown.
7. Immediately use the sharp knife to cut through the score marks into squares.
8. Cool thoroughly before serving.

Old Cookbooks

Old Cookbooks

 

I have a love affair with old cookbooks. I can find myself lost
in the recipes. I read the old ads, remembering what it is like
to buy everything at one store, not the malls of today, but
little country stores, where you could buy coffee, tea, sugar,
flour, spices, and a pair of overalls to cover your rear. I remember
the two and three story ones from my childhood.

 

I went to the flea market yesterday and found a treasure,
an old cookbook, 1931, Dungannon Community Cook Book
 from VA. I have really enjoyed looking over the old recipes,
love it when it reads to "use some lard the size of a hen's egg". 

I read the recipes, remembering as the hog was butched, how
we scraped the hair off after it was immersed in a drum of boiling
water, how the head was saved to make head cheese, and the
rendering of the lard,and the love of fresh cracklins and cornbread.
Pages of memories open to me as I read them.

"Scald one-half pint of  sweet milk", and I remember the old cow,
Bessie. She loved to switch my face with her tail, and a time or
two, I got kicked in the ear. I remember grandpa squirting a stream
of milk towards the cats, as they meowed loudly, each wanting a
lick of milk.

"Cream butter till fluffy" and I can picture grandma sitting on a stool,
the old butter churn beside, up and down with the paddles, until the
tiny golden dots began to appear, and soon, there was sweet, churned
butter, and buttermilk to drink. The butter was put into wood butter molds
so it would look pretty. Memories, down memory lane I go.

"Stone the dates".....or break a tooth, reminds me of cleaning the beans,
and when we would string almost dry beans for leather britches, I can
remember the little spiders that would pop out and run across grandma's
floor, giving me shivers, and her laughing at me. Where has time gone?
How many years has grandma been gone now? Memories, still alive, remind
me of her, and if I close my eyes and breathe deep, I can smell her lilac
perfume. She is always close, as close as I breathe. Her love always remains
around me.

"Everything is level measure"....."For measuring, use a cup larger than
ordinary size such as a glass goblet". There aren't many of them around these
days, but I still have about a dozen ice tea goblets found at garage sales,
their big bowls and frosted grapes on the outsides. Old timey tea glasses.
I remember the homemade sun tea with fresh mint or fresh lemon slices.
I remember grandma standing on top of the hill, we lived at the bottom
of the hill, and she would wave the teapot back and forth, time to climb up
to the top of the hill and have tea and biscuits with grandma.

"Do not stop folding the egg whites in until the cake is at the oven door"
Priceless advice, "Get the cake in the oven at once and do not open the
oven door for 20 minutes, and do not jar the stove". Sage advice from
the years past speak to me. I delight in the writings, knowing the love
special ladies have passed down from years ago. How precious they seem
to me, caring, loving , great cooks, teaching, helping, measuring, and baking.

"Line pie tins with pastry"...how many of us still love the old cooking utensils
and pans of the past. Some of my old pie tins have names of by-gone
products embossed on them. I love the old things. Cooking from "scratch"
used to be a way of life. You had to grow your own food, have your own
gardens, grow your own livestock, or have a hunter in the family.

There is a recipe in the book from THE WHITE HOUSE, WASHINGTON,DC.
It is for Spaghetti Croquettes.....the recipe from Mrs. Herbert Hoover.
I laugh to myself, as I have saved recipes myself from Mrs. Jimmy Carter,
Hillary Clinton,(and even Ann Landers). They have to be good, look at
the prestige from these recipes, they were used in THE WHITE HOUSE !

"These pickles will never wither or become white or pithy". I read the
recipes for cucumbers with a smile. "Wash carefully without removing
the prickles". I definitely want a pickle with a prickle, and I remember
trying to grow gherkins, and what a disaster that was !

Who knew, a cook book could bring such a flood of memories. We cook
on our stoves, gas, butane, electric,wood, we are all kinswomen with
heart, cooking and sharing our recipes to the next generation, wanting
the best only for our friends and family.

 

And I end this little story with
my favorite quote.....'You can sprinkle it with sugar and bake it in the
oven with love, but a cow pie is still manure". My deceased Uncle
Arthur Leo acturally covered a cow pie with icing, and sent it to the
neighbor's daughter, Annie Papcun, on her birthday. Talk about a
feud ! My poor grandmother never could understand why Mrs. Papcun
threw it over the fence back at her. My mother still laughs about it.

 

 3-24-07
Gaynelle

Mustard Pickled Eggs

Amish Horseradish Mustard Pickled Eggs (Holly Curry)
INGREDIENTS:
12 hard boiled eggs...
1 thinly sliced medium sweet onion

Mustard Pickling:
4 cups water
1 cup white vinegar
1 cup sugar
1 tbsp. kosher salt
3 tbsp. prepared mustard
1 tbsp. mustard seed
2 tsp. turmeric – OPTIONAL (enhances color) or a few drops of yellow food coloring
1 heaping tbsp. prepared horseradish
Combine above ingredients in a medium saucepan and
bring to a boil (except onions). Simmer for 10 minutes and remove
from heat to cool.
Place hard boiled eggs and sliced
onions in lidded jar/container.
Pour mustard pickling mixture over eggs and onions.
Place in refrigerator for 10-14 days.
Give a swish every day to make sure everything is
coated.


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