German Apple Pancake

Ingredients

BATTER:

1/2 cup all-purpose flour (about 2 1/4 ounces) (can use whole wheat flour or mixture)

1/2 teaspoon baking powder

1 tablespoon granulated sugar

1/8 teaspoon salt

1/8 teaspoon grated whole nutmeg

1 cup egg substitute

1 cup fat-free milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

APPLE MIXTURE:

Cooking spray

1/2 cup granulated sugar, divided

1/2 teaspoon ground cinnamon

1/2 teaspoon grated whole nutmeg

1 cup thinly sliced Granny Smith apple

REMAINING INGREDIENT:

1 tablespoon powdered sugar

Preparation

1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.

2. Preheat oven to 425°.

3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.

4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

GERMAN APPLE PANCAKE from Tip Hero  I made the "Tip Hero" recipe and added plain yogurt, mixed with the milk. I added vanilla and baking powder. Use nutmeg, add more apples because the apples cook down. Mix the apples into the batter instead of pouring the batter over the apples. Maybe could also use peaches instead?

Serves 2 to 4

Prep Time: 8 minutes

Total Time: 28 Minutes

You’ll Need

• 3 large eggs, room temperature
• ¾ cup whole milk, room temperature
• ¾ cup all-purpose flour
• 3 tablespoons granulated sugar
• 4 tablespoons butter, divided
• ¾ teaspoon cinnamon
• 1 large Granny Smith apple, peeled, sliced ¼-inch thick Use 2 or 3 apples
• 1 tablespoon brown sugar
• Add 1 tsp vanilla
• Confectioners’ sugar to sprinkle on later

How To

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. In a medium bowl, whisk together the eggs, milk, flour and sugar until smooth.
3. In a 10-inch cast iron skillet over medium heat, melt the butter. Add the apple slices and sprinkle with the brown sugar and cinnamon. Cook for about 5 minutes, frequently tossing, until the apples are coated and have softened. Transfer to a dish.
4. Wipe the skillet with a paper towel and place in the preheated oven for about 8 to 10 minutes, until very hot.
5. Add the remaining butter to the skillet, swirling to coat the bottom and sides. Add the cooked apples to the center of the pan and pour the batter on top.
6. Bake for 18 to 20 minutes, until the pancake has puffed and the edges are golden brown. The center should be set but custardy.
7. Sprinkle with the confectioners’ sugar and serve immediately.

Note

The pancake will lose its puff as it sits out, so be sure to prepare this one right before you want to eat it and enjoy as soon as it’d done!

Ways to Riff on German Apple Pancake

• Play around with toppings. Kelli recommends topping the pancake with a dusting of powdered sugar or maple syrup, but that’s just the start. Try a drizzle of sweetened yogurt, some whipped cream, or even a scoop of ice cream.  
• Swap in another fruit. Depending on what you have and what’s available, this pancake would also be delightful with sliced strawberries, bananas, and pears, and pitted stone fruit like cherries, nectarines, apricots, and peaches.

Smashed potato salad

Ingredients

• 3 pounds baby red potatoes
• salt, pepper
• 4 T canola oil
• 1 tsp minced fresh ginger
• 1/2 C buttermilk
• 1/4 mayonnaise
• 1 1/2 tsp dark brown sugar
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh oregano
• 1 bunch watercress, touch stems removed, chopped
• 3 scallions, thinly sliced

Preparation

1. Heat oven to 450 deg.  Place potatoes in a large pot and cover with 1" cold water.  Season with salt and bring to a boil.  Reduce heat and simmer until tender.  Drain and return to pot to dry.
2. Working with one potato at a time, place each under a glass or flat-bottom measuring cup and press to flatten.  Divide oil between two rimmed baking sheets.  Transfer smashed potatoes to baking sheets and turn to coat.  Season with salt, pepper, and ginger.  Roast, flipping once until golden, 20 to 25 minutes.
3. Meanwhile, whisk together buttermilk, mayonnaise, brown sugar, thyme, and oregano; season with salt and pepper.  Fold warm potatoes into dressing along with watercress and scallions; season with salt and pepper.   

Tomato and Sweet Onion Salad

I made this on Feb. 14, 2018 Valentine's Day.  It's a keeper.  
Ingredients:

• 1 pound ripe mixed tomatoes, cut into wedges
• 1 pint cherry tomatoes, halved
• 1/2 small sweet onion (such as Vidalia or Maui), thinly sliced
• 1/2 C torn fresh basil leaves
• 1/4 C of half-inch pieces fresh chives
• 2 T extra virgin olive oil
• 1 T white wine vinegar
• 1/2 tsp sugar
• salt, pepper

Preparation

1. Combine tomatoes, onion, basil, chives, oil, vinegar, and sugar in a large bowl; season with salt and pepper and toss to combine.

Note: salad can be made 6 hours ahead.  Cover and chill.

Alternate Dressing
Creamy Shoyu-Garlic Dressing

• 1/2 C mayonnaise
• 1 1/2 tsp shoyu
• 1 clove garlic, chopped
• 1/4 tsp sesame oil
• 1 T mirin
• 1/2 tsp rice wine vinegar
• 1 T water
• 1 pinch salt
• 1 pinch pepper

Noodle salad with chicken and chile-scallion oil

Ingredients:

Chile-scallion oil

• 2 scallions, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 star anise pods
• 2 T crushed red pepper flakes
• 1 T chopped fresh ginger
• 1 tsp Sichuan peppercorns
• 1/2 C oil

Noodles and assembly

• 6 ounce Japanese wheat noodles (ramen, somen, udon)
• 2 T shoyu
• 2 T unseasoned rice vinegar
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 2 C shredded cooked chicken
• 2 scallions, thinly sliced
• 1/2 large English cucumber, halved lengthwise, thinly sliced
• 4 radishes, trimmed, thinly sliced
• 1 C cilantro leaves or any sprout

Preparation

Chile-scallion oil

1. Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes.  Let cool; transfer oil to a jar.  (Chile oil can be made 4 days ahead.  Cover and chill).
2. Cook noodles in a large pot of boiling water according to package directions; drain.  Rinse noodles under cold water, then shake off as much water as possible.
3. Whisk shoyu, vinegar, sugar, and oil in a medium bowl until sugar dissolves.  Add noodles, chicken, and scallions; toss to coat.
4. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

Note: Noodles can be cooked the night before.  Toss with 1 tsp oil, cover and chill.  Store noodles with chicken; store veggies and dressing separately.  

Tomato-Peach Salad with Tofu Cream

Ingredients

• 8 ounces silken tofu
• 4 T sherry vinegar, divided
• 4 T olive oil, divided
• 2 T shoyu, divided
• kosher salt and freshly ground black pepper
• 3 medium heirloom tomatoes, cut into 1" wedges
• 1 pint cherry tomatoes, halved
• 2 medium peaches, cut into 1/2" wedges
• 1/2 small red onion, thinly sliced
• 1/2 C fresh corn kernels (from 1 medium ear)
• 2 T chopped fresh tarragon
• 2 T chopped fresh cervil, plus sprigs for serving
• 3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips

Preparation

1. Blend tofu, 2 T vinegar, 1 T oil, and 1 T shoyu in a blender until light and smooth; season tofu cream with salt.
2. Whisk remaining 3 T oil, 2 T vinegar, and 1 T shoyu in a large bowl; season with salt and pepper.  Add tomatoes, peaches, onion, corn, tarragon, and chopped cervil and toss to combine.  Adjust seasoning if needed.
3. Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs.  Serve with bread

Note: tofu cream can be made 1 day ahead.  Cover and chill.

Papa rellena (Potato stuffed with beef)

Potato mash

• 3.3 pounds potatoes, use starchy potatoes like Russet
• Salt
• 1 egg white
• 1/4 C flour

Beef filling

• 2 T oil
• 1 red onion, diced
• 1 clove garlic, minced
• 3/4 pound ground beef
• 1 T Aji panca, or any hot sauce
• 1/4 C tomato puree
• 1/4 C kalamata olives, chopped
• 1/4 C raisins, chopped
• 2 boiled eggs, chopped
• 2 T chopped coriander
• Pinch of sugar
• Salt
• Pepper

For the salsa criolla

• 2 red onions, chopped
• 2 chili pepper, chopped
• 4 T chopped coriander
• Juice of 1/2 lime
• 1 T olive oil
• Salt and pepper to taste

Extras

• 1 1/2 C flour
• 1 1/2 C panko
• 3 eggs, beaten
• 2 C oil for pan frying

Boil the potatoes until tender.  Peel, then mash.  Add salt to taste.  Cool a little, then add the egg white and flour.  Knead the dough with your hands making sure there are no lumps.  Cover and start making the filling.  

Place the olive oil in a large pan over medium heat.  Add the onion and minced beef.  Cook until the beef starts to brown.  Add garlic and hot sauce, cook for 1 minutes.  Add the tomato puree, olives, raisins, salt, pepper and sugar. Cook for about 5 minutes while stirring, or until the beef is cooked through.  Turn off heat and coriander.  Add chopped boiled eggs.

Take about 1 C of the potato dough and flatten with hands, add about 2 to 3 T of the beef filling in the middle and shape into a sort of football.  Make sure the filling is not sticking out.  

Take the stuffed potatoes, coat each potato in the egg, then flour, then egg again, and finally in the panko.    Fry the potatoes in batches in the oil.  The filling is already cooked, so you just have to pan fry them until they are evenly golden.  

To make the salsa criolla, just mix all the ingredients in a bowl.

Indian Chicken Curries (Murgh Kari)

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1/2 cooking oil
• 1 1/2 C chopped onion
• 1 T minced garlic
• 1 1/2 tsp minced fresh ginger root
• 1 T curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 1 T water
• 1 (15-ounce) can crushed tomatoes
• 1 C plain yogurt
• 1 T chopped fresh cilantro
• 1 tsp salt
• 1/2 C water
• 1 tsp garam masala
• 1 T chopped fresh cilantro
• 1 T fresh lemon juice

Directions:

1. Heat oil and brown chicken.  Transfer chicken to another plate and set aside.
2. Reduce heat to med-high; add onion, garlic, and ginger to remaining oil and cook until onion turns translucent.
3. Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 T of water into the onion mixture.  Allow to heat together for about 1 minute while stirring.
4. Add the tomatoes, yogurt, cilantro and 1 tsp salt into mixture.
5. Return the chicken to the skillet.  Pour 1/2 C water into the mixture, simmer, turning the chicken to coat with the sauce.
6. Sprinkle the garam masala and 1 T cilantro over the chicken.
7. Cover and simmer until the chicken is no longer pink.
8. Sprinkle with lemon juice to serve.

*********************************************************************************

Ingredients:

• 3 T oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 T curry powder
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 bay leaf
• 1/2 tsp grated ginger root
• 1/2 tsp sugar
• salt to taste
• 2 skinless, boneless breast halves, cut into bite-sized pieces
• 1 T tomato paste
• 1 C plain yogurt
• 3/4 C coconut milk
• 1/2 lemon, juiced
• 1/2 tsp cayenne pepper

Directions:

1. Heat oil in skillet and saute onion until lightly browned.  Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  Continue stirring for 2 minutes.
2. Add chicken, tomato paste, yogurt and coconut milk.
3. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. Remove bay leaf and stir in lemon juice and cayenne pepper.  Simmer 5 more minutes.
5. Serve with naan or rice.

Garam Masala Chicken Curry

Ingredients:

Marinade:

• 3 T cooking oil
• 1 medium red onion, finely chopped (yields 1 cup)
• 1 tsp cumin seeds
• 1 tsp salt
• 3 bay leaves
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 heaping T garam masala
• 1 C hot water

1 pound of bone-in, skinless chicken

2 T fresh ginger, grated

1/2 C yogurt

Directions:

1. Add the marinade ingredients in a bowl.  Mix to coat chicken with yogurt and grated ginger thoroughly.  Refrigerate overnight.  
2. Heat a medium saucepan on medium-high.  Add cooking oil.  Once oil is hot, add cumin seeds.  Wait till seeds sputter before adding onions.  Sprinkle salt and cook until onions are fragrant and translucent.
3. Once onions are lightly browned and fragrant, add turmeric and chili powder.  Stir to combine.
4. Add marinated chicken and bay leaves, and stir until everything is combined.  Fry for a few minutes.
5. Add garam masala and hot water.  Mix and cover to cook on medium heat for 40 minutes, until oil separates and chicken is fully cooked.
6. Serve hot with naan, rice or chapatis.  
   
    

Easy Chicken Masala

Ingredients:

• 1 C plain yogurt
• 1/4 C coarsely chopped fresh cilantro
• 3 T extra-virgin olive oil
• 1 T garam marsala
• 2 tsp coarse kosher salt
• 1 large garlic clove, pressed
• 1 four to four and a half pound roasting chicken, cut into 8 pieces, backbone removed
• Could also use bone-in or boneless chicken thighs, or boneless skinless chicken breasts.   
• 2 small onions, cut into 1/4" thick slices

Preparation:

• Mix yogurt, cilantro, olive oil, garam masala, salt, and garlic in 13 x 9 x 2 inch glass baking dish.  Add chicken to marinade, one piece at a time, coating all sides.  Cover with plastic wrap; refrigerate at least 2 hours.  Can be made 1 day ahead.
• Preheat oven to 400 deg. F.  Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken.  Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade).
• Roast chicken until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour.  If using boneless chicken, may only need to cook 1/2 hour.  
• Serve chicken atop onion slices.  Spoon pan juices around.  

Peach Frozen Yogurt

Ingredients:
4 peaches, peeled, pitted and chopped (or 16 ounces frozen peaches, about 4 cups)
1/2 to 3/4 C vanilla-flavored yogurt
1/4 C honey
2 tsp lemon juice, if desired

Can also use mangoes, strawberries, or blueberries.

Instructions:

1. Combine the peaches, yogurt, and honey in a food processor or blender.  Process/puree until smooth.
2. Pour into a shallow container, cover and freeze for a minimum of four hours before serving. 
   

Avocado Brownies

Ingredients

1 ½ cups semisweet chocolate chips

2 medium ripe avocados, mashed

1 cup sugar

4 eggs

2 teaspoons vanilla

¼ cup cocoa powder

½ cup flour

½ teaspoon salt

Instructions

1. Preheat oven to 350F. Spray an 8x8-inch baking pan with baking spray. Set aside.
2. Place chocolate chips in microwave-safe bowl. Microwave for 30 seconds, remove, and stir. Continue microwaving in 30 second intervals, stirring after, until completely smooth. Let cool slightly.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat together the avocados and sugar until creamy. Beat in cooled chocolate. Beat in eggs, one at a time; beat in vanilla.
4. In a separate bowl, whisk together cocoa powder, flour, and salt until no lumps remain. Slowly add the flour mixture to the chocolate mixture and beat until just combined. Pour the batter into the prepared pan.
5. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting.

Kolaches

Kolache Recipe

From the cookbook A Book of Favorite Recipes by Anna Kubacak.  Czech/German Catholic!

KOLACHE HINTS
Dough has to be soft to make light kolaches.  It's messy but it's worth the trouble.  Have fillings ready before starting to make the dough.  Use the flour ball  for easier depression making in the middle of the risen kolaches.  Canned pie filling (apple, blueberry, cherry, etc.) also make good kolache fillings. Or use cooked cooled dried little smokies, smoked weiners, smoked sausage.  If using sausages, for the kolache omit 1/2 to 1/3 of the margarine.

Sour cream kolache dough
Cookie sheet, greased.  375 degrees.  About 15 minutes
Heat to lukewarm one 8-ounce carton sour cream.

In small bowl, combine:
1/4 cup lukewarm water, 110 degrees
1 teaspoon sugar
1 tablespoon instant flour (not sure I'd bother with this)
1 package dry yeast
Let set until double in volume, about 7 minutes.

In mixing bowl, combine sour cream and:
1/3 cup softened margarine or butter
1/3 cup sugar
2 eggs yolks or 1 egg
1/2 teaspoon vanilla
1/2 teaspoon butter flavor

Stir in yeast mixture and:
1 cup sifted flour
1/4 teaspoon baking soda
3/4 teaspoon salt

Beat two minutes.  Stir in 1 1/4 cup sifted flour.  Knead with wooden spoon two minutes.  Let rise in warm place free from draft until doubled.  Knead down, drop by medium spoonful on well floured surface, with floured hands.  Shape into small ball, size of a large walnut.  Place 2 inches apart on cookie sheet, mash down with fingers.  Wait 15 minutes for next cookie sheet to be filled.  Let rise 20 minutes.  With flour ball, make a depression in middle of each kolache 3/4 of the way deep, making 1/4" thick ridges to hold filling.  Put one rounded teaspoonful of filling in each depression (filling of your choice).  Sprinkle over filling 1 teaspoon posepka (streusel).  Let rise 20 - 25 minutes.  Bake one cookie sheet at a time on second oven rack from bottom.  Remove from oven, brush with evaporated milk or melted margarine.  Optional: ice with glaze.

Flour ball
This is used for making depressions in risen kolaches.  You will need a piece of white, thin, cloth cut from a flour sack 5 x 5", cut corners off.  Put 1/4 cup flour in the middle.  Bring cloth up all around.  Tie with a string to make a small ball.

Posepka (streusel
In small bowl, combine:
1/2 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
Cut in with fingers 1/4 cup softened margarine.  Sprinkle one teaspoonful of mixture on each kolache (over filling) before baking.


Plain Kolache Dough
1/4 cup lukewarm water, 105 degrees
1 tablespoon instant flour (not sure I'd bother with this)
1 package dry yeast
1 teaspoon sugar

Let rise until double in volume, about 5 minutes.  In mixing bowl, cream well:
1/2 cup margarine, softened
3 egg yolks
1/2 teaspoon butter flavor
1/2 cup sugar
1/2 teaspoon vanilla

Add yeast mixture and:
1 cup scalded milk, cooled to lukewarm
1 teaspoon salt
1 3/4 cup flour

Beat two minutes.  Stir in 1 1/2 cup sifted flour.  Knead dough with wooden spoon two minutes.  Dough will be on the soft side.  Use same directions as for sour cream kolache.

Place on greased cookie sheet.  Bake at 375 degrees about 15 minutes.  Yield: 48.


From a recipe by Mollie Krizan in Generation to Generation

1/2 C whole milk
1 packet dry yeast
1/2 C warm water
1/4 C sugar
1/2 C melted Crisco
1 tsp salt
1 large egg
3 C flour
1/4 C butter for brushing pan and kolaches

Bring the milk just to the boil and then set it aside to cool.  In a small bowl, sprinkle 1 packet of dry yeast over 1/2 C of warm water and let proof.  (Can add 1/4 to 1/2 teaspoon of sugar to feed the yeast).  In a mixer bowl, combine the sugar, Crisco, and salt.

Beat the egg and add to the yeast mixture, then add that to the Crisco mixture.  Then add the cooled milk to the mixer bowl.  Add the flour 1/2 cup at a time to the mixer.  When it's all combined, let the mixer knead the dough for 5 minutes.  Turn the dough out into a large buttered bowl, cover with plastic wrap, and put in the refrigerator for overnight.

Take the dough out to rise at least two hours before you expect to make and fill the kolaches.  When risen, scoop out the dough by tablespoons to make 24 balls.  Arrange them in a 4 x 6 array on a buttered, rectangular pan with a lip.  Brush the dough balls with butter and let them rise again 20 to 30 minutes.  Use your two index fingers to mash or spread an indentation in the middle of each dough ball.  Fill with a heaping tablespoon of the filling of your choice.

I mash and fill one row of four kolaches at a time.  Brush the sides of the filled kolaches with butter.  Sprinkle with *posipka (if desired) and bake in a 325 to 350 degree oven until golden brown, about 15 to 25 minutes.  This depends on the hotness of your oven.  Brush the kolaches with butter once more after taking them out of the oven.
*posipka is a kolache topping (1/2 C sugar, 1/4 C flour, 1/3 C melted butter).  Mix together until crumbly and sprinkle on top of kolache before baking.

Kolache Recipe #2

Ingredients

• 1 package active dry yeast
• 1/4 warm water (100 deg. to 115 deg.)
• 3/4 cup milk
• 1/2 cup butter or margarine
• 1/4 cup sugar
• 1 teaspoon salt

                 ****

• 3 3/4 to 4 1/4 cups flour
• 1/4 teaspoon ground cinnamon

                 ****

• 2 eggs
• 1 teaspoon finely shredded lemon peel
• 1 recipe Prune or Apricot filling
• Sifted powdered sugar (optional) 

Step 1: In a bowl, add yeast to water, stirring to dissolve yeast.  In a saucepan, heat milk, butter or margarine, sugar and salt to just warm (115 deg. to 120 deg.) stirring till butter almost melts.

Step 2: In large mixing bowl, stir together two cups of the flour and the cinnamon; beat in the milk mixture.  Add softened yeast, eggs, and lemon peel; beat well.

Step 3: Stir in as much of the remaining flour as you can mix in with a spoon.  Turn out onto lightly floured surface.  Knead in enough of the remaining flour to make a moderately soft dough.  Continue kneading till smooth and elastic, 5 minutes.  Shape into a ball.  Place dough into a lightly greased bowl; turn once to grease surface.

Step 4: Cover, let rise till double, 1 to 1 1/2 hours.  Punch down; turn out onto lightly floured surface.  Divide dough into two portions.  Cover; let rest 10 minutes.

Step 5: Divide and shape each half into 9 balls.  Place 3 inches apart on greased baking sheets.

Step 6: Flatten each of the balls to a 3-inch circle.  Cover; let rise in warm place till double, about 45 minutes. 

Step 7: With your fingers, make a depression in center of each.

Step 8: Spoon a heaping tablespoon of the Prune or Apricot filling evenly into each depression.

Step 9: Bake in 375 deg. oven for 12 to 15 minutes or till golden brown.  Remove pastries to wire rack; cool completely.  Dust pastries lightly with sifted powdered sugar, if desired.  Makes 18 rolls.  

******************************************************************************

Another Kolache Recipe.

KOLACHES

 

This makes a lot of dough, but you can make it the day/night before and can just remove the quantity you need to bake.

Ingredients

• 3 packages yeast (total of ¾ ounce).   You can use regular yeast or rapid rise
• 2 teaspoons sugar
• 2/3 cup warm water (NOT hot)

• 4 eggs
• 1 cup butter, melted

• 1 cup evaporated milk
• 1 cup whole milk
• 1 cup sugar
• 2 teaspoons salt

• 9 cups flour

 

Additional melted butter to brush dough.

 

Instructions

1. In a medium-sized bowl, place the yeast, sugar, and warm water.  Stir to mix, then set aside.  By the time you use it, the mixture should be foamy.  This is called “proofing” the yeast.  Recipes today sometimes leave out this step and just add the yeast to the flour.
2. Break the eggs into a large bowl.  Beat eggs and add 1 cup sugar slowly, beating well.  Add the evaporated and whole milks, melted butter and salt.  Mix well.
3. Add yeast mixture and mix together.
4. Add about half the flour and mix well with an electric mixer on low.
5. Continue adding the remaining flour 1 cup at a time, mixing well after each addition, until all the flour is used.  Toward the end, you will have to mix in the flour by hand.  You may also use a dough hook.
6. Scrape the dough into a large buttered, sealable container.  Lightly butter the top of the dough and the inside of the lid.  Let it rest and rise for a while (30 minutes to 1 hour) covered with a clean dishtowel.  DO NOT seal the dough while it is rising.  
7. Close the container and place it in the refrigerator overnight.  

This dough keeps well in the refrigerator for a few days.  As you need the dough, remove a portion, leaving the remainder in the frig.  

 

Kolache Fillings:

There are a bunch of other kolache fillings.  These three are my favorites.  My husband, Gerald, likes poppy seed kolaches.  His mom used to grow poppy seeds.

 

Apple Kolache filling
Fills 36.  In skillet, combine:

• 4 large apples, peeled, diced
• 3 T margarine or butter, melted
• 2 T brown sugar
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 C sugar
• 1/2 tsp vanilla

Saute until partly soft.  Cool to lukewarm.  

 

Apricot Kolache Filling

Fills 36.  In saucepan, cover an 8-ounce package of dry apricots with water.  Boil slowly until soft, about 30 minutes.  Beat well, then add to apricot mixture:

• 1 1/4 C sugar
• 1 1/2 T margarine or butter
• 3 T coconut, chopped fine (Coconut is optional)

Add hot water if needed to make thin fluffy consistency.  Cool.

 

Cottage Cheese Filling

Fills 40.  In stainless steel skillet, combine, blend well:

• 1/2 C instant flour
• 2/3 C sugar

Add, stir, cook until thick over medium heat.

• One 24-oz carton cottage cheese, small curd
• 3 egg yolks
• 1/8 tsp salt
• 2 T margarine or butter

Remove from heat, stir in:

• 1 tsp vanilla
• 1/8 tsp yellow food color (I don't use this)

Cool.  Variation: stir in 1 C well-drained crushed pineapple.

 

KOLACHE HINTS
Dough has to be soft to make light kolaches.  It's messy but it's worth the trouble.  Have fillings ready before starting to make the dough.  Canned pie filling (apple, blueberry, cherry, etc.) also make good kolache fillings. Or use cooked cooled dried little smokies, smoked weiners, smoked sausage.  If using sausages, for the kolache, omit 1/2 to 1/3 of the margarine.

From the Czech Catholic cookbook.  The author, Anna Kubačák, says, "If you make kolaches half-way right, they still will taste good.  Don't give up.  Try again!!"