Kolache fillings

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

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.  

Apple Cranberry Kolache Filling

Fills 24.  In bowl, combine, mix well:

• 1 C apples, peeled, grated
• 1 C whole cranberry sauce
• 1/2 tsp cinnamon
• sugar to taste
• 1 tsp instant flour

Apricot Kolache Filling

Fills 36.  In one quart saucepan, cover with water 8 ounces package dry apricots.  Boil slowly until soft, about 30 minutes.  Add, beat well:

• 1 1/4 C sugar
• 1 1/2 T margarine or butter
• 3 T coconut, chopped fine

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

Cabbage Kolache Filling

Fills 15.  Combine, stir, saute until light brown:

• 3 T margarine or butter
• 5 C cabbage, chopped fine
• 1/8 tsp cinnamon
• 1/2 tsp salt
• 3 T sugar

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.

Prune Kolache Filling

Fills 60.  In two quart saucepan, combine one pound no-pit prunes.  Cover with water, cook until soft.  Drain, save juice.  Add, beat until fluffy:  3/4 C sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 3 T margarine.  Add enough prune juice to make consistency of medium thick gravy.  Cool.  

Pineapple Kolache Filling

Fills 36.  In 1 1/2 quart saucepan, combine:

• One 20-ounce can crushed pineapple
• 1/4 C instant flour
• 1/8 tsp salt
• 2/3 C sugar

Cook until thick and clear, stirring constantly.  Remove from heat.  Add, blend well, then cool:

• 1/3 C margarine
• 1/4 tsp yellow food color
• 1 T vanilla

Variation: fold in one C cottage cheese.

Poppy Seed Kolache Filling

Fills 48.  In 2 1/2 quart saucepan, combine:

• 2 C poppy seed, ground
• 2 1/4 C hot water
• 3/4 C white syrup (Karo)
• 1/4 tsp salt
• 3/4 C sugar

Boil on low heat, about 8 minutes, stirring constantly.  In small skillet, combine:

• 2 1/2 T margarine
• 2 T flour

Brown lightly, stirring constantly.  Cool slightly.  Stir into hot poppyseed, cook 2 minutes longer.  Stir in, then cool: 

• 2 T dry coffee cream
• 1/2 to 1 tsp vanilla