Enjoy some of our member's favorite ethnic delights.
Enjoy some of our member's favorite ethnic delights.
1 lb. butter
2 (3 oz) Cream Cheese
3 cups flour
6 T. milk
Cream butter and cream cheese together. Add flour and milk. Mix well. Refrigerate over night and then take out small amounts at a time. Roll out dough (not too thin)...like pie crust....on a floured board. Cut with round cookie cutter or a glass. Make a small well in the center with your fingers, and fill centers with Solo filling (apricot, prune, poppyseed, or other flavors) or the following cheese mixture. Greese cookie sheet and bake at 375 degrees for 15 minutes.
SWEET CHEESE FILLING
1 (8 oz) Cream Cheese
1/4 cup sugar
3 T. flour
1 egg yolk
1/2 t. grated lemon peel
1 T. lemon juice
Soften cream cheese and add sugar, beating until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice. Place 1 Tablespoon of cheese mixture in center of each Kolache.
Scald the milk, stir in shortening, sugar and salt. Soften the yeast in water and stir in the milk mixture which has been cooled to lukewarm. Add the beaten eggs and 3 cups of flour. Beat until smooth. Stir in raisins and almonds. Mix in remaining 2 1/2 cups flour. Knead well until smooth and elastic. Place in greased bowl and let raise about 1 1/2 hours. Make braid by cutting dough in half. Cut one half into 3 pieces for a braid. Roll each piece into a long 12 inch piece. Cut other half of dough into 3 pieces. Use only 2 pieces for a second braid, which should be placed on top of the first braid. Twist the last piece and place on top of the first two. This should all be placed on a greased cookie sheet when starting to braid. Bake at 375 degree oven for about 45 minutes.
Mix the above ingredients well. Then, add 2 slices of white bread which has been cubed. Knead a little, adding a little flour if necessary. Let rise until doubled. Form into 2 large oblong dumplings. Drop into boiling, salted water and boil for 20 minutes, covered. When cooled, slice as you would a loaf of bread. Serve with sauerkraut, pork roast or roast duck and lots of gravy!
Mix the sauerkraut and brown sugar. Sprinkle with caraway seeds. Simmer until the flavors blend which is about fifteen minutes or so (I usually don't time how long I simmer the sauerkraut). Great with pork or on top of a bread dumpling. This is how my family fixed sauerkraut.
Brown onions in fat. Add kraut and caraway seeds an saute until tender (30 to 45 minutes). Dust with flour, sugar and salt. Stir in wine or water and simmer for 5 minutes. This makes a very mild sauerkraut.
Dough:
4 T. butter or margarine
2 eggs, beaten
1 tsp. salt
2 C. potatoes, mashed
2 C. flour, sifted
Fresh peaches, halved with pits removed or canned peach halves
Sugar or cinnamon/sugar mixture
Melted butter
Cottage cheese
Cream butter, add eggs. Stir in the salt and enough flour to make a stiff
dough. This might be slightly more flour than the recipe calls for. Make
sure the dough is not sticky. Roll out the dough 1/4 inch thick. Cut in 3
inch squares. Put a teaspoon of sugar in each peach pit hole. Wrap the
peaches in the dough squares making sure the dough is sealed. Drop the
peaches into a kettle of simmering H20 for twelve minutes. Serve peaches
slobbered with melted butter, sugar or sugar/cinnamon mixture alongside the
cottage cheese.
Peach dumplings can be a main course or as a dessert.
1 (1lb 3oz) package yellow cake mix
1 (4.5 oz) package instant vanilla pudding
4 eggs
3/4 c. salad oil
3/4 c. sherry
1 t. nutmeg
1/3 c. poppy seeds
powdered sugar
Beat together all the ingrediants except the poppy seeds and powdered sugar.
Stir-in poppy seeds. Pour into greased bundt pan. Bake at 350 degrees for
45 minutes. Remove from pan and sift powdered sugar over cake.