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Ingredientes
- Some prefer to guy the prepared filling.
Direcciones
- Apricot filling: Cook dry apricots till very tender. Add in sugar and cook till very thick.
- Prune filling: Cook 1 pound of pprunes till very tender, remove seeds and sweeten to taste. Add in 1/8 ts. full cloves and grated rind of 1/2 lemon, if the flavor is desired. Cook till quite thick. (A little vanilla improves the taste.)
- Cottage Cheese filling: 4 c. of well liquid removed cottage cheese, 3/4 c. sugar, 2 Large eggs, 1/2 ts. vanilla, and 1/2 ts. salt, mix well. Add in sufficient thick cream to make like thick jam. Fill Kolache and let rise and bake. Ice after baking and spprinkle with coconut. Will fill 4 doz. or possibly more Kolaches.
- Poppy seed filling: 1 c. grnd popppy seed, 1/4 c. lowfat milk, 1 1/2 ts. lemon juice or possibly 1/2 ts. vanilla, 1/4 ts. cinnamon and 1/2 c. sugar.
- Blend all ingredients and simmer for 5 min. Let coool before filling Kolache. Will fill one dozen or possibly more.
- Coconut filling: Mix together 1/2 c. brown sugar (packed in c.), 1/2 c. coconut and 3 Tablespoons butter.
- Fruit filling: 2 c. minced apples, 1 c. raisins, 1 C. brown sugar
- (packed in c.), 1/2 c. water, 1/2 ts. salt and 1/2 ts. cinnamon.
- Boil about 15 min till thick as mincemeat. Cold before using.
- Apple filling: Cook sweetened apples till thick. Flavor with cinnamon or possibly grated lemon rind. Add in a healthy pinch of salt and Tablespoons of butter for each cupful of apples. lace spoonful in hollow of Kolache and sprinkle with coconut or possibly chppped pecans.
- Toppings for Kolaches:Posipka (Struessel): 1/2 c. sugar, 1/4 c. flour, 1/3 c. melted butter. Mix together till crumbly. Sprinkle on top of Kolache before baking. (Much improved by addition of a few minced nuts or possibly coconut).
- Simple Icing: 1/2 pound powdered sugar, 1 ts. vanilla. Sweet cream, sufficient to make thin sufficient to spread with a spooon. Te be applied after Kolache is cold. For extra glamor, add in few minced pecans or possibly shredded coconut after icing.
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