Poppyseed Filling and Prune Filling for Kolache

Use fillings with Sweet dough recipe: https://ritasrecipesblog.blogspot.com/2018/12/sweet-roll-recipe.html

Poppy Seed Filling
Jessie Jarvis recipe by Ann Nystrom

1 1/4 cup milk
3 cups ground poppy seeds
1/2 cup sugar
1/4 cup

Put altogether and stir well. Cook until thick. Keep stirring while cooking. Cool
(Mom also says she usually makes 1/2 the recipe

 --use a little more sugar if you want. She tastes it and mom always adds more sugar, watch so you don't get it too dry. If so, add some milk.)

Prune Filling for Fruit Buns (Kolache and Buchty)

Jessie Jarvis recipe by Ann Nystrom

Stew 1 pound prunes. Pit prunes. Chop prunes. Add
1/2 cup sugar or more
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup cloves

1/4 teaspoon allspice

Mix well and add a little prune juice if too stiff. Taste to see if sweet enough. Roll dough about 1/8 inch thick and cut into 2 inch squares. Take into hand and stretch dough a little. Put 1 tablespoon filling in center. Bring corners together in center. Pinch together. Place into a well greased pan, side by side, but grease each roll on the sides so they can be pulled apart easily when baked. When raised, bake 350 degrees for 45 or 50 minutes. Next day, take apart--reheat them and dip in melted butter, then roll in sugar. Now eat!

Sweet Roll recipe

 Jessie Vondra Jarvis Sweet Rolls

(Usually doubles recipe)

1/2 cup sugar
1 teaspoon salt
4 tablespoons shortening
1 egg
Cream together, then add 2 cps hot water (so you can keep you finger in a second, not too hot.)
Then add: 1 bakers yeast that has been softened in 1/2 cp water and 1 teaspoon sugar.

Beat well and then add 2 cups flour. Beat real well, as for cake. Keep adding flour and beating until it gets too stiff for the spoon and then add more flour and knead until quite stiff. Cover well and put to raise in a warm place. When double in bulk, knead down and when double in bulk a second time, make into rolls, cinnamon rolls, fruit buns (kolache), etc. It takes about 1/2 hour to mix the bread 1 1/2 for it to raise the first time and about an hour the second time. My mother also add to be sure and keep the dough nice and warm.

Buttermilk and Brown Sugar Cake

 Emma Vondra's Buttermilk and Brown Sugar Cake

1/2 cup butter
2 eggs
1 cup brown sugar
1 cup buttermilk
1 cup white sugar
1 teaspoon baking soda
3 cups flour
1 teaspoon vanilla
1 cup raisins

1 cup nuts

Cream butter and add brown sugar and white sugar. Beat in the eggs. Add buttermilk and soda, but do not stir them. Add the flour, vanilla, nuts and raisins. Mix well and place in large bread pan. Bake in moderate oven more than 1/2 hour.

Moderate oven 350 degrees.

Tomato Pineapple Jam

Tomato Pineapple Jam

Jessie Jarvis
Makes 2 1/2 quarts

2 lemons
1 cup water
2 cups diced apples, peeled
4 cups tomato pulp peeled
1 cup shredded pineapple
Cut lemon into thin slices. Place lemons in large

heavy saucepan. Cover with water. Cook until tender. Add apples, tomato pulp, and pineapple. Mix well. Bring to a boil over low heat. Boil, stirring occasionally for 5 minutes. Add sugar. Stir until sugar is dissolved. Continue boiling until mixture is thick and clear. Pour into hot jars and seal with hot paraffin at once.

White Bread, Emma Vondra

 Aunt Emma Vondra's White Bread

3 loaves

Takes about 5 lb. of flour
2 Tablespoons yeast, soaked in 1/2 cup warm water
1 cup mashed potatoes
1 quart luke warm water--use part potato water
2 tablespoons sugar
Add some flour and beat until smooth, then add yeast

1/4 cup shortening
2 teaspoons salt
flour to make a stiff dough
Knead until smooth
Let rise until double
Knead down and rise again
Make into loaves
Let rise again
Bake

Makes 6 = 1 pound loaves or
Makes 3 large loaves

French Toast, Jessie Jarvis

Grandma Jessie Jarvis, French Toast

To each beaten egg add:

1/4 cup milk

1/4 flour

a pinch of salt

Will or should be lumpy

Cut slices of bread in half. Let dry overnite. Fry in deep fat until golden brown--375 degrees.