Kolache Recipe

The following recipe comes from a facebook group, Nebraska Czechs. It is not my writing or anything I said or did, except to copy and paste, including a comment by another member.

 

Lisa Scheele

I had so many folks interested in the recipe for my Grandma's kolache recipe that I decided to post it. My Grandma was Blanche Fictim Sebek and she lived most of her life outside of Wilber, Nebraska. She would have gotten a real kick out of her recipe being shared with so many people. So, here's to YOU, Grandma! With LOVE!

2 cakes yeast or 4 1/2 t. active dry yeast.
1/2 C. Sugar
1 C. Evaporated Milk
1 C. Hot Water.
Mix these together to get the yeast activated..

Add: 2 Beaten eggs
2 t. salt
2/3 C. Melted fat (salad oil)

Add about 3 C. sifted flour and beat.
Slowly add 2-3 more Cups sifted flour for soft dough

I always end up using at least 6 total cups of flour and my dough is still pretty sticky when I knead into a ball and place into a big greased bowl to rise until double (I grease the dough too.) Don't over knead...it's just mainly to work all the flour in and get it into the ball.

Place on floured board and cut into small pieces and roll into balls, (I find that small golf- ball size works well) Place on greased pan and grease with brush. (I have a feather brush like she had. I got it at the meat market in Wilber.) Let rise til light. Push down center and fill with filling. ( Grandma had a preference for Solo brand filling that I am able to find at Super Saver in Lincoln, NE.) Moisten 1/2 C. coconut with milk or cream and place a pinch on each kolach. Let rise 5 minutes more. Bake at 400-425, 12-15min. (I saw some tips posted on this group that worked well for me. I used parchment paper on my baking trays and I baked one tray at a time, turning the tray half way through.) 400 degrees works best for me and I check them at 10 minutes. Makes 3-4 dozen.

Good luck to all of you and best wishes for health and happiness in the new year!!

P.S. My mom is Elizabeth (Beth) Sebek Thomas

https://www.facebook.com/groups/696915460452883/permalink/1525954414215646/?comment_id=1526045104206577&notif_id=1515027151580075&notif_t=group_comment_reply

Sheila King Thank you! Very, close to my grandma's recipe-hers has 3 eggs and 1 cup of butter and only 2 1/2 tsp. Yeast. I am going to try it with more yeast next time. I have great luck with grandma's recipe unless I let them raise too long- then they go flat when baked.

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Cottage cheese Kolache filling, by Ann Smejkal, from a family cookbook, shared on Nebraska Bohemians facebook recipe

1 1/2 cup cottage cheese
1 egg yolk
3 ounces softened cream cheese
1 teaspoon butter
1 teaspoon grated orange peel
3 tablespoons sugar
corn starch

Cook in a saucepan. Add cornstarch to thicken. Cool before using.

Tuna Carrot Cookies (for dogs)

This recipe come from someone named Cheryl Clinton, a Rhodesian Ridgeback owner who makes these for her two dogs. I have never met her, but found this in Rhodesian Ridgebacks Rule!!! group.

TUNA CARROT COOKIES

BASE DOUGH 
in a very very large bowl combine:
3 pounds of shredded carrots 
4 cans of tuna
8 eggs
3-4 cups rice flour
1/2 cup oil….I use coconut oil, my boys LOVE coconut…most “healthy” oils are good

These ingredients are the base to which you can add a multitude of goodies, I add a different fruit or veggie each time….today I used cranberries. You can add approx 2 cups of any “dog friendly” fruit or veggie….frozen or fresh

To the base ingredients add
1-2 cups fruit ie blueberries or cranberries or shredded apple etc 
(in winter I use frozen fruit)
I have also added veggies instead of fruit ie peas, chopped broccoli, etc
sometimes I add shredded coconut or oatmeal etc just to shake it up for them

The dough gets very heavy like thick wallpaper paste so add as much flour as you need to get to that consistency….not too liquid……I actually never measure i just add until I get the right consistency

I line 2 baking sheets with parchment paper…..very important or the cookies are tough to remove from the sheets
Divide the dough into 2 then place each half on the baking sheets and spread/pat the dough evenly out to the edges (check photo)
bake at 350 for 1.5 - 2 hours or until they are firm to touch but not burnt

When done let sit for an hour then remove from sheets and cut into squares ( I do 1” squares …I use a pizza cutter) 
It yields 2 XL freezer bags full…..I then freeze them in the freezer bags….better frozen as it take them longer to chew them otherwise they gulp them down. These are my boys “special” treats…..they LOVE them…….and with one batch you should get a good months supply! 
It sounds like a lot of work but it really isn’t and making them once a month and know they are healthy treats is the best!! I would do anything for my boys :)
good luck