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

Wones Pink Icing Cookies

Pink Icing Cookies

(Grandma Wones recipe)

1 cup shortening or margarine or butter flavored shortening

1 ½ cups sugar

2 eggs

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon salt (optional)

2 teaspoons baking powder

3 cups flour

1 ½ teaspoons vanilla

¼ teaspoon lemon extract


1) Mix buttermilk and baking soda in glass measuring cup (at least 3 cup size as mixture foams and grows)- set aside

2) Cream shortening and sugar, and then add egg, vanilla, lemon, mix until smooth and creamy

3) Sift dry ingredients together (flour, salt, baking powder)

4) Mix dry ingredients into creamed mixture, alternating with milk mixture

5) Chill covered over night

6) Drop by a teaspoon onto a cookie sheet. Gluten free tend to be better if they are a little larger. Bake large sized cookies at 350 degrees for 10-15 minutes; grease and flour pan; jelly roll pan or similar thick cookie sheet works best

Icing:

½ cup of margarine or butter softened

3 ounces cream cheese softened (usually needs more so get 6 oz package)

4 cups powdered sugar

1 teaspoon vanilla

Red food coloring

1) Beat all ingredients together until smooth- may need a couple of tablespoons of milk to make right consistency for frosting but wait until after tasting to add;

2) Tasting by local experts to decide if need more cream cheese or vanilla; beat in more cream cheese and/or vanilla until tastes right; add milk if needed

3) Add a few drops of red food coloring and beat- may add more drops until desired color

4) Frost cookies generously

Salsa Verde

https://www.skinnytaste.com/salsa-verde/#XtbI5QG4Km0xTKVs.99

Lots of tomatillos from the garden can be made into salsa verde

20 calories Total:30 minutes

A fresh, healthy salsa made with roasted tomatillos, peppers, garlic, onion and cilantro. Perfect for dipping your tortilla chips into or used in recipes that call for jarred Salsa Verde.

Ingredients:

3/4 lb tomatillos, husks removed

1 poblano chilli

1 serrano chili (or jalapeno for milder)

1 clove garlic, crushed

2 tbsp chopped onion

2 tbsp chopped cilantro

1/4 teaspoon sugar

1 tsp kosher salt

 

Directions:

Preheat the broiler. Rinse and dry the tomatillos. Line a broiler pan with foil and arrange the tomatillos on the foil along with the poblano and serrano chill peppers. Broil until they are charred on top, about 3 minutes. Use tongs to turn and broil the other sides until charred, 3 to 4 minutes.

 

Wrap the tomatillos and chillies in foil and let them rest for 10 minutes. Unwrap the tomatillos and chillies and peel the skin off the poblano chilli and remove the seeds. The tomatillos and serrano chilli don't need to be peeled or seeded.

 

Place the tomatillos and chillies into the bowl of a food processor. Add the garlic, sugar and salt. Pulse the mixture until the ingredients are coarsely chopped.

 

Add 5 to 6 tablespoons of water, the onion, and cilantro. Pulse quickly until a coarse puree forms then transfer the salsa to a serving dish. Makes about 1 3/4 cup.

 

Nutrition Information

Yield: 7 servings, Serving Size: 1/4 cup

• Amount Per Serving:
• Smart Points: 0
• Points +: 1
• Calories: 20
• Total Fat: 0.5g
• Saturated Fat: g
• Cholesterol: 0mg
• Sodium: 161mg
• Carbohydrates: 4g
• Fiber: 1.2g
• Sugar: 2.3g
• Protein: 0.5g

Toffee Recipes

http://paoniafarmandhome.com/enstroms-style-homemade-toffee/

Enstrom’s Style Toffee Recipe

2 3/4 Cup sugar
1 pound salted butter
1/2 tsp salt
1 cup slivered almonds

1 – 12 oz pkg milk chocolate chip

3/4 cup whole almonds, chopped very, very finely in a blender- almost a powder

NOTE: Follow directions carefully and use a candy thermometer. Be sure to subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level. Test your thermometer with boiling water before starting and make any additional adjustments accordingly.

Melt butter in a medium sized sauce pan – about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.

When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. I would call this the blonde stage.

Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage. Do not hurry this process by increasing the heat or you risk failure. This is 290 ° F on a thermometer at sea level. You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.

After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle lightly with finely diced. like powder almost, almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.

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Smaller and different recipe

Adapted from this recipe: https://www.momontimeout.com/better-than-anything-toffee-recipe/

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 24 servings

Ingredients

1 cup coarsely chopped nuts (almonds, pecans, walnuts)

1 cup (2 sticks) butter

1 cup granulated sugar

½ tsp kosher salt

1 tsp vanilla extract

1 cup milk chocolate chips

Instructions:

Spray a 9-inch square baking dish with cooking spray and line with parchment paper.

Spread the chopped nuts in a single layer on top of the parchment.

Add butter, sugar, and salt to a heavy bottomed 3 quart pot

Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.

Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.

Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.

Carefully pour the mixture over the chopped nuts.

Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.

Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.

Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.

Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.

Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.

Use a knife to gently break it into smaller pieces.

Store in an airtight container in a cool place.

Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger spice
1/4 teaspoon cloves
2 large eggs
1 15 ounce can of pumpkin puree
1 12 ounce can evaporated milk
1 unbaked pie crust (4 cup volume)
Whipped cream for serving

Mix sugar, salt, cinnamon, ginger and cloves in a small bow. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Note: 1 3/4 teaspoon of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it may change the taste slightly.

Sweet Potato Pie

Recipe from "An African American Cookbook, Traditional and Other Favorite Recipes" by Phoebe Bailey, page 166.

Makes 6 to 8 servings.

4 to 6 medium sized sweet potatoes
1/2 lbs. (2 sticks) butter, softened
1 1/2 cups sugar
4 to 6 eggs
2 tablespoons flour
1/2 cup milk
ground nutmeg to taste
9 inch unbaked pie crust

1. Boil potatoes until soft. Peel then mash to smooth consistency.
2. Add butter, sugar, eggs, and flour. Mix well.
3. Add milk and nutmeg. Mix well.
4. Pour into pie shell.
5. Bake at 350 degrees for 1 3/4 to 2 hours until lightly brown and set. Cool before slicing.

Persimmon-cranberry-sauce

https://www.epicurious.com/recipes/food/views/persimmon-cranberry-sauce-233000

Yields: 2 1/2 cups sauce

3/4 pounds fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry white wine
2 tablespoons water
1/2 star anise, or 1/4 teaspoon star anise pieces
1/2 to 2/3 cups sugar
3 firm ripe Fuyu persimmons (about 1 pound) peeled and diced into 1/4 inch pieces

PREPARATION: Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving. Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

Liver Dumpling Soup

From the recipe used by the Bohemian Cafe in Omaha, Nebraska, before it closed.

Creamy Tomato Soup from Tomato Juice

https://www.tasteofhome.com/recipes/creamy-tomato-soup

MAKES:4 servings
TOTAL TIME:Prep/Total Time: 20 min.

INGREDIENTS
2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

DIRECTIONS

In a large saucepan, combine flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.

Originally published as Creamy Tomato Soup in Taste of Home April/May 1996, p 19