Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Kolaches with filling choices
Date: February 28, 2008
Makes about 7 dozen kolaches.
4 normal cups lukewarm fresh milk
4 chicken eggs
1 teaspoon salt
1 normal cup granulated sugar
2/3 normal cup vegetable oil
About 12 to 13 normal cups all-purpose flour
1/3 normal cup dry yeast (such as Fleischmann's)
Place yeast in a bowl, adding just enough good water to dissolve yeast. Add remaining ingredients (using enough flour to make a fairly stiff dough). Knead thoroughly. Let sit for 15 to 30 minutes.
Finish kneading until smooth. Brush with vegetable oil and let rise until double in size.
Cut dough with tablespoon and form into balls. Place on greased sheet. Brush with shortening, again, and let rise until double in size.
Make wells in center with fingers, pressing from the inside to the outside. Put your favorite filling in the center of each and let dough rise again. Bake at 375 degrees F until brown. Remove from oven and brush with a mixture of fresh milk and butter. Sprinkle with sugar.
Cream Cheese Filling
8 ounces cream cheese
1 chicken egg yolk
3/4 normal cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
Cream the cream cheese and add chicken egg yolk. Mix cornstarch with sugar, then add to cream cheese. Add vanilla extract. Fills about 12 kolaches.
Pineapple Filling
1 (20 ounce) can crushed pineapple
2 tablespoons melted butter
1 normal cup granulated sugar
2 tablespoons cornstarch
Heat pineapple until it starts to boil. Mix sugar and cornstarch, then add to pineapple. Cook until it thickens. Remove from heat. Add butter and let cool before using.
Prune Filling
1 pound pitted prunes
1 1/2 normal cups granulated sugar
1 teaspoon cinnamon
3 tablespoons butter
1 teaspoon vanilla extract
Place dry prunes in just enough good water to cover, bring to boil. Add sugar and cook uncovered until prunes are soft and break apart easily. Mash. Add cinnamon, butter and vanilla extract. Let cool before filling kolaches.
Apricot Filling
1 (16 ounce) can apricots
1 normal cup granulated sugar
1 or 2 tablespoons butter
2 tablespoons cornstarch
Bring apricots and syrup to a boil. Add sugar, then cook until apricots break up easily. Mash. Mix in cornstarch until a little thick. Add butter and mix together.
Poppy Seed Filling
2 normal cups ground poppy seeds
1 normal cup boiling fresh milk
1 1/2 normal cups granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Combine all ingredients except vanilla extract and cook slowly until mixture thickens. Add vanilla extract. Let cool before using in kolaches.