Search Results for '("C'

[rottiedogs]

YeastBread - Double Chocolate Bread (ABM)
Submitted by lemonpoppy on May 26, 2004 at 7:51 pm

DESCRIPTION
YeastBread - Double Chocolate Bread (ABM)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This is from Better Home and Gardens Cookbook and it is LOVELY. Try it toasted with some butter, cream cheese, creme fraiche, or your favorite spread. It's got great fudgy flavor for a chocolate loaf. Remember, though, it's not chocolate cake!

3/4 c. milk (I used 3 T. dry milk powder and 3/4 c. water)
1 egg
2 T. water
1 T. margarine or butter, cut up (I used olive oil)
1+1/2 t. vanilla (I used vanilla powder)
3 c. bread flour (I used a 20% bran mix; see my post for this mix)
3 T. packed brown sugar
4 t. unsweetened cocoa powder
3/4 t. salt
1 t. active dry yeast or bread machine yeast
2/3 c. (4 ounces) semisweet chocolate pieces

1 c. milk
2 eggs
2 T. water (2 T. water recommended for either size recipe)
2 T. margarine or butter, cut up (I used olive oil)
2 t. vanilla
4 c. bread flour (I used a 20% bran mix; see my post for this mix)
1/4 c. packed brown sugar
2 T. unsweetened cocoa powder
1 t. salt
1+1/2 t. active dry yeast or bread machine yeast
1 c. (6 ounces) semisweet chocolate pieces

*Note: For the 1.5-lb. loaf, the bread machine pan must have a capacity of 10 cups or more. For the 2-lb. loaf, the bread machine pan must have a capcity of 12 cups or more.

After selecting the loaf size, add the ingredients to the machine according to the manufacturer's directions. Select the basic white bread cycle and, if available, the light color setting. (I used the whole wheat cycle.)

Nutrition Facts per slice: 154 cal., 4 g total fat (1 g. sat. fat), 14 mg chol., 128 mg sodium, 23 g carbol, 2 g fiber, 4g pro. Daily Values: 3% calcium, 7% iron

[rottiedogs]

QuickBread - Pumpkin Bread, Spiced -- Versatile!
Submitted by lemonpoppy on March 17, 2004 at 11:38 pm

DESCRIPTION
QuickBread - Pumpkin Bread, Spiced -- Versatile!

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
SPICED PUMPKIN BREAD -- Here's that to-die-for recipe. A GOOD friend gave it to me 🙂 If you check it out on epicurious.com, you can get some great ideas from the reviews, such as adding dried cranberries or chocolate chips! It's a very forgiving recipe. In fact, I cut out 1 c. of sugar (for more subtle flavors; also, for the 2 cups that I do use, I use half dark brown and half granulated sugar) and decrease the oil to only 1/2 c. You can instead either increase the pumpkin, add applesauce, or add buttermilk in lieu of the other 1/2c. of oil. Also, increase the spices-you won't regret it!

Taken from Bon Appetit, November 1995. Submitted by a Vern Bertagna of West Frankfort, Illinois. "Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company."

3 cups sugar (I use only 2 cups: 1c.dark brown, 1c. regular)
1 cup vegetable oil (I use 1/2 c. oil and 1/2 c. pumpkin/buttermilk/yogurt/etc.)
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour (can use any combination of other flours, just be sure to include some wheat flour for "lift")
1 teaspoon ground cloves (make that 1.5!)
1 teaspoon ground cinnamon (make that 1.5!)
1 teaspoon ground nutmeg (make that 1.5!)
(try adding also 1 t. ground ginger)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)(and/or choc chips/cranberies/etc.)

Preheat oven to 350degF. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts (or choc chips or dried cranberries), if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes (but perhaps check at 55 minutes). Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Makes 2 loaves.

[rottiedogs]

Best Ever Italian Cream Cake
Submitted by lct on May 27, 2004 at 4:30 pm

DESCRIPTION
BEST EVER ITALIAN CREAM CAKE

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1/2 C BUTTER (RT)
1/2 C SHORTENING
2 C SUGAR
5 EGGS, SEPARATED
2 C AP FLOUR
1 t BS
1 C BUTTERMILK
11/2 t VANILLA
3 1/2 OZ CAN GRATED COCONUT
1 C CHOPPED PECANS

Cream butter and shortening. Add sugar, beating til smooth. Add egg yolks, one at a time, beating well after each addition. Combine flour and soda. Add alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and flour 9-inch cake pans at 350* for 20 to 25 mins, or until done. Cool and frost with CREAM CHEESE FROSTING.

1/4 C BUTTER (RT)
8 OZ CREAM CHEESE (RT)
2 C SIFTED XXX SUGAR
1 t VANILLA
1/2 CHOPPED PECANS
1/2 C GRATED COCONUT

Cream butter and cream cheese. Add sugar, mixing well. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans and coconut.

[rottiedogs]

Panettone Variation 1 from KA
Submitted by k.rose on January 02, 2005 at 6:10 pm

DESCRIPTION
Panettone Variation 1 from KA

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
The following is a list of changes I made
to the Panettone Variation 1. I found the
original too dry (it usually is dry) and
so I tried this recipe a few times until I
came up with these changes with the help of
the KA bakers.

Biga (Overnight Starter)

3/4 cup KA Unbleached AP flour
1/16 teaspoon yeast (just a pinch)
1/3 cup water

Combine the biga ingredients in a medium bowl, cover and allow to rest overnight (8 to 12 hours). DO NOT REFRIGERATE.

Dough

2 cups plus 3 tablespoons AP flour
2 tablespoons potato flour
1/4 cup water
2 eggs
4 1/2 tablespoons butter
1 1/4 teaspoons salt
1/2 teaspoon Fiori di Sicilia flavoring
1 tablespoon instant yeast
1/3 cup sugar
1/2 cup golden raisins (soaked in water and drained)
1/2 cup slivered apricots
1/2 cup slivered almonds
1/2 cup red and green cherries, cut in half
1/4 cup dried pineapple, chopped
1 tablespoon lemon zest

I used a bread machine for the dough. The biga and dough ingredients were combined in the bread machine and I incorporated the fruit and zest after the bread machine rise. It will look like too much fruit for the dough but the finished product will be worth the time spent kneading the fruit in. Divide the dough and place in well greased baking pans of your choice. Cover the pans and let the dough rise until it's just crested over the rim of the pan, about 1 hour.

I baked the panettone in (2) 1 lb. coffee cans and another time
I used springform pans. It can also be baked in (1) 1 1/2 to 2 quart pan. The temp. I used was 350 degrees for about 50 minutes. I used a thermometer to check the temp. before the panettone was taken out of the oven (190 degrees).

During baking I did need to use the foil to prevent over browning.

[rottiedogs]

Olive Garden Tiramisu
Submitted by k.rose on March 14, 2004 at 10:55 pm

DESCRIPTION
Olive Garden Tiramisu

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
This recipe comes from Top Secret Recipes. It's easy to make and
tastes great. It only uses egg yolks and they are simmered over
hot water for 10 minutes.

3 egg yolks
1/4 cup whole milk
1 cup sugar
3 cups mascarpone cheese
8 ounces cream cheese
1/4 tsp. vanilla extract
20 to 24 lady fingers (I used 2 packages.)
1/4 cup cold espresso
1/4 cup Kahlua coffee liqueur
2 tsp. cocoa powder

1. Fill a medium saucepan halfway with water and bring it to a boil over med/high heat, then reduce heat so that the water is simmering. Whisk egg yolks, milk, and sugar together in a medium metal bowl, then place the bowl on top of the saucepan. Stir the mixture often for 10 minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.

2. Use an electric mixer to combine mascarpone, cream cheese, and vanilla in a large bowl. Mix until mostly creamy but with a few small chunks remaining.

3. Add egg yolk mixture to the cheese mixture and mix until well combined. (This mixture does firm up after refrigeration.)

4. Combine espresso and Kahlua in a small bowl. Pour the mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The top half of each lady finger should be dry. Arrange the soaked lady fingers side-by-side on the bottom of an 8x8 inch serving dish or baking pan.

5. Spoon half the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture.

6. Spoon the remaining cheese mixture over the second layer of lady fingers and spread evenly.

7. Lightly dust with the cocoa powder.

8. Cover and chill for several hours.

[rottiedogs]

Cranberry Biscotti
Submitted by k.rose on January 08, 2004 at 1:34 am

DESCRIPTION
Cranberry Biscotti

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I found this recipe in the Bon Appetit magazine several years
ago. It was sent in by a reader, A. Daly. I am writing the
ingredient amounts as they were given but I make half the recipe at a time. The dough spreads and my baking sheets don't seem
large enough for 2 logs. I have made only minor changes to the
original recipe.

This recipe is great without the frosting, too.

2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup butter or margarine, room temp.
2 large eggs
1/2 teaspoon vanilla
1 1/2 cups dried cranberries (about 6 oz.)

1 egg white, beaten

4 oz. white chocolate or white chocolate chips
1/2 teaspoon salad oil
a few drops of orange oil

Preheat oven to 350º. Line a baking sheet with parchment paper.

Combine flour, baking powder, and salt in a medium bowl; whisk to
blend. Set aside.

In a large bowl beat sugar, margarine, eggs, and vanilla until
well blended. Mix in flour mixture, then cranberries.

Divide dough in half and with lightly floured hands shape each half of dough into a log 2 1/2 inches wide, 9 1/2 inches long and 1 inch high. Transfer logs to the parchment paper. Brush the top and sides of the logs with the beaten egg white.

Bake for 35 minutes or until golden brown. Remove from oven and cool on a wire rack at least 15-20 minutes.

Transfer logs to a work surface and using a sharp serrated knife
cut the logs on a diagonal into 3/4 inch wide slices. Arrange
cut side down on a baking sheet. Bake for 7 minutes. Turn biscotti over and bake another 5 minutes. Remove from oven and transfer to cooling rack. Cool completely.

In a small bowl microwave white chocolate and oil on high for 30
seconds. Mix together and continue heating and mixing until chocolate is smooth being careful not to overheat mixture. More
oil can be added for a thinner chocolate.

Drizzle chocolate over biscotti and allow the chocolate to set.

I use this recipe to make a Pecan Orange Biscotti, substituting
chopped pecans and some orange rind for the cranberries.

[rottiedogs]

Struan Bread
Submitted by kittykat3308 on August 25, 2009 at 2:03 am

DESCRIPTION
Struan Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
STRUAN BREAD from the Winter 2007 Baking Sheet

1 1/4 cups (10 ounces) water*
½ cup (4 ounces) buttermilk
2 tablespoons (1 ½ ounces) honey
2 teaspoons salt
3 ½ cups (14 7/8 ounces) King Arthur unbleached bread flour
1/4 cup (1 ½ ounces) uncooked polenta (coarsely ground cornmeal)
1/4 cup (3/4 ounce) old fashioned rolled oats
1/4 cup (1 3/4 ounces) light brown sugar
1/4 cup (1 ounce) wheat germ
1/4 cup (1 3/4 ounces) cooked brown rice
3 teaspoons instant yeast
*The amount of water needed may vary slightly according to the moistness of the rice

Place all the ingredients into the bread pan of your bread machine in the order recommended by the manufacturer. Program for basic setting, light crust and press start. Check the dough’s consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Remove the bucket from the machine and place it on a rack to cool for 5 minutes before removing the bread from the pan. Cool completely before slicing and serving. Yield: 1 loaf, 1 ½ pounds, 16 slices

Or do as I did and make the dough in your bread machine on the dough cycle, than shape it into a loaf and place it in a lightly greased bread pan to rise again. After it has risen about 1 inch over the rim of the pan place it in a preheat oven set at 350 degrees for about 30 minutes or until it registers 190 on an instant read thermometer.

Also, I found that it did not make a “smooth” ball of dough.

[rottiedogs]

New York Style Black & White Cookies
Submitted by kittykat3308 on June 11, 2009 at 3:32 am

DESCRIPTION
New York Style Black & White Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
BLACK AND WHITE COOKIES

1 1/4 cups granulated sugar
1 ½ cups solid white shortening
½ cup instant non-fat dry milk solids
1 teaspoon light corn syrup
3 eggs
4 1/4 cups sifted cake flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
2/3 cup water
1 ½ teaspoons vanilla

Preheat oven to 350 degrees

1. In large mixing bowl cream together sugar and solid white shortening until light and fluffy.
2. Stir in dry milk solids and corn syrup. Add eggs, one at a time, beating well after each addition.
3. In a separate bowl, sift together the cake flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with the water, beginning and ending with the dry ingredients. Stir in the vanilla.
4. Scoop out 1/3 cup of the batter and place it on a greased and floured (or parchment lined) baking sheet. Smooth out to a 3 ½ inch circle. Batter will spread considerably so do not bake more than four on one cookie sheet at a time. Bake in a 350 degree oven 18 minutes or until lightly browned. Cool on cake rack; frost one half of cookie with vanilla fondant and half with chocolate. Hold cookie over bowl while frosting. Work quickly while fondant is warm. Makes 16

FONDANT ICING

3/4 cup water
2 pounds confectioners sugar
1/4 cup light corn syrup
½ teaspoon vanilla extract
2 ounces sweet chocolate (see note)

In a large saucepan combine water, confectioners sugar, corn syrup and vanilla. Using a candy thermometer, cook mixture over medium heat until temperature reaches 100 degrees.
NOTE: To make chocolate fondant, melt 2 ounces of sweet chocolate and add to 1 ½ cups of the fondant recipe.

[rottiedogs]

12 Grain Bread
Submitted by kittykat3308 on June 11, 2009 at 2:54 am

DESCRIPTION
12 Grain Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
12 GRAIN BREAD OR ROLLS (Recipe as written on back of KA Organic 12 Gain blend)

2 ½ cups King Arthur Unbleached All-Purpose Flour*
1 cup Organic 12 Grain Blend
1/4 cup potato flour or 1/3 cup potato flakes
1 1/4 teaspoons salt
2 to 3 tablespoons brown sugar or molasses
2 teaspoons instant yeast
2 tablespoons butter or vegetable oil
1 1/4 cups water

*Substitute whole wheat flour for up to 1 cup of the all-purpose, if you like

MY CHANGES TO THIS RECIPE:

1 ½ cups (6.6 ounces) King Arthur all-purpose flour
1 cup (4.4 ounces) King Arthur Whole Wheat Flour
1 cup (4.4 ounces) Organic 12 Grain Blend (I guessed at this weight and it worked)
1/4 cup (1 5/8 ounces) potato flour
1 1/4 teaspoons salt
3 tablespoons brown sugar
2 teaspoons SAF instant yeast
1 teaspoon diastic malt (optional) (adds shelf life)
3 tablespoons vital wheat gluten (optional) (helps whole grains rise better)
1 tablespoon granular lecithin (optional) (healthier fat replacement)
2 tablespoons melted butter
1 1/4 cups plus 2 tablespoons warm water

Combine all of the ingredients and mix, then knead by hand, mixer or bread machine until the dough is smooth and satiny. This dough starts out very dry looking, but should become soft, smooth and slightly sticky. Check the dough after about 10 minutes of kneading and aadjust the consistency with additional flour or water if needed.
Allow the dough to rise, covered, for about 1 hour. It’ll become somewhat puffy but may not double in bulk.
LOAF INSTRUCTIONS: Shape the dough into a loaf and place it in a lightly greased 9" by 5" bread pan. Cover and let rise for about 1 hour or until it’s crowned about 1" over the rim of the bread pan. Bake the bread in a preheated 350 F degree oven for 35 to 45 minutes or until the internal temperature registers 195F degrees on an instant read thermometer (tent with foil if needed after 20 minutes). Remove it from the oven and from the bread pan and allow it to cool on a wire rack.
ROLL INSTRUCTIONS: Divide the dough into 16 pieces. Roll each into a smooth ball and place them into 2 lightly greased 9" round pans. Allow to rise, covered, for about 1 hour until very puffy. Bake the rolls in a preheated 400F degree oven for 15 to 18 minutes or until they are golden brown. Remove from the oven and brush with butter, if desired; this will give them a soft crust.

[rottiedogs]

Zucchini Bars
Submitted by kew on September 01, 2005 at 11:04 pm

DESCRIPTION
Zucchini Bars

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
I was fortunate enough to receive this recipe from a "secret pal" one Christmas along with a lovely mug and coffee beans. I promise you it is a wonderful recipe...thank you, secret pal!

1 stick unsalted butter
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups AP flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 cups shredded zucchini
3/4 cup toasted, chopped pecans (walnuts are just as good)
1 cup shredded coconut
2 tsp. grated lemon peel

Cream butter and sugar together.
Beat eggs, vanilla, and salt till light and lemon-colored.
Sift rest of dry ingredients together to incorporate.
Dredge shredded zucchini, lemon peel, and nuts in dry ingredients.
Mix wet and dry just till combined.
Spread in well greased 9 x 13 pan.
Bake in 350 degree oven for 40 minutes.

When cool frost in pan with Cinnamon Frosting.

Cinnamon Frosting
1 cup 10x sugar
2 1/2 T. cream (or half-and -half)
1 1/4 T. melted unsalted butter
1 tsp. vanilla
1 tsp. ground cinnamon

[rottiedogs]

Rosemary Asiago Cheese Sticks
Submitted by kew on May 13, 2005 at 12:37 am

DESCRIPTION
Rosemary Asiago Cheese Sticks

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
This recipe makes a lovely gift and a great start for parties!

6 oz. water
1 package dry yeast
1 1/2 cups AP flour
3 oz. Asiago cheese, finely grated
1/2 tsp. freshly ground black pepper
1 tsp. fresh rosemary, chopped
3/4 Tb. kosher salt

Mix all ingredients in mixer using a dough hook. Mix until dough is smooth (about 6 to 8 minutes). Remove dough and divide in half. Cover with plastic and refrigerate overnight.
Roll dough 1/16 inch thick x 10 inches wide x 16 inches long.
Grease 2 sheet pans (12 x 16 inches) and place dough on pans. Cut dough into 1/4 inch strips across width of pan.
May sprinkle with additional kosher salt.
Bake in preheated 300 degree oven once dough is cut.
Bake till lightly golden, about 20 to 25 minutes.
May be served warm or cooled.
Yields 50

[rottiedogs]

Little Anise Drops
Submitted by Julie T. on December 21, 2010 at 3:52 pm

DESCRIPTION
Pale, crunchy bites

SUMMARY
Yield 100 cookie Source Weihnachtliche Backerei, Kochbuchverlag Heimeran KG, Munchen 1957 File under Christmas, German, Simple drop cookie

INGREDIENTS
4 large eggs, separated
9 oz. (250 gm) powdered sugar
3/4 tsp. anise extract
1/4 tsp. salt
2 Tbsp. anise seeds
11 oz. (300 gm) all purpose flour

Note: be sure to use fresh anise seeds for best flavor

INSTRUCTIONS
1. Prepare at least 2 cookie sheets with parchment paper and have additional parchment paper available to pipe batter onto for later transfer onto a cookie sheet.

2. Measure flour, add anise seeds to flour, mix in and set aside. Measure powdered sugar and set aside.

3. Beat egg whites with salt until stiff but not dry.

4. Beat egg yolks with anise extract and powdered sugar until well mixed.

5. Add 1/3 of beaten egg whites to the yolk mixture and stir in with a whisk to lighten the yolks, then gently fold in the remainder of the beaten egg whites.

6. Gently fold the flour and seeds into the egg mixture until well blended.

7. Spoon the batter into a pastry bag and pipe rounds of batter, no larger than a half dollar (smaller is better), one inch apart, onto the parchment covered (or very well buttered) cookie sheet. These cookies do not spread.

8. Allow the cookies to dry approximately 12 hours in a cool place. The batter should then look smooth and shiny.

9. Bake at 350 degrees for 18-25 minutes. The cookies should remain light colored, maybe faintly tan on the bottom. Will become crisper as they cool.

10. For an even crisper cookie, when all are baked, return to a warm oven, heat off, for about 15 minutes. I put the cooling racks with closely rowed cookies onto the cookie sheets to reduce handling. Cool and store in an airtight container.

[rottiedogs]

L.A. Times Cinnamon Rolls
Submitted by judy/mass on August 08, 2004 at 4:10 pm

DESCRIPTION
L.A. Times Cinnamon Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
* Exported from MasterCook II *

L.A. Times Cinnamon Rolls

Recipe By : Epicurious Recipe Swap
Serving Size : 18
Categories : Breads Breakfast/Brunch
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
6 Cups All-Purpose Flour
1/2 Cup Sugar
2 Teaspoons Salt
1 Cup Buttermilk
1 1/4 Cups Orange Juice
2 Pkgs Active Dry Yeast
2 Tablespoons Honey
1/2 Cup Butter -- room temperature

Filling
3 Tablespoons Corn Syrup
1/4 Cup Cinnamon
1 1/2 Cups Butter -- room temperature
6 Tablespoons Sugar
1 Tablespoon All-Purpose Flour

To make the dough: Mix flour, sugar and salt in a large bowl.
Mix buttermilk and orange juice in a small saucepan. Whisk and heat until lukewarm . Remove from heat and add yeast. Stir until dissolved. Pour over flour mixture and add in honey and butter. Mix and knead for 10 to 15 minutes. Do not overwork-dough will be elastic yet bumpy. (Do not knead until smooth!)
Cover and let rise until double in size, about 1 hour.

Meanwhile, mix the filling. Blend all of the filling ingredients together. Leave at room temperature.

When dough has doubled, divide in half. Place one piece back into bowl and cover. Roll other piece into a 10" by 12" rectangle. Spread 1/2 of the filling on the rolled out dough, leaving a 1/2" border free of filling on top and bottom edges. Roll up dough, starting at the edge nearest you, jelly-roll style. Seal the edge of the roll and pat the ends of the roll to even them out. Cut the roll with a serrated knife, into 9 even pieces. Place cut side down in a greased 9" cake pan. Cover and set aside to rise.
Repeat with remaining piece of dough.

Allow to rise until 50% larger. Bake in preheated 350 degrees F. oven for 15 to 20 minutes. They want to be golden brown, but don't overbake them. An instant-read thermometer inserted into the rolls, will register 200 degrees F when they are done.

These can be frosted, but that seems like overkill. If you invert them onto a serving plate, they will almost be like sticky buns.

[rottiedogs]

Apple Danish Pastries
Submitted by judy/mass on August 08, 2004 at 4:06 pm

DESCRIPTION
Apple Danish Pastries

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
* Exported from MasterCook II *

Apple Danish Pastries

Recipe By : Woman's Day Encyclopedia of Cookery
Serving Size : 24
Categories : Breads Breakfast/Brunch
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Packages Dry Yeast
1/4 Cup Water -- 105-115 degrees F.
3/4 Cup Milk -- scalded
1/3 Cup Sugar
2 Teaspoons Salt
1 1/3 Cups Butter Or Margarine
1/2 Teaspoon Lemon Extract
3 Large Eggs -- beaten
4 1/2 Cups All-Purpose Flour
1 Can Sliced Apples -- 20 ounce
3 Teaspoons Cinnamon

Sprinkle dry yeast into warm water. Let stand a few minutes; then stir until dissolved. Pour hot milk over sugar, salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add flour gradually. Place the dough in a greased pan (13x9x2 inches). Chill for 1 to 2 hours. Turn chilled dough out onto a floured board. Roll into a rectangle 16x12 inches. Spread 1/3 cup butter over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the third section over the first two. Roll the dough to its original size and repeat the process twice, using the remaining butter. Return the dough to the refrigerator and chill overnight. Next day, divide the dough in half. Roll each half into a rectangle 14x9 inches. Cut into strips 14x3/4 inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each roll. Mix the cinnamon with 1/2 cup of sugar and sprinkle each roll with some of the mixture. Cover. Let rise in a warm place, free from drafts, until doubled in bulk. Bake in preheated 375? oven for about 12 minutes or until golden brown.

- - - - - - - - - - - - - - - - - -

NOTES : Any canned fruit filling can be used as topping, or for cheese danish- mix 3 ounces of farmer cheese with an egg yolk and a few tablespoons of sugar(to taste) and a few drops of an extract of your choice. When mixed to a creamy consistency, place a dollop in the conter of each roll before rising. Bake as above.

[rottiedogs]

Kolaches
Submitted by judygwen on September 24, 2010 at 9:28 pm

DESCRIPTION
Originally a Czecheslovakian treat, this sweet breakfast treat has made a new home since the early 1800's in Texas, specifically in the town of West, near Waco in Central Texas.

SUMMARY
Yield 36 kolaches Source Adapted from Mrs. Jerabek’s Kolache Recipe, The Ranch, middle November 1998 edition, original recipe from Kolace, Progressive F File under
Breakfast Pastry Sweet Roll

INGREDIENTS
Dough ingredients:
6 cups flour mixture - 20 oz pastry or cake four, and 10 oz bread flour
1/2 tsp ground mace or nutmeg, pinch ground allspice, pinch ground clove
2 yeast cakes or 2 pkgs active dry yeast and 1 tsp sugar
1/4 cup water at room temperature
3/4 cup butter, plus 1 to 2 Tbsp melted for brushing on dough later
3/4 cup sugar
2 egg yolks, 2 tsp salt, 1 tsp. vanilla, 1 tsp. lemon zest
2 cups whole milk, room temperature

INSTRUCTIONS
I worked on perfecting the original of this recipe published in The Ranch, middle November 1998 edition, called Mrs Jerrabeks Kolache Recipe (original recipe from Kolace, Progressive Farmer December 1963), for almost two years. Here is the result, a sweet, soft yeasty roll filled with a topping of your choice.

1 recipe Posypka (follows this recipe)

Preserves or other fillings (suggestions and recipes follow this recipe)

Making the dough:
6 cups flour mixture - 24 oz pastry or cake four, and 6 oz bread flour
1/2 tsp ground mace or nutmeg, pinch ground allspice, pinch ground clove
Mix together and set aside.

2 yeast cakes or 2 pkgs active dry yeast and 1 tsp sugar
1/4 cup water at room temperature
Dissolve yeast in water and sprinkle with 1 tsp sugar. Set aside for now.

3/4 cup butter, plus 1 to 2 Tbsp melted for brushing on dough later
3/4 cup sugar
Cream together.

2 egg yolks, 2 tsp salt, 1 tsp. vanilla, 1 tsp. lemon zest
Add to creamed mixture and mix

Add dissolved yeast and water mixture, with about 1/2 of the flour mixture, and mix SLOWLY.

2 cups whole milk, room temperature
Add all of milk to the mixture.

Continue mixing slowly and add remaining flour a little at a time, or stir in with wooden spoon, until dough becomes glossy.

Cover dough in the bowl, let rise in a warm place until about double in bulk, about 1 hour.

After the dough has risen, cut off small portions of dough about the size of a medium egg. Shape into balls, and place on a parchment covered cooking sheet about 1 inch apart. (Optional: brush with melted butter to improve flavor.) Cover loosely and let rise until light, about 1-1/2 times the original size (about 1-2 hrs). They will probably end up touching each other, but that is OK.

Make a small indentation in each piece with a small spoon or back of a small scoop and place 1/2 to 2/3 tsp filling in the indentation. Sprinkle with posypka topping and bake in a preheated oven at 425o

Yield: 3-4 dozen kolaches depending upon size

Posypka topping
1 cup sugar
1/2 cup flour
3/4 to 1 tsp cinnamon
2 tbsp melted butter

Mix together until it resembles coarse meal. Store in refrigerator or freezer until ready to use.

Homemade Filling suggestions (you can use preserves bought at the store, but these taste much better!)

Strawberry I
8 oz. strawberries hulled and thinly sliced
3/4 cup sugar
1/2 tsp fresh lemon juice
1/4 cup water
Combine berries sugar, lemon juice, and 1/4 cup water in a 2 quart pan over medium-high heat. Cook until thick, 8-10 minutes. Remove from heat, mash berries until chunky. Let cool.

Strawberry II
1/2 cup cream cheese
1 egg white
1/4 cup sugar
4-5 fresh hulled and sliced strawberries
Combine. Refrigerate until used.

Poppy Seed
1 cup poppyseeds
1/2 cup milk
1/4 cup honey
1/3 cup chopped dates
1/3 cup chopped nuts
Dash of cinnamon
Combine all ingredients in a saucepan. Cook over low heat until it thickens, stirring often. Cool.

Apricot I
4 oz. dried apricots, finely chopped, or pitted prunes
3/4 cup suar
1/2 tsp lemon juice
3/4 cup water
1/4 cup water
Combine the fruit and 3/4 cup water in a 2 quart sauce pan over medium-high heat. Cook, stirring occasionally until the water is evaporated and fruits are plumped. Add sugar, lemon juice and 1/4 cup water and cook, stirring frequently, until thickened, 8-10 minutes. Let cool.

Apricot II
Cook 10 oz package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out. Do not cover or fruit will darken. Add 1-1/2 cups sugar or more to taste and mash until well blended. Filling for about 2 dozen kolaches.

Prune
Cook 1 pound of prunes slowly in water to cover until soft and tender. Remove stones from cooled prunes and add 1/2 tsp cinnamon and mix well. Do not overmix or prunes will lose their color. Filling for about 2 dozen kolaches.

Note if using cottage cheese as a filling, be sure to enclose cheese in the dough. Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely. Placed the sealed side down on the greased pan and brush with melted butter. Let rise until light, sprinkle with posypka topping and bake as directed. You may substitute Bakers Cheese if it is available.

If you use a commercial cottage cheese use this recipe:
1 pint dry curd cottage cheese
1 8-oz package cream cheese
Pinch of salt
1 egg yolk
1/2 cup sugar
Grated zest of one lemon
1/2 tsp lemon juice
Mix together until blended. If cheese is too moist, add very finely rolled crackers, a few tsp as a time to absorb the liquid. If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.

Cream Cheese
1 – 8 oz package cream cheese
1/4 cup sugar
1 egg yolk
1/2 tsp vanilla
Combine and blend thoroughly. Refrigerate until use. After make indentations in dough, put some of cream cheese mixture in indentation and top with scant 1/2 tsp preserves.

Cottage Cheese I
4 oz cottage cheese
2 oz cream cheese, at room temp
3 Tbsp sugar
1/4 tsp lemon juice
1 egg yolk
Place all ingredients in medium bowl and beat with wooden spoon until smooth.

Farmers Cheese (Cottage Cheese II)
1 cup Farmers or cottage cheese
1/4 cup sugar
1 egg white
3/4 cup raisins
2 Tbsp dark rum or marsala
Lemon zest
Combine until smooth. Refrigerate until used.

comments
Submitted by kelseyf on Wed, 2010-10-27 10:15.
I had to develop a Kolache formula for a project in college. Mine were never quite right. I'll have to try these!
Submitted by martibeth on Wed, 2010-11-03 21:03.
What a coincidence to see this recipe. I just made kolaches this past week, using a different recipe; that one called for quite a bit of sour cream. I suspect the kolaches I made were bigger too; they were close to 2 ounces each. I made the 4 traditional fillings: Poppyseed (which I ground in a real poppyseed grinder), apricot, prune, and cottage cheese. All in all, they turned out well, although the dough was very sticky, so I think I'll try this recipe. It actually sounds very similar to the dough I use for making nut rolls, although that dough rests overnight in the fridge, and contains very little yeast. Thanks for posting this recipe.
Submitted by fried on Mon, 2010-11-08 00:31.
Thanks for the receipe. I love Kolaches! I'm part Czech and my grandmother used to make all of the traditional fillings, such as, prune, cheese, and apricot. I make the Kolache dough in my bread machine. With all the different Czech Cookbooks I have, I've made a pineapple filling, which is very good, and a cherry filling that's also very good. Next time I make a filling, I'm going to add rum to the pineapple filling to see how it turns out.