Re: [TexasCzechs] Kolache help
- Hi Susan,
Thank you so much for your remembrances and recipes. I too have fond family
memories of making kolaches with my grandmother. She never used a recipe-it
was all in her head. After she died last summer I found out my great-aunt
had Grandma's kolache recipe so I used it to make the poppyseed rolls-they
were delicious and every time I ate some I thought of my Grandma. I also
have a recipe for pospicka but it doesn't say how to do the fruit filling.
Wendy Bartek Wittenbrook
----- Original Message -----
Sent: Tuesday, April 11, 2000 10:09 AM
Subject: Re: [TexasCzechs] Kolache help
> There are probably as many ways of making the filling for kolaches as
> are cooks. In the end, you can do it any way which you choose. However
> some of us the making of kolaches is an enjoyable and rewarding experience
> itself. Having fond memories of all the sights and scents in my
> Grandmother's kitchen when we made kolaches, there is great enjoyment in
> process of actually making them for me. I try to make them with my
> so that we share in the pleasure and I always find the experience of
> them a joy in itself. Tradition is very important to me when making
> kolaches, I know you just asked about the fillings...but there can be so
> more. Good karma comes to those who celebrate in the making of food which
> to be shared.
> One must have a very large crockery bowl, a kolache bowl, in which to make
> the dough. Some are handed down from mother to daughter. There are many
> daughters in our family. My Dad bought one for me when I was in my teens.
> It has a knife sharpening rim. I tried to find a traditional one (beige
> beige with blue decoration) for my daughter but have not yet located one.
> did find a lovely blue and white one for her...but it is not traditional.
> is in this bowl which one places the yeast, sugar and warm water. It is
> it that the earthy scent of the growing yeast rises. It is in this bowl
> the milk, melted shortening, salt, and flour are added and mixed. It is
> this bowl and the worked dough is returned in order to rise. It is over
> bowl that a clean white cloth is placed to keep the temperature steady.
> is a celebration of birth and rebirth.
> The fruit you choose for the fillings are up to you. Apricot, apple,
> plum, and prune are often used. It used to be what one could keep on hand
> without refrigeration or what was available locally. Cottage cheese is
> popular with some. I will relate the family recipes; but first, I must
> encourage you to fully enjoy the experience. Purchased fillings can be
> but then you miss so much. The scents of simmering fruit, spices, and
> vanilla are so pleasant and the taste is ever so rich. The colors and
> textures are also delightful.
> The following recipes come from women who learned to make kolaches from
> mothers and grandmothers.
> Prune Filling by Linda Rektorik Conrad
> 1 Large package dried prunes (the pitted ones cost more but are easier
> use and
> less time is consumed that when has to remove the
> 1 Teaspoon cinnamon
> 1 Teaspoon vanilla
> 3/4 Cup sugar
> Cover the prunes with water in a medium-sized pot and simmer until tender.
> Drain the liquid (In the old country the juice is sometimes mixed into hot
> Mash the prunes until smooth, if using the pitted ones. If using whole
> prunes then remove the pits with your fingers and then mash. Then add the
> cinnamon, vanilla, and sugar.
> This recipe makes enough filling for about 3 dozen kolaches. I reduce it
> make other fillings at the same time for a variety. This recipe works
> with dried apples, peaches, and apricots. Women usually either prefer
> or vanilla extract in their fillings. You will have to decide for
> which you prefer.
> Apricot Filling by Virginia Rektorik Atkinson
> 2 Packages of dried Apricots
> 1 29 ounce can of Apricots
> 1/2 Teaspoon Almond Extract
> Cook two packages of dried apricots until soft. Drain well. Open and
> the canned apricots. Combine the two. Mash. Sweeten to taste, about two
> cups of sugar or more if desired. Add 1/2 teaspoon almond extract.
> Cottage Cheese Filling by Virginia Rektorik Atkinson
> 1 24 ounce container of small curd cottage cheese, well drained
> 1 Cup sugar
> 1 Teaspoon vanilla extract
> 1/2 Teaspoon almond extract
> 3 egg yolks
> The cottage cheese must be well drained or the filling will be runny.
> the cottage cheese. Add the other ingredients.
> Since you said you already made poppy seed rolls, I am assuming you have a
> traditional dough recipe. What about the Popsicka, do you have a recipe
> that? Let me know if you do not.
> My daughter did a family history research project on Kolaches last year.
> her survey, she found that, in our family, kolaches represent bonds of
> friendship and kin, shared pleasurable times, and long remembered scents
> sights to the women. The men generally remembered just the scent of
> baked kolaches and the taste. Almost everyone remembers burning their
> on the still too hot filling.
> I hope that, for you, the actual experience of making kolaches is at least
> pleasurable as is the eating of them.
> Susan Rektorik Henley
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