Texas Monthly Kolache Recipe

Dorothy Bohac’s Kolache Recipe
Recipe featured in the “The Ranch,” November 1998.This recipe comes from Dorothy Bohac, Ph.D., President of the Travis-Williamson Counties Czech Heritage Society. She says that “the quality of a kolache is in the texture of the dough. The texture is controlled by the ingredients, particularly the amount of flour used. A baked kolache should be soft to the touch and the dough should be elastic.”
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Dough
3 pkgs dry yeast

1/2 cup warm water

1 teaspoon sugar

2 sticks butter

3/4 cup sugar

3 egg yolks2

3/4 cups milk (scald and cool to lukewarm)

7 1/4 cups flour (more or less)

3 teaspoons salt
Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon. Knead in enough of the remaining flour to make a moderately soft dough. Continue kneading until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turn once to grease surface. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch dough down and turn out onto lightly floured surface. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion. Place about 1 inch apart on greased pans. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling. Sprinkle with posypka topping (optional) and let rise again for 20 minutes. Bake in a preheated 425-degree oven for about 10-15 minutes. Brush kolaches with melted butter as they come out of the oven.

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Posypka Topping
1 cup sugar

1/2 cup flour

1/2 teaspoon cinnamon

2 tablespoons melted butter
Mix together until mixture resembles coarse meal.
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Poppyseed Filling
1 1/2 cup poppyseeds

1 cup sugar

2 cups milk

2 tablespoons butter

1 tablespoon flour
Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken. Add butter, then flour which has been dissolved in a little bit of water. Cook, stirring constantly until poppyseed is done, at least 30 minutes. Allow to cool before use. Leftover filling can be frozen.

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Cabbage Filling
3 cups grated cabbage

1/8 teaspoon black pepper

1 oz butter

1/2 cup or more sugar

1/3 teaspoon salt

1 teaspoon flour
Fry the cabbage in the butter until soft. Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.

Mysterious Masks of Venice Masquerade

Campbells Tomato Soup Cake Recipe

Campbell's Soup Company published it's

Tomato Spice Cake recipe

over 50 years ago it went like this:
2 1/4 cups cake flour or 2 cups of all purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1-10 3/4 ounce can of Campbell's Condensed Tomato Soup
1/2 cup shortening
2 eggs
1/4 cup of water

1/2 cup raisins

1/2 cup walnuts
Preheat oven to 350 F. Generously grease and flour two round 8 or 9 inch layer pans, or a 13 x 9 x 2 inch oblong pan. Measure dry ingredients into large bowl, ADD soup and shortening. Beat at low to medium speed for 2 minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. ADD eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake for 35 to 40 minutes. Let stand 10 minutes; remove. Cool.

I found this as a post on a forum. Hoping this is the original recipe.

Stormy Sunday-- Italian Style Minestrone, Orzo Salad & Bruschetta

It was a stormy cold day so I stayed home, cleaned house, watched old movies and made comfort food.

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Orzo salad

1 c Orzo(cooked)
1/4 C Onion
1C cherry tomatoes quartered
2 tb basil
2 tb kalamata/ 2tb green olives sliced
2 tb capers
2 TB Dijon
¼ tsp sugar
3 Tb balsamic
3 tb oil
3.5 oz feta
S&P

Lemon juice

**toss & chill

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Mushroom & Feta Bruschetta

2 small cans mushrooms (diced)

4 tomatoes (seeded and diced)

1 bunch of basil (chopped)

1Tb capers

2-3 garlic cloves minced

Vinegar and Oil to taste (I used garlic oil)

S&P

1/4C Feta

Toss all ingredients except feta.

Once everything is mixed gently mix in feta.

Serve on toasted Italian bread

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Minestrone

**When I have a party , there are always leftovers from the veggie tray. I save the veggies and make minestrone***

1/2 c onion (diced)

1 cup celery(diced)

1 cup carrot(diced)

1 cup bell pepper(diced)

1-3 cloves garlic minced

1 -15oz can diced tomatoes

1-15 oz red kidney beans

1 qrt beef broth

1/2 C. Pasta optional

1Tb Italian Seasoning

basically throw it all in the pot, bring to boil reduce to simmer for 45 mins.