Kolaches

I cannot believe that I do not have this saved anywhere in my computer files.  Perhaps it is because I have made it so many times? It is a Christmas tradition to have kolaches and incredibly rich hot chocolate on Christmas Eve, so I have been thinking about posting this recipe.  Today I received a request for the recipe from a very dear friend, so I decided I needed to take a moment and upload it to the blogJ 

The original recipe comes from a hometown cookbook “Bake and Smile Duncan Style”—Duncan, Iowa. Many of the people who attend the wonderful Catholic church there are of Bohemian descent, and this recipe was submitted by one of my childhood neighbors Mrs. Frank Paca (pronounced pot za).

Combine in a large bowl:

*1 cup milk, scalded and cooled to 105°

*1 TBL dried yeast

*1/3 cup sugar

Let mixture set until bubbly and add:

*1 cup potato water

*1/2 cup mashed potatoes (I cook the potatoes in extra water to obtain the cup of potato water, and I blend the potato water and mashed potatoes in the blender)  Make sure this is cooled to room temperature.

*1/3 cup good oil

*1/3 cup melted and cooled butter (the original recipe called for 2/3 cup melted and cooled lard)

*2 tsp salt

*2 egg yolks

*4 cups flour

Mix this until smooth and add:

*2 – 2 1/2 cup flour (the dough will be sticky because of the potatoes, so do not work in more flour)

Turn out on a floured surface and let rest for 10 – 20 minutes while you tidy up the kitchenJ

Knead until the dough feels like a baby’s bottom – that is what my Aunts taught meJ  Rub some oil on the dough to keep it from drying, cover, and let rise until doubled.

Punch down and let rest for 10 minutes.  Turn out on a lightly floured surface and roll to about 1/2 inch (be a little generous).  Cut with a biscuit cutter, place on a greased pan, and let rise until double. Using your thumb, punch down just the center of the dough, and fill with your favorite jam or pie filling. Our favorites are apricot jam and cherry pie filling.  Back at 350° for 15-18 minutes – just until the kolaches take a little color. Drizzle with a simple powdered sugar frosting—that has cream cheese and butter in itJ

I think I have captured all the directions!

Apple Crisp

This is a wonderful way to celebrate fall!  The cooler weather brings on cravings for cinnamon and baked apple goodies. Apple crisp will always be one of my favorites for a gathering of friends or family.

The apple crisp recipe is really easy :)  It is a ratio recipe; 1 part butter, 1 part sugar, 1 part brown sugar, 2 parts flour, 2 parts quick oatmeal.  This means you can make whatever sized pan you want.

For a 9”X13” pan:

Peel and slice enough apples to fill a 9 X 13 pan - I usually plan for 8 - 10 apples (depends on the size and quality of the apples).  Sprinkle the apples with 1/4 cup sugar, 1/4 cup brown sugar, 3 TB corn starch and 1 tsp cinnamon (I usually mix the sugar, corn starch and cinnamon in a small bowl and sprinkle over the apples)

Melt 3/4 cup butter

Stir in 3/4 cup white sugar, 3/4 brown sugar, 1 tsp cinnamon,  1 1/2 cup flour and 1 1/2 cup quick cooking oatmeal.  The mixture will be crumbly.  Spread it evenly over the apples and bake at 350 F for 50 minutes or until apples are soft and crumble is nicely browned.  

For a 9”X9” pan:

You will peel and slice enough apples to fill the pan.  You can use a scant 1/4 cup sugar and a scant 1/4 cup brown sugar, 2 TBL cornstarch and 1 tsp cinnamon.

The crumble will be 1/2 cup melted butter, 1/2 cup sugar, 1/2 cup brown sugar, 1 cup flour, and 1 cup quick oatmeal.

If you want the crisp to be more tart, you can sprinkle the sliced apples with 2-3 TBL of lemon juice concentrate.

Basic Meatloaf

Meatloaf—nothing special-just yummy and easy

This is one of my favorite meals because it is simple and easy.  Just pop the meatloaf into the oven along with potatoes, and in an hour, dinner is ready!  And in the meantime, you have a load of laundry folded, helped someone with a school project, or you have the living room cleaned.  Add a simple salad or some cut fruit, and everyone is happy.

1 pound hamburger (the leaner, the better)

½ cup quick cooking oatmeal

1 egg

2 TBL prepared mustard (like you put on hotdogs)

1 cup tomato sauce or diced tomatoes

½ cup finely diced onions

1 tsp salt

½ tsp pepper

Mix everything together and bake in a loaf pan at 350 degrees for an hour.

This recipe doubles if you need more than 6 generous servings.  If you double the recipe, I would recommend dividing the meatloaf between two loaf pans.  Leftover meatloaf makes a yummy sandwich for your lunch the next day.

Basic Noodles

Noodles – plain and very simple

As I reflect on this noodle recipe, I can remember rolling them out on the kitchen table with my Mom.  It is such a simple memory of a simple treat.  I am also reminded of how important those simple lessons were from women who had survived the Depression by serving simple noodles when there were eggs and flour + water lump gravy when there were no eggs.  These noodles do not require a pasta machine-just your table or counter and a rolling pin

In a bowl:

Mix 1 cup flour and ½ tsp salt.  (You can add such dried herbs as basil, oregano, etc if you would like to flavor the noodles)

Make a well in the flour and crack an egg and pour it into the well.

Add one ½ shell of water (about 1 TBL if using the cracked eggshell as a measuring tool makes you nervous.

Using a fork, mix until the dough comes together.  Turn out onto the counter or table and knead until elastic.  The dough will start out much like a piece of new gum in your mouth.   The dough will come together as you knead it much like gum will come together as you chew it)

Let rest for 15-20 minutes (or longer if you need to stop to care for a child)

Sprinkle flour to cover about a 20 inch circle.  You may need to add more flour as you roll the noodles out with a rolling pin.  You can have the noodles be as thin or as thick as desired – whatever you like.  Cut them into thin strips with the sharpest knife you have.  Don't worry if they are even as that is part of the look of homemade noodles! 

Cook the noodles in broth or water for 5 – 6 minutes.  If you do not want to cook the noodles right away, let them dry for a couple of hours, put them in a bag, and freeze until you want to use them.

This recipe doubles easily but does not triple easily.  I often made a double batch and froze the extras.