Name: Kolace Fillings
Ingredients: 1/2 lb Walnuts, ground; 3/4 c Sugar; 3 Egg whites; 2 tb Butter; melted; 8 oz Dried appricots; 1 1/2 c ;Water; 1/2 c Sugar; 1 tb Cornstarch; 1/2 c Apricot preserves; 1/2 c Coconut; 1/2 c Chopped pecans or walnuts; 2 c Milk; scalded; 1 lb Ground poppyseeds; 1 1/2 c Sugar

[Sarah Edwards in writing to her daughter Esther at the death of her husband, Jonathan, said], “My Very Dear Child, What shall I say? A holy and good God has covered us with a dark cloud. O that we may kiss the rod, and lay our hands on our mouths! The Lord has done it. He has made me adore his goodness, that we had him so long. But my God lives; and he has my heart. O what a legacy my husband, and your father, has left us! We are all given to God; and there I am, and love to be. Your ever affectionate mother, Sarah Edwards.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Czech	Pastry, Czech	1	Batch

INGREDIENTS

1/2	lb	Walnuts, ground
3/4	c	Sugar
3		Egg whites
2	tb	Butter; melted
8	oz	Dried appricots
1 1/2	c	;Water
1/2	c	Sugar
1	tb	Cornstarch
1/2	c	Apricot preserves
1/2	c	Coconut
1/2	c	Chopped pecans or walnuts
2	c	Milk; scalded
1	lb	Ground poppyseeds
1 1/2	c	Sugar

INSTRUCTIONS

NUT FILLING
APRICOT FILLING #1
APRICOT FILLING #2
POPPYSEED FILLING
Nut Filling:  with a fork, beat the egg whites until frothy. Add the beaten
egg whites, sugar and melted butter to the ground walnuts and mix well.
Makes approximately 10 dozen.
Wash apricots.  Combine apricots and water; cook until soft, about 1/2
hour,  stirring constantly to keep from scorching. Stir in sugar and
cornstarch and cook for one minute. Cool. use a teaspoonful of filling for
each square.   Makes 8 dozen.
Apricot filling #2:  Mix all ingredients and refrigerate until ready to
use.
Poppyseed filling:  Mix together filling ingredients. Set aside until milk
is absorbed and mixture is cooled.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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