| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookies, Ethnic | 10 | Servings | |
INGREDIENTS
| 1/2 | lb | Ground walnuts |
| 3/4 | c | Sugar |
| 3 | Egg whites | |
| 2 | tb | Melted butter |
INSTRUCTIONS
Nut Kolache 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. Apricot Kolache Filling #1 8 oz dried appricots 1 1/2 c water 1/2 c sugar 1 Tbs cornstarch 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 Kolache Filling #2 1/2 c apricot preserves 1/2 c coconut 1/2 c chopped pecans or walnuts Mix the above ingredients and refrigerate until ready to use. Poppyseed Filling 2 cups milk, scalded 1 lb ground poppyseeds 1 1/2 c sugar Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. FROM: Leti Labell From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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