| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 48 | Servings | |
INGREDIENTS
| 2 | c | Heavy (whipping) cream |
| 1/2 | c | Unsalted butter; plus melted butter as needed |
| 5 1/4 | c | All-purpose flour; plus extra for working the dough |
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | ts | Grated lemon zest |
| 1/4 | ts | Ground nutmeg |
| 2 | pk | Dried yeast |
| 4 | lg | Egg yolks |
| 1 | lb | Dried apricots |
| 2 | c | Water |
| 1 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1 | tb | Lemon juice; freshly squeezed |
| 1 | lb | Cottage cheese |
| 1 | lg | Egg; beaten |
| 2 | lg | Egg yolks; beaten |
| 1/2 | ts | Salt |
| 1 | c | White raisins |
| 5 | tb | Sugar |
| 1 | pn | Nutmeg |
INSTRUCTIONS
APRICOT FILLING COTTAGE CHEESE FILLING From: christi@lexis-nexis.com (Christi Wilson) Date: 19 Aug 1995 21:25:37 -0500 From: The Washington Post, January 18, 1995 Scald the cream in a medium saucepan. Stir in the 1/2 cup butter and set themixture aside to cool to lukewarm. In a large mixing bowl, stir together the flour, sugar, salt, lemon zest and nutmeg. Stir the yeast into the cream/butter mixture and set aside for 5 minutes. Then whisk the egg yolks into the mixture one at a time. With a wooden spoon, stir the cream mixture into the dry ingredients, beating with the spoon until the dough is smooth and elastic. (This may also be done in an electric mixer.) Cover the bowl with a clean kitchen towel and set it in a warm place. Allow the dough to rise until doubled, about 1 hour. Brush a light coating of melted butter onto 3 baking sheet pans. On a floured surface, roll out the dough until it is 1/2 inch thick. Cut the dough into rounds with a 1 1/2-inch biscuit cutter, or a small drinking glass with a 1 1/2-inch circumference. Lay the rounds 2 inches apart on the prepared pans. Brush the tops of the kolaches with melted butter. Set the kolaches aside to rise for 10 minutes. Preheat the oven to 375 degrees. Use a 1/8-cup measure or a very small drinking glass to press a round indentation into the center of each kolache. Fill each with a mounded teaspoonof apricot or cottage cheese filling (see recipes that follow). Bake the kolaches until golden brown, about 12 minutes. Serve while fresh and warm. Per kolache without filling: 131 calories, 14 gm carbohydrates, 43 mg cholesterol, 18 mg sodium, 2 gm protein, 8 gm fat, 4 gm saturated fat APRICOT FILLING FOR KOLACHES (Makes about 3 cups): Put the apricots and 2 cups water in a medium saucepan and bring to a simmer. Cook until the fruit is very tender, about 10 minutes. Puree the fruit in a food processor or blender until very smooth. Pour the fruit puree back into the saucepan and stir in the sugar, cinnamon and lemon juice. Bring to a boil and let the filling cook until thick, about 5 minutes. Stir the filling often as it cooks to prevent scorching. Per tablespoon: 24 calories, 6 gm carbohydrates, 0 mg cholesterol, trace sodium, trace protein, trace fat, trace saturated fat COTTAGE CHEESE FILLING FOR KOLACHES (Makes about 3 cups): Puree the cottage cheese, the egg and egg yolks in a food processor or blender (the mixture will thicken in the baking). Stir in the salt, raisins, sugar and nutmeg until well combined. Per tablespoon: 29 calories, 4 gm carbohydrates, 15 mg cholesterol, 63 mg sodium, 2 gm protein, 1 gm fat, trace saturated fat REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”