Kolache Fillings

Categories: Breads

Serves: 1 Servings

Ingredients:

-RoseRay dsjn00a-
-POPPY SEED FILLING-
1 1/2 c Poppyseed
1 c Sugar
2 c Water; OR milk
2 tb Butter; OR margarine
1 tb Flour
-CHEESE FOR KOLACHES-
1 ct Cottage cheese
1/2 c Flour
1/2 c Sugar
1/2 c Butter; OR margarine
1 Egg
1 ts Vanilla
1 c Coconut and raisins;
- optional
-APRICOT FILLING-
1 pk Dried apricots; 8-oz package
1 cn Peach slices; drained
Sugar; to taste
Butter; OR margarine, small
- amount
Tapioca; optional
-PRUNE FILLING-
2 c Prunes; pitted, cooked
1/4 c Sugar
1 ts Cinnamon
3 tb Butter; melted

Instructions:
Date: Fri, 24 May 96 07:15:37 PDT

From: eboyd@shentel.net

Poppy Seed Filling. Take 1 1/2 cups poppyseed and grind. Add 1 cup
sugar and about 2 cups water or milk and cook until it begins to thicken.
Add 2 tablespoon butter or margarine. Then add 1 tablespoon of flour
dissolved in water and cook, stirring constantly until poppyseed is done.
Cool.

Cheese Filling. Take carton of cottage cheese and add it to the
following streusel mixture: 1/2 cup flour, 1/2 cup sugar and 1/2 cup
butter or margarine and mix until crumbly. Add 1 egg and 1 ts vanilla. Add
1 cup coconut and raisins, optional. Some streusel can be made and added
on top of each kolache.

Apricot Filling. Cook 8-oz package of dried apricots in a small amount
of water slowly, being careful not to scorch it. When the apricots are
soft, add 1 can drained peach slices and mash together. Add sugar to taste
and a small amount of butter or margarine. Tapioca may be added as a
thickener. This should be made a day or so ahead of time and allowed to
set before using.

Prune Filling. Mash about 2 cups cooked pitted prunes. Add sugar,
cinnamon and melted butter; mix well.

From. A Key To Good Cooking, The Hillje Altar Society, Hillje, TX.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

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