Recipe - Kolache Fillings

RoseRay dsjn00a
POPPY SEED FILLING
1 One half cup Poppyseed
1 cup Sugar
2 cup Water; OR milk
2 tablespoon Butter; OR margarine
1 tablespoon Flour
CHEESE FOR KOLACHES
1 ct Cottage cheese
One half cup Flour
One half cup Sugar
One half cup Butter; OR margarine
1 Egg
1 teaspoon Vanilla
1 cup Coconut and raisins;
optional
APRICOT FILLING
1 pack Dried apricots; 8oz package
1 cn Peach slices; drained
Sugar; to taste
Butter; OR margarine, small
amount
Tapioca; optional
PRUNE FILLING
2 cup Prunes; pitted, cooked
One fourth cup Sugar
1 teaspoon Cinnamon
3 tablespoon Butter; melted

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

From: eboyd@shentel.net

Poppy Seed Filling. Take 1 One half 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: One half cup flour, One half cup sugar and One half cup
butter or margarine and mix until crumbly. Add 1 egg and 1 teaspoon vanilla. Add
1 cup coconut and raisins, optional. Some streusel can be made and added
on top of each kolache.

Apricot Filling. Cook 8oz 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