A tart jelly like plum preserves is the best!
- water
- flour sifted
- baking powder
- salt
- jelly
- vanilla
- eggs
- sugar
- powdered sugar
I guess many of the old time Czech’s would scoff at using a cake mix…but with the addition of the vanilla pudding it is such a moist cake!
- oil
- Duncan Hines white cake mix
- eggs
- instant vanilla pudding
- poppy seeds ground
- water
For Dough…see “Kolache – Dough” recipe. Most of these recipes originated in Czechoslovakia and were brought to America by my grandmother in the late 1800’s. There have been changes made throughout the years to meet modern ingredient requirements. To make the authentic poppy seed filling you will need a poppy seed grinder. You can find one on the internet, about $40. There are other methods for this and I will go over those in the directions. Each Czech family has their own version of fillings and dough…this is ours…and I believe to be the most authentic. I would not attempt to make kolaches unless you are familiar with yeast dough as they are difficult.
- cream cheese
- small curd cottage cheese
- CHEESE FILLING:
- vanilla
- flour
- sugar
- canned milk
- margarine
- crushed pineapple
- PINEAPPLE FILLING:
- margarine
- vanilla
- apricot preserves or peach preserves
- sugar
- dry apricots OR peaches
- APRICOT FILLING or PEACH FILLING:
- canned milk
- vanilla
- sugar
- cinnamon
- dry pitted prunes OR apples
- PRUNE FILLING or APPLE FILLING:
- vanilla
- flour
- Minute tapioca
- margarine
- sugar
- CHERRY FILLING:
- margarine or butter melted.
- sugar
- CRUMB TOPPING "POSIPKA":
- flour
- egg yolks
- flour
- lemon juice
- sugar
- Minute tapioca
- vanilla
- POPPY SEED FILLING:
- milk
- sugar
- salt
- margarine
- flour
- sweet cream
- vanilla
- SAUSAGE:
For fillings, see Kolaches – Fillings recipe. This recipe was originated in Czechoslovakia and brought to America by my grandmother in the late 1800’s. It has been changed through the years to meet modern ingredient requirements. I do not recommend you try this unless you are very familiar with making yeast breads and/or what a Kolach is. Every Czech family has their own version of this…this is ours…and I feel it is a very authentic one.
- salt
- Crisco oil
- sugar
- eggs
- dry yeast
- milk
- FOR A LARGER 12 DOZEN BATCH:
- salt
- Crisco oil
- sugar
- dry yeast
- eggs well beaten
- FOR A SMALL 3 DOZEN BATCH:
- milk scalded
This will be as pretty and firm as store bought canned sauce and be much better. So good and so easy you will never buy canned again!
- boiling water
- bag cranberries washed
- sugar
My mother always made dressing this way…it is really pretty easy and always good. You can use turkey, chicken or duck necks and broth. Sometimes if I don’t have enough of my own broth I will use a can of prepared broth. When I have my husband’s family over I will 5 x’s the recipe.
- recipe cornbread
- dry toast
- saltine crackers
- DRESSING:
- shortening or bacon grease melted
- milk
- egg
- salt
- baking powder
- all purpose flour
- yellow cornmeal
- CORNBREAD:
- salt & pepper to taste
- whole stems parsley
- onion quartered
- livers
- gizzards
- poultry necks
- BROTH:
- margarine
- ribs celery diced
- garlic minced
- small bell pepper chopped
- eggs
- milk
- rubbed sage
- salt & pepper to taste.
Not a traditional strudel, but a sweet yeast bread dough.
This recipe makes two rolls, one for now, one to freeze or share.
- Wesson or Crisco oil
- eggs
- better for bread flour
- FILLING INGREDIENTS:
- melted butter
- cinnamon
- granulated white sugar
- brown sugar
- chopped pecans
- GLAZE:
- powdered sugar
- warm milk
- salt
- sugar
- yeast
- warm water
- vanilla
- milk
My grandmother brought this recipe over with her from Czechoslovakia in the late 1800’s.
- flour
- eggs
- water
“Antique Recipe”
Came over from Czechoslovakia with my grand mother in the late 1800’s.
- bacon drippings melted
- salt
- sugar
- yeast
- water
- better for bread flour
This recipe came from a little old Czech lady I knew…they are wonderful!
- salt
- sugar
- dates chopped
- pecans chopped
- powdered sugar
- baking powder
- flour
- shortening