1 package yeast
2 tbsp sugar
1/4 cup warm water
2 eggs
2 egg yolks
1 cup cream or canned milk
2 tsp lemon extract
1/2 tsp salt
4 1/2 cup flour
1 cup butter or oleo
1/4 cup sugar
FROSTING
2 egg whites, beaten stiff
1 1/2 cup powder sugar
1/2 tsp vanilla
A Recipe for
Grandma Hartjens's Kolacaky
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
Food Tip |
This Recipe for Grandma Hartjens's Kolacaky is one of thousands in the Recipes-to-go Dessert Cookbook.
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| John Thorne, American food writer |
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| Miguel de Cervantes, Don Quixote |
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| Alice B. Toklas |
This is a recipe for Grandma Hartjens's Kolacaky from the recipe cookbook of Recipes-to-go (Dessert)
Food is an important part of a balanced diet. |
| Anonymous |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Rice is born in water and must die in wine. |
| Italian Proverb |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
disolve yeast, sugar in water. add eggs, butter, milk, lemon extract
and 2 cups flour, let rise 1 hour. add rest of flour, knead, roll out
1/2 inch thick. cut with biscuit cutter, let rise 1 hour in greased
pan. make a dent in each with back of spoon. add filling. bake 12
min. in 375 degrees oven and let cool. frost around filling not on
it. presonal note: kathy likes
Serves: 1
Grandma Hartjens's Kolacaky Recipe brought to you by Recipes To-Go