BH&G HERITAGE COOKBOOK
3 1/2 cup all-purpose flour (to 4 c.)
1 package active dry yeast
1 * * * * *
3/4 cup milk
1/2 cup butter or margarine
1/2 cup granulated sugar
1 tsp grated lemon peel
1/4 tsp salt
2 eggs
1 apricot filling (below)
1 sifted powdered sugar
A Recipe for
Kolache With Apricot Filling
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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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. |
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This Recipe for Kolache With Apricot Filling is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Kolache With Apricot Filling from the recipe cookbook of Recipes-to-go (Fruit)
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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In large mixing bowl combine 1 1/4 cups of the flour
and the yeast. In saucepan heat together milk, butter,
granulated sugar, lemon peel, and salt just till warm
(115-120), stirring constantly. Add to dry mixture in
mixing bowl; add eggs. Beat at low speed of electric
mixer for 1/2 minute, scraping bowl constantly. Beat 3
minutes at high speed. By hand, stir in enough of the
remaining flour to make a moderately soft dough. Knead
on lightly floured surface till smooth and elastic (8
to 10 minutes). Shape into ball. Place in greased
bowl; turn once to grease surface. Cover; let rise in
warm place till double (1 to 1 1/2 hours). Punch down;
divide in half. Cover; let rest 10 minutes. Shape each
half into 9 balls. Place balls, 3 inches apart, on
greased baking sheets. With fingers, flatten each to 3
1/2-inch circle. Cover; let rise till double (about 45
minutes). Make a depression in center of each ball.
Fill depression with Apricot Filling. Bake at 375 for
10 to 12 minutes. Remove from baking sheets; cool.
Dust lightly with powdered sugar.
APRICOT FILLING: Mix 1 cup snipped dried apricots and
enough water to come 1 inch above apricots. Simmer for
15 to 20 minutes; drain. Stir in 1/4 cup granulated
sugar, 1 tablespoon butter, and 1/4 teaspoon ground
nutmeg.
Serves: 18
Kolache With Apricot Filling Recipe brought to you by Recipes To-Go