Make The Apple Filling: In a large
pray; spoon batter into cups, filling two-thirds full.
Bake
note***The dough recipe is for around 50 perogies.<
Combine all ingredients of cheese filling and blend in food processor,
Cream butter and cream cheese, add egg yolks, mix well.
>For Poppyseed Filling Combine poppyseeds, sugar
Mix together all ingredients.
Refrigerate overnight.
Roll out on floured board to about 1/8-inch thick; cut into small squares. Fill each with 1/4 teaspoon filling or preserves.
Overlap opposite corners and press together.
Bake on ungreased cookie sheet at 350\u00b0 for 10 to 12 minutes.
Done when bottom is light brown.
Cool and sprinkle with powdered sugar.
Cream butter and cream cheese; add milk, sugar and egg yolk. Add sifted flour and baking powder.
Chill dough.
Knead and roll out to 1/8 to 1/4-inch thick.
Using a small cookie cutter, cut out shapes and fill with fruit filling.
Bake at 450\u00b0 for 10 minutes.
Cream butter and cream cheese together.
Sift flour with salt, sugar and baking powder.
Blend dry ingredients thoroughly with cheese mixture. Add beaten eggs.
Stir until blended.
Chill in refrigerator for 1/2 hour.
Pat or roll out dough on floured board to about 1/3-inch thickness.
Cut with floured biscuit cutter. Place 1/2 teaspoon of desired jam or filling in center of each round.
Bake on ungreased cookie sheet at 375\u00b0 for about 15 minutes.
Cream shortening.
Mix in 1 package cream cheese at a time. Add flour.
Continue mixing by hand until mixture works away from side of bowl. Cover with waxed paper.
Place in refrigerator overnight.
Roll a small portion at a time in a cool place on powdered sugar until 1/8-inch thick.
Cut in squares or rounds. Fill with favorite filling (Solo in cans works well).
Bake 10 to 15 minutes at 325\u00b0.
Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
Preheat oven to 350 degrees F (180 degrees C).
Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.
Beat cream cheese, cottage cheese (if using) and sugar until
the topping).
Mix cream cheese, sugar, and vanilla until smooth
oubled in bulk.
MOHN FILLING:
Combine the poppy seeds
Cream together margarine and cottage cheese.
Mix well.
Sift 2 cups flour, salt and mix into margarine and cheese mixture. Chill overnight.
Roll out 1/8-inch thick on lightly floured board.
Cut into 2-inch or 3-inch squares
and place a dab of some dried fruit and preserves mixed with raisins or anything else you may like on each square.
Fold over and seal edges.
Bake 15 to 20 minutes on cookie sheet at 350\u00b0.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
lace the bacon, onion, and cheese in the bottom if the
tick spray.
Blend cream cheese with the egg, vanilla and
n a bowl combine all filling ingredients until very well combined
ill do).
Add the cheese, enough to make a big