ver the filling. Let the kolaches rest again for 15 to
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ix thoroughly.
Fills 24 kolaches.
For Apricot Filling Cook
Mix 1/2 cup milk, yeast, 2 teaspoons sugar and 2 tablespoons flour.
Let this mixture stand for 10 minutes.
Cream shortening, egg yolks, sugar, salt and milk.
Add this to first mixture.
Add the flour and knead well.
Cover and let rise in warm place until double in size.
re used in this recipe, more typically Czech fillings are suggested as
5 minutes.
Brush the kolaches with melted butter when they
t easier to put into kolaches.
eftover mashed potatoes for this recipe.
To freeze:.
Place
f filling. Let the filled kolaches rise about 20 minutes. Brush
s well sealed, or the kolaches will burst open in the
ookie sheets work well. The recipe doesn't say it, but
ver the tops of the kolaches. (This makes them a beautiful
Mix yeast, sugar, potatoes and potato water.
Let sit 2 hours. Add
beaten eggs, butter, Crisco, salt and flour.
Let rise
30 to 45 minutes.
Punch down and let rise again.
Shape kolaches. Let
rise.
Bake at 400\u00b0 about 15 minutes.
Makes 6 dozen kolaches.
ach of the kolaches with streusel. Let the kolaches rest until doubled
Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
Add paprika and blend well. Add meat, green pepper, salt, and water.
Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
Add more water if desired, although mixture should not be overly soupy when finished cooking.
Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).
to 6 servings.
Recipe may be doubled.