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
Cook the noodles as directed in the recipe for Ukrainian LOKSHYNA (egg noodles).
Mix the drained noodles with the melted butter.
Mix in the ham and cheese.
Combine the egg, cream, and salt, and add to the mixture.
If the ham is very salty, reduce the salt or omit it.
Spoon into a buttered baking dish and top with the buttered bread crumbs.
Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.
uns (Ukrainian Filled Yeast Pyrizhky (Stuffed Buns with Variations) see recipe, usually
he best.
Olga's recipe.
f pan.
For this recipe you will need about 2
Prepare Fillings and topping desired and set aside until ready to use.
For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
Add butter, then flour which has been dissolved in a little bit of water.
Cook, stirring constantly until poppyseed is done, at least 30 minutes.
Allow to cool before use.
Leftover filling can be frozen.
For Cabbage Filling Fry the cabbage in the butter ...
QUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
Cut the
ith CHICKEN:
Follow the recipe above, but replace the shank
Cream butter, sugar, cream cheese and egg yolks together.
Add flour, baking powder and salt; blend well.
Add vanilla.
Chill at least 2 hours.
Roll dough to 1/8-inch thickness.
Cut in 3 1/2-inch squares.
In center of each square, place 1 rounded teaspoonful prune or apricot mixture.
Place on ungreased baking sheet.
Fold over opposite corners and pinch together.
Bake in a 350\u00b0 oven for about 12 minutes.
Watch closely as Kolache burns easily.
Makes about 3 dozen.
substitute any of your favorite kolache fillings.
raditional three breads, triple the recipe as follows: Increase the yeast
I add it to the recipe just before serving.) Add onion
mix all together
drop by teaspoons onto kolache dough.
Stir well.
Roll out dough, cut out with cookie cutter.
Make small indentation in the middle of kolache.
Put jelly or jam in the middle of the indentation.
Put on pan and bake for 10 minutes at 425\u00b0.
Preheat the oven to 325 degrees Fahrenheit.
Press the cottage cheese through a sieve and drain.
In a large mixing bowl, beat the egg yolks until light and foamy, then add the sugar slowly, continuing to beat until very light and smooth.
Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
Stir until all ingredients are well blended and the mixture is smooth.
In another large mixing bowl, beat the egg whites until they form soft peaks, then gently ...
olls and to make gravy (recipe included) and soup.
FOR