This recipe was clipped from a newspaper and found in a large collection, date unknown. Kolachi is a type of pastry with a fruit or nut filling. Recipe is typed below along with a scanned copy below.

The dough for Mrs. Minerich’s kolachi is easy to make, and needs only one rise. For an apricot version, substitute canned apricot filling — about one cup for each roll — for the nut mixture.

KOLACHI
Dough

1 cup warm milk
1 package active dry yeast
1 cup butter, melted
4 eggs, beaten
3 tbsp. sugar
2 tsp. vanilla
6 cups flour
1/4 tsp. salt

Dissolve yeast in milk and set aside. In large bowl, combine melted butter and eggs. Stir in sugar. Add yeast-milk mixture and vanilla and stir well. Stir in flour, a little at a time. Add salt and mix well.

Divide dough into six equal portions. Roll out each portion on floured pastry cloth to a 9-by-15-inch rectangle. Spread entire surface of each rectangle with about 1 1/3 cups nut mixture. Starting with long edge of dough, roll up jelly-roll fashion. Pinch ends and fold under to seal.

Place rolls, seam-side down, on lightly greased cookie sheets. Let rise, uncovered, in warm place for about 1 1/2 to two hours. Bake at 350 degrees for 30 minutes or until golden brown. Transfer to wire racks to cool, and brush with more melted butter, if desired. Serve with butter or cream cheese. Makes six loaves.

Nut filling

3 egg whites, stiffly beaten
1 cup sugar
1 tsp. vanilla
1 lb. ground walnuts
2 to 3 tbsp. milk

Combine egg whites, sugar, vanilla and walnuts in bowl, and add enough milk so that mixture is of spreading consistency. Makes enough filling for three rolls.

This recipe was written on a lined index card and found in a large collection, date unknown. Fastnacht is a donut pastry that is traditionally prepared on Shrove Tuesday as a way to use up all the fat and sugar before Lent and fasting begins. Recipe is typed below along with a scanned copy (of both sides).

Potato Fastnachts (raised)

1 c. potato water, warm
1 c. mashed potatoes, warm
1 c. sugar
1 pkg. dry yeast dissolved in 1/2 c. lukewarm water with
2 tsp. sugar
1 1/2 c. warm milk
1/2 c. lard
2 large eggs
4 lbs. flour, approximately

Mix sugar and mashed potato; mix in lard, eggs, salt and beat. Add warm potato water and milk. Beat. Add yeast and beat. Add flour slowly until dough is not too sticky, but still moist. Cover dough with cloth and piece of plastic. Let raise until double in size, approximately 3 1/2 – 4 hours.

Grease hands and have bowl of flour nearby, take chunk of dough; fold it and roll out (1/2 inch thick) on floured table gently. Press out circles and take out centers doughnut cutter. Cover and let raise about 90 min.

Heat oil. Drop in doughnuts carefully, turn when edges are brown. Be careful not to puncture doughnut. Lay on brown paper bags to drain.

This recipe was written on a lined index card and found in a large collection, date unknown. Fastnacht is a donut pastry that is traditionally prepared on Shrove Tuesday as a way to use up all the fat and sugar before Lent and fasting begins. Recipe is typed below along with a scanned copy.

Buttermilk Fastnacht (unraised)

1 c. sugar
1 stick margarine
2 eggs
2 tsp. baking powder
pinch salt
1 tsp. baking soda in a little vinegar
5 1/2 – 6 c. flour to make soft dough
2 c. buttermilk

Cream together all ingredients but flour. Add flour. Dough will be a little sticky. Roll on floured board about 1/4 inch thick cut into squares or diamond shape and fry in hot oil.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Kifle is a type of pastry roll. Recipe is typed below along with a scanned copy.

HUNGARIAN KIFLE

6 1/4 cups sifted flour
1/2 lb. butter
1/2 lb. shortening
3 egg yolks
2 cups (1 pint) sour cream
2 cakes compressed yeast
Pinch salt
Granulated sugar
Nut filling (follows)

Cut butter and shortening into flour until mixture is crumbly. Crumble yeast into sour cream; add with egg yolks and salt to flour mixture. Mix well until smooth and leaves side of bowl. Shape into ball, cover and refrigerate three hours or overnight.

Sprinkle granulated sugar lightly on work surface. Divide dough into six portions. Refrigerate five portions and roll one portion one-eighth-inch thick, sprinkling top of dough with additional sugar as needed to prevent sticking.

Cut into two-inch squares. Place about one-half teaspoon nut filling along one end of each square and start rolling from that end, curving slightly to form crescent.

Place seam-side down on greased baking sheets. Bake at 350 degrees for 15 to 20 minutes or until golden brown. When cool, sprinkle lightly with confectioners’ sugar. Makes about 10 dozen.

NUT FILLING

1/2 lb. finely ground walnuts
1 1/4 cups sugar
1/4 tsp. cinnamon
1/2 tsp. maple flavoring

3 egg whites, stiffly beaten

Combine walnuts, sugar, cinnamon and maple flavoring. Fold in egg whites.

This old recipe was written on the back of a scrap of paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Raised Doughnuts (rolls too)
(80 donuts)

1 cake yeast crumbled
add
1/2 c sugar
1 teas salt
2 c warm water

then add

1 beaten egg
& half the flour and beat (7 cups altogether)

Add melted shortening 3 table & rest of flour (3 1/2)

Let rise to double. Punch down. Cut donuts and let rise. Fry & sugar.

Bake half at time – put half in refr.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

THESE BUTTERY CRISP cherry croissants take only about 30 minutes from beginning to end.

Cherry Croissants

Two pkgs. (8 oz. each) crescent-style refrigerated-dough rolls
One can (1 lb. 5 oz.) cherry pie filling
One tsp. ground cinnamon
One tsp. grated orange peel
Two tbsps. melted butter

Separate dough into 16 triangles. Combine pie filling, cinnamon and orange peel. Spoon about one tablespoon cherry mixture onto base of each dough triangle. Roll up, turn ends in to form a crescent shape; place each roll on lightly-greased cookie sheet. Brush with butter. Bake in preheated 375-degree oven 13 to 15 minutes until golden brown and flaky. Serve hot.

–Yields 16 croissants.

This recipe was clipped from the Akron Beacon Journal newspaper and found in a large collection, date published was 1973. Recipe is typed below along with a scanned copy.

Kolatch

Four cups flour
One-half lb. butter at room temperature
One-half pt. sour cream
One tsp. salt
Two cakes yeast
Five egg yolks
Lemon rind for flavor

Dissolve yeast in one-fourth cup warm water. Mix yolks until thick and lemon colored. Add yeast to egg yolks. Mix well. In another bowl sift salt and flour together. Cut batter into flour and salt mixture as for pie dough. Add sour cream, lemon rind, egg and yeast mixture to flour. Mix together carefully with your hands until well mixed, remembering to handle dough as little as possible.

Roll out right away to one-fourth inch thickness on floured cloth or floured wax paper. Fill with poppyseed or nut filling. Roll dough in jelly roll fashion. Place in 13½x9x2-inch pan. Bake in preheated 350-degree oven 40 minutes or until golden brown. Use prepared poppyseed filling available in grocery store or make your own with this recipe.

POPPYSEED FILLING: Combine one-half cup milk, one pound ground poppyseed and two cups sugar in saucepan. Cook three to five minutes over medium heat. Remove from heat, add juice and grated rind of one-half lemon. Mix well and let cool.

NUT FILLING: Combine one pound ground nuts, three-fourths cup sugar and one-half cup milk. Mix well. Spread filling thin on dough as this filling is heavy and may cause holes in dough.

This old recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cabbage Slaw

6 c shredded cabbage
1 c shredded carrots
1/4 c green pepper
1 c mayonnaise
2 T sugar
2 T vinegar
1 t prepared mustard
1 t celery seed

Toss lightly

12 servings