Cheese Kolache~~ Mom's and Grandma's Recipe

This recipe comes from a Mom and Grandmother who were Slovak bakers.  Every Easter Homemade Kolache was made.  Raised dough that was so tender I would have to slice and eat with a fork as not to have kolache all over me...lol  So light and fluffy that your hands wanted to grab a piece hot but Mom would NOT let that happen.

We would wait patiently until she would melt some butter to drizzle on the top and let it cool.  If she would cut a slice or two from the cookie sheet kolache we would have to eat it with a fork.  She had so much topping it was to hard to eat without using a fork. 

Her recipe is large and would make 3 large cookie sheets.  Sometimes she'd make two cookie sheets and with the dough that was left  make small kolache danish and fill with raspberry or apricot preserves..  Oh my goodness!!  What memories that brings back to me.  Here is the recipe that mom would use.  Enjoy!  I made these last Easter but now I can't wait to make them again.  Love, M.j. From my family to yours...





12/1/13

Dough should double in size when allowing to rise

Cheese topping

I attempted to spread dough first and then wound up stretching with fingers.  I used wax paper and pressed and stretched.  This dough is a little difficult to work with but it is worth it..:)

Cheese topping.  My daughter helped making it with me.  She LOVES cheese kolache :)

Sprinkle cinnamon on top

drizzle with butter

YUMMY!

Cheese Kolache

This recipe yields 3 large cookie sheets.

Topping:

6 lb. creamed cottage cheese (small curd)
7 or 8 egg yolks (separate and beat whites and then fold in)
3 cups sugar
Sprinkle cinnamon on top before baking @350 degrees for 1/2 hour.. Turn heat to 325 and bake 10 minutes more or so. (Watch temperature. Oven's vary)!

Note:  Add melted browned butter on top as soon as you take out of oven. (melt 1 stick)

* I found that my kolache  was baked in the 30 minutes.  If center is still wet bake additional 5 or 10 minutes after lowering temperature to 325 degrees.


Dough

6 +cups flour ( I added a bit more because it was very sticky to touch)
2 cups milk(scalded and cooled)
3 pkgs. dry yeast
3 eggs
1 1/2 sticks oleo or  (3 tablespoons oleo, 3 tablespoon crisco) Note: Oleo is Margarine
1 cup sugar
1 tablespoon salt

*Note:  mix yeast in 1/2 cup warm water and 1 tablespoon sugar.   Stir well and add to flour mixture.
Mix all and let rise for 1 hour. (covered)

**This dough is a bit sticky so don't get discouraged.  Additional flour may be needed.  On a floured surface roll dough and if you have difficulty it can be pieced once placed on cookie sheet.  Crust will be fine once stretched and pressed in place.

original 4/2012

3/7/16

9/2013

Hawaiian Pineapple Cheese Ball

 Tomorrow night's one of several appetizers.  Easy to make so make two!  Enjoy!

I was getting tired of the same old appetizers and wanted something light but tasty so I choice this rather easy recipe. Thinking light and refreshing this recipe can be made with only crushed pineapple or add some thinly chopped ham and green onion to it.  I was going to chop macadamia nuts but never did.  I think they would really made it even better.  Enjoy!

2- 8 oz. packages cream cheese softened
1- medium size can crushed pineapple, drained well
4 T. powdered sugar but you can add more if you like it really sweet
1  to 2 T. chopped green onion(optional)
4 to 5 T. chopped ham(optional)
1 cup chopped pecans

With an electric mixer mix cream cheese and powdered sugar until fluffy.  On low speed add crushed pineapple, onion and ham, just enough to mix.  Transfer to bowl and chill into it is almost firm but easy to make into a ball or balls.

12/17/15

On a large sheet of wax paper place chopped pecans.  Take mixed cream cheese out and make either one large size ball or two smaller size.  I opted for the two smaller size.  Roll in chopped pecans and refrigerate until ready to use.

Note:  After I rolled the balls I wrapped each one individually in clear wrap and refrigerated them  until I plan on using them.  I will be using them by Christmas.  Remove from refrigerator 1/2 hour prior to serving. 

Serve as a spread with crackers. 

Rigatoni with chicken in a red sauce

When you have chicken and are tired of the same old recipes you can easily make red sauce with it.  Whether you add more veggies to it or make it with some fresh basil, onions and garlic it makes a light sauce that you can top some pasta with and add a green salad too to complete a meal.

I made the sauce as the below and  since I had a half box of rigatoni I decided to make this our meal today. Tender chicken breasts, yummy sauce topped the rigatoni while adding some grated Locatelli pecorino romano cheese. 

***Note:   If you opt out of pasta you can add some fresh veggies as carrots, celery, green beans and potatoes which are easily incorporated to complete a hearty stew.  

***If you decide to make it a stew you must allow a longer cooking time and I'd even try this recipe in a crockpot and allow to cook on low for 5 or 6 hours.  Carrots, celery and potatoes take a little longer to cook.  I would cook the green beans separately and add ten minutes before serving. Enjoy!

Ingredients:
1 lb. chicken breasts or thighs

1 sweet onion grated
1 grated or finely chopped carrot or if you prefer cut the carrot in thirds and remove before serving.  Carrots sweeten your sauce so there is no need for added sugar.....

1 or 2  cloves minced garlic or 1/2 tsp. garlic powder
3 to 4 fresh basil leaves or 1/2 tsp. dried basil
1 large can Hunts Tomato Sauce

4 T olive oil
salt and pepper
10 oz. rigatoni cooked according to directions

In a large Dutch oven place olive oil. Add chicken. Saute on low then Add sweet onion, carrot and garlic. Saute slowly until chicken, onion, garlic and carrot start to sizzle. Cook for a few minutes more on low.

 When chicken is browned slightly on both sides add Hunts (or your favorite sauce) to the pot . 

Cook for approximately 1 hour or until tender.  Serve over pasta or make it a stew as mentioned below.

Today's choice pasta was rigatoni.

From my kitchen to yours,

Sunday

Happy and Blessed Sunday to you.🙏😘

It's been a very stressful winter for me and maybe you as well.

I'm sure I'm not alone when I say that if it were not for my FAITH, FAMILY and FRIENDS  who have helped and encouraged me to get through this most difficult time.  

Most of all I credit my parents ❤❤who set a wonderful example. They raised a strong woman. 

As I reflect back as a young girl/woman who at times didn't like all the responsibilities and expectations that were given to me.  I now realize how  their influence helped me deal with life's challenges.  I hope my children can say the same about me.❤

Have a wonderful day. ❤M.j.xo

Double-Strawberry Mousse

I couldn't wait to post this picture of this dessert.. It was easy and although I haven't tasted it as of yet I am sure it's going to be light and tasty. I made this in a loaf pan but I couldn't see why you couldn't do it easily in a 13x9 inch pan.  Happy easy desserts from my kitchen to yours, M.J.

I just ate a large piece.  Yum..Light and tasty...

I should have made the graham cracker center layer larger..Oops! It still tasted very good.

Ingredients:

3/4 cup boiling water

*1 pkg. (3 oz.) Strawberry jello

1 cup ice cubes

1 pkg. )8 oz. Philadelphia 1/3 less fat cream cheese softened

2 T sugar

2 cups thawed Cool Whip Free Whipped Topping

9 Nabisco Grahams, divided

2 cups quartered fresh strawberries.

Add boiling water to gelatin mix; stir two minutes until completely dissolved.  Stir in ice until melted.  Beat reduced fat cream cheese and sugar in large bowl with mixer until blended.  Gradually beat in gelatin.  Whisk in Cool Whip.

Pour half of gelatin mixture into 9 x5 inch loaf pan lined with plastic wrap.  Cover with 3-1/2 grahams.  Refrigerate 4 hours.

***You can substitute jello sugar free gelatin.

Top dessert with 3- 1/2 graham cracker.  Invert onto plate.  Crush remaining grahams; press into sides of dessert.  Top with berries.

From my kitchen to yours,

1/18/13