1/2 lb ground walnuts
3/4 cup sugar
3 egg whites
2 tbsp melted butter
Directions
Nut Kolache Filling
With a fork, beat the egg whites until frothy. Add
the beaten egg whites, sugar and melted butter to the
ground walnuts and mix well. Makes approximately 10
dozen.
Apricot Kolache Filling #1
8 oz dried appricots 1 1/2 c water 1/2 c sugar 1 Tbs
cornstarch
Wash apricots. Combine apricots and water; cook until
soft, about 1/2 hour, stirring constantly to keep from
scorching. Stir in sugar and cornstarch and cook for
one minute. Cool. use a teaspoonful of filling for
each square. Makes 8 dozen.
Apricot Kolache Filling #2
1/2 c apricot preserves 1/2 c coconut 1/2 c chopped
pecans or walnuts
Mix the above ingredients and refrigerate until ready
to use.
Poppyseed Filling
2 cups milk, scalded 1 lb ground poppyseeds 1 1/2 c
sugar
Mix together filling ingredients. Set aside until
milk is absorbed and mixture is cooled.
FROM: Leti Labell
Servings: 10 servings
Kolache Fillings Recipe brought to you by Recipe Ideas
Categories: Appetizer; Nut
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the distant past, in truth as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and desserts, something we still use today. Aspicius tells us how the cooks of his times made use of a good variety of spices, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe books, many of which still exist in private libraries. During the next few hundred years, the powerful families of the West tried to lay on the most exotic banquets, and as a result the best chefs and their collection of recipes were greatly in demand. However, it was during the 1800s that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Kolache Fillings recipe.
