6 cup flour
2 cup shortening
3 egg yolks
1 can evaporated milk
1 tsp vanilla
4 cup warm water
Directions
Contributed to the echo by: Leti Labell Originally
from: "The Best of Boris", by the St. Mark Women's
Guild from Bethesda Maryland Kolachky Dough #1 Mix
flour and shortening as for pie crust. Make a hole in
center of mixture and add egg yolks, milk, yeast, and
vanilla. Mix until smooth and dough leaves sides of
bowl. Form into large balls, each just large enough to
roll out at one time. Cover with wax paper and
refrigerate overnight. Roll out each ball about 1/4"
thick on a board covered with powdered sugar. Cut
dough into 2" or 3" squares and place 1 teaspoon of
any desired filling in center of dough; fold dough
over to opposite side and pinch together or roll into
horn shape. Place on ungreased cookie sheet. Bake in
350 oven until lightly brown, about 12 to 15 minutes.
Sprinkle with powdered sugar before serving.
Servings: 1 servings
Kolachky Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to read the history of written recipes back into history, in truth as far as early Egypt, and quite possibly further than that. In practice though, in the main part, these early records were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. Aspicius also describes how the ancient cooks made use of many aromatic flavors, including a few that are still present in modern kitchens for example basil, rue and asafoetida. Over the following few hundred years, the powerful and rich strove to serve the most extravagent meals, and as a result chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and recording the recipes of their peers. By the arrival of the 20th century, cookbooks are greatly in demand mostly as a result of increased literacy, increased leisure time and having more money to spend. Like it or not, the introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Kolachky Dough recipe.
