1/2 cup butter
3 oz cream cheese
1 tsp vanilla extract
1 cup flour
1/8 tsp salt
6 tsp 100% fruit spread
1 eggs
1 tsp water, cold
Directions
Use various flavors of fruit spread.
Combine butter and cream cheese in large bowl; beat
until smooth and creamy. Blend in vanilla. Combine
flour and salt; gradually add to butter mixture,
mixing until mixture forms soft dough. Divide dough in
half; wrap each half in plastic wrap. Refrigerate
until firm.
Preheat oven to 375. Roll out half of dough on
lightly floured pastry cloth or board to 1/8"
thickness. Cut with top of glass or biscuit cutter
into 3" rounds. Spoon 1/2 ts fruit spread onto center
of each dough circle. Beat egg with water; lightly
brush onto edges of dough circles. Bring three edges
of dough up over fruit spread; pinch edges together to
seal. Place on ungreased cookie sheets; brush with
egg mixture. Pepeat with remaining dough and fruit
spread. Bake 12 minutes, until golden brown.
Let stand on cookie sheets 1 minute; transfer to wire
rack. Cool completely. Store in tightly covered
container.
Nutrition information per kolacky: 76 calories, 1 gm
protein, 6 gm carbohydrate, 5 gm fat, 23 mg
cholesterol, 64 mg sodium, 1/3 diabetic starch/bread
exchange, 1 diabetic fat exchange.
Source: "Sugar-Free Desserts," the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
Servings: 24 servings
Kolacky Recipe brought to you by Recipe Ideas
Categories: Diabetic
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into the distant past, in truth as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, mostly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a series of stone tablets in Sumerian which show 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 blissful. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main course and dessert, a style of dining still practiced today. He also recounts how the chefs of Roman times made use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and dill. During the next few hundred years, the wealthy families of Europe competed to offer the most exotic banquets, and consequentially the best chefs and their recipes were much in demand. Even so, it was during the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing the recipes of their peers. By the time we get to the twentieth century, recipe books were in great demand, mostly due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Kolacky recipe.
