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 possible to read the history of meal recipes far back into the far past, in fact as far as early Egypt, and maybe even further. Interesting though that is, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius also tells us how the Roman chefs were skilled in the use of many different herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Later, we find two books which were published in the 1300s - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that we all know today, but instead descriptions of the types of food served to the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from the holy land, including spices such as coriander, basil and rosemary. These new foods and tastes prompted an increase in books on cookery, most of which are now in academic collections. For the decades that followed, the families of Europe strove to lay on the most extravagent meals, and consequentially chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookbooks were starting to become popular mostly as a result of better eduction, leisure time and being a little richer. The arrival of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Kolacky recipe.
