1 cup butter
1 cup creamed cottage cheese
2 cup flour
1/4 tsp salt
FRUIT FILLING (SEE BELOW) PINEA
1 cup (9 oz can) crushed pineapple
1/3 cup sugar
CORNSTARCH APRICOT FILLING
1 cup chopped dried apricots
1/4 cup sugar
2 tbsp butter
1/8 tsp cinnamon
Directions
These are very simple, but you will find NO better
cookie anywhere! On the down side, they do require
advanced preparation (overnight is best). Included
are a couple of filling recipes, but a can of pre-made
will work too. (Apricot is best) When rolling out
dough, try to keep it as chilled as possible. To cream
the cottage cheese, it helps if you have a food
processor or blender, but a fork and a strong arm will
do in a pinch. Mix ingredients and chill at least 6
hours. Roll to 1/4" thickness. Cut into 2 or 3 inch
squares, and place filling or preserves in center of
square. Bring corners over filling and seal together.
Bake at 350 - 25 to 30 minutes. Remove and dust with
powdered sugar. Pineapple Filling: Combine
ingredients in sauce pan, cook stirring constantly
until thickened. Cool. Apricot Filling: Simmer
apricot 10 minutes. Add sugar and simmer 10 minutes
more. Remove from heat and add butter and cinnamon.
Cool.
Servings: 5 servings
Kolaches (Or Kolacky) Recipe brought to you by Recipe Ideas
Categories: Cheese; Fruit
The History of Recipes
We are able to read the history of `recipes` far back into the far past, certainly as far as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these early records were just very basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks like basil, rue and asafoetida. Closer to modern times, we find some interesting books published in the 14th Century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is served today, but rather accounts of the types of meals enjoyed by the nobility of the period. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including basil and rosemary. The introduction of these new foods and spices prompted a torrent in recipe manuscripts, some of which are now in private cookery archives. During the succeeding few centuries, the powerful and wealthy strove to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cook books were greatly in demand as a result of better eduction, more leisure time and having more money. Like it or not, the introduction of TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Kolaches (Or Kolacky) recipe.
