These are the best EVER!
- -
- Muffins-
- cooking spray
- all purpose flour
- baking powder
- kosher salt
- sugar
- large eggs
- pure vanilla extract
- sour cream
- cold unsalted butter
- all purpose flour
- Streusel-
- sugar
Haven’t tried.
- baking soda
- baking powder
- self rising flour + more for the work surface
Use this on Eileen’s Scones recipe in this book. It is so good, I would like to figure out what else to use it on!
- - 2 tablespoons granulated white sugar
- pure vanilla extract
- heavy whipping cream
- mascarpone
- Zest of lemon
Eileen made these for Cate’s Tea Party…I loved them. Scones by nature are dry to me, but with a nice Lemon Curd or blackberry jam (from the store) or the Clotted Cream she made (recipe in this book) they are amazing!
- salt
- sugar
- baking powder
- heavy cream
This is a family tradition from my husbands side. They make it for Christmas morning breakfast…I make it for New Years Day morning. It is similar to a waffle/pancake/fried donut…Maybe an Indian Fry Bread?
- sugar in dough
- salt
- egg
- oil
- warm milk
- -
- sugar in yeast
- yeast
- warm water
- flour
For Dough…see “Kolache – Dough” recipe. Most of these recipes originated in Czechoslovakia and were brought to America by my grandmother in the late 1800’s. There have been changes made throughout the years to meet modern ingredient requirements. To make the authentic poppy seed filling you will need a poppy seed grinder. You can find one on the internet, about $40. There are other methods for this and I will go over those in the directions. Each Czech family has their own version of fillings and dough…this is ours…and I believe to be the most authentic. I would not attempt to make kolaches unless you are familiar with yeast dough as they are difficult.
- flour
- sugar
- margarine or butter melted.
- -
- CHERRY FILLING:
- sugar
- margarine
- Minute tapioca
- flour
- vanilla
- -
- PRUNE FILLING or APPLE FILLING:
- dry pitted prunes OR apples
- cinnamon
- sugar
- vanilla
- canned milk
- -
- APRICOT FILLING or PEACH FILLING:
- dry apricots OR peaches
- sugar
- apricot preserves or peach preserves
- vanilla
- margarine
- -
- contd
- -
- -
- -
- PINEAPPLE FILLING:
- crushed pineapple
- margarine
- canned milk
- sugar
- flour
- vanilla
- -
- CHEESE FILLING:
- small curd cottage cheese
- cream cheese
- egg yolks
- flour
- lemon juice
- sugar
- Minute tapioca
- POPPY SEED FILLING:
- -
- vanilla
- -
- SAUSAGE:
- milk
- sugar
- salt
- margarine
- flour
- sweet cream
- vanilla
- CRUMB TOPPING "POSIPKA":
For fillings, see Kolaches – Fillings recipe. This recipe was originated in Czechoslovakia and brought to America by my grandmother in the late 1800’s. It has been changed through the years to meet modern ingredient requirements. I do not recommend you try this unless you are very familiar with making yeast breads and/or what a Kolach is. Every Czech family has their own version of this…this is ours…and I feel it is a very authentic one.
- -
- FOR A LARGER 12 DOZEN BATCH:
- milk
- dry yeast
- eggs
- sugar
- Crisco oil
- salt
This came from a very popular restaurant in Dallas, Texas, 1970’s called “Southern Kitchen”; it is now closed down…but it’s rolls are still well remembered! I clipped this from a newspaper soon after they closed.
- sugar
- dry yeast
- warm water
- bread flour
- egg
- -
- CINNAMON-SUGAR MIXTURE:
- sugar
- light brown sugar well packed
- salt
- butter
- milk
- DOUGH:
- cinnamon
- butter
Sheree’s Roll was amazing.
Not a traditional strudel, but a sweet yeast bread dough.
This recipe makes two rolls, one for now, one to freeze or share.
I did make this…mine taste great, but Sheree’s was much prettier.
- yeast
- sugar
- salt
- warm milk
- Wesson or Crisco oil
- eggs
- better for bread flour
- -
- FILLING INGREDIENTS:
- melted butter
- cinnamon
- vanilla
- milk
- powdered sugar
- GLAZE:
- -
- chopped pecans
- brown sugar
- granulated white sugar
- warm water
Everyone had their version of this. This is a really old/original version.
- dark brown sugar
- margarine
- water
- cinnamon
- granulated sugar
- biscuits