Ice Cream Kolachkes Food

ICE CREAM KOLACHKES

Steps:

• In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

KOLACHKY

Steps:

• In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
• Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.

ICE CREAM KOLACHKES

Steps:

• In the bowl of a heavy duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll one portion of dough into a 12x10-inch rectangle; cut into 2-inch squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2-inches apart on ungreased baking sheet. Repeat with remaining dough and filling.
• Bake at 350 for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

CHEESE CROQUETTES FROM BRAZIL (CROQUETTES DE QUEIJO)

Steps:

• Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
• Rub butter into flour until it gives a coarse mixture.
• Add egg yolk, breadcrumbs, parmesan cheese, salt and pepper, and water, and mix together. Add a tablespoon of water if you find them difficult to bind.
• Shape dough into golf ball size.
• Dip into slightly beaten egg white.
• Place in a well oiled baking sheet and bake in the oven for 25 minutes or until brown and crispy.
• Invert the balls as well baking this time for 5 minutes or until brown and crispy too.
• Serve warm with chili salsa.

CZECH KOLACHES WITH FILLED POPPY SEED, CREAMY PEACH, OR PRUNE

Steps:

• FOR THE PASTRY: In a small bowl, combine the yeast with the lukewarm water. Set the bowl aside.
• In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. Mix in the egg yolks, milk, and salt, combining well. Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough. Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
• While the dough rises, choose and prepare one of the three fillings.
• Grease a baking sheet. Pinch off pieces of dough about one and a half times the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet. Place the balls at least 1 inch apart, and brush them liberally with the melted butter. Set them aside to double in size again, about 45 minutes to 1 hour.
• With your thumb, gently indent the top of the dough. Make the holes especially deep if you plan to use the poppyseed or creamy peach filling. Spoon in a couple of teaspoons of filling, and, with the poppyseed or creamy peach versions, coax the dough over the filling. Let the kolaches rest again for 15 to 20 minutes.
• Preheat the oven to 425°F Bake the kolaches for 10 to 12 minutes, until they are golden brown.
• Remove the pan from the oven immediately brush the kolaches with more butter, and sprinkle them with the remaining sugar. Transfer them to a rack, and let them cool.
• The kolaches should be tender somewhat like a light butter Danish. They're best eaten the day they're made. Makes 3 dozen.
• FOR THE CREAMY PEACH FILLING: Drain the cottage cheese in a sieve or cheesecloth for 30 to 45 minutes. Squeeze any accumulated liquid from the cheese. Mix the cheese with the remaining ingredients in a bowl.
• FOR THE PRUNE FILLING: Put the prunes into a saucepan, and cover them with water. Add the vanilla, and simmer until the prunes have softened, about 15 minutes. Drain and pit the prunes, and chop them in a food processor with the sugar, lemon juice, and lemon zest. Or chop the prunes by hand, and then add the sugar, lemon juice, and lemon zest.
• FOR THE POPPYSEED FILLING: To make the poppyseed filling, stir together the sugar and cornstarch in a small bowl. Set the bowl aside.
• Grind the poppyseeds in a blender with about half the milk. Place the poppyseed mixture and the remaining milk in a large, heavy saucepan, and bring the mixture to a boil over medium high heat. Reduce the heat to a simmer, and stir in the reserved sugar and cornstarch mixture and the almond extract. Simmer, stirring often, until very thick-a matter of a few minutes.
• NOTE: Some kolache recipes call for "proofing" the yeast in milk, but the fat in milk can actually hinder the yeast's development. It's best to "proof" the yeast in water first and then to add milk later for tenderness.
• You can make kolaches with sausage or almost any type of cooked fruit filling. Don't use jelly, though, because it's too runny. The fruit needs to be cooked to fruit butter consistency.
• Make the center depressions carefully so the bread doesn't go flat.
• Enclose cheese based fillings, like the creamy peach, and poppyseed fillings totally with dough. Stiffer fillings like prune can peer out the top.
• Don't skimp on the amount of butter brushed on the dough.
• Texas Home Cooking.

UKRAINIAN CHRISTMAS KOLACH

Steps:

• Dissolve 1 teaspoon sugar in water and sprinkle yeast over it.
• Add 1 tablespoon sugar, stir, and let stand 10 minutes.
• Combine yeast with milk, lightly beaten eggs, salt, 2 tablespoons sugar, oil, and 3 cups sifted flour.
• Beat until smooth.
• Cover and let rise in a warm place until light and bubbly, about 1 hour.
• Mix in remaining flour and knead until smooth and elastic and dough leaves the side of the bowl easily.
• Form into a ball and place in lightly oiled bowl, turning once to oil the top.
• Cover with towel and let rise in a warm place until double in bulk.
• Punch down and allow to rise again slightly.
• Divide dough into 3 parts.
• On a floured work surface, divide one part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inch thick.
• Braid together, starting at the middle, and turn ends under.
• Repeat to make other two loaves and place on buttered baking sheets.
• Do not crowd, since loaves will double in size.
• Cover with damp towel and let rise until almost double.
• Brush with egg glaze and sprinkle with poppy seeds.
• Bake in preheated oven at 375 degree F.
• at least 1 hour, until golden.
• Test by rapping the bottom; there should be a nice hollow sound.
• Cool on racks.
• Makes 3 medium loaves.

HAMENTASHEN COOKIES ISRAELI RECIPE

Steps:

• Heat oven to 350.and spray a cookie sheet with pam non stick cooking spray.
• mix all the ingredients for the dough (everything except the poppy seed filling and milk) until you have a soft dough that is easy to work with.
• dilute the poppy seed filling with the milk. Mix well
• roll the dough until it is about 1/4 inch thickness.
• Using a round glass about 3" in diameter, create circles.
• In the center of each put a tspn of filling.
• fold in 3 sides and pinch dough together to create triangles.
• bake for 15-20 minutes until light golden brown.