OLGA'S OBSTKUCHEN
This is a recipe from my great-grandmother, Agnes Stayton. Obstkuchen is a basic german fruit tart. In this case it uses apples.
Provided by LindseyKay
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut apples real thin with little sugar and butter and cinnamon.
Nutrition Facts : Calories 355.5, Fat 14.3, SaturatedFat 3.6, Cholesterol 52.9, Sodium 175.1, Carbohydrate 51.5, Fiber 1, Sugar 12.7, Protein 4.8
OLGA'S KITCHEN BREAD
Make and share this Olga's Kitchen Bread recipe from Food.com.
Provided by dolphyn722
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk.
- Place scalded milk in a large bowl with honey, margarine, salt.
- Stir until margarine is melted.
- Let cool.
- In a small bowl, combine: sugar, dry yeast and warm water. The yeast should bubble.
- Add 1-1/2 cup flour to milk mixture, add eggs, and mix well.
- Add yeast mixture and 2-1/2 cups flour.
- Mix until dough is sticky (don't add more flour!).
- Knead on a floured board.
- Place dough in a bowl (oil the top) and cover.
- Let rise until double in size.
- Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces.
- Roll to 1/8-inch thickness, 8-10-inches round.
- In a large skillet (heated) cook for 15 seconds, flip and cook the other side.
Nutrition Facts : Calories 172.2, Fat 4, SaturatedFat 1, Cholesterol 15.3, Sodium 191.6, Carbohydrate 29.4, Fiber 1, Sugar 4.7, Protein 4.4
GRANDMA OLGA'S KOLACKY
My great-grandmother talked very little English. She spoke through her cooking and baking. One recipe I always loved that my grandmother would make of hers was Kolacky. You can use any filling you like, but the apricot were my favorite. My grandma hasn't baked for years and I so missed these cookies. I was always intimidated by dough, but I found these to be so easy to work with. Now, I can taste Grandma's cookies anytime. Yum.
Provided by latlor
Categories Bread Yeast Bread Recipes
Time 3h
Yield 72
Number Of Ingredients 9
Steps:
- In a bowl, dissolve the sugar in the warm water, and stir in the yeast. Let stand until the yeast forms a creamy layer, about 5 minutes. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Cut the dough into 6 equal-sized pieces, cover with a cloth, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets, or line with parchment paper.
- Working on a floured work surface, roll out one of the dough balls into a square about 6x8 inches, about 1/8-inch thick. Keep the other pieces of dough refrigerated. With a pastry cutter or pizza roller, cut the square into 12 smaller squares about 2 inches on a side. Place about 2 teaspoons of fruit filling in the middle of each square, and fold two opposite corners of dough together to meet in the center. Pinch the corners together to partially enclose the filling. Place the filled kolacky on the prepared baking sheets.
- Bake in the preheated oven until the cookies begin to turn golden brown, 20 to 25 minutes. Let cool on the baking sheets for about 2 minutes before removing them to wire racks to finish cooling. Sprinkle the kolacky with confectioners' sugar.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 14.1 g, Cholesterol 12.8 mg, Fat 3.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 36.3 mg, Sugar 6.1 g
OBSTKUCHEN (FRUIT TARTS)
Almost any kind of raw or poached fruit can be used, allowing 1 1/2 to 2 cups for each tart.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h45m
Number Of Ingredients 18
Steps:
- Add vegetable shortening and sugar to scalded milk and stir to melt thoroughly.
- When mixture is lukewarm (105 to 115 degrees), add yeast and stir to dissolve. Add well-beaten eggs and flour to yeast mixture. Beat thoroughly.
- Place dough in a large, greased mixing bowl, and cover with a damp kitchen towel. Set aside in a warm, draft-free place to rise for 8 hours or overnight. The dough will be very spongy.
- Almost any kind of raw or poached fruit can be used, allowing 1 1/2 to 2 cups for each tart. The ingredients listed are suggested toppings. If necessary, drain the fruits well.
- Unsweetened fruit may benefit from 1/2 cup of sugar sprinkled over it and mixed well before the fruit is added to the tart.
- Using an electric mixer, beat eggs and sugar together until they are thick, pale yellow and form a ribbon. Add milk, flour and salt. Beat briefly to blend well. (See note.)
- Divide the dough in two. Roll out half the dough, and use it to line a lightly greased 9-inch pie pan. Arrange fruit on dough, and set aside for an hour or more for the dough to rise until double in bulk.
- When ready to cook, preheat oven to 350 degrees. Spoon custard mixture over fruit and place in preheated oven. Bake for about 30 minutes, or until custard is set and tart is baked through. Serve warm or at room temperature.
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