Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Kolachy's - Turnover's - Scones Fri Nov 07, 2008 10:04 pm | |
| Cream Cheese Kolachy Yeast Pastries 1/2 cup cream cheese2 tbsp butter1 tsp salt1/2 cup granulated sugar1 egg yolkGrated rind 1/2 lemon1 pkg dry yeast combined with 1/4 cup warm water about 110F1/4 cup cool milk2 cups sifted all purpose flour2 more tbsp butterIn a medium size bowl combine cream cheese, 2 tbsp butter, salt and sugar, and egg yolk.With mixer or spoon beat until smoothNow add grated lemon rind, dissolved yeast, cool milk, and flour, a little at a timeForming a medium doughTurn it out onto a floured cloth and knead gently about 1 minute, adding more flour if necessary to prevent sticking, but keep dough as soft as possiblePlace it in a greased bowl, brush top with melted butter and store in refrigerator until it doubles in size.This will take about 2 to 4 hours, depending on temperature of refrigerator.When dough has doubled in size (do not permit it to become over light), roll it to measure about 12x18 inches, and place on half of it 2 tbsp butter broken up into small piecesFold over to enclose butter, and roll dough again to a few inches largerContinue to fold and roll a little, two more times, this will give more layers to pastriesNow place dough on wax paper in flat pan, cover well with wax paper and towel and keep in refrigerator about 30 minutes not more than 30 minutes unless refrigerator temperature is below 40F | |
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Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Kolachy's - Turnover's - Scones Fri Nov 07, 2008 10:04 pm | |
| Round Kolachys Cut full recipe of dough into halves after it has been refrigerated about 30 minutesRoll each half to measure about 6x8 inchesWith a 2-1/2 inch round cutter, cut out rounds of doughReshape scraps gently, roll, and form more roundsAllow dough rounds to stand on a very lightly greased baking sheet in room temperature (not over 70F if possible) about 20 minutesNow with fingers form a wide indentation in each, and fill with about 1 tsp preserves, jam, prune paste, date paste, apricot paste, or heavy cheese mixtureLet stand about 45 to 60 more minutes in a cool room (not over 70F)Then bake in a preheated 375F oven about 15 to 20 minutes or until golden brown but not darkRemove and sprinkle thickly with sifted confectioners sugar or drizzle with Quick Coffee Cake Icing | |
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Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Kolachy's - Turnover's - Scones Fri Nov 07, 2008 10:04 pm | |
| Kolachy Pockets Roll 1/2 recipe of dough into an 8x12 inch rectangleCut into 6 uniform 4-inch squaresPlace about 1 tsp filling on center of eachMoisten inside of the 4 points of dough with a little beaten egg whiteBring points together to enclose filling, and pinch well to prevent openingPlace pastries on a lightly greased baking sheetBrush with slightly beaten egg white combined with 1 tbsp water, and sprinkle with thin-slivered almondsLet rise in cool room (not over 70F)About 45 to 60 minutes longer if room is colder, less time if room is warmerPastries must feel light but not over lightBake in a preheated 375F oven about 20 to 25 minutes or until golden brownDrizzle with quick Coffee Cake Icing | |
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Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Kolachy's - Turnover's - Scones Fri Nov 07, 2008 10:05 pm | |
| Egg-Rice Turnovers 3/4 cup long grain rice2 cups vegetable bouillon or chicken broth3 hard cooked eggs1 egg yolk1 tsp dried thyme or basilDash paprika4 sheets frozen puff pastry, thawed1 egg whiteCook rice in bouillon or broth according to package directionsPeel and chop hard cooked eggsIn a bowl, combine eggs, rice and egg yolkAdd seasoningsRoll dough to form rectangles, about 2/3 inches thickCut into 12 squares or make 16 small rounds by cutting with a glass or cookie cutterPlace a spoonful of stuffing on one side of each square or roundBrush edges of dough with egg whiteFold unfilled halves of dough over to enclose fillingPrick turnovers with fork so steam can escapePlace turnovers on lightly greased baking sheetsBake at 425F for 15 to 20 minutes or until turnovers are nicely browned on topRemove from ovenLet cool slightlyServe warm | |
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Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Kolachy's - Turnover's - Scones Fri Nov 07, 2008 10:05 pm | |
| Scones 1 cup flour1/2 teaspoon soda1/2 cup buttermilk1/4 teaspoon saltMix the flour, salt and baking sodaAdd enough sour milk to make soft doughMix wellRoll onto a lightly floured board to about 1/2 inch thicknessCut round with a cookie cutter and bake on a griddle.Brown on both sides and serve hot with butter and jam.From Chicago Evening American Cookbook 1932 | |
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Admin Admin
Number of posts : 4171 Age : 65 Location : Texas Registration date : 2008-10-24
| Subject: Re: Kolachy's - Turnover's - Scones Fri Nov 07, 2008 10:05 pm | |
| Gingerbread Scones 2C All-Purpose flour2t Baking Powder1/4t Baking Soda1t Ground Ginger1t Cinnamon7Tb Butter Sliced1/3C Molasses1/3C MilkCombine all dry ingredientsCut in butter with a pastry blender or 2 knives until crumblyCombine molasses and milkAdd to flour mixture, stirring just until moistened.Turn dough out onto a lightly floured surfaceKnead lightly 4 to 5 times.Divide dough in halfShape each portion into a ballPat each ball into a 5 inch circle on an ungreased baking sheet.Cut each circle into 6 wedges with a sharp knife. Do not separate wedgesBake at 425 degrees for 10 to 12 minutes, until lightly goldenServe warmMakes one dozen | |
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| Subject: Re: Kolachy's - Turnover's - Scones | |
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