Peel and dice potatoes, and cook them in 3 cups of water with 1 tsp of salt for 25 minutes.
Drain all the water; mash the potatoes till free of lumps, and let cool.
Place the potatoes on a flat surface; add egg, farina hot cereals, flour, and salt. By hand kneed into smooth dough.
Out of the dough form little balls about the size of a quarter.
In a small bowl, beat 2 eggs with 2 Tbs of milk and ½ tsp of salt.
Take four potato balls at a time, coat them in the egg mixture and spoon them out with a large serving spoon with holes, so the excess egg can drip back into the bowl.
Prepare another bowl with breadcrumbs. Coat the the balls in the bread crumbs. Place breaded balls on a plate.
Preheat oil (1/2 inch high) in the frying pan. Drop a pinch of breadcrumbs in the oil to test the temperature. If the breadcrumbs start bubbling the oil is ready place as many balls in the pan as you can fit, and turn the temperature down to medium. The balls should be nice golden brown.
Turn all the balls over so they cook evenly from both sides.
Remove the balls from pan and place them in a bowl lined with paper towel. Sprinkle with salt and serve as a side dish to any meat.
In a small bowl, mix warm milk with a pinch of sugar and yeast. Set aside.
In a shallow bowl or on a counter top make a pile of flour, with a hole in the middle.
Add eggs, yeast mixture, sugar, and shortening. Mix all ingredients by hand and form smooth ball.
Cut it in half. Roll each piece into flat thin rectangle. To prevent the dough from sticking and ripping, roll the dough on a piece of plastic.
Peel and core the apples, and shred them on a cheese grader (big holes).
First sprinkle some breadcrumbs (original) or Graham cracker crumbs, all over the dough, which will prevent the juices from the apples from soaking the dough through.
Now spread the apples all over the dough(if apples are too juicy squeeze extra juice out before applying to the dough), leaving about 2 inches at the top empty.
Sprinkle on top of the apples the following:
1/4 cup sugar
1/2 cup brown sugar
2 tbsp cinnamon
1/2 cup raisins
Optional: nuts or coconut
Now start rolling the dough up (like a cinnamon roll). To seal the roll, pull the top edge to the middle, facing top. Brush some water under the edge and press the two layers together. Now pinch the side corners together, sealing all the apples in.
Place on a baking sheet lined with parchment paper brush the top with egg wash and repeat the process with the other piece of dough.
Place both shapes on one baking sheet and bake at 350 °F for 40 minutes. Dust with powder sugar before serving.
Peal potatoes, cut into small cubes, cover with water and boil for 15 minutes or till potatoes are easily split with a fork. Drain all the water, mash and let cool.
Empty one container of cottage cheese into a strainer, place in a sink and gently rinse with water. Let all the liquid drain. Place in a shallow bowl and also mash .
Prepare strawberries (wash and dry with paper towel, cut the stem and leafs off)set aside.
Place 2-3 inches of water in a wide cooking pot, add 1 tsp of salt and bring to boil.
Add potatoes to the mashed cheese. Stir together.
Add cream of wheat, flour and 1 egg. With hands mix all ingredients into a dough. Work fast, don’t let the dough sit long.
Cut the ball of dough in half, roll into two same coils ( the thickness of a golf ball).
Cut the coils into 8 pieces each. Roll each piece in to a ball. Flatten each ball, place one strawberry in the middle and wrap the dough around the strawberry and seal tight. Roll between your palms to create a smooth ball. Use flour if dough too sticky.
place all dumplings at once into boiling water. Stir with wooden spoon, cover partially with lid and boil 8 minutes. Turn the heat to medium after returning back to full boil.
Remove dumplings one by one from the water into a strainer siting on a paper towel. poke each dumpling once with a fork. serve warm.
To serve, place 2-3 dumplings in the middle of a plate, place a spoon full of yogurt (fruit or vanilla) on each dumpling, add 4 large spoons full of powder sugar on top and a mount of cool whip.
This is very delicious light dough, no need to worry about dumpling opening while cooking . Fast, easy and tasty. Use any fruit you like.
Recipe Notes
This is very delicious light dough, no need to worry about dumpling opening while cooking. Fast, easy and tasty. Use any fruit you like.
Place all the ingredients for the dough in a bowl. Mix all by hand into soft , slightly sticky dough. Place the dough in a plastic bag and put it in a freezer, while making the filling.
Make the filling. In a medium bowl mix egg white with rum and vanilla, add nuts and sugar. Stir, and spoon it out in a corner of a medium zipper bag. Twist the bag tightly around the filling.
Take the dough out of a freezer, divide into 6 identical balls. Flour the surface on which you are going to work on.
Roll each ball onto 4 mm thick circles. Cut each circle into 6 widgets.
Place the wide side of the widget closer to you. Cut the corner off of the bag with filling, and squeeze some filling alongside the longer side of each wedge.
Start rolling the the dough toward the other end.
Spray backing sheet with nonstick spray. Place about 12 crescent on one sheet. Make sure the filling on the edges is pointing up.
In a small bowl mix egg yolk and 1 tbsp of water. Brush the egg-wash on each crescent.
Preheat the oven to 360 F and bake for 20 minutes.
After the crescents are done coat them in 2 parts of powder sugar and one part granulated sugar. Let cool before eating.
Filling for these sweet rolls can be: Poppy seed filling, cream cheese filling, and plum sauce filling.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, empty it on a lightly floured surface. Pinch off identical pieces. Roll the dough between both palms into smooth ball. Flatten each piece with your fingers, and place it in the palm of your left hand. Place about one full spoon of desired filling in the middle of the circle. Wrap the dough around the filling, by pinching the edges together like a knapsack. Make sure no filing is running out.
Brush oil in the 2” deep baking pan and place the filled rolls next to each other, with the pinched side down. Also brush the sides of each roll with oil. This will provide easy separation of the rolls from each other.
Let the rolls rest for another 30 minutes.
Preheat the oven to 350°
Bake the rolls for 30 to 35 minutes. When done baking ,let cool and then flip on a plate. Dust with powder sugar.
Peel and cut potatoes into smaller pieces. Cook them in a quart of water, with 1 tsp of salt for 30 minutes. Drain all the water and place potatoes in a shallow bowl or on a counter top. Mash the potatoes, till the texture is free of lumps and smooth. Let cool.
In a medium bowl mix 1 cup of all-purpose flour,1 ½ cups of farina hot cereals,1 tsp of salt and 1 tsp of Baking powder. Mix well and pour it on the potatoes.
Add two eggs, and by hand kneed smooth dough.
From the dough form about 12 identical balls 2 in. in diameter.
Take each ball, place it in the palm of your hand and with the other hand form flat-like a thick pancake shape.
Curve your fingers up, forming a nest like shape.
Place a large spoon full of ham in the cup and start gathering the dough around the ham. Make sure all the ham is wrapped inside the dumpling and no pieces are showing.
Place ½ cup of hot cereals in a small bowl and roll the dumpling in it.
Repeat this process with all the dumplings.
Place the dumplings into boiling water. Cover with lid and bring to boil again. Turn down the heat to medium and cook for 10 minutes.
When done cooking take the dumplings out of water immediately and place them in a large bowl and puncture once with a fork. Cover with clean cloth.
If your pot was not large enough to hold all the dumplings, repeat the process with the rest of the dumplings in the same water.
In a frying pan sate on a 4 Tbs of butter 2 large onions till golden brown. This dish is served with Czech sauerkraut and fried onions on top.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, create small balls. Pinch the dough together at the top, like a knapsack, and roll the ball between both palms into smooth ball.
Grease the bottom of the pan, and place the individual balls, 2 inches apart on the pan.
Let rise again, and then preheat the oven to 350°F.
Bake for 5 minutes.
Brush the tops of the rolls with egg wash (1 egg+1tbsp water). and bake for 15 more minutes. If the tops get dark cover lightly with tin foil. Every oven bakes differently.
In a small bowl mix 1/2 cup of water, 1 tsp of sugar, and 2 Tbs yeast. Set aside.
In a dough mixer, cream margarine with sugar, add eggs one by one, salt, and 2 cups of flour.
Add 1-1/2cups of water, yeast mixture, and 2 more cups of flour.
Switch beaters to dough hook. Add lemon zest and the rest of the flour. Mix well. If the dough sticks to your fingers when pinched add more flour.
Place in a bowl with greased bottom, cover, and let rise in warm place.
Empty the dough from the bowl on to a floured surface. Kneed till more firm.
Roll out the dough like a pizza in a rectangle shape.
Spray baking sheet with non-stick spray. Place the dough on it, and spread it with your fingers covering the whole sheet. With bent pointer push the dough towards the edge of the pan creating pizza like edge.
Make toping by mixing topping ingredients together by hand.
For Koláče you may use plums, apricots, or blueberries. If using plums or apricots, split the fruit in half, take the pit out, and place the fruit centre down. Completely over the dough’s surface, and sprinkle with ½ c of sugar and crumble toping over the fruit.
Preheat the oven to 350° F and bake for 40 minutes or till the edges are light brown.
You can also make different sizes and shapes, where you leave edge like pizza. When using this method brush the edges with egg wash, and bake 25 to 30 minutes.
In a medium bowl combine milk, sugar, salt, and vanilla
Mix with wire whisk and start slowly adding flour, mix well till the dough is smooth.
Preheat frying pan, spray with nonstick spray, and pour in thin layer of dough. Depending on the size of your pan, make sure the dough covers the whole area. Once you pour in the dough lift the pan and in rotating motion of the pan, let the dough run to the sides .
Wait till the top of the dough turns yellow and with the help of a knife lift the corner of the crape ,and check if ready. What are you looking for is lite brown spots.
Turn the crape over.
when done stack the crapes on top of each other an cover with foil.
Prepare the filing. In a mixing bowl place the cream cheese, add the sugar and with fork work the sugar in .
Add the yogurt, mix well. Set aside.
Cut washed strawberries in to slices. Reserve half of them whole for topping, and the rest smash with fork and 2 tbsp of sugar (you want pieces not sauce) .
To finish the crapes, take one piece, place it on a plate, spread thin layer of jam on the whole crape, spoon out cheese sauce right in the middle, top with spoon full of mashed strawberries.
Now fold one end over the center, and the other over the first. Top with sliced strawberries and finish with large spoon full of cool whip.
Recipe Notes
I use the electric grill to make these. You can cook 3 crapes at a time an be done faster. These crapes would be served as a desert,but if you want to serve them with a soup use just jam or yogurt instead of filling.
Nuttella (hazel nut spread) with bananas and cool whip is also a great way to serve crapes.
Toppings required for this recipe are: Poppy seed filling, cream cheese filling, and plum sauce filling. Make these toppings in advance and refrigerate.
Melt butter in the microwave and set aside.
Warm 2 cups of milk, and pour one cup in the bowl, add pinch of sugar, and yeast. Stir with your finger and set aside.
In a dough mixer, place flour, sugar, yolks, lemon zest, salt, melted butter, yeast mixture, and rest of the milk.
Mix the dough and if sticky add more flour. Dough shouldn’t stick to the walls of the bowl. Place the dough in a greased bowl, cover, and let rest in a warm place.
Koláče are usually round shape but size are many. From 2 inches to 16 inches. The technique of decorating larger shapes can be more difficult, but definitely more striking.
After about an hour, empty the bowl on a floured surface, divide the dough into eight even pieces. Roll each piece into a thin circle like pizza.
Place your desired toppings in Ziplock bags, cut a small corner off, and twist the bag around the filling.
Place the two of the rolled out pieces on a greased cookie sheet.With your finger create an edge.
To decorate the Koláče, hold the bag with filling in both hands and start squeezing the filling on the dough. Create your own design, by switching different fillings. The easiest way to do this is, if you start ½ inch from the edge, and trace the shape of the circle with your first filling, and work your way to the center. You may also decorate with raisins and almonds(boil almonds for 5 minutes and than peal the skin off, cut in half).
Preheat the oven to 350°. In a cup beat one egg with 2 tablespoons of water and brush the egg wash on the edges of the dough. Bake for 20 minutes. Dust with powdered sugar when cool.
