Boil potatoes with their skin on for 35- 40 minutes.
Drain water.
When cool, peal and dice them, and put them in a large bowl.
Sprinkle with salt and pepper and mix well.
Peal and dice eggs, chop onion, dice bologna salami and pickle and add everything to the potatoes. Mix well.
Add miracle whip and stir with a wooden spoon.
In a cup mix dressing by combining water, sugar vinegar and salt. Stir till all dissolved and add to the potatoes salad. Stir everything together and let rest in the fridge before serving.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
Heat milk in microwave for 1 minute. Add 1 tsp of sugar and yeast and stir together.Let rest.
In to a large bowl or dough mixer put flour, sugar, salt, lemon zest (finely shredded), vanilla, egg yolks, melted butter, and yeast mixture. If not using mixer, kneed the dough with a large wooden spoon by placing the spoon under the dough and lifting the dough up. Release and repeat in a different spot. Kneed for 5 minutes.
If you are using dough mixer mix for 2 minutes.
Add raisins, almonds, and mix again for 2 minutes. Spray the bottom of a bowl with nonstick spray, place the dough in the bowl, cover with plastic sheet, and let rise in a warm place till double in size.
Remove the dough on a counter top and kneed by hand, releasing extra air bubbles.
Divide the dough into 5 same pieces and roll them into long, 1- 1/2 inch thick coils.
Take three of them, pinch the tops together, and braid them. Secure the braid by pinching the ends again together.
Take the two other pieces pinch the tops together, twist the coils together and secure the ends. Place the twisted braid on top of the thicker one, while pressing the ends of both braids together and folding them under a little.
Brush the top with egg wash (1 egg and 2 Tbs of water) You can also put more chopped almonds on top, or leave it. Let the sweet bread rise in warm place till double.
Preheat the oven to 350 °F and bake for 35 to 40 minutes. The last 20 minutes cover the top of the bread with aluminum foil. The top should be nice golden brown color.
In a small bowl mix 1 -1/2 cups of warm water, sugar and yeast. Stir the yeast in so it is all under water and let sit aside.
In to a dough mixer place all dry ingredients, mix it, and add water with vinegar and yeast mixture. Mix well, and if dough is too sticky add more flour.
Spray the bottom of a clean bowl with non-stick spray. Place the dough in the bowl, cover with plastic wrap, place it in a warm place, and let it rise.
When the dough doubles its size remove it, and place it on a flat-floured surface. Kneed the dough into a tight, smooth, round ball. Place the ball on a baking sheet or cake pan(round 8-10 in), and let rise again.
Preheat the oven to 400° F and bake for 15 minutes.
Mix 1 tsp of salt in a cup of water, and gently brush the top of the hot bread . Turn the temperature down to 350°F, and bake for another 30 minutes. Make sure to brush salty water on the bread every 10 minutes. Let the bread cool before cutting.
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
In a small bowl warm up milk in a microwave for 40 seconds, add 1 tsp of sugar, yeast, and set aside.
Preheat the oven to 350 °F.
Place flour in a shallow bowl or on a counter top. Place a cheese grader in the middle the flour mount and shred the frozen stick of margarine.
Sprinkle sugar on top, and add all the other ingredients along with the yeast mixture. By hand mix it all together and create slightly sticky dough if too sticky dust with more flour.
Place plastic wrap on a flat surface, put the dough in the middle, and cover with another sheet of plastic( I use new garbage bag ,cut the sides off, and you are left with two identical pieces of plastic sheets ).
With a rolling pin roll it out into a 1/8 of an inch thick flat piece.
Remove the top layer of plastic. With a small circle cookie cuter
(1-1 1/2 in diametr) cut out as many circles as you can.
When you are ready to remove the cutouts on to the baking sheet, gather together the leftovers around the circles (reuse again), and by placing your finger under the bottom layer of plastic, push up and gently lift the circle. Place them on a backing sheet about 1/2 an inch apart.
With your index finger press several times in the middle of each circle to create edge like a tiny pizza.
Place the filling in a large Ziploc bag and cut the corner off. Twist the bag at the top around the filing and start piping the filling in the middle of the circles. Don’t overlap the edge.
Place one raisin in the middle of each cheesecake and bake in 350 °F for 14 minutes.
Meanwhile melt a cube of butter in a microwave in a small bowl, add 1 tsp of vanilla and 2 tsps of rum flavoring.
After you remove the cheesecakes from oven let them sit for 5 minutes to cool.
Take a big platter or another clean cookie sheet and sift powder sugar on the bottom of the sheet (cover the whole area). Take each cheesecake and dip it quickly into the butter, and place it with bottom down on the sugarcoated platter. After the platter is full, sift more sugar on top.
Let them set for good 30 minutes before placing them on top of each other in case of storage. Store in cool place.
Heat milk in a small bowl in a microwave . The temperature needs to be comfortable to the touch . Add sugar, dissolve and sprinkle yeast on top. Stir yeast in the milk and let rest.
Add all the ingredients to a large mixing bowl or dough mixer, along with the yeast mixture. Mix well. If the dough is too sticky add more flour.
Place dough in a bowl (coat it with nonstick spray). Cover the dough, and let rest for 30 minutes in a warm place.
Dumplings are filled with fruit of your choice (strawberries, blueberries, apricots, plums, blackberries or even bananas). Fresh fruit is always better, but you may also use frozen.Wash fresh fruit in a strainer and let dry on a paper towel.
When the dough rested long enough, place it on a clean, flat surface.
Shape the dough with a kneading motion into a smooth ball. Roll the ball into a long thick coil, and cut 1 inch thick slices with a knife. Shape each piece into a ball and then flatten them up.
Place the dough into your palm and position the fruit in the middle.
Wrap the edges of the dough around the fruit, and pinch tightly together, till no fruit is showing, and the dough is tightly sealed. Repeat with each piece.
Set the finished dumplings sealed side down on a floured surface to rest for 15-20 minutes. Cover with cloth.
To cook the dumplings, you are going to need a large pot with lid, filled half way up with water. Bring it to rolling boil. Place the dumplings one by one into the pot and stir with wooden spoon. The dumplings will get twice as big so don’t put too many of them in.
Cover with a lid and return to full boil. Turn down the heat to medium high and place wooden spoon between the lid and the pot for the steam to escape.
Boil for 4 minutes, uncover the lid, and with a wooden spoon turn each dumpling over ( tops will be on the bottom). Place lid back on, and continue boiling for four more minutes.
When the dumplings are ready to be taken out, you have to work quickly. Prepare large bowl, curved spatula, and two forks, right next to your pot.
Take one dumpling at a time out, and quickly place forks opposite from each other on the top of a dumpling and make a little rip in the dumpling for the steam to escape. If the steam is not let out, the dumpling will lose its fluffiness. Speed is very important here. Serve hot.
To serve the dumpling, place desired amount of dumplings on a plate sprinkle with powder sugar, favorite yogurt or home made Tvaroh (Czech sour cheese) and drizzle with melted butter.
Filling:
In a heavy saucepan put 2 cups of milk, sugar, and vanilla. Whisk in egg yolks and bring to hot temperature with constant stirring.
In a mug: mix ½ cup of milk with cornstarch and pudding. Mix well and pour to the milk. Bring to boil, with constant stirring. Reduce the heat and cook till very thick.
Pour into a bowl, cover with plastic foil, and place it in the refrigerator.
Dough:
In a heavy saucepan bring water, butter and salt to a boil.
Add flour all at once, stir with wooden spoon till the dough forms a ball. Set aside to cool for 5 min.
Add eggs one at a time, and mix it by hand with a wooden spoon. When one egg is absorbed in the dough, add another. Repeat this process till you use all the eggs.
Preheat the oven to 400° F.
Place a wide decorative tip in a corner of a pastry bag, and fill with dough.
Place a piece of parchment paper on a backing sheet ( you can draw circles directly on the paper and than flip upside down),or just use greased baking sheet. Pipe wreath like shapes (circles ) 2 inches wide. Go twice around with the dough to create two layers.
Bake for 30 to 35 minutes. Let cool down.
Cut cold wreaths in half like a bagel.
Place the filing in a large Ziploc bag and cut one corner off. Squeeze the filling on the bottom part of the wreath, and cover with the top. Brush the top with Sugar glaze.
Sugar glaze: In a cup put 3 Tbsp water, 1 tsp vanilla, 2 Tbsp rum(or 2tsp rum extract +11/2 Tbsp water) Heat in microwave for 1 min and pour into a bowl with 2 cups of Powdered sugar. Mix well. Heat in microwave for 1 more minute before brushing it on tops of the wreaths.
