WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Cottage Cheese Kolace
Mrs. Oscar Sobola, Cadott (June 1953)

Dough:

3/4 cup milk
1 Tbsp. sugar
1 cake yeast
1-2/3 cups milk
3 Tbsp. butter
6cups sifted flour
3 Tbsp. sugar
1 tsp. salt
1 egg

Filling:

2 cups cottage cheese
2 eggs, well beaten
3 Tbsp. sugar
1/2 cup raisins
Pinch of nutmeg
Topping:
1 cup flour
8 Tbsp. sugar
4 Tbsp. butter

Dough: Soften yeast in 3/4 cup lukewarm milk to which has been added 1 Tbsp. sugar. Set aside for 10 min. Add butter to 1-2/3 cups milk; scald. Sift together flour, sugar, and salt. Stir in egg and the milk-butter combination. Mix with wooden spoon. Add milk/yeast/sugar mixture, stirring until well blended. Set in warm place to rise until dough has doubled its bulk. Beat with wooden spoon until light and smooth. Let rise until double-sized again. Mix smooth and allow to rise once more. Spoon out by teaspoonsful on floured board. After lumps of dough have started to rise, shape into balls and place on greased pan. Grease balls of dough. After they have doubled in size, make an indentation in each, using tips of fingers. Spoon in filling. Sprinkle with topping. Allow to rise 15 min. Bake about 15 min. in 375-degree oven. Filling: Cream cottage cheese; stir in other ingredients. If mixture is thin, add flour. Topping: Sift flour and sugar. Blend in butter. Work mixture until crumbly.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2009 Wisconsin Energy Cooperative News