On Tue, 24 Feb 2009 23:02:50 -0600, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> On Tue, 24 Feb 2009 08:09:41 -0600, Melba's Jammin'
>> > wrote:
>>
>> >It looks very much like a version of kolachky.
>>
>> Have you ever posted your recipe, Barb? I couldn't find it in Google.
>(snip)
>> Carol, a Good Bohunk
>
>I don't make them, Carol. I don't have a real good hand with the soft
>and tender dough. Mom used a basic sweet dough recipe and cut squares
>that she filled and pinched shut at the top. That 'enclosed' type is
>one way; another way is a round (still a sweet dough - yeast involved)
>with a depression in the middle that is filled with a teaspoon of
>filling -- poppyseed, prune, or fruit. I've never seen cheese in an
>'open' one. Mom used to make a cottage cheese filling: dry cottage
>cheese, sugar, raisins, and egg. Not my favorite. She used to get her
>ground poppyseed from Pete Dubivsky, who had a little grocery store
>across the street from the church on 5th Street. :-)
>>Last time I was in Kramarczuk's on East Hennepin, I see that they sell
>ground poppyseed, too. After Pete died, I think Mom switched to Solo
>brand poppyseed filling.

I believe that the ones I made were enclosed. I'm thinking that the
corners all met in the center. Does that sound right? Damn, the
memory is the first thing to go.

>I can scare up some recipes from the St. Mary's church cookbook, though.
>:-)

God bless you, lady!

Carol

--
Change "invalid" to JamesBond's agent number to reply.