The Charmed Kitchen

Eva’s Kolachy

Over the years, I have shared many of my family recipes. This is another family recipe- but not my family. Tia Houpt found this recipe when going  through her Grandmother’s recipe collection. She was kind enough to share the recipe- and gave me permission to share it with you. Her grandmother was Eva Skero- so I have named the kolachy in Eva’s honor.

There is something special in having old family recipes. We find so many recipes online these days, we sometimes forget there was a time when recipes were handwritten. Often, they were stored in a drawer or in a shoe box. There is usually a mix of handwritten recipes and recipes cut out of newspapers and magazines.

Sometimes you just find a list of ingredients. Measurements aren’t always precise. A handful of this a pinch of that. The phrase moderately hot oven doesn’t real help, does it? And what exactly is a number 2 can? Still, there are some real gems in those collections.

This is one of those recipes.

I have made kolachy for years and have used the recipe for the crust that my mom used. I love my mom’s recipe. I love this recipe even more.

I was intrigued that the dough contains both baking powder and yeast. I had to make it, just to see what it was like.

The dough is tender and very easy to work with. It doesn’t get chilled. You just make the dough, then roll it out and make the cookies. I did let my butter soften a little before cutting it into the flour. I could see using cold butter instead.

The dough rolled out beautifully and baked up a perfect golden brown. I had to let them cool a bit before I could taste one. I am not kidding- they were heavenly. Tender and so flaky. Tia and I both see this as a very nice tart dough, too.

So here is Eva’s recipe. I hope you will give it a try. Thanks, Tia, for sharing it.

Eva’s Kolachy

Dough:

3 c. flour

1 t. baking powder

½ t. salt

1 c. butter*

3 eggs

2 pkts. Yeast

½ c. warm milk

Filling:

Assorted pie fillings, jams, sweetened cream cheese or ricotta cheese You will need about three cups of filling.

In mixing bowl, combine flour with baking powder and salt. Cut  butter into flour until mixture looks like coarse crumbs. Set aside.  Place eggs in a small bowl and beat until smooth. In small bowl, dissolve yeast in warm milk. Add to egg mixture and stir to combine. Add egg mixture to flour mixture and stir until combined. If mixture is sticky add a small amount of flour. Roll dough out on floured board. Thinner the better, as this dough will puff some when baked. Cut into squares- or whatever shape you like. I did 2-inch squares. Place a spoonful of filling into center of each cookie. Fold up two of the corners and press firmly to seal. Fold over and press seam again. These like to pop open when baking, so the second fold over and pressing helps them to stay closed. Some people like to add a bit of egg wash or milk to the tops to help them seal better. I just squeeze together and fold twice.  Place cookies on an ungreased baking sheet, about an inch apart. Bake in a preheated 350 degree oven for 20 minutes, or until golden brown. Cook on a rack. Dust cooled cookies with powdered sugar or with a powdered sugar glaze. Makes about 5-6 dozen.

*The original recipe called for shortening. Tia and  I both decided butter was better!! That is the only change we made to Eva’s original recipe.

Cooled and dusted with powdered sugar

This post is dedicated to Eva Skero and all the home cooks out there who lovingly kept their recipes for us to find.

During the winter months, when citrus is in season, I find myself eating a lot of oranges. I also find myself with a lot of orange peels. I dry some, and powder it up for use in baking and cooking.  But there is always more.

It’s a pretty easy thing to make and a nifty way of turning something that might otherwise be discarded into something tasty. You can also candy other citrus peel this way like grapefruit or even make candied ginger by using slices of fresh ginger. Best to use organic oranges, since you are eating the peels.

Once finished, the candied peels can also be dipped in dark chocolate for a special treat.

They make a nice gift, too.

Candied Orange Peel

2 large oranges ( you can also use 1 grapefruit or 3 lemons)

or 1 lb. of ginger root*

¾ c. water

¾ c. sugar, plus extra for rolling

3 T. light corn syrup, optional

Remove peel from fruit using a sharp knife. Try to get the peel off in 4 pieces. Cut the peel into ¼-inch wide strips. Place peel in a pot with cold water and bring to a boil. Boil 1 minute, drain and rinse under cold water. Repeat process 2 more times. Return to pan with fresh water and boil 15 minutes. Drain and pat dry. Bring ¾ c. water and ¾ c. sugar to boil in sauce pan with the corn syrup. Boil 2-3 minutes and then add the peel. Simmer, stirring occasionally until all but a spoonful of the syrup is left. This should take about 10 minutes. On a wax-paper lined baking sheet sprinkle 1 cup of sugar and arrange the peels on top of the sugar. Toss the peels around until cooled adding more sugar if needed.  Place peels on a drying rack for 24 hours before storing. Once dried you can also dip one end of the peels in dark chocolate. Makes ½ pound.

* If making the candied ginger root peel and cut into 1/4- inch slices. Then cut the slices into 1/4-inch thick strips

Freshly cut marshmallows

I will be making marshmallows with a group of school children tomorrow. Kids are always fascinated by the process. Some adults are, too. Marshmallows are very easy to make, and so much better than store bought.

You don’t need a candy thermometer, or any fancy equipment. A stand mixer is a plus, as the mixture needs to be whipped for 15 minutes.

My recipe is for classic vanilla marshmallows, but you can add different flavors and even colors, if you like. How fun to enjoy a mug of hot cocoa topped with homemade marshmallows. Maybe even make a mint version for your cocoa.

I’ve used this recipe for ages. I like that it is super easy, and still gives you quality marshmallows. I’ve seen more complicated versions- but why make life harder than it already is?

Marshmallows

1/2 c. cornstarch

1/2 c. powdered sugar

small amount of butter

2 envelopes unflavored gelatin, or 6 sheets of gelatin*

1/2 c. granulated sugar

1/3 c. water

2/3 c. corn syrup

1/2 t. vanilla

Combine cornstarch and powdered sugar in a small bowl. Butter an 8x8x2 inch-baking pan. Sprinkle with some of the cornstarch mixture. Reserve the rest of the mixture for use later on. Combine the gelatin, granulated sugar and water in a small saucepan and cook over low heat, stirring constantly until gelatin is dissolved.** Pour gelatin mixture into a large bowl, adding the corn syrup and vanilla. Beat with an electric mixer on high speed for 15 minutes. Be precise on the timing. The mixture will be thick and fluffy, marshmallow cream, actually. Pour mixture into the prepared pan, spread evenly and refrigerate overnight. The next day, sift some of the reserved cornstarch mixture over the marshmallows. Sprinkle some more of the coating mixture on a work surface and turn the marshmallow out onto the prepared surface. Cut the marshmallows into 1-inch squares, coating as you go. The marshmallows are very sticky until completely coated. Allow to dry on a rack. Store in an airtight container for up to 3 weeks. Makes about 4 dozen candies.

You can swap out flavorings- using maybe mint or lemon in place of the vanilla. You can also add a few drops of food coloring, if you like. Oh, and when you are at the rolling the pieces around in the cornstarch and powdered sugar stage of the process- don’t wear black. You’ll thank me later for that.

* Note: 3 sheets of sheet gelatin= one packet (1 tablespoon) of powdered gelatin.

** Note: If you are using sheet gelatin place it in the pan with COLD water and stir until dissolved. Then add the sugar and just cook, over medium-low heat until just warm, stirring often. Don’t let the mixture get too hot or the gelatin will not work.

Rainbow Marshmallows

Once you taste sesame salt, I think you will love it as much as I do. I use it on all sorts of veggies, meats, pasta, potatoes and more. I love it on popcorn!!!

It is a nice alternative to regular table salt. Sesame salt adds great flavor to all sorts of foods. It is also is lower in sodium than plain salt.

You start by toasting sesame seeds. I just place the sesame seeds in a skillet and toast, on top of the stove, over medium heat, until golden brown. You can also toast them in the oven, but they burn easily. You do want to watch them carefully. As soon as they start to change color, turn down the heat or remove them from the heat.

Once the seeds are toasted, you add salt and a few other ingredients (onion, garlic, paprika, pepper). Use whatever salt you like. I use Himalayan pink salt. Feel free to play around with flavors you add your sesame salt. Sometimes, I add a little smoked paprika, which gives the sesame salt a nice, smoky flavor.

I powder the mixture in a spice mill/coffee grinder. You can also use a blender to grind it up.

Sesame salt can be kept on the table in a shaker, just like salt. I use a shaker with slightly larger holes- I have one of those cheese shaker jars that works well. I often include a shaker when I give someone sesame salt.

Sesame Salt

1 c. sesame seeds

1/4 c. salt – I like pink salt- use the salt you like

1 t. paprika

1 t. onion powder

1/4 t. pepper

1/4 t. garlic powder

In a skillet, over medium heat, toast sesame seeds, stirring or tossing to cook evenly until seeds are light brown. Stir in salt and cook 5 minutes more. Cool mixture completely and add remaining ingredients. Process in blender or spice grinder until mixture in powdered. Makes 3/4 c. Excellent with vegetables, stir-fries, salad dressings etc.

Sesame salt in a cheese shaker