a new generation
In 2016, the Table Rock Community Club was revived by a group of young residents. They remembered that this long-time group had once been very active. It had not met for years.
The project that brought the new "kids" together was a fair in Table Rock. Table Rock once had an annual fair that all remember with great fondness. A decision was made to try to start again. An event was sketched that would have all but a carnival, no longer an option for a weekend event in today's world. However, a new addition was planned, an expensive one: fireworks.
How to raise money for a carnival? A memory -- an elderly woman bringing kolaches to the Legion Hall for a bake sale during a Table Rock consignment sale, followed by a mob, kolaches sold out instantly with many disappointed. Could they sell kolaches?
The young people of the group grimaced. They all loved kolaches but had never made them. Never fear, two senior members (not old yet) were experienced at it and offered to lead the effort. Plans were made to sell kolaches at the consignment sale. A lot of them. A baking night was planned for the night before the 2016 consignment sale. It was thought that only three or four people might show.
Over a dozen signed up for the baking night. However, TWO dozen showed up for what turned out to be a party. The youngest was about 9, and more than one were in their 90s. In between, every age group was represented.
Barb Harris, Glenda Blecha, Jan Krofta, and Linda Hunzeker led the baking. Barb, who works at the kitchen at the Colonial Acres Nursing Home, led the efforts. She was unflappable. She quickly organized project areas where dough was mixed, then let to rise, where dough was rolled out, cut out, and let to rise; where dough was filled with the various fillings, and let to rise; where the dough was baked and the kolaches spread on a table to cool.
Throughout the evening there was chatting and smiling. It was the small town community feeling that one thinks must be only an idealized concept. Everyone felt comfortable and happy, worked side by side, curious and learning. It was so special.
We'll do it again. The only question is where. We baked in the cafeteria of the middle school in Table Rock, once the school where most of us attended from kindergarten through high school graduation. It will be closed at the end of this school year. However, the love of kolaches will find a way and a place!
By the way, we made about 400 kolaches that night, and three other bakers each contributed about 100 each. We sold all 700 within about four hours. We had over $1,300 in donations toward our fair!
dough coming out to be kneaded -- look how very soft it is.
kneading the dough
tamping the centers with a "sugar bag"
Ginny Kent Christiansen posted:
the kolache recipe of frances land norris (1889-1974)
given to her by anna lee tomek
passed on by frances to celia siemsen
Celia Siemsen, married to a Norris descendant, Martin Siemsen, passed on a family recipe for kolaches.
the recipe used by the table rock fair committee for its annual kolache sale
FAIR COMMITTEE KOLACHE DOUGH
Makes 4-5 dozen
1 cup warm water
¼ cup yeast
2 tablespoons sugar
Mix then add:
4 cups warm milk
2 sticks & 2 tablespoons butter
1-1/3 cup sugar
Enough bread flour to make a sticky dough, about 8 to 10 cups.
Let rise for half hour or so.
Pour on to a floured surface. Dust with enough flour to roll out.
Roll out and cut into shape. Place on pan. Let raise.
Punch down center and add fillings.
Let raise a little while more.
Sprinkle on strudel topping.
Bake at 375 degrees until bottom is lightly browned.
1 cup sugar, 1/2 cup flower, 2 tablespoons melted butter. Mix until crumbly.
recipes from the cookbook of the st. mary's altar society
shared by kim sharpe
Thanks, Kim, for finding and sharing these classic recipes from the Catholic Church in tiny St. Mary's, Nebraska
We're waiting for the second half of this recipe for one of the most popular fillings:
TORI AVEY RECIPES
Tori has an AMAZING blog that begins with a wonderful hitory of kolaches, and then gives recipes with AMAZING pictures and explanations. Superb resource!
tori's recipes for fillings
Poppy Seed Filling
- 2 cups poppy seed
- 1 cup milk or water
- 1 1/2 cups granulated sugar (
- 1 tbsp fresh lemon juice or 3 tablespoons unsalted butter
- Pinch of salt
- 1 tsp grated lemon zest (optional)
In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor.
- In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest.
- Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes.
- Let cool.
- The topping can be covered and stored in the refrigerator for up to 1 week.
- 1 lb. pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries
- 2 cups water
- About 1/2 cup granulated sugar
- 1 tbsp lemon juice or prune juice
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves (optional)
- In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight.
- In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving ¼ cup of the cooking liquid.
- To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth.
- Stir in the reserved cooking liquid.
- Let cool.
- The topping can be covered and stored in the refrigerator for up to 5 days.
- 2 cups dried apricots
- 1 cup orange juice (or 1 cup water and 1 tablespoon lemon juice)
- 1/2 cup granulated sugar, light brown sugar, or honey
- 1 to 2 tbsp lemon juice or dark rum
- In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes.
- In a food processor, puree the apricots with the sugar and lemon juice until smooth.
- The topping can be covered and stored in the refrigerator for up to 3 days.
In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon.
- 1/3 cup (80 ml) granulated sugar
- 3 tbsp. cornstarch
- Pinch of salt
- Pinch of ground cinnamon (optional)
- 2 cups blueberries
- 2 tbsp. lemon juice
- Add the blueberries and lemon juice.
- Cook over medium heat, stirring, until the sugar dissolves.
- Reduce the heat to low and simmer until thickened (about 10 minutes).
- Let cool. (Filling can be stored in the refrigerator for up to 3 days.)
- Cherry Topping
In a medium saucepan, combine the sugar and cornstarch.
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/4 cups reserved cherry juice
- 4 cups pitted sour cherries
- Stir in the juice.
- Cook, stirring, over medium heat, until the mixture boils and thickens.
- Remove from the heat and stir in the cherries.
- Let cool.
- (Filling can be stored in the refrigerator for up to 3 days.)
- 1 cup sugar
- 1/2 cup all-purpose flour (2.125 ounces/60 grams)
- 1 to 1 1/2 tsp ground cinnamon (optional)
- 1/4 cup butter, melted (½ stick/2 ounces/60 grams)
- In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.
dorothy husak parker's recipes for kolaches
We don't know her, but we like her recipes. The filling recipes are particularly nice.
Recipe makes 56 (4-1/2 dozen)
DOROTHY HUSAK PARKER'S RECIPES FOR Kolache
Each recipe makes 1-1/2 cups
Poppy Seed Filling:
In a coffee grinder or small food processor blend 3/4 cup (4 ounces) poppy seeds until fine. Set aside.
In a small saucepan combine 1/2 cup milk, 1/3 cup sugar, 2 tablespoons butter, 1 tablespoon honey and a dash of salt. Cook and stir over medium heat until butter is melted. Remove from heat.
In a small bowl, lightly beat 2 egg yolks.
Gradually stir about half of the warm milk mixture into beaten yolks. Return the yolk mixture to milk mixture in saucepan and stir to combine.
Cook and stir over medium heat just until mixture thickens and coats a spoon. Remove from heat.
Stir in poppy seeds and 1/2 teaspoon lemon zest.
Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
In a medium saucepan, combine 2 cups frozen raspberries, 3/4 cup sugar, 2 tablespoons water, 1 tablespoon cornstarch and 1 teaspoon lemon juice.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days.
In a medium saucepan, combine 1 1/2 cups chopped dried apricots and 1 1/2 cups apricot nectar.
Cook and stir over medium-high heat until boiling.
Reduce heat and simmer, covered, for 15 minutes.
Remove from heat and stir in 1/4 teaspoon ground cinnamon.
Place in a blender and blend until smooth. (Mixture should be thicker than applesauce.)
Transfer to a bowl and chill, covered, for several hours or up to 2 days.