In a small bowl, mix warm milk with a pinch of sugar and yeast. Set aside.
In a shallow bowl or on a counter top make a pile of flour, with a hole in the middle.
Add eggs, yeast mixture, sugar, and shortening. Mix all ingredients by hand and form smooth ball.
Cut it in half. Roll each piece into flat thin rectangle. To prevent the dough from sticking and ripping, roll the dough on a piece of plastic.
Peel and core the apples, and shred them on a cheese grader (big holes).
First sprinkle some breadcrumbs (original) or Graham cracker crumbs, all over the dough, which will prevent the juices from the apples from soaking the dough through.
Now spread the apples all over the dough(if apples are too juicy squeeze extra juice out before applying to the dough), leaving about 2 inches at the top empty.
Sprinkle on top of the apples the following:
1/4 cup sugar
1/2 cup brown sugar
2 tbsp cinnamon
1/2 cup raisins
Optional: nuts or coconut
Now start rolling the dough up (like a cinnamon roll). To seal the roll, pull the top edge to the middle, facing top. Brush some water under the edge and press the two layers together. Now pinch the side corners together, sealing all the apples in.
Place on a baking sheet lined with parchment paper brush the top with egg wash and repeat the process with the other piece of dough.
Place both shapes on one baking sheet and bake at 350 °F for 40 minutes. Dust with powder sugar before serving.
Add chopped mushrooms, stir and add 1/4 cup of water and 1 tsp of salt. Cover with lid, turn temperature down to medium low, and let cook for 5 minutes.
Uncover the lid ,set aside, add cream, milk, and crumbled bouillon. Stir and bring to boil.
In a 1/2 cup of milk mix 3 tablespoons of flour till no longer lumpy. Pour the mixture into the sauce and constantly keep stirring for 3 more minutes on medium temperature.
Add 1/2 tsp of salt to finish the taste.
Serve with Bread Dumplings and a Roast Beef. As a finishing touch serve with jellied
Cranberry Sauce on a side.
In a serving bowl mix eggs with milk, vanilla, salt, and sugar.
Dip one dumpling at a time into the egg mixture, submerge it with fork to absorb more egg, and repeat from other side.
Spray the bottom of the pan with non stick spray, and place dumplings on the hot surface. Turn down the heat to Low and cook till the bottoms turn light brown, than flip each dumpling over and continue frying the other side.
Add a little bit of butter on each dumpling while still in the pan.
Remove done dumpling on a plate, serve plain with Maple syrup and cream, or with fruit and syrup and cream or bananas with chocolate syrup and cream. The options are personal so be creative.
Filling for these sweet rolls can be: Poppy seed filling, cream cheese filling, and plum sauce filling.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, empty it on a lightly floured surface. Pinch off identical pieces. Roll the dough between both palms into smooth ball. Flatten each piece with your fingers, and place it in the palm of your left hand. Place about one full spoon of desired filling in the middle of the circle. Wrap the dough around the filling, by pinching the edges together like a knapsack. Make sure no filing is running out.
Brush oil in the 2” deep baking pan and place the filled rolls next to each other, with the pinched side down. Also brush the sides of each roll with oil. This will provide easy separation of the rolls from each other.
Let the rolls rest for another 30 minutes.
Preheat the oven to 350°
Bake the rolls for 30 to 35 minutes. When done baking ,let cool and then flip on a plate. Dust with powder sugar.
Cut the bacon into small squares and fry it on a frying pan along with one chopped onion.
Cook until onion is glossy color and bacon crispy. Set aside to cool.
In a medium bowl mix turkey and beef, add salt, garlic, eggs, marjoram, and breadcrumbs. Mix well.
In a separate bowl pour cup of milk and individually dip one slice of bread at a time in the milk. Squeeze the access milk out of the bread, and add the soaked bread to the meat mixture along with the bacon and onion.
Stir everything together.
Wet your hands and form out of the mixture two same size cylinder shapes, and place them on greased baking dish.
Bake at 375° F for one hour and 15 minutes or until the meatloaf turns brown.
After done baking, slice the meatloaf into half inch thick slices. Serve with mashed potatoes and gravy and vegetables.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, create small balls. Pinch the dough together at the top, like a knapsack, and roll the ball between both palms into smooth ball.
Grease the bottom of the pan, and place the individual balls, 2 inches apart on the pan.
Let rise again, and then preheat the oven to 350°F.
Bake for 5 minutes.
Brush the tops of the rolls with egg wash (1 egg+1tbsp water). and bake for 15 more minutes. If the tops get dark cover lightly with tin foil. Every oven bakes differently.
In a medium bowl combine milk, sugar, salt, and vanilla
Mix with wire whisk and start slowly adding flour, mix well till the dough is smooth.
Preheat frying pan, spray with nonstick spray, and pour in thin layer of dough. Depending on the size of your pan, make sure the dough covers the whole area. Once you pour in the dough lift the pan and in rotating motion of the pan, let the dough run to the sides .
Wait till the top of the dough turns yellow and with the help of a knife lift the corner of the crape ,and check if ready. What are you looking for is lite brown spots.
Turn the crape over.
when done stack the crapes on top of each other an cover with foil.
Prepare the filing. In a mixing bowl place the cream cheese, add the sugar and with fork work the sugar in .
Add the yogurt, mix well. Set aside.
Cut washed strawberries in to slices. Reserve half of them whole for topping, and the rest smash with fork and 2 tbsp of sugar (you want pieces not sauce) .
To finish the crapes, take one piece, place it on a plate, spread thin layer of jam on the whole crape, spoon out cheese sauce right in the middle, top with spoon full of mashed strawberries.
Now fold one end over the center, and the other over the first. Top with sliced strawberries and finish with large spoon full of cool whip.
Recipe Notes
I use the electric grill to make these. You can cook 3 crapes at a time an be done faster. These crapes would be served as a desert,but if you want to serve them with a soup use just jam or yogurt instead of filling.
Nuttella (hazel nut spread) with bananas and cool whip is also a great way to serve crapes.
Toppings required for this recipe are: Poppy seed filling, cream cheese filling, and plum sauce filling. Make these toppings in advance and refrigerate.
Melt butter in the microwave and set aside.
Warm 2 cups of milk, and pour one cup in the bowl, add pinch of sugar, and yeast. Stir with your finger and set aside.
In a dough mixer, place flour, sugar, yolks, lemon zest, salt, melted butter, yeast mixture, and rest of the milk.
Mix the dough and if sticky add more flour. Dough shouldn’t stick to the walls of the bowl. Place the dough in a greased bowl, cover, and let rest in a warm place.
Koláče are usually round shape but size are many. From 2 inches to 16 inches. The technique of decorating larger shapes can be more difficult, but definitely more striking.
After about an hour, empty the bowl on a floured surface, divide the dough into eight even pieces. Roll each piece into a thin circle like pizza.
Place your desired toppings in Ziplock bags, cut a small corner off, and twist the bag around the filling.
Place the two of the rolled out pieces on a greased cookie sheet.With your finger create an edge.
To decorate the Koláče, hold the bag with filling in both hands and start squeezing the filling on the dough. Create your own design, by switching different fillings. The easiest way to do this is, if you start ½ inch from the edge, and trace the shape of the circle with your first filling, and work your way to the center. You may also decorate with raisins and almonds(boil almonds for 5 minutes and than peal the skin off, cut in half).
Preheat the oven to 350°. In a cup beat one egg with 2 tablespoons of water and brush the egg wash on the edges of the dough. Bake for 20 minutes. Dust with powdered sugar when cool.
Grind the poppy seeds in a blender or coffee grinder till fine.
To a medium cooking pot add milk and poppy seeds, stir and bring to a boil.
Stir in sugar, maple syrup, vanilla, cinnamon, cloves, raspberry jam, lemon juice, and orange zest. Bring to boil, turn down the heat.
The filling will bubble and may cause burns so cover the pot with a lid and place a wooden spoon between the lid and the pot to create a small opening. Stir occasionally and let cook for 15 minutes.
In one bowl beat 4 eggs with half a teaspoon of salt and two tablespoons of milk.
Into the third bowl pour plain breadcrumbs.
Place the dishes in this order next to each other.
Prepare the meat. Řízek is usually made from pork, chicken, or fish. If you are using pork or chicken, tenderize the meat with a meat mallet to an even thickness.
Salt each piece from both sides and place on a plate.
Take the first piece of meat, coat it with the flour from both sides. With the help of fork dip the meat in the egg mixture, let drip off the exes egg, and coat in the breadcrumbs.
After you coat all the pieces, preheat oil ( 1/4 inch high) in a frying pan. Turn the heat to medium and fry the meat from both sides till golden brown.
