The Kamikaze Cook #31 "Fondue"

This is the recipe I mentioned in my earlier post on Kolach. My Mom's dad used to make this recipe when she was little and we've always made it in our immediate family too. Don't know if he made it up but it's too good not to pass along.

Eggs
Velveta or American cheese
Worcestershire Sauce

Heat skillet, grease with either spray or butter. Whisk eggs in bowl, put in pan and add cheese on top and stir quickly. Then add sauce until eggs turn a bit brown. Serve warm. My mouth's watering.

The Kamikaze Cook #30 Kolach

Kolach is a recipe that has been handed down through our family for at least two generations. If I had to categorize it, it would fall under "pastries". It's a yeast dough "roll" with a nut based filling. Whether or not we discovered it, I don't know, but we always had it on Christmas morning (along with another family recipe from the Mom's side) and so when I eat it I think of Christmas which in turn makes me happy. So, eating Kolach makes me happy. See how simple this is?

Here is the original recipe. As you can see, it's not the quantity of ingredients that inhibiting, it's amount of work this recipe takes which has kept me from making it more often over the years. It's also messy as hell to make. But....I just figured out a couple of short cuts and so I'm passing them on to you, along with my, of course, altered version of this recipe which cuts out the butter and sugar.

Original Kolach Recipe:

Dough-
Combine 3 pcks yeast, 3cups scalded milk, 3/4c sugar, 3t salt and 3 eggs.
Add 3/4c melted shortening, 10 1/2 c flour. Let rise 1 1/4 hrs. Knead. Let rise again 45 min.

Filling-
2lbs GROUND walnuts
2c sugar
dash salt
1/4lb shortening (butter)
1/2 t cinnamon
milk to make smooth

Create 2 to 4 dough balls. Roll out first ball into circle 1/4 inch thick, using flour to keep it from sticking; about the size of a medium pizza. Smooth some filling onto dough to edges, then roll up starting at side closest to you. Place seam side down on greased cookie sheet. Repeat. Bake at 350 for 30-50 minutes or until golden brown. Do not overbake. Slice into 1" think pieces and serve warm.

Ok, so that one is WAY time consuming and I only made it that way twice. We acutally had to grind the walnuts in a meat grinder I think. Took forever! This next version is SO much easier.

New Version Kolach Recipe:

Dough- Go to your local supermarket freezer section and buy frozen bread/roll dough. Let rise as per package instructions.

Filling-
In your food processor, grind walnuts until smooth. Then add vanilla, honey, touch of olive oil, dash of sea salt, cinnamon. Pulse processor to mix thoroughly. You will probably have to push mixture down from sides. Add little bit of milk at a time to make smooth. Smell or taste to check if you want more cinnamon or vanilla. Store in fridge until ready to use.

Once dough is ready, roll out on board with flour. Make SMALL balls (about the size of a baseball) so you can bake them faster. 350 for 12-17 minutes. Follow above instructions and watch to make sure they don't overcook. Better to under time them at first until you decide on the perfect timing. You can bake several rolls at the same time.

Now, see? That is so much easier and my recipe takes out some of the fat and sugar so it's a bit healthier! Ok, not much, but some....