Hurt Legacy

Grandmother Hurt's Kolaches

2 envelopes of yeast
2 eggs, beaten
1 cup lukewarm water
1/3 tsp. nutmeg
3/4 cup shortening
few drops lemon extract
3/4 cup sugar
7 cups sifted flour
1 tsp. salt
1 cup milk, scalded and cooled

Dissolve yeast in water. Cream shortening, sugar and salt. Add eggs, nutmeg, flavoring and lukewarm milk. Add to yeast. Add 3 cups flour and beat. Add remaining flour. Turn out on floured board and knead lightly until smooth and elastic. Place in greased bowl. Cover and set in warm place about 2 hours. Turn out on floured board and roll out. Cut into squares and fill. Pinch together, then let raise about 15 minutes. Bake at 350 degrees for 20 minutes. Makes 4 dozen.

Several areas are vague. The size of the 'square' was approximately 4 inches. The 'pinch together' meant to bring all four corners to the center overlapping the filling and pinch, ending up with a square. The filling was (in our generation) from a can; poppy seed, apricot, prune. Each family
member has their personal favorite. Mine is poppy seed. The filling is for pastry specifically.

Your Missouri cousin, Linda

My mom, Betty McCracken Hurt used Solo brand filling. The old Hurt's would take poppyseeds, mash and cook them with sugar etc and make their own filling. Too much work, Solo is a very good substitute. Grandma Hurt made cottage cheese kolaches too, but left the raisins out. She always made a crumbly mixture of sugar, flour and maybe butter and sprinkled some on top of all her kolaches. She was very particular about how they looked, never too brown.

Your Nebraska Cousin, Dineal

Kolache Fillings Found on the Web

NUT FILLING
1/2 lb Walnuts, ground
3/4 c Sugar
3 Egg whites
2 T Butter; melted POPPYSEED FILLING
2 c Milk; scalded
1 lb Ground poppyseeds
1 1/2 c sugar

APRICOT FILLING #1
8 oz Dried appricots
1 1/2 c ;Water
1/2 c Sugar
1 T Cornstarch APRICOT FILLING #2
1/2 c Apricot preserves
1/2 c Coconut
1/2 c Chopped pecans or walnuts

Nut Filling: with a fork, beat the egg whites until frothy. Add the beaten egg whites, sugar and melted butter to the ground walnuts and mix
well. Makes approximately 10 dozen.

Apricot filling #1: Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen.

Apricot filling #2: Mix all ingredients and refrigerate until ready to use.

Poppyseed filling: Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled.

Be sure to visit The Internet Chef at http://www.ichef.com

Editor's Note:

Enjoy! If you have any info to add to Our HURT-MARKVICKA history, please Email Linda. I would love to hear from you.