~ STRUDEL DOUGH

~ PREPARATION: ~ Strudel Dough

Place 2 cups of the flour, butter, and salt in a medium sized mixing bowl. Cut in the butter and add eggs, warm water, and oil. Mix together adding enough of the remaining flour to make a soft, slightly sticky dough. Turn onto floured counter top and knead until the dough is elastic and is no longer sticky. Roll it out with rolling pin until the size of a pie plate. Completely Cover dining room table with a cloth sprinkled with flour. Set the dough carefully in the center of the cloth, brush it with melted butter and cover with plastic wrap and allow to rest for twenty five to forty minutes. Start stretching from the center with one hand under the dough, begin pulling and stretching away from the center until paper thin. It should stretch large enough to cover an average sized dining room table. Remove any thick edges. Brush dough with melted butter,reserving some butter to brush on strudel after it is rolled up. Cover one third of dough with desired filling. Starting from filling side, raise the cloth and begin rolling up the dough jelly roll fashion until you have a snake like roll about five feet long and about three inches in diameter. Place on a raised edge cookie sheet in a zig zag pattern,brush with reserved butter and place in a preheated 400° F oven for 15 minutes, reduce to 325° F and bake until crispy and golden brown. Cool on racks and cut into serving sized pieces. You may wish to sprinkle icing sugar on the apple filled variety.

HINT: Strudel dough stretches best when the air in the room is humid. On a dry day, use a room humidifier or steamer, or you may set a pan of water on the stove.

~STRUDEL FILLINGS

~APPLE FILLING

5-6 apples,cored and thinly sliced (MacIntosh or Spartan)	3/4 cup raisins
1 cup sugar	1 tbs cinnamon	1/2 cup walnuts (optional)

Place sliced apples in a bowl. Mix sugar and cinnamon together, pour over apples and mix well. Spread apples over one third of stretched strudel dough, sprinkle raisons and walnut pieces (if desired) evenly over the apples. Follow directions in strudel preparation.

~ COTTAGE CHEESE FILLING

500 gm dry curd cottage cheese	500 gm creamed cottage cheese	125 ml sour cream
4 eggs	1/3 cup melted butter	2 tbs corn starch	salt and pepper to taste	Optional Ingredients - Substitute 1/3 cup sugar and 1 tbs cinnamon for salt and pepper

Mix all the ingredients together and spread over one third of prepared strudel dough. Follow directions in strudel dough preparation

SHORTBREAD COOKIES

One of the easiest shortbread recipes I've ever tried that results in a delicious, melt in your mouth cookie!

~ INGREDIENTS:

1/2 cup corn starch	1/2 cup icing sugar	1 cup sifted flour
3/4 cup butter

~ PREPARATION:

Sift corn starch, icing sugar and flour together. Blend in butter with a spoon, mixing until a soft, smooth dough forms. Shape dough into 1 inch balls. Place about 1 1/2 inches apart on an ungreased cookie sheet, flatten with a lightly-floured fork. Bake in 300° F. oven 20 to 25 minutes, or until edges are lightly browned. Makes about 3 dozen..

Note: If dough is too soft to handle, cover and chill about 1 hour

AIR BUNS

You'll be delighted with the tastey, light buns made from this recipe. Try different shapes and sizes!

~ INGREDIENTS

1/2 cup luke warm water	1 tTbs yeast	1/2 cup sugar
1/2 cup shortening	1 tsp salt	2 tTbs vinegar	3 1/2 cups luke warm water
8 to 10 cups flour

~ PREPARATION:

Mix first three ingredients and set aside for 10 minutes. In a large bowl, mix remaining sugar, shortening, salt, vinegar and half the flour. Mix with rotary beater, then knead in remaining flour until dough does not stick to hands. Let rise twice (an hour each time) then shape as desired and bake on greased pan at 400° F until lightly browned. (About 10 minutes) Brush tops with cooking oil.

BOHEMIAN KOLATCHKIE

"This is a very old recipe given to my cousin, Sophie Zaran, by a Bohemian lady who emigrated to Canada in the 1930's"

1 lb. lard	1 pkg. yeast	1 6 oz. can milk
1/4 cup milk	5 Tbs. sugar	1 tsp. salt
2 eggs	5 cups flour	Apricot jam

~ PREPARATION:

1. Dissolve yeast and sugar in lukewarm canned and regular milk. Let stand while preparing other ingredients. 2. Mix lard and flour. (Like pie dough) Add salt and eggs and mix well. Add yeast mixture, mix and place in fridge over night. 3. Work with a small piece of dough - the colder the dough, the flakier. Roll thin and cut into 2 inch squares. 4. Place 1 tsp. of apricot jam in middle of each square. Fold corners toward center. 5. Bake at 350° until lightly browned. 6. Dust with powdered sugar when cool. NOTE: You must use lard rather than butter or margarine in order to have a flakey dough. The recipe works well if cut in half.

POTATO SOUP...As made by Jack - from scratch

2 slices bacon (chopped )	2Tb flour	2C diced potatoes
1 1/2C water	1 C corn (frozen)	1C milk
salt,pepper, thyme, sweet basil, & pepper sauce to taste

~ PREPARATION:

1. Fry bacon in large, heavy saucepan.

2. Add onions and sauté until tender.

3. Sprinkle flour over onions and bacon and combine it with the bacon fat in saucepan.

4. Gradually stir water into flour mixture and then add potatoes.

5. Simmer until potatoes are tender.

6. Add corn and milk and heat through.

(Quantities, of course, may be increased proportionally.)

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