Poppy Seed Roll

by Mrs Marvel
Poppy Seed Roll

Well used and loved recipe

Nut and Poppy Seed fillings

Nut and Poppy Seed fillings

Here’s a yellowed with age recipe card that has clearly been used numerous times. As I scanned it, that wrinkled part in the top right corner broke off in my hand! Such is the case with old recipes, so I am glad I have this scanned and preserved for everyone to enjoy. There were a couple notes penciled in on the recipe that are unclear as to what they mean. 1 cup of what? 1/2 cup instead of 1/4 lb?

Poppy Seed Roll

7 c flour

4 eggs

1 1/2 c sugar

1 1/2 tsp vanilla

2 1/2 tsp B. P.

1/2 c cream

1/2 lb Crisco (possibly 1 cup)

1/4 lb butter or margarine (possibly 1/2 cup)

Mix together all dry ingredients. Add shortening & butter. Add eggs & cream. Mix until dough leaves hand clean. Roll out in flour & pull? Grease pans with melted Crisco. Use 1 egg beaten stiff to cover rolls (for nice shiny crust). Bake until brown.

Nut filling

1 lb nuts

1/2 c brown sugar

1 egg

1/2 c sugar

12 graham crackers rolled & milk added to spread evenly

Poppy Seed Filling

Melt butter in a pan. Add poppy seed & raisins and sugar to taste. Add milk if needed. Enough to spread.

 

 

Peanut Butter Eggs

by Mrs Marvel
Recipe #1

Recipe #1

Recipe #2

Recipe #2

Recipe #3

Recipe #3

Three cards, two recipes, one delicious treat. They appear to be pretty easy – just mix the stuff together and shape into egg shapes. However I think they would be better if once they were finished they were dipped in chocolate.

Peanut Butter Eggs #s 1 & 2

1 lb box xxx sugar

3/4 c melted butter or oleo

pinch of salt

1/2 tsp vanilla

2 T cocoa

5 T peanut butter any kind

Mix & shape. Let stand in cool place for about 1/2 hour. — I’m guessing to facilitate the mixing of the ingredients you could do this in a saucepan?

Peanut Butter Eggs #3

1 1/2 boxes powdered sugar

8 oz cream cheese

1 stick oleo or butter

2 lb 8 oz jar peanut butter

Mix all together, shape into eggs, and refrigerate. Make about 78 eggs

1 1/2 large choc – I don’t know what this means

Koolich

by Mrs Marvel

Koolich

Ethnic Breads 10

Here’s another copy of the Mary Barns koolich recipe. It is a little more organized although it seems to be identical. In looking for images of what these breads look like, I found several images showing the koolich surrounded with colored Easter eggs. I also found a wonderful article from the St. Petersburg Times covering a museum exhibition from 2012 that presented many Russian Easter traditions, including koolich, paska, and colored eggs. Click on the images below for greater detail.

Red, yellow and green cherries

Red, yellow and green cherries

Gorgeous detail work!

Gorgeous detail work!

This one shows the rib marks from the can used to bake the koolich

This one shows the rib marks from the can used to bake the koolich

It sounds to me like the Russian Orthodox Lent was broken with koolich, paska, eggs and other feast items. With Easter coming up on April 1st (Russian Orthodox on April 12th), I will be featuring many of these Easter breads, desserts and some candy too…chocolate eggs, yum.

Mary Barns’s Koolich

by Mrs Marvel
Mary Barns's Koolich

Mary Barns’s Koolich

Koolich Back

Detailed instructions

This recipe was obviously used, which could mean this is a keeper. The recipe calls for “cans” prepared with grease. In my reading, I learned that these are sometimes baked in empty coffee or 16 oz cans with the tops and bottoms removed. The bread will rise out of the top and they remind me of the Russian Onion-Dome buildings.

Mary Barns’s Koolich

8 egg yolks

1 7/8 c sugar

1 1/3 c milk – scalded & cooled until lukewarm

3 cakes yeast

1/3 tsp B.P.

8 egg whites

1 c butter

1/3 c lard

6 2/3 c flour sifted

1/3 tsp salt

1 tsp vanilla

1 tsp oil

Separate eggs. Beat egg yolks with sugar until fluffy. Dissolve yeast in a little milk. Mix with yolk mixture. Add rest of milk. Beat egg whites until stiff. Add. Mix well. Add flour sifted with salt and B.P. a little at a time. Mix until smooth. Melt butter & lard. Cool. Add slowly to dough until smooth. Add vanilla & oil. Let rise in warm place until double. Punch down. Prepare cans with grease. Makes 5 loaves. Let stand in tall coffee cans & cool. Glaze with confectioners sugar and water. Decorate as you please.

 

Kulich

by Mrs Marvel
Kulich

From the kitchen of F Kotch

Kulich Back

Cool on pillow?

 

The original owner of these recipes had many duplicates with slight variations. I have noticed that she left a lot to her own knowledge, and in this instance has failed to note how much sugar and shortening to use. Uh oh. This also is the first time I have heard of any baked good or really any food item being cooled on a pillow.

Kulich (400 oven)

6 c flour

2 cakes yeast (or 2 pkg)

2 tsp salt

2 c scalded milk

1 egg

4 T melted butter

1 pkg crushed pineapple

1 pkg candied cherries

1 tsp vanilla

1/4 pound raisins

Dissolve yeast in lukewarm milk. Add salt, sugar, egg & flavoring. Mix well. Add flour. When partially mixed add shortening. Turn out on floured table & knead until dough is smooth. More flour may have to be added. Put in greased bowl. Smooth melted butter on top to keep soft and allow to stand 2 hours until double in bulk. Knead down. Divide dough for loaves. Put in well greased 3 pound Crisco can and allow to rise. Keep dough lightly buttered while rising. 400 degrees. When done baking lay on its side on pillow until cool.