In article >,
Damsel in dis Dress > wrote:

> On Tue, 24 Feb 2009 08:09:41 -0600, Melba's Jammin'
> > wrote:
>
> >It looks very much like a version of kolachky.
>
> Have you ever posted your recipe, Barb? I couldn't find it in Google.
(snip)
> Carol, a Good Bohunk

I don't make them, Carol. I don't have a real good hand with the soft
and tender dough. Mom used a basic sweet dough recipe and cut squares
that she filled and pinched shut at the top. That 'enclosed' type is
one way; another way is a round (still a sweet dough - yeast involved)
with a depression in the middle that is filled with a teaspoon of
filling -- poppyseed, prune, or fruit. I've never seen cheese in an
'open' one. Mom used to make a cottage cheese filling: dry cottage
cheese, sugar, raisins, and egg. Not my favorite. She used to get her
ground poppyseed from Pete Dubivsky, who had a little grocery store
across the street from the church on 5th Street. :-)

Last time I was in Kramarczuk's on East Hennepin, I see that they sell
ground poppyseed, too. After Pete died, I think Mom switched to Solo
brand poppyseed filling.

I can scare up some recipes from the St. Mary's church cookbook, though.
:-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009