Nancy’s Ice Cream Kolacky

Recipe By : Hammond times (Cook of the week), 12/7/95
Serving Size : 8 Preparation Time :24:00
Categories : Ctry2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Vanilla — or
French Vanilla Ice Cream
1 Pound Margarine
4 Cups Flour
Solo Brand Fruit Filling — your desired flavor
Powdered Sugar

Add flour to margarine and crumble in pastry blender. Add ice cream to
crumbled mixture and, using dough hooks, work into dough. (If you don’t
have dough hooks, use your hands. Rubber gloves will help cut down the
cold.)

When dough is smooth, shape into ball and refrigerate overnight.

Roll dough to about 1/8-inch thickness on a floured surface.

Using the rim of a glass dipped in flour, cut out circles.

Authur comments: Christmas just isn’t Christmas for the family and friends
of Nancy Koronkowski until they catch the aroma of ice cream kolacky
wafting from her oven door.

Nancy’s mother, Valentina Nowak, was known as a great cook and a
fantastic baker. As a child, Nancy gobbled up her share of yummy
pastries, paying scant attention to how they were created.

Before Valentina died, she told her daughter, “Nancy, you’ve got to learn
to make ice cream kolacky.”

But it wasn’t until after her mother’s death that Koronkowski found in a
church cookbook the recipe she’s sharing today.

Her efforts were rewarded when her daughter, Karyn, said, “Mom, these
kolacky taste just like Grandma’s.”

When first married, Koronkowski scouted for recipes in cookbooks because
she was embarrassed to ask her mother.

“Once I asked Mom how to make chicken soup,” she recalls. “Mom and her
friend had a good laugh and Mom said, ‘Just throw the chicken in the pot
and cook it!’ ”

Today, Koronkowski loves cooking.

She has a cabinet full of recipes and is fond of making soups, including
chicken and oxtail. Each Christmas Eve, in keeping with tradition, she
makes Polish sausage.

For Koronkowski, cooking and baking are ways to make her family happy.

“My husband, Bob, loves my cooking,” she said.

Actually, Koronkowski makes kolacky throughout the year because her
family and friends keep asking for it. Each Christmas, she bakes 10-12
batches of kolacky to share with others. There’s just one problem with
this moist, subtly sweet cookie. Once you bake them, your family is
likely to expect them year after year.

Place on cookie sheet and make a thumbprint in center of each.

Fill thumbprints with 1/2 teaspoon Solo filling.

Bake in 350-degree oven for 20 minutes.

Sprinkle with powdered sugar when cool.

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NOTES : Cook Of The Week
Nancy Koronkowski, Hammond

Key Lime Pie

Title: Key Lime Pie
Categories: Desserts Pies Londontowne
Servings: 8

3/4 c Key Lime juice 2 t Key Lime juice
2 1/4 c Sweetened condensed milk 1 t Grated Key lime rind
3 ea Egg yolks 1 ea 9″ graham cracker pie
crust
1 x Sweetened whipped cream

Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
Using a whisk beat egg yolks until buttercup yellow. Add about half the
condensed milk, using whisk. Blend well and add remaining milk. Add half
the lime juice and blend slowly. Add remaining juice and blend. Add grated
rind; mix and pour into chilled pie crust.

Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and
let stand about 10 minutes. Top with whipped cream.

Mrs. Harold T. Cook

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DIXIE PIE (MHRH24B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
2 Eggs
1/2 cup Flour
1/2 cup Butter — unsalted
1 cup Chocolate chips
1 cup Pecan halves
1 tablespoon Bourbon
1 teaspoon Vanilla
1 Pie shell — (9-in.) unbaked

Preheat oven to 350 degrees. Beat eggs until light and lemon colored. Gradually
beat in sugar. Fold in flour and butter; stir in chocolate chips, nuts and
flavorings. Pour into unbaked pie shell. Bake 40-50 minutes.

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Date: Mon, 29 Aug 94 10:50:19 EDT
From: dgarland@cdplus.com

Pickled Jalapenos

In response to the question how to preserve Jalapenos (or any other
chile). The following is the recipe I obtained originally from my cooking
class in high school in Mexico, but I made some modifications because the
chiles were allways too cooked. As to how tro dry chiles, that is a question
that can be answered only by experimenting, since as a mexican I am use to
find any kind of chiles any time in the market very cheap, and I would
think most of the mexicans wouldn’t know how to dry them…. Any way, I have
a very good recipe for chipotles (dry jalapenos) once I am able to understand
how this system works… Please note that I don’t give the exact amounts
because they would vary depending on what you want to get, but keep in mind
that the important thing always would be the spices.

Fresh chiles (jalapenos or serranos)
Carrots
Coliflower (I use one head only)
Onions
Garlic (1/4 of a head per jar)
The following spices on each jar:
1 or 2 Bay entire leaves
2 cloves
2 or 3 pepper corms
1 little piece of cinnamon
1/4 tsp of mustard seed
salt
white vinegar (I use like 1/2 galon for eight 1 pint jars).

Slice the carrots in rounds. Brake the coliflower in small pieces and
cut the onions in chunks. I cut garlics in such a way that the teeth? are in
halfs. I like to use entire chiles but I always punch them with a toothpick, so
the flavor comes out. If you want you can slice them in longitudinal cuts,
which is the traditional way. I heat a little bit of oil (like 3 or 4
tablespoons) and place all the vegetables at the same time and mix everything
until all the vegetables are covered with a thin layer of oil. Then I fill the
jars with the vegetables (the jars by then already have the spices and salt).
Apart, I heat the vinegar and when it is boiling I pour it over the vegetables.
I close the jars (following the traditional preserving instructions) and let
them boil closed for 15 minutes. I let stand the pickles for at least a week.
Before coming to the states I preserved in this way like 5 jars with only fresh
“piquin chiles” and I have been using them for the last year, by adding here
the vegetables, this works wonderful, because we have had very flavorful picles
for long time. I hope you enjoy this recipe.

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fiddlehead Ferns
Salt
—–ESCARGOT BUTTER—–
3 tb Unsalted Butter at room
Temperature
1 Clove Garlic, minced
1 tb Shallots, minced
3 tb Parsley, minced
3 dr Fresh Lemon Juice
Salt and Black and Cayenne
Peppers

Wash fiddleheads and remove skins; trim off the ends.
If using fresh fiddleheads, cook in 4 qt. rapidly
boiling, salted water for 20 seconds. Refresh under
cold water and drain.

To prepare escargot butter, cream butter and gradually
whisk in remaining ingredients. (Recipe can be
prepared ahead to this stage.) Just before serving,
melt escargot butter in a large frying pan over high
heat. Add ferns, either cooked or canned (drained, if
canned) and saute for 1 to 2 minutes, or until
thoroughly heated.

Per serving: 60 calories; 4 gm protein; 5 gm
carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg
cholesterol; 18 mg sodium.

From Steven Raichlen’s 05/02/90 “No Time to Fiddle
Around: The Season is Short for the Elusive Ostrich
Fern Sprout” article in “The Washington (DC) Post.”
Pg. E16. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1438)

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CHOCOLATE LEAVES – MASTER CHEFS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Basics Desserts
Masterchefs New york
Tfs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on
undersides of holly or lemon leaves; refrigerate until
firm, carefully peel off leaves.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons
Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

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Title: Raspberry Cheesecake Cookie Pizza
Categories: Cookies
Yield: 16 servings

3/4 c Butter or margarine
3/4 c Sugar
1 Egg yolk
1 ts Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese; softened
1 Egg
1 tb Sugar
1/3 c Seedless raspberry preserves
1/4 c Sliced almonds; toasted

Beat the butter or margarine in a large mixing bowl with an
electric
mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and
beat till combined.
Beat in egg yolk and vanilla till combined. Beat in as much of the
flour
as you can with the mixer. Stir in any remaining flour with a wooden
spoon.
Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake
in a
350~F oven about 25 minutes or till golden.
Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon
sugar till smooth. Spread over hot crust to within 1/2 inch of the
edge.
Dollop reserve on top. With a knife, carefully swirl preserve to
marble.
Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set.
Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.
Makes 12
to 16 servings Source: BH G Christmas Cookies 1995.

—–

Title: Frozen Lemon Souffle
Categories: Desserts
Yield: 6 servings

1 1/2 c Sugar
3 tb Cornstarch
1 Env. Unflavored Gelatin
1 c Water
2/3 c Lemon Juice OR Lime Juice
3 Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and gelatine; add water
and lemon or lime juice. Over medium heat, cook and stir until
slightly thickened; stir in a few drops of food coloring in color of
juice used, if desired (yellow or green). Cool. Chill until
partially set, about 1 hour, stirring occasionally. In small mixer
bowl, beat egg whites until stiff but not dry; fold into juice
mixture. In small mixer bowl, beat whipping cream until stiff peaks
form; fold into juice mixture. Tape or tie 3-inch waxed paper or
foil “collar” securely around rim of 1-qt souffle dish. Pour mixture
into dish. Freeze 6 hours or overnight. Remove “collar”. Garnish
with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer. TIP: Souffle can be chilled in
refrigerato 6 hours instead of being frozen.

MMMMM

Title: FRUITS IN SYRUP (TRY CAI)
Categories: Desserts, Vietnamese
Yield: 6 servings

2 tb Sugar
4 tb – water
2 tb Dry sherry
2 ts Lemon or lime juice
1 Orange
2 c Fresh pineapple; cubed
1 1/2 c Fresh or canned lichees

Cook the sugar and water into a syrup. Cool and stir
in sherry and lemon/lime juice. Peel and segment the
orange; Toss with the pineapple and lichees. Pour the
syrup over the fruits. Chill 1 hour. From AOL, June
1993.

MMMMM

Peach Torte

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Cake Mixes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
29 Oz Canned Peaches — drained
1 C Coconut
1 Pkg Yellow Or White Cake Mix
1/4 C Brown Sugar
1 C Nuts — chopped
1/2 C Butter Or Oleo — melted

Heat oven to 350 degrees. Place peaches with juice in greased and floured
9×13-inch pan. Sprinkle cake mix over top. Sprinkle nuts mixed with
coconut and brown sugar on top. Drizzle melted butter over all. Bake 35
to 40 minutes, or until done. Serve with Cool Whip OR ice cream when cool.

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