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2 yeast cakes or 2 pkg. dry
1/4 c. lukewarm water
1 tsp. sugar
3/4 c. shortening or all
3/4 c. sugar
2 egg yolks
2 c. milk (1 large can
evaporated milk plus hot
water to equal 2 c.)
6 c. flour (measure by lightly
spooning into cup and
leveling off)
2 tsp. salt

Dissolve yeast in the 1/4 cup of water and sprinkle with
1 teaspoon sugar. In large bowl of mixer, cream sugar and
margarine. Add yolks and salt and mix well. Add the dissolved
yeast and about 1/2 cup of the flour; mix slowly with mixer.
Add all of the milk and continue adding the remaining flour,
using mixer or stir by hand with wooden spoon until dough is
glossy. Cover; let rise in a warm place until double in bulk,
about 1 hour. After dough is risen, cut off small portions of
dough (about the size of an egg), using a tablespoon, shape
into balls on greased pans about an inch apart. Butter well,
using part butter to improve flavor; let rise until light.
Then make an indentation in each piece and place fruit therein.
Sprinkle topping on and bake in 425 degrees oven for 15 minutes.
Butter the Kolaches upon removal from the oven, then remove
onto a wire cooling rack.

1 c. sugar
1/2 c. flour
3/4 to 1 tsp. cinnamon
2 Tbsp. melted butter
Mix this until it resembles coarse meal. This will keep
well in refrigerator.

Fruit Filling:
Apricot: 10 ounce package of apricots cooked slowly in
enough water to cover, until soft and water has been cooked
out. Do not overcook as fruit turns darker. Add 1 1/2 cups of
sugar or a little more. Mash with potato masher until well

1 (No. 2) can crushed
4 tsp. Minute tapioca
1/2 c. sugar
3 Tbsp. lemon juice
Boil together 15 to 30 minutes or until tapioca is

1 1/2 c. sugar
1 Tbsp. almond flavoring
1 qt. fresh or frozen cherries
4 Tbsp. tapioca
Cook cherries 10 minutes. Drain. Take 1/2 cup juice;
add tapioca. Cook 15 to 20 minutes until tapioca is cooked.
Add cherries and almond flavoring. Cook before filling

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