Kolaches

This is a scaled down version of my great-grandmother's kolache recipe! To make about 15 kolaches you will need:

Dough:

• 2/3 cup MILK, warm
• 3 Tbs SUGAR
• 3/4 tsp SALT
• 1 tsp LEMON JUICE
• 2 tsp ACTIVE DRY YEAST (if it is easier you could use a packet of yeast which is 2 & 1/4 tsp)
• 1 EGGS
• 2 Tbs VEGETABLE SHORTENING
• 4 Tbs BUTTER
• 2 & 1/3 cup FLOUR, sifted

Fillings: (You only need one of the following, but feel free to mix and match!)

• 1 can CHERRY PIE FILLING (or other pie filling that you find delicious)
• 1 (8 oz.) block CREAM CHEESE + 1/2 cup POWDERED SUGAR
• 1 cup PRUNES heated & mashed in a bit of water + SUGAR & LEMON JUICE to taste
• 1 cup APRICOTS heated & mashed in a bit of water + SUGAR & LEMON JUICE to taste
• 1/2 cup POPPY SEED FILLING + 1/2 cup APPLE SAUCE

Crumble

• 2 Tbs BUTTER
• 3 Tbs FLOUR
• 3 Tbs SUGAR

Soak the dry yeast in the bowl of a KitchenAid mixer with the lukewarm milk for 5 minutes.  

After the 5 minutes, use the paddle attachment to mix in the sugar, salt, and lemon juice. Then mix in the egg, softened shortening, and 1 tablespoon of butter.

Add half of the sifted flour to the bowl and mix it into the dough. Then mix in the rest of the flour. Scrape the dough off of the sides of the bowl and form it into a sort of ball in the bottom of the bowl.  

Use the dough hook attachment to kneed the dough until it forms into a smooth ball and is no longer sticking to the sides of the bowl (it will still be slightly sticky to the touch though). This should only take a few minutes. 

Place the dough into a greased bowl and cover with a damp cloth. 

Let the dough rise until it has doubled in size. Once the dough has doubled, punch it down and then let it rise until it has doubled again.

While the dough is rising, grease a 9 x13 inch pan with some of the remaining butter. 

Shape the dough into golf ball sized balls and then roll each of them in melted butter that was left over from greasing the pan. You should get around 15 balls. I lay them into the pan 3 along the shorter side and 5 along the longer side. (I forgot to take a picture, so this is extra from a larger batch I made awhile ago.) 

Let the balls rise for 30 to 40 minutes or until they have doubled in size. Don't get impatient now! Let the ball rise enough that they are touching and look like they are starting to merge together.

Using your thumb, make depressions in the center of the balls and add a few teaspoons of filling.  Let the balls rise for at least another hour. This is one of the more important rises. You want the dough to get nice and puffy again where the edges of the dough are starting to rise up above the level of the filling. If you don't let them rise enough the dough will taste dense and biscuit-like instead of light and fluffy!

See how much they rose!

 

Bake at 400 degrees for 15 minutes and then top with the crumble mixture. Bake another 5-10 minutes or until the dough is golden brown and cooked through. If they start getting too dark on top, cover the pan with some aluminum foil. 

Look at all those delicious kolaches!

So fluffy!

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Kolaches

Ingredients:

To make about 15 kolaches you will need:

Dough:

• 2/3 cup MILK, warm
• 3 Tbs SUGAR
• 3/4 tsp SALT
• 1 tsp LEMON JUICE
• 2 tsp ACTIVE DRY YEAST (if it is easier you could use a packet of yeast which is 2 & 1/4 tsp)
• 1 EGGS
• 2 Tbs VEGETABLE SHORTENING
• 4 Tbs BUTTER
• 2 & 1/3 cup FLOUR, sifted

Fillings (You only need one of the following, but feel free to mix and match!):

• 1 can CHERRY PIE FILLING (or other pie filling that you find delicious)
• 1 (8 oz.) block CREAM CHEESE + 1/2 cup POWDERED SUGAR
• 1 cup PRUNES heated & mashed in a bit of water + SUGAR & LEMON JUICE to taste
• 1 cup APRICOTS heated & mashed in a bit of water + SUGAR & LEMON JUICE to taste
• 1/2 cup POPPY SEED FILLING + 1/2 cup APPLE SAUCE

Crumble

• 2 Tbs BUTTER
• 3 Tbs FLOUR
• 3 Tbs SUGAR

Directions:

1. Soak the dry yeast in the bowl of a KitchenAid mixer with the lukewarm milk for 5 minutes.  
2. After the 5 minutes, use the paddle attachment to mix in the sugar, salt, and lemon juice. Then mix in the egg, softened shortening, and 1 tablespoon of butter. 
   Add half of the sifted flour to the bowl and mix it into the dough. Then mix in the rest of the flour. Scrape the dough off of the sides of the bowl and form it into a sort of ball in the bottom of the bowl.  
3. Use the dough hook attachment to kneed the dough until it forms into a smooth ball and is no longer sticking to the sides of the bowl (it will still be slightly sticky to the touch though). This should only take a few minutes. 
4. Place the dough into a greased bowl and cover with a damp cloth. Let the dough rise until it has doubled in size. Once the dough has doubled, punch it down and then let it rise until it has doubled again.
5. While the dough is rising, grease a 9 x13 inch pan with some of the remaining butter. 
6. Shape the dough into golf ball sized balls and then roll each of them in melted butter that was left over from greasing the pan. (You should get around 15 balls. I lay them into the pan 3 along the shorter side and 5 along the longer side.) 
7. Let the balls rise for 30 to 40 minutes or until they have doubled in size. Don't get impatient now! Let the ball rise enough that they are touching and look like they are starting to merge together.
8. Using your thumb, make depressions in the center of the balls and add a few teaspoons of filling.  Let the balls rise for at least another hour. This is one of the more important rises. You want the dough to get nice and puffy again where the edges of the dough are starting to rise up above the level of the filling. If you don't let them rise enough the dough will taste dense and biscuit-like instead of light and fluffy!
9. While the dough is rising mix together the ingredients for crumble and then set aside.
10. Bake at 400 degrees for 15 minutes and then top with the crumble mixture. Bake another 5-10 minutes or until the dough is golden brown and cooked through. 

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Nancy's Vanilla Cake

I have been searching for a good vanilla cake recipe for about a year now and I have finally found one that I like! This cake has good flavor and has a fairly dense crumb.

Preheat oven to 350 degrees F. Then use the paddle attachment on a stand mixer to cream together the sugar and butter for 2 minutes. Add the eggs one at a time.

Whisk together the cake flour, all purpose flour, baking powder, and salt. Measure out the milk and the vanilla in a measuring cup.

Alternate adding the dry and wet ingredients at a medium speed starting and ending with the dry ingredients. 

This batter measured to be about 6 - 6 & 1/2 cups of batter. 

Divide the batter evenly between two 9 inch cake pans. Bake for 30-35 minutes. 

Here is a 6 inch cake...

Look at that crumb!

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Nancy's Vanilla Cake

Ingredients:

• 2 cups SUGAR
• 2 sticks BUTTER, room temperature
• 4 LARGE EGGS, room temperature
• 1 & 1/2 cup CAKE FLOUR
• 1 & 1/4 cup ALL PURPOSE FLOUR
• 2 tsp BAKING POWDER
• 3/4 tsp SALT
• 1 cup WHOLE MILK, room temperature
• 1 tsp VANILLA EXTRACT

Directions:

1. Preheat oven to 350 degrees F.
2. Use the paddle attachment on a stand mixer to cream together the sugar and butter for 2 minutes.
3. Add the eggs one at a time. 
4. Whisk together the cake flour, all purpose flour, baking powder, and salt.
5. Measure out the milk and the vanilla in a measuring cup.
6. Alternate adding the dry and wet ingredients at a medium speed starting and ending with the dry ingredients. 
7. Divide the batter evenly between two 9 inch cake pans. Bake for 30-35 minutes. 

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I found this recipe on the following website: http://www.foodnetwork.com/recipes/nancy-fuller/vanilla-birthday-cake-with-chocolate-frosting.html

Half Sized Four Layer Chocolate Cake with Swiss Meringue Buttercream

To make this adorable cake you will need 3 recipes. Using these recipes, you will end up with a 6 inch, 4 layer chocolate cake with a Swiss meringue buttercream and marshmallow fondant!

Start off by making the cake! Using the recipe for a half batch at the bottom of this page, I split the batter into two 6 inch cake pans. After they came out of the oven I split each layer which is how I ended up with four! Wrap each layer in cling wrap and put them in the freezer for an hour or two.

While the cake is baking, make a half batch of the Swiss meringue buttercream!

Take the layers of cake out of the freezer and start assembling the cake!

Make your marshmallow fondant as directed in the recipe at the bottom of this page and then start decorating!

Here are some pictures of my cake:

Inside the cake!

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Chocolate Cake (Half Batch)

Ingredients:

• 1 cups SUGAR
• 3/4 cup + 2 Tbs FLOUR
• 1/4 cup + 2 Tbs COCOA POWDER
• 3/4 tsp BAKING POWDER
• 3/4 tsp BAKING SODA
• 1/2 tsp SALT
• 1 EGGS
• 1/2 cup MILK
• 1/4 cup VEGETABLE OIL
• 1 tsp VANILLA EXTRACT
• 1/2 cup BOILING WATER

Directions:

1. Preheat the oven to 350 degrees F and coating three 8 inch baking dishes in nonstick cooking spray and then flour to make the cake easier to remove from the dish after baking. 
2. In an electric mixer combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 
3. Add the eggs, milk, vegetable oil, vanilla extract, and the boiling water making sure each ingredient is incorporated before adding the next.
4. Divide the batter equally into the three baking dishes and bake for about 25 minutes.  Bake until you can insert a toothpick and have it come out clean. Let the cakes cool for at least 10 minutes before removing from the baking dishes. 
5. Tip: If you aren't in a rush, wrap each layer of cake cling wrap and put it in the freezer over night (or at lest for a few hours). This makes the cake much easier to assemble!

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Swiss Meringue Buttercream (Half Batch)

Ingredients:

• 3 EGG WHITES
• 3/4 cup SUGAR
• 1 cup POWDERED SUGAR, sifted 
• 6 Tbs VEGETABLE SHORTENING, room temperature
• 2 sticks BUTTER, room temperature
• 1/2 tsp VANILLA EXTRACT

Directions:

1. Start boiling a pot of water to use as a double boiler.
2. Then whisk together the egg whites and granulated sugar over the pot of boiling water. You are just trying to dissolve the sugar into the egg whites so you don't need to do this for very long. Once the mixture has reached 115 degrees F and/or the mixture no longer feels gritty when you rub it between your fingers, then remove the bowl from the heat!
3. It should look something like the picture below.
4. After taking the egg white and sugar mixture off of the heat, place it onto the stand mixer fitted with the whisk attachment and whisk on high until stiff peaks form. You want firm, glossy, white peaks!
5. Once you have achieved stiff peaks, add the powdered sugar and continue whisking. (Start slow and increase speed so you don't end up with a face full of powdered sugar!)
6. Once the powdered sugar has incorporated, it is time to start adding in the butter and vegetable shortening. Cut the room temperature butter and vegetable shortening into chunks and add them into the mixer in 2 to 3 additions fairly quickly while the mixer is still whisking on medium to medium-high.
7. Once the ingredients are well incorporated, it should look something like this! Lastly, whisk in the vanilla extract.
8. At this point the icing is pretty much done! I switched over to the paddle attachment for a few minutes to whip up the icing a little more to make it lighter in color as well as in texture.  Now it's time to ice the cake!

Note: This buttercream will keep for 4 days at room temperature, 2 weeks in the fridge, and 2 months in the freezer.

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Marshmallow Fondant

Ingredients:

• 8 oz. MARSHMALLOWS
• 1 lb. POWDERED SUGAR + 2-3 cups extra to roll in
• 2 Tbs WATER

Directions:

1. Start off by microwaving the marshmallows in a glass bowl for 60 seconds. 
2. Using a spatula, stir in the water. 
3. Next, start stirring in the powdered sugar. You may need to use your hands. It will be VERY sticky!
4. After you have mixed in 1 lb. of powdered sugar, turn the fondant out onto a heavily powdered sugar-ed counter. Start to knead the fondant. This is where the extra 2-3 cups of sugar come in. Keep kneading and adding sugar until it is no longer sticky. 
5. Add food coloring if desired and continue kneading until the fondant is no longer marbled with food coloring. 
6. Then roll the fondant out to the desired shape and cover the cake! 

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White Cake with Vanilla Buttercream

To make a 2 layer 8 inch cake you will need:

• 2 cups FLOUR
• 4 Tbs CORN STARCH
• 1 cup MILK
• 6 EGG WHITES
• 1-2 tsp VANILLA
• 1 & 3/4 cup SUGAR
• 4 tsp BAKING POWDER
• 1 tsp SALT
• 1 & 1/2 stick UNSALTED BUTTER (12 Tbs)

To make a 3 layer (3 & 1/2 - 4 inches tall) 6 inch cake you will need:

• 1 & 1/2 cups FLOUR
• 3 Tbs CORN STARCH
• 3/4 cup MILK, room temperature
• 4.5 EGG WHITES, room temperature
• 1-1.5 tsp VANILLA
• 1 & 1/4 cup + 1 Tbs SUGAR
• 3 tsp BAKING POWDER
• 3/4 tsp SALT
• 1 stick + 1 Tbs UNSALTED BUTTER (9 Tbs softened but still cool), cubed

To make enough vanilla buttercream to cover the 3 tier 6 inch cake (but not much extra):

• 1 stick UNSALTED BUTTER
• 3 cups POWDERED SUGAR
• 4 Tbs MILK
• 1 tsp VANILLA

Preheat the oven to 350 degrees F. Start off by mixing together the milk, egg whites, and vanilla in a small bowl.

Sift together the flour, corn starch, sugar, baking powder, and salt into the bowl of a stand mixer. Use the paddle attachment to continue mixing.

Add the cubed butter, and continue beating on low for 1-2 minutes.

It should turn into a fine meal.

Add all but 1/3 cup of the milk mixture. Mix for 1-2 minutes. Then add the rest of the milk. Mix for another minute.

Pour batter into pans that have been sprayed with cooking spray. When making a 3 tier 6 inch cake, bake for 27-35 minutes. Bake longer than expected! Cake keeps falling...

To make the buttercream, cream the butter until light, add the vanilla, then slowly add the sugar and milk, alternating between the two to keep a smooth consistency.

After the cakes have cooled, level them, and decorate!

Look at that crumb!

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White Cake

Ingredients:

To make a 2 layer 8 inch cake you will need:

• 2 cups FLOUR
• 4 Tbs CORN STARCH
• 1 cup MILK
• 6 EGG WHITES
• 1-2 tsp VANILLA
• 1 & 3/4 cup SUGAR
• 4 tsp BAKING POWDER
• 1 tsp SALT
• 1 & 1/2 stick UNSALTED BUTTER (12 Tbs)

To make a 3 layer 6 inch cake you will need:

• 1 & 1/2 cups FLOUR
• 3 Tbs CORN STARCH
• 3/4 cup MILK, room temperature
• 4.5 EGG WHITES, room temperature
• 1-1.5 tsp VANILLA
• 1 & 1/4 cup + 1 Tbs SUGAR
• 3 tsp BAKING POWDER
• 3/4 tsp SALT
• 1 stick + 1 Tbs UNSALTED BUTTER (9 Tbs softened but still cool), cubed

Directions:

1. Preheat the oven to 350 degrees F. Start off by mixing together the milk, egg whites, and vanilla in a small bowl.
2. Sift together the flour, corn starch, sugar, baking powder, and salt into the bowl of a stand mixer. Use the paddle attachment to continue mixing.
3. Add the cubed butter, and continue beating on low for 1-2 minutes. It should turn into a fine meal.
4. Add all but 1/3 cup of the milk mixture. Mix for 1-2 minutes. Then add the rest of the milk. Mix for another minute.
5. Pour batter into pans that have been sprayed with cooking spray. When making a 3 tier 6 inch cake, bake for 27-35 minutes. Bake longer than expected! Cake keeps falling...
6. After the cakes have cooled, level them, and decorate!

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Vanilla Buttercream

Ingredients:

To make enough vanilla icing to cover the 3 tier 6 inch cake (but not much extra):

• 1 stick UNSALTED BUTTER
• 3 cups POWDERED SUGAR
• 4 Tbs MILK
• 1 tsp VANILLA

Directions:

1. To make the icing, cream the butter until light.
2. Add the vanilla.
3. Then slowly add the sugar and milk, alternating between the two to keep a smooth consistency.
4. If it is too thick, add more milk, if too thin, add more powdered sugar.

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I got the white cake recipe from: http://iambaker.net/the-perfect-white-cake/

The buttercream recipe came from: http://www.marthastewart.com/336452/billys-vanilla-buttercream

Sugar Cookies with Buttercream Icing

I love these cookies! They are thick and soft and wonderful! I have made them for a few Valentine's Day bake sales because I have a heart shaped cookie cutter, but with a new cookie cutter they could make adorable (and delicious) cookies for any season!

To make them you will need:

• 1 cup BUTTER
• 2 cups SUGAR
• 2 EGGS
• 3 tsp VANILLA EXTRACT
• 1 cup SOUR CREAM
• 1 tsp SALT
• 2 tsp BAKING SODA
• 5 & 1/2 cups FLOUR

Start by preheating your oven to 375 degrees F. Cream the butter and sugar with an electric mixer. Then, one at a time, add the eggs, vanilla, and sour cream. In a large bowl, mix the salt, baking soda, and flour. Slowly add the dry mixture into the wet mixture.

Once the dough has formed, roll it out on a floured surface until it is about 1/4 to 1/3 of an inch thick and cut out your cookies using a cookie cutter. Place the cookies on a cookie sheet that has been sprayed with nonstick cooking spray. Bake the cookies for 7-8 minutes. They may not look done, but they are! If they are golden brown around the edges, you have cooked them too long. If they are overcooked they will be crunchy rather than soft and fluffy! Leave them on the baking sheet for about 5 minutes after removing from the oven and then transfer them to a cooling rack. 

After the cookies have cooled they are ready to frost! Feel free to use an icing recipe that is tried and true, but in the case that you don't have one you can use this simple buttercream icing. To make it you will need:

• 1/2 cup BUTTER, softened
• 4 cups POWDERED SUGAR
• 2 tsp VANILLA EXTRACT
• 1/4-1/3 cup MILK

Simply cream together the butter, sugar, and vanilla. Then slowly add the milk until you reach a desired consistency! For extra pizzazz you can add some food coloring!

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Sugar Cookies 

Ingredients:

• 1 cup BUTTER
• 2 cups SUGAR
• 2 EGGS
• 3 tsp VANILLA EXTRACT
• 1 cup SOUR CREAM
• 1 tsp SALT
• 2 tsp BAKING SODA
• 5 & 1/2 cups FLOUR

Directions:

1. Preheat your oven to 375 degrees F. 
2. Cream the butter and sugar with an electric mixer. Then, one at a time, add the eggs, vanilla, and sour cream. 
3. In a large bowl, mix the salt, baking soda, and flour. 
4. Slowly add the dry mixture into the wet mixture.
5. Once the dough has formed, roll it out on a floured surface until it is about 1/4 to 1/3 of an inch thick and cut out your cookies using a cookie cutter. 
6. Place the cookies on a cookie sheet that has been sprayed with nonstick cooking spray. Bake the cookies for 7-8 minutes. They may not look done, but they are! If they are golden brown around the edges, you have cooked them too long. If they are overcooked they will be crunchy rather than soft and fluffy! 
7. Leave them on the baking sheet for about 5 minutes after removing from the oven and then transfer them to a cooling rack. 
8. After the cookies have cooled they are ready to frost!

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Buttercream Icing

Ingredients:

• 1/2 cup BUTTER, softened
• 4 cups POWDERED SUGAR
• 2 tsp VANILLA EXTRACT
• 1/4-1/3 cup MILK

Directions:

1. Cream together the butter, sugar, and vanilla. 
2. Slowly add the milk until you reach a desired consistency! 
3. For extra pizzazz you can add some food coloring!

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The website where I found this recipe is: http://peppermintplum.blogspot.com/2011/03/thick-soft-sugar-cookies.html