Recipezaar: Czech,Desserts recipes

Czechoslovakian Cheesecake

Mon, 13 Mar 2000 21:48:00 -0500

-- posted by *Pixie*

Kolace

Thu, 05 Jul 2001 21:13:50 -0400

Pronounced "KO-la-chay" - this is a traditional Czechoslovakian recipe that my grandmother always made. She made them so often that she knew this recipe by heart. My favorite filling was poppyseed. -- posted by Mary Scheffert

Springerle Cookies

Tue, 06 Nov 2001 18:15:35 -0500

My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her! -- posted by Mary Scheffert

Kifles (Nut Rolls or Horns)

Tue, 06 Nov 2001 18:16:19 -0500

This is from the Ellis Island Immigrant Cookbook. -- posted by Miss Erin

BOZI MILOSTI (Celestial Crusts)

Sun, 25 Nov 2001 13:34:29 -0500

-- posted by LikeItLoveIt

Vanilla Crescents (Vanilkove Rohlicky)

Sun, 25 Nov 2001 13:34:46 -0500

. -- posted by LikeItLoveIt

SVESTKOVE KNEDLIKY (Plum Dumplings)

Sun, 25 Nov 2001 13:35:21 -0500

-- posted by LikeItLoveIt

Czechoslovakian Cookies

Thu, 28 Feb 2002 18:13:18 -0500

-- posted by Dancer^

Strawberry Cookies (Czechoslovakian)

Tue, 25 Jun 2002 22:26:01 -0400

One of my favorite cookies. You can also make this with raspberry jam. My Grandmother made these all the time. -- posted by Merlot

Elsie Hronek's Kolaches

Fri, 23 Aug 2002 17:56:31 -0400

This is a traditional Bohemian pastry recipe handed down from my wife's much beloved Bohemian grandmother who took joy in watching her family eat. It seems like it isn't a real family get-together without kolaches and it also seems like there are never enough made. If you don't like prunes, any fruit filling will work very, very well. -- posted by Rick Young

Sweet Kolache Recipe

Tue, 03 Sep 2002 18:05:04 -0400

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling. -- posted by 1Steve

Poppy Seed Cake

Mon, 07 Oct 2002 22:02:56 -0400

This is an old Czech recipe for Poppy Seed Cake that was given to me by a dear friend's Czech grandmother. -- posted by Dee514

Pound Cake

Fri, 15 Nov 2002 20:00:28 -0500

This recipe makes a dense, sweet cake. As the name "Pound Cake" implies, the recipe calls for a "pound" each of butter, eggs, sugar, and flour. This recipe was given to me by my Czech Grandmother. -- posted by PA-Dave

Kolatki/Kolacki (Ukrainian Christmas Cookies via Czechoslovakia)

Sat, 28 Dec 2002 20:04:20 -0500

This is an old recipe from my Mom's dad's side, the origins of which we are unsure. All we know is, they are addictive! Unlike traditional Polish and Czech pastries by the same name, these are tiny open-ended jam cookies. They are traditionally eaten at Christmastime. This is my mom's version of the recipe, so I must warn you from experience that if you double it, you will actually have more of a quadruple recipe! -- posted by abcdefg

Fruit Kolacky

Tue, 07 Jan 2003 20:02:28 -0500

-- posted by Meghann

Cheese Kolacky

Tue, 07 Jan 2003 20:02:34 -0500

-- posted by Meghann

Nut Kolacky

Tue, 07 Jan 2003 20:02:40 -0500

-- posted by Meghann

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

Sun, 12 Jan 2003 20:30:58 -0500

One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included) -- posted by Karen=^..^=

Bublanina

Thu, 03 Apr 2003 20:09:37 -0500

A Slovak sweet dessert. Adapted from "Out of this Kitchen". This is especially good with sour cherries. -- posted by Tinks

Strawberry Kolache Cookies

Mon, 03 Nov 2003 20:01:59 -0500

These cookies are absolutely beautiful. You can actually use whatever kind of preserves you wish, but make sure that they are PRESERVES. You will love the look of these beautiful cookies! Prep time doesn't include chill time. Cook time is for one batch. -- posted by love4culinary

Nana Edith's Peach Dumplings

Thu, 26 Aug 2004 20:00:17 -0400

My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me. They may take a little practice & patience, but are well worth it! We still make a meal of them, but are great after a big salad or small dinner. I usually use only four large peaches since the dough is the best part! Can be served hot, cold, or room temp. They can also be made smaller with apricots. -- posted by Queer Eye in the Kitchen Guy

Potato Apricot Dumplings

Fri, 19 Aug 2005 16:28:38 -0400

Wow, this looks interesting! Posted for Zaar World Tour 2005. Comes from a cookbook of countries along the Danube. This recipe is from the Czechs. You could probably try using 24 dried half apricots if fresh are not available. It would affect the texture more than the taste. There seems to be a large dough to apricot ratio, but I have not tried this yet. Cook time includes chill time. -- posted by Kumquat the Cat's friend

Libbie's Raisin Filled Cookies

Wed, 12 Oct 2005 17:35:12 -0400

This is from Libbie's Little Black Book. I haven't tried these yet but her other cookies are great. The bottom 1/2 of the ingredients list is the filling recipe starting with the sugar. Thanks Heather for helping with these. -- posted by Dienia B.

Moroccan Cookies

Sat, 04 Feb 2006 20:24:34 -0500

Czechoslovak cookbook by Joza Brizova. -- posted by Dienia B.

Bear Paws

Sat, 04 Feb 2006 20:33:23 -0500

Czechoslovak cookbook, Joza Brizova. Doesn't give amounts. This is a mold cookie--looks great. -- posted by Dienia B.

Cheese Danish

Thu, 09 Mar 2006 17:40:31 -0500

OH IT'S SO GOOD -- posted by Chef #217139 H Forst

Czech Pastry Call Kolacky

Thu, 23 Mar 2006 14:46:25 -0500

A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century. -- posted by Chef #217139 H Forst

Czech Pastry Cottage Cheese Kolacky

Thu, 23 Mar 2006 14:54:58 -0500

A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include Cottage Cheese, prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century. -- posted by Chef #217139 H Forst

Czechoslovakian Crescent Cookies

Thu, 23 Mar 2006 14:57:25 -0500

My grandmother was from Prague Czechoslovakian came to American in 1902. This is her recipe. When I was growing up, I ate dozen at a time. -- posted by Chef #217139 H Forst

Czechoslovakian Cocoa Oatmeal Cookies

Thu, 30 Mar 2006 21:22:38 -0500

This is a old Czech recipe from my grandmother. -- posted by Chef #217139 H Forst

Trdelnik - Slovak/Czech Sweet Pastry

Fri, 21 Apr 2006 20:20:16 -0400

This recipe is result of request by many forum members. My first recipe here, and on top of it, transated from Slovak / Czech original (well, but by native Czech chef), so bear with me :-) Some history - original recipe is dated to 17th century, perhaps the original is from Hungary or even Easter parts of Europe. TRDLO - the exact translation is "clodpole, or clodpoll or goofy", but meaning here is the wooden stick, about two feet long and 3 to 4 inches in diameter, which this sweet pastry is supposed to be baked on. Original recipe calls for baking it over open fire (hot coals), wrapped around this buttered wooden stick. However, metal works too. After many sleeples nights I found solution, which easily allows me (now you too)to prepare this in USA. (aren't I a clever boy :-))) Round wooden stick is still needed (any hardware store), can be wrapped in AL foil, if you don't trust the bare wood. Best part for upcoming warm weather - the grill. Yea, get your grillmaster out of there and rig this trdlo, (ok, we'll call it wooden stick) over the grill. Do not try to lay it on the grill screen, has to be above in the air!! Take the grilling screen out if possible and bake the trdelnik over the hot coals. This easy setup will allow you to bake it the way it was last couple hundred years, no oven or such, this is awsome and super easy fun. -- posted by Tomas Sedlacek

Cottage Cheese Pocket Tarts - Czech

Wed, 31 May 2006 10:05:33 -0400

This recipe is being entered for ZWT II & my source is fooddownunder.com. Funny the things you can find after so many yrs of loving & craving Czech kolaches. I was raised on them, but this kolache variation sounds wonderful to me & is so easy to make. This may well become my NEW favorite kolache! (Yield depends on size of tart made & has been "roughly estimated". Time does not include time to chill the dough.) -- posted by twissis

Czech Chocolate Pecan Cookies

Sun, 01 Apr 2007 20:55:28 -0400

My Czech grandmother used to make these and I finally found the recipe in Cherished Czech Recipes. -- posted by Lainey6605

Almond Crescents (Mandlove Rohlicky)

Wed, 23 May 2007 09:11:10 -0400

This has been a family favorite for many, many, years, I usually make a double batch to ensure having them around for more than a day! The recipe comes from the now defunct Country Cooking magazine in an article on Czechoslovakian cooking. I grind my almonds in my Cuisinart and mix the recipe up in it also, but a mixer will also work fine. (I guessed on the yield, they make a full tray plus). -- posted by momaphet

John Hadamuscin's Bohemian Butter Cookies

Tue, 30 Oct 2007 17:33:56 -0400

This is an heirloom recipe, brought from the Old Country, and published by cookbook author Hadamuscin. It is perfect for cutting with traditionally-shaped cookie cutters. Note that chilling time is not included in the timing. The yield will depend on the size of your cookie cutters. -- posted by Lorraine of AZ

Czech Pribinacek, Vanilla Cream

Tue, 27 Nov 2007 20:01:55 -0500

This is very tasty treat i used to eat a lot. It's not just kid's favorite, grown ups like it as much as the kids do. In Czech Republic, you can get it in every shop, so nobody bothers to make it. Living in USA taught me how to do it. -- posted by Dita 22

Czechoslovakian Rice Pudding

Sat, 31 May 2008 01:02:16 -0400

It is a easy,old fashion Rice Pudding Recipe. Had it a lot growing up. -- posted by Chef #217139 H Forst

Butter Crescents

Thu, 05 Jun 2008 02:18:18 -0400

This is a Czechoslovakian recipe from recipegoldmine.com Posted for ZWT4 -- posted by Lavender Lynn

Cocoa Balls (Kakaove Dulkove Kolacky)

Tue, 12 Aug 2008 02:01:50 -0400

From The Czechoslovak Cookbook -- posted by Charlotte J

Bohemian Kolaches With Four Fillings

Tue, 29 Sep 2009 16:11:38 -0400

Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian! -- posted by Buster's friend

Slovak Kolacky

Tue, 19 Jan 2010 11:50:04 -0500

This tasted just like the cookies my Slovak Polish grandmother used to make. From cooks.com -- posted by AElfflaed