Yield: 1 servings
|1 x||Variations on basic Colac|
Take plain raised dough. Roll out about 1" thick. Cut with biscuit cutter, cover, let rise then fry in hot deep fat. Drain on paper and sift with powdered sugar.
Prune, Cheese or Plum Cake:
Take plain raised dough, roll out enough for pie pan. Spread dough about ⅓" thick on a greased pie pan. Then proceed with one of the following fillings:
Cheese filling- Mix one pound country style cottage cheese well with two eggs, half a cup sugar, quarter cup raisins, lemon peel or cinnamon. Fold overlapping dough over filling, brush with eggwhite, melted butter or thin cream, cover and put in a warm place to rise.
Plum or Prune Filling- Arrange fresh pitted plums over dough in pie pan, sprinkle to taste with sugar and grated lemon peel. If cooked prunes are used, drain well, remove stones, add sugar and grated lemon peel.Cover with overlapping dough. Brush with butter, thin cream or eggwhite and let rise. Bake at 350 about 30 to 40 min.
May also be filled with sliced apples or any other fruit filling.
Pinch off dough into small balls. Dip in melted butter, roll in ground walnuts and place in a deep round cake pan. Continue piling balls on top of each other until the pan is about half full. Let rise until doubled and bake at 350 for about 45 min. Frost if desired.
Submitted By MARK MIKLAS On 08-11-95