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Organization Cookbooks » Civic Group
Cookbook Title: RECIPES & MEMORIES
 | Item ID: | 091034 | | Abstract: | "Our Journey Continues" as Lidgerwood, ND, celebrates its Quasquicentennial (125th) Anniversay on July 29-31, 2011. The Lidgerwood Woman's Club compiled a cookbook to help raise funds for the celebration. The book has about 500 delicious and easy to prepare recipes; many are family keepsakes. The ingredients used in most of the recipes are found in your pantry. The book also has photos of Lidgerwood buildings from the past and of today.
Lidgerwood is known for its Kolache Day, which will also be celebrated during the 125th. Each year Kolache Day is celebrated the last Saturday of July with a contest and sale of kolaches. | | Contact Information: | Make check or money order payable to:
Lidgerwood Cookbook
Attn: Shirley Elsner
PO Box 28
Lidgerwood, ND 58053
Price - $19.00 (The cookbook is $12.00 per copy Plus $7.00 for postage and handling = $19.00) | | Price: | $19.00 | | Recipe Sample: | Kolache Recipe
4 to 4 1/2 c. all-purpose flour
1 pkg. active dry yeast
1/4 tsp. gound mace
1/4 tsp. ground nutmeg
1 c. milk
1/2 c. butter
1/4 c. granulated sugar
1 tsp. salt
2 eggs
1 tsp. vanilla
1 tsp. lemon zest
canned fruit filling (poppy seed or apricat)
In a large bowl combine 2 c. flour, yeast, nutmeg, and mace; set aside.
In a medium saucepan, heat and stir milk, butter, sugar, and salt just until warm (120 to 130 degrees), until butter is almost melted. Add milk mixture to dry mixture along with the 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in lemon zest and vanilla and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size.
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes.
Roll each dough half into a 16" X 8" rectangle, about 1/8" thick. Cut each rectangle into 8 - 4" X 4" squares. Place a large, heaping tablespoon of fruit filling onto the center of each square. Brush the four corners of each square with water. Draw the corners up and gently press together. Place on baking sheets lined with parchment paper, 2" apart. Cover; let rise in a warm place until nearly double.
Brush with an egg wash made with one egg beaten with a tablespoon of milk. Top with topping. Bake in a 375 degrees oven for 12 to 15 minutes or until golden brown. Transfer to wire racks; cool completely.
Topping: 1 c. butter, 2 c. sugar, 3 c. flour
Combine the topping ingredients in a bowl until mixture resembles coarse crumbs. |
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