123. The baking tradition has begun! Today, I sat and went through all my cookie and candy recipes and came up with a list of treats to bake this year.
The first item to bake is nut rolls. The recipe I use is unique to Italians. It is called Kolachi and is a very thin, long roll. Very different from the Polish nut rolls which are very bread y and large.
I received this recipe book many years ago and it is a compilation of wonderful bakers and cooks. These Italian ladies were part of the CCNA (Christian Church of North America). They all got together and offered their recipes for others to enjoy.
I was a student in college at the time and a dear sweet friend gave this book to me. Her name was Anna Marie, and when I say she had the kindest heart, I would not be exaggerating. Anna Marie saw that I really enjoyed cooking and baking, and she blessed me with this cookbook.
Since that day, I always pull this book out for certain recipes, which are always superb!!! My Italian Wedding Soup is in this book, Italian Bon Bon Cookies and so much more! It is a treasure.
1 ¼ cups milk
¼ cup crisco
1 teaspoon vanilla
6 ½ cups flour
3 teaspoons dry yeast
1 teaspoons sugar
2-3 teaspoons water
¾ cup sugar
dash of turmeric
1 teaspoon salt
(When making dough in a bread machine, place all liquids in first, then add flour and remaining dry ingredients. Set on dough setting and when finished dough will be ready to shape.)
Combine milk, crisco and butter. Heat until melted and cool to lukewarm. Sprinkle yeast into cup and add 1 tsp sugar and 3 tsp warm water. Blend together and let rest to proof the yeast. Place sugar, salt, and turmeric into large bowl. Add milk mixture, eggs and vanilla. Mix well and add flour all at once and mix with a wooden spoon. Knead by hand in the bowl (just a little). Dough will be sticky. Cover with towel and set in warm place for 1 ½ hours. Punch down dough and divide into 5½ pieces.
Roll each out on floured surface till very thin
(about 12" X 18"). Spread with nut mixture.
Roll and let rise for ½ hour. Place on a greased cookie sheet or parchment paper. Poke each roll with a fork across the top to avoid rolls splitting.
Bake at 350̊ for about 35 minutes. Brush each roll with a thin coating of oil while still warm.
6 cups walnuts ground
1½ cup sugar
6 egg whites, beaten stiff
1 ½ teaspoon vanilla
1 ½ teaspoon maple extract or syrup
6 Tablespoons butter, melted
Mix all together well and set aside.
I just love the maple flavor that comes through...and the dough is so light.
I love to have slices of nut roll set out with dessert. How can you resist!