Jenn Boo-lari @dolari@driveinsaturday.org

Huh. It snowed overnight. That was unexpected. Even the weather service was saying no precipitation at all overnight.

I decided tonight to go ahead and move onto New Doctor Who for tonight's Dr Who. I really like Chris Eccleston's Doctor, although he can be overly goofy at times, and how badly Mickey is treated/written. But I forgot just how campy this first season was.

For anyone wanting the Kolache Recipe, here it is, courtesy of Mrs. Nettle of Fredericksburg Texas.

# Kolatschen (Kolaches)

Fredericksburg Home Kitchen Cook Book
16.0 kolaches

0.5 cup milk (scalded)
0.5 cup sugar (dough)
1.0 tsp salt
0.5 tsp mace
0.5 whole lemon rind (grated)
2.0 packages dry yeast
0.5 cup warm water
2.0 eggs (beaten)
0.5 cup butter (melted) (dough)
4.5 cups flour (dough)
0.3333333333333333 cup sugar (streusel)
2.0 tbsp flour (streusel)
2.0 tbsp butter (cut into chunks and chilled) (streusel)
1.0 tbsp preserves or cream-cheese ricotta filling

Kolache:

1 - Combine milk, sugar, salt, mace and lemon rind. Cool to lukewarm.
2 - Stir yeast into warm water; let stand 5 minutes.
3 - Add to milk mixture. Stir in eggs and margarine and enough flour to make a soft dough.
4 - Knead on lightly floured board until smooth and elastic.
5 - Cover, let rise in warm place until double in bulk.
6 - Punch down, cover and let rise for 30 minutes.
7 - Shape into 2 inch balls, flatten slightly and place on greased cookie sheets 2 inches apart.
8 - Cover and let rise 30 minutes.

Streusal:

9 - Combine all streusal ingredients and mix together with fingers. Cover and refrigerate until needed

Baking:

10 - Make a large depression in each ball with fingertips, fill with preserves of your choice.
11 - Sprinkle kolaches with streusal.
12 - Bake at 375 degrees F, about 20 minutes or until golden.

My friends...I gotcha kolache.

The first batch browned a little more than I wanted, but at least that let me know o should take the second batch out sooner than later.

This batch also has a cream cheese-ricotta filling and proper spaetzel topping and let me tell you...it's not Weikel's, but it is damn good.

There was another near disaster with the kolache dough when I heated my oven to have a warm spot for my dough to rise, and forgot to turn it off when I put the dough in, cooking a little bit of it.

It looks like the dough will be fine, but it didn't rise as much as I wanted. So instead of 30 kolaches, we're doing 16, and making them a little larger, since 30 would have been tiny. Hope that's enough.

Little worried that my kolache dough isn't going to come out well. I acidentally knocked some water on the dough and I had to rework it. Now, while it's smooth, it feels super dense and tough, and I think I ruined it.

We'll find out.