Kolache

1 tablespoon sugar
2 Packages yeast (4 1/2 teaspoons)
½ cup warm water (105 – 115 degrees)
2 cups milk
½ cup (plus 2 tablespoons) butter
2 egg yolks
½ cup sugar
6¼ cups flour, shifted
1 ½ sticks of melted butter

Sprinkle sugar over the yeast and dissolve in lukewarm water.
Heat milk in saucepan and then add ½ cup (plus 2 tablespoons) butter in milk.
Let cool and then add salt, egg yolks, and sugar.
Mix the milk mixture and the yeast mixture.
Add flour gradually and work by hand, or mixer, until glossy.
Cover and place in warm place and let rise until double in bulk (45 – 60 minutes).
Beat dough down and pinch into egg sized portions.
Flatten the dough balls out and wrap around your favorite filling. Pinch the edges together and put crease on the bottom.
Let rise about 15 minutes.
Bake at about 350 for 15 minutes.
Butter the Kolaches with the melted butter as soon as they come out of the oven.

Source: http://www.angelfire.com/tx5/texasczech/kolaches/Kolache%20recipe.htm
The above web page has some recipes for fillings.

Crisp Waffles

2 eggs, separated
1 ¾ cup milk or buttermilk
½ cup butter, melted or vegetable oil
2 cups flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt

Heat waffle iron. Separate eggs. Beat egg whites until fluffy. Mix remaining ingredients until smooth. Fold in egg whites. Pour about 1/3 cup batter onto hot waffle iron. Bake 5-7 minutes or until crispy.

Rosemary Ravsten

Crescent Bacon-Cheese Tartlets

1 8 oz. can refrigerated crescent dinner rolls or 1 can Pillsbury Crescent Recipe Creations flaky dough sheet. The flaky dough sheet comes in flavors like garlic etc. but you have to cut them yourself into 12 rectangles.

1/3 c shredded Swiss or cheddar cheese (I used quite a bit of cheddar cheese in each one)
1/2 c chopped cooked bacon
1 T chopped green onion (about 2 onions)***I left these out.
2-3 Large eggs
3 T heavy cream (I don't remember using cream but it makes it more custard-like)

Directions: Pre heat oven to 375 degrees
If using crescent rolls: Unroll dough into 1 large rectangle. Gently press perforations to seal and press dough into a 12x9 inch rectangle. Cut dough into 12 squares. Gently press squares into 12 ungreased muffin tin. Shape edges to form a 1/4" lip above tin. Divide cheese into each cup and place onion on top of cheese. Fill with egg mix and sprinkle with cooked bacon and a little bit of cheese. Bake for 15-20 minutes until edges are golden and filling is set. Cool ~5 min. before removing from cups.

If you don't use the heavy cream, mix 1 T of water or milk into egg as you scramble it. It makes scrambled eggs fluffier.

I scrambled the eggs on the stove but only partially cooked them. They will finish cooking in the oven.

Carolyn Wallace