Apricot Kolaches
(Serves 12)
Dough
6 ounce Evaporated Skim Milk
6 Tablespoons Water
3 Tablespoons Earth Balance Buttery Spread
Heat to 125 F.
1/2 cup Whole Wheat Pastry Flour
1/2 cup All Purpose Flour
2 1/4 teaspoon Yeast
3 Tablespoons Sugar
1/4 teaspoons Salt
Add warm milk mixture to the dry ingredients in mixing bowl with dough hook. Beat at medium speed 2 minutes. Add:
1 Egg Yolk
Beat 2 minutes at slow speed.
Slowly add:
1 cup Whole Wheat Pastry Flour
1 cup All Purpose Flour
Knead for about 10 minutes until dough leaves sides of bowl.
Cover and let rise until double.
Punch dough down.
Let rest 10 minutes.
Divide into 12 balls, about 1/4 cup each.
Roll, then flatten onto cookie sheet.
Brush with:
Earth Blend Buttery Spread, melted
Let rise until double.
Apricot Filling
5 oz. Dry Apricots
In saucepan, cover apricots with water. Boil until most of water is absorbed. Turn apricots while cooking. Place in food processor along with:
3 Tablespoons Sugar
1 Tablespoon Earth Balance Buttery Spread
1/4 teaspoon Nutmeg
Chop in processor.
Measure 1 Tablespoon scoop and place in center of each dough round, making an indentation while filling. Sprinkle with topping.
Topping (Posipka)
2 Tablespoons Sugar
3 Tablespoons Flour
1/2 teaspoons Cinnamon
1 Tablespoon Earthy Balance Buttery Spread
Cut buttery spread into dry ingredients.
Bake at 375 F. for 15 minutes.
Sausage and Farro Soup
(Serves 5)
1 Turkey Sausage Link
1 Clove Garlic, minced
1 Celery Stalk, diced
6 Pearl Onions, quartered
1 teaspoon Olive Oil
Saute sausage with vegetables in olive oil, crumbling the sausage while browning.
Add:
4 cups Chicken Broth, low sodium
1/4 teaspoon Thyme
1/2 cup Farro
1/2 cup Carrots, sliced
1/4 teaspoon Paprika
Bring to a boil. Lower heat and simmer for 40 minutes.
Add:
1 cup Tomatoes, diced, canned without salt
1 1/2 cups Spring Mix
Heat for 5 minutes.
Enjoy Sunday!
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