Eastern European + Flour recipes (13)

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Apricot Kolache

Recipe by: Mollie Nagel

Reviews(4)

Kolache are Czech biscuits traditionally made with a yeast dough and fruit filling. In this version a non-yeasted dough is used.

Babovka (Poppy seed tea rings)

Recipe by: Carol Ponec-Nemec

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A Czech specialty that is delicious and easy to make. If desired, you can ice or glaze these and top with flaked almonds or other nuts. You can use apricot filling instead of the poppyseed filling. Also, if you don't have the round tins, you can bake the rings on regular baking trays (just be sure to place the seams of the rings are well sealed and placed downward on the trays).

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Basic Dumplings

Recipe by: Teresa

Reviews(3)

A basic recipe to which you can add your own choice of fresh herbs. Use in soups and rich stews.

Chocolate Babka

Recipe by: Nina

Reviews(3)

This recipe is the next best thing to a bakery babka! Although babkas are traditionally yeast-risen breads, this one is more similar to a sweet quick bread or cake.

Dumplings

Recipe by: Carol

Reviews(6)

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. Add any fresh herbs you like to the dry ingredients.

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Elleasha's famous millionaire Shortbread!!!

Recipe by: elleasha101chhiber

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I think its very easy, well most of it sure is anyway! The only bit that i really struggled on was the mixing of the ingredients, mixing it into breadcrumbs with your fingers bit i actually found that it was easier with the dough whisks. plus it deduces your mixing time by about 5-8 minutes. from then it gets pretty easy with the rolling and cuttting and everything...!

Fresh Apricot-Honey Sponge Cake (Russian Style)

Recipe by: UniChefUK

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Summer is the time when we can forget about tinned fruit and preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!

Kolaches

Recipe by: Michelle Beard

Reviews(5)

This is a basic recipe for the traditional Czech pastry. They can be made with a variety of fillings, but this one uses your favourite jam. My preference is for a good quality apricot preserve.

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Kolaczki

Recipe by: Yvonne

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Buttery jam filled pastries which have been a tradition for every Polish Christmas Eve I can remember.

Rugelach

Recipe by: Jackie

Reviews(3)

I have many rugelach recipes, but this is truly the best I have ever made.

Soured Cream Poppy Seed Cake

Recipe by: Olga

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This cake is very light, tender and tasty. It's fun to make and fun to eat. Two layers of soured cream poppy seed cake, with a luscious lemon filling. Ice with a buttercream icing if desired.

Sugar Free Rugelach

Recipe by: Warren P. Silberstein, M.D.

Reviews(2)

This naturally sweet rugelach needs no artificial ingredients. It's a delectable cream cheese pastry filled with sultanas, nuts and cinnamon.

Vareniki

Recipe by: Mary Martin

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These are pierogis filled with cottage cheese, boiled and usually eaten with a sour cream sauce and crispy bacon. This is an old family recipe, from relatives who were Russian Poles.