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I am searching for a recipe for what I believe to be a Polish  recipe
called  "Kolats" or "Kolatz." It is not Kolacz - the Sculpture cake.  It is like a
pizza dough that is covered with a filling (mashed potatoes,  cheeses
(cheddar), lots of eggs, lots of butter, sugar, cinnamon) and then  baked. It is
often served during the holidays, warmed, and with a slice of ham.  I have a
couple of recipes from family, but they do not know the origin (they  are Polish)
and I am not sure this is the correct spelling. My 90 year old  mother says it
is a "poor/lower class" Polish recipe. I would love to get other  recipes and
compare, as well as learn the origin of this rare recipe. I have  searched
everywhere, even in my mother's town in local community cookbooks  without
I am hoping you can help me. It would be so appreciated.
Thanks in advance.

Readers sent these:


Making Kolatz (Slovak holiday pizza) is like making meatloaf or
spaghetti sauce.  Once you get a few basic ingredients and technique
down, there is no such thing as right or wrong.  Here’s the way I do it:


1 Box Pillsbury Hot Roll Mix (Or equivalent)
Approximately 9 – 10 potatoes, medium to large in size
1/2 stick butter
1 medium onion
1 1/2 blocks extra sharp white cheese, or a little more
1/4 cup sugar
2 – 3 eggs, lightly beaten

Timing is a little important to properly mix the cheese and potato, so
plan accordingly.

1.Boil potatoes whole in water 40 to 60 minutes until done.
2.Once potatoes are on the burner, peel and slice the onion, and
sauté over medium-low heat in a pan.  Keep covered.  Can continue with
other preparations.  Get the onion soft, but do not brown.  Can leave
this on stove until ready to use.
3.Grate cheese and set aside.
4.Grease a large sheet pan with short sides (doesn’t matter too
much – if a smaller “large” pan, will be thicker Kolatz, that’s all).
5.Prepare hot roll mix as per instructions.  Roll out and set in
pan, but no need to raise.
6.Preheat oven to hot roll mix temperature (375 deg F).
7.When potatoes are done, drain, peel, and mash while still hot.
Slowly mash in grated cheese.  
8.Dump onion-butter mix into blender, and puree.
9.Dump puree into potato-cheese mixture, and add in sugar and
beaten eggs.  Mix well.
10.Dump ingredients onto dough, and even out with a spoon or knife.
11.Bake for 40 minutes; best if bottom browns lightly.  Carefully
broil top on higher shelf, allowing top to brown lightly.
12.Let set at least one hour before eating.  Best if cooled and
eaten cold, or reheated by baking on oven grates 20 minutes on low heat
to crisp bottom.

Can vary a lot to your liking.  Use orange cheese instead of white.  Can
use anywhere from 1 to 4 eggs in filling.  Can add more or less onions,
same for sugar.  
I have several recipes for Polish Pizza. Here are 2 examples.
Timm in Oregon

Polish Pizza  
For the Dough:
1 package active dry yeast
1 cup warm water at 105F to 110F degrees
1 tsp. sugar
1 tsp. salt
3 tbs. oil
3 to 3-1/2 cups all purpose flour or unbleached flour
For the Topping:
Mild Cheddar cheese, grated to taste
2 large onions
1/2 cup butter
1 pound Colby Jack cheese, grated
1/2 pound brick or provolone, grated
1/2 pound sharp Cheddar, grated
For the Dough: Dissolve the yeast in warm water in large mixing bowl. Stir
in the sugar, salt, oil and 2 cups flour; beat until smooth. Stir in
enough of the remaining flour to make dough that is easy to handle.
Turn onto lightly floured surface and knead until smooth, about 5 minutes.
Place in a greased bowl with greased side up. Cover and let rise in warm
place for about 45 minute. The dough is ready if an indentation remains
when touched.
Preheat the oven to 400F degrees. Grease a jelly roll pan 10-1/2 x 15-1/2
x 1, with 1 tablespoon oil. Punch down the dough and spread in the pan;
prebake for 10 to 15 minutes.
While the dough is rising prepare about 2 to 3 cups mashed potatoes. Add
the grated mild Cheddar cheese, melt and mix thorough; add to taste. Sauté
2 large onions in 1/2 cup of butter until softened but not browned.
Grate 1 pound Colby Jack cheese, 1/2 pound brick or provolone and 1/2
pound sharp Cheddar.
Spread the mashed potatoes over crust. Add the butter and onions, salt and
pepper if desired. Sprinkle the grated cheese over the top. Return to the
oven and bake until cheese is melted and bubbly and the crust is golden.
Allow to sit for 10 minutes before serving.
Note: You may add chopped cabbage to sauté with the onions if desired.
Polish Pizza
1/4 cup warm water at 105F to 110F degrees
1 package active dry yeast 
1 teaspoon sugar 
2-1/2 to 3 cups all purpose flour or unbleached flour 
2 tablespoon sugar 
1/2 teaspoon salt 
1 slightly beaten egg 
1/2 cup milk 
2 tablespoons margarine or butter, melted 
2 tablespoons cooking oil 
2 medium potatoes, peeled and cut up 
1/2 cup sharp cheddar cheese, shredded, about 2 ounces 
2 tablespoons margarine or butter 
1/4 teaspoon salt 
1 tablespoon margarine or butter, melted 
For the Dough, Combine the warm water, yeast and the 1 teaspoon sugar;
stir to dissolve yeast, set aside. 
In a large bowl mix 1-1/2 cups of the flour, 2 tablespoons sugar and the
1/2 teaspoon salt. Make a well in the center and stir in the egg. Heat the
milk to 120F to 130F degrees; stir into the flour mixture. Stir in 2
tablespoons of melted margarine and the oil; stir in the yeast mixture.
Using a spoon, stir in as much of the remaining flour as you can. 
Turn out onto a floured surface and knead in enough of the remaining flour
to make a moderately stiff dough that is smooth and elastic, about 6 to 8
minutes total. Shape into a ball. Place in a greased bowl; turn dough
once. Cover and let rise in a warm place until doubled, about 1 hour. 
For the Filling: Place the potatoes in a medium saucepan; add water to
cover and sprinkle with a little salt. Bring to boiling. Reduce the heat
and simmer while covered for 20 to 25 minutes or until tender; then drain.
Add the cheddar cheese, 2 tablespoons margarine or butter and the 1/4
teaspoon salt; mash until smooth; set aside. 
Punch dough the down. Turn out onto a lightly floured surface; divide the
dough in half. Cover and let rest for 10 minutes. On a lightly floured
surface, roll one portion of dough into a 12 x 15 inch rectangle. Transfer
the rectangle to a lightly greased baking sheet. Spread the filling over
the dough to within 1 inch of edges. Roll the remaining dough to a 12 x 15
inch rectangle; place over the filling. Pinch the edges to seal and then
prick the dough every 2 inches to allow steam to escape. 
Bake in a 400F degree oven about 20 minutes or until golden brown,
covering with foil the last 5 minutes. Brush with 1 tablespoon melted
margarine. Serve warm or let cool. 

Tripe Soup

Dear Sir;
I am, I consider one of the few who are true polish people (100%) Raised in Buffalo NY with one of the finest grandma's you would have ever known. Grandma made a fabulous Tripe soup, that, both my Mom & I never wrote down the recipe, we regrete this. All I can tell you are what my taste buds sang about; milky based prunes golden raisins tripe, of course (sometimes used smoked ham) My grandma never used herbs or a lot of spices, however tasted sooo good !!! Can you help me to bring this wonderful soup back to life ? Sincerely Denise

Colorado Pot Roast

My mom used to make this when we were growing up so it was during the late
1960s-1970s.  She got the recipe from one of the women's magazines (Good
Housekeeping, Ladies Home Journal...?).   The main ingredient, of course,
was pot roast, I remember this was seared in a Dutch oven, then sliced
onions and maybe a quart or two of canned tomatoes were added.  The lid
was put on, then it simmered for a good hour or so.  About a half hour
before it was done, you mixed up cornmeal dumplings and dropped glops
(advanced culinary term there) on top of the meat and sauce,  covered it
again and let cook for about half an hour.  I know my siblings would love
to have this recipe too--it's really easy and  really good.  Could you
find the recipe so we could get the right ingredient proportions?
Thanks, Marilyn

A reader responded with this:

I have 2 recipes for Colorado Pot Roast.
Timm in Oregon

Colorado Pot Roast
4 pound beef pot roast
2 tablespoons flour
1 cup water
1 tablespoon sea salt
1 cup onion, sliced
1/4 cup lemon juice
2 tablespoons brown sugar
1 teaspoon mustard
1/4 teaspoon paprika
1 cup canned tomatoes
2 cloves garlic
1/2 teaspoon black pepper, freshly ground
1/4 cup vinegar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
For the Dumplings:
3/4 cup flour
1/2 cup cornmeal
1/2 cup milk
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
Rub the flour on meat; brown well on all sides in the skillet. Place the
rack under the meat; add the tomatoes, water, garlic, salt and pepper.
Cover and simmer 2 hours. Mix the remaining ingredients except the
dumplings; pour over the meat; cover and simmer 1 to 1-1/2 hours more.
Remove the meat to hot platter and keep warm while dumplings steam.
Shortly before serving time, stir together dry dumpling ingredients; stir
in the milk and butter. Drop by large spoonfuls into boiling pot roast
sauce. Cook, uncovered over low heat 10 minutes and then tightly covered
for 10 more minutes. Serve sliced pot roast with the dumplings.
Colorado Style Pot Roast
4 lb. beef roast, trimmed of fat
1 can diced tomatoes
2 cloves garlic
1 tsp. sea salt
1/2 tsp. black pepper, freshly ground
1 cup onion, sliced
1/4 cup vinegar
1/4 cup lemon juice
1/4 cup ketchup
2 tbs. brown sugar
1 tbs. Worcestershire sauce
1 tsp. mustard
1/4 tsp. paprika 
Place the roast in a crock-pot. Pour the remaining ingredients over roast
and cook on high for 2 hours and then turn to low for 4 to 5 more hours.
Serve over rice. The sauce may be thickened with flour and water.

Cider Mill Donuts

Hello, I am looking for an original old fashioned recipe for a cider mill
donut, as opposed to the many variations on the web.
Thank you

A reader sent these:

Hello again Phaed,
  I was once again looking over the puzzlers and went on a search. Would 
  either of the following recipes be what your reader is looking for? 
  They are both different, but claim to be authentic. I would assume that 
  the first recipe sounds right, but who am I to say? Hope this helps.
  Your Friend, Bonnie

  Westview Orchards & Cider Mill Of Romeo 
  Brown-Sugar Apple-Cider Donuts
  Makes: 18 donuts plus 18 holes.
  Prep: 25 minutes
  Refrigerate: 2 hours or overnight.
  Fry: in 365 degree oil for 2 to 3 minutes per batch.
  3 2/3 cups all-purpose flour,
  plus more for rolling
  1 tablespoon baking powder
  3/4 teaspoon baking soda
  3/4 teaspoon salt
  1/4 teaspoon cinnamon
  1/4 teaspoon ground nutmeg
  2 large eggs
  1/2 cup packed dark-brown sugar
  2/3 cup apple cider
  3 tablespoons butter, melted
  8 cups vegetable oil, for frying
  11/2 cups confectioner’s sugar
  1. In medium bowl, whisk together the flour, baking powder, baking soda, 
  salt, cinnamon and nutmeg. Set aside.
  2. In large bowl, beat eggs on medium speed until foamy, about 3 minutes. 
  Gradually add brown sugar, crumbling with hands. Beat until smooth. Mix in 
  cider and melted butter. Add flour mixture and stir with wooden spoon until
  3. On sheet of plastic wrap with floured hands, pat dough into 13/4-inch 
  thick disk (about 9-inch round); wrap with plastic wrap. Refrigerate at 
  least 2 hours or overnight.
  4. After dough has chilled, heat 8 cups of oil in a 31/2-quart heavy-duty 
  saucepan over medium-high heat until it registers 365 degrees on deep–fat 
  frying thermometer. On lightly floured surface, roll out dough to 1/2-inch 
  thickness. Cut into round donuts with donut cutter, or use 2 3/4-inch round 
  cutter along with 3/4 to1-inch round cutter for the centers. You may also cut 
  the dough into 31/2-inch x 11/2-inch strips. Place confectioners’ sugar in medium 
  5. Carefully slip the donuts, sticks and donut holes, 3 or 4 at a time, into 
  the hot oil. Fry until golden, turning once, about 2 to 3 minutes per batch. 
  Drain donuts on paper towel, then transfer still-warm donuts to confectioners’
   sugar and roll to cover. Serve warm.
  Orchard Buttermilk Doughnuts

3-1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tablespoons chilled vegetable shortening, plus more for deep-frying (see note)
3/4 cup buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract

For apple cider glaze
1-1/2 cups confectioners' sugar
1/4 cup apple juice, heated to boiling

1. In a medium bowl, combine 1-1/2 cups of the flour, the sugar, baking powder,
baking soda, cinnamon, nutmeg and salt. Add the 2 tablespoons shortening. Using
a hand-held electric mixer at medium speed, mix until the shortening is cut 
into very fine crumbs, about 2 minutes.
2. In a medium bowl, combine the buttermilk, eggs and vanilla. Beat until smooth 
and stir into the flour mixture. Gradually stir in the remaining 1-3/4 cups flour 
to make a soft dough. On a lightly floured surface, gently knead the dough just 
until smooth, about 1 minute.
3. Line a baking sheet with waxed paper. Place a large wire cake rack over a 
jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat 
to a depth of 2 to 3 inches and heat it to 375 degrees.
4. On a lightly floured work surface, pat the dough out into a thick rectangle 
and dust the top with flour. Roll out the dough until 1/2-inch thick. Using a
doughnut cutter, cut out the doughnuts, or use a 3-inch round biscuit cutter to 
cut out the doughnuts and a 1-1/4 inch round cutter to cut out the holes. Cut
straight down, without twisting the cutter, so the doughnuts will rise properly 
when deep-fried. Transfer the doughnuts and holes to the waxed paper. Gather up 
the dough, knead gently and re-roll until all of the doughnuts have been cut out.
5. In batches, slip a metal spatula under one doughnut at a time and lower it 
into the hot shortening. Deep-fry without crowding, turning once, until golden 
brown, 3 to 4 minutes. Using a wire-mesh skimmer, transfer to the wire racks to
drain. When all of the doughnuts have been fried, fry the doughnut holes until 
golden brown, about 2 minutes. Let them cool completely.
6. To make the glaze: In a small bowl, whisk the confectioners' sugar and 
boiling cider together. Holding them by the edges, briefly dip the doughnuts 
into the glaze, letting the excess drip back into the bowl. Place the doughnuts,
iced sides up, on a wire cake rack to set the icing. The doughnuts are best 
served the day they are made.

Note: Vegetable shortening causes fewer odors and leaves less aftertaste than
vegetable oil. Canola and peanut oils also impart few flavors to foods.


Apple Cider Doughnuts

1 c Apple cider 
1 c Sugar 
1/4 c Solid  vegetable shortening 
2 lg Eggs 
1/2 c Buttermilk 
3 1/2 c All-purpose  flour 
2 ts Baking powder 
1 ts Baking soda 
1/2 ts Cinnamon 
1/2 ts  Salt 
1/4 ts Nutmeg 
Vegetable oil or shortening for frying 
2 c  Confectioners' sugar 
1/4 c Apple cider 

Boil apple cider in small  saucepan until it is reduced to 1/4 cup,
8 to 10 minutes; cool.
Beat sugar  with shortening until smooth. Add eggs and mix well,
then add buttermilk and  reduced cider. Stir together flour, baking
powder, baking soda, cinnamon,  salt and nutmeg in another bowl. Add to
liquid ingredients; mix just enough  to combine.

Transfer dough to lightly floured board and pat to  1/2-inch
thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve  doughnut
holes and reroll and cut scraps.

Add enough oil or shortening  to fill a deep pan 3 inches; heat to
375'F. Fry several doughnuts at a time,  turning once or twice, until
browned and cooked through, about 4 minutes.  Remove to paper towels
with slotted spoon.

For glaze, mix  confectiners' sugar and cider. Dip doughnuts while
warm; serve  warm.

This recipe is from foodies anonymous a group at
Some farm stores here use a mixture of sugar and cinnamon instead of the 
glaze to coat the donuts in.

Blanc Mange with Butterscotch

Hi Phaedrus!
I love homemade butterscotch pudding. I grew up on a 
farm in southeastern Idaho and as the oldest of seven 
children, I did a lot of the cooking after I turned 
eight years-old. Being quite poor, we didn't eat too 
many fancy things. One of our favorites, though, came 
from a cookbook my mom had,the cover to which had 
long since been lost. We called it "the fat cookbook" 
because it was thicker than any of her other cookbooks, 
and to distinguish it from her other cookbooks. It 
contained a recipe for Blanc Mange, which I know is a 
basic vanilla pudding.  The recipe called for corn 
starch, sugar, milk, eggs and vanilla. What this 
recipe ALSO contained were variations like chocolate, 
coconut, banana and butterscotch. The butterscotch 
variation used brown sugar at least in part, and had 
butter stirred in toward the end, just before serving. 
Since this recipe was simple,affordable and resulted in 
an elegantly textured pudding, it was a favorite treat 
in our lowly farm home and in the middle of many fond 
memories. I've looked off an on for years, to no avail.
Other butterscotch recipes I've tried don't turn out as 
perfectly as I remember this one to be.
I scoped out your site and while I found a couple of 
blanc mange recipes, didn't find anything close to what 
I described above.  I hope you'll help.
Thanks, and have a great day!

A reader responded with this:

for the reader looking for butterscotch pudding from the "fat" cookbook,
here it is. it was a favorite of mine too, and the cookbook was one of
the fannie farmer editions. mine was my mother's from the late seventies or
early eighties, but the recipe still works fine. I did a quick web
and pulled this up. enjoy!


Blanc Mange - Vanilla Pudding

Recipe By : "Fannie Farmer Cookbook"
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 Cups milk -- scalded
3 Tablespoons cornstarch
1/3 Cup sugar
1/4 Teaspoon salt
1/4 Cup cold milk
1 Teaspoon vanilla

Scald the milk in a double boiler. Mix the cornstarch, sugar and salt
together and stir in the cold milk. Add to the scalded milk. Cook for 15
minutes over hot water, stirring constantly until the pudding thickens,
and occasionally thereafter. Cool slightly and add the vanilla. Chill.

For a more delicate pudding, beat 2 egg whites until stiff and fold them
into the finished pudding.

Variations: Add 1/2 cup shredded or grated coconut to the scalded milk
or 3/4 cup broken nut meats or crushed pineapple.

For Butterscotch pudding: Omit the white sugar. Melt 1 Tablespoon of
butter, add 1 cup brown sugar, cook and stir until the sugar melts. Add slowly
to the hot scalded milk and stir until well blended. Mix the cornstarch and
salt with the cold milk and continue as above.

For Chocolate Pudding. Scald the milk with 2 ounces of unsweetened
chocolate. Beat until smooth and continue as above. Serve with cream,
plain or whipped, or fold 1/2 cup heavy cream, whipped, into the finished


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