Instructions: Apricot filling: Cook dried apricots until very tender. Add sugar and cook until very thick.

Prune filling: Cook 1 lb. of pprunes until very tender, remove seeds and sweeten to taste. Add 1/8 ts. full cloves and grated rind of 1/2 lemon, if the flavor is desired. Cook until quite thick. (A little vanilla improves the taste.)

Cottage Cheese filling: 4 cups of well drained cottage cheese, 3/4 c. sugar, 2 eggs, 1/2 ts. vanilla, and 1/2 ts. salt, mix well. Add enough thick cream to make like thick jam. Fill Kolache and let rise and bake. Ice after baking and spprinkle with coconut. Will fill 4 doz. or more Kolaches.

Poppy seed filling: 1 c. ground popppy seed, 1/4 c. milk, 1 1/2 ts. lemon juice or 1/2 ts. vanilla, 1/4 ts. cinnamon and 1/2 c. sugar.

Blend all ingredients and simmer for 5 minutes. Let coool before filling Kolache. Will fill one dozen or more.

Coconut filling: Mix together 1/2 c. brown sugar (packed in cup), 1/2 c. coconut and 3 T. butter.

Fruit filling: 2 c. chopped apples, 1 c. raisins, 1 C. brown sugar

(packed in cup), 1/2 c. water, 1/2 ts. salt and 1/2 ts. cinnamon.

Boil about 15 minutes until thick as mincemeat. Cool before using.

Apple filling: Cook sweetened apples until thick. Flavor with cinnamon or grated lemon rind. Add a pinch of salt and T. of butter for each cupful of apples. lace spoonful in hollow of Kolache and sprinkle with coconut or chppped pecans.

Toppings for Kolaches:
Posipka (Struessel): 1/2 c. sugar, 1/4 c. flour, 1/3 c. melted butter. Mix together until crumbly. Sprinkle on top of Kolache before baking. (Much improved by addition of a few chopped nuts or coconut).

Simple Icing: 1/2 lb. powdered sugar, 1 ts. vanilla. Sweet cream, enough to make thin enough to spread with a spooon. Te be applied after Kolache is cool. For extra glamor, add few chopped pecans or shredded coconut after icing.

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