2/3 c. sugar
1 tbsp. salt
2 c. cold water
2 c. scalded milk
2 pkgs. dry yeast
1/3 c. plus 1 tbsp. Crisco
1/3 c. butter
8 3/4 c. Robin Hood flour

Beat sugar, salt, and egg with electric beater in bowl dough will rise in. Add water and milk. Sprinkle yeast over; add shortening and 5 cups flour. Beat until bubbly. With large spoon, stir in the rest of flour and form in soft ball. Grease lightly and let rise in a warm place, about 1 hour. Punch down and let rise again. Toss dough on floured board and pat down to about 1/2 or 3/4 inch thickness. Cut with three inch glass. Pull edges slightly; fill with tablespoon of filling. Fold together and pinch to hold in place. Place on greased pan, grease again lightly. Cover and let rise an hour. Bake at 350 degrees for 30 minutes. Grease lightly once more. Makes 6 dozen. Dough makes good crescent and cinnamon rolls.

PRUNE FILLING:

1 lb. prunes, pitted, cooked, and mashed
1 apple, finely chopped
1/3 c. sugar
1 tbsp. butter
1/2 tsp. cinnamon

Mix well and use 1 rounded tablespoon per kolache.

POPPY SEED FILLING:

1 c. poppy seed, ground fine
1 c. water
1 tbsp. butter
1/4 tsp. cinnamon
1 c. milk
3/4 c. raisins
1/2 c. sugar

Cook in heavy saucepan; stir while cooking on lower heat until thickened. Use 1 tablespoon per kolache.