Czech Republic

Svestkove Knedliky

2 cups flour
1 egg, slightly beaten
2 tablespoons melted butter
1/4 cup milk
1 teaspoon salt

1. Mix egg with butter and milk. Add salt. Sift flour on a board and add first mixture, kneading until smooth.
2. Cut dough into small pieces and wrap evenly around the fruit (make sure to pre-pit your fruit!). Seal well all around.
3. Drop dumplings in a large pan of boiling salted water and cook for about 8 minutes. Do not overcook. Remove from water immediately, sprinkle with melted butter and keep in a colander over hot water until ready to serve.
4. Arrange on a platter, sprinkle with some more melted butter and sugar. Crumbled pot cheese, ground poppy seed or bread crumbs fried in butter can be used for topping.

Czech Christmas Hoska

1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1/2 cup butter
1 egg, beaten
1 teaspoon salt
2 cups scalded milk
6 cups all-purpose flour
1 pinch ground ginger
1 pinch ground mace
1/8 gram dried orange zest
1/2 cup golden raisins
1/2 cup candied mixed fruit peel
1/2 cup blanched slivered almonds
1 egg yolk
1 tablespoon milk
2 tablespoons confectioners' sugar

1. Dissolve yeast in warm water.
2. In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk, and then the yeast. Add l l/2 cups sifted flour; beat to smooth batter. Cover and let rise until light, about one hour.
3. Stir spices and dried orange zest into the sponge. Add 4 l/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours.
4. Divide dough into ten parts, roll into desired lengths, and let rise about l5 minutes. On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar.


1 cup flour
2 eggs
1 cup milk (about)
1 teaspoon sugar
1 tablespoon butter , melted
1/2 teaspoon salt
jam or jelly or preserves or marmalade
powdered sugar (optional)
fruit syrup (optional)
whipped cream (optional)

1. Combine sifted flour, sugar, and salt in a mixing bowl.
2. Add the whole eggs, one at a time.
3. Beat well after each addition.
4. Add enough milk to make a thin batter.
5. Beat until smooth.
6. Stir in melted butter.
7. Pour about 1/2 cup batter into a heated, lightly greased skillet.
8. Swirl around skillet to coat bottom of pan.
9. When brown on the underside, turn and brown on the other side.
10. Spread with jam, jelly, preserve or marmalade.
11. Roll and serve.


1/2 lb butter , soften
1 cup sugar
2 large eggs
2 cups flour
1 cup walnuts , chopped
1/2 cup strawberry jam

1. Grease an 8 x 8-inch pan.
2. Cream butter & sugar.
3. Add eggs & blend well.
4. Gradually add flour.
5. Spread evenly one-half of the butter mixture in bottom of pan.
6. Spread evenly with the jam & sprinkle with chopped nuts.
7. Spread the second half of the butter mixture on top of the jam.
8. Bake at 325°F for about 45 minutes or until brown.
9. Cut into bars when cool.

Kakaova Poleva

2 tablespoons butter
2/3 cup confectioners' sugar
2 tablespoons cocoa powder
3 tablespoons milk
2 tablespoons of potato starch (if necessary to thicken)

1. In a small saucepan over low heat, melt butter with sugar, stirring until smooth.
2. Add cocoa and milk and bring just to the boiling point, but do not boil.
3. Add potato starch and blend well.
4. Remove from heat and use.
5. Let cool slightly if pouring over delicate creams, meringues or custard-filled items.

Cokoladove Hrudky

1/4 cup raw oatmeal
1 1/2 teaspoons butter + 6 tablespoons butter
6 tablespoons sugar
1 tablespoon cocoa powder
1/4 teaspoon salt
1 tablespoon milk
1 tablespoon potato starch
1/3 cup coarsely chopped filberts or almonds

1. In a medium saucepan, toast oatmeal in 1 1/2 teaspoons butter. Add 6 tablespoons butter and melt. Add sugar, cocoa powder, and salt, mixing well.
2. In a glass, mix milk with potato starch and add to saucepan. Bring to a boiling point and immediately remove from the heat. Stir in nuts, mixing well. Cool slightly.
3. Using a cookie scoop, portion mixture onto a parchment-lined sheet pan. Put in a cool place to harden. Store tightly covered.

Medvedi Tlapicky

2 sticks + 3 tablespoons softened butter
2 1/4 cups sugar
3 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup cocoa powder
3/4 cup ground filberts or almonds
8 ounces good-quality chocolate
Blanched slivered almonds

1. Heat oven to 350 degrees. Thoroughly coat 3 bear paw molds or madeleine pans (or make them in batches) with cooking spray. In a large bowl, cream together butter and sugar. In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly.
2. Press dough into prepared pans and bake for about 20 minutes or until a toothpick tests clean and the edges are turning slightly brown. Cool completely.
3. Melt chocolate and dip wide end of "paw" into chocolate, and place on waxed or parchment paper. Insert four almond "claws" into paw while the chocolate is still wet. Let dry completely. Store covered in an airtight container.

Florentynky z Ovesnych Vlocek

2 cups raw oatmeal
4 tablespoons (1/2 stick) butter
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons sugar
1 teaspoon vanilla
2 large eggs

1. Heat oven to 350 degrees. In a medium skillet, toast oatmeal in butter until golden brown. Cool completely and transfer to a large mixing bowl. In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture to oatmeal along with remaining ingredients, blending well.
2. Drop from a cookie scoop onto a parchment-lined baking sheet. Bake 10-15 minutes or until lightly golden around the edges. Cool completely on a wire rack. Store tightly covered in an airtight container.