The holidays are the wonderful times when families all get together. The Vopal family is no exception. This page is dedicated to the Holiday memories and traditions passed down through generations. The following stories and recipies are contriubutions from several family members!

Aunt Frances Coffee Cake....from the James Vopalensky family
Makes several coffee cakes from one batch:
Sponge:
3/4 cup sugar
$0.02 yeast ( 1 ounce cube of yeast)
-Mash sugar and yeast together, then add and mix:
3/4 quart of warm milk
sifter of flour (about 4 cups of flour)
-After mixed by hand let raise until spongy with holes in batter.
-Then add:
1/2 cup sugar
2 tablespoons salt
2 eggs, beaten
3/4 cup melted lard (margarine)
a good 1 3/4 sifters of flour (about 7 cups of flour)
rind of orange or lemon
-Mix all together by hand, then let raise again.
This recipe can be the base of several coffee cakes, and here are some suggestions:
-Put batter in 9X9 pan, sprinkle with cinnamon and sugar. Let raise. Then bake.

"Lorraine and Marge remember when they were children, thier father, Joseph, used to buy a large ham for Christmas. He would take it to a local bakery, and there, the ham would be covered with rye bread dough. It would bake there at the bakery, and later, Joseph would pick it up. The family would peel the rye bread off and eat the warm ham."

Streusel...from Margaret Piemeisel (Mary Vopalensky's sister in law)
Mix together like pie crust:
3/4 cup sugar
2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon cinnamon
It will clump together like small peas. Can mix and store in refrigerator.)

-Make cinnamon rolls. Roll dough into rectangle. Spread margarine over dough, then sprinkle dough with cinnamon and sugar and raisins. Roll dough, and then slice cinnamon rolls, and place together in pan, allow to raise some. Then bake.

-Make pecan rolls. Place margaine, brown sugar, and pecans in pan. Roll dough into rectangle. Spread margarine over dough, then sprinkle dough with cinnamon and sugar. Roll dough, and then slice rolls, and place together in pan, allow to raise some. Then bake.

-Could be used to make stollen: To batter add white raisins, which had been plumped first in hot water, then drained. To batter add some slivered almonds, cut up candied red cherries, cut up candied green cherries, and cut up candied pineapple. Spread batter out in circle, then fold in half and pinch together. Let raise, then bake. Stollen is done, when it is tapped and it sounds hollow. Frost when cool. Traditionally served for Thanksgiving, Christmas, and Easter breakfast.

"Katy J. and Matthew remember always going to Grandma Sally and Grandpa Wally's for Christmas Eve, and they had a little tree in the corner on the table, with presents piles as high as the base of the tree; and all grandkids' eyes would light up at the sight. Grandma would be busy making dinner, and Grandpa would sit at the head of the table with his Manhattan and raise it and say, 'Here's to my family!'"

Kolaches
A traditional Bohemian treat! Pastries filled with prunes.
Make prune filling: cook prunes in water until soft, cool in water, then remove prunes and take out stones.
Mush prunes with a very little sugar and cinnamon. Roll dough out into a rectangle, then cut into squares.
In middle of square put some prune filling, then bring four corners of dough into the middle and pinch together. Set side by side in a pan.
Let raise. Then bake.
Suggest cooking in a 375 degree oven, until brown and done, usually about 15 to 20 minutes, or until done.

Bread Dumplings....from the Joseph Vopalensky family!
Makes about 7 to 8 dumplings.
Take about 6 or 7 slices of soft white store bread. Take each piece separately and put under running tap water, just until damp. Squeeze out water and put in a large bowl. Add a pinch of salt. Add a tip of a teaspoon full of baking power (not a whole teaspoon full). One egg. Add enough flour to mix together to correct consistency.
Form dumplings by hand, into balls. Drop balls into boiling water. Cook about 10 minutes. They will come to the top of the water. Mix occasionally so they don't stick.

"When the Vopal family would gather for holidays, James Vopalensky would bring his concertina, also known as the "squeeze box" to play for everyone. In the days before television and radio, James would play for hours, along with Joseph's brother-in -law, Frank Piemeisel, who would sometimes also come to parties and bring his "squeeze box" as well!"

Bavarian Bread Dumplings...made by Gladys Differding
Sift together:
4 cups flour
1 teaspoon salt
Then add to form a batter:
3 slightly beaten eggs
1 1/2 cup milk
Then stir in:
12 slices of white bread, toasted and cut into bread cubes Let stand. Should make in morning for supper.
To cook, drop by tablespoons into boiling water, and simmer for 15 minutes.)

Goulash...from the Joseph Vopalensky family.
Pork, cut in cubes (can use pork butt, pork shoulder, or pork steak)
Brown pork cubes in a pan until brown, drain, but leave a little grease.
Add pepper, salt and red pepper spices.
Add a little sliced onion.
Add water to simmer just to almost cover the meat. Add more water while cooking if needed.
Add more onion about halfway though cooking.
Add some water from the cooked potatoes.
Thicken with flour.
Add some kitchen bouquet coloring.
Total cooking time is about 1 1/2 hours.

Have a Holiday Story? Email me!

"Good King Wenceslaus"

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