1 pk Yeast
3/4 c  Sugar
1/4 c  Water, lukewarm
1 ts Salt
2 c  Milk
5 c  Flour (approx)
1/4 lb Butter or margarine
2    Eggs, large

-PRUNE FILLING-
1 lb Prunes
Cinnamon or
Sugar
1 ts Chopped orange peel

-POPPY SEED FILLING –
2 c Poppy seeds, Ground
1/2 c Sugar
1/2 c Milk
1 ts Butter
1/2 c Corn syrup
Cinnamon

-APPLE FILLING-
4 Apples, sliced
3 tb Cinnamon candies
1/3 c Water

Dissolve yeast in lukewarm water. Scald milk and set aside until lukewarm,
not cold. Cream butter and sugar until light and fluffy. Add salt and mix
again. Place dissolved yeast in milk. Add 3 cups flour and beat well. Stir
in the creamed mixture and beat again. Then add unbeaten eggs and blend.
Gradually add remaining flour, a tablespoon at a time, until dough is
smooth enough to handle, then knead in remaining flour on a warmed board.
The dough should be smooth and elastic to the touch, never hard nor stiff.
Place in a greased bowl, cover, and allow to stand in a warm place about 2
1/2 hours until double in bulk. Place dough on a warmed board, which has
been slightly floured. Pat down dough to about 1/4 inch thickness. Cut into
2 inch squares. Place a teaspoon of filling (recipe below) on each square
and gather up the 4 corners carefully, folding one on top of the other, and
press together so that folded dough is thinner than dough beneath the
filling. When folded correctly, the filling will peek through the four
sides. Place on a large cookie sheet about 2 inches apart. Let rise until
double in bulk in a warm place, about 45 minutes. Bake at 375-F for 25
minutes. When cool sprinkle generously with powered sugar. Makes about six
dozen cakes. PRUNE FILLING: Wash prunes and cook in enough water to cover.
Bring to boil. When cool, strain, pit and chop well. Sweeten and add
cinnamon to taste or orange peel. Allow to cool slightly before spreading.
POPPY SEED FILLING: Combine ingredients and cook about five minutes until
thick. APPLE FILLING: Cook together about five or six minutes until apples
are soft. Cool.