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The Yankton to Marty Trail

By Bernie Hunhoff

South Dakota Magazine intern Ava Brandt met Digger at Mensch’s Greenhouse in Avon.

A golden dog named Digger met us at the door of Mensch’s Greenhouse, his tail wagging like a windshield wiper. Two cats lolled on a flower worktable and a dozen colorful cockatiels chirped from two cages near the petunias.

Any traveler will crack a smile at Mensch’s Greenhouse in Avon — and that’s fortunate because for the most part this Yankton-to-Marty loop can be a solitary journey, even though it visits seven small towns in South Dakota’s populated southeast corner.

We began the loop early in the morning because of a tip that the Tyndall Bakery has amazing donuts and pastries, and some days they sell out. We had two stops to make before the bakery.

The Lakeport Church in rural Yankton County dates to 1884.

Chalkstone Church

We drove 8 miles west of Yankton on Highway 50 to 431st Avenue, then turned right to the Bruce and Donna Schwarz farm. Drive slowly through the farmyard — the Schwarzes don’t mind — and you come to a small church built of the yellow chalkstone found along stretches of the nearby Missouri. Neighbors keep up the church and mow the cemetery, which features Czech surnames still common in the area. This is Czech country, settled by pioneers from Bohemia and Moravia who began to arrive in 1869. Their first settlement was Lakeport; only the little yellow church, constructed in 1884, has survived.

A wooden church is among the historic buildings preserved at the park in Tabor.

TABOR: CZECH CAPITAL

A few miles further along Highway 50 is the town of Tabor (pop. 405), founded in 1872. Tabor is famous for its annual Czech Days celebration in June. Parking is more plentiful on the other 362 days of the year, so stop on Main Street and stretch your legs by walking through the quaint pioneer village which includes a tiny wood church that was built at Lakeport even before the chalkstone church. Now it is well-kept in the Czech Preservation Society’s heritage park along with several other antiquated structures.

Magazine interns Rose Lane (left) and Ava Brandt at Tyndall’s Eiffel Tower, a fancy flagpole that measures 100 feet.

TYNDALL’S TOWER

One wonders if Gustave Eiffel, engineer and namesake of the tallest structure in Paris, would be flattered to see the imitation in Tyndall.

Tyndall’s”Eiffel” is more than 1,000 feet shorter than Gustave’s, but nearly as old. It was constructed in 1898, just nine years after the original was completed to honor the centennial of the French revolution.

The replica stands on the lawn of the county courthouse, west of downtown on 18th Avenue. But before you visit the tower, stop at the Radack family’s bakery. We dilly-dallied too long, and the cases were nearly empty, so we missed out on the Tyndall Roll, a Bismarck-like pastry filled with white cream and topped with crushed peanuts. No one knows when the legendary roll was created, but the bakery traces its history to 1905.

Carol and Vern Tolsma at their Avon greenhouse.

AVON’S GREENHOUSE

Feeling lonely in southeast South Dakota? Just visit Vern and Carol Tolsma’s Mensch Greenhouse and Flower Shop along Highway 50 in Avon.

Carol’s grandmother, Ada Mensch, started the greenhouse in 1957. Imagine how many flowers have bloomed, thanks to Ada, in 67 years. And how many people have enjoyed the garden bounty that took root here.

The flowers and plants come with free advice. Did you know you should only water tomato plants when absolutely necessary? Vern says a thirsty plant sends roots deep into the soil, making it strong and adding taste to the fruit.

Digger, the greenhouse dog, wags and nuzzles anyone who’ll take the time. Cats and cockatiels also share the space. The cockatiels are orphans who lost their owners and found refuge here.

The Tolsmas tend a 2-acre garden near the shop, and they sell produce, canned goods and amazing pickles. They occasionally set out a table of freebies that need a home.

Some days, Vern wears a blue t-shirt that says it all:”I Love Gardening From My Head to My Tomatoes.”

Richard Langdeaux helps keep Wagner’s park looking beautiful.

A WALK IN THE WAGNER PARK

Follow Highway 50 northwest. South Dakota’s Czech heritage extends into Charles Mix County and the city of Wagner (pop. 1,603), the largest town on this loop tour. Wagner has all the amenities you might want — a coffee shop, restaurants and a grocery store.

On the west side of town, near Highway 50, lies a little lake and park that would be the envy of any city in America. The lake was created when a dam and rock structures were built in the 1930s by WPA workers. Today the park includes two walking bridges, flower gardens, trails and even a small waterfall. This is the best opportunity of the day for a walk.

Richard Langdeaux, a Santa Claus look-alike who was collecting trash in the park, told us that the stone buildings along the lake were once a Scout camp. Artesian springs keep the lake full year-round.

Wagner also offers an impressive museum, operated by the Charles Mix County Historical Society. The collection is known for its Czech exhibits, as well as artifacts from the Yankton Sioux culture that predates the pioneers.

Michael Rouse helps maintain the ground around Marty’s St. Paul Catholic Church.

MARTY’S AMAZING CHURCH

Drive west of Wagner for 6 miles to 388th Avenue and turn south for another 6 miles to Marty. The one and only enterprise is a boarding school started by the Benedictines in 1924 and now operated by the Yankton Sioux Tribe.

Alongside the school is St. Paul Catholic Church, built by volunteers — Indians and non-Indians — in the early 1940s of Indiana sandstone, mined from a quarry near St. Meinrad Archabbey, which founded St. Paul’s.

The steepled church (167 feet!) is surrounded by tall trees and other structures, so it’s hard to appreciate from afar. Exit your car and walk about the churchyard, where there are statues of Kateri Tekakwitha, the first Native American saint, and St. Theresa, patroness of missions. On most days, the church doors are open; inside, St. Paul’s looks like something you might see in a European city except that the murals, stained glass and other art are rich in Native American themes.

The tallest stone in Greenwood Presbyterian Cemetery marks the grave of Struck by the Ree.

STRUCK BY THE REE

Follow the road south of Marty for about 7 miles and a few curves. You’ll come to Greenwood Presbyterian Cemetery, where the tallest stone marks the grave of Struck By The Ree, a maligned and misunderstood leader of the Nakota. He was born in 1804, as Lewis and Clark came through the river valley. Legend says the explorers wrapped the baby in an American flag and proclaimed he’d be a great leader.

Struck By The Ree did grow to be a wise chief — an environmentalist, a feminist and a peacemaker. He urged pioneers to preserve the timber resources of the river valley. He pleaded that both Nakota and white men respect the Native women. And though he first fought the intrusion of the white civilization, he eventually recognized that it could not be stopped (ìthey are like maggots Ö”). He became a lead negotiator in the 1858 Treaty. Decades later, after the treaty was broken and his people found themselves hungry and hopeless, he was often persecuted; his cabin was burned, and his horses were stolen.

A tall memorial near Greenwood commemorates the 1858 Treaty.

Treaty Memorial

Continue south and you’ll soon come to another memorial, erected to honor Struck By The Ree and seven other Native American signers of the 1858 Treaty, which gave the government more than 11 million acres for $1.6 million and established a reservation for the Nakota.

The monument was constructed in 1907, topped with an obelisk. A few decades ago, vandals toppled the obelisk — a posthumous insult to Struck By The Ree, a century after his death in 1888. It has since been restored.

Springfield sits above a growing delta in the Missouri River.

A MISSOURI RIVER DELTA TOWN

Drive south from the treaty marker and you’ll come to the tiny community of Greenwood, once the hub of the Yankton Sioux Tribe. At Greenwood, if you are not in a hurry, turn right and follow the river for a mile or two for scenic views. Then return and continue east along the Missouri.

Eventually you’ll come to 312th Street, and then to Highway 37 which will lead you to Springfield, once South Dakota’s smallest college town. Thirty years ago, the University of South Dakota/Springfield was closed, despite furious opposition, and the campus was converted to a prison.

Townspeople feared that the prison would be the ruin of Springfield, but it has persevered. Norm’s, once a favorite hangout for collegians, still serves burgers and beer. A company known as Mr. Golf Car parks more than 200 golf carts along Main Street. A museum keeps the history of the college alive, and anglers come to fish the river.

Springfield still has a post office, bank and library — plus several eateries. On its eastern edge is a veteran’s memorial with a panoramic view of the river.

The highway sign lists the population at 834. That doesn’t count the 1,200 prisoners who live there.

Six unknown soldiers of Lt. Col. George Custer’s 7th Cavalry are buried in the Bon Homme Cemetery.

APPLE TREE ROAD

For a final treat on your loop, turn east onto Apple Tree Road (a mile north of Springfield).

A few miles down the road is a spot known as Apple Tree (though the state Game, Fish and Parks Department calls it Sand Creek). It consists of a campground and cabins, a boat dock and a little peninsula where you can walk out among the reeds and see where the invasive delta ends and Lewis and Clark Lake’s open water begins.

This was once a delightful place to enjoy the bellowing of giant bullfrogs. They were silent on our stop. Perhaps they dislike the phragmites, an invasive wetland plant that is taking over.

Continue east on Apple Tree Road and you’ll soon pass the tidy Bon Homme Cemetery where a large stone memorial marks the graves of six soldiers who traveled with Lt. Col. George Custer and his 7th Cavalry in 1873.

As Custer’s entourage camped at the nearby town of Bon Homme for four days, six became ill and died. Historians speculate that they contracted typhoid fever. The six were initially entombed at Snatch Creek and then reburied at the cemetery in 1893. In 1922 the large marker was built in the cemetery to give some measure of respect to the nameless six, who might otherwise have perished at the Battle of the Little Bighorn in 1876.

A replica log schoolhouse stands near the Bon Homme townsite.

BON HOMME WAS A TOWN

Continue south on Apple Tree Road and you soon come to a curve near the old community of Bon Homme. At the curve is a monument to the first schoolhouse in the Dakotas. A small replica of the 1860 log schoolhouse was erected in 1910 by pioneers, and it remains there today. Care to skip a rock in the river (or fish or launch a boat)? Just follow the gravel road south at the curve for less than a mile and you’ll drive right up to the water’s edge and a sandy beach.

Back at the curve, head north to Highway 52. It will lead you east to Highway 50, which takes you past the chalkstone church and on to Yankton.

Editor’s Note: This story is revised from the January/February 2025 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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Quest for the Czech Kolache

By Laura Johnson Andrews

Ed and Carol Radack make fresh kolaches daily, but there are Bon Homme County natives scattered far and wide. That’s no problem, because the Radacks will ship them out of state.

When the first Czech immigrants came to South Dakota in 1869, they brought a pastry as round as the wagon wheels that rolled them here — the kolache. In fact, the name derives from kolo, the Czech word for wheel.

These circular sweet rolls filled with fruit, poppy seeds or cheese and topped with a sprinkle of streusel have a passionate following. Along with pivo (that’s Czech for beer) and traditional dancing, kolaches are a star attraction at Czech Days, held in the little Bon Homme County town of Tabor every June. But Czech Days only comes once a year. Luckily, businesses in Yankton and Tyndall fill the void for the rest of the year.

At the Tyndall Bakery, Ed & Carol Radack honor local tastes and traditions with kolaches and other baked goods created from recipes that date back 70 to 80 years. The kolache dough is used in many of the bakery’s products, such as long johns, doughnuts, kuchen, buns and Carol’s original recipe, apple fritter bread. In November and December, the Radacks stir up peanut brittle, Klondike and anise-flavored Christmas candies using the bakery’s old copper pot and marble worktable.

The Radacks wanted to try something new when they bought the bakery from Bob and Judy Rueb in 2007. Ed had been with the state highway department for 11 years, and Carol worked at Chicago Rawhide in Springfield until it closed.”This is completely the opposite of what we were doing,” says Ed. The husband-wife team works 60 to 80 hours a week, with extra help provided by their sons, Tim and Ty, and local high school students who man the front counter while Ed and Carol bake in the kitchen.”You’re married to it,” Carol says.

Kolaches have a reputation for being difficult, but the Radacks make the process look easy. Using the bakery’s secret recipe, Carol mixes the dough until it reaches the right consistency.”It should be smooth like a baby’s bottom,” Carol says. It rests in a large wheeled tub for about 45 minutes before she pours the quivering, almost liquid mixture out onto a floured worktable. Carol then grabs a dough scraper, slices off a wide strip of dough and flours the top. To break down the dough’s plasticity, she rolls a spiked wheel called a docker over the surface, followed by a metal rolling pin. Ed uses a small, 3-inch round cutter to form the kolaches, then Carol arranges the pillowy circles on a metal pan, poking the center of each circle to create an indentation for the kolache filling.

Once the cutting is done, Ed and Carol gently press on the kolaches again to reinforce the hollow that will hold the filling. Working with swift, smooth motions, they then squeeze fruit, cream cheese or poppy seed filling into the indentations.”She’s faster than I am, but mine look better when they’re done,” jokes Ed.

The pans of kolaches then rest in a room called the proof box for 30 to 45 minutes. The proof box is like a sauna for baked goods. A water-filled pan placed over a burner provides heat and humidity, helping the kolaches and other yeasty desserts to rise.

After the kolaches have rested, they’re topped with a little streusel before entering the Tyndall Bakery’s enormous oven for 15 minutes. The propane-fueled behemoth contains six rotating racks, providing the Radacks with enough room to bake 30 full sheet pans or 120 kuchen at once. Once baked, the kolaches are allowed to cool before glaze is added. Then they’re ready for appreciative customers.

The Radacks have a time-honored system, but there are other methods of kolache-making. Drive east of Tabor, the Czech capital, on Highway 50 and you’ll soon arrive in Yankton where kolaches can be found at Czeckers Sports Bar and Grill, a joint venture of Matt and Kelsey Hunhoff and Matt’s parents, Dan and Jean Hunhoff.

Czech flair is evident at Czeckers in Yankton, both in its decor and its menu, which includes kolaches. Abbey Kokesh (left) was the restaurant’s kolache master before teaching the art to Kelsey Hunhoff, who owns the business with her husband, Matt, and Matt’s parents, Dan and Jean Hunhoff.

Czeckers, which opened in the former Elks Club in September 2013, blends the board game’s red and black colors with the family’s Czech pride.”Matt is very proud of his heritage, and Jean is as well,” Kelsey says.”He’d thought of the name and the theme several years ago.”

That pride extends to Czeckers’ menu. Since the Czech Republic is the birthplace of pilsner-style beer, Czeckers offers two varieties: Pilsner Urquell and Staropramen. Beer is also the key ingredient of their pivo-battered fries. On Friday and Saturday nights, the restaurant serves a Beseda meal: roast beef or duck, dumplings, sauerkraut, mashed potatoes, rye bread, and of course, kolaches.

Matt’s sister, Abbey Kokesh, was the restaurant’s kolache maker in the early days.”My grandma made them my whole life. I enjoyed eating them, but never learned how to make them,” Kokesh said. After her grandmother, Amy Rokusek, developed Alzheimers, Kokesh turned to Ann Beran, a longtime kolache-making demonstrator at Tabor’s Czech Days, for guidance. Now, Abbey teaches the Saturday kolache demonstration for beginners during Czech Days.

Kokesh tells beginners that kolaches aren’t fast food.”You really can’t be in a hurry. I usually put aside a half day because it takes time.” She also recommends patience.”Mom has made them, and hers don’t turn out right but she just doesn’t have the passion to bake them like I do.”

Here are some other tricks:

  • Keep the kitchen warm. That helps the dough to rise.
  • Use bread flour. They’re not sure why but that’s what the bakers do.
  • Be creative with fillings. Try chocolate, peanut butter, jelly or anything that might make a pie.
  • Pair dark fillings with dark and light with light so they cook evenly.
  • Find a mentor. Otherwise it may be frustrating.
  • Kolaches are best served hot but they will keep a week, or you can freeze the dough or the baked kolaches.
  • There’s no right or wrong way. Find out what works for you.

Czechoslovakian immigrants brought kolaches – round sweet rolls filled with fruit, poppy seeds or cheese and topped with streusel – to southeastern South Dakota when they began settling there in 1869.

Czeckers’ Kolache Recipe

2 packages or 2 tablespoons dry yeast

3/4 cup warm water

1 teaspoon sugar

2 cups warmed milk

3/4 cup potato flakes

1 tablespoon salt

3/4 cup sugar

2 eggs, slightly beaten

1/2 cup vegetable oil

5-6 cups bread flour

Dissolve yeast in warm water and 1 teaspoon sugar. Set aside.

Heat milk and pour into mixing bowl. Using a mixer, add potato flakes, 3/4 cup sugar, salt, oil and slightly beaten eggs and mix well. Stir in 2 cups flour, then add yeast mixture. Continue adding flour until it’s a soft dough. Switch to dough hooks and add the rest of the flour. Move dough to floured surface and knead slightly until the dough is no longer sticky. Move to a greased bowl, cover and let rise until dough doubles in size and the dough no longer pops up when poked with a finger.

Shape dough into small, smooth balls about 2 inches in diameter. Thomas’ method involves manipulating spoonfuls of dough by flattening them into a disc, folding the edges into the center and popping them through her thumb and forefinger to create an uncreased dough ball. Place the balls on a greased pan, brush with oil and let rise for about an hour.

Preheat oven to 400 degrees. Using a stamper (the Hunhoffs use the bottom of a plastic bottle) or your fingers, flatten the dough ball into a circle by making an indentation in the center and fill with kolache filling. Sprinkle streusel on top of filling.

Bake at 400 degrees for 11 to 12 minutes. After baking, brush with melted margarine or butter or a combination of 1 tablespoon sugar and 3 tablespoons hot water. Yields 4 dozen kolaches.

Poppy Seed Filling

1/4 cup sugar

2 tablespoons flour

1 can Solo brand poppy seed filling

3/4 cup half and half

1 teaspoon vanilla

Mix sugar and flour together. Add poppy seed filling, half and half and vanilla. Microwave on high 3 minutes and stir. Heat 3 more minutes, stir, then heat one more minute. May also heat on stovetop.

Prune Filling

12 ounces prunes

1 cup sugar

1 teaspoon vanilla

1 teaspoon cinnamon

Cover prunes with water and cook until tender. Mash prunes and combine with other ingredients.

Streusel

1/2 cup flour

1/4 cup butter or margarine

1/2 cup sugar

1/2 cup finely-chopped coconut, optional

Use pastry blender to blend flour, butter and sugar together until crumbly. Add coconut, if desired. Sprinkle the mixture over kolache filling before baking.

Editor’s Note: This story is revised from the January/February 2015 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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Too Many Counties?

By John Andrews

South Dakota’s 66 counties have been arranged like this since 1983.

Does South Dakota have too many counties? It’s a long-discussed topic that resurfaced at Augustana College’s annual Dakota Conference in April. Bill Peterson, a former legislator from Sioux Falls, discussed the county consolidation proposal he brought to the legislature in 1998. It would have required South Dakota reorganize into no fewer than 15 counties and no more than 30 by 2005. Despite touting its cost savings — something that generally catches the attention of frugal South Dakotans — the plan got very little traction.

Neither did a joint resolution that appeared before the legislature in 2009. It would have placed a constitutional amendment on 2010 general election ballot to limit counties to 25,000 people or 5,000 square miles, whichever was less.

Peterson and his co-presenter, Joe Kirby, cited the dramatic population shift from rural to urban areas of South Dakota. It’s been happening for decades and it’s very likely to continue, meaning some form of reorganization is probably inevitable. Yet here we are in 2015 with the same patchwork of 66 counties that we’ve known since 1983, when Washabaugh County was absorbed into Jackson County and became South Dakota’s last county to be eliminated.

A few years ago, we embarked on a search to find one interesting spot in every county that we thought people might like to see. After our”66 counties tour” feature appeared in the magazine, several readers wrote to tell us that they had set out on their own South Dakota road trips, magazine in hand, to see the places we’d written about.

There are fun and interesting things to be found in each county, so while we still have all 66, let’s celebrate them. Beginning today, and continuing every two weeks, we’ll pick one South Dakota county and write about the unique facts and places that we’ve discovered in our travels there. As always, we encourage additions to our reports. Please leave a comment if you’re a resident, a South Dakota native reading from afar or anyone with an interest in the featured county.

Our first installment features Bon Homme County, officially organized in 1862. Its recorded history reaches back to the Lewis and Clark Expedition, which floated into the area in the late summer of 1804. The explorers noted in their journals passing a large island in the Missouri River called Bon Homme Island. The exact origins of the name are unclear, but some speculate that a Frenchman lived on the island and was considered a good man (“bon homme” in French) to local Indians, who bestowed that title upon the land.

The area’s earliest settlers relied on the fur trade for their livelihoods. The first trading post in the county was opened by Emanuel Disaul in 1815 at the mouth of Emanuel Creek west of Springfield. Zephyr Rencontre built a station on Bon Homme Island in 1828.

The county was effectively opened to non-Indian settlement after an 1858 treaty that required the Yankton Sioux Indians to relocate west of Chouteau Creek, just beyond the present county’s western boundary. John Shober and several families from Minnesota arrived in 1858, just before the treaty was signed. Soldiers from nearby Fort Randall, charged with keeping trespassers off Indian lands, disassembled their log homes and threw them into the river. They returned in 1859 and began a more permanent settlement.

Shober and his party are credited with establishing the first schoolhouse in what would be Dakota Territory. Ten students enrolled in the spring of 1860 under the tutelage of Emma Bradford. The original school building has disappeared, but a replica still stands a few miles east of Springfield.

A replica of the first schoolhouse in Dakota Territory stands near the Missouri River in Bon Homme County.

Bon Homme County’s land appealed to settlers from across the ocean, as well. Hutterites, long oppressed in Europe, sent scouts to Dakota Territory in the early 1870s, looking for a place to establish a colony. They liked what they saw along the banks of the Missouri River and bought 2,500 acres of land in 1874 from notorious Indian agent Walter Burleigh. Bon Homme Colony became the first Hutterite colony in North America, and has been continuously occupied ever since.

Bon Homme County is the resting place of six unknown soldiers belonging to George Custer’s Seventh Cavalry. The men were camped along Snatch Creek in May of 1873 when several soldiers contracted typhoid fever. Seven men — six unknown and one identified — were buried along the banks of the creek. Later they were moved to the Bon Homme Cemetery, where a large stone marks their burial place.

Veronica Sanders helps prepare kolaches at the Tyndall Bakery.

Every county most likely has a skeleton in its closet, and Bon Homme is no different. The first tumbleweed ever reported in North America was found near Scotland in 1877. Its origins were probably in a shipment of flax seed from Ukraine.

Today just over 7,000 people live on farms and in Bon Homme County’s five towns — Avon, Scotland, Tyndall, Springfield and Tabor. Immigrants from Czechoslovakia settled around Tabor beginning in 1869, and their culture is still evident at Czech Days, the town’s annual June festival. If you don’t make it to Czech Days, you can still buy kolaches — a traditional fruit-filled Czech dessert — at bakeries in Tabor and Tyndall.

Tyndall, the county seat, boasts a miniature replica of the Eiffel Tower on the courthouse lawn. County commissioners voted to erect the tower as a memorial to South Dakotans who fought during the Spanish-American War.

Tyndall’s miniature Eiffel Tower.

On our most recent trip through Scotland, we met Victor Settje, who is carefully dismantling St. Andrew’s Episcopal Church, built in 1886. He’s hoping to find new uses for every board, including the old wooden cross.

The town’s VFW Hall boasts a new 5-by-10-foot painting by Menno airbrush artist Mickey Harris that honors a local World War II veteran. Leon Woehl was aboard a B-17 that crashed in Germany in 1944. Harris’ painting depicts the crash and the Nazi soldiers looking for Woehl and the eight other crewmembers who hid in the woods until their capture.

Springfield sits right on the Missouri River, so it makes sense that Greg Stockholm is in the midst of crafting a 68-foot boat. You can see the work in progress outside his shop at 811 College St.

Avon is the hometown of Sen. George McGovern, whose father served the Methodist church in town before moving his family to Mitchell. The museum includes memorabilia from the McGoverns.

The history, the river and the ethnic traditions all make Bon Homme County fun to explore, especially if you enjoy the kolaches and ignore the tumbleweeds.

Editor’s Note: This is the first in a series of articles featuring South Dakota’s 66 counties. Click here to read other installments.

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What’s Your Favorite?

By Laura Johnson Andrews

Until I wrote”Quest for the Czech Kolache” (Jan/Feb’15), I’d always thought that the best Czech pastries were filled with poppy seed sludge. Our office bookkeeper, Ruth Steil, swears that prune kolaches are the way to go. Others crave apricot or cherry.

But Czech South Dakotans’ favorite dessert is much more versatile than I realized. Kelsey Thomas, part-owner and kolache maker at Czeckers Sports Bar & Grill of Yankton, told me that anything that’d make a good pie would make a good filling. She’s tried making chocolate kolaches, peanut butter and jelly kolaches — and the fresh-from-the-oven pumpkin pie kolache she let me sample was out of this world.

If you’d like to branch out from the ordinary, here are three filling ideas from the demonstrators at Tabor Czech Days. Maybe tropical pineapple-coconut kolaches are just the thing to combat cold, bleak winter weather. Wake up your taste buds for spring with a tart rhubarb kolache. And Kelsey Thomas describes cottage cheese kolaches as”strangely good.””Just don’t think of it as cottage cheese,” she says.

Tropical Filling

1 cup half and half

1/4 cup coconut

1 1/2 tablespoons pineapple Jell-O

1 cup crushed pineapple

1/2 cup pineapple juice

1/4 teaspoon salt

1 tablespoon butter or margarine, melted

1 cup sugar

3 tablespoons cornstarch

2 teaspoons coconut extract

Mix sugar and cornstarch together and set aside. Combine half and half, coconut, pineapple Jell-O, crushed pineapple, juice, salt and butter. Bring to a boil in double boiler or microwave until heated through. Add cornstarch and sugar mixture and cook until thickened. Stir in coconut extract and cool.

Rhubarb Filling

3 cups rhubarb, cut up

1 teaspoon vanilla

2 tablespoons Jell-O

1 1/2 cups sugar

3 tablespoons cornstarch

Mix sugar and cornstarch together. Add other ingredients and cook until thick. Add red food coloring if desired.

Cottage Cheese Filling

24 oz. low-fat cottage cheese

1 egg yolk

3/4 cup sugar

Pinch of salt

1 teaspoon vanilla

Few drops of lemon extract

Sprinkle of cinnamon or nutmeg

2 tablespoons instant tapioca

Mix together and refrigerate overnight.