Category Archives: Christmas

Christmas Stollen

“Also called ‘Christmas Coffee Cake’, my Mom would make this for Christmas morning. It’s a nice coffee cake to make for somebody at the holidays because it has a very nice presentation.” – Calla Ferre

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Christmas Stollen

Course: Coffee Cakes, Yeast Breads
Cuisine: German

Ingredients

  • 2 Packages (2 1/4 Teaspoons) Active Dry Yeast
  • 1/4 Cup Warm Water
  • 3/4 Cup Milk Scalded & Cooled
  • Grated Rind of 1 Lemon
  • 4 1/2 Cups Sifted Flour
  • 1/2 Cup Sugar
  • 1/4 Cup Butter
  • 1/4 Teaspoon Salt
  • 2 Eggs Beaten
  • 1/2 Cup (4 Ounces) Candied Citron, Chopped
  • 1/2 Cup (4 Ounces) Candied Orange Peel, Chopped
  • 1 1/2 Cups Raisins
  • 3/4 Cup Blanched Almonds Chopped
  • 1/4 Cup Melted Butter
  • Powdered Sugar

Instructions

  • Dissolve yeast in warm water (110 degrees) in large bowl. Stir in milk, lemon rind and 1 1/2 cup flour. Beat until smooth. Cover with clean towel and let rise in warm place 45 minutes.
  • Cream sugar, butter and salt. Add yeast mixture, eggs and remaining 3 cups flour. Beat until smooth. Turn out dough on lightly floured board. Press into ball. Knead until dough is smooth and elastic adding only enough flour to keep from sticking.
  • Sprinkle candied citron on dough; knead in. Continue to add and knead in candied orange peel, raisins and almonds. Let rise for 2 hours or until doubled in size.
  • Roll half the dough into oblong, 3/4-inch thick. Brush with melted butter and fold over in pocket book shape and press together. Repeat with other half of dough. Cover with clean towel and let rise 45 minutes.
  • Bake at 350 degrees for 35 to 40 minutes. Cool and sprinkle with powdered sugar

Recipe – Jean Hansen

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Grandmother’s Famous Cranberry Bread

“My choir buddy, Leslie, with whom I have sung for many years in the UC Davis University Chorus, Davis Chorale, and University Covenant Church Choir, brought these to one of the Chorale’s Christmas Concert receptions. She got it off the back of one of her kids’ children’s books. Now, I have a similar Cranberry Fruit-Nut Bread, but these are a little lighter and a little more moist. They are great as finger food when made in extra tiny muffin tins.” – April Ferre

Print Recipe

Grandmother’s Famous Cranberry Bread

Course: Quick Breads

Ingredients

  • 2 Cups Flour
  • 1 Cup Sugar
  • 1 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1/4 Cup Butter
  • 1 Egg Beaten
  • 1 Teaspoon Orange Peel Grated
  • 3/4 to 1 Cup Orange Juice
  • 1 1/2 Cup Light Yellow Raisins
  • 1 1/2 Cup Fresh or Frozen Cranberries Chopped

Instructions

  • Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Cut in butter until mixture is crumbly.
  • Combine beaten egg, orange peel, and orange juice; add to flour mixture all at one time. Stir just until mixture is evenly moist; do not over mix. Fold in raisins and cranberries.
  • Spoon into greased loaf pan or muffin tins. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on wire rack.

2010 Recipe – Leslie Cooper – From Cranberry Thanksgiving by Wende and Harry Devlin

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