Equipment
10″ bread loaf pan
Stand mixer with dough hook (optional)

Makes 1 loaf

Ingredients
1 1/4 cups milk
1 egg
2 T. butter
1 1/2 t. vanilla
1 t. salt
1 1/4 t. dry yeast (a little more if using fresh)
4 cups all-purpose flour
1/2 cup dried sweetened cranberries
1/2 cup white chocolate chips

Procedure
Measure the flour into your mixing bowl or bowl of the stand mixer.

In a microwave-safe container, combine the milk, butter, salt, vanilla, and sugar. Heat the mixture until warm to the touch but not hot (about 80-90 degrees). Add the yeast and stir thoroughly.

Whisk the egg and pour into the center of the flour, then pour in the milk mixture. Mix the dough until all ingredients are combined, then work a little more to release the gluten in the flour. Cover with plastic wrap or a damp cloth and place in a warm spot to rise for about 45-60 minutes, or until doubled in size.

Meanwhile, grease a loaf pan and prepare a work surface dusted with flour. Measure out the cranberries and chocolate into a small bowl.

Dust your hands with flour and turn the dough out onto the work surface. Stretch the dough out into a flat shape and spread the cranberries and chocolate on the surface. Then roll the dough into a log shape to engulf the add-ins and knead for a few minutes, turning the dough 90 degrees after every few strokes, re-flouring as needed to prevent sticking on the work surface, and pushing any cranberries and chips that pop out firmly back into the dough. Pull the dough into a log shape and place in the loaf pan. Cover the dough again and let rest for 20 minutes. Preheat the oven to 350F.

Remove the cover from the dough and bake for 45 minutes until the top of the bread is golden brown and makes a hollow sound when tapped.

Place the loaf pan on a wire rack to cool for 5-10 minutes before attempting to get the bread out. The loaf will shrink as it cools and should pop out of the pan but may need a tap or two. Transfer the loaf back to the cooling rack for 30 minutes before serving.

If this is a gift, you can wrap it tightly in aluminum foil and place in the refrigerator for up to 4 days before giving it away, or use a seasonal colored plastic wrap to preserve freshness and make a festive presentation.

I like this toasted slightly with a little butter. It’s great for dessert, tea-time, or breakfast.

For some time now I’ve been searching for a Stollen recipe that is authentically German and not overly sweet like the versions I’ve found in American cookbooks. As luck would have it, one of my coworkers is the son of a German baker. With a little pleading I was able to get a couple of authentic recipes.

This version is adapted from a recipe published in a modern German cooking magazine and the original version that my friend’s father made in his bakery. Without the marzipan center and the thick coating of powdered sugar, it is decidedly more bread-like and less sweet than American adaptations of this traditional recipe.

Measurements have been converted from weight to American volume and tweaked to my own tastes. You can adjust the amounts of the fruits and nuts to your liking.

Note: this recipe should be made at least one week before it is eaten, to allow the flavors to mature and blend together. Will keep for weeks unopened, so it’s great to make ahead of time for holiday gifts.

Makes 2 Stollen

Equipment
A large mixing bowl (at least 14-inch diameter) to mix and rise the dough
Stand mixer for first stage of the dough (optional)
Parchment paper
Aluminum foil

Ingredients
6 & 1/2 cups unbleached all-purpose flour + 1/2 cup
3/4 cup granulated sugar
2-3 T. fine sugar for dusting
2 packets dried bread yeast
1 pound unsalted butter plus extra for brushing
1 & 2/3 cups milk
2 cups whole almonds
4 cups golden raisins (sultanas)
1/2 cup (packed tight) candied lemon peel
1/2 cup (packed tight) candied orange peel
1/3 cup medium or dark rum (not spiced rum)
1/2 t salt
1/4 t nutmeg

Procedure
1. Roast and chop the almonds.

2. Chop the candied citrus and place into a bowl with the raisins. Toss all the fruit with the 1/2 cup flour to ensure they are not clumping together.

3. Melt the butter and warm the milk slightly. In the large mixing bowl combine the 6 &1/2 cups flour, salt, 2 tablespoons of the granulated sugar, yeast, nutmeg, melted butter and warmed milk and mix until thoroughly combined. (Optionally, mix this first dough stage in a stand mixer fitted with a dough hook, then transfer to the large mixing bowl.) Dough should be wet and sticky; if not add a little more milk. Cover the dough with plastic wrap or a damp kitchen cloth and set in a warm place for 20 minutes to rise.

4. Add to the dough the dried fruit, almonds, rum and remaining granulated sugar, and knead together for 8-10 minutes or until thoroughly combined. If the dough is not wet enough it will be very difficult to work in all the fruit and nuts – add a little more milk if needed. Form the dough into a ball and let rise for another 30 minutes. Preheat the oven to 350F.

5. Divide the dough in half. Dust with flour and roll each half into a flat rectangle approximately 14 by 14 inches. Shape the loaf by making a crease in the dough lengthwise at 1/3 of the width, then fold this third over onto the remaining 2/3 of the loaf. Repeat the folding process with the second loaf and place both loaves onto a baking sheet lined with parchment paper or a non-stick silicone baking mat. Set aside and allow to rise for a final 30 minutes.

6. Bake at 350F for 60 minutes. Remove the Stollen from the oven and allow to cool sightly. Brush each loaf with melted butter and dust with the fine grained sugar.

7. Wrap each loaf tightly first in parchment paper and then in a layer of aluminum foil. Store in a cool, dry place for at least one week before unwrapping and cutting. Stollen will keep for several weeks after cutting if kept wrapped between servings.

This recipe is adapted from #291836 at Syllabub: Words on Food.

Tools
Large round or oval clear serving bowl with a wide flat bottom
Large heat-proof whisk
Hand-mixer for whipping cream (optional)

For the Custard
Ingredients
2 cups whole milk
2 cups heavy cream
1 T vanilla extract
6 egg yolks
1 cup granulated sugar
2 T cornstarch

Preparation
1. In a saucepan heat the milk and cream to boiling.
2. In a large bowl whisk the egg yolks with the sugar, vanilla and cornstarch until smooth and pale.
3. While constantly whisking the egg yolk mixture, slowly trickle in the hot milk/cream.
4. Return the mixture to the saucepan and cook over gentle heat whisking frequently until the custard thickens sufficiently to coat the back of a spoon. Do not allow the mixture to come to a boil – it will split.
5. After thickening, chill the mixture in the refrigerator for several hours or overnight.

For the Trifle
Ingredients
6 cups assorted fruits*, washed, peeled, pitted & sliced as needed
36 ladyfingers, or enough to cover the bottom of your trifle bowl in two layers
4 cups custard (above)
1.5 cups brandy, sherry, or fine Marsala
1.5 cups heavy (whipping) cream
12 amaretti cookies

Preparation
1. Layer ladyfingers in two layers in the bottom of the bowl and douse liberally with brandy, reserving a couple of tablespoons for the cream.
2. Layer fruits one at a time, with heavier varieties on the bottom and lighter fruits like raspberries on top.
3. Spread the cooled custard over the fruits, leaving about 1/4 inch of space from the custard layer to the edge of the bowl.
4. Crush the cookies and sprinkle the crumbs over the custard.
5. Finally, whip the cream until fluffy, adding the remaining tablespoons of brandy as you go, then dollop this over the top of the trifle.

*I prefer assorted berries but you can also use cherries, peaches, mangoes, etc

Keep the trifle chilled until served. Allow your guests a moment to admire the beautiful layered concoction before the first portion is served and the entire assemblage collapses into a bowl of delicious sloppy mush.

Tools
Large frying pan
Baking dish 9×12″

Ingredients
1 recipe Vermont Maple Cornbread
1 large loaf rustic wheat bread (whole wheat or white)
1 package spicy pork, chicken or faux veggie sausage
1 stick butter, melted (8 tablespoons)
1 cup chicken or vegetable broth
3 apples, cut into 1-inch chunks – a sweet & firm variety like Macon or Fuji
3 medium onions, any type, minced
2 tsp. dried sage
2 tsp. dried thyme
1 cup chopped toasted walnuts (optional)

Preparation
Fry the meat sausage in a large skillet until cooked through, then remove from heat and when cooled, peel off the casings and crumble the meat into a bowl and set aside. Drain off some of the excess sausage grease leaving about a tablespoon in the pan.

Saute the onion in the grease (vegetarians use olive oil) with the dried herbs and a small pinch of salt for about 5 minutes. When the onions have started to soften, add the apples and walnuts and cook for another 2 minutes until the apples are just heated but still crisp. Set the pan aside and allow to cool slightly.

Roughly chop half of the wheat bread and place into the baking dish. Crumble in half of the cornbread and add half the onion/apple mixture and sausage and toss this with your hands. In the skillet, add the remaining half of all the ingredients and toss this together as well, then add this to the baking dish. Press down slightly to squeeze everything into the dish.

Drizzle the melted butter and stock over the top. Bake at 375 F in the top of the oven for 45 minutes or until the stuffing is hot and steamy and the top is browned.

Ingredients
1 medium pie pumpkin, enough to yield 2 cups cooked, drained pumpkin
2 egg yolks + 1 whole egg
2/3 cup brown sugar
1 1/4 cups of whole milk
one pinch of salt
1 Tablespoon maple syrup
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
9-inch pie pan filled with your favorite crust
(I use an all-butter frozen pie shell but you can make one from scratch if you prefer.)

Preparation
Preheat oven to 400 degrees F. Cut the pumpkins in half and scoop out seeds and slimy stuff. Place them cut-side down on a baking sheet (preferably one with a lip to catch liquid) and roast in the middle of the oven for one hour. Remove and let cool slightly.

Meanwhile, blind-bake the pie shell according to the recipe or package directions. Set the shell aside to cool, and turn the oven up to 425 degrees F.

When the pumpkin is cool enough to handle, peel off the rind and discard. Take a handful of pumpkin at a time and squeeze it hard to get as much liquid out as possible. Place the drained pumpkin in a food processor or blender and process until smooth, stirring as necessary. Add a small amount of the milk from the recipe to get things moving in the processor if the pumpkin is too dry.

In a large mixing bowl, whisk the eggs and then add the sugar, maple syrup, salt and spices. Mix until the sugar has dissolved. Be sure the pumpkin is cooled to room temperature before measuring two cups and adding that to the egg/sugar mixture (to avoid cooking the eggs). Mix well. Next, add 3/4 cup of milk and mix. If it looks like there will be more room in your pie shell, or the filling is too thick, add a little more milk and mix again.

Pour the pie filling into the pre-baked pie shell and bake at 425 degrees F for 10 minutes. Then reduce the heat to 375 and bake for another 30 minutes, or until the custard is firm and the crust has darkened. Cool and serve with home-made whipped cream or ice cream.

Tools
10-inch tube pan or bundt cake pan
large and small rubber or silicone spatulas
electric mixer

Cake Ingredients
1 cup (2 sticks) butter, softened
2 & 3/4 cups sugar
6 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
8 oz sour cream
food coloring (optional)

Note: I like to use food coloring to make contrasting cake and frosting colors, for festive appeal. This is optional of course.

Preheat oven to 325 degrees F. In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, mix the butter and sugar until fluffy. Add the vanilla and one egg; mix. Scrape the bowl well. Continue to add the eggs one at a time, mixing after each addition. Now add half the flour mixture to this egg/butter mixture and fold together with a spatula, then mix. Add half the sour cream and mix; then add the other half of the flour mixture and a few drops of food coloring (if you are using any) and mix again. Finally, add the rest of the sour cream and mix until the cake batter is smooth.

Very Important: Butter the inside of your cake pan, and don’t be shy about the butter – use a lot and get every centimeter, including the center tube part. Next, put a handfull of flour into the buttered pan, and tilt the pan around slowly so that the flour can spread out and stick to the butter layer. Hold your pan over the sink or a trash can and tilt the pan in different directions to be sure you get all the surfaces coated. Gently tap out the excess flour.

Pour the cake batter into your prepared cake pan, making sure it is evenly distributed. Bake for 70 minutes, turning once to ensure even baking. To test the cake for doneness, insert a wooden skewer or chopstick into the cake and remove immediately. If the skewer comes out clean, your cake is done. If it comes out sticky, your cake needs a few more minutes in the oven. When the cake is done, set it out to cool for at least 30 minutes.

To release the cake from the pan, run a very thin chopstick or long thin knife between the cake and the pan. Make sure you go all the way to the bottom of the cake pan when you do this, and be gentle. Next, place a dinner plate upside down over the cake pan. Turn the cake pan and plate over. Your cake should release from the pan and fall onto the plate. If not, try a few gentle smacks on the bottom of the cake pan to release your cake. If this doesn’t work, turn the cake back over and let it cool a little longer. Being too rough can cause the cake to break and only part of the cake to fall out, so you have to have some patience and practice with this. If you buttered and floured your pan, the cake should pop out without too much trouble. The cake will come out bottom-side up. Place a second plate on top of the cake and flip it back over to get it right side up (this is safer than just lifting it with your hands, as it keeps the weight distributed).

OK, now that you have your cake you need some frosting!

Frosting Ingredients
4 Tbsp. (1/2 stick) butter, softened
8 oz. Philladelphia Cream Cheese at room temperature (yes, I am brand-specific on this one)
1 tsp. vanilla extract
16 oz. (one box) of 10X powdered sugar
food coloring (optional)

In a large bowl, cream the butter and the cream cheese. Add the vanilla and start adding the sugar a little at a time. You want to whip a lot of air into the frosting to make it light and also increase the volume so that there is enough to cover the entire cake. Keep whipping and adding the sugar a little at a time. Add a few drops of food coloring if you like. After all of the sugar (the entire box) has been added, cover the bowl with plastic wrap and refrigerate the frosting for about half an hour. It needs to be semi-firm before you spread it on the cake.

A quick word about frosting the cake: there’s no right or wrong way, but the method I have found to be easiest is to put blobs of frosting on the top of the cake, then work the frosting around and down with a small spatula to get it to stick to the cake surface. Then it is a matter of smoothing or texturing. Work at a steady pace and don’t worry if your cake doesn’t look like something out of a magazine. It will taste great! Remember, the longer the frosting sits out the softer it will get, eventually melting off the cake. So work steadily and don’t fuss with it too much. Put the frosted cake back into the fridge and take it out only when you are ready to serve it. Enjoy!

Ingredients
1 cup (2 sticks) butter, softened
16 oz. confectioner’s sugar
1 tsp. vanilla
2 & 1/4 cups white flour
1/4 tsp. salt
1 cup pecans chopped or broken into small pieces

Preparation
Preheat oven to 400 degrees F. In a large bowl, combine butter, 1/2 cup of the sugar, and vanilla. In a small bowl, combine flour, salt, and nuts. Work in flour mixture untill dough holds together. Using your hands, shape dough into 1-inch balls. Place on un-greased baking sheet and bake 10-12 minutes or untill set but not brown.

After removing them from the oven, allow the cookies to cool for about 15 minutes. While they are still warm (but not too hot!) roll the cookies in confectioner’s sugar. The sugar should stick and coat the cookies but not melt. If the sugar melts, let the cookies cool longer and try again. After the first coat of sugar is applied, wait unti the cookies are completely cool and roll them in confectioner’s sugar a second time. To package these for gifts I like to put 6 of them in a small plastic sandwich bag and add an extra teaspoon of powdered sugar to the bag.

Dry Ingredients:
1 cup corn meal (medium ground is best)
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. salt

Wet Ingredients:
1 large egg
1/4 cup vegetable oil + 1 Tbsp.
1/2 cup Vermont maple syrup (or substitute honey or Grandma’s molasses)
1 & 1/2 cups milk or soymilk

Preperation
Add the tablespoon of vegetable oil to a 10-inch cast iron frying pan that has at least a 2-inch lip on it. Put this in your cold oven and preheat to 350° F.

In a small bowl, sift together the dry ingredients. In a large bowl, scramble the egg, then whisk in the oil. Whisk in the maple syrup next, and when that is combined stir in the milk. Add the dry ingredients to the wet mixture, and whisk gently just until combined. Small lumps are fine.

When oven and frying pan are heated, carefully remove the hot pan from the oven and pour in the batter, then gently place this back in the oven (on the middle oven rack). Bake for 35 minutes and check for doneness – if a toothpick inserted in the middle comes out clean it’s done, if it’s gooey it needs more time. Then remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Makes 8 generous pieces.

Alternate method: distribute batter evenly in an oiled or lined 12-space muffin tin. Check for doneness at about 20-25 minutes.