eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

Baked Corn Ii

Ingredients

• Servings: 10
• 1 (15.25 ounce) can whole kernel corn, undrained
• 1 (14.75 ounce) can cream-style corn
• 1 (8 ounce) container sour cream
• 1 egg, beaten
• 1 (8.5 ounce) package dry corn muffin mix
• 1/2 cup butter

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix together the whole kernel corn, creamed corn, sour cream and egg.
• add the corn bread mix and butter. stir to mix and pour into a 2 quart baking dish.
• bake for 40 to 60 minutes or until the top is medium to dark brown.

Naan

Ingredients

• Servings: 14
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 7 mins Ready Time: 3 hrs


• in a large bowl, dissolve yeast in warm water. let stand about 10 minutes, until frothy. stir in sugar, milk, egg, salt, and enough flour to make a soft dough. knead for 6 to 8 minutes on a lightly floured surface, or until smooth. place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. let it rise 1 hour, until the dough has doubled in volume.
• punch down dough, and knead in garlic. pinch off small handfuls of dough about the size of a golf ball. roll into balls, and place on a tray. cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• during the second rising, preheat grill to high heat.
• at grill side, roll one ball of dough out into a thin circle. lightly oil grill. place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. brush uncooked side with butter, and turn over. brush cooked side with butter, and cook until browned, another 2 to 4 minutes. remove from grill, and continue the process until all the naan has been prepared.

Authentic German Bread (bauernbrot)

Ingredients

• Servings: 1
• 1 1/2 ounces compressed fresh yeast
• 1 quart warm water
• 2 tablespoons sugar
• 4 cups all-purpose flour
• 8 cups rye flour
• 4 cups all-purpose flour
• 2 tablespoons salt
• 1 teaspoon sugar
• 2 cups warm water

Recipe

Cook Time: 2 hrs

Ready Time: 5 hrs


• first, make the sourdough starter. crumble the yeast into a large bowl. whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. the water should be just slightly warmer than body temperature. gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. cover with a dish towel, and let sit for 24 hours at room temperature.
• after 24 hours, stir well, cover, and let stand another 24 hours. it will be a thin, light-colored sourdough which is then ready to use.
• in a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. i transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and i start using my hands by turning the dough out onto a floured surface. a clean countertop works best. knead the dough, adding a few tablespoons of water at a time if it is too stiff. fold the dough over, pull it apart, whatever you can do to get it kneaded up good. total kneading time should be 15 to 20 minutes to get a smooth dough. place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
• when the dough has risen, scrape it out of the bowl and back onto a floured surface. knead for about 5 minutes. this is important to activate the gluten. shape into 1 or 2 long loaves. place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
• preheat the oven to 425 degrees f (220 degrees c). bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. don't worry if the crust is dark. the bread will be delicious and so will the crust. cool completely before cutting. i always freeze half.

Marzipan Christmas Kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup butter
• 1 (8 ounce) can almond paste
• 1/2 cup crushed sliced almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 egg , beaten
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 15 hrs


• in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
• in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
• to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
• roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
• brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.

Grandma's Gingerbread Pancakes

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground dried ginger
• 1 teaspoon ground cinnamon
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup molasses
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. whisk in the water until completely incorporated. stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. flip, and cook until browned on the other side. repeat with remaining batter.

Banana Banana Bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Mom's Zucchini Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• grease and flour two 8 x 4 inch pans. preheat oven to 325 degrees f (165 degrees c).
• sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• beat eggs, oil, vanilla, and sugar together in a large bowl. add sifted ingredients to the creamed mixture, and beat well. stir in zucchini and nuts until well combined. pour batter into prepared pans.
• bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.

Christmas Stollen

Ingredients

• Servings: 1
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees f/45 degrees c)
• 1 large egg
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• lightly grease a cookie sheet. deflate the dough and turn it out onto a lightly floured surface. roll the marzipan into a rope and place it in the center of the dough. fold the dough over to cover it; pinch the seams together to seal. place the loaf, seam side down, on the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Christmas Stollen

Ingredients

• Servings: 1
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees f/45 degrees c)
• 1 large egg
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• lightly grease a cookie sheet. deflate the dough and turn it out onto a lightly floured surface. roll the marzipan into a rope and place it in the center of the dough. fold the dough over to cover it; pinch the seams together to seal. place the loaf, seam side down, on the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, stir together the melted butter and sugar. add the eggs and vanilla, mix well. combine the flour, baking soda and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts and bananas. spread evenly into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Marzipan Christmas Kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup butter
• 1 (8 ounce) can almond paste
• 1/2 cup crushed sliced almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 egg , beaten
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 15 hrs


• in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
• in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
• to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
• roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
• brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, stir together the melted butter and sugar. add the eggs and vanilla, mix well. combine the flour, baking soda and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts and bananas. spread evenly into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Bara Brith

Ingredients

• Servings: 1
• 1 cup hot brewed tea
• 3/4 cup dried currants
• 3/4 cup golden raisins
• 3/4 cup demerara sugar
• 1 1/4 cups self-rising flour
• 1 egg, beaten

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 8 hrs 45 mins


• pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c).
• grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
• stir demerara sugar into tea and fruit mixture until dissolved completely.
• mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
• spread batter evenly into the prepared bread pan.
• bake in preheated oven until golden-brown, about 40 minutes. cool in the bread pan 5 minutes before transferring to a rack to cool completely.

German Pancake With Buttermilk Sauce

Ingredients

• Servings: 1
• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking pan with the melted butter.
• place eggs, milk and flour in a blender and whip until smooth. pour into prepared pan.
• bake in preheated oven for 20 minutes, or until golden.
• in a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. remove from heat and stir in vanilla. spoon over slices of pancake.

German Pancake With Buttermilk Sauce

Ingredients

• Servings: 1
• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking pan with the melted butter.
• place eggs, milk and flour in a blender and whip until smooth. pour into prepared pan.
• bake in preheated oven for 20 minutes, or until golden.
• in a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. remove from heat and stir in vanilla. spoon over slices of pancake.

Bara Brith

Ingredients

• Servings: 1
• 1 cup hot brewed tea
• 3/4 cup dried currants
• 3/4 cup golden raisins
• 3/4 cup demerara sugar
• 1 1/4 cups self-rising flour
• 1 egg, beaten

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 8 hrs 45 mins


• pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c).
• grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
• stir demerara sugar into tea and fruit mixture until dissolved completely.
• mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
• spread batter evenly into the prepared bread pan.
• bake in preheated oven until golden-brown, about 40 minutes. cool in the bread pan 5 minutes before transferring to a rack to cool completely.

Authentic German Bread (bauernbrot)

Ingredients

• Servings: 1
• 1 1/2 ounces compressed fresh yeast
• 1 quart warm water
• 2 tablespoons sugar
• 4 cups all-purpose flour
• 8 cups rye flour
• 4 cups all-purpose flour
• 2 tablespoons salt
• 1 teaspoon sugar
• 2 cups warm water

Recipe

Cook Time: 2 hrs

Ready Time: 5 hrs


• first, make the sourdough starter. crumble the yeast into a large bowl. whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. the water should be just slightly warmer than body temperature. gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. cover with a dish towel, and let sit for 24 hours at room temperature.
• after 24 hours, stir well, cover, and let stand another 24 hours. it will be a thin, light-colored sourdough which is then ready to use.
• in a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. i transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and i start using my hands by turning the dough out onto a floured surface. a clean countertop works best. knead the dough, adding a few tablespoons of water at a time if it is too stiff. fold the dough over, pull it apart, whatever you can do to get it kneaded up good. total kneading time should be 15 to 20 minutes to get a smooth dough. place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
• when the dough has risen, scrape it out of the bowl and back onto a floured surface. knead for about 5 minutes. this is important to activate the gluten. shape into 1 or 2 long loaves. place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
• preheat the oven to 425 degrees f (220 degrees c). bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. don't worry if the crust is dark. the bread will be delicious and so will the crust. cool completely before cutting. i always freeze half.

Grandma's Gingerbread Pancakes

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground dried ginger
• 1 teaspoon ground cinnamon
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup molasses
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. whisk in the water until completely incorporated. stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. flip, and cook until browned on the other side. repeat with remaining batter.

Marzipan Christmas Kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup butter
• 1 (8 ounce) can almond paste
• 1/2 cup crushed sliced almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 egg , beaten
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 15 hrs


• in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
• in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
• to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
• roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
• brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.

Banana Sour Cream Bread

Ingredients

• Servings: 4
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 300 degrees f (150 degrees c). grease four 7x3 inch loaf pans. in a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon. dust pans lightly with cinnamon and sugar mixture.
• in a large bowl, cream butter and 3 cups sugar. mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. mix in salt, baking soda and flour. stir in nuts. divide into prepared pans.
• bake for 1 hour, until a toothpick inserted in center comes out clean.

Banana Banana Bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Banana Sour Cream Bread

Ingredients

• Servings: 4
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 300 degrees f (150 degrees c). grease four 7x3 inch loaf pans. in a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon. dust pans lightly with cinnamon and sugar mixture.
• in a large bowl, cream butter and 3 cups sugar. mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. mix in salt, baking soda and flour. stir in nuts. divide into prepared pans.
• bake for 1 hour, until a toothpick inserted in center comes out clean.

Amish Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs 30 mins


• in a large bowl, dissolve the sugar in warm water, and then stir in yeast. allow to proof until yeast resembles a creamy foam.
• mix salt and oil into the yeast. mix in flour one cup at a time. knead dough on a lightly floured surface until smooth. place in a well oiled bowl, and turn dough to coat. cover with a damp cloth. allow to rise until doubled in bulk, about 1 hour.
• punch dough down. knead for a few minutes, and divide in half. shape into loaves, and place into two well oiled 9x5 inch loaf pans. allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

Amish Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs 30 mins


• in a large bowl, dissolve the sugar in warm water, and then stir in yeast. allow to proof until yeast resembles a creamy foam.
• mix salt and oil into the yeast. mix in flour one cup at a time. knead dough on a lightly floured surface until smooth. place in a well oiled bowl, and turn dough to coat. cover with a damp cloth. allow to rise until doubled in bulk, about 1 hour.
• punch dough down. knead for a few minutes, and divide in half. shape into loaves, and place into two well oiled 9x5 inch loaf pans. allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

Grandma's Gingerbread Pancakes

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground dried ginger
• 1 teaspoon ground cinnamon
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup molasses
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. whisk in the water until completely incorporated. stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. flip, and cook until browned on the other side. repeat with remaining batter.

Christmas Stollen

Ingredients

• Servings: 1
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees f/45 degrees c)
• 1 large egg
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• lightly grease a cookie sheet. deflate the dough and turn it out onto a lightly floured surface. roll the marzipan into a rope and place it in the center of the dough. fold the dough over to cover it; pinch the seams together to seal. place the loaf, seam side down, on the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Christmas Stollen

Ingredients

• Servings: 1
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees f/45 degrees c)
• 1 large egg
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• lightly grease a cookie sheet. deflate the dough and turn it out onto a lightly floured surface. roll the marzipan into a rope and place it in the center of the dough. fold the dough over to cover it; pinch the seams together to seal. place the loaf, seam side down, on the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Banana Banana Bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Marzipan Christmas Kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup butter
• 1 (8 ounce) can almond paste
• 1/2 cup crushed sliced almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 egg , beaten
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 15 hrs


• in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
• in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
• to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
• roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
• brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.

Amish Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs 30 mins


• in a large bowl, dissolve the sugar in warm water, and then stir in yeast. allow to proof until yeast resembles a creamy foam.
• mix salt and oil into the yeast. mix in flour one cup at a time. knead dough on a lightly floured surface until smooth. place in a well oiled bowl, and turn dough to coat. cover with a damp cloth. allow to rise until doubled in bulk, about 1 hour.
• punch dough down. knead for a few minutes, and divide in half. shape into loaves, and place into two well oiled 9x5 inch loaf pans. allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, stir together the melted butter and sugar. add the eggs and vanilla, mix well. combine the flour, baking soda and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts and bananas. spread evenly into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Blueberry Gingerbread

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 cup sugar
• 3 tablespoons molasses
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1 cup buttermilk
• 2 tablespoons sugar

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour an 11x7 inch baking dish.
• in a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. beat in the egg. in a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. carefully stir in blueberries. pour the batter into the prepared pan, and sprinkle remaining sugar over the top.
• bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Homemade Arepas

Ingredients

• Servings: 8
• 2 1/2 cups lukewarm water
• 1 teaspoon salt
• 2 cups pre-cooked corn meal (such as p.a.n.®)
• 1/4 cup vegetable oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir water and salt together in a bowl. gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
• divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
• heat oil in a skillet over medium heat until shimmering. working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
• slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, stir together the melted butter and sugar. add the eggs and vanilla, mix well. combine the flour, baking soda and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts and bananas. spread evenly into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Homemade Arepas

Ingredients

• Servings: 8
• 2 1/2 cups lukewarm water
• 1 teaspoon salt
• 2 cups pre-cooked corn meal (such as p.a.n.®)
• 1/4 cup vegetable oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir water and salt together in a bowl. gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
• divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
• heat oil in a skillet over medium heat until shimmering. working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
• slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Baklava

Ingredients

• Servings: 3
• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Recipe

• preheat oven to 350 degrees f(175 degrees c). butter the bottoms and sides of a 9x13 inch pan.
• chop nuts and toss with cinnamon. set aside. unroll phyllo dough. cut whole stack in half to fit pan. cover phyllo with a dampened cloth to keep from drying out as you work. place two sheets of dough in pan, butter thoroughly. repeat until you have 8 sheets layered. sprinkle 2 - 3 tablespoons of nut mixture on top. top with two sheets of dough, butter, nuts, layering as you go. the top layer should be about 6 - 8 sheets deep.
• using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. you may cut into 4 long rows the make diagonal cuts. bake for about 50 minutes until baklava is golden and crisp.
• make sauce while baklava is baking. boil sugar and water until sugar is melted. add vanilla and honey. simmer for about 20 minutes.
• remove baklava from oven and immediately spoon sauce over it. let cool. serve in cupcake papers. this freezes well. leave it uncovered as it gets soggy if it is wrapped up.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, stir together the melted butter and sugar. add the eggs and vanilla, mix well. combine the flour, baking soda and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts and bananas. spread evenly into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Peppy's Pita Bread

Ingredients

• Servings: 8
• 1 1/8 cups warm water (110 degrees f/45 degrees c)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• place all ingredients in bread pan of your bread machine, select dough setting and start. when dough has risen long enough, machine will beep.
• turn dough onto a lightly floured surface. gently roll and stretch dough into a 12 inch rope. with a sharp knife, divide dough into 8 pieces. roll each into a smooth ball. with a rolling pin, roll each ball into a 6 to 7 inch circle. set aside on a lightly floured countertop. cover with a towel. let pitas rise about 30 minutes until slightly puffy.
• preheat oven to 500 degrees f (260 degrees c). place 2 or 3 pitas on a wire cake rack. place cake rack directly on oven rack. bake pitas 4 to 5 minutes until puffed and tops begin to brown. remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. once pitas a softened, either cut in half or split top edge for half or whole pitas. they can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Amish Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs 30 mins


• in a large bowl, dissolve the sugar in warm water, and then stir in yeast. allow to proof until yeast resembles a creamy foam.
• mix salt and oil into the yeast. mix in flour one cup at a time. knead dough on a lightly floured surface until smooth. place in a well oiled bowl, and turn dough to coat. cover with a damp cloth. allow to rise until doubled in bulk, about 1 hour.
• punch dough down. knead for a few minutes, and divide in half. shape into loaves, and place into two well oiled 9x5 inch loaf pans. allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

Banana Sour Cream Bread

Ingredients

• Servings: 4
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 300 degrees f (150 degrees c). grease four 7x3 inch loaf pans. in a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon. dust pans lightly with cinnamon and sugar mixture.
• in a large bowl, cream butter and 3 cups sugar. mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. mix in salt, baking soda and flour. stir in nuts. divide into prepared pans.
• bake for 1 hour, until a toothpick inserted in center comes out clean.

Mom's Zucchini Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• grease and flour two 8 x 4 inch pans. preheat oven to 325 degrees f (165 degrees c).
• sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• beat eggs, oil, vanilla, and sugar together in a large bowl. add sifted ingredients to the creamed mixture, and beat well. stir in zucchini and nuts until well combined. pour batter into prepared pans.
• bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.

Janet's Rich Banana Bread

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, stir together the melted butter and sugar. add the eggs and vanilla, mix well. combine the flour, baking soda and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts and bananas. spread evenly into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Banana Sour Cream Bread

Ingredients

• Servings: 4
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 300 degrees f (150 degrees c). grease four 7x3 inch loaf pans. in a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon. dust pans lightly with cinnamon and sugar mixture.
• in a large bowl, cream butter and 3 cups sugar. mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. mix in salt, baking soda and flour. stir in nuts. divide into prepared pans.
• bake for 1 hour, until a toothpick inserted in center comes out clean.

Blueberry Gingerbread

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 cup sugar
• 3 tablespoons molasses
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1 cup buttermilk
• 2 tablespoons sugar

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour an 11x7 inch baking dish.
• in a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. beat in the egg. in a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. carefully stir in blueberries. pour the batter into the prepared pan, and sprinkle remaining sugar over the top.
• bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Peppy's Pita Bread

Ingredients

• Servings: 8
• 1 1/8 cups warm water (110 degrees f/45 degrees c)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• place all ingredients in bread pan of your bread machine, select dough setting and start. when dough has risen long enough, machine will beep.
• turn dough onto a lightly floured surface. gently roll and stretch dough into a 12 inch rope. with a sharp knife, divide dough into 8 pieces. roll each into a smooth ball. with a rolling pin, roll each ball into a 6 to 7 inch circle. set aside on a lightly floured countertop. cover with a towel. let pitas rise about 30 minutes until slightly puffy.
• preheat oven to 500 degrees f (260 degrees c). place 2 or 3 pitas on a wire cake rack. place cake rack directly on oven rack. bake pitas 4 to 5 minutes until puffed and tops begin to brown. remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. once pitas a softened, either cut in half or split top edge for half or whole pitas. they can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Banana Banana Bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Banana Banana Bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Marzipan Christmas Kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup butter
• 1 (8 ounce) can almond paste
• 1/2 cup crushed sliced almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 egg , beaten
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 15 hrs


• in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
• in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
• to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
• roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
• brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.

Amish Bread

Ingredients

• Servings: 2
• 2 cups warm water (110 degrees f/45 degrees c)
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs 30 mins


• in a large bowl, dissolve the sugar in warm water, and then stir in yeast. allow to proof until yeast resembles a creamy foam.
• mix salt and oil into the yeast. mix in flour one cup at a time. knead dough on a lightly floured surface until smooth. place in a well oiled bowl, and turn dough to coat. cover with a damp cloth. allow to rise until doubled in bulk, about 1 hour.
• punch dough down. knead for a few minutes, and divide in half. shape into loaves, and place into two well oiled 9x5 inch loaf pans. allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

Christmas Stollen

Ingredients

• Servings: 1
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees f/45 degrees c)
• 1 large egg
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• lightly grease a cookie sheet. deflate the dough and turn it out onto a lightly floured surface. roll the marzipan into a rope and place it in the center of the dough. fold the dough over to cover it; pinch the seams together to seal. place the loaf, seam side down, on the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Mom's Zucchini Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• grease and flour two 8 x 4 inch pans. preheat oven to 325 degrees f (165 degrees c).
• sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• beat eggs, oil, vanilla, and sugar together in a large bowl. add sifted ingredients to the creamed mixture, and beat well. stir in zucchini and nuts until well combined. pour batter into prepared pans.
• bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.

Marzipan Christmas Kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup butter
• 1 (8 ounce) can almond paste
• 1/2 cup crushed sliced almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 egg , beaten
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 15 hrs


• in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
• in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
• to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
• roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
• brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.

Baklava

Ingredients

• Servings: 3
• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Recipe

• preheat oven to 350 degrees f(175 degrees c). butter the bottoms and sides of a 9x13 inch pan.
• chop nuts and toss with cinnamon. set aside. unroll phyllo dough. cut whole stack in half to fit pan. cover phyllo with a dampened cloth to keep from drying out as you work. place two sheets of dough in pan, butter thoroughly. repeat until you have 8 sheets layered. sprinkle 2 - 3 tablespoons of nut mixture on top. top with two sheets of dough, butter, nuts, layering as you go. the top layer should be about 6 - 8 sheets deep.
• using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. you may cut into 4 long rows the make diagonal cuts. bake for about 50 minutes until baklava is golden and crisp.
• make sauce while baklava is baking. boil sugar and water until sugar is melted. add vanilla and honey. simmer for about 20 minutes.
• remove baklava from oven and immediately spoon sauce over it. let cool. serve in cupcake papers. this freezes well. leave it uncovered as it gets soggy if it is wrapped up.

Mom's Zucchini Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• grease and flour two 8 x 4 inch pans. preheat oven to 325 degrees f (165 degrees c).
• sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• beat eggs, oil, vanilla, and sugar together in a large bowl. add sifted ingredients to the creamed mixture, and beat well. stir in zucchini and nuts until well combined. pour batter into prepared pans.
• bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.

Baklava

Ingredients

• Servings: 3
• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Recipe

• preheat oven to 350 degrees f(175 degrees c). butter the bottoms and sides of a 9x13 inch pan.
• chop nuts and toss with cinnamon. set aside. unroll phyllo dough. cut whole stack in half to fit pan. cover phyllo with a dampened cloth to keep from drying out as you work. place two sheets of dough in pan, butter thoroughly. repeat until you have 8 sheets layered. sprinkle 2 - 3 tablespoons of nut mixture on top. top with two sheets of dough, butter, nuts, layering as you go. the top layer should be about 6 - 8 sheets deep.
• using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. you may cut into 4 long rows the make diagonal cuts. bake for about 50 minutes until baklava is golden and crisp.
• make sauce while baklava is baking. boil sugar and water until sugar is melted. add vanilla and honey. simmer for about 20 minutes.
• remove baklava from oven and immediately spoon sauce over it. let cool. serve in cupcake papers. this freezes well. leave it uncovered as it gets soggy if it is wrapped up.

Christmas Stollen

Ingredients

• Servings: 1
• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees f/45 degrees c)
• 1 large egg
• 1/3 cup sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisins
• 1/3 cup red candied cherries, quartered
• 2/3 cup diced candied citron
• 6 ounces marzipan
• 1 tablespoon confectioners' sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs


• in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
• in a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• lightly grease a cookie sheet. deflate the dough and turn it out onto a lightly floured surface. roll the marzipan into a rope and place it in the center of the dough. fold the dough over to cover it; pinch the seams together to seal. place the loaf, seam side down, on the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Grandma's Gingerbread Pancakes

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground dried ginger
• 1 teaspoon ground cinnamon
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup molasses
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. whisk in the water until completely incorporated. stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. flip, and cook until browned on the other side. repeat with remaining batter.

Grandma's Gingerbread Pancakes

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground dried ginger
• 1 teaspoon ground cinnamon
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup molasses
• 1 1/2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. whisk in the water until completely incorporated. stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. flip, and cook until browned on the other side. repeat with remaining batter.

Marzipan Christmas Kringle (juleskringle)

Ingredients

• Servings: 1
• 1/2 cup warm milk
• 1 tablespoon sugar
• 1 (.25 ounce) envelope active dry yeast
• 1 cup heavy cream
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup butter
• 1 (8 ounce) can almond paste
• 1/2 cup crushed sliced almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1 egg , beaten
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 15 hrs


• in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
• in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
• to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
• roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
• brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
• preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.