"When it comes to seasonal sweets, this easy Christmas stollen is a recipe I know I can count on," notes field editor Shirley Glaab of Hattiesburg, Mississippi. "The recipe is made with baking powder instead of yeast, so requires no rising."
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota
Mary Falk's grandmother made date stollen every Christmas. Over the years, the Cambridge, Wisconsin cook replaced her grandmother's date filling with nuts. You can also top off this sweet yeast bread with either a vanilla glaze, drizzle or frosting to suit your family's taste.
When Mother baked zweiback rolls—which means "twice baked"—she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.
Stollen is a traditional German Christmas yeast bread. The fruit-filled loaf topped with a confectioners' sugar icing and candied cherries has a shape resembling a giant Parker House roll.— Linda Hinners, Brookfield, Wisconsin
When I make this bread, I almost always have to bake two loaves so that everyone gets a taste!
It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's house—with a hearty soup as the main course—I took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too.
My husband and I are crop farmers with three young children. Cooking—especially baking—is one of the ways I relax, and I al
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.—Awynne Thurstenson, Siloam Springs, Arkansas
My parents were emigrants from Czechoslovakia and my Mother would bake this bread when guests came over for dinner. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
"Making this stollen has become a tradition for our family," writes Rebekah Radewahn of Wauwatosa, Wisconsin. "Our family, friends and neighbors look forward to it every Christmas. We like it because it does not contain the usual candied fruits and citron called for in other stollens."