We always knew it was Christmas when my mother-in-law sent us a German stollen. Now, our grown children continue to have stollen for the holidays. My daughter-in-law shared this recipe that doesn't use yeast.
"Wild rice is abundant in our state, so I use it in many recipes," shares Dotty Egge of Pelican Rapids, Minnesota. "Combined with caraway, the wild rice lends and excellent flavor to this hearty bread."
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make dessert. I like to freeze extra blueberries so I have them available any time I want this treat. —Anne Krueger, Richmond, British Columbia
Kielbasa and sauerkraut star in a tasty filling for these scrumptious stuffed rolls, which make a great dinner with soup or salad. My family also loves leftover bundles right out of the refrigerator for a quick lunch.
-Barb Ruis, Grandville, Michigan
"When Valentine's Day rolls around, I like to bake these cute muffins in small heart-shaped tins," relates Shirley Glaab of Hattiesburg, Mississippi. "Drizzled with pink icing, they look adorable and taste wonderful."
We like this chewy, hearty bread as a substitute for white bread with holiday meals and at breakfast. My five children are grown but still live within "eating distance", so I often bake it in large quantities.
MY FAMILY enjoys the distinctive taste of caraway, and it abounds in these muffins, which use rye flour for a change of pace. I serve them for brunch, lunch or dinner.
I often try new recipes, but it's especially gratifying when a new dish is requested over and over again.
-Jean Tyner, Darlington, South Carolina