Easy and Amazing Christmas Stollen


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This recipe is adapted by me from one found in Bon Appetit nearly 30 years ago. I’ve been making it ever since. Absolutely mouthwatering, and very easy, because you use the food processor to mix the dough. Enjoy!

1/2 cup sugar
2 envelopes dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/3 cups mixed candied fruit (about 1/2 pound)
1/3 cup dried cranberries (I use Eden Organic apple-sweetened cranberries … wonderful!)
1/3 cup slivered almonds, toasted*

3 cups bread flour
6 Tbsp. unsalted butter, cut into 4 pieces, room temperature
2 egg yolks
1 egg
3/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 cup whipping cream
2 Tbsp. rum

2 Tbsp. melted butter
1/4 cup powdered sugar

Sprinkle 1 teaspoon of the sugar and the yeast over the water in a small bowl (make sure the bowl is large enough to allow for a LOT of foaming!). Stir to dissolve. Let stand until foamy, about 5 minutes. Combine the candied fruits, cranberries, and toasted almonds in a large bowl.

In food processor, combine the flour, remaining sugar, 6 Tbsp. butter, egg yolks, egg, salt, nutmeg and yeast mixture. Blend for five seconds. Combine cream and rum. With machine running, pour cream mixture through feed tube and process for about 20 seconds, until a smooth, resilient dough forms. Add to fruit in bowl, and knead to combine. Cover with a warm, damp kitchen towel and let rise in a warm, draft-free area until doubled, about 2 hours.

Oil a large baking sheet. Punch the dough down and divide it in half. On a well-floured surface, roll each half out to a 10×7 inch oval, with edges slightly thicker than the center. Fold one long side over to 1/2 inch from the opposite side. Transfer to prepared sheet, spacing about 3 inches apart. Gently shape each into a crescent. Cover with oiled plastic wrap, and let rise in a warm, draft-free area until doubled, about 1 1/4 hours.

Preheat oven to 350 degrees. Brush stollens with melted butter. Bake until well browned, about 25 minutes. Transfer to racks and cool. Before serving, dust generously with powdered sugar.

* To toast almonds, spread them in a single layer on a cookie sheet and bake for about 5 minutes at 300 degrees, until just lightly golden. 

Pumpkin Bread


Makes three 9×5 inch loaves, or four 8×4 inch loaves. Make at least one day before serving – it gets better as it sits. While the unadorned bread is classically delicious, you could also add a handful of raisins, dried cranberries, nuts or chocolate chips (or all of them!) to this recipe – it couldn’t hurt! 

1 29-oz. can pumpkin puree
1 1/2 cups vegetable oil
4 cups sugar
6 eggs
4 3/4 cups unbleached flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp.cloves
1/2 tsp. ginger

Preheat oven to 350 degrees. Grease and flour three 9×5 inch loaf pans (or four 8×4 inch loaf pans).

In a large bowl, combine the pumpkin, oil, sugar and eggs and mix well. In a separate bowl, whisk together the flour, baking power, baking soda, salt and spices. Stir into pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

Bake for 45 to 60 minutes, until top springs back lightly when pressed. Let cool completely in pans, then wrap well.

Cranberry Eggnog Cornbread Scones


2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter, chilled
3/4 cup Craisins (sweetened, dried cranberries)
2/3 to 1 cup eggnog

Preheat oven to 375 degrees. Lightly grease a baking sheet (I use coconut oil – adds a subtle sweetness!).

In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Cut in the butter using a pastry cutter until blended. Mix in the Craisins. Stir in just enough eggnog and make a sticky dough.

Turn the dough out onto a lightly floured surface and knead the dough about 10 times. Pat it out into a disk about 1/2 inch thick. Cut into 8 wedges.Place them on the greased baking sheet and brush with additional eggnog. Sprinkle each scone lightly with sugar and a bit of freshly grated nutmeg.

Bake until risen and golden brown, about 20 minutes. Serve warm or at room temperature.

Summer Berry Shortcake


One of the joys of summer is the taste of fresh berries! Choose your favorites for this simple recipe. Sugar the berries the night before, bake the biscuits early (in the cool of the morning) and enjoy the shortcake for a decadent summer breakfast — it doesn’t get any better than this!

2 pints fresh berries (any combination of strawberries, blueberries, raspberries and blackberries )
¼ to ½ cup sugar

2 ½ cups unbleached flour
2 Tbsp. sugar
1 ½ tsp. cream of tartar
¾ tsp. baking soda
½ tsp. salt
½ cup (1 stick) butter
2/3 cup buttermilk
1 egg
Milk
Additional sugar

½ pint whipping cream

The night before:

Rinse berries in a colander and put into a bowl. Sprinkle generously with sugar to taste, using more if berries are tart. (This will make syrup as it sits overnight in the refrigerator, and the syrup/juice is important to the shortcake, so don’t skimp!) Cover and chill overnight.

The next morning:

Preheat oven to 425 degrees. Grease a large baking sheet.

Mix flour, 2 Tbsp. sugar, cream of tartar, baking soda and salt in a large bowl. Cut in butter until mixture resembles coarse meal. (If you don’t have a pastry cutter, you can do this with your hands – it’s very satisfying!) Beat together buttermilk and egg just until blended and stir in to the flour mixture. Turn dough out onto a floured surface and knead a few times, just until smooth. Using a rolling pin, roll the dough into a circle about ½” thick. Transfer to greased baking sheet. Cut into eight to ten wedges with a large sharp knife. Brush top with milk and sprinkle with additional sugar. Bake until golden brown, about 15 minutes. Cool slightly.

To serve:

Whip the cream to soft peaks.  Split each biscuit and put onto a plate. Stir berries and spoon them over the biscuit, along with their juice, and top with whipped cream. Yum! (Great with coffee!)

Pina Colada French Toast


Serves 6 … and it’s EASY!

8 eggs
2/3 cup milk
1/2 cup bottled pina colada drink mix
1 tablespoon butter, or as needed
12 (1/2 inch thick) slices stale French bread
2 bananas, sliced
Maple syrup

Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times. Place in skillet and fry until golden brown on each side. Top each 2-slice serving with several slices of banana. Serve with maple syrup.

Gingered Turkey Sausage Patties


I’ve been testing recipes for the bed and breakfast we hope to open this summer. I served it today with Pina Colada French Toast … a recipe I’ll be posting next. Both will be on the menu of THE WARY BUFFALO Bed and Breakfast!

1 1/4 lbs. ground turkey
2 Tbsp. melted butter
3/4 tsp. ground ginger
1  tsp. salt
1 1/2 tsp. dried sage
1/8 tsp. cayenne pepper
1  tsp. ground black pepper
2 Tbsp. cooking oil or shortening

In a large bowl, combine turkey, melted butter, ginger, salt, sage, cayenne pepper and black pepper and mix until well blended. Form into small patties. Heat oil in a skillet over medium-high heat. Fry sausage patties until browned on both sides, and no longer pink in the center.
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