Stollen with Streusel Topping (makes 10 loaves) - Ellen Sanders (German Christmas Fruit Bread)

Stollen  (German Christmas Fruit Bread) makes 10 loaves

1 lb white raisins
1 cup candied cherries cut in fourths
1 plb currants
6 rings candied pineapple cut up
1 pint white grape juice
4 cup whole milk
2 1/2 cup sugar
2 beaten eggs
1/2 cup warm water (105 - 115 degrees)
4 tbsp dry yeast
1 lb butter
1/2 cup lard
1/2 tsp ground cardamom
Rind of 2 lemons
4 tsp salt
1bout 15 1/2 cup flour
1 cup chopped almonds (optional)

Soak raisins, currants, pineapple and cherries in the grape juice overnight.  Drain well. Discard juice or use i for soaking something else. Scald milk. Let cool. Add sugar and beaten eggs. Dissolve yeast in warm water (105 - 115 degrees). After it bubbles up, add it to the milk mixture. Add melted butter and lard, cardamom, lemon rind and salt. Stir in 8 cups flour, gradually. Let rise for 3.4 an hour. Add enough remaining flour to make a soft dough. Knead about 8 minutes. Set to rise in a warm place (I place a pan of hot water in my oven and set my bowl of dough in oven to rise.) Let double in bulk. Shape into 10 loaves. Put in buttered loaf pans that are 7 1/2x3 1/2 inch small loaf size. Let rise to aout the size you'll want the loaves when baked. Bake about 35 minutes at 350 degrees. Remove from pans and cool on wire racks. Frost with a powdered sugar frosting.

Streusel Topping - enough for 4 loaves
1/2 cup sugar
1/2 cup flour
2 tsp grated lemon peel
1/2 tsp vanilla
1/3 cup melted butter
1/2 cup ground, blanched almonds
If you would prefer a streusel topping you could put the topping on the loves right after you shape them and put them in the pans.

Blend together all the ingredients well, using a fork. Sprinkle over dough, pressing in a bit.

- Ellen Sanders
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991

Kavring (Norwegian Rye Bread) - Margaret Russell

Kavring (Norwegian Rye Bread) 

1 cup hot water
1/4 cup shortening
1/4 cup sugar
2 tsp salt
1 cup cold milk
1/2 cup molasses
1 1/2 cup rye flour
1 cake yeast which has been soaked in 1/2 cup warm water
About 5 1/2 cup white flour

Measure the hot water, shortening, sugar and salt into a bowl. When dissolved, add milk, molasses, rye flour and yeast. Add about 5 1/2 cups flour. The dough will probably be a little sticky. Let rise in a warm place until almost double in bulk. Knead well. Let rise until almost double. Knead well and shape into loaves. Let rise until almost double. Bake 350 degrees for about 45 minutes. Bake small loaves for 35 minutes.

- Margaret Russell
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991

Havre Kjeks (Norwegian oatmeal cracker) - Margaret Russell

Havre Kjeks (Norwegian oatmeal cracker)

2 1/2 cups oatmeal
2 cups (scant) flour
1 cup milk
1/3 cup shortening
2 tsp baking powder
1/2 tsp baking powder
1/2 tsp salt

Mix; roll very thing. Cut in small squares. Bake at 325 degrees for 10 to 15 minutes.
A healthful snack!

- Margaret Russell
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991

German Sour Cream Twists - Freida Schaefer

German Sour Cream Twists

3 1/2 c flour
1 cup shortening (1/2 butter)
1/2 tsp salt
1 pkg rapid rise dry yeast
1/4 c warm water
3/4 cup sour cream
1 whole egg or 2 egg yolks
1 tsp vanilla
2 c sugar mixed with 1 tsp cinnamon

Mix the flour, shortening and salt like pie crust. Mix the yeast and warm water together. Mix the softened yeast with the sour cream and beat in egg yolks and vanilla. Stir into the flour mixture and form into a ball. Place in covered bowl and refrigerate for 2 hours or overnight. Mix the sugar and cinnamon. Cut the dough in half. Sprinkle sugar on the rolling board and roll dough to 8x16 inches. Fold ends to center. Sugar the top and the board; roll again to 8x16 inches. Repeat the 3rd time. Cut into 1x4 inch strips. Twist opposite ends and place on ungreased cookie sheets. Bake at 375 degrees or until golden, about 15 minutes. Wath, they burn easily. Remove from pan immediately.

- Freida Schaefer
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991

Butterscotch Bread

Butterscotch Bread 
2 cups flour
1 teaspoon baking powder
1/3 teaspoon soda
1/4 teaspoon salt
1 cup brown sugar
1/2 cup walnuts, chopped
2 eggs, beaten
1 cup sour milk or buttermilk
2 tablespoons butter, melted
Sift first 4 ingredients together, add sugar and nut meats. Add combined liquid ingredients, mixing just enough to moisten. Pour into buttered one-pound loaf pan and bake in a moderate oven (350° F.) 45 to 55 minutes.
(1 loaf)
>Favorite recipes from America's Dairyland 1944

Soft Pretzels - Mrs Naomi Smoker

Soft Pretzels 

1 pkg yeast
pinch of sugar
2 tsp salt
4-5 cups flour
butter as needed
4 tsp baking soda
coarse salt for sprinkling

Dissolve yeast in 1/4 cup warm water. Then stir in and additional cup warm water. Pour yeast mixture into a bowl, add salt. Beat in flour to make stiff dough. Knead bout 10 minutes or until dough is elastic. Place into bowl spread with butter. Let rise 45 minutes or until double, shape into sticks or twists. Make /2 thickness of desire pretzel. Bring 4 cups water to a boil with baking soda. Drop in pretzels. Boil 1 minute or until they float. Remove and drain, Place on buttered cookie sheet. Sprinkle with coarse salt. Bake at 475 degrees for 12 minutes or until golden brown.


- Mrs Naomi Smoker
Lanc. Co. Amish Cookbook 1982

Fresh Apple Bread - Mrs. Sally Lapp, Sylvia Miller

Fresh Apple Bread

1/3 cup shortening
1 cup sugar
1 egg
2 cups flour
3/4 tsp flour
1 tsp baking powder
1/2 tsp baking powder
1/2 cup orange juice
1 cup shopped apples
3/4 cup raisins
1/4  ?  nuts
1 tbsp grated orange rind

Cream shortening and sugar thoroughly Add eggs and beat well. Sift together flour, salt baking powder and soda. Add sifted dry ingredients and orange juice alternately to creamed mixture. Blend only until moistened. Stir in grated apples, raisins, nuts, rind. Pour into a greased 9x5c3 inch pan. Bake 350 degrees for 60 minutes

- Mrs. Sally Lapp
- Sylvia Miller
Lanc. Co. Amish Cookbook 1982

Date and Nut Bread - Mrs. Sally Lapp

Date and Nut Bread 

1 1/4 lb dates
1 lb walnuts
1 cup flour
2 tsp baking flour
1/2 tsp salt
1 cup granulated sugar
5 eggs beaten separately (yolks and whites)
1 tsp vanilla

Let dates and nuts whole, sift dry ingredients and sift again over dates and dts. Mix in sugar, mis in egg yolks and fold in whites and vanilla. Bake in greased funnel pan 1 hour 350 degrees.


- Mrs. Sally Lapp
Lanc. Co. Amish Cookbook 1982

Honey Pumpkin Loaf - Mary Bowman

Honey Pumpkin Loaf

Cream: 1/2 cup butter, 1/2 cup sugar, 1/2 cup honey
Add: 1 cup pumpkin and mix well.
2 cups all purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup raisins
1/2 cup nuts

Don't over mix. 320 for 60 minutes

- Mary Bowman
Lanc. Co. Amish Cookbook 1982

Pumpkin Bread - Mrs. Mary King

Pumpkin Bread 

3 large cups flour
1 tsp cinnamon
1 cup oil
2/3 cup water
1 cup pumpkin
3 cups sugar
1 tsp nutmeg
1 1/2 tsp salt
4 eggs

Sift dry ingredients then add to eggs and oil and pumpkin. Put in pans. 350 degrees 1 hour 10 minutes.

- Mrs. Mary King
Lanc. Co. Amish Cookbook 1982

Potato Bread - Mrs. Nancy Lapp

Potato Bread

6 cups water
1 1/2 pkg yeast
About 2 cups potatoes
Approx 18 cups flour
6 tbsp sugar
2 tbsp salt
6 tbsp shortening

Bake 350 to 375 degrees 35-40 minutes.
[There are no other instructions with this recipe.]

- Mrs. Nancy Lapp
Lanc. Co. Amish Cookbook 1982