Lucy Hiller’s Stollen Bread
This bread is a Hiller Christmas classic, and the smell of it baking gets me into the holiday spirit like nothing else. Every year, we make the bread to give to family and friends, but we always make sure to save some for ourselves to eat on Christmas morning. It’s delicious on its own but even better if you spread some butter on top. I love that there’s something for everyone to do in the baking process. Someone can make the dough, someone can knead it and another can carefully decorate the bread with icing and candied fruit. I hope that you all enjoy this slice of the holidays as much as my family does.
Ingredients
-
- 1 cup raisins
- 1 cup mixed candied fruits
- ½ cup candied red cherries
- ½ cup rum
- 1 ¼ cups lukewarm milk (110 degrees Fahrenheit)
- ¾ cup sugar
- 2 packages active dry yeast
- ¾ cup unsalted softened butter
- ½ tsp. salt
- ½ tsp. almond extract
- 3 eggs
- 7 cups unsifted bread flour
- 2 tbsp. butter, melted (used to brush on bread before baking)
Powdered sugar- Milk
Directions
- Combine raisins, candied fruits, cherries and rum. Set aside to marinate for 30 minutes.
- Separate the fruit from the marinade liquid. Put the fruit in a bowl, and save the marinade liquid in a separate container to be used in the icing later on.
- In a large mixing bowl, combine warm milk, sugar, yeast, butter, salt and almond extract. Stir until blended and butter is incorporated.
- Add reserved rum, eggs and 3 cups of flour. Beat for about 10 minutes, scraping the bowl when necessary.
- Stir in the fruits that have been tossed with the remaining flour.
- Knead for 8-10 minutes.
- Shape into a smooth ball and place into a greased bowl.
- Cover with a damp cloth or plastic wrap and let rise until it doubles in size (about two hours).
- Punch down the dough and divide into four equal portions.
- Roll out one portion into an oval (about 6 by 9in.) and brush with melted butter. Fold in half lengthwise and place on a lightly greased cookie sheet. Cover loosely with plastic wrap or a damp cloth and let rise for about one hour.
- Bake at 350 degrees Fahrenheit for about 30 minutes or until golden brown.
- Let the bread cool.
- Make a powdered sugar and milk glaze that is fairly thick by putting small amounts of milk into the powdered sugar until the desired consistency is reached.
- Place glaze on the cooled bread and decorate with candied fruit and sliced almonds to create designs.
Kenzie Andrysiak’s Christmas tree brownies
Ingredients
- 2 large eggs
- 2 tablespoons water
- 1 ½ cups granulated sugar
- ¾ cup all purpose flour
- ¾ tablespoons sea salt
- ⅔ cup cocoa powder
- ½ teaspoon vanilla
- ½ cup olive oil
- ½ cup chocolate chips
Directions
- Preheat the oven to 325 degrees Fahrenheit, and use a 8×8 cooking pan.
- In a medium-sized bowl, mix sugar, flour, cocoa powder, powdered sugar, chocolate chips and salt.
- Then in a large bowl, whisk olive oil, water, eggs and vanilla.
- Combine the two bowls and mix until creamy with no chunks
- Pour the mixture into the pan, and let it cook for 40-45 minutes.
- Finally let it cool off and enjoy!!
Source for recipe: Love and lemons
Harjas Kaur’s Pizzokie
The holidays are all about warmth and hugs, and nothing says warmth like pizookie. This pizza cake is full of rich, creamy textures incorporated with chocolate chips. It’s crunchy on the top and gooey inside.
Ingredients
- 1 cup flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ cup dark brown sugar
- ½ cup white sugar
- 6 tbsp unsalted butter
- ¼ cup greek yogurt or 1 egg
- 1 tsp vanilla extract
- Chocolate chips
Directions
- Combine flour, baking soda and salt in one bowl. Then in another bowl, combine sugar, butter, greek yogurt, vanilla and as many as chocolate chips as you like. The consistency should be a thick paste.
- In a round pan (any size works), spread out the pizookie mixture.
- Preheat the oven to 350 degrees Fahrenheit, and let it cook for 15 minutes. You can tell it is ready when it has a crunchy layer on top.
- Serve the pizookie hot and enjoy!
