Holiday Recipe's

From GenWiki

Jump to: navigation, search

Back to the Saxonyroots homepage

You are here: Main Page --> All about Germany --> German Heritage --> Famous German recipe's --> Holiday Recipe's


Dresdner Christmas Stollen

Christmas Stollen (the Dresdner kind) Recipe for 1 stollen (approx. 15 slices):

  • 600 g. flour* (21ounces)
  • 1 pinch salt
  • 1 cube yeast (42 g) (1.5 ozs)
  • 200 ml milk (3/4 c + 2 tbsp) ( 7 ozs)
  • 300 g. butter (10.6 ozs)
  • 125 g. sugar (4.4 ozs)
  • 2 packet vanilla sugar**
  • 1 tsp lemon peel

1 packet stollen-spice (probably nutmeg, cinnamon, etc)

  • 2 eggs
  • 2 egg yolks
  • 200 g raisins (7 ozs)
  • 100 g chopped almonds (3.5 ozs)
  • 1 tbsp rum
  • grease for the cookie sheet
  • 3 tbsp powdered sugar

1. Sift flour with salt into a dish.   Dissolve yeast in 100 m l(3.5 ozs) lukewarm milk.  Pour yeast mixture into a well in the flour and pour and dust with flour. Let sit, covered, for 15 min. in a warm place. 2. Melt 200 g ( 7ozs) butter and mix with 75 g (2.6 ozs) sugar, 1 pkt vanilla sugar, lemon peel, stollen spice, eggs & egg yolks. Add the remaining lukewarm milk to the dough, knead and cover, and let sit for an additional 10 min.  Wash raisins and pat dry; mix with almonds.  Pour rum over raisin mix Knead the raisin mix into the dough. Cover again and let set 10 min. 3. Form the dough into a 30 cm (12") roll, with the center somewhat flattened. Let sit on a greased cookie sheet, covered, for 20 min. 4. Bake at 200DegreesCelsius (392 Degr. F) for approx. 1 hr. 5. Melt the remaining butter, mix with remaining sugar and vanilla sugar. Brush dough several times with melted butter mix and cover thickly with sugar. Let cool, then dust with powdered sugar. Preparation time approx.. 3 hr. Nutrition per slice: approx. 430 cal/1799 kJ, 8 g E, 21 g F, 48 g KH.

  • 100 g = 0.22 lb
    • vanilla sugar is a mixture of sugar with 1-2% (by weight) of vanilla.


1 Cup Milk
2 1/2 Tbls Sugar
75 grams yeast/1 Tbls/1 Pkg.
5 Tbls Butter
5 Tbls Crisco (or use 3 Tbls Butter and 2 Tbls Lard - I like this one better)
1 Egg
1 Lb Flour
Dash Salt
Tip of butter knife of Cardomon
1/2 Lb Citron/8 oz
1 Lb Golden Raisens
1/2 Lb small or dark Raisens

Warm milk add sugar, then add yeast and let proof. Meanwhile beat butter, crisco and egg till foamy. Put cardomon and salt to flour. Then add to butter mixture alternating with yeast mixture. Beat until it has a blister. Then cover and let rise for 1 1/2 hours. Then add all fruit, roll out in loaf, fold over let rise until double.

Bake at 350 for 1 hour.

And here is another recipe for Dresdner Christmas Stollen

And here is another on Dresdner Christmas Stollen


3  eggs
1 cup  sugar
3 cups flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon white pepper.
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped candied lemon peel
1/4 cup ground almonds
1'2 cup confectioners' sugar
2 apple slices

beat eggs and sugar in a large mixer bowl with electric mixer at medium speed. Add flour,baking powder, salt, white pepper, cinnamon, and cloves and continue to beat until well mixed, scraping bowl occasionally. Beat in the lemon peel and almonds until well combined. Wrap in waxed paper and chill dough for 1 hour.

Preheat oven to 350 degrees. Grease 2 large cookie sheets. Roll dough out onto lightly floured surface to approximately 1/4 inch thickness. Cut out circle with 1 inch round cookie cutter. Place on cookie sheet. Bake for 15 minutes or until lightly browned. Cool on wire racks. Re roll scraps bake and cool. Place confectioners' sugar in bag, add the cookies and shake till well coated. Because these cookies are very hard place them in a tightly covered container with the apple slices, cover and allow to ripen for 2-3 weeks (they will soften) Makes about 8 doz. sent in by Katharina Hines


Here is a slightly different recipe sent in by Alexandra Innes

This recipe has been used since 1930's in Canada by my family. I believe it is very old because no butter or other dairy products are used. In Saxony and perhaps in other kingdoms etc. in the 14th century the use of rich products was forbidden in general, then eggs and sugar were allowed in baking, perhaps by the 15th century (1400's.)

--makes 6 or more doz. Not the soft, crispy sugar cookie type sold in the supermarket. These are hard, look like dog biscuits, are eaten with coffee or other hot drinks, and taste great! Easy project for the baker and helpers.

1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1/8 teaspoon ground cinnamon; 1/2 teaspoon soda; 4 cups regular flour (add a little more if dough is still soft--my Mother's note); 4 large eggs; 2 cups brown sugar.

Beat eggs slightly and stir the sugar slowly into them. Then add sifted dry ingredients. Roll into balls the size of marbles (regular size, not the big ones). GET HELP with the rolling! A good evening family activity. Let stand overnight on the oiled baking sheets or oiled parchment paper or silicone sheets. Brush with egg white and bake at 350 degrees F. for 20 minutes.

Cool and store in tightly covered containers so they don't go soft. We wrap some in red coloured cellophane and hang on the Christmas tree. Others were on the table in a bowl. When visitors come and ask, "What are those?" the family answer was to pop one in the mouth and say "they're dog biscuits but they're really tasty". Enjoy the process and the product.

Stuffing (Dressing) for Turkey

Amish Dressing
18 slices toasted bread
2 cups diced cooked potatoes
1 cup chopped carrots
3 cups chopped celery
½ cup chopped parsley
6 eggs well beaten
1qt. liquid (meat stock, milk, canned milk or cream)
2 cups cooked diced chicken

Cut toasted bread in to small squares. In large mixing bowl put the cubes, potatoes, parsley and carrots. add the celery, eggs, liquid and chicken. Toss lightly. Stuff turkey or bake in roaster at 350 degrees for about 45 min.

Apple - Almond Dressing
1 loaf (pound) sliced bread
3 medium onions chopped
3 medium tart apples, chopped
1-1 ½  cups diced ham
1 cup celery
1 tablespoon thymine or sage
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon salt
½  teaspoon pepper
½  cup butter or margarine
1-1 ½  cups copped or slivered almonds
1 cup turkey or chicken broth
½ cup currants
½  cup apple juice

Stuff turkey, or bake in greased baking dish covered at 325 degrees for 60 min; uncover and bake for 10 min.

Potato Dressing
¾  cup chopped onion
¼  cup chopped celery
¼  cup butter or margarine
2 medium potatoes, cooked and mashed
1 ½ cups bread crumbs
2 eggs ,beaten
2 tablespoons chopped parsley
¾  teaspoon salt
1/8 teaspoon pepper
( I snip my parsley with a pair of scissors)
½  teaspoon dried marjoram, crushed

In skillet cook onion and celery in butter or margarine till tender but not brown. Combine with remaining ingredients, mix thoroughly. Stuff turkey or bake covered at 375 degrees for 45 min.

Apple dressing
1 cup chopped onion
2 table spoons butter or margarine
2 cups chopped peeled apple
1 5 oz can water chestnuts drained an sliced
3 tablespoons parsley
¾ teaspoon ground sage
½  teaspoon salt
1/8  teaspoon pepper
2 beaten eggs
½  cup chicken broth
4 cups dry bread cubes ( about 5-6 slices bread)

In skilled cook onion in butter or margarine till tender but not brown. Combine with remaining ingredients, mix thoroughly. Stuff turkey, or bake covered at 375 degrees for 30-35 min.

Corn Stuffing Balls
8 slices bacon
1 cup chopped celery
½ cup chopped onion
1 8 oz can cream -style corn
1 teaspoon poultry seasoning
½ teaspoon salt
½  teaspoon sage
¼ teaspoon pepper
3 cups coarsely crumbled corn bread
4 slices bread ,cubes
2 beaten eggs

In skillet cook bacon till crisp, drain reserving 1/3 cup drippings. Crumble bacon and set aside. Cook celery and onions in the reserved bacon drippings till tender but not brown. combine with remaining ingredients. Using a ½ cup measure, firmly pack stuffing in to cup. Turn out of cup and form into a ball. Repeat with remaining stuffing. Place stuffing balls in a shallow ,lightly greased baking dish. Bake at 375 degrees for 15 min. Makes 10 balls. sent in by Katharina Hines


2 1/4 C Rye Flour
1 C Turbinado Sugar
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1 tsp Ground Cloves
2 Eggs slightly beaten
Grated rind of 1 lemon
1/4 C Honey
1 Egg beaten

Stir together rye, sugar and spices. Form a well in a the dry ingredients and place eggs, grated lemon rind and honey. Stir flour into center and work into a dough, mixing with hands when it becomes to thick to stir. Roll dough into a ball, cover and refrigerate for 1/2 hour. Roll out on a lightly floured board to about 1/2" thick and cut into shapes. Brush with a beaten egg and bake at 350 on a greased sheet for 10-15 minutes. The cookies should be golden brown.

Decorate with hard icing, blanched almonds or candied cherries, or just leave plain. These keep well and make beautiful Christmas tree ornaments.

sent in by Cathy von Hassel-Davies

Back to the Saxonyroots homepage

Personal tools