by | Dec 12, 2012 | Cakes, Family Hour, Home, Pastries and Viennoiseries, Tutorials
Every year at this time, for the past eighteen years, Sydney and I bake a Christmas Stollen. When Sydney was small, her job was to roll the almond paste (her favorite flavor) and pour all the ingredients, as she grew up so did her baking capabilities! This year as we...
by | Dec 29, 2011 | Cakes, Home, Pastries and Viennoiseries
Well the rum soaked dried fruit, the Glacé Citron and Glacé Orange, and the panettone rested overnight; hopefully you are well rested too. It is time to finish our panettone project, but I thought you might enjoy a bit of food history first. Panettone is rich...
by | Dec 6, 2011 | Home, Pastries and Viennoiseries, Recipes
It is thought of that Stollen originated in 1329 as a result of a contest offered by the Bishop of Nauruburg. Bakers in the Dresden region produced a wonderful bread baked with the finest butter, sugar, raisins, candied citron and other specialty ingredients....
by | Dec 6, 2011 | Pastries and Viennoiseries, Recipes
Some traditions in our family are 7 to 9 generations old, while others are only a year or two. Traditional stollen joyously came into our lives last year, the moment Sydney realized almond paste was rolled into the center, it became an instant favorite. We created it...
by | Dec 24, 2010 | Uncategorized
I was so excited to find the December challenge was yeast bread, I woke Sydney up in wee early morning to tell her. She was not so excited, since it was 3:00 am, but by 7:30 she felt differently. She also respectfully asked me to never wake her before six in morning....
by | Dec 15, 2010 | Uncategorized
Each year our family takes turns picking out what our Christmas dinner will consist of; this year Sydney is the person to choose the main course and it is my turn to choose all of the desserts (generally there are about three different ones). Lucky me! Last year...
