Gathering the World Around
A Free Christmas Cookbook
Compliments of
Figgy Pudding,
Stollen and

Gathering the World Around
Table of Contents
Tamales of Mexico ................................................................. 5
Pavlovas of New Zealand ........................................................9
Kolaches of Czechoslovakia ................................................. 10
Figgy Pudding ...................................................................... 13
Ugnsbakade Äpplen, or Baked Apples of Sweden .................. 14
Risgrynspudding, or Rice Pudding of Sweden ....................... 15
Beurrée de Crème avec Sucre d’Érable
(Cream-soaked White Bread) of Quebec, Canada ................. 16
Sorrel Punch of Jamaica ....................................................... 17
Panforte of Italy ................................................................... 18
Yorkshire Pudding of the United Kingdom ........................... 21
Bibingka of the Philippines (Gluten-Free) ............................ 22
Lebkuchen of Germany ........................................................ 24
Kringle of Denmark .............................................................26
Saffranstöd of Sweden (Santa Lucia Bread) .......................... 27
Stollen of Germany ..............................................................28
Figgy Pudding, Stollen and Tamales
Gather the World Around Your Christmas Table

Tamales of Mexico
Although tamales hail from the ancient Aztec civilization, when the need for portable and
well-preserved food was a necessity, tamales have become a Christmas tradition in Mexico and
many other Latino cultures. As the tamale-making process takes all day and requires many
hands, it provides the perfect opportunity to come together and reconnect with family and
friends during the holidays.
12-15 corn husks
¼ cup of shortening or lard
¼ cup of softened butter
2 cups of masa mix, Maseca brand
2 teaspoons baking powder
2 teaspoons salt
1 cup of lukewarm water
½ cup of shredded cheddar cheese
Sweet variation - add ½ cup of raisins instead of cheese and 2 tablespoons of cinnamon sugar to mixture
before steaming.
Fill large pot with water and bring to a boil. Remove from heat and soak corn husks for 30 minutes to
soften. Drain and dab dry on tea towel.
Use a stand or hand mixer to blend the shortening, butter and baking powder. Whip until fluffy.
In a large bowl, mix together the masa mix, salt and warm water. Knead to form a soft dough. Add by
small amounts to the shortening/butter mixture until all has been added and the mixture is smooth. Add
cheese and fold in. Optional: mix in 1 can of corn for chunky texture.
Lay out a husk and add about ¼ to 1/3 of a cup of dough to the center and spread out. Fold the narrow
end of the husk up to the center, then fold both sides together to enclose the filling. The sticky masa will
form a seal. Pinch the wide top closed. Repeat with the remaining dough.
Steam the tamales for 1 hour. Let them cool a few minutes before serving. Serve with sour cream and
salsa. Or, for a sweeter Christmas breakfast, follow sweet variation and top with just sour cream.
Dear Friends,
We are excited to share this collection of recipes - Figgy Pudding, Stollen
and Tamales - with you! We hope that you will experience the flavors of the
world this Christmas Season. Please feel free to share this Christmas cook-
book with your friends and family. Gladly send them to this link:
We wish you a very Merry Christmas! (Now bring us some Figgy Pudding!)
From all of us here at Knowledge Quest
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Gather the World Around Your Christmas Table

Traditional Tamales of Mexico
2 pounds pork shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved pork broth, warm
1 cup pork lard
Season the pork shoulder all over with salt and pepper then brown in a large heavy pot over medium
heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and
about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2
hours. When done, remove the roast to a platter to cool, reserve the pork broth. Hand shred the meat and
set aside.
To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chil-
ies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil
for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle
full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed
chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl
and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded pork
to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile
when dry. Soak them in a sink filled with hot water for 30 minutes to soften. In a deep bowl, combine
the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your
fingers. In a small bowl, beat the pork lard until fluffy. Add it to the masa and beat until the dough has a
spongy texture.
Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with
the bowls of masa dough and pork in chile sauce. Start with the largest husks because they are easier to
roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you.
Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not
use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end
up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal.
Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a
large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the
tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water
doesn’t boil away. Steam the tamales for 2 hours.
The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not
mushy. To serve, unfold the husk and spoon about a tablespoon of remaining pork filling on top.
Figgy Pudding, Stollen and Tamales
Gather the World Around Your Christmas Table

Pavlovas of New Zealand
1 1/2 teaspoons vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar
OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
6 large egg whites, preferably room temperature
Pinch salt
Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parch-
ment paper or silicon liner. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch
into the sugar in a small bowl.
In a large bowl of a stand mixer, fitted with the whisk attachment, whip the egg whites, cream of tartar
(if using) and salt, starting on low, increasing slowly to medium speed until soft peaks or trails begin to
form, about 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. Mix for
2 minutes then slowly pour in the vanilla and vinegar (if you didn’t use cream of tartar.) Increase speed
and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, about 4 to 5 minutes.
Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on the baking sheet
lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the mid-
dle of the mound for holding the filling once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the
meringues are crisp, dry to the touch on the outside, and white. Do not bake until tan-colored or cracked.
The interiors should have a soft, marshmallow-like consistency. Check on meringues at least once during
the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and
turn pan around.
Gently lift meringues from the baking sheet and cool on a wire rack. Use right away or store meringues in
a tightly sealed container at room temperature for up to a week.
Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce (see below) and fresh-
ly whipped cream.
If you want to make a berry sauce, heat 4 cups of fresh or frozen berries in a medium saucepan with a
quarter cup of sugar. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending
on how much the berries are falling apart. Remove from heat and let cool.
Yield: Makes 8-10 pavlovas.
Pavlovas of New Zealand
After the Russian ballerina Anna Pavlova visited New Zealand in 1926, cooks and chefs capti-
vated by her solo performance as the dying swan in Swan Lake, created for her by Michel Folk-
ine in 1905, sought to honor her and the occasions of her visit with confections they created to
capture her light and airy spirit onstage. Over the decades to follow, the refined and traditional
Pavlova became a Christmas staple.
4 cups fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
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Kolaches of Czechoslovakia
This recipe has been passed down through my Grandmother Rosell’s family. A sweet pastry
dough holding a dollop of fruit, kolaches date as far back as the 1700s in eastern Europe and
came to America with the Czechs who settled in Texas.
2 pkgs. dry yeast
1/2 cup sugar
1/4 cup warm water
2 teaspoons salt
1 tablespoon sugar
5 1/4 cups sifted flour
2 cups milk
2 egg yolks, slightly beaten
1/2 cup butter or oleo
1 cup flour sifted
Dissolve yeast in warm water. Add 1 tablespoon sugar and let stand. Heat milk in saucepan until pretty
hot, almost scalding. Do not boil. Remove from heat and stir in butter or oleo and 1/2 cup sugar. Cool to
lukewarm and add yeast mixture. In large bowl combine salt and 5 1/4 cups flour. Add the yeast and milk
mixture to flour and mix. Mix in egg yolks. Mix in enough of last cup of flour for desired texture, not
sticky. Knead on floured board until glossy smooth. Grease large bowl and place the dough in the bowl,
turning to grease dough completely. Cover and let it rise in warm place until double in bulk. Roll out
dough to about 1/2 inch thick and cut into individual kolaches with biscuit cutter. In the center, spoon
in filling of your choice. Fold over and pinch to close. Place on greased pan so not quite touching. Brush
with melted butter or oleo and let rise again covered until light to touch. Bake in 375 degree oven until
brown, about 25 minutes. Remove and brush with melted butter again.
Poppy Seed Filling:
1 1/2 cups milk
1 cup ground poppy seed
1 tablespoon flour
1 teaspoon vanilla
1 1/4 cups sugar
1 teaspoon butter or oleo
Heat milk and when it boils add sugar, flour and poppy seed, stirring vigorously. Cook over medium heat
until mixture thickens. Remove from heat. Add butter or margarine and then add vanilla. Cool filling
before adding to kolaches dough. Spoon about one teaspoon filling in each kolache.
Prune Filling:
1 lb. pitted prunes
4 c. water
1/2 c. sugar
Dash of nutmeg
Boil prunes and water until soft.
Add sugar and nutmeg. Simmer
until thick. Cool completely.
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons butter
4 tablespoons milk
Combine Ingredients: Spoon
over kolaches while still warm.
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Figgy Puddings of the UK
Dating back as far as the 16th Century, Figgy Pudding is a Christmas staple generously shared
with carolers throughout the UK during Christmastime. It was later immortalized in the cher-
ished Christmas carol, “We Wish You A Merry Christmas.” Now ... bring us some figgy pudding!
Figgy Pudding
1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
7 tablespoons butter, softened
1 cup sugar
2 eggs
2 1/2 cups self-rising flour
2 1/2-ounces dark chocolate, grated
Butter, for coating ramekins
Ice cream or whipped cream, for topping
Preheat oven to 350 degrees F.
Add the dates, figs and water to a medium saucepan and bring to boil over medium
heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5
minutes, then add to a blender and puree.
Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and
beat well. Fold in the flour, the pureed date mixture and the grated chocolate. Pour
the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly
less. Place in the oven and bake for 20 to 25 minutes.
Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan
over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil,
then reduce the heat and simmer for 5 minutes more. Add the butter and stir until
Remove the ramekins from the oven and let stand for 10 minutes. Serve directly in
the ramekin or unmolded onto a small serving plate. Cut a cross on the top of the
puddings for the sauce.Pour the sauce into the cross in the center of each pudding,
then pour more sauce over the puddings and allow it to soak in slightly. Top with
fresh figs and vanilla ice cream or whipped cream. Serve warm.
2 cups brown sugar
2 cups heavy cream
7-ounces, or 14 tablespoons, butter
Fresh figs, quartered, for garnish
Vanilla ice cream, optional
Whipped heavy cream, optional
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Ugnsbakade Äpplen,
or Baked Apples of Sweden
In every Swedish home, December 24th is marked with a Christmas smörgåsbord, a festive table
spread with a battery of traditional Christmas dishes, of which baked apples is one. Like Amer-
ican office parties, Swedish business owners routinely treat their employees to a smörgåsbord in
the weeks before Christmas.
6 granny smith apples
1⁄2 cup light Swedish syrup (or light corn syrup)
3 tbsp. butter
Freshly whipped cream
Optional: Chopped walnuts or pecans
Optional: Raspberries or lingonberries
Preheat oven to 425°. Peel and core apples leaving the bottom of the apples intact, so that you have a
well. Place apples right side up in a medium baking dish. Drizzle with syrup, dot with butter, and sprin-
kle with nuts (optional). Bake, basting occasionally with pan juices, until soft, about 35 minutes. Serve
warm with berries and freshly whipped cream.
Serves 6.
Risgrynspudding, or Rice Pudding of Sweden
At Christmas, Swedish rice pudding is served with a whole almond hidden within the sweetly
spiced dish, and a year’s worth of luck is promised to the happy one who finds it.
8 cups milk
1 1⁄4 cups arborio rice
1⁄3 cup sugar, plus 2 tbsp.
1 1⁄2 tsp. vanilla extract
2 cups fresh or frozen raspberries
1 1⁄2 cups heavy cream
Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of
the sugar. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of
liquid has been absorbed, about 45 minutes.
Remove pudding from heat and stir in vanilla extract. Allow to cool.
Meanwhile, place berries in a food processor, add remaining 2 tbsp. of sugar, and purée until smooth. Set
aside. Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls. Spoon
raspberry sauce around edge of pudding and sprinkle with nutmeg.
Serves 6.
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Beurrée de Crème avec Sucre d’Érable
(Cream-soaked White Bread) of Quebec, Canada
On the snowy eve of Christmas, the bundled-up city-dwellers of Quebec become nostalgic and
find warmth indoors among family and friends, seeking the traditional comfort foods of Eastern
Canada and their distant mother-country of France. Rich dishes, both savory and sweet, faintly
originating from the French countryside, have been re-crafted to become Canadia’s own - warm
and crusty Tourtière (pork pie) followed by the utterly simple but fabulously satisfying crunch
of the sugar-topped cream soaked bread known as Beurrée de Crème avec Sucre d’Érable. The
apron-clad hostess “is quick to clarify that she considers France only a distant relation, the
source from which Quebec’s culture trickled before it became a thriving independent river. ‘We
speak French, but we are not French,’ she says with a sniff, and sinks her teeth into another
spoonful of beurrée de crème.”
3/4 cup heavy cream
4 thick slices of hearty white country bread
4 tbsp. coarsely grated maple sugar or crystallized sugar
Put cream into a medium bowl, and whisk until slightly
thickened. Pour 1/4 cup of the cream over each slice of
bread. Sprinkle 1 tbsp. of the maple sugar over the cream.
Serve immediately.
Serves 4.
Sorrel Punch of Jamaica
Sorrel punch is a traditional Christmas beverage in the Caribbean. Dried hibiscus flowers —
known as “sorrel” in Jamaica but not to be confused with the pungent green found in the states
— can be purchased in most Caribbean or Latin markets. In West Africa the same flowers are
known as roselle or bissap. Nigerians drink a similar beverage called zobo.
2 cups dried hibiscus flowers (sorrel)
¼ cup minced ginger
8 cups boiling water
1 to 1 ¼ cups sugar
Place hibiscus flowers and minced ginger in a large bowl and pour over the boiling water. Cover and let
steep for several hours at room temperature.
Strain into a large pitcher and stir in sugar to taste. Serve well chilled. Makes about 1 1/2 quarts.
• Add a few allspice berries or a stick of cinnamon the the steeping hibiscus and ginger if you like.
• Use only 4 cups boiling water to steep. Add 4 cups of seltzer water after straining and chilling for a
bubbly beverage.
• Mix with a shot of rum and a garnish of lime for a nice cocktail.
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Panforte of Italy
3 ounces semi-sweet chocolate, chopped
1 cup toasted and coarsely chopped hazelnuts
1 cup toasted and coarsely chopped almonds
1 cup candied citrus (lemon and/or orange peel)
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup all purpose flour
1 tablespoon unsweetened cocoa powder
2/3 cup white sugar
2/3 cup honey
Butter and line with parchment paper an 8-inch tart pan with removable sides. Alternatively, and for a
more authentic look, line the pan with edible rice paper (available at Asian markets).
Melt the chocolate in a double-boiler or a stainless steel bowl placed over a saucepan of simmering water.
Set aside. In a large bowl, combine the nuts, candied fruit, spices, flour, and cocoa powder.
In a saucepan, stir together the sugar and honey. Place the saucepan over medium heat and bring to a
boil, stirring until sugar has dissolved. Using a candy thermometer, continue to boil the mixture over
medium heat, without stirring, until the temperature reaches the soft ball stage, 240 degrees F.
Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and
fruit mixture. The mixture will stiffen once combined, so quickly transfer to the prepared pan. With
damp hands, or the back of a large spoon, evenly spread the Panforte in the pan, smoothing the top.
Bake in a 300 degree F oven for about 30 - 35 minutes or until the surface has fine blisters. Remove from
oven and place on a wire rack to cool. While the Panforte is still warm, remove the sides of the pan and
generously dust the top of the cake with confectioners’ sugar.
Once the cake has cooled completely, wrap it tightly in plastic wrap and store in a cool, dry place. When
well wrapped, this cake will keep several months.
Serve cake in thin slices as it is quite rich.
Makes one 8-inch cake.
Panforte of Italy
Panforte is a traditional Italian dessert containing fruits and nuts, and resembles fruitcake or
Lebkuchen. It dates back as early as the 13th century in Siena, a town in Italy’s Tuscany region.
Documents from the year 1205 show that panforte was paid to the monks and nuns of a local
monastery as a tax or tithe which was due on the seventh of February that year. There are refer-
ences to the Crusaders carrying panforte, a durable confection, with them on their journeys, and
aiding medieval city-dwellers in surviving sieges. Literally, panforte means “strong bread” which
refers to the spicy flavor.
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Yorkshire Pudding of the United Kingdom
Recipe from Aunt Debbie
Yorkshire Pudding, also known as batter or dripping pudding, is a dish named after Yorkshire,
England, although there is no evidence it originated from there. When wheat flour became
more common for making cakes and puddings, cooks in the north of England devised a means
of making use of the fat that dropped into the dripping pan to cook a batter pudding while the
meat roasted in the oven. A recipe for ‘A dripping pudding’ was first published in 1737 in The
Whole Duty of a Woman. Similar instructions were published 10 years later in The Art of Cook-
ery made Plain and Easy by Hannah Glasse under the title of ‘Yorkshire pudding’. It was she
who re-invented and renamed the original version. A 2008 ruling by the Royal Society of Chem-
istry has it that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.”
1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten
¼ cup of roast drippings (or melted butter)
Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk and melted butter
and beat until fluffy. Add the eggs and beat until the batter is completely smooth and large bubbles rise to
the surface. Use immediately or let sit for up to an hour.
Heat oven to 425°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bot-
tom of the dish. Heat the dish in the oven for 10 minutes.
(For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings
in the bottom of each well, and place in oven for just a couple minutes.)
Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the
pan is hot. Cook for 15 minutes at 425°F, then reduce the heat to 350°F and cook for another 15 to 20
minutes, until puffy and golden brown.
Cut into squares and serve at once. Serves 6.
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Bibingka of the Philippines (Gluten-Free)
During the Christmas season in the Philippine Islands, bibinkga, a sweet and spongy rice cake,
are traditionally sold outside churches. This native delicacy is related to the “misa de gallo”
or the simbang gabi, the dawn mass celebrated for nine days before Christmas Day. Bibingka
is also common as a street food, cooked in the traditional way, wrapped in banana leaves and
cooked over live coals inside clay pots. The cakes are moist and mildly sweet and the sliced salt-
ed eggs and the grated coconut with sugar on top give them a distinctly delightful flavor and
texture. The freshly-baked bibingka is spread with butter then served with additional niyog
(grated coconut).
Bibingka of the Philippines (Gluten-Free)
1 (13.5-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
1/2 cup butter, melted
6 eggs
2 (12-ounce) jars macapuno coconut strings in
heavy syrup*
1 (16-ounce) box mochiko sweet rice flour*
1 cup packed brown sugar
1/4 cup wheat germ (or finely chopped almonds
for a gluten-free recipe)
1 tablespoon vanilla extract
Ground cinnamon
* Look for these specialty Ingredients: at a local Asian market, if you have one in your area.
Preheat oven to 375°. Line a 13” x 18” baking/cookie sheet with parchment paper.
In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs,
one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat
in mochiko flour (do not pour all at once or it will get lumpy). Next add the brown sugar and wheat germ
and mix well. Once you achieve an even consistency, add vanilla extract and beat until incorporated.
Pour batter onto the lined cookie sheet. Bake until lightly browned, about 45 minutes. Sprinkle cinna-
mon evenly over the cake. Continue to bake until golden brown and a toothpick inserted in the center
comes out clean, between 2 and 15 minutes longer.
Remove from pan and let cool on the parchment paper. Once cooled, cut into to 2-inch squares. A pizza
cutter works well.
Store in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 1 to 2 weeks.
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Lebkuchen of Germany
Lebkuchen (also known as Pfefferkuchen) is a traditional German Christmas treat, somewhat
resembling gingerbread, but topped with blanched almonds. Lebkuchen were invented by medi-
eval monks in Franconia, Germany during the 13th century. Bakers of lebkuchen were recorded
as early as 1296 in Ulm, and 1395 in Nuremberg. Local history in Nuremberg relates that em-
peror Friedrich III held a Reichstag in 1487 and invited all the children of the city to a special
festival where he presented Lebkuchen bearing his printed portrait to nearly four thousand chil-
dren. Lebkuchen is also known as honey cake (Honigkuchen) or pepper cake (Pfefferkuchen).
Traditionally, the cookies are usually quite large, up to four and a half inches in diameter.
Lebkuchen of Germany
1/2 cup honey
1/2 cup molasses
3/4 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon grated lemon zest
2 3/4 cups flour
1/2 teaspoon baking soda
1 ½ teaspoon cinnamon
1 teaspoon cloves
½ teaspoon allspice
½ teaspoon nutmeg
1/3 cup chopped candied orange or lemon peel
1/2 cup chopped almonds
Plus blanched whole almonds for garnish
1 cup sugar
1/2 cup water
1/2 teaspoon corn syrup
1/4 cup powdered sugar
In a small saucepan, bring the honey and molasses to a boil over high heat. Remove from heat and cool to
room temperature.
In a large bowl, combine the cooled honey and molasses mixture with the brown sugar, egg, lemon juice
and lemon zest.
Sift together the flour, baking soda and spices. Stir the dry Ingredients: into the molasses mixture until
thoroughly combined and then stir in the chopped candied peel and nuts.
Cover the dough and refrigerate overnight.
Before baking, heat the oven to 400 degrees. Make a glaze for the cookies by following these Directions::
In a small saucepan, combine the sugar, water and corn syrup over high heat until a candy thermometer
inserted reads 230 degrees. Quickly stir in the powdered sugar and remove from heat. Set the glaze aside
in a warm place.
Roll the chilled dough on a floured surface to a thickness of one-fourth inch. Cut the dough into rectan-
gles approximately 3 inches long and 2 inches wide.
Place the cookies at least 1 inch apart on a greased baking sheet. Place 1 blanched almond in the center of
each cookie, then bake for 10 to 12 minutes. Brush the cookies with a thin coating of the glaze while still
warm, then cool the cookies on a rack. Store the cookies in an airtight container for a week.
Makes three dozen cookies.
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Kringle of Denmark
Recipe from Grandma Treumer
Since my grandmother was a true Dane and an amazing cook (just saying’), we grew up with
the tradition of baking and serving Danish Kringle every Christmas morning. In all my 40-some-
thing years, I don’t think I have ever gotten through a Christmas morning without enjoying this
family favorite! Danish Kringle, is truly a favorite treat of the Danes and only made for very
special occasions, such as Christmas morning or other such special days. There is a folk tale
surrounding the pastry that goes something like this...
Lars Larson, was on his deathbed in an upstairs bedroom. His doctor had said Lars would last
for only a matter of hours. Lars woke from a deep sleep and sniffed. His wife must have just
returned from the bakery, and the aroma of freshly baked kringles bought a spark to Lars. He
whispered, “If I could just have a taste of kringle before I die, it would make my dying a little
sweeter.” He mustered every ounce of strength and got out of bed. Slowly he made his way down-
stairs and into the kitchen. there he spied two kringles on the counter. Just as he was reaching
out to take a piece, his wife swatted his hand away. “Stop that,” she said. “We’re saving these for
the funeral.”
1 cup flour
½ cup butter or margarine
1 teaspoon cold water
1 cup water
½ butter or margarine
1 cup flour
3 eggs
½ teaspoon almond extract
1 cup powdered sugar
1 tablespoon butter
1 tablespoon cream
½ teaspoon almond extract
Saffranstöd of Sweden (Santa Lucia Bread)
Recipe from Aunt Gladys
St. Lucia was an Italian saint who has been “adopted” by the Swedes. She was martyred for her
devotion to the poor. It is said that she appeared during a famine in Sweden during the Middle
Ages carrying food to the farmers across Lake Vännern. St. Lucia represents light to the people
of Sweden during the very dark time of winter. In Sweden, the sun is not up very long in the
wintertime. In fact, in the northern part of the country, it doesn’t come up at all. This holiday
celebrates the fact that the days will now get longer.
To honor and celebrate St. Lucia, Sweden’s patron saint, a special ceremony is held on De-
cember 13th. On the morning of the 13th, the oldest daughter dresses in a special long white
dress with a red ribbon around her waist. She wears white socks, but no shoes, or is barefoot. A
wreath made out of evergreen boughs is placed upon her head. The wreath has 6 - 8 candles on
it. In modern day celebrations, the candles are usually battery powered light bulbs instead of
real candles. The oldest daughter serves coffee and special saffron bread, known as Santa Lucia
Bread, to the rest of the family.
8 cups flour
2 ½ cups of lukewarm milk
2 packages of yeast
1 egg
1 teaspoon of saffron (or carda-
1 cup melted butter
1 ½ cups of sugar
¼ teaspoon of salt
1 cup of raisins (optional)
ground almonds (optional)
Preheat oven to 375 degrees for
loaves or 425 degrees for buns.
Dissolve yeast in ½ cup of luke-
warm milk. Mix remaining milk,
saffron, sugar, salt, egg, butter and small amount of flour together. Add yeast mixture and remaining
flour. Beat with wooden spoon until smooth and firm. Sprinkle with flour and cover with a towel. Let rise
until doubled in size (approximately 2 hours). Turn out on floured board and knead until smooth. Divide
into portions - make a braided loaf shaped into a wreath or individual buns. Place on greased baking
sheets; cover and rise. Brush with slightly beaten egg. Sprinkle with sugar, ground almonds and raisins.
Bake for 15-20 minutes for loaves (375 degrees) or 5-10 minutes for buns (425 degrees).
Preheat oven to 350 degrees.
For crust, add flour and pats of butter to bowl. Using pastry blender,
blend flour and butter until it resembles coarse cornmeal. Add cold
water and blend with fork until it begins to stick together and form a
Divide crust into two parts and press down with fingers onto cookie
sheet into two strips (approximately 3 inches wide by 15 to 18 inches
long). Crust strips will be thin. If sticky, put flour on fingers.
Moving onto “puff” portion of recipe, add 1 cup of water to sauce
pan along with ½ cup of butter or margarine on medium heat. When
boiling, remove pan from the stove. Add 1 cup flour (just dump in and
stir quickly until smooth. Next, stir in 3 eggs, one at a time. Beat well
after each egg. Add ½ teaspoon of almond extract. Spread this mix-
ture on the two pie crust strips. Bake 50 minutes until puffed up and
golden brown like a cream puff. It will flatten as it cools.
Mix the powdered sugar, butter and cream until frosting consistency.
Add almond extract and frost the Kringle.
Figgy Pudding, Stollen and Tamales
Gather the World Around Your Christmas Table

Stollen of Germany
Historians have traced Christollen, Christ’s stollen, back to about the year 1400 from the town
of Dresden, Germany. The first stollen consisted of only flour, oats and water, as regulated by
church doctrine during Advent, but without butter and milk (and sugar), it was quite tasteless.
Ernst of Saxony and his brother Albrecht requested of the Pope lift the ban on butter and milk
during the Advent season. The Pope, in what has become known as the famous “butter letter,”
stated that milk and butter could be used to bake stollen, with a clear conscience and God’s
blessing, for a nominal fee. :) Originally stollen was called Striezel or Struzel, referring to its
shape, and was said to represent the baby Jesus wrapped in swaddling clothes.
Around 1560, it became a tradition for the bakers of Dresden to present the King with two
36-pound stollens as a Christmas gift. It took 8 master bakers and 8 journeymen to successful-
ly carry the loaves to the castle. This custom continued for nearly 200 years. Then, in the year
1730, Prince Augustus the Strong asked the Baker’s Guild of Dresden to bake a giant stollen for
his farewell party for the army. The finished stollen was a true masterpiece, weighing in at near-
ly 2 tons and feeding over 24,000 troops.
To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the
modern-day Stollenfest weighs approximately 2 tons and measures over 4 meters long. Each
year the massive stollen bread is paraded through the city center, then sliced and sold to the
public, with the proceeds supporting several local charities. Although there is a basic recipe
for making the original Dresden Christollen, each chef, each village and each home baker has
their own secret recipe passed down from generation to generation. There are probably as many
recipes for stollen as there are bakers who bake it. The commercial recipe for Dresden stollen is
closely guarded and licensed to ensure quality and authenticity.
1/2 cup raisins
1/2 cup dried currants
1 cup diced candied citrus peel
1/2 cup candied cranberries
1/2 cup brandy
4 to 5 cups flour, divided
2 packages active dry yeast
1/2 cup sugar, divided
1/2 cup milk
1 teaspoon salt
1/2 teaspoon vanilla
2 eggs, at room temperature
1/2 cup butter, softened
1 (7 oz.) package marzipan
Melted butter
1/4 cup powdered sugar
Heat the oven to 375 degrees.
In a medium bowl, combine the raisins, currants, candied peel
and candied cranberries. Pour the brandy over the fruit and let
sit for 1 hour. Drain, reserving the brandy. Pat the fruit dry with
paper towels, return to a clean bowl and toss with 2 table-
spoons of the flour.
In the bowl of a stand mixer or other large bowl, sprinkle the
yeast over 1/4 cup lukewarm water and stir until dissolved. Stir
in 1 teaspoon of the sugar. Let sit about 5 minutes, until the
yeast begins to bubble.
In a small saucepan over medium heat, heat the milk, salt and
remaining sugar until just lukewarm. Add the milk mixture,
vanilla extract and eggs to the yeast mixture and beat with the
mixer or by hand with a whisk until incorporated. Beat in the
reserved brandy. Add 2 cups of the flour and beat until smooth.
Cut the butter into small pieces and beat in. Beat in just enough
of the remaining flour until the dough forms a ball.
Turn the dough out onto a lightly floured surface and knead
until smooth and elastic, approximately 8-10 minutes. Flatten
the dough out, then knead in the candied fruit, adding flour to
the board as necessary.
Shape the dough into a ball and place the dough into a buttered
glass bowl. Turn the dough buttered side up and cover with a
tea towel. Allow the dough to rise until doubled in bulk, about
2 hours.
Figgy Pudding, Stollen and Tamales
Gather the World Around Your Christmas Table

Punch down the dough and divide into two equal parts. Set one half aside. Roll the other half into a
12-by-8-inch oval. Brush with melted butter.
Divide the marzipan into quarters and roll each quarter into a 12-inch rope. Place two of the ropes along-
side each other along the length of the rolled-out dough, leaving a 2 inch space between the two ropes
in the center of the rolled-out dough. Fold the long side of the dough over to the center of the oval. Fold
over the other long side so that it overlaps the center by about 1 inch, pressing down gently but firmly.
Place the finished loaf on a parchment or silicon-lined cookie sheet. Brush with melted butter. Repeat
with the remaining dough.
Allow the two loaves to rise until each has doubled in size. Bake about 30 to 40 minutes until golden
brown. Dust loaves with powdered sugar.
Optional: One cup coarsely chopped dried fruits may be substituted for the candied fruit. Cover the dried
fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use in place of can-
died fruit. This bread freezes nicely for up to 6 months. If freezing stollen, do not sprinkle with confec-
tioners’ sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree oven
for 7 to 10 minutes. Just before serving, sprinkle with confectioners’ sugar.
Merry Christmas
from Knowledge Quest!
Figgy Pudding, Stollen and Tamales