Wisconsin Country Gourmet Gives German Stollen Recipe For Christmas

Published Dec. 18, 2009 at 1:38 p.m.
If anyone could take a stollen recipe and make edible bread out of it, it would be Marge Snyder and Suzanne Breckenridge, two Wisconsin gourmet chefs. If I followed their recipe for stollen, I reasoned, then I would find out if stollen is supposed to be dry, bland, and questionably tasteless. You see, over the years I've come to trust these two Wisconsin chefs. With guidance from their cookbook,The Wisconsin Country Gourmet, I can turn my ordinary food into impressive. These chefs take recipes for traditional Wisconsin foods, and tweak them until they become gourmet delicious. If I was to find a flavorful stollen recipe, I'd find it in The Wisconsin Country Gourmet. So did I? Read on. I assure you, I have some scruples for honesty.

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