"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Stritzel Recipe

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This recipe for Stritzel, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Glanzer
Added: Thursday, December 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves frozen bread dough
2 eggs
1/2 c. sugar
1/2 c. molasses
1/2 c. plum jam
1 c. sour cream
1 tsp. baking soda
1 tsp. vanilla
Raisins (optional)
2 1/2-3 c. flour

Directions:
Directions:
Mix together everything except bread dough. The mixture should be thicker than cake batter. Let the frozen bread dough thaw but not rise. Roll out; spread filling on. Roll up like a jelly roll. Put bread in pans. Let rise for 15 min. Bake for 1 hour at 350

Personal Notes:
Personal Notes:
This is one of Curt's family favorites.

 

 

 

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