Woodloch At Home: Cooking Class
Join Chef Deb, Chef Dave and Joey for a nice little holiday cooking demonstration! We prepare our savory breakfast “Cheesy Sausage & Egg Bake” as well as one of our favorite holiday traditions, German Stollen Bread!
Cheesy Sausage & Egg Bake
INGREDIENTS
- 1 lb. bulk pork sausage, cooked and drained
- 1 1/2 cups sliced fresh mushrooms
- 8 medium green onions, sliced
- 2 medium tomatoes, chopped
- 2 cups shredded mozzarella cheese
- 1 1/4 cup Bisquick
- 1 cup milk
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 12 eggs
- 1 1/2 cups of frozen hashbrown potatoes
DIRECTIONS
- Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes, and cheese in dish.
- Stir remaining ingredients until blended. Pour over cheese.
- Bake uncover 45 to 50 minutes or until golden brown and set.

German Stollen Bread
INGREDIENTS
- 4 cups of A.P. Flour
- 1 1/2 cups of cake flour
- 3 tbsp. of milk powder
- 4 tsp. salt
- 2 1/2 tsp of butter flavoring
- 2 1/2 tsp of vanilla powder
- 6 tsp of yeast
- 1 1/2 cups of water
- 3 jumbo eggs
- 3/4 cup of butter
- 1 1/2 cups raisins
- 1 1/2 cups of dried fruit
- 1/3 cup walnuts
- Yellow food coloring
- Almond paste
- Cinnamon
- Sugar
- 1 egg white
DIRECTIONS
- Preheat oven to 375°F.
- In a large bowl, combine both flours, milk powder, salt, butter flavoring, vanilla powder, yeast, water, eggs, and butter and mix for 10 minutes or until all ingredients are completely incorporated.
- Add in raisins, dried fruit, and walnuts (and yellow food coloring if you want to be traditional)
- Divide dough into 4 equal sections and form into balls.
- Rest for 5 minutes and then flatten.
- In a separate bowl, add egg whites and equal parts of almond paste and sugar.
- Add cinnamon sugar filling to dough and fold over into a shell. Then shape it into size. Let the dough raise until it doubles in size.
- Bake at 375°F until golden. Brush on a little extra butter and sugar while bread is still hot and serve.
