Wedding Kuchen

2 tsp active dry yeast (reduce by 25% if using instant)
1 1/2c sugar
3 eggs
1 c cream
1 c sour cream
1 c milk
2 tsp vanilla
1/2c shortening
2 tsp powder
1 tsp soda
9 c flour
pinch salt

Topping: 3 pkg graham crackers, crushed
               4 c cream
               4 c sugar

Mix a small amount of flour with the yeast (active dry, no need if using instant) and dissolve in 1/2c warm water. Stir in remaining ingredient, but only half the flour. Add the remaining flour to make like pie dough. Refrigerate overnight.

Roll to 1/4" thickness. Put in 7" foil pie tin. Pour 2 gravy ladles of topping cream over crust. Sprinkle with crackers and sugar. Bake about 15 minutes at 350*F. Let cool about a minute before removing from tin.

From Dan's grandmother Lenertz.

Cardamom Bread

3/4c milk
2 eggs
1# flour (a cup of flour generally weighs between 4 and 5.5oz)
3/4 tsp salt
2 tsp active dry yeast (reduce by 25% if using instant)
3oz sugar (scant half cup)
1 tsp freshly ground cardamom (double or triple if using pre-ground)
1/4c butter

Mix dough by hand or machine. Form into 1 large of 2 small round loaves and prove until it doesn't spring back when gently poked (30 minutes to an hour, depending on conditions). Brush with beaten egg and sprinkle with sugar. Bake at 350*F for 25-30 minutes (for small loaves).

I usually use 60% bread flour and 40% white wheat flour.

Slightly modified version of my grand aunt Delia's recipe.

Sweet Spice Blend

From Elizabeth David's English Breads and Yeast Cookery

2 parts nutmeg (1/4 oz)
2 parts pepper (white, black, or Jamaica) (1/4 oz)
1 part cinnamon bark (1/8 oz)
1 part cloves (1/8 oz)
1 part dried ginger root (1/8 oz)

Grind and use within a couple of weeks. I generally use 1/8 oz each of white pepper and Jamaica pepper (also known as allspice). Very good in miniature impossible pumpkin pies.