(Grandmother’s Recipes from Friends of the Old School. This one is from Alice Feldman.)

Danish Kringle

1 cake yeast

½ cup lukewarm water

3 Tbsp. sugar

3 egg yolks

4 cups flour

1 cup shortening

1 tsp. salt

1 cup milk

Mix dry ingredients as for pie crust. Add egg yolks, milk, and yeast. Cover. Refrigerate overnight.

Divide dough into four equal parts. Roll into strips 9 inches and as wide as it will go. Spread with egg whites, then any filling. Fold dough over. Bake one-half hour at 350°.

Ice while hot.

Cheesy Sausage Stromboli

5 cups all-purpose flour

2 Tbsp. sugar

2 tsp. salt

2 packages (1/4 oz. each) active dry yeast

1½ cups warm water (120° to 130°)

½ cup warm 2% milk (120° to 130°)

2 Tbsp. butter, melted

2 pounds bulk pork sausage

4 cups shredded part-skim mozzarella cheese

3 large eggs, divided

1 tsp. minced fresh basil or ¼ tsp. dried basil

2 Tbsp. grated Parmesan cheese

In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.

Turn onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside.

Punch dough down; divide in half. Roll 1 portion into a 15x10-inch rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 inch of edges.

Fold dough over filling; pinch edges to seal. Cut 4 diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm.

Prep time: 30 minutes + rising. Bake time: 20 minutes. Makes: 2 loaves.