The holiday season welcomes lively fellowship, gift-giving and carol singing.

But alongside these steadfast traditions is one that’s rooted in the kitchen: Our daily bread.

What holiday meal could be considered complete without a bread basket being passed, or Grandma serving up a plate of pancakes to eager mouths?

Enjoy some of these holiday “bread traditions” from our readers.

Chocolate Æbleskiver

Ingredients:

3 eggs, separated

2 cups half-and-half

1 2⁄3 cups all-purpose flour

1⁄3 cup cocoa powder

2 teaspoons sugar

1⁄2 teaspoon salt

1 tablespoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon cinnamon

1 teaspoon vanilla extract

Coconut oil

Confectioner’s sugar

Directions:

1.  In large bowl, beat egg yolks with half-and-half.

2. In another bowl, combine dry ingredients; add to egg yolk mixture.

3.  In small bowl, beat egg whites with vanilla until stiff; carefully fold into flour mixture.

4.  Place 1⁄2 teaspoon coconut oil in each hole of æbleskiver pan and heat over medium heat. Fill holes 3⁄4 full of batter and bake. When half baked, turn with knife or knitting needle.

5.  Dust with confectioner’s sugar and serve with homemade whipped cream. Yields 3 dozen.

­– Karen Keb

Flødeæbleskiver

(Pancake Balls with Cream)

(flooth-E-ble-skee-ver)

Ingredients:

4 eggs, separated

1 tablespoon sugar

1⁄2 teaspoon salt

2 cups sweet cream

1 1⁄4 cups all-purpose flour

1⁄4 teaspoon cardamom

Directions:

1.  In small bowl, beat egg whites.

2.  In another bowl, beat eggs yolks with sugar and salt. Add cream, flour, cardamom and beaten egg whites.

3.  Pour batter into æbleskiver pan, filling holes 3⁄4 full. When half baked, turn with sharp fork or clean knitting needle. Serve with jam or jelly.

NOTE: Sour cream may be used in place of sweet cream, but add 1⁄2 teaspoon baking soda.

­–Linsey Knerl