Title: Christmas Stollen
Categories: Breads, Christmas
Yield: 6 servings
1 1/8 lb Flour
7 oz Sugar
1 pn Salt
1 ts Vanilla
1 ts Lemon juice
4 tb Rum
1 pn Cardomom (generous)
1 pn Mace (generous)
2 Eggs
4 1/2 oz Butter
4 1/2 oz Currants well drained
9 oz Sultanas
9 oz Almonds, finely chopped
3 1/2 oz Candied lemon peel
1 3/4 oz Butter for brushing
2 tb Powdered sugar for dusting
1 3/4 oz Beef drippings
9 oz Cottage cheese, well drained
Mix and sieve together the flour and baking powder onto a pastry
board or cool slab. Make a well in the center and pour in the sugar,
vanilla, rum, lemon juice, and the eggs. Draw in some flour from the
sides of the well to mix with these and form a thick paste. Add the
cold butter, cut into small pieces, the finely chopped beef
drippings, cottage cheese, currants, sultanas, nuts and candied
peel.
Cover the fruits with more of the flour, and then starting from the
middle, work all of it together quickly with your hands into a firm,
smooth paste. If it should stick, add a little more flour. Form the
mix into a long, oval shape, and then fold it over lengthwise to
give it the traditional quot;stollenquot; shape.
Line a baking dish with greased waxed paper and place stollen on
this.
Preheat the oven for 5 minutes at 500F. Then bake at a moderately
hot over (375F) for 50-60 minutes. As soon as the stollen comes
out of the oven, brush with melted butter and dust thickly with
powdered sugar.
Christmas Recipes
Moderator: Super Moderators
My favorite!!
Christmas Cake
INGREDIENTS
1 CUP OF WATER
1 TSP. BAKING SODA
1 CUP SUGAR
1 TSP. SALT
A CUP OF BROWN SUGAR
LEMON JUICE
NUTS & 2 C. BROWN SUGAR
1 BOTTLE JACK DANIELS
INSTRUCTIONS:
SAMPLE THE JD TO CHECK QUALITY. TAKE A LARE BOWL. CHECK THE JD AGAIN, TO BE
SURE IT IS THE HIGHEST QUALITY, POUR ON LEVEL CUP AND DRINK. REPEAT. TURN
ON THE ELECTRIC MIXER, BEAT ON CUP OF BUTTER IN A LARGE FLUFFY BOWL.
AT THIS POINT IT'S BEST TO MAKE SURE THE JD IS SHILL OK.
TRY ANOTHER CUP JUST IN CASE.
TURN OFF THE MIXERER. BREAK 2 LEGGS AND ADD TO THE BOWL AND CHUCK IN THE
DRIED FRUIT.
PICK FRUIT OFF FLOOR. MIX ON THE TURNER. IF THE FRIED DRUIT GETS STUCK IN
THE BEATERERS PRY IT LOOSE WITH A SDREWSCRIVER. SAMPLE THE JD TO CHECK FOR
TONSISTICITY.
NEXT, SIFT 2 CUPS OF SALT, OR SOMETHING. WHO GIVESHZ A ****. CHECK THE JD
NOW SHIFT THE LEMON JUICE AND STRAIN YOUR NUTS. ADD ONE TABLE. ADD A POON
OIF SUGAR OR SOMEFINK. WHATEVER YOU CAN FIND. GREASH THE OVEN AND PISS IN
THE FRIDGE. TURN THE CAKE TIN 360 DEGREES AND TRY NOT TO FALL OVER. DON'T
FORGET TO BEAT OFF TO THE TURNER.
FINALLY, THROW THE BOWL THROUGH THE WINDOW, FINISH THE BOTTLE OF JD AND KICK
THE DAMN CAT. FALL INTO BED!!
CHERRY MISTMAS
Christmas Cake
INGREDIENTS
1 CUP OF WATER
1 TSP. BAKING SODA
1 CUP SUGAR
1 TSP. SALT
A CUP OF BROWN SUGAR
LEMON JUICE
NUTS & 2 C. BROWN SUGAR
1 BOTTLE JACK DANIELS
INSTRUCTIONS:
SAMPLE THE JD TO CHECK QUALITY. TAKE A LARE BOWL. CHECK THE JD AGAIN, TO BE
SURE IT IS THE HIGHEST QUALITY, POUR ON LEVEL CUP AND DRINK. REPEAT. TURN
ON THE ELECTRIC MIXER, BEAT ON CUP OF BUTTER IN A LARGE FLUFFY BOWL.
AT THIS POINT IT'S BEST TO MAKE SURE THE JD IS SHILL OK.
TRY ANOTHER CUP JUST IN CASE.
TURN OFF THE MIXERER. BREAK 2 LEGGS AND ADD TO THE BOWL AND CHUCK IN THE
DRIED FRUIT.
PICK FRUIT OFF FLOOR. MIX ON THE TURNER. IF THE FRIED DRUIT GETS STUCK IN
THE BEATERERS PRY IT LOOSE WITH A SDREWSCRIVER. SAMPLE THE JD TO CHECK FOR
TONSISTICITY.
NEXT, SIFT 2 CUPS OF SALT, OR SOMETHING. WHO GIVESHZ A ****. CHECK THE JD
NOW SHIFT THE LEMON JUICE AND STRAIN YOUR NUTS. ADD ONE TABLE. ADD A POON
OIF SUGAR OR SOMEFINK. WHATEVER YOU CAN FIND. GREASH THE OVEN AND PISS IN
THE FRIDGE. TURN THE CAKE TIN 360 DEGREES AND TRY NOT TO FALL OVER. DON'T
FORGET TO BEAT OFF TO THE TURNER.
FINALLY, THROW THE BOWL THROUGH THE WINDOW, FINISH THE BOTTLE OF JD AND KICK
THE DAMN CAT. FALL INTO BED!!
CHERRY MISTMAS
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-
Shirleypal
- Pirate
- Posts: 45448
- Joined: 03-06-2003 03:00 AM
-
Shirleypal
- Pirate
- Posts: 45448
- Joined: 03-06-2003 03:00 AM
Johnny Appleseed Meatballs
SUBMITTED BY: Christine Johnson
"The apples add a subtle sweetness to this delicious and simple dish."
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 18 to 20 meatballs
INGREDIENTS
1 pound ground beef
1/4 cup dried bread crumbs
1/2 cup chopped, peeled apple
1 egg
1 teaspoon onion salt
2 tablespoons vegetable oil
1 cup water
1 tablespoon brown sugar
1 (.75 ounce) package dry brown gravy mix
DIRECTIONS
In a large bowl, combine ground beef with chopped apple, bread crumbs, egg and onion salt. Divide into 18 to 20 meatballs. Roll each one between your hands to shape into a ball.
Heat a large skillet and add oil. Cook the meatballs until browned; pour off fat.
Stir in water, brown sugar and gravy mix. Cover and simmer for 15 minutes
SUBMITTED BY: Christine Johnson
"The apples add a subtle sweetness to this delicious and simple dish."
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 18 to 20 meatballs
INGREDIENTS
1 pound ground beef
1/4 cup dried bread crumbs
1/2 cup chopped, peeled apple
1 egg
1 teaspoon onion salt
2 tablespoons vegetable oil
1 cup water
1 tablespoon brown sugar
1 (.75 ounce) package dry brown gravy mix
DIRECTIONS
In a large bowl, combine ground beef with chopped apple, bread crumbs, egg and onion salt. Divide into 18 to 20 meatballs. Roll each one between your hands to shape into a ball.
Heat a large skillet and add oil. Cook the meatballs until browned; pour off fat.
Stir in water, brown sugar and gravy mix. Cover and simmer for 15 minutes
-
Cherry Kelly
- Pirate
- Posts: 12852
- Joined: 07-29-2000 02:00 AM
- Contact:
Glad to post recipes -- archived but worth repeating....
These Minty Snowmen came from Dec/Jan 2002 Taste of Home - created by Shelly Rynearson and are a lot of fun to make - and eat!
1T soft butter (not oleo)
1T light corn syrup
1/2 tsp of mint extract (I have used different mint flavored extracts like peppermint as well)
1/8 tsp salt
1C confectioners sugar
Food colorings: this recipe calls for 1 drop of blue, one of yellow and one of red HOWEVER - the intensity of your prefered coloring might require more or less. I have also added 1 drop of green for more variety. Sprinkles and other type of mini decorator candies.
MIX (sans coloring) above. Set aside 1 T for each color to be added. The white dough is formed into balls (obviously if you are making snowmen you will need two different sizes).
Color the set aside T with single color and use to form hats, scarves, etc. Use candy sprinkles for eyes and mouth. Makes about 8 snowmen so I double the recipe.
MY OWN ALTERATIONS:
For Thanksgiving, I create little pumpkin shaped mints with the large dough being made into orange color and the set aside (stems) being green. I use a table knife (or in my case long CLEAN fingernails) to create the pumpkin ribs.
For other holidays, I have made mint easter eggs, flowers (tulips or mini roses), firecrackers and stars (for flag), and a bunch of other mini mint candies, even candy canes for christmas season.
These are truly great for after dinner! Fun too!
These Minty Snowmen came from Dec/Jan 2002 Taste of Home - created by Shelly Rynearson and are a lot of fun to make - and eat!
1T soft butter (not oleo)
1T light corn syrup
1/2 tsp of mint extract (I have used different mint flavored extracts like peppermint as well)
1/8 tsp salt
1C confectioners sugar
Food colorings: this recipe calls for 1 drop of blue, one of yellow and one of red HOWEVER - the intensity of your prefered coloring might require more or less. I have also added 1 drop of green for more variety. Sprinkles and other type of mini decorator candies.
MIX (sans coloring) above. Set aside 1 T for each color to be added. The white dough is formed into balls (obviously if you are making snowmen you will need two different sizes).
Color the set aside T with single color and use to form hats, scarves, etc. Use candy sprinkles for eyes and mouth. Makes about 8 snowmen so I double the recipe.
MY OWN ALTERATIONS:
For Thanksgiving, I create little pumpkin shaped mints with the large dough being made into orange color and the set aside (stems) being green. I use a table knife (or in my case long CLEAN fingernails) to create the pumpkin ribs.
For other holidays, I have made mint easter eggs, flowers (tulips or mini roses), firecrackers and stars (for flag), and a bunch of other mini mint candies, even candy canes for christmas season.
These are truly great for after dinner! Fun too!
Haven't tried these (yet), but they sure sound good.
Biscotti del Vino
(Deep-fried wine cookies.)
2-1/2 cups vegetable oil
2-1/2 cups red wine
2-1/2 cups water
12 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
additional oil for frying cookies
2 cups honey, heated
Warm wine over medium heat.
Remove from heat and add oil, flour, cloves, and cinnamon.
Stir in 1/2 cup of water. If batter is too dry, add rest of water 1 tablespoon at a time.
Knead until well combined.
Roll the dough into a log.
Slice off 2" pieces.
Imprint basket weave on top of each cookie (or use a fork).
Heat oil to 375°F for deep frying.
Deep fry cookies, a few at a time, until golden brown on both sides.
Drain on paper towels.
Brush cookies with warm honey.
Let set.
Biscotti del Vino
(Deep-fried wine cookies.)
2-1/2 cups vegetable oil
2-1/2 cups red wine
2-1/2 cups water
12 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
additional oil for frying cookies
2 cups honey, heated
Warm wine over medium heat.
Remove from heat and add oil, flour, cloves, and cinnamon.
Stir in 1/2 cup of water. If batter is too dry, add rest of water 1 tablespoon at a time.
Knead until well combined.
Roll the dough into a log.
Slice off 2" pieces.
Imprint basket weave on top of each cookie (or use a fork).
Heat oil to 375°F for deep frying.
Deep fry cookies, a few at a time, until golden brown on both sides.
Drain on paper towels.
Brush cookies with warm honey.
Let set.
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Cherry Kelly
- Pirate
- Posts: 12852
- Joined: 07-29-2000 02:00 AM
- Contact:
Traditional Peanut Brittle
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.
-
Shirleypal
- Pirate
- Posts: 45448
- Joined: 03-06-2003 03:00 AM
Found this site with tons of recipes. They gotta be good they come from Mrs. Claus!
Mrs. Clause' kitchen
Mrs. Clause' kitchen
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Cherry Kelly wrote: Traditional Peanut Brittle
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.
right on time Cherry. myself and a co-worker were discussing yesterday, the proper way to make peanut brittle. i will print this out and give it to him.
thanks!
-
Cherry Kelly
- Pirate
- Posts: 12852
- Joined: 07-29-2000 02:00 AM
- Contact:
You are most welcome! We do peanut brittle every year along with other candies.
Here's another favorite --
HAZELNUT TOFFEE (from taste of Home)
2 tsp + 1C butter (divided)
1 C sugar
3 T water
1 T light corn syrup
1/3 C chopped hazelnuts (or nuts)
TOPPING
2 C (12oz) semisweet Chocolate Chips
1/2 C finely chopped hazelnuts
Line 13x9x2" pan with foil, coat foil with nonstick cooking spray - set aside. Butter sides of large heavy saucepan with 2tstp butter. Cube remaining butter; place in pan. Add sugar, water and corn syrup. Cook and stir util mixture turns golden brown and candy thermometer reads 300º (hard-crack stage).
Remove from heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temp until cool (about 1 hr)
In microwave-safe bowl, melt chocolate chips. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. Break into bite-sized pieces. Store in the refrigerator. YIELD: 1+3/4lbs.
--
This is very popular one!! but it does take time to make it!
Here's another favorite --
HAZELNUT TOFFEE (from taste of Home)
2 tsp + 1C butter (divided)
1 C sugar
3 T water
1 T light corn syrup
1/3 C chopped hazelnuts (or nuts)
TOPPING
2 C (12oz) semisweet Chocolate Chips
1/2 C finely chopped hazelnuts
Line 13x9x2" pan with foil, coat foil with nonstick cooking spray - set aside. Butter sides of large heavy saucepan with 2tstp butter. Cube remaining butter; place in pan. Add sugar, water and corn syrup. Cook and stir util mixture turns golden brown and candy thermometer reads 300º (hard-crack stage).
Remove from heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temp until cool (about 1 hr)
In microwave-safe bowl, melt chocolate chips. Spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour. Break into bite-sized pieces. Store in the refrigerator. YIELD: 1+3/4lbs.
--
This is very popular one!! but it does take time to make it!
whskyfan wrote: My favorite!!
Christmas Cake
INGREDIENTS
1 CUP OF WATER
1 TSP. BAKING SODA
1 CUP SUGAR
1 TSP. SALT
A CUP OF BROWN SUGAR
LEMON JUICE
NUTS & 2 C. BROWN SUGAR
1 BOTTLE JACK DANIELS
INSTRUCTIONS:
SAMPLE THE JD TO CHECK QUALITY. TAKE A LARE BOWL. CHECK THE JD AGAIN, TO BE
SURE IT IS THE HIGHEST QUALITY, POUR ON LEVEL CUP AND DRINK. REPEAT. TURN
ON THE ELECTRIC MIXER, BEAT ON CUP OF BUTTER IN A LARGE FLUFFY BOWL.
AT THIS POINT IT'S BEST TO MAKE SURE THE JD IS SHILL OK.
TRY ANOTHER CUP JUST IN CASE.
TURN OFF THE MIXERER. BREAK 2 LEGGS AND ADD TO THE BOWL AND CHUCK IN THE
DRIED FRUIT.
PICK FRUIT OFF FLOOR. MIX ON THE TURNER. IF THE FRIED DRUIT GETS STUCK IN
THE BEATERERS PRY IT LOOSE WITH A SDREWSCRIVER. SAMPLE THE JD TO CHECK FOR
TONSISTICITY.
NEXT, SIFT 2 CUPS OF SALT, OR SOMETHING. WHO GIVESHZ A ****. CHECK THE JD
NOW SHIFT THE LEMON JUICE AND STRAIN YOUR NUTS. ADD ONE TABLE. ADD A POON
OIF SUGAR OR SOMEFINK. WHATEVER YOU CAN FIND. GREASH THE OVEN AND PISS IN
THE FRIDGE. TURN THE CAKE TIN 360 DEGREES AND TRY NOT TO FALL OVER. DON'T
FORGET TO BEAT OFF TO THE TURNER.
FINALLY, THROW THE BOWL THROUGH THE WINDOW, FINISH THE BOTTLE OF JD AND KICK
THE DAMN CAT. FALL INTO BED!!
CHERRY MISTMAS
We make the same here in the ozarks but substitute shine for Jack. were poor yaknow