Stollen - Traditional German Christmas Bread

by Nancy

1 1/3 c. almonds  (abt 7 oz)
1 c. raisins
1/2 c. currants
1 c. chopped citron
1 T. grated lemon peel

1 c. milk
2 packages active dry yeast
1/2 c. warm water

1 c. sugar
1 c. butter
2 t. salt
7-8 c. flour
1 t. nutmeg
3 eggs

Blanch, toast and chop almonds.  Reserve 1/3 for topping.  Mix the remaining 2/3 with the raisins, currants, citron and lemon peel.  Set mixture aside.

Scald milk.  Soften the yeast in the warm water   Set aside.

Mix sugar, butter and salt in a large bowl.  Pour scalded milk over ingredients and mix until butter is completely melted.  When it is lukewarm, blend in 1 c. of the flour and the nutmeg, then stir in softened yeast and mix well.

Measure remaining 6-7 cups of flour.  Add about half of that flour to the dough and beat until very smooth.  Add in thirds beating well after each addition, the 3 eggs.  Then add the fruit and nut mixture and mix thoroughly.  Mix in enough of the remaining flour to make a soft dough.  Turn dough onto a lightly floured surface and allow it to rest 5-10 minutes.

Knead dough.  Form dough into a smooth ball and place it in a lightly greased deep bowl.  Turn dough to bring greased surface to the top.  Cover bowl and let stand in warm place until dough is doubled.  (2-3 hours)

Punch dough down and let rise again for about 2 hours.

Punch dough down again and divide it into 2 parts.  Form each part into a smooth ball and let rest for 5-10 minutes. 

Lightly grease 2 baking sheets.

Roll and form dough into an oval about 13 inches long and 1 inch thick.  Flatten one lengthwise half with a rolling pin until about 1/2 inch thick.  Turn unflattened side over the flattened side and press edges together.  Repeat to make second loaf.

Put each Stollen on a separate baking sheet and brush the tops with butter, then cover and let rise until doubled.   Bake at 325ºF about 30 minutes. 

Frost with:
1 1/2 c. powdered sugar
3/4 t. vanilla
2-3 T. milk or cream

Sprinkle reserved almonds over the top.

Pumpkin Dessert

Pumpkin Dessert

Layer 1:
1/3 yellow cake mix

1 egg

6 Tbsp. melted butter

Layer 2:

1 (29 oz.) can pumpkin
1 can evaporated milk 1 1/2 c. sugar

3 T. cinnamon
4 eggs, slightly beaten

Topping:
2/3 yellow cake mix
1 1/2 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla
1/4 c. sugar
1/4 c. melted butter

Layer 1: Combine ingredients and spread into the bottom of 9x13 inch pan.
Bake 5 to 10 minutes until golden brown at 350°. Let cool about 10 minutes.

Layer 2: Mix together and pour on top of crust. Pour slowly.

Layer 3: Mix and sprinkle over top of layer 2. Bake 1 hour at 350°. 

Layered Mexican Dip

1 can refried Beans  (hot and spicy)
3 avocados  (blend with a little lemon juice until creamy)

Combine:
2 c. sour cream
1/2 c. mayonnaise
1 packet of taco seasoning

green onions
diced tomatoes
olives
shredded cheddar cheese

Layer in the order given in a 9 x 13 pan.  Serve with chips.

Rhubarb Crumble

Filling:
2 T. water
1 t. cornstarch
4 c. rhubarb or other fruit
1 c. sugar

Crust:
1 c. flour
6 T. softened butter
1/8 t. salt
1/3  c. sugar


In a saucepan, stir water and cornstarch until blended, then add fruit and cook until tender and mixture is thickened, stirring frequently.  During last minute of cooking, add one cup sugar (or to taste).  In a bowl, mix flour, butter, salt and sugar until well blended.  Put all but 1/4 c. of the crust mixture into bottom and sides of 9 x 9 pan.  Fill with fruit mixture.  Sprinkle with reserved 1/4 c.

400ºF for 15 minutes or until golden.  Serve with cream or ice cream.

Pink Rhubarb Jelly

3 lbs. red rhubarb stalks

Put through food grinder.

Put in jelly bag and squeeze out the juice.


From that juice, measure:
3 1/2 c. rhubarb juice
7 c. sugar

Bring juice and sugar to a rapid boil and add 6 ounces of liquid pectin.  Bring to a boil and boil hard for 1/2 minute.  Pour into sterilized glass jars and seal.

Rhubarb Roll

Syrup:
1 c. water
1 c. sugar ( either brown or white)

Biscuit Dough:
2 c. flour
1/4 c. powdered milk(omit if using fresh milk)
1/2 t. salt
1 T. sugar
2 1/2 t. baking powder

Cut in
1/3 c. fat to the flour mixture with fork or pastry cutter.
Add:
1/2 c. water or milk

Put mixture on floured board and knead lightly.  Roll out  to about 15 x 8 inches.
Spread with:
2 cups cut up rhubarb OR half rhubarb and half raspberries or strawberries.
Sprinkle with 1/2 c. sugar and 2 T. cinnamon.
Roll up like a jelly roll.
Cut into 10-12 equal pieces.

Pour the syrup into a glass baking dish about 6 x 10.  Place pieces cut-end down in hot syrup.
Bake at 400ºF for 25-30 minutes.

Rhubarb Crumble Pudding

Crust:
Mix:
1 1/2 c. flour
1/2 t. salt
1/4 t. cinnamon
1/2 c. sugar

Cut in:
1/3 c. butter until mixture is crumbly

Filling:
4 c. rhubarb cut into 1 inch pieces
1 T. lemon juice
1 c. sugar
1/8 t. salt


Spread half of the flour mixture over the bottom of an 8 inch square pan and press down firmly.
Spread rhubarb mixture over the flour mixture.
Spread remaining flour mixture over the rhubarb mixture.

Bake at 375ºF   45-50 minutes

Rhubarb Muffins

    2 1/2 cups whole wheat flour
    1 cup brown sugar
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. cinnamon
    2 eggs
    1-2/3 cups buttermilk
    2 T. oil
    1 tsp. vanilla
    2 cups finely chopped rhubarb


Directions
In a large bowl, combine all dry ingredients. In another bowl, whisk together all wet ingredients.Stir wet into dry; fold in rhubarb. Divide batter into 24 muffin cups. Bake at 375 for 16-18 minutes or until done. Makes 24 servings.

Carolyn's Chewy Double Chocolate Cookies

2/3 c. shortening or butter
1 1/2 c. packed brown sugar
1 T. water
1 T. vanilla extract
2 eggs
1 1/2 c. flour
1/3 c. baking cocoa
1/2 t. salt
1/4 t. baking soda
2 c. semisweet chocolate chips
1/2 c. chopped walnuts or pecans

Preheat oven to 350F.
Cream together shortening and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in vanilla. 
Mix together flour, cocoa, baking soda and salt, then stir into the creamed mixture.
Mix in chocolate chips and nuts.
Drop teaspoonfuls onto ungreased cookie sheet.

Bake 8-9 minutes.  Cookies will be soft.