2 1/2 cup flour (all-purpose)
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
1/2 tsp mace
8 cardomon seed pods, seeds
1 removed and crushed
3/4 cup almonds, blanched, ground
1/2 cup butter, soft
1 cup cream cheese, softened
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp brandy
1/2 cup currants
1/2 cup golden raisins
1/3 cup candied lemon peel, chopped
1/4 cup butter, melted
1/4 cup sugar, powdered
A Recipe for
Christmas Stollen (Quick-Bread Variety)
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
This Recipe for Christmas Stollen (Quick-Bread Variety) is one of thousands in the Recipes-to-go Christmas Cookbook.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
If you enjoy this Christmas Stollen (Quick-Bread Variety) Recipe - you should enjoy the recipe collections you can find on the websites below:
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
This is a recipe for Christmas Stollen (Quick-Bread Variety) from the recipe cookbook of Recipes-to-go (Christmas)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Food Tip |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Food Tip |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Preheat oven to 350 degrees F. Sift together the flour, baking powder,
sugar, salt, mace, and crushed cardamon seeds. Stir in the ground
almonds. Cut in the soft butter until the mixture looks something
like coarse sand. In a blender, cream the egg with the cream cheese,
vanilla, almond extract, and brandy. Pour it into a bowl and stir in
the dried fruit. Gradually stir in the flour mixture until everything
is is well blended. Work the dough into a ball and turn it out on a
lightly floured board. Knead it for a few minutes until it is smooth,
then place it in the refrigerator for at least 15 minutes. (You can
store the dough in the refrigerator for several days, then take it
out to bake when ever you like.) Shape the dough into a flat, oval
loaf, about 10 inches long and eight inches wide. With the blunt edge
of a knife, crease the loaf about 1/2 inch off center, down the
length of it. Fold the smaller side of the creased loaf over the
wider side. Brush the top of the folded loaf with the melted butter.
Place the stollen loaf on an ungreased cookie sheet and bake for
about 45 minutes, until it starts to turn brown on the outside.
Remove and allow to cool a little bit. Dust lightly with powdered
(i.e., confectioner's) sugar.
Serves: 1
Christmas Stollen (Quick-Bread Variety) Recipe brought to you by Recipes To-Go