1 1/8 lb flour
7 oz sugar
1 pinch salt
1 tsp vanilla
1 tsp lemon juice
4 tbsp rum
1 pinch cardomom (generous)
1 pinch 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 tbsp powdered sugar for dusting
1 3/4 oz beef drippings
9 oz cottage cheese, well drained
A Recipe for
Christmas Stollen From Brigitte Sealing
Food Tip |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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 |
This Recipe for Christmas Stollen From Brigitte Sealing is one of thousands in the Recipes-to-go Christmas Cookbook.
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
If you enjoy this Christmas Stollen From Brigitte Sealing Recipe - you should enjoy the recipe collections you can find on the websites below:
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This is a recipe for Christmas Stollen From Brigitte Sealing from the recipe cookbook of Recipes-to-go (Christmas)
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Food Tip |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
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 "stollen" 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.
Serves: 6
Christmas Stollen From Brigitte Sealing Recipe brought to you by Recipes To-Go