Categories: Breads
      Yield: 1 Loaf

    1/2 c  Raisins
    1/2 c  Mixed candied fruit; chopped
      2 T  Brandy
      3 c  Flour; to 3-1/2 c
    3/4 c  Sugar
    3/4 c  Almonds, ground
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/2 ts Cardamon, ground
    1/4 ts Nutmeg, ground
    1/2 c  Butter
      1 c  Farmer cheese (or cottage
      2    Egg; slightly beaten
    1/2 ts Vanilla extract
    1/2 c  Walnuts; chopped
      2 T  Butter; melted
  1 1/2 c  Sugar, confectioners
      2 T  Milk
           Candied cherries
           Whole almonds

  Combine the raisins, mixed candied fruit and brandy; let stand at room
  temperature for an hour. Combine the next eight ingredients. Cut in
  the butter with a pastry blender or food processor until the mixture
  resembles coarse meal. Process the farmer cheese in a food processor
  or blender until smooth. Add the cottage cheese, eggs, vanilla,
  raisin mixture, and walnuts to the dry ingredients, stirring until
  moistened. Shape the dough into a ball.

  Turn the dough out on a floured surface, and knead until smooth (one
  to two minutes), adding more flour if necessary. Roll dough to form
  an oval about 12" x 8-1/2". Brush the dough with a tablespoon of the
  melted butter. Fold the long side of the dough over to within about
  an inch and a half of the opposite side. Place on baking sheet lined
  with parchment. Bake at 350 F. for 40 to 45 minutes or until the loaf
  is lightly browned. Brush with the remaining melted butter. Transfer
  the stollen to wire rack to cool. Combine the confectioners' sugar
  and milk, stirring until smooth. Drizzle over the cooled bread.
  Garnish with candied cherries and almonds.

             Recipe from: Creative Ideas For Living magazine, December 1984

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