Yes, I am in peaceful bliss. Everything looks so white and pure which means no mud or dirt showing. All the snow that fell over night was quite a surprise considering Dick read the weather report before we went to bed and it said 1-3 inches. It looked like 8-10 to me. Wait.......we actually believed the prediction? I think I disclaimed those guys a long time ago only to fall into the trap of believing them. Dick went hunting as planned this morning but our afternoon plans were scratched! That's life in the snow belts.
On to plan B for me. Once the regular morning routine was over I headed to the kitchen (of course) to start the Christmas baking. Last week I decided to do a traditional German Holiday. Makes me wonder what the family will think when a Christmas Goose is roasted. Only one cookie will not be German, Aola Maxson's Date & Nut recipe that has been a ★★★★★ since she gave it to me 45 years ago. Minus the sugar I consider them 100% healthy and good for ya! Each blog I will post a picture and recipe that I have made. Today was a German Christmas Stollen which is not a cookie but a bread. It has dried fruit of your choice, I used dried papaya and golden raisins that were soaked in Amaretto for 2 hours. Dark Rum is used but any whiskey/rum will do. Stollen is a yeast bread and is not like the dreaded fruit cake. I really dislike fruit cake and mince meat pie. Never made them and never will. Never being such a strong word is fits the bill. The Christmas Stollen has quite a story behind it. We enjoy it toasted with real butter for a snack along with a fresh brewed cup of Jamaican Me Crazy coffee. Everything is better with butter and JMC coffee. At least in the cozy little home. Another reason to love winter and snow.
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| The Christmas Stollen, like all German sweets, more flavor than sweetness. They use much less sugar than we do. It truly makes for a better tasting dessert. |
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| The final raise. |
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| Baked, still warm and ready for the sifting of confectionery sugar. |
Dresdner Christstollen - Stollen the Christmas Bread:
1/4 cup warm water with 2 1/4 tsp yeast or 1 packet sprinkled on top set aside for 10 minutes.
1 cup golden raisins
1 cup dried cherries (any dried fruit works)
1 cup of nuts, walnuts, pecan, hazelnuts (your choice)
1 cup rum, amaretto or what ever liquor you like.
1 cup butter
⅓ cup milk
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon grated orange zest or lemon
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons ground ginger
1 teaspoon ground cardamom (I used allspice)
1 teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract and 1 tsp of orange or lemon flavoring
Oil or butter for greasing the bowl and baking sheet
1½ cups powdered sugar
1 cup dried cherries (any dried fruit works)
1 cup of nuts, walnuts, pecan, hazelnuts (your choice)
1 cup rum, amaretto or what ever liquor you like.
1 cup butter
⅓ cup milk
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon grated orange zest or lemon
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons ground ginger
1 teaspoon ground cardamom (I used allspice)
1 teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract and 1 tsp of orange or lemon flavoring
Oil or butter for greasing the bowl and baking sheet
1½ cups powdered sugar
1. Combine the raisins, cherries or dried fruits you prefer, nuts, and liquor in a medium bowl. Stir to combine, cover, and let sit at room temperature while you make the dough or overnight if time allows.
2. Meanwhile, put 1 cup (2 sticks) of the butter and the milk in a small saucepan over medium-low heat and cook until the butter melts (or combine the butter and milk in a microwave-safe bowl and microwave in 30-second intervals until the butter melts). Combine 2 cups flour, ¼ cup of the sugar, the orange zest, ground ginger, the cardamom, the salt, and the nutmeg in a large bowl. When the butter mixture cools to 100°F—about the same temperature as the inside of your wrist—add it to the flour mixture and then add the yeast mixture. Stir with the dough-hook attachment of a stand mixer or by hand. Lightly beat together the eggs and vanilla and stir them into the dough. Now slowly add the last 2 cups of flour.
3. Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise for 1½ to 2 hours.
4. Punch down the dough and add the raisin mixture. Knead the dough in the bowl with the dough-hook attachment of a stand mixer or by hand until the fruit, nuts, and ginger are evenly incorporated. (The dough will be sticky.) Grease a baking sheet and shape the dough, as well as you can, into 2 to 4 long, oval loaves on the baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a warm place, and let the loaves rise for 1 hour.
5. Heat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 35 minutes (for smaller loaves) to 1 hour (for larger loaves). When the stollen is done, melt some butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave). Brush the tops and sides of the stollen with the butter while the loaves are still warm. Cool thoroughly. Sprinkle the powdered sugar all over the stollen. Wrap each loaf in foil or plastic wrap, you can freeze it then let sit at room temperature for at least 1 day before serving.
