God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
To love the soul is to really love. To pet and pamper and indulge your child, as if this world was all he had to look forward to, and this life the only period of happiness—to do this is not true love, but cruelty. It is treating him like some beast of the earth, which has only one world to look to, and nothing after death. It is hiding from him that grand truth, which he ought to be made to learn from his very infancy—that the number one goal of his life is the salvation of his soul.
J.C. Ryle
Christmas Stollen
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Meats, Dairy
Cyberealm, Breads, Christmas
6
Servings
INGREDIENTS
1 1/8
lb
Flour
7
oz
Sugar
1
pn
Salt
1
ts
Vanilla
1
ts
Lemon juice
4
tb
Rum
1
pn
Cardomom (generous)
1
pn
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
tb
Powdered sugar for dusting
1 3/4
oz
Beef drippings
9
oz
Cottage cheese, well drained
INSTRUCTIONS
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.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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