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Old 10-31-2011, 05:45 PM   #31
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Originally Posted by Bolas De Fraile View Post
PP I heat the milk and stick my finger in it to test the temp, it should be just hot enough to leave said finger in liquid. I then put a tsp of sugar in, then the yeast mix and leave till it gets a good frothy head. I then sift the flour and salt into a bowl make a well and pour the yeast liquid in the add the beaten eggs and soft butter, mix together then add the dried fruit ect and knead. I put home made pistachio M/pan in the middle of mine.
Bolas, you are the best. I followed your instructions to a tee and they were perfect. My yeast got a good frothy head, added it to the other ingredients as instructed and when it came out of the oven and cooled, my husband was in seventh heaven. Thank you and to all you wonderful chefs on this forum for your advise and help.
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Old 10-31-2011, 05:49 PM   #32
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Try adding brandied raisins and currants in stollen, it's delicious! To brandy them yourself:
Boil hot water, pour enough just to cover the raisins, cranberries, etc.
Let cool, then add in brandy, however much you like.
Store in a glass jar (I keep mine in the fridge).
When ready to use, drain out the liquid but keep the fruits plump and moist.
It's best made an year in advance, but if you do it today, it'll still taste pretty good by Christmas. I learned this from an British friend who makes fruitcakes, and I used her trick to make the best stollen I've ever tasted.
I made the stollen bread today using Bolus' instructions and they were perfect and I did slip in some brandy soaked raisins, currants and apricots. Yum.
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Old 10-31-2011, 05:52 PM   #33
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Originally Posted by Pierogi Princess View Post
I made the stollen bread today using Bolus' instructions and they were perfect and I did slip in some brandy soaked raisins, currants and apricots. Yum.
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Originally Posted by chocotuile View Post
Thanks for the interesting tidbits, Timothy! I love learning about the history of foods. Being so dense a cake, I didn't think the cake could be catapulted even 100 feet, let alone 450!
Pierogi, some of my (weak) relatives did get a little whoozy last Christmas from this cake. I had mine with spiked eggnog, so double the whammy for me!
I like the way you think, eggnog it is. Got a good recipe, sorry for keep bugging you, but I tried a couple from recipe.com and didn't like them.
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Old 11-01-2011, 02:54 AM   #34
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You are to kind PP, I claim no ownership to this method.
The next christmas bread you should try is panettone or the best christmas cookie Ricciarelli
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Old 11-01-2011, 10:48 AM   #35
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You are to kind PP, I claim no ownership to this method.
The next christmas bread you should try is panettone or the best christmas cookie Ricciarelli
I am ready chef, can you give up the recipes?
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Old 11-01-2011, 11:59 AM   #36
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I like the way you think, eggnog it is. Got a good recipe, sorry for keep bugging you, but I tried a couple from recipe.com and didn't like them.
Man oh man, I look forward to egg nog time every year! I simply LOVE THE STUFF! Rich, creamy goodness! What's not to love?

I drink the Silk Soy Egg nog. Wonderful stuff!!!!

I quit making my own after the bypasses. Too much bad-for-you stuff in it.
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Old 11-01-2011, 12:20 PM   #37
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SUSHI AND EGGNOG can't get any better than that. The healthiness of the sushi will cancel out the evilness of the eggnog. So, you are good to go.
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Old 11-01-2011, 06:40 PM   #38
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Southern Comfort eggnog! I've made my own before and it was delicious, but it's so much cheaper to buy! Love your sushi cancels eggnog idea, Pierogi! It's like my "ice cream has milk in it, so therefore I'm getting my daily value's worth of calcium." BTW, bug me anytime! :) I'm jealous you're enjoying stollen right now!
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Old 11-01-2011, 06:58 PM   #39
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Southern Comfort eggnog! I've made my own before and it was delicious, but it's so much cheaper to buy! Love your sushi cancels eggnog idea, Pierogi! It's like my "ice cream has milk in it, so therefore I'm getting my daily value's worth of calcium." BTW, bug me anytime! :) I'm jealous you're enjoying stollen right now!
Sushi and eggnog! Why didn't I think of that? Ha! You guys are nuts! I"m having a glass of nog right this minute! No sushi though!

Too lazy to make my own and money's too tight to go out and get some!

I'm working on a real "Jonesing" for it though! Soon, very soon!
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Old 11-02-2011, 04:13 AM   #40
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I am ready chef, can you give up the recipes?
Ricciarelli.

3 large egg whites
50g icing sugar
30g apricot kernels
250g caster sugar
300g ground almonds
grated zest of one orange.

Beat the egg whites and icing sugar to stiff peak.
Blitz the apricot kernels with a little sugar then fold everything into the meringue to make a paste, put dollops on a baking tray. bake at 170c for 15 min or till the start to crack, cool then cover with icing sugar.
Nb you should use the two spoon method to shape the paste into quinelles
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German Stollen Bread I tried making German Stollen Bread and bombed, it didn't rise and the dough was very dense. I baked it anyway and it came out like a hockey puck. Any help.....:ohmy: 3 stars 1 reviews
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