Subj : 12/27 Fruitcake Day
To : Ruth Haffly
From : Dave Drum
Date : Fri Dec 29 2023 06:44:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Title: Good Fruitcake
DD> Categories: Cakes, Fruits, Nuts, Booze
DD> Yield: 2 Fruitcakes
RH> Best commercial fruitcake in our opinion is the Soouthern Supreme one,
RH> out of Bear Creek, NC. They're a bit pricey but they're so much better
RH> than the Claxton out of GA or Collins Street from TX. We picked up a
RH> small (one pound) one this year down in Raleigh but have gone out to
RH> Bear Creek so we could order gift baskets for family. (It's a nice
RH> drive frrom our area.) While there, we've picked up a fruitcake for
RH> ourselves, usually some other goodies also.
I'm not a big fan of fruitcake as fruitcake. Much prefer another holiday
tradition with fruit and nuts included. I've made this one a few times.
But not lately. It's some work and all of the folks I used to gift with
(it except for a couple) have fallen off their twigs. Bv(=
I buy a very good version from my local Hy-Vee or from Incredibly
Delicious Bakery/Cafe. www.incrediblydelicious.com
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Holiday Stollen
Categories: Breads, Fruits, Citrus, Nuts
Yield: 1 Loaf
1 c Milk
1/2 c + 2 TB granulated sugar
1/2 ts Salt
1/4 ts Env active dry yeast
1/4 c Warm water
5 c Sifted A-P flour
1/2 c Fine chopped candied citron
1/2 c Fine chop'd candied cherries
1 c Slivered almonds
Grated rind of 1 lemon
1 c Seedless raisins
2 lg Eggs; beaten
1 c Butter; softened
1/4 ts Nutmeg
1/2 ts Cinnamon
2/3 c Sifted confectioners' sugar
2 tb Hot water
Pour milk into a saucepan. Heat to scalding. Turn off
heat; stir in 1/2 cup of the granulated sugar and the
salt. Let mixture cool to lukewarm. In a large bowl,
dissolve yeast in the 1/2 cup warm water; let mixture
rest for 5 minutes. Pour lukewarm milk mixture into
yeast solution. Stir in 1 cup of the flour. Beat dough
with electric mixer or egg beater until smooth. Cover
bowl with cloth towel; let dough rise in a warm place 1
hour and 30 minutes or until double in bulk.
Punch down dough in bowl; fold in citron, cherries,
almonds, lemon rind and raisins. Add eggs, 3/4 cup of
the softened butter and the nutmeg. Stir in 3 more cups
flour; mix dough until smooth. Turn dough out onto a
lightly floured surface. Knead, working in enough of
remaining flour to make dough smooth and elastic. Divide
dough into halves; roll each portion into an oval, about
1/2" thick.
In a small saucepan, melt remaining butter; brush it
over ovals. In a small bowl, combine cinnamon with
remaining 2 Tb granulated sugar; sprinkle mixture over
ovals. Fold ovals in half, lengthwise. Place them on
buttered baking sheet. Twist ends of each oval toward
each other to form a crescent. Loosely cover ovals with
wax paper and a cloth towel.
Let Stollen rise in a warm place about 1 hour or until
double in bulk.
Set oven @ 350-|F/175-|C.
Bake Stollen 45 minutes or until golden. In a small
bowl, combine confectioners' sugar with enough of the
hot water to make a thick icing. Dribble icing over
hot Stollen; let Stollen cool before slicing.
UDD NOTE: I usually make three equal ropes of the dough
and braid them before the final rising. I also sprinkle
whole, unsalted almonds onto the icing before it cools.
Makes 1 Stollen.
Recipe from:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... Absurdity, n: A statement/belief manifestly inconsistent with one's opinion
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