Ingredients:
1/2 cup Raisins, dark or golden
1/4 cup Dried Apricots, chopped
1/4 cup Unsweetened Apple Juice =OR=-
1/4 cup Rum
1 package (or 1 tb) Active Dry Yeast
1/3 cup Milk, heated to lukewarm (105 to 110 degrees)
1/2 cup Flour
1/2 cup Margarine
2 tbsp Sugar
1/4 tsp Salt
1/4 tsp Almond Extract
1 tsp Lemon Rind, grated
1 cup To 1-1/2 cup Flour
1/2 cup Sliced Blanched Almonds
1/2 cup Low-Sugar Apricot Preserves
Directions
Directions:
Combine the raisins, apricots and apple juice (or rum) in a bowl.
Let soak overnight or for at least 4 hours. Combine the yeast, milk
and the 1/2 cup of flour in a bowl. Mix until smooth and the mixture
looks like think mashed potatoes. Cover the bowl with a damp cloth
and let rise in a warm place for 10 minutes, or until doubled in bulk.
Meanwhile, cream the margarine, sugar, salt, almond extract and lemon
rind. Beat in the yeast mixture and 1-1/4 cups of the flour. Turn
the dough out onto a lightly-floured surface and knead in about 1/4
cup more flour, or until the dough is soft. Knead for 3 minutes.
Put in a greased bowl, cover with a damp towel and let rise in a warm
place until doubled, about 1-1/2 to 2 hours.
Once the dough has doubled, knead in the raisin mixture and almonds.
Knead until well mixed. Roll the dough into a rectangular 12- by
6-inch shape. Roll up jelly roll fashion. Place on a lightly-oiled
baking sheet and let rise about 30 minutes. Bake in a 375-degree
oven for 25 to 30 minutes, or until golden brown.
Cool partially on a wire rack. Glaze the cool but not cold stollen
with the apricot preserves. Serves 15
One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7
Sodium:
116 Potassium: 121 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
Servings: 15 servings
Christmas Stollen Recipe brought to you by Recipe Ideas
Categories: Diabetic; Breads/Bm; Nuts/Grains; Fruits; Holidays
The History of Recipes
We can trace the history of `recipes` back into distant history, in truth as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to food historians are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius compiled some documents which described recipes prepared by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also describes how the Roman chefs made use of a wide range of spices, including a few that are still present in modern kitchens such as basil, fennel and dill. Later on, we have a couple of interesting cookery books which appeared in the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that appears on menues today, but instead accounts of the types of food on the tables of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from Arab cooking, such as coriander, basil and rosemary. These new culinary innovations prompted an explosion in manuscripts on cooking, some of which are kept safe in private libraries. By the advent of the twentieth century, recipe books were increasing in popularity mostly as a result of more people being able to read, people having more free time and having more money to spend. The introduction of the TV brought us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Christmas Stollen recipe.
