CHRISTMAS STOLLEN

Sheila Shaw

1 cup milk                        Grated rind 1 lemon

1/2 cup sugar                     1 cup seedless grapes

1 pkg. active dry yeast           2 eggs, well beaten

1/4 cup water                     3/4 cup soft butter or oleo

5 cups sifted flour               1/4 tsp. nutmeg

1/2 cup finely cut-up citron      1/2 tsp. cinnamon

1/2 cup cut-up candied cherries   2 Tbsp. sugar

1 cup slivered, blanched almonds

     In a large saucepan, scald milk; add 1/2 cup sugar, salt; cool till lukewarm.  Meanwhile, sprinkle yeast into warm water; stir until dissolved. Add to lukewarm milk, with 1 cup flour.  With hand beater, beat to remove lumps.  Cover with wax paper and clean towel; let rise in warm place (80-85 degrees) until double in bulk, about 2 hours.

 

Now stir in citron, cherries, almonds, lemon rind, raisins, eggs, soft butter, nutmeg, then 3 cups flour. On lightly floured surface, knead 1 cup flour until dough is smooth and elastic. Roll into 18" x 12" oval about 1/2" thick.  Brush with some melted butter; sprinkle with combined cinnamon and 2 Tbsp. sugar. Make lengthwise crease down center of dough; fold over. Remove to large greased cookie sheet, then with palm of hand, press down along crease to shape. Brush with rest of melted butter. Cover with wax paper and clean towel. Let rise in warm place until nearly doubled in bulk. Bake at 350 degrees for 45 to 50 mins, or until golden. Cool. Sift confectioner's sugar over the top. Keeps well.  Makes one large stollen. If preferred, shape into two smaller stollens.

 

 

CORN BREAD

Sheila Shaw

1 cup corn meal

1/4 cup flour

1 Tbsp. sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup water

1 Tbsp. melted shortening

 

Mix all ingredients together. Place in a greased skillet or in greased corn stick pan. Bake at 425 degrees for 15 mins. This corn bread is very thin.

 

 

 

31