GRANDMA GELDNER'S GERMAN NUT STOLLEN
My grandma used to make this often, but now she is getting too old (90 last Oct.) This has NO candied fruit in it, just good old nuts and you can frost if desired.
Provided by WI Cheesehead
Categories Yeast Breads
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix 3 cups flour, yeast, salt and sugar well.
- In a saucepan, heat milk, vanilla, and 1/2 cup butter slightly until butter melts. Cool with an ice cube.
- Add milk mixture to flour mixture and mix by hand for 2 minutes.
- Add 1/2 C flour and eggs and mix until well blended.
- Stir in remaining 3/4 C flour and hand mix until dough is smooth.
- Cover and refrigerate for 1 hour.
- Roll out dough into two oblong shapes and spread 1 Tbsp melted butter on each piece.
- Sprinkle cinnamon and spread nuts onto both pieces of dough, to 1/2" from the edge.
- Roll up jelly roll fashion along the long side of the dough, and crimp ends shut. Seal ends and opening along dough with wet fingers, so that dough does not open up during baking.
- Place both on an ungreased cookie sheet, and allow to rise uncovered in a warm place until double in bulk, 1 to 1 1/2 hours.
- Bake in a preheated 350° F oven for 20 minutes, until light golden brown.
- Allow to cool and frost with desired frosting.
Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 5.6, Cholesterol 47.6, Sodium 90.9, Carbohydrate 31.5, Fiber 1.5, Sugar 4.5, Protein 6.1
OLD FASHIONED STOLLEN
My great-grandmother's recipe for stollen, a German Holiday Bread. Most people put frosting on top, but I don't.
Provided by SASSYCASSYSMOMMY
Categories Bread Yeast Bread Recipes
Time 4h20m
Yield 24
Number Of Ingredients 14
Steps:
- In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
- Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
- Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
- Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 33.6 g, Cholesterol 56.8 mg, Fat 9 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 203.4 mg, Sugar 9.3 g
GREAT GRANDMA'S NUT BUTTER BALLS
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
- Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.
Nutrition Facts : Calories 85.5 calories, Carbohydrate 8.6 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 27.4 mg, Sugar 3.9 g
GRANDMA'S BUTTER NOODLES
This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.
Provided by MOMOFADDY
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
- When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
- To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g
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