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Christmas Stollen

Potato Salad

Bavarian Steamed Dumplings


Christmas Stollen


6 cups flour
1 package dry yeast

1 cup lukewarm milk

1 cup sugar

1 teaspoon vanilla

1 egg

2 egg yolks

1 cup plus 2 tablespoons softened butter

2 pinches salt

rind of 1 orange

pinch of ground cloves

pinch of mace

pinch of cardamon

½ teaspoon almond extract

½ cup currants

½ cup raisins

1 cup candied lemon rind

1cup candied orange rind

½ cup chopped almonds

1 cup whole blanched almonds

½ cup candied red cherries

flour for dusting and shaping

butter or margarine for greasing

½ cup butter for brushing

icing sugar for dusting


1) Soak fruits and almonds one day or longer before baking in rum.

I usually make a large glass container full of fruit ( raisins, currants
( no stones), mixed peel and the almonds, in case I want to make more than 1 bread..

2) Put yeast into a bowl with a little lukewarm water and a little sugar and let it dissolve ( takes about 10 mins.

3) Put flour into a large bowl ( I use my kitchen machine), add yeast ,milk, sugar, vanilla, egg and egg yolks as well as the butter in flakes, add spices and almond extract and knead into a smooth dough.

3) Knead until bubbles appear and the dough no longer sticks to the sides of the bowl. Put dough into a greased bowl and turn once, cover with a cloth and let it rise for one hour.

4) Punch down and let it rise for another hour.

5) Now shape it into a large rectangle and roll out to about ½ inch to 3/4 inch thickness.

6) Drain the fruit-almond mixture ( leave the balance of the juice in the glass) and press this mixture with the palm of your hand into the dough.

7) Now roll up the dough with the fruit inside, place on a greased baking sheet and let rise for ½ hour more.

8) Make a slight crease into the top of the bread, a bit to the side, not in the middle so that the loaf looks flattened. The crease runs lengthwise.

9) Bake in pre-heated oven ( 400 degrees) for about one hour. Immediately brush with melted butter and dust thickly with the icing sugar. Repeat once ( more butter, more sugar)

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Potato Salad


2 lbs potatoes
salt, pepper








1) boil potatoes in their jackets until cooked, but not falling apart

2) cool and peel skins off

3) cut potatoes into thin slices

4) add salt, pepper, sugar to taste

5) add vinegar

6) slice onions into very thin rings and add

7) add mayonnaise and cold milk

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Bavarian Steamed Dumplings


4 ozbutter
3 oz sugar

8 fl oz milk


18 oz flour
3/4 oz fresh yeast or 2 teasps dried yeast

13 fl oz lukewarm milk

3 oz sugar

4 oz melted butter

2 eggs

pinch of salt


1) Sift flour into a bowl and make a well in the centre

2) Crumble fresh yeast into well and stir with 6 tablesps of the lukewarm milk, 2 teasps of the sugar and a little of the flour. If using dry yeast, follow manufacturer's instructions

3) Cover bowl and leave to rise for 20 mins

4) Then work the yeast mixture with the remaining flour, milk and sugar, the melted butter, eggs and salt to give a soft, smooth dough

5) Stir until light

6) Shape dough into balls, cover and leave to rise until doubled in size

7) Melt butter in a shallow pan, lightly brown the sugar, then add the milk

8) Arrange dumplings, side by side in the pan, drape a damp cloth over the pan, put on the pan lid and seal the pan lid with the cloth

9) Cook dumplings over moderate heat for 30 mins, do not lift lid during this time

10) Serve dumplings with custard

These dumplings are also delicious served with stewed plums or any other stewed fruit, as well as the custard

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