Marilyn, No way can I store 7 extra loaves. I was thinking of maybe freezing or giving one. I’m not good at cutting recipies or working out ratios. Some of those dried fruits the recipe calls for can be on the pricey side and for that reason as well I don’t want to make 8 loaves. I’ll hold onto the recipe and maybe my sister-in-law who is a really excellent baker might know what I can do to reduce the quantity.
Thanks, Eileen From: Marilyn Pennington via Cookinginthedark Sent: Wednesday, October 18, 2017 7:02 PM To: [email protected] Cc: Marilyn Pennington Subject: Re: [CnD] Mimi's Stollen My mom and I never cut the recipe down, but we would put loaves of it in the freezer and it freezes well. Marilyn -----Original Message----- From: Deborah Barnes via Cookinginthedark [mailto:[email protected]] Sent: Wednesday, October 18, 2017 5:12 PM To: [email protected] Cc: Deborah Barnes Subject: Re: [CnD] Mimi's Stollen Hey Eileen, Make it and send some my way. <g< Just kidding, Deb B. -----Original Message----- From: Eileen Scrivani via Cookinginthedark [mailto:[email protected]] Sent: Wednesday, October 18, 2017 3:18 PM To: [email protected] Cc: Eileen Scrivani Subject: Re: [CnD] Mimi's Stollen Hi Marilyn, I’d be interested in making this Stollen recipe for the holidays, but don’t want to make 8 loaves of it. Any ideas on how to cut down all the ingredients to only make 1 or 2 loaves tops? Eileen From: Marilyn Pennington via Cookinginthedark Sent: Wednesday, October 18, 2017 2:59 PM To: [email protected] Cc: Marilyn Pennington ; [email protected] Subject: [CnD] Mimi's Stollen Mimi's Stollen 3 cakes yeast 2 cups lukewarm milk 8 cups flour, divided 1 pound margarine 1 cup sugar 4 eggs 1 teaspoon salt 1 (15 ounce) package golden raisins 1 (15 ounce) package dark raisins 1 (15 ounce) package currants 1 pound mixed candied fruit 1/2 pound candied cherries and pineapple Lemon Icing (see below) Dissolve yeast in lukewarm milk; stir in 1 cup flour. Let stand in warm place. Cream together margarine, sugar and eggs; stir in salt. Add yeast mixture; beat well. Gradually stir in remaining flour, reserving 1/2 cup to mix with fruit. Knead dough, gradually adding fruit as you knead. Let rise until doubled in volume. Shape into loaves and place in 8 by 4 inch loaf pans. Let rise until doubled. Bake at 325 degrees for 50 minutes. Glaze while still warm. Makes 8 loaves. Lemon Icing: 2 cups powdered sugar 4 tablespoons butter, melted Lemon juice Combine powdered sugar with butter; add enough lemon juice to make of spreading consistency. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
