Christmas Eve

Countdown to Christmas lands us on the Day Before. This thrifted Hallmark countdown ornament joined my collection this year. 

Recipe of the Day from The Ford Times Cookbook (1968).

CHRISTMAS STOLLEN

1 cup milk
2-1/2 oz. yeast
5 cups flour
1/3 cup sugar
1 cup butter
pinch of salt
rum flavoring
1/2 cup almonds chopped
1-1/2 cups raisins and currants mixed
1/2 cup mixed dried fruit diced

Dissolve yeast in 1/2 cup lukewarm milk. Add 1 cup flour and mix to a soft sponge. Let stand about 1 hour in 75 degree room temperature. Add remaining lukewarm milk, sugar, butter, salt, rum flavoring and about 4 cups flour. Mix to a fairly stiff dough. Add nuts and fruits; let dough rise about 1-1/2 hours. Make into 1 large stollen or 2 small ones, shaping like a Parkerhouse roll. Bake 45 mintues in 350 degree oven. When done, brush with melted butter and sprinkle with sugar. 

What I am listening to -  Sing We Noel, Christmas Music from England. A 1978 recording of the Boston Camerata.