Kagom
Senior Member
It's a bit early to post a Christmas recipe of any kind, but here we go regardless!
Tannenbaum Brot
2 Packages active dry or 2 cakes compressed yeast
¼ cup lukewarm water
2 teaspoons salt
½ cup sugar
1 ½ cup milk, scalded and cooled
½ cup melted butter
2 eggs
6 cups sifted all-purpose flour, about
½ teaspoon each of ground nutmeg and cinnamon
½ cup each of raisins, cut-up candied cherries, and chopped nuts
Confectioners sugar
Sprinkle dry yeast or crumble cake yeast into warm water. Use very warm water (105 115 Fahrenheit) for dry yeast; use lukewarm (80 90 Fahrenheit) for compressed. Let stand for a few minutes, and then stir until dissolved. Now add the salt, sugar, cooled milk, butter, eggs, and 4 cups of flour. Beat with a spoon until thoroughly mixed. Stir in remaining flour and the rest of the ingredients; by this time you will have to use your hands. Turn out on a lightly floured board and knead until smooth, about 5 minutes. Place in a greased bowl, cover, and let rise until doubled. Punch down and let rise again until doubled. These two rising times will take 2 ½ hours in all. Now turn the dough out and shape it into 2 loaves. Place in greased loaf pans (9 x 5 x 3 inches) and let rise again until doubled. Bake in preheated moderate oven (350 Fahrenheit) for about 45 minutes. Cool. Before serving, sprinkle with confectioners sugar. Makes 3 loaves.
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Bienenstich
½ pound farmer cheese (or cottage cheese)
½ cup milk
½ cup cooking oil
½ cup sugar
1/8 teaspoon salt
3 ½ cups sifted all-purpose flour
2 teaspoons baking powder
Topping:
½ cup butter or margarine
1-cup sugar
1-teaspoon vanilla extract
2 tablespoons milk
1 cup slivered blanched almonds
Press farmer/cottage cheese through a sieve. Add milk, oil, sugar, and salt. Blend well. Sift flour with baking powder and beat it into the cheese mixture. Roll out dough on a lightly floured board to ¼-inch thickness and spread in a greased jellyroll pan (15 ½ x 10 ½ x 1 inch). Melt butter and stir in remaining ingredients. Cook until mixture starts to bubble. Cool. Spread mixture evenly over the dough. Bake in preheated moderate oven (350 Fahrenheit) for about 20 minutes, or until cake is golden brown. Cut into squares or bars.
Tannenbaum Brot
2 Packages active dry or 2 cakes compressed yeast
¼ cup lukewarm water
2 teaspoons salt
½ cup sugar
1 ½ cup milk, scalded and cooled
½ cup melted butter
2 eggs
6 cups sifted all-purpose flour, about
½ teaspoon each of ground nutmeg and cinnamon
½ cup each of raisins, cut-up candied cherries, and chopped nuts
Confectioners sugar
Sprinkle dry yeast or crumble cake yeast into warm water. Use very warm water (105 115 Fahrenheit) for dry yeast; use lukewarm (80 90 Fahrenheit) for compressed. Let stand for a few minutes, and then stir until dissolved. Now add the salt, sugar, cooled milk, butter, eggs, and 4 cups of flour. Beat with a spoon until thoroughly mixed. Stir in remaining flour and the rest of the ingredients; by this time you will have to use your hands. Turn out on a lightly floured board and knead until smooth, about 5 minutes. Place in a greased bowl, cover, and let rise until doubled. Punch down and let rise again until doubled. These two rising times will take 2 ½ hours in all. Now turn the dough out and shape it into 2 loaves. Place in greased loaf pans (9 x 5 x 3 inches) and let rise again until doubled. Bake in preheated moderate oven (350 Fahrenheit) for about 45 minutes. Cool. Before serving, sprinkle with confectioners sugar. Makes 3 loaves.
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Bienenstich
½ pound farmer cheese (or cottage cheese)
½ cup milk
½ cup cooking oil
½ cup sugar
1/8 teaspoon salt
3 ½ cups sifted all-purpose flour
2 teaspoons baking powder
Topping:
½ cup butter or margarine
1-cup sugar
1-teaspoon vanilla extract
2 tablespoons milk
1 cup slivered blanched almonds
Press farmer/cottage cheese through a sieve. Add milk, oil, sugar, and salt. Blend well. Sift flour with baking powder and beat it into the cheese mixture. Roll out dough on a lightly floured board to ¼-inch thickness and spread in a greased jellyroll pan (15 ½ x 10 ½ x 1 inch). Melt butter and stir in remaining ingredients. Cook until mixture starts to bubble. Cool. Spread mixture evenly over the dough. Bake in preheated moderate oven (350 Fahrenheit) for about 20 minutes, or until cake is golden brown. Cut into squares or bars.
