Christmas Stollen
INGREDIENTS:
Ingredients:
1/2 c Raisins, dark or golden
1/4 c Dried Apricots, chopped
1/4 c Unsweetened Apple Juice
-=OR=-
1/4 c Rum
1 pk (or 1 tb) Active Dry Yeast
1/3 c Milk, heated to lukewarm
-(105 to 110 degrees)
1/2 c Flour
1/2 c Margarine
2 tb Sugar
1/4 ts Salt
1/4 ts Almond Extract
1 ts Lemon Rind, grated
1 c To 1-1/2 cup Flour
1/2 c Sliced Blanched Almonds
1/2 c Low-Sugar Apricot Preserves
Ingredients:
1/2 c Raisins, dark or golden
1/4 c Dried Apricots, chopped
1/4 c Unsweetened Apple Juice
-=OR=-
1/4 c Rum
1 pk (or 1 tb) Active Dry Yeast
1/3 c Milk, heated to lukewarm
-(105 to 110 degrees)
1/2 c Flour
1/2 c Margarine
2 tb Sugar
1/4 ts Salt
1/4 ts Almond Extract
1 ts Lemon Rind, grated
1 c To 1-1/2 cup Flour
1/2 c Sliced Blanched Almonds
1/2 c Low-Sugar Apricot Preserves
Directions:
Combine the raisins, apricots and apple juice (or rum) in a bowl. Let soak overnight or for at least 4 hours. Combine the yeast, milk and the 1/2 cup of flour in a bowl. Mix until smooth and the mixture looks like think mashed potatoes. Cover the bowl with a damp cloth and let rise in a warm place for 10 minutes, or until doubled in bulk.
Meanwhile, cream the margarine, sugar, salt, almond extract and lemon rind. Beat in the yeast mixture and 1-1/4 cups of the flour. Turn the dough out onto a lightly-floured surface and knead in about 1/4 cup more flour, or until the dough is soft. Knead for 3 minutes. Put in a greased bowl, cover with a damp towel and let rise in a warm place until doubled, about 1-1/2 to 2 hours.
Once the dough has doubled, knead in the raisin mixture and almonds. Knead until well mixed. Roll the dough into a rectangular 12-
by 6-inch shape. Roll up jelly roll fashion. Place on a lightly-oiled baking sheet and let rise about 30 minutes. Bake in a 375-degree oven for 25 to 30 minutes, or until golden brown.
Cool partially on a wire rack. Glaze the cool but not cold stollen with the apricot preserves. Serves 15
One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7 Sodium: 116 Potassium: 121 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
Combine the raisins, apricots and apple juice (or rum) in a bowl. Let soak overnight or for at least 4 hours. Combine the yeast, milk and the 1/2 cup of flour in a bowl. Mix until smooth and the mixture looks like think mashed potatoes. Cover the bowl with a damp cloth and let rise in a warm place for 10 minutes, or until doubled in bulk.
Meanwhile, cream the margarine, sugar, salt, almond extract and lemon rind. Beat in the yeast mixture and 1-1/4 cups of the flour. Turn the dough out onto a lightly-floured surface and knead in about 1/4 cup more flour, or until the dough is soft. Knead for 3 minutes. Put in a greased bowl, cover with a damp towel and let rise in a warm place until doubled, about 1-1/2 to 2 hours.
Once the dough has doubled, knead in the raisin mixture and almonds. Knead until well mixed. Roll the dough into a rectangular 12-
by 6-inch shape. Roll up jelly roll fashion. Place on a lightly-oiled baking sheet and let rise about 30 minutes. Bake in a 375-degree oven for 25 to 30 minutes, or until golden brown.
Cool partially on a wire rack. Glaze the cool but not cold stollen with the apricot preserves. Serves 15
One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7 Sodium: 116 Potassium: 121 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip