#stollen bread

https://food-fantasy.fandom.com/wiki/Stollen_Bread

Name: Stollen Bread

Series: Food Fantasy

Gender: Female

Status: Alive

Family: None as of Now

Flower Motif: Yellow Helleborus (Helleborus)

Flower Meaning: Giving

Weapon of Choice: Basket

Associated With: Interdimensional Hero Club (Ally)

Hero Form Appearance: A combo of a holiday gift giver’s suit and YuYuYu’s Hero Form Outfits. The undersuit is emerald green- the color of a tree without ornaments The main outfit is golden yellow- and it fades to holiday red at the lower half of the sleeves, the lower half of the pants, and the tailcoat. Accent colors are black, white, gray, silver, gold, and green. The shoes; gloves, cloak, and belt all have patterns of Helleborus flowers on them, and the only other accessory, besides her antlers, is a yellow Helleborus brooch that serves as a cloak clasp. The flower’s petal shape can be seen in the tailcoat and collar. Her reindeer sprite friends get little hair accessories inspired by the flowers!

Full Bloom Gauge Location: Center of Chest

Guardian: La Befana (Based on the Christmas Witch of the same name)

Favorite Food: Fried Unagi

Parallel To: None

Stollen

Mom: Where’d my stollen go?

Me: I don’t know. Someone must have stolen it.

How Did I Not Know That The Family’s Stollen Recipe Was Swiped From The Kaiser?

Stollen (a fruit bread with a honey or some such sweetened outer surface) was always big in my family. My grandmother made it every Christmas and passed it out. After she died, my cousin started making it from the same recipe. Not everyone digs it, but I love it. The question I have is how did I go this long without finding out that my family apparently swiped the recipe from Kaiser Wilhelm?…

I was busy making cookies today. I made Swedish Limpa Rye Bread yesterday. I have made Stollen bread. I've made Kolach Rolls. But today, I made cookies. I frosted my roll cookies first, I made Bourbon Balls, and then got busy making Cherry Bon Bons for my husband the "cherry fiend". The man loves maraschino cherries. I like them too, but not to the extent he does. His mom loved cherries also, and she gave me the recipe for these cookies, so I could make them. Because Mom Rawstern loved maraschino cherries so much is likely the reason she gave me the recipe the way she did. It had 4 tablespoons of cherry juice in the dough. I would make these cookies year after year, having never seen any but the ones I made. Mine turned out looking like hats with a wide brim. Reminded me quite a lot of the animated movie about the Little Prince, who drew a boa constrictor digesting an elephant... everyone thought it was a hat. My poor cookies were trying to digest a cherry. I digress. As it turns out, I found last year from my sister-in-law that the recipe should only have 2 tablespoons of cherry juice. Much harder to work with the dough, I admit, but now the cookies come out looking far better. They now come out as pretty little mounds, and no longer remind me of The Little Prince.

Cherry Bon Bons

26 - 28 Maraschino Cherries (one small jar) ½ Cup Butter, softened ¾ Cup Confectioners’ Sugar 2 Tablespoons Cherry Juice 1 Teaspoon Vanilla Extract 1½ Cups All-Purpose Flour Pinch Salt Drain the maraschino cherries in a sieve over a bowl, catching the juice. Let cherries drain for a few minutes, then place 3 - 4 layers of paper toweling on a large plate and put cherries on the toweling to drain further. Preheat oven to 350 degrees. In a large bowl, cream the butter and sugar until light and fluffy. Add in the cherry juice and vanilla. Combine the flour and salt and gradually add to the creamed mixture. Divide dough into approximately 26 - 28 portions. Roll each portion into a ball, then hollow out the center. Fit in one cherry, then seal the opening completely. (At this point, you may roll them in little sprinkles, or colored sugar, or leave them plain and pipe icing over them later). Place on baking sheets about 2-inches apart. Bake for 18 to 20 minutes, or until completely set. Remove to wire racks to cool. NOTES: Terry’s Mom always rolled her cookies in the little hard multicolored sprinkles. Online I have seen the same recipe with no sprinkles, but a pretty piped icing over top instead. Your choice.

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.

My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own.