Fun Things (Recipes, Create, Explore)

Recipes for Christmas

Christmas Stollen Bread 

AT A GLANCE

PREP

30 mins. to 45 mins.

BAKE

30 mins. to 35 mins.

TOTAL

3 hrs 1 mins. to 4 hrs 8 mins.

YIELD

3 stollen loaves

As a traditional German fruitcake with a profound history, it's no wonder that

there are as many variations of stollen as there are people who make it. This

version includes a rich filling of almond paste (or marzipan), which adds to the

decadence of the bread-like cake. 

Stollen's dense butter and sugar coating makes it an excellent candidate for

preparing ahead of the busy holiday season, wrapping, and giving to friends and family up to 2 weeks later.


Fruit

3 cups Fruitcake Fruit Blend

1/3 cup orange juice or rum

Dough

1 tablespoon instant yeast

3/4 cup warm water

1 large egg

1/2 cup (8 tablespoons) unsalted butter, softened

1/4 cup Baker's Special Dry Milk

3 1/2 cups King Arthur Unbleached All-Purpose Flour

1/4 cup granulated sugar

1 teaspoon salt

1/2 teaspoon ground mace

1/2 teaspoon ground cardamom

1 tablespoon grated lemon zest

1/2 cup chopped toasted almonds

Filling

3/4 cup almond paste or marzipan

Topping

2 tablespoons melted butter

Baker's Special Sugar

confectioners' sugar or non-melting white sugar

Directions

1. To prepare the fruit: Combine the fruits and orange juice or rum, cover, and

set aside at room temperature for up to 12 hours.

2. To prepare the dough: Using a stand mixer, mix and knead together all of the

dough ingredients (except the almonds) to make a smooth, soft dough.

3. Cover the dough and let it rise until puffy, about 60 to 90 minutes.

4. To make the filling: Divide the marzipan into three pieces and shape each into

a flattened 7" log.

5. To assemble the stollen: Knead the fruit and almonds into the dough. Turn the

dough out onto a lightly greased surface, divide it into three pieces, and shape

each piece into an 8" x 6" oval.

6. Place one piece of almond paste or marzipan down the longer center of each

oval, and fold dough over it lengthwise, leaving the top edge of the dough just

shy of the bottom edge.

7. Press the top edge firmly to seal it to the dough below.

8. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover

them, and let them rise for 45 to 60 minutes, until puffy.

9. While the stollen are rising, preheat the oven to 350°F, with a rack in the upper

third.

10. Bake the stollen for 30 to 35 minutes, until golden brown and its internal

temperature reads 190°F on a digital thermometer.

11. Remove the stollen from the oven, and brush them with melted butter. After 5

minutes, dust with Baker's Special (superfine) sugar and/or confectioners' or

non-melting sugar.

12. Transfer to a rack to cool completely. Wrap airtight and store at room

temperature for up to 2 weeks. Freeze for longer storage.

13. Yield: 3 stollen.

Tips from our bakers

Substitute almond paste for the marzipan, if desired.

If you've frozen the stollen, you may need to dust them with sugar again, once

they're thawed.


https://www.kingarthurflour.com/recipes/PrintRecipe?RID=5597&radio=1


Yule log

Bûche de Noël or Christmas Yule Log

Author: Layla Pujol

Buche de Noel or Yule Log is a traditional Christmas cake in France and other parts of the world. It is made of a thin rolled sponge cake with a coffee cream filling and chocolate cream icing.

Ingredients

For the sponge cake:

  • 3.5 ounces of flour
  • 3.5 ounces of sugar
  • 5 eggs
  • ½ teaspoon of vanilla extract

For the cream filling and icing:

  • ½ cup of water
  • 3 egg yolks
  • 3.5 ounces of sugar
  • 9 ounces of butter (room temperature)
  • 3.5 ounces of dark chocolate
  • 3 teaspoons of instant coffee diluted in 2 tablespoons of water

Instructions

Instructions for the sponge cake (Step 1 of 3), using the cake ingredients:

  1. Pre-heat oven to 400 F degrees. Take 4 egg yolks and mix them with sugar and vanilla extract. Use a hand whisk or wood spatula and blend them gently for about 3 minutes. Add the whole 5th egg and continue mixing for 3 more minutes. Slowly add the flour to the mix. Take the 4 egg whites and mix them into foam using an electric whisk. Once the egg white foam turns into firm peaks, add them slowly to the egg yolk mix. Using a floured large rectangular metal baking sheet, lay a sheet of parchment paper or if you have one, a silicone jelly roll pan. Spread the cake mix on the rectangle surface, keeping a little over half an inch of thickness across the area. Bake in a pre-heated oven for 10 minutes at 400 F degrees. Take the cake out and cover it with a damp towel for 5 to 10 minutes. At this point, carefully detach the cake from the parchment paper or jelly roll pan.

Instructions for the butter cream (Step 2 of 3), using the cream filling and icing ingredients:

  1. Melt the sugar and water in a pan over low heat. Slowly and regularly stir to avoid sticking. Mix the egg yolks in a bowl, and add the sugar syrup with a whisk. Do this slowly and gently mix until the temperature drops below the level where eggs would cook and solidify. Add the room temperature butter and mix until a thick cream forms. This is where multi-tasking comes in. At the same time in another pan, slowly melt the dark chocolate with a little bit of water. At this point, split the cream into two equal halves. In one bowl, add the liquefied instant coffee and mix. In the other bowl, add the melted chocolate and mix. Both creams should be thick. If you find the creams not thick enough, place them both in the fridge for 15 minutes and the butter will thicken them back. Mix again on exit. Thickness is important for the creams not to leak and dislocate during the assembly process.

For the Christmas log assembly (Step 3 of 3):

  1. Remove the damp towel from the sponge cake and apply the coffee cream uniformly on top of it. Make it as thick as possible and use it entirely. Roll the cake length-wise by taking the shorter side and gently rolling it across the length of the cake. Do not press, and do not worry too much about the edges being non-uniform at this point. Now gently spread the chocolate cream from the top and use a spoon or flat spatula to cover the sides and bottom. One tip is to let the chocolate cream fall from the cake, catch it back with a spoon and repeat the process in empty spots until completely and thickly covered. Refrigerate for about an hour to let the icing solidify. Next, use a sharp knife to cut the edges of the rolled cake to make them clean and straight. Do all this on a “draft” plate, which will be full of chocolate and other preparation. Once the cake is all finished you can lift it and transfer it to the plate you’ll use for presentation and final serving. Use the point of chopstick to very lightly carve the chocolate cream into a log like texture, without removing it entirely. Be very soft. Decorate according to your preferences and refrigerate until ready to serve.

©Laylita.com

Crafts and Creative Projects

11 Easy and Unique Christmas Gifts for friends

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Christmas Poem

The Light Of Christmas

By Margaret Cagle

We bring in the Christmas season

With beautiful Christmas lights.

They shine forth across our cities

Throughout the season’s nights.

Many look forward to celebrating

This wonderful time of the year

By decorating their homes with lights

To spread some Christmas cheer.

We string lights on Christmas trees,

On wreaths hanging here and there.

Lights adorn many, many decorations.

We see pretty lights everywhere.

Jesus is the real light of Christmas.

He is the light of the world today.

He died on the cross for our sins.

He is the truth, the light, the way

Local places to see

NEWPORT NEWS TIMES

Holiday lights at Shore Acres

Posted Dec 4, 2018

 

Are you in the holiday spirit? How about a trip to Shore Acres, by Coos Bay, to enjoy more than 325,000 lights and beautiful displays that include a life-size gray whale, giant butterflies, mushrooms, cluster flowers, Christmas trees, a ship sculpture, lighthouse and much more.

The Newport 60+ Activity is sponsoring a trip to Shore Acres on Monday, Dec. 10. The cost of the trip is $15, and a van will leave Newport at 1 p.m. are return around 9 p.m.

Shore Acres was once the grand estate of pioneer timber baron and shipbuilder Louis Simpson and his wife, Lela. It began as a private estate with luxurious gardens featuring trees, shrubs, and flowering plants brought from around the world aboard Louis’s sailing ships.

When fire destroyed the mansion in 1921, Simpson began to build an even larger replacement, two stories high and 224 feet long. However, financial losses in the 1930s caused both the house and grounds to fall into disrepair. In 1942, Shore Acres was purchased by the State of Oregon for use as a public park. Later additions were acquired from other owners between 1956 and 1980.

A community tradition was born in 1987 when the Friends of Shore Acres decided to “string a few lights” to help celebrate the holidays. That first season, 6,000 miniature lights, one Christmas tree and the decorated Garden House drew 9,000 visitors. Today, around 50,000 visitors view the light display and enjoyed hot cider, punch, coffee and cookies at the Garden House.

Find out more