This is a recipe book and short biography of Emma Block. Her recipes, culture and cooking styles that were brought over from Germany, and how they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the US.

German Stollen recipe and link to other German recipes.

Christmas Stollen 2 oz. currants 2 oz. raisins 2 oz. candied orange 2 oz. candied lemon 4 tablespoons rum 5 oz. butter 2 oz. sugar 12 oz. flour or as needed. 1/4 oz. dry yeast 1 teaspoon vanilla extract 1 pinch salt zest of a lemon 2 eggs 4 oz. ground almonds 1/2 cup of milk or as needed. 3 oz. butter to brush stollen 3 oz. powdered sugar to decorate stollen Shape dough into an oval. Press ...

SusieJ's Stollen History This one is mine, all mine. From Gran'ma's original recipe, I researched, experimented, forgot ingredients and burnt my way to the current incarnation you read. One of the features of this recipe is to let the fruit sit overnight to soak up all that nice rum and remain plump and moist. Many thanks go to Nancy Smith and others for catching steps I had missed -- like the ...

0 item(s) Welcome! Please sign in . return to Learn Main new search RELATED PRODUCTS Great Big Mixing Bowls, $75.00 Professional Rolling Pins, from $15.00 Pastry Brushes, from $5.00 Stollen Makes 4 large loaves Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread ...