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remaining ingredients and beat until well blended. Place in an oiled 8x4inch loaf pan. Bake at 350 degrees F. for about 1 hour, or until done. American Heart Association
Frequently, during the holiday season, time is limited. The two following recipes use frozen bread dough to save time.
Stollen
1 loaf (1 lb.) ready-to-bake bread
12 c. chopped candied mixed fruits
1 4 c. currants
1 4 c. golden raisins
1 4 e. chopped nuts or blanched almonds
1 Tbsp. brandy, if desired
Flatten or roll out thawed loaf of dough slightly on floured board. Mix together fruits, nuts, and brandy. Place in center of dough and fold over. Knead into dough, using more flour if necessary. Roll dough into an oval 1 3-inch thick. Draw a line across center with end of rolling pin and fold at mark as for a Parker House roll. Place on well-greased cookie sheet and roll dough lightly with floured rolling pin. Brush with melted butter and let rise in warm place until doubled. Bake at 350 degrees 20 to 30 minutes. While still hot. brush with 1 Tbsp. white com syrup that has been mixed with 1 tsp. brandy. Cool on rack and sprinkle or spread with Brandy Fruit Icing.
Brandy Fruit Icing — Blend together 1-1 2 e. sifted confectioners’ sugar. 3 Tbsp. finely chopped candied fruit. 1 Tbsp. brandy, and 1 to 2 Tbsp. cream.
Panettone
1 loaf (1 lb.) frozen ready-to-bake bread
1 2 c. dark seedless raisins
14 c. golden seedless raisins
4 oz. candied pineapple, chopped
1 egg
1-12 tsp. cream or milk
Soften bread until pliable and ready to work with hands. Mix raisins and pineapple together: knead into dough until well mixed throughout. Shape into a ball: place in greased 1quart round casserole. Mix together cream and egg. Brush top of loaf; let rise in warm place. When doubled in bulk, bake at 350 degrees about 30 to 35 minutes. Turn out of dish and cool on wire rack.
Jellies, relishes, and conserves, those that carry your own special flavor, are alw ays appreciated.
Jelly-making tips for gifts
Wash glasses clean, rinse thoroughly in very hot water and drain, upside down, on paper or other toweling. Be sure glasses are on level surface for filling. Try to hold pan as
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