Gugelhupf

I'm very late with everything. I've been thrown off
track by life. I want to post about my usual
Christmas things. So maybe I'll just say
that I'm early this year.

I make this as a gift for a Saint (really and truly)
that I know.

This recipe comes from Gourmet's Old Vienna Cookbook
by Lillian Lanseth-Christensen. It's a real treasure chest.

This recipe is very easy. It's just got a lot of ingredients.
And if you are type of person who is nervous about
bread baking it doesn't get any easier than this.

OK.
Dissolve 2 envelopes of yeast in 1/2 cup warm milk and
add 2 tablespoons sugar. Put the mixture n a warm place
for 1/2 hour.

Sift 4 cups flour. Add 3/4 cup sugar, 1 teaspoon salt,
1 teaspoon vanilla, 1 cup raisins, 3/4 cup sliced almonds
and the grated rind of 1 lemon and toss to combine.
Make a well in center of flour, pour in the yeast mixture.
Stir 4 beaten eggs and 3/4 cup melted butter into the dough
and work in gradually 1/2 cup warm milk, to form a smooth
dough. This will be a very soft and sticky dough. Don't worry
you don't have to handle it much. Cover the dough
and let it rise for 2 hours until double in bulk.

Punch down the dough and shape it quickly into a ring.
Put in a well-buttered and floured 10-inch
gugelhupf pan. I put slivered almonds in the bottom.
Let rise for 1 bour. Bake at 375 F for 1 hour.
When cooled a bit and removed from pan
dust with confectioner's sugar. It's better
the next day.

Buckeyes

This recipe is from my German grandmother.
She lived for a long time in Ohio, the
Buckeye State. Buckeye is another word
for horse chestnut.

My Grandmother is much on my mind lately.
She was a rather difficult person and
she had a very sad life. When she died
we weren't on the best of terms. I'm about
to go through a sadness she had and
I guess it gives us something in common.
And maybe somehow will atone for the past.




Here is probably the only example of her handwriting I have left.
She typed out the recipe and wrote a note to me.




I always make these at Christmas time.
Beware they make a TON.

You need
3 lbs. of powdered sugar
1 pound of butter
2 lbs. of peanut butter

I mix everything in my KitchenAid.
So roll them into balls the size of -- chestnuts.
Chill them a bit. Then melt some semi-sweet
chocolate in a double boiler. I think you will need 24 oz. at least.
I just use chocolate chips.
Dip the peanut butter balls into the chocolate
so they look like chestnuts. Store in the fridge.
They freeze VERY well.