20 years ago at my eldest daughter's christening, my then sister-in-law
brought a stollen her mother had made. Now before someone gets their
knickers in a twist about using 'pre-made' or 'canned' ingredients, close
this thread now and no one will get offended. The stollen was made using
Pillsbury crescent rolls. The mother has since died and the former
sister-in-law, although I still am cordial with her, couldn't boil water
without burning it, so forget getting a recipe from her. Can anyone help?
Thanks,
ginny

PS: it a 'memory' thing, this recipe, so please don't tell me I could make
my own stollen, I know that, what I want to do is replicate this one.

"l, not -l" > wrote in message
...
> Oops, my bad. I had two recipes for stollen, one from Pillbury and
> another
> that called for crescent rolls; I misremembered which was which. Here's
> the
> one using crescent rolls:
> Stollen
> 1 (8-count) package refrigerated crescent rolls
> 8 ounces cream cheese, at room temperature
> 1/2 cup granulated sugar
> Cinnamon
> 1 tablespoon lemon juice
> 1 egg
> 1 tablespoon flour
>
> Heat oven to 350 degrees F.
>
> Arrange rolls in a flat rectangle on a jellyroll pan or cookie sheet. Push
> seams together so that cheese mixture will not run through to pan. Mix
> remaining ingredients until smooth. Spread over crescent rolls, pushing
> cheese almost to edges. Fold comers over mixture. Sprinkle with cinnamon.
> Bake for 20 to 25 minutes until rolls are golden brown. Cheese will rise a
> little then fall. Drizzle with a glaze of confectioners' sugar and milk
> while still a little warm. Cool and serve.
>
> --
> Change Cujo to Juno in email address.
>
>
> If you have dietary issues that make nutrition information very important
> to you, please calculate your own; the nutrition information supplied with
> this recipe is approximate and should NOT be used by those for whom the
> information is critical.


I think this 'might' be it (fingers crossed). But if there are any others,
please feel free to send them on as well.
-g

On Wed, 8 Dec 2010 10:50:10 -0500, "Virginia Tadrzynski"
> wrote:

>20 years ago at my eldest daughter's christening, my then sister-in-law
>brought a stollen her mother had made. Now before someone gets their
>knickers in a twist about using 'pre-made' or 'canned' ingredients, close
>this thread now and no one will get offended. The stollen was made using
>Pillsbury crescent rolls. The mother has since died and the former
>sister-in-law, although I still am cordial with her, couldn't boil water
>without burning it, so forget getting a recipe from her. Can anyone help?
>Thanks,
>ginny
>
>PS: it a 'memory' thing, this recipe, so please don't tell me I could make
>my own stollen, I know that, what I want to do is replicate this one.

It's not possible to make a stollen from canned crescent rolls... a
very different pastry... made something but not stollen.

Try this:
http://www.greenandblacks.com/us/rec...d-stollen.html

On Dec 8, 9:50*am, "Virginia Tadrzynski" > wrote:
> 20 years ago at my eldest daughter's christening, my then sister-in-law
> brought a stollen her mother had made. *Now before someone gets their
> knickers in a twist about using 'pre-made' or 'canned' ingredients, close
> this thread now and no one will get offended. *The stollen was made using
> Pillsbury crescent rolls. *The mother has since died and the former
> sister-in-law, although I still am cordial with her, couldn't boil water
> without burning it, so forget getting a recipe from her. *Can anyone help?
> Thanks,
> ginny
>
> PS: it a 'memory' thing, this recipe, so please don't tell me I could make
> my own stollen, I know that, what I want to do is replicate this one.

I'm making only one comment: I don't understand the taste buds of
people who think Pillsbury bazooka breads of all kinds don't have an
odd/funny taste. This includes crescent rolls.

N.

Nancy2 wrote:

>
> I'm making only one comment: I don't understand the taste buds of
> people who think Pillsbury bazooka breads of all kinds don't have an
> odd/funny taste. This includes crescent rolls.
>
> N.


I agree. I used to think it was a strong baking soda flavor, but I'm
wondering if it's preservatives. Croissants taste like butter.
Crescents taste like chemicals.

gloria p

On Dec 8, 10:09*am, "gloria.p" > wrote:
> Nancy2 wrote:
>
> > I'm making only one comment: *I don't understand the taste buds of
> > people who think Pillsbury bazooka breads of all kinds don't have an
> > odd/funny taste. *This includes crescent rolls.
>
> > N.
>
> I agree. *I used to think it was a strong baking soda flavor, but I'm
> wondering if it's preservatives. *Croissants taste like butter.
> Crescents taste like chemicals.
>
> gloria p

==
In my opinion anything put out by Pillsbury is made for twelve year
old retards who know absolutely nothing about baking. Any resemblance
between these products and real food is purely coincidental.
==

Was the theft reported to the police. Maybe check with
known fences in your area. My sympathies. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Sorry, Ginny, I just couldn't resist. I'm having one
of those days.

kate

On 12/8/2010 10:50 AM, Virginia Tadrzynski wrote:
> 20 years ago at my eldest daughter's christening, my then sister-in-law
> brought a stollen her mother had made. Now before someone gets their
> knickers in a twist about using 'pre-made' or 'canned' ingredients, close
> this thread now and no one will get offended. The stollen was made using
> Pillsbury crescent rolls. The mother has since died and the former
> sister-in-law, although I still am cordial with her, couldn't boil water
> without burning it, so forget getting a recipe from her. Can anyone help?
> Thanks,
> ginny
>
> PS: it a 'memory' thing, this recipe, so please don't tell me I could make
> my own stollen, I know that, what I want to do is replicate this one.
>
>


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Virginia Tadrzynski" > wrote in message
...
> 20 years ago at my eldest daughter's christening, my then sister-in-law
> brought a stollen her mother had made. Now before someone gets their
> knickers in a twist about using 'pre-made' or 'canned' ingredients, close
> this thread now and no one will get offended. The stollen was made using
> Pillsbury crescent rolls. The mother has since died and the former
> sister-in-law, although I still am cordial with her, couldn't boil water
> without burning it, so forget getting a recipe from her. Can anyone help?
> Thanks,
> ginny
>
> PS: it a 'memory' thing, this recipe, so please don't tell me I could make
> my own stollen, I know that, what I want to do is replicate this one.

Have a wee look here! I don't see why you couldn't use prepared dough!

http://allrecipes.co.uk/recipe/7/christmas-stollen.aspx


--
--
https://www.shop.helpforheroes.org.uk/

On Dec 8, 7:50*am, "Virginia Tadrzynski" > wrote:
> 20 years ago at my eldest daughter's christening, my then sister-in-law
> brought a stollen her mother had made. *Now before someone gets their
> knickers in a twist about using 'pre-made' or 'canned' ingredients, close
> this thread now and no one will get offended. *The stollen was made using
> Pillsbury crescent rolls. *The mother has since died and the former
> sister-in-law, although I still am cordial with her, couldn't boil water
> without burning it, so forget getting a recipe from her. *Can anyone help?
> Thanks,
> ginny
>
> PS: it a 'memory' thing, this recipe, so please don't tell me I could make
> my own stollen, I know that, what I want to do is replicate this one.

Was it really really rich?

The German one we just bought is 952 calories a serving. So I've been
slicing it pretty thin.

On Dec 8, 9:09*am, "gloria.p" > wrote:
> Nancy2 wrote:
>
> > I'm making only one comment: *I don't understand the taste buds of
> > people who think Pillsbury bazooka breads of all kinds don't have an
> > odd/funny taste. *This includes crescent rolls.
>
> > N.
>
> I agree. *I used to think it was a strong baking soda flavor, but I'm
> wondering if it's preservatives. *Croissants taste like butter.
> Crescents taste like chemicals.
>
> gloria p

I think it's the fake butter...

gloria.p wrote:
> Nancy2 wrote:
>
>>
>> I'm making only one comment: I don't understand the taste buds of
>> people who think Pillsbury bazooka breads of all kinds don't have an
>> odd/funny taste. This includes crescent rolls.
>>
>> N.
>
>
> I agree. I used to think it was a strong baking soda flavor, but I'm
> wondering if it's preservatives. Croissants taste like butter.
> Crescents taste like chemicals.
>
> gloria p

I find whenever I've had "bam" breads or rolls that there is strange
saltiness to them that is very unpleasant.

On Dec 8, 11:55*am, Roy > wrote:
> On Dec 8, 10:09*am, "gloria.p" > wrote:
>
> > Nancy2 wrote:
>
> > > I'm making only one comment: *I don't understand the taste buds of
> > > people who think Pillsbury bazooka breads of all kinds don't have an
> > > odd/funny taste. *This includes crescent rolls.
>
> > > N.
>
> > I agree. *I used to think it was a strong baking soda flavor, but I'm
> > wondering if it's preservatives. *Croissants taste like butter.
> > Crescents taste like chemicals.
>
> > gloria p
>
> ==
> In my opinion anything put out by Pillsbury is made for twelve year
> old retards who know absolutely nothing about baking. Any resemblance
> between these products and real food is purely coincidental.
> ==

It's a shame, too, because making Martha Stewart's mother's Stollen is
really easy (and really, really good) - just takes time.

N.

On Dec 8, 2:54*pm, Goomba > wrote:
> gloria.p wrote:
> > Nancy2 wrote:
>
> >> I'm making only one comment: *I don't understand the taste buds of
> >> people who think Pillsbury bazooka breads of all kinds don't have an
> >> odd/funny taste. *This includes crescent rolls.
>
> >> N.
>
> > I agree. *I used to think it was a strong baking soda flavor, but I'm
> > wondering if it's preservatives. *Croissants taste like butter.
> > Crescents taste like chemicals.
>
> > gloria p
>
> I find whenever I've had "bam" breads or rolls that there is strange
> saltiness to them that is very unpleasant.- Hide quoted text -
>
> - Show quoted text -

They are just "off" somehow - I've never tried to determine what makes
them that way.

N.

On 08/12/2010 1:09 PM, Kate Connally wrote:
> Was the theft reported to the police. Maybe check with
> known fences in your area. My sympathies. ;-)
>



Wouldn't you have report the stollen recipe to the pollice?

Brooklyn1 wrote:
> On Wed, 8 Dec 2010 10:50:10 -0500, "Virginia Tadrzynski"
> > wrote:
>
>> 20 years ago at my eldest daughter's christening, my then sister-in-law
>> brought a stollen her mother had made. Now before someone gets their
>> knickers in a twist about using 'pre-made' or 'canned' ingredients, close
>> this thread now and no one will get offended. The stollen was made using
>> Pillsbury crescent rolls. The mother has since died and the former
>> sister-in-law, although I still am cordial with her, couldn't boil water
>> without burning it, so forget getting a recipe from her. Can anyone help?
>> Thanks,
>> ginny
>>
>> PS: it a 'memory' thing, this recipe, so please don't tell me I could make
>> my own stollen, I know that, what I want to do is replicate this one.
>
> It's not possible to make a stollen from canned crescent rolls... a
> very different pastry... made something but not stollen.
>
> Try this:
> http://www.greenandblacks.com/us/rec...d-stollen.html

You are giving me ideas.... I LOVE Maya Gold chocolate!

--
Jean B.

In article >,
"Virginia Tadrzynski" > wrote:

> 20 years ago at my eldest daughter's christening, my then sister-in-law
> brought a stollen her mother had made. Now before someone gets their
> knickers in a twist about using 'pre-made' or 'canned' ingredients, close
> this thread now and no one will get offended. The stollen was made using
> Pillsbury crescent rolls. The mother has since died and the former
> sister-in-law, although I still am cordial with her, couldn't boil water
> without burning it, so forget getting a recipe from her. Can anyone help?
> Thanks,
> ginny
>
> PS: it a 'memory' thing, this recipe, so please don't tell me I could make
> my own stollen, I know that, what I want to do is replicate this one.

Ginny I Googled <crescent roll stollen> and got a bunch of hits. Did
you do a search?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Ranée wrote:

> Christmas Bread
>
> 2 cups whole milk
> 2 tablespoons olive oil
> 1/4 cup sugar
> 1 teaspoon salt
> 4 1/2 cups bread flour
> zest of one orange
> 1 teaspoon ground cardamom
>
> Run on dough cycle. Remove from machine and knead on lightly floured
> surface. Split dough into to equal portions and shape into rounds.
> Place on prepared baking sheets and flatten into 6 - 8 inch circles.
>
> Make three slashes in the top with a sharp knife and allow to rise
> for 40 to 50 minutes. Bake in an oven preheated to 350 degrees for 40
> minutes or until bread sounds hollow. Cool for 20 to 30 minutes and
> serve warm.

Hmmm... I was going to make stuffed brioche pockets for Christmas brunch.
Maybe I'll use this dough instead; my bread machine could use the exercise!

My original plan was for two different stuffings (ricotta, peach schnapps &
peaches; spinach, bacon & cheese), but I don't think those would work as
well with the Christmas bread dough. If I do make the Christmas bread dough,
I think one filling would be Cajun hot sausage with cabbage, and the other
one would be any leftover cardamom-scented fresh cheese with candied
pistachios (which I'm making as part of my Christmas Eve dinner).

Thanks, Ranée!

Bob

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Virginia Tadrzynski" > wrote:
>
>> 20 years ago at my eldest daughter's christening, my then sister-in-law
>> brought a stollen her mother had made. Now before someone gets their
>> knickers in a twist about using 'pre-made' or 'canned' ingredients, close
>> this thread now and no one will get offended. The stollen was made using
>> Pillsbury crescent rolls. The mother has since died and the former
>> sister-in-law, although I still am cordial with her, couldn't boil water
>> without burning it, so forget getting a recipe from her. Can anyone
>> help?
>> Thanks,
>> ginny
>>
>> PS: it a 'memory' thing, this recipe, so please don't tell me I could
>> make
>> my own stollen, I know that, what I want to do is replicate this one.
>
> Ginny I Googled <crescent roll stollen> and got a bunch of hits. Did
> you do a search?
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella
> "Always in a jam, never in a stew; sometimes in a pickle."
> Pepparkakor particulars posted 11-29-2010;
> http://web.me.com/barbschaller

I did search, but none of them looked 'quite right' if you know what I
mean....
-ginny

In article
>,
Ranée at Arabian Knits > wrote:

> In article >,
> Christine Dabney > wrote:
>
> > On Wed, 08 Dec 2010 16:55:29 -0800, Ranée at Arabian Knits
> > > wrote:
> >
> > >Would you post that recipe? I don't come from people who make
> > >stollen, but I make a Christmas bread with cardamom and orange in it
> > >that is delicious with butter or cream cheese for breakfast.

I haven't made stollen in years, mostly because I am not fond of the
candied citron and peel. Rather, I make the world-famous eggnog bread
with dried fruits (apricots, raisins, cranberries, whatever I have in
the house) +/- nuts. I've posted the recipe here several times, so it
should be available on google.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On 12/11/2010 12:59 PM, Cindy Fuller wrote:
> I haven't made stollen in years, mostly because I am not fond of the
> candied citron and peel. Rather, I make the world-famous eggnog bread
> with dried fruits (apricots, raisins, cranberries, whatever I have in
> the house) ± nuts. I've posted the recipe here several times, so it
> should be available on google.

It looks very good! It's one I'm trying for Christmas.

http://groups.google.com/group/rec.f...n&dmode=source