In my hometown stollen wasn't just a Christmas baked item. At
Christmastime the dough contained candied fruit, raisins and nuts. The
rest of the year it was made with raisins only.

Stollen
2 packages active dry yeast
1/4 cup water
1 1/2 cups milk
1/4 cup butter
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon ground cardamom
2 eggs, beaten
about 6 cups, sifted all-purpose flour
a cup or so of raisins
Note: if you want to make this into a Christmas stollen, add 1/2 cup
chopped, blanched almonds
1/2 cup cut candied cherries
1/2 cup diced citron
1/2 cup diced candied pineapple
(Omit raisins)

Soften active dry yeast in warm water. Scald milk (you don't have to
scald milk, but scalding disables an enzyme that limits rise)
stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
half the flour, the yeast, almonds and fruit; stir in enough remaining
flour to make a semi-stiff dough. Knead well on a floured surface;
place in a greased bowl; cover and let rise until doubled. Punch
dough down; cover; let rest 10 minutes. Shape into 3 stollens.
Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
place in a greased shallow pan; brush with butter; cover; let rise
until doubled. Bake at 350F 25-30 minutes. Frost.
Powdered sugar frosting
1 cup powdered sugar
1/2 teaspoon vanilla
enough cream to make a thick paste
Blend all ingredients until smooth.
Pour onto the stollen while they are still warm.

NOTE: I prefer to not add the fruit and nuts until I have developed
the dough and then knead in the fruit and nuts before the first rise.
Janet US

On 2017-11-07 9:44 AM, U.S. Janet B. wrote:
>
> In my hometown stollen wasn't just a Christmas baked item. At
> Christmastime the dough contained candied fruit, raisins and nuts. The
> rest of the year it was made with raisins only.
>
> Stollen
> 2 packages active dry yeast
> 1/4 cup water
> 1 1/2 cups milk
> 1/4 cup butter
> 1/2 cup sugar
> 2 teaspoons salt
> 1/4 teaspoon ground cardamom
> 2 eggs, beaten
> about 6 cups, sifted all-purpose flour
> a cup or so of raisins
> Note: if you want to make this into a Christmas stollen, add 1/2 cup
> chopped, blanched almonds
> 1/2 cup cut candied cherries
> 1/2 cup diced citron
> 1/2 cup diced candied pineapple
> (Omit raisins)
>
> Soften active dry yeast in warm water. Scald milk (you don't have to
> scald milk, but scalding disables an enzyme that limits rise)
> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
> half the flour, the yeast, almonds and fruit; stir in enough remaining
> flour to make a semi-stiff dough. Knead well on a floured surface;
> place in a greased bowl; cover and let rise until doubled. Punch
> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
> place in a greased shallow pan; brush with butter; cover; let rise
> until doubled. Bake at 350F 25-30 minutes. Frost.
> Powdered sugar frosting
> 1 cup powdered sugar
> 1/2 teaspoon vanilla
> enough cream to make a thick paste
> Blend all ingredients until smooth.
> Pour onto the stollen while they are still warm.
>
> NOTE: I prefer to not add the fruit and nuts until I have developed
> the dough and then knead in the fruit and nuts before the first rise.
> Janet US
>
When I make stollen, I fold the dough over a "sausage" of home-made
marzipan (it contains egg). Commercial marzipan made of almonds and
sugar-syrup just oozes out during baking. I like the look of that
frosting recipe! I'm so used to making it plain with just water and
perhaps some lemon juice.
Graham

On Tue, 7 Nov 2017 09:55:38 -0700, graham > wrote:

>On 2017-11-07 9:44 AM, U.S. Janet B. wrote:
>>
>> In my hometown stollen wasn't just a Christmas baked item. At
>> Christmastime the dough contained candied fruit, raisins and nuts. The
>> rest of the year it was made with raisins only.
>>
>> Stollen
>> 2 packages active dry yeast
>> 1/4 cup water
>> 1 1/2 cups milk
>> 1/4 cup butter
>> 1/2 cup sugar
>> 2 teaspoons salt
>> 1/4 teaspoon ground cardamom
>> 2 eggs, beaten
>> about 6 cups, sifted all-purpose flour
>> a cup or so of raisins
>> Note: if you want to make this into a Christmas stollen, add 1/2 cup
>> chopped, blanched almonds
>> 1/2 cup cut candied cherries
>> 1/2 cup diced citron
>> 1/2 cup diced candied pineapple
>> (Omit raisins)
>>
>> Soften active dry yeast in warm water. Scald milk (you don't have to
>> scald milk, but scalding disables an enzyme that limits rise)
>> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
>> half the flour, the yeast, almonds and fruit; stir in enough remaining
>> flour to make a semi-stiff dough. Knead well on a floured surface;
>> place in a greased bowl; cover and let rise until doubled. Punch
>> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
>> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
>> place in a greased shallow pan; brush with butter; cover; let rise
>> until doubled. Bake at 350F 25-30 minutes. Frost.
>> Powdered sugar frosting
>> 1 cup powdered sugar
>> 1/2 teaspoon vanilla
>> enough cream to make a thick paste
>> Blend all ingredients until smooth.
>> Pour onto the stollen while they are still warm.
>>
>> NOTE: I prefer to not add the fruit and nuts until I have developed
>> the dough and then knead in the fruit and nuts before the first rise.
>> Janet US
>>
>When I make stollen, I fold the dough over a "sausage" of home-made
>marzipan (it contains egg). Commercial marzipan made of almonds and
>sugar-syrup just oozes out during baking. I like the look of that
>frosting recipe! I'm so used to making it plain with just water and
>perhaps some lemon juice.
>Graham

My background is not from that part of Germany that put a marzipan
'child' in the dough.
The frosting doesn't 'shatter.' That's a good thing. ;-)
It's nice to know another stollen maker.
Janet US

U.S. Janet B. wrote:

> In my hometown stollen wasn't just a Christmas baked item. At
> Christmastime the dough contained candied fruit, raisins and nuts. The
> rest of the year it was made with raisins only.
>
> Stollen
> 2 packages active dry yeast
> 1/4 cup water
> 1 1/2 cups milk
> 1/4 cup butter
> 1/2 cup sugar
> 2 teaspoons salt
> 1/4 teaspoon ground cardamom
> 2 eggs, beaten
> about 6 cups, sifted all-purpose flour
> a cup or so of raisins
> Note: if you want to make this into a Christmas stollen, add 1/2 cup
> chopped, blanched almonds
> 1/2 cup cut candied cherries
> 1/2 cup diced citron
> 1/2 cup diced candied pineapple
> (Omit raisins)
>
> Soften active dry yeast in warm water. Scald milk (you don't have to
> scald milk, but scalding disables an enzyme that limits rise)
> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
> half the flour, the yeast, almonds and fruit; stir in enough remaining
> flour to make a semi-stiff dough. Knead well on a floured surface;
> place in a greased bowl; cover and let rise until doubled. Punch
> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
> place in a greased shallow pan; brush with butter; cover; let rise
> until doubled. Bake at 350F 25-30 minutes. Frost.
> Powdered sugar frosting
> 1 cup powdered sugar
> 1/2 teaspoon vanilla
> enough cream to make a thick paste
> Blend all ingredients until smooth.
> Pour onto the stollen while they are still warm.
>
> NOTE: I prefer to not add the fruit and nuts until I have developed
> the dough and then knead in the fruit and nuts before the first rise.


Sounds great! How long can these be stored, or need it be consumed in a short time...???


--
Best
Greg

Ding - Dong Daddy explained on 11/7/2017 :
> U.S. Janet B. wrote:
>
>> In my hometown stollen wasn't just a Christmas baked item. At
>> Christmastime the dough contained candied fruit, raisins and nuts. The
>> rest of the year it was made with raisins only.
>>
>> Stollen
>> 2 packages active dry yeast
>> 1/4 cup water
>> 1 1/2 cups milk
>> 1/4 cup butter
>> 1/2 cup sugar
>> 2 teaspoons salt
>> 1/4 teaspoon ground cardamom
>> 2 eggs, beaten
>> about 6 cups, sifted all-purpose flour
>> a cup or so of raisins
>> Note: if you want to make this into a Christmas stollen, add 1/2 cup
>> chopped, blanched almonds
>> 1/2 cup cut candied cherries
>> 1/2 cup diced citron
>> 1/2 cup diced candied pineapple
>> (Omit raisins)
>>
>> Soften active dry yeast in warm water. Scald milk (you don't have to
>> scald milk, but scalding disables an enzyme that limits rise)
>> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
>> half the flour, the yeast, almonds and fruit; stir in enough remaining
>> flour to make a semi-stiff dough. Knead well on a floured surface;
>> place in a greased bowl; cover and let rise until doubled. Punch
>> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
>> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
>> place in a greased shallow pan; brush with butter; cover; let rise
>> until doubled. Bake at 350F 25-30 minutes. Frost.
>> Powdered sugar frosting
>> 1 cup powdered sugar
>> 1/2 teaspoon vanilla
>> enough cream to make a thick paste
>> Blend all ingredients until smooth.
>> Pour onto the stollen while they are still warm.
>>
>> NOTE: I prefer to not add the fruit and nuts until I have developed
>> the dough and then knead in the fruit and nuts before the first rise.
>
>
> Sounds great! How long can these be stored, or need it be consumed in a
> short time...???
>

It appears *YOU* consume everything in a
short time, lardass!

https://imgur.com/a/mMRKE LOL

On 11/7/2017 10:59 AM, Casa de los peregrinos wrote:
> Ding - Dong Daddy explained on 11/7/2017 :
>> U.S. Janet B.* wrote:
>>
>>> In my hometown stollen wasn't just a Christmas baked item.* At
>>> Christmastime the dough contained candied fruit, raisins and nuts. The
>>> rest of the year it was made with raisins only.
>>> Stollen
>>> 2 packages active dry yeast
>>> 1/4 cup water
>>> 1 1/2 cups milk
>>> 1/4 cup butter
>>> 1/2 cup sugar
>>> 2 teaspoons salt
>>> 1/4 teaspoon ground cardamom
>>> 2 eggs, beaten
>>> about 6 cups, sifted all-purpose flour
>>> a cup or so of raisins
>>> Note:* if you want to make this into a Christmas stollen, add 1/2 cup
>>> chopped, blanched almonds
>>> 1/2 cup cut candied cherries
>>> 1/2 cup diced citron
>>> 1/2 cup diced candied pineapple
>>> (Omit raisins)
>>>
>>> Soften active dry yeast in warm water.* Scald milk (you don't have to
>>> scald milk, but scalding disables an enzyme that limits rise)
>>> stir in butter, sugar, salt and cardamom; cool.* Mix in eggs, about
>>> half the flour, the yeast, almonds and fruit; stir in enough remaining
>>> flour to make a semi-stiff dough.* Knead well on a floured surface;
>>> place in a greased bowl; cover and let rise until doubled.* Punch
>>> dough down; cover; let rest 10 minutes.* Shape into 3 stollens.
>>> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
>>> place in a greased shallow pan; brush with butter; cover; let rise
>>> until doubled.* Bake at 350F 25-30 minutes.* Frost.
>>> Powdered sugar frosting
>>> 1 cup powdered sugar
>>> 1/2 teaspoon vanilla
>>> enough cream to make a thick paste
>>> Blend all ingredients until smooth.
>>> Pour onto the stollen while they are still warm.
>>>
>>> NOTE:* I prefer to not add the fruit and nuts until I have developed
>>> the dough and then knead in the fruit and nuts before the first rise.
>>
>>
>> Sounds great!* How long can these be stored, or need it be consumed in
>> a short time...???
>>
>
> It appears *YOU* consume everything in a
> short time, lardass!
>
> https://imgur.com/a/mMRKE* LOL
forged.

On Tue, 7 Nov 2017 09:38:05 -0800 (PST), Ding - Dong Daddy
> wrote:

>U.S. Janet B. wrote:
>
>> In my hometown stollen wasn't just a Christmas baked item. At
>> Christmastime the dough contained candied fruit, raisins and nuts. The
>> rest of the year it was made with raisins only.
>>
>> Stollen
>> 2 packages active dry yeast
>> 1/4 cup water
>> 1 1/2 cups milk
>> 1/4 cup butter
>> 1/2 cup sugar
>> 2 teaspoons salt
>> 1/4 teaspoon ground cardamom
>> 2 eggs, beaten
>> about 6 cups, sifted all-purpose flour
>> a cup or so of raisins
>> Note: if you want to make this into a Christmas stollen, add 1/2 cup
>> chopped, blanched almonds
>> 1/2 cup cut candied cherries
>> 1/2 cup diced citron
>> 1/2 cup diced candied pineapple
>> (Omit raisins)
>>
>> Soften active dry yeast in warm water. Scald milk (you don't have to
>> scald milk, but scalding disables an enzyme that limits rise)
>> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
>> half the flour, the yeast, almonds and fruit; stir in enough remaining
>> flour to make a semi-stiff dough. Knead well on a floured surface;
>> place in a greased bowl; cover and let rise until doubled. Punch
>> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
>> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
>> place in a greased shallow pan; brush with butter; cover; let rise
>> until doubled. Bake at 350F 25-30 minutes. Frost.
>> Powdered sugar frosting
>> 1 cup powdered sugar
>> 1/2 teaspoon vanilla
>> enough cream to make a thick paste
>> Blend all ingredients until smooth.
>> Pour onto the stollen while they are still warm.
>>
>> NOTE: I prefer to not add the fruit and nuts until I have developed
>> the dough and then knead in the fruit and nuts before the first rise.
>
>
>Sounds great! How long can these be stored, or need it be consumed in a short time...???

I freeze without wrapping until solid then wrap in plastic and most of
the time overwrap with foil. Thaw with wrappings loosened.
The staying power is much like any coffee cake. We use one at a time
unless it is Christmas and then I give away many stollen on Christmas
Eve. We will have one stollen for Christmas Day. However. My job
when I was growing up was to go to the bakery down the street once a
week to get a stollen for my dad. He ate on it all week, even after
it began to stale. He thought that was the best part for coffee
dunking. Back then we didn't have plastic wrap, bags or foil (well we
did, but those things were just coming out) so the stollen was kept in
the bread box which probably allowed it to stale faster.
Hope that helped.
Janet US

On Tue, 07 Nov 2017 09:44:56 -0700, U.S. Janet B. >
wrote:

>
>In my hometown stollen wasn't just a Christmas baked item. At
>Christmastime the dough contained candied fruit, raisins and nuts. The
>rest of the year it was made with raisins only.
>
>Stollen
snip
photo for non-believers

>Janet US
http://s1171.photobucket.com/user/ge...8l6.jpg. html

On 2017-11-07 1:31 PM, U.S. Janet B. wrote:
> On Tue, 07 Nov 2017 09:44:56 -0700, U.S. Janet B. >
> wrote:
>
>>
>> In my hometown stollen wasn't just a Christmas baked item. At
>> Christmastime the dough contained candied fruit, raisins and nuts. The
>> rest of the year it was made with raisins only.
>>
>> Stollen
> snip
> photo for non-believers
>
>> Janet US
> http://s1171.photobucket.com/user/ge...8l6.jpg. html
>
Wow! They look very more-ish!

U.S. Janet B. wrote in rec.food.cooking:

> On Tue, 07 Nov 2017 09:44:56 -0700, U.S. Janet B. >
> wrote:
>
> >
> > In my hometown stollen wasn't just a Christmas baked item. At
> > Christmastime the dough contained candied fruit, raisins and nuts.
> > The rest of the year it was made with raisins only.
> >
> > Stollen
> snip
> photo for non-believers
>
> > Janet US
> http://s1171.photobucket.com/user/ge...len%20and%20Co
> ffee%20Cake%202_zpsqazfu8l6.jpg.html

Photobucket! Ah well, I got a fast flash of a nice bread but I'm not
disabling my ad-blocker especially after they hijacked entire photo
albums with at most 2 weeks change or pay big dollars.

--

On Tue, 7 Nov 2017 13:54:31 -0700, graham > wrote:

>On 2017-11-07 1:31 PM, U.S. Janet B. wrote:
>> On Tue, 07 Nov 2017 09:44:56 -0700, U.S. Janet B. >
>> wrote:
>>
>>>
>>> In my hometown stollen wasn't just a Christmas baked item. At
>>> Christmastime the dough contained candied fruit, raisins and nuts. The
>>> rest of the year it was made with raisins only.
>>>
>>> Stollen
>> snip
>> photo for non-believers
>>
>>> Janet US
>> http://s1171.photobucket.com/user/ge...8l6.jpg. html
>>
>Wow! They look very more-ish!

I am pleased you think so because you are so particular about your
bread endeavors.
Janet US

On 2017-11-07 11:44 AM, U.S. Janet B. wrote:
>
> In my hometown stollen wasn't just a Christmas baked item. At
> Christmastime the dough contained candied fruit, raisins and nuts. The
> rest of the year it was made with raisins only.
>
> Stollen
> 2 packages active dry yeast
> 1/4 cup water
> 1 1/2 cups milk
> 1/4 cup butter
> 1/2 cup sugar
> 2 teaspoons salt
> 1/4 teaspoon ground cardamom
> 2 eggs, beaten
> about 6 cups, sifted all-purpose flour
> a cup or so of raisins
> Note: if you want to make this into a Christmas stollen, add 1/2 cup
> chopped, blanched almonds
> 1/2 cup cut candied cherries
> 1/2 cup diced citron
> 1/2 cup diced candied pineapple
> (Omit raisins)
>
> Soften active dry yeast in warm water. Scald milk (you don't have to
> scald milk, but scalding disables an enzyme that limits rise)
> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
> half the flour, the yeast, almonds and fruit; stir in enough remaining
> flour to make a semi-stiff dough. Knead well on a floured surface;
> place in a greased bowl; cover and let rise until doubled. Punch
> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
> place in a greased shallow pan; brush with butter; cover; let rise
> until doubled. Bake at 350F 25-30 minutes. Frost.
> Powdered sugar frosting
> 1 cup powdered sugar
> 1/2 teaspoon vanilla
> enough cream to make a thick paste
> Blend all ingredients until smooth.
> Pour onto the stollen while they are still warm.
>
> NOTE: I prefer to not add the fruit and nuts until I have developed
> the dough and then knead in the fruit and nuts before the first rise.
> Janet US
>


Maybe I should try this in honour of my remote German heritage and my
less remote German friends. It was a Christmas treat at my German
friend's house and I used to pick one up at a German delicatessen. That
place and its sister store have closed up and I rarely see them for sale.

Janet B. wrote:
>
> In my hometown stollen wasn't just a Christmas baked item. At
> Christmastime the dough contained candied fruit, raisins and nuts. The>> rest of the year it was made with raisins only.>>
> Stollen
> 2 packages active dry yeast
> 1/4 cup water
> 1 1/2 cups milk
> 1/4 cup butter
> 1/2 cup sugar
> 2 teaspoons salt
> 1/4 teaspoon ground cardamom
> 2 eggs, beaten
> about 6 cups, sifted all-purpose flour
> a cup or so of raisins
> Note: if you want to make this into a Christmas stollen, add 1/2 cup
> chopped, blanched almonds
> 1/2 cup cut candied cherries
> 1/2 cup diced citron
> 1/2 cup diced candied pineapple
> (Omit raisins)
>
> Soften active dry yeast in warm water. Scald milk (you don't have to
> scald milk, but scalding disables an enzyme that limits rise)
> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
> half the flour, the yeast, almonds and fruit; stir in enough remaining
> flour to make a semi-stiff dough. Knead well on a floured surface;
> place in a greased bowl; cover and let rise until doubled. Punch
> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
> place in a greased shallow pan; brush with butter; cover; let rise
> until doubled. Bake at 350F 25-30 minutes. Frost.
> Powdered sugar frosting
> 1 cup powdered sugar
> 1/2 teaspoon vanilla
> enough cream to make a thick paste
> Blend all ingredients until smooth.
> Pour onto the stollen while they are still warm.
>
>> NOTE: I prefer to not add the fruit and nuts until I have developed
> the dough and then knead in the fruit and nuts before the first rise.
> Janet US

I always liked chocolate bobka and chocolate stollen is wonderful too.
https://chocolatechocolateandmore.co...orest-stollen/
http://recipes-plus.co.uk/recipe/cho...-stollen-4508#!

On Tuesday, 7 November 2017 12:34:11 UTC-6, U.S. Janet B. wrote:
> On Tue, 7 Nov 2017 09:38:05 -0800 (PST), Ding - Dong Daddy
> > wrote:
>
> >U.S. Janet B. wrote:
> >
> >> In my hometown stollen wasn't just a Christmas baked item. At
> >> Christmastime the dough contained candied fruit, raisins and nuts. The
> >> rest of the year it was made with raisins only.
> >>
> >> Stollen
> >> 2 packages active dry yeast
> >> 1/4 cup water
> >> 1 1/2 cups milk
> >> 1/4 cup butter
> >> 1/2 cup sugar
> >> 2 teaspoons salt
> >> 1/4 teaspoon ground cardamom
> >> 2 eggs, beaten
> >> about 6 cups, sifted all-purpose flour
> >> a cup or so of raisins
> >> Note: if you want to make this into a Christmas stollen, add 1/2 cup
> >> chopped, blanched almonds
> >> 1/2 cup cut candied cherries
> >> 1/2 cup diced citron
> >> 1/2 cup diced candied pineapple
> >> (Omit raisins)
> >>
> >> Soften active dry yeast in warm water. Scald milk (you don't have to
> >> scald milk, but scalding disables an enzyme that limits rise)
> >> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
> >> half the flour, the yeast, almonds and fruit; stir in enough remaining
> >> flour to make a semi-stiff dough. Knead well on a floured surface;
> >> place in a greased bowl; cover and let rise until doubled. Punch
> >> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
> >> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
> >> place in a greased shallow pan; brush with butter; cover; let rise
> >> until doubled. Bake at 350F 25-30 minutes. Frost.
> >> Powdered sugar frosting
> >> 1 cup powdered sugar
> >> 1/2 teaspoon vanilla
> >> enough cream to make a thick paste
> >> Blend all ingredients until smooth.
> >> Pour onto the stollen while they are still warm.
> >>
> >> NOTE: I prefer to not add the fruit and nuts until I have developed
> >> the dough and then knead in the fruit and nuts before the first rise.
> >
> >
> >Sounds great! How long can these be stored, or need it be consumed in a short time...???
>
> I freeze without wrapping until solid then wrap in plastic and most of
> the time overwrap with foil. Thaw with wrappings loosened.
> The staying power is much like any coffee cake. We use one at a time
> unless it is Christmas and then I give away many stollen on Christmas
> Eve. We will have one stollen for Christmas Day. However. My job
> when I was growing up was to go to the bakery down the street once a
> week to get a stollen for my dad. He ate on it all week, even after
> it began to stale. He thought that was the best part for coffee
> dunking. Back then we didn't have plastic wrap, bags or foil (well we
> did, but those things were just coming out) so the stollen was kept in
> the bread box which probably allowed it to stale faster.
> Hope that helped.
> Janet US

Thank you, Janet (US)...

--
Best
Greg