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Thank you soooooo much for posting this recipe. I have been making this stollen every Thanksgiving and Christmas from a handwritten copy of the original recipe since 1986 and cannot find it anywhere! My family loves it and I was devestated at the thought of disapointing them...then I found it on-line! Many, many thanks for saving our holiday tradition! By the way, this recipe is very fogiving despite any changes you wish to make...over the years I've used all kinds of fruit and nut combinations and added different spices, even substituted ricotta for the cottage cheese. It always turns out great...

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Mamz November 18, 2007

A keeper! Simple, quick. Has excellent flavor and texture. I prefer craisins and/or other dried fruit though. Just a personal thing. I'll definitely make this again.

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Jezski December 10, 2006

Is that all the stars I can give? I rebel!! I give it 7 STARS!!!!!!! This is delicious. I made two changes. I used Splenda (and cut baking time about 10 minutes-per instructions from Splenda) and since I don't care for raisins, I used Craisins. I did forget to use the powdered sugar before I took the pics though. Pretty high in fat and cholesterol, so it will be a holiday treat (damn-I want it every morning with my coffee). I love the flavor of cardamom. This was one of my picks for fall '06 PAC. Thanks, PotPie, for posting this!

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Mikekey September 24, 2006

My whole family really loved this bread! Delicious with a interesting taste of cardamom. My kids scarfed it up!

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Sharon123 June 07, 2006
No-Yeast Stollen