Swedish/norwegian pancakes

from Jennifer L.’s book, North Branch , MN

Ingredients

1 c. milk
2 eggs
2 tbsp sugar
2/3 tbsp melted shortening or cooking oil
pinch of salt
1/2 c. flour

Preparation instructions

Combie all ingredients to make batter. Use flat greased frying pan. Put approx. 3 tbsp batter in pan, swirl around so batter runs toward edge. In a few minutes, turn over. Serve with syrup, strawberry jam, or fresh berries.
Eat with fork or rolled and sprinkled with powdered sugar.

Submitted by: Jennifer L

Swedish limpa

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. All-purpose flour
2 pkg active dry yeast
1 tbsp caraway seed
2 c. warm water
1/2 c. packed brown sugar
2 tbsp finely shredded orange peel
1 tbsp cooking oil
1 tsp salt
2 1/2 c. rye flour

Preparation instructions

In a large mixer bowl combine 2 1/2 all-purpse flour, 2 pkgs active dry yeast, and caraway seed.
Stir together 2 c. warm water (115°-120°), brown sugar, shredded orange peel, cooking oil, and salt. Stir into flour mixture. Beat at low speed of electric mixer for 1/2 min, scraping bowl. Beat 2 minutes at high speed. Stir in 2 1/2 c. rye flour and as much of 3/4 to 1 1/4 c. all purpose flour as you mix in with a spoon.
On a floured surface knead in enough remaining all purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch down; divide in half. Cover; let rest 10 minutes. Shape into two 4 1/2-ich round loaves on greased baking sheets. Cover; let rise till nearly double (about 40 minutes). Bake in a 350° oven 40-45 minutes.

Submitted by: Jennifer L

Swedish fruit soup: version 2

from Jennifer L.’s book, North Branch , MN

Ingredients

1 lb mixed dried fruit
1/2 c. sugar
1/4 tsp salt
1/2 c. raisins

Preparation instructions

Soak fruit in water to cover. Carefully cook in covered saucepan so pieces remain whole. When fruit is tender, add sugar and salt and simmer ten more minutes. Drain off about 2 c. juice and put in double boiler. Add raisins and tapioca. When cooked, add to fruit mixture with cloves and cinnamon stick. Let stand covered until cool. Chill thoroughly before serving with a dollop of whipped cream.

Place cloves and cinnamon on threads to be sure to pull them out when cold.

Submitted by: Jennifer L

Swedish fruit soup: version 1

from Jennifer L.’s book, North Branch , MN

Ingredients

1 8oz pkg mixed dried fruits
1/2 c. raisins
3 to 4 inch stick cinnamon
2 c. unsweetened pieapple juice
2 tbsp quick cooking tapioca
1 med. orange, thinly sliced and halved and quartered.
1/2 c. currant jelly
1/4 c. sugar

Preparation instructions

Halve large pieces of fruit. In a large sauce pan combine mixed fruits, raisins, cinnamon, and 4 c. water. Bring to boiling; reduce heat. Simmer, covered, for 1o minutes. Meanwhile, combine pineapple juice and tapioca; let stand 5 minutes. Add to cooked fruit mixture along with orange, jelly, sugar, and 1/4 tsp salt.
Bring to boiling; reduce heat. Cover; simmer for 5 minutes, stirring occasionally; Remove stick cinnamon. Serve warm or chilled.

Submitted by: Jennifer L

Royal swedish meatballs

from Jennifer L.’s book, North Branch , MN

Ingredients

2 lb ground hamburger
1 lb ground lean pork
2 eggs, beaten
1 c. mashed potatoes
1 c. dry bread crumbs
1 tbsp brown sugar
1 c. milk

Preparation instructions

Combine all ingredients except cream; mix well. Form into small balls. Dip in flour. Brown, Put into baking dish. Pour cream over meatballs. Bake in slow oven 325°.
They may be fried in pan instead of baking.

Submitted by: Jennifer L

Ostkaka-cheese cake

from Jennifer L.’s book, North Branch , MN

Ingredients

25 to 30 graham crackers, rolled fine
1/2 c. butter or margarine, softened
2 tbsp powdered sugar
1 (3oz) pkg lemon gelatin
1 c. hot water
1 (8oz) pkg cream cheese, softened
1 c. sugar
1 tsp vanilla
1 pt whipping cream

Preparation instructions

Blend well cracker crumbs, butter and powdered surgar with fork or pastry blender. Press crumbs firmly on bottom and sides of two 9-inch pie pans, reserving small amount to sprinkle on top. Dissolve gelatin in hot water. Cool. Cream cheese, sugar and vanilla. Stir into gelatin; mix until smooth (low speed on mixer). Whip cream and fold into cheese mixture. Pour into prepared crusts. Sprinkle with remaining crumbs. Chill before serving. May be served plain or with berries.

Submitted by: Jennifer L

Krumkake

from Jennifer L.’s book, North Branch , MN

Ingredients

2 eggs
1 1/4 c. flour
3/4 c. heavy whipping cream
3/4 c. white sugar
1/2 tsp ground cardamom

Preparation instructions

1. In a medium bowl, beat eggs and sugar until very thick (about 5 minutes). Stir together flour and cardamom, add it to the egg mixture alternately with the heavy cream.
2. Heat the krumkake iron over the stove top (or can use an electric). When it is hot enough a drop of water will dance around the surface. Drop batter by the Tbsp onto the center of the iron. Close the cover and cook over medium heat for about 30 sec on each side. Carefully peel the cookie from the iron and roll in a tight roll or cornucopia shape using wooden dowels. Remove from forms and continue with more batter

Submitted by: Jennifer L

Kottbollar-swedish meatballs

from Jennifer L.’s book, North Branch , MN

Ingredients

1/2 c. chopped onion
3 tbsp butter or margarine
1 beaten egg
1 c. light cream
1 1/2 c. soft bread crumbs
1/4 c. finely snipped parsley
1 1/4 tsp salt
ground beef

Preparation instructions

Cook onion in 1 tbsp of the butter or margarine till tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger and pepper. Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 to 1 inch balls.
Brown meatballs, half at a time, in the remaining 2 tbsp butter or margarine; remove from skillet. Stir flour, bouillon granules, and coffee crystals into pan drippings; add 1 1/4 c. water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
May use mixture of 3/4 lb ground beef, 1/2 lb ground veal, and 1/4 lb ground pork for the meatballs.

Submitted by: Jennifer L

Julekage

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. flour
2 pkgs active dry yeast
3/4 tsp ground cardamom
1 1/4 c. milk
1/2 c. sugar

Preparation instructions

In a large mixer bowl combine 2 1/2 c. flour, 2 pkgs yeast, and ground cardamom. In a saucepan heat milk, sugar, butter or margarine, and salt, just till warm (115° to 120°).and the butter is almost melted; Stir consistently. Add heated milk mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 min. Beat 3 min at high speed, scraping sides of bowl constantly. Stir in chopped mixed candied fruits, raisins, and as much of 2 to 2 1/2 c. flour as you can mix with a spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 min total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover’ let rise in a warm place till double (about 1 1/2 hour)
Punch dough down’ divide dough in half. Cover; let rest 10 minutes. Shape into 2 round loaves; place on greased baking sheets. Flatten each slightly to a 6 inch diameter. Cover; let rise till nearly double (45-60 min). Stir together 1 slightly beaten egg yolk and 2 tbsp water; brush over loaves. Bake in a 350° oven for 35 minutes or till done. Cool on a wire rack.
In a mixing bowl combine 1 c. sifted powdered sugar, 1/4 tsp vanilla, and enough milk to make of drizzling consistency. Drizzle over cooled loaves. Decorate with almonds and candied cherries, if desired. Slice to serve. Make 2 round loaves.

Submitted by: Jennifer L

Finnish pasty

from Jennifer L.’s book, North Branch , MN

Ingredients

Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water

Preparation instructions

Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.

Submitted by: Jennifer L

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