| 121 | Almond Kisses | | | 2 cups almonds, 2 egg whites, 1 cup packed brown sugar, 2 tablespoons sifted all-purpose flour | * Preheat oven to 300 degrees F. Grease cookie sheets. * Chop almonds into 5 or 6 pieces each and set aside. * Separate eggs and whip egg whites until stiff. Fold in brown sugar, flour and almonds. Stir lightly. * Drop by teaspoonfuls onto cookie sheets and bake about 30 minutes. |  |
| 122 | Swedish Saffron Buns | 15 m | 10 m | 2 1/8 cups milk, 1/2 cup butter, 3 (0.6 ounce) cakes compressed fresh yeast, 8 ounces quark or sour cream, 2 (.5 gram) packets powdered saffron, 2/3 cup sugar, 1/2 teaspoon salt, 7 1/2 cups all-purpose flour, 1 cup raisins (optional), 1 eggs, beaten | * Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves. * Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes. * Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C). * Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes. |  |
| 123 | Norwegian Krumkake | 5 m | 30 m | 1/2 cup unsalted butter, 1 cup white sugar, 2 eggs, 1 cup milk, 1 1/2 cups all-purpose flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon butter flavoring, optional | * Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron. * Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring mix well. * Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden. |  |
| 124 | Mr. Janssen's Temptation | 20 m | 45 m | 10 large potatoes - peeled and sliced thin, 2 onion, peeled and sliced, 20 anchovy fillets, drained and brine reserved, 1 1/4 cups cream, 2 tablespoons bread crumbs, 2 tablespoons butter | * Preheat the oven to 475 degrees (225 degrees C). * Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter. * Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender. |  |
| 125 | Speculaas Cookies or Spicy Sinterklass Cakes | 15 m | 15 m | 2 tablespoons milk, 2/3 cup dark brown sugar, 2 cups sifted all-purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons chopped slivered almonds, 2 tablespoons chopped candied citron, 2/3 cup butter, 1/2 cup slivered almonds | * In a large bowl, dissolve the brown sugar in milk. Combine the flour, cloves, cinnamon, nutmeg, ginger, baking powder and salt. Stir the dry ingredients into the sugar and milk. Mix in 2 tablespoons of almonds and candied citron. Cut in the butter until it starts to form a dough, then knead on a lightly floured surface until smooth. Cover dough and chill for about 1 hour for easier handling. * Preheat the oven to 350 degrees F (175 degrees C). Dust a wooden speculaas mold lightly with cornstarch. Firmly press the dough into the mold. Run a knife around the edges to trim off excess dough. Gently lift dough out of the mold or tap out onto a cookie sheet. Press remaining almond slivers into cookies to match the designs. * Bake for 15 minutes in the preheated oven, just until the edges begin to darken. If your cookies are more than 1/2 inch thick, bake at 300 degrees F (150 degrees C) for up to 30 minutes. Cool cookies on wire racks to crisp. Store in an airtight container at room temperature for up to a month. The flavor will get better with age. |  |
| 126 | Old-Fashioned Swedish Glogg | 15 m | 20 m | 5 (750 milliliter) bottles port wine, 1 (750 milliliter) bottle 100 proof bourbon whiskey, 1 (750 milliliter) bottle white rum, 3 whole cardamom pods, cracked, 1 small cinnamon stick, 4 whole cloves, 1 (3 inch) strip of orange peel, 1 (8 inch) square of cheesecloth, 3/4 cup white sugar, 1 (15 ounce) package dark raisins, 1 (6 ounce) package blanched slivered almonds | * Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg. * While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. * When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour. * Strain the cooled glogg and reserve the raisins and almonds. * To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year. * To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds. |  |
| 127 | Christmas Lefse | 20 m | 15 m | 5 pounds potatoes, peeled, 1 tablespoon salt, 3 tablespoons butter, melted, 1 cup whipping cream, or as needed, 1 cup all-purpose flour, or as needed | * Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight. * Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful. * Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist. |  |
| 128 | Dilled Shrimp (Rejer) | 15 m | 5 m | 2 quarts water, 1/4 cup coarse salt, 1/3 cup white sugar, 5 sprigs dill, 2 pounds medium shrimp, with shells, 2 tablespoons vegetable oil, 1 tablespoon white wine vinegar, 1 tablespoon minced dill, 1/4 teaspoon salt, 1/4 teaspoon pepper | * Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes. * Once shrimp have cooled, peel and devein them discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator serve with sprigs of fresh dill. |  |
| 129 | Swedish Meatballs III | 30 m | 30 m | 1 tablespoon butter, 1 onion, finely diced, 1/2 cup crushed saltine crackers, 1 1/2 pounds ground beef, 1 egg, 1/4 teaspoon ground nutmeg, 1 pinch ground allspice, 1/4 teaspoon minced garlic, 1 packet dry white sauce mix, 4 tablespoons chopped fresh dill, 1 teaspoon sage, 2 tablespoons all-purpose flour, 1/4 cup whipping cream | * Preheat oven to 350 degrees F (175 degrees C). * Melt butter in a medium frying pan over medium heat. Add onion and cook, stirring often, until tender, about 5 minutes. Transfer to a large bowl. * Mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion until blended. Shape into 1 1/2 inch (4 centimeter) meatballs, and place in a glass baking dish. Sprinkle with minced garlic, and cover with foil. * Bake in preheated oven for 15 minutes, or until cooked through. * Meanwhile, make white sauce, following the directions on the packet. Stir in dill, sage, flour, and whipping cream. * Turn off oven, and remove foil cover from meatballs. Pour sauce over meatballs, and leave in hot oven for 10 minutes. |  |
| 130 | Leona's Lefse | 5 m | 3 m | 7 Yukon Gold potatoes, 1/4 cup butter, melted, 1 teaspoon white sugar, 1 cup all-purpose flour | * Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups set aside and allow to cool. * Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky. * Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful. * Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice. |  |
| 131 | Swedish Tea Cookies | | | 1 cup butter, 2 cups all-purpose flour, 1/3 cup light cream, 1/3 cup granulated sugar for decoration, 1/2 cup butter, 1 1/4 cups confectioners' sugar, 3 tablespoons evaporated milk, 1 teaspoon vanilla extract | * Preheat oven to 375 degrees F (190 degrees C). * Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball. * Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork. * Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Let cookies cool before frosting. * To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies. * To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners' sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency. |  |
| 132 | Swedish Dream Cookies | | | 1 cup butter, 1 cup shortening, 2 cups white sugar, 1 teaspoon bakers' ammonia, 1 tablespoon boiling water, 1 1/2 teaspoons almond extract, 3 cups sifted all-purpose flour, 1 cup flaked coconut | * Preheat oven to 350 degrees F ( 175 degrees C). * In a large bowl, cream together shortening and butter. Gradually add sugar and almond extract. Mix on high speed for 10 minutes. * In a small bowl, dissolve the baker's ammonia with the boiling water, adding the water a little at a time. Add this to the butter mixture. * Stir in the flour and coconut . Mix well. * Drop cookies from a teaspoon onto a well greased cookie sheet. Bake cookies in preheated oven for 9 to 11 minutes. Cookies should be set but not brown. Let cookies cool on the cookie sheet for a few minutes before removing. |  |
| 133 | Swedish Rye Cookies | | | 1/2 cup butter, 1/4 cup white sugar, 1/2 cup rye flour, 1 cup all-purpose flour, 1/8 teaspoon baking powder, 1/4 teaspoon salt, 3 tablespoons water | * Preheat oven to 375 degrees F (190 degrees C). * Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough. * Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2 inch rounds using cutter or floured glass. Cut small hole off center with a thimble (to hang on tree when done). * Bake on ungreased cookie sheet at 375 degrees F (190 degrees C) or until slightly brown. Cool and hang on tree with ribbon or yarn. |  |
| 134 | Swedish Wafers | | | 1/2 cup butter, softened, 1/2 cup white sugar, 1 egg, 3/4 cup all-purpose flour | * Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. * Cream the butter and sugar until light and fluffy. Separate the egg and reserve the egg white. Beat the egg yolk into the mixture. Mix in the flour. Beat the egg white until is stands in peaks. Cut it into the dough. Drop by teaspoonfuls 3 inches apart on cookie sheets. * Bake 12 to 15 minutes, or until edges are golden. |  |
| 135 | Pepparkakor I | | | 2/3 cup packed brown sugar, 2/3 cup molasses, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 3/4 tablespoon baking soda, 2/3 cup butter, 1 egg, 3 1/2 cups sifted all-purpose flour | * Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts. * Beat egg and mix in add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour). * Preheat oven to 325 degrees F (170 degrees C). * Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes. * Remove from sheets and cool on racks may be decorated with piped icing or whatever else you like! |  |
| 136 | Norwegian Skolebrod | 40 m | 20 m | 1 (.25 ounce) package active dry yeast, 1 1/2 cups warm milk, 1/3 cup butter, melted, 4 cups whole wheat flour, 1/2 cup sugar, 2 teaspoons ground cardamom, 1 egg, beaten, 3 egg yolks, 1/4 cup sugar, 2 1/2 tablespoons cornstarch, 1 cup milk, 1 drop vanilla extract, 3 tablespoons unsalted butter | * In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. * Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C). * Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks. * To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture. * Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream. |  |
| 137 | Swiss Carrot Cake | 30 m | 50 m | 5 egg yolks, 1 1/4 cups white sugar, 1 1/2 cups finely chopped almonds, 2 cups grated carrots, 1 lemon, zested and juiced, 2/3 cup all-purpose flour, 1 1/2 teaspoons baking powder, 5 egg whites, 1 pinch salt, 1 lemon, juiced, 1 cup confectioners' sugar, or as needed | * Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan. * In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan. * Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing. |  |
| 138 | Swedish Sour Cream and Caviar Sauce for Salmon | 10 m | | 1 cup sour cream, 1 (8 ounce) container creme fraiche, 1/2 cup mayonnaise, 4 tablespoons chopped fresh dill, 1 pinch white pepper, 3 1/2 ounces red lumpfish caviar | * In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving. |  |
| 139 | Lefse I | | | 3 cups boiling water, 1/2 cup butter flavored shortening, 1 cup evaporated milk, 1 teaspoon salt, 2 teaspoons white sugar, 3 cups dry potato flakes, 3 cups all-purpose flour, 3/4 cup all-purpose flour | * In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled. * After dough is thoroughly chilled, add the flour, using a pastry blender to cut in. * Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator. * Heat an electric griddle to 375 degree F (190 degrees C). * Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough. * Bake on the griddle until each round feels dry but not crisp. Turn frequently. * Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product. |  |
| 140 | Almond Rolls | | | 5 tablespoons all-purpose flour, 1/2 cup almonds, 1/4 teaspoon salt, 1/2 cup butter, softened, 1 cup packed brown sugar, 2 eggs, 1/2 teaspoon vanilla extract | * Preheat oven to 330 degrees F. Grease cookie sheets. * Cream together butter or margarine and sugar until light and fluffy. Stir in eggs and vanilla. * Sift together flour and salt and add to butter mixture. Stir well. * Chop almonds to very fine pieces and stir into mixture. * Drop by teaspoonfuls onto cookie sheets about 5 inches apart. Bake for 8 minutes, or until edges begin to brown. * As soon as cookies are cool enough to handle, roll each one around the handle of a wooden spoon or pencil. If cookies become too brittle, reheat for a few seconds. |  |
| 141 | Dark Dreams | 10 m | 30 m | 15 blanched almonds, halved, 1/2 cup butter, 1/3 cup white sugar, 1/2 teaspoon baking powder, 1 cup sifted all-purpose flour, 1 teaspoon vanilla extract | * Melt butter in a frying pan and let brown to a dark color. Do not burn. Remove from heat and pour into mixing bowl. Discard any residue and let cool to room temperature. * Cream cooled butter with sugar, and stir in vanilla. Resift flour with baking soda and mix into the butter mixture until well blended. Knead dough lightly, cover and refrigerate for one hour. * Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets. Roll dough into a log 1 inch in diameter. Cut 1/2-inch thick slices. Shape slices into balls and place on cookie sheets. Press half an almond into top of each ball and * Bake 25 to 30 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks. |  |
| 142 | Light Dreams | | | 1/2 cup butter, 1 cup all-purpose flour, 1/3 cup white sugar, 1/2 teaspoon baking powder, 1 teaspoon almond extract | * Melt butter and let cool to room temperature. Cream with sugar until smooth and light yellow. Add almond extract and mix well. Sift flour and baking powder and add to mixture, mixing well. Knead dough lightly on board. Cover and refrigerate for one hour. * Preheat oven to 300 degrees F (150 degrees C). Roll dough into a log 1 inch in diameter. Cut off slices 1/3 to 1/2 inch thick. Roll slices into balls and place on cookie sheet 1 1/2 inches apart. Slightly dent the top of each with fingertip. * Bake 25 to 30 minutes, or until light golden in color. |  |
| 143 | Limpa Bread | | | 1 1/3 cups boiling water, 1 teaspoon fennel seed, 1 teaspoon cumin seeds, 1 teaspoon caraway seed, 1/4 cup cracked wheat, 2 1/4 tablespoons butter, 2 1/4 tablespoons molasses, 1 tablespoon orange zest, 1/4 teaspoon baking soda, 1 1/2 cups rye flour, 1 1/2 cups bread flour, 2 teaspoons active dry yeast, 2 teaspoons gluten flour, 3 tablespoons powdered buttermilk | * Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.) * Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start. |  |
| 144 | Swedish Apple Cake | 25 m | 1 h | Cake, 1 1/2 cups white sugar, 1/2 cup shortening, 2 eggs, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, 3 cups apples - peeled, cored and chopped, 1/2 cup chopped walnuts, Topping, 3 tablespoons milk, 2 tablespoons margarine, 1 1/2 cups brown sugar, packed | * Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish. * To make the cake, cream the sugar and shortening together in a mixing bowl. Beat in the eggs and vanilla. Sift the flour, baking soda, cinnamon, nutmeg, and salt together in a second bowl. Gradually stir the flour mixture into the egg mixture. Fold in the apples and walnuts until evenly blended. Spoon the batter into the prepared baking dish. * Bake the cake in the preheated oven for 40 minutes. * To make the topping, place the milk, margarine, and brown sugar in a saucepan over medium-low heat. Stir to dissolve the brown sugar, and cook until the margarine melts. Remove the cake from the oven and place it on a baking sheet to prevent spillovers. Pour the topping over the cake. * Return the cake and baking sheet to the oven and bake for an additional 20 minutes, or until a tester comes out clean. Cool to room temperature before serving. |  |
| 145 | Sugared Danish Butter Cookies with Pecan Halves | 1 h | 25 m | 4 cups all-purpose flour, 1 1/2 cups white sugar, 1 egg, 2 teaspoons vanilla extract, 1 1/2 cups cold unsalted butter, cut into chunks, 1 egg, beaten, 3 tablespoons coarse sugar crystals, 88 pecan halves, toasted, 1 tablespoon coarse sugar crystals for sprinkling (optional) | * Preheat oven to 375 degrees F (200 degrees C). * In a mixing bowl, sift the flour and white sugar together, and stir in 1 egg and the vanilla extract until well combined. Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse cornmeal. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes. * Divide the dough in half, and roll into two 11-inch-long logs. Wrap one of the logs in waxed paper and then plastic wrap, and refrigerate overnight. Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log with beaten egg, and roll it in the sugar crystals, coating it thickly. Carefully wrap the sugared log in plastic wrap, and refrigerate overnight. (See Cook's Note.) * Preheat the oven to 400 degrees F (200 degrees C) and line baking sheets with parchment paper. * Cut the unsugared log of dough into round slices about 1/8-inch thick, and place the rounds onto the prepared baking sheets, about 1/2-inch apart. Top each round with a pecan half. Cut the sugared log of dough into 1/8-inch thick slices, and place them onto prepared baking sheets. Sprinkle each sugared cookie with more coarse sugar crystals, if desired. * Place one baking sheet of cookies at a time into the preheated oven, and bake until the edges barely turn golden, 4 to 5 minutes. Remove the cookies to wire racks to cool. |  |
| 146 | Danish Ebelskiver | 20 m | 10 m | 3 eggs, separated, 2 cups half-and-half cream, 2 teaspoons white sugar, 1/2 teaspoon salt, 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 tablespoon melted butter, or as needed | * Beat the egg yolks in a bowl whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed. * Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone. * With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter. * Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny. * Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute. * Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm. |  |
| 147 | Orange Cardamom Krumkake | 15 m | 45 m | 1 1/2 cups all-purpose flour, 2 teaspoons ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 cup white sugar, 1/8 teaspoon salt, 2 teaspoons grated orange zest, 1/3 cup butter, softened, 2/3 cup half-and-half, 2 eggs | * Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating. * Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended. * Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended. * Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter. |  |
| 148 | Scandinavian Pickled Beets | 5 m | 5 m | 1/2 cup vinegar, 1/2 cup water, 1/2 cup sugar, salt and pepper to taste, 1 (15 ounce) can sliced canned beets, drained | * Combine the vinegar, water, sugar, salt, and pepper in a saucepan bring to a boil and cook until sugar dissolves. * Arrange the beets in a glass or ceramic bowl pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve. |  |
| 149 | Mormor's Randiga Salad | 20 m | 15 m | 2 eggs, 1/2 head iceberg lettuce, julienned, 1/2 yellow bell pepper, thinly sliced, 1/2 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 1 (15 ounce) can sliced pickled beet, julienned, 1 small cucumber, shredded, 2 large carrots, shredded, 8 tablespoons thousand island dressing | * Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel and chop. * Combine the lettuce, bell peppers, beets, egg, cucumber and carrots in a large bowl, or in individual bowls. Toss, and serve the dressing on the side. |  |
| 150 | Coconut Fingers | | | 1 cup sifted all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 egg, 1/2 cup white sugar, 1/2 cup butter, softened, 1/4 teaspoon vanilla extract, 1/4 cup chopped almonds, 1/4 teaspoon almond extract, 1/4 cup shredded coconut, 1 cup confectioners' sugar | * Cream the butter and sugar. Beat in the egg, vanilla and almond extracts. Sift together the flour, baking powder and salt. Mix until well blended. Fold in the almonds and coconut. Cover dough and refrigerate for at least one hour. * Preheat oven to 375 degrees F (190 degrees C), and grease cookie sheets. Roll dough into 1/2 inch rolls and cut into 1 1/2 inch lengths. * Bake 18 to 20 minutes, or until golden. Dip in confectioners' sugar and let cool. |  |