| 151 | Norwegian Fruit Soup | 10 m | 40 m | 1 quart water, 1/2 cup uncooked long grain white rice, 2 (3 inch) cinnamon sticks, 1 large apple, peeled, cored, and diced, 1 (15 ounce) can pitted dark sweet cherries, 1 (12 ounce) package unsweetened frozen raspberries, sweetened whipped cream | * Simmer water with rice and cinnamon sticks for 20 minutes. Discard the rice and cinnamon, reserve the water. Return the water to the stove, and add the apple simmer for 5 to 10 minutes. * Add the cherries and raspberries, then bring to a boil before removing from the heat. Allow to stand for at least 30 minutes before refrigerating. Serve cold, garnished with a dollop of whipped cream. |  |
| 152 | Swedish Glogg | 5 m | 15 m | 2 cups water, 12 cardamom seeds, 2 cinnamon sticks, 12 whole cloves, 1/2 orange, zested, 1 cup white sugar, 1 cup raisins, 1 cup blanched almonds, 4 cups Muscatel wine, or orange Muscat, 4 cups port wine (or Burgundy), 2 cups brandy | * Bring water to a boil with cardamom, cinnamon, cloves, and orange zest stir in sugar until dissolved. Remove from heat, and allow to steep overnight. * Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup. |  |
| 153 | Ovnskokt Kveite (Baked Fish) | 15 m | 1 h 15 m | 2 pounds fresh halibut, skinned and boned, reserving skin and bone, 2 cups water, 2 tablespoons all-purpose flour, 1/2 cup butter, 1 tablespoon fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup cream, 2 tablespoons sherry, 2 egg yolks | * Place the fish skin and bones into a saucepan with the water. Bring to a boil, and reduce by one quarter. Strain, and reserve 1 1/2 cups. Preheat the oven to 400 degrees F (200 degrees C). * Cut halibut into bite size pieces, and coat with flour. Heat butter in a large skillet over medium-high heat. Fry the halibut pieces just until golden brown. Transfer fish to a baking dish arrange fish in a single layer, and sprinkle with lemon juice, and salt and pepper. * Pour fish stock into the pan in which the fish was fried cook over medium heat for 5 minutes, stirring and scraping the bottom of the pan. Stir in cream and sherry, and continue cooking for 3 to 5 minutes. Whisk egg yolks until frothy in a small bowl. Slowly whisk in a small amount of the cream sauce, and then whisk the mixture into the sauce. Pour over fish in baking dish. * Bake in preheated oven for 25 to 30 minutes. Serve in baking dish. |  |
| 154 | Spritsar | | | 1/4 cup white sugar, 1/2 cup butter, softened, 1 egg yolk, 1/2 teaspoon almond extract, 1 1/4 cups sifted all-purpose flour | * Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. * Cream the sugar and butter until light and fluffy. Stir in the egg yolk and vanilla. Mix in flour just until incorporated. Knead dough lightly on a board. Place in a pastry bag using the star design. Cut off desired lengths and shape into rings or S's. * Bake 10 to 12 minutes in the preheated oven, or until edges are golden. |  |
| 155 | Krumkake I | | | 1 egg, 1/2 cup white sugar, 1 cup heavy whipping cream, 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract | * Beat egg. Add sugar and vanilla and mix well. Add whipping cream. Add dry ingredients and beat until smooth. * When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown. Roll on stick immediately when krumkake is still hot. |  |
| 156 | Almond Yummies | | | 1 1/2 cups all-purpose flour, 1 cup white sugar, 2 teaspoons almond extract, 2 eggs, 1/4 cup sliced almonds | * Preheat oven to 350 degrees F ( 175 degrees C ). * In a medium bowl, stir together the flour and sugar, add almond extract and eggs mix until well combined. Roll dough into 1 inch balls, place on a cookie sheet, and place an almond slice on to top of each one. Bake for 8 to 10 minutes, until golden brown. * Bake for 8 to 10 minutes, until golden brown. |  |
| 157 | Danish Red Cabbage | 15 m | 1 h 5 m | 1 (2 pound) red cabbage, 2 tablespoons butter, 1/4 cup distilled white vinegar, 1 cup cranberry juice, 2 tablespoons sugar, or more to taste, salt to taste | * Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters remove and discard white stem. Chop remaining cabbage finely. * Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt. * Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart. |  |
| 158 | Kroppkakor - Swedish Potato Dumplings | 1 h | 35 m | 1/4 pound salt pork, cubed, 1 small onion, coarsely chopped, 1 1/2 cups cold mashed potatoes, 1 large egg, 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 pinch ground nutmeg, 2 cups sifted all-purpose flour, 1/2 cup all-purpose flour, 1 gallon water, or as needed, 2 (32 fluid ounce) containers beef broth (optional) | * Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside. * Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough. * Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour. * Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl. |  |
| 159 | Mum's Swedish Meatballs | 20 m | 35 m | 3 tablespoons butter, 1 onion, chopped, 2 slices bread, cubed, 1 (12 fluid ounce) can evaporated milk, divided, 1 1/2 pounds ground beef, 1/2 pound ground pork, 2 eggs, 2 tablespoons Worcestershire sauce, 1 tablespoon dried parsley, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1 teaspoon salt, 1/2 teaspoon lemon pepper, 1/4 teaspoon ground black pepper, 2 tablespoons olive oil, or as needed, 4 cups beef stock, 1/4 cup all-purpose flour, 1/4 cup sherry | * Melt butter in a skillet over medium heat cook and stir onion in the melted butter until tender, 5 to 10 minutes. * Place bread cubes in a bowl pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk. * Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs. * Heat olive oil in the same skillet used for onion over medium-high heat cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet. * Remove 1 cup beef stock from skillet whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve. |  |
| 160 | Swedish Rice Pudding | 15 m | 1 h 20 m | 2 cups water, 1/2 cup white rice, 2 2/3 cups whole milk, 3 eggs, slightly beaten, 1/2 cup white sugar, 1 (4-serving size) package cook-and-serve vanilla pudding mix, 1 tablespoon butter, 1/2 teaspoon vanilla extract, 1/2 teaspoon salt | * Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. * Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish. * Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture transfer to the prepared baking dish. * Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour. |  |
| 161 | Aunt Gun-Marie's Waffles | 15 m | 15 m | 1 1/2 cups all-purpose flour, 2 tablespoons white sugar, 1 tablespoon baking powder, 1 pinch fine salt, 2 eggs, separated, 1/2 teaspoon vanilla extract, 1 1/4 cups whole milk, 6 tablespoons melted butter | * Sift flour, sugar, baking powder, and salt into a large bowl. Stir egg yolks and vanilla extract into flour mixture. Mix milk, alternating with butter in 3 to 4 additions, into flour mixture until batter is smooth. * Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Gently fold egg whites into batter let rest 10 to 15 minutes. * Preheat a waffle iron according to manufacturer's instructions. * Spoon batter into the waffle iron and cook according to manufacturer's instructions. |  |
| 162 | Swedish Chanterelle Mushroom Pate | 25 m | 1 h 10 m | 1 tablespoon butter, 2 cloves garlic, minced, 2 shallots, finely chopped, 1 tablespoon butter, 1 pound fresh or frozen chanterelle mushrooms, torn, 1/4 cup chopped fresh parsley, 3/4 pound ground pork, 2 egg whites, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 1/2 cup whipping cream, 10 thin slices smoked ham | * Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil. * Melt 1 tablespoon butter in a skillet over medium heat. Stir in the garlic and shallots cook and stir until the shallot has softened and turned translucent, about 5 minutes. Scrape into a mixing bowl, and set aside to cool. Melt the remaining tablespoon of butter in the same skillet over medium-high heat. Add the chanterelles, and cook until the mushrooms are tender and golden around the edges, about 5 minutes. Stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl, and allow to cool for 5 minutes. * Mix the ground pork, egg whites, salt, and pepper into the mushroom mixture with your hands until evenly blended. Stir in the cream until absorbed by the pork mixture. Line the bottom and sides of the loaf pan with the smoked ham. Pack the meat mixture into the loaf pan and flatten the top. * Bake in the preheated oven until the pate is no longer pink in the center, and has reached an internal temperature of 160 degrees F (72 degrees C), about 1 hour. Serve hot or cold in slices. |  |
| 163 | Ponnukokur | 15 m | 45 m | 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 8 eggs, 1 cup sour cream, 1 teaspoon vanilla extract, 4 cups milk, 1/2 cup butter, melted | * In a bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. In a large bowl, whisk the eggs until well beaten, then whisk in sour cream and vanilla extract. Whisk the flour mixture into the sour cream mixture, and mix in the milk and melted butter to form a thin but smooth batter. * Butter a skillet, and heat over medium heat until the butter is fragrant pour in enough batter to coat the skillet in a thin layer (pancakes should be very thin). Allow to cook until the bottom is lightly browned, then turn the thin pancake over to brown the other side. |  |
| 164 | Easy Cardamom Bread | 30 m | 30 m | 1 cup warm whole milk (110 degrees F (43 degrees C)), 1/3 cup warm water (110 degrees F (43 degrees C)), 1/2 cup white sugar, 2 tablespoons melted butter, 1 (.25 ounce) package active dry yeast, 3 1/2 cups all-purpose flour, or as needed, 1/2 cup white sugar, 1 1/2 tablespoons ground cardamom, 3 tablespoons ground cinnamon, 1/2 cup melted butter, 1/2 cup raisins (optional), 1/2 cup chopped walnuts (optional), 1 egg, 1 tablespoon water, 1/2 cup sliced almonds, 1/4 cup pearl sugar | * Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes. * Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour. * Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour. * Preheat an oven to 350 degrees F (175 degrees C). * With a sharp knife score the top layer of the roll with V-shapes that don't quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar. * Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing. |  |
| 165 | Brysell Cookies | | | 2 cups butter, 3 cups all-purpose flour, 1 cup confectioners' sugar, 1 teaspoon vanilla extract, 1/2 cup finely chopped walnuts | * In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours. * Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes. |  |
| 166 | Norwegian Pfeffernerse | | | 1 pound unsalted butter, 3 cups white sugar, 3 teaspoons bakers' ammonia, 1 cup finely chopped almonds, 3 1/2 cups all-purpose flour | * In a large bowl, cream the butter and sugar. Stir in the powdered ammonia and chopped almonds. Knead in the flour. Roll dough into 1 inch balls and freeze for 1 hour. * preheat oven to 300 degrees F (150 degrees C). Take cookies out of the freezer and bake for 30 minutes. |  |
| 167 | Swedish Ice Box Cookies | | | 1 cup butter, softened, 2 eggs, beaten, 4 tablespoons caraway seed, 1 1/2 cups confectioners' sugar, 2 teaspoons vanilla extract, 3 cups sifted all-purpose flour, 2 cups chopped walnuts | * In a medium bowl, cream the butter and sugar together until light. Stir in the eggs and vanilla. * In another medium bowl, combine the caraway seeds, flour and nuts. Add to the butter mixture and blend well. * Form dough into a long roll and wrap with plastic wrap or waxed paper. Chill for 2 hours. * Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet. * Thinly slice the chilled dough and bake for 10 to 12 minutes. |  |
| 168 | Havreflarn | | | 1/3 cup butter, 1 1/8 cups rolled oats, 2/3 cup white sugar, 1 egg, 5 toasted bitter almonds, ground, 1 tablespoon all-purpose flour, 1 teaspoon baking powder | * Preheat the oven to 425 degrees F (225 degrees C). * Melt the butter, and pour it immediately over the oat-grain. Let the mixture cool down. * Add the sugar, the lightly whipped egg, and the ground bitter almond to the oat mixture. Combine the flour with the baking powder, and then stir into the dough. * Drop by spoonfuls onto oiled cookie sheets. Since the cookies float out, just put 6 to 8 spoonfuls on each sheet. Bake the cookies in the middle of the oven for about 6 minutes. Remove and cool. |  |
| 169 | Glogg | 5 m | 20 m | 1 1/2 cups red wine, 1 1/2 cups ruby port wine, 1 cup vodka, 6 pods green cardamom, 5 whole cloves, 2 tablespoons grated orange zest, 2 cinnamon sticks, 2 ounces slivered almonds, 1/2 tablespoon raisins | * Combine wine, port, and vodka in a nonreactive pot. Add cardamom, cloves, orange peel, and cinnamon, and gently warm (do not boil) over low heat. Allow to steep for at least 20 minutes (longer is better). Serve in heatproof glasses, sprinkled with almonds and raisins. |  |
| 170 | Lingonberry Jam | 10 m | 15 m | 2 1/4 pounds fresh lingonberries, 7/8 cup water, 1 cup white sugar | * Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes. * Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened. |  |
| 171 | Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread) | 25 m | 8 m | 1 tablespoon active dry yeast, 1 cup warm water (105 to 115 degrees), 1 1/3 cups rye flour, 1 1/3 cups all-purpose flour, 1 teaspoon salt, 1/3 cup rye meal (pumpernickel flour) | * Sprinkle the yeast over the water in a small bowl. Set aside. * Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal. Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball cover balls with a towel and let rise 20 minutes. * Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets. * On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork. * Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack. |  |
| 172 | Fastelavnsboller (Fastelavn Buns) | 1 h | 15 m | 3 (0.6 ounce) cakes compressed fresh yeast, 1 cup warm milk (110 degrees F/45 degrees C), 1/2 cup melted butter, 2 eggs, 1 1/2 teaspoons salt, 2 teaspoons white sugar, 4 cups all-purpose flour, or as needed, 1 cup milk, 1 tablespoon cornstarch, 2 eggs, 2 tablespoons white sugar, 1 teaspoon vanilla extract, 1 beaten egg, 3/4 cup confectioners' sugar, 1 tablespoon hot water, 2 tablespoons cocoa powder | * Dissolve yeast in the warm milk in a small bowl allow to stand for a few minutes until it becomes foamy. Whisk together the butter, 2 eggs, salt, 2 teaspoons sugar, and yeast mixture until the sugar has dissolved. Stir in flour to form a smooth dough. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 30 minutes. * Meanwhile, whisk together 1 cup of milk with the cornstarch in a small saucepan. Cook over medium heat until very hot and steaming, but not quite simmering. Whisk 2 eggs together with 2 tablespoons sugar in a bowl until well beaten. Slowly whisk in half of the hot milk mixture, adding it about 2 tablespoons at a time until incorporated. Stir the egg mixture into the saucepan of milk, and cook gently until thickens and begins to bubble. Remove from heat and stir in vanilla extract. Set the filling aside to cool. * Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets with parchment paper. * Punch down the dough, and divide it into two pieces. Roll each piece into a 12x12 inch square, and cut each square into 9 equal pieces about 4 inches on a side. Place about 1 tablespoon of the filling into the center of each piece, and fold a corner across over the filling. Fold the opposite corner across and seal the corners over the filling. Fold the two remaining corners across the filling and seal to make a tidy packet enclosing the filling. * Place the filled buns, folded sides down, on the prepared baking sheets, and brush each bun with beaten egg. Bake in the preheated oven for 15 minutes, until the buns are golden brown, and let cool. * Stir together the confectioners' sugar, hot water, and cocoa powder in a bowl, and spread the icing onto each bun. Refrigerate leftover buns. |  |
| 173 | Finnish-American Flatbread | 2 h | 20 m | 4 cups warm water (110 degrees F/45 degrees C), 1 teaspoon white sugar, 2 (.25 ounce) packages active dry yeast, 2 teaspoons salt, 3/4 cup coarse whole wheat flour, 3/4 cup coarse whole rye flour, 8 cups bread flour, 2 tablespoons butter, melted | * In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. * Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour. * Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes. * Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). * Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm. |  |
| 174 | Swedish Cake Rusks | 20 m | 35 m | 2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/3 cup butter, softened, 1 egg, beaten, 5 tablespoons sour cream | * Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet. * Sift the flour, salt and baking powder into a large bowl. Cut in butter using a pastry blender, or pinching between your fingers, until the mixture resembles coarse crumbs. In a cup or small bowl, whisk together the egg and sour cream. Mix into the dry ingredients a little at a time until a moist soft dough is achieved. * Place the dough on a floured surface, and shape into a slab about 3/4 inch thick and 4 inches wide. Cut the slab crosswise into 5 pieces. Place the pieces about 2 inches apart on the prepared baking sheet. * Bake for 20 minutes in the preheated oven, until well risen and light brown. Remove from the oven, and allow to cool. Slice each piece in half lengthwise, and return to the baking sheet. Turn off the oven. Return rusks to the warm oven to dry out, about 15 minutes. |  |
| 175 | Rhubarb Berry Pudding | 5 m | 45 m | 2 cups diced rhubarb, 1 cup white sugar, 4 cups water, divided, 1 cup frozen mixed berries, 2 tablespoons cornstarch, 1 tablespoon white sugar | * In a large saucepan, layer the rhubarb and 1 cup of sugar. Pour in 1/2 cup of the water, and bring to a boil. Simmer over low heat, stirring occasionally, for 30 to 45 minutes, until rhubarb is tender. Smash the rhubarb into smaller strands if you like. * Stir in the mixed berries. Mix cornstarch with a small amount of the water, and pour the rest of the water in the pan. More or less water can be used to achieve your desired thickness. Bring to a boil, then remove from the heat. Wait for it to stop bubbling, then stir in the cornstarch slowly. Return to a simmer until the cornstarch is no longer cloudy. Remove from heat, cool, and serve. Sprinkle additional sugar over the top to keep a skin from forming. |  |
| 176 | Dromskinka (Dream Ham) | | 45 m | 12 (1/4 inch thick) ham slices, 1 cup port wine, 3/4 cup heavy cream, 1 teaspoon curry powder, 1/4 cup tomato puree, 1 tablespoon butter | * Place the ham slices in a shallow baking dish, and pour port wine over them. Marinate overnight in the refrigerator. * Preheat the oven to 425 degrees F (220 degrees C). * Pour off the port wine from the ham into a medium bowl. Roll up each slice of ham lengthwise, and place side by side in the baking dish. Mix the cream, curry powder, and tomato puree into the port wine. Pour over the ham, making sure to get all of the slices covered. Dot the top with small pieces of butter. * Bake uncovered for 45 minutes in the preheated oven, or until the ham begins to brown on top. |  |
| 177 | Swedish Hard Tack | 30 m | 30 m | 2 3/4 cups all-purpose flour, 1/4 cup white sugar, 1/2 teaspoon baking soda, salt, 1/2 cup butter, 1 cup buttermilk | * Preheat oven to 375 degrees F (190 degrees C). * Sift together the flour, sugar, baking soda, and salt into a large bowl. Rub in the shortening until the mixture appears sandy. Stir in the buttermilk until the dough holds together. Roll out on a lightly floured surface to 1/8-inch thick. Cut into 4-inch squares, then cut each square diagonally into triangles, and prick with a fork. * Bake the triangles in preheated oven on ungreased cookie sheets until dry and lightly browned, about 10 minutes. |  |
| 178 | Mazarin Cake II | 30 m | 30 m | 1 cup all-purpose flour, 2 tablespoons white sugar, 7 tablespoons butter, 1 egg yolk, 10 1/2 ounces almond paste, 5 tablespoons butter, chilled, 2 eggs, 1/2 teaspoon almond extract, 1 cup confectioners' sugar, 2 tablespoons water, 12 maraschino cherries, garnish | * Combine flour, sugar in a food processor, add the 7 tablespoons butter and egg yolk. Pulse until mixture comes together as smooth dough. Turn out onto a lightly floured surface and briefly knead the dough. Wrap with plastic and refrigerate for at least 15 minutes. * Preheat oven to 400 degrees F (200 degrees C). Roll the dough out to about a 12 inch circle. Cover the bottom and halfway up the sides of a 9 inch springform pan. Set aside. * Cut almond paste and butter into pieces and combine in the bowl of a food processor. Process until smooth. Add eggs one at a time, and process until smooth. Mix in almond extract. Pour filling into prepared crust. * Bake in the preheated oven for 25 to 30 minutes, or until golden brown and filling is set. Let cool for 20 minutes, then gently loosen sides of pan and cool completely. * In a small bowl, combine confectioners' sugar with water to make a thin glaze. Spread on top of cake and garnish with cherries. |  |
| 179 | Mazarin Cake I | 30 m | 1 h | 1/2 cup unsalted butter, 1 1/2 teaspoons white sugar, 1/4 teaspoon salt, 2 egg yolks, 1 1/3 cups all-purpose flour, 1/2 cup unsalted butter, 1 cup almond paste, 2 eggs, beaten, 1 teaspoon lemon zest, 2 teaspoons all-purpose flour | * Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes. * To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour. * Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan. * Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly. * Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving. |  |
| 180 | Scandinavian Almond Bread | 20 m | 50 m | 1/2 cup butter, 1 1/4 cups white sugar, 1 egg, 1/2 teaspoon baking powder, 1 1/2 teaspoons almond extract, 2/3 cup heavy cream, 1 1/4 cups all-purpose flour | * Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray. * Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool. * Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan. * Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack. |  |