1 tablespoon butter, softened
1/2 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
salt to taste
3/4 cup white sugar
1 tablespoon caraway seed
1/2 cup milk
Lemon zest from 1 lemon.
Sour Cherries (pitted)
Preheat oven to 350° F.
Grease and flour the bottom and sides of an 8-inch square cake pan with softened butter. I actually just used the butter wrapper paper.
Sift together flour, salt, and baking powder. Add lemon zest.
Cream 1/2 cup butter and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Stir in sour cherries. Spoon batter into prepared cake pan. It’s pretty thick and gloopy, but it works.
Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.
This is a zingy cake what with lots of lemony flavor from the zest and the pucker power of sour cherries. But somehow it’s just perfect.
Leave 3 eggs out overnight so they are room temperature when you make this.
Preheat oven to 450° F.
Heat cast iron skillet on stove top. Add 3 TBSP of butter and melt until bubbling, but not browning.
Meanwhile, beat 3 eggs (room temperature) for about a minute, just to get some air in them.
Add 3/4 cups of milk.
Add 1 TBSP sugar
Add 3/4 cups of flour
Add 1/2 tsp of salt.
Mix together and pour into the melted, bubbling butter.
Put in the oven and bake for 15 minutes, turn the oven off and let sit for another 5 minutes.
While it’s baking, melt a TBSP of butter, peel and dice one pear, add to the butter and cook until tender. Add 1 TBSP of brown sugar and let it melt into the butter, coating the pears.
Cut your Dutch Baby into quarters, put a fourth of your pear sauce on top, with a spoonful of plain yogurt.
This is simply delicious, fast and easy. It’s a recipe that is easy to keep in your head, too. Think of the 3s, 3 eggs, 3/4 cups of flour and milk, 3 TBSP of butter. It’s also not too sweet, the yogurt adds a nice tang that balances any sweetness from the sauce.
- 2½ cups unbleached all-purpose flour
- 1½ cup blue cornmeal
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- 1 tsp cardamom (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 stick butter, chilled and cut into small pieces
- 1 cup sour cream
- 1 cup applesauce
- 1/2 cup sliced almonds (optional)
- 1 cup dried figs (optional)
- sugar and cinnamon for dusting
Heat oven to 400 degrees Mix dry ingredients in mixing bowl. Cut in pieces of butter using a pastry blender. Add applesauce and sour cream and mix. The batter will be more solid than cake batter, but not stiff and dry like scone batter. Add optional nuts and dried fruit. You can experiment with different nuts and fruits, including currants, raisins, pecans, walnuts, or pepitas.
Roll into a log using parchment paper or wax paper. Then slice into 12 pieces and layer on parchment paper on a cookie sheet.
Bake 15 minutes at 400, remove for a moment, shake some mixed cinnamon and sugar over the top and return to oven, lowering temperature to 300 for 15 more minutes.
These are a nice moist, breakfast/dessert bars. They are toothsome, hearty, and slightly sweet. Goes well with coffee or tea. A good afternoon snack. They’re not as sweet as dessert bread, but not as “healthy” as corn muffins.
Preheat oven to 325° F.
Grease a bread pan, I just used the wrapper off the butter I used in the recipe.
Cream together butter and sugar.
- 1/2 cup butter, softened
- 3/4 cup white sugar
- Zest from one lemon
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 tsp salt
- 2 tablespoon caraway seed
Add to the liquid ingredients. This is a thick batter, almost like a cookie batter.
Put in the bread pan and bake for 30 – 40 minutes, until knife comes out dry.
Very tart and tasty. I love caraway seeds. This is a lovely old-fashioned pastry.
Smörgåsbord is a way of life for Scandinavians and open-face sandwiches and snack crackers like rye crisp are part of that tradition. These are my aunt’s oatcakes that make a delicious snack cracker sandwich.
Preheat oven to 325° F.
In a bowl, blend together
- 3 cups oatmeal
- 1 cup white flour
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp baking powder
Add liquid and mix.
- 1/2 cup melted butter (1 stick)
- 1 cup hot water
Layer parchment paper on a cookie sheet and spread out the dough, pressing it flat to 1/4 inch. To get even edges, fold up the parchment paper and press until it is evenly flat. It will fill the entire cookie sheet so it’s nice if you use one with edges. I used a pizza cutter to cut into 24 squares before baking because it will crumble if you cut it later. The pizza cutter won’t pull the dough, so it’s easier than a regular knife.
I baked for 40 minutes, until it began to brown and then let it cool. It will crack apart where you cut. The oatcakes are delicious plain, a bit of nutty crispness. However, oatcakes are also a fantastic base for snacks.
Things I have put on oatcakes include:
- Diced tomatoes and parm
- Hard-boiled eggs and olives
- Cucumbers, sour cream, and dill
- Zucchini, tomatoes, and red chili flakes (Thanks, Eripom!)
- Pepper jack cheese
- Cheddar cheese
- Olive tapenade
- Lingonberry preserves
- Banana & Peanut Butter
My family sent my late sister’s krumkake irons to me. One is the traditional old-fashioned iron for use on a wood or gas stove. It’s from Nordicware, like the one Mom had, I used to have, and everyone I know has ever had. The other was a Bethany electric krumkake baker. Bethany is the maker of my lefse griddle, so familiar to me. I was excited to try the electric baker because I am anxious about using the old-fashioned iron on an electric oven. It worked pretty well, though it does not press the krumkake as thinly as the stovetop iron.
So here’s the recipe. I mixed the dry ingredients first. Then I mixed the liquid ingredients and added to the dry. I heated the iron, brushed it lightly with vegetable oil just for the first cookie, and then started baking the cookies. Each cookie takes about 1 TBSP of batter. This made about 3 dozen cookies.
You can stuff with whipped cream, lingonberries or use with sorbet, but for me, I prefer them plain.
- 1 1/ 2 cups flour
- 1 cup sugar
- Zest from 2 lemons
- 2 eggs
- 1/ 2 cup butter, melted
- 1 cup of milk