Blue Cornmeal Applesauce Breakfast Bars

Blue Cornmeal Applesauce Breakfast Bar

  • 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.

Advertisements

Lemon Seed Bread

Lemon Seed Bread

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

Add

  • 1 egg
  • 1/2 cup milk

Mix together:

  • 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.

 

Oatcakes – Oatmeal Crackers

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

Lemon Krumkake

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