SWEDISH LIMPA BREAD
Boiling the seeds first really mellows their flavor.
2 cups orange juice
1/2 cup butter
1 1/3 cups dark brown sugar
1/4 cup dark molasses
2 1/2 teaspoons caraway seeds
2 teaspoons anise seed
2 teaspoons salt
2 cups cold water
3 tablespoons yeast
4 cups rye flour (medium)
5-6 cups all-purpose flour
Combine first six ingredients in a medium saucepan and bring to a boil; boil for approximately 5 minutes.
Let cool some, then add the salt and cold water.
Test the temperature, then add the yeast.
Transfer to a mixing bowl and add the rye flour and as much white flour as needed to make a soft dough.
Knead well.
The bread dough will be sticky.
Let rise until double.
Shape into 4 loaves (Traditionally in round loaves, but loaf pans work also) and let rise again until double.
Bake at 350 degrees F for about 30 minutes.
SWEDISH KAKA (Rye Bread) HONO_HONOKAKOR - Aunt Maxine Josephson
There are many variations of this bread which is often baked on the island of Sweden. This recipe came from her in-laws, they brought it with them from Sweeden.
2 pkgs dry yeast
1/4 c warm water
1/4 cup shortening
1 quart scalded milk
1 1/2 cup sugar
1/4 c molasses or maple syrup
2 T salt
2-3 T aniseed, ground or 2-3 T fennel seed, (I use fennel)
3 cups rye flour
9 cups white flour
Mix yeast & warm water in a bowl. In saucepan, put shortening and milk, heat to a scald. In large bowl mix molasses or syrup, salt, aniseed or fennel, rye & white flour, add the yeast. Work the dough until smooth and shiny. Cover and let rise til double. Turn the dough out onto a floured surface and knead well. Cover and let rise under a baking cloth in a warm room til double again. Then, with a rolling pin or your hands, flatten out large rounds of bread. Place bread on greased baking sheet and allow to rise. Prick surface with a fork, cut small hole in center of round. Bake 350º about 25-35 minutes. remove & cool. you also can bake in Bundt pan or bread pans.
SWEDISH SPICY SPONGE CAKE
(Svensk mjuk pepparkaka) "Mostly made in an ringform and a must for our traditional Christmas Coffee Table. Freezes well!
1/2 cup Butter - Please note BUTTER!
2/3 cup plain yogurt (3%), neutral, NOT sugared
3 large eggs
1 1/4 cups white sugar
1 pinch
1 1/4 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground Cinnamon
2 teaspoons ground Cardamom
1/2 teaspoon Vanilla sugar
1 cup chopped almonds or walnuts (optional)
Preheat oven to 325 F/175 C.
Melt butter. Let cool and mix with yogurt. Stir to mix and keep cool in refrigerator.
Whip together eggs, sugar and salt until creamy and white.
In separate bowl, mix together flour, baking powder, cinnamon, cardamom vanilla and optional walnuts.
Mix together all ingredients (with a light hand!) and put batter in a buttered and flour dusted pan (capacity 4 cups).
Bake in preheated 325 F/ 175 C oven until done, about 25 to 30 minutes. A toothpick should not be sticky when testing.
Turn cake upside down on a grid. Remove pan, then cover cake with a tea towel for 35 - 40 minutes.
Put cake on a plate and cover it with the washed and dried pan again to rest and cool totally - preferably over night. It will be spongy and juicy at the same time.
Dust cake lightly with confectioner's sugar before serving!
Yield: Cake with 16-20 pieces
SWEDISH CHRISTMAS ROSETTES
Divide this batter in half. Add red food coloring to one half and green to the other.
BATTER
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract
In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate one hour or overnight.
In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do NOT get batter on top of iron.)
Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.
Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.
SAVORY PASTRIES
Omit sugar and vanilla extract from basic batter. Add 1 teaspoon dried dillweed and 1/4 teaspoon salt.
SPICE PASTRIES
To basic batter add 1/2 teaspoon each ground ginger and ground cinnamon and 1/4 teaspoon ground allspice.
SWEDISH YORKSHIRE PUDDING
A little known fact:
Yorkshire Pudding was brought to England by the Vikings. Originally called 'Tjockpannkaka', it was a delicacy eaten only at feasts to celebrate the homecoming of the main fleet of Viking ships. 'Thorsvedt the Berserk' was a Viking warrior who remained in northern England after a particularly bloody battle and passed on the recipe to the natives of the village he had earlier pillaged. This strange food was eaten along with basic vegetables and slices of meat on the Sabbath. Thus the humble Yorkshire pud and the Sunday roast were born!
5 1/4 ounces flour
1 pinch salt
1 large egg
10 fluid ounces milk
beef drippings
Also need 1 book of Viking drinking songs.
Sift the flour and salt into a bowl.
Make a well in the centre, tip in the egg and a little of the milk.
Beat well, and then gradually mix in the flour, adding more of the milk until batter is smooth (the consistency of thick cream).
Sing Viking drinking song while allowing the mixture to stand for approximately 30 minutes.
Place a teaspoon of beef dripping in small tin (s) or your brother's best battle helmet.
Heat the tin (s)/helmet (s) in the oven at 220 Celsius/ 325 Fahrenheit for 5 minutes until the fat is smoking.
Sing a 5-minute Viking drinking song while it is heating.
Remove the tin (s)/helmet (s) from the oven and pour in the batter and put back into the oven.
Bake until well-risen, puffy and golden brown (small ones take 10 to 15 minutes, large ones 40 to 45 minutes if cooked in one tin).
In the meantime, sing lots more drinking songs and go pillage the nearest village, but make sure you get back in time to check how the cooking is going.
Serve 1 or 2 puddings along with meat and vegetables and lashings of gravy.
Sleep after a hard day's activity and dream of Valhalla and immortality in the hall of the Scandinavian gods
SWEDISH APPLE PIE
This is a "no crust" apple pie. It is great served alone or with vanilla ice cream.
4-5 medium apples (peeled, cored, and sliced)
1 1/4 cups sugar
3 teaspoons cinnamon
3/4 cup butter or margarine
1 cup flour
1 egg
Preheat oven to 350.
Fill pie pan 3/4 full with apples.
Mix 1/4 cup sugar and 3 tsp cinnamon.
Sprinkle over apples.
In saucepan, melt butter and remove from heat.
Add remaining ingredients.
Pour over apples.
Bake 45 minutes
FRESH ORANGE CAKE
2 medium oranges
1/2 cup raisins
1/2 cup chopped dates
1/2 cup pecan pieces
1/3 cup orange juice
1/2 cup shortening
1 1/4 cups sugar
2 eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
ORANGE BUTTER FROSTING
1/4 cup butter or margarine, plus
2 tablespoons butter or margarine, softened
3 cups sifted powdered sugar
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange juice
1 1/2 teaspoons grated orange rind
Remove zest from oranges; add orange zest to food processor
and process until finely diced. Measure 1/4 cup lightly packed
zest; reserve remaining zest and orange for other uses. Combine
1/4 cup orange zest, raisins, dates, and pecan pieces in food
processor container; process until mixture is diced. Combine
fruit/nut mixture and orange juice in a bowl; set aside. In a
large
mixing bowl, cream the shortening; gradually add in the sugar,
beating well. Add in eggs, one at a time, beating well after
each
one is added. In another bowl, combine flour, soda, and salt;
add dry ingredients to creamed mixture alternately with
buttermilk,
beginning and ending with dry ingredients. Stir in fruit
mixture.
Pour batter into 2 greased and floured 8-inch round cake pans.
Bake in a 350° oven for 25-30 minutes or until pick comes out
clean. Cool in pans for 10 minutes; remove cakes from pans
and cool completely on wire racks. To make frosting: cream
butter; gradually add in sugar, beating well. Add in syrup and
fruit juices, beating until smooth. Stir in rind. Spread
frosting
between layers and on top and sides of cooled cake.
SCOTTISH CHRISTMAS PUDDING (Carrot Pudding)
1 1/3 cups carrots - grated or put through meat grinder
1 1/3 cups potato - grated or put through meat grinder
1 1/3 cups suet
1 1/3 cups sugar - dark brown
1 1/3 cups raisins
1 1/3 cups currants
1/4 cup peel - glazed
1 1/3 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1 tsp vanilla
2/3 cup milk ( sour ) or water
Add the baking powder, cinnamon and cloves to the flour. Stir in the first 7 ingredients.
Put soda and Vanilla into the water/milk mix thoroughly combine with the flour mixture. Mix thoroughly.
Put in a greased oven-proof glass bowl, put in steamer. Steam for 4 hours and Keep water boiling.
Top with Pudding sauce
PUDDING SAUCE
1 1/3 Cups Sugar
3 Heaping tablespoons Cornstarch
Water - cold (1 - 2 Tablespoons)
1/2 teaspoon Butter
1 Teaspoon Vanilla
4 - 5 Cups Water - Boiling
Optional: Dash Cinnamon
Combine sugar and cornstarch. Moisten with cold water just enough to blend. Put on heat and add boiling slowly until desired consistency. Add butter, Vanilla and cinnamon
NOTE:
to make milk sour remove 1 Tbs of milk and add 1 Tbs of lemon Juice or Vinegar. Do not use electric mixer it will chop all the fruit and burn out your mixer!
CHRISTMAS ZIP LOC OMELETS
1 Ziploc bag, 1 quart size
2 eggs
1 teaspoon chopped chives (Green)
1 tablespoon grated Cheddar cheese
1/2 teaspoon RED peppers
1 plastic container
Optional:
1 teaspoon Bac'n Pieces Bits *
1/2 teaspoon onions
Crack eggs into bag; add remaining ingredients. Make sure to press the air out of the bag; zip it closed. Work ingredients with your hands to break egg yolks and to mix it all together. Place bag in plastic container. Open a small portion of the seal to vent bag. Microwave on high for 25 seconds; remove and work with your hands quickly then microwave another 25 seconds. Let stand 1 minute before removing from bag. If the contents appear to need a few seconds more microwave at 5 second-intervals. But keep in mind the eggs will still cook after removing from the microwave.
This was done in a 1100 watt microwave.
STOVE TOP METHOD
Place bag in a large pan of rolling, boiling water for exactly 13 minutes. You can cook 6 to 8 bags in on large pot. For more, make another pot of boiling water.
TIME SAVER
Mix the ingredients the night before and refrigerate. In the morning, cook by above method or use microwave method.
CHRISTMAS AROUND THE WORLD
SWEDISH RECIPES
SWEDISH CHRISTMAS
CHRISTMAS IN SWEEDEN
