Mormor’s almond cookies

December 14, 2013

Mormor Karin’s “peasant cookies”, like shortbread.

Bake 350°, 10-12 min.

200 g Butter

200 g Sugar

1 ½ T syrup

75 g almond slivers

300g Flour

1 tsp Baking Soda (mix into flour)

  • Beat sugar & butter until fluffy
  • stir in syrup
  • mix in dry ingredients (almonds,flour, baking soda)
  • roll into 8″ long loaves, 2″ wide
  • refrigerate 24 hours (will last for weeks in refrigerator)
  • Cut into thin  1/8th inch slice
  • BAKE 350°  10-12 min

Mormor’s Pepparkakor

December 17, 2012

Karin Yperman’s recipe. Rolled, refrigerator type cookie. refrigerate overnite. Cut into thin slices. Bake 350° 10-12 min.

  • 212 gr butter (7.47 oz)
  • 212 gr sugar (7.4 7 oz)
  • 212 gr syrup dark corn syrup (7.47 oz)
  • 2½ tsp cinnamon
  • 2½ tsp cloves
  • 2½ tsp ginger
  • maybe add more ginger, cardamom, ½C blanched slivered almonds
  • 625 g flour (22 oz)
  • ¾dl water <1/3 C water

Melt butter, add corn syrup. Mix all ingredients together.Roll into narrow 2′ loaves. refrigerate 24 hrs. Cut into thin slices.

 

Pepparkakor

December 9, 2012

Swedish gingersnaps, Ramona’s recipe. Refrigerate overnite. Roll very thin. Bake at 325º, 8 minutes.

Cream (beat until soft and creamy)

  • ½ LB unsalted butter
  • 1½ Cup sugar

Add and beat until creamy

  • 1 C Karo brown syrup (NOT molasses)

Prepare and add the following

  • 1 beaten egg
  • 1 tsp vanilla
  • 1 tsp orange zest or thinly sliced peel (not the white part)

Blend the following dry ingredients together before mixing into batter:

  • 3½ C flour
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp ground allspice

May need to add more flour so not so sticky. Refrigerate overnite. Roll out very thin, use cookie cutter shapes. Place slivered almond in middle.

If make heart shaped cookies, before you eat, hold in hand and tap with finger, if it breaks into 3 pieces, it means good luck! Keep practicing:-)

Gourmet 1989, Bake 375° makes 6 cakes

  • 2/3 C Cake flour (not self rising)
  • ¼ tsp baking soda
  • pinch salt

Sift above ingredients together in a bowl.

  • ½ stick (¼ C) unsalted butter
  • 1/3 C sugar
  • 2 egg yolks
  • 1 ½ TB lemon juice
  • 1 tsp vanilla
  • 1½ tsp lemon zest
  • 2 ½ TB poppy seeds
  • ¼C sour cream

Whip butter until creamed, add sugar a little at a time, beat until light and fluffy. Add one yolk at a time, continue beating. add lemon, vanilla, poppy seeds, then add flour mixture, alternating with sour cream. Combine mixture well.

  • 2 egg whites
  • 1/3 C sugar

Beat egg whites until soft peaks, add sugar a little at a time. Beat until it holds stiff peaks. Stir one fourth of egg whites into cake batter, then fold in remaining egg whites.

Divide batter into 6 well buttered and floured ½C muffin tins. Bake in middle preheated oven 375°F 20-25 minutes until golden. turn cakes out onto rack to cool.sift confectioners sugar over the tops.

WSJ  April 2012. Serves 4. Bake 350° 9 inch pie plate.

Like a meringue pie with out the crust or meringue topping.

  • 6 egg yolks
  • 3/4 C sugar
  • 2 Meyer lemons – juice & zest

Simmer 2 inches water in bottom of double boiler. Reduce heat to low.  Whisk 6 egg yolks in top of boiler until foamy. Keep whisking, add sugar then lemon juice & zest, whisk  until thickened (about 10 minutes). remove from heat.

  • 3 egg whites, beat until just stiff (hold shape but not dry)

Fold egg whites into cooled lemony mixture.Pour into 9 inch pie plate.

Bake until custard is set, pale gold and puffed – about 15 minutes. Serve warm, within 10 min.

From Epicurious. Fresh, easy dessert, use lots of mixed fresh berries.

Whip the cream ingredients and limoncello together until soft peaks form.

  • 3/4 C whipping cream
  • 4 oz (1/2C) marscapone cheese
  • 3 TB sugar
  • 3 TB (or to taste) limoncello liquor

Toss to mix fresh berries.  1 Tb lemon zest, some sugar (less than 1/2 Cup to sweeten berries if desired) or add 1/2 C raspberry preserves to  8 C mixed berries.

Currant Cake

March 28, 2012

Bake in cake ring pan, Mormor used to make at Christmas time. “Sunshine Cake” Bake 350° 45 mins. Keep in refrigerator 2-3 days before serving.

  • 210 g unsalted butter (≤ 1 C)
  • 210 g sugar (1 C)

Beat (cream) sugar and butter until light and fluffy.

  • 3 eggs
  •  200 g flour (1 2/3C)

Add one egg at a time to sugar/butter mixture, then mix in flour, a little at a time.

  • 200 g flour dusted currants (½ package currants)

Last, fold in the dusted currants.

Pour into floured bundt pan. Cover first 20 min of baking.

(If 325° – 340°, ~ 1 hour) bake until dry.

Johan’s Chocolate Cake

March 28, 2012

From Astrid’s cousin Johan 1980s. Served a bit gooey in the middle. Bake at 400°

15-20 min. Grease and dust with flour a 2 qt spring cake pan.

  • 8 oz semi sweet chocolate (~ 58% chocolate)*** ( I used Scharffen Berger 62% Cacao  – delicious.)
  • 2 sticks (8oz) unsalted butter

Melt butter and chocolate over low heat, let cool.

  • 4 eggs
  • 3/4 C sugar

Whip sugar and eggs until fluffy. Mix chocolate into egg mixture.

  • 1 C Sifted all purpose flour (4 oz/115g)
  • 1 tsp baking powder
  • dash salt

Fold in the flour & baking powder into chocolate mixture. Pour into floured spring pan, Bake 15-20 min.Cake should be only 3/4 baked (still runny/wet in the center). Serve warm with cold whipped cream.

NOTES

*** SemiSweet Chocolate  Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate  to compensate.)

  • 64% chocolate (versus 54-58%) use  10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g or 1 ounce of chocolate in original recipe.
  • 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
  • 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
  • 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.

 

Flourless Chocolate Cake

March 15, 2012

Cafe Mac recipe from Camp Apple 1998. (chef was a biochem major.) Bake at 350°. 45 minutes.

A. Melt together in a double boiler:

  • 12 oz (.75 lb) SemiSweet chocolate ***
  • 8 oz (1/2 lb) butter

B. Beat to a pale frothy consistency:

  • 6 egg yolks

C . Whip until soft peaks (use copper bowl).

  • 9 egg whites
  • 2 TB sugar
  • pinch cream of tartar

Fold B into A, then C into AB  mixture. Pour into buttered & flour dusted springform cake pan. (or line with baking parchment.) Bake 45 minutes, cool, then remove from pan.

Chocolate Glaze: heat in a double boiler, then spread over top of cake. Serve with raspberries, whipped cream or vanilla ice cream.

  •  6 oz chocolate (54-60% cacao)
  • 1 oz (2 TB) butter
  • 1 oz milk
  • 1 egg yolk

 

NOTES

*** SemiSweet Chocolate  Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate  to compensate.)

  • 64% chocolate (versus 54-58%) use  10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g of chocolate in original recipe.
  • 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
  • 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
  • 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.

Hot milk cake

February 13, 2012

Farmor Evelyn’s recipe/often as birthday cake. Bake 375°, 25 minutes.

  • 3 eggs
  • 1 1/2 C sugar

Beat eggs thoroughly, add sugar and beat more until smooth.

  • 3/4 C Milk
  • 2 TB Butter

Heat milk and butter to almost boiling (small bubbles around edge of pan). Cool just a bit. Add to egg and sugar mixture.

  • 1 1/2 C Cake Flour (sift before measure!)
  • 1 1/2 TB Baking Powder
  • dash salt
  • 1 tsp Vanilla

Add dry sifted ingredients to batter, then add 1 tsp Vanilla.

Bake in two 9″ round pans (buttered and floured) or 1 large rectangle lasagna pan. 375°/ 25 minutes. cool before remove from pan.