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Snickerdoodles
1 c. margerine or butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. baking soda
2 Tbsp. sugar
2 tsp. cinnamon
Cream together sugar and margerine and eggs. Add in flour, cream of tartar, baking soda, and salt. Mix well and refrigerate until chilled and stiff, at least 2 hours.
When ready to bake, roll into walnut sized balls. Dip into cinnamon and sugar mixture. Place on cookie sheet 2” apart and bake at 400* for 8-10 minutes.
This is from one of my favorite picture books, Thundercake!
Thunder Cake
(Patricia Polacco’s recipe)
1 c. crisco
1 3/4 c. sugar
1 tsp. vanilla
3 egg yolks
3 egg whites beaten to stiff peaks
1 c. cold water
1/3 c. pureed tomatoes
2 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
Blend all wet ingredients together. Mix in dry ingredients. Fold in egg whites.
Bake in a 9 x 13 inch cake pan and dust with powdered sugar when cooled.
Ok, I think this is my last one for now, lol. Was on a roll ;)
Watergate Cake and Frosting
Cake
1 box white cake mix
1 large box instant pistachio pudding
3 eggs
1 c. oil
1 c. ice cold ginger ale
1/2 c. walnuts chopped
Mix all ingredients together. Pour batter into a 9x13 greased pan. Bake at 350* for 35-40 minutes. Cool completely before frosting.
Frosting
2 pkgs. dream whip
1 box pistachio pudding
1 1/4 c. cold milk
Combine ingredients in a large mixing bowl. Use an electric handheld mixer and beat until thick and creamy. Spread onto cooled cake and refrigerate cake.
ALL the recipes sound wonderful. But I ain't no effing Martha Stewart so I go the cheap and easy way. RICHARD, don't even think about it.
I came across this recipe and thought they sound yummy, can't remember what they're called, so I'll call them...
Almond cookies
50 g peeled almonds
50 g marcipan
150 g flour
1 tsp baking powder
120 g butter
60 g sugar
Mix all ingredients, except flour and baking powder, in a foodprocessor. Stir the ingredients well. Then pour the flour and baking powder in, and mix it in on low speed. Put the dough in foil and leave in fridge for 30 min.
Now, roll about 50 balls and mash them a bit with a fork. Put on baking sheet and bake 8-10 min. on 175 C. (medium to low I think)
BTW!! Does the "c" in all your recipes stand for cup?
I HAVE to make these!!! I love marzipan!!! My favorite of all "cookies" from Sweden were "Mazariner", or almond cookies that were like little filled cups with almond paste. YUMMMMM!!!Quote:
Originally Posted by Randi
In my recipes, the abbreviations are as follows:
C = cup
tsp = teaspoon
tbsp = tablespoon
oz = ounce
lb = pound
pt = pint (16 liquid ounces, or 2 cups)
qt = quart (32 liquid ounces, or 4 cups)
LOL! I LOVE marcipan too, that why I saved this recipe. If you make it before me, do let me know how it turns out! ;) The thing is, I don't have a foodprocessor, but I'll think of another way - I could probably grind it.
Thanks for the meassures, I thought that "c" might be a cup - but how big a cup! A normal coffee cup, or a mug? My guess would be 2 deciliters. Anyway, I posted a conversion table in one of the other recipe threads. :p
Oh yes, I know mazarin cake. :) In this link there's a classic one - see picture right side!
http://www.opskrifter.dk/Opskrift_10...ml?g_comment=1
ok.. now I´m hungry.... LOL...
there´s this marshmallow/rice crispies treat... so easy I forgot... LOL
you melt the marshmallow in with something... (milk, water... not sure) LOL .. not too watery
then add the rice crispies or frosted flakes or whatever cereal you want and make lil balls or place in a bowl and cut...
and there you have....
haha.. will check what the marshmallow is melted with and edit ;)
Quote:
Originally Posted by Randi
U.S. to Metric
Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight
1 oz. = 28 grams
1 pound (16 ounces) = 454 grams
Metric Weight
30g = 1 ounce plus a large pinch (haha)
125 grams = 1/4 pound plus 1/4 ounce
250 grams = 1/2 pound plus less than an ounce
500 grams = 1 pound plus 1 2/3 ounces
0.750 kg = 1 1/2 pounds plus about 2 1/2 ounces
1 kg = 2 pounds plus about 3 1/2 ounces
Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.
Cooking Measurement Equivalents
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup
Mazariner
Basic pastry dough:
100g butter
3/4 dl sugar
1 egg yolk
1 1/2 dl flour
Cream butter and sugar together. Stir in the egg yolk. Add the flour and work the dough with your hands till well blended and smooth. Chill until ready to use.
Filling:
100g. butter
1/2 dl. sugar
225g. almond paste
3 eggs
1/2 dl flour
Frosting
2 dl powdered sugar
2 tbsp water
Preheat oven to 175* C. prepare the pastry dough. Shape the dough into a long log and cut into 18 pieces. Press each piece into a buttered muffin tin to coat the bottom and the sides.
To make the filling, beat together the butter, sugar and the almond paste. When creamy and free from lumps, beat in the eggs one at a time.
Stir in the flour. Blend well. Spoon the filling into the dough lined muffin tins. Bake for 20 to 25 minutes, or until golden. let cool for 5 minutes and gently unmold from tins.
Stir the powdered sugar with the water to make a thin glaze; spread on top of the pastries while still slightly warm. Or simply sift the powdered sugar over the pastries. Serve mazarins warm or at room temp. Makes 18.
Seems that yours are completely different. LOL! They sound extremely yummy, I'll have to try them! :D
Saffron Bread
(This is a Christmas bread)
1 envelope active dry yeast or 50g fresh yeast
1/2 dl warm water
100g. butter
2 dl light cream
1 dl sugar
1/2 tsp salt
1 egg
1/2 g. powdered saffron
8 dl/ 400g. flour
beaten egg
raisins
In large mixing bowl, dissolve yeast in the warm water. In small saucepan, melt the butter. Stir in the cream to the butter, and pour the lukewarm mixture into the yeast. Beat in the sugar, salt, egg and saffron. Gradually stir in the flour and work the dough till smooth. Cover and let rise for 30 minutes.
Turn dough onto lightly floured surface and knead until smooth and shiny. Pinch off small pieces of dough. Shape into 1cm wide strips about 18cm long. Shape how you please, or into the Lussekatter shape attached below (like an S shape, with ends turned in).
Place buns on a baking sheet and cover with cloth. Let rise till double, about 1 hour. Garnish with a raisin in each curl, and brush with beaten egg.
Bake in a preheated oven 200*C for 10 to 12 minutes. Makes 20 saffron buns.
I make both of these pastries almost every year for Christmas.
You melt the butter, and then add the marshmallow to it to melt that into the butter.Quote:
Originally Posted by Husky_mom
LOVE me some rice krispie treats. Those store bought ones DO NOT do justice to home made ones!
Thanks Jenn!!
The Dandy Candies and Seven Layer Cookies are on my list to make next week. Can you tell I like "easy"???? :eek:
Today I made doggie Christmas cookies and they turned out great - according to Myndi and Sparky anyway!!!
I found pictures, and posted them on the recipe thread. They do look totally different, lol. I think you Scandinavians use a lot of almonds, blended and what not, and it's just so darn good!!Quote:
Originally Posted by Randi
My first choice for student exchange was Denmark, but they didn't have enough host families, so I went to Sweden. I can't complain though. I loved it there. The food, well, some was good, some eh. They have this sausage stuff called KORV. I am NOT a fan of it!! Their ice cream was to die for, as were their pastries and candies!! I fell in love with gyros over there (they called them kebabs), and Swedish pizza with tuna and shrimp.. YUMMMM!!!