Recipes - Cakes, Cookies

[Randi]

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.

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

[Husky_mom]

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

[jennielynn1970]

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

You melt the butter, and then add the marshmallow to it to melt that into the butter.

LOVE me some rice krispie treats. Those store bought ones DO NOT do justice to home made ones!

[jennielynn1970]

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 can it up. And I posted a conversion table in one of the other recipe threads.

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

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

[jennielynn1970]

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.

[Randi]

Seems that yours are completely different. LOL! They sound extremely yummy, I'll have to try them!

[jennielynn1970]

Seems that yours are completely different. LOL! They sound extremely yummy, I'll have to try them!

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!!

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!!!

[Randi]

I think I found the recipe for the cookies I tried in Scotland recently, at the Glenturret Restaurant. They were SO yummy!

CARAMEL SHORTBREAD

BASE: 1 1/4 c. flour 1/2 c. butter 2 tbsp. sugar CARAMEL FILLING: 1/2 c. butter 3/4 c. soft brown sugar 2 tbsp. corn syrup 1/2 tsp. vanilla extract 1/2 can sweetened condensed milk TOPPING: 1/2 pkg. semi-sweet chocolate squares Base: Blend butter and sugar until smooth. Add the flour and rub to a crumbly consistency; continue until a smooth paste is formed. Press mixture into a greased 9 x 9 inch pan, prick well with a fork (through to bottom) and bake in 300 degree oven for 15 minutes. Remove and allow to cool.Filling: Place all ingredients (except vanilla) in saucepan and melt slowly. Bring to the boil and stir for 5 minutes. Remove from heat and stir in vanilla, beat mix with spoon until it starts to thicken and cool slightly. Pour over shortbread base. Melt chocolate according to directions on package, pour over caramel mixture. When tray is cool cut into squares as desired. These can be frozen or kept for 1-2 weeks in the refrigerator.

Then, it could be this one:

RICH MAN'S SHORTBREAD

1/2 c. unsalted butter, softened 4 1/2 tbsp. super fine sugar 1 1/3 c. all-purpose flour TOFFEE TOPPING: 1/2 c. unsalted butter 4 1/2 tbsp. corn syrup 1/2 (14 oz.) can (2/3 c.) sweetened condensed milk (do not use evaporated milk) 1/4 tsp. vanilla extract CHOCOLATE GLAZE: 7 oz. semi-sweet chocolate To make Shortbread: Preheat oven to 350 degrees. In small mixer bowl, cream butter and sugar at medium speed of electric mixer until light and fluffy. Stir in flour with wooden spoon. Press into 10 x 6 x 1 1/2 inch baking dish. Bake at 350 degrees for 20 to 25 minutes until golden brown. Cool in pan; set on rack.To make Toffee Topping: In heavy medium saucepan, combine butter, sugar, corn syrup, and condensed milk. Bring to boiling over medium- high heat, stirring constantly. Boil for 5 minutes, stirring constantly. Stir in vanilla. Quickly pour over cooled shortbread, spreading evenly. Cool on rack at least 1 hour. To make Chocolate Glaze: In top of double boiler, melt chocolate. Pour over cooled Toffee Topping, spreading evenly. Cool on rack several hours until set. Cut in bars and serve.

[Randi]

Pecan Pie

Ingredients:
3 eggs
1 cup sugar
1 cup light corn syrup
2 tablespoons butter, melted
2 tablespoons almond-flavored liqueur, such as Amaretto
1 teaspoon vanilla
1 cup pecans
1 pie crust (9 inch size), unbaked or frozen
Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 350 degrees.

In a medium bowl, slightly beat eggs with a fork. Add sugar, corn syrup, butter, almond liqueur and vanilla; stir until blended. Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes, or until a knife inserted halfway between center and edge comes out clean and center of pie appears barely set.

Cool on wire rack.

[jennielynn1970]

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.