Recipes - Cakes, Cookies

**Randi** · 12-15-2008, 04:12 PM

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

**jennielynn1970** · 12-15-2008, 04:23 PM

Originally Posted by Randi

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** · 05-09-2009, 10:33 AM

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** · 08-30-2010, 09:34 AM

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.

**Husky_mom** · 08-30-2010, 10:53 AM

oh my.. completely forgot about this one...

and now that I´m on a baking mood.. haha.. I´ve made a few cakes I got recipe from the web..a few were yuck.. a few good.. but some were soooo good..

anyway.. here´s a pie one from me... super easy..

Lemon pie

1 philadelphia cream cheese bar (190 gr)
1 can of condensed milk (lechera)
1/2 can of evaporated milk
5-6 lemons (juice) (green small ones not yellow big ones)

blend everything and pour to some graham premade crusts.. refrigerate and voilá.. now eat.. yummy..

you can make two of these out of those measurements.. or one reaaaaally at the top and a few mixture left.. I´d make two.. they won´t last long here.. hehehe

**Randi** · 08-30-2010, 11:51 AM

Like me, some of you love marcipan. Here's another recipe with marcipan. I have not made it yet, but I do wonder if you can use normal mashed potaoes - I have never ever used instant mashed potatoes and I can't imagine why you would do that.

I've had these in Spain, they're SO yummy, but I think they're sold only at Easter and only in certain parts of Spain.

Panellets de Pinyones

Ingredients:

2 1/4 pounds of raw almonds ( 1 Kg )
2 1/4 pounds of sugar
1 box of instant mashed potatoes (dry)
1 egg
pine nuts

Mash the almonds. Put in a big bowl the mashed almonds, make a hole in the center and add the sugar to the hole. Prepare the mashed potatoes with 2 glasses of almost boiling water and the contents of the box. Pour it (very hot to mix easily ) on top of the sugar and mix everything together until you get a compact paste. Let it rest until the paste is cold. Form the paste into little balls (about 1 inch diameter), soak them with beaten egg, roll them in the pine nuts until covered. Bake at 375 F, 8-10 minutes. You can change the flavors, adding to the paste shredded coconut, instant coffee, cocoa...