Finskbrød

Finskbrød
ca. 130 stk.
2-3 knivspidser fint salt
2-3 spsk. cognac
500 g hvedemel
375 g smør
90 g sukker
pynt:
75 g mandler (skal ikke smuttes)
1 sammenpisket æg
3-4 spsk. perlesukker

Opløs saltet i cognacen i en lille skål. Bland smør og mel på røremaskinen (brug dejspaden) eller hak det hurtigt sammen i hånden med en kniv. Tilsæt sukker og salt-cognac og saml dejen hurtigt. Pak den i plastfilm og lad den hvile et par timer i køleskabet.

Hak mandlerne halv-fint. Drys lidt mel på bordet og rul dejen ud i stænger så tykke som en finger. Pensl stængerne med æg og drys med mandler og perlesukker. Skær stængerne ud i stykker på 3-4 cm. Flyt kagerne over på plader med bagepapir og bag dem i 14-15 minutter ved 170 grader varm luft (eller 195 grader almindelig ovnvarme). Køl kagerne af på bageristen.

Sødt Svensk brød - limpa

krydderlimpa:

2 stk.

50 g gær

5 dl kærnemælk

50 g smør

2 spsk sirup

2 tsk salt

1 tsk stødt anis

1 tsk stødt fennikel

500 g rugmel

350 g hvedemel

evt æggehvide til pensling

Gæren smuldres og opløses helt i lidt af den kolde kærnemælk(kold,ja,

men ikke køleskabskold).Kom smør i en kasserolle og lad det

smelte,hvorefter resten af kærnemælken hældes over og varmes op til

lillefingervarme.

Hæld mælkeblandingen over den opløste gær og rør sirup,anis og

fennikel i.Rør nu rugmelet i lidt ad gangen,derefter hvedemelet.Ælt

dejen grundigt og lad den hæve tildækket 1 time.

Slå dejen ned og form til 2 aflange brød.Efterhæves,tildækket,på

bageplade ½ time.

Pensl evt med æggehvide og bag nederst i 200 grader varm ovn ca 40-50

min.

Pakkes i rent klæde og afkøler på bagerist. Smager best næste dag.

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Svenske sirapslimpor:

50 g gær

6 dl mælk

1 dl sirup

1½ tsk salt

150 g grahamsmel

500 g sigtemel

500 g hvedemel

1 tsk anis

1 tsk fennikel hvis du ikke kan skaffe anis brug 2 tsk fennikel

Følg fremgansmåden for krydderlimpa. Inden brødene stilles til

efterhævning prikkes de tæt med en gaffel.Efterhæver ½ time. Pensles

med vand og bages nederst ved 200 grader i 30 min.Afkøles,tildækket,

på rist.

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Sötlimpa ver

tomatchutney

Syltede grønne tomater eller tomatillos

1 kg grønne tomater eller tomatillos

100 g salt

1 l vand

300 g sukker

2 dl eddike

2 dl vand

1 stykke frisk ingefær

5 cm peberrod

4 chilier

5 hele allehånde

5 kardemommekapsler

3 spsk sennepsfrø

1 hvidløg

en spsk lang peber

2 spsk hel sort peber

Kog salt og vand til saltet er opløst. Køl af. Prik tomaterne 10 gange hver med en gaffel og læg dem i lagen til næste dag. Kog vand, sukker, krydderier og eddike sammen til en lage.

Peberroden skal ikke med.  Kog tomaterne i lagen i ti min.  

Hæld dem op i et dørslag over en gryde. 

Prop tomaterne i skoldede glas. Køl lagen af og hæld den over. Skær peberroden i tynde skiver

og læg den oven i glassene. Bind til og vent en måneds tid med at spise af dem. 

Chili kan syltes i samme lage, de skal kun lige koge op.

Gulerodskage Hawaii

1 cup (250 mL) chopped canned pineapple

4 cups (1 L) grated carrot

2 1/2 cups (625 ml) all-purpose flour

1 tbsp (15 mL) baking powder

2 tsp (10 mL) baking soda

1 tsp (5 mL) salt

2 tsp (10 mL) cinnamon

1 tsp (5 mL) nutmeg

1 cup (250 mL) butter, at room temperature

1 1/4 cups ( 300 mL) golden brown sugar

4 eggs

2 tsp (10 mL) vanilla

1/2 cup (125 mL) milk

Coconut Icing

2 pkgs (250 g each) regular cream cheese, at room temperature

1 cup (250 mL) butter, at room temperature

¼ cup (50 mL) sour cream or natural yogurt

1 tsp (5 mL) vanilla

2½ cups (625 mL) sifted icing sugar

1 cup (250 mL) sweetened flaked coconut

Method

1. Preheat oven to 350°F (180°C). Spray or oil two 9-inch (1.5-L) round cake pans.

2. Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended.

3. Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots.

4. Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It’s best to bake cakes a day ahead of icing and leave at room temperature overnight.

5. Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thick or thin, work in a little sour cream or sugar. Remove about a quarter of the icing to be used on top cake layer and set aside. Stir coconut into the remaining icing.

6. Slice cakes horizontally in half. Place top of 1 cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut-side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the bottom half of the second cake, cut-side down. Spread with the remaining coconut icing, leaving a cake border. Top with the fi nal layer, cut-side down. Spread with plain icing right to the edges. Garnish with toasted, fresh coconut. Best to refrigerate several hours or overnight before serving.

Sweetapolita's Notes:
://sweetapolita.com/wp-content/uploads/2011/04/slicedangledglasshawaiian3-680x1024.jpgHawaiian 

1. If you find the coconut icing too runny, add small amounts of icing sugar until desired consistency is achieved.

2. For a quick and easy topping, you can toast flaked (sweetened or unsweetened) coconut on a baking sheet at 350° F for about 12 minutes, or until golden brown, and sprinkle on top of cake.

3. This cake cuts best with a very sharp, serrated knife.

Recipe source: LCBO Food & Drink Magazine Spring 2011

www.sweetapolita.com/blog

Æblekage med smuldredej lavet på mandelmel

Den lækreste æblekage, superlet.

Dejen smuldre du : 80 gr mel, 150 gr mandelmel, 150 gr sukker, 150 gr smør, 1 vanillestang, et nip salt. evt lidt havregryn.
Hæld 1/3 af dejen i en smurt tærteform, herefter 1-2 gode smagfulde æbler i skiver, 1/3 af dejen, 1-2 gode æbler og herefter det sidste dej.
Bages i ovnen ved 200 gr. i 25-30 min. Serveres med kold flødeskum.

Chokoladekage med frosting

The Best Chocolate Cake

YIELD: 8 servings

PREP TIME: 25 minutes

COOK TIME: 35 minutes

INGREDIENTS:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
1/2 cup vegetable oil
2 teaspoons vanilla extract

DIRECTIONS:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.

NOTES:

- The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
- This cake also pairs beautifully with a simple chocolate ganache.

Recipe adapted from Hershey's Black Magic Cake

Scrimps- new Orleans style

Spicy New Orleans Barbecue Shrimp

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 - 20 minutes

Total Time: 40 minutes

Savory, spicy, shrimp that you can't quit eating...use crusty, French bread to sop up every last drop!

INGREDIENTS:

2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced

DIRECTIONS:

Peel and devein the shrimp.
Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 - 20 minutes.
Serve immediately with crusty French bread, new potatoes and a crisp salad.

Hvid brownie - blondies

200 gr smør
200gr hvid chokolade
3 æg
175 gr sukker
125 gr Mel
1/4 tsk salt
100 gr valnødder
100 gr hvid chokolade I små stykker

Smelt smør I en gryde, og lad den hvide chokolade smelte I smørret. Pisk æg og sukker sammen og vend Mel og salt I. Vend smør og chokolade I. Tilsæt valnødder og den hakkkede hvide chokolade samt vet lidt appelsinskal. Hæld dejen I en kvadratisk form, og bag ca 28 min ved 180 gr, varmluft. Bag gerne dagen før.

Brownies yummi ones

200 gr mørk chokolade
200 gr smør
125 gr mel
3 æg
265gr sukker
1/2 vanillestang
1/2 tsk salt
150 gr hakket lys chokolade/ hvid chokolade

Varm ovnen op til 180 gr. Varmluft.

Smelt smørret i en gryde, hæld den mørke chokolade I, og lad den smelte.
Pisk Mel, æg, sukker, vanillekorn og salt til en luftig konsistens og tilsæt langsomt smør og chokoladeblandingen under omrøring. Vend til sidst den hvide chokolade I . Hæld dejen I en kvadratisk form på 22 gange 22 cm, foret med bagepapir. Bag I 22 min.
Bag helst dagen før.

Karamel havregrynskugler chip cookies

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 175 grader celcius for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.
***If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

Saftig kokos-nødde kage

Kokoskage med chokolade og hasselnødder.

4 æg
korn af 1 stang vanille
3 1/2 dl sukker.
275 gr. hvedemel
2 tsk bagepulver
250 gr smør, smeltet
100 gr.kokosmel
100 gr chocolate chips eller grofthakket chokolade
100 gr hasselnødeflager eller grofthakkede hasselnødder

Rør æg, vanillekorn og sukker til en luftig æggesnaps. Tilsæt hvedemel og smeltet smør og pisk godt igennem. Vend kokosmel, chocolate chips og hasselnødder i dejen og kom dejen i bradepande. Bag kagen ved 170 grader i 20-25 minutter, til kagen er gylden og gennembagt

Karolines Brownies

Kage til 20 - ca. 40 stykker

• 250 g smør
• 150 g mørk chokolade (ca. 50% kakao) i små stykker
• 4 æg
• 250 g sukker (ca. 3 dl)
• 150 g hvedemel (ca. 2½ dl)
• 3 spsk kakao
• 200 g hakkede valnøddekerner

• Bagetid: Ca. 35 min. ved 175°.

Smelt smørret sammen med chokoladen i en gryde og lad det køle af. Pisk æg og sukker til en luftig "æggesnaps". Bland mel, kakao og valnøddekerner sammen og vend det forsigtigt i "æggesnapsen". Vend den afkølede chokoladeblanding i. Hæld dejen i en smurt firkantet form (ca. 20 x 30 cm) og bag den midt i ovnen. Lad kagen køle af og skær den i firkanter. 

Chocolate Chip Cookies

The
New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all purpose flour for my recipe.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used milk and semi sweet chocolate, then also went back and added Reece’s peanut butter chips.

Sift flours, baking soda, baking powder and salt
into a bowl and set aside.

Using a mixer with a paddle attachment, cream
butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
mixing until just combined. Fold in chocolate chips. Refrigerate dough for
24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough
onto baking sheet. Bake for 10-12 minutes.

Chokolade muffins

150 gr sukker
120 gr smør
3 æg
120 gr chokolade
2 tsk bagepulver
½ tsk kanel
160 gr mel

suker og smør røres tykt og cremet, æg i, et af gangen, de tørrer ingredienser vendes i .
12 stk - 15 min ved 200 gr

Hvis søndags brownie

Jeg fik opskriften af min slyngefe.

Hvide chokelade Brownies

300 g smeltet smør
300 g smeltet hvid chokolade
250 g mel
3 æg
375 g sukker
1 stang vanilie
1 tsk salt
250 g valnødder

mel, sukker, salt, vanilie og æg piskes luftigt. Smør røres forsigtigt i og chokoladen vendes forsigtigt i.
Dejeb hældes i bradepande på bagepapir. Valnødder på toppen. Bages ved 180 i 18-20 min.



egne noter:
Bag altid hellere brownies 2 min. for lidt end 2 min. for meget, så de beholder den konfekt-agtige konsistens.
I Emeys brownies er derogså brugt reven appelsin skal.