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Recipes
Julepepparkakor
By norsegal8
cookies
- COOKIE:
- 1 cup unsalted butter, softened
- 3 1/4 cup all-purpose flour
- 1 1/2 cup sugar
- 2 tsp baking soda
- 1 egg
- 2 tsp cinnamon
- 1 1/2 Tbsp. orange peel
- 1 tsp. ginger
- 2 Tbsp. dark corn syrup
- 1/2 tsp. cloves
- 1 Tbsp. water
- ICING:
- 1 egg white
- 3 cups powdered sugar
- 1 tsp. almond extract
- 1 - 2 Tbsp. water
Mix-and-Match Wok-Fried Noodles
By norsegal8
The best thing about stir-fried noodle dishes is that there are no rules for what they can contain
- 16 ounces rice vermicelli or dried thin flat rice noodles (about 1/8 -inch)
- 2 teaspoons + 3 tablespoons canola or vegetable oil
- 8 ounces chicken breast, bavette or flank steak, or boneless pork shoulder, cut into 3- by 1/2 - by 1/4-inch slices
- 3 teaspoons fish sauce
- 3 teaspoons light soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 cup fresh mung bean sprouts
- 2 ribs celery, thinly sliced on the diagonal
Slow Cooker Beef Stroganoff
By norsegal8
Instead of browning two or three batches of meat, we created fond (brown stock) quickly by turning to caramelized o...
- 1 1/2 cups low-sodium beef broth
- 1/4 cup dried porcini mushrooms, rinsed and patted dry
- 2 tablespoons vegetable oil
- 2 onions, chopped fine
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/3 cup soy sauce
- 4 pounds boneless beef chuck stew meat cut into 1 1/2-inch pieces (see note)
- 1 pound white mushrooms, cleaned and quartered
- 6 tablespoons all-purpose flour
- 1 1/2 cups sour cream
- 2 tablespoons chopped fresh dill leaves
- Salt and pepper
Sowing Bread (Sakaka)
By norsegal8
In old Sweden, it was a tradition to make an elaborately shaped loaf of bread encircled with a braid and decorated ...
- GLAZE:
- 2 packages active dry yeast
- 1/4 cup warm water, (105 to 115 degrees)
- 1 teaspoon sugar
- 1/4 cup light cream or half and half, scalded and cooled to room temperature
- 1/2 cup sugar
- 1 teaspoon salt
- 1 1/2 teaspoons ground cardamom
- 2 eggs, at room temperature
- 4 1/2 to 5 cups all-purpose flour
- 1/2 cup melted butter
- 1 slightly beaten egg
- 2 tablespoons milk
- coarse sugar
- ICING:
- 1 cup powdered sugar
- 2 to 3 tablespoons brandy
Fudge Drops
By norsegal8
These soft, rich fudge cookies develop a shiny/cracked top surface as they bake
- 1 1/3 cups chopped bittersweet or semisweet chocolate
- 3 tablespoons butter
- 1 cup sugar
- 3 large eggs
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Rustic Country Bread - ATK
By norsegal8
Because of its high water content, the bread will be gummy if pulled from the oven too soon
- The Sponge
- 1/2 teaspoon instant yeast
- 1 cup water (room temperature)
- 1 cup bread flour (5 1/2 ounces)
- 1 cup whole wheat flour (5 ounces)
- The Dough
- 3 1/2 cups bread flour (19 1/4 ounces), plus more as needed to lightly dust work surface, hands, and dough
- 1/2 cup rye flour (2 1/2 ounces)
- 1 1/3 cups water (room temperature), or more as needed
- 2 tablespoons honey
- 2 teaspoons table salt
Spun Sugar
By norsegal8
Directions Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the s...
- 2 1/2 cups granulated sugar
- 1/2 cup corn syrup
- 1/2 cup water
Millionaire's Shortbread
By norsegal8
Shortbread: Preheat the oven to 350 degrees F
- Shortbread:
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
- Caramel Layer:
- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons butter
- Chocolate Topping:
- 3/4 pound good-quality milk chocolate
Cream Cheese Coffee Cake
By norsegal8
Leftovers should be stored in the refrigerator, covered tightly with plastic wrap
- Lemon Sugar-Almond Topping
- 1/4 cup sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1/2 cup sliced almonds
- Cake
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon table salt
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened but still cool
- 1 cup plus 7 tablespoons sugar
- 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
- 4 large eggs
- 5 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 8 ounces cream cheese, softened
Lemon Mousse Dessert
By norsegal8
In a mixing bowl whisk together graham cracker crumbs and sugar
- 3/4 cup crushed graham crackers (6 full sheets)
- 2 Tbsp (26g) granulated sugar
- 3 Tbsp (42g) salted butter, melted
- Mousse
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp water
- 1 1/2 tsp unflavored gelatin powder
- 1 1/2 cups (355ml) heavy cream
- 1 cup (110g) powdered sugar, divided
- Yellow food coloring (optional)
- 12 oz (340g) cream cheese, softened
- 1 (10 oz) jar lemon curd (tested with Dickenson's)
- Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)