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Recipe

Salted Caramel Sticky Buns

I used to be pretty intimidated by yeast breads. (To be honest, I still have an illogical wariness– I treat them the way I treat horses: Sooo beautiful, but who knows what might happen).

But I’m quite proud of this recipe because:

  1. It always turns out beautifully
  2. I combined a bunch of other recipes to make it!

I also discovered (after a lot of grainy batches on the stove top) that it’s possible and even easy to make caramel in the microwave!

AND I recently made Vegan Caramel Sauce for the first time. (This is GOOD. Not like, not-bad-for-vegan, but actually really delicious.)

Of course, the rest of the recipe isn’t vegan, but you could try adapting it if you like.

Here’s the recipe:

Of course, you could also just come stay at Art House Bed & Breakfast and I’ll make it for you. 🙂

Pepparkakor

Pepparkakor are ultrathin Swedish gingerbread cookies. Besides being delicious, you can wish on them!

Rest a pepparkaka in your palm and tap it with your knuckle– if it breaks into three peices (no more, no less)– your wish will come true!

This recipe comes from the days when I was a children’s Swedish teacher at the American Swedish Institute. Enjoy!

photo: Ben Dalton_flickr

Swedish Gingerbread Cookies

Yield: approx. 150 cookies (rolled thin!)

Note: dough must refrigerated overnight.

Bake at 375-400     5-10 minutes

BOIL ON LOW, THEN LET COOL:

1 ¼ c. sugar

8 Tbsp water

4 Tbsp corn syrup (I substituted 1 Tbsp with molasses)

1 Tbsp cinnamon

1 Tbsp ginger powder

2 tsp clove powder

BEAT IN:

1 ¾ sticks butter

MIX & ADD IN (DON’T OVERMIX):

2 tsp baking soda

3 C flour

REFRIGERATE OVERNIGHT

Roll very thin, cut out, bake at 375 for 5-10 minutes. (7 minutes, in my oven).

Recipe courtesy of Helene Brännström Suh, Svenska Skolan teacher at the American Swedish Institute

Tomte Kajsa’s Rice Pudding Recipe

Nothing is tastier than cream, cinnamon and sugar– at least if you’re a Swede.

My family doesn’t stir this while it bakes, which results in a denser rice layer on the bottom and a delicious custard layer on top.

Be sure to mix in one almond– whoever finds it gets good luck (or a sweetheart, depending on the story) for the next year.

Listen to just how much tomtes love rice pudding (and download the story for free) here.

I tell Swedish Christmas stories as Tomte Kajsa. Past performances include the American Swedish Institute, Sons of Norway lodges, and culture clubs. If you’d like me to come to your event, just send a message.