Swedish Neighbor Cream Cake

Slightly modified from a recipe in Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast by Melissa Bahen

 

10-12 servings

Start at least 6 hours ahead.

1 1/4 cups Baker’s Sugar
1/2 cup butter
1 1/2 teaspoons vanilla extract
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1 cup buttermilk

filling & topping
1 1/2 pounds fresh strawberries
1 Tablespoon Baker’s Sugar
1 pint whipping cream (NOT ultra-pasturized)
3/4 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.  Spray two 9″ round cake pans and line the bottoms with parchment.

In a stand mixer with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 1 minute.  Add the vanilla and 1 egg, and beat until smooth, then add the remaining eggs one at a time, beating between each addition.  Scrape down the sides of the bowl with a rubber spatula as needed.

In a small bowl, combine the flour, baking powder, and salt.

With the mixer on low, add one-third of the flour mixture, then half the buttermilk, beating each addition just until combined.  Repeat until all the flour mixture and buttermilk have been added.  Then turn the mixer to high speed and beat 30 seconds more.

Divide the batter evenly between the prepared cake pans.  Smooth out the thick batter with your rubber spatula.  Bake for 25 minutes, until a toothpick inserted in the center of each cake comes out clean and the edges are beginning to brown.

While the cakes are baking, make the filling and topping.  Finely chop the berries (reserving several whole berries for garnishing the finished cake), then put them in a bowl and stir in the granulated sugar.  Refrigerate until you are ready to assemble the cake.  In a medium bowl, whip the cream until stiff peaks form.  Add the confectioners’ sugar and vanilla, beating until combined.

Remove the cakes from the oven.  Allow them to cool for 10 minutes in the pans.  Flip the cakes onto non-stick cooling racks (or spray regular racks with cooking spray) and allow them to cool completely.

To assemble the cake, place one cake layer on a serving plate flat side up.  Top with half of the berries and half of any juice that has accumulated in the bowl, then half of the whipped cream. Repeat with the remaining cake layer, berries, and whipped cream.  Cover the cake, and refrigerate for several hours before serving to allow the berry juice to soak into the cake layers.  Just before serving, garnish with halved strawberries.

 

 

Advertisements
Published in: on February 24, 2018 at 3:23 pm  Leave a Comment  

Vanilla Ice Cream

Significantly modified recipe, but same instructions, from a recipe in “Sweet Cream & Sugar Cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery” by Kris Hoogerhyde, Anne Walker & Dabney Gough

Makes about 1 quart.  Keeps for about 1 week.

1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup non-fat milk
1/2 cup Baker’s sugar
1/4 teaspoon kosher salt
1 vanilla bean or 1/2 teaspoon ground vanilla
4 large egg yolks
2 teaspoons vanilla extract

INFUSE THE MILK/CREAM

In a heavy nonreactive saucepan, stir together the cream, milk, half of the sugar (1/4 cup) and the salt. Split the vanilla bean lengthwise and use the knife to carefully scrape the seeds from the bean (or use the ground vanilla).  Add the seeds and the split bean to the pan.

Put the pan over medium-high heat.  When the mixture just begins to bubble around the edges, remove from the heat, cover the pan, and let steep for about 30 minutes.

MAKE THE BASE

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the half of the sugar (1/4 cup).  Set aside.

Uncover the cream mixture and put the pan over medium-high heat.  When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture, and whisking the eggs constantly, add the cream to the bowl with the egg yolks.  Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks.  Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container.   Set the container into an ice-water bath , wash your spatula, and use it to stir the base occasionally until it is cool.  Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

FREEZE THE ICE CREAM

Add the vanilla extract to the cold base and whisk to blend.

Freeze in your ice cream machine according to the manufacturer’s instructions.  While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.  Enjoy right away, or for a firmer ice cream, transfer to the chilled container and freeze for a least 4 hours.

 

Published in: on January 15, 2018 at 7:29 am  Leave a Comment  

Granola Biscotti

Very slightly modified from the recipe in smitten kitchen EVERY DAY

Makes 36 biscotti.

1 cup (130 grams) all purpose or whole wheat pastry flour
1.5 cups plus 2 tablespoons (130 grams) rolled oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table or fine sea salt
6 Tablespoons (85 grams) unsalted butter, melted, or virgin coconut oil, warmed until liquified
1/4 cup (50 grams) granulated or raw (turbinado) sugar
1/4 cup (50 grams) light- or dark-brown sugar
2 large eggs
1/2 teaspoon vanilla extract (optional)
1/2 cup (45 grams) thinly sliced almonds (I used slivered and it was fine)
1/2 cup (40 grams) shredded unsweetened coconut
1 cup (about 150 grams) dried fruit of your choice, such as raisins, cranberries, cherries or chopped dried apricots, or a mix
1 egg white (I skipped this and it was fine)

Mix the flour, rolled oats, baking powder, baking soda, and salt in a small bow. Whisk the melted butter (or coconut oil) and sugars in a large bowl.  Whisk in the eggs and vanilla.  Stir in the dry ingredients, nuts, coconut, and dried fruit.  Expect a stiff batter.

Position a rack in the center of the oven, and heat to 325 degrees.  Line a baking sheet with parchment paper.

OPn a floured board, using floured hands, roll half the dough into a log a little shy of the length of your baking sheet, 12 to 14 inches.  Transfer the dough log to the baking sheet, and pat lightly to flat it to about 1/2″ thickness.  Repeat with the second half of the dough.  Beat the egg white until foamy, and brush it over the logs.  Bake the logs for2 0 minutes, untl they are lightly golden brown and begnning to form crakcs.

Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour.  With a serrated knife, ut the logs on the bias into 1/2″-thick slices.  They will be crumbly; cut as gently as possible.  Transfer the slices back to the parchment-lined baking sheet, and lay on their cut side in a single layer.  Bake for another 20 minutes, until toasted and crisp.

Cool on the baking sheet, or transfer to a rack.

NOTE:  This recipe should prove very tweakable; you could use cinnamon, or almond extract, add citrus zest, very the fruits and sweeteners.  You could add some chocolate chips.

DO AHEAD:  They keep in an airtight container at room temp for up to 2 weeks, and longer if well wrapped in the freezer.

Published in: on December 30, 2017 at 12:35 pm  Leave a Comment  

Tyler Florence’s Lemon Blueberry Cheesecake Bars

From Food Network
For the base:
Butter, for greasing the pan
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces (regular or light) cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dustingPreheat oven to 325 degrees F.

For the base:
Grease the bottom and sides of a 9 by 9-inch baking pan with butter. Cut a 9″ wide piece of parchment.  Place parchment paper in the pan, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until they are the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes. When done set aside to cool. Wash the food processor bowl and blade.

For the filling:
To the clean food processor bowl, add cream cheese, eggs, lemon zest, lemon juice and sugar and mix until completely smooth. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed — as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Recipe courtesy of Tyler Florence, 2007

© 2016 Television Food Network, G.P. All Rights Reserved.

Published in: on September 4, 2016 at 5:42 pm  Leave a Comment  

Tender White (or Yellow) Cake

slightly modified from the recipe at King Arthur Flour

  1. Preheat the oven to 350°F. Prepare two 8″ x 2″ or 9″ x 2″ round pans; a 9″ x 13″ pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8″ round pans are at least 2″ deep; if they’re not, use one of the other pan options.
  2. Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and granulation of the sugar used.
  3. Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
  4. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
  5. Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8″ or 9″ rounds; 23 to 26 minutes for a 9″ x 13″ x 2″ sheet cake ( I ended up baking it about 35 minutes); or 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9″ x 13″ sheet cake), cool on a rack, and frost.
  6. Yield: Two 8″ or 9″ round layers; one 9″x 13″ x 2″ sheet cake, or 20 to 24 cupcakes.

Tips from our bakers

  • To make a raspberry cake, ice with your favorite butter cream, fill with raspberry jam, and arrange one pint of raspberries on top. You can find complete photos and instructions at our Bakers’ Banter blog.
  • To make a classic yellow cake, use 3 whole eggs and 2 egg whites instead of 4 egg whites and one large egg. Delicious with rich chocolate icing!
  • This cake is very tender. We advise handling layers with care when turning them out of the pans; and if you’ve made a 9″ x 13″ sheet cake, it’s best served straight from the pan, to avoid crumbling.
Published in: on July 10, 2016 at 5:39 pm  Leave a Comment  

Cake Pan Cake

Slightly revised from the recipe at King Arthur Flour

  • 3/4 cup cake flour
  • 3/4 cup whole wheat pastry flour
  • 1 cup sugar
  • 1/4 cup Dutch-process cocoa or natural cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar, cider or white
  • 1/3 cup vegetable oil
  • 1 cup cold water (see Tip below)
  1. Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. If you don’t have a 2″-deep pan in either of those sizes, use a 9″ square pan.
  2. Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.
  3. Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.
  4. Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  5. Serve the cake right from the pan; warm from the oven, it’s wonderful with a big glass of milk.
  6. Or, once cool, frost the cake with this simple chocolate frosting: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half until the chips melt. Stir until smooth, and pour/spread over the cake.
  7. Yield: about 16 servings.

Tip

  • While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an “adults only” cake!
Published in: on July 10, 2016 at 5:36 pm  Leave a Comment  

Whole-Grain Brownies

From King Arthur Flour

Oh my goodness.  Rich, perfect density, super-chocolatey, and not too sweet.

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups light brown sugar
  • 3/4 cup Dutch-process cocoa (I used Hershey’s and it was fine)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, or instant coffee powder, optional but recommended
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups King Arthur White Whole Wheat Flour (I used Whole Wheat Pastry Flour and they were great)
  • 2 cups Ghirardelli 60% Chocolate Chips

Directions

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan; line the pan with parchment paper if desired.
  2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.  (4 cup glass measure in microwave)
  3. Return the mixture to the heat (or microwave) briefly just till it’s hot (about 110°F to 120°F) but not bubbling. Don’t worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
  5. Add the eggs, stirring till smooth.
  6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
  7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. (35 minutes for me) Remove them from the oven, and cool completely on a rack.
  8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become “invisible” in your mouth.
  9. Yield: 2 dozen 2″ brownies.

Tips from our bakers

  • You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn’t exceed 3 cups, and may increase baking time by 3 to 5 minutes.
  • If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn’t flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.

Ma  yes
Anna  yes
Sam  yes
Da  no

Published in: on May 17, 2016 at 2:55 pm  Leave a Comment  

Lingonsgrottor

12717273_10153225850765672_1048137392352013043_nSwedish “Lingonberry Caves”
Makes about 40

1.5 sticks butter, at room temperature
3/4 cup granulated sugar
2 egg yolks
1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup ground almonds
1/2 teaspoon ground cardamom
zest from one lemon
2 teaspoons cold water
lingonberry jam (and/or apricot, blackberry, etc.)

Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks until incorporated. Stir in the flour, ground almonds, and ground cardamom until a flaky dough is formed. Add the zest and water gently working the dough until it forms a ball.

Form dough into balls about 3/4″ in diameter. Place each ball onto the baking stone or baking sheet, pressing your thumb into the center of each and slightly flattening. The cookies will not spread.

Spoon about 1/3 teaspoon lingonberry jam to each thumbprint. Bake until golden brown, about 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire rack to cool completely.

Published in: on December 26, 2015 at 10:06 am  Leave a Comment  

To Try: Pioneer Woman’s Blackberry Cheesecake Squares

Prep: 4 Hours Level: Easy
Cook: 2 Hours Serves: 16

Crust

  • 10 ounces, weight (2 Sleeves) Graham Crackers
  • 1/2 cup Pecans Or Walnuts
  • 1/2 cup Butter, Melted
  • 1 teaspoon Vanilla Extract

Filling

  • 3 packages (8 Ounces Each) Cream Cheese, Softened
  • 1-1/2 cup Sugar
  • 1-1/2 teaspoon Vanilla Extract
  • 4 whole Eggs
  • 1/2 cup Sour Cream
  • Topping
  • 4 cups Blackberries (but I will probably use blueberries)
  • 1 cup Sugar
  • 1/4 cup Water
  • 2 Tablespoons Cornstarch
  • 4 Tablespoons Water

Preheat the oven to 350 degrees. Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack.

For the crust, line a separate 9 x 13 inch baking pan with foil. Spray with cooking spray. Add the graham crackers and pecans to the bowl of a food processor. Pulse them until they’re fine crumbs. Drizzle in melted butter, pulsing until it’s all incorporated. Pulse in the vanilla. Pour the crumbs into the prepared pan and press the crumbs firmly into an even layer. Set aside.

Beat cream cheese, sugar, and vanilla together until smooth. Add eggs one at a time, beating after each addition. Add sour cream and beat until incorporated.

Pour the filling into the crust and smooth the surface. Bake for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave it in the oven for an additional 10 minutes. Remove the cheesecake and let it cool completely.

For the topping, add blackberries, sugar, and 1/4 cup water to a saucepan. Bring it to a boil and cook until the juices thicken slightly, about 4-5 minutes. In a small bowl, mix the cornstarch with 4 tablespoons water to make a slurry, then add it to the berries. Let it boil for another 1 to 2 minutes, then turn off the heat and allow to cool.

Pour the blackberries over the cheesecake and place the pan into the fridge to chill and set for at least 2 hours. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Peel back the foil and use a long serrated knife to cut cheesecake into squares.

Published in: on September 12, 2015 at 5:12 am  Leave a Comment  

Sweetened Whipped Cream

Sweetened Whipped Cream from Epicurious

1 cup heavy cream (Kristin’s note:  NOT ultra-pasteurized, or you may have trouble getting it to whip)
2 Tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract

Pour the cream into a well-chilled bowl and add the sugar and vanilla.  Using an electric mixer or balloon whisk, beat the cream to the desired consistency.  For soft peaks, the cream will be just thick enough to hold its shape in soft billows.  For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream, and it will stand in firm peaks when the beaters are lifted.

MAKE AHEAD
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap or a lid, and refrigerated.  If liquid separates from the cream, whip it again to incorporate the liquid.

Published in: on December 24, 2014 at 10:26 am  Leave a Comment