Scandinavian Almond Coffee Cake: (if you're Swedish, it's "Swedish Almond Coffee Cake", " Norwegian ...."etc :-)
Spray pan with cooking spray (also dusting pan with flour helps with
Add: 1 1/4 cup flour, 1/2 teaspoon baking powder
Bake at 350 for 40-50 minutes. Edges must be golden brown.
Variation: Before pouring batter into pan, sprinkle sliced almonds on the bottom.
Cool Raspberry Soup:
1 bag – 20oz frozen raspberries – thawed
1 ¼ cup water
¼ cup White Wine (optional)
1 cup cran-raspberry juice
½ cup sugar
1 ½ tsp ground cinnamon
3 whole cloves
1 tbsp lemon juice
1 carton (8oz) raspberry yogurt
In blender – puree raspberries, water & wine.
Transfer to large saucepan.
Add cran-raspberry, sugar, cinnamon & cloves.
Bring just to a boil over med. heat.
Remove from heat, strain & allow to cool.
Wisk in Lemon juice & yogurt then refrig.
To serve, pour into small desert bowls & top with a dollop of sour cream
Lemon Yogurt Bread:
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra large eggs
2 tsp grated lemon zest (2 lemons)
½ tsp pure vanilla extract
½ cup vegetable oil
1/3 cup fresh squeezed lemon juice
Preheat oven to 350 degrees F. Grease the bottom of an 8 ½ by 4 ¼ by 2 ½ in loaf pan. Line the bottom with parchment paper, grease & flour the pan.
Sift together the flour, baking powder and salt into 1 bowl. In another bowl,
whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes or until tester comes out clean.
Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the bread is done, allow to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan. While the bread is still warm, pour the lemon-sugar mixture over the bread and allow to soak in. Cool.
2 C whipping cream
1 C sugar
2 ½ tbsp cold water
½ tbsp gelatin
1 tsp vanilla
1 tsp almond extract
2 C sour cream
In a small bowl, lightly sprinkle gelatin on top of cold water – do not stir.
Combine cream & sugar in a small sauce pan – blend gelatin mixture in.
On medium heat, bring to a low simmer – remove from heat & allow to cool slightly.
Add sour cream & flavorings, blend until smooth.
Pour into desert dish & cover with plastic wrap, chill.
Serve topped with Lingonberries.
Swedish Coffee Cake:
1 C sugar
½ C melted butter
½ C sour cream
1 C flour
1 ½ tsp baking powder
½ to 1 C raspberries
Mix first 6 ingredients then gently add raspberries.
Bake in creased 9in cake pan at 350 for 30 – 40 min.
Ice with powdered icing sugar (optional)
Frittata: (basically an open face omelet)
6 large eggs
2 tbsp whipping cream
½ tsp salt
¼ tsp fresh ground black pepper
12 oz asparagus, trimmed & cut in ¼ in pieces (leaving heads whole)
1 tomato, seeded & diced (or halve cherry tomatoes
3 oz fontina cheese, shredded.
small diced peppers – red, yellow or green
small sliced green onion.
Hot sauce or red pepper flakes to taste.
1-2 oz parmesan cheese grated
Notes: the ingredients & amounts can really vary depending on what you have on hand. Our original recipe called for sautéed veggies for 2 minutes but we keep the dice small and put them in fresh. Also could add meat if desired.
Preheat oven to 350.
In a medium bowl, whisk in the eggs, cream salt & pepper to blend.
Add remaining ingredients and mix.
Add some olive oil to 10 in non-skillet & heat over medium heat, pour in mixture.
Cook until frittata is set on the bottom & edges & move to the oven.
Once the frittata is almost fully set, remove and sprinkle parmesan cheese on top & return to oven & broil until golden brown.
Slide frittata on to cutting board & let rest, cut into wedges, garnish and serve.