( I modified these recipes from Kirsten's Cook Book.)Breakfast
Pork Sausage Patties
1 1/2 pounds lean ground pork
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
1. Put the pork into a mixing bowl and add the salt, pepper, allspice, cloves, and ginger. Stir the ingredients well. Divide the mixture into 12 equal portions on a clean countertop. Roll each portion into a ball and flatten it to make a patty.
2. Place the skillet over medium heat for 1 minute. Arrange 6 sausage patties in the skillet. Let them cook for 3 or 4 minutes. Turn the patties and cook for 4 minutes more. Both sides should be golden brown. Put the cooked patties on an ovenproof plate and cover it with foil. Put the plate in a warm (200) oven. Remove any extra grease from the skillet and cook the remaining 6 patties in the same way in steps 3 through 5.
Swedish Rice Porridge
(or Skansk grot SKONE-sk groot.)
1 large, firm apple
1 teaspoon butter
1 cup white rice
1 cup water
3-inch cinnamon stick
4 cups milk
3 tablespoons brown sugar
1/3 cup raisins
1 teaspoon vanilla
1. Cut the apple into 4 sections. Cut away the core and peel the skin from the apple. Chop the apple into small pieces and set the apple aside. Use your fingers to rub butter over the bottom of a saucepan. The butter will keep the rice from sticking while it cooks.
2. Put the rice, water, and cinnamon stick into the saucepan. Place the pan on the stove over medium heat. Bring the mixture to a boil. Lower the heat until the mixture simmers. Cover the pan and simmer the rice 10 to 15 minutes, or until the water has been absorbed.
3. Pour the milk into the saucepan. Turn up the heat and stir until it begins to simmer. When the milk begins to simmer, turn down the heat to low. Carefully add the brown sugar, chopped apple, and raisins. Stir gently. Cover the pan and allow the porridge to simmer to simmer for about 45 minutes. As it cooks, it will thicken. Stir it once or twice as it cooks.
4. Turn off the heat and take the pan from the stove. Remove the cinnamon stick and stir in the vanilla. If you make the porridge ahead of time, store it in the refrigerator and warm up again when you want to eat. Add cream and honey is desired.
Round Rye Bread
3/4 cup milk
2 tablespoons soft butter
1/2 cup lukewarm water
2 packages dry yeast
1/2 cup dark brown sugar
1 tablespoon ground fennel seed
1 teaspoon salt
1 cup white flour
3 cups rye flour
1 tablespoons vegetable oil
Extra oil and rye flour
1. Put the milk into the saucepan and begin to warm it over low heat. As the milk warms, cut the butter into small pieces and add them to the milk. stir to help the butter melt. Then turn off the heat. Measure the lukewarm water into the mixing bowl. sprinkle the yeast over the water. Stir well. Set the bowl aside for 5 minutes.
2. Add the milk and melted butter to the yeast mixture. stir in the brown sugar, fennel, and salt. Add the white flour, and stir to mix the ingredients. Gradually mix in 2 cups of the rye flour. The dough will be very stiff and sticky. Add enough of the remaining rye flour so that you can shape the dough into a ball. Do not add all the remaining flour. You'll need some for step 3.
3. Cover the mixing bowl with a towel and letthe douh rest in a warm spot for 10 or 15 minutes. Take the dough out of the bowl and place it on the counter that has been sprinkled with some of the remaining flour. Knead the dough. after 5 to 10 minutes of kneading, you will have a smooth ball of dough. Coat the inside of the bowel with oil. Put the dough into the bowl. Roll it around until it is completly coated with oil to keep it from drying out and cracking as it rises.
4. Cover the bowl with the towel and set it in a warm, draft-free place to rise. After about 45 minutes, check the dough. It should be twice as big as it was before rising. If your dough hasn't doubled innsize after 45 minutes, give it more time. Check it again every 15 minutes. Punch the dough in the bowl once or twice to remove the air. Then knead it a few times. shape the dough into a round loaf about 7 inches across. This is a traditional Swedish shape for bread. Place it on the cookie sheet, cover it with a towel, and let it rise again for 45 minutes.
5. Preheat the oven to 375. Pierece the top of the loaf with a fork to keep it from cracking as it bakes. Make a deeper hole in the center. Place the cookie sheet on the middle rake of the oven. Bake the bread for 50 to 60 minutes. when the top is brown, tap the top of the loaf. If it sounds hollow, the bread is done. Whike the loaf is still warm-but not too hot-rub the top with butter. After 2 to 3 hours, the bread will be cool enough to serve.
2 cups heavy whipping cream, chilled
Pinh of salt
(You will need a 2-quart jar with tight lid, and a 1 marble)
1. chill the jar and the marble in the refrigerator for atleast 1 hour to help the butter form more quickly. Place the strainer over the bowl. Set them aside. Pour the cream into the jar, drop in the marble, and fasten the lid tightly.
2. shake the jar. at first, you will hear the marble moving. After 15 minutes, the cream will get so thick that you won't hear or feel the marble. The sides of the jar will be coated with thick cream. Continue shaking the jar. After another 15 to 30 minutes, butter will begin to form. First you will hear the marble moving again. Then the coating of cream will disappear from the sides of the jar and you will see lumps of butter in a milky liquid. The liquid is buttermilk.
3. Open the jar and pour the butter and the buttermilk into the strainer. The buttermilk will flow into the bowl, and the butter will stay in the strainer. Pour the buttermilk from the bowl into a covered container and store it. Turn the butter out of the strainer and into the bowl. Cover the butter with cold water, and then pour the water off through the strainer.
4. Keep washing the butter in this way until the water you pour off is clear. Use a wooden spoon to stir and press the butter against the side of the bowl. Continue pressing the butter against the side of the bowl to work out any liquid that is left in the butter. If you like your butter slightly salted, add a pinch of salt and stir it in. Press the butter into a dish or a butter mold. Chill it in the refrigerator for an hour bedore you serve it.
6 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup soft shortening
1 1/2 cups dark molasses
2/3 cups cold water
shortening to grease baking sheets
Extra flour for rolling out dough
2 1/2 dozen
1. Put the flour sifter into a large mixing bowl. Measure the flour, baking soda, salt,allspice, ginger, cloves, and cinnamon into the sifter. Then sift them into the bowl. Set the bowl aside.
Measure the brown sugar by packing it tightly into the measuring cup. Put it into the another large mixing bowl. Add the shortening to the brown sugar. Use a wooden spoon to press the brown sugar and shortening together against the side of the bowl. Then stir quickly until the mixture is creamy.
2. Add the molasses and water. stir to mix well. Add the sifted ingrediants 1 cup at a time. Mix well after each addition. Keep mixin until all of the dry ingrediants are mixed in. Cover the bowl with a large plate. chill the dough for 1 hour to make it easier to handle. Preheat the oven to 350. Grease the cookie sheets with shortening. Sprinkle some flour onto a table or counter and cover the rolling pin with flour to keep the dough from sticking. Use more flour if you need it.
3. Divide the dough into four sections. Roll out the first section from the center of the dough to the edges. Try to keep the whole piece 1/2 inch thick. Cut out circles with the cookie cutter. Lift the cookies onto a cookie sheet. Leave at least 2 inches between cookies, because they get big puffy as they bake. Bake the cookies 12 to 15 minutes. Touch the cookies lightly. If touching leaves no imprint, the cookies are done.