Cook Book by Connor Hayward

The

Dessert Book

The

Dessert Book

For My Mom Who put up with the messes I made in the kitchen

The

Dessert Book

Collected and Edited by Connor Hayward

CONTEN 1 2 3 Swedish Apple Pie Swedish Pancakes Swedish Butter Cookies Swedish Spice Cookies Almond Cake

Cocoa Soup

Rice Pudding Thumb Cookies

NTS 4 5 Kringle

Cranberry Whip

Introduction Scandinavia is a large region of Northern Europe comprised of Denmark, Norway, Iceland, Finland, and Sweden. Scandinavia is on one of the largest peninsula in Europe and extends above the Artic Circle. This Scandinavian Peninsula is surrounded by the Baltic Sea and the North Atlantic Ocean. There are many cultural differences between Scandinavia and The United States. One cultural difference is Desserts are not typically served at the end of daily dinners in Scandinavia. Consequently, pastries, cakes, cookies, coffee breads, and special puddings are truly regarded as “treats,” to be savored with friends as an essential part of casual fika breaks, formal coffee parties, and holiday smörgåsbord tables. In this book we will be exploring some of these desserts.

SWEDEN

SWEDISH APPLE PIE This pie is baked without a bottom crust, but during its time in the oven the top crust seeps down to the base of the pie forming a layer of crust.

Ingredients 4 – 5 medium apples 1¼ cups sugar 3 teaspoons cinnamon ¾ cup butter or ¾ cup margarine

Total Time: 15 mins Prep Time: 10 mins Cook Time: 45 mins

1 cup flour 1 egg

Directions Preheat your oven to 350 degree. Fill thepie pan ¾ full with apples. Mix 1/4 cup sugar and 3 tsp cinnamon. Sprinkle over apples.In saucepan, melt butter and remove from heat.Add remaining ingredients (including the 1 cup of sugar remaining).Pour evenly over the apples in pan.Bake 45 minutes. Preheat oven to 350.Fill pie pan 3/4 full with apples. Mix 1/4 cup sugar and 3 tsp cinnamon. Sprinkle over apples.In saucepan, melt butter and remove from heat.Add remaining ingredients (including the 1 cup of sugar remaining).Pour evenly over the apples in pan. Bake 45 minutes.

Serves: 8 Yeild: 1 Pie

How to Peel and Core Apples: 1

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ALMOND CAKE SLICES This pie is baked without a bottom crust, but during its time in the oven the top crust seeps down to the base of the pie forming a layer of crust.

Ingredients 1 1/4 cups sugar 1 free-range egg 1 1/2 teaspoons almond extract 2/3 cup milk 1 1/4 cups flour 1/2 teaspoon baking powder 1/8 teaspoon cinnamon 8 tablespoons butter, melted

Directions Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter. Spray baking dish (approx. 10” by 7”) with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle. Cool for 20 minutes, then remove from pan.

Serves: 10 Yeild: 1 Loaf

SWEDISH PANCAKES Similar to the French crepes, the Swedish pancake is thin in nature. This treat is best served with slices of fruit and some powdered sugar.

Ingredients 2 eggs 1 1/4 cups plain wheat flour 2 1/2 cups milk 1 teaspoon salt

Total Time: 18 mins Prep Time: 3 mins Cook Time: 15 mins

butter

Directions Mix eggs, flour and salt. Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crĂŞpes). In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake. Roll or stack them on a serving plate. Keep warm. Serve hot, preferably with whipped cream and jam. Leftovers can be reheated or served cold with the same accessories.

Serves: 4 Yeild: 12

SPICE COOKIES Similar to the French crepes, the Swedish pancake is thin in nature. This treat is best served with slices of fruit and some powdered sugar.

Ingredients:

Directions: Heat oven to 375 degrees. Sift together the flour, baking soda, spices and salt; set aside. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light,

2 1/4 cups all-purpose flour; sifted before

1 minute. Add the egg and molasses; mix

measuring

well.Stop the mixer and add the flour

2 teaspoons baking soda

mixture. Mix just until combined. Using

1 teaspoon ground gloves

about 1 1/2 teaspoons dough for each, roll

1 teaspoon ground ginger

dough into balls. Roll in the remaining

1 teaspoon ground cinnamon

1/2 cup granulated sugar so they are fully

1 teaspoon salt

coated. Arrange on baking sheet, spacing

3/4 cup unsalted butter; softened

them 2 inches apart. If you prefer a thin,

1 1/2 cups sugar

crisp cookie, they may be flattened with a

1 egg

glass that has been dipped in sugar. Bake

1/4 cup molasses

until set, 9 to 10 minute

Serves: 4 Yeild: 12

Total Time: 18 mins Prep Time: 3 mins Cook Time: 15 mins

BUTTER COOKIES Similar to the French crepes, the Swedish pancake is thin in nature. This treat is best served with slices of fruit and some powdered sugar.

Ingredients 1 cup butter, softened 1 cup sugar 2 teaspoons maple syrup 2 cups all-purpose flour 1 teaspoon baking soda

Total Time: 35 mins Prep Time: 10 mins Cook Time: 25 mins

2 tablespoons confectioners’ sugar

Directions In a mixing bowl, cream butter and sugar. Add maple syrup; mix well. Combine the flour and baking soda; gradually add to the creamed mixture. Divide the dough into eight portions; Roll each portion into a 9-inch log. Place 3-inches apart on ungreased baking sheets. Bake at 300°F for 25 minutes or until lightly browned. Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once). Remove to wire racks to cool. Dust with confectioners’ sugar.

Serves: N/A Yeild: 72

ICELANDIC COCOA SOUP Similar to the French crepes, the Swedish pancake is thin in nature. This treat is best served with slices of fruit and some powdered sugar.

Ingredients

Directions Mix the cocoa powder, sugar and

3 tablespoons cocoa powder

cinnamon in a saucepan. Add

3 tablespoons sugar

the water gradually and stir until

1/2 teaspoon cinnamon

smooth. Bring to boil and simmer

2 cups water

for 5 minutes. Add the milk, reheat

3 cups milk

to boiling point and simmer for 2-3

1 tablespoon potato starch or 1 tablespoon of

minutes. Mix the potato starch or

cornstarch

cornstarch with a little cold water,

salt, to taste

stir into soup and remove from heat. Salt to taste and serve.

Total Time: 15 mins Prep Time: 5 mins Cook Time: 10 mins

Serves: 4 Yeild: 4

NORWAY

NORWEGIAN RICE Similar to the French crepes, the Swedish pancake is thin in nature. This treat is best served with slices of fruit and some powdered sugar.

Ingredients: 2 quarts whole milk 1 1/2 cups uncooked rice 1 egg 1/2 cup cream (Half & Half) 3/4 cup sugar

Total Time: 45 mins Prep Time: 10 mins Cook Time: 35 mins

3 tablespoons flour 1 teaspoon salt

Directions: Heat the milk to boiling point. Cook the rice in boiling water until almost done, then drain it. Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4. Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well. Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling. Cool, and serve after sprinkling cinnamon on top of the pudding.

Serves: 8 Yeild: 1 pot

THUMB COOKIES Similar to the French crepes, the Swedish pancake is thin in nature. This treat is best served with slices of fruit and some powdered sugar.

Ingredients: 1 cup butter 1 cup sugar 1 egg, beaten 2 cups flour 1 teaspoon almond extract

Total Time: 25 mins Prep Time: 10 mins Cook Time: 15 mins

21 -24 maraschino cherries, halves

Directions: Cream butter and sugar. Add egg and mix well. Stir in flour and almond extract. Chill dough 1-2 hours. Make balls the size of small walnuts. Flatten balls on cookie sheet with the bottom of a glass dipped in flour. Press a Â˝ of a cherry onto each cookie. Bake at 350 for 15 minutes until edges are light brown.Do not over bake. You can sprinkle with powdered sugar if desired.

Serves: N/A Yeild: 48

DENMARK

DANISH KRINGLE Similar to the French crepes, the Swedish pancake is thin in nature. This treat is best served with slices of fruit and some powdered sugar.

Ingredients 1 refrigerated pie crusts 1/3 cup packed brown sugar 3 tablespoons butter or margarine, softened (do not use margarine spread) Water ½ cup powdered sugar ¼ teaspoon vanilla 2 to 3 teaspoons milk

Directions Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet. In medium bowl, the brown sugar and butter. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move kringle to center of cookie sheet. Press edge with fork to seal; prick top with fork. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle. Cool completely, about 30

Total Time: 25 mins Prep Time: 5 mins Cook Time: 20 mins

minutes. Cut into wedges.

Serves: 8 Yeild: 1

FINLAND

CRANBERRY WHIP This pie is baked without a bottom crust, but during its time in the oven the top crust seeps down to the base of the pie forming a layer of crust.

Ingredients 2 cups fresh cranberries 1 1/2 cups water 1 cup granulated sugar 1 cup water 1 dash salt 1/3 cup farina

Total Time: 20 mins Prep Time: 20 mins Cook Time: 20 mins

Directions Heat cranberries in 1 1/2 cups water to boiling; reduce heat. Simmer uncovered until berries pop, about 8 minutes. Press cranberries through sieve to remove skins. return juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling. Add farina gradually, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Pour into small mixer bowl. Beat on high speed until pudding becomes fluffy and light pink, 3 to 5 minutes.

Serves: 6 Yeild: 1