Swedish Cornbread Food

SOUTHWESTERN CORN BREAD

Steps:

• Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SWEDISH CORNBREAD

Steps:

• Preheat oven to 400F degrees.
• Butter 13x9x2" glass baking dish.
• Beat sugar and butter in large bowl until blended.
• Add eggs and beat until well blended.
• Beat in 2 cups water and cornmeal.
• Sift flour, baking powder and salt into small bowl.
• Add to cornmeal mixture, stir just until blended.
• Transfer batter to prepared pan.
• Bake until bread is golden brown and tester inserted into center comes out clean, about 35 minutes.
• Transfer dish to rack and cool corn bread slightly.
• Serve warm or at room temperature.
• (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature).

SWEDISH CORNBREAD

Steps:

• Preheat oven to 400°F
• Butter 13x9x2-inch glass baking dish.
• Beat sugar and butter in large bowl until blended.
• Add eggs and beat until well blended.
• Beat in 2 cups water and cornmeal.
• Sift flour, baking powder and salt into small bowl.
• Add to cornmeal mixture and stir until just blended. So not over mix, batter will be lumpy.
• Transfer batter to prepared pan.
• Bake 35 minutes or until bread is golden brown and a toothpick inserted into center comes out clean.
• Transfer dish to rack and cool cornbread slightly.
• Serve warm or at room temperature.

SOUTHWESTERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
• In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
• Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SWEDISH CORN BREAD

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until well blended. Beat in 2 cups water and cornmeal. Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture; stir just until blended. Transfer batter to prepared pan.
• Bake until bread is golden brown and tester inserted into center comes out clean, about 35 minutes. Transfer dish to rack and cool corn bread slightly. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature.)

DELICIOUS SOUTHERN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
• In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
• Bake in preheated oven for 22 minutes, or until firm. Serve hot.

LINDA'S CORNBREAD

Steps:

• Stir DRY ingredients together, set aside.
• Put day old biscuits in 13 x9 "pan, crumbled, with enough water to soften to a mush.
• Add dry ingredients.
• Add enough milk to make consistency of thick pancake mix.
• Take leftover bacon grease and pour into pan.
• Spoon bacon grease up from sides onto mixture like a glaze.
• Bake at 350 for 20-30 minutes until crust is brown and golden.

SWEDISH CORNED PORK ROAST

Steps:

• In a large stainless steel pot or pickling crock, mix the water, pickling salt, and saltpeter together until dissolved. Untie the pork roast and place in the pickling solution. Place a heavy plate on top of the pork so that it will remain submerged.
• Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.
• After 10 days, remove the pork and retie it into a roast. Rinse well with fresh water. Place the roast in a large cooking pot, cover with cold water, and add the remaining ingredients: bay leaves, peppercorns and whole allspice.
• Bring to a boil, cover, and simmer 2 hours 15 minutes.
• Slice the pork and place on large platter.
• Serve with Sweet and Hot Mustard.

SWEDISH CRISPBREAD (KNäCKEBRöD)

Steps:

• Dissolve yeast in the water (if using dry yeast, follow instructions).
• Add salt and fennel/aniseed.
• Add rye and enough wheat flour to make a quite firm dough.
• Knead vigorously for at least five minutes.
• Divide into 16 parts and roll to balls.
• Let rise, covered, for 40 minutes.
• Heat the oven to maximum heat.
• Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
• Use plenty of rye flour when rolling.
• Make a one-inch hole in the middle.
• Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
• Bake one at a time on a dry tray in the oven for about 2-4 minutes.
• They should get brown, but not too burnt.
• Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
• Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.

SWEDISH KRINGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
• In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
• Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
• Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

SWEDISH RYE BREAD I

Steps:

• Dissolve yeast in warm water.
• Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
• Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
• Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

SWEDISH CHOCOLATE BALLS (CHOKLADBOLLAR)

Steps:

• Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
• Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
• Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.