Swedish Lemon Cream Food

SWEDISH CREAM

Steps:

• Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
• Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

SWEDISH CREME

Steps:

• In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

SWEDISH LEMON CREAM

Steps:

• Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
• Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.

SWEDISH CREAM WAFERS

Steps:

• Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
• Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
• To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

FRESH LEMON CREAM CREPES

Steps:

• In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
• In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
• To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.

SWEDISH LEMON ANGELS

Steps:

• In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the 'angel' shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.

JAC'S FAVORITE - SWEDISH LEMON SOUR CREAM CARDAMOM SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 8 inch cake pan and line with either parchment paper or waxed paper.
• In a large bowl add the flour, baking soda, salt and cardamom, set aside until needed.
• Beat the butter until creamy and slowly add the sugar beating until the mixture is light and fluffy.
• Add the eggs one at a time, beating well after each egg.
• Mix the sour cream with the lemon juice and lemon rind, blending well.
• Fold the flour into the mixture in 3 batches alternating with the sour cream mixture.
• Spoon into the cake pan making sure to smooth the surface and bake in a preheated 350 degree oven for 45 minutes until firm to the touch.
• After removing from oven, you may want to loosen the cake with a knife so that it doesn't stick when you turn out onto a wire rack to cool completely.
• When cold you may cut into squares, dust with icing sugar and enjoy.

SWEDISH LEMON TEA RING

Steps:

• Dissolve yeast in lukewarm water.
• Combine milk, butter, eggs, salt, and sugar in the bowl of a stand mixer; stir in yeast mixture.
• Gradually stir in flour at speed setting 2 or 3 until dough is slightly stiff and pulls away from the sides of the bowl; replace paddle with dough hook and knead at speed setting 2 or 3 for seven minutes.
• After kneading, place dough in a greased bowl, cover with cling wrap, and allow to rise for 1 hour in a warmed oven (set at about 200 F then turned off).
• After dough has risen, punch down and divide in half. Use a rolling pin to form each half into an 8"x14" rectangle. Spread 3 tablespoons of lemon curd on each half; divide the candied lemon peel, citron, and pecans evenly and sprinkle over top of the lemon curd.
• Starting at the wide side, tightly roll each rectangle into a cylinder. Pinch together seams, then shape roll into a circle, pinching together the two ends.
• Place rings on lightly greased baking sheets, seam down. With scissors or a sharp knife, cut down 2/3rd through each ring at 1-inch intervals. Gently pull and twist each section outward so that it lays on its side but is still connected to the ring. Allow to rise for an additional hour in warmed oven until doubled.
• Remove risen rings from oven, then preheat oven to 350º.
• Bake rings on middle rack of oven for 15-20 minutes, until lightly browned. Whisk together the confectioner's sugar, milk, and lemon juice to make a light glaze; spread upon warm rings and sprinkle with grated lemon zest and sparkling sugar.
• Yield: 2 Swedish Lemon Rings, about 20 servings each.