Swedish Squares Food

SWEDISH PECANS

Steps:

• Preheat oven to 275 degrees.
• Place stick of butter on cookie sheet, place in oven to melt butter.
• In mixing bown combine egg whites and vanilla, beat until foamy.
• Add dash of salt and sugar, mix well until thick, but not stiff.
• Fold in pecans.
• Remove cookie sheet from oven and spread pecan mixture on sheet.
• Bake for 15 minutes.
• Remove and turn pecans over.
• Return to oven for additional 30 minutes, remove every 10 minutes to stir or turn over.
• Pecans will be nearly "dry" when complete.
• Allow to cool and remove from pan.
• Store in air tight container.

SWEDISH SQUARES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease an 9 inch square baking pan.
• In a large bowl beat together butter and brown sugar until creamy.
• Beat in the egg, mix throughly.
• Beat in the vanilla, mix thoroughly.
• Beat in the flour and salt until well combined.
• Press mixture into the prepared pan and bake for 25 minutes.
• Remove from the oven and while still hot spread with the raspberry jam.
• Sprinkle with coconut.
• Cool completely and cut into squares.

HAM & EGG SALAD SMöRGåSTåRTA SWEDISH SANDWICH CAKE

Steps:

• Prepare Egg Salad: In a mixing bowl add chopped hard boiled egg, mayonnaise, scallions, mustard and lemon juice. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble the sandwich cake.
• Prepare German Ham Salad: In a mixing bowl add chopped ham, mayonnaise, pickles, cream cheese and sugar. With a wooden spoon mix ingredients until fulled combined. Keep cold in the fridge until ready to assemble the sandwich cake.
• Prepare Smörgåstårta "Frosting": In a mixing bowl use a wooden spoon to combine cream cheese, sour cream and mayonnaise and dill. Keep cold in the fridge until ready to assemble the sandwich cake.
• Slice bread loves horizontally to assemble an easy rectangular layered sandwich cake. Cut off the bread crusts and use them to make homemade bread crumbs (we're a no waste kitchen).
• Place the first slice of whole wheat bread on a rectangular serving platter. Spread some of the Smörgåstårta Frosting all over the bread slice.
• Top icing layer with egg salad mixture and spread evenly.
• Add a layer of rye bread and gently press onto egg salad. Top with more Smörgåstårta icing and top with German ham salad.
• Continue alternating whole wheat bread slices and rye bread slices with the two creamy cold salads.
• Once you've added the last bread slice to the top of the sandwich cake, smear with creamy frosting.
• Surround the rim of the cake with quartered cherry tomatoes. Decorate the interior space with thinly sliced lemons, cucumber and radish.
• Use a palette knife to smear the remaining icing on the sides of the cake. Lightly pat finely chopped chives to the sides of the cake. The fresh herbs should stick to the icing.
• Store Smörgåstårta in the fridge until ready to serve. Plate as you would a traditional dessert cake.

SWEDISH SHORTBREAD

Steps:

• Cream butter and sugar until light and fluffy; beat in vanilla. Sift together cornstarch and flour and add to butter mixture. Mix or knead until smooth. On waxed paper, roll dough into a square 1/4" thick, then cut into 1 1/2" squares with pastry wheel or knife. Bake on buttered cookie sheets in a 350°F. oven about 10-12 minutes, or until golden.