Dec. 16th, 2014

cissalj: (scribe)
Danish Strips

A homemade version of the Danish butter cookies that come in a tin. This makes a LOT of cookies, and is dead easy. It is a Traditional Family Recipe I clipped from a newspaper many years ago.

2 eggs
2 cups sugar
2 cups (1 pound) butter, room temp, NOT margarine, and use good-quality- Land of Lakes is both decent and affordable.
1 teaspoon vanilla
4 cups all-purpose flour
1 scant teaspoon salt

Decorations: sugar, sanding or colored sugar, chopped nuts, etc.- I usually use colored sugars

Separate 1 egg, reserving the white. Mix the other egg, the yolk, sugar, butter, and vanilla. Stir in flour and salt. it can be chilled at this point; this will make puffier cookies.

Heat oven to 350F. Grease cookie sheet.

Roll 3-3.25 oz dough into a cookie-sheet-long log. Put 3 such logs onto cookie sheet. pat out till they are around 1.25 inches wide and around 0.25 inch thick.

Beat egg white with 1 teaspoon water till frothy. Brush dough with this and sprinkle with decorations.

Bake for 8-10 min, watching carefully. Ideally, they are just barely cooked, but I like some browning. Remove, and while hot, use a knife of pizza cutter to cut them into narrow diagonal strips. Remove to a rack, or newspapers covered with waxed paper to cool.

Once they are really cooled, put into sealed containers.
cissalj: (scribe)
Fruit-Nut Poultry Stuffing

This is another Traditional Family Recipe I got out of the newspaper. It was originally a stuffing for turkey for Rosh Hashanah, but it works wonderfully in fatty birds like goose and duck, since it has nothing really absorbent to soak up the fat.

2 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped

0.5 cup orange juice
0.5 cup sugar
1.5 cup cranberries

12 prunes, chopped
6-8 dried apricots, chopped
1 cup raisins or currants
3 med or 2 large apples, diced (I use Granny Smiths, and do not peel)
1.5 cups slivered or sliced almonds, or other nuts
2 lg eggs, beaten

0.5 cup chopped fresh parsley
1 teaspoon cinnamon
0.25 teaspoon ground cloves
0,125 teaspoon ground ginger (more is OK)
salt, pepper to taste

Melt butter (or goose fat). salute the onions and celery until tender. Set aside in large bowl.

In same pan, mix juice and sugar. Bring to boil. Add cranberries and boil. Lower heat and cook until the skins pop, usually 10 min or so. Add dried fruit, mix, remove from heat, and add to veg. Cool to room temp.

Add remaining ingredients and mix well. Stuff bird and bake.

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