Finnishcarrots Recipes

FINNISH CARROT CASSEROLE

Steps:

• Preheat the oven to 375°F.
• In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
• Butter a 1-1/2 quart casserole.
• Pour the carrot mixture into the casserole.
• Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
• Bake for 40 minutes or until the top is lightly brown.

FINNISH CRESCENTS

Steps:

• Pulse the flour, granulated sugar, 1/2 teaspoon salt and the baking powder in a food processor. Add the shortening and 4 tablespoons butter; pulse until pea-size pieces form. Add the lemon juice and 5 tablespoons ice water; pulse to combine. Gradually pulse in 1 more tablespoon water until the dough clumps together. Turn out onto a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour.
• Combine the dried fruit, the remaining 2 tablespoons butter and 1/3 cup water in a microwave-safe bowl. Cover and microwave until softened, about 3 minutes. Let stand 10 minutes, then transfer the fruit and liquid to a food processor. Add the honey, cinnamon and a pinch of salt; pulse to make a paste.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Roll out the dough on a floured surface until 1/8 inch thick. Cut out circles with a 3-inch cookie cutter. Reroll the scraps and cut out more circles.
• Spoon 1 teaspoon filling onto each circle; brush the edges with the beaten egg. Fold the dough over the filling and press the edges to seal; transfer to the baking sheets. Brush with more beaten egg and sprinkle with coarse sugar; cut slits in the tops. Chill until firm, 15 minutes.
• Bake, switching the pans halfway through, until the cookies are golden brown, 25 minutes. Let cool completely on the baking sheets.

FINNISH CARROTS

Steps:

• Boil rice in salted water until almost tender.
• Drain.
• Boil carrots.
• Let cool and grate.
• Butter a 2 qt casserole.
• Combine all ingredients and pour mixture into casserole.
• Dot with butter and sprinkle bread crumbs on top.
• Bake at 375 for 30-35 minutes.

FINNISH CAKES

Steps:

• Preheat the oven to 350 degrees. Cream together the butter, 1/4 cup of the sugar and almond extract. Stir in the flour. Chill for 30 minutes in the refrigerator.
• Place the dough between 2 large sheets of plastic wrap. Use a rolling pin to roll into a 1/4-inch thick rectangle. Use a sharp knife to cut the dough into strips 2 1/2 inches long and 3/4 inch wide.
• Combine the remaining tablespoon of sugar with the almonds. Use a pastry brush to coat the top of the cookies with egg white. Sprinkle with the almond and sugar mixture. Carefully transfer cookies to an ungreased cookie sheet. Bake to a delicate brown, 17 to 20 minutes.
• Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.

FINNISH PINWHEELS

Steps:

• In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool. , Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls. , Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.

FINNISH TARTS

Steps:

• Mix all the ingredients expect from the egg and the marlalade. Make a dough and let it cool about 1 hour.
• Roll the dough into a big circle and cut into small ones, by using a mug.
• Place one teaspoon of marmalade at the middle of the circle and pinch the edges.
• Beat the egg and shine the tarts.
• Place on cookie sheets and bake at 470F for 30 minutes.

FINNISH BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add whole wheat flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two 6-in. rounds; place on a greased baking sheet. Cut slashes in top with a knife. Cover and let rise in warm place until doubled, about 40 minutes. , Bake at 400° for 40-45 minutes or until golden brown. Brush with remaining butter.

FINNISH TURNIP CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
• Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.