Grandma Almas Swedish Hardtack Recipes

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SWEDISH HARD TACK



Swedish Hard Tack image

Very nice with butter or cheese. Biscuit-like (crunchy) and sweet. Also called knackebrod.

Provided by twistedsister

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 1h

Yield 12

Number Of Ingredients 6

2 ¾ cups all-purpose flour
¼ cup white sugar
½ teaspoon baking soda
salt
½ cup butter
1 cup buttermilk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sift together the flour, sugar, baking soda, and salt into a large bowl. Rub in the shortening until the mixture appears sandy. Stir in the buttermilk until the dough holds together. Roll out on a lightly floured surface to 1/8-inch thick. Cut into 4-inch squares, then cut each square diagonally into triangles, and prick with a fork.
  • Bake the triangles in preheated oven on ungreased cookie sheets until dry and lightly browned, about 10 minutes.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 27 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 128.9 mg, Sugar 5.2 g

SWEDISH HARDTACK - GRANDMA FORSS' RECIPE



Swedish Hardtack - Grandma Forss' Recipe image

Make and share this Swedish Hardtack - Grandma Forss' Recipe recipe from Food.com.

Provided by Karen H.

Categories     Breads

Time 1h30m

Yield 48 Rounds, 48 serving(s)

Number Of Ingredients 7

5 1/2 cups course rye flour
1 cup whole wheat flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
2/3 cup sugar
1/2 cup melted butter (do not substitute)
2 cups buttermilk (can make your own with low or full fat milk and 2 Tablespoon vinegar or lemon juice)

Steps:

  • Preheat oven to 425 degrees, Combine all dry ingredients in large mixing bowl. A Kitchenaid works best.
  • Alternate adding the melted butter and the buttermilk to the dry ingredients until dough is very sticky and tacky but quite firm. It won't pull away from the bowl like a bread dough would.
  • Generously flour work surface with whole wheat or rye flour. Use a regular rolling pin to roll out a sheet large enough to cut out (6) 5" rounds at a time. I make mine 5" round with a 1 inch hole in center. I like them thin, less than 1/8 thickness. After cutting out rounds, roll over them with your deep-notched hardtack rolling pin. If you do not have one feel free to prick rounds with a fork to prevent bubbling.
  • Back in a 425 deg. oven for 8 to 12 minutes depending on thickness.
  • After all are baked, turn the oven down to its lowest setting (150-170) and bake for an additional hour to make crackers extra crispy.

Nutrition Facts : Calories 81.1, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.5, Sodium 139.9, Carbohydrate 13.9, Fiber 1.6, Sugar 3.4, Protein 2

GRANDMA ALMA'S SWEDISH HARDTACK



Grandma Alma's Swedish Hardtack image

This is a delicious and yummy cracker passed down from my Swedish grandmother. It is a great and economical alternative to store-bought crackers and processed snacks. Big hit with kids, and a great way to sneak some healthier snacks into their everyday diet. Fast, easy, and great results!

Provided by Dunbarmama

Categories     Crackers

Time 30m

Yield 36

Number Of Ingredients 6

2 ½ cups oats
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter, melted
1 cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix oats, flour, baking powder, and salt together in a bowl. Fold in butter. Mix in milk until dough comes together in a ball.
  • Divide dough into thirds. Roll out very thinly on a floured surface using a Swedish or notched rolling pin. Cut into 2-inch pieces and place on a baking sheet.
  • Bake crackers until tops are just very slightly golden, 10 to 15 minutes. Cool on a wire rack.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 9 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 1.4 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 108.8 mg, Sugar 0.4 g

SWEDISH HARDTACK - KNäCKEBRöD



Swedish Hardtack - Knäckebröd image

A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947.

Provided by Molly53

Categories     Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 6

1 pint buttermilk
1/2 cup sugar
1/2 cup butter (not spread or tub product) or 1/2 cup other shortening, melted (not spread or tub product)
1 teaspoon salt
7/8 teaspoon baking soda
3 1/2 cups rye flour, coarsely ground (you may need to adjust the quantity, depending on the texture of the dough)

Steps:

  • Preheat oven to 425F and lightly grease a cookie sheet.
  • Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
  • Shape into 24 balls; dip into flour.
  • Roll out very thin and prick the dough evenly all over with a fork.
  • Bake until brown, about 15 minutes.

Nutrition Facts : Calories 110, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 198.2, Carbohydrate 16.4, Fiber 1.8, Sugar 5.3, Protein 2.3

GRANDMA'S SWEDISH MEATBALLS



Grandma's Swedish Meatballs image

My mother made these hearty meatballs when we were growing up, and now my kids love them, too. My daughter likes to help shake the meatballs in flour. -Karin Ness, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 large egg, lightly beaten
1/2 cup crushed saltines (about 10 crackers)
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 pound ground beef
1/2 pound bulk pork sausage
1/4 cup plus 2 tablespoons all-purpose flour, divided
2-1/2 cups reduced-sodium beef broth, divided
Hot mashed potatoes
Minced fresh parsley, optional

Steps:

  • Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 348 calories, Fat 21g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 846mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

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