Swedishcreamsaucegraddsas Recipes

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 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.

MOM'S SWEDISH STRIPS RECIPE - (4.5/5)

Steps:

• Cream sugar and shortening until light and fluffy. Add egg, vanilla, and salt, mix well. Add flour and combine. Place cookie batter on an ungreased 12"x15" cookie sheet and roll with a rolling pin to 1/4" thickness. Bake at 350 degrees for 15 minutes. While cookie is hot, spread thinly with jam and dust with icing sugar. Sprinkle with nuts. Press nuts gently into cookie to stick. Cut immediately into 1"x3" strips.

SWEDISH CREAM SAUCE (GRADDSAS)

Steps:

• Peel and dice the shallot and carrot.
• Melt butter in a sauce pan and saute the vegetables over medium heat until soft.
• Add the cream, soy sauce, bouillon and pepper. Whisk until the cream sauce is thickened and remove from the heat.
• Strain the sauce to remove the vegetable particles. Taste the sauce and adjust the seasoning.
• Serve over meatballs or patties with onions and/or potatoes.

MAMYE'S SWEDISH BREAD RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the milk, salt, butter, ¾ cup sugar, and the cardamom. Warm over medium heat, stirring until the butter melts and the sugar dissolves, about 5 minutes. Remove the pot from the heat and let cool slightly, about 5 to 7 minutes. Milk should be warm to the touch but not too hot.
• In a liquid measuring cup, dissolve the yeast and remaining teaspoon of sugar in the warm water. Let sit until the mixture is foamy, about 3 to 5 minutes.
• Once the milk mixture has cooled, pour into a large bowl and add the yeast mixture and the egg. Stir until well combined.
• Add the flour, 1 cup (125 grams) at a time, stirring or kneading with your hands between each addition, until no longer sticky. Turn the dough out onto a lightly floured surface and knead for 15 minutes, or until it springs back when pressed. Transfer to a large bowl greased with butter, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a clean surface and divide in half. Cut each half into 3 equal portions. Stretch and roll each piece into a 14-inch rope. Place 3 pieces parallel to each other and pinch together the ends on one side, tucking underneath to conceal. Braid the strands together, pinch the ends together at the other end and tuck underneath. Place the loaf on the prepared baking sheet and cover with a damp towel. Let rest until doubled in size, about 1 hour. Repeat with remaining dough.
• Preheat the oven to 350°F (180°C).
• Uncover the loaves and lightly brush with water. Sprinkle with coarse sugar, brushing the excess from the baking sheet.
• Bake for 25-30 minutes, rotating halfway through, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Let cool before slicing.
• Enjoy!

GRANDPA'S RICH SWEDISH CREAM DOUGH

Steps:

• Stir yeast into the warm water to dissolve.
• In a small bowl, mix well the dissolved yeast, milk, and eggs.
• Set aside.
• In a large bowl stir together flour, sugar, and salt.
• Cut in 1/2 cup butter with pastry blender until it resembles coarse meal.
• Stir yeast mixture into flour mixture just enough to moisten.
• Spread dough with light film of butter to prevent from drying.
• Cover with plastic and refrigerate up to four days.
• Shape and bake as desired at 350 degrees for 15 to 20 minutes.

FRESAS CON CREMA (MEXICAN-STYLE STRAWBERRIES AND CREAM)

Steps:

• Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
• Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.