Swedishtoffee Recipes

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SWEDISH SAILOR'S BEEF STEW



Swedish Sailor's Beef Stew image

Provided by Clifford A. Wright

Categories     Soup/Stew     Beer     Beef     Onion     Potato     Stew     Dinner     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds onions (about 5), quartered
2 1/2 pounds boiling potatoes, peeled and cubed
Salt and freshly ground black pepper to taste
3 cups beer (lager)

Steps:

  • 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
  • 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

SWEDISH TOFFEE (CHOKLADKOLA)



Swedish Toffee (Chokladkola) image

This recipe is different than the others posted here as it uses molasses instead of corn syrup, giving it a richer and totally different flavor. I imagine you could add almonds to this and it would be super good!

Provided by Jostlori

Categories     Candy

Time 40m

Yield 2 lbs

Number Of Ingredients 5

2 3/4 cups sugar
1 1/4 cups molasses
2 tablespoons cocoa
3 tablespoons butter
2 1/4 cups cream

Steps:

  • Lightly oil an oblong pan.
  • Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water).
  • Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee.
  • Wrap individual pieces in wax paper.

SWEDISH FLOP



Swedish Flop image

Swedish flop was one of my Gramma Esther's favorites. Found mainly in the Chicago area, this combination of fluffy yeasted cake and buttercream is, like Esther herself, a showstopper. -Shauna Sever, Oak Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 24

1 package (1/4 ounce) quick-rise yeast
2/3 cup warm whole milk (110° to 115°)
4 tablespoons unsalted butter, melted
1/4 cup sugar
2 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon fine sea salt
STREUSEL:
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/8 teaspoon fine sea salt
5 tablespoons unsalted butter, room temperature
ERMINE FROSTING:
1/4 cup all-purpose flour
1 cup whole milk
1 cup sugar
1/4 teaspoon fine sea salt
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup rhubarb or raspberry jam
1/4 cup confectioners' sugar

Steps:

  • In the bowl of a stand mixer, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla. With the paddle attachment, beat in flour and salt until shiny, 3-4 minutes (batter will be very loose and sticky). Place in a greased bowl; lightly sprinkle surface with additional flour. Cover and let rise in a warm place until doubled, about 1 hour., Lightly grease a 13x9-in. baking pan; line pan with parchment, letting ends extend up sides. Transfer dough to prepared pan; cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and rub together until coarse crumbs form; refrigerate while dough rises. , Sprinkle streusel evenly over dough. Bake on the center rack until edges start to brown, about 30 minutes. Cool in pan on a wire rack. , For frosting, whisk flour, milk, sugar, and salt in a large saucepan. Cook, whisking constantly, over medium heat until mixture thickens, about 1 minute. Remove and let cool completely. Whisk butter and extracts on high speed until fluffy, about 2 minutes. Add cooled flour mixture; beat until fluffy and mousselike, about 5 minutes. , Remove cake from pan. Using a serrated knife, cut 1/4 in. off outside edges; slice cake horizontally into 2 layers. Spread frosting evenly over bottom layer; top with jam. Replace top of cake; dust with confectioners' sugar.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 64g carbohydrate (39g sugars, Fiber 1g fiber), Protein 6g protein.

SWEDISH TOFFEE



Swedish Toffee image

Make and share this Swedish Toffee recipe from Food.com.

Provided by LiisaN

Categories     Candy

Time 45m

Yield 2 pounds

Number Of Ingredients 7

2 1/2 cups sugar
1 1/2 cups dark corn syrup
1/4 cup cocoa powder
1 cup heavy cream
1 cup half-and-half
6 tablespoons butter
1 1/2 teaspoons vanilla

Steps:

  • Combine sugar, corn syrup, cocoa, cream, half-half and 3 T butter in 3 qt heavy saucepan.
  • Cook over low heat, stirring until sugar dissolves.
  • Continue cooking, stirring no more than necessary to the hard ball stage (250*).
  • Watch carefully, for mixture may boil to the top of the pan.
  • Remove from heat; stir in remaining 3T butter and vanilla.
  • Pour into 9" buttered square pan to cool.
  • While still warm, mark in 1" squares; when cool, cut with a sharp knife and wrap individually in waxed paper.

Nutrition Facts : Calories 2578, Fat 94, SaturatedFat 58.8, Cholesterol 299.4, Sodium 724, Carbohydrate 455.6, Fiber 3.6, Sugar 316.4, Protein 8.5

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