Archive for the ‘Desserts’ Category

I have had Swedish waffles (våfflor) many times in Sweden and they are very easy to duplicate as there are no “strange” ingredients and the heart shaped waffle makers are readily available.
We had an early supper today and decided to make Swedish waffles for a late dessert. You may also have vanilla ice cream on the waffles, but whipping cream and strawberry jam is a must! m-mmm good

Ingredients:
Makes 6 waffles

• 1 1/2 C flour
• 7 T margarine, melted
• 2 eggs
• 1/2 tsp salt
• 1 tsp baking powder
• 1 3/4 C milk

Do this:
This is easy – put all ingredients in a medium size bowl and blend with wire whisk. Pour batter into preheated waffle maker and bake for 4-5 minutes until golden brown. Lightly sprinkle each waffle with sugar.
Top each waffle with a dollop of whipping cream and strawberry jam.

Pour batter in waffle make and bake for 4-5 minutes until golden brown

Sprinkle each waffle with sugar

Top each waffle with whipping cream and strawberry jam

 Today I made this very old family dessert recipe that was originally from a good friend of my mother’s to have for our coffee break after doing yard work. Spring has sprung and much to do. This is sweet, gooey and oh so good!
 
Bottom layer:

• 1 C flour
• 1/2 C butter
• 1/2 C light brown sugar

Top layer:

• 2 eggs well beaten
• 2 T flour
• 1/2 tsp Baking powder
• 1 C brown sugar
• 1 tsp salt
• 1 tsp vanilla
• 3/4 C chopped pecans
• 3/4 C coconut flakes*

Do this:
Cream bottom layer ingredients and pat by hand into a lightly greased 9″ x 13″ pan. Bake 10 minutes at 300º F.
While bottom layer is baking, beat eggs and then combine remaining ingredients for top layer (stir in pecans and coconut by hand) and gently spread evenly on baked bottom layer. Bake 325º F for 20 minutes. Do not over bake. Cut when cool and serve with a nice hot cup of Swedish coffee!
You may cut this recipe in half using an 8″ x 8″ pan.

Pat the bottom layer into the pan

Spread top layer carefully on baked bottom
*You may have noticed in this picture that the coconut flakes look a bit different. It is because I used a finely shredded unsweetened coconut that we purchased in Sweden, but it can be purchased at some grocery stores.

Out of the oven and cooling. Cut into squares when cool.