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This was my husbands choice for our Sunday dessert and I can’t take credit for this because he made it! We have family for dinner every Sunday and it is so much fun deciding what I am going to cook up to surprise them with. They’re our guinea pigs for new recipes and we welcome their comments!
- 1 1/4 stick butter or margarine (10 Tablespoons)
- 1 1/4 C sugar
- 3 eggs, separated
- 1 1/2 C flour
- 1/2 whipping cream
- 3 T unsweetened powdered cocoa
- 1 tsp vanilla
- 1 pint whipping cream
- 4 T strawberry jam
- 1-2 T sugar
15-20 Fresh strawberries
Cream the butter then add sugar. Add one egg yolk at a time and mix. Then add the flour, cocoa, whipping cream and vanilla and mix thouroughly. Whip the egg whites with a metal wisk until frothy and fold into cake batter.
Grease side of springform pan and line bottom with baking paper. Pour the batter in the pan, spread evenly and bake in a 350º oven for 50 minutes.
Cool for 10 minutes and remove cake and place on wire rack to cool.
When cake is cool, cut cake into 3 even slices. Whip the whipping cream and add the strawberry jam to half of the whipped cream and blend. Spread this on bottom and middle layers. Mix the sugar in the remaining whipped cream and spread one the sides and top of cake. Decorate the cake top with the fresh strawberries and serve.
Cut baking paper to fit bottom of springform pan and grease the sides
Cream butter then add the sugar and blend. Add rest of ingredients except the egg white and blend with mixer.
Whip egg whites with wire wisk until frothy and fold into batter
Pour batter into springform pan and spread evenly. Bake in 350º oven for 50 minutes
Spread the strawberry filled whipping cream between layers
Place top layer on cake and spread the remaining whipping cream on side and top of cake
Decorate top of cake with fresh strawberries
Cut and serve
While doing some yard work today I noticed that our rhubarb was ready so after I finished some yard work I just had to cut some of it for a Swedish pie!. This is my mother-in-law’s pie dough recipe so it is straight from Sweden and it is absolutely my most favorite fruit pie! You must make this pie!! Like right now!
This is a very versatile recipe in that you can use any fruit such as apples, blueberries or strawberries using 2-3 cups of the fruit of your choice.
I have to to tell you that this pie turned out so good that I’m going out to the kitchen to get another piece right now
- 1 C flour
- 3/4 C sugar
- 4 oz. BUTTER (do not use margarine)
- 1 egg
- 2 C rhubarb cut is 1 inch pieces
- 1 C fresh strawberries, quartered
- 1/2 sugar
- 2 T flour
Vanilla Sauce* or whipped cream
Allow butter to soften a bit then cream with electric mixer. Add the sugar, flour and egg and mix until blended. Moisten fingers (it’s sticky) and press into lightly greased pie pan.
Combine cut rhubarb and quarted strawberries with the sugar and flour using a rubber spatula. Pour into pie pan and bake 55-60 minutes at 350º preheated oven.
Cool completely before serving. Top individual servings with whipped cream or Vanilla Sauce. We use Ekström’s Instant Vanilla Sauce and can be purchased online or in Sweden if you just happen to be there.
*You may substitute instant vanilla pudding mix but thin it so it can be poured over each individual serving.
Cut the rhubarb and strawberries and mix with the sugar and flour
Prepare the base for the pie
Spread pie base in lightly greased pie pan and press evenly with moistened fingers
Place the fruit in the pie pan and bake 55-60 minutes at 350º preheated oven.
Nicely browned and now must cool before eating. Refrigerate any remaining pie for later enjoyment!
Varsågod (help yourself – enjoy!)
This can be ready to eat in less than an hour so it’s an easy recipe for the busy woman. Using La Choy Sweet Sour sauce is the short cut here, but I did add sauteed onion and yellow bell pepper just to liven it up a bit but is not necessary.
- 4 boneless chicken breasts
- 1/2 yellow bell pepper
- 1/2 onion wedged
- 2 jars La Choy Sweet Sour Sauce
- 1 C water
- Soy sauce
Cut yellow pepper and onion into wedges and saute in 2 T of oil for 3-4 minutes. Do not over cook as you want some crunch. Place in bowl and add to chicken when browned.
Cut chicken into small cubes and shake in flour to coat. Brown half of the chicken at a time in oil. Combine all browned chicken in pot and add the bell peppers, onions, sweet sour sauce and water. Simmer for 10 minutes and serve on cooked rice with soy sauce.
Sauté bell pepper and onion wedges in oil. Place in bowl to be added later.
Cut chicken into small cubes
Flour chicken and brown in oil
Add bell peppers and onions to browned chicken
La Choy Sweet Sour Sauce
Add 2 jars sweet sour sauce and 1 Cup water
Simmer for 10 minutes