December 22nd, 2006 by alice
Tags: Cake, Multicolored, Vienna
INGREDIENTS
- 1cupunsalted butter, softened
- 2cupssugar
- 4largeeggs, room temperature
- 1 1/2cupsself rising flour
- 1 1/4cupsall-purpose flour
- 3teaspoonsbaking powder
- 1cupmilk
- 1teaspoonvanilla extract
- food coloring, red,yellow,and green
- apricot jamor strawberry jam
-
Frosting
- 2 (8 ounce)packagescream cheese, slightly softened and cut into small pieces
- 1/2cupunsalted butter, softened and cut into small pieces
- 1 1/2teaspoonsvanilla extract
- 5cups siftedconfectioners’ sugar
DIRECTIONS
- Preheat oven to 350.
- Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
- In large bowl,cream butter until smooth.
- Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
- Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
- Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
- Pour batters into separate prepared pans.
- Bake 20-25 minutes,until cakes test done with toothpick.
- Cool in pans 10 minutes.
- Remove and cool completely on wire racks.
- Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
- Stack layers,frost top and sides of cake with cream cheese frosting.
- Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
- Add vanilla.
- Gradually add sugar and beat well until mixed and of spreading consistency.
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December 22nd, 2006 by alice
Tags: Bread, Coffee, Finnish, Traditional
INGREDIENTS
- 1-2packageactive dry yeast(original recipe specifies one package but I use 2)
- 1/2cup lukewarmwater
- 2cupsmilk, scalded and cooled to lukewam
- 1cupsugar
- 1teaspoonsalt
- 8-12cardamom pods, seeded and crushed,depending on how strong a cardamom flavor you like(I use 10-12)
- 5eggs, beaten,divided(1 egg is used for glaze)
- 8-10cupsflour
- 1/2cupbutter or margarine, melted
- 1/4cupsugar, for glazing braids(or less)
DIRECTIONS
- Disolve yeast in warm water in a large bowl.
- Stir in milk, sugar, salt, cardamom, 4 eggs, and 2 cups of flour.
- Stir until dough is smooth.
- Add 3 cups of flour and stir well.
- Stir in melted bultter or margarine.
- Stir in 2-3 cups more flour or until you have a stiff dough.
- Turn dough out onto a floured bread board and cover with inverted bowl.
- Let rest for 15 minutes.
- Knead dough until smooth and satiny (8-10 minutes).
- Place dough in large lightly greased bowl, turning to grease top.
- Cover with plastic wrap and/or towel.
- Let dough rise in a warm place until doubled.
- (1-2 hours).
- Punch dough down.
- Let dough rise again until almost double (30 minutes- 1 hour).
- Turn out onto floured board.
- Divide dough into thirds, working with only one third at a time.
- Divide (one- third of dough) into three parts.
- With your hands roll each part into one 18″strand.
- Braid the three stands together to form one braid, tucking ends under.
- Place on lightly greased cookie sheet.
- Let rise 20-30 minutes until puffy.
- Repeat with other two parts (each one-third of original dough).
- You will have three braids when finished.
- Brush braids with beaten egg and sprinkle with sugar.
- Bake in 400-degree F oven for 20-30 minutes or until braids are light brown.
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December 22nd, 2006 by alice
Tags: Basic, Cold, Cream, Dryness, Relieve
INGREDIENTS
- 1/8teaspoonborax
- 1/4cupdistilled water
- 1/2cupmineral oilor lightcooking oil
- 2tablespoons gratedbeeswax
DIRECTIONS
- Dissolve the borax in the water in a glass measuring cup.
- Set aside.
- Mix together the oil and beeswax in another glass measuring cup.
- Place the glass cup in a pan of water (about 1-2 inches of water), making a water bath.
- Heat the oil-beeswax mixture in the water bath over medium heat until the beeswax is melted, stirring occasionally.
- This takes about 10 minutes.
- When the wax is melted, bring the borax-water mixture almost to a boil.
- You can do this by putting the glass cup in the microwave on HIGH for 1 minute.
- Otherwise, you may heat it on the stove top in a water bath.
- Remove the mixture from the water bath.
- Slowly add the borax-water mixture to it, stirring briskly.
- (You can also put the mixtures in the blender and whip).
- Pour the cream into a clean container with a lid.
- To use, massage a small amount into your skin and tissue off or rinse off with warm water.
- Note: The mixture will become white and fluffy but will be a bit runny until it has cooled completely.
- Once it has cooled, you will have a nice basic cold cream ready.
- Since no perfumes have been added, it will remain unscented.
- If you choose to prepare a cold cream with a fragrance, just add a few drops of your favourite scent as the mixture is cooling.
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December 22nd, 2006 by alice
Tags: Chilli, Hot, Paste
INGREDIENTS
- 1 1/4ounces freshred chilies(or 18-20 dried)
- 5tablespoonspeanut oil
- 3clovesgarlic, chopped
- 1/2teaspoonsalt
DIRECTIONS
- If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
- Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
- Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.
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December 22nd, 2006 by alice
Tags: Caribou, Gin, Roast
INGREDIENTS
- 1caribou roast
- 6-8slicesbacon
-
Marinade
- 1mediumonion, chopped
- 6peppercorns
- 2clovesgarlic, minced
- 1mediumparsnip, diced
- 2celery ribs, chopped
- 1cupcider vinegar
- 1cupbeef bouillon
- 1cupgin
DIRECTIONS
- Combine all the marinade ingredients except the gin.
- Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool.
- Place roast in marinade to cover.
- Let stand refrigerated for 48 hours or more.
- Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon.
- Roast uncovered in a preheated 350 degree F.
- oven for 15 min per pound.
- Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings.
- Remove the roast and let sit 5-10 min before carving.
- With a little butter and flour make a gravy from the pan drippings and balance of the marinade.
- The gin is juniper flavored alcohol and juniper is a traditional game flavoring.
- The gin works quite well if you don’t have any whole juniper berries available.
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