Jacs Favorite Swedish Lemon Sour Cream Cardamom Squares Recipes

SWEDISH SPICY LEMON CARDAMOM CAKE

Steps:

• Preheat your oven to 350°F.
• Coat a 9 x 5 loaf pan, with nonstick cooking spray.
• Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed.
• In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min).
• Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well.
• Lastly, you will add the flour mixture and blend until just combined. ( do not overmix).
• Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached).
• Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze.
• For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference).
• Remove cake from pan and spread the glaze on top and enjoy.
• Make the glaze to your preference, either thick or thin.

JAC'S FAVORITE - SWEDISH LEMON SOUR CREAM CARDAMOM SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 8 inch cake pan and line with either parchment paper or waxed paper.
• In a large bowl add the flour, baking soda, salt and cardamom, set aside until needed.
• Beat the butter until creamy and slowly add the sugar beating until the mixture is light and fluffy.
• Add the eggs one at a time, beating well after each egg.
• Mix the sour cream with the lemon juice and lemon rind, blending well.
• Fold the flour into the mixture in 3 batches alternating with the sour cream mixture.
• Spoon into the cake pan making sure to smooth the surface and bake in a preheated 350 degree oven for 45 minutes until firm to the touch.
• After removing from oven, you may want to loosen the cake with a knife so that it doesn't stick when you turn out onto a wire rack to cool completely.
• When cold you may cut into squares, dust with icing sugar and enjoy.

CARDAMOM BUTTER SQUARES

Steps:

• Make cookies:
• Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
• Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• Ice cookies:
• Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
• Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
• Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

SWEDISH LEMON TEA RING

Steps:

• Dissolve yeast in lukewarm water.
• Combine milk, butter, eggs, salt, and sugar in the bowl of a stand mixer; stir in yeast mixture.
• Gradually stir in flour at speed setting 2 or 3 until dough is slightly stiff and pulls away from the sides of the bowl; replace paddle with dough hook and knead at speed setting 2 or 3 for seven minutes.
• After kneading, place dough in a greased bowl, cover with cling wrap, and allow to rise for 1 hour in a warmed oven (set at about 200 F then turned off).
• After dough has risen, punch down and divide in half. Use a rolling pin to form each half into an 8"x14" rectangle. Spread 3 tablespoons of lemon curd on each half; divide the candied lemon peel, citron, and pecans evenly and sprinkle over top of the lemon curd.
• Starting at the wide side, tightly roll each rectangle into a cylinder. Pinch together seams, then shape roll into a circle, pinching together the two ends.
• Place rings on lightly greased baking sheets, seam down. With scissors or a sharp knife, cut down 2/3rd through each ring at 1-inch intervals. Gently pull and twist each section outward so that it lays on its side but is still connected to the ring. Allow to rise for an additional hour in warmed oven until doubled.
• Remove risen rings from oven, then preheat oven to 350º.
• Bake rings on middle rack of oven for 15-20 minutes, until lightly browned. Whisk together the confectioner's sugar, milk, and lemon juice to make a light glaze; spread upon warm rings and sprinkle with grated lemon zest and sparkling sugar.
• Yield: 2 Swedish Lemon Rings, about 20 servings each.

SWEDISH LEMON CREAM

Steps:

• Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
• Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.

SWEDISH SQUARES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease an 9 inch square baking pan.
• In a large bowl beat together butter and brown sugar until creamy.
• Beat in the egg, mix throughly.
• Beat in the vanilla, mix thoroughly.
• Beat in the flour and salt until well combined.
• Press mixture into the prepared pan and bake for 25 minutes.
• Remove from the oven and while still hot spread with the raspberry jam.
• Sprinkle with coconut.
• Cool completely and cut into squares.

CARDAMOM TEA LOAF

Steps:

• Preheat oven to 350°F.
• Grease and flour a loaf pan.
• Combine dry ingredients in a bowl and set aside.
• Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
• Pour batter into prepared pan, baking until done, about an hour.
• Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
• Dust with powdered sugar.

SOUR CREAM RHUBARB SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 13X9X2 inch pan.
• Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
• In a separate bowl, cream together brown sugar, shortening and egg.
• Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
• Pour mixture into pan and sprinkle with topping.
• Bake for 45 to 50 minutes.
• Cut into squares and serve warm or cool.