Sour Cream Nut Pie Nøddetærter Med Flødecr Recipes

SUGAR CREAM PIE

Steps:

• Make the crust: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.
• Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes.
• Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.

DANISH ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)

Steps:

• Cut deep slits in pork loin and insert prune halves.
• Rub with the salt, pepper, and ginger.
• Roast uncovered in a 325° oven for about 1.5 hours.
• When done, remove from roasting pan.
• Heat pan drippings; stir in the flour, then add the prune juice and water.
• Season with salt and pepper to taste and cook until thickened.
• Stir in the jelly and serve the gravy over the sliced pork.

SURMæLKSFRUGTBRøD DANISH -SOUR-CREAM FRUIT BREAD -

Steps:

• Preheat over to 325º F.
• Grease and lightly flour 2 loaf pans (9×5×3).
• In a large bowl mix the ingredients in order given.
• Pour the mixture into the loaf pans and bake in preheated 325º oven for 1 hour.
• Frost thinly with powdered sugar and water mixture and decorate with candied fruits or just sprinkle with powdered sugar.

FRIED MUSHROOMS IN SOUR CREAM (PAISTETUT SIENET)

Steps:

• In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp. butter over moderate heat.
• When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
• Now add the mushroom slices and cook another 3 to 5 minutes. Shake the pan from time to time so that the mushrooms do not stick.
• When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon. Remove the pan from the heat.
• In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet. Toss lightly until the mushrooms are well coated with the cream.
• Serve as a vegetable accompaniment to meat or fish dishes.

NORWEGIAN SOUR CREAM AND RAISIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
• Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

GRANDMA'S SOUR CREAM RAISIN PIE

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

POPPY-SEED CAKE - VALMUEFRøKAGE

Steps:

• Soak poopy seeds in the milk and vanilla overnight.
• Cream butter until soft. Add the sugar gradually and cream well.
• Sift the flour, baking powder and salt together.
• Blend the flour and poppy-seed mixtures alternately into the creamed butter mix. Blend well.
• Whip the egg whites until stiff and fold into mixture.
• Pour the batter into 2 buttered and lightly floured 8" layer cake tines, and bake 30 minutes in a preheated 350º oven.
• Let cool a little in the pans before turning out onto racks.
• If you wish you can cut each layer in half and spread filling between four layers. Whichever you choose to do, here's a suggestion for a mouth-watering between-the-layers spread:
• Beat the egg yolks until frothy. Mix sugar, cornstarch, milk and salt with the beaten yolks and cook in the top of a double boiler over hot water about 5 minutes.
• Stir constantly to keep the mixture from scorching.
• Grind nuts and add to cooked mixture with vanilla.
• Mix well, and spread between layers.
• Top the cake as follows:
• Stir the sugar with the rum until smooth. Add the water and beat well.
• Ice the sides and top of the cake. Sprinkle the ground nuts over the top.

CREAM WAFFLES

Steps:

• Whip the cream until stiff. Fold in the flour, then the ice water. Chill 1 hour.
• Melt the butter and stir into the batter.
• Spoon a little batter into each section of a heated waffle iron and bake until brown.
• Sprinkle with powdered sugar and serve hot.