Sauregurkes Family Favorite Recipes

Skorpor (Swedish Rusks)
These are quite hard so be warned eat them with tea, milk or other beverages.
1 1/4 cups sugar
1/2 cup shortening
1 egg, beaten
1 cup sour milk or buttermilk
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped nuts
1 batch



Cream sugar and shortening; add egg and sour milk and stir.
Sift flour, salt, soda, and baking powder together.
Add to first mixture.
Add nuts, if desired.
In a 9x13-inch pan, bake one hour at 350 degrees.
Cut into 1 1/2 x 3-inch strips and dry in slow oven, 300 degrees, until crispy.

I dunked some my coffee this afternoon. We bought some in Lindsborg and I really like them.I would add some raisins or dried cherries or cranberries to the dough.
 

The recipe was cut off.Here is the rest.

Swedish Pickled Beet and Apple Salad Recipe
According to Marcus Samuelsson, this is a very traditional Swedish salad and a classic accompaniment to Swedish meatballs. I made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. It's very easy to put together and should be served warm or at room temperature, so if you make it ahead, make sure to let it 'unchill' before serving. I have made it with real mayo and sour cream and with lite mayo and fat-free sour cream--you can hardly tell the difference and the latter saves a lot of fat and calories.
2 tablespoons canola oil
1 medium red onion, halved and thinly sliced
2 granny smith apples, quartered, cored and thinly sliced
1/4 cup lemon juice, freshly squeezed
4 pickled beets, thinly sliced
2 tablespoons capers, drained
2 tablespoons mayonnaise
2 tablespoons sour cream
kosher salt & freshly ground black pepper
2 tablespoons flat leaf parsley, fresh, finely chopped
1 tablespoon chives, fresh, finely chopped
4-6 servings
20 minutes 20 mins prep


Heat the oil in a large skillet over medium high heat.
Add the onion and apples and saute for three to five minutes, until apples have softened.
Transfer to a medium bowl and sprinkle with the lemon juice.
Add the beets and capers and toss well.
Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
Season with salt and pepper to taste.
Transfer to serving bowl or individual plates and garnish with the parsley and chives.
Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.

Swedish Nut Torte Glomminge Torte
This festive dessert is named after the town of Glomminge on the Swedish island of Oland. It is sometimes called "Mamma's Favorite Torte."
1/2 cup butter
2 1/4 cups sugar
6 eggs, separated
1/3 cup all-purpose flour
2 teaspoons baking powder
1/3 cup milk
1 cup chopped filberts or walnuts
FILLING
2 cups heavy cream (whipping)
2 tablespoons powdered icing sugar
additional chopped nuts, for garnish
fresh strawberries, for garnish (optional)
16 servings
45 minutes 20 mins prep


Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper.
Preheat oven to 350 F.
In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light.
Add the egg yolks and beat until very light in texture.
Stir in the flour, baking powder, and milk.
Spread the batter in the prepared pan.
Sprinkle half of the nuts on top.
In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue.
Spread the meringue over the batter.
Top with the remaining nuts.
Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from the pan, peel off the parchment paper, and cool.
Cut the cake into two equal halves.
TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form.
Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP.
Cover with the other half of the torte, MERINGUE--SIDE UP.
Before serving, top with the remaining whipped cream and the chopped nuts.
Garnish with strawberries, if desired.
16 servings.
Scandinavian Feasts.

This recipe Twinkle posted.This how I like mt Cabbage rolls.

Cabbage Rolls (Kåldolmar)

1 large head (3 to 3 1/2 lbs)
cabbage
boiling water to cover
1 tsp salt
1 lb veal, ground (beef an
ok substitute)
1 lb beef
1 1/4 cups milk
2/3 cup bread crumbs
4 tsp finely chopped onions
2 1/2 tsp salt
1 tsp nutmeg
water to cover
salt(1 tsp per quart of water)
3 tbs butter
3 tbs flour
3/4 tsp salt
1/2 tsp cardamom
2 cups milk

Rinse and cut core from cabbage. Put cabbage in sauce pot and boiling water to cover and 1 tsp salt. Cover and simmer about 5 minutes, or until leaves are softened. Carefully separate cabbage leaves and set aside on absorbent paper to drain. Filling- mix together veal, beef, 1 1/4 c. milk, bread crubls, onion, 2 1/2 tsp salt, nutmeg.
Cabbage Rolls- place a small cabbage leaf in the center of a large leaf. Drop about 1/2 c. of the meat mixture onto the center of each small leaf.
(Meat mixture will drop more readily from a moist spoon or cup.) Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks or tie with cleaan string. Bring water and salt to boil in pot. Add cabbage rolls one at a time so water continues to boil. Reduce heat, cover and cook 20 minutes, or until tender. Carefully remove rolls with a slotted spoon. Remove wooden picks or string. Place rolls in a serving dish and serve with gravy and lingonberry preserves.

Renate, what wonderful recipes, thank you so much for sharing them.  I feel like I'm in your kitchen, getting the experience of your specialties.  lydia

 Thank you Renate, what wonderful rcipes.  I've copied them all.

Thank you Lydia and Taj ! I am trying to get all my recipes together,that I can find them easier.I add them,as I think about them. Renate 

 FRESH PEACH POUND CAKE

2 cups sugar

1 cup butter, softened to room temp

6 eggs ( I cook with jumbo eggs)

1/4 teaspoon soda

1/4 teaspoon salt

1 teaspoon vanilla

1 teaspoon almond flavoring

1/2 cup sour cream

3 cups all-purpose flour

2 cups fresh peaches, peeled and chopped ( I dredge
them with a bit of the flour to keep them from all
sinking to the bottom of the cake)

PEACH POUND CAKE Reply Favorites Contact 1 CUP PLUS 2 tablespoonsbutter2 1/4 cups sugar, divided4 eggs1 teaspoon vanilla3 cups all purpose flour, divided1 teaspoon baking powder1/2 teaspoon salt1 teaspoon vanilla extract2 cups chopped fresh peachesGrease a 10" tube pan with 2 tablespoons butter and sprinkle 1/4 cupssugar over the butter. Preheat oven to 325ºCream the remaining butter, gradually add remainng sugar, beating well,add eggs, one at a time, beating well after each addition, add vanillaand mix well. Combine 2 3/4 cups flour, baking powder & salt,gradually add to the creamed mixture, beating until well-blended.Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter.Pour batter into prepared pan. Bake at 325º for 1 hour and 10 minutesRemove from pan and cool completely before slicing MartiAnd here is another peach recipe i havn't tried yet but i ran across itwhile I was looking for the pound cake recipe. It sounds scrumptous!

 

 Hungarian Sauerkraut and Pork (Szekely gulyas)

2 lbs. pork cubed
1 1/2 lbs. sauerkraut, rinse and drained
2 white onions, chopped
2 Tbls. lard or oil (if meat is very lean)
2 Tbls. Hungarian sweet paprika
1 large can of crushed tomato (or fresh tomatoes
peeled and crushed)
1 Tbls. sugar
2 Bay leaves
1 cup of water
1/2 pint of sour cream
salt and pepper to taste

Brown the meat and onion (in lard or oil if needed) in
a pot with lid. Add the paprika to the meat and onion
mix, stir to mix in (do not burn). Put in the drained
sauerkraut, crushed tomatoes, bay leaves and sugar.
Mix. Cover pot.

Cook slowly for about one hour, or until meat is
tender. Add the sour cream and stir it in.

Serve in soup plates, with good crusty bread, a meal
fit for the Kaiser.

This serves 4 and freezes well.

 Bratwurst with Caramelized Onions and Apples

Ingredients:

1 large sweet onion
1 1/2 tbsp. olive oil
1 tbsp. butter
8 cups chicken stock
2 small Granny Smith apples
1/2 lb. Bratwurst
1/2 small green or Savoy cabbage head
1/2 tsp. Caraway seeds
salt & pepper to taste

 

Chop the onion into chunks. Peel and core apples, Then
cut into eighths. Brown the bratwurst for 10 minutes
or so. Cut into 1/2 big pieces. Chop or shred the
cabbage. In a large, pan, cook the onions in the oil
and butter over medium heat until browned, about 7 to
8 minutes.

Add 2 cups of the stock and cook until nearly all the
liquid has evaporated, about 15 minutes or so. Add the
apples and cook, stirring gently, for 1 minute.

Add remaining 6 cups stock along with the bratwurst,
cabbage and caraway seeds. Cook until the sausage is
heated through and apples are tender, 7 to 8 minutes.
Season with salt and pepper and serve immediately.