Tag Archives: Brown Sugar

Brunsviger


It’s that time of year again and while I’ve been going back and forth on the idea, I decided I would go ahead and make a birthday cake anyway.   And it’s been a long, long time since I’ve made a Brunsviger, so here goes.

Last year I made a Danish Layer Cake cause I could and while it was very good, I wanted something a little different this time.

Now for the Brunsviger.    When I was little Mom would make this for my sister and myself, and sometimes she’d make it in the shape of a Kagemand/kone (cakeman or woman), and the topping would run over the sides and make wonderful little toffee puddles and they were so good.   And it would generally make a mess in the oven as well.   But, hey, when you’re a kid, who cares.   All I cared about was getting the topping, giggle.

Here’s how it’s saved in my personal cookbook.  The Danish is to the left and the English translation to the right.   This is the recipe my mom used and I use.   The basic recipe is the same no matter where you look.   A light yeast dough, with a sugar butter topping, basically yummy.

*** Please see my notes at the end.

Brunsviger

500 gr. Mel                                                                 4 Cups minus 2 Tablespoons Flour

200 g. Margarine                                                      14 Tablespoons Butter

2 aeg                                                                                  2 eggs

30 g. Yeast                                                                  1 package Dry Yeast (1/4 oz.)

4 T. Sukker                                                                  4 Tablespoon Sugar

2 dl. lunkne Maelk                                                     3/4 cup lukewarm milk

Cinnamon Topping

 200 g. margarine                                           14 Tablespoons Butter  (1 stick + 6 Tbsp)    200 g. Brown Sugar                                                 3/4 Cup Brown Sugar

2 T. Cinnamon                                                           2 Tablespoon Cinnamon

 Margarine hakkes I mel, aeggene tilsaettes sammen med sukkeret, gaeren smuldres I dejen ell oplose I lidt af den lunkne maelk, og dejen samles med resten a maelken, Dejen aeltes godt, rulles ud till en store plade, der skoeres ud til en stor kagemand eller kone, some laeges pa en smurt plade. Kanelmassen rores sammen, smores over dejen, og haever lunt I 20-25 minutter, bager ved god varme 225 deg, I 20 minutter.

Cut butter into the flour, and add egg along with the sugar. Soften yeast in a little of the lukewarm milk, and add to the dough with the rest of the milk.

Knead dough well and roll out into a large sheet and cut it into either a cakeman or cake woman and place on large greased cookie sheet. Mix cinnamon mixture together and spread over the dough. Place in warm place to rise for about 20-25 minutes, bake for about 20-25 minutes in a 325 degree oven.

Or place dough in a large pan, spread cinnamon mixture over it and then using the end of a wooden spoon poke holes down into the dough and let rise for the 20 minutes or so and then bake for 20-25 minutes in 325 deg. oven. Serve warm or cool.  Although this is best warm.  In fact fresh out of the oven is best.

***Now for my notes on this.   I find that when I make this dough, it’s too soft to roll out, so I spread it into the pan.  I use my mixmaster to knead the dough.   And depending on the humidity and how your flour is I would recommend you sift the flour first.   I actually made two batches the other day, since I was going to do my cooking stint at the Senior’s center I took most of it in there with me.  Just left myself a couple of pieces.   This does dry out real fast, so I would recommend eating right away, but the occasional piece heated up for breakfast is good as well.

And if you have a kitchen scale, use that.   I have one and use it all the time especially when I’m baking something from my Danish cookbooks.  I just put a piece of plastic wrap in the tray and that way I don’t have to wash it in between ingredients.  (that’s the purple thing you see).

And I’ve said before that if I screw up, I’ll you know.  And it’s with a red face, sorta, that I have to admit to making the first Brunsviger, and forgetting the eggs.  Oops.   I was sailing along, taking pictures of the process, having a great time doing so.  Got the Brunsviger out of the oven, made a fresh pot of coffee, set my cup and a slice or two of Brunsviger on the table, and took a bite.

Then I took some pictures.  Now the cake was awfully light, but I thought that was because I’d run out of flour and had to substitute a half cup of self rising flour, but it tasted good.   So I took my pictures, finished off the cake, turned around and there were two eggs sitting on the counter.   I had totally missed putting them into the batter.  But you know what, it still tasted good.   So I made a second batch after I’d been to the store and gotten more flour, and the second one tasted great as well.  I made sure there were eggs in that batch.   The only real difference between the two was that the crumb on the first one was  extremely tender, and a little crumbly.

May Tapa’s Night and Oatmeal Cake Recipe


I know you’ve waited with baited breath for pictures of the food from our Tapa’s night this month. You haven’t? Geee, and here I thought you all would be wanting to hear all about it. Well, I really don’t care, I took the pictures and have a new recipe and if you don’t have to read any further you don’t have to. So there.
Despite that it was a holiday weekend, we still had a few people come and as always, the variety of appetizers brought and consumed was top-notch. And best of all I got a new recipe and got to try something I would never have tried. Mainly cause I would never have thought of putting those two items together. But I’m getting ahead of myself.
I’ve had a busy couple of weeks cooking and demo’ing so I really wasn’t up to making anything really elaborate, I put together a Mushroom and Roasted Garlic Hummus, (the recipe and how to’s will follow in a day or so), some spicy dip, cheese and crackers. How simple is that? But, as usual our guests brought some cool stuff. A totally delightful Roasted Pork Tenderloin with Asian dipping sauce (I still have some of the sauce in my fridge, but don’t tell anyone), Pimento Cheese Stuffed Pears, Potato Salad, Crab Dip and Crackers, Carrot Loaf and Chutney, Oatmeal Cake and Rice Krispie Bars. I want to say something about the Stuffed Pears here. I tried them out of politeness, cause I’m not very fond of canned pears, well, pears in general, but it made a believer out of me. I have to try making this up sometime, maybe the next time I’m with my sibs, I think they would all get a kick out of it. And I know I won’t be passing it up if it’s served to me again. I really liked it.
 
Cheese and Crackers and Spicy Dip with Naan Bread
Roasted Garlic and Mushroom Hummus with Naan Bread and Pita Crackers
Assorted Olives
Crab Dip, Carrot Bread and Potato Salad
Pears stuffed with Pimento Cheese, Crab Dip and Carrot Bread
Tenderloin with Asian Sauce, Rice Krispie bars, and in the back, the Oatmeal Cake.
And as for the recipe I wanted to share the one I got for the Oatmeal Cake. You actually bake it in an electric skillet. (Note to self, must get an electric skillet). I’ve had this a few times, and just fell in love with it. So good, and not real sweet either.
Oatmeal Cake
Mix the following together and let stand 20 minutes,
1 stick Oleo (or butter)
1 cup Oats
1 ¼ cups boiling water
Mix by hand:
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
then add to the oat mixture.
Fold in the following;
1 ¼ c. flour
1 teaspoon Baking Soda
½ teaspoon cinnamon
1 teaspoon vanilla
Grease the skillet and pour batter in, bake at 350 deg. for 25 minutes
Icing
Bring to boil
1 stick Oleo or Butter
¾ cup sugar
¼ cup canned milk
add;
1 teaspoon vanilla
1 cup pecans, chopped
1 cup coconut
Mix and pour over cake.

Microwave Caramels


With Valentines Day coming up I thought I would share a recipe I’ve made many times in the past.   If you want to make something a little sweet for your sweetheart, this would be wonderful to make.  I usually make them for Christmas but they are so easy to make, I will make them year round and give them away.

My absolute favorite go-to, candy recipe is Microwave Caramels.   Honestly it takes more time to set it up and clean it up than it takes to make this.    With only 5 ingredients, so easy it’s silly.   And the result, pure and simple deliciousness.

Microwave Caramel
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup (I used dark since that’s what I had on hand)
1/2 cup Eagle brand milk (sweetened condensed milk)  *In a large glass 2 quart container melt butter.

Add the sugar, Karo syrup and milk.Cook two minutes on high and stir. Cook two more minutes on high and stir.

As you can see, it gets really bubbly and hot.   Please be careful removing it from the microwave at this point,  as you can get some severe burns if you spill it.   Stir it down well, and return to the microwave.

 If you want your caramel a little  soft, cook an extra minute. For harder caramel, cook for an extra two minutes. ( When I make these, I do cook an extra minute or two, I like my caramels a little harder and find they are too soft for my taste otherwise.) I tried something a different a couple of batches ago.  I toasted some Pecans, added them to the bottom of the buttered dish, and poured the slightly cooled caramel over the pecans.   After taste-testing a few, I decided to do this again and again, I had to, I ate half the pan.

Pour into a buttered small glass dish and let them set up. (I poured them into a buttered rectangle-shaped pan and then cut them in squares)

After they have cooled, you cut them into little squares or rectangles or …   and take them out of the pan.

At this point I wrap them in little squares of parchment paper.

I like doing it like this as it  keeps the caramel from oozing together back into a big lump.    I keep these in a bag in my fridge until it’s time to give them away.
Unfortunately for me, they are also within reach and I feel the need to sample one or two every day to make sure they are still edible.  hmmmm  So it means I make at least two batches, or more each time I make it.   I think you can also pour a little melted chocolate on top and stick them in the fridge to set up.    Can anyone say ‘Turtles?’

* You can get two batches out of one can of sweetened condensed milk.

Pork Chops with Apples and Raisins Danish Style


One of my favorite meals growing up was my Mom’s Pork Chops with Apples and Raisins.   I would inhale the pork chop, grateful for every drop of luscious apple gravy on it.   I still make this dish, and every time I make it, get transported back to the farm and the halcyon days of childhood.  OK, so I might exaggerate a little here, but really, it is one of my favorite dishes.    It’s been awhile since I’ve made anything Danish so here goes.

 

You can use any kind of pork chop with this, for today I’ve got some slices of a pork loin, but this dish works very well with bone in chops as well.  And the long slow cooking tenderizes the pork very nicely.

To start with, brown the amount of chops you need for your family in a little hot oil.

You don’t need to cook them all the way through.

Place the chops into a greased oven safe dish, salt and pepper them

sprinkle with a couple of tablespoons of vinegar,

then cover them with some sliced apples and a handful of raisins, and the last item, a couple of tablespoons of brown sugar.  Yup, brown sugar.

Cover and bake in a 325 deg. oven for half an hour,

then take the cover off and bake for another 45 minutes.  There will be some liquid left in the pan, which will be sweet.  This is great spooned over the chops when you serve this dish.   You can serve this with some lovely boiled red potato’s, some green beans and maybe a nice grated carrot salad.

I think I mentioned at the beginning that I like this dish, so bear with me for the following pictures.

 

Now pardon me, I need to go and finish eating.

Here’s the recipe:

4 Pork Chops
2 Tablespoons Olive Oil
1/2 cup water
2 Apples, cored and sliced
1/2 cup Raisins
2 Tablespoons Cider Vinegar
2 Tablespoons Brown Sugar
Salt and Pepper to taste

Preheat oven to 325 degrees.   Grease an oven proof pan and set aside while you core and slice the apples, set those aside.     Heat the 2 tablespoons olive oil in a skillet til shimmering, then add the pork chops to the skillet and brown quickly on each side, you don’t need to cook them all the way.   After they’ve browned, place them in the oven proof pan and layer the apples on top.   Deglaze the pan with about a half cup of water and pour that over the apples.  Sprinkle evenly with the raisins, then sprinkle the dish with the  2 tablespoons of  Cider Vinegar, after which you sprinkle the Brown Sugar on top.  Cover and bake for half an hour, then remove the cover and continue to bake for another 45 minutes.

Quick hint – If you’re out of Brown Sugar, you can make your own by pouring a tablespoon of Molasses over a cup of white sugar, stirring it together, then sealing it in a container and setting aside for an hour for the sugar and molasses to meld together.