Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This Swedish rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
The flavor in enhanced by a combination of caraway seeds and a little orange zest. It even makes wonderful French toast. My brother-in-law always said it was just like the bread his Swedish mother made.
It is not like rye breads you might traditionally think of. Limpa is lighter in color and texture. It makes really great French toast, too.
I shape mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. If you want to use it for sandwiches, the loaf pans are probably a good idea. You can also shape the dough into dinner rolls, if you like. You will get 2-3 dozen rolls out of this recipe, depending on how big you make your rolls.
Swedish Limpa
6 ½ c. flour
2 c. rye flour
¼ c. brown sugar
2 t. salt
2-t. caraway seeds
2 t. grated orange peel
2 pkt. Active dry yeast
2 T. butter, softened
2 2/3 c. hot water (125-130 degrees)
Set aside 1-cup flour. Mix remaining flours and other dry ingredients in a large bowl. Add butter and water to flour mixture and stir to blend. Mix in enough additional flour to make a soft dough. Knead on a floured surface until smooth about 8-10 minutes. Place dough in oiled bowl turning to oil top. Cover and let rest in a draft free area until doubled, about 30 –40 minutes. Punch down. Divide dough in half and form into 2 balls. Place on greased baking sheet and cover until doubled in bulk, about 30 –40 minutes. Bake in a preheated 400-degree oven for 30 minutes or until bread sounds hollow when tapped lightly. Makes 2 loaves.
Note: you can also divide the dough and place in 2 (9×5-inch) greased loaf pans.
Pumpernickel Bread
I bake a lot of bread. Homemade pumpernickel is one of my favorites. Plus, there is that wonderful aroma as it bakes.
The dark color comes from a mixture of rye flour, strong coffee, cocoa powder and molasses. These ingredients give this bread a flavor and texture I adore. We had this bread in class last night and the students really enjoyed it.
It’s hard for me to find a store-bought Pumpernickel bread that comes close to this one. Some store bakeries rely on caramel coloring for the color in the bread. For real flavor you need the real ingredients. It is worth the time to make your own.
Pumpernickel Bread
2 Packages active dry yeast
½ c. warm water
2 c. lukewarm strong coffee
¼ c. each molasses and unsweetened cocoa
2 T. Caraway seeds
2 t. salt
5-6 c. all-purpose flour or bread flour, if you prefer
2 c. rye flour
Cornmeal
1 egg white, slightly beaten
In large bowl dissolve yeast in warm water. Stir in coffee, molasses, cocoa, seeds, salt and 3 cups of flour. Beat with wooden spoon about 2 minutes. Stir in rye flour and enough of the remaining regular flour to make soft dough. Turn onto floured surface and knead until dough is smooth, about 10 minutes. Place in greased bowl, turning to grease top, cover and let rest until doubled, about 1 hour. Grease large baking sheet and sprinkle with cornmeal. Set aside.
Punch down dough, divide in 2, and form into balls. Place on baking sheet and cover. Let rise until double, brush with egg whites, slash tops and bake at 375 for 35-40 minutes. Makes 2 loaves.
Apple Pie “Blintzes”
Since I posted the recipe for making your own apple pie filling, I thought I’d share a fun way to use it- other than in a pie. In a tortilla class with kids, we made “blintzes” with the pie filling.
We used flour tortillas for the crepes. Don’t get me wrong, I love making real crepes. But, when you don’t have the time, the tortillas are a fun and tasty substitute. We soaked the tortillas in milk. By soaking the tortillas in milk, they soften up, and can be used like a crepe. Soak them for about 10 minutes, or up to 30 minutes. If you don’t want to soak them in milk, you can use a milk substitute or even juice or water.
After they are filled, the blintzes are toasted in a pan with butter, than dusted with powdered sugar. They are so tasty. Like a warm apple pie. These were a big hit with the kids.
They make a nice dessert, but they can be served for breakfast or at brunch.
Apple Pie Blintzes
10-12 flour tortillas
1/2 c. milk
2 c. apple pie filling
3-4 T. butter
Powdered sugar or cinnamon sugar, for topping the blintzes
For the filling, I used some of my homemade apple pie filling. If you have fresh apples, you can just peel and slice the apples, then cook them in a little water and sugar until softened. You can make them as sweet as you like. You made need less sugar if the apples are extra sweet. Add some cinnamon and nutmeg, too. If they are too watery- combine a little cornstarch with cold water and drizzle the mixture in until the apples thicken up. Don’t add too quickly or you might them too thick and gummy.
Place tortillas in a shallow pan, drizzling with a little milk as you go. Set aside for a few minutes, so the tortillas will soften.
To assemble the blintzes, place a softened tortilla on your work surface and spoon a little apple filling in the middle. You can do this with hot filling, but cold or room temperature filling is easier to use. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/3 cup of filling for each one. Fold the sides in until they almost meet in the middle and them roll the tortilla up to cover the filling. Place seam side down until ready to fry them.
Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm. These are fine just as they are, but feel free to add ice cream or whipped cream, too.
I have made these before and use different fruit fillings. I’ve even made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch.
Homemade Apple Pie Filling
While I think the best pie is made with fresh apples, I also like making and canning my own apple pie filling. It is a handy way for me to enjoy local apples throughout the year. It is also a whole lot better than any commercial pie filling I have tried. Loaded with plenty of big chunks of apples and seasoned with cinnamon and nutmeg- I think it the next best thing to fresh apples for baking.
I use my canned pie filling to make pies, but I also use it for kolachy, blintzes, cakes and more.
The hard part, for some, is getting a hold of Clear Gel. It is a special type of modified cornstarch. I buy mine online, but you can find it in stores where the Amish shop. Clear Gel stays thick, even if it is reheated. Regular cornstarch will not. Don’t use Instant Clear Gel, either.
Here is the recipe I use. You can tweak the seasonings to suit your own taste, but keep in mind that spices sometimes get stronger when canned, so don’t go too crazy!! You can always add more spices when you use your pie filling.
Apple Pie Filling
6 qts. apples, sliced and blanched
5 1/2 c. sugar
1 1/2 c. Clear Gel- modified cornstarch available on line and in Amish stores
1 T. cinnamon
1 t. nutmeg
2 1/2 c. cold water
5 c. apple juice
3/4 c. lemon juice
If apples lack tartness, use an additional 1/4 cup of lemon juice. Wash, peel and core apples and cut into 1/2 thick slices. Place in water treated with either lemon juice, citric acid or ascorbic acid to prevent darkening. Remove from solution and drain well. Blanch in boiling water- 2 quarts at a time- for 1 minute. As you finish each batch place in a bowl and cover to keep warm. In large pot combine sugar, Clear Gel, cinnamon, nutmeg, water and apple juice. Stir over medium heat until mixture begins to bubble and thicken. Add lemon juice and boil 1 minute. Add drained apples and stir gently to combine. Ladle into hot, clean jars leaving 1 1/2 inches of headspace. Remove air bubbles. Wipe rims and adjust lids. Process in a boiling water bath- pints or quarts for 25 minutes. After the time is up, turn off canner and let jars sit in water bath for 5 minutes before removing. This will reduce the chance of siphoning. Makes 7 quarts or 14 pints.
For only 1 quart
3 1/2 c. apples
3/4 plus 2 T. sugar
1/4 c. Clear Gel
1/2 t. cinnamon
1/8 t. nutmeg
1/2 c. cold water
3/4 c. apple juice
2 T. lemon juice
Classic Carrot Cake
I can’t remember the first time I had carrot cake. I do know that I loved it. Carrot cake is a timeless dessert that never goes out of style.
It is a simple cake, but full of flavor from cinnamon, vanilla and three cups of shredded carrots. The carrots add both flavor and moisture to the cake. Plus, with all those carrots, it’s like dessert and a veggie all in one. Practically health food.
It seems like a long time since I baked a carrot cake. Too long. Since a dear friend gave me carrots a few days ago, it seemed like the right time to bake one.
I baked the cakes this morning. I only made one recipe, but instead of baking the cake in one 9×13-inch pan, I used two (8×8 -inch) pans. Baking time was about 5 minutes less. Once the cakes cooled down, I frosted them with cream cheese frosting – recipe follows. Now I have two carrot cakes. One to share with a neighbor and one to freeze for another time.
So here is the recipe. I hope you love it as much as I do.
Classic Carrot Cake
4 eggs
2 c. sugar
1½ c. oil
3 c. shredded carrots
2 t. vanilla
2 c. flour
2 t. each baking soda and cinnamon
1 t. salt
1 c. nuts
1 c. raisins, optional – I don’t usually add them.
Preheat oven to 350 and grease a 9×13-inch pan. Beat together eggs sugar and oil until smooth. Stir in carrots. Combine flour with dry ingredients and beat in. Stir in nuts and raisins, if adding, and pour into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Dust with powdered sugar or frost with cream cheese frosting.
Frosting recipe:
8 oz. Cream cheese, softened
3/4 c. powdered sugar
1 stick butter, room temperature
Beat all together until fluffy. Frost cake and refrigerate until ready to eat.
Classic Banana Bread
I had some very ripe bananas so I decided to make banana bread. It’s my favorite way to eat them, other than fresh. The recipe is simple and this bread freezes well so why not make a few and freeze some for later?
Classic Banana Bread
1 ¾ c. flour
1½ t. baking powder
¾ t. salt
½ t. baking soda
2/3 c. sugar
1/3 c. butter, softened
2 eggs
2 T. milk
1 c. mashed ripe banana (I ended up with a little extra so each bread had more than a cup)
¼ c. chopped nuts, optional
Combine dry ingredients and set aside. Combine sugar with butter and beat until fluffy. Beat in eggs. Beat in eggs until mixture is smooth. Beat in flour mixture alternately with bananas. Fold in nuts, if desired. Pour batter into greased 9×5 -inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Use toothpick to test for doneness. Cool in pan 10 minutes before placing on rack to cool. Store in plastic wrap to preserve moisture. Makes 1 loaf.
Busha’s Beet Soup
This colorful, tasty soup, was first made for me by my Busha, my Polish grandmother. Beets are a big ingredient in Eastern European culture. My Mom cooked with them, too.
I have fond memories of spending time with my Busha. I stayed with her on weekends a few times. One of those weekends, she taught me how to make a wonderful coffee cake. I still have the index card where I wrote down the recipe as she went along making it. Busha didn’t write her recipes down much.
Another time, she made beet soup. I loved it. I think the color is what pulled me in. I was a big fan of pink back then. I still am, especially when it comes to this soup.
I love to use fresh, raw beets, when possible. You can use cooked beets, or even canned, if you like. Some time I use frozen beets.
I make homemade spaetzle, but other pasta or cooked, diced potatoes are good, too.
So here is the recipe for the soup and the spaetzle. I always think of Busha when I make it.
Busha’s Beet Soup
1 large onion, sliced thin
oil
5-6 medium beets, about 2 pounds
5-6 cups beef, chicken or vegetable stock
1 c. dairy sour cream
1 t. dill weed
cooked spaetzle, recipe follows
In soup pot, sauté onion in oil until starting to brown. Meanwhile, peel and dice the beets. You should end up with 5-6 cups of cubed beets. Add beets and stock to pot and bring to boil. Cover and turn down to a simmer. Cook until beets are tender, about 20- 25 minutes. Place sour cream in small bowl and ladle in a little of the hot soup, whisking until smooth. Add another ladle of soup and whisk again. Pour this mixture into pot of soup along with the dill weed. Serve with the spaetzle. Serves 4-5.
Note: You can also pre-cook the beets or use canned beets. Trim off leaves of beets, leaving 2 inches of stem. Leave roots intact. Boil beets in water until tender, which can take as little as 20 minutes for tiny beets or 45 minutes for the large ones. Cool in bowl of ice water and then slip off the skins. Dice and add to soup as if the beets were canned. You don’t need the long cook of fresh beets. Just bring soup up to a simmer.
If you prefer, serve the soup with diced boiled potatoes or kluski, rather than the spaetzle.
You can serve the sour cream on the side, rather than incorporating it into the soup, then allow people to add a dollop of sour cream to individual bowls. Polish beet soup usually adds the sour cream and Russian style is to dollop on the top. Both versions taste good.
Spaetzle
3 eggs
1/2 c. half and half or evaporated milk
1/2 t. salt
1 1/2 c. flour
Combine all ingredients and let rest 30 minutes. Drop by small spoonfuls into boiling water. Cook until they float and puff up, about 5 minutes. Drain and serve with soups, stews, sauces or buttered.
Pear Coffee Cake
This may be one of my favorite pear desserts. I combined ripe pears with pecans and cinnamon sugar to create this moist and flavorful cake. I had Bartlett pears, but use whatever pears you have on hand. They should be ripe, but still firm. In the recipe directions I say to have the pears peeled and sliced, and ready to go in the cake. I actually made the batter first, then prepped the fruit. Mostly because I was distracted and forgot. It worked out just fine. The upside was that the pears did not have a chance to discolor, and I didn’t have to put them in lemon water until ready to use.
The cake is wonderful served all on its own, but I also enjoy topping it with a scoop of ice cream or whipped cream.
Pear Coffee Cake
1 c. oil- I like to use olive oil or avocado oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt
3-4 pears, peeled, cored and sliced
½ c. sugar
1 T. cinnamon
¾ c. toasted pecan halves or pieces, optional
Grease a 9×13 inch pan. Preheat oven to 350-degrees. Combine oil with eggs, vanilla and juice until well blended. In a separate bowl, mix dry ingredients and add to egg mixture. Beat together until batter is smooth. Batter will be thick. Combine the ½ cup sugar with the cinnamon. Set aside. Place ½ of batter in prepared pan. Arrange pear slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and top with the pecans, if using. Sprinkle with remaining sugar mixture. Bake 50- 60 minutes or until toothpick inserted in cake comes out clean. Cool before slicing. Serves 10-12.
Pink Applesauce
I really enjoy the flavor of homemade applesauce. I try to can at least a few batches this time of year.
I decided to mix things up a little by making a batch of applesauce with cranberries. It came out a pretty shade of pink. The cranberries also added a nice tartness to the mix.
You don’t have to add sugar, if you don’t want to. You add the amount of sugar you like, or leave it out completely. I like to mix different varieties of apples, for different flavor in your sauce.
You can also freeze the mixture if you don’t want to can it.
Pink Applesauce
60 medium apples, I used mostly Melrose and some Jonathans
12 oz. cranberries
water*
1 c. lemon juice
sugar to taste
Peel and core apples. Put in water with some ascorbic acid, citric acid or lemon juice to prevent discoloration. Place apples in a pot with enough water* to prevent sticking and add the cranberries and lemon juice. Cook over medium high heat until soft. I wanted smooth applesauce, so I ran the cooked apple mixture through a food mill on the medium blade. Return apple mixture to pan and bring to a boil. Sweeten with sugar, if you like, or leave unsweetened. Have water bath full of boiling water and have hot, clean canning jars and lids and rings ready. Ladle hot applesauce into hot jars, leaving 1/2 inch of headspace. Wipe rims and apply lids. Process in a boiling water bath for 20 minutes for pints or quarts. Turn off heat and let jars stand in water bath 5 minutes before removing. Set in a draft free area to cool down. Yield: 8 quarts or 16 pints.
*rather than add water, to prevent the apples from sticking, you can use cider or apple juice instead.
Homemade Caramel Apples
Making caramel apples is a wonderful childhood memory for me. Every Autumn, we would make a batch. We used those little store-bought caramels. I was often the one tasked with unwrapping them. I can remember unwrapping one after the other. It seemed to take forever.
I wanted to make my own caramel, so that is what I did. It is so much better than the store-bought version. Still, in the end, use what works for you.
Caramel is not that hard to make. You do need to keep an eye on it. Stir constantly. Just a hint, be sure your candy thermometer is really secure. Mine was a little slippy on the pan I was using. At one point the thermometer slid into the caramel. Not what you want to have happen!!!
Once dipped in the caramel, you can dip the bottom of the apples in nuts, pumpkin seeds, sprinkles, cereal, or even popcorn.
Homemade Caramel Apples
1/2 c. butter, cut in cubes
2 c. packed brown sugar
1 c. corn syrup*
pinch of salt
1 can sweetened condensed milk
2 t. vanilla
8-12 apples
chopped nuts, pumpkin seeds, cereal, sprinkles, popcorn for dipping the bottoms of the caramel apples, optional
In heavy saucepan, combine the butter, sugar, syrup and salt. Bring mixture to a boil, stirring constantly. This will take about 10 minutes. Add milk and bring mixture up to 248 degrees. Remove from heat. Stir in vanilla. Place a Popsicle stick, skewer or chopstick down the center of each apple. Dip apples in the caramel, allowing excess to drip off- or not. Dip bottoms of apples into nuts, seeds, sprinkles or whatever ingredient you picked. Place on wax paper and allow to set up. If you don’t want to dip the bottoms in anything, place the dipped apples on lightly buttered wax paper. Cool before serving. Makes 8-12 caramel apples.
Note: You could also use pears in the recipe.
*If you don’t have corn syrup- or don’t want to use it here is a way to make a substitute for it.
Sugar Syrup- corn syrup substitute
3 cups granulated sugar
1 cup Water
1/2 tsp. Cream of Tartar
1/4 t. salt
Combine ingredients in a large saucepan. Bring to a boil and cover the pot. Reduce to a simmer and cook covered for 5 minutes. Uncover and cook to soft-ball stage. Stir frequently.
Soft ball stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.
Remove from heat. Cool and store at room temperature. It will keep well for a month or two.
