Serves 4 to 6
Soak cornstarch or gelatin in the cold water until softened. Stir it into the cream. Add 1/3 cup of the sugar and the milk. Cook, stirring continuously, over low heat until hot. Do not allow to boil.
Beat the egg yolks and remaining sugar until frothy. If eggs are extra large, add an additional tablespoon sugar. Pour a little of the hot mixture over the egg yolks, then stir all into the milk mixture. Let cook about 2 minutes over low heat, stirring often to prevent scorching. Remove from heat. Let cool until thick. Add the vanilla.
Whip egg whites with a wire whisk and add, together with the salt. Blend well. Fold in the ground almonds. Chill.
Pour cold fruit juice over each serving and top with whipped cream. Or spoon vanilla sauce over pudding in sherbet glasses.
Soak the gelatin in the cold water until softened. Stir it into the scalding hot cream; add 1/3 cup sugar and all the milk. Cook and stir over low heat until very hot; do not let it boil.
Beat the egg yolks and remaining sugar. Add 1 tablespoon extra sugar if the eggs are large. Pour a little of the hot mixture over the yolks; then stir this into the first mixture and cook and stir about 2 minutes. Do not let it boil. Remove from the heat; let cool until thick. Add the vanilla, stiffly whipped egg whites with salt, and the nuts.
Pour into a wet mold. Chill thoroughly. Serve with cream or cold fruit sauce.
Pare, core and slice the apples.
Make a syrup of the sugar, butter and water. Cook the apples in the syrup until tender. Place in a buttered baking dish.
Beat the eggs until creamy. Add the flour and sugar and mix well. Add the cream slowly and pour mixture over the apples.
Bake in a moderate oven (preheated to 350°) for 50 minutes, or until it is set. Cover the baking dish with waxed paper while cooking to prevent browning too much.
Serve topped with whipped cream and a little cinnamon.
Heat the sugar in water until sugar is dissolved. Place 12 cored apple halves in this syrup and cook them gently until tender but not soft. Remove the apples carefully and set aside. Put remaining apples halves in the syrup and allow these to cook as with the first batch.
The syrup by now will have become thick. Pour it through a sieve and add just a pinch of salt.
Mix half of the apricot jam or marmalade with the liqueur and fill the apple halves with it. Stir the rest of the marmalade into the boiled apple syrup with the juice and grated rind of the lemon.
Place the apple halves in the form of a mound on a heatproof serving platter, round side up. Fill the spaces between the apples with the juice mixture and smooth over.
Slice the almonds and set aside.
Beat the egg whites until they hold a stiff peak. Fold in the powdered sugar. Spread this mixture over the mound. Dust the top of the mound with additional powdered sugar. Stick the almond halves here and there on the mound to make them look as much as possible like porcupine quills.
Put platter in a 350° oven which has been preheated for 15 minutes, and bake 15 minutes until lightly browned. Watch carefully. Almonds will burn quickly.
Boil sugar and water 3 minutes. Peel oranges. Marinate orange pieces in t tablespoons Grand Marnier and 2 tablespoons sugar syrup for 2 hours.
Cut orange rind into thin 1"long pieces and add to remaining syrup. Boil 5 minutes. Discard rind and cool. Divide segments into 2 champagne glasses. To each serving add 1 tbs Grand Marnier and sprinkle with almonds.
Beat the egg yolks well. Add the sugar and beat. Add the brandy and beat again.
Whip the egg whites until stiff and fold in. Whip the cream and fold in gently but thoroughly. If you wish, sprinkle a little nutmeg on top.
Mix sugar, egg yolks and white wine.
Cook over boiling water in the top of a double boiler, beating until thick.
Remove from heat. Add vanilla and brandy and mix well.
Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater. Add the cream and vanilla. Heat to the boiling point. Let cool.
Melt enough brown sugar in a little water to line the bottom of a baking dish. Pour the batter over this and bake in a pan of hot water 1½ hours, or until set, in a preheated 250° oven.
Whip the other 6 egg whites with a little sugar until stiff but not dry. Spread over the dish of custard. Raise oven heat to 425°. Return baking dish to oven for 8 to 10 minutes, or until meringue is golden brown.
To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes. Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps. Return it to the heat and cook 8 to 10 minutes more, to a rich brown. This syrup hardens on standing but can be melted over hot water.
To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly. Add the canilla and beat slowly until well blended and cooled. Whip the egg whites stiff and add to the custard.
Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottom and sides. Pour the custard in and set it in a pan of hot water. Bake in a moderate oven (325°F.) 20 to 30 minutes or until firm. Let the pudding cool in the baking dish, preferably overnight.
Turn it out on a round serving dish. Garnish with a sauce made of the other half of the caramel melted over hot water. Ad to it 2 tablespoons cognac and 1 cup of cream whipped stiff.
Add the soda to the potatoes and mix well. Then mix the remaining ingredients in the order given, and combine with potatoes.
Put in a buttered baking dish and steam 2 hours in a moderate oven (preheated to 350°), placing the baking dish in a pan of water to prevent scorching on the bottom.
Remove from oven. Let cool 5 minutes. Remove pudding from baking dish by inverting over serving platter.
Serves 6 to 8.
Wash and pit cherries. Cook in water to cover with cinnamon stick 1 hour.
Discard cinnamon stick. Put cherries through a sieve and bring the juice to the boiling point.
Soften the cornstarch with a little cold water, mix with the sugar and stir into the hout juice. Cook 12 minutes, stirring constantly. Remove from heat and stir in brandy.
Serve cold on puddings, fruit cakes or other cakes.
Stir chocolate and milk in the top of double boiler over hot water until well mixed.
Beat the egg yolk and sugar together.
Mix the cornstarch with a little of the hot chocolate mixture. Mix well and stir into the yolk and sugar. Add this to the mixture in top of double boiler and let come to the boiling point.
Remove from heat and add the cognac. Beat and let rest a few moments. Serve warm or cold over any dessert for which a rich chocolate flavor is desired.
Mix all dry ingredients and blend well.
Beat the eggs until light and frothy. Add the milk and brandy to the beaten eggs. Moisten the dry ingredients with this liquid and let it stand in a cool place 12 hours.
Put the batter in buttered baking pans, filling each about ¾ full. Cover with aluminum foil. Tie a cloth tightly around each pan and boil in water for 8 hours.
Will keep for weeks. Reheat 2 hours before serving. Top with your favorite sauce.
This recipe will make about 9 pounds of pudding, so make sure you have plenty of pans of the size you want ready before you begin.
Serves 6 to 8
Put milk, rice, sugar and salt into the top of a double boiler. Cover and cook 2½ to 3 hours over water until rice is soft and thick. Remove lid for the last 10 minutes of cooking.
Put an almond in the rice pudding just before serving. According to old Danish legend, whoever finds the almond at Christmas will have a series of lucky adventures.
Sprinkle the pudding with cinnamon and sugar and accompany with a pitcher of cream.
Makes 30 medium-sized shells
Place butter and water in a saucepan and bring to a boil. Add the flour and the salt. Lower the heat and beat the mixture until it forms a ball and slides away from the sides of the pan. Remove from heat.
Add the eggs one at a time, beating hard after each addition until the dough is very smooth. Drop from a spoon on a greased baking sheet about 2 inches apart.
Bake 20 mintues in a preheated 400° oven. Then lower heat to 350° and bake 25 minutes more.
When puffs have cooled, cut off the tops and fill as follows:
Combine milk and cream in top of a double boiler and warm over low heat.
Sift the dry ingredients together. Add the milk and cream to them slowly, stirring constantly. Return this mixture to top of double boiler and boil until thick, stirring to keep smooth and to prevent scorching.
Beat the eggs until frothy. Add the cooked mixture to them. Return again to the top of the double boiler and cook a few minutes longer, stirring continually.
Let cool. Whip the heavy cream and fold into the mixture. Add vanilla. Fill the puffs, cover with their tops and serve.
Makes 24 to 28
Combine and mix well the sour cream, milk, egg yolks and melted butter.
Sift the dry ingredients together. Make a well in the center. Pour liquid mixture all at once into the well, stirring until thoroughly blended.
Beat the egg whites until rounded peaks are formed. Spread the batter over the beated egg whites and fold together gently.
Set the æbleskiver or muffin pan over low heat on top of the stove and test the pan by dropping a few drops of cold water into one of the wells. If the drops dance around in small beads, the pan is ready to use. Grease the little wells in the pan thoroughly with melted butter. Pour the batter into the wells, filling about ½ full.
With a fork, turn the æbleskiver frequently to brown evenly, but do not pierce. After they have browned, insert a toothpick in the center of one or two of the æbleskiver. If the toothpick comes out clean, they are ready. Sprinkle with powdered sugar immediately after removing from the wells.
Delicious accompanied by tart jam and a good cup of coffee.
NOTES : Æbleskiver are the famous Danish dessert dumplings that are a cross between a dumpling, a doughnut and a fritter. They should be cooked in special pans, but well-buttered popover or muffin tins will do.
Beat the egg yolks well. Add the ¼ cup sugar, rum and vanilla and beat until well blended. Add gelatin which has been soaked in 1 tablespoon of cold water to the cream and heat in a double-boiler until gelatin is dissolved. Let cool. Add cream to egg mixture and beat until the mixture is well blended.
Beat the egg whites until stiff peaks form. Gently fold into the yolk mixture.
Pour into a baked pie shell. Sprinkle with a mixture of sugar and grated nutmeg.
Chill 3 hours before serving.
Break up shortening in a bowl. Pour the boiling water over it and beat until smooth.
Sift flour, baking powder and salt into it and mix well. Add up to ¼ cup more water, enough for the dough to hold together. Roll out at once on floured board and line a pie tin. Turn edge under and flute. Prick bottom and sides with fork. Bake in a preheated 475° oven 8 to 10 minutes.
(This pastry may be chilled if not to be used immediately. Roll after chilling.)
Serves 10 to 12
Beat the egg whites until frothy but not stiff. Fold the sugar and vanilla gently into the beaten egg whites.
Scald the milk in a large kettle, and when it reaches the boiling point, drop portions of the beaten egg whites into it, cooking about 1 minute on each side. Remove these egg dumplings onto a clean towel as they are cooked and until the sauce is made, as follows:
Cool milk in kettle to lukewarm.
Mix the sugar with the egg yolks and add to the mixture in the kettle. Cook slowly until the sauce coats a spoon. Add vanilla, cool, strain and pour into a large tureen. Float the egg-white dumplings on top.
Serves 8 to 12
Whip the cream until stiff, and sweeten with the sugar. Add vanilla.
Turn in an ice-cream freezer until frozen, then pack in equal parts of ice and salt for 1 to 2 hours, or put into mold in freezing compartment of your refrigerator until serving time.
When ready to serve, add crushed fruit or berries for a topping.
Makes 16 to 18
Sift flour and salt. Add butter, working it in with your fingers. Moisten with ice water.
Wrap in a thin, clean towel or napkin. Place in refrigerator while preparing the filling as follows:
Roll the pastry dough to ¼ inch thick, or less, on a buttered board. Cut into 4-inch squares and place a tablespoonful of the filling on each square. Fold over to make a triangle. Pinch the edges of each together with a fork dipped in flour. Prick the top of each tart with the fork.
Bake 20 to 22 minutes in a preheated 450° oven, or until lightly browned. Sprinkle with powdered sugar while still warm.
Scald milk and cool to lukewarm. Pour ¼ cup milk over yeast and let stand while beating rest of milk with 2¼ cups of the flour to make a smooth dough. Add dissolved yeast and beat well. Put in a warm place to rise.
When risen to half again its original size add melted butter, sugar and beaten eggs, and stir in remaining flour. Mix thoroughly with a wooden spoon. If dough seems limp, add a little more flour.
Roll dough ½ inch thick on a floured board and cut into rounds with a cookie cutter. On half of the cookies pile some jelly or jam. Cover each with a plain round and press them together well. Put on floured board and let rise until doubled in bulk.
Fry in deep fat heated to 370 degrees until brown on each side. Turn only once. Do not crowd while frying.
Drain on paper towels and roll lighlty in granulated sugar.
Mix sugar, wine, water and grated lemon rind. Beat egg yolks lightly and add with juice of lemon.
Simmer, stirring frequently, until the sauce begins to thicken.
Excellent over plain cake or bland custards which need an emphatic topping.
Mix water and sugar and cook to a thin syyrup in the top of a double boiler placed directly over low heat.
Mix cornstarch with the cold water and stir into the syrup. Cook until clear. Place over hot water in lower part of double boiler to keep warm until you wish to serve it. Fold in the liqueur and blend well.
Serve over steamed puddings, ice cream or custards.
NOTES : Liqueur could be Cointreau, anisette, crème de menthe or other flavor of your choice
Soften gelatin in water. Place over a pan of hot water and stir until gelatin dissolves. Add chocolate and coffee powder. Stir until melted. Separately beat eggs until light and pale. Beat in suger until fluffy. Gradually beat in chocolate mixture. Whip whipping cream until stiff; fold into chocolate mixture. Serve hot or cold.
NOTES : You may want to separate the eggs.
Cream butter, add molasses and mix. Add the hot water and stir well.
Sift the soda and flour together and beat well into the butter mixture. Fold in the raisins.
Place the batter in a greased steaming can and steam 3 hours. (Empty baking-powder tins with tightly fitting lids make good steaming cans. Fill 2/3 full. Place on a rack in a heavy kettle with an inch of boiling water in the bottom. Cover the kettle.)
Serve warm or cold with a sauce.
Mix sugar, nutmeg, flour and salt and stir into the boiling water. Cook until thickened, stirring constantly.
Remove from fire and add vinegar and butter, mixing well.
Serve over bread or cottage pudding.
Peel, core and slice the apples. Cook until soft, almost a pulp.
Mix the rye bread crumbs, sugar and salt. Add butter and cook over low heat until mixture is almost dry. Stir frequently to prevent scorching. Put a layer of this mixture in a greased baking dish; Cover with a layer of apples. Continue alternating layers until all ingredients are used.
Sprinkle with grated chocolate. Bake in a preheated 350° oven 15 minutes.
Serve with a generous helping of whipped cream. Serves 4 or 5.
Mix the pineapple and jelly and spread in a buttered baking dish. Sprinkle the fruit with almonds.
Beat the egg yolks with half of the sugar; whip the whites stiff with the rest of the sugar. Combine the egg mixture and heat it on the fruit.
Bake in a slow oven (275° to 300°F.) about 30 minutes, or until delicately browned. Sprinkle the top with the 2 tablespoons of powdered sugar just before taking from the oven. Serve hot with whipped cream.
Serving Ideas : Use half pineapple, half applesauce for a delicious variation
Stir sugar, salt and farina slowly into scalded milk. Cook until thick, stirring constantly.
Add butter, nutmeg, prunes and the egg yolks, which you have beaten well. Turn mixture into a buttered baking dish.
Beat the egg whites until stiff and fold in the sugar, salt and vanilla. Spread this mixture over the batter and bake in a preheated 325° oven 15 minutes, or until the meringue is a delicate brown.
Chill all ingredients. If unsalted butter is not available, wash the butter well in ice water. Reserve 1 tablespoon of the butter. Shape the remaining butter into a flat cake 1 inch thick.
Blend the 1 tablespoon of butter into the flour and moisten to a stiff dough with the ice water and cognac. Knead it on a lightly floured board until smooth and elastic, about 2 minutes. Cover and let rest a few minutes.
Roll into a rectangle about ¼ inch thick, using as little flour on the board and the rolling pin as possible. Place the butter in the center of the lower half of the pastry, sprinkling lightly with flour. Fold upper half over. Press edges firmly together. Fold ends over, pressing tightly. Let stand 5 minutes. Roll very lightly to the original shape and thickness. Fold again.
PASTRY MUST BE CHILLED WELL BEFORE EACH ROLLING. Try wrapping pastry in a towel and plunging it into a pan of cracked ice. Handle dough as little and as quickly as possible.
Line baking sheet or sheets with double thickness of waxed paper. Cut pastry in desired shapes. Bake in a preheated 425° oven about 15 minutes. Fill or top with your choice of the recipes in this section, or in the Breads, Rolls, Muffins and Rusks Section, or with a favorite of your own.
Dissolve the yeast in the lukewarm water. Add sugar and salt.
Heat the milk and cream until lukewarm. Add the flour and the dissolved yeast.
Add the eggs, one at a time, beating well after each addition. Add the nutmeg and blend well. Cover lightly and allow the dough to rise 2 hours in a warm place.
Brush the skiver pan well with butter and heat. Place 1 tablespoon of batter and 1 teaspoon of currants in each well, pressing the currants down. Bake 3 minutes in the pan on top of the stove, turning to brown on both sides. Roll or dust with powdered sugar when taken from the pan.
Serve at once with Caramel Sauce or other sauce of your choice.
Put wine and cherry juice in a saucepan.
Make a paste of cornstarch and water.
Heat wine and juice to boiling point and add moistened cornstarch to them. Stir until the mixture comes to a boil again. Let boil 1 or 2 minutes.
Remove from flame and add cognac. Chopped or ground almonds may be added.
Delicious over ice cream or custards.
Blend the cornstarch with a little cold water and stir gently into the pudding. Cook until clear and slightly thickened.
Which the cream and fold in the egg yolk
Beat the thickened pudding into the cream mixture and serve at once with any sauce you like, or top with whipped cream with a dash of cinnamon and a few ground nuts sprinkled over it.
Serves 6 to 8
Dissolve the gelatin or cornstarch in the cold milk. Set aside.
Scald the cream and the 1 cup of milk.
Beat the egg yolks with the sugar and salt. Take a few spoons of the hot cream mixture and slowly add to the egg mixture. Slowly add the rest of the cream mixture.
Place in the top of a double boiler to cook, stirring until it begins to thicken. Lower the heat and cook until the mixture coats the spoon. Remove from heat and allow to cool somewhat.
Add slowly the gelatin or cornstarch and stir well. Add the rum, blending well. Pour the mixture into a wet mold and chill for 2 hours.
When ready to serve, unmold, place dots of whipped cream over it and sprinkle with ground almonds.
Cover tapioca with cold water and soak overnight or until tapioca has absorbed all the water. Add the boiling water and salt and cook until the mixture comes to the boiling point. Put over water in the top of a double boiler until it becomes transparent.
Place rhubarb in a well-buttered casserole or baking dish, cover with sugar and nutmeg, pour tapioca over and bake 25 to 30 minutes in a preheated 350° oven.
Serve hot or cold with lemon sauce, as follows:
This is not only an excellent, satisfying, everyday dish but also appears on the festive menu of Danish Christmas Dinner.
Wash the rice and drain it; stir slowly into the boiling water to which the salt is added. Cook, without stirring, until tender. Drain, rinse with cold water and drain.
Stir the gelatin into the sherry; set it over hot water to dissolve. Add to the rice; stir into it the sugar and almonds. Whip the cream stiff, fold into it the vanilla and mix with the rice. Pour it into a wet mold. Chill for several hours. Unmold onto a serving platter and serve with cold fruit sauce.
Mix flour and milk and beat until smooth. Add sugar and salt. Break eggs into the mixture and stir gently until thoroughly mixed.
Rosettes (which must be made in special irons - available in the housewares departments of large department stores or restaurant supply houses) must be deep-fried. Heat fat in a small, deep pan, somewhat larger than the head of the rosette iron, containing about 2½ inches of cooking oil. Dip iron first into hot fat, then into batter, without letting batter run over top of the iron. Transfer batter-filled iron to the fat; submerge it totally for 25 to 35 seconds. Remove rosettes from pan, reheat pan, and repeat process until all batter is used.
Drain on paper towels and roll in sugar.
Beat the eggs well. Add the remaining ingredients, except the nuts, and mix well.
Pour mixture into an unbaked pie shell (see recipe in Eggnog Pie) which has been lined with ground nut meats.
Bake 5 minutes in a preheated 450° oven. Lower heat to 325° and bake 40 minutes more, until firm.
Pit the prunes. Pull into chunks.
Beat the egg yolks until thick and lemon-colored. Add remaining ingredients, except egg whites and whipping cream, and mix well.
Beat egg whites until stiff. Fold into above mixture. Pour into an unbaked pie shell and bake until firm in a preheated 375° oven.
Serve topped with whipped cream if desired.
Wash the fruit. Cook the rhubarb in the water with the sugar over low heat until soft. When soft, lift the rhubarb out of the juice and then boil the strawberries in the juice for 2 minutes. Take out strawberries.
Arrange rhubarb and strawberries in layers in a bowl.
Stir the cornstarch with the cold water until smooth. Stir into the hot juice and let boil 2 minutes, stirring constantly. Pour over the fruit.
Serve hot or cold with cream. Serves 6 to 8.
Beat the egg yolks well. Add the sugar and beat again. Cook in the top of a double boiler over hot water until thick.
Remove from heat and stir in the wine. Replace over lower part of double boiler and cook for a moment more.
Blend butter, egg yolks, milk and sugar. Mix flour, baking powder, salt and cardamom. Stir in egg yolk mixture. Beat egg whites until fluffy but not dry. Fold into flour mixture. Heat æbleskiver/monk's pan until water droplets sizzle (medium-low heat). Spoon ½ teaspoon butter into each cup. Spoon 1 rounded tablespoon batter into each cup. Cook about 2 minutes each side using a knitting needle/lond wooden skewer to turn balls. If heat is too high, centers will be doughy. Dust each with powdered sugar. Serve hot.
Notes: A variation is to spoon 1 teaspoon applesauce onto center of uncooked batter. Top with ½ teaspoon batter.
Beat egg yolks. Add sugar and buttermilk.
Sift flour, soda and baking powder together. Add to egg yolk and sugar mixture.
Beat egg whites until stiff and fold into batter.
Place a small amount of fat or oil into the wells of the skiver pan and fill them 2/3 full of the batter. Place a teaspoon of applesauce on top of the batter, then barely cover with a dab of dough. Cook until bubbly. Turn carefully and bake on the other side.
Serve hot with jam or jelly or roll in powdered sugar.