Swedish Semlor Recipe

Ingredients

For Buns:

1/2 c. butter

1 1/4 c milk

5 tsp yeast

1/2 tsp salt

1/2 c sugar

1 egg

1/2 tsp Hjorthorn Salt (Baker's Ammonia) (Not found easily in the USA, but found online) or replace with baking powder in same amount.

4 c all purpose flour

For Filling & Topping:

Almond paste

Whipped cream

Powdered sugar

DIRECTIONS

The buns:

1. Melt butter in a pan, add milk and heat until lukewarm.
2. Crumble yeast in a small bowl. Add a little of the lukewarm butter/milk mixture and mix.
3. Add the rest of the butter/milk mixture, along with salt, sugar, egg and most of the flour.
4. Work the dough until it is glossy and smooth and no longer sticks to the bowl. Let sit under a baking towel (or hand towel) for 30 minutes.
5. Take the dough to a bread board and knead until smooth.
6. Take an amount about the size of your hand and roll into a ball. Flatten down, fold over, and roll back into a ball multiple times and set aside. Once you have made balls out of all the dough let it sit under a towel until it doubles in size, about 30 minutes.
7. Preheat the oven to 225-250C (450F). Bake the buns for 5-8 minutes, until golden brown.

The filling and topping:

1. Whip some cream!
2. Put some almond paste in a bowl. Add some whip cream (as much as you want, recommend 50/50) and mix.

Making the Semlor:

1. Cut the top off of a cool bun and set aside.
2. Scoop out the middle of the bun and discard (or eat).
3. Fill the bun with your almond paste mix.
4. Top with whip cream.
5. Place the top of the bun on top.
6. Sprinkle some powdered sugar on top

This recipe makes about 12 buns, but can vary according to size. You can eat the semlor as is, or with milk.

recipe credit to swedishfreak.com photo credit pumbster

HIPPIE BREAD

Ha ha I found this old recipe from an old magazine collection from 1978. It was contributed by Mrs. Bette Di Giacomo in San Antonio and it was posted in the Express and News on Oct. 29, 1978 on page 21.

2 cups milk, scalded then cooled
3/4 cups pot liquor
5 tablespoons Sunflower oil
3 eggs, slightly beaten
3 tablespoons black strap Molasses
1 TB Sea Salt
2 cakes yeast OR
2 tablespoons dried yeast, softened IN
1/4 cup lukewarm pot liquor
1/2 cup plain wheat germ
1/4 cup nutritional yeast
4 to 6 cups whole wheat flour
4 to 6 cups unbleached white flour

Combine all ingredients except flour and mix well. Add flour 1 cup at a time alternating whole wheat with the white and mix well at teach addition. Add enough flour to reach kneading consistency. Oil hands and knead for 10 minutes. Put in oiled bowl cover and let rise to double in bulk. Punch down and shape into two loaves and let rise to double its bulk in oiled bread pans. Bake in 400 degrees oven for 15 minutes then lower heat to 375 and bake for 30 minutes more or til done.

NOTE: Pot liquor is extracts from weeks cooking of meat and vegetables combined. Instead of Sunflower oil you may use any other pure vegetable oil except Cotton Seed or Peanut. For salt free bread use salt substitute and salt free liquor.

Leslie's Improved BBQ Sauce

Handful of chile verde
1 tomatoe
1 small onion
pinch of salt
1 tablespoon olive oil
2 teaspoons mustard
some Texas style bottled Mesquite BBQ sauce, or any brand

Cut up chile verde, tomato, and onion into very small pieces. Put all ingredients in sauce pan. Add salt, oil and mustard. Add enough bbq sauce to taste and stir. Simmer for 10-15 minutes, then slop it on your favorite meat on the pit.

Johnny Cakes Old fashioned goodness.

I used to eat pork along time ago. I found out that pork is unclean so I quit eating it. Basically a pig eats anything it can including fecal matter. That is not really something I wish to put in my body.

When I stopped eating pork, I started losing weight and feeling better. I did a test and put 4 raw pork chops in my oven & turned the oven on to warm for 20 minutes. Worms started coming from the pork. I had to sanitize my intire oven.

My friend told me, when the pork is cooked, the worms die. Yah?? I am not thrilled to eat the worms nor the meat they borrow in. Thanks anyway. By the way, my friend?? She is 65 pounds overweight and has alot of health problems.

So, way back when I stopped eating pork...I went back to the basics of life. Eating what man is intended to eat. I ran across this Johnny Cake recipe and will share it. It is a common recipe, but an old fashioned one, with out pork or worms in it. Enjoy.

Legend has it that the name derives from "journey cake", meaning a bread that could be cooked ahead when going out to work or on a journey.

In any case, there are as many recipes for Johnny Cake as there are cooks in Anguilla, ranging in style from something like hard-tack to something more like a donut. If you eat at local places in Anguilla, you will have Johnny Cakes eventually.

Johnny Cakes
3 Cups Flour
1/4 Cup Cornmeal
2 Tablespoons Baking Powder
1 Tablespoon Salt
3 Tablespoons Sugar
1 Tablespoon Margarine
2 Tablespoons Vegetable Oil
1-1/2 Cups Water
1/3 Cup Frying Oil for Cooking


Sift together flour, cornmeal and baking powder. Mix together with salt, sugar and margarine. Make a well in the flour mixture and add vegetable oil. Add water slowly. Mix carefully until mixture is not sticky. Knead into a ball until smooth. Cover and let sit for 15 minutes. Roll dough into a long strip and cut into small pieces. Knead each piece into a small ball. On a floured surface, flatten each ball with a rolling pin or your finger tips and palms. Add about 1/3 frying oil into a frying pan or enough oil to cover bottom of pan. When oil is hot, add flattened cakes. Fry on one side for 2-3 minutes, turn and continue with other side until both sides are golden brown.

Servings: 1-1/2 dozen