Recipes: cardamom

November 25, 2015


baking › cardamom › coffee ›

Pulla Bread

Prep time
Cook time
Total time
Recipe type: Bread
Serves: 16 servings
  • 1⅓ cups milk, heated to 115 degrees F
  • ⅔ cup sugar
  • 1 Tbsp. l.c. finns cardamom extract
  • 2 packages (1/4 oz.) active dry yeast
  • 3 eggs, lightly beaten
  • 6½ C flour
  • 1 tsp. salt
  • 5 Tbsp. unsalted butter, cut into pieces, room temperature
  • 1 Tbsp. heavy cream
  • 1 egg yolk
  • 1 tsp. l.c. finns coffee extract
  • pearl sugar or crushed Belgian waffle sugar, optional
  1. Heat the milk in a small saucepan until it registers 115 degrees F on a thermometer. Add to the bowl of a stand mixer fitted with the paddle attachment, along with the sugar, yeast, and cardamom extract. Allow to sit for 10 minutes, so that the yeast blooms and becomes foamy.
  2. Add in the eggs and mix to combine. Add the salt and flour, and mix until a dough forms. Switch to the dough hook, and knead on medium speed for 2 minutes. Drop to low speed, and add the butter one piece at a time, allowing it to fully incorporate before adding the next piece. Once all the butter has been added, knead for an additional 4 minutes. Place the dough in a greased bowl, cover with plastic wrap, and allow to rise for 60 minutes, or until doubled in size. Punch the dough down, recover, and allow to rise 30 minutes more.
  3. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Place the dough on a work surface, and divide in half. Set aside one half, and cover with a tea towel. Divide the first half into 3 equal pieces. Roll each piece into a 16-inch rope. To braid, place the 3 pieces side by side. Pinch the ends farthest away from you together. Bring the left rope up and across the middle rope, and lay it down next to the right rope. Bring the right rope up and over what is now the middle rope, and lay it down next to the inside of what is now the left rope. Continue in this fashion until you reach the end. Tuck the ends underneath the braid and transfer to one of the baking sheets.
  4. If making buns, divide the remaining dough into 8 equal pieces. Roll into balls, and place on the second baking sheet. Cover both the braid and the buns with tea towels and allow to rest for 20 minutes.
  5. In a small bowl, whisk together the heavy cream, egg yolk, and coffee extract. Brush over the top of the buns and braid, and sprinkle with the sugar, if using. Bake for 20-25 minutes or until golden brown. Allow to sit for 10 minutes before serving with coffee.

Blueberry Pie

TOTAL TIME: Prep: 15 min. + cooling
MAKES: 8 servings


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup cold water
  • 5 cups fresh blueberries, divided
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 pastry shell (9 inches), baked
  • 1 tsp l.c. finns hibiscus extract
  • 1 tsp l.c. finns vanilla extract


  1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  2. Remove from the heat. Add butter, lemon juice, extracts and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.
  3. I used Cardamom whip cream to top it.   Super simple to make, 1/2 cup heavy cream, 1 tsp l.c. finns cardamom extract and 1 tbsp sugar.  In a chilled bowl and with cold beaters, add ingredients and beat until it forms peaks.


Adapted from Country June/July 1999
March 31, 2014


cardamom › desserts ›

Cardamom Donuts with Rosewater Glaze & Pistachios

Cardamom Donuts with Rosewater Glaze & Pistachios



  • 2 cups Whole Wheat Pastry or All Purpose Flour

  • 2 teaspoons Baking Powder

  • 1/4 teaspoon Baking Soda

  • 1/2 teaspoon Salt

  • 1 teaspoon l.c. finns Cardamom extract

  • 2 Tablespoons Almond Milk

  • 1/3 cup Apple Sauce

  • 6 Tablespoons Agave Nectar

  • 3 Banana, well-mashed (about 1 1/2 cups)

  • 1 1/4 cup Powdered Sugar

  • 2 1/2 tablespoons Rosewater

  • 1/4 cup Pistachios, finely chopped

  • 1 knob Coconut Oil

Make Dairy-Free Cinnamon Roll Waffles


  1. Preheat the oven to 350° and mix flour, baking powder, baking soda, and salt in one bowl. In another bowl thoroughly mash bananas, and then add almond milk, apple sauce, cardamom and agave nectar and mix well.

  2. Combine wet and dry ingredients, and lightly grease donut wells with coconut oil. Fill wells with batter 3/4 of the way up and bake for 11-12 minutes. Makes approximately 12 donuts.

  3. While donuts are baking mix powdered sugar and rosewater for glaze, and chop pistachios.

  4. White donuts are done, remove from oven and let cool for a few minutes. Dip them in the glaze, and while glaze is still wet sprinkle pistachios on top.

March 13, 2014


cardamom ›

Cardamom Extract Tips

  • Substitute l.c. finns Cardamom extract at a 1:2 ratio as the dried spice in your favorite recipes
    • if recipe calls for 1 tsp of dried cardamom (or cinnamon), use 1/2 tsp of liquid cardamom extract
    • or, if you are like us and love explosive flavor, use at a 1:1 ratio!
  • Supplement the dry cardamom or cinnamon in any of your favorite recipes for an extra infusion and depth of flavor
    • if recipe calls for 1 tsp of dried cardamom, use 1/2 tsp of liquid cardamom extract and 1/2 tsp of dried cardamom
    • if recipe calls for 1 tsp of dried cinnamon, use 1/2 tsp of liquid cardamom extract and 1/2 tsp of dried cinnamon or l.c. finns Cinnamon extract
  • Some of our families’ favorite ways to use l.c. finns Cardamom extract are:
    • Fresh fruit smoothies
    • Adding to a cup of hot tea or coffee
    • Homemade Indian curry or soup

Creamy Rice Pudding

Rice pudding is a quick and tasty dessert that kids love! It’s a great way to use up that all that extra white or brown rice from homemade stir or Chinese take-out.

  • 3/4 c – Uncooked rice (or 1-1/2 c cooked rice)
  • 2 c – Milk, divided into 1-1/2 c & 1/2 c
  • 1/3 c – Sugar
  • 1/4 tsp – Salt
  • 1 – Egg, beaten
  • 2/3 c – Golden Raisins
  • 1 tbsp – Butter
  • 1/2 tsp – l.c. finns Vanilla extract
  • 1/2 tsp – l.c. finns Cinnamon extract or Cardamom extract

1. In medium saucepan, bring 1-1/2 c water to boil. Add rice and stir. Reduce heat, cover and let simmer for 20 minutes.

2. In another saucepan, combine 1-1/2 c of cooked rice and 1-1/2 c milk, sugar and salt. Cook over medium heat until thick and creamy, approximately 15-20 minutes.

3. Stir in remaining 1/2 c milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.

4. Remove from heat, stir in butter and Vanilla and Cinnamon/Cardamom Extracts.

5. Serve warm.

Cardamom Cookies

This recipe was modified from the Star Tribune’s Christmas Cookie Contest winner from 2008. The prize was well deserved, these cookies are A-mazing!

Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 dozen
Cookie Ingredients:
  • 1/2 tsp - Baking Soda
  • 2 tsp – l.c. finns Cardamom extract
  • 1 tsp – l.c. finns Cinnamon extract
  • 1-1/2 c – Flour: 1 1/2 cup
  • 1/2 c – Butter, at room temperature
  • 1 c – Sugar
  • 1 egg

To prepare cookies:

  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. In a small bowl, whisk together baking soda, cardamom extract, cinnamon extract and flour and reserve.
  4. In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute.
  5. Add sugar and beat until light and fluffy, about 2 minutes.
  6. Add egg and beat until thoroughly combined.
  7. Reduce speed to low, add flour mixture and beat until just incorporated.
  8. Roll dough into balls and transfer to prepared baking sheets, spacing dough 2 inches apart. Carefully press dough with flat bottom of a drinking glass and bake until lightly browned, 14 to 16 minutes.
  9. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

Icing Ingredients:

  • 1/2 – Butter, at room temperature
  • 1 tsp – l.c. finns Vanilla extract
  • 1/2 c – Milk
  • 1/4 tsp – l.c. finns Cardamom extract
  • 1/4 tsp – l.c. finns Cinnamon extract
  • 4 c – Powered Sugar

To prepare icing:

  1. In a bowl of an electric mixer on medium-high speed, beat butter and vanilla extract until light and fluffy.
  2. Add milk, cardamom extract and cinnamon extract and beat well.
  3. Reduce speed to low and add powdered sugar to reach desired consistency.
  4. Spread icing on cooled cookies.
March 13, 2014


baking › cardamom ›

Pear Cardamom Bread

Our amazingly talented friend Sue Doeden, who writes the blog All About Food, shared this recipe with us. It is simple, and awesome!
Bread Ingredients
  • 1 2/3 c – Flour (can use part whole wheat)
  • 3/4 c – Sugar
  • 1 1/2 tsp – Baking Powder
  • 3/4 tsp – Salt
  • 1 tsp – l.c. finns Cardamom extract
  • 1 1/2 c – Chopped, unpeeled pears
  • 1/2 c – Oil (infused olive oil, or vegetable
  • 1/4 c – Milk
  • 2 – Eggs
Topping Ingredients
  • 1 tbsp – Sugar
  • 1/4 tsp - l.c. finns Cardamom extract

1. Preheat over to 350 deg F.

2. Grease & flour bread loaf pan.

3. Mix all bread ingredients in a large bowl.

4. Pour into bread loaf pan.

5. Mix topping ingredients and sprinkle on top.

6. Bake 50-60 minutes, or until toothpick inserted in middle comes out clean.

7. Cool 10 minutes, remove from pan onto a wire rack and let cool completely (1 hour).X
March 13, 2014


baking › cardamom ›


Julekage is a Scandanavian traditional Christmas bread.
  • 1(14) pkg dry yeast
  • 1/4 cup lukewarm water
  • 2 cups milk
  • 1 cup suger
  • 1/4 butter
  • 3 eggs slightly beaten
  • 1 tsp salt
  • 1/2 to 1 tsp l.c. finns Cardamom extract
  • 1 tsp lemon extract
  • 1 1/2 cups mixed fruit
  • 1 1/2 cups white raisins
  • 1 cup red candied cherries
  • 5-6 cups flour
Dissolve yeast in lukewarm water.  Heat milk, sugar, butter & salt.  Cool.  Add eggs and yeast.  Mix in half of flour; beat well.  Add cardamom, lemon extract and remaining flour gradually.  Add fruit and knead thoroughly. Let rise twice.  Shape into round loaves and place on greased pans.  Let rise.  Brush tops of loaves with 1 egg yolk beaten with 1 tsp water; sprinkle with sugar.  Bake at 375 degrees for 35-40 minutes.  Makes 4-5 small loaves.

Norwegian Toast

1 cup butter
1 1/2 cup sugar
2 eggs
1 cup sour cream
3 3/4 cups flour
1 tsp baking soda
1tsp l.c. finns Cardamom,  orange rind, l.c. finns Anise extract or almond extract
Mix as for oridanry dough, will be quite thick.  Shape 2 long loaves on cookie sheet.  Bake 30 minutes at 350 degree oven or until done.  Slice loaves in narrow slices and place back on cookie sheet.  Put back in oven and brown for 15 minutes.  Turn over if necessary.

Marcia’s Cardamom Coffee Cake


  • 2 cups soft butter
  • 2 cups light brown sugar
  • 4 eggs
  • 2 tsp l.c. finns Vanilla extract
  • 2 cups sour cream
  • 4 cups flour
  • 2 tsp baking powder
  • 2 1/2 tsp baking soda
  • 1 tsp l.c. finns Cardamom extract
  • 1/2 tsp salt
  • 1/4 cup light brown sugar
  • 1 tbsp cinnamon
  • 1/2 cup chopped walnuts
Cream butter and light brown sugar together until light and fluffy.  Add eggs and vanilla, beat well.  Sift dry ingredients together and add alternately with sour cream, beginning and ending with flour.  Fold in each addition just enough to blend.  Don’t beat or otherwise over mix.  Spoon 1/3 batter into a well buttered tube or bundt pan.  Then half of the nut mixture, then remaining batter and nut mixture.  Bake 1 to 11/2 hours at 350 degrees until brown on top and dry when you insert a toothpick.