Recipes: sweets

Norwegian Toast

From Cooks.com
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

From Cooks.com

  • 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
NUT MIXTURE:
  • 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.

Ginger Cinnamon Caramels

From theKitchn.com

2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons l.c finns Cinnamon extract or fresh-ground cinnamon 
4 teaspoons l.c. finns Ginger extract
1/2 teaspoon salt

Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.

Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.

Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.

When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. Sprinkle them with fine sugar for an extra little crunch, which was very tasty too.