Saturday, December 24, 2011

Roasted Brussels Sprouts

Roasted Brussels Sprouts are our favorite holiday vegetable, and super easy to prepare.  Thanks to Sprouts and Trader Joe's, they are available fresh on the stalk!


  • 2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • fresh ground black pepper

Remove sprouts from stalk, trim ends, remove any yellow leaves.

Slice large sprouts in half.

Toss in oil, salt, and pepper.

Roast in a 400 oven.  Shake pan occasionally, so sprouts brown evenly.  

After 30-40 minutes sprouts should be tender, juicy and golden.


Cinnamon Slices

(re-posted from 2009)

Ruthie, my dear aunt, was my cooking inspiration.

As I dive into this blogging experiment, I will share her recipes.

Cinnamon Slices were mandatory at every family gathering, great for a splurge, as they are labor intensive, carb intensive, and delicious-enjoy.

Cinnamon Slices

  • 1 cup milk, scalded
  • ¼ cup butter
  • 2 eggs
  • ½ cup sugar
  • ½ teaspoon salt
  • 4-5 cups flour
  • 2¼ teaspoons dry yeast
  • ½ cup water, lukewarm
  • ½ butter, melted
  • 1 cup sugar
  • 2 tablespoons cinnamon
Soften yeast in water.  Add butter, sugar, and salt to scalded milk in bowl of mixer.  Allow mixture to cool.  Add 2 cups flour, yeast, and eggs.  Beat well.  Change to dough hook, add enough flour to make a soft dough.  Knead(10 minutes if by hand).  Place in greased bowl, cover, and let rise until doubled.  Punch down and shape.
To shape, flatten quarter sized pieces of dough into irregular ovals.  Dip ovals in melted butter, then cinnamon sugar mixture.  Line up ovals in greased loaf pan, 8½ x 3½ x 2½.  Let rise until doubled.
Bake at 350° for 30 minutes, or until light golden brown.
(I use silver dollar sized balls of dough and bake loaf for 40 minutes.)

Tuesday, December 13, 2011

Swedish Rice Pudding

Thinking of you....sister dear!!


  • 4 cups milk
  • ½ teaspoon salt
  • ⅔ cup rice, blanched*
  • 1 tablespoon cornstarch hydrated in 2 tablespoons milk
  • 2 eggs, beaten
  • ⅓ cup sugar
  • 1 tablespoon butter

Heat milk in double boiler(a heat resistant bowl placed over saucepan with 1-2 inches of water).  Add salt.

Add rice to milk, cook 30 minutes.  Add cornstarch, cook 20 minutes.

Mix in eggs and sugar, cook 10 minutes.

Off heat, add butter.  Serve hot or chilled.

*To blanch rice, place rice in heat-resistant bowl, pour boiling water over rice, drain, shock in cold water.

Wednesday, December 7, 2011

Swedish Sugar Cookies

In memory of  Alex L. Anderson, March 14, 1926-December 5, 2011, proud Swede, patriot, thinker...


  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 2 cup flour*
  • ½ cup cornstarch
  • pinch salt

Cream butter and sugar together.  Add eggs one at a time, beating well after each addition.  Add vanilla.  Sift dry ingredients together.  Add to butter mixture, combine until dough comes together.  Flatten dough in to two round disks, wrap in plastic wrap, and chill.  Roll dough, cut cookies with festive cookie cutters.  Bake at  350 for 10 minutes.

*For chocolate sugar cookies, substitute 1/2 c. cocoa for 1/2 cup of the flour

Thursday, December 1, 2011

Thumbprint Cookies


  • ½ cup butter
  • ¼ cup sugar
  • 1 egg, seperated
  • ½ t. vanilla
  • 1 c. flour
  • ¼ t. salt
  • ¾ c. nuts, chopped
Cream butter and sugar together, add yolk and vanilla.
Stir in flour and salt until combined.
Roll into balls, dip in egg white, roll in nuts.
Place on greased sheet pan.  Press ball with thumb.
Bake 350  8-10 minutes.
Frost with powdered sugar frosting
or spread jam in each thumbprint whole.