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Capturing and Preserving
Our History and Culture

Recipes

PEPPERKAKOR
(Swedish Ginger Cookies)
The Easy Method

1 cup margarine, softened
1 cup white sugar
1/2 cup dark Karo syrup
1 T. ginger
2 t. cinnamon
1 t. baking soda
3-3 1/2 cups flour

Cream the margarine; add sugar syrup, spices, soda and flour. Mix until
smooth.

Shape into 2 rolls, each about 2 inches in diameter.

Wrap in waxed paper or plastic wrap and freeze.

When frozen, slice into 1/4 inch slices and bake on greased cookie sheets,
8-10 minutes, or until lightly browned.

The tradition is to put one cookie in the palm of your hand and make a wish.
Then press lightly in the cookie's center with the knuckle of your
forefinger. If the cookie breaks in three pieces (which it most often
does), you get your wish.

Nancy Hudak

 

Santa Lucia Buns


Yield: 16 Buns 1 tablespoon sugar
1/4 cup warm water
1 package dry yeast (1/4 ounce or 2-1/4 teaspoons)
1/2 cup salted butter
3/4 cup milk
1 teaspoon saffron threads, chopped fine and soaked in a bit of water
3 cups all-purpose flour
1/2 cup sugar
2 tablespoons vegetable oil (to grease bowl)
2 egg yolks, beaten with 1 tablespoon water
2 tablespoons raisins

Preheat oven to 400 degrees. Beat together with a spoon 1 tablespoon sugar, warm water, and yeast and let sit in bowl for 10 minutes or until yeast begins to bubble.

In a small saucepan combine butter, milk, and saffron. Heat until warm and butter is melted, but do not boil. Cool for ten minutes, then add milk mixture to yeast in bowl. Add flour and 1/2 cup sugar and stir with spoon until combined and the dough is smooth and workable. If needed, add more flour 1 tablespoon at a time, up to 3 tablespoons. Turn dough out onto a lightly floured surface and knead for 1 minute. Transfer dough to a lightly oiled (or buttered) bowl, cover loosely with plastic food wrap, and let rise in a warm place for 1 hour.

Divide dough into 16 pieces. Roll each piece into 1-inch-wide, 6-inch-long strips. Coil ends in opposite directions, forming a tightly curled S-shape. Place on a greased baking sheet and let rise for 1 hour more. Brush buns with beaten egg yolk and place currents in the center of each curl, 2 per bun. Bake until golden brown, about 10-15 minutes.

Christmas

 

Nicole Cote's Tourtiere


(makes two double crusted pies)

1 pound ground pork
1 pound ground beef
1/2 cup of minced onion
1/4 cup of minced celery
1 pinch of allspice
salt and pepper to taste
Combine, stir, and then simmer the above ingredients for one to one-and-a-half hours, stirring occasionally.

1 large potato
While meat mixture is cooking, peel, cook and mash the potato.
Preheat oven to 400 degrees.
Mix mashed potato with meat mixture.Divide mixture between two, double crusted pies - scored with slits on top crust to allow steam to escape.
Place pie in ovens and cook for 15 minutes.
Reduce oven to 350 degrees and cook for another 20 minutes or until crust is brown. Serve with mustard and pickles.

 

 

Contact:
Brenda N. Jepson
Crown of Maine Productions, Inc.
Email:
abjepson@CrownOfMaineProductions.com
Web:
http://www.CrownOfMaineProductions.com
YouTube:
http://www.youtube.com/user/CrownofMEProductions
Facebook: Crown of Maine Productions Page
Brenda Nasberg Jepson profile
Phone:
207-896-3416
Address:
645 South Shore Road, Stockholm, ME 04783

All of our fine products are proudly made in Maine.

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17.04.14 11:02 Design and hosting by WilliamLDuncan.com ©2014. Content ©2014 Crown of Maine Productions, Inc.