Text 10311, 103 rader
Skriven 2008-07-10 08:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Re: Swedish raisin bread
================================
-=> Quoting Björn Forsström to Jim Weller <=-

 JW> But have not raisins been a part of Swedish cuisine for centuries? I know
 JW> several Finnish breads and Danish desserts that use them.

 BF> I don't remember having raisins in the food when I was a kid but we
 BF> always had them at x-mas just as with oranges.

I just to correspond with a Swedish girl by the name of Isabel
Brattkull and over the years she sent me hundreds of recipes.
Curiously, or perhaps not, only two contain raisins.
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple-Raisin Pie Appel- Och Russinpaj
 Categories: Scandinavia, Pies, Fruit
      Yield: 6 Servings
 
  1 3/4 c  Flour
      2 tb Sugar
      1 ts Vanilla sugar
      4 oz Butter or margarine
      2 tb Water
           Filling:
      7    Apples
    1/3 c  Butter or margarine
    2/3 c  Sugar
    1/3 c  Raisins
           Peel and juice from 1/2
           Lemon
      4    Eggs
 
  Mix flour, sugar, and vanilla sugar. Finely divide the butter into the
  mixture. Stir in the water and quickly work to a dough. Press it out
  in a wide, preferably "folded" pie dish, diameter 12". Pre-bake the
  pie crust at 400F for about 10 minutes.
  
  Stir fat and sugar smooth for the filling. Add raisins, lemon juice
  and peel. Part egg yolks from whites and stir the yolks down into the
  batter. Beat the egg whites stiff and gently fold them down.
  
  Peel, core, and cut the apples in wedges. Put them on the pie crust
  in a nice pattern and pour the batter on top. Bake at 400F for about
  30 minutes. Leave to cool.
  
  Serve with whipped cream.
  
  From: "Bella"
 
MMMMM
 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Manor Squares Herrgårdsrutor
 Categories: Bars
      Yield: 24 Servings
 
           Shortcrust dough
  1 7/8 c  Flour
    1/3 c  Sugar
      7 oz Butter or margarine
      1    Egg yolk
           Meringue:
      4    Egg whites
    1/3 c  Sugar
    2/3 c  Raisins
      3    Tart apples
           Flaked almonds (optional)
 
  Chop together flour, sugar and fat to a crumbly mixture. Make a
  hollow in the middle and add the egg. Work the dough together and
  leave in the fridge for about 30 minutes. Heat the oven to 400F.
  
  Roll out the dough - you can do it straight on the baking paper -
  to a rectangle with a diameter of approx 8 x 12". Put the baking
  paper with the dough in a roasting pan and pre-bake for 10 - 12
  minutes.
  
  Lower the heat to 375F. Beat the egg whites to a stiff foam and
  fold sugar and raisins therein. Spread the meringue out on the
  dough bottom layer.
  
  Peel, core and cut the apples in small wedges. Stick them down
  into the meringue and sprinkle with flaked almonds if you wish.
  Bake for 10 - 15 minutes until the cake is nicely colored. Allow
  it to cool before cutting it in squares with a sharp knife. You
  decide the size of the squares yourself. Enjoy!
  
  From: "Bella"
 
MMMMM



Cheers

YK Jim


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