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    11 Recipes

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    Traditional wedding cake made with Odense marzipan or almond paste. For Birthday parties or other big gatherings, it is shaped as a cornucopia, and filled with chocolate. Contact me for further information. Make it early, and freeze without the icing before assembly, it gets even better that way. The bride and groom, gets the top ring, and the bridal figurine, and share it, then guest break pieces of, as it is passed from coffee-table to coffee-table. Prep time does not include resting time or icing or decorating time.

    Recipe #314683

    Puréed navy beans add protein and fibre to a carbohydrate-rich loaf that's not only delicious for sandwiches, toast and French toast but is the basis of our focaccia and pizza recipes. By Canadian Living Test Kitchen. Include bread-machine instructions and Foccasia bread, too. Enjoy.Prep- and cooking time does not include, rise time.

    Recipe #310274

    By The Canadian Living Test Kitchen The dough is enough to make a dozen moist, nutty-flavored rolls or two delicious loaves of bread. Prep and Cooking time does not include rise time.

    Recipe #310127

    Myrna was a co-worker back 20 years ago. Unfortunately Myrna is no longer with us, but once in a while I run into some else that was at the potluck where Myrna brought this dish, asking if I still make Myrna’s tuna mouse, I do, rather often too. It is not very tuna tasting, and so easy to put together. I am always asked for the recipe whenever I make this. I use this dish either for lunch which serves 8 or as a appetizer, which easily serves 12-14. I have had my fish shaped pans for over 20 years, and the key to keeping them from rusting, is never leave them in water, or wash in dishwasher. Hand wash and dry, and they will serve you for a long time. cooking time equals

    Recipe #299758

    Another favorite of my daughters. She still ask for it now and then when she is home on vacation. I have not tried freezing them, but they will keep in a cookie tin with parchment paper between them for a week. Mine never lasted that long. Prep time include cooling time.

    Recipe #299496

    I used to make these all the time when my daughter was little, for birthday parties I would add 100g (4oz) of chopped chocolate and mix into the dough.

    Recipe #299494

    Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high altitudes and ingredients available before I finally found one that worked. I made this every week till the kids left home. This is a very tough, sticky dough, it can be made by hand, but a stand mixer definitely makes it easier.

    Recipe #299493

    When my sister recently was put on a gluten and lactose free diet, I went all over the Internet looking for a rye bread for her. This is what I found at hindbærsnitten.dk. It is so good, that my DB asked if I would make it for him, too. The dough will be thick and sticky like cold oatmeal, don't worry about that it will bake up fine. So I do, using regular flour though. The taste is fantastic, a little hard to slice. Freezes well.

    Recipe #299487

    This is the moistest and most spongy coffee cake I know. Back in the 1980 this was the one you got no mater where you went or what the occasion was. When I returned to Denmark after 18 years in the States, I remember getting this at my cousin’s house, and the first bite was like, memories of childhood and perfect summers. I had forgotten how good it was. My DB calls this the “ant cake” because once the topping is baked, the coconut flakes, does look like little ants.

    Recipe #299474

    This recipe is a combination of 3 different recipes, that come the closest to the kimchi I prefer. The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time.

    Recipe #299471

    This recipe was created for a diabetic for Valentines. I cut both sugar and fat down by adding apples. The beauty of this recipe is that the ingredients are mixed in one step. I still feel the cake gets too dry (crumbly) after a few days. Would greatly appreciate other bakers suggestions. Are afraid to add more liquid, as the middle gets even more dense. This is my third cake in three weeks; I will not be able to fit my pants if I have to keep fiddling with this recipe.

    Recipe #289017


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