Jacs Favorite Swedish Lemon Sour Cream Cardamom Squares Recipes

SWEDISH SQUARES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease an 9 inch square baking pan.
• In a large bowl beat together butter and brown sugar until creamy.
• Beat in the egg, mix throughly.
• Beat in the vanilla, mix thoroughly.
• Beat in the flour and salt until well combined.
• Press mixture into the prepared pan and bake for 25 minutes.
• Remove from the oven and while still hot spread with the raspberry jam.
• Sprinkle with coconut.
• Cool completely and cut into squares.

SWEDISH SPICY LEMON CARDAMOM CAKE

Steps:

• Preheat your oven to 350°F.
• Coat a 9 x 5 loaf pan, with nonstick cooking spray.
• Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed.
• In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min).
• Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well.
• Lastly, you will add the flour mixture and blend until just combined. ( do not overmix).
• Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached).
• Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze.
• For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference).
• Remove cake from pan and spread the glaze on top and enjoy.
• Make the glaze to your preference, either thick or thin.

JAC'S FAVORITE - SWEDISH LEMON SOUR CREAM CARDAMOM SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 8 inch cake pan and line with either parchment paper or waxed paper.
• In a large bowl add the flour, baking soda, salt and cardamom, set aside until needed.
• Beat the butter until creamy and slowly add the sugar beating until the mixture is light and fluffy.
• Add the eggs one at a time, beating well after each egg.
• Mix the sour cream with the lemon juice and lemon rind, blending well.
• Fold the flour into the mixture in 3 batches alternating with the sour cream mixture.
• Spoon into the cake pan making sure to smooth the surface and bake in a preheated 350 degree oven for 45 minutes until firm to the touch.
• After removing from oven, you may want to loosen the cake with a knife so that it doesn't stick when you turn out onto a wire rack to cool completely.
• When cold you may cut into squares, dust with icing sugar and enjoy.

SWEDISH LEMON TEA RING

Steps:

• Dissolve yeast in lukewarm water.
• Combine milk, butter, eggs, salt, and sugar in the bowl of a stand mixer; stir in yeast mixture.
• Gradually stir in flour at speed setting 2 or 3 until dough is slightly stiff and pulls away from the sides of the bowl; replace paddle with dough hook and knead at speed setting 2 or 3 for seven minutes.
• After kneading, place dough in a greased bowl, cover with cling wrap, and allow to rise for 1 hour in a warmed oven (set at about 200 F then turned off).
• After dough has risen, punch down and divide in half. Use a rolling pin to form each half into an 8"x14" rectangle. Spread 3 tablespoons of lemon curd on each half; divide the candied lemon peel, citron, and pecans evenly and sprinkle over top of the lemon curd.
• Starting at the wide side, tightly roll each rectangle into a cylinder. Pinch together seams, then shape roll into a circle, pinching together the two ends.
• Place rings on lightly greased baking sheets, seam down. With scissors or a sharp knife, cut down 2/3rd through each ring at 1-inch intervals. Gently pull and twist each section outward so that it lays on its side but is still connected to the ring. Allow to rise for an additional hour in warmed oven until doubled.
• Remove risen rings from oven, then preheat oven to 350º.
• Bake rings on middle rack of oven for 15-20 minutes, until lightly browned. Whisk together the confectioner's sugar, milk, and lemon juice to make a light glaze; spread upon warm rings and sprinkle with grated lemon zest and sparkling sugar.
• Yield: 2 Swedish Lemon Rings, about 20 servings each.

CARDAMOM TEA LOAF

Steps:

• Preheat oven to 350°F.
• Grease and flour a loaf pan.
• Combine dry ingredients in a bowl and set aside.
• Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
• Pour batter into prepared pan, baking until done, about an hour.
• Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
• Dust with powdered sugar.

CHICKEN DIVAN SQUARES

Steps:

• Unroll dough and spread out into an ungreased 9 x 13 inch baking pan, pressing over bottom and 1/2 inch up sides to form a crust.
• Bake crust at 375 degree for 10 minutes and remove from oven.
• Trim away stem portions of florets and discard. Cut broccoli into small pieces.
• Distribute broccoli, cubed chicken and pimento evenly over crust.
• In separate bowl, mix mayonnaise, mustard, soup and 1/2 cup of cheddar cheese. Spoon.
• this mixture evenly over chicken. Sprinkle top with remaining 1 cup of cheese.
• Bake at 375 degrees for 15 to 20 minutes. Let stand 4 minutes before cutting into squares and serving.

SOUR CREAM TWISTS RECIPE - (4.5/5)

Steps:

• 1Dissolve yeast in lukewarm water in a small bowl. 2 Combine flour and salt in a large bowl and mix well. Cut in butter until mixture is crumbly. Stir in yeast mixture, sour cream, eggs and vanilla extract. Chill, covered, for 2 hours. 3 Divide dough in half. Roll each half into a 12 × 10-inch rectangle on a work surface. Sprinkle both sides of each rectangle with one-eighth of the granulated sugar. Fold each rectangle into a 10 × 4-inch rectangle. 4 Repeat the process (rolling the dough, sprinkling with sugar and folding in thirds) three times, using remaining sugar. 5 Preheat the oven to 350ºF. Lightly grease baking sheets. 6 Cut each rectangle into 12 (4-inch-long) strips. Shape into twists. Arrange on prepared baking sheets. Bake until lightly browned, about 20 to 25 minutes. Transfer to wire racks to cool.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

SOUR CREAM RHUBARB SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 13X9X2 inch pan.
• Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
• In a separate bowl, cream together brown sugar, shortening and egg.
• Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
• Pour mixture into pan and sprinkle with topping.
• Bake for 45 to 50 minutes.
• Cut into squares and serve warm or cool.