Recipes

Swedish Platt Pan

A Swedish Platt Pan is used to make these tasty Scandinavian pancakes. Each pan has eight indentations that are approximately 3 inches in diameter.

Batter:	Topping:
2 eggs 3 cups milk 1 Tbsp. sugar 1 tsp. salt 1 1/2 cups flour	Butter Lingonberry Preserves(optional) Sugar

Beat the eggs and add the four and milk gradually along with the sugar and salt. Heat the Platt Pan over low heat and brush each indent with butter. Stir the batter well and fill each indent about 2/3 with the batter. Cook until golden brown. Serve with butter, lingonberry preserves, and sugar.

Old Fashioned Platte Panna

3 eggs
1/2 cup flour
1 1/2 cups milk

2 Tbsp. sugar
1/8 tsp. salt
3 Tbsp. melted butter

Mix batter a few hours before using and allow to stand in slightly cool place.

Beat egg yolks with sugar, salt, and melted butter. Stir in flour and milk. When ready to use, add the well beaten egg whites. Melt a little butter in each depression of hot Platte-Panna. Spoon a little batter into each. Bake until brown, turning over once, and serve with lingonberry preserves, cranberries, or your favorite topping.

Yield: 25-30 cakes

French Gaufrette

2 egg whites
3/4 cup confectioners' sugar
1/4 tsp. vanilla

1/8 tsp. salt
1/2 cup flour
4 Tbsp. melted

Beat egg whites until very stiff; fold in sugar gradually, then add vanilla and salt.

Sift flour into egg whites and fold in melted and cooled butter.

Drop spoonful in center of preheated gaufrette iron, close iron, and bake on top of range, first on one side, then the other. Use medium heat for baking. Never allow your iron to stand on a burner with highest heat.

When wafer is golden-colored, remove from iron and allow to cool. If tiny wafers are desired, put a very small portion of batter in opposite ends of the iron. By shaping the wafers while still warm, one can make rich, delicious cones for ice cream.

Yield: 7 or more large wafers (or approximately 14 small wafers)

Rosettes

2 eggs
2 tsp. sugar
1/4 tsp. salt

1 cup milk
1 cup flour
1 Tbsp. lemon extract

Add sugar to slightly beaten eggs, then add milk. Sift flour before measuring, then together with salt. Stir into first mixture until batter is smooth and about the consistency of heavy cream. Add flavoring.

Heat fat or oil to 370 F. in a deep kettle. If you do not have a thermometer, put a small piece of bread into fat and count to sixty. Bread should brown. Dip your iron into hot fat to heat it and drain excess fat on absorbent paper. Dip heated iron into batter to about 3/4 its height. If iron is properly heated and drained the batter will coat the iron. If batter does not adhere the iron is too cool or greasy.

Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases. Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely. Your rosette should be crisp as soon as it is slightly cool. If it is not, your fat may be too cool.

If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.

While still warm, dip in powdered sugar.

Timbales, Patty Shells, and Hors d'oeuvres Shells

(A not-so-sweet patty shell, to be used with creamed tuna, etc.)

1 egg
10 Tbsp. evaporated milk
1/2 cup flour

1/8 tsp. salt
1 1/2 tsp. sugar

Beat egg, add milk. Sift flour with salt and sugar into egg mixture, and stir until smooth, like heavy cream.

Heat iron in deep fat (370 F.) and dip into batter up to, but not over, the top. This deep-dipping helps keep shell from falling off iron before it is completely fried. When removing timbale from fat, drain a few seconds by inverting form and shell, then drop shell gently onto absorbent paper.

Reheat before serving. Large timbale and patty shells are filled with such foods as creamed vegetables, chicken a la king, tuna or crab mixtures. Hors d'oeuvres shells are filled with pastes of various types, creamed mixtures consisting of very small pieces, cheeses, etc. DO NOT FILL UNTIL shortly before serving, as the shells will absorb moisture and become limp.

Sandbakkelse

1 cup butter, softened
1/2 cup sugar
1 egg

1 tsp. almond extract
2 1/4 cups flour
1/2 tsp. baking powder

Cream butter and sugar. Add egg, extract, flour and baking powder, kneading dough well. Chill for 2 hours. If kitchen is warm, work with only a protion of the dough at a time, keeping the remainder refrigerated. Take a piece of dough about the size of a medium walnut and press evenly into each form, creating a thin, uniform layer. Cut off evenly around the top edge. Place forms on cookie sheet and bake at 350 F. for 10 minutes. Turn upside down on wire rack and remove form immediately. Cool.

Yield: 50 sandbakkelse, depending on shape and size.