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22 December 2008

Holiday cheer you can eat! Recepie inside. [More:] This is foolproof. You need the following items:
75 grams (3/4 cup) butter/margarine
2 1/2 dl brown (raw) granulated sugar = a teensy bit more than 1 US cup
2 Eggs
2 dl filmjölk 0.8 US cup (plain white runny yoghurt to you folks)
1/2 gram of saffron
a fistful of raisins
3 dl / 1.2 US cup white flour
1 teaspoon baking powder (5.0 ml)

Whip (melted) butter and sugar together light and airy, I always do this by hand it's not hard work in the least but I suppose a machine will help speed things up, add the eggs one at a time.

Stir in the yoghurt and saffron. Stir in the flour and baking powder, then add your raisins as you see fit.

Pour into little muffin cups, this makes 12-15 in small Swedish muffin cups. Fill cups 2/3. (No supersized american cups). If you don't have cups it works nicely in a cake form as well.

Bake in oven at 200 C / 392 F for 15 minutes.

Add frosting if you like.

Ooh, saffron buns! I need something special to bring to a family brunch, and this might be it. Happy! Thanks, dabitch!
posted by Elsa 22 December | 08:10
Can I add another? My colleague gave me these last year, and they're oh so good. I haven't tried making them myself yet, but it looks fairly straightforward.

---

Holiday rum bon bons

2 7.5 oz packages of N'illa Wafers
1/2 Cup honey
1/3 Cup brandy or bourbon
1/3 Cup rum
1 lb. ground walnuts
Granulated sugar

Pulverize the N'illa wafers in blender in batches and put in large bowl.
Add the honey, liquors and walnuts. Mix well. Form into balls between palms.
Roll in granulated sugar. Store in air tight container so they don't dry
out. I have found that these bon bons taste even better after about 3
days.
posted by AwkwardPause 22 December | 11:59
hrm. we have everything but only have greek yogurt. Will that do?
posted by gaspode 22 December | 13:33
Yes! Go wild gaspode, that'll work just fine.

I gotta find me some bourbon to make bonbons.
posted by dabitch 22 December | 13:38
Dilute the Greek yoghurt with a little cold water.
posted by essexjan 22 December | 13:54
I think the greek yoghurt will be fine just the way it is. It's a lot like swedish yoghurt in taste and the "thick" part stops being thick as soon as you stir it a few times. Just use it.
posted by dabitch 22 December | 13:58
Yay! I'm a make these Weds afternoon when I am not at work!
posted by gaspode 22 December | 13:59
Oh and the "foolproof" comes from my testing - I have a hard time making a decent plain pound cake. I never fail with this. :) Easy peasy!
posted by dabitch 22 December | 15:51
midnight opentape extravaganza || My office is mostly a ghost town this morning.

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