Recipe: Norwegian Tartlets

 

Norwegian Tartlets 

Crust
1 stick butter (1/2 c.)
3 T. granulated sugar
1/4 t. salt
1 - 1/4 c. flour (perhaps a few teaspoons more)

Crust Directions

1. Preheat oven to 350 degrees Fahrenheit (325 convection; 175 degrees Celsius).
2. Using a food processor or stand mixer, blend butter, sugar, salt, and flour until thoroughly mixed. Mixture will be crumbly.
3. Press crust crumbles firmly into tart tins in a layer 1/4-inch (.635 cm) thick.
4. Bake at 350 degrees for 12-14 minutes. Tartlets may not look done; they are not supposed to brown, but just barely start to turn golden. Cool on wire rack.

Cream Filling
8 oz. cream cheese, room temperature
14 oz. can sweetened condensed milk
1/3 c. lemon juice
1 t. pure vanilla extract
1 can or 1 recipe blueberry pie filling (or fruit pie filling of your choice)

Filling Directions

1. Using a food processor or stand mixer, whip cream cheese, sweetened condensed milk, lemon juice, and vanilla extract together until smooth.
2. Place about 2 T. of cream filling into each cooled tartlet crust.
3. Finish with a 1 t. dollop of pie filling (with at least 2-3 blueberries) on top of cream filling.

Makes 12-16 tarts.
 

Cook’s Note: This recipe makes more filling than crust; you can double the crust recipe or store leftover filling in fridge for up to a week.

The recipe title is a bit of a misnomer. I bought tart tins at an antique store in Idaho and found a Norwegian tart crust recipe online. However, the filling is decidedly not Norwegian according to my friend's foreign exchange student from Norway—though the foreign exchange student did think the tarts were delicious. Maybe this recipe should be named Norwegian-ish Tartlets?

Recipe: Grandma Lee's Macaroni Salad

 

Grandma Lee’s Macaroni Salad

12 - 16 ounces elbow macaroni
5 medium tomatoes
2 cups Miracle Whip
Salt and pepper to taste

Directions

1. Fill two medium pans with water: larger one for cooking pasta, the other for blanching tomotoes. Bring to a boil.  
2. Boil pasta according to box instructions. When done, drain but do not rinse.
3. While pasta is cooking, place tomatoes in boiling water for at least 60 seconds (tomato skin often begins to crack when it is ready). Remove blanched tomatoes and immerse in ice water to prevent tomatoes from cooking. Core and peel tomatoes, and then dice, reserving all liquids and juice from the tomatoes. Put diced tomatoes and juice into large bowl.
4. Add miracle whip and mix by hand until blended. Add cooked pasta and toss until coated. Salt and pepper to taste.

Cook’s Note: This salad is best enjoyed while still warm, but is also great cold. Refrigerate leftovers. This is a close copy of the process taught to me by my mother-in-law that she learned from her mother-in-law.

Recipe: Stuffed French Toast

 

Stuffed French Toast

1 loaf French bread
8 oz cream cheese, softened
1 cup raspberries or blueberries (frozen is fine, but thaw first)
1/4 cup powdered sugar (more or less depending on taste preference)
5  eggs
2 TBS milk, half and half, or heavy whipping cream

Directions

1. Slice French loaf every 1/2 inch, but avoiding cutting through the bottom on even cuts so that you end up with 1-inch slices of bread that open like butterflies.

2. For stuffing: Mix cream cheese, berries, and sugar in a small bowl with a fork until mashed and blended. Smear a spoonful of stuffing between the bread flaps, making sure no filling seeps out of the edges. Gently press flaps closed.

3. Blend eggs and milk well and pour into shallow container for dipping. Dip both sides of stuffed bread into egg mixture and place in preheated frying pan coated with oil. Flip when bottom develops pretty brown spots. Remove from heat and place in warmed crockpot or baking dish covered in foil to keep warm while you cook the rest.

Makes 4 - 5 servings. (Cream cheese filling makes enough for almost 2 skinny French loaves.)

Cook’s Note: Serve with Maple Buttercream frosting, maple syrup, or berry syrup. One French loaf can be cut into 10 - 14 butterfly slices, depending on the size of the loaf. 

See Stuffed French Toast tutorial reel on Instagram @MrsLeesSweetShoppe.

Recipe: Creamy Broccoli Soup

 

Creamy Broccoli Soup

3 c. water
1/2 c. all-purpose flour
2 T. butter
3 cubes chicken bouillon (or amount for 4 c. broth)
1 T. minced onion
1 t. salt
1 - 2 pinches red pepper flakes
2 - 3 broccoli crowns, chopped (can use food processor)
1 - 2 Idaho potatoes, chopped into 1/2” cubes (optional)
1 c. milk or cream
2 c. shredded cheese

Directions:

1. Whisk flour into water and pour into medium saucepan.

2. Add butter, bouillon, minced onion, salt, red pepper flakes, chopped broccoli, chopped potatoes (if desired). Bring to a boil and simmer for 10 - 15 minutes, stirring occasionally (if your potatoes are in larger chunks, increase simmer time until potatoes are done).

3. Gradually stir in milk and shredded cheese. Let simmer a few minutes until the cheese is melted and incorporated into the soup. 

4. Remove from heat; let stand 2 - 3 minutes before serving. Serve with bread and butter.

Makes 4-5 servings. 

Cook’s Note: If using a blender to chop the broccoli, it is easy to add the water and flour to the broccoli and blend. The red pepper flakes might not seem important, but that is the magic ingredient to this soup. Also, use potatoes or rice to stretch the soup for a few more people or to help thicken the soup a little; add more potatoes or add 1/2 c. wild rice and 1 c. water to stretch. I rough cut my broccoli and potatoes in to 2 - 3” segments and pulse it a few times in a food processor for a smoother-textured soup.

Recipe: Rose's Rolls - Braided with QR Codes for Tutorial Reels

Rose's Rolls - Braided

This recipe uses the Original Rose's Rolls recipe adapted for a KitchenAid or other stand mixer.

2 c. warm water
2 T. active dry yeast (or 2 pkgs.)*
1/2 c. sugar
3 c. flour
1 egg
1/4 c. vegetable oil
2 t. salt
2 c. flour

Directions

1. In a stand mixer bowl, combine water and yeast with a whisk. Proof 5 minutes or until bubbly or frothy.

2. Add sugar, 3 c. flour, egg, oil, and salt. Mix on low speed until evenly mixed (1-2 minutes).

3. Add 2 c. flour and mix on low speed until flour is incorporated and dough is fairly smooth. Only knead 3-4 minutes or it will toughen the dough—dough should be very moist and sticky and coat your fingers and palms. This is the magic dough consistency for these rolls.

4. Cover and let rise for 30 minutes to 1 hour in “summer day” oven until doubled in size.

5. Scrape dough onto floured surface and fold a few times to tighten the gluten. Let rest 5 minutes. Roll or press by hand into rectangle about 12-14” long and 1/2” thick. Cut the dough into 3/4” to 1” inch strips. Dust each strip in flour and pinch the ends of 4 strips together at the top. Weave a 4-strand braid, pinching the ends together. Set aside. Repeat cutting strips and braiding until dough is used up. Using a pizza cutter, cut braided strips into equal pieces (4-5” long works best), tuck cut ends underneath towards center, and place on greased baking sheet about 2-3” apart (15 rolls per 13x17-inch baking sheet).

6. Cover with plastic wrap sprayed with Pam. Let raise until nearly doubled in size again (you will see air pockets through the dough’s surface). Bake for 10-13 minutes at 400 degrees until golden. Do not overbake.

7. Brush tops with melted butter and let cool 5-10 minutes before serving.

Makes 28-32 braided dinner rolls.

Cook’s Note: See roll tutorial reels on Instagram @MrsLeesSweetShoppe. *I like to use 1 TBS active dry yeast with 1 TBS active sourdough starter/levain.

Dough Texture & Kneading

Cutting Dough into Strips

Braiding Dough

Forming Rolls 

The printer-friendly recipe contains QR codes for easy access to tutorial reels.

 

 

Recipe: Raspberry Fluff Dessert

Raspberry Fluff Dessert

I first learned of this recipe from my friend Valerie in Idaho. A decade later, my friend Amanda reintroduced me to this dessert, and any time she takes it to a potluck or event, it's the favorite.

Ingredients:
5.1 oz. pkg. vanilla instant pudding
32 oz. vanilla or plain yogurt
8 oz. cool whip, thawed
12 oz. frozen raspberries

Directions:
In large mixing bowl, add yogurt and dry pudding mix. Mix for 2 minutes.
Stir in cool whip until evenly distributed.
Fold in frozen raspberries. Wait 20-30 minutes before serving.

Makes 8-10 servings.

Cook’s Note: Raspberry Fluff takes on a slightly different vibe when stored in the refrigerator overnight, and is equally tasty. 

For a less sweet version, use plain yogurt. My favorite is mixing with 16 oz. vanilla yogurt and 16 oz. plain yogurt. All three options are yummy.

Recipe: Grand Slam Breakfast Casserole

Grand Slam Breakfast Casserole

Ingredients:
16 oz. can refrigerator biscuits (or 1 batch homemade biscuits)
1 lb. hot sausage, browned and drained
2 cups cheddar cheese, shredded
6 eggs
1/2 cup milk
salt and pepper to taste
1 batch sausage gravy (or 1 packet Pioneer white sausage gravy prepared)

Sausage Gravy (see Step 4):
2 T. flour
2 beef bouillon cubes
2 cups milk

Casserole Directions:

1. Preheat oven to 350 degrees. Grease 9x13 casserole dish with shortening.
2. Cut refrigerator biscuits into fourths and spread out evenly in bottom of casserole dish.
3. Brown and drain sausage. Reserve 1/2 cup browned sausage in the skillet to make gravy, and sprinkle rest of of browned sausage over biscuits and spread out evenly.
4. Start making gravy. With gravy skillet on low (with reserved brown sausage), add two beef bouillon cubes and smash them with a wooden spoon as they heat up. Add flour and mix until well coated. Slowly pour in 2 cups milk and bring to a boil. As soon as gravy is thickened, remove from heat.
5. Layer shredded cheddar cheese over crumbled sausage.
6. Beat 6 eggs with 1/2 cup milk and a few dashes salt and pepper. Pour egg mixture evenly over cheese layer.
7. Pour sausage gravy evenly over top of casserole layers.
8. Bake for 40 minutes. Let cool 5 minutes before serving.

Cook’s Note: This will overflow if dish is smaller than 9x13. Place a large baking sheet on bottom rack just in case.