RECIPE ARCHIVE
The following are recipes previously featured on the recipe page,
but have removed to make way for new entries.
Enjoy!!
| Return to Recipes | Return Home | Return to Our Products |
Go To This Recipe
Lingonberry Hazelnut Coffee Cake
Excellent with Pork, Chicken or Corned Beef
2 C. Lingonberry Jam
1/2 C. Red Wine
1/4 C. Orange Juice
1 tsp. Dry Mustard
1 tsp. Garlic Powder
Dash Pepper
Heat ingredients until jam melts and mix well. Cool 30 minutes
Brush glaze over roasted meat. Continue roasting in 350 degree oven for last 30 minutes of roasting.
LINGONBERRY HAZELNUT COFFEE CAKE
2 ¾ C. Flour 1 C. Buttermilk
1 C. Sugar 1 tsp. Vanilla
1 tsp. Baking Soda ½ C. Hazelnuts or Almonds chopped
½ tsp. each Baking Powder and Salt 1 Tbsp. Sugar
1 C. Butter or Margarine 1 ½ tsp. Cinnamon
2 Eggs beaten ¼ C. Lingonberry Jam
Heat oven to 350 F.
Si Sift together flour, sugar, baking soda, baking powder and salt into large bowl.
Cut in butter using 2 knifes or pastry cutter, until mixture resembles coarse crumbs. Reserve ½ C
crumb mixture.
Add beaten eggs, buttermilk and vanilla to remaining crumb mixture and beat with electric mixer
until well blended.
Stir chopped nuts, 1 Tbsp. sugar and cinnamon into reserved crumb mixture.
Spoon 1/3 of the batter into greased 9 or 10-inch tube pan.
Spoon ½ of the jam over center of batter and sprinkle with 1/3 of the reserved crumb mixture.
Repeat layers.
Top with remaining batter and sprinkle with remaining crumb mixture.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan. Cool completely on wire rack.
Serve with Boneless Pork Loin Roast, Roast Duck, Turkey or Chicken
½ C. Lingonberry Jam or Syrup ½ tsp. Dried Thyme, crumbled
½ C. Ruby Port 1 ½ tsp. grated Orange Peel
½ C. Chicken stock (or canned broth) 1Tbsp. Red Wine Vinegar
½ C. Heavy Cream
ü Boil port and chicken stock in heavy, medium saucepan until reduced by half.
ü Add cream and thyme and boil 5 minutes.
ü Stir in lingonberry jam or syrup, vinegar and orange peel.
3 lb. boneless Pork Loin 1 Tbsp. Red Wine Vinegar
2 Tbsp. Dijon Mustard ½ C. Chicken stock or broth
½ tsp. dried Thyme, crumbled ½ C. Ruby Port
½ tsp. dried Oregano, crumbled 3 Garlic cloves, halved
1 Bay Leaf
Salt &Pepper
(See Lingonberry Port Sauce above)
Pork: Position rack in center of oven and preheat to 350 degrees. Pat dry Pork. Spread with mustard, sprinkle
with thyme,oregano, salt & pepper and top with bay leaf. Set in roasting pan. Add port, stock and garlic to pan.
Roast pork 55 minutes for medium.
Sauce: Prepare sauce as directed in “Lingonberry Port Sauce.”
Remove cooked pork from pan. Degrease pan juices.
Mash garlic that remains in pan into remaining juices and add prepared sauce.
Stir in a 1 Tbsp. Vinegar if desired. Season with salt and pepper.
If desired add 1 tsp cornstarch and stir while heating to thicken.
Thinly slice pork and serve with sauce.
SWEDISH APPLE-LINGONBERRY CAKE
(Contributed by Diana Woodall, Click for more Diana's Recipes)
3 Tbs. milk
1 tsp. baking powder
3 large eggs
1/4 tsp. salt
1 tsp. almond extract
3/4 C. (1 1/2 sticks) butter, softened
1/2 tsp. vanilla extract
2 large baking apples, peeled and cored, and cut in half horizontally
1 1/2 C. all-purpose flour 1/2 C.
lingonberry jam
3/4 C. granulated sugar
Confectioners' sugar, for dusting
Extra
butter and flour, for greasing and flouring pan
Preheat oven to
350 degrees F (180 C). Butter an 8 or 9-inch (20cm or 23 cm) springform pan and
lightly dust with flour.
In a bowl, combine the milk, eggs, and the almond and vanilla extracts. Mix
well.
In a second bowl, combine the dry ingredients and add the softened butter and
half of the milk-egg mixture to the dry ingredients.
Using an electric mixer at low speed, blend until the dry ingredients are
moistened, about 1 1/2 minutes. Using a spatula, scrape down the sides of the
bowl. Add the remaining milk-egg mixture. Mix at medium speed for 2 minutes.
Pour the batter
into the pan. Carefully place the apple halves, flat side down, in the pan.
Spoon 1- 2 tablespoons of the lingonberry jam into each of the apple holes
(which were the apple cores).
Bake the cake for 45-50 minutes, or until it's golden brown and a wooden skewer,
toothpick, or cake tester inserted into middle of cake comes out clean.
Remove cake from oven and place on rack to cool in pan for 20 minutes. Run a
knife or a rubber spatula around edge of cake in pan, and then release sides of
spring-form pan. Let cake cool on rack completely. When cake has cooled
completely, lightly dust top with confectioners’ sugar before serving. Slice in
wedges and serve with whipped cream, if desired.