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DANISH PASTRIES

Ingredients:

1 3/4 cups Bread flour
3/4 cup Cake Flour
2 1/2 tablespoons Dry milk
3/4 teaspoon Salt
3 1/2 tablespoons Butter 1/2 cup Water
2 teaspoons Dry yeast
1/2 cup Butter or marg., for folding in the dough
1 Egg; beaten, for brushing on top

Filling:

1/2 - 3/4 cup apricot jam or marmalade; 1/4 - 1/3 cup canned fruit filling or preserves; 1/2 - 3/4 cup nut streusel; or 1/2 - 3/4 cup cheese filling

Cooking Instructions:

Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry
yeast into the yeast holder. Select Basic Dough Mode. Press start.

Place dough in greased bowl. Cover. Rest the dough in refrigerator for 30 minutes.

Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle.
Place back in the refrigerator. Chill at least 1 hour.

Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle.

Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third.

Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for
20 to 30 minutes.

Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll 3 times more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight.

Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares. Roll each out into about 7
inch square.

Place the filling of your choice in the center of each square. Brush the four corners lightly with water to help them seal when pressed together.

Fold opposite corners over the center. Press down firmly to seal together. Then fold the other two corners over the center and press all four corners tightly together.

Place on greased baking pan. Spray water on top.

Proof, brush with beaten egg and bake in 357 degree oven for 10 to 15 minutes or until golden brown.

SWEDISH MEATBALLS

Ingredients:

2 cups Soft bread crumbs
2/3 cup Milk
1/2 cup Minced onion
4 Tablespoons Butter
1 1/2 lb Ground beef or veal
3 Eggs, slightly beaten
2 teaspoons Salt
1/2 teaspoon Pepper 1 teaspoon Nutmeg
1 teaspoon Paprika
1 Tablespoon Concentrated meat extract
3 Tablespoons Flour
1 cup Water
1 cup Sour cream
2 Tablespoons Minced parsley

Cooking Instructions:

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat extract and 3 Tbsp flour. Stir until well blended. Add water, and a few grains of pepper.

Cook, stirring constantly until thickened. Reduce heat to very low and cook 5 minutes.

Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition. Return meat balls to gravy, cover pan and simmer very gently 10 minutes.

Serve in deep casserole. Sprinkle with minced parsley.

Serving Suggestions:

Serve over wide egg noodles or alone as appetizers.

SWEDISH RYE BREAD

Ingredients:

7 ounces water (1 cup less 2 Tablespoons)
1/4 cup Honey
1 tablespoon Butter
1 1/2 teaspoons Salt
2 teaspoons Caraway Seed 1/2 teaspoon orange peel, grated
1 cup Rye Flour
1 1/2 cups Bread Flour
1 1/2 teaspoons Yeast

Cooking Instructions:

Mix yeast with warmed water (110 degrees) to activate. Mix all ingredients with mixer bread hook until dough forms ball, or hand knead until dough forms consistent ball. Place in standard bread pan, cover moist towel and let rise until bread doubles in size.

Bake at 375 degrees for 30 minutes or until bread forms crust and pulls away from sides of pan.

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