Swedish Pickled Cucumbers

It's that time of year again! Time to get out your cukes and make

SWEDISH PICKLED CUCUMBERS
1 lb. cucumbers (you can use English or Persian or whatever you have, really)

Pickling solution:
2 parts white vinegar
1 part granulated sugar
½ part water
white pepper and dill to taste

If the skins of your cucumbers are unpalatably thick or knobbly, peel them first. Slice thinly into coins. If you have a mandoline to make this task easier, so much the better.

In a saucepan, mix together the vinegar, sugar and water and heat, stirring, just until the sugar dissolves. Allow to cool COMPLETELY. (If you add the cucumbers to the solution before it cools, the cucumbers will shrivel.) Also, try a bit of this solution first to see if it's to your taste, and adjust accordingly. It should taste sweet, but have a significant sour kick.

Stir the cucumbers into the cooled pickling solution, along with some grinds of white pepper and as much dill (fresh or dried) as you feel like using. Cover and refrigerate, preferably overnight. Serve as a tasty side dish.

Variations: I've seen other recipes where folks add things like a sliver of ginger, thin-sliced red onions or whole yellow mustard seeds. Let me know how it goes if you use these.

Makes a nice nod to the notion of "salads" at your Julbord. Enjoy!

Contributor: Karl Eriksson and the nation of Sweden

Thanksgiving Turkey Stuffing (or Dressing)

 There are three things you need to know about this recipe:

1) It slaps. No other turkey stuffing comes close. Thanks, Mom.

2) The folks in charge of food safety have declared that stuffing a turkey is potentially dangerous, so if you're going to do this, please be careful. Holidays are always more festive without a trip to the ER for food poisoning.

3) If you brine your turkey, do not stuff it. The stuffing will be like a salt lick, completely inedible (unless you're Curtis and your taste buds were shot off in the war). Make it as a dressing instead. If you want good turkey flavor in your dressing, save the turkey neck and lay it over the top of the dressing so they cook together.

THANKSGIVING TURKEY STUFFING (OR DRESSING)
1 large or 2 medium onions
2 ribs celery
2 large carrots
1 lb. pork sausage (get Jimmy Dean or other breakfast sausage with sage in it)
2 loaves bread, separated into slices and allowed to dry out
OR 1 large bag prepared bread cubes
2 eggs, whisked
parsley to taste (you can use fresh or dried parsley)
sage to taste (add quite a bit)
salt and pepper to taste
broth (if needed)

Finely chop onion and celery and grate carrots. Saute them together with the sausage until the sausage is cooked through (food safety for the win!). Place in a large mixing bowl and allow to cool to lukewarm. Dice bread into cubes if you're using bread. Add all ingredients to the sausage mixture and stir until thoroughly combined. The stuffing should be somewhat dry; it will get additional liquid from the turkey juices. Stuff cavity of turkey (gently; don't compact it) and bake.

If there's any remaining stuffing or if you're playing it safe, you can bake it as a dressing instead. Add a little more broth, turn into a lightly greased 9x13" pan, lay the turkey neck over the top, cover with foil and bake in a 350° oven for 1 hour. 

Serves a lot. Om nom.

Contributor: Karin Buck by way of Norma Eriksson, who got it from Grandma Kest (who used to stuff her turkey with RAW SAUSAGE, horrors!)

Aunt Marcia's Warm Elixir

When you need something warm and comforting and sweet and spiced, but you don't quite want cocoa, this is what you need.

AUNT MARCIA'S WARM ELIXIR
1 cup milk
ground cinnamon to taste
ground cardamom to taste
just enough sugar or honey to sweeten
dash of almond extract

Stir together and heat through, but don't boil. Serve warm.

Serves 1.

Contributor: Marcia Hetzler

Aunt Anna's Green Dip

Grandpa's sister Aunt Anna was a GOOD cook, and she was very generous when it came to feeding people. But she could get cagey about giving out recipes. She would sometimes strategically leave out one or two ingredients, just so other people's versions of her recipes would never turn out as well as hers. (Scoundrel.)

We don't know if this dip has all the ingredients, but it's plenty toothsome as is.

AUNT ANNA'S GREEN DIP
1 cup mayonnaise
1 cup sour cream
1 package frozen spinach, defrosted, pressed dry and chopped
2-3 green onions, chopped very fine
1 can sliced water chestnuts, drained and chopped
1 envelope Knorr Leek Soup (sometimes sold as "Leek Recipe Mix")

Mix everything together very well. Store in the refrigerator for a few hours before serving so the flavors blend. Serve with crudités, baguette slices or chips.

Makes about 3 cups dip.

Contributor: Anna Hartelius

Marshmallow Dip

Ah, creamy, dreamy marshmallow dip. Fresh fruit's naughty friend. As my cousin Phil used to say, "The mayo makes it a little white-trash, but who cares... it's so delicious." Wise words indeed.

MARSHMALLOW DIP
1 pint marshmallow creme
1 pint mayonnaise
Grated ginger to taste
Zest of 1 orange, grated

Mix it all together. Maybe let it sit in the fridge for an hour or two so the flavors get to know each other. Serve with fresh strawberries, apple slices, banana chunks, or any other kind of firm, dippable fruit your little heart desires. (It's a good idea to skewer the fruit chunks with toothpicks, so no fingers go in the dip.)

Serves a party.

Contributor: Karin Buck

Feather Bed Rolls

This recipe was typed, so there's no way to tell who the contributor was. Mysteeeeeerious!

WARNING: This recipe has not been fully tested. Lisa Ashton tried it a few years ago and it did not turn out well, so further testing is necessary. Proceed at your own risk.

FEATHER BED ROLLS
1 cake yeast*
2½ cups milk
2 t. sugar
½ cup shortening
1 t. salt
5 cups flour

Scald the milk, then remove it from the stove and add shortening and sugar. When cool, add yeast cake that has been dissolved in water, and the flour and salt that have been sifted together. Beat the mixture, then let rise until doubled in bulk.

Beat again, and fill muffin pans one-third full.* Let rise again until doubled in bulk. Bake twenty minutes in a moderate oven.*

*A couple of notes: a cake of live yeast equals about three ¼-oz. packages of active dry yeast, or a bit less instant yeast; you don't have to dissolve either of these in water, although active dry yeast does benefit from being "proofed" beforehand. The recipe doesn't specify, but grease and flour the muffin pans to make sure the rolls don't stick. And a "moderate oven" translates to between 350° and 375° F -- start at the low end of the range and check the rolls after 20 minutes to see if they're done; if not, give them a few minutes more time.

Contributor: mysteeeeeeeerious stranger (probably Catharina Kest)

Fake Fake Homemade Apple Cake

Let's be honest: most of the recipes in the Cooking with 4 Ingredients cookbooks aren't super good for you. But every now and then you need a quick hack. For those times, there's this Fake Fake Apple Cake -- not because it's full of fake apples, but because it's fake-homemade! You can fool people into thinking you made it from scratch. Mom did this on several occasions. Muahahaha.

FAKE FAKE "HOMEMADE" APPLE CAKE
1 box spice cake mix*
1 20-oz. can apple pie filling
2 eggs
⅓ cup chopped walnuts

Preheat oven to 350° F. In a bowl, combine all ingredients very thoroughly with a spoon, making sure all lumps from the cake mix are broken up. Pour into a greased and floured bundt pan and bake 50 minutes. Check with a toothpick for doneness (if the toothpick comes out clean, it's done).

For extra amazingness, frost with Penuche Frosting.

You can alter the pie filling (cherry, blueberry, raspberry, etc.) to change up this recipe a little. If you do, though, don't frost with penuche.

Contributor: Karin Buck, who stole it from The New Cooking with 4 Ingredients

*Spice cake mix can be hard to find. If so, get a boxed yellow, white, or vanilla cake mix and stir in ½ t. allspice, ¼ t. cinnamon and ⅛ t. nutmeg. Proceed with recipe. You're welcome.

Chocolate Drop Cookies

This is one of many, many recipes I got from my mom's recipe file. The handwriting looks most like Grandma's, so I'm going to credit her. When I find the recipe for chocolate butter frosting, I'll link it here. This is one of many recipes that let you use up any milk that's gone sour in the most delicious way possible.

CHOCOLATE DROP COOKIES
1 egg, well beaten
1 cup brown sugar
1 t. vanilla extract
½ cup shortening, melted
2 1 oz. squares unsweetened chocolate, melted
1⅔ cups cake flour
½ t. salt
½ t. baking soda
½ cup milk (sweet or sour)
½ cup chopped or broken walnuts

Preheat oven to 350° F. Sift together dry ingredients. In another bowl, beat egg and sugar together until light; add vanilla, melted shortening and chocolate. Blend well. Add sifted dry ingredients, alternating with the milk, until well incorporated. Stir in nuts. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake 10-12 minutes. While still warm, frost with chocolate butter frosting.

Makes 2½ dozen cookies.

Contributor: Norma Eriksson

Swedish Limpa Bread (Vort Limpa)

I'm pretty sure I got this recipe from Tom Ashton. He is the master baker and pride of the Ashton clan and all that stuff. This beats German rye bread all up out the joint, because Swedes know how to bake.

SWEDISH LIMPA BREAD (VORT LIMPA)

Proofing sponge:

2 t. (or 2 packets) active dry yeast
½ cup warm water
pinch of sugar
½ cup unbleached all-purpose flour

Dissolve the yeast in the warm water. Add a pinch of sugar and the flour. Cover with plastic wrap and/or a clean towel and set aside until bubbly, 5 to 10 minutes. (If it doesn't bubble up, the yeast is dead. Start over with live yeast.)

Dough:

1 cup warm water
¼ cup dark brown sugar
1 cup dark beer, at room temperature
½ cup molasses
2 T. fresh grated orange zest or 1 t. dried orange peel
¼ lb. (1 stick) butter, melted
1 T. salt
½ t. ginger
½ t. fennel or anise seeds (or a combination)
2 cups medium rye flour
raisins, optional
5-6 cups unbleached all-purpose flour
melted butter or egg white for the top crust

In a bowl or mixer combine the water, warm beer, brown sugar, molasses, orange zest, butter, salt, ginger, and fennel and/or anise seeds. Add the yeast sponge. Stir in rye flour and a handful of raisins if desired.

Add all-purpose flour a cup at a time, mixing until dough becomes elastic. Clean the sides of the bowl.

Turn dough out onto a lightly floured board. Scrape the bowl clean and add it to the dough. Lightly oil the inside of the bowl.

Knead the dough, adding only enough flour to prevent sticking, for about 8 minutes. When dough is thoroughly kneaded it should be moderately soft, smooth and elastic.

Place the dough in the oiled bowl, turn to oil the top surface of the dough and cover with plastic wrap and/or a clean towel. Put the bowl in a warm, draft-free place to rise until doubled in bulk, usually between 1 and 1½ hours.

Punch the dough down and divide it in half. Form into round loaves and place on baking sheets that have been sprinkled with cornmeal. Cover with plastic wrap and/or a clean towel and let rise until doubled in bulk, usually about 1 hour.

About 15 minutes before you want to bake the bread, preheat the oven to 375° F. Brush the tops of both loaves with melted butter or beaten egg white. Bake loaves for about 1 hour or until they sound hollow when tapped on the bottom. Cool on wire racks before slicing.

Makes 2 delectable loaves.

Contributor: Tom Ashton, baker extraordinaire

Basic Overnight Oats

This isn't a traditional Eriksson Conspiracy recipe. Nonetheless, it's become popular in our household for a make-ahead breakfast, especially on mornings where there isn't time to cook. This recipe produces an oatmeal with a different texture than the usual porridge; it's more like a creamy pudding. And who doesn't want pudding for breakfast? Try it and see.

BASIC OVERNIGHT OATS
⅓ cup plain Greek yogurt
½ cup (heaping) rolled oats
⅔ cup unsweetened milk of choice (you can use dairy or nondairy milk)
1 T. chia seeds or ground flaxmeal
½ t. vanilla extract
a pinch of salt
up to 2 T. honey or maple syrup (optional)

The night before you want to eat this, whisk together all ingredients in a medium-sized bowl. Pour into a glass pint jar (or two half-pint jars), cover with tight-fitting lid(s) and refrigerate for at least 4 hours, preferably overnight. Oats will be ready to eat in the morning.

Makes 1 large or 2 small servings, depending on how hungry you are when you wake up.

And if you get bored, here are some Variations!

Carrot Cake Overnight Oats: To the original recipe, add: 1 carrot, peeled and shredded; 2 T. softened cream cheese; ¼ cup raisins; ½ t. ground cinnamon. Mix and refrigerate.

Chocolate Chip Banana Overnight Oats: To the original recipe, add: ½ ripe banana, chopped or mashed; 2 T. chocolate chips. Mix and refrigerate.

Tropical Overnight Oats: Make the original recipe, substituting ⅔ c. coconut milk (the kind from the can) for the milk. Then add: ⅓ c. chopped fresh or canned pineapple; ⅓ c. chopped ripe mango; ½ ripe banana, chopped or mashed; 2 T. unsweetened flaked coconut. Mix and refrigerate.

Strawberry Cheesecake Overnight Oats: To the original recipe, add: ¼ cup chopped fresh strawberries; 3 T. softened cream cheese; zest and juice of ½ lemon. Mix and refrigerate.

Pumpkin Spice Overnight Oats: To the original recipe, add: ½ cup plain pumpkin puree; ½ t. ground cinnamon; ⅛ t. ground cloves; ¼ t. ground nutmeg. Mix and refrigerate.

German Chocolate Overnight Oats: Make the original recipe, substituting ⅔ c. coconut milk (the kind from the can) for the milk. Then add: 2 T. unsweetened cocoa powder; ¼ cup unsweetened flaked coconut. Mix and refrigerate.

Peanut Butter Cup Overnight Oats: To the original recipe, add: 2 T. natural peanut butter; 2 T. unsweetened cocoa powder. Mix and refrigerate.

Key Lime Pie Overnight Oats: To the original recipe, add: 1 T. key lime juice (regular lime works, too); 2 T. softened cream cheese; ½ t. key lime zest (regular lime works, too). Mix and refrigerate. Top with crunched-up graham cracker crumbs before serving.

Lemon Poppyseed Overnight Oats: To the original recipe, add: 1 T. lemon juice; ½ t. lemon zest (just the yellow stuff, not the white pith); 2 t. poppy seeds. Mix and refrigerate.

Chai Latte Overnight Oats: To the original recipe, add: ½ t. ground cardamom; ½ t. ground allspice; ½ t. ground nutmeg; 1 t. ground cinnamon; ¼ t. ground cloves (or less – cloves can be strong!); ½ t. ground ginger. Mix and refrigerate.

Blueberry Overnight Oats: To the original recipe, add: 1 T. lemon juice; ½ c. fresh or frozen blueberries. Mix and refrigerate.

Chocolate Peppermint Overnight Oats: To the original recipe, add: 2 T. unsweetened cocoa powder; ⅛ t. peppermint extract; ¼ cup chopped dark chocolate (optional). Mix and refrigerate.

Cherry Toasted Almond Overnight Oats: To the original recipe, add: ¼ cup sliced almonds, toasted; ¼ cup dried tart cherries, preferably unsweetened; ¼ t. almond extract. Mix and refrigerate.

Contributor: Soozcat

World Domination Sugar Cookies

Let's be honest: I stole this recipe from the back of a Wilton's cookie cutter container. It produces an exceptionally good cookie, tho. Grown men have been known to fight each other over a plate of these things, so proceed with caution.

WORLD DOMINATION SUGAR COOKIES
1 cup unsalted butter, softened (but not melted)
1½ cups granulated sugar
1 egg
1½ t. vanilla extract
½ t. almond extract
2¾ cups all-purpose flour
2 t. baking powder
1 t. salt

Preheat oven to 400° F. In mixer bowl, cream together butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, sift together flour, baking powder and salt; add to butter mixture a little at a time, mixing after each addition.

Do not chill dough. Divide dough into 2 balls. On a piece of parchment paper cut to fit a cookie sheet, roll a ball out into a rectangle about 1/8" thick. Cut cookies on parchment, spacing them out a bit to allow them to grow during baking. Carefully remove excess dough from parchment and reserve to roll out again, leaving behind cut-out cookies. Move parchment with cookies directly onto cookie sheet (see, this way you don't have to worry about the dough toughening up from too much flour, or transferring the cookies to the cookie sheet with a spatula and having the soft dough deform into weird shapes! Yay for keeping things simple!).

Bake 6 to 7 minutes or until cookies are very lightly browned. Repeat process until dough is gone. Allow cookies to cool, then frost with homemade buttercream frosting and decorate as desired. Give to your friends, or to people who will soon be your friends, because COOKIES.

Makes about 4 dozen small and tasty cookies.

Source: Soozcat. OK, and Wilton. Sheesh.

Spaghetti with Red Clam Sauce

Apologies in advance to anyone trying to eat kosher. Or to Curtis and Jenny, who don't like spaghetti and red sauce, respectively. MORE FOR THE REST OF US.

SPAGHETTI WITH RED CLAM SAUCE
2 cans (each 7½ oz.) chopped or minced clams
¼ cup olive oil
2 cloves garlic, crushed
2 T. chopped parsley
¾ t. dried oregano leaves
¼ t. dried basil leaves
½ t. salt
¼ t. pepper
1 can (1 lb. 3 oz.) tomatoes, undrained
1 can (8 oz.) tomato sauce
1 lb. dry spaghetti

Drain clams, reserving 1 cup clam liquid; set aside.

Slowly heat oil in medium saucepan. Add garlic and cook until golden.

Remove saucepan from heat. Add parsley, oregano, basil, salt and pepper, tomatoes, tomato sauce and reserved clam liquid; mix well.

Simmer, uncovered, 45 minutes, stirring occasionally. 15 minutes before the sauce is done, start the spaghetti in salted boiling water with a bit of oil on top. (Or just follow the package directions for how long to cook the spaghetti. I dunno, I'm not a mind reader.)

Add clams to sauce and heat through. Drain the spaghetti and serve hot with sauce on top (don't mix it in! What are you, a Philistine?), dusted with fresh grated Parmesan cheese. Goes very well with a fresh lettuce and tomato salad or marinated vegetables.

Contributor: Soozcat (who stole it from her mom's '60s-era McCall's cookbook)

Salmon or Tuna Patties

Curtis didn't like fish patties growing up. His mom would make them for a quick meal on busy nights and I think he thought they were gross. But V loves these, and Curtis actually likes them too. Try them on a busy night!

SALMON OR TUNA PATTIES
1 small onion, diced
1 T. butter
15 oz. salmon or tuna, drained and flaked, any bones or dark skin removed
2 eggs, beaten
1 cup breadcrumbs (preferably panko)
¼ cup parsley, chopped
salt and pepper to taste
2 T. oil

In a small frying pan over medium heat, cook onion in butter until soft but not browned, about 6 minutes; remove from heat. Transfer onion to a large bowl to cool completely, then add salmon or tuna, eggs, breadcrumbs, parsley, salt and pepper. Mix well and use hands to shape the mixture into 4 to 6 patties about ½" thick.

Heat oil in large frying pan over medium heat. Add patties and cook until browned on one side, about 5 minutes, then carefully flip and cook the other side until browned, another 5 minutes. Serve hot with tartar sauce. Goes especially well with creamed potatoes and peas.

Makes 4 to 6 patties.

Shamelessly stolen from Look and Cook by Tina Davis.