Andreas Viestad's Ultimate Hot Orange Chocolate

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Ingredients:

• 5 ounces dark chocolate
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1 tablespoon orange marmalade
• 1 orange zest of to garnish

Steps:

• Break the chocolate into very small pieces
• Add milk and chocolate to a small pot and heat while stirring constantly with a rubber spatula
• When the milk mixture is almost boiling remove from heat and pour into 2 mugs
• Whip cream to a medium stiff peak
• GENTLY fold in marmalade
• Top with orange whipped cream and orange peel if desired
• Bon appetit

Danish Pickled Cucumbers Syltede Agurker

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Ingredients:

• 2 medium cucumbers thinly sliced
• 1/3 cup cider vinegar
• 1/3 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon minced dill weed or 1 tablespoon parsley

Steps:

• Place cucumbers in non-reactive bowl Mix vinegar water sugar salt and pepper; pour over cucumbers
• Cover and refrigerate stirring occasionally at least 3 hours
• Drain; sprinkle with dill weed

Kringle

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Ingredients:

• 3/4 cup butter
• 1 package cake yeast
• 1/4 cup water
• 1/4 cup lukewarm milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 1 egg
• 2 cups sifted all-purpose flour
• 1 cup brown sugar
• 1/3 cup butter
• 1 pinch salt
• 1 pinch cinnamon
• 1/2 egg white

Steps:

• Divide butter in half and spread each half on waxed paper to an 8x8 inch square
• Chill
• Dissolve yeast in warm water
• Add lukewarm milk sugar salt lemon extract and egg mixing well
• Add flour and mix until smooth
• Roll dough on well floured board to an 12x8 inch rectangle
• Place one piece of chilled butter on two thirds of dough
• Fold uncovered third of dough over the middle third then fold the remaining third over top
• Again fold one end over middle third and fold remaining third over top making a square of nine layers
• Wrap in waxed paper and refrigerate 30 minutes
• Roll dough again to an 8x12 inch rectangle
• Add chilled butter and fold the same way
• This makes 18 layers
• Refrigerate 2 hours
• Cut dough into 2 equal pieces
• Lightly roll one piece at a time until piece is about 20x6 inches
• Spread center third of dough with butterscotch filling then add fruit nuts raisins and so on-- or top with jam
• Fold one of the long edges to the middle moisten other edge and fold over top to cover filling
• Seal well
• Put kringle on a greased baking sheet and form into an oval shape pressing ends of kringle together to form a continuous circle
• Flatten dough with hands
• Cover kringle for 1 hour at 70 degrees
• Bake at 350 degrees for 25-30 minutes or until golden brown
• Cool then ice with a mixture of powdered sugar and water

Kringles

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Ingredients:

• 3/4 cup butter softened
• 1 package active dry yeast
• 1/4 cup water 105-115F
• 1/4 cup sugar
• 1/4 cup warm milk 105-115F
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 1/2 cups pie filling poppyseed prune apricot raspberry
• 1 cup sliced almonds
• 1 cup powdered sugar
• 1 -2 tablespoon water

Steps:

• In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
• Stir in 1 3/4 cups of the flour until it forms a large ball
• Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
• Cover the dough and let rise about 5-7 minutes
• Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
• Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
• Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
• Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
• Now roll the refrigerated dough out again to a 12x8-inch square
• Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
• Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
• Spread half the filling on the middle of the dough and sprinkle with half of the almonds
• Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
• Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
• Repeat with remaining kringle
• Allow kringles to rise for about an hour or until a fingerprint remains when touched
• Bake at 350F for 20-25 minutes or until golden; cool on wire racks
• Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm

Mom's Danish Potato Salad

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Ingredients:

• 1/4 cup vinegar
• 1/4 cup water
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1 dash pepper
• 1 teaspoon mustard
• 2 eggs well beaten
• 1 cup salad dressing I use Miracle Whip but you can you mayo or anything you like
• 4 -5 cups potatoes cooked and cubed
• 3 hard-boiled eggs
• 1/4 cup celery diced
• 2 tablespoons onions diced
• 1/4 cup sweet pickle relish

Steps:

• Combine first 6 ingredients and bring to a boil
• Gradually beat in well-beaten eggs
• Cook stirring constantly until slightly thickened
• Remove from heat and add salad dressing
• Mix well and pour over potato egg celery onion and relish
• Add more salt and pepper if desired
• Refrigerate until well-chilled and enjoy

Swedish Brown Beans With Pears

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Ingredients:

• 1 1/2 cups swedish brown beans picked and rinsed well or pinto
• 1 cinnamon stick
• 2 teaspoons salt
• 3/4 cup brown sugar
• 1/4 cup cider vinegar
• 3/4 cup dark corn syrup or molasses
• 2 large pears peeled cored and chopped

Steps:

• Place the beans in a large bowl and cover with water
• Soak overnight
• The next day drain and transfer to a large saucepan or stockpot
• Add water again to just cover
• Add cinnamon stick to beans and bring to a boil
• Reduce heat and simmer covered for 45 minutes
• Add salt brown sugar vinegar corn syrup and pears
• Simmer covered for 2-2 hours until beans are tender
• Transfer to serving bowl and serve