Lingonberry Butter Recipes

Steps:

• In a medium mixing bowl, beat the butter with an electric mixer until creamy and pale yellow.
• Add lingonberries and beat until thoroughly combined and light pink in color.
• The finished product should have no visible liquid and be light and airy. If your butter is juicy, dark pink, or clumpy- keep beating!
• Store in an airtight container in the refrigerator. Has an excellent shelf life.

Steps:

• MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
• COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
• NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
• MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

Steps:

• Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F, about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
• Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead dough on floured surface 2 minutes.
• Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Cover with plastic and towel; let rise 15 minutes.
• Divide dough in half. Divide each half into 10 equal pieces. Roll each piece between palm of hand and work surface to form smooth round ball. Place on baking sheet, spacing evenly. Cover with plastic wrap,then towel. Let rise in warm area until almost doubled, about 15 minutes.
• Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F. Working in batches, fry doughnuts until brown, about 4 minutes per side. Using slotted spoon, transfer to paper towels and drain. Sift powdered sugar over doughnuts. Serve with preserves.

Steps:

• Drain berries, wash and pick out any leaves.
• Place berries in saucepan; add water and heat to boiling.
• Add sugar; stir to dissolve. Simmer 10 minutes.
• Remove from heat.
• Place saucepan in cold water; stir sauce for 1-2 minutes.
• Serve warm if using for pancakes, chill if serving with meat.

Steps:

• Combine the first 4 ingredients and set aside.
• Use a mixer to blend the remaining ingredients, except the nuts and berries.
• Blend in the flour mixture until the flour completely disappears.
• Then, stir in the nuts and berries.
• You now have two options:.
• Option 1: Make a loaf by pouring the batter into a well-greased 9" X 5" X3" loaf pan, and bake at 350 degrees for 1 hour
• Option 2: Make muffins by pouring the batter into 18 paper-lined 2 3/4 inch muffin cups, and bake at 350 degrees for 30 minutes.