Swedish Dried Fruit Cream Recipes

Steps:

• In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Steps:

• Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
• Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

Steps:

• In a small saucepan, simmer fruit in water until tender, about 15 minutes.
• Stir in sugar & mace.
• Mix cornstarch with cold water, then add it to the fruit mixture.
• Cook over medium heat until thickened, stirring constantly, but carefully to avoid breaking up the fruit.
• Chill for at least 1 hour before serving cold, as is; with cream; or over a custard or pudding.

Steps:

• Rub beef roast with salt and pepper.
• In a large, heavy saucepan, heat olive oil; brown roast on all sides.
• Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar, and molasses.
• Cover and cook over low heat for 2 hours or until meat is tender.
• Remove meat; strain pot liquid, discarding solids and returning the liquid to the saucepan.
• Stir flour and cream into the liquid; cook, stirring constantly, until thickened.
• Serve gravy with sliced pot roast.

Steps:

• Preheat oven to 450 degrees F, then butter a 1 1/2-quart ovenproof dish.
• In a bowl, combine applesauce, sugar & vanilla extract.
• In the prepared baking dish, lay down alternate layers of breadcrumbs & applesauce, ending with breadcrumbs.
• Pour melted margarine over the top & bake 25-30 minutes or until golden brown.
• Top with dollops of whipped cream & serve hot.

Steps:

• In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.
• Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.

Steps:

• Cut fruit into small pieces (I usually dice them). Grapes can be cut horizontally into 3 parts.
• Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.
• Consume on the same day as it would end up turning sour.
• The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
• You can also add a number of variations of your choice such as chocolate chips or cocoa powder or almond essence--lots of other things, but we usually enjoy it plain.
• If conscious about calories in cream , you can also substitute the cream with beaten yogurt.

Steps:

• In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.