Swedishpunschbars Recipes
SWEDISH PUNSCH BARS
Make and share this Swedish Punsch Bars recipe from Food.com.
Provided by stormylee
Categories Bar Cookie
Time 1h
Yield 15 bars
Number Of Ingredients 9
Steps:
- Beat butter until light and fluffy.
- Add cookie or cake crumbs, cocoa powder and punsch, mix to combine.
- Form the dough into 15"fingers" and put the fingers in the fridge.
- Beat almond paste, sugar and glucose until smooth and colour the marzipan mass with green food colouring.
- Roll out the marzipan into a rectangular shape and cut into 15 pieces.
- Roll pieces of marzipan tightly around the"fingers".
- Melt chocolate in a double boiler or microwave, and dip the ends of the bars in chocolate.
- Allow chocolate to harden.
- Bars will keep in a cool and dry place for 4-5 days.
Nutrition Facts : Calories 158.5, Fat 10, SaturatedFat 3.3, Cholesterol 7.1, Sodium 21.8, Carbohydrate 17.3, Fiber 1.6, Sugar 13.8, Protein 2.3
SWEDISH MEATBALLS
These are tasty meatballs that can be served as an appetizer or as a meal over rice or noodles. Cut recipe out of the Milwaukee Journal.
Provided by AZPARZYCH
Categories Meat
Time 45m
Yield 30 meatballs, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy skillet over medium-high heat, melt 1 Tbs butter.
- Add onions and saute, stirring often until soft, about 1-2 minutes.
- Remove from heat and set aside.
- In bowl of electric mixer combine bread crumbs and water; let stand until soft; about 1-2 minutes.
- Add reserved onions along with beef, pork, egg yolks, salt, pepper, nutmeg, and allspice.
- Beat on low speed until smooth.
- Turn mixer to high and beat until mixture is light in color and fluffy; about 10 minutes.
- Shape into 1-inch balls.
- In large skillet over medium heat, melt remaining 4 Tbs butter.
- Cook meatballs in batches of about 15 at a time until brown on all sides.
- Remove with slotted spoon and drain briefly on paper towel before removing to a warmed serving platter
- Cover to keep warm.
- When all meatballs are cooked, reduced heat to low and add flour to skillet.
- Cook, stirring until lightly browned.
- Slowly add beef stock
- Cook, whisking until gravy is thick and smooth.
- Strain if desired.
- Pour gravy over meatballs and serve hot.
Nutrition Facts : Calories 312.1, Fat 22.2, SaturatedFat 10.2, Cholesterol 129.8, Sodium 658, Carbohydrate 8.4, Fiber 0.5, Sugar 0.7, Protein 18.6
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