How to make homemade Yogurt - Yoghurt

Why should you bother making yogurt at home?  Well, homemade yogurt is delicious and cheap.  Our recipe makes about 8 cups of yogurt and less than $2. Cheap!
Plus it is easy to make yogurt from scratch and requires very little special equipment.

Ingredients:

• half gallon of whole milk
• 1/2 cup of yogurt with active cultures
• thermometer
• whisk
• pot
• measuring cup
• wooden spoon
• towel

See our video for instructions to make the homemade yogurt.


Also you might want add our delicious granola or the old fashion Danish Rye Bread Crumbs into the yogurt.

How to Make Toasted Oatmeal - An Old Fashion Danish Fried Oatmeal (Granola)

The Danish toasted oatmeal is very traditional and served on top of either the Danish koldskaal or on yogurt.

 

 

♥ Ingredients ♥

• 2 cups Oatmeal
• 7 tbsp butter
• 1/2 cup sugar
• aprox. 1/2 cup chopped almonds (or any kind of nut)
• Optional: fresh fruit, raisins, cranberries or other dried fruit.

♥ Instruction ♥

Melt the butter in the frying pan, add the sugar, and finally add the oatmeal.  Keep stirring till the oatmeal is lightly brown and crisp, then add the almonds (or any kind of nut).  Make sure it does not get burnt.

When the toasted oatmeal is cold keep it in a jar with a lid or in a plastic bag.

Serve the oatmeal on top of either  the Danish "koldskaal" or yogurt.
Check out our video to make Koldskaal too

Strawberry Rhubarb Almond Muffin - A Yummy Summer Muffin Recipe

These muffins are simple, quick delicious and easy to make.  You can serve these muffins any time of the day warm or cold. Great for to have either for breakfast or as a snack.

Ingredients for Muffins:

• 3/4 cup strawberries, diced bite size
• 3/4 cup rhubarb, diced bite size
• 3/4 cup of almond paste, diced bite size
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 tsp. baking powder
• 1/2 tsp. baking soda 
• 1 teaspoon of cinnamon
• 1/2 tsp. salt
• 1 teaspoon grated orange zest
• 1 cup sour cream 
• 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly or at room temperature
• 2 large eggs 
• 1 tsp. pure vanilla extract 
• cooking spray

Topping:

• 3 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon 
• 1/3 cup of sliced almonds 

Kitchen Utensils

• large glass bowl 
• 3 medium bowls 
• measuring cup
• measuring spoons
• whisk or electric mixer
• spatula 
• ice cream scoop
• knife
• cutting board
• 12-cup muffin pan

Instruction:

1. First, preheat your oven to 400°F and position a rack in the center of the oven. 
2. The second thing to do is line a 12-cup muffin pan with paper so nothing sticks.
3. Next dice the rhubarb, strawberries and almond paste.  You want these about as small as a blueberry and no larger than a 1/4 of an inch.  If the fruit is not sliced up into small pieces, there is a chance that the fruit will sink to the bottom because the fruit is heavy. Set the everything aside in a bowl.
4. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, baking soda and salt with a spoon.
5. In a medium bowl, use a hand held whisk to whisk together quickly the sour cream, melted butter, eggs, orange zest and vanilla until smooth.
6. Now  take 2-3 tablespoons of your flour mixture and put it into your strawberry, rhubarb and almond mixture.  Give the fruit and almond paste a quick little mix to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down. 
7. Next, combine the dry ingredients right into the wet ingredients with a spatula.  Don't over mix.  The batter should have lumps and not be completely smooth.
8. Now fold the fruit into the flour mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
9. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size. The batter should mound a bit higher than the tops of the cups.
10. In a small bowl, combine the almonds, sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon almond sugar mixture over each muffin batter.
11. Now we are ready to bake the muffins in preheated oven 400°F for about 20-25 minutes.  Bake the muffins until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
12. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
13. These muffins are best when freshly baked, but they’re still good the second day.

Rugbrød Drys - Danish Rye Bread Sprinkles

RYE BREAD SPRINKLES WITH ALMONDS 

Ingredients:

2 slices of rye bread 
1 tblsp coarsely chopped, blanched almonds 
2 tblsp brown sugar (or white sugar)
1 tblsp Canola Oil or butter 

Sprinkle finished rye bred on yogurt or "tykmaelk"

Rye bread Sprinkle 

Place rye bread, almonds and sugar in a food processor and pulse until desired consistency.  Pour the canola oil or butter and toast the rye bread crumbs on the pan for approx. 3-5 min. and keep stirring, so the rye bread crumbs don't burn. Pour the rye bread sprinkles onto a plate to cool down.

Place the rye bread sprinkle in a plastic bag or jar. It will keep  for approx. 1 week.

Gammeldags tykmælk opskrift - An Old Fashion Danish Thick Milk Recipe - A version of a Junket Recipe

Have you ever had Junket or in Danish "tykmælk"? Junket is a milk product which has been produced in Denmark for hundreds of years.  Junket is one of the most popular fermented milk products in Denmark.  My mother made junket when I was growing up.  It is very easy to make.  

For 4 portions

Ingredients: 

• 2 cups of whole milk 
• 1/2 a cup pf heavy cream
• 1/2 a cup of buttermilk 

Topping Ingredients:

• 2 slices of rye bread crumbled 
• 2 tablespoons of brown sugar 

Instruction:

1. Mix the milk with the buttermilk and the heavy cream in a bowl.
2. Cover the bowl and place it on the kitchen counter at room temperature (at least 70F).
3. After leaving the covered bowl on the counter for aprox 18 hours (or until next day) the milk mixture will be thickened. 
4. Now move the junket to the refrigerator, so it is cold before serving.
5. Serve junket (tykmaelk) with the traditional rye bread topping.  
6. Take 2 slices of rye bread crumbled and mixed with 2 tablespoons of brown sugar. 
7. Put the bread topping over junket (tykmaelk) just the same way as granola.

Rundstykker - How to Make Danish Breakfast Rolls

A classic roll to have in the morning.  Rundstykker brings back happy Sunday morning memories of my father bringing home rundstykker from the bakery!

Ingredients:

• 1 1/2 cup of milk
• 3 cups of flour
• 1 teaspoon of salt
• 1 1/2 package of dry yeast
• 2 tablespoons of butter
• 1 teaspoons of sugar
• 1 beaten egg for brushing
• poppy seeds

Instructions:

1. Heat up only 1/4 cup of milk.  You don't want the milk to get too hot. The temperature should get to about 100-110 degrees F. 
2. Then sprinkle in the yeast.  Mix it up in the pot.  
3. Add a teaspoon sugar into the warm milk, and stir the mixture. Be careful that this does not get too hot. You will notice that the milk will bubble a little too.
4. Turn off the stove. 
5. Next add 2 tablespoons of butter into the milk mixture so the butter will melt.  Let the mixture sit for 10 minutes.
6. After 10 minutes the yeast will be bubbly in the milk.
7. Next pour the milk mixture into your mixing bowl.
8. Then pour in the rest of the milk into the mixing bowl.  Add flour and salt slowly into the mixer. Add small amounts of the flour until you have added all of the flour.  Mix for about 10 minutes. 
• (The mixing and kneading process can certainly be done by hand, make sure to knead the dough for 10 minutes as well, if you choose to do it by hand).  
9. Cover the dough in a bowl with a clean, dry tea towel. Place in a warm, draft free spot and allow to rise until double in size, 30-45 minutes. 
10. Pour dough out onto a lightly floured surface. Roll the dough.  
11. Divide dough into 3 equal portions and divide each of these portions into 3 or 4 equal parts for a grand total of 9 or 12 small pieces. 
12. Roll each piece of dough into a small dough ball.
13. Place the dough balls on a buttered baking sheet. 
14. Brush with beaten egg and sprinkle with poppy seeds. (We love lots of poppy seeds!) Using a sharp knife, cut a slit in the top of each dough ball. 
15. Cover the baking sheet with a clean, dry tea towel and allow to rise in a warm location for 30-45 minutes.
16. Preheat oven to 440 degrees F (230 degrees C).
    
17. Bake for 10 – 12 minutes or until golden brown. Allow to cool completely. 

Eat the Rundstykker with either butter, preserves, honey and Nutella.  One of my other favorite ways to eat Rundstykker is with butter and fresh slices of strawberries.  Perfect to have in the summer time!

We hope you enjoyed the video on how to make this Smørrebrød and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)


Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!

Red Currant Coconut Muffins with Orange Glaze

 

Red currants and shredded coconuts don't belong in a muffin?!...of course they do! Its so yummy!  These muffins are perfect for breakfast or brunch, but who can resist them for afternoon, evening, and even midnight snacks? They're just too good.

   

Click on our YouTube video 

to see how Karen Grete makes these delicious muffins.

Muffin Ingredients

• 1 cup of all-purpose flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of sugar
• 8 tablespoons or 1 stick of butter, softened
• 2 eggs
• 1 tablespoon of orange rind
• 2 tablespoons of orange juice
• 2 tablespoons of sweetened coconut
• 1 cup of red currants (fresh or frozen)

Kitchen Utensils

• electric mixer
• 1 large bowl
• 1 wooden spoon
• muffin pan
• muffin cups 
• measuring cup
• measuring spoon

 Muffin Instructions 

1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine the flour, baking powder and salt in a small bowl.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs into the creamed mixture until blended
5. Add flour mixture.  Mix some more.
6. Add orange rind, coconut and orange juice.  Mix some more.
7. Fold in gently the red currants with a wooden spoon.
8. Fill greased or paper-lined muffin cups two-thirds full. 
9. Bake at 375° for 20-25 minutes  Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean. 
10. Allow to cool.

Next, we like to give add an orange glaze and add a coconut topping.  This added touch is a perfect way to serve the muffins to your guests. However, the glaze and coconut are optional.  The muffins right out of the oven is great to have with a glass of milk or a cup of coffee too.

Orange Glaze Instructions

• 1 cup of confectionery sugar
• 2 to 3 tablespoon of orange juice

Glaze the muffins with orange glaze.

1. In a small bowl, combine confectioners' sugar and 2 to 3 tablespoons of orange juice. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
   
2. Sprinkle with coconut over the glaze.  Add one red currant in the center of the muffin.
   

Happy Spring lovelies!!! :)
xoxo,
Karen Grete & Heidi. 

We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!

Blueberry Almond Scones with Lemon Glaze

 

I love scones! It is so good to bite into a moist and tender scone too.  There are so many different types of flavors to enjoy such as raisins, bacon, cheese, pumpkin or cinnamon.  Whether the scone is sweet or savory it is all great to eat.

 

I probably had my first scone in the United States over 30 years. Since then I have enjoyed eating this quick bread ever since.  With this recipe I have given it a Scandinavian twist with adding blueberries, almond and lemon zest.  I always try to find ways to add Scandinavian flavors when I can.  This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.

 

Below is a recipe that I hope you will enjoy.  Please check out my YouTube video to see how I prepare the scone too!

Ingredients

• 3 1/3 cups all-purpose flour
• 1 teaspoons baking powder
• 2 teaspoon baking soda
• 1/2 cup sugar
• 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
• 7 oz almond paste
• 1 cup buttermilk
• 2 eggs 
• 1 tablespoon grated lemon rind
• 1 1/2 cups fresh blueberries, stemmed and rinsed 
• 1/2 teaspoon salt(optional) 

Kitchen Utensils

• Food processor, standing mixer or pastry cutter 
• 1 large mixing bowl
• 1 medium bowl
• 1 small bowl
• 1 whisk
• 1 wooden spoon
• 2 1/2 inch round cookie cutter 
• Parchment paper 
• measuring cup
• measuring spoon
• baking sheet

Instructions

Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper. 

Sift together the dry ingredients.  Add almond paste, flour, sugar, butter, lemon rind, baking powder, baking soda and salt into a large mixing bowl.  

Using either your fingers or a pastry blender, cut in the butter to coat the pieces with the flour.  The mixture should look like coarse small crumbs.  

Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment 

Whisk buttermilk and two eggs in a large bowl. 

Add the flour mixture into the buttermilk mixture until large dough clumps form. There may not seem to be enough liquid at first, but as you press, the dough will come together. 

 

Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Fold everything together just to incorporate until dough comes together.  Do not overwork the dough.  

Press the dough out on a lightly floured surface  Knead one or two turns until dough is firm enough to roll out, but still delicate.  

With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness. into a rectangle

Cut scones with cookie cutter or use the edge of a glass rim.  Place on cookie sheets about 1 inch apart. Gather together remaining dough and roll out again. Repeat until all dough is used.  

Note: Too much mixing, kneading, and baking will produce dry and tough scones.

Bake for 22-25 minutes or until firm to touch and light golden brown.

Cool on wire rack. Let the scones cool a bit before you apply the glaze.

While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones.  

If you like, you can sprinkle on lemon zest as I did.  this is optional but it gives it a real nice lemony flavor. Let it set a minute before serving.  

 

I always enjoy have the blueberry almond scone with a cup of coffee.  My children like to have milk with their scone.  Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!