Lingonberry Bars Recipes

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking pan or line with parchment.
• Combine all ingredients together, except for lingonberry preserves. Mix on low speed until crumbly. Set aside one cup of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread the preserves evenly. Crumble rest of mixture over the preserves.
• Bake approximately 45 minutes or until lightly browned. Cool and cut into desired servings.

Steps:

• Preheat the oven to 350 degrees F. Butter four 9-inch round cake pans, dusting them in flour to ensure the batter does not stick to the pan.
• Sift together the flour, baking powder and salt into a medium bowl and set aside. In another medium bowl, whisk together the buttermilk and egg whites until incorporated. Set aside.
• In a mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until very light, about 3 minutes. Beat in the almond and vanilla extracts. Continue to beat on medium speed and add 1/3 of the sifted flour mixture until incorporated. Add 1/2 of the buttermilk mixture, again beating until incorporated. Again, add 1/3 of the sifted flour and, once incorporated, add the rest of the buttermilk mixture until homogeneous. Finally, add in the remaining flour mixture and continue beating the batter on medium speed for 1 to 2 minutes to insure the ingredients are well mixed.
• Divide the batter evenly among the four pans and smooth the tops with a spatula. Bake until a toothpick comes out clean and the cakes are springy to the touch, 25 to 30 minutes.
• Place the cakes on a wire rack and let cool for 10 minutes. Run a knife between the rim of the pan and the cake to insure the cake will cleanly detach. Remove the cakes from the pans and invert on the rack until completely cool.
• To assemble the cake:
• Level each layer of almond cake with a cake leveler or serrated knife. Place a spoonful of buttercream on your serving plate, followed by your first layer of cake, cut-side up. Place the remaining buttercream in a pastry bag with a frosting tip.
• Evenly cover your first layer with about 1/3 cup of creme frangipane. Next create a moat of buttercream around the layer of cake with the piping bag in preparation for the lingonberry jam. Evenly spread 1/3 cup lingonberry jam within the moat. Finish the layer by piping icing over the layer, about a 1/4 inch thick.
• Add the next layer of cake and repeat the previous steps. Repeat with the third layer of cake. Complete the cake with the 4th layer of cake, cut-side down. Frost the cake with the remaining buttercream and top with a few lingonberries from the jam.
• Be sure all tools are thoroughly degreased before beginning. (I usually use lemon juice or vinegar to remove all traces of grease.)
• In a small bowl, combine 3 tablespoons of water with the almond and vanilla extracts and set aside. In a mixer fitted with a whisk attachment, whisk the egg yolks on medium speed for 1 minute. Set aside.
• In a small saucepan, place 1/2 cup water and the sugar on the stove. Bring the sugar and water to a boil until it reaches 238 degrees F. DO NOT STIR. Stirring will cause the sugar crystals to adhere to the edge of the saucepan, causing the syrup to become grainy. Be sure not to overcook the sugar, as it will crystalize and form brittle chunks in your frosting. Once the syrup is heated to 238 degrees F, immediately remove from the heat. Slowly and steadily stream the syrup into the eggs while mixing on low, avoiding the edge of the bowl as well as the whisk. Once the eggs and syrup are incorporated, add in the extract mixture and beat on medium speed until completely cool, 3 to 5 minutes.
• Beat in the butter, one piece at a time until silky smooth. (If your buttercream curdles, do not despair! Simply heat the bowl over the stove until slightly warmed, 10 to 20 seconds, until the buttercream becomes slightly melted near the edge of the bowl. Return the bowl to the mixer and beat on medium-high speed until smooth.)
• In a food processor, pulse the almond paste until crumbly. Add the cream, sugar, butter, flour, almond extract, vanilla extract and salt and pulse until the mixture forms a smooth paste. Cover tightly and refrigerate until needed.

Steps:

• In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
• Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
• Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

Steps:

• Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
• Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.