sour cream sugar twists – with step by step photos

posted this recipe here on Sweet Anna’s a few years ago, but I figured it was time for an update with step-by-step photos for any of you who have been hesitating in making these.

Sour Cream Sugar Twists | Sweet Anna's

For some of you, this recipe may seem a bit involved and outside of your comfort zone.  I’m here to tell you that it’s not.

And seeing as how it is my favorite Christmas cookie ever (and the same is true for many of my family members and friends!), I think you should give it a try.  You’ll be glad you did!

Sour Cream Sugar Twists - with step-by-step photos | Sweet Anna's

This cookie IS Christmas to me.  This is the treat I look forward to the most each year, and the taste and smell that floods me with the most memories.

I see my beautiful, soft, loving, sweet, always-baking Grandma.  I see her beyond cozy house packed full of family (and always a few friends!) on Christmas Eve as we celebrate Julenisse’s coming, and most importantly, Jesus’ birth.

I feel her hands on mine, and I remember the awe that I always had at her strength.

She had the strongest hands.

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open faced waffle, sausage & egg breakfast sandwiches

*This is a sponsored-post for Eggo brand waffles.  The recipe and opinions are my own and in no way influenced by our arrangement!*

Breakfast for breakfast, breakfast for dinner, however you serve it, I will take it!  Especially if that breakfast involves a runny egg of some kind!

We all love breakfast sandwiches right?  Sausage, cheese, a fried egg, usually on a bagel, english muffin or biscuit?

Well, why not on a waffle?  Really…

Open Faced Waffle Breakfast Sandwich | Sweet Anna's

And why not skip that top layer, make the egg a perfect, golden, runny, over-easy beauty and eat this sandwich with a fork and knife?!

Maybe even with a side of bacon?

Ok, now I am just in heaven!

I had a little help on this one.  It’s a well known fact in this house that my husband rocks the breakfast foods area.  He makes the best fried eggs, bacon, omelettes, pancakes, you name it.  If it is a breakfast food, he’s the one to call in this family!

Open Faced Waffle Breakfast Sandwich | Sweet Anna's

Now that might have a little bit to do with the fact that I am so not a morning person and I can barely function until I have had my 2nd or 3rd pot, I mean cup, of course, of coffee.

So, Andrew, you can keep the title of Breakfast Pro in this house.  I’m not gonna fight you on it.  I’m just going to sit by with my coffee, sneak a few strips of bacon, and watch you in your element!

open faced waffle, sausage & egg breakfast sandwiches

Yield: 4 servings

Ingredients

  • 1 (12oz) package sausage
  • 4 large eggs
  • 4 regular Eggo waffles
  • sliced cheddar, pepperjack or other cheese

Directions

Cook the sausage in thin, waffle-sized patties, according to package directions; Set aside.

In a small, non-stick skillet, fry an egg how you'd like it, sunny side up or over easy is my favorite!

While the egg is frying, toast a waffle, well done, and place the cheese slices on it as soon as it comes out of the toaster.

Top the cheese with a sausage, and then with your fried egg when it's finished. Serve immediately!

http://sweetannas.com/2013/10/open-faced-waffle-sausage-egg-breakfast-sandwiches.html

Go check out the “Great Waffle-Off” on Eggo’s Facebook page to submit your own waffle-creations for the chance to win some fabulous prizes!

cardamom vanilla slice & bake sugar cookies

I love cardamom.  In just about everything.

It reminds me of my family, of Norway, of comfort and the holidays… and coziness in general.

It is absolutely one of my favorite things.

Totally a random tidbit, but we have an amazing local ice cream shop (Elevated Ice Cream, in Port Townsend) that even sells cardamom ice cream.  I can’t wait until the next time I can grab a chance to go buy some to have with these cookies (and maybe a shot of espresso poured on top!  Yum!).

These cookies are lovely, buttery, crispy little gems that are just perfect for dipping into a steaming mug of coffee.

And I actually think I like them better after they’ve been frozen for a few days and the flavors have had a chance to meld together.

So… these are perfect, easy, make-ahead cookies.  Make the dough when you’ve got a few minutes, roll it and pop it in the fridge or freezer.  When you’re ready, slice them up and bake ‘em!

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Hip! Hip!…

Hurrah!!

Happy Syttende Mai friends!

(That would be Norwegian Constitution Day for those of you who have no idea what I’m talking about!)  :o)

If you’re celebrating today like we are, I hope you have a wonderful time!

(Here’s a few snapshots from past years at the parade!)

(I realized that I quit taking my camera when I had kids because it was just one more thing 
to take care of.  :o)  I need to work on that.  Or at least get a phone with a better camera!)

If not, maybe you should at least have a hotdog with us in celebration?

(The ones we will be enjoying this afternoon will be wrapped in lefse with brown mustard and fried onions!  Yum!!) 

Doesn’t that look amazing?

If you are feeling festive today and want to make some lefse for your hotdogs, click here for the recipe!

Whether you are Norwegian or not, celebrating or not…  I hope you all have a beautiful day today!

Hip! Hip! Hurrah!!

norwegian potato lefse

Lefse is a traditional holiday treat for Norwegians.  There are several versions, depending somewhat on what region your family is from… but this potato version is a classic.

Lefse is essentially a Norwegian ‘tortilla’…

At least that’s the easiest way I’ve found to explain it!

It is usually served rolled up with with butter and sugar.  (Although you will sometimes find it wrapped around a hotdog!  My favorite!!)

I got this recipe years ago from an old professor/friend of mine, Rod.

He taught me how to make these one very cold Minnesota winter’s evening in his family’s kitchen…  and I have such fond memories of a house full of dough, flour, laughter and lefse!

I would suggest making lefse with a helper, because it’s so much easier, faster and more fun!

Thanks for teaching me how to make lefse, Rod!  Always one of my favorite memories of living in the frozen tundra for a while!

Rod’s Potato Lefse Recipe

Ingredients:
2 teaspoons salt
8 cups smoothly mashed potatoes*
2/3 cup butter
1 cup heavy cream
2 tablespoons sugar
5 cups flour

Directions:
*Boil the potatoes with the salt, then drain and mash (use a potato-ricer if you have one, for best results) until very smooth.

Heat the butter, cream & sugar in a small saucepan until melted and combined.  Pour the hot butter mixture into the potatoes and whisk to combine.

Stir in the flour until well mixed and smooth, kneading a bit if necessary.

Let the dough cool to room temperature, then form into about golf-ball-sized balls on a baking sheet and place in the fridge (or outside, if you live in the Frozen Tundra!) to chill completely.

Once the dough is completely chilled, roll the balls out on a floured countertop… very thinly.   Transfer to a hot griddle, fry until bubbles start to form around the edges, then flip and finish frying.

Cool completely and then spread with softened butter and sprinkle generously with sugar, cinnamon & sugar or brown sugar, and then roll or fold up to serve!