“In the perspective of infinity, our differences are infinitesimal. We are intimately related.” – Fred Rogers
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
It’s been a busy week… a reminder not to forget to vote! I visited Anoka, the Halloween Capital of the World, this week, amazing dessert cafe. And John surprised me with a spooky puzzle I didn’t think I would ever be able to finish… until DIL Laura swooped in, took it home to complete… and saved it in sections!… much more manageable! This also was the week John fell in the Ridgedale parking lot and ended up in the hospital for four days… now must wear a brace for at least 2 months!
RECIPE OF THE WEEK
This week’s recipe is from college roommate Carolyn and epicurious.com… just the thing to dunk in your coffee cup!
SWEDISH ALMOND RUSK (Mandel Skorper)
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup sugar
- 1 teaspoon almond extract
- 2 large eggs
- 3/4 cup slivered almonds (3 ounces)
Preheat oven to 350 degrees F.
Sift together flour, cardamom, baking powder, salt and baking soda.
Beat together butter, sugar and extract with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture at low speed just until combined, then stir in almonds.
From dough into 4 (11- x 2-inch) logs and place 2 inches apart on an ungreased large baking sheet.
Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet 5 minutes, then transfer to a cutting board and cut logs diagonally into 1/2-in-thick slices with a serrated knife using a sawing motion.
Reduce temperature to 300 degrees F.
Arrange rusks, cut sides down, on baking sheets and bake in batches in middle of oven until golden, about 18 minutes. Transfer to a rack to cool.
