Lussekatter

I came across a food blog called Lucullian Delights, and found this recipe of Lussekatter. I decided I just had to try it since saffron and cardamom are some of my favorite spices. I've used cardamom before in pilafs and curries, but never in baking. It was wonderful. My rolls didn't turn out quite as yellow as Ilva's because I had saffron threads, not ground saffron, but the flavor and some of the color was still present. We heartily enjoyed them as dessert and as breakfast too.

Here's her recipe, and below you'll find it again with my estimates for US measurements and adaptations:

Lussekatter

2 1/2 tsp dry active yeast
14 tablespoons butter
2 cups milk, plus a little bit more
scant cup sugar
1 tsp ground cardamom
small pinch of saffron threads
1/2 tsp salt
6 and 1/3 cups flour
1 egg
raisins

1. Combine yeast, salt, sugar and cardamom in mixing bowl.

2. Melt butter in sauce pan. Crumble saffron threads and add to melted butter. Pour milk in to pan and warm to just finger warm around 98 degrees F.

3. Add liquids to yeast in bowl and stir to mix.

4. Add the flour and mix well. I used my Kitchen Aid to knead the dough until it was smooth.

5. Cover the dough and let it rise for 1 hour.

6. Divide the dough into balls around the size of a fist and roll into snakes between your hands. Shape into S shapes and lay out on parchment lined baking sheet. Let rolls rise for 40 minutes. I noticed they didn't seem to change much as they rose, but that they did expand a good deal once in the oven. Make sure you leave room between them on the baking sheet.

7. Brush rolls with brushed egg. Top with strategically placed raisins.

8. Bake in a 440 degree F oven for 10-15 minutes. It took more like 15 minutes in my oven. Cook on a rack.

Snow on the Garden

Yesterday afternoon into this morning we received around 8 to 10 inches of snow. I waded out into the snow just before sunset, to check on the garden under the snow. From a distance, I could see footprints around the beds that were not mine.
On closer inspection, I found them to be deer footprints. Looking at the remaining Brussels Sprouts plants which I never pulled out of the ground, I could see some evidence that the deer were munching on the leaves. I may need to cut off the plants so that the deer don't learn that my garden is a source of food.
Here are a few other snow landscapes.

Mom's Francie Socks

I knit these socks for my mom's birthday this month. I did straight ribbing on the legs and the Francie pattern on the sole of the foot. They are knit with Plymouth Happy Feet in a cranberry color on size 1 needles. I started them on November 15th and finished them on December 12th. This is my 4th pair of socks using the Francie pattern on the sole, and it's become almost automatic. I enjoy the extra detail it gives to the socks.

Ice Storm Details

Here are some detail shots from Friday's ice storm. The red crab apples were especially stunning encased in ice against the blue sky. The goldenrod seed head drips with ice.
The sun's power quickly begins to melt the ice. Now the ice dangles below the branch it encased and reflects the blue skies.

Grandma's Chocolate Snowflakes

These cookies go by many names in my family. When we made them growing up, they were always referred to as my Uncle Steve's favorite cookie. When I called my mom for the recipe they were chocolate cookies with powdered sugar. Her recipe was a little lacking in details, so my sister forwarded me an email from our Grandma with more specifics. Grandma called them Snowflakes. My cousin Elena's status on facebook mentioned them as Chocolate Crinkles. So I'm calling them Chocolate Snowflakes because I think it is important to have the chocolate in the title, because that's really what these cookies are about.

Chocolate Snowflakes

Ingredients
4 squares of unsweetened baking chocolate, melted
1/2 cup oil
2 cups scant sugar
1 tsp vanilla
4 eggs
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
powdered sugar

In a large bowl, combine the melted chocolate, oil, sugar, vanilla, and eggs. Mix well.
Mix the dry ingredients together in another bowl. Add in two parts to the wet ingredients.

Refrigerate the dough until it is chilled and easy to work with. When ready to bake, preheat the oven to 350 F. Use a teaspoon to scoop the dough and then roll into a ball in your hands. Roll the ball of dough in the powdered sugar.
Place on a greased baking sheet, spaced well apart because the dough spreads (about 9-12 cookies on a sheet).
Bake for 10 minutes or so, until they no longer look shiny or bubbly in the cracks of brown.
Let cool on the baking sheet for a minute and then transfer to a rack to cool.
We baked these today because our church puts together plates of cookies to thank the people who work in the buildings we use for our services and meetings. We also will keep a few for ourselves. I also baked two Eating Well Recipes:

Ginger Crinkle Cookies

Princess Tea Cakes

Ice Storm Landscapes

Last night, into this morning we had an ice storm. I wish it had come as snow, because I want to get out and start the cross country ski season. Instead it came as rain, freezing rain, and sleet. It was enough to cancel school for today. Around noon, the skies cleared and the sun broke out. Suddenly I could hear the ice falling and dripping. I rushed out with the camera to capture some of the splendor of the landscape and the trees as everything was coated with ice. Here are a few of the landscape shots. Keep in mind, this is all ice on the ground, not snow.Here are some milkweed seed pods, glistening with the ice.