Home  Poem  Me shortly  Finland stuff  Links  KARELIAN RICE PASTIES (Karjalanpiirakat) (makes 20) Preparation time: 1 hour Baking time: 5-7 minutes/batch Oven temperature: 575 degrees F (300 degrees C) Suitable for freezing Pastry: 3/4 cup (2 dl) water 1-1/2 tsp salt 1-1/4 cups (3 dl) rye flour 3/4 cup (2 dl) whiteflour Filling: Rice pudding or 1/2 portion mashed potatoes 1 egg 3/4 cup (2 dl) boiling milk and     3 Tbsp melted butter for brushing the pasties 1. Prepare the filling and mix in one egg. 2. Mix together the water, salt and flour. 3. Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions. Shape the pieces into flat round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but not on top of each other or they will stick together. 4. Fill the center of each with the rice pudding or mashed potatoes, fold over the edges and pinch tightly. 5. Bake for a short time in a hot oven. POOR KNIGHTS (Köyhät ritarit) - a slice of French bread or coffee bread per person - 1 egg - 3 dl milk - pinch of salt For frying: - butter or margarine On top: - lingonberry jam (and whipped cream) 1. Cut a thick slice of bread for each person 2. Whip the egg and mix in milk and a pinch of salt 3. Dip the slices in the milk and egg mixture 4. Fry until golden brown on both sides 5. Serve hot topped with a bit of lingonberry jam. If you top it all off with whipped cream, your "poor knights" become "rich knights". RUNEBERG`S MUFFINS (Runebergin tortut) (for four - five persons) Ingredients: - 200 g margarine or butter - 2 dl sugar - 2 eggs - 2 dl wheat flour - 1 tsp baking powder - 1 tsp ground cardamom - 2 dl sweet bread crumbs (e.g. crumbled biscuits) - 2 dl ground almonds (appr. 80 g) - 1 dl single cream - solid raspberry jam To moisten: - 2 dl water - 1 dl sugar - 2-3 tbsp arrack liqueur or rum Topping: solid raspberry jam or marmelade Icing: - 1 dl icing sugar - 2 tsp water or lemon juice Preheat the oven to 200° C. Grind the almonds and combine them with the bread crumbs. Cream the butter or margarine and sugar together. Add one egg at a time, beating the mixture well after each egg. Combine the flour and baking powder and stir into the mixture. Add the cardemom, bread crumbs and almonds and finally the cream. Mix lightly but do not unnecessarily stir the mixture. Grease a muffin mould and put a equal amount of the mixture into the hollows. Leave room for the mixture to raise in the hollows. Using a floured fingertip, press a hole in the middle of each muffin. Place about half a teaspoonful of jam or marmelade on each muffin. Bake in the middle of the oven for about 15 minutes. Boil the water and melt the sugar in it. Flavour with the alcohol. Moisten the baked muffins with the liquid. When the muffins are still hot, add another half a teaspoonful of jam in the middle. Let the muffins cool. Combine the icing sugar and water or lemon juice in a small bowl. Pour the liquid icing around the jam. Read my Dreambook guestbook! Sign my Dreambook! Home  Poem  Me shortly  Finland stuff  Links