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You will need...
3 1/2 cups oats ( quick or steel oats as you desire)
1 cup of sugar
1/2 cup Cocoa powder
10 tbsp. soft butter
1/2 cup real strong cold coffee
1 tsp. vanilla
1/3 cup unsweetened coconut flakes (give or take for rolling)
* chill dough for about an hour,depends how sticky it is and than form little balls and roll them in coconut flakes*
Mix oats, sugar, cocoa together in a bowl, add butter and I use my hands to mix the ingredients together to make a thick paste. Add coffee, vanilla and mix until nice and smooth.
Have coconut flakes on a tray. Form little round shaped balls from the dough and roll them individually in the coconut flakes. The Scandinavian Snowflake balls are ready to eat or put in a plastic container sealed in the fridge if you like them more solid and cool to serve. I am able to keep mine in the fridge for 2 weeks,so long they are in an airtight plastic container.
Delicious !
wish I had seen this one before I made my first Christmas cookies of the season a couple of days ago. I usually only make one type with coconut as some do not like it, and I already made one. Maybe I will still try this; sounds so yummy.
DontH8Me, I make a Bishop's Bread in a bread pan that looks like fruitcake. When you cut it, it looks like little slices of stained glass window - dried fruits, a variety of nuts and chunks of chocolate bound together with a little egg-rich batter. Everyone who says they don't like fruitcake are pleasantly surprised.
(I can just hear the fruitcake haters thinking, "Oh no. Another fruitcake crusader.") But I swear I've never forced a piece of this bread on anyone. It costs over twelve dollars to make a loaf and I'm happy to keep it all to myself as it keeps in the refrigerator forever.
It does add a bit of color to a cookie plate.
Here's a recipe for almond triangles that sounds so good to me - almost like a candy. It's been on my list to try for a couple of years.
For me it's hardly Christmas without an assortment of the old favorites. Many of them come from Scandinavia and signify heritage. But I've cut back as nobody eats them any more.
Instead I sent DH to the Lutheran Christmas bake sale and he came home with a couple of plates. I secretly chuckled. You don't want to get between one of those Lutheran Church Basement Ladies and a nice plate of Norwegian cookies. I've learned.
Actually he said he enjoyed it and there were other husbands there.
DontH8Me, I make a Bishop's Bread in a bread pan that looks like fruitcake. When you cut it, it looks like little slices of stained glass window - dried fruits, a variety of nuts and chunks of chocolate bound together with a little egg-rich batter. Everyone who says they don't like fruitcake are pleasantly surprised.
(I can just hear the fruitcake haters thinking, "Oh no. Another fruitcake crusader.") But I swear I've never forced a piece of this bread on anyone. It costs over twelve dollars to make a loaf and I'm happy to keep it all to myself as it keeps in the refrigerator forever.
It does add a bit of color to a cookie plate.
Here's a recipe for almond triangles that sounds so good to me - almost like a candy. It's been on my list to try for a couple of years.
For me it's hardly Christmas without an assortment of the old favorites. Many of them come from Scandinavia and signify heritage. But I've cut back as nobody eats them any more.
Instead I sent DH to the Lutheran Christmas bake sale and he came home with a couple of plates. I secretly chuckled. You don't want to get between one of those Lutheran Church Basement Ladies and a nice plate of Norwegian cookies. I've learned.
Actually he said he enjoyed it and there were other husbands there.
Same, but my people are German Lutherans.
Old school church ladies do have the best recipes, though.
DontH8Me, I make a Bishop's Bread in a bread pan that looks like fruitcake. When you cut it, it looks like little slices of stained glass window - dried fruits, a variety of nuts and chunks of chocolate bound together with a little egg-rich batter. Everyone who says they don't like fruitcake are pleasantly surprised.
(I can just hear the fruitcake haters thinking, "Oh no. Another fruitcake crusader.") But I swear I've never forced a piece of this bread on anyone. It costs over twelve dollars to make a loaf and I'm happy to keep it all to myself as it keeps in the refrigerator forever.
It does add a bit of color to a cookie plate.
Here's a recipe for almond triangles that sounds so good to me - almost like a candy. It's been on my list to try for a couple of years.
For me it's hardly Christmas without an assortment of the old favorites. Many of them come from Scandinavia and signify heritage. But I've cut back as nobody eats them any more.
Instead I sent DH to the Lutheran Christmas bake sale and he came home with a couple of plates. I secretly chuckled. You don't want to get between one of those Lutheran Church Basement Ladies and a nice plate of Norwegian cookies. I've learned.
Actually he said he enjoyed it and there were other husbands there.
Lodestar, I'm intrigued by this stained glass cake, you've piqued my interest! Would you share the recipe for this $12+ loaf? I myself love fruits and nuts. I'm a native Californian, from the land of fruits and nuts!
Lodestar, I'm intrigued by this stained glass cake, you've piqued my interest! Would you share the recipe for this $12+ loaf? I myself love fruits and nuts. I'm a native Californian, from the land of fruits and nuts!
Yes. Don't take me too literally. It's a fruit bread loaded with nuts and dried fruit. Like a window would have many pieces of glass.
Some people make them quite bright with the green and red color cherries. Example:
Mine is more subdued because I prefer the dried fruits.
I have a few errands and then will post the recipe in the Recipes section.
I tried those little peppermint meringues once and was so excited about them. I'm always looking for something colorful since most of our favorites are pale colored, butter and cream-based.
Since no one seems to want to eat the cookies anymore I'm also looking for something light.
My recipe called for coloring half of the "batter" pink and then alternating it in the cookie press for a striped effect. It really looked quite spectacular.
This was a case of needed someone with me who had done it before. What a mess I made! This recipe you posted looks a lot more practical.
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