Best Imullytetty Perunalaatikko Finnish Sweetened Potato Pudding Recipes

SWEETENED POTATO CASSEROLE (IMELLETTY PERUNALAATIKKO)

Steps:

• Brush potatoes clean and place in a pot. Add enough water to just cover the potatoes and cook until done.
• Pour off water and wait for the moisture to evaporate. Once they feel dry, peel and mash hot potatoes. Add flour, mix, and let the mixture stand in a warm place (around 50 C - not a lot warmer than that or the process will be stopped) for 3-4 hours or overnight.
• Preheat oven to 150°C.
• Melt butter. Heat milk. Add melted butter and warm milk into the potato mixture, along with salt and nutmeg. Mix well.
• Taste the casserole and if it's not as sweet as you would like, add treacle to taste and mix.
• Pour into greased oven dishes. Only fill the dishes half full as the casserole will bubble and rise a lot in the oven.
• Drizzle some treacle on top of each casserole. Bake in the preheated oven for 2-3 hours.

IMULLYTETTY PERUNALAATIKKO -- FINNISH SWEETENED POTATO PUDDING

Steps:

• Preheat oven to 350 degrees F & butter a 2-quart baking dish.
• Slice potatoes into the prepared baking dish, layering them AND sprinkling each layer with flour & suger.
• Whisk together the salt, warm milk & margarine & pour it over the top.
• Bake for 40 minutes or until golden brown, then serve.

SWEET POTATO CASSEROLE (IMELLETTY PERUNALAATIKKO)

Steps:

• Peel potatoes.
• Boil them until soft. Mash them.
• Add sugar and half of the flour and sprinkle the rest on top.
• Place in a warm place covered with a cloth for an hour.
• Add enough milk to get runny mixture. Add nutmeg and salt Pour in two casserole pots.
• Bake in 175 C oven for an hour.

AEBLEKAGE -- DANISH APPLE CAKE

Steps:

• Preheat oven to 450 degrees F, then butter a 1 1/2-quart ovenproof dish.
• In a bowl, combine applesauce, sugar & vanilla extract.
• In the prepared baking dish, lay down alternate layers of breadcrumbs & applesauce, ending with breadcrumbs.
• Pour melted margarine over the top & bake 25-30 minutes or until golden brown.
• Top with dollops of whipped cream & serve hot.

KESAKEITTO -- FINNISH SUMMER SOUP

Steps:

• In a large sauce pan, bring water, sugar & salt to a boil, then add milk, peas, cauliflower, carrot & potatoes. Reduce heat & simmer 10-15 minutes, or until vegetables are tender.
• Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
• Season to taste, then add margarine & parsley just before serving.

PERSIMMON-SWEET POTATO PUDDING

Steps:

• Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
• Makes 2 6 1/2 by 10 or one large pan.
• To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.

CARROT CORNBREAD

Steps:

• Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
• In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
• In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
• Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
• Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
• Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
• Turn the loaf right side up & let it cool to room temperature before slicing & serving.