Tag Archive for: World Missions

Finnish Carrot Bake

 

Finnish Carrot Bake

Johanna Adriansson - National Pastor's Wife in Sweden - Europe mission team
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Course Side Dish
Cuisine Finnish

Ingredients
  

Ingredients

  • 2 lbs carrots
  • 1 tsp salt
  • 1/3 cup milk
  • 1/4 cup heavy cream, sour cream, or creme fraiche
  • 1 egg
  • 1 tsp ground anise
  • 1 tsp cinnamon
  • 1 tbsp honey
  • 1/4 cup butter melted; scant

For Topping

  • fine dry breadcrumbs
  • butter

Instructions
 

  • Peel carrots and boil until soft.
  • Finely puree or mash the carrots.
  • Mix in the other ingredients except for the topping ingredients.
  • Pour the carrot mixture into a greased casserole dish.
  • Sprinkle breadcrumbs on top.
  • Add several pats of butter to the top.
  • Make optional patterns on the surface with a fork.
  • Bake at 350 degrees F for about 60 minutes.

Notes

This is a traditional Finnish dish for a Christmas buffet, but it is easy and tasty to make at other times as well. It goes well with ham, meatballs, sausages, or ribs. 

 

Swedish Chocolate Balls

 

Swedish Chocolate Balls

Johanna Adriansson - National Pastor's Wife in Sweden
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Course Dessert
Cuisine European, swedish
Servings 20

Ingredients
  

  • 1 3/4 cup quick oats
  • 3/4 cup + 3 tbsp butter room temperature
  • 1/2 cup sugar
  • 2 tbsp cocoa
  • 1 tsp vanilla
  • 2 tbsp cold, strong coffee
  • coconut or granulated sugar to coat each ball

Instructions
 

  • Mix butter and sugar until fluffy.
  • Mix in the other ingredients.
  • Form small balls.
  • Roll the balls in oats, coconut, or granulated sugar.
  • Place the balls in the fridge to harden.

Notes

"Fika" is coffee time, which includes not just a cup of delicious, strong coffee, but cookies, cakes, and more. This is a favorite Swedish sweet to have at Fika.

 

Apache Frybread

 

Apache Frybread

Katie Rautenberg - Native American mission team
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Course side
Cuisine Apache
Servings 6

Ingredients
  

  • oil, shortening, or lard
  • 4 cups flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • warm water

Instructions
 

  • In a large mixing bowl, combine the flour, baking powder and salt. Slowly add water, little by little, as you knead the dry ingredients into a dough ball.
    When dough is smooth and elastic, separate the dough into about 6 balls (depending on the size frybreads you want).
    Put the balls into baking pan to rest and soften. Cover the dough ball pan with a clean dish towel to keep the dough moist.
  • Pour/place the oil, shortening or lard into a heavy pan--cast iron if available. Heat the one inch of oil on the stovetop until very hot and fumes are visible. You can test the oil by placing a bit of dough in the oil. If it browns (but doesn't burn) quickly, then it's ready.
    When the oil is hot, roll a dough ball out with a rolling pin into a flat circle as thick as the dough for a pie crust. Gently place the round, flat dough into the hot oil.
    Using a 2-pronged fork, lift the bread after 20 seconds to see if it's brown and ready to flip.
    When ready, carefully flip with the 2-pronged fork. Remove from oil and place on a plate covered with a paper towel.
    Place a new paper towel on top of the finished fry bread to prepare for the second piece.
    Alternate the frybread/paper towel layers until the last frybread is on top of your stack.
  • Serve frybread immediately with cooked pinto beans for a meal or honey or powdered sugar as a dessert.

Notes

I have never seen an Apache make fry bread using a recipe. As I've seen, it is always done by feel and sight. After 14 years in the White Mountains, a dear friend was finally able to give me the ingredients using cups, teaspoons, and tablespoons. Thank you, Joni! I added the other steps for nonnatives. Natives don't use a rolling pin.
Keyword apache, Frybread

 

Nepalese Marsala Tea

 

Nepalese Marsala Tea

Cathy Duncan - Missionary Wife
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Course Drinks
Cuisine Nepalese
Servings 6

Ingredients
  

  • 3 cups water
  • 3 cups milk
  • 2 tbsp black tea
  • 6 tbsp sugar
  • 3 whole cloves
  • 2-3 cardamom pods cracked open (or 1/2 tsp ground cardamom)
  • 1 cinnamon stick
  • 1 tsp ginger

Instructions
 

  • Boil water and milk together.
  • Add the black tea, sugar, cloves, cardamom, and cinnamon stick and simmer for 10 mintues to blend flavors.
  • Strain and serve hot.

 

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Missionary Family Q&A Panel 2023

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Q&A with new missionaries

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