Swedish Cinnamon Twists

A friend recently gave me this recipe and since it’s a dreary, rainy day I thought baking would be a good idea. The house smells wonderful. I know, this is the Finnish Dish and these are Swedish twists so if I make them for my Dad I will put cardamom seeds in them and tell him it’s an old Finnish recipe.  The recipe is fairly simple and made enough for a very large coffee klatch. Thanks to my friend and neighbor for sharing this recipe with me.

Let’s get started with our Swedish Twists. 

Two .25-oz packages active dry yeast (or 4 1/2 tsp if you buy yeast in jars like I do).

1/2 c warm water

Dissolve yeast in warm water. 


8 T unsalted butter, melted

2 c warmed buttermilk

2 large eggs

6 T granulated sugar

2 tsp salt

1/2 tsp baking soda


Add the warmed buttermilk, butter, sugar, eggs, salt and baking soda to the dissolved yeast. Mix well.

7 1/2 c all purpose flour

Stir in flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6-8 minutes).

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Place dough in a greased bowl turning once to grease the top. Cover and let rise in a warm place until doubled in size (about 1 1/2 hours). I always think that using my grandmother’s bread bowl makes my yeast breads extra special.

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Once the dough has doubled in size, punch it down and turn out onto a lightly floured surface. Divide dough in half. Roll each into a 16×19 inch rectangle.  For the filling:

4 T unsalted butter melted

1 c packed brown sugar

1 tsp ground cinnamon



Brush each rectangle of dough with the melted butter and then sprinkle with the brown sugar cinnamon mixture.


Fold the rectangle in half lengthwise and pinch edges to seal. Cut into one inch strips and twist each strip a few times. Place 2 inches apart on a greased cookie sheet. Cover and let rise until doubled in size, about 30 minutes. While the dough is rising a second time preheat your oven to 375.


Bake at 375 for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Combine the following ingredients to make a glaze and drizzle over twists while they are still warm.

1 c powdered sugar

1 T unsalted butter melted

1 T hot water

Whisk together and drizzle over warm twists.


When I’m baking or cooking I find it easier to prep all my ingredients before I start…measuring out everything so I don’t have to stop and start continually and so I don’t forget if I’ve added something. 

Whenever I make a recipe the first time I mostly following the instructions. I will try adding some cardamom seed to my dough next time and perhaps a tablespoon of orange juice in place of the water and some orange zest to the glaze. But these are awfully good just as they are. Tomorrow I’ll pack some up and take them with me to share with my knitting lady friends. Thanks for sharing your recipe Deb.

Corn Bread

Nothing goes better with chili than cornbread!  I used to think I made pretty good corn bread but my daughter gave me her recipe and, hands down, her cornbread recipe is definitely better. It’s easy to make and so good warm from the oven. 


Chili and cornbread….it’s what’s for dinner. 

Preheat oven to 375

Whisk together until well blended:

1/2 cup (1 stick) butter melted…use real butter

2/3 cup sugar 

2 eggs



Add and whisk into butter and egg mixture:

1 cup buttermilk

1/2 tsp baking soda

Stir in gently:

1 cup flour

1 cup cornmeal

Batter should have some lumps. 

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Put batter in a greased 8×8 pan or large muffin tin (6 muffins).  I like to make muffins. 


Bake in a preheated oven – 20 minutes for muffins, 30 minutes for 8×8 pan. 


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Enjoy!!  You can add some cubes of cheddar cheese and jalapeños to the middle of each muffin if you’d like. Put half the batter in each cup, add the cheese and chilies, and top with remaining batter. 


Pineapple and Coconut Rum

Take a fresh pineapple, remove the peel and dice into medium size cubes. Put the diced pineapple into a glass jar (mine filled a 2-quart canning jar) and add coconut rum until the pineapple is completely covered. Keep the jar on your counter and invert it a couple times a day until you are ready to partake. Serve straight up or over ice. And make sure none of that pineapple goes to waste. 

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Tomatillo and Pork Chili

I love to go through cooking magazines and find recipes that look interesting, have lots of veggies, and different spice combos. I’m fortunate that I have a husband who eats almost everything and anything. This is a recipe that I found in Eating Well. I’ve made a couple modifications…one on purpose, another quite by accident. But I’ve made it several times and we always enjoy it.  


Tomatillo and Pork Chili…it’s what’s for dinner tonight. 


In a large Dutch oven heat 3T of olive oil over medium heat. Add:

1 large onion diced

1# ground pork (I used ground pork breakfast sausage)

Cook until meat is no longer pink. 




3 cups diced tomatillos

1 cup diced pablano pepper (about 2 medium)




 Now add your seasoning:

2 T minced chipotle chilies in adobo sauce

3 T dried oregano

2 tsp ground cumin

1 tsp salt

Now add the canned goods:

1 15 oz can cannelloni beans (white kidney beans)

1 15 oz can white or yellow hominy

Rinse the beans and hominy before adding. 


1 14 oz can of diced tomatoes (I used my home canned stewed tomatoes)



Finally, add the liquid:

4 cups reduced sodium chicken broth 

OR, as I mistakenly did,

3 cups reduced sodium chicken broth and

1 12-oz bottle lager style beer 🙂

Bring to a boil and reduced heat to a simmer. Cook on low partially covered for about 50 minutes until the liquid is reduced and thickened. 



Serve this chili with any or all of the following garnishes:

Sliced black olives , cheddar or jack cheese, diced green onions, diced avocado, or jalapeños. Like me, you can modify to your personal taste. I’m fortunate that I have an awesome organic farm very near by where I get excellent meats. I love their breakfast sausage and tried that as an experiment and it worked!  


Now I need to make us some cornbread to go with the chili. I’ll post the cornbread later.