Coffee Bread

My grandmother Nylund used to make this bread and served it everyday for "Coffee" - the Scandinavian equivalent to the British "Tea". We always called it "Coffee bread" but I have since learned it is called "Cardamom bread". Enjoy!
Ingredients:

• 1/2 cup butter
  
• 3/4 cup warm milk
• 1 pkg yeast
• 1/2 cup sugar
• 1/4 cup warm water
• 4 1/2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon ground cardamom

Procedure:

1. In a small saucepan on low heat, combine butter and milk until the butter is just melted.
2. In a small bowl, combine yeast, sugar and warm water. Stir gently for a few seconds, then let stand until the yeast is frothy.
3. In a large mixing bowl, mix flour, salt ane cardamom; whisk gently to distribute the ingredients.
4. In separate bowl, beat 2 eggs and set aside.
5. Check that the milk and butter mixture is not too hot, and then combine all ingredients.
6. Knead the dough until it is smooth and elastic.
7. Place the kneaded dough in a greased bowlo and let rise in a warm place until it doubles in size, about one hour.
8. Punch down the dough, and shape into desired shape.
9. If you are not going to glaze it after baking, sprinkle with pearl (or coarse) sugar.
10. Put finished breads onto greased cookie sheet. (When I do the small braided ones (great for dipping) you should NOT grease the cookie sheet.)
11. Let rise again until double in size, about 45 minutes.
12. Brush the top of each with an egg wash.
13. Bake at 350 degrees (180c) for 25 minutes.

Glaze:

• 2 cups powdered sugar
• 1 Tablespoon butter - melted
• 2 Tablespoons milk
• 1 teaspoon vanilla

Combine and spread on warm bread.

Birchermuesli

I have no idea how to pronounce the name of this dish. As usual, not a KGerbers original (this recipe is from the Movenpick restaurant chain), but it's a great brunch dish all the same and it tastes very fresh!

Ingredients:

2 cups rolled oats

1/2 cup water

1/3 cup lemon juice

1/3 cup 18 percent cream

2/3 cup sugar

1 small apple, peeled and grated (I use granny smith, but any will do)

1 1/2 cups fresh fruit (I use strawberries, blueberries, and blackberries)

1/2 cup whipping cream whipped

2 tablespoons plain yogurt (or vanilla flavored is good)

Directions:
In a large bowl, combine oats, water, lemon juice, cream and sugar. Stir in the apple.
Slice fruit, if required depending on what kind you choose, and add to the oat mixture.
Stir in the whipped cream and yogurt. Makes 4 servings.

Blueberry Cobbler from the Cobbler Gobbler

I actually can't take credit for this recipe as I found it online, but my friends and I enjoy it so much that I felt it was worth posting:

INGREDIENTS:
2 1/2 cups fresh or frozen blueberries (I've tried both and they both taste fine)
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste (I usually add a LOT less and it still tastes great)
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon (I add more)

DIRECTIONS:
1.
Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

2.
In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes. (I usually let it rest for closer to an hour)

3.
Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

4.
Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

YUM!