Swedish Coffee Cake - Just Delightful!

This is just a delightfully light and delicious coffee cake. You could sprinkle some slivered almonds on top before baking as well to add a little texture.  With or without them, this cake is just lovely with a cup of coffee and some friends.  I've made it several times now and every time someone wants the recipe. :) Enjoy! 

Swedish Coffee Cake 

For the Crust:
1 cup all-purpose flour
8 tablespoons cold butter
2 tablespoons cold water 

For the Pâte à Choux:
1 cup water
8 tablespoons butter, soft
1 teaspoon vanilla or almond extract
1 cup all-purpose flour
3 eggs

For the Glaze:
1 cup powdered sugar
2 tablespoons butter, soft
1 tablespoon milk
1 teaspoon vanilla or almond extract
1 cup flaked or shredded coconut, toasted

Preheat oven to 375.  Line a baking sheet with parchment paper.

Combine flour, butter and water in bowl of mixer until combined well.  Transfer to parchment lined pan and roll out into a roughly ten inch circle.  Set aside. 

Combine water and butter in a saucepan, heat on medium high until butter is completely melted, remove from heat and add vanilla. 

Add flour and combine until blended. Using a wooden spoon, over heat, mix until completely blended together.  Should have a playdough like consistency, smooth and a bit shiny. Remove from heat and allow to cool for a few minutes.  Place in bowl of mixer.  Add eggs one at a time until combined.  Beat until smooth and the mixture holds together.  Spread over prepared crust, edge to edge.  

Bake for 30 minutes or until it it lightly browned.  Remove and allow to cool completely. 

For the glaze, combine confectioners sugar, melted butter, milk and extract.  Spread over cooled cake, sprinkle on toasted coconut.  

Adapted from Taste of Home.

Abue Isabel's tinga de pollo and rice.

This recipe comes from a dear lady in our church.  She served it to my family for dinner once and we ALL loved it! Once we got through the Spanish/English translation and factored in the "this is how grandma cooks it" it turns out that it is quite simple to make.  I am certain that I have made this in a way that may not be truly authentic BUT every time I have made it for others, they have loved it! I want to make it at least once a week and it's so simple to do, that it is possible!

Abue Isabel's Tinga de Pollo 

2-3 chicken breasts
2-3 tablespoons olive oil 
1 medium onion chopped (I use my food processor- makes them invisible to children)
2-3 garlic cloves minced (I use a a tube of garlic paste found in the fresh veggie section of the Krogers)
1 can of crushed tomatoes 
1 pound of Roma tomatoes (finely chopped- I use my food processor)
1 can chipotle peppers in adobo sauce (I chop the whole can in my food processor so I can add to taste. DO NOT ADD the whole can at once.)
1 tablespoon of Knorr chicken bouillon (found with soups)
Salt to taste 

Sour cream 

Place chicken in a pot large enough to cover with water. Cover with water. Cook on medium heat until chicken is cooked through, remove from water. Shred and set aside. 

In a large pot (I use my non-stick dutch oven) cook onion and garlic in olive oil on medium until tender.  Mix in tomatoes, both canned and fresh. Add chipotle peppers a little bit at a time to taste. I would say to start with 1/4 of the can first. You can always add more.  Mix in knorr. Add chicken and allow to simmer for 20 minutes or longer. Add salt to taste and more chipotle peppers as desired. 

Serve by smearing the tostada with sour cream and adding 2-4 tablespoons of chicken on top. 

While simmering you can also make Isabel's delicious rice to go with the Tinga. My kids cannot get enough of this!

Abue Isabel's rice 
1 cup rice
half an onion chopped (food processor)
2-3 garlic cloves (I use a a tube of garlic paste found in the fresh veggie section of the Krogers)
1-2 tablespoons olive oil 
2 cups water 
1 tablespoon of Knorr chicken bullion  

Start with a large pot (I use my other Dutch oven) Cook onion and garlic in olive oil over medium heat until tender. Add water and Knorr and bring to a boil on high heat. Add rice and lower heat to medium. Cover and allow to simmer until rice is tender.
That's it! I'm sure this will become a family favorite for you just like it did for me! :) A huge thank you to those who helped me get the recipe in English and written out! :) 
P.S.  This is a great way to shred that chicken in a jiffy! 
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