Bethel University Library
Sun, May. 19, 2013
2:00pm - 2:00am
You asked, and here they are:
Kay Johnson's Swedish Cream
Provided by Connie Larson, Reference Librarian
1 cup sugar
Mix sugar and unflavored gelatin. Blend in heavy cream and stir gently over low heat until gelatin is dissolved. Remove from heat and fold in sour cream and vanilla. Cool in refrigerator for a few hours in individual long stem glasses. Top each before serving with raspberries strawberries or blueberries
Carole Cragg's Flan Recipe
Pour mixture over caramel, place pan in larger pan and surround
with water. Bake at 300 (for glass) for about 1 hour 20 min. to 1 1/2
hour. Test with knife. Refrigerate until ready to serve.
I like to serve it with fresh or frozen raspberries.