Finnish Oven Pancake (Pannukakku)
with Blueberry Sauce

Pancake:

3 eggs
2 C. vanilla flavored soymilk
1 C. flour
3 Tblsp. Sugar
¼ tsp. salt
¼ C. melted butter

Preheat oven to 400 degrees.

Beat eggs in a mixing bowl with a whisk. Add soymilk, flour, sugar and salt. Beat until smooth.

Pour melted butter into an 8”x11” baking dish or pan. Place baking dish in the oven for a couple of minutes to warm through—be careful not to brown the butter. Remove from the oven and pour batter into the baking dish. Turn oven heat down to 375 degrees and bake pancake for 35 to 40 minutes. Pancake will puff and the edges will brown.

Cut into squares and serve with blueberry sauce.

Bluberry Sauce:

2 C. fresh or frozen blueberries
1 Tblsp. arrowroot powder (or cornstarch)
¼ C. grape juice

Place blueberries in a saucepan. Add arrowroot powder to blueberries and mix until the berries are lightly coated. Add grape juice. Heat over medium setting on burner. Stir berries and bring to a simmer. Continue to cook until sauce thickens.

Copper Country Pasties

The pasty came to the Keweenaw Peninsula with Cornish miners. The Finns caught on to the hearty meal that was portable. Meat and vegetables wrapped in pastry made a filling lunch during the long hours in the mine.

Pastry:

3 C. flour
½ tsp. salt
2/3 C. shortening
1 egg yolk
½ C + 2 Tblsp. cold water
1 Tblsp. cider vinegar

Combine flour and salt. Cut in the shortening until it appears as coarse crumbs.

Mix the egg yolk, water and vinegar. Gradually add this to the flour mixture, stirring with a fork. Mix just until it holds together. If needed added additional water a tablespoon at a time.

Divide the dough into six portions and roll out each portion to a 9” circle.

Filling:

1 lb. round steak, diced or coarsely ground
1 C. rutabaga, chopped
½ C. finely chopped onion
4 large potatoes, peeled and diced
1 rounded tsp. salt

Place a generous cup of filling on half of each dough circle. Fold the other half of dough over the filling and crimp the edges. Place the pasties on a lightly greased cookie sheet and bake at 350 degrees for one hour. Serve hot.

Thimbleberry Jam Biscuits

2 C. all purpose flour
1 ½ C. quick oats
½ tsp. salt
1 tsp. baking soda
½ C. softened butter (unsalted)
1 egg
½ C. plain yogurt
1/3 C. honey
Thimbleberry jam (or raspberry jam)

Preheat oven to 375 degrees.

Mix flour, oats, salt and baking soda. Cut softened butter into flour and oats until mixture resembles coarse crumbs. Beat egg, yogurt and honey together. Mix the egg mixture into the flour mixture with a fork. If dough is too dry add a tablespoon of cold water. Stir and knead only until dough holds together. Using a teaspoon, place a heaping spoon of dough on a lightly greased cookie sheet. Then press it down so that it is approximately ½ inch thick. Make an indentation in the dough and fill with about ½ tsp. of jam. Continue to place and shape biscuits on the cookie sheet. Bake at 375 for 10 to 12 minutes. Serve warm.

Makes 24 biscuits.