Recipezaar: Scandinavian,Desserts recipes

Danish Sweet Rice

Wed, 11 Jul 2007 00:12:10 -0400

My mom found this recipe years ago, and it quickly became a favorite for special occasions. It's not hard to make--it's just so good, it seems like it needs to be reserved for something special! -- posted by Battle in Seattle

Old Fashioned Pound Cake & Raspberry Trifle

Mon, 16 Jul 2007 21:39:48 -0400

Elegant, rich, and BEYOND description--don't let the long list of ingredients or directions put you off--this is WELL worth the effort!!!--my family looks forward to our annual FIRST raspberry picking of the year--because THIS is the first thing I make, and we gobble it up! The authentic old-time kind of pound cake--makes three loaf-pans. Use one for this recipe, freeze the other two for future use (you'll want to make this more than once!). Trifle makes enough for ONE large serving bowl. Cooking time is "chilling time" -- posted by Debber

Apple Carnival Buns

Sun, 29 Jul 2007 16:20:44 -0400

Traditionally these were served in Denmark during carnival celebrations and are usually served with nuts and raisins. I edited the recipe to include apples (which I love) and omitted the nuts. Don't exceed the amount of filling though because they may burst when baking. -- posted by catercow

Susan's Raspberry & Red Wine Soup

Wed, 01 Aug 2007 19:45:50 -0400

Sophisticated & elegant is how Susan Branch describes this in her "Summer" book. I would add "divine" and leave it at that! Since I have a huge raspberry patch, I'm always on the look-out for useful ways to put them to work! This is my take-off from Susan's recipe. Cooking time is chilling time. -- posted by Debber

Amazing & Easy Basic Crepes

Mon, 27 Aug 2007 18:01:23 -0400

I got this recipe from an OLD "Pillsbury Kitchens' Family Cookbook". I have been using this recipe since I was in High School, so that should tell you how EASY they are to put together and they are such a hit! You can do anything with them. Add fruits for a yummy breakfast dish, chicken and cheeses for a dinner dish (VERY good), or sweet fillings and powdered sugar for a dessert. -- posted by Ms. Baker

Danish Cheesecake

Mon, 01 Oct 2007 19:12:54 -0400

I saw this on a food blog and wanted to make it. What better way to change the ingredients to American measure than recipezaar? I haven't made it yet, but I'll assume it's not as sweet as American cheesecakes. -- posted by Donut Chef

Swedish Apple Cake

Sat, 13 Oct 2007 02:09:53 -0400

This is a super easy, super tasty recipe that my mom used to make all of the time when I was a kid. This is a wonderful dessert (or even breakfast) in the fall--though it is more like a cobbler then a cake (the more apples you use, the more cobbler-like)! Also, I'm not sure that it really is a Swedish recipe as it was shared by a Greek neighbor, but it is still great! Update: I realize that it seems strange, but this recipe really doesn't need extra leavening--I have double-checked a number of times as it seems like it should have some! Though I don't think it would hurt to add some... :-) -- posted by Dwynnie

Professor's Chocolatecake (Professorns Chokladkaka)

Sat, 13 Oct 2007 20:50:38 -0400

Yeah, yeah, I know, there are zillions of chocolatecakes on Zaar. This one though I remember from my youth in Sweden. Gooey, rich. What makes it Swedish? Maybe the hazelnuts. Why it is called Professor's? No idea, what's in a name? -- posted by Chef Dudo

Krumkake

Thu, 25 Oct 2007 00:48:22 -0400

My DD got this recipe from her GM when she was visiting last year. They made these together then GM gave DD the krumkake iron to take and make them at home. -- posted by Lavender Lynn

Danish Crumb Cake

Sat, 03 Nov 2007 20:21:47 -0400

My Grandmother Christine (Danish) passed this recipe down - She called it her 'company's coming' cake because from the time she noticed someone coming down the road to the homestead (by horse & buggy!) to the time they sat down for coffee this cake would be ready to come out of the oven! It's easiest when you use a med bowl for the main bowl, and a separate bowl for the milk and vinegar, the eggs and vanilla, and a small cup for the soda water. Once you make this a couple of times, you get into a rhythm and it becomes faster to toss together for a quick treat! -- posted by Momasam

Magical Sparkling Snowflakes: Christmas Butter Biscuits-Cookies

Mon, 19 Nov 2007 22:03:05 -0500

These sparkling Scandinavian style Christmas biscuits-cookies look just magical, especially when hung with ribbon from the Christmas tree! You need special snowflake biscuit-cookie cutters, and also edible glitter or sparkling silver or white dusting powder. If you cannot source edible sparkle or glitter dusting powder, they still look beautiful if decorated with white royal icing, piped into trellace work patterns to enhance the snowflake shape. These magical snowflakes make ideal Christmas gifts, and can be packaged in cellophane bags with a pretty and seasonal ribbon attached. They last for up to 14 days in an airtight tin & stored in a cool place, assuming they last that long! -- posted by French Tart

Orange Jellied White Chocolate Torte

Sun, 25 Nov 2007 23:20:38 -0500

The recipe comes from a Finnish cookbook. The dessert is light, delicious and scores high in presentation. Can be prepared also in individual cups. -- posted by Bulgarian Chef

Pannu Kakku (Finnish Oven Pancake)

Wed, 12 Dec 2007 00:16:21 -0500

This is from Beatrice A. Ojakangas' book, The Finnish Cookbook. My dad is from Houghton-Hancock in the UP, and when visiting my cousins there, I ate the Soumi Cafe's version with my sister Gail. Beatrice says, "Serve this with jam for breakfast, or with Blueberry Soup for dessert. Pannukakku also makes an excellent base for fresh berries in season; use it as you would a shortcake." -- posted by mersaydees

Toblerone Biscotti

Wed, 19 Dec 2007 20:05:54 -0500

I found this at a Kraft website & made it to give as token gifts for Xmas tied in cellophane bags. It's really lovely but quite sweet, next time I may try cutting the sugar down to 3/4 cup, I also used hazelnuts in place of almonds as that's what I had in the pantry, still tasted great. -- posted by **Mandy**

Swedish Ginger Cookies With Crystallized Ginger

Thu, 27 Dec 2007 19:06:15 -0500

This is a fantastic cookie recipe that I found in the LCBO Holiday 2003 Food & Drink magazine. I've been making these cookies for a few years now, but I've had a lot of requests for the recipe recently! I hope you enjoy them too! -- posted by Ennoia

Icelandic Frómas

Thu, 27 Dec 2007 19:18:16 -0500

[fromash] This is what many Icelanders have for Christmas desert, believe it or not. The cook (the housewife)hids an almond in the bottom. The one who later finds it in his/her desert bowl gets a little present, the almond-present. This also ensures that all the thing is eaten. Many families make different tastes of it but the most common are strawberry, pinapple, lemon or cherry. -- posted by Iceland

Kringla

Thu, 03 Jan 2008 01:44:09 -0500

From Midwest Living, December 2007. Allow several hours to chill the dough. -- posted by Vino Girl

Pepparkakor Cookies

Thu, 03 Jan 2008 22:54:47 -0500

This is the recipe we used for my daughters Girl Scout troop on international day about 10 years or so ago and Ive been making ever since. I think this recipe is a little different from most Pepparkakor recipes because it uses a little maple syrup. The recipe was handed out by the troop leader and if I recall correctly, it is from the American Girl Cookbook-Kristens Cookbook but Iam not 100 % sure anymore-its been awhile;) -- posted by Antifreesz

Nougat With Almonds & Hazelnuts

Mon, 07 Jan 2008 16:53:37 -0500

This candy is really simple to make and is very tasty...great for any occasion, especially if you're rather strapped for time! Look for hazelnut nougat in the baking aisle or in specialty cooking shops. It's the same stuff that's on the inside of Three Musketeers bars, so if you're desperate, you can peel off the chocolate coating and use that (yes, I have done this!). -- posted by damienducks

Norwegian Gold Cake

Wed, 09 Jan 2008 22:46:40 -0500

I grew up in a very Norwegian family. Both of my grandmothers made a version of this cake. I aquired this recipe when my grandma moved to a nursing home, and I was finally able to search through her secret recipes. We used to have it with coffee during our midmorning coffee break. -- posted by Girly_Girl_Lori

Boeterkoek

Tue, 22 Jan 2008 22:19:50 -0500

This is a recipe I took from a college roommate. It's a delicious traditional almond flavored dutch cake. The consistency, however, is more like a cookie. -- posted by Aubrey Jane

Swedish Biscotti

Tue, 22 Jan 2008 23:45:20 -0500

This recipe comes from my husband's grandmother. In Swedish it is called Svenska Mandel Skorpar or Swedish Toast. It resembles biscotti but has cardamon in it not chocolate nor anise. It is wonderful with tea and keeps well if stored in a dry container. The best flavor of cardamon is fresh--remove the outside pod, put the seeds into a plastic ziplock bag, put the sealed bag on cement floor, and pound with a hammer and you have ground cardamon. This is the method my MIL taught me:) The original recipe says "a pinch of salt and soda" so that is why I have it here that way:) -- posted by WiGal

Suomen Kahvin Kakku

Fri, 29 Feb 2008 23:58:56 -0500

Delicious & Finnish! Different than North American tea-time cake, but just as good. Light and sweet. -- posted by Chef #778339

Dallaspulla - Awesome Finnish Pastry

Sat, 08 Mar 2008 19:08:44 -0500

I discovered these pastries as an exchange student in Finland and they are my absolute favorite in the whole wide world (my boyfriend's too). I have been searching high and low for a recipe and finally I found this one on Axis of Aevil so I thought I'd share. Can't wait to try it!! There's the traditional Finnish filling as well as an American alternative since quark is pretty hard to find in the States. NOTE: The vanilla cream flour can be replaced by mixing together 1 teaspoon vanilla sugar and 1/4 cup potato or wheat flour -- posted by mdmdt

Moist Banana Cake With Nuts and Chocolate

Fri, 28 Mar 2008 17:56:05 -0400

Wonderfully moist Danish banana cake! Not too heavy but very flavorful. -- posted by Nina la Danoise

Guf for Ice Cream Cones

Fri, 04 Apr 2008 16:57:21 -0400

Danes eat more ice cream per capita than any other nation in the world. And we have the shortest summers! This yummy topping is a tradition for ice cream cones. -- posted by Nina la Danoise

Almond Sponge Cake

Fri, 04 Apr 2008 16:59:11 -0400

Excellent in it's own right with a chocolate mousse, or fruit and whipped cream, this is also perfect for making a gluten-free layered cake. -- posted by Nina la Danoise

Chewy Orange and Hazelnut Spelt Biscotti

Thu, 10 Apr 2008 23:59:27 -0400

These are yummy, low fat, and do not need the traditional double baking! Always use pasteurized eggs in any chewy baked good. In the US I have only found one producer of whole pasteurized eggs, Davidson's, see their web-site for a store near you: http://www.safeeggs.com/ Cookies will last well if stored in layers of wax paper in an airtight tin. We eat them rather fast, but with a double batch I have managed to have cookies for almost 30 days - and they stayed fresh and moist. -- posted by Nina la Danoise

Rose Cream

Tue, 15 Apr 2008 01:54:15 -0400

A lovely accompaniment to Baklava or a Turkish dessert. -- posted by **Mandy**

Danish Brovst Dream Coffee Cake

Fri, 18 Apr 2008 20:46:29 -0400

This is the moistest and most spongy coffee cake I know. Back in the 1980 this was the one you got no mater where you went or what the occasion was. When I returned to Denmark after 18 years in the States, I remember getting this at my cousins house, and the first bite was like, memories of childhood and perfect summers. I had forgotten how good it was. My DB calls this the ant cake because once the topping is baked, the coconut flakes, does look like little ants. -- posted by Benthe (Danish)

Raspberry Bars, Hindbær Snitter

Sat, 19 Apr 2008 17:19:25 -0400

Another favorite of my daughters. She still ask for it now and then when she is home on vacation. I have not tried freezing them, but they will keep in a cookie tin with parchment paper between them for a week. Mine never lasted that long. Prep time include cooling time. -- posted by Benthe (Danish)

Havregrynskager

Mon, 28 Apr 2008 20:01:24 -0400

Great heart healthy and low fat oatmeal cookies. -- posted by Nina la Danoise

Sommerkage

Thu, 01 May 2008 19:17:19 -0400

Wonderful and moist Danish cake. It can be made with any summer fruit. -- posted by Nina la Danoise

Spritz

Tue, 06 May 2008 00:05:40 -0400

Warning: these cookies are not meant for people on a diet. I mean how many people really eat only one spritz?! There are Spritz recipes galore at RZ, but this is the one I like and have used for many years. It comes from a TOH cookbook called Grandma's Great Desserts. The butter needs to be at room temperature so the dough is pliable. Concerning the yield, it depends upon the tip you are using in your cookie press. My cookie press is a manual gadget. My MIL showed me how to use the star tip that makes the long "worm" shape, slice it, and shape that into rings so that is what the yield here is based on. And the yield also depends upon how long that slice is. Try not to use a hot cookie sheet or the dough sort of melts before you even get it into the oven. The temperature of the raw dough also affects your timing. Every oven is different so watch the cookies very carefully so they are the degree of "doneness" that your family prefers. Happy Holidays from our house to yours! -- posted by WiGal

Brown Bag Protein

Wed, 07 May 2008 16:29:55 -0400

Finaly the perfect cookie which is high in protein and will canqueer at least some of you nasty cravings! I was looking for this sooo long but finaly i am confident enough to post my own protein bar-cookie recipe. I make these and the end for some days if you keep them in a box. i take 2-3 for a post worout snack and they are also great as a substitute in your coffee break. Now talking baout dipping them into you latte for the prefect breakfast! -- posted by Iceland

Napoleon's Hat (Cookies)

Wed, 04 Jun 2008 13:27:26 -0400

A very popular cookie in Sweden. When I was about 12 years old (ages ago.........) we had lessons in cooking at school and I can remember making these cookies. This recipe comes from the little (now tattered) cookbook we used for these lessons. Chilling time is not included in preparation time. -- posted by Chef Dudo

Finnish Berry Dessert

Wed, 02 Jul 2008 23:51:40 -0400

This was emailed to me from Taste of Home. It sounded very cool and comforting for hot weather when berries are in season. Enjoy! -- posted by PaulaG

Swedish Ginger Cookies

Thu, 10 Jul 2008 15:29:06 -0400

Found this on a Swedish recipe site some time ago. It makes a lot of cookies but they keep well and can also be frozen. Don't let the amount of ginger as well as the amount of baking soda scare you off. It is just right for these cookies. Hope you'll like them as much as we do. -- posted by Chef Dudo

Moist Low Fat Chocolate Cake

Tue, 15 Jul 2008 19:22:59 -0400

This is a healthy yet oh so delicious version of a traditional Swedish cake recipe. Don't be thrown by the vinegar--it's the secret ingredient! -- posted by catercow

Danish Wedding Tower (Kransekage)

Sat, 19 Jul 2008 15:48:28 -0400

Traditional wedding cake made with Odense marzipan or almond paste. For Birthday parties or other big gatherings, it is shaped as a cornucopia, and filled with chocolate. Contact me for further information. Make it early, and freeze without the icing before assembly, it gets even better that way. The bride and groom, gets the top ring, and the bridal figurine, and share it, then guest break pieces of, as it is passed from coffee-table to coffee-table. Prep time does not include resting time or icing or decorating time. -- posted by Benthe (Danish)

Baked Rice Pudding (Unni Riisipuuro)

Fri, 01 Aug 2008 00:49:16 -0400

Based on a recipe from Beatrice Ojakangas' cookbook, The Finnish Cookbook. If I said that I love this recipe, it may be my taste buds, heavily influenced by the Finnish-American culture in which I grew up! To me and my visiting brother, this is divine! As an added bonus, my brother researched foods that help one with quality sleep, and this is among them! :) Will my DH eat this -- not on his life! He did taste it though, so he knows what he's missing! NOTE: In its introduction, Beatrice explains, "At Christmastime, a blanched almond is often pressed into this pudding before it is served, and it is said that the person who gets it will have good luck during the following year." -- posted by mersaydees

Soft Chocolate Pikes

Tue, 12 Aug 2008 02:59:58 -0400

I recently fel in love with cookies as i only have to make them once and they keep up to one or two weeks in your cookie jar. Well, if you let them. That way i do not waste anymore tears of left over cake which i have to trow away. We are only two and sometimes, we just feel for a bite of cake but we can never finisih it all - and we should not even if we could. This is a simple recipe for choclate cookies which are simple and good. -- posted by Iceland

Oatmeal Cookies

Tue, 12 Aug 2008 12:49:09 -0400

I love oatmeal and i eat it regulary for breakfast. I sometimes have it even for lunch or dinner and when i am hungry and need something good and that fast i even love more to have an oatmealcookie handy to dip into my latte. If you like you can skip half of the honey and the oil but add 1 cup dark choclate chips or raisins. -- posted by Iceland

Kringla

Sat, 06 Sep 2008 11:27:25 -0400

Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post theirs here to make later -- posted by Charlotte J

Danish Pancakes / Crepes

Sun, 07 Sep 2008 23:31:02 -0400

These pancakes are served as a dessert in Denmark and the traditional filling is jam and sugar; but you can really add anything to your liking. We also eat them for breakfast. They freeze well for up to 3 months, I place parchment paper between the pancakes and you can easily remove them from the bag even when frozen -- posted by Deantini

Lefse

Mon, 08 Sep 2008 01:27:37 -0400

Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post it. For my husbands family they roll their lefse very thin. So when I make this recipe I'll use walnut size pieces of dough. You will need a lefse grill to make these. -- posted by Charlotte J

Kladdkaka

Fri, 26 Sep 2008 16:21:30 -0400

There are several versions of this recipe. This one has evolved from rainy autumn afternoons in the company of a coup of tea, a film and a friend. It works just fine without the dark chocolate, which also can be substituted with basically any chocolate of your preferrance. However, the cocoa is essential; add as much as you please. Enjoy! -- posted by Selleri

Lingonberry Crumb Pie

Thu, 16 Oct 2008 00:32:26 -0400

An absolutely delicious tart-n-sweet treat! If you can't find lingonberries, use cranberries - you may want to decrease the amount of sugar in the recipe somewhat, as lingonberries are seriously tart and the amount of sugar reflects that. ;-) Serve this pie with caramel sauce for an added touch of decadence. Recipe adapted from vsfinland.fi. -- posted by stormylee

Scandinavian Almond Bars

Thu, 23 Oct 2008 19:07:44 -0400

From my mothers unending box of old faded recipes -- posted by mortar&pestle

Danish Pastry Cookies

Sun, 26 Oct 2008 20:11:09 -0400

This butter cookie is a holiday tradition spanning generations in my family. It is simply not Christmas without them. -- posted by Viki Anderson

Apple-Buns

Mon, 03 Nov 2008 01:24:12 -0500

Simple buns, which have to proof only one time. http://www.recepten.se/recept/aeppelmosbullar.html -- posted by Chef #1011148

May's Applecake

Fri, 07 Nov 2008 00:24:25 -0500

Originally found with a sack of apples in the cellar of a home in Sweden, this recipe proved to be quite popular amongst my family for years. The cake which is a cross between an apple pie and an apple cake has a lovely rich texture, tastes great and is very simple to make. -- posted by Kiki1978

Uncle Odd's "krumkaker"

Sat, 08 Nov 2008 16:27:37 -0500

Traditional Norwegian christmas cookie -- posted by Silvermolly

Lazytown Frosting

Thu, 13 Nov 2008 00:16:48 -0500

For Lazytown chocolate cake or other delights. -- posted by Iceland

Eple Kake - Norwegian Apple Cake

Fri, 14 Nov 2008 17:47:13 -0500

Just lovely served hot or cold, this dessert comes from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Blöt Kage - Spongecake

Fri, 14 Nov 2008 18:05:05 -0500

The Scandinavians have always been famous for their culinary skill. This cake recipe comes from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Norske Kroner - Norwegian Crowns Cookies

Sun, 16 Nov 2008 23:17:57 -0500

Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Svisker Gröt - Norwegian Prune Pudding

Mon, 17 Nov 2008 00:37:31 -0500

A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Romme Gröt - Cream Pudding

Mon, 17 Nov 2008 21:00:51 -0500

You know the pudding is a success when the butterfat rises to the top after the flour is added. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Toscakaka / Tosca Cake (Swedish Almond Cake)

Mon, 01 Dec 2008 01:16:15 -0500

This recipe comes from a collection that my swedish mom and her friends put together for a hospital benefit cookbook many years ago when we lived in Omaha, NE. (Around the time I was born - 31 years ago...:) They created and entire Scandinavian section! Recipes like this one have been in my life since I was a child and now I'm making them for my family! This is fabulous cake that goes really well with an afternoon cup of coffee - Enjoy! -- posted by mamapantalones

Coconut Cake

Wed, 03 Dec 2008 23:28:26 -0500

This is great for any party or potlock as it is fast to make and easy to take. I make it in the Christmas season but it always works as it is festive but still simple. -- posted by Iceland

Gran Couva Crémeux

Tue, 09 Dec 2008 23:54:41 -0500

This recipe is from "Heibergs Chocolade" a cookbook by Morten Heiberg published in Copenhagen in 2004. You must use the requested type of Valrohna Chocolate or it will not be authentic! The 200 ml of whipping cream is equal to 4/5 of a cup but for some weird reason I am not allowed to use 4/5 cup. -- posted by Dan-Amer #1

Scandinavian Almond Cake

Tue, 30 Dec 2008 02:04:38 -0500

I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist! -- posted by Chef #1051101

Vineterta

Tue, 06 Jan 2009 01:20:06 -0500

A traditional Icelandic prune torte - though the name means "Vienna Torte". -- posted by Chef #1110637

Scandinavian Almond Cake

Tue, 06 Jan 2009 19:49:03 -0500

Light, but rich too! Bake in a loaf pan--this cake is an easy one for a tea or shower, but also so good for your own coffee break! -- posted by AlaskaStephanie

Rice Krispies Muffins

Thu, 29 Jan 2009 16:49:15 -0500

This is so easy to make and yet delicious. Even tough I do not like rice crispies at all I enjoy these muffins. I was acctually looking for a recipe like this here but could not find it so i posted my recipe here. In Iceland you will hardly find a potluck where these are not one of the treats. But don't be late as they are usually gone soon. Your kids will love these! Note: You may use cornflakes or Cheerios or a mixture of these instead of rice krispies but they are in the original recipe. Chilling time is not included in preparation time. -- posted by Iceland

Sandbakkels (Norwegian Almond Cookies)

Tue, 10 Feb 2009 14:22:04 -0500

This is a traditional Norwegian cookie. It is made by pressing the dough into Sandbakkel tins. If you don't have sandbakkel tins, miniature fluted tartlet pans would work as well. If you google "Sandbakkel tins", you will see what they look like. Recipe from my hometown's Centennial Cookbook. -- posted by Izzblizz

Swedish Pepparkakor

Mon, 16 Feb 2009 01:22:57 -0500

A spicy holiday cookie, from the December/January 2009 issue of Hallmark Magazine. -- posted by SeaChelle

Sand Kage

Wed, 25 Feb 2009 11:51:55 -0500

This is a basic Danish Sand Cake recipe. It's from the Danish Food Cook Book. Great with coffee. Also great for a big feast at midsommar or Christmas. -- posted by Chef #932192

Toscaboard (Swedish Almond Cookies)

Mon, 16 Mar 2009 18:53:11 -0400

This recipe came from an October 1986 article in Bon Appetit by Lena Cederham Birnbaum. They make a really nice addition to a dessert table or a coffee party and are best served the same day they're baked. The recipe is long but not hard to make. I've searched the net looking for this recipe and have found nothing other than some other people also searching so hopefully posting it here will help other lost souls like me who misplaced this great recipe. -- posted by Marysdottir

Gingersnaps (Pepparkakor)

Mon, 04 May 2009 14:13:43 -0400

Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day. -- posted by IngridH

Danish Cherries

Mon, 04 May 2009 14:22:40 -0400

A sweet Scandinavian recipe adapted from Moosewood Cookbook. Enjoy! -- posted by Sharon123

Finnish Cardamom Cookies

Mon, 04 May 2009 14:35:51 -0400

Based on a recipe from Karen Berg Douglas' book, Scandinavian Sweet Treats. -- posted by mersaydees

Lingonberry Sorbet

Sat, 09 May 2009 00:25:11 -0400

An adult sorbet with a Scandinavian twist. -- posted by Sarah_Jayne

Sheila's Swedish Creme

Wed, 13 May 2009 22:33:58 -0400

This is a "must have" on our Christmas dessert table, but it is equally as good any time of year, or for any occasion. Although I use berries, it is wonderful with all different fresh fruits, such as kiwi or peaches. It is also very versatile and can be layered with fruit in a parfait dish if you prefer, nestled in a puff pastry or dessert shell, or set in a mold. We always serve it in one large stemmed glass bowl. Preparation time does not include chilling time. -- posted by JackieOhNo!

Swedish Cheese Cake

Sun, 17 May 2009 02:44:59 -0400

This interesting cake recipe was found in the 1973 cookbook, Scandinavian Cooking. -- posted by Sydney Mike

Swedish Whipped Farina

Sun, 17 May 2009 02:46:19 -0400

This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not inclued time needed to chill. -- posted by Sydney Mike

Aeblekage -- Danish Apple Cake

Wed, 20 May 2009 15:01:31 -0400

This recipe comes from the 1973 cookbook, Scandinavian Cooking. -- posted by Sydney Mike

Karpaloruispuuro -- Rye Cranberry Pudding (Finland)

Sun, 31 May 2009 19:49:22 -0400

Probably more favored by older generation Finns, this recipe was found in The Finnish Cookbook, 1964. -- posted by Sydney Mike

Finnish Rauma Cookies (Rauman Piparkakut - Finland)

Sun, 31 May 2009 20:12:01 -0400

This is from "Best of Finnish Cooking", a cookbook by which the author is passing on Finnish cooking heritage to her sons. I haven't tried it yet. It differs from the other piparkakut recipes in that it doesn't use corn syrup. I think the sour cream in this one takes the place of it. -- posted by Debbie R.

3-Ginger Gingerbread Cake

Wed, 10 Jun 2009 15:47:55 -0400

This lovely recipe is from "The Great Scandinavian Baking Book" by Beatrice Ojakangas. -- posted by Sweet Jezebel

Rhubarb Crisp: a Celebration of Summer!

Mon, 13 Jul 2009 15:48:58 -0400

My rhubarb flourishes at the end of my clothesline, right next to a patch of hollyhocks that sway in the summer breezes. Right now there are some little birds (I can't make them out with my spotting scope) snatching up pine needles and flitting about busily. Anyway, this recipe comes from the June '09 issue of *Country Living*. I do live in the country, and have an abundance of rhubarb. It's easy to freeze the cut-up pieces, and if you toss the pieces with sugar (right in the zipper bag), you can pop it in the freezer and use them later. The extra sugar will be fine in the recipe! -- posted by Debber

Oat Cookies With Walnuts

Thu, 06 Aug 2009 11:27:31 -0400

I found this recipe in a magazine i got in a pharmacy in Örebro, Sweden called "Apoteket". I reminds me of our great holiday me and DH had in summer 2009. Note: You can use 1 cup chopped walnuts only or use a mixture of other nuts and/or seeds. I also like pumpkin seeds or sunflourseeds or a combination. Note#2: You can substitute butter and eggs by 1 cup of whey and a dash of milk for a super healthy but though delightful version. -- posted by Iceland

Scandinavian Style Almond Paste

Fri, 11 Sep 2009 11:40:59 -0400

This is a wonderful almond paste to use in recipes like scones, pizzelles, almond cookies, and other pastries but is optimal for those itty bitty Danish almond cakes. I got this from a cooking magazine a few years ago. My version calls for 2 tbsp butter but you might want to up it to 3 if you find that it's not a good consistency or almond-to-butter ratio. If you don't have almond extract at hand (because you're like me and are too poor and/or lazy to buy a bottle), vanilla extract will work too. Also you need a food processor for this! -- posted by the80srule

Napoleon's Hat Cookies (Napoleonshatte)

Mon, 21 Sep 2009 11:23:27 -0400

These cookies are a stable at any Danish baker's shop. We always make these as part of our Christmas cookie selection. They are small and yummy. If you can you should weigh the ingredients instead of using cups, as the original recipe is measured by weight. Prep time does not include 30 min for cooling of the dough. When buying the marzipan try to look for Danish 'Odense' marzipan in your baking isle. Marzipan from other countries, such as Germany, tend to be sweeter than the ones from Denmark. The marzipan makes the difference in this cookie and adds to the wow factor. You can also make 20 larger hats instead of 40 mini -- posted by Deantini

Swedish Chocolate Cake

Mon, 12 Oct 2009 17:58:57 -0400

Usually this includes a lot of additional eggs, sugar and butter but no flour - which makes it good as well but somewhat richer. I changed the recipe as i could not be bothered to whip the egg whites and care for the batter to cool down in order to add the yolks. So i went for a little four instead and gave it a try. What a treat! I love it! It is just too easy to be good :-) Enjoy with vanilla icecream. Note: You can use any chocolate you like but i recomend good quality chocolate with at leat 60% cacao. -- posted by Iceland

Gourmet Danish Bitty Almond Cakes

Fri, 16 Oct 2009 17:40:30 -0400

NOTE: you need muffin and/or mini-muffin pans to do this! From a cooking magazine, this is a delicious taste of Copenhagen that makes a lovely finger food dessert for dinner parties and high teas. (Or in my case, getting drunk with my friends watching The Golden Girls.) For the almond paste, I recommend Recipe #389810 rather than storebought. Since I use a convection oven, I had to adjust the time downward. Yields about 24 mini-muffin sized cakes. -- posted by the80srule

Coconut Cookie Slices (Danish Fedtebrød)

Mon, 19 Oct 2009 14:17:01 -0400

These cookie slices were my absolute favorites growing up in Denmark; they are simple but yet so delicious - especially if you are a sweetened coconut fan. This is an old family recipe; I have tried to search the origin but it goes hundreds of years back literally. I have done my best to convert recipe into cups/tbsp but if you have a scale I recommend that you weigh the ingredients instead of using the other measures. The cookies freeze well. The dough is quite fragile and I would recommend that you cool if for 10-15 min in the fridge before rolling out. -- posted by Deantini

Rosette Cookies/Swedish Rosettes

Mon, 26 Oct 2009 14:07:22 -0400

Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time. -- posted by Deb Wolf

Coconut Peaks

Mon, 26 Oct 2009 14:49:19 -0400

A delightful and easy cookie; recipe is from Denmark. The recipe makes 30 small or 20 large peaks. I strongly recommend that you add the extra step of dipping in chocolate as it gives the cookie that extra dimension and wow factor. I add a bit of butter to the melted chocolate and drip it on top of the peaks. I have updated the recipe measurements thanks to Hokies' hard work - the conversion from metric to cups did not work out, too much of some ingredients, too little of others. The current recipe reflects the accurate measurements after have scaled ingredients and cross checked cup measurements. -- posted by Deantini

Finnish Cookies / Danish Finsk Broed

Tue, 27 Oct 2009 01:58:59 -0400

These cookies are very delicate and melt in your mouth. The name is a bid odd, it is a Danish cookie but directly translated called 'Finnish Bread'. The dough needs to rest for at least one hour which is not included in the prep time. Note - The dough can be frozen for easy planning -- posted by Deantini

Chocolate Crisps - Candy

Tue, 27 Oct 2009 02:04:23 -0400

Another recipe from Denmark; very easy for a quick treat. Should be kept refrigerated - if you can save any :) -- posted by Deantini

Chocolate-Oat Balls With Marzipan

Tue, 27 Oct 2009 02:08:11 -0400

These balls are wonderful savory bites. Place them in little foil cups for beautiful presentation and for something different on your cookie tray. -- posted by Deantini

Carl Andersen's Ris Alamande, Danish Christmas Dessert

Fri, 11 Dec 2009 11:42:55 -0500

Having lived in Copenhagen since 1994 I can testify that 90% of Danes will have a variation of this dish for dessert on Christmas Eve, which is the big day here. Carl Andersen was the founder and longtime owner of Chatam Restaurant in Hollywood, a favorite of the stars of the past. The recipe is from his daughter's "Star Food" cookbook. PLEASE REMEMBER: You can not use "converted" rice to prepare this dish. You also can not hurry up the cooking times-it says two hours in the oven, and that is what you must do. I have modified the dish by leaving out 1 cup blanched, slivered, almonds, which I have never seen used in the dish here. One whole blanched almond may be added just before serving-the person who finds this in their serving traditionally receives a "mandelgave", some small gift, from the host/hostess. NOTE: If there is any excess milk floating around after the cooked rice has cooled, pour it off and proceed with the recipe. -- posted by Dan-Amer #1

Scandinavian Almond Bars

Mon, 21 Dec 2009 01:20:22 -0500

These are a favorite Christmas cookie for our family. I discovered the recipe in a Better Homes & Garden Christmas Cookie Book. -- posted by PMHawk

Melt in Your Mouth Spritz

Mon, 21 Dec 2009 16:47:09 -0500

Spritz are a Christmas staple in my family. We have tried lots of different recipes and this is a modified recipe from our top 3 favorites. -- posted by Chef Ali L

So Easy and Tasty Apple Streusel

Tue, 29 Dec 2009 13:52:01 -0500

"Crisp fall apples, tossed in cinnamon and baked with delicious streusel. Almost as good as pie, with half the calories and it's in the oven in 10 minutes! Plus, it can be served warm with ice cream, and the smaller size means it won't be there to tempt you later. Enough for a small mini casserole dish that will serve 3-4 people. Double the recipe for an 8x8 pan, quadruple it for a 9x13 pan". Unless you double the batch and use a bigger pan, in which case, it's a great breakfast topping for oatmeal! Enjoy! Adapted from Penzey's spices and the intro is what they said about the recipe. A little history: In baking and pastry making, the term streusel (a German word meaning "something scattered or sprinkled", from the verb streuen, akin to the English verb 'strew') refers to a crumb topping of butter, flour, and white sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish. -- posted by Sharon123

Apple Streusel Muffins

Tue, 29 Dec 2009 20:37:52 -0500

These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass. -- posted by Sharon123

Mandelmusslor (Almond - Cream Tartlets With Berry Sauce)

Sat, 30 Jan 2010 23:11:01 -0500

Published in Saveur magazine, December 2009. -- posted by swissms

Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake)

Sat, 30 Jan 2010 23:25:53 -0500

This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009. -- posted by swissms