Scandinavian Spinach Salad
Serves 40.
40 cups (40 servings) fresh spinach
10 cups sliced strawberries (5 pints)
Coconut for topping. Sprinkle on top
Dressing
2 1/2 cups sour cream
1 1/4 cup honey
3 1/2 Tbsp lime juice
3/4 tsp cardamom
Mix and serve over salad.
To make dressing to serve 20
1 1/4 cup sour cream
5/8 cup honey
1 3/4 Tbsp lime juice
3/8 tsp cardamom
Agg Pankaka (Swedish Oven Pancake)
4 eggs
1 tsp salt
1/2 cup butter
1 quart milk
2 cups flour
Method: Beat eggs and salt, add milk and flour gradually. Mix well. Put butter in baking pan about 9×13. Have pan hot but not enough to brown the butter. Add egg mixture and bake at 400F for 30-35 minutes. Serve immediately, with crushed fresh fruit, jam, syrup or lingonberries, as desired.
Variations: Dice bacon and fry in pan before adding egg batter, or serve sausages with the pancake.
Cream Muffins
1 cup thick cream
2 eggs
2 tsp sugar
1 cup sifted flour
1/2 tsp salt
Method: Beat yolks of eggs and cream together until thick and lemon colored. Fold in sifted dry ingredients then fold in stiffly beaten egg whites last. Bake in buttered muffin pans about 35 minutes at 400F.
Danish Kringle
1 cake compressed yeast
4 cups flour
3 Tbsp sugar
1 cup milk
1/2 cup chopped nuts
3/4 cup brown sugar
3/4 cup shortening
1 tsp salt
3 eggs
1 cup raisins, chopped
1 cup chopped apples
Method Put flour, sugar, salt and shortening in a large bowl and mix as pie crust. Beat egg yolks, add scalded milk cooled to lukewarm, add yeast dissolved in 1/2 cup lukewarm water. Mix gradually into flour mixture, working into a soft dough. Cover and set in cool place overnight. In morning divide dough into 2 or 4 parts as desired. Roll each piece into strip about 9 inches wide. Spread each piece with stiffly beaten egg whites, then brown sugar, then a layer of raisins and apples or dates and sprinkle with nuts. Fold 1/3 of dough over crosswise, then fold remainder of dough to the fold, making three layers. Place on a well greased baking sheet and shape into a kringle. Cover and let rise in a warm place until very light. Brush dough with melted butter and sprinkle with sugar. Bake in moderate oven 30 minutes.
Flotelapper (Norwegian Pancakes)
1 cup sour cream
1 Tbsp sugar
1/2 tsp salt
2 eggs, well beaten
1 cup flour
Method: Whip the sour cream with the sugar, add well beaten eggs and flour to make the batter slightly thickened. Beat well. Bake in small cakes on griddle.FIn
Finnish Pancakes
2 eggs
2 cups milk
1 tsp salt
2 Tbsp sugar
1 cup cake flour
1/2 cup all purpose flour
Dash of nutmeg
Method: Beat eggs slightly, add milk, salt, sugar and nutmeg. Sift and add very lightly a little flour at a time, stirring gently. Keep mixture then. Have skillet very hot. Add butter and when brown put in quickly 2 Tbsp of mixture for each pancake, spread thin. Brown quickly on both sides and serve immediately. Delicious served with berries.
Flat Brod #1 (Whole Wheat Flat Bread)
4 cups sour cream
3 tsp soda
Whole wheat or graham flour
6 Tbsp sugar
1 Tbsp salt
Method: Combine ingredients, making a dough thick enough to roll out. Use whole wheat for rolling out dough; roll as thin as possible. Bake on rack in hot oven. When flat bread begins to brown, turn it over and brown on either side. This makes a large quantity. For an average serving use one half of the amounts specified.
Flat Brod #2
4 cups white flour
2 cups graham flour
1/2 cup butter, melted
1 cup water
1 tsp salt
1 cup buttermilk, warm
1/2 cup sugar
1 tsp soda
2 tsp baking powder
Method: Heat water and buttermilk, add butter and stir into dry ingredients. Mix well. Roll out thin.
Havremel Brod (Oatmeal Bread)
2 pkgs granular yeast
1/2 cup warm water
1 tsp sugar
1 cup rolled oats
1/3 cup brown sugar
2 cups boiling water
1/2 cup molasses
1/3 cup shortening
1 Tbsp salt
2 eggs, beaten
5 1/2 – 6 cups flour
Method: Add yeast to water and 1 tsp sugar. Pour boiling water over oatmeal, shortening, molasses, sugar and salt. When lukewarm, add eggs and about 2 cups of flour and beat well. Add enough flour to make a soft dough. Place in greased bowl, grease top of dough, cover tightly and place in refrigerator for at least 2 hours, or preferably overnight. Turn out on well floured board and shape in two loaves. Place in greased pans and let rise about 2 hours. Bake 40-50 minutes at 375F.
Hardanger Lefse
4 egg yolks
2 egg whites
1 cup dark syrup
4 cups fine graham flour
white flour
1 cup sugar
1 pint sour cream
1 tsp soda
1 tsp salt
1 cup shortening
Method: Beat eggs cream shortening (part butter) and sugar then combine all ingredients, adding enough white flour so dough can be rolled out easily. Roll out in same manner as for other lefse, then bake in hot oven for a few minutes until a very light brown. They will be crisp and can be stored for some time before using. When ready to be used sprinkle water over one side of lefse to soften it. When soft spread with butter, sugar and cinnamon. Put two lefse together and cut in wedges like pie.
Hveteboller (Wheat Rolls)
1 cake compressed yeast
1 cup milk, scalded
1/4 cup butter
1/2 cup sugar
4 cups flour
1 egg, beaten
1/2 tsp crushed cardamom seeds
1/2 tsp salt
Currants (optional)
Method: Dissolve yeast in a little warm water. Sift flour and sugar together and cut in butter. Add lukewarm milk and yeast, also egg, salt and cardamom and mix thoroughly. Knead until dough is smooth. Put in greased bowl to rise until double. Then knead well, add currants if desired, and shape into small round balls and place on buttered cooky sheet. Cover and let rise until light; bake about 10-12 minutes at 375F. (For a golden brown color, glaze tops with beaten egg before baking.)
Hvite Boller (White Rolls)
2 pkgs granular yeast
1 3/4 cups milk, scalded
1 3/4 cups water
1/2 cup butter
1 cup sugar
4 tsp salt
12-13 cups flour
Method: Dissolve yeast according to directions. Pour hot milk over butter, then add sugar, salt and water. When lukewarm, add yeast. Add enough flour to make a soft sponge, beat well, then add just enough flour so dough can be easily handled. Knead well and put in greased bowl to rise. When double in size knead down and let rise again until almost double. Shape into rolls and place in pans to rise. Bake at 375F for 25-30 minutes.
Islandik Pankager (Icelandic Pancakes)
6 eggs
1/2 cup sugar
1 cup milk
1/4 tsp salt
1 cup flour
1/2 tsp baking powder
1 Tbsp butter, melted
1/8 tsp vanilla
Method: Beat eggs until light, add rest of ingredients and beat thoroughly. Batter should be very thin. Make large thin pancakes; when baked spread with jam or butter and sugar and roll. These are delicious and in Iceland are served as a dessert.
Julekage (Christmas Bread)
2 cakes compressed yeast
1/2 cup lukewarm water
3 cups milk, scalded
1/2 cup butter
1 cup sugar
2 eggs, beaten
2 tsp salt
1/2 cup chopped citron
2 cups raisins
1/2 cup candied cherries -optional
1/2 tsp crushed cardamom seed
10-11 cups flour
Method: Dissolve yeast in water. Pour scalded milk over butter and when lukewarm add yeast, sugar, salt and about one half of flour. Beat well for 10 minutes. Add eggs, one at a time, beating thoroughly, add fruit, cardamom and enough flour to make a soft dough. Knead and place in greased bowl to rise until light. Then knead and let rise again. Shape into 5 round loaves and place on greased pans to rise for about an hour or until light. Brush tops with egg yolk and milk mixture. Bake at 375F for 45-50 minutes. After removing from oven brush tops with melted butter and sprinkle with sugar and cinnamon.
Kaffe-Kage (Sunday Morning Coffee Cake)
1 cup sugar
1/4 cup butter
1/2 cup milk
1 1/4 cups flour
2 eggs, beaten separately
2 tsp baking powder
1/2 tsp salt
Method: Cream butter and sugar. Sift flour with salt, add egg yolk to milk, then add liquid and dry ingredients alternately. Fold in egg whites last. Pour into well greased baking pan. Sprinkle top with mixture of 1/4 cup sugar, 1/2 tsp cinnamon and 1/4 cup chopped pecans. Bake 30 minutes.
Kaffe Brod (Coffee Bread)
4 eggs
1 1/4 cups sugar
1/2 cup raisins
1/4 cup chopped citron
1 cup milk
2 1/4 cups flour
2 Tbsp butter
2 tsp baking powder
1/4 tsp salt
2 Tbsp grated lemon rind
Method: Beat eggs well, add sugar and grated lemon rind. Mix well, then add fruit and milk. Sift dry ingredients together and add. Melt butter and cool to lukewarm, then add to mixture. Beat batter thoroughly for about 15 minutes, then pour into greased and floured pan and bake in slow oven for about 1 hour. When done, turn out of pan immediately.
Kaffe Brod (Swedish Coffee Braids)
1 cake compressed yeast
2 cups milk, scalded
1/2 cup butter
1 1/2 tsp salt
1 cup sugar
2 eggs, well beaten
8-9 cups flour
1 cup raisins
1/2 cup chopped citron
1 cup chopped blanched almonds
Method: Dissolve yeast in 1/2 cup lukewarm water. Add lukewarm milk into which butter, salt and sugar have been dissolved. Add eggs and Casifted flour to make a soft sponge. Beat thoroughly. Add floured fruit and almonds and rest of flour. Knead until smooth and elastic and set in warm place to rise until double in bulk. Knead and let rise until light. Roll out and cut dough into 6 strips. Braid three strips together, thus making two loaves. Brush tops with egg and milk mixture; sprinkle with sugar, cinnamon and chopped almonds. Let rise again until light, then bake 30-35 minutes in moderate oven.
****
Cardamom is the fruit of several plants of the ginger family and is found primarily in India and the East Indies. It is used in medicine as well as in seasonings for sauces and as a flavoring for pastries, breads, etc. The seeds are found inside a small shell, which must be broken open before using and the seeds crushed to bring out their aromatic fragrance. Cardamom can also be purchased already ground and ready to use.
Kavring (Small Sugar Rusks)
1 cup butter
1/2 cup sugar
1 cup rich milk
1 egg
4 tsp baking powder
5 3/4 cup flour
10 cardamom seeds, crushed
1/2 tsp salt
Method: Cream butter and sugar add slightly beaten egg, then the milk, and lastly the dry ingredients, which have been sifted together. Stir as little as possible. Turn dough out on a floured board, shape into small buns and bake about 10 minutes in hot oven. When done cut each roll in half and return to oven. Bake in slow oven until light brown. These rusks are delicious served with hot fruit soup.
Kringle
2 cakes compressed yeast
2 cups milk
1/2 to 3/4 cups sugar
2 eggs
1 1/2 tsp salt
1/2 cup butter
7 cups flour
1 tsp anise seed
Method: Dissolve yeast in 1/2 cup lukewarm water. Scald milk, add butter; cool to lukewarm, then add yeast. Add sugar and salt and mix well. Add well beaten eggs. Add enough sifted flour to make a soft sponge and beat thoroughly. Add remainder of flour to make a stiff dough and knead. Put in greased bowl, cover and pt in warm place to rise. When doubled in bulk knead let rise until very light. Take small pieces of dough and roll into long strips forming them into figures of 8. Let rise again. Before putting in oven brush tops with egg white, then sprinkle with granulated sugar. Sprinkle with grated almonds, if desired.
Knackebrod I (Hard Tack)
3 cups potato water
1 cake yeast
Flour to make soft sponge
Combine. Let rise over night in warm place
Method: Next morning add 1 cup shortening, 1/2 cup sweet cream, 1 egg yolk, 1 Tbsp salt, and enough flour to make a soft dough. Knead down once, let rise. Make into buns, let rise 1 1/2 to 2 hours, roll each bun as thin as possible in corn meal, using a corrugated rolling pin. Bake in a hot oven. Turn frequently.
Knackebrod II (Hard Tack)
1 cup coarse rye meal
1 cup rye flour
1 Tbsp sugar
1 1/2 tsp salt
4 Tbsp butter
1/2 cup milk
Method: Sift dry ingredients, cut in butter, add milk and stir until smooth. Turn onto floured board and roll very thin. Prick with fork, then cut dough into oblong pieces. Use a thimble and make holes in each piece. Place on slightly greased baking sheet and bake 10 minutes in a slow oven.
Lefse
5 large potatoes
1/2 cup sweet cream
Flour- use 1/2 cup flour to each cup of mashed potatoes,
3 Tbsp butter
1 tsp salt
Method: Boil potatoes, mash very fine and add cream, butter and salt; beat until light then let cool. Add flour and roll into ball of dough, kneading until smooth. Form into a long roll and slice in pieces about the size of a large egg, or larger, depending on the size of lefse desired. Roll each piece round as for pie crust and as thin as possible. Bake on lefse griddle or pancake griddle until light brown, turning frequently so as not to scorch. Use moderate heat. Do not grease the pan. When baked, place between cloths or wax paper to keep them from becoming dry. Serve cold with butter or butter, sugar and cinnamon. Cut each lefse in half or fourths and roll up before serving.
Limpor (Orange Rye Bread)
2 cakes compressed yeast
2 Tbsp sugar
1 qt milk (slightly sour)
10 cups rye flour
3-4 cups white flour
2 Tbsp salt
2 cups corn syrup
6 orange peels
Method: Dissolve yeast in small amount of water, add sugar. Pour lukewarm milk onto rye flour mixed with enough flour to make a soft dough. Add yeast and beat well. Add rest of flour and turn out on board, kneading dough until it is smooth and elastic. Let rise in warm place until double in bulk. Cut orange peel in small pieces and cook in water until tender. Add it and the slightly warmed syrup to the dough. Knead until firm, adding more flour if necessary. Let rise again. Turn onto floured board and knead. Shape into five loaves and place on floured board or cloth to rise until light. Place carefully in greased bread pans, brush tops with warm water. Bake at 400F for 10 minutes then decrease heat to 350F and bake 35-45 minutes longer. This recipe makes 5 loves.
Rug Brod (Rye Bread)
1 cup oatmeal
1/2 cup brown sugar
1/4 cup molasses
2 parts white flour to each part rye flour – about 10 cups in all
3 Tbsp shortening
2 cakes compressed yeast
1 Tbsp salt
1 cup raisins (optional)
Method Pour 2 cups boiling water over oats, sugar, molasses, salt and shortening. Dissolve yeast in 1 cup lukewarm water. Add white flour to make a soft sponge and beat well. Add rye and white flour enough to make a stiff dough. Knead well and place in greased bowl to rise. When doubled in bulk knead again. Let rise 1 hour, then make into 4 round loaves and put on greased tins to rise. When light bake in moderate oven (375F) about 45 minutes. When done brush tops with beaten egg and milk for gloss. Honey may be used instead of sugar for sweetening.
Rug Brod med Karve (Caraway Rye)
2 cakes compressed yeast
2 cups lukewarm water
3 Tbsp shortening
4 Tbsp sugar
2 tsp caraway seed
1/3 cup molasses
1 Tbsp salt
3 cups rye flour
3 1/2 – 4 cups white flour
Method: Dissolve yeast in water, add rest of ingredients and enough of white flour to make a soft sponge. Beat well. Add rye and white flour to make a firm dough and knead until smooth. Let rise until double, knead, let rise again, then shape into round loaves and let rise for about 1 hour. Bake 30-40 minutes at 375F degrees.
Smor Kranser (Butter Rings)
1 cake compressed yeast
1 cup sweet cream
1/2 cup milk
4 Tbsp sugar
1/2 cup butter
3 egg yolks
1 tsp salt
3 – 3 1/2 cups flour
2 tsp sugar
Method: Sift flour with 4 Tbsp sugar and 1 tsp salt. Add butter and mix until mealy. Scald milk and add 2 tsp sugar. When lukewarm add crumbled yeast and stir until dissolved. Add cream and beaten egg yolks. Stir this into flour, mixing to a smooth dough. Place in refrigerator over night. Next morning make into twists, braids or coffee cake. Let rise 1/2 hour or more and bake in moderate oven. When baked spread with sugar and water icing and garnish with nuts.
Swedish Scones
1 cake compressed yeast
1 cup milk
3 eggs
4 cups flour
5 Tbsp butter
1 tsp salt
1/2 cup sugar
Method Dissolve yeast in 1 Tbsp warm milk with 1 tsp water sugar. Scald milk, add butter, sugar and salt. When lukewarm add to yeast. Add beaten eggs, then add 2 cups flour and beat thoroughly. Add rest of flour gradually. Cover and place in ice box over night. Four hours before baking remove from refrigerator. Divide dough into four parts. Roll each in round about 1/4″ thick. Brush with melted butter. Cut into segments like pie, roll each strip up, beginning at wide end and roll to point. Place on greased baking sheet, cover and let rise 4 hours. Bake in moderate oven 20 minutes.
Swedish Tea Ring
1 cake compressed yeast
1 cup milk, scalded
1/4 cup sugar
3/4 tsp salt
1/4 cup shortening
1 egg, beaten
3 1/2 cups flour
1/2 cup chopped nuts
1/2 cup raisins
Brown sugar
2 tsp cinnamon
2 tsp melted butter
Method: Dissolve yeast in 1/4 cup lukewarm water. Add shortening, sugar and salt to scalded milk. When lukewarm add yeast and half the flour and beat well. Let rise until light. Then add egg and rest of flour. Mix well, let rise. Roll dough into oblong strip. Spread with butter, sugar, cinnamon, nuts and raisins. Roll up like jelly roll and form into ring on greased baking sheet. With scissors make cuts 2/3 of the way through ring at 2″ intervals. Turn each cut section on its side. Cover and let rise Until double in bulk. Bake about 30 minutes in hot oven 375F. Frost while hot with thin icing made by combining 3 Tbsp milk and 1 cup confectioners sugar.
Tunn-Pannkaka (Swedish Pancakes)
2 eggs
1 cup sour cream
1 cup flour
2 Tbsp sugar
1 tsp salt
Method: Beat eggs until light then add cream. Add dry ingredients which have been sifted together. Beat thoroughly. Add 1/2 cup cold water and set in cool place for 1 hour. Fry like pancakes on a greased griddle until browned. Serve with butter and syrup or with “Gradd Sas”. This is made by whipping 1 cup cream until stiff, then folding in 1/2 cup jam or jelly.
Saffrans Brod (Saffron Bread)
2 cakes compressed yeast
2 cups milk, scalded
2/3 cup shortening, part butter
3/4 cup sugar
2 tsp salt
7 cups flour
1 egg, beaten
1 tsp saffron
1/2 cup seedless raisins
2 Tbsp ground almonds
5 bitter almonds, ground
Method: Soften yeast in small amount lukewarm to which has been added 1 tsp sugar. Add cooled milk and enough of the flour to make a soft dough. Beat well and set in a warm place to rise until light. Dissolve saffron in a little warm milk. Cream shortening and sugar and add with rest of ingredients to the dough, kneading well. Turn out on floured board and shape into bread, rolls or large wreath, as desired. Place in greased pans to rise until double, then brush tops with beaten egg and sprinkle with sugar and sliced almonds. Bake in fairly hot oven for 25-30 minutes.
Smor Kage (Butter Rolls)
1 cake compressed yeast
3 Tbsp shortening
1/3 cup sugar
3 1/2 cups flour
1 cup hot water
1 tsp salt
1 egg
Method: Dissolve yeast in small amount lukewarm water. Add shortening, sugar and salt to hot water and let stand until lukewarm. Add yeast and beaten egg. Beat in flour, set in cold place for several hours. Keep at room temperature for 1 hour before rolling out. Roll to 1/8″ thickness, brush with melted butter, cut into strips 2″ wide, place strips one on top of another, then cut into 2″ squares. Arrange in greased muffin pans. Let rise in warm place until double in bulk, bake in hot oven for 20 minutes.
Tunnbrod
4 cups milk
2 cups sweet cream
Flour to make stiff dough
2 1/2 tsp baking powder
1 tsp salt
Method: Sift flour, salt and baking powder together. Add to the liquid; roll very thin with a corrugated rolling pin. Bake on a rack in a hot oven until browned. Turn – to brown on both sides.
Viner Brod (Danish Pastry)
3 cakes compressed yeast
1 tsp salt
3 Tbsp sugar
1 cup butter
2 cups milk
2 eggs
Flour (5 – 5 1/2 cups)
Method: Scald milk and cool to lukewarm. Dissolve yeast in small amount of milk; beat eggs slightly, reserving small amount of egg for top of dough. Combine all ingredients, adding enough flour to make a stiff dough. Beat well. Turn dough out on floured board and roll thin. Spread dough with butter, fold and roll out again; repeat this three times, spreading with butter each time. Finally roll to 1/4″ thickness, cut in strips 5″ wide, put filling in center and fold dough over from each side. Brush top with egg, cut here and there with scissors and shape into ring. Let rise 1 hour, then bake 30 minutes in moderate oven.
Filling:
1 1/2 cups sugar
1/2 cup butter
3/4 tsp almond extract
1/2 cup nuts, chopped
Dates, apricots or prunes
Cook fruit and when cool add rest of ingredients and spread on dough. Sprinkle sugar and chopped nuts over dough before baking.
Voffler (Sour Cream Waffles)
2 eggs
2 cups sour cream
2 cups flour
1 Tbsp corn meal
1/2 tsp salt
2 tsp sugar
1 tsp soda
Method: Beat egg yolks and add cream. Add sifted dry ingredients and mix well. Fold in stiffly beaten egg whites and bake in hot waffle iron. Makes 6 waffles.
Weinerbrod (Danish Pastry)
2 cakes compressed yeast
1 cup milk, scalded
4 Tbsp butter
1/2 cup sugar
4 cups flour
4 eggs, beaten
1/2 tsp salt
1/2 tsp vanilla or almond extract
1 tsp lemon juice
1 cup butter for spreading over dough
Method: Dissolve yeast in a little water. Pour hot milk over butter, sugar and salt and when lukewarm add yeast, eggs and flavorings. Add 2 cups flour and beat well for 5 minutes. Add rest of flour gradually and turn dough out on floured board, kneading thoroughly until smooth. Place in greased bowl, cover, salt or use sweet butter. Roll dough into an oblong and about 1/4″ thick. Use 1/3 cup of butter which has been chilled in ice box; cut butter into pieces and spread over 2/3 of dough, fold unbuttered third over then fold the other third cover, thus giving three thicknesses. Press edges together and place in refrigerator for 1/2 hour to chill. Roll out dough again and repeat process, three times in all. Chill once more, then shape as desired, either into a “Kringle” or into squares or rounds, using whatever type of filling you may wish.
Fillings of cooked fruit, chopped nuts or jam are all very good. Place filling on half of square, then fold to make triangle, brush top with beaten egg, sprinkle with sugar and chopped nuts. Cut “Kringle” in several pieces, brush with egg, and sprinkle with sugar and chopped nuts. Let rise until light, then bake in hot oven (400-425F) for 15-20 minutes. May be frosted with powdered sugar icing before serving.
*Almonds contain a large amount of oil; there are two main groups, the sweet and bitter almonds. The sweet almonds are salted and eaten while or added to candies and pastries. The bitter almond is not edible but is grown only for its oil. Nearly all the almonds used in the United States come from California.
-Julie Peterson Tufford’s Original Scandinavian Recipes
P O Box 12224
Minneapolis, MN 55412
Edition 1983 (33rd printing)
Church Lady Recipes 