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    You are in: Home / Cookbooks / GG Scandinavian Ckbk - 1st Submission
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    87 recipes in

    GG Scandinavian Ckbk - 1st Submission

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    Such an interesting ingredient list - hard boiled egg yolks? Sounds like a lovely, old-fashioned butter cookie. I would probably decorate with colored sugar and maybe a piece of glace fruit or cherry at the top. Recipe didn't state the yield, so the yield is my guess. PREP TIME DOESN'T INCLUDE 2 HOUR REFRIGERATION TIME.

    Recipe #504268

    There is only one other recipe like this on, but this one is a bit different in that there are no raisins and uses cardamom (very Finnish!) as flavoring. The Ålands Pancake starts off with a base of Semolina Porridge (prepared Cream of Wheat cereal), and is baked in a rectangular pan, then sliced and topped with cloudberry jam. Serving size is a guess, as the Scandi-Home source didn't provide the info.

    Recipe #504207

    This is a traditional Swedish dessert called Mazarintarta. It calls for green food coloring in the filling, but I think I'd leave that out (too many chemicals for me!). From cookbook "Favorite Swedish Recipes". PREP TIME DOESN'T INCLUDE 1 HOUR REFRIGERATION TIME. The recipe didn't indicate what size pie tin to use, but based on the amount of ingredients, I'm guessing a rather small one.

    Recipe #504562

    A traditional Swedish treat, usually made at Christmastime. From a recipe booklet "Favorite Swedish Recipes" and posted for ZWT9 Scandinavia. DOES NOT INCLUDE REFRIGERATION TIME OF 1 HOUR

    Recipe #504565

    I've not tried this recipe yet, but it sounds interesting! It's supposed to be a traditional Swedish dessert, gleaned from "Favorite Swedish Recipes", a recipe booklet I acquired somewhere... Prep time doesn't include REFRIGERATION time of 3 hours. Make sure to use canned pineapple, as fresh will prevent gelatin from setting.

    Recipe #504563

    This smooth, savory soup is Sweden's national dish. It's a Thursday night staple for everyone, including royalty. In fact, Yellow Pea Soup was used to assassinate King Eric XIV on a Thursday night in the late 1500's, where he was served a bowl laced with arsenic. This soup is traditionally made with yellow peas, which need to soak overnight. The soup is normally eaten with Swedish pancakes as dessert. From a cookbook "The Swedish Table". PREP TIME DOESN'T INCLUDE OVERNIGHT SOAK FOR PEAS

    Recipe #504568

    This recipe is different than the others posted here as it uses molasses instead of corn syrup, giving it a richer and totally different flavor. I imagine you could add almonds to this and it would be super good!

    Recipe #504567

    An easy and yummy sounding little treat! Old Fashioned Swedish candy, but I'm not sure of the yield as it only states 4 servings. What is serving size? Depends on how good it is! Posted for ZWT9 Scandinavia.

    Recipe #504566

    This is a light and luscious pancake filled with bacon. This billowy cloud of goodness should be served with lingonberries and a dusting of powdered sugar.

    Recipe #504569

    Sandwich loaves, or ‘bread cakes’ as they are called in Iceland, are an enduring presence at Icelandic celebrations where cakes are served. While the fillings have changed over the years and they don’t use half as much mayonnaise in them as once was the case, yet they continue to be a vehicle for cooks to display their talents with garnish, and are a savory palate cleanser in between nibbles of all the sweet cakes usually served at traditional birthday parties. See note at end of recipe regarding the bread that is used. Recipe is from Posted for ZWT9.

    Recipe #504593

    A fluffy dessert served in small bowls with crisp almond cookies, or used in a torte. Norwegian recipe from for ZWT6.

    Recipe #428173

    From Kari Diehl of for the ZWT6. You can use fresh or frozen berries - 1 lb is equal to three cups. I would also like to try this with cranberries.

    Recipe #428172

    Almond flavored cookies rolled in powdered sugar. From a Danish cooking site. Sounds very similar to a recipe my Mom makes for her Christmas cookie trays. For ZWT6.

    Recipe #425062

    Simple fruity cider.

    Recipe #404572

    A light dip or sandwich spread. This recipe is from a finnish website. I translated it with the auto translator, the only ingredient that I couldn't figure out was "1 tl hienonnettuja kuminoita" which translated to "1 teaspoon chopped rubber witch." Rosslare was kind enough to let me know that it is ground cumin (the plural is very similar to rubber witch.) I would use a good yogurt for this recipe - some brands are watered down and held together with gelatin, they don't work nearly as well in recipes like this where you want a thick, rich dip. Cooking time is chill time. For ZWT6.

    Recipe #425068

    Smorrebrod is an open faced sandwich from Denmark. There are several great remoulade recipes on 'zaar to choose from. This recipe makes one sandwich, but is easily multiplied to serve more. From Saveur magazine, for ZWT6.

    Recipe #425070

    Simple muffins from scratch with a surprise filling. They are not too sweet. The original recipe also suggests substituting another fruit, or steamed carrots, for the plum filling. I tried it with blueberries, most of them stayed in the middle but they rose to the top on a few of the muffins. You could also use jam. For ZWT7, from

    Recipe #457300

    Chocolatey croissant rolls. Use 2 regular sized cans of croissant dough. Based on a recipe from For ZWT7.

    Recipe #457316

    Delicious recipe from Taste of Home magazine. Makes a light, fluffy, buttery shortcake. Different from the other shortcake recipes in that it has sour cream in the dough. Awesome with some with strawberries and cream, or just some butter. I plan on replacing my biscuit recipe with this one. The recipe called for 2 tbsp sugar, but I increased it to 1/3 cup because I love things sweet. If you don't have sour cream, you can substitute 1/2 cup of soured milk.

    Recipe #252332

    Delicious! Easy to work with, lightweight dough. It reminded me of pie dough, without all the grease. Instead of pulling it to thin in step 4, I cut it into rounds and rolled it thinner. Next time, I'm going to sprinkle the dough with sugar before baking. From a Romanian website, for ZWT4

    Recipe #307894

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