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GG Scandinavian Ckbk - 1st Submission

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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 icecook.blogspot.com. Posted for ZWT9.

Recipe #504593

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

In Norway this dish is usually served with the Norwegian national dish, cod! May I suggest recipe#504392

Recipe #504455

A delightful Norwegian Christmas cookie. Prep time does not include chilling time. Enjoy!

Recipe #504454

My Grandma made this whenever my Dad and sister came to visit. My mom and I were not fans, so the three of them were in heaven, not having to share!

Recipe #504394

Popular throughout Scandinavia The danes like to add a shot of sherry!

Recipe #504393

In Norway this dish is served with parleyed baby potatoes and cold cucumber salad.

Recipe #504392

If you like pickled herring, try this refreshing salad!

Recipe #504212

A typical pasty, made for mens lunches working in the coal mines, but still popular!

Recipe #504211

A traditional cookie,but so yummy!

Recipe #504210

From Taimi-Previdi’s cookbook, The Best of Finnish Cooking.

Recipe #503114

My mom found this recipe years ago in the newspaper and has perfected it over the years. We all make it every year for Christmas, it just isn't Christmas without these luscious meatballs!

Recipe #489730

A family favorite!

Recipe #487349

I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like. Mainly because of the shape of the finished loaf, so I mix and knead it in the bread machine, and after the first rise, I shape and bake in the oven.

Recipe #486530

This is my Grandmas recipe. We would so look forward to Christmas morning when she would make these. There were 5 children and 8 adults, so she would truly have her job cut out for her! They are very thin and tender, we would always clamor for more, poor woman! No wonder she only made them once a year!

Recipe #479324

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

Recipe #457316

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 ricettedalmondo.it

Recipe #457300

Based on a recipe from Beatrice A. Ojakangas’ book, The Finnish Cookbook. She says, “Sometimes called 'Pigs in Blankets,' this universal favorite is also a favored dish in Finland. Serve with boiled or mashed potatoes and cranberry or lingonberry sauce.” My late grandmother Elina Ervo is from Finland and she lived with my parents, siblings and I for many years when I was growing up. She made a variation on this dish frequently (hers had a tomato-based sauce). When my grandmother made this I thought I’d never be able to do it myself because her rolls were all consistent in size and gorgeous looking! This was among my favorite childhood dishes that Grandma made and now I make it frequently, too. Now that I’m in Maine, I also love to make this with ground moose in place of the ground beef!

Recipe #426711

Based on a recipe from Ray Foley’s the Ultimate Little Martini Book containing over 1000 martini recipes.

Recipe #426700

Based on a recipe from Madge Rosenberg’s book, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says in its introduction, “Because it is so assertive, this chewy bread should be sliced thin to go with salty ham or strong cheese. For a traditional Danish open-faced sandwich (smorrebrod), spread with butter, then top with thinly sliced roast beef and a dollop of prepared horseradish thinned with sour cream. Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.

Recipe #425471

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