I'm posting this for ZWT III. I found this gem on Allrecipes.com. It was submitted by in da wings who states: "My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture."
Small danishes that make a great addition to a brunch buffet. You can also make fruit and cream cheese danishes by adding a spoonful of your favorite pie filling prior to baking. There are never any leftovers when I make these.
This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.
This simple but lovely granola comes from the Green Mountain Inn in Stowe, Vermont. I love the addition of maple syrup!
A little history:
Sylvester Graham develops Graham flour and Graham Crackers; later, Dr. James C. Jackson uses sheets of baked Graham flour, broken up, rebaked and broken up again to create "Granula". Then Dr. John Harvey Kellogg, a Seventh Day Adventist and director of their Battle Creek Sanitarium, develops a mix of baked and rebaked whole grains, and also calls it "Granula", which was later made famous by Charles W. Post, remaking it and calling it Grape Nuts.
Everyone in my family absolutely adores Swedish pancakes. There are many choices for what to serve them with- They are excellent served warm, sprinkled with sugar and topped with lingonberry preserves. When I was in Sweden, it was popular for the children to top them with a rainbow sherbet. My brothers and sisters like the old fashioned American way of using maple syrup. Personally, I like them best either topped with raspberry or strawberry preserves, or applesauce!