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    You are in: Home / Cookbooks / From Scratch Minnesota Scandinavian
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    47 recipes in

    From Scratch Minnesota Scandinavian

    Scandinavians have alwas been famous for their culinary skill. The group in Minnesota has added laurels to this reputation, while adapting native recipes to the foods found in America. Their preference remains true to the old country with beautiful salads, their fish dishes, and their delicious coffee breads artistically seasoned with cardamom.
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    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.

    Recipe #337732

    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.

    Recipe #337558

    A beautiful coffee cake. For a twist, add 1 cup chopped dried fruit before rolling. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #224709

    Christmas for people of Norwegian descent wouldn't be Christmas without sweet gjetost, havarti cheese, smoked fish and flatbrød accompanied by glögg; lefse and limpa bread or julekake, with butter, sugar, fresh lingonberry sauce and cloudberries and some combination of cookies like fattigman bakelse, krumkake, sandbakkels, rosettes, berlinerkranser. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #336318

    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.

    Recipe #337161

    From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

    Recipe #58128

    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.

    Recipe #337181

    From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #224305

    This traditional Scandinavian treat is a thin, crisp cookie that is baked in a special krumkake iron (something like a waffle iron, but with more decorative, lacier and shallower grids. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #224703

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

    Recipe #337381

    Preparation time approximate. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #224554

    Danish pastry is a sweet pastry which has become a speciality of Denmark and is popular throughout much of the world. The danish as consumed in Denmark can be topped with chocolate, sugar or icing, and may be stuffed with either jam, marzipan or custard. Shapes are numerous, including circles with filling in the middle (known as "spandauers"), figure-eights, spirals, and the pretzel-like kringles. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #336908

    A very easy, rich little cookie from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #337380

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

    Recipe #224507

    Cooking time approximate. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #224518

    Similar to crepes, Swedish pancakes are thin and the perfect vehicle for lingonberry sauce, butter and syrup or powdered sugar and lemon. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

    Recipe #336714

    1 Reviews |  By Molly53

    A delicious recipe from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #336417

    As one might guess from the name, this very thin pancake hails from Sweden. Swedish Pancakes can be served for breakfast, but Swedes also prepare them for supper accompanied with a bowl of hearty pea soup. Unlike the thicker American "flap jack", the Swedish pancake is more like the French crepe. Rather than syrup, the pancakes are usually garnished with lingonberries, a tart red berry, and sprinkled with powdered sugar. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #336731

    From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you can't find cardamom seeds, please feel free to use ground cardamom.

    Recipe #224767

    The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #224882

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