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    You are in: Home / Cookbooks / Scandinavia
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    25 recipes in

    Scandinavia

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    1 Reviews |  By lazyme

    From The Joy of Muffins - The International Muffin Cook Book. Here's what the intro to this recipe says: Norwegian eplepai or apple pie, the inspiration for these delicious muffins, is baked full of tart apples, cinnamon, and walnuts. We added cranberries, popular throughout Scandinavia, for extra taste appeal.

    Recipe #503382

    3 Reviews |  By lazyme

    Found on the internet. Posted for ZWT6.

    Recipe #422437

    From the cookbook Delicious Main Dishes. Posted for ZWT6.

    Recipe #422443

    5 Reviews |  By lazyme

    From Flavors of the World. Cooking time is chilling time. Posted for ZWT6.

    Recipe #422449

    2 Reviews |  By lazyme

    I found this on the internet a long time ago - I don't remember where I got it. Sounds simple and good. Time does not include time to cook the pasta. Posted for ZWT6.

    Recipe #422451

    1 Reviews |  By lazyme

    From Classic Scandinavian Cooking by Nika. Posted for ZWT6.

    Recipe #422865

    1 Reviews |  By lazyme

    From Wonderful, Wonderful Danish Cooking by Jensen. Posted for ZWT6.

    Recipe #422862

    7 Reviews |  By lazyme

    Found this recipe at recipegoldmine.com. It doesn't say how many servings, so I'm just guessing. Times do not include time to let the batter rest. Posted for ZWT6.

    Recipe #422872

    From recipegoldmine.com, this Swedish stuffed cabbage rolls does not have the more common tomato sauce. Posted for ZWT6.

    Recipe #422878

    10 Reviews |  By lazyme

    Found this on a Swedish cooking website. Sounds good. Posted for ZWT6.

    Recipe #422886

    9 Reviews |  By lazyme

    From epicurious.com. Posted for ZWT6.

    Recipe #422889

    1 Reviews |  By lazyme

    Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit: The Christmas Season.

    Recipe #493328

    From "Scandinavian Cooking" by Beatrice Ojakangas.

    Recipe #493325

    2 Reviews |  By lazyme

    This traditional Scandinavian recipe often appears on Christmas Eve smorgasbords. You can easily halve the recipe to serve a small gathering, too. Buy one fillet and cut it in half cross-wise or select 2 equal-size pieces of center-cut fillet weighing 1 1/2 to 2 pounds total. 12. Use previously frozen salmon or freeze fish at 0 degrees for 48 hours to kill any parasites that may be present.

    Recipe #501535

    1 Reviews |  By lazyme

    The lingonberries that accompany so many Finnish dishes, especially pancakes, are difficult to find in this country, but cranberries make a fine substitute. Wash and drain the cranberries. Remove any soft or discolored cranberries and any leaves or stems. From Vegetable Kingdom.

    Recipe #501494

    3 Reviews |  By lazyme

    Recipe from Abby Mandel, author of "Celebrating the Midwestern Table".

    Recipe #491721

    Not sure where I got this recipe but my notes say it's from the Chicago Tribune Magazine 12/7/97 (William Rice).

    Recipe #491724

    From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal.

    Recipe #493293

    4 Reviews |  By lazyme

    From The Joy of Muffins - The International Muffin Cook Book. Here's what the intro says about this recipe. Danish desserts make ample use of cream, sour cream and butter from Denmark's thriving dairies. A walk through Copenhagen's Tivoli Gardens is hardly complete without sampling the luxurious creamy Danish desserts which inspired this light sour cream muffin with the mocha cream filling. Try it with dark Scandinavian coffee for a special dessert treat.

    Recipe #493292

    I got this recipe years ago from an online BBQ group that I belonged to. Attributed to Bill Ackerman.

    Recipe #501467

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