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"I found this recipe in the November 1995 issue of Bon Appetit. It is a moist, sweet cornbread that makes a nice accompaniment to breakfast, lunch, or dinner. It is also delicious right out of the oven slathered in butter. You can prepare it a day ahead, just cool the bread completely, cover with foil and store at room temperature.
This also makes..."

Ingredients: eggs, salt, sugar...

"This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead.
Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the..."

Ingredients: light rye flour, liquid honey...

"I found this in an old cookbook of my Swedish neighbor. I remember her making these at Christmas time."

Ingredients: mixed glace fruit, ground cardamom...

"Adapted from Breads of the World. Posted for ZWT6. Best if made a day ahead of serving."

Ingredients: ground cumin, dark corn syrup...

"A lowfat, high fiber recipe from "Healthy Vegetarian Cookery" by Nicole Oakley"

Ingredients: rye meal, salt, water...

"I like to make these biscuits when we have chili or other soups/stews but don't feel like spending the time making cinnamon rolls. I adapted this recipe from a Betty Crocker recipe."

Ingredients: ground cardamom, salt...

"From Elsa's Cookbook by Elsa Sandersen"

Ingredients: egg whites, eggs, milk...