Scandinavian Smorgasbord Recipes
Dimensions: 5-1/2 x 3-1/2 inches
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This handy-sized, spiral-bound collection features traditional foods from the five Scandinavian countries. Recipes include nutty cheese crispies, Danish wine cooler, sourdough pumpernickel, Norwegian crispbread delight, Swedish brown beans, Finnish meatballs, Icelandic pancakes, and rice pudding.
The cover features rosemaling by Karen Berg Douglas of Lansing, Michigan.
Here’s a sample recipe:
Swedish Cream Wafers p. 139
1/3 cup soft butter
1/3 cup thick cream
2 cups sifted all-purpose flour
1/4 cup soft butter
3/4 cup powdered sugar
1 egg yolk
1 teaspoon vanilla
Wafers: Combine all ingredients together in a large bowl. Mix well and chill. Roll out half the dough to 1/8-inch thickness. Using a fluted cutter, cut into rounds. Keep remaining dough cool. Place the rounds on sugar-covered waxed paper. Turn to coat both sides. Prick each round four times with the tines of a fork. Place on ungreased cookie sheet and bake at 375 degrees for 7 to 9 minutes. Cool.
Filling: Combine all ingredients. Spread over cooled wafer and top with another.