| 31 | Sour Cream Banana Cake | | | 2 cups packed brown sugar, 1 cup sour cream, 1 cup butter, 1 teaspoon baking soda, 4 eggs, 1/8 teaspoon salt, 4 bananas, 2 teaspoons vanilla extract, 4 cups sifted cake flour, 1 cup chopped walnuts, 1/2 cup butter, 4 cups confectioners' sugar, 1/4 cup sour cream, 1 teaspoon vanilla extract | * Cream brown sugar and 1 cup butter, add eggs 1 at a time beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last. * Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake.. * To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy. |  |
| 32 | Swedish Pancakes | 15 m | 15 m | 4 extra large eggs, separated, 1 cup all-purpose flour, 1/2 teaspoon salt, 2 tablespoons white sugar, 1 cup milk, 3 tablespoons sour cream, 4 egg whites, 3 tablespoons vegetable oil | * In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream, * In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter. * Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter. |  |
| 33 | Norwegian Lefse | 30 m | 30 m | 10 pounds potatoes, peeled, 1/2 cup butter, 1/3 cup heavy cream, 1 tablespoon salt, 1 tablespoon white sugar, 2 1/2 cups all-purpose flour | * Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. * Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. * Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. |  |
| 34 | Danish Christmas Red Cabbage | 30 m | 1 h | 1 small head red cabbage, cored and shredded, 2 cups white sugar, 2 cups white vinegar, 2 teaspoons salt, 3 cups water | * Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions. |  |
| 35 | Bread Machine Swedish Coffee Bread | 15 m | 25 m | 1 cup milk, 1/2 teaspoon salt, 1 egg yolk, 2 tablespoons softened butter, 3 cups all-purpose flour, 1/3 cup sugar, 1 (.25 ounce) envelope active dry yeast, 3 teaspoons ground cardamom, 2 egg whites, slightly beaten, pearl sugar, or other decorative sugar | * Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle press Start. * When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk. * Preheat oven to 375 degrees F (190 degrees C). * Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes. |  |
| 36 | Swedish Chocolate Balls (or Coconut Balls) | 20 m | | 4 cups regular rolled oats, 1 1/4 cups white sugar, 1/2 cup unsweetened cocoa powder, 1 cup butter or margarine, softened, 2 tablespoons strong coffee, 1 teaspoon vanilla extract, 2 (1 ounce) squares unsweetened baking chocolate, melted, 1/3 cup coconut flakes | * Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended. * Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer. |  |
| 37 | Sweet and Sour Red Cabbage | 10 m | 15 m | 1 medium head red cabbage, shredded, 1 quart water, salt to taste, 1/2 cup brown sugar, 1 tablespoon caraway seeds, 1/2 cup vinegar, 1/4 cup butter | * Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender drain. * In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated. |  |
| 38 | Swedish Angel Crisps | | | 1/2 cup white sugar, 1/2 cup packed brown sugar, 1/2 cup shortening, 1/2 cup butter, 1 egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 cup chopped walnuts, 1/3 cup granulated sugar for decoration | * Preheat oven to 350 degrees F (175 degrees C). * Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture. * Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown. |  |
| 39 | Knefla Soup I | | | 6 potatoes, peeled and chopped, 2 onions, chopped, 1 carrot, sliced, 1 stalk celery, sliced, 4 cubes chicken bouillon, 1 tablespoon dried parsley, 5 cups water, 1 teaspoon salt, 1 pinch ground black pepper, 1/3 cup margarine, 2 cups all-purpose flour, 1 egg, 1 teaspoon salt, 1 cup milk, 1 (12 fluid ounce) can evaporated milk | * In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender. * In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces. * Once vegetables are tender add knefla pieces and let simmer for 30 minutes. * Add evaporated milk, stir and serve. |  |
| 40 | Icelandic Pepper Cookies | | | 1 1/4 cups butter, softened, 1 1/4 cups white sugar, 3/4 cup light corn syrup, 2 small eggs, 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 2 teaspoons ground cloves, 1 teaspoon ground ginger, 1/4 teaspoon ground black pepper | * In a large bowl, cream butter and sugar. Stir in corn syrup and eggs cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. Refrigerate dough over night. * Preheat oven to 350 degrees F (175 degrees C). * Roll out dough to 1/4 inch thickness. Cut out cookies with a 2 inch round cookie cutter. Place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven. |  |
| 41 | Swedish Nut Cake | | | 2 cups white sugar, 2 cups all-purpose flour, 2 eggs, 1/2 cup chopped walnuts, 2 teaspoons baking soda, 2 teaspoons vanilla extract, 1 (20 ounce) can crushed pineapple with juice, 1 (8 ounce) package cream cheese, 1 3/4 cups confectioners' sugar, 1/2 cup chopped walnuts, 1/2 cup butter, 1 teaspoon vanilla extract | * Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. * In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan. * Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake. * For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake. |  |
| 42 | Swedish Meat Pies | 40 m | | 1 tablespoon butter, 1 pound ground beef, 1/4 cup chopped onion, 2 tablespoons chopped fresh parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon dried dill weed, 1 pinch ground nutmeg, 2 large red potatoes, grated, 2 cups shredded Cheddar cheese, 2 cups all-purpose flour, 1 teaspoon salt, 3/4 cup shortening, 6 tablespoons sour cream | * Melt the butter in a large skillet over medium heat. Crumble in the ground beef and add onion, parsley, allspice, dill, nutmeg and grated potatoes. Cook and stir until the meat is browned. Drain any excess grease. Turn off the heat and stir in the cheese until melted. Set aside to cool. * Preheat the oven to 400 degrees F (200 degrees C). * In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain. Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide into four equal portions, and pat into balls. * Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling onto each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. Place on a baking sheet. * Bake for 20 minutes in the preheated oven, until golden brown. |  |
| 43 | Finnish Cookie Sticks | 25 m | 10 m | 1 cup butter, softened, 1/2 cup white sugar, 1 egg, 1 teaspoon almond extract, 3 cups all-purpose flour, 1/4 teaspoon salt, 3 eggs, beaten, 1/2 cup white sugar, 1 1/2 cups finely chopped almonds | * Preheat oven to 350 degrees F (175 degrees C). * In a medium bowl, cream together the butter and 1/2 cup sugar until smooth. Stir in 1 egg and almond extract. Combine the salt and flour stir into the sugar mixture with your hands until a smooth dough forms. Roll dough into log shaped pieces about 1/2 inch thick and 2 to 3 inches long. Dip each piece in the beaten eggs, then in remaining 1/2 cup sugar and then roll them in almonds. Place them 1 inch apart onto ungreased cookie sheets. * Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. |  |
| 44 | Finnish Nissua | 40 m | 30 m | 2 cups milk, 1/2 cup margarine, 1 cup white sugar, 1 teaspoon salt, 2 (.25 ounce) packages active dry yeast, 1/2 cup warm water (110 degrees F/45 degrees C), 3 eggs, 1 teaspoon ground cardamom, 7 1/2 cups bread flour, 2 tablespoons butter, softened, 1 cup confectioners' sugar, 1/2 teaspoon vanilla extract, 2 teaspoons milk | * Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the margarine, sugar and salt until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. * Pour milk mixture into a large bowl. Beat in eggs, 1 1/2 cup flour, cardamom and yeast mixture. Cover and let stand for 20 to 30 minutes, or until bubbly. * Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. * Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and then divide each piece into thirds. Roll out with your hands until the pieces are long enough to braid. Braid three pieces together to form a loaf repeat twice to make three loaves. Place on lightly greased baking sheets and let rise for 40 minutes, until nearly doubled. Meanwhile, preheat oven to 350 degrees F (175 degrees C). * Bake in preheated oven for 30 minutes, until golden brown. Move to a wire rack to cool completely. * In a small bowl, mix together butter and confectioners' sugar. Stir in vanilla and 2 teaspoons milk to make a spreadable frosting. Spread the frosting over the cooled bread. |  |
| 45 | Norwegian Butter Cookies | | | 1/2 cup butter, 2 eggs, 1/4 cup white sugar, 1 cup all-purpose flour, 1/2 teaspoon vanilla extract | * Preheat oven to 375 degrees F (190 degrees C). * Hard boil the eggs and separate the yolks. Cream the butter and hard boiled egg yolks. Beat in the sugar and add the flour vanilla extract. Mix thoroughly. Put through a cookie press or arrange by teaspoonfuls on ungreased cookie sheets. * Bake 10 to 12 minutes, or until lightly browned. |  |
| 46 | Pepparkakor II | | | 8 ounces butter, 1 1/2 cups white sugar, 1 tablespoon light corn syrup, 1 egg, 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground cloves, 1/4 cup orange juice, 2 teaspoons orange zest | * Preheat oven to 400 degrees F (190 degrees C). * In a large bowl, cream the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves stir into the creamed mixture until combined. * Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks. |  |
| 47 | Icelandic Christmas Cake | | | 1 cup white sugar, 3/4 cup butter, 2 eggs, 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 cup milk, 1/2 cup raisins, 1/2 teaspoon lemon extract, 1/2 teaspoon cardamom flavored extract | * Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan. * Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder. * Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. * Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes. |  |
| 48 | Swedish Kringles | 20 m | 55 m | 1 cup all-purpose flour, 1/2 cup butter, 1 tablespoon water, or as needed, 1 cup water, 1/2 cup butter, 1 cup all-purpose flour, 3 eggs, 1 teaspoon almond extract, 1 cup confectioners' sugar, 1 tablespoon heavy cream, 1 tablespoon butter, softened, 1 teaspoon almond extract | * Preheat oven to 350 degrees F (175 degrees C). * To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet. * In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread over dough. * Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools. * Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread over pastry as soon as it's removed from the oven. |  |
| 49 | Danish Almond Puff | 15 m | 1 h | 1 cup all-purpose flour, 1/2 cup butter, softened, 2 tablespoons water, 1/2 cup butter, 1 cup water, 1 teaspoon almond extract, 3 eggs, beaten, 1 cup all-purpose flour, 1 cup confectioners' sugar, 1 teaspoon almond extract, 1 tablespoon milk, or as needed, 2 tablespoons candy sprinkles | * Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside. * Preheat the oven to 350 degrees F (175 degrees C). * In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet. * Bake for 1 hour in the preheated oven. Allow to cool almost to room temperature before frosting. * To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish puffs, and decorate with candy sprinkles. |  |
| 50 | Norway's Best Pepper Cookies | | | 1 1/8 cups butter, 1 cup white sugar, 1/4 cup heavy whipping cream, 1 teaspoon baking soda, 3 1/4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground black pepper, 1 1/2 teaspoons ground cardamom, 1 teaspoon baking powder | * Cream together the butter and the sugar until light and fluffy. Stir in the cream. Add the baking soda and little water (no more than 2 tablespoons) to the butter mixture. * Sift the spices, baking powder and flour into the butter mixture. Blend until a nice dough is formed. Roll dough into sausages about 2-1/2 inches in diameter wrap tightly and let dough chill thoroughly. * Preheat oven to 375 degrees F (190 degrees C). Remove chilled dough and cut into thin slices. Bake on a lightly greased cookie sheet for 6 to 8 minutes. Let cookies cool on wire rack. |  |
| 51 | Norwegian Potato Klub | 30 m | 1 h | 6 slices bacon, 2 cups all-purpose flour, 1/2 teaspoon baking powder, 10 medium potatoes, peeled and shredded, 2 teaspoons salt | * Place bacon in a large skillet over medium-high heat. Remove bacon from the pan, and reserve the grease. * In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough. * Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon. * Serve with bacon grease brushed over the top, and crumbled bacon. These may also be sliced and fried the next day for another great meal. |  |
| 52 | Swedish Cream with Summer Berries | 10 m | 5 m | 1 cup sour cream, 1/2 cup white sugar, 1/2 cup plain yogurt, 1 teaspoon vanilla extract, 3 tablespoons brandy-based orange liqueur (such as Grand Marnier®), 2 cups whipping cream, 2 cups fresh strawberries, cleaned, hulled and sliced | * Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl. * Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries. |  |
| 53 | Karjalan Pies | 50 m | 15 m | 2 cups water, 1 cup uncooked white rice, 2 cups milk, salt to taste, 1/2 cup water, 1 teaspoon salt, 1 cup rye flour, 1/4 cup all-purpose flour, or as needed, 3 tablespoons butter, melted | * Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste. * Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions. * On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter. * Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm. |  |
| 54 | Norwegian Christmas Cabbage | 15 m | 45 m | 8 slices bacon, 1 large head cabbage, cored and shredded, 1/4 cup all-purpose flour, 1 tablespoon caraway seed, 1 pinch salt and pepper to taste, 1/2 cup white vinegar, or to taste, 1/2 cup white sugar, or to taste | * Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room. * Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick. |  |
| 55 | Swedish Rye Bread I | | | 1 1/2 (0.6 ounce) cakes compressed fresh yeast, 1 1/2 cups warm water, 1 1/2 cups warm milk, 1 tablespoon salt, 6 cups bread flour, 1/4 cup molasses, 1 cup packed brown sugar, 1/3 cup melted shortening, 3 cups rye flour | * Dissolve yeast in warm water. * Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place. * Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk. * Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. |  |
| 56 | Norwegian Potato Lefsa | | | 18 baking potatoes, scrubbed, 1/2 cup heavy whipping cream, 1/2 cup butter, 1 tablespoon salt, 1 tablespoon white sugar, 4 cups all-purpose flour | * Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well. * In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night. * Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator. * Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers. * Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out. |  |
| 57 | Best Cheesy Broccoli Soup | 20 m | 30 m | 2 cups chopped broccoli, 2 cups diced potatoes, 1 cup chopped celery, 1 cup chopped carrots, 1 small onion, diced, 2 quarts water, or as needed to cover, 3 cubes chicken bouillon, 6 tablespoons butter, 6 tablespoons all-purpose flour, 3/4 cup milk, 2 cups shredded Cheddar cheese | * Combine broccoli, potatoes, celery, carrots, and onion in a large stockpot pour enough water over the vegetable mixture to cover. Add bouillon cubes to the pot. Bring the mixture to a simmer over medium heat cook at a simmer until the vegetables are tender, about 20 minutes. * While vegetables simmer, melt butter in a saucepan over medium heat. Stir flour into melted butter to incorporate. Slowly stir milk into the butter mixture, cooking and stirring until you have a thick sauce, 5 to 10 minutes. * Reduce heat under vegetables to low. Stir sauce into vegetable mixture to combine with the liquid smoothly. Add cheese in small amounts, allowing each addition to melt into the soup before adding the next. Serve hot. |  |
| 58 | Kringla II | 1 d 1 h | 5 m | 1 cup heavy cream, 1 (8 ounce) container sour cream, 1 1/3 cups white sugar, 2 tablespoons shortening, 1 egg yolk, 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla extract | * In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight. * Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C). * In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder stir into the batter until fully incorporated. * Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets. * Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer. |  |
| 59 | Finnish Pannu Kakku | 5 m | 20 m | 1/2 cup butter, 1 cup white sugar, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 4 eggs, beaten, 2 cups milk | * Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan. * In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan. * Bake for 15 to 20 minutes in the preheated oven. Serve hot. |  |
| 60 | Finnish Summer Soup | | | 2 cups water, 5 small potatoes, peeled and halved, 1 teaspoon salt, 1/8 teaspoon ground black pepper, 2 tablespoons butter, 6 cups green onions, cut into 3 inch lengths, 12 baby carrots, 1 1/2 pounds fresh green beans, cut into 1-inch lengths, 2 cups fresh shelled green peas, 2 cups half-and-half, 3 tablespoons all-purpose flour | * Heat water to boiling in a medium pot add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes. * Add salt, pepper, butter, onions, carrots and green beans simmer until tender then add peas. * In a small bowl, stir together half-and-half and flour until smooth stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately. |  |