Mormor’s almond cookies

December 14, 2013

Mormor Karin’s “peasant cookies”, like shortbread.

Bake 350°, 10-12 min.

200 g Butter

200 g Sugar

1 ½ T syrup

75 g almond slivers

300g Flour

1 tsp Baking Soda (mix into flour)

  • Beat sugar & butter until fluffy
  • stir in syrup
  • mix in dry ingredients (almonds,flour, baking soda)
  • roll into 8″ long loaves, 2″ wide
  • refrigerate 24 hours (will last for weeks in refrigerator)
  • Cut into thin  1/8th inch slice
  • BAKE 350°  10-12 min

Olsson Swedish Meatballs

January 29, 2013

This is adapted from the red “Swedish Food” cookbook, 1951 (4th edition)

Basic recipe ratio 3:1 ground beef:pork.

  • ¾ LB ground beef (can use some veal)
  • ¼ LB ground pork
  • 1/3 C bread crumbs (or slice of old bread)
  • 1 C water or milk (or soda water)
  • 1 TB finely chopped onions, sautéed in 1 TB butter until golden
  • 1 ½ tsp salt
  • ¼ tsp white pepper (optional additions: or savory add dash of: marjoram, basil, thyme OR for Julbord: dash of ground cloves, allspice & ginger)
  • 1 egg

Mix bread crumbs with water/milk, then mix all ingredients together.

Shape into SMALL balls,  dip into water to keep spoon from sticking.

Fry in 2-3 TBS butter until evenly brown, shake pan continuously to keep balls round.

Mormor’s Pepparkakor

December 17, 2012

Karin Yperman’s recipe. Rolled, refrigerator type cookie. refrigerate overnite. Cut into thin slices. Bake 350° 10-12 min.

  • 212 gr butter (7.47 oz)
  • 212 gr sugar (7.4 7 oz)
  • 212 gr syrup dark corn syrup (7.47 oz)
  • 2½ tsp cinnamon
  • 2½ tsp cloves
  • 2½ tsp ginger
  • maybe add more ginger, cardamom, ½C blanched slivered almonds
  • 625 g flour (22 oz)
  • ¾dl water <1/3 C water

Melt butter, add corn syrup. Mix all ingredients together.Roll into narrow 2′ loaves. refrigerate 24 hrs. Cut into thin slices.



December 9, 2012

Swedish gingersnaps, Ramona’s recipe. Refrigerate overnite. Roll very thin. Bake at 325º, 8 minutes.

Cream (beat until soft and creamy)

  • ½ LB unsalted butter
  • 1½ Cup sugar

Add and beat until creamy

  • 1 C Karo brown syrup (NOT molasses)

Prepare and add the following

  • 1 beaten egg
  • 1 tsp vanilla
  • 1 tsp orange zest or thinly sliced peel (not the white part)

Blend the following dry ingredients together before mixing into batter:

  • 3½ C flour
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp ground allspice

May need to add more flour so not so sticky. Refrigerate overnite. Roll out very thin, use cookie cutter shapes. Place slivered almond in middle.

If make heart shaped cookies, before you eat, hold in hand and tap with finger, if it breaks into 3 pieces, it means good luck! Keep practicing:-)

Swedish Meatballs

May 28, 2012

Pelle’s basic recipe: 60/40 beef/pork

red wine redux, veal bone glacé, cloves, all spice, ginger, white pepper.

(poached salmon- sauce blanche, caper, dill, lemon)

Currant Cake

March 28, 2012

Bake in cake ring pan, Mormor used to make at Christmas time. “Sunshine Cake” Bake 350° 45 mins. Keep in refrigerator 2-3 days before serving.

  • 210 g unsalted butter (≤ 1 C)
  • 210 g sugar (1 C)

Beat (cream) sugar and butter until light and fluffy.

  • 3 eggs
  •  200 g flour (1 2/3C)

Add one egg at a time to sugar/butter mixture, then mix in flour, a little at a time.

  • 200 g flour dusted currants (½ package currants)

Last, fold in the dusted currants.

Pour into floured bundt pan. Cover first 20 min of baking.

(If 325° – 340°, ~ 1 hour) bake until dry.

Baked Ham

March 4, 2012

Ham can be served, Easter, Christmas, anytime. This one was a precooked,  spiral cut (Niman Ranch) ham.

  • Warm in oven, tightly wrapped in foil for an hour (350°)
  • Turn up heat to 400°, mix a mustard glaze. Glaze the ham, bake 1/2 hour without foil, at 400°.
  • Either serve on a cutting board or slice and serve on a platter. Decorate around edge of serving bord/platter with parsley & red apples sliced (Julbord).

Mustard Bread crumb glaze: mix egg white, mustard & sugar and brush onto ham. Sprinkle with Bread crumbs.

  • 1 egg white whipped
  • 1 TB mustard powder
  • 2 tsp sugar
  • 1 C bread crumbs (panko)

Roasted Pork Spareribs

February 29, 2012

  • 5 LBs spareribs, bones cracked (short) or [4 sides of ribs, cut in half]
  • 1 1/2 TB kosher salt
  • 1/2 tsp white pepper
  • 1/4 tsp ginger (or powdered mustard)
  • 2 C bouillon (or 1 can consumé & 1 can water)
  • 20 prunes, halved

Trim meat, dry, rub with mixed seasonings. Brown in cast iron Dutch oven on both sides.

Add bouillon, heat to simmer. Remove from heat, cover and bake in oven 350° for 1 1/2 hours or until tender. Baste occasionally.

Strain pan juices, remove fat. Serve separately.

Pickled Herring

February 29, 2012


  • 1 C white vinegar
  • 4 TB water
  • 1/2 C sugar

Combine sugar & water in microwave to dissolve, then add vinegar.

  • 1 Quart salted herring filets (hard to count filets, since size varies so much). Soak in fresh water overnight.
  • 4 TB onion sliced thin
  • 6 white peppercorns crushed
  • 6 whole allspice, crushed
  • 2 Bay leaves

Cut  filets on the bias, slide spatula under slices and arrange in glass serving dish. Sprinkle spices on first layer add onion rings and bay leaf. Repeat with more herring and spices. Pour dressing over fish and cover. Refrigerate at least a day.


February 28, 2012

Adapted from Vestkusten’s recipe. Makes 12 semlor buns. Refer to Red Start Yeast for yeast conversion table: Preheat oven 400°

  • 3/4 C milk
  • 4 TB butter
  • 1/4 C water or milk
  • 1 oz yeast or 1 pkt (1/4oz) dry yeast
  • 1/4 C sugar (use 1 tsp sugar to mix with yeast packet).
Scald milk, add butter and cool to lukewarm.  Mix yeast, water or milk and 1 tsp sugar and let stand a few minutes. Add cooled milk/butter to dissolved yeast.
  • 1/2 tsp salt
  • 1 egg (slightly beaten)
  • 1 tsp cardamom (can add more)
  • 3 C  sifted All- purpose unbleached baking flour

Gradually stir in salt, remaining sugar,egg,cardamom & most flour to yeast & milk mixture. Work dough until smooth and elastic on floured board, add more flour as needed.

  • put in greased bowl, cover, let rise 30-40 min.
  • cut dough into 12 pieces, roll into balls, place on baking paper on cookie sheet. Cover and let rise 30-40 min.
  • brush with lightly beaten egg
  • Bake at 400°, 10-15 min. cool on wire rack

FILLING (Make almond mixture or use store bought almond paste.)

  • Grate 1 C blanched almonds/ or use almond meal
  • whip 1 egg white until stiff, beat in 3 TB sugar.
  • Mix egg whites with almonds.

Just before serving cut bun in half or cut off top, make a slight hollow & fill with almond paste. Add whipped cream, replace top. Dust with powdered sugar. Serve in deep bowl with warm milk.