Swedish Ginger Cookies (Pepparkakor)

1/2 c  Molasses
1/2 c  Sugar
1/2 c  Butter
1    Egg,well beaten
2 1/2 c  all-purpose flour,Sifted
1/4 t  Salt
1/4 t  Baking soda
1/2 t  Ginger
1/2 t  Cinnamon

Heat molasses in small saucepan to boiling point.  The boil 1 minute.

Add sugar and butter and stir until butter is melted.  Cool.  Beat in
egg. Sift together flour, salt, soda and spices.  Add to first
mixture and mix thoroughly. Cover bowl tightly and chill overnight.
Roll out a portion of the dough at a time on lightly floured pastry
cloth. Roll out thin. Cut into desired shapes. Bake in a moderate
oven (350) 6 to 8 minutes.  10 dozen cookies Note: The dough
may be shaped into a roll and wrapped in waxed paper. Chill
thoroughly overnight or longer. Slice thin and bake in moderate oven
(350). These should be stored in an air-tight container – allow
flavor to “ripen”.

Swedish Limpa Bread

2 1/4 c  Bread flour
1/4 c  (1 oz.) rye flour
2 T  Brown sugar
1 T  Dry milk
1 t  Salt
1 T  Butter
1 T  Orange peel,chopped
1 1/2 t  Caraway seeds
1/2 t  Fennel seed
15/16 c  (7-1/2 fl. oz.) water
1 t  Dry yeast

Combine ingredients in order according to your own bread machine
instructions.

Swedish Meatballs

2 c  Soft bread crumbs
2/3 c  Milk
1/2 c  onion, Minced
4 T  Butter
1 1/2 lb beef (or veal), Ground
3    Eggs,slightly beaten
2 t  Salt
1/2 t  Pepper
1 t  Nutmeg
1 t  Paprika
1 T  Concentrated meat extract
3 T  Flour
1 c  Water
1 c  Sour cream
2 T  parsley,Minced

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter
in small saucepan and cook slowly 3 minutes. Mix softened bread,
cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.
Mix thoroughly until very smooth and light. Shape meat into small
balls, dusting the hands with flour while shaping the balls. Melt
remaining 3 Tbsp butter in large frying pan. Add meat balls and fry
until golden brown all over. Remove from pan and add meat wxtract and
3 Tbsp flour. Stir until well blended. Add water, and a few grains of
pepper. Cook, stirring constantly until thickened. Reduce heat very
low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a
time, stirring until thoroughly blended after each addition of sour
cream. Return meat balls to gravy, cover pan and simer very gently 10
minutes. Serve in deep casserole. Sprinkle with minced parsley.
70 to 80 meat balls.

Swedish Spritz (Spritsar) Cookies
96 Servings

2 c  all-purpose flour,Sifted
3/4 c  Sugar
2    Egg yolks
1 c  Butter
1 t  Almond extract

Sift together flour and sugar onto bread board.  Make a well in
center and into this drop egg yolks, butter and extract. Mix into a
smooth dough with finger tips.  Force through cookie press onto
ungreased cookie sheets in O and S shapes. Bake in moderate oven
(375) 8 to 10 minutes.  8 dozen spritz.

Sweet Iced Christmas Bread
2 1/2 c  Bread (or unbleached flour)
-More flour may be necessary
1 c  milk (105F-to-115F),Warm
1 pk Active dry yeast
1/4 c  Sugar
1    Egg,at room temperature
1/2 t  Salt
1/2 c  Butter,at room temperature
1/2 c  Glaceed cherries
1/2 c  mixed candied fruit,Chopped
1/2 c  Date bits
1/2 c  Coarsely walnuts,Chopped
-or pecans

GLAZE

1    Egg,beaten, mixed with
1 t  Milk (or water)

DECORATION

7    Halves of glaceed cherries
7    Walnut (or pecan halves)

ICING

1/2 c  Confectioners’ sugar
1/2 T  Vegetable oil
1/4 t  Almond extract
Water

PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of
the flour, the warm milk, yeast and sugar. If time allows, cover the
bowl with plastic wrap and leave the dough at room temperature to
ferment and bubble for 2 hours. If time does not allow, proceed to
add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a
time, to make a soft dough. Knead the dough in the food processor,
mixer or on a floured board until elastic and smooth. Mix the
cherries, candied fruit, dates and nuts together and fold and knead
1/3 of the mixture at a time into the dough until well mixed. Place
in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover
and let rise in a warm place until doubled, about 3/4 to 1 hour.
Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the
dough into an oval approximately the length of the pan, and place in
pan. Let rise again until doubled. Brush the loaves with the egg
glaze. Bake on the middle shelf about 40-to-50 minutes until nicely
browned. Cover with foil if the loaf browns too rapidly. Cool on a
wire rack.

TO MAKE ICING, mix confectioners’ sugar, oil, almond
extract and enough water to make a smooth consistency. Brush cooled
bread with icing. Top with the candied cherries and nuts.

Sweet Potato Casserole
12 Servings

7    Sweet potatoes
1/4 c  Butter (1/2 stick)
1/2 c  Sugar
1/4 c  Brown sugar
1/2 t  Vanilla
1/4 c  Evaporated milk
2    Eggs
Cinnamon (or nutmeg),to taste

TOPPING

1 c  corn flakes, Crushed
1/4 c  Butter (1/2 stick)
1/2 c  Brown sugar
1/4 c  Pecans, chopped

Boil sweet potatoes in skins until done; cool, peel, mash and mix
with remaining ingredients, except topping.

Place in greased 3 qt. casserole and cover with topping mixture.

Bake 15 minutes at 450 deg.

Tropical Fudge

1 1/4 c  Sugar
1/2 c  Molasses
1/3 c  Hot water
2 T  Butter (or margarine)
1/4 t  Salt
6 oz Semisweet chocolate pieces
2 c  Finely Brazil nuts, Chopped
1 cn Flaked coconut
1/2 c  Finely Brazil nuts, Chopped

Servings: 2 pounds

DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and
salt. Stir over low heat until a small amount of the mixture forms a
soft ball when dropped in cold water (240-F). Remove from heat; add
chocolate; do not stir. Cool to 150 F, and stir until chocolate is
well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2″
pan, and press in 1/2 cup nuts. Let stand in cool place several hours
before cutting in squares.

Tourtiere
6 Servings

2 lb Pork,ground
1    Onion,large
1    Garlic clove
1/8 t  Mace,ground
1/8 t  Sage,ground
1    Potato,small
1/4 c  Raisins
-Pepper,To Taste
-Water,boiling
Pastry for double crust pie

Finely mince onion and garlic. Peel and grate potatoes. Place pork,
onion, garlic, mace, sage, grated potato and raisins in large heavy
pot. Cover with boiling water, about 2 cups/ Cook, uncovered over
medium hear or till meat is no longer pink and water is absorbed, 30
to 45 minutes. Stir frequently, reducing water if necessary to avoid
boiling. Remove from heat and set aside to cool. Skim off excess fat.
Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with
half of the pastry. Prick with fork and bake 10 minutes. Cool to room
temperature. Pour coled meat mixture into pie shell. cover with top
crust. Crimp and seal edges and cut vents to allow steam to escape.
Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till
crust is light brown and filling is bublly. Serve hot.

—

CRUST  ==========================
2 1/2 c  Flour
2 t  Baking powder
1 t  -Salt
1/2 lb Shortening
1/2 c  -Hot water
2 t  Lemon juice
1    Egg,well beaten
FILLING  ========================
1 lb Pork,lean ground
1    Onion,finely chopped
1/2 t  -Salt
1/4 t  -Pepper
1/2 t  Thyme
1/2 t  Sage
1/2 t  Dry mustard
1/2 t  Cloves
1    Potato,boiled & mashed
HERB SAUCE  =====================
1    Celery stalk,minced
2 1/2 c  Consomme
1/2 t  Sage
1/2 t  Thyme
1/4 c  Butter
1/2 c  Flour
1 T  Parsley
1 c  Mushrooms,chopped

For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust.

For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes.

For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere.

Velveeta Cheese Fudge

6 Servings

1 lb Margarine (or Butter)
1 lb Velveeta Cheese
1 c  Cocoa
4 lb Powdered Sugar
2 c  Nuts, Chopped
2 t  Vanilla

Melt margarine and cheese together.  Mix in remaining ingredients.
Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.
Makes enough for a big party.