Scandinavian Smorgasbord Recipes

by Karen Berg Douglas (Compiler), Joan Liffring-Zud (Editor), Dianne Stevens (Editor), Georgia Heald (Editor), Dorothy Crum (Editor)

Overview

Rosemaling in color on the cover. Features traditional foods of all 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.

Product Details

ISBN-13:	9780941016858
Publisher:	Penfield Books
Publication date:	08/01/1991
Pages:	158
Product dimensions:	6.00(w) x 1.25(h) x 9.00(d)
Age Range:	13 Years

Recipe

Swedish Cream Wafers p. 139

Wafers:
_1/3 cup soft butter
_1/3 cup thick cream
2 cups sifted all-purpose flour

Filling:
¼ 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 and put 2 pounds together with the filling.

Filling: Combine all ingredients. Spread over cooled wafer and top with another.