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Grandma's Recipes One By One!

Swedish Pepparkakar

I have never made Swedish Pepparkakar before, but my understanding is that they are thin, spicy, gingerbread type cookies. Um – ok! Grandma used to buy this kind of cookie in a tin for us every Christmas, and, well, let’s just say they evaporated pretty fast in our house, so I think the family is going to appreciate this one. This recipe came from one of Grandma’s old church cookbooks, and you know what that means! It’s a good one! This recipe calls them Swedish, but I have also seen them labeled Norwegian. I think we’ll just go with Swedish for this one. I don’t know how authentic they are, but let’s just pretend they are. Grandma loved spicy cookies like this – she was Swedish, after all. She would have loved these cookies, and she would have loved them with a nice cup of coffee. She and her friends and family were big on coffee and sweets and telling stories while they were enjoying those coffee and sweets. I miss the smell of coffee and sweets and I miss listening to those stories.

Here is the recipe as I made it:

Swedish Pepparkakar

This is the full recipe, but I made a half batch.

Mix together:

1 cup butter

1 cup sugar

2 eggs

1/2 cup molasses

1/2 cup white syrup

Sift together with 4 cups flour (or more, if necessary):

1 large teaspoon ginger (I just made it heaping)

1 teaspoon ground cloves

2 teaspoons cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Mix wet and dry ingredients.

Roll out real thin.

(The recipe says to bake in a moderate oven, which I think is 350 degrees, so that’s what I went by.)

Bake at 350 degrees for 10-12 minutes (there is no time here, but that’s how long it took in my oven).

All the usual spices here – cinnamon, ginger, and cloves!

You do think of molasses in this type of cookie, but syrup?

This makes a pretty big batch, but these cookies will keep for a long time. One source I saw said that they keep for months! I don’t think we’ll get to find out about that – if you know what I mean!

The dough was a bit tender, probably because it doesn’t call for being chilled, so I used more flour than I normally would when making cut-out cookies. Before baking, I took a pastry brush and brushed the excess flour off of the top of the cookies. This was a half batch, and I still got 4 pans of cookies.

I don’t use the waste-dough until I’m ready to roll it all the second time.

Oh how I love the smell of these spicy cookies baking! I made most of the cookies in the shape of hearts, but as the dough got re-rolled a few times, I started making some of them in Christmas shapes.

There was something so special about rolling out these cookies on my great-grandparent’s table. They were both Swedish, with my great-grandfather immigrating here in the 1880’s. I also served the coffee and Swedish Pepparkakar on their china. Grandma used to tell stories about how her whole family would gather around that table!

Family tradition is so important, and making these cookies at this time of year has brought that to the forefront for me once again. It’s times like this that I miss my grandparents – both sets – and I miss listening to their stories of hearth and home, friends and family, and love and loss.

If you like gingerbread, and you like thin and crispy cookies, these are the ones for you! They are so perfect with a cup of coffee, or any hot beverage. Sit down with your family and swap stories of family – now and long ago – share some love – and some Swedish Pepparkakar!

 

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Swedish Rice Dessert

Today’s recipe for Swedish Rice Dessert is one of our family’s favorites, and we couldn’t imagine Christmas without it! It’s one of the most traditional dishes we have at Christmastime. The name calls it a “dessert”, but we usually have it as part of our Christmas dinner. Because it’s made with whipped cream and rice – and that’s about it – it’s ridiculously good. Then when you top it with the sauce made with Junket Danish Dessert with some added raspberries or strawberries, or lingonberry jam, it’s just absolutely, crazy how good this is! It can be made ahead and it’s pretty easy to make, so we’re hitting all the boxes here!

Here is the recipe as I made it:

Swedish Rice Dessert

Put in small saucepan:

1/2 cup uncooked white rice

1 pint (2 cups) milk

Cook rice in milk until thick and creamy, about 15-20 minutes (watch it as it tends to boil over and make a total mess of your stovetop – this has happened to me very single time I’ve made this).

Add:

1/2 teaspoon salt

Dissolve 1 envelope of Knox gelatin in 1/4 cup cold water and add to hot rice (this usually gets lumpy and it takes a bit of stirring to get the gelatin mixed into the rice mixture).

Let rice mixture cool until it begins to set (about 20-30 minutes).

Whip to soft peaks:

1 pint whipping cream

Add:

1/3 cup sugar

1/4 teaspoon almond flavoring

Fold whipped cream into the rice mixture.

We sometimes I’ll put a whole almond into the mixture, and then whoever gets it in their serving of rice will have good luck for the upcoming year!

Set in a 2 quart mold (lightly sprayed with non-stick spray) or a pretty serving bowl.

Serve with Junket Danish Dessert with fresh or frozen strawberries or raspberries added.

Because the name of this dessert is SWEDISH Rice Dessert, we sometimes use lingonberry jam to put on top of the rice instead of the Junket Danish Dessert.

The gelatin looks a little weird, but it works.

After following the recipe and mixing it all together, it goes into a mold that is sprayed with a bit of non-stick spray. You can also put it in a pretty glass bowl – that would also be just fine.

I unmold it by dipping the bottom in warm water in the sink until it melts just enough to let it come out of the mold. Flip it onto a plate, and listen for that oh so satisfying “plop” that tells you it’s come out of the mold and is now sitting deliciously on the serving plate! Ha! I just happen to have a small bowl for the lingonberry jam that fits right in the middle of the ring. If serving this with the Junket Danish Dessert and berries, you can serve that in a separate bowl.

Oh, how I love this rice dish. It brings back Christmas from childhood!

It’s supposed to be dessert, but we serve it with dinner. You can do it either way – whatever works for you!

This is a pretty special and traditional Christmas dish for our family. You and your family and friends are going to LOVE this creamy rice dish with the added sauce – whether you use lingonberry jam or the Junket Danish Dessert with added berries. Put in the whole almond and let everyone try to find it for good luck in the coming year – it’s just a bit of added fun! Make this Swedish Rice Dessert this Christmas and start a new tradition!

 

 

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Lingonberry Rolls

I made Lingonberry Rolls, and I’m so excited! The recipe is the same recipe used for Buns that my mom has been making for years – my whole life, really. I just added a twist on it – a Scandinavian twist! Grandma would LOVE these rolls, with their tart lingonberry filling and sweet almond icing. She was all for anything Scandinavian (since she was Swedish and Grandpa was Norwegian and Danish), and I just KNOW she would love these! Anybody and everybody will love these! Seriously – they take some time to make, but they’re pretty easy to do. I used my mom’s traditional recipe for Buns and just altered it a bit. We’re going to be having these for our Thanksgiving breakfast, but they would be amazing with your afternoon coffee or anytime! Speaking of Scandinavian, I had to share this photo of Grandma’s aunt. She was on a trip to Sweden with her mother (my great, great grandmother), and they visited the home where her mother lived and where they reconnected with relatives still living there. This is where the love of lingonberries comes from, and this is where the love of sweets for afternoon coffee comes from! It’s tradition – it’s necessary – it’s family!

She’s so cute in her traditional dress! I wonder if she ever did learn to spin wool into yarn! She could have spun some yarn for me to make Norwegian Mittens (still Scandinavian)!

You can see how well-used this recipe is – I can hardly read it!

Here is the recipe as I made it:

Note: This is a full recipe that my mom used to make buns AND rolls from one batch – I’m showing you the full recipe here. She would make buns until she got tired of making them, then she’d use the rest of the dough to make caramel rolls. I used half of this recipe to make two kinds of rolls. One kind of rolls is Christmas Tree Rolls that I’ll tell you about next month, but the other kind is this smaller pan of rolls that we’re going to enjoy for our Thanksgiving breakfast. So technically, I used 1/3 of a half batch for these Lingonberry Rolls and 2/3 of a half batch for the Christmas Tree Rolls (info to come in a later post next month). I hope that makes sense. You could use a half recipe to make a 9″ x 13″ pan of all Lingonberry Rolls – cutting the dough into 12-16 rolls.

Lingonberry Rolls

Mix in a large bowl:

4 cups water (warm)

1 cup sugar

1 Tablespoon salt

2 packages of yeast

Let sit a few minutes.

Add:

2 eggs

1 cup oil (I used canola)

Mix in:

2 teaspoons baking powder

10-12 cups flour

(Next time I might try 1 teaspoon cardamom in at this point!)

Knead until smooth and elastic – about 10-20 minutes.

Let rise 1 hour.

Punch down.

Let rest 10 minutes.

Form the rolls:

Roll out the dough into a rectangle – maybe about 10″ x 14″ for these 9 rolls – longer if you’re making a bigger batch with more rolls.

Spread over the top of the rectangle of dough:

1/2-3/4 cup lingonberry jam

Roll dough up on long edge to make a tube (this does get a little messy), pinching the seam.

Cut into 9 rolls and put into a greased pan (I used a 9″ x 9″ pan for this small batch).

Let rise 30-60 minutes.

Bake at 375 degrees for 25-30 minutes, until golden brown on top.

Cool.

Frost with Almond Icing (double this if making a larger pan of rolls):

Mix together until spreadable:

2 cups powdered sugar

1/2 teaspoon almond extract

1/2 Tablespoon butter, softened

2-3 Tablespoons milk, or just enough to make the icing spreadable

Sprinkle with toasted, sliced almonds.

Let the yeast do it’s thing for a few minutes.

I added just a couple of cups of flour first, got it all mixed up, and then added the rest of the flour. I think it’s easier to mix it all together that way.

Next – the kneading – and your arm and ab workout for the day. Work it!

Into the bowl with a lid or just cover it with plastic wrap. Let it rise for an hour.

Here it is, on to the next step. Punch it down and form the rolls.

After rolling out the dough into a rectangle, I spread on the lingonberry jam. It gets a little messy, but it will be worth it!

Cut the rolls into 1″-2″ slices and put into a greased pan.

I covered the pan with plastic wrap and let them rise again.

The frosting is easy to make and really makes the rolls special. This is the part Grandma would have liked most – the almond frosting!

I put these rolls into the freezer so we can enjoy them for our Thanksgiving breakfast. Not only are they a Scandinavian twist on a cinnamon or caramel roll, they have the tartness of the lingonberries, which remind me of cranberries, and they’re so good with that sweet almond frosting on top.

These rolls are just about perfect in every way. They have the tart lingonberries, the sweet frosting, and they’re made from mom’s recipe for Buns. I. Can’t. Wait. For. Thanksgiving. Breakfast. Period. Your family is going to love it when you bake something special for them. I know that our family sure appreciated it when my mom baked for us, and my own family appreciates when I bake for them. These Lingonberry Rolls are the way I’m doing it this Thanksgiving!

 

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Swedish Pancakes

Today we’re going to make Swedish Pancakes! Guess what?!! We’re getting 5-10 more inches of snow this weekend here where I live in Minnesota, so what better time to try a new recipe? This is an especially delicious and cozy recipe, and even though Grandma was the one who submitted this for her church’s cookbook, the original recipe came from my sister (whose family is VERY big on pancakes of all kinds, especially my nephew). Grandma loved these, I’m sure, initially because they’re Swedish, but then I’m sure she saw how amazingly good they are! Plus, Grandma was a big one for the breakfast for dinner thing – especially on Sunday nights. She knew what she was doing there – I love that, too!

Here is the recipe as I made it:

Swedish Pancakes

Mix:

1 1/2 cups flour

3 Tablespoons sugar

1/2 teaspoon salt

Beat until very thick and light:

3 eggs

Beat in:

2 cups milk

2 Tablespoons butter, melted

Combine wet and dry ingredients.

Heat griddle (or pan) over low heat.

Brush with butter.

Cook over medium heat.

These ingredients are so simple and basic, you probably have everything in your kitchen that you’d need to make these pancakes this weekend!

After adding the wet ingredients to the dry, I used a whisk to make the batter nice and smooth.

I used my big cast iron pan, and that maybe wasn’t a great idea. It’s too heavy to pick up and swirl the batter around. My sister does this with a smaller pan and makes these more like crepes. Yeah – these aren’t nice and thick and fluffy like Sweet Milk Griddle Cakes. I started by using a 1/4 cup measure to pour the batter into the pan – that was too thick. Then I used a ladle to pour the batter into the pan and then used the ladle to swirl around the batter and that made it thinner – that was a bit better. I got the hang of it by the time I was frying the last two pancakes. I’d use a smaller pan next time.

I mean, how pretty are these?!!! You can serve them with fruit and whipped cream or the obligatory maple syrup – or even lingonberry syrup, as long as we’re being Swedish.

I am not even kidding – these are so delicious, you’re gonna love them! Serve them with sausage or bacon, and you have an amazingly delicious breakfast or breakfast for dinner. Seriously, if you live in Minnesota, you won’t have anything else to do this weekend – make a batch of these Swedish Pancakes and just don’t even look outside! ūüôā

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Day 10 – 12 Days of Scandinavian Christmas – Swedish Sausage

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It’s Day¬†10 of the 12 Days of Scandinavian Christmas, and today we’re making Swedish Sausage. I’m not sure if it’s really Swedish, or if that’s just what they call it. Regardless, Grandma and Grandpa had this every year for¬†Christmas, and if we weren’t able to be together with them on Christmas, we’d have it whenever we got together this time of year. It’s one of those things where if I have it once a year, I’m good. It’s getting hard to find now, but I called around and found a store that carried this Swedish potato sausage. I remember this so well from the growing up years. Grandma would be standing at the stove in her holiday apron, being so careful with it, making sure it was cooked just right. She was dead serious about her heritage and this was one of those things that seemed to be a big part of it along with lefse, all the Scandinavian cookies, and her stories of her family and their traditions when she was growing up. She loved to tell the stories and she had a rapt audience in me!

swedish-sausage

Funny thing – when she says that it’s from the “store” here, she means the store in the tiny town one mile from where they lived. They must have gotten the sausage there until the store closed sometime in the early 1980’s.

Here is the recipe as I made it:

Swedish Sausage

Cook sausage in a glass pan in 300 degree oven for 1 1/2 hours.

Cover for the last half of cooking time.

Cut into pieces and fry in pan (she must have originally just left it in the oven but turned the sausage half way through the cooking time but I know that in later years, she would cut it and fry it in a pan).

Serve.

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When putting it in the pan for the oven, I pricked it in a few places with the tip of a knife so there would be no blow-outs. Halfway through she said to cover it, so I used a bit of foil.

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After baking, it’s time to cut it into pieces and brown it in the fry pan.

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It wasn’t exactly the same flavor as I remember, but it was good. I’m sure every place that makes it has their own recipe and spices that they use.

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Try this delicious and spiced sausage, and you’ll be trying a bit of Swedish heritage. It smelled so good in the oven and for a few minutes it took me back to Grandma’s kitchen at Christmastime. I got a bit emotional, but I still enjoyed the warm and wonderful fragrance of the Christmas memory.

 

 

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Day 1 – 12 Days of Scandinavian Christmas – Swedish Cardamom Bread – My 500th Post!

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Here we are on Day 1 of the 12 Days of Scandinavian Christmas! This is so exciting! I’m going to share some baking, some crafts, and some just plain awesome Scandinavian stuff. There will be some new things and some things that I’ve posted about in the past, but I want to make sure you get to see them again.

There is one more exciting thing about today – it’s my 500th post!!! I seriously can’t believe it! I’ve learned a lot and it has¬†been so much fun to make these recipes of Grandma’s for you! There have been recipes from other friends and family, but Grandma’s recipes have been the main focus here.¬†This has¬†brought back a lot of memories, not just for me, but for my whole family as we’ve gotten to¬†remember so many good times with Grandma and Grandpa at the farm and beyond. Ok, ok – I have to stop or I’ll get all emotional!

So let’s move on to our 12 Days of Scandinavian Christmas! Today we’re trying a new thing. This is not one of Grandma’s recipes, but she would have LOVED this one! Swedish Cardamom Bread is a sweet bread that I made for a Christmas gift for friends a few years ago. It’s pretty, it’s delicious, and it’s impressive. I found the recipe¬†at about.com and you can find it¬†here. The link¬†is to the recipe for the dough, then click on Vetebrod for how to do the braided loaf. Because it’s a bit complicated, I’m not going to retype the recipe here. You can go to the website if you want to print out the recipe and make this delicious sweet bread.

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Can you ever really have TOO much cardamom? I think not. Next time, however, I will crush my own cardamom seeds instead of using ground cardamom just to see if I can get even MORE cardamom flavor into this sweet bread.

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And can you ever really have TOO much butter in your bread? I think not.

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I have to say РI love my mixer. Doing all this kneading by hand would be rough. After the kneading I just let it rise right in the mixer bowl.

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Knead it a few times by hand to make a nice smooth ball, then cut it in half. We’re going to end up with 2 braided loaves.

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Cut each half in 3 pieces, roll them into snakes about 18 inches long, and then braid them together, tucking under the ends.

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Beautiful and ready for another rise.

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Gently brush on the egg glaze and them sprinkle the pearl sugar over top. I was informed by my family that I was too stingy with the pearl sugar. I was told to “load it up” next time. Can your really ever have TOO much pearl sugar. I think not.

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Here are the beauties out of the oven!

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This bread is delicious warm from the oven with some butter and/or jam. It’s perfect for your afternoon “fika” or coffee! Make this now, wrap it well, and have it in your freezer for those unexpected guests that drop by. If word gets out, you may end up with a lot of afternoon coffee company!

 

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Krumkaka

Seeing this photo of me at 1 year old¬†reminded me so much of Grandma and Grandpa, the farm, and holidays spent there, that I just had to share this one, too. Holidays were always spent with family and a lot of conversation, family stories, laughter and love swirling around the room. This photo is so funny! Can you say “presents?!!!” Haha! I seem to like the ducky toy enough to ignore the other present that looks like it’s bigger than me!!

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You can tell by the eyes that I don’t have any idea what’s going on, but I like it!!

Thinking of Grandma and Grandpa, the farm, and the holidays spent there brings me to another Scandinavian recipe! We always have Krumkaka at Christmas and they’re one of my favorite Christmas cookies. My mom has a stove top¬†krumkaka iron¬†that we usually make these cookies on, but this year we’re trying something new. My husband gave me a krumkaka iron for my birthday and it’s ELECTRIC. An electric one is great, but the¬†BEST part about it – it’s a DOUBLE. Yes – you can cook 2 at a time!!! That means it goes twice as fast!! That’s a good thing – a¬†very good thing – because this recipe makes¬†A LOT of cookies. We usually cut it in half and THAT makes a lot of cookies. We sometimes have had a Scandinavian baking day (I’ve posted about a couple of those other cookies – Sanbakkelse, Spritz¬†Cookies, Lefse, and Lefse #2) where my mom comes and one or both of my daughters, so the baking of all these cookies goes faster. If not faster, it just seems like it with all the conversation, family stories, laughter, and love swirling around the room. Sound familiar?

This¬†card has my mom’s initials on it, so it originally came from her. There was another recipe on the back of the card from someone else, but it’s basically just the front recipe cut in half. But with more vanilla. I used the¬†recipe on the back of the card (the half batch)¬†with more vanilla.

Krumkaka

Krumkaka 2

This one has the “Good Recipe” connotation on it!

Here is the recipe as I made it:

Krumkaka (half batch)

Beat well:

2 eggs

Add:

1 cup sugar

1/2 cup butter, softened

1 teaspoon vanilla

Beat.

Add alternately:

1 1/2 cup flour

Scant 1 cup milk

Mix well.

Cook in krumkaka iron half a minute on each side if using stove top iron (I used my new electric iron and it took about 1 minute and 20 seconds to cook.

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Even if you have softened butter, I’d beat it well when adding the rest of the ingredients so you don’t have lumps of butter in the batter.

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Yay! Here’s my new electric iron! Put about a heaping teaspoon of batter on iron and hold it shut for about 30 seconds when cooking.

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After the cookies are done, remove them from the iron and immediately roll them around the wooden cone that is included with the iron. I’m hoping Santa brings me an extra wooden cone because I found that it would definitely help to have two when cooking two cookies at a time. The second cookie sometimes gets a bit too hard to roll if you don’t stay on top of the rolling thing. I mean, not that you can’t find something to do with those cookies that crack when they sat too long. Someone¬†has to be the taste tester, and luckily, my husband is there with a can of¬†Reddi Wip¬†to squirt into those cracked ones to hold them together¬†and make sure the batch is ok. Hmmm. Maybe there was an ulterior motive involved with this birthday gift.

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Aren’t they pretty?!! This batch made about 46. The first ones got a bit lighter than I like them to be, but I was still learning how to use the new iron. We’ve since made a second batch and they were better. I’m learning! I hope you get a chance to try to make some of these great Scandinavian favorites! Gather your family or helpers, make some memories of your own, and feel the love!

 

 

 

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Swedish Macaroons

This Easter picture is of me with Grandma’s oldest sister.

She never married and never had children but she always made all of us kids feel so special.

She loved to pinch our cheeks and give them a wiggle.

That was her trademark!

easter with Goldie

I still remember that cute little Easter basket that I think was made from a cottage cheese container.

I love that they had special containers for holidays back then.

I still have the big basket and use it to decorate every year.

I also remember that beautiful blue chiffon dress!!

Today’s recipe is for one of my favorite cookies.

What recipe that¬† I’ve made is NOT one of my favorite cookies?

Ha!

I love coconut!!!!

I don’t remember Grandma making these – I sure wish she had!!!

I’m not sure why they are named Swedish Macaroons unless it’s because they’re¬†almost a cross between macaroons and meringues.

I guess that makes them a little bit different from the regular type.

Swedish Macaroons

There is a bonus recipe of Chocolate Macaroons on the back of the card, but I’ll make those another time.

Here is the recipe as I made it:

Swedish Macaroons

3 egg whites

1 cup white sugar

2 teaspoons cornstarch

1/2 pound shredded coconut (I’m sure this is just the regular sweetened kind you find in the grocery store – not sure they had unsweetened back in the day)

1 teaspoon vanilla

Beat egg white until stiff.

Fold rest of ingredients into beaten egg whites.

Drop small bits onto greased cookie sheets.

Bake in slow oven (300) until brown.

I baked them at 350 for about 8 minutes – they were crispy on the outside and chewy on the inside.

I like them that way.

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I beat the egg whites until they had stiff peaks.

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I folded all the ingredients into the egg whites.

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I used my trusty ice cream scoop to make about 30 macaroons.

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I love that they are of a meringue cookie type consistency.

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I really love coconut.

Yep – really good!

 

 

 

 

 

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Ost Kaka – the Easy Kind

The recipe for today is another dish that we had at my mom’s birthday dinner.

Ost Kaka is a Swedish tradition and this recipe is the easy kind.

I also have Grandma’s recipe for¬†the more difficult kind where you have to cheese the milk yourself using rennet instead of using cottage cheese.

I’ve never made the more difficult kind by myself – I want¬†my mom to help me the first time¬†so I know what I’m doing.

Maybe we’ll explore the recipe for that more difficult kind at a later date.

We have this dish at all family celebrations – holiday or otherwise.

Really, any excuse to make this is what we’re looking for.

Ost Kaka - the Easy Kind

The aroma of this dish baking in the oven is the epitome of comfort food for my family.

This one really brings back memories of holidays and celebrations at Grandma and Grandpa’s house.

Here is the recipe as I made it (I doubled this):

Ost Kaka – the Easy Kind

Mix together:

1 box of cottage cheese (24 ounce)

4 eggs

1 cup white sugar

3 Tablespoons all purpose flour

1 pint Half-n-Half

Put in 9″ x 13″ cake pan and bake at 300 degrees for 2 hours.

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It really doesn’t look like much when you first mix it up.

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Grandma never liked it to get too brown (even though we all like it a bit brown on top).

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This dish is another one popular with the Scandinavian farmers in the area where my grandparents lived.

It’s made with dairy ingredients easily accessible to them.

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Out of the oven it’s a thick, custardy pudding.

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It was an integral part of my mom’s birthday dinner.

Comfort food at it’s finest.

Maybe if we close our eyes, we can pretend that we’re in the dining room at the farm and they’re still here with us celebrating.

We don’t need to pretend.

They’d never miss a celebration!

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Swedish Meatballs

Today’s recipe is another one that comes from my aunt.

Our whole family loves Swedish Meatballs.

I made these meatballs for my mom’s birthday dinner last week.

We went the traditional route and had some Swedish favorites.

Grandma had written on the top of the card that she usually doubled the recipe.

I also doubled this recipe when I made it because we were 6 for dinner and I was sending some home with my mom.

The term “we were 6” or 12 or 20 was another one of Grandma’s ways of speaking.

Back in the day, they would actually have had this dinner put in the local paper.

It would have said something about¬†having had a birthday dinner for my mom and “we were 6”.

They would tell exactly who was there and if they were from out of town, where they were from and possibly how long they were visiting.

Next would be about the meal itself: Swedish meatballs, Ost Kaka (which will be in my next post), green beans and birthday cake was served.

It was big news when celebrations of any kind were held out in the country where they lived or in the nearby small town of Svea (population about 100 now).

Even though it seems like a weird and gossipy thing to do, now we put it on Facebook Рwith pictures!

Swedish Meatballs from Sue

Swedish Meatballs from Sue 2

I do so love these meatballs.

Here is the recipe as I made it (but I doubled it):

Swedish Meatballs

Mix together:

1 pound ground beef

1/2 pound ground pork

1/2 cup onion, chopped

3/4 bread crumbs (I used two bread crusts chopped in the food processor)

1 Tablespoon fresh parsley, chopped

1 1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon worcestershire sauce

1 egg

1/2 cup milk

Roll into balls and brown in frying pan.

Remove meatballs from pan and then stir into fat in the pan:

1/4 cup all purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon pepper

Then stir into this mixture:

2 cups boiling water

3/4 cup sour cream

Return meatballs to gravy and cook 20 minutes.

We did make this gravy the last time we made these meatballs so this time I tried the gravy Grandma had written at the bottom of the card:

1 can cream of mushroom soup

1 can of water

3 Tablespoons all purpose flour

Whisk together, add meatballs, and cook for 20 minutes.

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It’s a pretty fast recipe – it doesn’t take too long to pull together.

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If there’s a way to keep meatballs round, I don’t know it.

You could make the meatballs smaller than I did.

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The gravy is thick and bubbly.

This is the double batch of meatballs and gravy all in one pan.

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No – that’s not mashed potatoes.

It’s Ost Kaka, which is another Swedish treat I will have in my next post.

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My son’s exact words at dinner -“I could eat these til I puke!”

That means they’re¬†REALLY good.

They really are delicious.

Thanks for another great recipe and tradition, Susan!

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Mrs. Twinkle

My Wonderful Little World

eASYbAKED

a collection of recipes