• Eat Your Books

  2005 James Beard Award (Hall of Fame)

  See Recipe Girl's take on Gilded butter cookies with the recipe from this cookbook.

Notes about Recipes in this book

• Norwegian whole wheat bread

  • Yildiz100 on March 14, 2019

    I used 1 pack of yeast as I think our packs might be bigger than U.S. ones. Was definitely enough. I could only get a flour that was 25% whole wheat, so instead of 2 cups ww and 4 cups bread flour, I used 3 and 3. Still quite light. For molasses, I used half ljus sirap and half molasses. Had no discernible molasses flavor but a nice sweetness. In future I will try to get a more pure whole wheat for a browner bread and will use just molasses (or mörk sirap) for a more distinctive molasses taste. As for bake time, I baked it for the max suggested 40 mins and I would say they were a tiny bit under done. Bake 45 mins or maybe to internal temp of 93 c next time. The one in my larger loaf pan had a pale bottom. Maybe make half recipe so I only need my smaller loaf pan next time.

• Mushroom pie with potato pastry and pearl barley

  • Yildiz100 on September 22, 2019

    Nice flavors but doesn't hold together-neither the filling nor the crust. The filling doesn't have enough egg to pull it together so it crumbles. The crust has lots of potato so it doesn't have enough gluten to hold it together. Making a lattice top for this, as directed, was extremely difficult since the pastry kept tearing, and after baking it just fell apart when sliced.

• Salmon pasties

  • Yildiz100 on May 09, 2021

    Pretty nice filling. Used my regular empanada dough instead of the one in the book.

• Cardamom coffeebread

  • emiliang on November 13, 2014

    Delicious, especially while still a little warm, and with this glaze drizzled on top: http://thisweekfordinner.com/2009/12/30/vetebrod-swedish-cardamom-bread/

  • anya_sf on December 25, 2020

    Beatrice Ojakangas has several slightly different recipes for pulla, but this may be my favorite. I used the full cup of sugar and kneaded the dough in a stand mixer. For some reason, this recipe doesn't include the traditional topping of pearl sugar and sliced almonds, but of course I added them. Pulla is always best fresh, but freezes well and makes delicious French toast.

• Swedish saffron batter bread

  • Zosia on February 28, 2016

    Fantastic yeast cake that's moist and fluffy with every crumb infused with saffron flavour. It does have fairly long rising times but if you start it in the morning, it will be ready to enjoy with your afternoon coffee. I didn't have saffron powder so I added a pinch of threads to the warmed milk.

• Blueberry-filled buns

  • anya_sf on July 18, 2021

    I prefer to omit the raisins from the dough when making blueberry buns (I leave them in for cheese buns, which use the same dough). I shaped the dough into balls the night before baking, then proofed and filled them in the morning before baking. Frozen berries worked, although the sugar/cornstarch mixture didn't fully melt. The buns were lightly sweet and delicious.

• Sister's coffeecake

  • RoseMGenuine on March 29, 2017

    This was so simple and turned out so moist and flaky! It wasn't too sweet. Definitely best fresh from the oven. I'm making it again this week!

• Heart-shaped cream waffles

  • ashallen on June 23, 2021

    These are delicious, lightly sweet waffles with a really nice springy, tender texture and crisp exterior. They did not, however, convert my husband, who's neither a waffle nor a cardamom fan. My cardamom wasn't freshly ground, as specified in the recipe, but the waffles were still very cardamom-y. The batter made four 11 cm square Belgian waffle sections, so I'd say the 4 servings noted in the recipe work well for dessert with whipped cream and berries but might not be enough as the star attraction for breakfast for four people. Leftovers crisped up really well in the toaster. Note that the jam and whipped cream in the ingredients list are suggested garnishes vs. waffle ingredients.

• Swedish limpa

  • MissKoo on June 14, 2020

    This is my go-to recipe for Swedish limpa bread. Make year round and for smorgasbord. I bake my loaves in 2 8-inch and 2 9-inch cake pans (4 loaves total) and have found that the baking time needs to be extended to as much as 50-55 minutes to ensure the bread is fully baked. Also, I brush the hot loaves with melted butter rather than the warm molasses or dark corn syrup. When I used molasses it remained unpleasantly sticky. Freezes well, and terrific toasted and spread with butter. Sunset's old Cookbook of Breads also has a nice limpa recipe.