Serves 8 to 10

8 egg yolks
200 ml (1 cup) strained cloudberry jam
100 ml (½ cup) cloudberry liqueur
100 g (3½ oz) sugar
600 ml (3 cups) heavy whipping cream
Nut bottom:
50 g (2 oz) ground hazelnuts
50 g (2 oz) ground blanched almonds
25 g (1 oz) flour
160 g (5 oz) sugar
2 egg whites
50 g (2 oz) melted butter
2 egg yolks
40 g (1½ oz) sugar
50 ml (¼ cup) cloudberry liqueur
200 ml (1 cup) heavy whipping cream

1. Place egg yolks in a bowl, add sugar and beat vigorously over boiling water to a fluffy, sabayon-like consistency.
2. Remove from the heat, continue to beat until cooled and blend in the cloudberry jam (first put through a strainer to remove the seeds) and liqueur.
3. Whip the cream into a foam that is not too hard, then carefully pour onto the egg batter.
4. Divide the parfait into two low, round molds. Place the molds in the freezer for at least 3 hours or until the parfait has become completely hard.
5. Mix all the dry ingredients for the nut bottoms. Beat the egg whites a little, blending them with the butter and with the dry ingredients into an even batter. Spread out in three circles (equivalent in size to the parfait molds) on a greased baking sheet or baking paper. Bake in the oven (200oC/400oF) to a golden brown color. Take out and remove from the surface before they completely harden.
6. To make the sauce, beat the egg yolks, sugar and liqueur into a fluffy sabayon over low heat. Remove from the heat and continue to beat until cooled. Whip the cream and carefully add to the sauce.
7. Place the parfait bottoms between the nut bottoms and sprinkle a little confectioner’s sugar on top. Serve with the cloudberry liqueur sauce.


Makes 16 servings

2 eggs
2/3 cup butter, melted
1 1/2 cups warm milk (70 to 80 degrees F)
1 (.25 ounce) envelope active dry yeast
5 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cardamom
1 cup all-purpose flour
4 teaspoons baking powder
1/2 cup milk, or as needed
5 ounces marzipan
2 cups whipping cream
2 tablespoons white sugar
confectioners' sugar for dusting

1. In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast overtop and allow to soften for 5 minutes.
2. Meanwhile, sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom.
3. Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes.
4. Sift together flour and baking powder. Stir into risen dough, then knead until smooth. Form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Bake in preheated oven 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room temperature.
7. Once cool, cut a slice about 1/2 inch thick off of the top of the bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding.
8. Whip cream with 2 tablespoons sugar to stiff peaks. Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of the filling to 1/2 inch over the top of the bun. Replace the tops onto the buns, and dust with confectioner's sugar before serving.


Serves 8

2 eggs
3/4 - 1 cup sugar
2 tsp vanilla sugar or grated rind of 1/2 lemon
1 1/2 cups flour
2 tsp baking powder
2 oz margarine or butter
1/2 cup milk

1. Beat the eggs and sugar until pale and thick.
2. Add the desired flavoring, flour and baking powder. Melt the margarine or butter and let cool. Stir into the batter.
3. Add milk, a little at a time. Mix well to a smooth batter.
4. Pour into a buttered cake pan that has been sprinkled with fine dry bread crumbs.
5. Bake for about 45 minutes in a 175 degree Celsius (350 degrees fahrenheit) or until a toothpick inserted into cake comes out dry.

Gotländsk Saffranspannkaka

Serves 8

1 kg ready made rice pudding
3 dl single cream
4 medium eggs
1 g ground saffron
75 g blanched and flaked almonds
2.5 dl golden syrup

1. Pre-heat the oven to 200°C.
2. Stir together the ingredients, making sure each is well incorporated before adding another. Add one egg at a time.
3. While adding the syrup, keep tasting and adjust the amount as it depends on how sweet the ready made rice pudding is.
4. Pour the mixture into a shallow baking tin or pyrex dish and place in the middle of the oven.
5. Bake until it sets and becomes golden brown on the surface about 30 - 40 minutes.
6. Serve warm or cold with a little jam on top. Whipped cream may also be nice.


Serves 4

100 g (4 oz) dried rose hips
1 liter (1 qt) water
1 tbs potato flour
40 g (¼ cup) sugar

1. Soak the rose hips in half the water for a few hours.
2. Then boil them soft in the same water. This may take 20–30 minutes depending on their thickness.
3. Blend in a mixer and pass through a sieve. Boil the rest of the water.
4. Stir potato flour into a little cold water.
5. Beat the mixture into the water and boil again.
6. Add the mashed rose hips and sugar. Taste and let cool.


Makes 25 buns

35 g (1¼ oz) yeast
100 g (3½ oz) sugar
300 ml (1½ cup) milk
1 egg
120 g (4 oz) butter
1 tsp salt
1 tbs ground cardemom
750 g (26 oz) flour
100 g (4 oz) butter
50 g (2 oz) sugar
2 tbs cinammon
1 egg
2 tbs water
pearl sugar

1. Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.
2. Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top.
3. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds.
4. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.
5. Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220oC/425oF) for 5–6 minutes. Allow to cool on a rack.


Serves 6

200 g (7 oz) brown sugar
200 g (7 oz) white sugar
200 g (7 oz) dark corn syrup
150 ml (¾ cup) water
300 g (10 oz) butter
2 tbs ground cinnamon
2 tbs ground ginger
2 tbs ground cloves
1 tbs baking soda
0.9–1 kg (2−2¼ lb) flour

1. To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot. Add the butter and let it melt.
2. Stir and let cool slightly, then blend in the spices and baking soda. Then mix in the flour to a smooth consistency.
3. Sprinkle a little flour on top and put the dough out to cool, preferably overnight.
4. Take the dough and knead it smooth on a baking table, adding more flour if desired.
5. Roll it thin and cut into shapes, using the desired cookie cutters.
6. Bake in the oven (180 degrees C/350 degrees F) for 8–10 minutes. Let the gingersnaps cool on the baking sheet.


Makes 25 buns

3 1/2 cups flour
2 teaspoons ginger 
2 teaspoons cinnamon 
2 teaspoons cloves 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup sugar 
1 cup butter (do not use margarine) or 1 cup shortening 
1 egg
1/2 cup molasses

1. Sift together dry ingredients; set aside. 
2. Cream sugar and butter. Add egg and molasses. 
3. Blend in dry ingredients thoroughly. 
4. Let dough stand overnight for easy rolling. 
5. On a well-floured board, roll out dough to 1/8 inch thickness. 
6. Cut into shapes (gingerbread people for example) and bake at 350 degrees for 10 minutes.

Swedish Glogg

Serves 4

2 cups fresh orange juice
1/4 cup slivered almonds
3/4 cup golden raisins
1/2 cup pitted whole prunes, snipped in half
8 whole cloves
2 inches cinnamon sticks, broken in half
1/2 inch fresh ginger
4 whole cardamom pods, bruised
1 (750 ml) bottle ruby port
3/4 cup brandy
3/4 cup vodka or aquavit

1. Place orange juice, almonds, raisins, and prunes into a large pan. Tie cloves, cinnamon, ginger, and cardamom in cheesecloth and add to the pan. Bring mixture to a boil, then lower heat and simmer 45 minutes.
2. Discard spice bag and add the port to the pan. Heat until just beginning to simmer, but do not boil. Add the brandy and vodka and heat through.
3. Carefully ignite mixture with a match (throw the lit match into the brew, quickly step back several feet and wait for flames to subside) (make sure nothing nearby will be ignited from the flambe ! ), then cover the pan with a lid to extinguish. Remove match from brew. Serve warm.