Scandinavian Classic Baking

Scandinavian Classic Baking

Book - 2011
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From coffee breads and cakes to cookies and tarts, this gorgeous cookbook offers forty-three recipes, along with photographs, history, musings, and stories. These classic Scandinavian baking recipes are knockouts for the eye and the taste buds.

Publisher: Gretna, La. : Pelican, 2011.
ISBN: 9781589808973
Branch Call Number: 641.85 SIN
Characteristics: 96 p. : col. ill. ; 23 cm.
Additional Contributors: Butkowski, Joel
Authors: Sinclair, Patricia
Title: Scandinavian classic baking
Publisher: Gretna, La. : Pelican, 2011.
Characteristics: 96 p. : col. ill. ; 23 cm.
Notes: Includes index.
Contents: Coffee breads: Pulla braid
Swedish limpa
Norwegian julekake
Scandinavian rye bread
Cardamom breakfast buns
St. Lucia buns
Shrove Tuesday buns
Cinnamon rolls
Danish almond tea ring
Rieska Finnish flatbread
Blueberry rhubarb muffins
Cakes: Lemon sponge pudding cake
Rhubarb cake with lemon butter sauce
Strawberry cream cake
Mini princess cakes
Norwegian toscakake
Hazelnut cake with chocolate ganache
Orange bundt cake
Glazed lemon pound cake
Cookies: Scandinavian apricot almond bars
Scandinavian tosca squares
Chocolate butter logs
Danish almond cookies
Desert sand cookies
Hazelnut thumbprint cookies
Swedish almond rusk
Finnish browned butter teaspoon cookies
Tarts, fruit desserts & pastries: Blueberry tart
Rhubarb tarts
Swedish apple pie
Triple berry crumble
Danish pastry
Baked apples with honey and almonds
Meringue with peaches and raspberries
Swedish kringle
Traditional favorites: Danish aebleskiver
Swedish pepparkakor
Norwegian lefse
Swedish pancakes with lingonberries
Swedish spritz.
Additional Contributors: Butkowski, Joel
ISBN: 9781589808973
Branch Call Number: 641.85 SIN
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Mar 12, 2013

This is a great book! All of the recipes have pictures, which gives a great visual guide. I have made a few cookies and cakes from it and we have not been disappointed!

A word to those allergic to nuts: There are a ton of recipes calling for hazelnuts, almonds, and almond extract. And for those who cannot have sugar: All of these recipes have a TON of sugar in them.

To anyone getting the book, I recommend taking it easy on the confectioner's sugar when making glaze. And when browning butter, you need a pan that can be heated equally on all sides, otherwise it won't work.


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