Scandinavians are master bakers. They love coffee and bake all kinds of good things to go with it, coffeebreads, pastries, cakes, and cookies, which they call little cakes. Because of their proximity to each other, the growing seasons and climates of Iceland, Norway, Denmark, Sweden, and Finland are similar. Consequently, the crops, including fruits and berries, are pretty much the same. Not only is the pulse of the season and year the same, but because all of the countries are basically Lutheran, the church year and religious holidays and celebrations share a historic commonality.
Scandinavians all know what it is like to have summer days with no night and winter days with no day. Their crafts and exquisite baked goods were developed during those long winters. How they could see to produce these works of art in the old days, with only dim candlelight, is a miracle in itself. Today, with plenty of light, they still bake and make attractive things but have less time and inclination to do so. Scandinavians who immigrated to America brought with them tools, skills, and recipes for their favorite baked goods. Besides being of pure Finnish extraction myself, I grew up with Scandinavians all around me. Somewhat isolated in little villages and farms in northern Minnesota, we have seen to it that Scandinavian baking traditions have been preserved. I have, as have many of my friends, traveled in the Scandinavian countries, and we have all brought back recipes and ideas that have become mingled with our grandmothers'. On the farm in northern Minnesota where I grew up, we replicated the simplicity of the Finnish life. Our baking was practical, based on necessity. Life was simple but wholesome. We baked rye bread, cardamom "biscuit," and coffeecakes. Although we didn't use as much sugar as most, we didn't skimp on eggs, milk, and butter. Our neighbors were Norwegians and down the road lived Danes and Swedes. My mother always said they were "real nice people," but we didn't "visit" them. Our visiting was usually with relatives or other Finns. Visiting was something we did on Sunday afternoon when we would get all dressed up and pile into the family car (Isa father in Finnish — bought a new Ford right after the war) and drive to Aunt Esther's place, or to Uncle Edward's, or Uncle Jack's. Visiting consisted of drinking coffee and eating "biscuit" and cake. We children would be given fruit nectar and biscuit or cake and would be allowed to tear around outside with the children of the family we were visiting. When we visited relatives with a cabin on "the lake" (which could be any of 10,000 in our near vicinity), it always smelled of boiling coffee. Always, there was biscuit, and there would usually be a white cake, with a caramel frosting. When I decided to write this post, I thought it a good idea to include Iceland. It was, however, difficult to find information about Icelandic baking. Finally, my husband and I decided to take a trip to Iceland. We discovered on this wind-blown, rocky island-nation a heritage of baking all its own. I had expected pervasive Norwegian influence, and it was there, but with a great simplicity. A country that imports most of what it needs is naturally conservative in the use of such things as sugar. What Iceland seems to have in abundance are fresh air and hot water. Steam and hot water from geysers are used to warm homes, barns, swimming pools, and greenhouses. Bread is baked in special outdoor bakehouses with ovens heated by subterranean steam. It is a caramel-flavored black bread, 100% rye, that is baked for 2,4 hours. Like Iceland, Finland is known for the simplicity of its food. Fancy breads and cakes depend on the dexterity and skill of the hand of the baker. The Danes, nearer continental Europe, bake wonderfully complex filled pastries. Swedes and Norwegians, especially those who are inland, lean heavily toward the art of baking and use lots of special tools to create beautiful baked goods. Tins and rolling pins, irons and molds are typical of Swedish and Norwegian baking. My interest in and understanding of Scandinavian baking have developed through the years that I have been a food writer. I've traveled in Finland most extensively, and also in Sweden, Norway, Denmark, and, recently, in Iceland. In this collection are my favorite and most successful recipes. It would be impossible to include everything that is baked in these five countries, each heavily populated with superb home and professional bakers. Visitn for chex mix flavors
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