Laurie's Chewy Granola Bars

Chewy Granola Bars

3 c. rolled oats- (Trader Joe’s are gluten free)
1 c. flour- (Trader Joe’s gluten free all purpose) (make sure to get subgum powder)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 c. melted butter
1/2 c. brown sugar
1/2 c. honey
1/4 c. oil 

Combine ingredients until mixed, then add:

1 c. chopped nuts
1/2 c. raisins
1 c. chocolate chips

Side note: I’ve never actually used this combination, I always substitute and mix and match ingredients. This recipe is very forgiving so let your creativity take charge!

Press into a 9×13 greased pan.

Bake at 325* for 20 minutes. Let cool completely before cutting. If you don’t they’ll fall apart–you’ve been warned.

Some of our favorite add-ins are

Cinnamon Raisin—walnuts, raisins, and cinnamon chips
Cranberry Walnut–walnuts, craisins, and white chocolate chips
Peanut Butter Chocolate Chip-leave out the nuts and raisins, and add 1/2 c. peanut butter and mini chocolate chips

Sunflower seeds, pumpkin seeds, currants

Garlicky Butternut Squash

 Garlicky Butternut Squash: http://allrecipes.com/Recipe/Garlicky-Baked-Butternut-Squash/Detail.aspx

    .                 2 tablespoons minced fresh parsley

    .                 2 tablespoons olive oil

    .                 2 garlic cloves, minced

    .                 1 teaspoon salt

    .                 1/2 teaspoon pepper

    .                 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

    .                 1/3 cup grated Parmesan cheese

Directions

    .  In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Glögg

Red Glögg (makes 3 bottles)
1 1/2 bottle red wine
1/2 bottle vodka (37 cl)
1/2 bottle Portwine  (37 cl)
1/2 bottle sugar syrup (3 dl sugar 2 dl water)
Glögg spice mixture

1.    Heat up and melt sugar with water
2.    Add booze
3.    Add glögg mixture
4.    Strain the spices before you serve it hot!

Glögg spice mixture
1 piece of Pomerance peel or 1 pinch orange peel
1 pinch dried ginger
2 whole Cinnamon Sticks
5 whole cloves
2 tsp cardemon
Mix with 1 dl port +1 dl vodka. Let sit over night

White Glögg (makes 3 bottles)
2 bottles of white wine
1/2 bottle of sherry (37 dl)
1/4 bottle of Vodka (2 dl)
4 pieces cinnamon stick
2 tbsp cardamom
1 tbsp cloves
4 pcs pommerance (orange peel)
3 dl sugar
1/2 tbsp Glögg spice mixture

Garlic Herring (Vitlöks Sill)

2 dl Mayonnaise
1 1/2 dl Sour Crème
1 1/2 dl Mustard
1/2 dl Dill (finely chopped)
2 clove garlic (crushed)
1 tsp Tarragon

Directions:
Mix all ingredients together

Annika's Ginger Snaps

1 stick butter
1 cup sugar
1 egg
4 tbsp molasses
2 cups sifted flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
a dash of cardamom


Directions:
1.    Bake 10-12 min at 350F
2.    Mix all ingredients together
3.    Let “rest” in fridge
4.    Make a small boll roll it in sugar
Flatten with a glass

Ginger Cookies

(40-50 cookies)
2 sticks of butter (200 g)
1 3/4 dl sugar
2 tbsp syrup
2 cups flour (5 dl)
2 tbsp vanilla extract
2 tsp baking powder
1 tsp ground ginger



Directions:
Set the oven for 350F
1.    Beat sugar and butter fluffy in the blender, add syrup
2.    Mix all dry ingredients and add to butter mixture
3.    Divide the dough into 2 pieces, work it on the table until it is hint
4.    Make four equal big rolls, put them 2 and 2 on parchment paper
5.    Bake in the middle of the oven for 13-15 minutes
Cut the cookies on the diagonal

Ginger Bread House Dough

Ginger bread dough for ginger bread house, (Pepparkaks hus)
For one house:
1 1/2 stick of butter (150 gram)
1 cup of sugar (2 1/2 dl)
1/2 cup water (1 dl)
1/4 cup syrup (1/2 dl)
1/2 tbsp ground cloves
1/2 tbsp Cinnamon
1/2 tbsp ground ginger
1/2 tbsp Baking Soda
3 3/4 cup flour (7 1/2 dl)

Directions:

1. Mix flour and baking soda in a bowlMelt butter in a pot, add water, sugar and syrup finally add the spices. Let the mixture cool before pouring it over the flour mixture.
2. Let the dough rest in the fridge for 24 hours
3. Roll the dough very thinly, cut out your pieces. It is easiest to roll the dough directly on the parchment paper.
4. Bake for 420F (225C) until golden brown. Bake equal sized pieces together

Gravlax Sauce

1/2 cup sweet mustard

1 cup sunflower oil

2 tbsp sugar

1 pinch salt

1 pinch peppar

1/2 cup fine chopped dill

1. Mix together with a handblender or a whisk, mustard, sugar, salt and pepper,
2. then add the oil by pouring it slowly in a thin stream.
3. Lastly add the dill.

Gravlax

Per 1 lb of salmon

Mix

2 tbsp Salt

3 tbsp Sugar

2 pinches fresh ground white pepper

1/2 cup finely chopped dill

1. Rub the salmon sides with the mixture
2. put the file’s together meat side vs meat side with lots of dill in between
3. put the file’s in a plastic bag in the fridge
4. Turn the fish several times, it takes 1-2 days for the salmon to cure.
5. If you want you could put some weight on top of the fish