Mormor's Swedish Coffee Bread (Original Recipe)

Source: Naemi Johanson

Start first:

• 2 cakes yeast
• 1/8 cup lukewarm water 
• large pinch sugar.

Combine:

• 3/4 tsp. salt
• 5 cups flour
• 1 cup sugar
• 15 - 20 cardamom seeds, crushed (or 1 1/4 tsp. pre-ground)

Combine and heat just past lukewarm:

• 2 cups milk
• 2/3 cup vegetable oil

Add liquid to dry mixture and blend thoroughly.

Add yeast, blend thoroughly.

Beat dough by hand (or heavy duty mixer). The longer the better.

(Optional: Add one beaten egg after beating is completed and blend thoroughly.)

Cover with a cloth and let rise until double in bulk.

Knead on floured surface, adding additional flour (as much as necessary to handle dough comfortably - but try to keep it loose as bread will be lighter if not too much flour is added at this point).

Form into braided loaves and/or cinnamon buns (bullar) and place on greased pans.  Cover with a cloth and let rise until double in bulk once again.

Brush surfaces with beaten whole egg and sprinkle with Swedish pearl sugar (Parl Socker).

Bake at 400º about 1/2 hour (check after 20 minutes).

Enjoy!

Pistachio Stuff

Source: Kathy Stockey

• 50 Ritz crackers
• 1 stick butter
• 1 quart vanilla ice cream
• 2 boxes instant pistachio pudding
• 1 1/2 cups milk
• 12 oz Cool Whip

1. Crush crackers, melt butter, combine, press into a 13"x9" pan.
2. Bake at 350º for 10 minutes.  Cool completely.
3. Mix milk, pudding, ice cream; then spread on cooled crust.
4. Chill 1 hour, then cover with Cool Whip.