Reviews of AG cookbooks-esp. Kirsten's

**Savannahsmom** · January 12th, 2006, 08:10 PM

Thanks everyone for your input. I'm definitely going to get some of these. Can't wait to try some of the recipes you've all talked about. Also, I pm'd you QNPoohBear.

**tomgirl571** · January 12th, 2006, 08:12 PM

When I was in fifth grade, I made Kirsten's Swedish pancakes. They were excellent!! One of my favorite foods [img]smile.gif[/img]
I highly recommend her recipe book.

**mayergirl** · January 12th, 2006, 08:42 PM

Ahhh, saffron strands. Saffron should be powdered to taste right. You have to buy it from an actual spice merchant, and you can get it powdered and much cheaper. [img]wink.gif[/img]

**QNPoohBear** · January 12th, 2006, 09:40 PM

Originally posted by judiaci:
<blockquote>quote:<hr />Originally posted by Lissiefan:
[QB]We have all of the cookbooks, craftbooks, and plays. Kirstens is very good (although I personally think saffron is an expensive spice that tastes like powdered aluminum [img]graemlins/gulp.gif[/img] ).

Do you just leave out the saffron in the St. Lucia buns or do you substitute something else for it? The St. Lucia bun, the Swedish Pancakes and the Swedish Meatballs are recipes that I would like to try.<hr /></blockquote>Oh yes! You NEED the saffron to make true Lussekatter. It give them their yummy flavor and pretty yellow color. I usually leave the strands whole and they taste OK. It makes pretty red flecks in the buns. I powdered the saffron this year though. Cherry made me some delicious looking Lussekatter out of FIMO! Kirsten may have to re-create St. Lucia day again!

**irishjennyfer79** · January 13th, 2006, 03:53 AM

I [img]graemlins/heart.gif[/img] [img]graemlins/heart.gif[/img] [img]graemlins/heart.gif[/img] Kirsten's cookbook to the point where I honestly think it's seen better days. My dad totally gave everything his complete seal of approval (being from Sweden he knows [img]wink.gif[/img] ) Most of the recipes I'd already been making for years, but to read them in English (ah priceless...but I love my Swedish too).
Lucia buns aren't Lucia buns without the saffron...it gives them the rich yellow color for the "light". You can always substitute cardemon for the saffron, or simply make sure that you "crush" the strands in a little sugar. I've never experienced aluminum saffron, so it was probably stale (saffron goes stale easily).

As an FYI, Ikea sells good lingonberries (my dad gets his from there)

Jenny =)

**judiaci** · January 13th, 2006, 04:45 AM

I have Kirsten's Cook Book and I also recommend it even though I haven't cooked anything from it. It is an interesting book just to read. I picked it up at the Oshkosh Outlet store a year ago for $3. Here is an overview:

There are 42 pages. In addition to recipes there are sections on cooking on the frontier, pioneer kitchens, setting Kirsten's table, tips for today's cooks and planning a pioneer party.

The recipes included are:
Breakfast
Pork Sausage Patties
Hard-boiled eggs
Swedish rice porridge
Round Rye Bread
Homemade Butter
Ginger Cookies

Dinner
Baked ham slice
swedish potatoes
cabbage and apple salad
Fruit soup
swedish almond rusks

Favorite Foods
Potato soup
Swedish meatballs
Fresh applesauce
Swedish pancakes
St. Lucia buns
Pepparkakor cookies

There are nice photographs of the completed foods and a lot of little tips and nuggets of information. Really a neat little book!

**Savannahsmom** · January 13th, 2006, 04:34 PM

Thanks to everyone that's commented I have two cookbooks ordered and one soon to be coming. I can't wait to start cooking and sampling! My family loves it when I try new recipes. Thank you, Thank you!