Here are some traditional Scandinavian receipes.

Sweden: Luciapepparkakor (Gingerbread cookies)

In a large pot warm 1 cup of cornsyrup, 1 cup of butter or margarine and 1 1/2 cups of light brown sugar. As soon as butter melts put aside to cool. Then mix in 2 eggs, 1tbsp of clove powder, 1tbsp of ginger powder, 1tbsp baking soda and 4-5 cups of flour. (keep some spare for rolling) Let the dough rest overnight at room temp and cover with plastic or wax paper. The next day: roll the dough out quite thin and cut out cookies. Bake in an oven at 350-375 degrees for six mins. This recipe makes about 150 cookies!!!

Iceland snowflake breads (Laufabraud)

4 c All purpose flour
1 ts Baking powder
1 tb Sugar
1 tb Melted butter
2 c Milk, heated to boiling

hot fat for frying powdered sugar (optional)

In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed. Turn out onto a lightly oiled surface and knead until smooth and cooled. Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32. Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes.
In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard. Fold gthe dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling. Store in an airtight container in a cool place or in the freeze until ready to serve.

Norway: Spinatsuppe (Spinach soup)

2 lb Spinach -- fresh -ÿÿ
2 pk Frozen chopped spinach
2 qt Chicken stock -- fresh or
-canned
3 tb Butter
2 tb Flour
1 t Salt
1/4 ts White pepper
1/8 ts Nutmeg
2 Eggs -- hard-cooked & sliced

Wash the fresh spinach thoroughly under cold running water to remove any sand. Drain by shaking it vigorously by hand or in a lettuce basket, then chop coarsely. If frozen spinach is used, thoroughly defrost and drain it. Bring 2 quarts of chicken stock to a boil in a 3-4 quart saucepan and add the fresh or frozen chopped spinach. Simmer uncovered about 6 to 8 minutes, then pour the entire contents of the pan into a sieve set over a large bowl. Press down hard on the spinach with the back of a wooden spoon to extract all it's juices. Set the liquid aside in the bowl and chop the cooked spinach very fine. Melt 3 tablespoons of butter in the saucepan. When the foam subsides, remove the pan from the heat and stir in the flour. With a wire whisk, beat the hot stock into this white roux a little at a time. Return the saucepan to the heat and, stirring it constantly, bring it to the boil. Then add the spinach. Season soup with salt, pepper and nutmeg. Half cover the pan and simmer soup over low heat about 5 minutes longer. Stir occasionally. Garnish each serving of soup with a few slices of hard-cooked egg. On festive occasions, such as Easter, spinatsuppe is often served with a stuffed egg half floating in each soup bowl. To make these, remove the yolks from 2 or 3 hard-cooked eggs (depending on how many people you plan to serve) and mash them to a paste with about 1 to 2 teaspoons of softened butter. Roll the mixture into little balls and nestle 2 or 3 into each halved egg white.

Denmark: Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)

8 md Sized herrings
2 Eggs
Bread crumbs
4 tb Flour
3 lg Onions, finely chopped
Milk
Salt to taste
Sugar to taste
Butter

Rinse and bone the herrings. Dip in flour (2 tablespoons), the beaten eggs and the bread crumbs. Fry in plenty of butter. Serve with onion sauce and boiled potatoes.
To make the onion sauce melt 2 tablespoons of butter in a pot over a low flame. Stir in 2 tablespoons flour and add milk, keeping mixture smooth. Cook until thickened. Add onions and bring to a boil. (If desired onions may be boiled first in a little water). Season with salt and sugar.