Sunday, March 14, 2010

Shivery Sweden

No matter the season, no matter the place, we love to spend time with our children and grandchildren. Sweden in March had a very different look than it did in October. We relished seeing the blue sky and enjoyed the warmth of the sun several of the days while we were there but the outside temperature was still shivery cold. A week ago on Saturday, Rob treated Joy to an early birthday gift; brunch at on old country home situated off of the Nortic Sea. After brunch, as we were taking photos of this gorgeous spot, we heard a crunching sound and saw this cruise ship making it's way toward Stockholm...the ship was crushing the ice incrusted waterway. It was a really "COOL" thing to watch and hear.
Of course, our hearts were melted whenever we could get this little guy to smile or talk to us! At almost 6 months, he was a wiggly, fun, energetic baby.
Below is what March looked like at the marina area looking back toward their home. Notice how the boats are frozen in the water.
Mike and I took our grandson out for a few walks to the local grocery store; seriously, everyone does this in Sweden...I believe the weather might have been a balmy 20 degrees but they bundle our little grandson in his snowsuit and put him in their stroller along with a warm fleece wrap and away we go...happy and quite toasty with a heavy acrylic cover to keep the cold air out.
We got to celebrate Rob's birthday while we were there.

Sweden doesn't have graham crackers or shortening but never fear, Joy planned ahead and packed these important ingredients in our bags so Rob could enjoy his favorite cake. . .a YUMMY traditional graham cracker cake.

Here's the recipe just in case you don't have it....it's wonderfully moist and reminds us of Grandma Virginia Candrian.

GRAHAM CRACKER CAKE
1/3 c. shortening
1 c. sugar
3 egg yolks
1/4 c. flour
1/2 tsp. real vanilla
3/4 c. milk
1 1/2 tsp. baking powder
1 2/3 c. crushed graham crackers
3 stiffly beaten egg whites
DIRECTIONS:
Beat the egg whites and set aside. Cream the shortening and sugar until light. Add egg yolks and vanilla. Add the sifted dry ingredients alternating with the graham cracker crumbs and the milk. Fold in the whipped egg whites. Line two round 9" cake pans with waxed paper or baking parchment paper. Next spray or grease the sides of the pans. Pour in the batter and bake for 25 minutes at 350 degrees.
FROSTING:
Beat 2 egg whites until stiff. Set aside. In a small saucepan, cook 1 c. brown sugar with 1/4 c. water to a hard ball stage. (Drop a little of the boiled sugar into ice cold water to test for doneness). Quickly beat the boiled brown sugar into the stiffly beaten egg whites. Beat for several minutes until the frosting is spreadable.

GRANDMA ALWAYS DECORATED THE CAKE WITH PECAN HALVES... (Rob likes his cake without the pecans).

2 comments:

  1. Looks and sounds like you had a great time.

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  2. So cute and way too far away. I'm glad you got to go visit.

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