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Swedish Dessert Recipe

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This recipe for Swedish Dessert, by , is from The Hollars Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dianne Hollars

Category:
Category:

Ingredients:  
Ingredients:  
20 Ritz crackers crushed
1 cup chopped nuts- I use pecans or combination of nuts like part walnuts but the majority pecans
1 cup sugar
3 large to ex large egg whites beaten into soft peaks
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon corn oil or oil of choice but not olive
Whipped topping of choice
1 large chocolate bar or chocolate with almonds or toffee- finely chopped or shaved

Directions:
Directions:
Mix together nuts, crushed crackers, salt, sugar, oil, and vanilla. Fold in whipped egg whites being careful not to beat but gently fold whites into nut mixture.
Pour into well greased pie pan and bake at 350 for 20-25 minutes or until golden brown and center is set. Allow to cool and serve with whipped topping sprinkled with chocolate bar.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
While touring Europe with my parents in 1970, we were served a wonderful meal and dessert. When we asked the waiter about the meal, he told us the chef was from Sweden and all his recipes were family recipes. My mother asked if the chef ever shared his recipes but the waiter firmly informed us that the chef never shared his recipes with anyone and didn't like strangers in his kitchen. A short time later, my mother excused herself. Dad and I thought she had gone to the restroom but when she didn't return, I started looking for her. By now, 20-30 minutes had gone by. I found my mother, sipping wine and wearing a chef hat and white apron and chatting warmly with the chef. Before we left that night, Mother had the recipe to the now famous, "Swedish Dessert." It has been enjoyed by my family since 1970 and I hope, it will for many years to come.
My mother was a very beautiful and charming woman. I was not sure how she talked the chef out of the recipe but have been glad she did! Thanks Mother!!

 

 

 

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