At Friendship Farm we enjoy cooking as much as we like good eating...and we're always excited to share recipes with others of similar interests.  Over the years we've collected a few that we find really good, and not too difficult to put together.  If you have one to share, please send it along, and space permitting, we'll include it, with the appropriate credit, in our recipe file.



Lingonberry Roll Up (with modifications for lighter, sugar-free diets)

Chilled Lingonberry Soufflé

Petite Lingonberry Cheese cakes

Salmon with Lingonberry Sauce

Swedish Cream with Lingonberry (with modifications for lighter, sugar-free diets)

Pork Tenderloin with Lingonberry-Balsamic Sauce


Quickly prepared Sauces and treats  

(use Sugar-free products and low fat ingredients for low-sugar diets)

Lingonberry Horseraddish Sauce  A unique sauce for wild game, turkey, or roast

Lingonberry Sour Cream Sauce  use as a dip for Swedish meatballs

Lingonberry Stuffed Croissants

Lo Carb Lingonberry tortilla   (developed for lo-carb sugar-free diets)



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A variation on Crepes that can use substitutes to accommodate a lighter, sugar-free diet


2 Eggs (or an egg substitute)                              

1 C. Milk (1% or skim)                                  

½ C. Sugar (or SplendaÒ sweetener)                                                    

1 C. Flour 

½ tsp. Salt (try Lite salt) 


Whipped Cream or Fat Free Cool Whip 

Lingonberry Jam or Syrup (try Friendship Farm Sugar-Free products)


Stir the first five ingredients until smooth.  Cover and let stand for 30 minutes, or refrigerate overnight.  Stir again.  The batter should be just thick enough to coat a spoon dipped into it.  If it’s too thick add milk.


Heat a medium size frying pan that has been oiled or sprayed with non-stick spray.

 Pour a small amount of batter into the pan then tip the pan and spread the batter to coat a little up the sides.


Cook on one side then turn and brown the other. Roll-ups may be kept warm in a low oven or reheated for use later. Just before serving spread Lingonberry Jam or Syrup along the center of the roll-up and, as the name suggests, roll it up.


Top with whipped topping and drizzle with a little more Lingonberry syrup or jam. 


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This light chilled soufflé, made well in advance, provides a grand finale to an occasion, while allowing the host/hostess to feel serene and enjoy the guests and the moment.


2 envelopes unflavored gelatin     1/2 tsp. lemon rind (optional)

2 C. sugar, divided                         1/4 tsp salt

1 C. water                                       1 tsp cream of tarter

10 eggs, separated                         red food coloring

1 cup Lingonberry Syrup               Lingonberry jam (for topping)


Separate eggs.

In a saucepan stir together the gelatin and 2/3 cup of sugar. 

Stir in the water and let the mixture rest.

Beat the egg yolks with the lingonberry syrup and lemon rind if desired.

Add syrup/eggs to the gelatin mixture.

Place mixture over low heat and cook stirring constantly until the gelatin is dissolved and the mixture is slightly thickened (about 5 to 7 minutes). 

Stir in a few drops of food coloring and chill only until it mounds slightly when dropped from a spoon, but has not set firmly.


Add salt and cream of tartar to egg whites and beat until stiff but not dry. 

Gradually beat in remaining 1 1/3 cups of sugar and continue beating until very stiff.

Fold in previously prepared gelatin mixture. 

Turn into prepared soufflé dish and top lightly with lingonberry jam.

Chill until firm, or overnight.

Before serving remove collar from soufflé dish.


NOTE: To prepare the soufflé dish, use a straight-sided casserole that measures 7 cups to

the top. Make a collar for the dish by folding foil or wax paper into four thicknesses about 3 inches wide and long enough to go around the dish with a generous overlap. Tape the band to the dish and wrap around to form the collar, taping the end securely.


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Petite Lingonberry Cheese Cakes


9-oz  cream cheese (3 packages)

1/4 pound butter or margarine

2 Tbs sugar

1 Tsp vanilla

1 egg

Sour cream

Friendship Farm Lingonberry jam


Cream together until smooth cream cheese and butter

divide into 24 balls and place one ball in each of 24 small muffin tins

Press against the sides to line each tin evenly.

Prepare filling  and spoon evenly into each lined muffin tin



Crush 6 oz cream chees.

Beat in sugar, vanilla and egg


Bake filled muffin tins 20 minutes at 350 deg.(F)

Cool then spread each with sour cream and top with jam.


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Serve with Baked or Grilled Salmon


2 lbs. Salmon Baked or Grilled 

½ C. Pine Nuts                                           

½ C. Lingonberry Jam or Syrup                   ¼ lb. Unsalted butter

Few dashes of Lemon Juice                        Dash of Salt & White Pepper


ü      Lightly brown pine nuts in the butter using medium heat.

ü      When browning is done add lingonberry jam and lemon juice

ü      Wisk ingredients until smooth then add salt & white pepper to taste


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Swedish Cream with Lingonberry

An elegant and unusual make-ahead dessert we have modified for a sugar-free diet.


3 C. fat-free Half & Half cream

2 C fat-free sour cream

1 C. Splenda

Sugar-free Lingonberry Jam

1 T vanilla


1 T unflavored gelatin



Combine the cream, Splenda, vanilla and unflavored gelatin in a saucepan over medium heat. 

Heat, stirring frequently, until hot but not boiling. 

Remove from heat and stir in sour cream until smooth. 

Pour into a single serving dish, or individual molds and chill until set, about 3 hours.


When ready to serve briefly dip dish in hot water and unmold onto serving plate(s). Slightly warm jar of lingonberry jam and spoon dollops of jam on cream before serving.


Note: Sugar-Free Blueberry or Sugar-free Spiced Blueberry Jams may also be substituted for the Lingonberry Jam.


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       2 Pork Tenderloins (1 lb. each)                            ¼  C. Balsamic Vinegar

       6 T. Butter – divided                                             ¼ tsp. Dried Red Pepper            

       2 C. Onion – chopped                                           1 tsp. Salt

       1 tsp. Garlic - minced                                           2 tsp. Fresh Rosemary - chopped

       1T. Cornstarch                                                      1 jar Lingonberry Jam 

Preheat oven to 375 F.  Melt 3 T. Butter in a large skillet, and sauté Onions and Garlic.  Transfer to small bowl and combine with Cornstarch.  Add last 3 T. Butter to skillet and sear Pork, evenly browning on all sides. Transfer Pork to baking dish.

Deglaze skillet with Vinegar.  Stir in Red Pepper, Salt, Rosemary and Lingonberry Jam and onion/garlic/cornstarch mixture. Cook, stirring, until the sauce thickens.  Pour sauce over Pork and roast until thermometer reads 155 F. (about 25 minutes.)  Baste and turn Pork every 10 minutes.  

 Slice and serve with sauce.  Garnish with Rosemary Sprigs



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Lingonberry Horseradish Sauce

(contributed by Dawn Fowler of  Rainier, Oregon)

Created for venison and elk, but we found it to be a favorite with turkey and roasts as well.


1 C fresh or frozen Lingonberries Or,  use 1 1/2 C. Lingonberry Jam rather than fresh berries, sugar and water.
1/2 C sugar 1/2 C. sour cream
1 Tbs water  2 tsp.  prepared horseraddish


Mix ingredients together, chill and serve.


Lingonberry Sour Cream Sauce

A wonderful, and quickly prepared, dip for Swedish meatballs


Lingonberry Stuffed Croissants

A delicious breakfast or brunch treat. 

Lo-Carb Lingonberry Tortilla

Submitted by Becky Underhill


Before I swore off carbs, I loved hot pepper jelly.  By using Friendship Farm sugar-free lingonberry jam I was inspired to create this odd and yummy low carb treat.

Thanks Becky.  We tried it and it was delicious!!!

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