This week's recipe comes to us from the First Mennonite Church cookbook. It originates with the Swedish-Lutheran community that settled in Minnesota and Wisconsin. According to the cookbook, three or four people can eat this in just one sitting. If you can't find lingonberries, try using strawberry preserves or maple syrup.
1/2 cup butter
2 cups flour
1 teaspoon salt
1 quart milk
Jar of lingonberries (available at Marsh)
Preheat oven to 400. Beat eggs and salt. Gradually add flour and milk. Mix well. Heat butter in 9 x 13 glass pan in oven. Pour egg mix into butter. Bake for 30 to 35 minutes. It will be dramatically puffed up and lightly browned on top, but will fall as it cools. Serve immediately. Spoon lingonberries on top.