Concordia Language Villages near Bemidji will hold its annual International Day from 1 to 5 p.m. Friday, Aug. 9. Admission is free and there will be international foods, games, art and performances.

This year’s theme is “Inspire,” a reflection of the organization’s mission of inspiring courageous global citizens.

These dessert recipes are a sampling from “The Global Gourmet”, a collection of recipes put together by the Language Villages that includes recipes from around the world as well as some that reflect Minnesota’s heritage.



These traditional cookies can be sprinkled with colored sugar or eaten plain.

Scottish Shortbread

1-1/2 cups butter, softened

1 cup powdered sugar

1 teaspoon vanilla

3 cups all-purpose flour

1/2 teaspoon salt

Colored sugar (optional)

Cream butter, powdered sugar and vanilla until light and fluffy. Stir in flour and salt only until blended. Gather dough into four balls. Cover and refrigerate one to two hours. When ready to bake, preheat oven to 325 degrees. Roll one ball of dough at a time to 3/8-inch thickness on lightly floured surface. Cut with 2 to 2-1/2 inch cookie cutter and place on ungreased cookie sheet. Sprinkle with colored sugar or leave plain. Bake about 15 minutes or until cookies barley begin to color but not brown. Remove to wire rack to cool. Makes about 2-1/2 dozen.



This recipe is from Rebecca Hotvedt of East Grand Forks. Bars can be made ahead and frozen.

Danish cinnamon bars

1 egg

3 cups all-purpose flour

1 cup packed brown sugar

2 tablespoons cinnamon

1-1/4 cups butter or margarine, melted

2 teaspoons vanilla

Granulated sugar

Heat oven to 350 degrees. Beat egg. Add remaining ingredients except for granulated sugar and mix well. Press dough into ungreased 13x9 pan. Sprinkle granulated sugar evenly over bars. Bake 15 to 20 minutes. Cool slightly before cutting bars. Cool completely, remove bars from pan and store in an airtight container. Makes 20-24 bars.



This recipe was submitted from Liv Dahl when she was the director of Heritage Programs for the Sons of Norway in St. Paul.

Strawberry Torte

Cake:

3 eggs

1 cup sugar

1 cup all-purpose flour

7 tablespoons butter, melted and cooled

Glaze:

1/4 cup butter

1/2 cup sliced almonds

1 tablespoon flour

1 tablespoon cream

1/3 cup sugar

Filling:

1 pint fresh or frozen, drained strawberries

1 cup whipping cream whipped

Heat oven to 350 degrees. Grease and flour 10-inch round cake pan. Beat eggs and sugar together. Add flour and butter. Mix well. Pour into prepared pan and bake for 25 minutes. While cake is baking, heat all glaze ingredients to a full boil. Spoon glaze on top of cake and return immediately to the oven for 10 minutes or longer or until glaze is golden. When cake is cool, cut horizontally into 2 layers and fill with strawberries and whipped cream.



These no-bake cookies are from Minnesota resident Myrtle Swanson.

Frying Pan Cookies

1-1/2 cups cut up dates

1 cup sugar

2 eggs, well-beaten

2 tablespoons butter

1/4 teaspoon salt

2 cups crispy rice cereal

1/2 cup chopped pecans

1 teaspoon vanilla

Shredded coconut

Combine dates, sugar, eggs, butter and salt in large skillet. Cook over low heat until dates are very soft, 15 to 20 minutes, stirring constantly. Remove from heat. Stir in cereal, pecans and vanilla. When cool enough to handle, form into small balls and roll in coconut to cover completely. Makes about 4 dozen.





Lorie Skarpness/Enterprise