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After last week’s tough column that had me tearing up while writing, I’m glad to be back to sharing fun recipes and to make this a space for some positive and uplifting time in your day.

I hope everyone had a wonderful 4th of July and that you’re looking forward to all the summer celebrations coming up, including Karl Oskar Days this weekend!

We’ll share some sweet treats to make this weekend, and if you want to call them ‘Swede’ treats, you’re more than welcome!

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HOMEMADE 

LEMONADE

2 cups sugar

12 lemons, juiced (about 2 1/2 cups), plus 1 sliced lemon for serving

Ice, for serving

1 cup raspberries, blueberries, blackberries, or sliced strawberries (optional)

In a medium saucepan, heat the sugar with 3 cups water over medium heat until the sugar is dissolved, 5 to 7 minutes. Transfer to a heatproof container and refrigerate until cool, about 40 minutes.

Chill the lemon juice if you have the time.

Pour the lemon juice into a large pitcher or beverage dispenser. Add 3 cups of the syrup (about three-quarters of the total), then top off the pitcher with ice. Add 4 cups water (give or take), stir it around, then give it a taste. Add more syrup if it needs sweetness, or more water if it needs dilution.

Serve immediately in glasses filled with lots of ice.

For different flavors, add the raspberries, blueberries, blackberries, or sliced strawberries to the lemonade before serving.

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BLUEBERRY 

CRUMB CAKE

For the Cake:

Nonstick baking spray

2 cups all-purpose flour

2 1/4 tsp. baking powder

1/2 tsp. kosher salt

5 Tbsp. salted butter, at room temperature

3/4 cup sugar

1 large egg

1/2 tsp. vanilla extract

3/4 cup whole milk

2 cups blueberries

For the Topping:

6 Tbsp. salted butter, plus softened butter for serving

1/2 cup all-purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1/2 cup plus 2 Tbsp. sugar

For the cake: Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan with baking spray.

In a medium bowl, combine the flour, baking powder, and salt. Stir and set aside.

Using an electric mixer, cream the butter with the sugar in a large bowl on medium speed until fluffy, about 3 to 4 minutes. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture, alternating with the milk, until totally incorporated. Do not overmix. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.

For the topping: In a medium bowl, combine the butter, flour, cinnamon, salt, and 1/2 cup of the sugar, cutting together using 2 knives or a pastry cutter. Sprinkle the mixture over the top of the cake.

Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with the remaining 2 tablespoons sugar. Cut into squares and serve with softened butter.

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CHOCOLATE PEANUT BUTTER PIE

For the Crust:

25 chocolate sandwich cookies, such as Oreos

5 Tbsp. salted butter, melted

For the Filling:

1 cup creamy peanut butter

1 (8-ounce) package cream cheese, softened

1 1/4 cups powdered sugar

8 oz. whipped topping, such as Cool Whip, thawed

For the crust: Preheat the oven to 350˚F.

Place the cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Transfer to a bowl and pour the melted butter over top. Stir with a fork to combine. Press the Oreo mixture firmly into the bottom and up the sides of a pie plate. Bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

For the filling: In the bowl of a stand mixer fitted with a whisk attachment, beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least 4 hours before serving.

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STRAWBERRY 

COBBLER

1 stick salted butter (1/2 cup)

1 1/4 cups granulated sugar, divided

1 cup self-rising flour

1 cup whole milk

2 Tbsp. cornstarch

2 lb. strawberries, halved (about 6 1/2 cups)

1 Tbsp. fresh lemon juice

Vanilla ice cream, for serving

Preheat the oven to 350°. Add the butter to a 10-inch cast iron skillet; place in the oven for 5 minutes or until the butter is completely melted, swirling the pan occasionally. Remove from the oven and set aside.

Whisk together 1 cup of the sugar with the flour and milk in a medium bowl. Whisk together the remaining 1/4 cup of sugar and the cornstarch in another medium bowl. Add the strawberries and lemon juice to the cornstarch mixture, stirring to combine.

Pour the batter into the melted butter in the cast iron skillet; do not stir. Spoon the strawberry mixture and any juices left in the bowl evenly over the batter, without stirring.

Place the skillet on a foil-lined baking sheet and bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes. Let cool on a wire rack at least 15 minutes before serving with vanilla ice cream, if you like.

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PEACH DUMPLINGS

2 cans crescent rolls

16 whole frozen peach slices

1 1/2 stick (3/4 Cup) butter

1 1/4 cups sugar

2 tsp. vanilla extract

Ground cinnamon, for sprinkling

1 can Sprite, 7-Up or Mountain Dew

Extra butter, for the pan

Whipped cream, for serving

Butter a 9 x 13 inch baking dish. Roll each peach slice in a crescent roll. Place in the pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/peaches in the pan. Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top.

TFD: "Att våga är att förlora fotfästet en kort stund. Att inte våga är att förlora sig själv."(To dare is to lose one's footing for a moment. To not dare is to lose one’sself.)

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