A saffron bun is a rich, spiced yeast leavened sweet bun that is flavoured with saffron and cinnamon or nutmeg and contains currants similar to a teacake. The bun is baked for special occasions and traditionally eaten during advent, especially on St. Lucy Day, coinciding the feast with the Winter Solstice. Saint Lucy Bread Buns Ingredients: • 1 cup melted butter • 1/2 tsp. saffron threads, finely crumbled (or 1 tsp. powdered saffron) • 1 cup milk • 3/4 cup sugar • 1 tsp. salt

YULEKAKA Ingredients: 1 envelope active dry yeast 1/4 c. warm water, 105-115 degrees 1 c. milk, scalded 1/3 c. sugar 1/4 c. butter (1/2 stick), softened 2 tsp. salt 1/2 tsp. ground cardamom 1/2 c. cool water 1 egg 1 c. mixed candied fruit 1 c. golden raisins 6 - 6 1/2 c. all-purpose flour Basic Glaze Directions: 1. Sprinkle yeast over warm water in measuring cup. Let stand until foamy, about 3 minutes. 2. Combine hot milk, sugar, butter, salt and cardamom in large

St. Nicholas Cookie Ingredients: 3 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1/8 teaspoon baking powder 1/8 teaspoon salt 1 cup butter or 1 cup margarine 1/4 cup light brown sugar, packed 1 egg 1/2 cup blanched almond, sliced Directions: Sift flour with spices in bowl. Add baking powder and salt; set aside. In large bowl of electric mixer, at high speed, beat butter with sugar and egg until mixture is v