torsdag, mars 31, 2011

This is John ( Johan) Magnus Andersson

He is born 7 aug. 1852, Sweden ( perhaps in Stockholm...?)
He died 21 jan. 1919 in Red Wing, Goodhue, Minnesota,USA.
Is there anyone who may have the same photograph?
Do you know anything about his parents?
Family lore says he left his father and step mother (didnt get along with her) and went to Germany to work at age 15.
He probably came to the US in 1870-1871.



This is John Magnus and his wife Alfreida Charlotte Peterson.
They married 1879, Eggleston, Minnesota.

onsdag, mars 30, 2011

This is the old poor house in Ulricehamn, Västergötland. It was in use between 1827-1912. Poor house, home where the poor and infirm persons formerly housed. Act of 1734 imposed on parishes to establish poor cottages. Poor houses were replaced in 1918 by retirement homes.

lördag, mars 26, 2011




My grandparents Judit Svensson
and Axel Andersson
Married March 27, 1914.






Judit was born dec.21, 1888 and she grew up in the house, Gudmundsgården, here on the left. Axel was born may 16, 1879 and he grew up in the house, Bengtsgården, here on the right. The house in the middle, Lunden, they bought it together in 1914 and lived there all their lifes..







torsdag, mars 24, 2011

Here is the recipe for this weekend's yummy muffins



Apple Cranberry Muffins

Ingredients:

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup old-fashioned rolled oats
1/2 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 cup milk
1/4 cup sour cream
2 eggs
1 cup chopped and peeled apples
1/2 cup halved fresh or frozen cranberries
2 tablespoons sugar

Servings: Makes about 18 muffins

Ingredients:
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup old-fashioned rolled oats
1/2 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 cup milk
1/4 cup sour cream
2 eggs
1 cup chopped and peeled apples
1/2 cup halved fresh or frozen cranberries
2 tablespoons sugar

Instructions:

Heat oven to 425°F (220°C). Butter 18 muffin cups. In large bowl, combine flour, baking powder and cinnamon; mix well. Stir in rolled oats and brown sugar.

In medium bowl, beat butter, milk, sour cream and eggs until well blended. Add to dry ingredients; mix just until dry ingredients are moistened. Stir in apples and cranberries. Fill buttered muffin cups 3/4 full. Sprinkle sugar evenly over muffins.

Bake muffins for 15 to 20 minutes or until light golden brown.

TIP: If desired, chopped fresh rhubarb and cherries can be substituted for the apples and cranberries.

söndag, mars 20, 2011

torsdag, mars 17, 2011

I have be given the "One Lovely Blog Award" !
I wish to thank Leslie Ann from "Lost Family Treasures"
and Karen from "
Genealogy Frame of Mind"
for thinking so kindly of "Swedish Thoughts" when giving out this award!
I feel really happy and honored! Thank you so much!


This of course comes with rules for accepting the award, they are as follows:
1. Accept the award, post it on your blog together with the name of the person who granted the award and their blog link.
2. Pass the award on to 15 other blogs that you’ve newly discovered.
3. Remember to contact the bloggers to let them
know they have been chosen for this award.

Here are the 15 blogs I chose,
I have placed them in alphabetical order~

Alana Farrell ; A Twig in my Tree
Amanda Perrine ; A Tale of Two Ancestors
Astrid ; Of Trolls and Lemons
Betty ; Betty's Boneyard Genealogy Blog
Caroline Pointer ; Your family story
DianaR ; Random Relatives
Deborah Andrew ; The Sum Of All My Research
Jenn ; Roots and Stones
Kristin Cleage ; Finding Eliza
Sharon ; Kindred Footprints
Sara Beth ; Lessons from my Ancestors
Susan D. ; Family History Fun
Tess ; Tess´s Tree
Tina Lyons ; Gen wish list
Theresa Casteel ; Tangled Trees





måndag, mars 07, 2011

Ingredients
For the buns:

Margarine or butter 75g
Milk 3 dl
Yeast 50 g
Salt 1/2 teaspoon
Sugar 1 dl
Egg 1
Baking soda 1/2 teaspoon
Flour approx 9dl
1 extra egg

For the filling:

Sweet almonds 100 grams
Sugar 1 dl
Breadcrumbs from the bun
Milk or heavy cream 1 dl
For the garnish
Heavy cream 2 dl
Powdered sugar 1 tablespoon (on top)

MAKING THE BUNS
Melt the butter and pour in the milk.
Let the mixture cool to about your body temperature.
Take some of the mixture and dissolve the yeast.
Then add the rest of the mixture, and then salt, the egg and sugar.
Mix the baking soda with some of the flour, and then add to the mixture.
Work the flour into the mixture by hand or with a food processor so that it makes a nice workable dough.
It should easily come off the sides of the bowl and should not be sticky.
Let the kneaded dough rise in a covered bowl to about double the original size for about 20 to 30 minutes.
Now, with the left over flour, kneed the dough on a well floured surface.
Make the dough into 10 to 12 buns.
Let it rise again, covered, on a baking sheet for about 20 minutes.
The baking sheet should be well greased.
Then brush the tops with an egg that has been beaten and bake them in the middle of the oven at 250 (approx. 490 F) for about 5 to 10 minutes.
Take them out and let them cool on a rack, covered with a cloth.

MAKING THE FILLING
Peel and grind the almonds. Cut the top off every roll, and dig out most of the center. Mix it with the almonds, sugar, and milk or cream. It should be a bit runny. Put the filling into the rolls and top it off with whipped cream.
Then take the top of the bun and place it on top, and sprinkle with powdered sugar.
Have your buns with coffee or tea or warm milk as dessert.

tisdag, mars 01, 2011

Jennie Amalia Chilberg
born in Borås, Sweden
march 12,1874
dead in South Bend
September 12, 1955


Buried in Riverview cemetery
South Bend.