Here in Minnesota, where Swedish heritage is a unifying factor for a huge part of the population, no one would think twice about a white-robed girl with a flaming wreath of candles on her head, but King Arthur Flour's patrons were not too happy to see it on the cover of a past catalog. That story is just a small aside in a bigger article the describes the process and recipe for some beautiful Lussekatter.
I just discovered this blog yesterday and when I added it to my Reader the most recent 10 posts come up. Of those, I immediately earmarked or emailed an overwhelming number to make sometime in the next few weeks. Bake-Ahead Cinnamon Buns, a make-ahead method for those tedious roll out cookies, how to pre-make pies and freeze them for future baking, an easy method for making yeast bread (with notes on making it with the King Arthur white whole wheat flour that we love so much around here), handmade truffles, and using royal icing to make a pretty spectacular gingerbread house.
All the recipes have step-by-step instructions and lots of pictures. Of course, King Arthur is trying to inspire you to buy their products (which, in my experience, are excellent), but in many cases you'll be able to devise suitable substitutes.
~Margaret Mary (whose ancestors include a Sorenson and a Hendrickson who, as the story goes, lived just across the hill from one another in the Old Country but first met and eventually married after both families had immigrated to Minnesota.)
Just a note - I have no connection to King Arthur Flour other than my history with their delicious and inspiring (in a foodie-kind-of-way) products. If you'd like to be on their mailing list (and if you're a baker, you will), go here.