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Norse-Viking Traditional Recipes

 

Blueberry Banana Bread

 

1-cup fresh blueberries

1/3-cup butter

1-3/4 cup sifted flour

2/3-cup sugar

1/4 tsp. Soda

2 eggs

2 tsp. baking powder

1 cup mashed ripe bananas

1/2 tsp. salt  

 

Wash and drain berries.  Toss berries with 2 Tablespoons sifted flour.  Sift remaining flour, soda, salt and baking powder.  Cream butter gradually.  Beat in sugar until light and fluffy.  Beat in eggs one at a time.  Add bananas and flour mixture alternately in 3 parts.  Stir in berries.  Put in greased pan.  Bake at 350 degrees for 1 hour or until toothpick comes out dry when tested.

 

 

 

 

Jule Kaga

(Christmas Bread)

 

2 pkgs. Yeast

1/4-cup lukewarm water

3/4-cup milk

2 eggs

2 tsp. Salt

1 1/4 tsp. ground cardamom

1/2 cup shortening

1/2 cup chopped candied citron

5 1/2 cups sifted flour

1/2 cup chopped blanched almonds

1/2-cup raisins

           

Soften yeast in lukewarm water.  Scald milk.  Add sugar, salt and shortening and cool to lukewarm.  Add softened yeast.  Add 2 cups flour and mix well.  Stir in cardamom, citron, raisins and almonds.  Add enough more flour to make soft dough.  Turn out on lightly floured board and knead until smooth and satiny.  Place in greased bowl.  Cover and let rise in warm place until doubled, about 1 1/2 hrs.  When light, punch down and divide into 2 equal portions.  Let rest 10 minutes.  Shape each portion into loaf and place in greased bread pans.  Let rise until doubled, about 1 hour.  Bake in moderately hot oven (400) 10 minutes; 350 for 45 minutes longer.  Makes 2 loaves.

 

 

 

 

Julekake

(Norwegian Christmas Bread)

 

1/2-cup milk

1/4-cup chopped candied cherries

1/2-cup butter

1 pkg. dry yeast (1 cake)

1/4-cup chopped blanched almonds

1/2-cup lukewarm water  

1/2-cup sugar

3 /2 to 4 cups sifted flour

1 tsp. salt     

1egg, slightly beaten

1 egg white beaten

1 Tbsp. powdered cardamom

Lemon icing

1-cup light raisins

Candied orange peel, slices

1/4-cup chopped candied orange peel

Candied cherries

Angelica

 

Heat milk; melt butter in it.  Cool to lukewarm.  In large mixing bowl (3 qt. size), sprinkle yeast on lukewarm water.  Stir until dissolved.  Stir in sugar, salt, egg, cardamom, raisins, orange peel, cherries and almonds.  Gradually add flour; beating well after each addition, until dough is stiff.  Cover, let rise in warm place (85 degrees) until double in bulk, about 1 1/2 to 2 hrs.  Turn dough on lightly floured board and knead until no longer sticky, but smooth and elastic.  Grease a 2 qt. deep cake pan (or two 1 lb. coffee cans).  Shape dough in round loaf; place in pan.  Brush with shortening, cover and let rise until double, about 1 hr.   When bread has risen, brush with beaten egg white.  Bake 50 min. to 1 hr. in 350 degree preheated oven. (If baked in 2 coffee cans, bake about 35 min.)  Remove bread from pan immediately; cool on rack.  Frost with lemon icing and decorate with slices of orange peel, candied cherries and angelica, arranged in flower pattern.

 

 

 

 

Norwegian Christmas Bread

 

3/4-cup milk

1 1/2 tsp. ground cardamom

1/2-cup sugar

1 cup diced mixed candied fruit

1/4 cup shortening

1 1/2 tsp. salt

3/4-cup light raisins

2 pkgs. Dry yeast

1/4 cup chopped walnuts

2 eggs beaten

1/2-cup warm water

1 tsp. grated orange or lemon rind

4 1/2-5 cups flour

 

 

In small saucepan, heat 3/4-cup milk until bubbles form around edge of pan; remove from heat.  Add granulated sugar, shortening and salt, stirring until shortening is melted.  Cool to lukewarm.  Sprinkle yeast over warm water in large bowl, stirring until dissolved.  Stir in milk mixture.  Add beaten eggs, 2 cups flour, lemon or orange peel and cardamom, beat with wooden spoon until smooth.  Add candied fruit, raisins and nuts.  Stir in enough of remaining flour (2 1/2-3 cups) to make soft dough.  Cover with towel; let rest 10 min.  Turn dough onto lightly floured surface; knead until smooth and elastic, about 8 min.  Place in a large, lightly greased bowl; turn to bring up greased side.  Cover with towel; let rise in warm place (85 degrees) free from drafts, until double in bulk (about 2 hrs.). Punch down dough.  Divide in half, or for smaller loaves in thirds.  Shape each piece into a ball.  Cover and let rest 10 minutes.  Pat each ball into 2 round loaves, and place on greased cookie sheets.  Cover and let rise until double in bulk (about 1 1/2 hrs.)  Preheat oven to 350.  Bake loaves 15 to 20 minutes.  Place piece of foil over top of each loaf and bake until golden brown (about 25 min).  Let cool on wire rack after removing loaves from cookie sheets.

 

 

 

 

Icing

 

I cup confectioner's sugar

1 1/2 Tbsp. milk

 

In small bowl mix sugar with milk until smooth.  Brush over loaves while they are slightly warm.

 

 

 

 

Jule Kage

(Christmas Bread)

 

2 cakes yeast

1/4cup lukewarm water

2 cups scalded milk

1/4cup shortening

2 eggs

1-cup light brown sugar

1 tsp. salt

2 tsp. ground cardamom

1 tsp. raisins

4 oz. citron or mixed glazed fruit (chopped)

6 cups flour

 

Mix as for bread.

 

 

 

 

Oatmeal Bread

 

2 cups boiling water

2 Tbsp. Shortening

1 cup rolled oats (not instant)

1/2-cup dark molasses

2 tsp. salt

1/2-cup lukewarm water

1 cake yeast or 1 envelope dry yeast

5 to 6 cups flour                 

 

Pour boiling water over rolled oats.  Add shortening, cool; add molasses and salt.  Dissolve yeast in lukewarm water and add to oatmeal mixture.  Add flour, beating in gradually.  Turn on floured board and knead until smooth looking.  Turn into a greased bowl, cover, and leave in warm place 1 hour or until doubled in bulk.  Shape into 2 loaves; place in greased bread pans.  Cover and let rise until doubled.  Bake in moderate oven (350) for about 50 min. or until well browned.  Cool on wire racks.  Grease top for softer crust when bread is removed from oven.

 

 

 

 

Coffee Cake

 

1 tsp. butter

3/4-cup milk

1/2-cup sugar

1 1/2 cups sifted flour

2 tsp. baking powder

 

Beat the butter and sugar together alternately with flour and baking powder.  Make a topping of 1 tsp. butter, 1 tsp. cinnamon and 1/2 cup of sugar.  Bake in a 9 x 9 buttered pan 20 to 30 minutes, at 425 degrees.  For a richer topping, add raisins and nuts.

 

 

 

 

Norwegian Danish Pastry

(Butter Rolls)

 

1 1/2 cups flour

2 cakes yeast

1 Tbsp. sugar

1/4 cup scalded, cool milk

1 tsp. vanilla

1/2-cup butter

3 egg yolks

 

Dissolve yeast and sugar in milk.  Add vanilla and eggs, beaten.  Cut butter into flour.  Combine mixtures.  Form into ball.  Place in cloth.  Put in pan of ice water for 1 hour.  Remove from water.  Pat out and work in 1/2-cup sugar and 1/2-cup chopped nuts.  Slice into 24 strips and twist like a loop.  Allow to stand 20 minutes.  Bake 20 min. at 400 degrees.

 

 

 

 

Lefse

(Norwegian Potato Pancakes)

 

6 medium potatoes, cooked

1/4-cup butter

1 1/2 tsp. salt

1/4 tsp. pepper

1/4-cup milk

1 tsp. sugar

 

Drain potatoes thoroughly.  Whip in, until potatoes are fluffy, the butter, salt, pepper, milk and sugar.  Cool and chill in refrigerator.  Measure 2 1/2 to 3 cups flour (sifted).  Add about 1/2 of the flour to potatoes and beat till smooth.  Add enough of remaining flour to make soft dough.  Turn onto lightly floured surface.  Roll thin.  Cut in 6-inch rounds.  Place lefse in middle of heated ungreased griddle and cook until lightly browned.  Turn and cook other side.  Remove lefses to a clean dry towel.  Cool.  Spread cold lefse with softened butter.  Roll loosely and serve.  Makes about 30 pancakes.

 

 

 

 

Lefse

(Norwegian Party Bread)

 

Use "Potato lefse" spread with butter, to serve with lutfisk or other seafood's.  Use "Vestlands' lefse" spread with butter, sugar, cinnamon and rolled like a cigar to serve with coffee.

 

 

 

 

Potato Lefse

 

 

5 cups mashed potatoes

3 Tbsp. butter

3/4 tsp. salt

1/2-cup sweet cream

2 cups flour

 

Add cream, salt, butter to hot mashed potatoes.  Set aside to cool.  Add flour to make soft dough.  Cut into 16 equal parts.  Roll each piece thin with grooved rolling pin, using a pastry cloth to roll on.  You have less flour on Lefse.  Bake on top of stove or lefse baker.

 

 

 

Lefse

 

6 cups riced or mashed potatoes

6 Tbsp. rich milk

3 cups flour

6 Tbsp.  shortening or lard

2 tsp. salt

 

Cool potatoes (real cold).  Add remaining ingredients.  Make little balls enough for one lefse.  Leave in refrigerator.  Make dough quite stiff for rolling like piecrust.  Roll very thin with a grooved rolling pin and bake on top of stove or lefse maker.

 

 

 

 

Lefse

 

5 cups riced cooked potatoes

1 stick margarine

1 1/2 cups flour

1 tsp. salt

 

Add margarine to hot potatoes.  Mix well, let get cold in refrigerator.  Gradually add flour, and mix well by hand.  Knead a few minutes.  Taking about 2 Tbsp. at a time, roll thin and bake on ungreased griddle or lefse plate.  When bubbles appear, turn and bake on other side.  Do not over bake and turn only once.

 

 

 

 

Vafler

(Waffles)

 

1 egg

2 Tbsp. melted butter

1 tsp. baking powder

1 tsp. baking soda

1 1/2 cups flour

1 Tbsp. sugar

1 1/2 cups sour milk or buttermilk

1/2 tsp. salt

 

Dissolve soda in milk.  Beat egg yolk.  Add sugar, salt, milk, flour, baking powder and melted butter.  Fold in beaten egg white. (If a crisper waffle is desired, use sweet milk and omit baking soda).  Bake in preheated waffle iron.

 

 

 

 

Lefse

(Norwegian Potato Pancakes)

 

6 potatoes

1 tsp. sugar

1/2-cup butter

1/4 tsp. monosodium glutamate

1/4 cup milk

1 1/2 tsp. salt

1/8 tsp. pepper

 

Cook potatoes about 20 minutes or until tender when pierced with a fork.  Drain.  To dry potatoes, shake pan over low heat.  Mash or rice potatoes thoroughly.  Whip in milk and butter until potatoes are fluffy.  Add remaining ingredients and whip potatoes until light and fluffy.  Cool potatoes; chill in refrigerator.  Set griddle or heavy skillet over low heat.  Measure 2 1/2 to 3 cups sifted flour.  Remove chilled potatoes from refrigerator.  Add about 1/2 the flour and beat until smooth.  Beat in enough remaining flour to make soft dough.  Shape dough into a ball and turn onto a lightly floured surface.  Roll into 6-inch rounds.  Test griddle by dropping on it a few drops cold water; if drops dance around in small beads, griddle temperature is right.  Do not grease the griddle.  Place Lefse on griddle and cook until light brown.  Turn and lightly brown other side.  Then, turning frequently, continue cooking until Lefse is browned and dry.  Remove to a clean, dry towel.  Cool Lefse completely.  Spread cold Lefse with softened butter.  Roll loosely and serve.  About 2 1/2 dozen Lefse.

 

 

 

 

Vafler

(Waffles Norwegian Style)

 

1 scant cup flour

1 egg white, beaten stiff

1 tsp. baking powder

1/4-cup butter

1-cup sweet milk

1 egg yolk

1/4-cup sour milk (or buttermilk)

1 tsp. sugar

 

Sift flour and baking powder together.  Cut in the softened butter as for pastry.  Combine egg yolk and sugar, and then add milk and sour milk (or buttermilk), beating all together.  Fold in beaten egg white.  Bake in preheated greased waffle iron.  Serve generously sprinkled with sugar.

 

 

 

 

Vafler

(Waffles)

 

1 pint sour cream

4 Tbsp. melted butter

3 cups flour

1/2-cup water

 

Beat cream stiff and add the other ingredients gradually.  Cook as usual in a waffle iron.  Serve with ham.

 

 

 

 

Vafler

(Sour Cream Waffles)

 

1/4-cup butter

1/2 tsp. salt

1 cup sifted flour

2 egg yolks

2 Tbsp. sugar

1-cup thick sour cream

1 tsp. baking soda

1-cup buttermilk

1 tsp. cardamom

2 egg whites

 

Melt butter and set aside to cool.  Sift together flour, sugar, soda, cardamom and salt into a large bowl and set aside.  Beat egg yolks until thick and lemon colored.  Add melted butter gradually to the sour cream and buttermilk.  Continue to beat until well blended.  Add liquid mixture all at one time to dry ingredients; mix only until batter is smooth.  Beat egg whites until rounded peaks are formed.  Spread the beaten egg whites over the batter and gently fold together.  Unless temperature is automatically shown on waffle baker, test baker; it is hot enough for baking when drops of water sprinkled on surface "sputter".  Pour batter into center of waffle baker.  It is wise to experiment to find out the exact amount of batter your baker will hold; use that same measurement (spoonfuls or cupfuls) in future waffle baking.  Lower cover and allow waffle to bake according to manufacturers directions, or until steaming stops (about 5 minutes).  Do not raise cover during baking period.  Lift cover and loosen waffle with a fork.  Set waffles aside on a clean towel.  As each waffle is baked, pile on previous waffles to keep soft.  Serve waffles cold.  Spread with butter.  If desired, serve with lingonberry preserves or jam.  Makes about 4 waffles.

 

 

 

 

Vafler

(Waffles)

 

3 cups sifted flour

3 1/2 tsp. baking powder

3/4 cup shortening

3/4 tsp. salt

3 egg yolks

2 cups milk

3 egg whites

 

Sift flour with baking powder and salt.  Cut in shortening until mixture is fine as corn meal.  Combine egg yolks and milk.  Add to flour mixture and mix smooth.  Fold in beaten egg whites.  Bake in preheated waffle iron.

 

 

 

 

Flotevafler

(Sour Cream Waffles-Norwegian)

 

5 eggs

1-cup sour cream

1/2-cup sugar

4 Tbsp. unsalted butter, melted

1-cup flour, sifted

1 tsp. ground cardamom or ginger

 

Beat the eggs and sugar together for 5 to 10 minutes in an electric mixer or by hand with a wire whisk until it falls back into the bowl in a lazy ribbon with the beater is lifted out.  Now, with a rubber spatula, alternately fold in half the flour, cardamom (or ginger), and sour cream, and then the remaining flour.  Lightly stir in the melted butter and set the batter aside for 10 minutes.  If you use a non-electric Norwegian waffle iron, heat it, ungreased, until it is so hot that a drop of water sputters when flicked across its surface.  Pour about 3/4 cup of the batter in the center of the hot iron, close the top and cook over direct heat for 5 minutes on each side.  Serve with lingonberry or another tart jam.  This batter may be used in any regular American electric waffle iron and cooked according to the instructions for that iron.  Makes 6 waffles.

 

 

 

 

Norwegian Rummerbrod

 

1-cup cold mashed potatoes

2 Tbsp. sugar

A little salt

1-cup thick sour cream

 

Add enough flour to roll out thin like lefse and bake on hot plate or pancake griddle.  Serve buttered cut in wedges and rolled up like a cone.

 

 

 

 

Limpa

 

1 cup ale

1-cup molasses

2 cups coarse rye flour

1 tsp. fennel

2 cups milk

1/4-cup butter

1 pkg. Yeast

1 Tbsp. chopped orange peel

6 cups white flour

 

Warm ale, add to rye flour and mix thoroughly.  Let stand at room temperature overnight.  Add lukewarm milk with dissolved yeast and white flour.  Set aside until dough has doubled in bulk.  Work in remaining ingredients adding more white flour if necessary to make a stiff dough.  Shape into loaves, let rise again in a warm place, brush with cold water, and bake 40 min. in a moderate 350 degree F. oven.

 

 

 

 

Julekake

(Norwegian Christmas Bread)

 

1/2 small orange

1-cup water

3/4 cup golden raisins

1-cup milk

1 pkg. dry yeast

1/4-cup warm water

1/2-cup butter

1/2-cup sugar

1 tsp. salt

1 cup sifted flour

1 tsp. cardamom

3-3 1/2 cups sifted flour

 

Rinse, cut into halves and remove any seeds from the orange and force through the medium blade of a food chopper.  Set this aside.  Bring water to boiling and add raisins and bring to boil again.  Pour off water and drain raisins on absorbent paper and set aside.  Scald milk and soften yeast in 1/4-cup warm water and let stand for 5 to 10 minutes.  Meanwhile put butter, sugar and salt into large mixing bowl.  Immediately pour scalded milk over ingredients in bowl.  When lukewarm, blend in flour and cardamom beating until smooth.  Stir softened yeast and add, mixing well.  Measure 3 to 3 1/2 cups sifted flour and add about half the flour to the yeast mixture and beat until very smooth.  Then beat in ground orange, raisins and enough remaining flour to make a soft dough.  Turn dough onto a lightly floured surface and let rest 5 to 10 minutes.  Knead.  Form dough into a large ball and place it in a greased, deep bowl.  Turn dough to bring greased surface to top.  Cover with waxed paper and towel and let stand in warm place (about 80 F.) until dough is doubled.  Punch down with fist; pull edges of dough into center and turn dough completely over in bowl.  Cover and let rise again until nearly doubled.  Punch down and turn dough out onto lightly floured surface.  Lightly grease the layer cake pans.  Shape the dough into a round ball, place in the greased pan and flatten slightly.  Cover and let rise about 45 minutes or until doubled.  Bake at 350 F. for 45 minutes.  Remove from oven and brush with slightly beaten egg white.  Return to oven and bake 10 to 15 minutes longer.  Remove bread from pan and place on cooling rack to cool completely.  Makes 1 loaf bread.

 

 

 

 

Oat Cakes

 

1/2-cup butter

1/2-cup sugar

2 cups instant oatmeal

 

Melt butter; stir in sugar; stir in oatmeal.  Fry over medium heat until oatmeal is golden brown.  Pack mixture firmly into moistened eggcups or into tea muffin sized moistened muffin pans.  Chill.  Un-mold and serve with Buttermilk Soup.

 

 

 

 

Bonde Omelet

(Farm's Omelet)

 

2 strips bacon, cut in 2 inch pieces

1/2 medium size potato, thinly sliced

1 green onion with top cut in 1 1/2 inch lengths

2 eggs

2 Tbsp. cream or milk

Salt and pepper

 

In medium size frying pan, cook bacon and potato, turning frequently until very crisp.  Pour off all but 1 Tbsp. bacon fat.  Cut onion pieces into very thin slivers, lengthwise.  Reserve a few onion strips for garnish; add remaining onions to frying pan.  Heat and stir a few moments.  Beat eggs with cream and salt and pepper to taste, and pour over contents of frying pan, rotating pan so egg covers bottom.  Cook over low heat, lifting egg and tilting pan to let the uncooked egg flow to bottom.  When egg is set on bottom, still moist on top, fold as for a regular French omelet and turn out of pan onto a warm plate.  Sprinkle with reserved green onions.  Makes 1 supper serving.

 

 

 

 

Norwegian Blueberry Omelet

3/4-cup sugar

1 tsp. grated lemon peel

Hot blueberry sauce (recipe following)

4 eggs, separated

1/4-cup cream or milk

1/4 tsp. salt

2 Tbsp. butter

 

Beat egg whites until stiff but not dry; set aside.  In a large mixing bowl, beat egg yolks until thick and lemon-colored.  Beat in cream and salt.  Fold in beaten egg whites.  Melt butter in heavy frying pan (about 9" diameter); turn in eggs.  Turn heat to low.  Cook very slowly until eggs are golden brown on bottom (about 10 min.) Place in moderate oven (350) and bake about 10 min. or until knife inserted in center comes out clean.  Loosen omelet from pan.  Cut across center.  Fold omelet, and turn out onto serving platter.  Sprinkle top with sugar mixed with lemon peel.  Slip under broiler a few moments until sugar melts and browns slightly.  Pour some of the blueberry sauce over omelet.  Serve immediately.  Pass remaining blueberry sauce.  Makes 3 or 4 servings.

 

 

 

 

Hot Blueberry Sauce

 


1 1/2 cups fresh blueberries or 1 pkg. 10 oz. Frozen

2/3-cup sugar

1 Tbsp. cornstarch

1/2-cup water

2 Tbsp. lemon juice

1/8 tsp. salt

Dash of cinnamon

 

Combine in saucepan blueberries, water, lemon juice, salt and cinnamon.  Stir together sugar and cornstarch; add to blueberry mixture.  Cook over moderate heat, stirring till sauce is thickened and smooth.

 

 

 

 

 

 

 

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