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Norse-Viking Traditional Recipes

 

Blod Kaker

(Filled Cake)

 

5 egg yolks

2 cups sugar

2 cups flour

1 tsp. baking powder

1 tsp. cold water

 

Beat egg yolks very thoroughly, until pale and thick.  Fold in other ingredients.  Bake in buttered cake pan for 1/2 hour.  Cut in 3 layers.  Moisten with sherry or lemon juice and water.  Fill with fruit, chocolate, or custard.  Cover with heavy coating of unsweetened whipped cream.

 

 

 

 

Rhubarb Cake

 

1-cup sour cream

2 cups flour with 1 tsp. soda

1cup sugar

2 cups raw rhubarb

 

Bake in moderate oven 30 to 40 min.  Cool.  Top with whipped cream.  Makes an 8 x 8 pan.

 

 

 

 

Mandel-Eplekake

(Almond Apple Cake)

2 cups apple slices

1/2-cup sugar

3 eggs

2/3-cup ground blanched almonds

 

If fresh apples are used, boil slices with 1/4-cup water and 1/2 cup sugar for 5 min.  Drain.  Spread evenly in buttered baking dish.  Beat eggs and sugar until white and fluffy.  Add almonds.  Pour egg mixture over apples.  Bake 350 for 30 to 40 minutes.  Serve cold with cream or vanilla sauce.

 

 

 

 

Mor Monsen's Kaker

(Mother Monsen's Cakes)

(Norwegian)

 

 

2 tsp unsalted butter, softened

4 eggs

2 cups flour

1 lb. unsalted butter, softened

1 tsp. vanilla

1/2 cup finely chopped blanched almonds

2 cups sugar           

1/4-cup currants

 

Preheat oven to 375.  With pastry brush or paper towel, spread a 12 x 18 inch jellyroll pan with 2 tsp. butter.  Cream the butter and sugar together.  When light and fluffy, beat in the eggs 1 at a time.  Then beat in flour and vanilla.  Spread batter evenly into pan, sprinkle surface with the almonds and currants and bake 20 to 25 min., until the surface is a light gold.  Remove from the oven and let the cake cool in the pan.  With a sharp knife, cut into small triangles or squares.  These cakes, frequently served at Christmas in Norway, can be made 2 weeks before, but they must then be wrapped in foil or placed in an airtight tin and stored in a cool place.

 

 

 

 

Mor Monsen Cake

 

1-cup butter

1-cup sugar

5 eggs

1-cup flour

 

Cream butter and sugar; add eggs and beat well.  Add flour and mix again.  Grease and flour an 8x8 or 9x9 in. square pan.  Use 2 of these or a larger flat pan.  Sprinkle with almonds and raisins.  Bake 30-40 min. at 325.  Cool in pan.  Cut into small diamonds and cool on wire rack.

 

 

 

 

Styrie

(Marzipan Cake)

 

 

The Cake

1-cup super-fine sugar

5 eggs

1/2 cup sifted flour

8 Tbsp. potato flour

1 tsp baking powder

Cream sherry

Cream

 

In large bowl, at high speed, beat sugar into eggs gradually until stiff - about 10 minutes.  Sift and mix flours and baking powder; using wire whisk or rubber scraper, fold into egg and sugar mixture.  Then turn into 2 ungreased round layer cake pans (8 x 1 1/2 inch); bake at 350 oven for 25 to 35 min. till surface springs back when gently pressed with fingertip.  Invert layers by holding between two other pans to cool.  Cool 30 min.  To remove, carefully loosen cake from pan with spatula.  When cake is cool, sprinkle both sides of each layer with sherry and cream.  Refrigerate.

 

The Marzipan

 

1 lb. blanched almonds, ground (or use one 8 oz. can almond paste)

White of 1 egg

1 lb. sifted confectioners sugar

 

Mix finely ground almonds well with sugar and egg white, to make almond paste.  Divide the paste into 2 parts.  Form one part into a ball, flatten it, and then, between sheets of waxed paper, roll it out to fit the top of the cake plus 1 1/2 inch.  Store in refrigerator.  In same manner, roll remaining paste to fit side of cake plus 1 1/2 inch at end.  Store in refrigerator.

 

Assembly

 

2 cups whipping cream

1 cup coarsely chopped walnuts

 

On serving day, whip cream stiff; sweeten if you like; then fold in walnuts.  Spread cream between cake layers and on side and top of cake.  Carefully place sheet of marzipan around cake, and circle of marzipan on top of cake.  Pinch edges together.  Decorate as you like.

 

 

 

 

King Haakon's Kaker

 

1/4 lb. Butter

1 tsp. baking powder

1-cup sugar

1/2 tsp. Cinnamon

4 eggs beaten well

3 cups flour, or more

1 tsp. vanilla

 

Cream together butter and sugar, and then add the eggs and vanilla.  Sift together baking powder, cinnamon and flour.  Add to the creamed mixture and mix well.  Roll small amounts of dough into a strip and shape like a Berlinerkranse and bake to light brown in 350-degree oven.  Don't bake too long or they will be hard.

 

 

 

 

Fyrstekake

(Almond Cake)

 

1 1/2 cups sifted flour

1/2-cup sugar

1 tsp. baking powder

1/2-cup butter

1 egg, beaten

2/3 cup blanched almonds

2/3 cup conf. sugar, sifted

 

 

Sift in bowl flour, sugar and baking powder.  Cut in butter with a pastry blender or two knives until well blended.  Beat in egg thoroughly and chill dough in refrigerator.  Meanwhile grate almonds and thoroughly mix with sifted confectioners' sugar and blend in egg.  Remove chilled dough from refrigerator and divide into two balls.  Use 8 in. round layer cake pan.  Put one ball in the cake pan and return remaining ball to refrigerator.  Using hands, work dough in pan to cover bottom and sides.  Turn almond mixture into the cake pan, spreading evenly over surface of dough.  Remove dough from refrigerator.  Cut off pieces of dough and roll with hands into rolls about 1/2 to 3/4 in. thick.  Arrange 4 strips parallel to each other across filling.  Arrange 4 strips at right angles weaving over and under to form a lattice.  Roll remaining dough into a thin roll and arrange around edge of cake, pressing ends together to seal.  If dough becomes too sticky to handle, return to refrigerator for about 10 minutes.  Bake at 375 for 25 to 30 min. or until lightly browned.  Set on a cooling rack and cool.  With a spatula, loosen sides of cake from pan and cut into wedges; or loosen sides from pan and carefully remove entire cake. 6-8 servings.

 

 

 

 

Sockerkaka

(Sugar Cake)

1 1/2 cups sifted flour

1/4-cup butter

2 Tsp. baking powder

3 eggs

1/8 tsp. salt

1 cup less 1 Tbsp. sugar

1/2-cup boiling water

2 tsp. grated lemon peel

 

Butter a 2 qt. fancy tube mold or a form cake mold.  Sift flour, baking powder, salt and set aside.  Add butter to boiling water and set aside to cool.  Beat in eggs until thick and piled softly, add sugar gradually, beating after each addition.  Stir in grated lemon peel.  Sift dry ingredients over mixture, about one-fourth at a time; gently fold until just blended after each addition.  Add the water and butter mixture all at one time and quickly mix just until smooth.  Turn into the prepared pan.  Bake at 325 for 1 hour, or until cake tests done.  Cool; run a small sharp knife around tube and sides; remove cake from pan.  Sprinkle cake generously with vanilla conf. sugar or serve plain with fruit or ice cream.  Makes 1-tubed cake.

 

 

 

 

Osta Kaka

(Cheese Cake)

 

2 eight-ounce pkgs. cottage cheese

1-cup sugar

3 eggs beaten

2 cups sweet cream

 

Combine, mix well, set in pan of water with cloth folded in bottom and bake 1 1/2 hrs. at 350 degrees.  Serves eight.

 

 

 

 

Gode Raad

(Goro Cakes)

 

8 egg yolks

18 Tbs. sugar

2 cups sweet cream

1 small glass brandy

3 lbs. Flour

2 lbs. Butter

A little cardamom

A little cinnamon

 

Mix and bake in a "Goro" iron.

 

 

 

 

Goro

1 lb. Butter

1/2-cup sugar

1 cup whipping cream

2 eggs

1 Tbsp. Cognac

5 cups flour

1/4 tsp. cardamom

1 tsp. vanilla

 

Beat eggs and sugar to lemon color; add whipping cream, which has been whipped, cardamom, Cognac and vanilla.  Stir in flour.  Put on breadboard and work in butter with rolling pin (as for puff paste), roll out like cookies; cut paper pattern after shape of iron.  Put the pattern on the rolled out dough and cut with a knife.  Bake in "Goro" iron to golden brown.  Cut them while hot.  Dough should be made night before baking and if butter begins to soften.

 

 

 

 

Kronans Kaka

 

1/4 lb. Butter

3 eggs

1 1/2 cups ground almonds

1-3/4 cups powdered sugar

2 lbs. grated potatoes

 

Cream butter and sugar with egg yolks, add potatoes and mix thoroughly.  Work in almonds, kneading until very well blended.  Beat egg whites to a stiff froth and add.  Pour mixture into a buttered cake pan sprinkled with breadcrumbs and bake at 325 for 45 minutes.  Let stand 15 minutes before turning out.  Serve with lemon cream.

 

 

 

 

Lemon Cream

 

1/2-cup water

1-cup sugar

1/2-cup white wine

6 egg yolks

1 lemon

 

Grate rind of lemon and mix with wine and sugar.  Add lemon juice and egg yolks and cook over low heat, stirring constantly, until cream begins to thicken.  Remove from fire and stir until cool.

 

 

 

 

Date Candy

 

1-cup sherry

1 lb. pitted dates

 

Pour sherry over dates and let stand in refrigerator about 24 hours.  Place nut in center of each date.  Store covered in refrigerator.  These keep about a month.

 

 

 

 

Pisket Flote Med Mocca Kaffe

(Mocha Mallow Whipped Cream Frosting)

 

2 cups whipping cream

16 marshmallows

1/3 cup coffee beverage (use 4 tsp. concentrated soluble coffee)

 

Set whipping cream, bowl and rotary beater in refrigerator.  Heat together in top of double boiler the marshmallows and coffee over simmering water, stirring occasionally, until marshmallows are melted.  Remove from heat; cool; chill in refrigerator.  When mixture is chilled, whip the cream using the chilled bowl and beater.  Whip 1 cup at a time until cream is of medium consistency (piles softly).  Fold whipped cream into chilled mixture.

 

 

 

 

Kringler

 

2 1/2 cups flour

1-cup sweet cream

1/2-cup butter

1/2-cup lard

2 tsp. baking powder

2 egg yolks

 

Mix flour, butter and lard as for piecrust.  Add cream, egg yolks, and baking powder.  Roll out about 1/4 inch thick.  Beat egg whites stiff and spread on top and sprinkle with sugar.  Cut in strips 1/2 inch wide and twist, as for a wreath.  Bake in 350 oven 20 to 25 minutes.

 

 

 

 

Frosting

 

1 1/2 cups powdered sugar and cream, enough to make a frosting.  Spread generously.

 

 

 

 

Pehernodder

(Peppernuts)

 

1-cup butter or shortening

1 1/2 cups sugar

2 tsp. pepper (level)

2/3-cup sweet cream

1 cake yeast softened in a little water

5-6 cups flour

 

Mix flour into dough.  Roll into long finger-size rolls. Cut into 2/3-inch size "nuts".  If desired, roll these into balls.  Bake on cookie sheet.  Will keep well.

 

 

 

 

Rocks

1/2-cup brown sugar

1 cup white sugar

3/4-cup warm water

1 tsp. soda dissolved in the water

1/2 tsp. baking powder

3 eggs, beaten

3/4 cup shortening

1/2 tsp. cloves

1 tsp. cinnamon

1/2-cup raisins

1/2cup nuts

Flour enough to make stiff

 

Cream sugar and fat together and add eggs.  Add flour sifted with baking powder and spices.  Add raisins and nuts.  Drop from a spoon on a greased baking pan and bake in a moderate oven.

 

 

 

 

Iingelfarkager

(Ginger Cookies)

1 egg

1-cup lard

1-pint molasses

1 Tbs. Ginger

1 tsp. soda

Flour to roll out dough very thin

 

Melt lard and mix with molasses while hot. Bake fast, taking out of oven while still soft.  Keeps a long time. 

 

 

 

 

Spritz

1 lb. Butter

1/2 tsp. almond flavor

5 egg yolks

3 cups flour

1-1/3 cups sugar

 

Beat eggs and sugar very thoroughly.  Add butter.  Add flour.  Mix and add almond flavoring.  Push thru a cookie press and bake until golden brown (10-15 min. at 375).

 

 

 

 

Kronsekaker

 

3 egg whites

18 oz. powdered sugar

18 oz. almonds, blanched and ground

 

Mix almonds, sugar, and one egg white in an enamel pot (never aluminum) over a low flame.  Add other egg whites and heat to lukewarm.  Squeeze into Kronsekaker forms through a pastry tube, having first rinsed forms and sprinkled with flour.  Bake in a cool oven (250-300) until light brown.  Cool.  Remove carefully with sharp knife and arrange in pyramid form.  Decorate with zigzags of white icing.

 

 

 

 

Sandbakkelse

 

3/4-cup sugar

1 egg

1 tsp. almond extract

1-cup butter

15 finely chopped almonds

2 1/2 cups flour

 

Cream the butter and sugar.  Add egg, extract and dry ingredients.  Add flour and mold into Sandbakkels forms.  Bake at 300 until golden brown.

 

 

 


Hjortekaker

 

 

1 lb. flour (4 cups 2 oz.)

1 tsp. baking powder

4 eggs

1-cup sugar

1/4 lb. melted butter

1 tsp. cardamom

 

 

Beat eggs and sugar.  Add butter, flour, baking powder, and cardamom.  Cover and let stand in cold place.  Roll out by hand 1/4 in. thick.  Twist into bow shapes.  Use a 2 lb. can of shortening in a Dutch oven and deep fry until golden brown.  Drain on brown paper, and store in tightly covered jar.

 

 

 

 

Spritsa

(Spritz Cookies)

 

2 1/2 cups flour

1 tsp. vanilla extract

1-cup butter

1/2-cup sugar

2 egg yolks

 

Measure flour and set aside.  Cream the butter and vanilla together until butter is softened.  Add sugar gradually, creaming until fluffy after each addition.  Thoroughly beat in egg yolks, one at a time.  Add flour in fourths, blending in after each addition.  Fill cookie press about 2/3 full with dough.  Form cookies of varied shapes directly onto cookie sheets.  Bake at 350 for 12 to 15 minutes or until cookies are golden yellow.  With spatula, carefully remove cookies to cooling racks; cool completely.  Makes about 6 dozen.  Generations old, Spritz cookies are traditionally baked in "S" or ring shapes.

 

 

 

 

Mandelspritsar

(Almond Spritz Cookies)

 

4-3/4 cups sifted flour

1/2 tsp. baking powder

1 cup blanched almonds

2 cups butter

1/2 tsp. almond extract

1-cup sugar

1 egg, beaten well

 

 

Sift flour and baking powder together and set aside.  Grate almonds and set aside.  Cream butter and extract together until butter is softened.  Add sugar gradually, creaming till fluffy after each addition.  Add beaten egg gradually, beating well after each addition.  Blend in nuts.  Mix well after each addition.  Blend in dry ingredients in fourths.  Fill a cookie press about 2/3 full with dough.  Form cookies of various shapes onto cookie sheets.  Bake at 350 12-15 minutes or till cookies are golden yellow.  With spatula, carefully remove cookies to cooling racks; cool completely.  Makes 6 dozen.

 

 

 

 

Holiday Cookies

 

1-cup butter

2 egg yolks

1/2-cup brown sugar

 

Mix the above together thoroughly.  Stir in 2 cups sifted flour.  Form into 1-inch balls and dip in beaten egg whites, then roll in chopped nuts.  Place on lightly greased baking sheet and bake 5 minutes at 350.  Take out and press center and fill with jam or jelly.  Bake 15 minutes longer.

 

 

 

 

Sand Kaker

 

2 cups sweet butter, melted

2 cups sugar

1 egg

4 1/2 cups flour

 

Melt butter, stir in sugar until it is dissolved.  Beat egg and add.  Mix well.  Add flour a little at a time.  Stir with wooden spoon until too stiff - then use hands to finish mixing.  Press quite thin into Sandbakkels forms and bake at 350 until brown.

 

 

 

 

Krumkaker

6 eggs

1-cup sugar

1-cup butter

1 1/2 cups flour

1/2 tsp. cardamom

 

Beat eggs well until lemon colored.  Then add sugar and butter.  Add flour and cardamom.  Bake in krumkake iron.  Shape while hot, as they get very crisp when cool.  Can be shaped in a muffin tin to hold ice cream or any other favorite filling.

 

 

 

 

Krumkake

 

1-cup sugar

1/2 cup whipping cream

1 1/2 cups flour

1/2-cup butter

3 eggs

1/2 tsp. nutmeg

 

Beat eggs until very light.  Add sugar and nutmeg, melted butter and whipped cream, then flour.  Place one teaspoon of dough on Krumkake iron and bake until very light brown.  Roll quickly on stick to shape into cones.

 

 

 

 

 

Drommar

(Dreams)

 

36 whole blanched almonds

2 cups sifted flour

1-cup butter

3/4-cup sugar

1 tsp. baking powder

2 tsp. vanilla

 

Sift flour and baking powder together and set aside.  Cream the butter and vanilla together until butter is softened.  Add sugar gradually, creaming until fluffy after each addition.  Mixing well after each addition, blend in dry ingredients in fourths.  Shape dough into small balls about 1 in. in diameter.  Place on the cookie sheets.  Press one whole almond into the center of each cookie.  Bake at 325 for 20 to 25 minutes or until cookies are golden brown.  Remove to cooling rack to cool completely.  Makes about 3 dozen.

 

 

 

 

Brunekager

(Brown Sugar Cookies)

 

2 cups sifted flour

1 egg yolk

1-cup butter

Pecan or walnut halves

3/4 cup firmly packed brown sugar

 

Measure flour and set aside. Cream butter until softened.  Add sugar gradually, creaming until fluffy after each addition.  Blend in egg yolk thoroughly.  Add the flour in fourths, mixing thoroughly after each addition.  Shape dough into balls about 1/2 to 3/4 inch thick.  Place about 2 in. apart on cookie sheets.  Using the back of a fork, flatten cookies with crisscross marks.  Press a nut half on top of each cookie.  Bake at 375 degrees for 8 to 10 min.  Cool about 2 minutes on cookie sheets, then remove to cooling rack.

 

 

 

 

Jortitog

(Tiny Doughnut Cookies)

 

3 1/2 cups sifted flour

1/2 tsp. Hartshorn

1/2-cup butter

(Ammonium carbonate obtainable in any drugstore)

1-cup sugar

4 eggs, slightly beaten     

 

Sift flour and Hartshorn together and set aside.  Cream butter until softened.  Add sugar gradually, creaming until fluffy after each addition.  Add gradually slightly beaten eggs, blending in thoroughly.  Add dry ingredients in fourths, mixing well after each addition.  Chill in refrigerator.  Cut off pieces of chilled dough and place one at a time on a lightly floured surface.  Press each piece 1/4 in. thick with the fingers.  Cut dough into 2 1/4 in. strips.  Roll each strip with the hands to about 5 in. long.  Bring ends together to form a ring and press together to seal.  Place rings on baking sheet.  Using a sharp knife make 3 slanted cuts, about 1/4 in. long, at equal intervals around each ring.  Set out a deep saucepan or automatic deep fryer and heat fat to 375, Deep fry only 4 cookies at one time.. Cook 1 to 2 minutes, or until lightly browned, turning once to brown evenly.  Drain cookies over fat for a second before removing to absorbent paper.  Makes 6 dozen.

 

 

 

 

Old Fashioned Norwegian Sour Cream Cookies

 

 

1/2-cup butter

3/4-cup sugar

1 egg

2 1/4 cups sifted flour

1/2tsp. soda

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cardamom or nutmeg

1/2-cup sour cream

Vanilla sugar

 

Cream butter and gradually add sugar.  Beat in egg.  Sift flour with baking soda, baking powder, salt, and cardamom.  Stir into butter mixture alternately with sour cream, beginning and ending with flour.  Chill overnight or until firm enough to roll.  Set oven at 375.  Roll dough on floured board to about 1/4 in. thickness.  Cut with round 3 in. cookie cutter.  Bake on ungreased cookie sheets about 12 minutes or until golden brown.  Sprinkle with vanilla sugar.

 

 

 

 

Christmas Pompons

 

1 cup shortening

1/2-cup brown sugar

2 tsp. vanilla

2 1/2 cups sifted flour

1/4 tsp. salt

1/2 lb. pecan halves

Shredded coconut

 

 

Combine shortening and brawn sugar, add vanilla, and cream together until fluffy.  Sift flour with salt, and add to the creamed mixture, blending thoroughly.  Shape dough around pecan halves.  Bake in a slow moderate oven (325) about 20 min.  Makes 6 dozen.

 

 

 

 

Mandel Kager

(Almond Cookies)

 

Mix together thoroughly:

 

1 cup softened butter

1/2-cup sugar

1 egg

 

Sift together and stir in:

 

1-2/3 cup sifted flour

1/2 tsp. baking powder

1 Tbs. Cinnamon

1 to 1 1/2 tsp. cardamom

 

Mix in:

 

1/2 cup chopped toasted almonds

 

Chill dough.  Roll into 1 in. balls.  Place on ungreased baking sheet.  Flatten slightly.  Brush tops with egg glaze (1 slightly beaten egg yolk mixed with 1 Tbs. water).  Top each with a blanched almond half.  Bake until golden brown, at 375 for 10-12 min.  Makes about 3 1/2 dozen 1 1/2 in. cookies.

 

 

 

 

Spritz

 

3/4 lb. butter

1-cup sugar

Almond flavoring

1 egg plus 1 yolk

3 cups flour (approx.)

 

 

Cream the butter and sugar.  Add beaten egg; then flour and flavoring.  Put in cookie press and bake in 400 oven about 10 min.  At Christmas time divide the batter in half; tint half pink and make into rosettes; tint the other half green and make Christmas wreaths, with a tiny piece of cherry to represent bow.  Makes 20 doz.

 

 

 

 

Sandbakkelse

(Sand Tarts)

 

1-cup butter

1-cup sugar

2 eggs

2-3/4 cups flour

 

Cream butter and gradually add sugar.  Add eggs, beating well, and then add the flour.  Spread evenly and very thin, beginning at bottom of the individual Sandbakkels tins, and put them on a cookie sheet.  Bake in moderate oven.  When done, remove tins, place on a board upside down until they drop out. (Can use point of paring knife to help get out).  To make pattern on inside, flour another tin of the same pattern, place it inside of tin with dough and press lightly.  Bake 15-20 min. at 350.  For large, round tins, use about 1 1/2 tsp. of dough.  Other tins use 1 tsp. of dough.

 

 

 

 

Krumkakker

 

3 eggs

1-1/3 cups flour

1-cup sugar

1 cup whipping cream

1/4 tsp. salt

1/4 tsp. crushed cardamom

 

Beat the eggs; add sugar, cream, seasonings, and flour.  Iron should be quite hot.  Bake quickly.  Use approx. 1 Tbsp. batter.  Done almost at once.  Turn sides. (Iron should be seasoned first time with lard before being used), Roll as you take from the iron into oblong shape or roll right from iron onto the wooden cone shape, which comes with iron.  Makes 3 dozen.

 

 

 

 

Struvor

(Rosettes)

2 eggs

1-cup milk

1 1/2 tsp. sugar

1-cup flour

1/4 tsp. salt

Vanilla confectioners sugar

 

A deep saucepan or automatic deep fryer and a rosette iron will be needed.  Beat very slightly the eggs, sugar and salt with a fork.  Add and beat milk and flour just until smooth.  Heat fat in saucepan to 365 degrees.  Heat iron in fat before dipping it into batter.  When iron is hot enough, dip into batter to within 1/4 in. of top of iron.  Return to hot fat, covering iron entirely, for 20 to 35 seconds, or until delicately browned.  When browned, drain over fat a few seconds,, Using the tip of a sharp knife, carefully remove rosette from iron.  Drain on absorbent paper.  Sprinkle with vanilla confectioners' sugar.  If necessary, sprinkle again before serving, or rosettes may be topped with sliced fresh strawberries and garnished with whipped cream.  NOTE: If rosette is difficult to remove from the iron, it has not been fried long enough.  If fat blisters are present, eggs have been beaten too long.  If batter drops from iron, it is not deep enough in fat or iron is too hot.  If rosette is not crisp, it has been fried too fast.

 

 

 

 

Fattigmann

 

6 egg yolks

Pinch salt

3 cups flour

6 Tsp. cream

4 Tbsp. Sugar

1 Tsp. cardamom-ground

 

Beat eggs.  Add sugar and beat again until very light.  Add other ingredients.  Chill overnight.  Roll out very thin.  Cut in diamond shapes about 3 inches from end to end (use a pastry wheel for this).  Make a one-inch slit in the diamond shape (the long way).  Turn one point of the diamond through the slit.  Deep fry in shortening until golden brown.

 

 

 

 

Fattigmann

 

6 egg yolks

1/2 tsp. salt

3 Tbsp. Sugar

1/8 tsp. cardamom, ground

6 Tbsp. thick cream

2 Tbsp. brandy

 

 

Beat the egg yolks; add flour to roll.  Fry in hot fat as doughnuts.

 

 

 

 

Fattigmann

4 eggs

1/3 to 1/2 cup sugar

Salt

1 tsp. lemon flavor

2 Tbsp. sweet cream

Flour to roll

 

Roll thin, cut in diamond shapes and fry quickly in deep lard.  Sprinkle sugar on at once.

 

 

 

 

Berlinerkranser

(Berlin Wreaths)

 

3 eggs

1-cup butter

1/4 tsp. vanilla extract

1/2-cup sugar

2 egg yolks

2 cups sifted flour

Egg whites

 

 

Hard cook eggs.  While eggs are cooking, cream together butter and vanilla until butter is softened.  Add sugar gradually, creaming until fluffy after each addition.  Cut the hard cooked eggs into halves; remove egg yolks to a bowl.  Mash them with a fork.  Add egg yolks one at a time, blending in thoroughly.  Add the egg mixture in thirds to the creamed mixture, beating thoroughly after each addition.  Add the sifted flour in fourths, beating thoroughly after each addition.  Chill dough in refrigerator.  Cut off a small amount of dough and roll with hands into a strip about 4 inches long and 1/4 inch thick.  The ends of the strip should be slightly pointed.  Overlap ends about 1/4 inch forming a wreath.  Brush with egg white, sprinkle sugar lightly on wreath.  Place cookies on cookie sheets.  Bake at 350 for 10 to 12 minutes or until cookies are golden yellow.  With spatula, carefully remove cookies to cooling racks; cool completely.  Makes about 5 dozen cookies.

 

 

 

 

Berlinerkranser

(Wreaths)

 

2 cups butter

1-3/4 cups sugar

4 hard-boiled egg yolks

4 raw yolks

4 cups flour

 

Beat mashed yolks and raw yolks with sugar.  Mix butter and flour little by little into the eggs and sugar.  Take a little piece of dough at a time and roll out on the board with the hands and form into round loops or figure eights.  Dip top of each into a lightly whipped white of egg and then the sugar and bake until light brown.  Bake 15 min. in 400 oven.  Makes 15 dozen.

 

 

 

 

Porr Mean "Fatiman"

 

 

12 egg yolks, beaten

12 Tbsp. whipping cream

1-dram brandy

12 Tbsp. Powdered sugar

1/2 tsp. cardamom

3 cups flour

 

 

You can make the recipe in half; use same amount of crushed cardamom and brandy.  Easier to handle if you use about 3 cups flour for the half.  You roll out thin, cut into odd shapes, diamond, and fry in deep fat.  When comes to top, turn like a doughnut.  When golden brown, take out.  Shake in powdered sugar.  Makes roasting pan full.

 

 

 

 

Sandbakkelse

(Sand Tarts)

 

2 cups sifted flour

1/4 tsp. almond extract

1/3 cup blanched almonds

3/4-cup sugar

1-cup butter

1 egg, beaten

 

Measure flour and set aside.  Chop almonds very fine and set aside.  Cream together butter until softened.  Add the almond extract, creaming until blended.  Add sugar, creaming until blended.  Blend beaten egg.  Add the flour in fourths, blending well after each addition.  Blend in the chopped almonds.  Chill dough in refrigerator.  Remove a portion of the dough from refrigerator and continue chilling rest of dough.  Place about 2 Tsp. dough into each Sandbakkels mold.  Using the thumb, firmly press dough into mold, coating the bottom and sides evenly.  Place molds on cookie sheets.  Repeat with remaining dough.  Bake at 375 for 6 to 8 min. or until tarts are golden brown.  Immediately invert molds onto a smooth surface.  Cool slightly.  To remove from mold, hold the mold in the hand and tap lightly but sharply with the back of a spoon.  Remove pan and place sand tarts on a smooth surface to cool completely.  Serve sand tarts inverted; or turn right side up and fill with jam, jelly, or whipped cream.  Makes about 5 dozen.

 

 

 

 

Medaljakager

(Medallion Cookies)

 

 

4 1/2 cups sifted flour

2 cups butter

3/4 cup plus 2 Tbs. sifted conf. sugar

1 cup sifted Conf. sugar

1/2 tsp vanilla extract

1 Tbs. milk or cream

 

 

Measure flour and set aside.  Cream butter till softened.  Add gradually the confectioners' sugar, creaming just until blended.  Blend in egg thoroughly.  Add the flour in fourths, blending thoroughly after each addition.  Set aside for 20 minutes (not in refrigerator).  Place 1/3 of the dough on a lightly floured surface.  Roll about 1/4 inch thick.  Cut out cookies with a lightly floured 2 inch round cookie cutter.  Place cookies on cookie sheets.  Repeat for remaining dough.  Bake at 375 for about 10 minutes or until cookies are lightly browned at edges.  With spatula, carefully remove cookies to cooling racks.  Cool completely.  Meanwhile combine confectioners' sugar with milk or cream.  When cookies are completely cooled, spoon about 3/4 tsp. of the filling onto one half the cookies.  Top with remaining cookie.  Spread filled cookies with the confectioners' sugar mixture.  Cookies should be filled shortly before ready to serve.  Fill only as many as will be needed.  Refrigerate filled cookies if they are to be kept for any length of time before serving.  Makes about 5 dozen cookies.

 

 

 

 

Cream Filling For Medallion Cookies

 

1-cup milk

2 egg yolks, slightly beaten

1/3-cup sugar

2 Tbs. Flour

1 tsp. vanilla extract

1/8 tsp. salt

1 Tbs. butter

 

Prepare and chill milk.  Scald 3/4 cup of the milk.  Meanwhile, sift together sugar, flour and salt in a saucepan.  Add, stirring well, the remaining 1/4 cup cold milk.  Add gradually the scalded milk.  Wash double boiler top to remove scum.  Stirring gently and constantly, bring flour mixture rapidly to boil over direct heat and boil 3 min.  Pour into double boiler top and place over simmering water.  Cover and cook about 5 to 7 min. stirring occasionally.  Stir vigorously about 3 Tbs. of the hot mixture into the slightly beaten egg yolks.  Immediately blend into mixture in double boiler.  Cook over simmering water 3 to 5 minutes.  Stir slowly to keep mixture cooking evenly.  Remove from heat.  Stir in butter and vanilla.  Cover and set filling aside to cool slightly, stirring occasionally; set in refrigerator to chill.

 

 

 

 

Norwegian Sand Kager

1-cup butter

3/4-cup sugar

Yolks of 2 eggs

Flour to stiffen (about 3 cups)

 

Mix butter and sugar till very light.  Add well-beaten egg yolks and flour; mix till dough is velvety texture.  Press into sandkager pans.  Bake in moderate oven till light brown.

 

 

 

 

Krumkaker

(Norwegian Cones)

 

1 1/2 cups sifted flour

1/2-cup cornstarch

1 1/2 tsp. cardamom

1-cup butter

1 1/4 cups sugar

3 egg yolks

3 egg whites

1/8 tsp. salt

 

 

Sift flour, cornstarch and cardamom into a bowl.  Cream butter until softened.  Add sugar gradually creaming until fluffy after each addition.  Beat egg yolks one at a time until thoroughly blended.  Add the dry ingredients in fourths, mixing well after each addition.  Beat egg whites and salt until rounded peaks are formed.  Spread the beaten egg whites over batter and gently fold together.  Heat krumkaker iron until a drop of water "sputters" on its hot surface.  Spoon about 1 1/2 to 2 tsp. batter onto hot iron.  Close the krumkaker iron and cook on each side for a few seconds or until lightly browned.  Remove wafer immediately with a spatula and roll into a cone.  Cool completely.  Serve cones plain.  Makes about 2 dozen cookies.

 

 

 

 

Fylda Krumkaker

(Filled Norwegian Cones)

 

Follow recipe above.  Fill cones with sweetened fresh berries or sweetened whipped cream.  If desired, garnish whipped cream with strips of candied orange peel.

 

 

 

 

Fattigmands Bakkelse

(Poor Man's Cookies)

 

5 cups sifted flour

3/4-cup sugar

1 tsp. cardamom

3 Tbs. brandy

10 eggs

1-cup heavy cream

2 egg whites

Lard

 

Sift together flour and cardamom and set aside.  Beat egg yolks, egg whites, sugar and brandy until mixture is thick and lemon colored.  Add heavy cream slowly, blend in flour mixture, about 1/2 cup at a time, to make a soft dough.  Wrap dough in waxed paper and chill overnight in refrigerator.  Set out a deep saucepan or automatic deep fryer and heat to 365 and add lard.  Meanwhile, roll dough, a small portion at a time to 1/16th in. thickness on a lightly floured surface.  Cut into diamond shapes, 5x2 inches. (A pattern may be used as a guide around which to cut with a floured knife) Make a lengthwise slit in the center of the diamond and pull one tip end through it and tuck back under itself.  Deep fry only as many cookies at one time as will float uncrowded one layer deep in fat.  Deep fry 1 to 2 minutes or until golden brown, turning once during deep-frying time.  Drain over fat for a few seconds before removing to absorbent paper.  Sprinkle with confectioners' sugar and store in tightly covered containers.  Makes about 6 dozen cookies.  Rich man or poor man these "poor man's cookies" are a holiday treat for Norwegians.

 

 

 

 

Fattigmand Bakkels

 

4 eggs

1 tsp. vanilla

6 Tbs. Sugar

1/4 tsp. salt

6 Tbs. Cream

About 4 1/2 cups pastry flour

2 Tbs. Bourbon

 

Beat the eggs, add sugar, salt, cream and other ingredients.  Add flour, enough to handle.  Roll as thin as possible with a grooved rolling pin, cut in diamonds and fry in deep fat, until a light brown.  Sprinkle confectioners sugar over as soon as fried.  Makes about 5 dozen.

 

 

 

 

Norwegian Kringle

 

 

1-cup sugar

1-cup rich sour cream

1 tsp. salt

3/4 tsp. soda

3 cups cake flour

1 tsp. cinnamon

1 oz. chocolate, optional

 


Dissolve sugar in rich cream.  Sift flour, salt, cinnamon and soda together.  Combine with the cream and sugar.  If chocolate is used, melt and add last.  Drop from tsp. on buttered cookie sheet and bake in moderate oven (350).  Makes 4 dozen.

 

 

 

 

Krum Kaker Or Strull

 

1-cup butter (no substitute)

2 cups sugar

1-cup cream

4 eggs slightly beaten

Good pinch salt

1-cup rich milk

2 1/2 cups flour or more

1/2 tsp. cinnamon

1 tsp. crushed cardamom

 

Mix all together.  Put 1 Tbsp. batter into hot krumkaker iron, brown on both sides.  Roll out quickly on wooden spoon form to represent cone or any desirable shape.  Makes 5 dozen.

 

 

 

 

Vanille Suker

(Vanilla Confectioners' Sugar)

 

Set out a 1 to 2 qt. container having a tight fitting cover.  Fill with confectioners' sugar.  Wipe with a clean, damp cloth and dry vanilla bean.  Cut bean into quarters lengthwise; cut quarters crosswise into thirds.  Poke pieces of vanilla bean down into the sugar at irregular intervals.  Cover container tightly and store.  NOTE: The longer sugar stands, the richer will be the vanilla flavor.  If tightly covered, sugar may be stored for several months.  When necessary, add more sugar to jar.  Replace vanilla bean when aroma is gone.  A subtly flavored sugar for cookies, cakes, waffles, griddlecakes and doughnuts.

 

 

 

 

Kristiania Kringle

(Norwegian Pastry)

 

PART I

 

1cup flour

1/2 cup butter

2 Tbs. cold water

 

Mix flour, butter and cold water like piecrust. Pat on cookie sheet in two long strips, about 3 inches wide.

 

 

PART II

 

1-cup water

1/2 cup butter

1-cup flour

3 eggs

1/2 tsp. almond flavoring

 

Put water and butter in a pan, let come to boiling point.  As you take it off the stove, add the flour and stir until smooth.  Then add one egg at a time.  Then add almond flavoring.  Spread evenly on the unbaked strips.  Bake 45 min. in 375 oven.  Frost when cool with the following:

 

PART III

 

1-cup conf. sugar  

1 Tbs. butter

1/2 tsp. almond flavoring

 

Mix butter, flavoring and sugar.  Add cream to right consistency.  Should be eaten same day as baked.

 

 

 

 

 

 

 

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