At every meeting and event, we have one or more traditional Norwegian dish or cake to try. Here is our collection of recipes so far, keep coming back to get the latest recipes to try out.

At our November 21, 2009 meeting, we made the all Norwegian Christmas drink gløgg! The recipe is posted here!

Spritz - Recipe provided by Barbara Rose and served at our February meeting. These are just wonderful, give them a try!

Ingredients:
2 cubes butter, softened
3/4 C. sugar
3 egg yolks
1 t. vanilla
2¼ C. sifted flour
candied cherries
cooking spray

Directions:
Beat butter 'til fluffy.  While still beating butter, add sugar slowly and continue to beat for another 2 minutes.  Thoroughly beat in egg yolks and vanilla.  Add flour gradually.

Use a cookie press with the bar disk to make bars the length of the (sprayed) cookie sheet.  Using a sharp knife, carefully cut to make cookie-length bars.

Use a round-shaped disk to make individual cookies.  Place 1/2 candied cherry in the center of each before baking.

Bake at 350-degress about 8 minutes, until edges barely start to turn brown. Let cool on cookie sheet a minute, then remove to wire rack to cool completely.

Reidunn's Vannbakkels - Cream Puffs

2 cups water
2 sticks butter
2 cups flour
8 eggs  

Preheat oven to 400° F.  Boil 2 cups of water and 2 sticks of butter. Turn heat down. Add flour. Stir all together. Dough will be hard. Remove from heat and pour into bowl. Add one egg at a time. Dough will be hard. Stir very well after adding each egg. Stir together with a wooden spoon.
Grease pan lightly. Bake about 20 minutes. The puffs will double in size. DO NOT UNDERBAKE.  
Cool the puffs before filling!   Filling: 1 large vanilla pudding, instant, 1 pint heavy cream, 1 cup water. Beat together in blender.    

Reidunn’s Royal Pear Cake  
1 stick of butter
7 oz. - 200 g. sugar
3 eggs
4 ½ oz. - 125 g. sifted flour
1 tsp. baking powder
½ tsp. ginger
2 oz. - 50 g. chopped hazelnuts
5-6 pears ( 1 can – 30 oz) 

Mix sugar and butter well, add the eggs one at a time, blend well before adding each egg. Add flour, baking powder, ginger and nuts. Place in a round pan (24 cm across). Let the pears dry off well, cut in half and place on top, pushing them slightly into the dough.
Bake for 40 minutes, 400° F Drizzle powdered sugar on top and serve with whipped cream or a scoop of vanilla ice cream.  


Norwegian War Time Almond cake (one egg)  

Beat together:
1 ¼ cup sugar
1 egg
1 ½ tsp. Almond extract
2/3 cup milk  

Add:
1 ¼ cup flour
½ tsp. baking powder
1 stick (1/4 lb.) melted butter/margarine

Spray loaf pan with Pam. Pour in batter, bake 350°F, 45-50 min. Edges must be golden brown. Cool before removing or cake will break.  

Else Grady


Veiled Farm Girls - Tilslørte bondepiker
This dessert is easily made and goes as well with fish as with meat.

1 heaping cup applesauce (hand made is best or unsweetened mixed with chunky)
1 scant cup dried bread crumbs
3 nice sized tablespoons sugar
1 cup heavy cream  

Mix bread crumbs and sugar and brown them in a dry frying pan. Beat cream until whipped, peaking and wonderful. Spoon browned crumbs and applesauce in layers in to dessert dishes.  Top with whipped cream.


Reidunn's Kringle

2 1/4 stick of butter
2/3 cup sugar
3 eggs
1 cup milk
5 cups flour
3 teaspoons baking powder
1 1/4 cup golden raisins
1 teaspoon ground cardamom

Sprinkle on top; Chopped almonds, pearl sugar, and brush with egg whites
Butter and sugar whipped light, add eggs and milk. Add flour, baking powder and cardamom.
Bake at 350° F for 35-40 minutes
Do not over bake!

Tastes best the same day!

Kransekake
This is the recipe used to bake the sampler Kransekake at Scan Fest

1 lb. (500 g) almonds
1 lb. (500 g) sifted confectioner's sugar
3-4 egg whites(depends on size)

Preheat oven to 375°F.
Grease forms well with softened butter.
Grind almonds and mix with powdered sugar and egg whites.

Put dough into cookie press or pastry bag and press onto greased ring forms or roll by hand.
(Cookie press hole should be 1/2" in diameter, or roll dough by hand.)
Bake for 15 minutes or until very lightly browned.
Remove from rings only after they have cooled.

Each form has 3 rings, for a total of 18 rings of different sizes, so they can be stacked on top of each other to form this marvelous cake.

Frosting:
1-1/2 cups (194 g) sifted confectioner's sugar
1 egg white (or use water)

Stir together ingredients.
If not stiff enough, add more sugar.
Put in pastry tube with small round tip.

Assembly:
Drizzle some frosting on platter to anchor cake.
Place largest ring on frosting.
Apply frosting in scallops on first ring.
Place next largest ring on top and decorate and stack in order.
The scalloped frosting will hold each ring in place.
To decorate, use small Norwegian ans/or Americanflags
For best result, leave rings in a tin or bag with a potato cut into large pieces to obtain a chewy center

To serve, break into 2" pieces.

Forms can be purchased from; http://www.fantes.com/kransekake.html

Surkaal  (Norwegian surkål)                            c king  2/2008
Take the first layer of leaves off a head of cabbage.   Cut into quarters.  Using a cheese plane shred the cabbage into thin slivers but not the hard core.   Peel, core and cut into 8ths 2 large sweet apples. In  a large pot but the cabbage and apples in with 1 ½ cups of water,  ¼ cup of apple cider vinegar, ¼ cup of sugar and 3 – 4 generous tablespoons of caraway seeds.  Cover and bring to boil.   Simmer, stirring regularly for 30 – 45 minutes on medium high heat or  until completely cooked and apple wedges fall apart.    Taste and adjust with either another splash or two of apple cider vinegar or a little more sugar.    Not to sweet, not to sour.    Serve with slotted spoon. 


Heart shaped Waffles
Beat together: 3 eggs 3/4 cups of sugar. Put 2 tsp. Soda into 1 cup Buttermilk
Melt 1/4 lb. Butter - then cool. Add to sugar mixture.
Add alternating:
3 cup flour
1 quart buttermilk
Add: 1/2 tsp. salt
2 tsp. cardamom