Tag Archives: norway

Cookies!, Desserts, International Foods, North Carolina State College Women's Cookbook, Norway, Sweden

Peppakaker (Swedish Gingersnaps)

Peppakaker (Swedish Gingersnaps)

This is where I am supposed to be writing a novel about nothing that has to do with the recipe. It’s because the way google works is that people who write about whatever gets ranked higher in the Google algorithm (wow- I managed to get the right the first time I tried to type it out). Feel free to just jump to the recipe (since that’s all I ever do when Pinteresting recipes- you would think that with the hundreds of cookbooks I own that I would not be doing that- but I do).

Peppakaker (Swedish Gingersnaps)

peppakakerrecipe
Print Recipe

PEPPAKAKER (Swedish Gingersnaps)

Course: Dessert
Cuisine: Swedish
Keyword: cookie, cooky, dessert, sweden, swedish
Author: Mrs. JM Curtis

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 tablespoon ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons cloves
  • 1 teaspoon baking soda
  • 3 1/2 cups flour

Instructions

  • Work butter until creamy.
  • Add sugar, molasses, spices, baking soda and flour.
  • Turn onto a floured board and knead until smooth.
  • Shape into rolls, wrap in waxed paper and chill several hours or overnight.
  • This dough may be rolled thin and cut with fancy cookie cutters.
  • Place on a greased cookie sheet and bake.
  • Temp. 325°
  • Time: 8-10 minutes
  • Yield: 8 dozen

Printer Friendly Copies

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver is my favorite cookie sheet and comes highly recommended by America’s Test Kitchen.

American Field Service, Cookies!, International Foods, Norway, recipe

Berliner Kranser

American Field Service
Print Recipe

Berliner Kranser

Course: Cookie, Dessert
Cuisine: Norway
Author: American Field Service International cookbook

Ingredients

  • 1 hard boiled egg
  • 1 raw egg
  • 2 oz sugar
  • 7 oz flour
  • 4 1/2 oz butter unsalted
  • some egg whites
  • lumps of sugar

Instructions

  • Mash the yolk of the hardboiled egg finely. Add the raw egg; whip these with sugar; knead in butter and flour. Make a good dough. Do not overwork it.
  • Have some lightly whipped white of eggs on a saucer. Crushed sugar on another. Roll out the dough to fairly thin, round strops. Cut them in lengths, about 5 to 6 inches. Make a ring, flip one side of these rings in white of egg, then in sugar and place them on a baking plate.
  • Bake in a moderate oven for about 10 minutes until they are pale yellow. 

Printer Friendly copies

baking, Cookies!, Desserts, International Foods, Norway, The Best of Postal Recipes

Norwegian Butter Cookie

 

The Best of Postal recipes
Print Recipe

Cook Time10 minutes
Course: Dessert
Cuisine: Norway
Author: Mamie Sherry, Oklahoma #141

Ingredients

  • 1 cup butter
  • 1/2 cup powdered sugar
  • 2 cup cake flour sifted
  • 1/4 tsp salt
  • 1/3 cup almonds ground, unbleached
  • candied fruit optional

Instructions

  • Cream butter and powdered sugar until very light.
  • Sift flour and salt together and gradually add to butter mixture.
  • Add ground almonds; mix well.
  • Chill overnight.
  • Shape into 1/2" balls and garnish with piece of candied fruit or nut. 
  • Bake in moderate oven at 350° for 10 minutes

Notes

From the best of postal recipes

Printer Friendly copies:

baking, food, Norwegian, recipe, vintage

Rabarbragrøt (Rhubarb Compote)

In honor of the Norwegian Curling Team I am going to mix things up and add a few Norwegian recipes.

1012092_10152205225844556_1982854105_n

Rabarbragrøt (Rhubarb Compote)

 

To server 6 or 8

2 cups water
¾ cup sugar
1½ pounds rhubarb, washed, scraped and cut into ½” pieces (about 4 cups)
½ teaspoon vanilla
3 tablespoons cornstarch
¼ cup cold water

Dissolve the sugar in the water in a 2-quart enameled or stainless-steel saucepan, and bring to a boil. Drop in the rhubarb, reduce the heat to low and simmer, uncovered for 20 to 30 minutes, or until the rhubarb shows no resistance when pieced with the tip of a sharp knife. Remove the pan from the heat and stir in the vanilla.

In a small bowl, mix the cornstarch with the cold water to a smooth paste. Gradually stir it into the stewed rhubarb, and bring to it to a boil, stirring constantly. Simmer about 3 to 5 minutes, or until the mixture has thickened. Pour into a serving bowl and chill.

 

WHIPPED CREAM (optional)
1 cup chilled heavy cream
¼ cup sugar
1 teaspoon vanilla
Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken. Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape.

 

You may blend the rabarbragrøt with the whipped cream or squeeze the whipped cream through a pastry tube in decorative swirls.

full sized pdf 3×5 cards 4×6 cards