Sons of Norway Sol Land Lodge - Norwegian Culture

Recipes from Sol-land Lodge Members - Desserts

Rommegrøt Click here for a printer friendly version
A popular dessert; especially on the holidays
1 qt. milk	1 c. half and half
1 c. butter	¾ c. flour
½ c. sugar	¼ c. butter
Sugar and Cinnamon
Heat milk and half and half; do not scorch; set aside. In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly. Pour in milk and ½ cup of sugar, cook, stirring frequently until mixture bubbles and thickens. Put this mixture in a crock pot, on low heat, and add the butter, sugar and cinnamon. Enjoy! Consistency should be thick. If using a crock pot to keep it before serving, be aware that it will get thicker!

Plum Rum soup

Found on the soups page.

Ollie Holter's Krumkake Click here for a printer friendly version
Greg Holter's mom's krumkake recipe! Note that the whipping cream is whipped before mixing. Nancy Holter notes: Unlike other krumkake recipes I have used (including my mother's), this one does NOT leak melted butter all over the stove top. It is a bit thicker than some batters, also. I tried it the first year we were married, after I got krumkake irons from both sides of the family. I quickly decided that it was much nicer to use than my old recipe. this is the recipe that we use in our cooking classes.
1 pt whipping cream, whipped
2 c. sugar
4 eggs
pinch of salt
½ - 1 tsp. vanilla
2½ - 3 c. flour
Mix in order given. Use enough flour so the batter resembles a waffle batter. Spoon one tablespoon batter onto hot krumkake iron, slightly toward the handle side. Close iron, and hold closed. For stove-top iron, turn when first side gets golden. Bake until other side is browned to your liking. If using an electric iron, watch the steam escaping, and you will soon learn exactly when they are done to your liking. Remove cookie from iron with spatula and roll immediately into a cone shape. As with waffles, the first one or two are usually rejects. If necessary, occasionally wipe the iron with a rag, or scrub crumbs out of the design with a toothbrush. This recipe makes about 6 dozen krumkake.

Rosettes Click here for a printer friendly version
Popular Holiday fried cookies
2 eggs	1 tsp vanilla
1 Tbl sugar	1 C milk
¼ tsp salt	1 C flour
Add milk slowly to flour, stirring well to eliminate rid of lumps. Beat eggs slightly with sugar and salt, add the milk/flour mixture and beat just until smooth. You can use an electric mixer for this, but do NOT overbeat, as rosettes will be full of bubbles. To cook, heat rosette iron in hot deep fat (375°) for a few minutes before starting. Remove iron from fat, shake off excess, and dip into batter, just to the edge. Place iron in batter and fry until rosette is pale golden brown. Remove from fat and tip to drain out extra oil. Using potholder or fork, help rosette off iron onto paper towel. Turn upside down to finish draining. If you are fast enough, you will not have to re-heat the iron before you dip again. Repeat until all rosettes are done. This makes about 5 dozen, depending on the iron used. If you are using granulated sugar to sugar them, do not wait until you have finished the batch to sugar them, do it after a couple minutes. If you are using powdered sugar, wait until they to be eaten, as it dissolves into the cookie after a day or so. For best results, use a solid shortening, not an oil.

Kringla Click here for a printer friendly version
from Bill Berven
1 stick margarine or butter	1 C. buttermilk (not "light")
1 C. sugar	½ tsp. salt
1 unbeaten egg	2 - 2½ tsp. baking powder
1 tsp. soda	3 - 3½ C. flour
2 tsp. vanilla
Cream sugar and margarine or butter. Add egg and mix. Add soda to buttermilk and mix, then add to first 3 ingredients. Add vanilla and mix well. Sift baking powder, salt and ½ cup flour together, add to above mixture and mix well. Add remaining flour slowly until all flour is mixed in well. Cover and refrigerate. The kringla are more tender if mixed by hand. I usually cool overnight, then put in freezer while preparing to bake. When ready to bake remove a portion and roll into about 1½ inches, by about 6 inches (use flour to keep from sticking if necessary). Place remainder back in freezer to keep cold. Cut off small amounts and roll into lenghts about ¼ inches by 8-10 inches and place onto baking sheet in figure eights. Do not grease baking sheet. Do not use any more flour than necessary when rolling. Bake at 425°F. I bake for 5 minutes in middle or lower part of oven, then brown under broiler approx. 1 minute to slightly brown the top. Note: I leave the oven temp at 425°F, just switch from oven to broil. Time at bake is important to keep from browning too much.

Sandbakelser Click here for a printer friendly version
from Ginger Fields
¾ C. butter or margarine	1 tsp. Vanilla extract
¾ C. sugar	1/3 - 1/2 can almond filling
1 egg	1 C. finely ground toasted almonds
1 tsp. almond extract	2 C. flour
Mix well. Chill dough. Press dough in to sandbakelse molds to for thin coating but thick enough that tin doesn't show through dough. Bake at 350°F 12-15 min. on uncreased baking sheet. Let cookies cool 10-15 minutes, then turn upside down and tap bottom to release cookie. Sometimes it helps to squeeze edges of tins slightly.

Citrus Spritzers Click here for a printer friendly version
from Ginger Fields
1 pkg. Betty Crocker sugar cookie mix	1½ tsp. each: - grated lemon rind
1 egg	- grated orange rind
1 cube butter or margarine	- grated lime rind
2 tubs Crystal light lemonade mix (divided)	2-3 C. powdered sugar
Mix together cookie mix, rinds, egg, butter and 1 tub lemonade mix. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350°F until edges lightly browned; 7-9 minutes. Cool for 5-10 minutes, then roll in powdered sugar that you have added 1 tub lemonade mix to. When cookies completely cooled, roll in powdered sugar mixture again.

Vafler (Waffles) Click here for a printer friendly version
One thing that always reminds me of our travels in Norway is eating vafler. - Greg Holter
6 eggs	1 tsp. baking powder
½ cup sugar	Pinch of salt
1 tsp. ground cardamom	1 cup sour cream
1 ½ cup flour	½ cup melted butter 3 Tbsp. butter for frying
Mix eggs, sugar, and cardamom together in large bowl. Add: flour, baking powder, and salt. Mix these ingredients and beat in sour cream and butter until the batter is smooth. Let the batter sit for about 20 minutes before you being making the waffles. Heat the waffle iron and brush some of the butter of the surface. Pour 1/4 cup of the batter in the iron and wait for the waffle to become light brown. Take it out and serve it warm. You can serve jam, whipped cream, or sour cream on top. In Norway, the waffles are served for dessert and are sweeter than American waffles.

Ost Kake Click here for a printer friendly version
from Greg Holter
1 (16 oz.) carton of small curd cottage cheese	½ teaspoon of vanilla
4 whole eggs	2 table spoons of flour
¼ teaspoon of salt	½ pint of whipping cream
½ cup of sugar	½ pint of milk
Beat eggs, add sugar, salt, and flour. Add liquids. Stir together and add cottage cheese. Mix lightly. Dump in a cake pan. I used a 9 X 9 X 2 inch metal pan. Don't use anything bigger as it will get too thin. You could probably use a pie tin. Bake 1 1/2 hours at 325º F. If desired, nutmeg may be sprinkled on the top (or cinnamon). I used cinnamon. I let it set a bit after taking it out of the over and then ate some warm. It was great cold as well. It's sort of a Norwegian cheese cake. Do not put any rocks in the Ost Kake.

Vinarterta (Icelandic special occasion cake) Click here for a printer friendly version
This is a special cake from Iceland which in some families is only made at Christmas. As they say in Iceland: Hafið góða skemmtun (Enjoy a sweet Celebration). - from Eyloise Luck
Filling
2 lbs. prunes, cooked	1 cup sugar
½ cup prune juice	½ tsp. cardamom seed
¼ tsp. salt	1 tsp. vanilla extract
Dough
1 cup of margarine	4 cups of flour
1½ cups sugar	½ tsp. of salt
2 eggs	2 tsp. baking powder
1 tsp. vanilla extract	¼ cup of milk
Filling Use packaged prunes, cover with water and cook slowly for 45 minutes. Drain prunes, save liquid. Cool remaining prunes and pit. Put pitted prunes trhough food grinder. Add juice, sugar, cardamom to prunes (use rum or whiskey and salt). Dough Cream butter or margarine, add sugar gradually, until creamy. Beat eggs slightly, then stir eggs and vanilla into creamed sugar. Sift flour, salt and baking powder and add to batter. Add milk to batter mixture. THe dough should be firm and stiff. Chill in refrigerator. Set oven to 350°. Bake cake on bottom of pan. Divide into 7 portions, roll it very thin, bake 20 minutes or until brown. Create a layer cake by spreading the filling on one layer and covering with another until all 7 dough layers have been used.

Krumkake Click here for a printer friendly version
Favorite Recipes Cross Lake Lutheran Ladies Aid, Polk County, Minnesota [Spelling and wording as found in recipe book.]
Krumkage Break 3 eggs into bowl, beat; add 1 cup sugar gradually, ½ cup melted butter, 1-½ cups flour, and vanilla. Put a small tsp. in Krumkage iron and press down. Bake quickly and roll around a roller at once. When cool remove. Mrs. G. Guldberg Krumkage 1-½ cups sugar, ½ cup melted butter, 3 eggs, 1 cup sour cream, and about 3 cups of flour. Vanilla. Proceed as recipe above. Mrs. Adolph Larson Krum-Kager 1-½ cup butter, 2 eggs, beaten well; 1 cup milk, 1 cup sugar, 1-½ cups flour, bake in krumkage iron. Mrs. M. Myhre

Sandbakkels Click here for a printer friendly version
Favorite Recipes Cross Lake Lutheran Ladies Aid, Polk County, Minnesota [Spelling and wording as found in recipe book.]
Sandbakkelse 1 cup butter, ¾ cup sugar (scant); 2 egg yolks, 2 tbsps. cream, vanilla, cardemomme, flour, 2 cups. Work in so it stays free from your hands. Take a small ball and press into sandbakkels forms. Mrs. Ed. Randklev Sandbakkelse 1 lb. butter, 2 eggs, 1-½ cups sugar, 4 cups flour, almond extract. Work butter and flour together as for pie crust. Add sugar, beaten eggs and extract. This dough must be worked by your hands into stiff dough. Mrs. Bjarne Langfeldt Sandbakkels 1 cup sugar, 2 yolks of eggs, 1 cup butter, ½ cup lard (good measure), about 4 cups flour. Mrs. L. W. Larson

Brunekake Click here for a printer friendly version
From Karen Aanes
2 cups margarine	2 tsp baking soda
2 cups sugar	4 tsp vanilla sukkar (or vanilla powder)
6 cups flour (approx)	4 Tbs Karo white syrup
Cream first two ingredients. Add the baking soda, vanilla and Karo syrup. Add flour. Blend until like pie dough. Form into "snakes" on cookie sheet - they will spread during baking. Bake at 350 degrees for approximately 15 minutes. Cut diagonally while still warm.