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Caramel Pudding

 225 grams or 1 cup oatmeal
225 grams or 1 cup rye flour
225 grams or 1 cup sunflower seeds
225 grams or 1 cup oat bran
225 grams or 1 cup sesame seeds
100 grams or 1/2 cup wheat bran
100 grams or 1/2 cup pumpkin seeds
100 grams or 1/2 cup flax seed
2 tsp salt
1 tsp maple syrup
3 1/2 cup-4 cups warm water
Preheat oven to 300 degrees Fahrenheit (150 degrees Celcius).
 Line three baking sheets with parchment paper and set aside. In a large bowl, combine all the dry ingredients.  Mix the maple syrup into the water and pour over dry ingredients, stir to combine. Let sit for about 10 minutes.   Spread the dough over the prepared baking sheets .  Place in the oven for about 10 minutes, remove from oven and cut with a pizza cutter into desired sized squares.  Place the crackers back in the oven, and bake for another 20 minutes.   Rotate them and bake another 30-40  minutes, a total of 1 hour to 1 hr 10 min baking time. Let cool on a rack and they are now ready to dig into!  You can store these in an airtight container for a couple of weeks


 1 lb ground beef  (use 80% 20%)
 1 egg 2 TBS bread crumbs
 ½  cup milk
 ¼ tps pepper
 ½  tps salt half of onion finely chopped butter
 ½ tsp  crushed Special K
 ½ tsp nutmeg
 ½ cup very cold water
 2 tsp ++ flour  

Cook onion in butter till soft...soak bread crumbs in egg and milk
Add onions, ground beef and mix well.
Add salt, pepper, crushed Special K and nutmeg.

Make small patties and fry in butter until browned.
Place in pot with all the "brownings" and just cover with water and
simmer for 30 minutes. Remove meat cakes and place in bowl :
Dissolve flour in cold water, add to broth and cook till resembles gravy.

Krumkake from the Chef Choice KrumKake Express   

 5 TBS butter
2/3 cup sugar
2/3 cup milk
1 cup flour
2 eggs
may want to add:
1 tsp almond flavoring or
1 tsp vanilla & cardamon to taste
Cream butter and sugar, add one egg at a time. Add the milk and flour and continue to blend until mixture is smooth.
The batter should flow readily but slowly off of a measuring spoon for a thin yet easy to handle krumkake. One tablespoon of batter will make a 5" krumkake 

Lock the lid latch for a thinner and crispier krumkake. Add batter to plate only when the green light comes no again. Cook until golden brown and remove promptly. Roll onto cone form quickly while krumkake is still hot.

Sankake/Sandbakkels Ingredients:
1 cup butter
1 cup sugar
2 eggs
1 teaspoon almond extract (plus more if you wish)
2 ¾ cups all-purpose flour

Cream butter and sugar
Add eggs
Add almond extract
Add flour gradually
Mix well Form small ball and press into mold.
Place on baking sheet.
Bake at 375°F. for 10 to 12  minutes. Make sure molds are cooled completely before place cookie dough into mold again. Warm molds will melt the butter and deform the shape of the tart. Remove molds from baking sheet and turn them over to cool. They will release easily when a bit cooled It is a good idea to have more than one set of molds. That way, you can bake one batch and make another one, while one batch is cooling. It is a big time saver. Store in airtight container.

·                                 Almond Bars
 Preheat the oven to 325 degrees
Yield: 18 Bars
Main ingredients:
1 cup sugar
½ cup butter, room temperature
1 egg, room temperature
½ teaspoon almond extract
1 ¾ cups all purpose flour
2 teaspoon baking powder
¼ teaspoon salt 

1 tbsp milk
½ cup sliced almonds

1 cup powdered sugar
¼ tsp almond extract
1-2 tbsp milk 

Sift together the flour, baking powder and salt and set aside.
Cream together the butter and the sugar.
Add the egg and the almond extract and then mix until light and fluffy.
Slowly add the flour mixture to the butter mixture. Mix until combined.  

Press the dough into the bottom of a well-greased 9x13 pan. For this recipe, I actually grease with butter instead of Baker's Joy. Press with your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.

Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let them actually brown at all. If they brown, they will be much more crunchy than desired, once they cool. The goal is a very soft shortbread texture. 

 Let them cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Remove them carefully (they will be quite soft) to a wire rack to cool completely before icing. Resist the urge to eat them now. They are even better when they are iced. 

Prepare the icing, adding just a tiny bit of milk at a time. If the consistency is too thick, it won't drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.

Recipe provided by Myrna Fredriksen Scott
from the Brooklyn Norwegians Facebook page

aprikoser grøt


Bag of dried apricots (place in bowl and cover with water)
1 cup (or more) Sugar
½ very cold water
1 TBS potato (or corn) starch 
Soak a bag of dried apricots in water for a few hours
Drain and place in large sauce pan and cover with water.
Add sugar to taste and bring to a boil.
 Boil for about 30 minutes
Mash using a potato masher.
Dissolve potato (or corn) starch in water
Add to the apricot mixture
Cook for additional 5 to 7 minutes until thicken.
Let cool and serve with cream (or Ready whip)

Norwegian Apple Pie
Although this is called a "pie" in Norway it is thought of as a cake. Very simple to make a perfect last minute dessert...

Makes one 9 inch pie

1 egg
3/4 cup sugar
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup all purpose flour
1/2 cup almonds
3 medium sized tart apples, pared, cored and diced

1 cup whipped cream
2 TBS powdered sugar

Preheat oven to 350 degrees. Butter a 9 inch pie pan generously. Stir in all the pie ingredients together in a bowl until blended. Mixture will be stiff. Spoon into the pie pan. Bake 30 minutes or until browned. To serve, cut into wedges. Whip the cream with the powdered sugar to accompany the cake or serve with ice cream.
Recipe from the John C Campbell Folk School Scandinavian Recipes Scandinavian Week March 24-30 2013

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.

1 cup of flour
1 cup of milk
3 eggs
1 tsp vanilla
Place milk and vanilla then flour in blender and blend until well mixed. Melt butter in large skillet on med high. Pour an even amount of the batter to coat the frying pan (use a crepe pan if you have it) Should be quite thin .  Cook for about a few minutes. Turn up the edge to see that it is browning. Flip it over and cook for another  few minutes (until lightly browned)
Makes approximately 9 pancakes
Serves 3 people
Serve with favorite toppings:
Possible toppings:
butter and sugar
strawberries and sugar
strawberry jam
ligonberry jam

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

1 heaping cup applesauce (handmade 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 andbrown them in a dry frying pan. Beat cream until whipped, peakingand wonderful. Spoon browned crumbs andapplesauce in layers in to dessert dishes. Top with whipped cream.

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!

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

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, blendwell before adding each egg. Add flour, baking powder, ginger and nuts. Placein a round pan (24 cm across). Let the pears dry off well, cut in half andplace on top, pushing them slightly into the dough.
Bakefor 40 minutes, 400°FDrizzle powdered sugar on top and serve with whipped creamor 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 

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

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!

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.

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.

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