4 cups buttermilkSeparate all eggs and whip egg whites. Mix together all dry ingredients, then mix with buttermilk and egg yolks. Fold in egg whites. Bake in oiled aeblesiver pan, turning until fully baked.
4 cups flour
4 tsp. Baking powder
2 tsp. Baking soda
¼ cup sugar
1 tsp. Salt
Scandinavian Almond Cake
1 ¼ cup sugarThis cake is similar to an almond-flavored pound cake.
1 ½ teaspoons pure almond extract
2/3 cup milk
Add: 1 ¼ cup flour, ½ teaspoon baking powder
Add: 1 stick melted margarine
Spray almond cake pan with Pam or cooking spray. Beat and mix well.
Bake at 350 for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with confectionery sugar.
Variation: Before pouring batter into the pan, sprinkle almonds on the bottom. Do not put in dishwasher.
Hints for Making Scandinavian Almond Cake:
Follow recipe as given, using PAM to spray bottom of pan and MARGARINE to make the cake. (Butter makes the cake too dense and is not as good). EXCEPTION to the recipe as given: To avoid under-baking the cake, use the toothpick test and don’t go by just the color of the cake.
Cooling: cake can be removed from pan after 30-40 minutes. When cool, turn pan over, tap each end lightly on countertop, place thumbs in center indentation, spread pan sides slightly out, and move thumbs slowly from the middle to each end-repeating until the cake slips out. Slice on indentations-save the ends for the cook as a reward (they are the best part).
Serve with fruit spreads/preserves, fresh berries or any type of fruit, ice cream or just plain. Top with real whipped cream, which is practically a Scandinavian requisite. This cake freezes very well. Enjoy!
1 cup granulated sugarBeat eggs slightly. Cream together the sugar, butter and eggs. Continue to cream until the batter is light in color. Add the nutmeg and vanilla. Slowly cream in the whipping cream (that has been whipped). Slowly stir in the sifted flour. Heat the krumkake iron. When it is hot enough, place one teaspoon of dough on the iron and bake until it is a light golden color. Do not over bake. Remove from iron and roll quickly. This recipe makes about 3 dozen.
½ cup butter (1 stick), melted and slightly cooled
½ tsp. Nutmeg
1 tsp. Vanilla
½ cup whipping cream (whipped)
2 cups flour, sifted
Fill with whipped cream and/or fruit spreads/preserves.
Myrtle Evans’ Lefse
4 lb. Russet potatoes (not new potatoes), peeledCook potatoes with salt in large kettle of water until done; drain well. Add shortening to hot cooked potatoes and mash. Allow to cool completely (about 2 hours). Put potatoes through a ricer. Mix the ¾ cup flour into the riced potatoes. Form into balls about the size of a medium apple. Allow balls to stand for ½ hour before rolling out. Preheat lefse grill to about 475. To roll each lefse, knead each ball about 10 to 15 times in a generous amount of flour. Form it into a flat ball (as for pie crust). Sprinkle flour on lefse ball. On a well-floured pastry cloth-covered board, roll lefse to the size of a dessert plate. Using a lefse stick, pick up lefse and re-flour the pastry cloth. Continue rolling lefse until very thin. Remove lefse with stick and place on preheated grill. Turn lefse when signs of specks peek through. Brush off any excess flour. Remove lefse from grill and place between cloth dishtowels. Allow to cool. Trim any dry or ragged edges. Package in freezer paper, plastic wrap and/or plastic freezer bags. If stored in freezer, be sure to remove any frost when thawing them, to prevent sogginess. Yield: 12 to 15 large lefse or 20 to 24 medium lefse.
¼ cup salt
¼ cup shortening (pork drippings, margarine or butter)
¾ cup flour
Flour for rolling
Waffle Hearts (Vaffelhjerter)
3 eggsCombine and sift flour, sugar, baking powder and salt. Set aside. Beat eggs in bowl until thick. Beat milk, butter and vanilla into eggs. Add dry ingredients, beating well. Bake in waffle iron and serve with jam and/or whipped cream.
½ cup (1 stick) melted butter
1 cup milk
2 tsp. Vanilla
2 cups flour
½ cup sugar
1 Tbsp. Baking powder
½ tsp. Salt
Norwegians eat vafler for dessert. These waffles are thinner, smaller and sweeter than American waffles. Although served anytime, they are often served as kveldsmat, the light evening meal, with jam and whipped cream, and perhaps fruit and/or cheese.
Basic Rosette Batter
1 cup flour, siftedMix all ingredients together until smooth and creamy. Let stand, covered, 30 minutes in refrigerator before using. Heat oil to 365 F. Let rosette iron heat in hot oil for one minute, then lift it out of the oil, blot excess oil off, then dip the heated iron into prepared batter about ¾ of the way up, taking care not to let batter go over the top of the iron. Hold iron in batter for a few seconds, then lift and let excess drain off. Submerge battered iron into hot oil and cook for one minute until the rosette drops off mold and turns golden brown. Flip with tongs if necessary, remove and drain on paper towels. Serve sprinkled with powdered sugar or cinnamon sugar. Delicious with ice cream, fruit, chocolate or whipped cream.
1 egg, beaten
Pinch of salt
1 cup milk
2 TBS sugar
½ tsp vanilla
½ cup milkMix and set aside the milk and vinegar. Mix together the butter, sugar and egg. Sift together the flour, baking soda, cloves, ginger and cinnamon. Add the flour mixture and milk mixture to the butter mixture, alternating a little at a time. Mix well. Use your almond cake pan. Spray the cake pan with cooking spray such as Baker’s Joy or Pam. Bake at 350 for 40-45 minutes. Test with toothpick and remove from pan while still warm. Drizzle with icing and/or serve with whipped cream.
½ tsp vinegar
one large egg
¼ cup butter (softened)
1 cup sugar
1 cup flour
½ tsp baking soda
½ tsp ground cloves
2 tsps ground cinnamon
¼ tsp ground ginger
Swedish Chocolate Sticky Cake (Kladdkaka)
½ cup butterPreheat oven to 350. Lightly grease Kladdkaka pan. Soften butter and add sugar, vanilla, salt and cocoa powder. Mix well. Stir in the eggs until smooth. Add flour, stir until combined. Pour mixture into prepared Kladdkaka pan . Bake on the lower rack of oven for 25-30 minutes. Allow cake to cool for 15-20 minutes. A rubber or silicone spatula can be slid down the fluted edges to release the cake. To remove the cake, place a plate over the pan and while holding the plate in place, invert the pan and the cake will drop onto the plate.
1 1/3 cups white sugar
1 teaspoon vanilla extract
1 pinch salt
¼ cup unsweetened cocoa powder
½ cup all-purpose flour
*Kladd means sticky. Serve just as it is or with whipped cream or ice cream. The secret is to bake it just the right amount and use good quality vanilla and cocoa.