Norwegian Heart Waffles

This past Sunday was the Children's Scandinavian Heritage Fair in St.James and I was asked to make waffles!Now these are not breakfast waffles,well you could really eat them any time,but they are dessert waffles...and they are delicious!I got this recipe from my mother- in-law many years ago and they are a staple in our house and always requested when we go to visit anyone. When my kids were small if I was making waffles in the summer,windows open, I would have half the neighborhood kids at my door waiting for waffles. Now the only problem I faced when asked to make the waffles was my waffle iron had died last month and I had yet to replace it. Torun, a fellow Son's of Norway member, was kind enough to lend me her iron but I was not thrilled with it.I definitely will not be buying that brand, but it served it's purpose and the waffles got made. When i put the waffles out ,I always serve then with an assortment of homemade jams and jellies and softened whipped butter,but they taste great just the way they are! Any way you want this is a treat not to be missed!

Norwegian Heart Waffles

Ingredients:

4 eggs
1 cup sugar
1/2 pint sour cream
1 cup flour
1 tsp. baking powder
1 stick unsalted butter melted
1 tsp. vanilla

Optional:
Cardamon to taste

In a medium bowl or 4 cup glass or plastic measuring cup. mix together, with a electric hand mixer, the eggs,sugar and sour cream (I always add a bit more sour cream) until blended.

Next add the flour and baking powder,blend well. Then add the butter and vanilla. Mix. Last is the cardamon I always add this to my waffles. I just sprinkle it in till it smells good around 1/8 to 1/4 teaspoon.

When the batter is done heat up the waffle iron. This is the tricky part. All waffle irons are different. With my old iron I put it on a 1 to 2 setting and the waffles cooked perfectly. On the iron I borrowed I had to put it all the way up to  6. You'll have to play with the first batch or two to get a feel for your iron.

Put in between 1/4 to 1/3 cup of batter per batch of waffles. Again this you will have to feel out.

Serve on a platter with whipped butter and an assortment of jellies to spread on. Enjoy and don't expect any leftovers!

Karamel Pudding

This was my big surprise dessert for Easter. Since I was in charge of desserts, I was trying to figure out what I was going to make this year. Do I stick with the usual, which everyone loves, or do I change it up a bit. Well I decided to change it up when I found this recipe in the April issue of Viking magazine. The picture caught my eye and it sounded yummy. The dish is like a flan,which I have never made before. I was really nervous about making the caramel sauce and then getting it out of the dish when ready to serve but everything turned out well. The original recipe calls for using 1/2 cup sugar for the Carmel sauce bit this was not enough so I increased the sugar to 1 cup for more sauce. I also picked up a Carmel sauce in  restaurant Depot to serve on the side. It was excellent served with the Karamel Pudding.

Karamel Pudding

Ingredients:

1 cup sugar for caramel sauce:
2 tbls. water

For pudding:

2 & 1/2 cups milk
1 & 1/3 cups heavy cream
1/2 cup sugar
1 vanilla bean
6 eggs

Preheat the oven to 250 degrees. Put in a 1 & 1/2  quart baking pan and heat it up while making caramel sauce.

Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Constantly stir sugar until is browns and becomes caramel.Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 - 15 minutes. (Be careful not to burn the caramel syrup). Remove from the heat and pour into the preheated 1 1/2 quart  baking pan. Tip gently to spread around the bottom and lower sides of the pan.


In a sauce pan, combine milk,cream and sugar. With a pairing knife make an incision along the length of the vanilla bean and scrape the seeds into the pan, along with the bean pod. Bring to a boil. Remove from heat and let cool.

In a separate bowl or stand mixer with the whisk attachment, whisk eggs well and slowly add to milk mixture, stirring as you add. Pour mixture into baking dish through a sieve, to catch the vanilla bean.

Place baking dish inside a larger, shallow baking pan filled with hot water. Water should reach about 1/3 of the way up the side of the pudding pan. Bake at 250 degrees for 2 hours, until pudding is set. Chill thoroughly.

To remove pudding, run a sharp knife around the edges of the pudding.\ and dip the bottom of the dish briefly in hot water. Invert onto a serving dish with high sides. The caramel side will now be showing on top.

Top with whipped cream, additional caramel sauce and fruits if desired.

Fresh Pea and Mint Soup

When I was at my sisters the other day, dropping something off she had her April issue of bon appetit on the table open to the recipe for grilled leg of lamb she was making for Easter. Right next to it was a recipe for fresh pea soup. It sounded interesting, I always wanted to make fresh pea soup hoping I might like it because I don't like split pea soup. This soup looked light and refreshing so I gave it a go and guess what it was good, I would make this again. When I made it I used the frozen peas because I didn't feel like shelling peas. Next time I serve it I think I would include a dollop of sour cream in the middle. This soup was served at my sisters today for Easter.

Fresh Pea and Mint Soup  (from the April issue of bon appetit)

Ingredients:


2 tablespoons olive oil
1 2/3 cups chopped shallots (about 6 very large)
2 garlic cloves, minced
8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
5 1/2 cups (or more) chicken broth
1/4 cup chopped fresh mint plus additional for garnish

Preparation:

Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes.

Add peas and stir 1 minute. Add 51/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes.

Cool 15 minutes.

Puree soup and 1/4 cup chopped mint in batches in blender until smooth.

DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.

Chocolate Dipped Strawberries with Citrus Sugar

About two weeks before my Mom was scheduled to come up for Easter she gives me a call to ask if I saw the Strawberry recipe in bon appetit. Since I don't get bon appetit I told her no. Well she knows that I make chocolate covered strawberries every Easter so she thought I might like to try this recipe and shes trying to describe it over the phone but its not working...I not getting it . So I went to  bon appetit's web site and low and behold there was the recipe and it did sound interesting, so I decided to give it a try. There recipe calls for white chocolate but I decided to use both white chocolate and regular chocolate. Here is the link to the recipe:
white chocolate dipped strawberries with citrus sugar

These strawberries were excellent with the citrus sugar,but I preferred the dark chocolate over the white.

Pignoli Cookies

After making my linzer tart cookies I had three egg whites left over, because you only use the egg yolks in the linzers. So my options were to make meringues , cook them up for the dog or make pignoli cookies. I opted for the pignoli cookies. If you go into  a bakery to buy these cookies they will cost any where between $28 -$35  a pound. That's because the price of pine nuts have gone off the wall, it must have been a bad crop or something. These nuts are usually expensive but $ 30 a pound is a killer. when I buy pine nuts I buy them in bulk at Costco or Restaurant Depot and store them in the freezer. But if you feel like a treat you should give these a try.

Pignoli Cookies

Ingredients:

14 ounces Almond paste
1  cup sugar
3 extra large egg whites ( 3 ounces)
4 Tbls. flour
1 cup pine nuts

Preheat oven  to 325 degrees.

Using a sharp knife, cut the almond paste into thin slices. Place paste into a bowl, add sugar. On low speed, using a mixer or stand mixer, cream together until smooth. Add egg whites one at a time while machine is running, stopping between additions to scrape dough from sides. Add flour, beat till dough is smooth, about 3 minutes.

Line cookie sheets with parchment paper. Using a small cookie scoop, scoop out dough balls and place on cookie sheet about 1 1/2 inches apart. Sprinkle pine nuts on to the tops of cookies pressing the nuts lightly so they stick.

Bake until lightly browned, about 15 - 20 minutes. Remove from the oven and transfer parchment with cookies on it to  a wire rack. Cool completely. Remove cookies. If the cookies are sticking you can place a moist cloth under the parchment paper to help remove. Makes about 4 dozen cookies.

Cream Puff Cake

I really love this cake,it is so tasty and relatively easy to make.  The reason I say this ii it  does take a little bit of arm strength to incorporate the eggs but it is well worth the effort.I got the recipe from a Norwegian lady at an event I was attending. She had made the cake and I had to have the recipe to make it for my own family. I hope you enjoy it as much as my family does. I made this one to bring to my sisters on Easter!

Cream Puff Cake

For cake:

1 cup water
1 stick butter
1 cup flour
4 eggs

For topping:

1 cup confectioners sugar
2 tbls. melted butter
1 tsp. almond extract
a small amount of milk added as needed

In a medium sauce pan add water and butter. Melt over high heat, then remove.

Stir in the flour till mixed well.

Mix in 1 egg at a time till it is absorbed into batter. Repeat till all eggs are incorporated.(This is the tiring part don't give up just keep mixing!)

On a round 12-14 inch pan, lined with parchment paper,spoon the batter into a circle.

Bake at 450 for 15 minutes. Open the oven rotate the pan around very carefully, lower the oven to 325 and bake 15 more minutes. Remove from oven. Let it cool off a bit then remove it from the parchment paper and onto a serving plate or another round pan covered with foil. Cool completely.

While the cake is cooling in a small bowl mix together the confectioners sugar, melted butter and almond extract. Add milk a bit at a time till desired consistency and smooth. Drizzle on top of cake and enjoy!

Linzer Tart Cookies

I made these cookies especially for my Mom who is up  from Georgia for Easter. In our travels we have stopped at many bakeries in a quest for a linzer tart that was just the right size and just the right taste. After several failed attempts,to big ,not tasty enough I decided to make her linzer tarts. It was just easier. I usually only make these cookies at Christmas but have recently purchased tart cookie cutters with different seasonal designs so I figured why not. When I make these cookies I always make the cookie tops and bottoms then store them for a few days in a sealed container. I put the jam in a few hours before serving.

Linzer Tart Cookies

For cookies:

1/2 lbs. Unsalted butter(2 sticks) Unsalted butter room temperature
3 egg yolks
1/2 cup sugar
2 tsp. vanilla
3 cups flour

For Filling:
Jam of your choice
powdered sugar for dusting on top.

In a large bowl or stand mixer add butter,egg yolks and sugar. Mix together till light and fluffy.

Add vanilla and flour. Mix well. Remove from bowl and gather together into a ball.

Divide dough in half. Roll out each section to 1/4 inch thickness. Cut out tops and bottoms.

Place on Ungreased cookie sheets. Bake at 325 for 10-12 minutes.

Cool and place in airtight containers till ready to put together. When ready to put together spread jam of your choice on bottoms. Place tops on. Put powdered sugar in a small strainer and sprinkle over the tops of cookies.

***Important notes: make sure you use only unsalted butter,do not double recipe and do not chill dough!

Caramel Pecan Brownies

Well my son was bothering me for brownies again and I figured this time I would just make the brownie mix and add the caramel chips instead of making the other caramel brownie recipe. So I go and get the chips and brownie mix from the shelf and low and behold there on the bag of caramel bits is a recipe for Caramel Pecan Brownies. So of course I have to try it. Now I do a lot of baking but when it comes to brownies as far as I'm concerned nothing and I mean nothing beats Betty Crocker Dark Chocolate Fudge Brownie Mix. When it goes on sale I stock up on boxes, the lady at the grocery store thinks I'm a bit crazy but I told her to  try them. Anyway, these brownies while not as pretty as the first post were to die for and so simple. I had to leave out the pecans because Alfie is not fond of them but next time they are going in. We had them for dessert after the crab cakes.

Caramel Pecan Brownies

1 box Betty Crocker Dark Chocolate Fudge Brownie Mix

1 package Kraft Carmel Bits

1/3 cup heavy cream
1 cup chopped up pecans
Optional: 1 cup pecan halves for the top of brownies

Per-heat oven to 350.Line a 13 x 9 inch pan with foil, having the foil extending over the ends of the pan.(This helps you lift the brownies out when they are done.) Generously grease foil.

Prepare brownie mix as directed on the back of the box. Spread 1/2 of the batter in the pan. Bake 20 minutes.

While that is baking , put the caramel chips and heavy cream into  a  medium sized microwavable bowl.. Microwave on high for 2 minutes, stirring every 30 seconds or until caramel bits begin to melt.; stir till completely melted. Mix in the 1 cup of chopped pecans.

Spread this over the partially baked brownie mix when it comes out of the oven. Top with remaining batter.Some caramel may peek through the batter. If desired place 1 cup pecan halves on top of batter.

Bake an additional 20 -25 minutes or until top is firm to  the touch.

Cool. Use the foil handles to lift the brownies out of the pan. Cut and serve. If there are any left over they can be stored in a covered container at room temperature.

Meg's Crab Cakes

Today was a busy day of cooking, getting ready for Easter but those delights will be posted when the finished results are in. After baking and cooking most of the day my one job left was to  make crab cakes for dinner. I was shopping at Costco with my mom and she said their crab was very good so I picked up a container(Crab lump meat not the artificial stuff). My mother has the best crab cake recipe. These crab cakes are small and delicate not all fat and full of bread.. If you like crab cakes give these a try!

Meg's Crab Cakes

Ingredients:

2 Tbls. finely chopped fresh parsley
1/2 small red bell pepper finely chopped
1 tsp. dry mustard
2 tsp.Worcestershire sauce
a few dashes of Tabasco sauce
a bit of nutmeg
4 Tbls. mayonnaise
salt & pepper to taste
1 cup fresh bread crumbs(2 slices of bread -do not use gooey bread like Wonder)
2 eggs beaten
1 Lb. good crab meat

In a medium bowl mix  first ten ingredients till mixed well. Fold in crab meat.
Heat up a medium to large fry pan over medium heat.. Melt 2 tbls butter in pan. Spoon crab meat mixture into fry pan forming small patties. I use a soup spoon size. Fry 2-3 minutes on each side or till nice and light brown.. Do not over cook. Remove cooked patties to  a plate and cover. Repeat till all your crab mixture is cooked. Serve with tartar sauce of a red pepper remoulade.