Cocoa Snowflakes

This recipe should be on everyone's list of Christmas cookies or any time cookies. They are so good like eating mini brownies! My husband found this recipe in a Penzey's Spice catalogue years ago. Once I started making these I gave up my regular snowball cookie recipe! The recipe calls for nuts but I never use them.
Let me just warn you the dough must chill at least three hours! Even then if the dough starts to get soft put it back in the fridge for about 10 minutes.

Cocoa Snowflakes




5 tablespoons butter


6 Tablespoons Coco powder


1 cup sugar


1 eggs


1 cup flour

1 Teaspoon vanilla


2 extra large


1/4 teaspoon salt


1 teaspoon baking powder


1 cup finely chopped nuts-optional


In a small sauce pan melt the butter. Blend in the coco powder till smooth, remove from heat. Add the sugar and mix till smooth then transfer to a medium bowl.

Add vanilla and eggs one at a time mixing well.

Sift together into the mixture above the flour salt and baking powder till well combined. Add nuts if desired.

Cover and refrigerate till well chilled at least 2 hours or more.

When dough is ready roll into 3/4 inch balls. Roll balls in powdered sugar. Put on cookie sheet 2 inches apart. Bake 5-8 minutes.

Makes about 45 cookies. Store in airtight container or freeze.

Kringla Swedish Wreaths

I found this recipe a few years ago, of all places, on food network. I wanted to try more Scandinavian cookies for Christmas.They sounded interesting and something different so I decided to give them a try. They have been on my list of Christmas cookies since.

Kringla Swedish Wreaths

2 sticks of butter Softened

1/2 cup sugar

2 egg yolks

2 1/2 cups flour

Egg wash (whisked egg whites)



Cream the butter, sugar and egg yolks in a medium bowl. Blend in the flour. Gather the dough into a ball , wrap in plastic wrap and chill.

After dough has chilled ,Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. You'll be glad you did!

Using a small cookie scoop, scoop out a round ball, not too big. Roll out between about 5-6 inches long and 1/3-inch thick. At this point they can be either formed into a circle and twist or knot the ends. Continue until all the dough has been used.

Carefully brush each cookie with the egg white wash, don't be too sloppy with the wash you don't want your cookies to stick. Sprinkle with parl sukkar (pearl sugar) and bake for 10 to 12 minutes, until just set, not browned. I rotate the cookie pan 1/2 way through the cooking time for even baking. Remove carefully from cookie sheet right away to cooling rack.

Store in airtight container or freeze.

Sandkaker A Traditional Norwegian Christmas Cookie

This is my first try at making Sandkaker,a traditionl Norwegian Christmas Cookie. They are like mini tarts and are filled with flavored whipped cream whan ready to be eaten. We always made Cloudberry Cream to fill ours with or you can eat them just as they are!


This recipe is from my mother-in-law...it was one of the cookies she usually made but since she is no longer with us I have to start baking them for my family. To make these cookies you need Sandkaker molds also known as mini-tartlet pans. I'm not sure where mine came from...but I'm sure you can find them somewhere on the net. My mother-in-law had bright shinny ones...mine are non-stick and work great! I had bought them years ago to make mini-tarts...glad I did!

There are six different shapes of tins in my set or sets...not sure if I have more than one set but I do have alot!

SANDKAKER



2 sticks of butter room temperature

1 cup sugar

2 1/2 cups flour

1 egg

1 teaspoon almond extract


Pre-heat oven to 350 degrees.

Cream together butter and sugar till light and fluffy. Add egg and almond extract and mix till combined. Add flour gradually ..mix well. Refridgerate dough for about an hour.

Using a small cookie scoop, scoop out a ball of dough.

Press into mold making sure its not too thick on the bottom.

When your molds are filled put them on a cookie sheet and bake from 12-15 minutes. I always turn my cookie sheets 1/2 way through cooking time for more even baking. They should be slightly browned around the edges.

Remove the tins/cookies from the cookie sheet and put them on a cooling rack upside down. Let them cool for about 4 minutes tap bottoms lightly with a knife and cookies should come right out.

If you don't have many molds you will have to wait for the molds you used to compleatly cool before you do the next batch so make sure you have plenty of molds!

Store in an airtight container or put in the freezer till you need them. Makes about 40 cookies.

Links to molds:

Shinny Molds

More shinny molds

Non stick mold set

Norwegian Krumkake Cookies

One of the first Norwegian cookies I made after marrying a Norwegian was Krumkake. The recipe was given to me by his Mom. Krumkake is a waffle cookie made of flour, butter, eggs, sugar, and cardamon. They are traditionally made during the Christmas season but I make them for special occasions and they are always a hit.

You do need a  special decorative two-sided  Krumkake iron ,similar to a waffle iron, to make these delicious cookies. It is well worth the investment...I've had mine for years... I've gone through many heart waffle irons but my krumkake iron takes a lickin and still keeps on ticken!


Krumkake

5 eggs
1 cup sugar
1 cup melted and cooled margarine ( yes that's what I said trust me!)
1 cup flour
cardamon to taste

In a bowl or 4 cup measuring cup (that's what i use), beat the eggs.

Gradually add the sugar and mix well.

Gradually add the margarine and mix well.

Add the flour slowly then cardamon ( I don't measure mine I go by smell but maybe about 1/2 teaspoon)

Now cover the batter and put it in the fridge for about 1/2 hour.

Plug in and heat up your iron, be careful it doesn't get too hot or your first two krumkake will be burnt...it's happened to me many times. Using a regular old teaspoon from your silverware drawer,spoon batter onto the center of the iron. Close iron, squeezing handles together  to spread the batter. You don't want the batter to squeeze out, but if you put on the right amount it shouldn't happen. You don't want fat Krumkake!

Now if you listen to the directions from your Krumkake iron they tell you to watch the light when it either goes on or off your krumkake are done...I go buy the amount of steam coming out of the iron. When you first close and squeeze the handles together lost of steam come out when it slows down I open up the iron they are usually just right.

Moving quickly take the cookie from the Krumkake iron and roll quickly (while hot) around the Cone Form. I have two since it makes two at a time and invest in wooden cones the plastic ones are the pits!
Start your next two cookies, while they are cooking,(it doesn't take long) pull the first two cookies off the cones and place on paper towels to cool off.

Makes between 5 and 6 dozen krumkake.


When I serve my krumkake I whip up some heavy cream and add Cloudberry Jam or Seedless Raspberry or what ever flavor you like. Chocolate is really great too!
 
Links for Krumkake irons(you really want a non-stick one!): http://www.bedbathandbeyond.com/product.asp?sku=17849727&utm_source=google&utm_medium=organic&utm_campaign=shopping
 
http://www.sears.com/shc/s/p_10153_12605_SPM5749862403P?sid=IDx20101019x00001a&ci_src=14110944&ci_sku=SPM5749862403
 
http://www.lefsestore.com/electrickrumkake.html

The Goro Experiment

This year I broke a tradition of not traveling on Labor Day weekend. I hate the traffic and all the crazy drivers...but I was offered a chance to take a bus to Scan Fest in Vasa Park at Budd Lake, NJ. The last time I was there my daughter was about a year old...she is now 25!  Anyway while I was there I found a Goro Iron and it was on sale for half price! I have wanted a Goro iron for a few years now so I was really excited at my find.

 I only had made Goro once a few years ago when I borrowed an iron from a friend at the Son's of Norway. So now I was on a quest for a good recipe for Goro! I found one again  by Kari Diehl, on about.com.
 A direct quote form Ms. Diehl  "So few people cook Norwegian goro "crackers" nowadays that they can become a signature gift for cooks who take the time to bake them for friends and teachers during the holidays. They are sort of a cross between a cookie, a cracker, and a waffle – not too sweet, and quite possibly the most beautiful of all Scandinavian baked goods."


So I set out to try her recipe. I made a few changes but I think this is the one I will be using.

Norwegian Goro – Cardamom Crackers


Prep Time: 20 minutes


Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

•3 eggs

•1 cup sugar

•1 Tbsp. vanilla sugar (or 1 tsp. vanilla)

•1 cup whipped cream, whipped to firm peaks

•1 cup butter, melted

•2 Tbsp. brandy or cognac ( it is listed as optional but definitely add it)

•6  cups all-purpose flour

•1 tsp. freshly ground cardamom
Preparation:

Trace a rectangular pattern the same size as your goro iron onto parchment or other paper; cut out. Spray goro iron lightly with cooking spray and heat, closed, over medium-high burner until a drop of water sizzles on the surface when opened.



Beat together three eggs, sugar, and vanilla sugar (or vanilla). Fold in whipped cream and melted butter. Stir in cognac, if using. Sift together 6 cups of flour, cardamom and cinnamon, then mix into batter. Add additional flour, if needed, until dough is very firm (it should be about the consistency of pizza dough).

Separate the dough into thirds. Refrigerate the dough you are not using. Take the 1/3 of the dough and roll  on a  lightly floured surface to a 1/8" - 1/16" thickness( I found 1/8 to be a bit thick) Place paper pattern on dough and cut squares the size of your goro iron. Stack keeping separated with wax paper and put in refrigerator. repeat with remaining dough.
Transfer each dough square to the goro iron, close iron, and cook the first side for approx 2 to 2.5 minutes,pressing the iron's handle together lightly to impress pattern upon the cracker . Flip iron and cook for an additional 2- 2.5 minutes, until both sides of cracker are golden brown. If you are rolling out to 1/16 I would check the cookie at one minute. This is just a guide to cooking times it all depends on the thickness you roll them out to and the temp you are cooking them at.

Transfer cracker to rack to cool;immediately, cut into the individual sections and trim off outside edges (if desired). Repeat process with remaining dough till all cookies are done.
Freeze or store in an airtight container.

Yield: Approx. 48 goro cookies.

The link to the orginal recipe by Kari Diehl: http://scandinavianfood.about.com/od/cookierecipes/r/Goro.htm

Pebernødder - Danish Pepper Nuts

Last year a customer at the Bazaar was looking for Pebernødder. I asked her what it was as I had never heard of it. She explained to me it was a Danish cookie some what like ginger bread. So of course I decided to add it to this years list of things to bake. So then the quest for a recipe...I went through my cook books but ended up settling on a recipe from about.com. So Thursday night when I came home from work was Pebernødder baking night.

This recipe, as with many Scandinavian cookie recipes, calls for hartshorn which is a leavening ingredient. I did have some but it was old and unusable thank goodness there is a German Deli in town and they did have it. The last time I bought it was at Ikea which is quite a drive and I wasn't even sure if they carried it anymore. If you don't have heartshorn/hornsalt you can substitute a baking powder and baking soda mix. If you want to know more about it click on the link. http://www.godecookery.com/cookies/infoba.html

So they were a success. My son went crazy over them so today I am baking a batch just for him! This will definitely be an addition to my Christmas Cookie list.

Pebernødder - Danish Pepper Nuts

Prep Time: 20 minutes


Cook Time: 8 minutes

Total Time: 28 minutesIngredients:

•1 cup butter, room temperature

•1 cup packed brown sugar

•1 egg

•3 cups all-purpose flour

•2 tsp. hartshorn / baker's ammonia (or 1 tsp. baking powder plus 1/2 tsp. baking soda)

•1 tsp. freshly ground cardamom

•1/2 tsp. cinnamon

•1/2 tsp. ginger

•1/2 tsp. cloves

Preparation:

Preheat oven to 375º. Cream together the butter and brown sugar, stir in egg until well-blended. Sift together remaining ingredients, then mix into batter to form a stiff dough.
Pinch off handfuls,(small handfulls as they are easier to roll )of the dough and roll into 1/2"-thick snakes on a pastry mat or a lightly floured counter.  If you are using a pastry mat you do not need to flour they roll out great. Using  a sharp knife, cut each snake into 1/2"-long pieces (about the size of a hazelnut). Place pieces on an ungreased cookie sheet, separating them slightly, and bake for 8 minutes.

Yield: Lots (around 600 Danish Pepper Nuts).

The link to the orginal recipe: http://scandinavianfood.about.com/od/cookierecipes/r/peppernuts.htm

Swedish Limpa Bread

Another bread people are looking for when they come to the Scandinavian Bazaar is Swedish Limpa Bread. In the past I was using an ABM recipe but again wasn't thrilled with the results. So this year I decided to give this recipe a try. There are many variations of this bread but I always made the one with the seeds. Again if you don't like them but want the flavor they give the bread you can finely grind them up of just leave them out. I added the orange zest as my original recipe called for it and I think it gives the bread a nice touch!

Swedish Limpa Bread

Ingredients:

2 cups orange juice

1/2 cup butter

1 1/3 cups dark brown sugar

1/4 cup dark molasses

2 1/2 teaspoons caraway seeds

2 teaspoons anise seed

Zest of 1 orange ( I use Penzey's Spices Orange Peel and rehydrate)

2 teaspoons salt

2 cups cold water

3 tablespoons yeast

4 cups rye flour (medium)

5 -6 cups all-purpose flour

1 egg whisked with 1 tablespoon milk for egg wash


Combine first six ingredients in a medium saucepan and bring to a boil; simmer for approximately 5 minutes.
Let cool some, then add the salt and cold water.

Test the temperature, it should be between 115-125 not any hotter! then add the yeast. Stir till yeast is dissolved.

Transfer to a mixing bowl ( I use my KitchenAid with the dough hook attachment) and add the rye flour and as much white flour as needed to make a soft dough. After all flour is Incorporated Knead well.  I did between 7 & 10 minutes with the KitchenAid. The bread dough will be sticky.


Let rise until double. Punch down and let rest 15 minutes.

Shape into 4 loaves (Traditionally in round loaves, but loaf pans work also).I use round cake pans because I prefer the round shapes. You can score the tops at this point if you want a design on the top of your loves.

Let rise again until double. About 1 1/2 hours.

Brush with the egg wash if you want a shiny crust!

Bake at 350 degrees F for about 30 minutes. I convection bake and found the bread needed to bake about 40 minutes just keep an eye on it and give it the thump test!

 If you are freezing any of the loves make sure they are completely cooled before freezing!

Here is the link to the original recipe: http://www.food.com/recipe/swedish-limpa-bread-136565

And here is the link to Penzey's Spices: http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Here is a link to Baking911 great tips on bread making: http://www.baking911.com/bread/101_intro.htm

Norwegian Rye Bread

This recipe I found on the net...I had been using a bread machine recipe but wasn't happy with it...this is out of this world...if you don't like caraway seeds you can grind them up real fine or just leave them out...I'M not a caraway seed person but my husband is so the seeds go in!

Norwegian Rye Bread


Norwegian Rye Bread from A World of Breads by Doris Casella.


2 packages yeast ( 4 &1/2 teaspoons)

1/3 cup warm water ( about 115 degrees)

2 cups buttermilk

1 1/2 tsp salt

2/3 cup molasses

2 T caraway seed

1/3 cup butter, melted

2 cups white flour

2 cups rye flour

2 cups whole wheat flour

1 egg & 1 tablespoon milk ( for egg wash)

_____________________________________
• Dissolve the yeast in the warm water.

• Heat the buttermilk (I put it in the microwave for 30 seconds till 115 degrees).

• Add salt, molasses, caraway seed, melted butter and dissolved yeast to the buttermilk.

• Blend these ingredients and then start stirring in the flours gradually.

• Knead the bread until it is smooth and elastic.

• Place in greased bowl to rise. Takes about 1 1/2 hours.


• When the dough is doubled, punch down and let it rest between 10 and 15 minutes. Turn it out onto a floured board.

• Divide it into 2 parts. Shape each into a loaf and place in a greased loaf pan or a round cake pan if you are making round loves.

• Cover and let rise until doubled again - about 1 1/4 hours.

• Brush the top of the loaf egg wash.
• Bake in a 325 oven for 45 minutes until done.

It's beautiful and tastes rich and delicious.

For great tips on bread making try this site: http://www.baking911.com/bread/101_intro.htm

JuleKake

November not only brings the chilly weather it also brings our annual Scandinavian Bazaar. This means lots of baking to keep all our customers happy with all kinds of home baked goodies. A favorite is Julekake. Julekake means Yule Cake or Christmas Cake. This recipe came from my Mom who got it from a nice Norwegian lady. This is a yeast recipe. My mother-in-law made a version of Julekake that contains baking powder not yeast, that recipe is for another day.

JuleKake

I use the Kitchen aide for this!!!!!!!!! ( A note from my Mom)

21/2 c flour
2 pkgs yeast
1 1/2 tsp cardamom Mix together in bowl with flat beater
1 1/2 c milk
1/2 c sugar
1/2 c butter
1 scant tsp salt          Mix together and heat to 115 - 125 Beat into flour with flat beater for 2 mins speed 2
1 egg                        Add and beat additional 2 mins flat beater

Change to dough hook

2 - 21/2 c additional flour
1 - 2 cups candied fruit ( I use 1 1/4 cup)
1 c golden raisins Knead 7 - 10 mins

Place in greased bowl and let rise until double approximately 2 hours
Punch down and let rest 10 - 15 mins

Shape ino 2 - 3 round loaves place into greased 9 inch round cake pans(for 3 loves) or greased cookie sheet

Let rise until double again about 1 1/2 to 2 hours

1 egg whisked with 1 Tablespoon milk.                         Brush with egg wash.



Bake 350 35 - 45 mins. You may have to cover loosly with foil Make sure they thump to determine if they are done.
Cool and ice for nicer presentation

If this is your first time working with yeast or making bread try this website for all kinds of tips. It’s great! http://www.baking911.com/bread/101_intro.htm

Time to get re-started!

Well its been a very long time since I've done anything with this blog so I decided to get a jump start again. Life is so busy and sometimes things just fall by the wayside. Since I've last posted I have become a first time Nana. My grandson was born in September and is a cutie pie even if I do say so myself!

At the end of the last school year I thought I was going to be out of a job but things worked out for at least another year..Thank goodness! Not sure what will happen at the end of this school year...more layoffs and buildings being closed. This year we have 40 students in a class... not very conducive for learning but you do what you can to the best of your ability.