Recipe Rewind » Norwegian/Scandanavian Foods

Flotegrot

Laurie — Thu, 23 Apr 2009 14:32:43 +0000

This is a traditional recipe but was adjusted to serve 30 for a Norwegian gathering. You may want to reduce the amounts for your own use.

3 Qts. whipping cream
flour
milk (about 2 1/2 qts.)
1 1/2 C. sugar
Salt to taste
Sugar and cinnamon to top

Boil the whipping cream for 10 minutes, stirring constantly. Sift in flour gradually until batter begins to form. The batter will be quite thick and must be stirred constantly throughout the whole process of cooking to avoid scorching. Dip off butter as it forms and keep warm. When no more butter can be dipped off, add boiling milk–one cup at a time. Let it come to a full boil until adding the next cup of milk. Add sugar and salt. Serve with hot butter drippings and sugar and cinnamon.

Norwegian Meat Balls

Laurie — Thu, 23 Apr 2009 13:35:07 +0000

1 1/2 lb. lean ground pork
1/2 lb. ground beef
2 eggs
2 large potatoes, riced and mashed
1 C. milk
1 t. salt
1 C. cream

Mix pork and ground beef well, add eggs, potatoes, milk and salt. Form into balls and roll in flour. Brown in skillet using butter. Pour a small amount of water over them. Bake 1/2 hour. After 1/2 hour pour the cup of cream over the them. Bake until cream is absorbed.

From the kitchen of Ella Meyer

Norwegian Sandbakkles

Laurie — Sat, 21 Nov 2009 03:48:37 +0000

This recipe comes from a dear Norwegian friend who shared many of her recipe secrets with me when I was just learning to cook. It amazes me how great this cookie tastes when it’s made with so few ingredients.

1 C. butter
1 C. sugar
1 egg
1 1/2 t. vanilla
2 1/2 C. flour

Cream butter, beat in sugar and eggs. Stir in flour. Press into sandbukkle tins and bake at 350 degrees for 15 minutes. Cool, gently squeeze to remove from tins.

I often sprinkle colored sugar on the top to give them a little color.

From the kitchen of: Arlene Nelson