Katy's Kitchen Our Creations Recipes |
Blod Kaker
(Filled Cake)
5 egg yolks
2 cups sugar
2 cups flour
1 tsp. baking powder
1 tsp. cold water
Beat egg yolks very thoroughly, until pale and thick. Fold in other ingredients. Bake in buttered cake pan for 1/2 hour. Cut in 3 layers. Moisten with sherry or lemon juice and water. Fill with fruit, chocolate, or custard. Cover with heavy coating of unsweetened whipped cream.
Rhubarb Cake
1-cup sour cream
2 cups flour with 1 tsp. soda
1cup sugar
2 cups raw rhubarb
Bake in moderate oven 30 to 40 min. Cool. Top with whipped cream. Makes an 8 x 8 pan.
Mandel-Eplekake
(Almond Apple Cake)
2 cups apple slices
1/2-cup sugar
3 eggs
2/3-cup ground blanched almonds
If fresh apples are used, boil slices with 1/4-cup water and 1/2 cup sugar for 5 min. Drain. Spread evenly in buttered baking dish. Beat eggs and sugar until white and fluffy. Add almonds. Pour egg mixture over apples. Bake 350 for 30 to 40 minutes. Serve cold with cream or vanilla sauce.
Mor Monsen's Kaker
(Mother Monsen's Cakes)
2 tsp unsalted butter, softened
4 eggs
2 cups flour
1 lb. unsalted butter, softened
1 tsp. vanilla
1/2 cup finely chopped blanched almonds
2 cups sugar
1/4-cup currants
Preheat oven to 375. With pastry brush or paper towel, spread a 12 x 18 inch jellyroll pan with 2 tsp. butter. Cream the butter and sugar together. When light and fluffy, beat in the eggs 1 at a time. Then beat in flour and vanilla. Spread batter evenly into pan, sprinkle surface with the almonds and currants and bake 20 to 25 min., until the surface is a light gold. Remove from the oven and let the cake cool in the pan. With a sharp knife, cut into small triangles or squares. These cakes, frequently served at Christmas in Norway, can be made 2 weeks before, but they must then be wrapped in foil or placed in an airtight tin and stored in a cool place.
Mor Monsen Cake
1-cup butter
1-cup sugar
5 eggs
1-cup flour
Cream butter and sugar; add eggs and beat well. Add flour and mix again. Grease and flour an 8x8 or 9x9 in. square pan. Use 2 of these or a larger flat pan. Sprinkle with almonds and raisins. Bake 30-40 min. at 325. Cool in pan. Cut into small diamonds and cool on wire rack.
Styrie
(Marzipan Cake)
The Cake
1-cup super-fine sugar
5 eggs
1/2 cup sifted flour
8 Tbsp. potato flour
1 tsp baking powder
Cream sherry
Cream
In large bowl, at high speed, beat sugar into eggs gradually until stiff - about 10 minutes. Sift and mix flours and baking powder; using wire whisk or rubber scraper, fold into egg and sugar mixture. Then turn into 2 ungreased round layer cake pans (8 x 1 1/2 inch); bake at 350 oven for 25 to 35 min. till surface springs back when gently pressed with fingertip. Invert layers by holding between two other pans to cool. Cool 30 min. To remove, carefully loosen cake from pan with spatula. When cake is cool, sprinkle both sides of each layer with sherry and cream. Refrigerate.
The Marzipan
1 lb. blanched almonds, ground (or use one 8 oz. can almond paste)
White of 1 egg
1 lb. sifted confectioners sugar
Mix finely ground almonds well with sugar and egg white, to make almond paste. Divide the paste into 2 parts. Form one part into a ball, flatten it, and then, between sheets of waxed paper, roll it out to fit the top of the cake plus 1 1/2 inch. Store in refrigerator. In same manner, roll remaining paste to fit side of cake plus 1 1/2 inch at end. Store in refrigerator.
Assembly
2 cups whipping cream
1 cup coarsely chopped walnuts
On serving day, whip cream stiff; sweeten if you like; then fold in walnuts. Spread cream between cake layers and on side and top of cake. Carefully place sheet of marzipan around cake, and circle of marzipan on top of cake. Pinch edges together. Decorate as you like.
King Haakon's Kaker
1/4 lb. Butter
1 tsp. baking powder
1-cup sugar
1/2 tsp. Cinnamon
4 eggs beaten well
3 cups flour, or more
1 tsp. vanilla
Cream together butter and sugar, and then add the eggs and vanilla. Sift together baking powder, cinnamon and flour. Add to the creamed mixture and mix well. Roll small amounts of dough into a strip and shape like a Berlinerkranse and bake to light brown in 350-degree oven. Don't bake too long or they will be hard.
Fyrstekake
(Almond Cake)
1 1/2 cups sifted flour
1/2-cup sugar
1 tsp. baking powder
1/2-cup butter
1 egg, beaten
2/3 cup blanched almonds
2/3 cup conf. sugar, sifted
Sift in bowl flour, sugar and baking powder. Cut in butter with a pastry blender or two knives until well blended. Beat in egg thoroughly and chill dough in refrigerator. Meanwhile grate almonds and thoroughly mix with sifted confectioners' sugar and blend in egg. Remove chilled dough from refrigerator and divide into two balls. Use 8 in. round layer cake pan. Put one ball in the cake pan and return remaining ball to refrigerator. Using hands, work dough in pan to cover bottom and sides. Turn almond mixture into the cake pan, spreading evenly over surface of dough. Remove dough from refrigerator. Cut off pieces of dough and roll with hands into rolls about 1/2 to 3/4 in. thick. Arrange 4 strips parallel to each other across filling. Arrange 4 strips at right angles weaving over and under to form a lattice. Roll remaining dough into a thin roll and arrange around edge of cake, pressing ends together to seal. If dough becomes too sticky to handle, return to refrigerator for about 10 minutes. Bake at 375 for 25 to 30 min. or until lightly browned. Set on a cooling rack and cool. With a spatula, loosen sides of cake from pan and cut into wedges; or loosen sides from pan and carefully remove entire cake. 6-8 servings.
Sockerkaka
(Sugar Cake)
1 1/2 cups sifted flour
1/4-cup butter
2 Tsp. baking powder
3 eggs
1/8 tsp. salt
1 cup less 1 Tbsp. sugar
1/2-cup boiling water
2 tsp. grated lemon peel
Butter a 2 qt. fancy tubed mold or a form cake mold. Sift flour, baking powder, salt and set aside. Add butter to boiling water and set aside to cool. Beat in eggs until thick and piled softly, add sugar gradually, beating after each addition. Stir in grated lemon peel. Sift dry ingredients over mixture, about one-fourth at a time; gently fold until just blended after each addition. Add the water and butter mixture all at one time and quickly mix just until smooth. Turn into the prepared pan. Bake at 325 for 1 hour, or until cake tests done. Cool; run a small sharp knife around tube and sides; remove cake from pan. Sprinkle cake generously with vanilla conf. sugar or serve plain with fruit or ice cream. Makes 1-tubed cake.
Osta Kaka
(Cheese Cake)
2 eight-ounce pkgs. cottage cheese
1-cup sugar
3 eggs beaten
2 cups sweet cream
Combine, mix well, set in pan of water with cloth folded in bottom and bake 1 1/2 hrs. at 350 degrees. Serves eight.
Gode Raad
(Goro Cakes)
8 egg yolks
18 Tbs. sugar
2 cups sweet cream
1 small glass brandy
3 lbs. Flour
2 lbs. Butter
A little cardamom
A little cinnamon
Mix and bake in a "goro" iron.
Goro
1 lb. Butter
1/2-cup sugar
1 cup whipping cream
2 eggs
1 Tbsp. Cognac
5 cups flour
1/4 tsp. cardamom
1 tsp. vanilla
Beat eggs and sugar to lemon color; add whipping cream, which has been whipped, cardamom, Cognac and vanilla. Stir in flour. Put on breadboard and work in butter with rolling pin (as for puff paste), roll out like cookies; cut paper pattern after shape of iron. Put the pattern on the rolled out dough and cut with a knife. Bake in "Goro" iron to golden brown. Cut them while hot. Dough should be made night before baking and if butter begins to soften.
Kronans Kaka
1/4 lb. Butter
3 eggs
1 1/2 cups ground almonds
1-3/4 cups powdered sugar
2 lbs. grated potatoes
Cream butter and sugar with egg yolks, add potatoes and mix thoroughly. Work in almonds, kneading until very well blended. Beat egg whites to a stiff froth and add. Pour mixture into a buttered cake pan sprinkled with breadcrumbs and bake at 325 for 45 minutes. Let stand 15 minutes before turning out. Serve with lemon cream.
Lemon Cream
1/2-cup water
1-cup sugar
1/2-cup white wine
6 egg yolks
1 lemon
Grate rind of lemon and mix with wine and sugar. Add lemon juice and egg yolks and cook over low heat, stirring constantly, until cream begins to thicken. Remove from fire and stir until cool.
Date Candy
1-cup sherry
1 lb. pitted dates
Pour sherry over dates and let stand in refrigerator about 24 hours. Place nut in center of each date. Store covered in refrigerator. These keep about a month.
Pisket Flote Med Mocca Kaffe
(Mocha Mallow Whipped Cream Frosting)
2 cups whipping cream
16 marshmallows
1/3 cup coffee beverage (use 4 tsp. concentrated soluble coffee)
Set whipping cream, bowl and rotary beater in refrigerator. Heat together in top of double boiler the marshmallows and coffee over simmering water, stirring occasionally, until marshmallows are melted. Remove from heat; cool; chill in refrigerator. When mixture is chilled, whip the cream using the chilled bowl and beater. Whip 1 cup at a time until cream is of medium consistency (piles softly). Fold whipped cream into chilled mixture.
Kringler
2 1/2 cups flour
1-cup sweet cream
1/2-cup butter
1/2-cup lard
2 tsp. baking powder
2 egg yolks
Mix flour, butter and lard as for piecrust. Add cream, egg yolks, and baking powder. Roll out about 1/4 inch thick. Beat egg whites stiff and spread on top and sprinkle with sugar. Cut in strips 1/2 inch wide and twist, as for a wreath. Bake in 350 oven 20 to 25 minutes.
Frosting
1 1/2 cups powdered sugar and cream, enough to make a frosting. Spread generously.
Pehernodder
(Peppernuts)
1-cup butter or shortening
1 1/2 cups sugar
2 tsp. pepper (level)
2/3-cup sweet cream
1 cake yeast – softened in a little water
5-6 cups flour
Mix flour into dough. Roll into long finger-size rolls. Cut into 2/3-inch size "nuts". If desired, roll these into balls. Bake on cookie sheet. Will keep well.
Rocks
1/2-cup brown sugar
1 cup white sugar
3/4-cup warm water
1 tsp. soda dissolved in the water
1/2 tsp. baking powder
3 eggs, beaten
3/4 cup shortening
1/2 tsp. cloves
1 tsp. cinnamon
1/2-cup raisins
1/2cup nuts
Flour enough to make stiff
Cream sugar and fat together and add eggs. Add flour sifted with baking powder and spices. Add raisins and nuts. Drop from a spoon on a greased baking pan and bake in a moderate oven.
Iingelfarkager
(Ginger Cookies)
1 egg
1-cup lard
1-pint molasses
1 Tbs. Ginger
1 tsp. soda
Flour to roll out dough very thin
Melt lard and mix with molasses while hot. Bake fast, taking out of oven while still soft. Keeps a long time.
Spritz
1 lb. Butter
1/2 tsp. almond flavor
5 egg yolks
3 cups flour
1-1/3 cups sugar
Beat eggs and sugar very thoroughly. Add butter. Add flour. Mix and add almond flavoring. Push thru a cookie press and bake until golden brown (10-15 min. at 375).
Kronsekaker
3 egg whites
18 oz. powdered sugar
18 oz. almonds, blanched and ground
Mix almonds, sugar, and one egg white in an enamel pot (never aluminum) over a low flame. Add other egg whites and heat to lukewarm. Squeeze into Kronsekaker forms through a pastry tube, having first rinsed forms and sprinkled with flour. Bake in a cool oven (250-300) until light brown. Cool. Remove carefully with sharp knife and arrange in pyramid form. Decorate with zigzags of white icing.
Sandbakkelse
3/4-cup sugar
1 egg
1 tsp. almond extract
1-cup butter
15 finely chopped almonds
2 1/2 cups flour
Cream the butter and sugar. Add egg, extract and dry ingredients. Add flour and mold into Sandbakkels forms. Bake at 300 until golden brown.
Hjortekaker
1 lb. flour (4 cups 2 oz.)
1 tsp. baking powder
4 eggs
1-cup sugar
1/4 lb. melted butter
1 tsp. cardamom
Beat eggs and sugar. Add butter, flour, baking powder, and cardamom. Cover and let stand in cold place. Roll out by hand 1/4 in. thick. Twist into bow shapes. Use a 2 lb. can of shortening in a Dutch oven and deep fry until golden brown. Drain on brown paper, and store in tightly covered jar.
Spritsa
(Spritz Cookies)
2 1/2 cups flour
1 tsp. vanilla extract
1-cup butter
1/2-cup sugar
2 egg yolks
Measure flour and set aside. Cream the butter and vanilla together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Thoroughly beat in egg yolks, one at a time. Add flour in fourths, blending in after each addition. Fill cookie press about 2/3 full with dough. Form cookies of varied shapes directly onto cookie sheets. Bake at 350 for 12 to 15 minutes or until cookies are golden yellow. With spatula, carefully remove cookies to cooling racks; cool completely. Makes about 6 dozen. Generations old, spritz cookies are traditionally baked in "S" or ring shapes.
Mandelspritsar
(Almond Spritz Cookies)
4-3/4 cups sifted flour
1/2 tsp. baking powder
1 cup blanched almonds
2 cups butter
1/2 tsp. almond extract
1-cup sugar
1 egg, beaten well
Sift flour and baking powder together and set aside. Grate almonds and set aside. Cream butter and extract together until butter is softened. Add sugar gradually, creaming till fluffy after each addition. Add beaten egg gradually, beating well after each addition. Blend in nuts. Mix well after each addition. Blend in dry ingredients in fourths. Fill a cookie press about 2/3 full with dough. Form cookies of various shapes onto cookie sheets. Bake at 350 12-15 minutes or till cookies are golden yellow. With spatula, carefully remove cookies to cooling racks; cool completely. Makes 6 dozen.
Holiday Cookies
1-cup butter
2 egg yolks
1/2-cup brown sugar
Mix the above together thoroughly. Stir in 2 cups sifted flour. Form into 1-inch balls and dip in beaten egg whites, then roll in chopped nuts. Place on lightly greased baking sheet and bake 5 minutes at 350. Take out and press center and fill with jam or jelly. Bake 15 minutes longer.
Sand Kaker
2 cups sweet butter, melted
2 cups sugar
1 egg
4 1/2 cups flour
Melt butter, stir in sugar until it is dissolved. Beat egg and add. Mix well. Add flour a little at a time. Stir with wooden spoon until too stiff - then use hands to finish mixing. Press quite thin into Sandbakkels forms and bake at 350 until brown.
Krumkaker
6 eggs
1-cup sugar
1-cup butter
1 1/2 cups flour
1/2 tsp. cardamom
Beat eggs well until lemon colored. Then add sugar and butter. Add flour and cardamom. Bake in krumkake iron. Shape while hot, as they get very crisp when cool. Can be shaped in a muffin tin to hold ice cream or any other favorite filling.
Krumkake
1-cup sugar
1/2 cup whipping cream
1 1/2 cups flour
1/2-cup butter
3 eggs
1/2 tsp. nutmeg
Beat eggs until very light. Add sugar and nutmeg, melted butter and whipped cream, then flour. Place one teaspoon of dough on Krumkake iron and bake until very light brown. Roll quickly on stick to shape into cones.
Drommar
(Dreams)
36 whole blanched almonds
2 cups sifted flour
1-cup butter
3/4-cup sugar
1 tsp. baking powder
2 tsp. vanilla
Sift flour and baking powder together and set aside. Cream the butter and vanilla together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Mixing well after each addition, blend in dry ingredients in fourths. Shape dough into small balls about 1 in. in diameter. Place on the cookie sheets. Press one whole almond into the center of each cookie. Bake at 325 for 20 to 25 minutes or until cookies are golden brown. Remove to cooling rack to cool completely. Makes about 3 dozen.