Recipes Links

Alphabetical Listing

FATTIGMAN BAKKELSE

FLAT BREAD

HAVRE FLARN

KRUM KAKE

LEFSA

NORSKE MEATBALLS

NORWEGIAN SUGAR COOKIES

NORWEGIAN POTATO LEFSA

NORWEGIAN DOUGHNUTS

NORWEGIAN FRUIT SOUP

MOLASSES COOKIES

MICROWAVE ROMMEGROT

PRINCE'S CAKE (FRYSTEKAKE)

OATMEAL FLAT BREAD

PIZZELLE

ROSETTES

SMOR KRANSER

STRULL

SKRUL

WESTBY'S SYTTENDE MAI ROMMEGROT

Do you have a Norwegian recipe you would like to add?

Contact us!

Please include the name of the recipe, your name and town, the ingredients and directions. Thank You!

Recipe Listing

Fattigman Bakkelse ~ Flat Bread ~ Havre Flarn ~ Krum Kake ~ Lefsa ~ Microwave Rommegrot ~ Molasses Cookies ~ Norske Meatballs ~ Norwegian Doughnuts ~ Norwegian Fruit Soup ~ Norwegian Potato Lefsa ~ Norwegian Sugar Cookies ~ Oatmeal Flat Bread ~ Pizzelle ~ Prince’s Cake (Frystekake) ~ Rosettes ~ Smor Kranser ~ Skrul ~ Strull ~ Westby’s Syttende Mai Rommegrot ~Sandbakkles

Up To Top

KRUM KAKE  Click Here for Printer Friendly Version
Inga Berg & Kay Paulson, Westby Area
3 eggs, beat until light and fluffy
Add: 1 c. cream & a pinch of cinnamon- beat
well.
Add: 1 c. sugar & 1/2 tsp. vanilla - beat well
Add: 1 1/2 to 1 3/4 c. flour
Melt: 1/4 c. butter
Add to mixture mixing well until no lumps remain.
Bake until golden brown on preheated Krum Cake iron. Roll on wooden cone while warm.
Remove from cone when cool.
 

Up To Top

NORWEGIAN SUGAR COOKIES  Click Here for Printer Friendly Version
Westby Area Historical Society Members
1 cup sugar
1 cup powder sugar
1 cup butter
1 cup oil
2 eggs
1 tsp. soda
1 tsp. cream of tartar
1 tsp. salt
2 tsp. vanilla
4 cups flour
Mix well, chill, form into balls press very thin on
greased sheet (use glass bottom), dip in sugar.
Bake at 375 degrees in oven, 8 to 10 minutes.
 

Up To Top

PRINCE'S CAKE (FRYSTEKAKE) Click Here for Printer Friendly Version
Suzanne Hanson, Westby
250 g. (8 ounce, 1 cup) unsalted butter
1 1/2 dl (2/3 cup sugar)
1 egg
1 egg yolk
6 dl (2 2/3 cups) flour
Filling:
3 1/2 dl (1 1/3 cups) ground almonds
3 dl (1 1/4 cups) confectioner's sugar
2 eggs whites
1/2 teaspoon rum extract
2 Tablespoons water

Preheat the oven to 180C (350 degrees F). In a
food processor, combine butter, sugar, egg, egg
yolk and flour until the dough forms a ball. Do
not overwork. Press 2/3 of the dough into the
bottom and up the sides of a 22cm (9")
spring foam. Combine ingredients for the filling
and pour into the crust. Roll out remaining dough
to a thickness to 2 mm (1/8"). Cut into 12mm (2
1/2") strips. Lay the strips into a lattice pattern
over the filling. Place a strip of dough around the
edge of the cake. Bake about 50 minutes.
 

Up To Top

WESTBY'S SYTTENDE MAI ROMMEGROT

Click Here for Printer Friendly Version

Bertha Johnson, Westby
1 quart cream
1 tsp salt
1 cup of flour
1 quarter milk (2% or whole)

Over moderate hear use a heavy kettle to heat the
cream for 15-20 minutes. Use a whip to add the
flour and salt. Continue cooking and beating until
the butter forms. Carefully drain the butter into a
small dish or pitcher. Continue beating as the
cream separates. Heat the milk in a glass pitcher
in the microwave for 5-7 minutes. Add about a
cup of the milk to the cream at a time and whip
until smooth each time. When all the milk is
included continue beating/whipping for 3-4
minutes (yellowish-cream color). All of this is
done over moderate - never high heat. Then pour
the grot into a dish or storage container and pour
the melted butter over it. Never make more than
a single batch at a time. A double batch fits into a
ice cream pail and freezes fine. Brown sugar and
cinnamon are tasty toppings.

Up To Top

HAVRE FLARN  Click Here for Printer Friendly Version
Aleda Nordlie
1/2 cup butter
3/4 cup sugar
1 cup quick cooking oatmeal
1 tsp baking powder
1 tsp sifted all purpose flour
1/2 tsp salt
1 egg

Melt butter in saucepan. Stir in sugar, oats,
baking powder, flour, salt and egg. Cook for 10
minutes. Drop from teaspoon (about 1/2 tsp)
onto a greased and floured cookie sheet, 3 inches
apart. Make only 4 or 5 at a time. Bake at 350
degrees until desired brownness (approximately 10
minutes.) While still hot remove from pan and
quickly shape over rolling pin ( I use a clean
broom handle.) Cook on the form. Pack in
airtight container.

Up To Top

FLAT BREAD  Click Here for Printer Friendly Version
Lillian Leum, Westby
2 cups buttermilk
1/4 cup melted butter
1/1/2 cups whole wheat flour
1 cup cornmeal
1 tsp. soda
1 tsp. salt
1/6 cup sugar (or large Tbsp.)
2 cups white flour or enough to roll
Roll as thin as possible. Bake on electric grill until
crisp. If it doesn't get crisp, set the oven at 180
degrees and pile in oven. Shut oven door and
turn off the heat. Let sit in oven until crisp.
 

MICROWAVE ROMMEGROT  Click Here for Printer Friendly Version
Russ Hanson & Birger Eklov, Westby
1 cup butter
1 cup all purpose flour
2 cups half and half
1 cup whole milk
1/4 cup sugar
1/4 tsp. salt

Melt butter in large microwave safe bowl. Stir in
flour with wire whisk. Cook until mixture
bubbles: cook 30 seconds longer. Heat Half and
Half and milk together, slowly add to flour
mixture. Stir with wire whisk while mixing. Return
to microwave until mixture begins to boil, about 2
minutes. Remove from microwave, stir in sugar
and salt. Microwave 30 seconds longer. Add
more hot milk if necessary to reach desired
consistency. Serve warm with melted butter,
cinnamon and sugar, if desired. Sixteen
servings.
 

Up To Top

NORSKE MEATBALLS  Click Here for Printer Friendly Version
Joy Jacobson, Westby Area
1 LB. ground round steak
1/2 LB. ground Pork
1/2 LB. ground veal
1 onion
1 c. cracker crumbs
1/2 tsp. nutmeg
salt and pepper

Mix together and form into balls size of a walnut.
Brown in skillet, add water and simmer for 3/4 hour. Thicken with white sauce for gravy.
 

Up To Top

SMOR KRANSER  Click Here for Printer Friendly Version
Elisa Olson (Recipe from Anna Lunde), Westby Area
1/2 c. sugar
1 c. butter
2 yolk (hard boiled eggs)
2 1/2 raw eggs
2 1/2 c. flour
Cream butter and sugar. Add egg yolks and raw
eggs. Mix well, then add flour to consistency
where you can handle it without sticking. Roll
into strips with hands and shape it to a bow like
shape. Then brush top with egg white and sugar.
Bake at 350 degrees for 10 to 12 minutes.
 

Up To Top

OATMEAL FLAT BREAD  Click Here for Printer Friendly Version
Elnora Stakston, Westby Area
2 c. oatmeal
3 c. white flour
3/4 c. melted butter
1 1/2 c. buttermilk
1 tsp. soda (dissolve in the buttermilk)
1/4 c. sugar
1 tsp. salt
 

NORWEGIAN POTATO LEFSA  Click Here for Printer Friendly Version
Esther Benrud, Westby Area
Cook any amount of russet potatoes as desired.
Watch, do not over cook. Rice warm potatoes
onto a cake pan and cool, cover with a cloth. Put
cooled potatoes in the refrigerator overnight.
The next morning put 5 cups of riced potatoes
into a mixing bowl (this amount makes about 1
dozen lefsa).

To this add:
1 tsp. sugar
1 tsp. salt
1/2 stick melted margarine
Add: 1 1/2 c. flour

Knead well into a soft dough. On a floured board
use about 1/2 cup of dough as roll thin. Be sure
to turn often as you roll to consume flour and get
them thin. Bake on a lefsa grill.
 

Up To Top

NORWEGIAN DOUGHNUTS  Click Here for Printer Friendly Version
Elaine Lund, Westby

1 cup sugar
1 cup buttermilk
1/2 cup shortening
2 eggs
1/4 tsp. nutmeg
1 tsp. soda
Add flour to make stiff dough. Roll, cut and fry in
deep fat.

Up To Top

NORWEGIAN FRUIT SOUP  Click Here for Printer Friendly Version
Florence Holen, Westby
2 lbs. mixed, dried fruit
1 cup raisins
1/2 cup pearl tapioca
1 cup sugar
1 cup grape juice
2 sticks cinnamon, broken into pieces
water to cover

Soak tapioca overnight in grape juice. In the
morning, add sugar, cinnamon and fruit to the
tapioca and juice. Simmer until fruit is done and
mixture thickens. Serve warm or cold.
 

STRULL  Click Here for Printer Friendly Version
Marilyn Burke, Westby
3 eggs
1/2 cup sugar
1/2 cup melted butter
3/4 cup flour
Mix all ingredients together well and pour a
tablespoon of dough onto the strull iron. Close
iron tightly. When thoroughly baked, roll up on
wood cylinder until cool.
 

Up To Top

ROSETTES   Click Here for Printer Friendly Version
Gladys Christianson
and Eileen Constalie, Westby
2 eggs and 1 tsp. sugar
4 tsp. salt
1 cup milk
1 cup flour

Beat eggs lightly (don't want bubbles) add sugar, salt
and milk. Stir in flour gradually - beat until smooth (You can also beat the flour and milk together and then add to the egg mixture.) Let sit 3 - 4 hours or overnight. Heat oil (may use Crisco) to 400 degrees. Dip rosette iron into oil - then into batter not letting batter come over the top of the iron. Fry in oil about 35 seconds. Remove from the iron and place on paper toweling. Store in covered tin. Get about 40 rosettes.
Do's and Don'ts:
If rosettes don't come off of iron they are not left in long enough. If the rosettes have blisters, the eggs are beaten too much. If they drop off into oil, there should be more oil. If rosette is not crisp, the iron is too hot. Be sure to keep the iron in oil long enough.
Sugar may be put on top of rosette when cooled.
 

Up To Top

FATTIGMAN BAKKELSE  Click Here for Printer Friendly Version
Myrna Moe & Clara Mehlum, Westby
3 eggs, beaten
3 T. sugar
3 T. heavy cream
1/4 tsp. salt
1/2 tsp. vanilla, optional
1 T. brandy
2 cups flour
Mix together - Roll it out thin - Cut in diamond
shape with pastry cutter, cut small holes in middle.
Fry in deep lard until lightly brown. Dust with
granulated sugar or powder sugar if desired.
 

Up To Top

SKRUL  Click Here for Printer Friendly Version
Marilyn Burke, Westby

3 eggs
1/2 cup sugar
1/2 cup melted butter
3/4 cup flour

Mix all ingredients together well and pour a
tablespoon of dough onto the skrull iron. Close
iron tightly. When thoroughly baked, roll up on
wood colander until cool.
 

Up To Top

PIZZELLE  Click Here for Printer Friendly Version
Margaret Amundson, Westby
6 eggs
1 1/2 cups sugar
1 cup margarine, melted
3 1/2 cups flour (approximately)
4 tsp. baking powder
2 tsp. vanilla

Beat eggs. Add sugar gradually. Add melted
oleo and vanilla. Sift flour. Use 1 cup flour with
baking powder and then add rest of flour as
needed (you might not need all of it.) Use
pizzelle iron and store in airtight container.

Up To Top

LEFSA   Click Here for Printer Friendly Version
Verna Berg & Eunice Sorenson, Westby
5 cups potatoes (riced)
3 Tbsp. melted butter
1 tsp. salt
1 1/2 cup flour
Mix hot potatoes and butter together. Cool and add salt and flour. Roll thin with grooved rolling pin and bake on lefse grill.

Up To Top

SANDBAKKELS - NORWEGIAN SUNBUCKLE COOKIES

Click Here for Printer Friendly Version

Lynne Westby

3/4 cup butter at room temperature
3/4 cup sugar
1 egg white
1 3/4 cup flour
1/3 cup blanched ground almonds
4 unblanched almonds, finely chopped

Thoroughly combine butter, sugar, and egg white. Mix in remaining ingredients in order given.

Note: you may use a few drops of pure almond extract in this recipe if desired (not too much). A very nice variation is to use a tablespoon of Amaretto di Saronno. Try a portion of the dough with one flavoring or the other, and see which you like best.

Cover dough and refrigerate for 2 hours or overnight.

After dough has chilled, preheat oven to 350°F degrees.

Using Sandbakkler cookie tins or other small cookie molds such as small tartlet pans, press chunks of dough into the bottoms and sides of each mold.

Place the molds or tins on a cookie sheet which is smaller than the size of your oven and bake for 12-15 minutes. Remove from oven and allow to cool. Turn molds upside down and tap gently until cookies are released from tins.

Up To Top

 

Fattigman Bakkelse ~ Flat Bread ~ Havre Flarn ~ Krum Kake ~ Lefsa ~ Microwave Rommegrot ~ Molasses Cookies ~ Norske Meatballs ~ Norwegian Doughnuts ~ Norwegian Fruit Soup ~ Norwegian Potato Lefsa ~ Norwegian Sugar Cookies ~ Oatmeal Flat Bread ~ Pizzelle ~ Prince’s Cake (Frystekake) ~ Rosettes ~ Smor Kranser ~ Skrul ~ Strull ~ Westby’s Syttende Mai Rommegrot~Sandbakkles