Norwegian Spice Cookies

Ingredients:

3 C All-Purpose Flour
2 t Ground Cinnamon
2 t Ground Ginger
1 t Ground Cloves
1/2 t Ground Nutmeg
1/2 t Ground Cardamom
3/4 t Sea Salt
1 C Butter, room temperature
1 1/2 C Sugar
2 Large Eggs
1 t Vanilla Extract
1 Egg White (optional)
1 T Water (optional)

Directions:

In a large bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, cardamom and salt. Set aside.

In a large mixing bowl, cream together butter and sugar.

Add eggs, one at a time mixing in between, and add vanilla and mix several minutes until slightly fluffy. 

Mix dry ingredients into wet ingredients.

For cut-out Cookies: Cover and refrigerate dough for one hour before rolling out and cutting with cookie cutters.

For softer, round cookies: Skip refrigeration step. Roll into 1-inch balls.

For either shape, preheat oven to 350 degrees F. Place dough shapes or balls on parchment-lined cookie sheets. If desired, mix egg white and water to create egg wash and brush on tops of cookies. Bake 10-12 minutes or until slightly golden. Remove to cooling rack.

Serve with coffee or black tea.

* Adapted from http://www.geniuskitchen.com/recipe/norwegian-spice-cookies

Gluten Free Norwegian Meatballs with Lingonberries (Kjøttkaker med Tyttebær)

Ingredients:

For Meatballs: 

2 Eggs, lightly beaten

1 C Whole Milk

1 C Gluten-Free, Nightshade-Free Bread Crumbs

1 1/2 T Dried Minced Onion

2 t Salt

2 t Sugar

1/2 t Ground Ginger

1/2 t Ground Nutmeg

1/2 t Allspice

1/4 t Black Pepper

2 Pounds Lean Ground Beef

1 Pound Ground Pork

For Gravy:

1 T Dried Minced Onion

4 T Butter

2/3 C Pamela's Gluten Free Bread Mix

4 C Beef Broth

1/2 C Heavy Whipping Cream

Pinch of White Pepper

Directions:

Preheat oven to 400 degrees. 

In a large bowl, combine eggs, milk, bread crumbs, dried minced onion, salt, sugar, ginger, nutmeg, allspice, black pepper, beef and pork. Let stand until crumbs absorb milk. 

Form meat mixture into 1-inch meatballs. 

Place meatballs on a rimmed cookie sheet lined with parchment paper. Bake for 20-25 minutes. Set aside. 

In a large pot, melt butter over medium heat. Whisk in dried minced onion and gluten-free bread mix. Slowly add beef broth while whisking. Add white pepper. Continue whisking over medium-low heat until mixture begins to thicken. Stir in whipping cream. 

Gently stir in meatballs and heat through on low heat. Do not boil. 

Serve over rice, egg noodles, mashed potatoes or mashed rutabagas. Serve with lingonberry preserves. 

Yield: 12 Servings

* Adapted from http://www.tasteofhome.com/recipes/norwegian-meatballs

Slow-Cooker Norwegian Yellow Split Pea Soup (Gulertersuppe)

Ingredients:

1 lb Dried Yellow Split

2-3 T Dried Minced Onion

2 Bay Leaves

1 t Salt

1/2 t Black Pepper

3 Large Carrots, peeled and sliced

2 Large Turnips, peeled and diced

2 Small Rutabagas, peeled and diced

1 Parsnip, peeled and sliced

1-2 lb Meaty ham bone (or 1lb Bone-In Ham Steak, diced)

5 C Hot Water

Directions:

Combine all ingredients in slow-cooker. Cook on low for 8 hours. Stir well before serving. Salt to taste. 

Gluten Free Norwegian Christmas Bread (Julekake)

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1/2 C Sugar

1 t Ground Cardamom

2 Large Eggs, room temperature

1/3 C Light Tasting Olive Oil

Warm Water (about 110 degrees)

1/2 C Raisins

1/2 C Mixed Candied Fruit

Directions:

Grease two standard-size loaf pans. 

In a large mixing bowl in a stand mixer, add flour, yeast, sugar and cardamom. 

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Pour wet ingredients into dry and mix on medium/high speed for about three minutes. 

Add raisins and dried fruit and mix on low just until distributed. 

Pour into prepared loaf pans. All dough to rest for 60-90 minutes. 

Preheat oven to 350 degrees. Bake for 25-35 minutes. Remove from oven. 

Let sit for 10 minutes before removing from pan onto cooling rack. 

Slice and enjoy with a generous amount of butter!

Yield: 2 Small Loaves

Pannekaker (Norwegian Pancakes/Crepes)

Ingredients:

4 Eggs, well beaten

1 C Whole Milk

3/4 C Flour

1 t Sugar

Add eggs to milk. 

In a small mixing bowl, combine flour and sugar. 

Slowly add wet ingredients to dry, stirring well. 

Heat a frying pan over medium-high heat. 

Add a small amount of butter before each crepe and tilt pan to coat. 

Add enough batter to make a thin layer when pan is tilted from side to side. 

Cook until crepe has a dry appearance. (Or flip and cook briefly on second side)

Remove from pan. 

Serve warm with your favorite toppings!

* Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Aprikossaus (Apricot Sauce)

Ingredients:

6 oz Fresh Apricot, peeled and diced

3 T Sugar

1 1/2 T Water

1 t Cornstarch

1/8-1/4 t Lemon Juice, or to taste

1/4 t Vanilla Extract

Directions:

Combine apricots, sugar, water and cornstarch in a saucepan. Cook on medium heat, stirring frequently, until fruit is tender. 

Remove from heat and stir in vanilla and lemon juice. 

Cool.

Serve at room temperature or chilled. 

Fleskepannekake (Bacon Pancake)

Ingredients:

1 lb Bacon, cooked, bite-size pieces

4 Eggs

1 5/8 C Flour

2 C Milk

1 t Baking Powder

1/2 t Salt

8 oz Jarslberg, grated

3 T Fresh Chives slices

Directions:

Preheat oven to 425 degrees. 

Grease a 9x13 casserole dish. 

Spread bacon in prepared dish. 

Spread Jarlsberg cheese and chives over bacon. 

In a large bowl, combine eggs, flour, milk, baking powder and salt. Mix thoroughly. 

Pour egg mixture over cheese and bacon. 

Bake for 25-30 minutes or until baked through and golden brown.

Yield: 6-8 Servings

(You may also sprinkle cheese and chives over egg mixture instead of over bacon if desired, as shown here.)

*Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Jarlsberg Torsk (Jarlsberg Cod)

Ingredients:

1 lb Cod fillets

1/2 Small leek, thinly sliced

1 T Butter

2 Roma tomatoes

1 Clove garlic, minced

1/2 t Salt

2/3 C Jarlsberg Cheese, grated

1/4 t White pepper

1/3 C Half-and-half

Directions:

Preheat oven to 350 degrees. 

Grease a baking dish with the butter. 

Place cod in baking dish and season with salt, white pepper and garlic. 

Arrange sliced leak and tomato slices over fish. Top with cheese and pour half-and-half carefully over everything. 

Bake about 25 minutes or until fish flakes easily. 

Very good served over rice!

Yield: 3 Servings

* Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Norwegian Applesauce Cake

Ingredients:

2 C All-Purpose Flour (use Gluten-Free if desired)

1 t Cinnamon

1/2 t Ground Cloves

1/2 t Salt

1 t Baking Soda

1/2 t Ground Nutmeg

1/2 C Lard or Shortening or Softened Butter (or 1/4 C Lard and 1/4 C Butter)

1 C Sugar

2 Large Eggs

1 C Cold Applesauce

3/4 C Golden or Regular Raisins

Directions:

Preheat oven to 350 degrees. 

Grease an 8x4-inch loaf pan. 

In a medium mixing bowl, whisk together flour, cinnamon, cloves, salt, baking soda and nutmeg. 

In a large mixing bowl, cream together shortening and sugar. Add one egg at a time, mixing thoroughly between each addition. 

Add half of the flour mixture and half of the applesauce. Mix thoroughly. Add the rest and mix thoroughly. 

Fold in raisins. 

Pour into prepared pan and bake in preheated oven for 65-80 minutes until golden brown and a tester comes out clean. 

Place on wire cooling rack for ten minutes before removing from pan. 

* Adapted from http://www.silive.com/cooking/staten-island-cookbook/index.ssf/2015/10/fall_cookbook_norwegian_apples.html

Grandma's Lefse

Ingredients:

1/4 C Corn oil
1/4 C Buttermilk
1/4 C Sugar
1 Tsp. Salt
2 Big mashed potatoes
Flour until right (about 2 1/2 cups)

Directions:

After mixing, roll and cook on lefse grill (about 275 degrees). When it bubbles and browns turn and take off with a lefse turner (or spatula).

Serve with butter and sugar.