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. 

Slow-Cooker Carolina Style Pork

Ingredients:

3 lb Pork Roast

3 T Brown Sugar, divided

1 T Smoked Paprika

1 t Salt

1 t Pepper

1 t Garlic powder

1 Large Onion, sliced

1 C Apple Cider Vinegar

1/4 C Worcestershire Sauce

1/8 t Cayenne Pepper

1/4 t Crushed Red Pepper

1 T Brown Mustard

1 t Ground Mustard

Directions:

Place sliced onions in bottom of slow-cooker. 

In a small bowl, mix together 2 T brown sugar, smoked paprika, salt, pepper and garlic powder. 

Rub spice mixture all over pork roast. 

Place roast on top of onions in slow-cooker. 

In small bowl, mix together remaining brown sugar, apple cider vinegar, Worcestershire, cayenne pepper, crushed red pepper, brown mustard and mustard powder. 

Pour gently over roast. 

Cook on low for eight hours. 

Shred pork with a fork and stir into liquid. Continue cooking another half hour. 

Enjoy on rolls or rice!

* Adapted from http://www.platingpixels.com/carolina-style-slow-cooker-pulled-pork/

Grain-Free Last-Minute English Muffin (Plain or Cinnamon-Raisin)

Ingredients:

1/4 C Almond flour

1 T Coconut flour

1/4 t Baking Soda

1/8 t Salt

1 Egg

1/2 T Melted Butter (or Coconut Oil)

2 T Water

Optional:

1/4 t Cinnamon

1/2 T Maple Syrup

1 1/2 T Raisins

Directions:

In a small bowl, whisk together almond flour, coconut flour, baking soda and salt. 

Add egg, butter (or coconut oil) and water. Mix thoroughly. 

Transfer to a 4-inch greased ramekin (or other microwave safe dish). 

Microwave for two minutes. 

Remove from ramekin and cool completely. 

Slice and toast, if desired. 

* Adapted from http://www.runningtothekitchen.com/paleo-english-muffins

Gluten-Free Last-Minute Bread

Ingredients:

1 Egg

1 t Water

3 T Plain Kefir or Buttermilk

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

1 t Baking Powder

Directions:

Grease two 4-5-inch ramekins. 

In a small bowl, whisk together egg, water and kefir (or buttermilk). 

Add flour and baking powder. Mix well. 

Spoon half of the batter into each ramekin. 

Microwave both together for 90-100 seconds (your microwave may vary). 

Remove and allow to cool for several minutes. 

Turn out of ramekins. Cool completely. 

Slice and toast, if desired. 

* Adapted from http://www.pamelasproducts.com/amazing-bread-in-about-a-minute/

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

Baked Custard Rice Pudding

Ingredients:

2 Eggs

6 T Sugar

1 1/2 C Milk

1/2 C Heavy cream

1 t Vanilla extract

3/4 t Cinnamon

1 1/2 C Cooked, cooled rice

Raisins, optional

Directions:

Preheat oven to 350 degrees. 

Grease a standard-sized glass loaf pan. 

In a large mixing bowl, beat together the eggs and sugar. Continue beating while slowly pouring in the milk and cream. Add vanilla and cinnamon and mix well. 

Stir in rice (and raisins). 

Pour mixture into loaf pan. 

Place loaf pan inside a larger oven safe pan, like a roasting pan. Add enough water to roasting pan to reach halfway up the side of the loaf pan. 

Bake for 30 minutes. Stir gently. Bake for another 30 minutes or until set. 

Serve warm or chilled. 

* Adapted from http://tastesbetterfromscratch.com/2016/01/baked-custard-style-rice-pudding-2.html