1 1/4 C. sugar
1 1/2 t. almond extract
2/3 C. milk
1 1/4 C. flour
1/2 t. baking powder
1 stick melted butter
Beat sugar, egg, extract and milk. Add flour and baking powder and then the butter. Beat the mixture well.
Spray the almond cake pan with Pam or butter and flour it. Pour batter in the pan and bake at 350 degrees for 40-50 minutes until a toothpick comes out clean. If you’re having trouble getting the cake out of the pan, use a knife to loosen it. You can dust it with confectioner’s sugar before serving.
1 pint heavy whipping cream
1 C. sugar
2 1/4 C. flour
1 C. milk
Whip cream until stiff, add sugar, flour and vanilla. Then add milk and stir until smooth. Use 1 t. batter for each. Makes 5 3/4-6 dozen.
Put batter bowl in a bowl with ice under it to keep it thicker while using. Use a fork to get the Krumkake off the iron and off the shaping cone.
Recipe from Mavis and John Kjos
4 C. potatoes, cooked and riced
2 T. butter
1 t. salt
a smitch of sugar
1 1/2 C. flour to start and then add more until dough isn’t too sticky
Knead dough and then take 1/3 C. of dough and form into a balls. Let set about 5 minutes.
Flour rolling pin and pastry cloth very well and roll thin.
Put cooked lefse in a pile and cover with a towel to keep from drying out.
Grill should be at 450-500 degrees.
It’s best to make the potatoes the night before and leave on the counter with a towel over the top. You want the potatoes to lose some moisture. You can refrigerate and bring to room temperature as an alternate method.
I’ve been told to use older potatoes for better results.
5 lbs. of potatoes makes 2 1/2 batches or about 32 rounds of lefse.
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 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
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
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.
1 1/2 lb. lean ground pork
1/2 lb. ground beef
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