KRUMKAKE IRON RECIPES
KRUMKAKE RECIPE - FOOD.COM
Make and share this Krumkake recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Cook Time 1 hours
Yield 50 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients well.
- Spoon approximately 1 T.
- onto ungreased, medium heat, preheated Krumkake Iron (Find at specialty stores for about$65. 00) Cook about 1minute, flip cook another 30 seconds until lightly golden brown.
- While warm roll into a cone shape.
- (If you don't have the rolling tool, try a clean clothes pin.) These are very delicate and tasty cookies, they are very pretty with a design from the iron.
- If desired, sprinkle with powdered sugar or fill with whipped cream (Ready Whip makes this easy) Enjoy!
Nutrition Facts : Calories 58.5, FatContent 3.1, SaturatedFatContent 1.8, CholesterolContent 20.8, SodiumContent 18.3, CarbohydrateContent 7, FiberContent 0.1, SugarContent 4, ProteinContent 0.8
SCANDINAVIAN CHRISTMAS CRISPY KRUMKAKE RECIPE - FOOD.COM
Both the Norwegians and Swedes make krumkake, the thin, crisp cookie that is baked in a special krumkake iron. The iron in heated on top of the range on a burner and looks something like a waffle iron without deep grids. Krumkake irons usually have a fancy swirled design that imprints on the cookie. It takes special skill to eat these fragile cookies as well as patience to make them! But it isn’t Christmas without them in a Scandinavian household.
Total Time 17 minutes
Prep Time 15 minutes
Cook Time 2 minutes
Yield 2 doz
Number Of Ingredients 6
Steps:
- In a medium bowl, cream the sugar with the butter. Beat in the eggs until mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes.
- Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
- Open iron; lightly brush inside top and bottom with shortening, oil or melted butter. Spoon 1 tablespoon batter onto center of hot iron. Close iron. Bake about 1 minute on each side until cookie is lightly browned. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cigar or cone shape. Cool on rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store baked cookies in airtight containers. You can also keep them frozen for several months.
- The Great Scandinavian Baking Book B. Ojakangas.
Nutrition Facts : Calories 1286.7, FatContent 56.4, SaturatedFatContent 33.6, CholesterolContent 350.6, SodiumContent 458.5, CarbohydrateContent 177.6, FiberContent 2.5, SugarContent 100.6, ProteinContent 20.5
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Reviews 4.5
Total Time 2 hours 36 minutes
Calories 40 per serving
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