NORWEGIAN COOKIES KRUMKAKE RECIPES
WHIPPED CREAM KRUMKAKE RECIPE: HOW TO MAKE IT
Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield about 3 dozen
Number Of Ingredients 8
Steps:
- Beat eggs in a bowl until very light. Add sugar gradually, beating to blend. Slowly add melted butter, then whipped cream and nutmeg. Mix in flour. (Dough will be consistency of cookie dough.) Chill dough thoroughly. , Preheat krumkake iron over medium heat for about 10 minutes or until a drop of water "dances" when dropped onto plates. Brush plates with butter; place 1 tablespoon dough in center of lower plate. Close iron and press handles together. If excess dough comes out sides, remove with a table knife. , Bake for about 30 seconds; flip iron and bake for about 30 seconds on the other side. Remove krumkake and immediately roll over a cone-shaped form. Place seam side down on parchment to cool; remove form. , If desired, fill some or all of the cooled cones with sweetened whipped cream. Serve immediately.
Nutrition Facts : Calories 81 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
ROMMEGROT (NORWEGIAN CREAM PUDDING) - CHEAP RECIPE BLOG
This Norwegian cream pudding is cheap to make and feeds a crowd. Serve warm or chilled with melted butter on top. Once you start cooking the mixture, butter starts to seep out. Remove this from the mixture and save for a topping.
Provided by Haley
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
- Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
- Serve warm or chilled, topped with cinnamon, sugar, and melted butter.
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