Fattigmands Bakkelser – Traditional Norwegian Christmas Cookies

A recipe from “Betty Crocker Recipe Card Library” published in 1971

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It was a bit surprising to find such a to all Norwegians well known Christmas cookie among the recipes on The Betty Crocker Cards. And with an old-fashioned spelling too. Here in Norway, depending on where you live, Fattigmands Bakkelser is always one of the 7 or 9 sorts of cookies you bake before Christmas. The name, Poor Man’s Cookies in English, must come from a real joker, because the dough is far from inexpensive. The recipe starts with 10 egg yolks and feature brandy.
Winking smile



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Recipe Reminiscing: Sharing From The Generations

An article from Hearthside Home Care

In-Home Caregivers Tips for Sharing from the Generations: Recipe Reminiscing

Nearly every family has its favourite recipes handed down from generation to generation and in-home caregivers have the unique opportunity to offer those reminders. Parents have likely handed down those recipes for treats or goodies to the next generation and would likely feel special if they could help you hand those same recipes down to subsequent generations.

By handing them down, it is more than simply writing out the list of ingredients and the instructions. It means standing with them and making the cookies or rolls or whatever treat the recipe is for. It is the interaction the children had when they learned how to make the special treat. As a gift you could make the food item and give it to your parents as a token of your appreciation for teaching you how to make it.

Another option could be to create a cookbook of your family’s favourite recipes, making sure you include the name of the relative that was famous for making it for family gatherings. In addition to your parents, you can include recipes from aunts, uncles, sisters and brothers to bolster the strength of the book and add to the treasured memories it contains.

Remember though that not all of your parents’ or grandparents’ recipes were written down. Instead many of them cooked from memory and in order to include those recipes in a family cookbook, you will probably have to stand beside them, helping them of course, and write down the ingredients and instructions as you go. Once you are done with each recipe you can categorize it before turning it into a cookbook to be treasured by subsequent generations.

The important thing to remember is to have personal instructions available from all of those contributing to the cookbook. No doubt most will tell you that the most important ingredient is love, and in most instances you will, as an in-home caregiver, find that to be true, much as it is true with the care you are providing your family member.

As a gift for those to whom you are providing care, you could place all of the family’s favourite recipes onto cards and arrange them in a small basket also containing flowers. This can rest on a bedside table or elsewhere in the room where the parent can read through the many items and remember how and when they cooked each item in the basket. Several baskets could be created to share with other members of the family.

If the parent had a favourite recipe for rolls for example, you can replicate the recipe and deliver a basket of rolls weekly or monthly, reminding them of those rolls. This unselfish act would undoubtedly be appreciated and if they have dietary restrictions, the ingredients can be changed to reflect those restrictions without losing the taste or texture of the rolls.

Whether you use a three-ring binder with tabs to separate categories of recipes or loose leaf paper for your cookbook, it will not be as important as the recipes included. If in-home caregivers can save some of the hand written recipes from years gone by they can add personal value to the cookbook. The important thing isn’t how professionally made the cookbook appears or the quality of the paper. It is the quality of memories the recipes spark along with the love it can generate for many subsequent generations.

By Carissa Stella

Found this article when looking for something completely different and when I saw the title I just had to post it – Ted

Sayadiat Samak – Fried Catfish With Onion Puree From The Middle East – Stekt Steinbit Med Løkpuré Fra Midt Østen

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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Maple Cake – Lønnesirupkake

A recipe from “Cake Secrets” (Kake Hemmeligheter) published by Iglehearts in 1921




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Gorgeous Orange Roll Cake – Lekker Appelsinrullekake

Recipe from “Nye Mesterkokken” (The New Master Cook) published by Skandinavisk Presse AS in 1974

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This is a delicious Swiss roll with nice filling of butter cream flavoured with orange. The roll cake keeps excellently in the refrigerator for several days, it even gets juicier if left there for a day or two.



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Chicken And Cranberry Curry – Kylling Med Tyttebærkarri

A recipe from “Good Housekeeping Cookery Book” published by  Ebury Press in 1976. The Book was first published in 1948 

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Strawberry Custard Pie – Jordbær Og Vaniljesaus Pai

A recipe from “A Picture Treasury Of Good Cooking” (En Matlagnings Skatt I Bilder) published by Tested Recipe Institute in 1953 

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Creamed Herring With Pears – Fløtesild Med Pærer

A recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebokklub in 1979

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The Flea Market Season Is Over :-(

det gode norske kjøkkengryteretter

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The flea market season is over for this spring here in Oslo I’m sad to say and this is what I got hold of on the last one today:

Det Gode Norske Kjøkken
(The Fine Norwegian Kitchen) – 1974 – 367 pages

(Original title: Casserole Cooking) – 1977 – 128 pages

The Sainsbury Book Of Italian Cooking
(Sainsbury’s bok om italiensk  matlagning) – 1979 – 193 pages

Kokekunst -Desserter
(the Art Of Cooking – Deserts) – 1979 – 172 pages

Kokekunst I Bilder
(The Art Of Cooking In Pictures) – 1975 – 87 pages

All five books are fully illustrate in colour.

Prince Cake – Fyrstekake

A recipe from “Mat For Alle Årstider” (Food For All season) published by Det Beste in 1977



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Apple Bacon – Æbleflæsk

A recipe from “God Mad – Let At Lave” (Delicious Food-Easy To Cook)  published by husholdningslærerforeningen in 1976




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Calico Veal Fricassee – Calico Kalve Frikasse

A recipe from “Family Circle Casserole Cook Book” (Family Circle Gryterett Kokebok) published in 1972

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This mild-flavour meat, with green and red peppers and speedy canned potatoes blend in deliciously with the seasoned cream-rich gravy.


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Deep Fried Camembert With Strawberries – Frityrstekt Camembert Med Jordbær

A recipe from “Mat Som Smaker” (Tasty Food) published by Schibsted in 1968

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Scallop Skewers With Bacon – Kamskjellspyd Med Bacon

A recipe from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Kokebokklubb in 1979 

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In context:
Scallops are one of the finest shells. They live in relatively shallow water, from the intertidal zone down to 20-30 meters . The shells are different in scallop, one is almost flat, the second vaulted. They live on the sea bottom with the flat side down. It ‘s just muscle and roe that is eaten.



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Cod Braised In Wine – Torsk Brasert I Vin

A recipe from “Dreyers Kokebok i Bilder” (Dreyer’s Cook Book In Pictures) published by Dreyer in 1968

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