These cookies are often baked for Christmas in Norway, but many have the sense to enjoy them the year round. They were not part of my mother’s seven sorts baked for the holiday season, but I’ve had the good fortune to be offered them elsewhere both as a kid and as an addult. Delicious stuff I can tell you – Ted
A cake recipe found in “Kaker til Kaffen” (Cakes for the Coffee) published by Hjemmets Kokebokklubb in 1979
I told you I complained about the lack of sweetness in my old aunts’ cream puffs as a small child in an earlier post. Had the silly old bats* served this cake instead, there would have been no complaints.
* I apologize for the use of this word, but Marie, Emma and Inga always wore long black or dark grey old fashioned dresses and as a small child they reminded me of, well, bats and in an affectionate way I still think of bats when something reminds me of them. Like cream puffs – Ted 😉
A filled cookie recipe found in “Det Nye Kjøkkenbiblioteket” (The New Kitchen Library) published in 1971
From the recipe text: It can not be repeated too often that you are fairly well covered for surprises in the form of suddenly arriving guests if you in the cookie jar have finished baked cookies that just need a quick whipped cream or the like to make you able to serve something really nice – such as some sherry waffles.
As you can see from the text above, Scandinavian housewive’s greatest fear back in the late sixties and early seventies was to be caught red handed by unannounced guests without some tempting goodies to serve with the coffee. Life was hard back then I can tell you, I was there – Ted 😉
With almond and ricotta, this gluten-free cake is the world’s juiciest! And with its delicious taste of orange and white chocolate, it becomes really difficult to turn down. The recipe is intended for a round mould, 23 cm / 9 inch in diameter.
Kim who runs ‘Tunspit & Table‘ writes: England has been famous for its puddings for centuries, and the word is now interchangeable with dessert, but it wasn’t always so. Historically puddings were essentially sausages with a filling stuffed into the stomach or intestines of an animal (the word probably comes from the Anglo-Norman word bodin meaning entrails). Sometimes they were kind of like dumplings, cooked in the broth with the meat for dinner.
Here is a traditional Norwegian recipe from Upper Sogndalen Country Women Society. In the old days colostrum pudding was a dessert always served after calving. Today there is hardly dairy farmers left in Upper Sogndalen. It does not matter if it’s not the first milking, the pudding sets, and it pudding freezes well.
A classic French recipe found in “Formkaker” (Mould Cakes) published by Hjemmets Kokebokklubb in 1981
Any cake baked in a mould be it a round one, a square one, an oblong one, a tube mould or a ring mould is called a “formkake” (mould cake) in Norway no matter what sort of dough the baker might have used – We’re practical like that – Ted 😉
A crispy cake recipe found in “De Nye Kjøkken Biblioteket” (The New Kitchen Library) Published by Gyldendal Norske Forlag in 1971
At times one might scratch ones head asking oneself where the names of cakes come from, as strange as they often may seem. Lace cakes’ name on the other hand is no mystery, One catches that immediately. Admittedly lace are usually white or black, but anyway. . .