Banana Bread / Bananbrød

A recipe for bread found in “The Farmers Family Baking Book”
a free E-book published by the Devondale Dairy
Banana Bread / Bananbrød

Put your overripe bananas to good use and make a loaf of banana bread. You’ll love this bread’s moist texture and simple flavor. Banana bread should form a crack down the center as it bakes–a sign the baking soda is doing its job. Serve toasted with a smear of cream cheese, greek yogurt, or peanut butter and top with mixed nuts. Your kids will love it.

000_england_recipe_marker_nyill_042000_norway_recipe_marker_ny

Molasses Walnut Cookies / Småkaker med Mørk Sirup og Valnøtter

A cookie recipe found in “Cooky Jar Favorites”
published by The Tested Recipe Institute in 1960

Molasses Walnut Cookies / Småkaker med Mørk Sirup og Valnøtter

000_england_recipe_marker_nyill_128000_norway_recipe_marker_ny

Cinnamon Coffee Cake / Kaffekake med Kanel

A cake recipe found in “A Sampler of Modern Sour Cream
Recipes” published by American Dairy Association in 1970

Cinnamon Coffee Cake / Kaffekake med Kanel

Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.

Cinnamomum verum is sometimes considered to be “true cinnamon“, but most cinnamon in international commerce is derived from related species, also referred to as “cassia” to distinguish them from “true cinnamon”.

Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.

000_england_recipe_marker_nyill_160000_norway_recipe_marker_ny

Navajo Flatbreads / Flate Navajo Brød

A great camp bread recipe found on jamieoliver.com
Navajo flatbreads_post

Jamie Oliver: “A cross between Indian naan breads and Mexican tortillas, these flatbreads are brilliantly simple.”

000_england_recipe_marker_nytraditional badge campfire000_norway_recipe_marker_ny

Wholesome Irish Soda Bread / Sunt Irsk Sodabrød

A traditional Irish bread recipe found on irishcentral.comWholesome Irish Soda Bread / Sunt Irsk Sodabrød

For many, Irish soda bread is simply the taste of home but the Irish staple recipe is also an international favorite.

The recipe was first introduced to Ireland during the 1840s. A traditional product of a poor country, soda bread was made with only the most basic of ingredients: flour, baking soda (instead of yeast), soured milk to moisten and activate the soda, and salt.

000_england_recipe_marker_nytraditional badge irish_flat000_norway_recipe_marker_ny

Ryzon Strawberry Shortcake / Ryzon Jordbærkake

A cake recipe found in a booklet published by Ryzon in 1932
Ryzon Strawberry Shortcake / Ryzon Jordbærkake

000_england_recipe_marker_nytraditional badge baking_flat000_norway_recipe_marker_ny

Apricot Gooey Cake / Saftig Aprikoskake

A simpel cake recipe from “Pillsbury’s Best 1000 Recipes –
Best of Bake-Off Collection 42”
Apricot Gooey Cake / Saftig Aprikoskake

An easy, one-egg loaf cake with a simple apricot and coconut topping . . colorful and moist, a practical busy-day cake from Junior Second Prize Winner LaVonn Jost, Stringtown, Oklahoma.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Traditional Irish Soda Bread / Tradisjonelt Irsk Sodabrød

A classic Irish bread recipe found on odlum.ie
Traditional Irish Soda Bread / Tradisjonelt Irsk Sodabrød

Soda bread (Irish: arán sóide, Scots: fardel, Serbian: česnica / чесница) is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as “baking soda”) is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.

000_england_recipe_marker_nytraditional badge irish_flat000_norway_recipe_marker_ny

Baking Soda Cake / Natronkake

A baking recipe found in”Husmorens Store Kokebok”
(The Housewife’s Big Cook Book) published in 1963
natronkake_post

000_england_recipe_marker_nytraditional badge baking_flat000_norway_recipe_marker_ny