Norwegian Cardamom Apple Porridge / Eplegrøt med Kardemomme

A dessert porridge recipe found on geniuskitchen.com

Norwegians adore cardamom! If you enjoy it like we do, give this old-fashioned dessert a try! Depending on how sweet your apples are adjust the sugar. Cinnamon can be replaced for the cardamom.

Cinnamon Cake / Kanelkake

A cake recipe found on “Ost i Varme og KaldeRetter” (Cheese in
Varm and Cold Dishes) published by Den Norske Bokklubben in 1988

Norwegian Beet Salad / Rødbetsalat

A Norwegian Christmas buffet classic
found on norsktradisjonsmat.no

A Christmas classic for many Norwegians, but delicious all year long. Beets has been grown in Norway for a long time. Today we are almost self-sufficient with beets here. This recipe was submitted by Onsøy Associated Country Women to Norway’s Associated Country Women’s recipe relay in 2012.

Traditional Norwegian Hot Sour Cream Cake with Apples / Varm Rømmekake med Epler

A traditional Norwegian kake recipe found in
“Nye Mesterkokken” (The New Master Chef)
published by Skandinavisk Presse AS in 1974

This is a delicious dessert cake from the time when farmers made their own sour cream. There is no need for the apples in the cake, but they add a fresh fruity flavor you may have to replace by serving jams with the cake if left out.

Pancake Dessert / Pannekakedessert

A delicious dessert recipe found in “Ost i Varme og
Kalde Retter”  (Cheese in Hot and Cold dishes)
utgitt av Den Norske Bokklubben i 1988

Make this delicious stack of pan cakes, cut them like you would
an ordinary cake and serve with whipped cream.
A great way to end a meal.

Peach Upside-Down Cake / Fersken Opp-nedkake

A recipe from an ad for Cling Peaches published
in Life magazine May 8th 1950 

Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

A spicy cheese cake recipe found in “Ost i Varme og Kalde Retter” (Cheese in Hot nd Cold Dishes) published by
Den Norske Bokklubben i 1988

Cheesecake is a cake-like pie, which usually contains the kesam (or another unsalted cream cheese), egg, milk and sugar.

Already in Roman antiquity, a type of cheesecake was made of sour cream and kesame. Recipes have been retrieved from Cato the Elder’s collection, where he refers to two types: libum and placenta. Of the two, the placenta resembles most modern cheesecakess, since it has a crust that is baked separately.

British Onion Soup with Red Leicester Toast / British Løksuppe med Rød Leicester Toast

A classic British soup recipe found on goodhousekeeping.co.uk

Mouth-watering Red Leicester toasts are the perfect accompaniment to this fabulous British onion soup.

Colonial Hot Buttered Rum / Varm Rom Med Smør fra Kolonitiden

A classic hot beverage found on allrecipes.com

This is the real thing – an authentic Colonial recipe except.. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite (Among the grown-ups that is 😉 ).

   

D C Style Apple Cake / Eplekake Washington D C style

A recipe from “Internasjonale Familefavoritter” (International Family Favourites) by Ron Kalenuik published in 1976

When I found this book at a flea marked last month I almost dropped it right back in the cardboard box I found it in. The cover is so badly designed that I thought “Not bloody likely”. Luckily I leafed through it and found that it was crammed with decent recipes and good photos. I refuse to believe that the inside was designed by the same person who designed the cover – Ted 😉

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Caramel Cream Sandwich Cookies / Småkaker med Karamellkrem

A recipe from “Best Of The Bake-off Collection No 42”
published by Pillsbury

These crisp butter cookies have a delicate caramel flavour. Deliciously plain, but real party fare when put together with frosting.
From Junior Second Prize Winner Helen Beckman, Mt. Vernon, Iowa.

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Butter Tea Cakes with Brown Sugar / Smørkaker med Brunt Sukker

A recipe for some clessic tea cakes found on about.com/food/

These are a little sweeter than some recipes for tea cakes, but they are delicious. The addition of a small amount of brown sugar gives them that extra bit of sweetness and flavor.

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Small Chicken Pâtés / Små Kyllingposteier

A classic Christmassy buffet pâté from “Forretter” (Starters)
published by Hjemmets Kokebook Klubb in 1982.

As I’ve mentioned before, Scandinavian Christmas buffets are serious stuff, copious dishes and nothing but the best. These chicken pâtés would fit right in on such a buffet.

See this and lots of other delicious recipes on:

Old Fashioned Macintosh Toffee / Gammeldagse Myke Karameller

A recipe by Chef Dee found on food.com
Chef Dee’s Note:This is the best toffee I have ever tasted. It is a popular item at the Christmas Farmer’s Market here, and with just 4 ingredients it’s easy to make. I prefer to decrease the cooking time slightly for a softer toffee.

See this and lots of other delicious recipes on:

Norwegian “Lapper”*

A traditional griddle cake recipe found on the popular food site MatPrat

* “Lapper” are small pieces of paper or fabrics. To write someone a “lapp” means to write someone a note, and passing “lapper” is frowned upon in school (passing notes between students without the teacher knowledge). “Lapper” is also a traditional Norwegian pancake-like griddle cake not unlike “Sveler” that I posted about the other day – Ted

See this and lots of other delicious recipes here:

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