Norwegian Traditional Velvet Porridge / Fløyelsgrøt

A recipefor a traditional Norwegian Saturday porridge
found on
norsktradisjonsmat.no

Norwegian Traditional Velvet Porridge / Fløyelsgrøt

Delicious porridge with long traditions. This recipe is taken from  “Traditionskost fra Ringerike” (Traditional Food from Ringerike), published in 1996.

Here we can read that porridge and gruel were widely used in theold days. Water porridge and milk porridge were most common everyday, while velvet porridge was usually served on Saturday afternoon. An old farmhand from Ådalen once said, “If theres no porridge, I might as well stay here.” He was out working out in the fields and saw no reason to walk up to the farmhouse to eat the evening meal if there was no porridge on the table.

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Instant Apple Slices / Raske Epleskiver

A baking recipe found in “The Farmers Family Baking Book”
a free E-book published by Devondale
Instant Apple Slices / Raske Epleskiver

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Gunpowder Steaks / Kruttbiff

A spicy steak recipe found on joker.no
Gunpowder Steaks / Kruttbiff

Strong experiences can sometimes be good and can serve as spices in everyday life. Here you have a healthy and tasty steak with beans and ruccula. Just the thing when you want to treat yourself to a good and healthy meal.

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Little "Ticci" Tarts / Små "Ticci" Terter

A dessert recipe found in “150 New Ways to Serve Ice Cream”
published by Sealtest System Laboratories Inc in 1936
Little "Ticci" Tarts / Små "Ticci" Terter

Most everybody thinks of spaghetti when Italian cookery is mentioned, but few persons are aware of the fact that the little tart which fills such an important place on our dessert list is almost as popular in some parts of Italy as the well-known spaghetti.

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Apple Toddy / Epletoddy

A recipe for a lovely spicy toddy found on meny.no
Apple Toddy / Epletoddy

Autumn is just around the corner here Norway now, so the evenings are not that hot anymore so this simple recipe for a tasty apple toddy can be a good idea. If you love apple and ginger, this hot drink is just the thing for you.

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The Farmer’s Apple Cake / Bondens Eplekake

A juicy apple cake recipe found in “Mett På En
Litt Sunnere Måte” (Full a slightly healthier way)
a free e-booklet publshed by tine.no

The Farmer’s Apple Cake / Bondens Eplekake

This cake is based on cottage cheese, which gives it a slightly acidic flavor that will go great with the sauteed apples wedges.

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Cafe Royal

A downright decadent hot drink recipe found in
“Whitman’s Chocolate Cookbook” published by
Whitman’s Chocolates Division, Pet Inc in 1987

Cafe Royal

When the list of ingredients for making this hot chocolate drink runs
down to 11 items one quickly realize that here we’re not talking about
a couple of spoons instant cocoa tirred into hot milk – Ted

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Campfire Cooking – Brown Bears / Brune Bjørner

A lovely breakfast recipe perfect  for camping
found on allrecipes.com

Campfire Cooking - Brown Bears / Brune Bjørner

Your kids will love making these brown bears for breakfast whenever you go camping. They’re super simple and no prep for mom or dad!”

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Spice Cake with Strawberries / Krydderkake med Jordbær

En Cake recipe found in “Nye Mesterkokken” (The New Master
Chef) utgitt av Skandinavisk Presse AS i 1974

Spice Cake with Strawberries / Krydderkake med Jordbær

This is a juicy, fresh cake with a nice taste of strawberries, which really makes it different and special. It is all right to use overripe berries, and you can also vary the seasoning as desired.

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Poire Jaqueline / Pære Jaqueline

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936
Poire Jaqueline / Pære Jaqueline

A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.

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Sugar Rusks / Sukkerkavringer

A sweet rusk recipe found in  “Mine lekreste Kaker”
(My Most Delicious Cakes) published by
Teknologisk Forlag i 1994
Sugar Rusks / Sukkerkavringer

What ever happened to rusks? When I was a kid we ate rusks quite often, but now I can’t remember the last time I set my teeth into one. Have they simply gone out of fashion. Can’t even remember having seen some in the stores in donkey’s years- Ted

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The Vicarage’s Spice Cake / Prestegårdens Krydderkake

An old-fashioned cake recipe found in  “Mine lekreste Kaker”
(My Most Delicious Cakes) published by
Teknologisk Forlag i 1994
The Vicarage’s Spice Cake / Prestegårdens Krydderkake

Wikipedia: Spice cake is traditionally flavored with a mixture of spices. The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger and nutmeg

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Coffee Spice Cake / Kaffe- og Krydderkake

A cake recipe found in “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925Coffee Spice Cake / Kaffe- og Krydderkake

As I mentioned the first time I posted from this book, food flavoured with coffee tends to be most popular among grown-ups. But who cares, as I concluded then, we are grown-ups aren’t we – Ted

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Tourte aux Poires – Pear Tart / Pæreterte

A classic  tart recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by 
Hjemmets Kokebokklubb in 1980

Tourte aux Poires – Pear Tart / Pæreterte

I guess we’ve all baked apple tarts and pies so why not try this French farmhouse recipe with pears for a  change.

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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.

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