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.
A historic candy recipe found at recipelion.com
A holiday tradition for many families, Martha Washington’s candy is a treat that’s easy to make and even more delicious to eat. This particular recipe for No-Bake Martha Washington Candy features just a few choice ingredients, making it even simpler to prepare.
Martha Washington (née Dandridge; June 13 [O.S. June 2] 1731– May 22, 1802) was the wife of George Washington, the first president of the United States. Although the title was not coined until after her death, Martha Washington is considered to be the first First Lady of the United States. During her lifetime she was often referred to as “Lady Washington”
An Indian cake recipe found on saveur.com
A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut. Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb.
A Tanzanian curry recipe found on myrecipes.com
Tanzania sits at a crossroads in the spice trade routes from India. That’s why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.
A Classic Australian Afternoon Tea cake found on britishfood.about.com
These light fluffy sponge cakes dipped in chocolate icing and coated in desiccated coconut are a national institution in Australia where they are served for afternoon tea. In New Zealand they are coated in raspberry jam rather than chocolate icing, both are so delicious. The Lamington is said to have been named after Lord Lamington, who was governor of Queensland from 1896 to 1901.
A dessert recipe found in REMA 1000’s booklet
“Sjømat På Sitt Beste” (Seafood At Its Best)
Sorbet is just a fancy name for frozen fruit run in a food processor while adding sugar syrup. If you’ve never made it before it sounds difficult as everything with fancy names but it is really very simple to make – Ted
Here’s a recipe from a seventies version of these inexpensive small food product promoting cook books. This one is from Eagle Brand Sweetened Condensed Milk and was published in 1976. I found this one on a flea market here in Oslo a couple of years ago – Ted
A classic Norwegian Christmas cookie found on dinmat.no
For many Norwegians, including me, it wont be Christmas before the juicy and tasty coconut macaroons is baked. The recipe is super simple and gives cakes that is guaranteed to keep its shape during baking. A portion of this recipe yields about 30.
A recipe for a very popular and rather sticky Norwegian bun found at aperitif.no
Bakery like this has been called school buns at least as long as I’ve lived, but don’t ask me why. One thing for sure, I never got a single one at school during my close to 20 years at ground school, high school and college. But if you ask me if I’ve ever eaten any the answer is a clear and loud YES! They are delicious.
A fancy muffins recipe found on oekter.no
A recipe from “Nye Mesterkokken” (The New Master Cook) published by Skandinavisk Presse AS in 1974
Scones are a delicious type of bread that is raised with baking powder and therefore are quick to make. Server scones for tea or coffee with a little jam or marmalade. You get the best flavours while they are still hot and freshly made.