Large Honey Glazed Rolls / Kuvertbrød med Honning

A baking recipe found on brodogkorn.no
Large Honey Glazed Rolls / Kuvertbrød med Honning

Delicious large rolls glazed with honey.

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Butter Cake / Smørkake

A classic cake recipe found in “Mine Lekreste Kaker” (My Most Delicious Cakes) published by Teknologisk Forlag in 1994
Butter Cake / Smørkake

A classic Scandinavian cake not different from the Chelsea Buns
in appearance.

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April Birthday Cake / Bursdagskake for April

A recipe for a birthday cake for April found in
“Cake Baking Made Easy with Airy Fairy”
published by Airy Fairy Cake Flour in 1927

April Birthday Cake / Bursdagskake for April

Every little child should have the joy of a real birthday cake of his or her own, and every grown-up child should have the opportunity to renew his youth at least once a year with a special celebration on his own personal anniversary. These cakes will delight any child-big or little-and can be varied indefinitely to suit the occasion. They are as wholesome and nourishing as food, even for children, as they are effective from a decorative standpoint.

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All-Chocolate Boston Cream Pie & Chocolate Pots de Creme / Boston Sjokoladekrempai & Sjokolade Pot de Creme

Chocolate cake and dessert recipes found in “Hershey’s Make it Chocolate!” published by Hershey in 1987
All-Chocolate Boston Cream Pie & Chocolate Pots de Creme / Boston Sjokoladekrempai & Sjokolade Pot de Creme

A real chocolate orgy for you here dear visitor.Chocolate pie with chocolate fill and chocolate glaze and a classic french chocolate dessert to top it all – Ted

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Empire Biscuits / Empir Kjeks

A classic Scottish biscuit recipe found on allrecipes.com
Empire Biscuits / Empir Kjeks

This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry.

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Anne of Green Gable’s Nut Cake / Anne of Green Gables Nøttekake

A recipe inspired by the literature found on
World Turn’d Upside Down
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Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: For this challenge, I decided to make the nut cake with pink icing and walnuts from Anne of Avonlea. It was a hard decision, I was considering making something from Les Miserables or Wuthering Heights as they were both books where food played a major role in the plot.  But I Love the Anne of Green Gables series and wanted to make this cake a few years back but hadn’t gotten around to it.

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Bath Buns / Bath Boller

A 17th century bun recipe found on telegraph.co.uk
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Rich Bath buns with a sweet sugar glaze were a favourite of Jane Austen – though apparently it was easy to over-do it.

From a recipe from Mrs Raffald’s “The Experienced English Housekeeper” published in 1769. Mrs Raffald tells us to “send them in hot for breakfast”, which sounds rather indigestible for these rich, buttery buns, and may have been why, when Jane was staying with a rather mean aunt, she joked to Cassandra that she would make herself an inexpensive guest by “disordering my stomach with Bath buns”.

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Fresh Strawberry Cake / Kake med Ferske Jordbær

Another decadent, though contemporary recipe
found on
about.com/food/

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This strawberry cake is topped with a delicious strawberry cream cheese frosting for a fabulous spring or summertime dessert.

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Norwegian Christmas Bread / Julebrød

A  classic Norwegian bread recipe found in “Nye Mesterkokken”
(The New Master Chef) published in 1974
.
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traditional badge norwegian_flatThis is a juicy and well seasoned bread, which is particularly suitable for Christmas breakfasts. If you got the time, it may be be a good idea to bake several loaves. They make a nice gift for friends who do not bake themselves.

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Cinnamon Cake With Coffee Glaze / Kanelkake Med Kaffeglasur

A cake with a fascinating combination of tastes from DrOetker232_Kanelkake med kaffeglasur_post

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Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Empire Biscuits / Empiriske Kjeks

A classic tea time treat found on essentiallyengland.com527_Empire Biscuits_post

A Patriotic teatime treat, empire biscuits – these cheerful little biscuits, all red and white and sandwiched with jam, make a good offering at a children’s party or with a nice cup of tea should a friend or two drop by.

They also look tasty served alongside some freshly baked scones and plum bread at a traditional afternoon tea. Originally called German biscuits, they were patriotically renamed after the First World War.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
FoodieFridays_buttonthe-weekend-social-badge-small-msp-1fiestafriday

Lemon And Mint Cake / Sitron- Og Myntekake

A fresh take on the sponge cake found on tara.no441_Sitron- og myntekake_post

A delicious sponge that is flavoured with tangy lemon and fresh mint.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

The First Lady’s Medallions / Bispinnens Medaljonger

An old-fashioned recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984bispinnens medaljonger_post
The First Lady’s medallions are glazed pastry with butter cream filling. They can be finished well before serving.

As the coffee powder in the filling give the cakes an “adult” taste, it is perhaps not a good idea to bake these for a child’s birthday party – Ted  😉

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See this and lots of other delicious recipes on:
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School Buns / Skoleboller

A recipe for a very popular and rather sticky Norwegian bun found at aperitif.no

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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.

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See this and lots of other delicious recipes on:
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Cheese Cake With Strawberry Glaze

A recipe from “A Picture Treasure of Good Cooking” published by Tested Recipe Institute in 1953

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>> By the way, this is recipe # 300 on RecipeReminiscing <<

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