Cloudberry Cream from Northern Norway / Multekrem fra Nordland

A traditional Norwegian dessert recipe from matoppskrift.no
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This recipe is from the north, but cloudberry cream is popular all over the country. This was always the dessert on Christmas Eve in my childhood home.

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Bakewell Tart / Bakewell Terte

An afternoon tea classic  found on chatelaine.com
Bakewell Tart / Bakewell Terte

Tradition has it that the layering in Bakewell tart (in this case, a sweet, buttery filling over huckleberry jam) was a mistake that caught on. Served with whipped cream and fresh berries, this classic British confection is a proper dessert, or perfect for high tea. This dish is part of the pub fare on the menu at many pubs.

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Strawberry Cheese Treat / Jordbær- og Ostedessert

A dessert ricipefound on an add for ANN PAGE preserves
published in LIFE magazine April 14th 1961
Strawberry Cheese Treat / Jordbær- og Ostedessert

Leave it to ANN PAGE preserves to guarantee
a festive flavour!

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Almond Eyes / Mandeløyne

A recipe for dainty small cookies found in “Kaker til Kaffekosen”
(Cakes for the Coffee) published by Gyldendal in 1991

Almond Eyes / Mandeløyne

This dough is very good to work with, so the cookies
will not take as long as you might think.

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Red Currant Jam / Ripssyltetøy

A simple and quick recipe for jam found on frukt.no
Red Currant Jam / Ripssyltetøy

Red currant jelly is quite common here in Norway, both as a sandwich spread and for some types of dinner dishes, but I have not come across red currant jam before. On the other hand, now that I have I must say it sounds rather tempting. Slightly tart jam tasting of summer will surely be even more tempting when the the winter cold sets in – Ted

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Old-Fashioned Strawberry Preserves / Gammeldags Jordbærsyltetøy

A preserve recipe found on what was then called about.comOld-Fashioned Strawberry Preserves / Gammeldags Jordbærsyltetøy

This quick and easy recipe for strawberry preserves is made without added pectin. It’s a vintage recipe and it makes about four half-pint jars.

A candy thermometer is recommended for the best results. There are other methods for testing the preserves. See the jelling tests below the recipe.

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Devon Scones / Scones fra Devon

A traditional baking recipe from Devon found on essentiallyengland.com
Devon Scones / Scones fra Devon

A Heavenly Treat for Tea Time!

Devon scones and jam must be one of the most wonderful things
to have with a traditional afternoon tea! They’re on the menu at
every teashops and even British Airways serve them on their flights.

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Alliance Jam / Alliansesyltetøy

A fancy jam recipe found on frukt.no
Alliance Jam / Alliansesyltetøy

Making jams from different varieties of berries together is always a success. Try the mix you like the best. In this jam we used red currant, raspberry and black currant.

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Almond Eyes / Mandeløyne

A cookie recipe from “Kaker til Kaffekosen” (Cakes for a
Cosy Cup of Coffee ) i serien “Ingrids Beste” (Ingrid’s Best) published by Gyldendal in 1991

Almond Eyes / Mandeløyne

This dough is very easy to work with, so baking these cakes does not take as long as you may think.

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Pork, Plum And Sage Pasties / Svinekjøtt, Plomme og Salvie Paier

A great picnic recipe found on TescoRealFood
Pork, Plum And Sage Pasties / Svinekjøtt, Plomme og Salvie Paier

The time for picnics is really back again here in Norway, this week has almost been to hot for comfort. That means it’s time to make fresh lemonade, bake pastries, make sandwiches and get the picnic baskets out of the cupboards and head for a nice park or the woods. Marvelous way to share a meal if you ask me – Ted

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Aunt Jemima Pancakes Variations / Amerikanske Pannekakevariasjoner

Pancake recipes found in “A recipe No Other Mammy Cook Could Equal” published by The Quaker Oats Company in 1928
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Aunt Jemima is a brand of pancake mix, syrup, and other breakfast foods owned by the Quaker Oats Company of Chicago. The trademark dates to 1893, although Aunt Jemima pancake mix debuted in 1889. The Quaker Oats Company first registered the Aunt Jemima trademark in April 1937. Aunt Jemima originally came from a minstrel show as one of their pantheon of stereotypical black characters. The character appears to have been a Reconstruction era addition to that cast.

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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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Australian Banana Crescents / Australske Bananhorn

A fancy dessert recipe found in “The Best of International Cooking” published by Hamlyn in 1984
Australian Banana Crescents / Australske Bananhorn

In my eyes you just can’t go wrong with bananas. I love them in any form or shape, but then again, that’s just me  😉

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Cornish Cream Tea / Cornwall Ettermiddags Te

A classic afternoon tea recipe found on travelaboutbritain.com
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Cornish Cream Tea (also known as a Devonshire tea or Devon cream tea Cornish cream tea) is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream*, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.

* Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a cream tea.

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Jane Austen’s Black Butter Jam / Jane Austens Smørbare Syltetøy

A simple but delicious jam recipe found on Bite From The Past
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The Girl who runs Bite From The Past writes: I have been dying to make this ever since I spotted it in The Jane Austen Cookbook by Maggie Black and Deirdre LeFaye.

This is the easiest jam you’ll ever make in your life-and it makes good use of leftover pieces of fruit. It’s funny to me that the instructions state this is a jam for children-probably because it’s a mixed up combination of fruit. I think it’s a wonderful addition to any biscuit or bread at tea time.

In this batch, I used strawberries, two apples that were starting to shrivel, and a couple of really ripe pears. Peel the skins off the apples and pears. You can also use peaches or plums-just be sure to blanche them first to remove the skin.

I did not can these – although you can to preserve them longer. I merely put mine in canning jars and set them in the very back of my refrigerator, where they lasted for several months!

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