A baking recipe found in “Den Store Bakeboken” (The Big Baking Book) published by Schibstedt i 1978
Norwegians seldom eat hot lunches, so fresh bread or rolls is important stuff here round that time of the day whether we’ve packed our lunch before leaving home or buy sandwhiches at a bakers or in the cafeteria at work. Special bread or rolls like these are popular here both home baked and bought.
A baking recipe found in”Borden’s Evaporated Milk Book of Recipes” published in the 1920s
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Popovers may be served either as a sweet – topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea – or with meats at lunch and dinner.
If you want to download Borden’s Evaporated Milk Book of Recipes click the icon below
A great baking recipe found in “Spennenede Mat” (Exciting Food) published by Skadinavisk Presse in 1980
Here you got not only a delicious, but also a highly decorative bread! Golden Parmesan cheese and fresh green oregano drizzled over an elongated collection of rolls, is a great variation. Each roll can be broken off at the table.
A classic Danish recipe from “Spennende Mat” (Exiting Food) published by Skandinavisk Presse in 1980
Nothing beats warm, freshly baked whole grain rolls. Bake a big portion and put some in the freezer. Pick out a few rolls, warm them and enjoy the smell of fresh bakery even on a stressful Monday morning.
Two classic Norwegian yeast bakery recipes found in “Gjærbakst” (Yeast Bakery) published by Hjemmets Kokebokklubb in 1979
Anyone familiar with Scandinavia knows we eat a lot of bread, crisp bread and rolls. This of course leads to a multitude of recipes for yeast baking. All from fluffy white bread to dark wholemeal bread.
Trditional bread has flavored with a lot of different ingredients from treacle, nuts, sausage, raisins and cheese to spice and herbs like these loaves and rolls.
A fresh take on the old rolls from “Nye Mesterkokken” (The New Master Chef) published in 1974
These rolls are given a new and fresh taste by adding honey to the dough and sprinkling them with grated or shredded lemon peel before baking. Server the rolls right from the oven with butter or marmalade or both.
A recipe from “Rumford Bakebok” (Rumford Baking Book) published in 1927
At a jumble-sale this summer I picked up a stack of small cookbooks and among them was the one you can see in the illustration above, “Rumford Bakebok” from 1927. I suspect that it is translated from English as Rumford is not a Norwegian product but who cares.
The book had been appreciated as it was obvious that several generations of the woman in the Grindalen family had used it frequently before it ended up in my vast collection of old printed matter. (Two generations had scribbled their name inside and one on the outside.)