Parisian White Bread / Pariserloff

A classic French type bread recipe found on aperitif.no

Karlsbader Wreath / Karlsbaderkrans

A wreath recipe from “Mine Lekreste Kaker” (My Most
Delicious Cakes) published by Teknologisk Forlag in 1994

French Walnut Bread / Fransk Valnøttbrød

A French bread recipe found on aperitif.no

Italian Pandoro / Italiensk Pandoro

An Italian bakink recipe found on brodogkorn.no

Pandoro or Gold Bread is delicious, sweet yeast baking from Italy,
where they also call it Royal Bread. It is often baked for Christmas
and is eaten both hot and cold.

Large Honey Glazed Rolls / Kuvertbrød med Honning

A baking recipe found on brodogkorn.no

Delicious large rolls glazed with honey.

Braided Egg Bread / Flettebrød med Egg

A recipe for great looking egg bread found on crisco.com

You don’t often see braided bread like this in Scandinavia, cakes on the other hand is far from rare. These braids  are usually glazed with a simple confectioners’ sugar glazing.

Cocoanut Rusks / Kokoskavringer

A baking recipe found in “Good Luck Recipes”
published by John F Jelke Co in 1916

For a book close to a hundred years old, “Good Luck Recipes” features an amazing 32 large full colour illustrations like the one I’ve used
when making the image above. John F Jelke must have sold
an awful lot of margarine

Ted

Traditional Norwegian Thin Bread / Tynnbrød

A traditional Norwegian pan fried bread recipe found in
“Den Store Bakeboken” (The Big Baking Book)
published by Schibstedt in 1978

Here is an old recipe for thin bread that was common before people got stoves in theirhomes. Since it calls for baking in a frying pan, the recipe is of course also well suitable for camping cooking. The frying pan works just as well on the campfire as it does on the stovetop at home – Ted

Good Old Fashioned Norwegian Wort Cake / God Gammeldags Vørterkake

A traditional Norwegian baking recipe found on kiwi.no

The sediments from beer brewing was the start of the oldest
Norwegian sweet yeast baking. We have eaten  wort cakes
for over 300 years in Norway.

Norwegian wort beer is a non-alcoholic drink made from water, malt and hops and added carbonic acid. In principle, wort beer is beer that has not been through fermentation. In Norway, wort beer is typically dark, roughly looking like Guinness. Wort beer is brewed by Ringnes, Hansa and Aass today.

Wort beer contains some minerals, malt sugar and some b vitamins. Maltese sugar provides fast energy, and the beer is therefore good as a sport drink. The beer is dark, sweet and with a little taste of hops.

Butter Cake / Smørkake

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

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

Norwegian Sunshine Buns / Solskinnsboller

A bun recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978

In Northern Norway, these are usually called just “Solboller”
(Sun Buns) and they are eaten  at the end of the dark winter
to celebrate that the sun has returned.

You might have seen other recipes for Norwegian
Sunshine Buns, there is a multitude of them
out there. I’ve even posted at least one earlier – Ted

Gaufres Bruxelloises – Brussels Waffles / Brüsselvafler

A Belgian specialty found in “Spesialiteter fra 30 Land”
(Specialties from 30 Countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

In Belgium  there are several kinds of waffles, including the Brussels waffles and the Liège waffles.

In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.

Butter Buns with Vanilla Cream and Berries / Smørboller med Vaniljekrem og Bær

A classic Norwegian bun recipe found on tine.no

Nothing tastes better than fresh yeast bakery. It does not have to be a special occasion, these buns can be enjoyed fresh any day or you can freeze them and serve them should you get unexpected guests. You get about 20 buns from this recipe.

Lunch Rolls with Cheese / Lunch Rundstykker med Ost

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.

Buckwheat Cakes / Bokhvetepannekaker

A classic Ameican breakfast griddle cake recipe found in
“The Art of Baking Bread” published by
The Northwestern Yeast Co in 1922

Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds and as a cover crop. To distinguish it from a related species, Fagopyrum tataricum, it is also known as common buckwheat, Japanese buckwheat and silverhull buckwheat.

Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten and rich in complex carbohydrates, it is referred to as a pseudocereal. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.