Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean dessert recipe found on frukt.no
Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean and tasty dessert made from vanilla quark or yogurt and raspberries. It can be cooked well in advance and decorated just before serving. The dessert can also be served in glasses.

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Real Norwegian Egg Cream / Ekte Eggekrem

A traditional Norwegian dessert sauce recipe from matprat.no
Real Norwegian Egg Cream / Ekte Eggekrem

Real egg cream is velvety and extra rich and delicious.
The cream is excellent with fresh fruit and/or berries.

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Barley Cream with Blackcurrant Sauce / Byggrynkrem med Solbærsaus

A Christmas dessert recipe found at New Scandinavian Cooking
Barley-Cream-with-Blackcurrant-Sauce[1]

Andreas Viestad writes about the recipe:
  This is a very traditional Norwegian Christmas dessert.

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Chalet Orange Soufflé / Chalet Appelsinsufflé

A recipe from “Famous Florida Chefs’ Favorite Citrus Recipes”
published by Florida Citrus commission in 1970

Chalet Orange Soufflé / Chalet Appelsinsufflé

A soufflé (French: [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff”

The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, circa the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century

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Butter Pecan Gaufrettes / Krokan Gaufrettes

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936Butter Pecan Gaufrettes / Krokan Gaufrettes

Waffles are usually dismissed at the breakfast table as “mere waffles” in the US. To the French, who have a way of glorifying things, they are also widely used as part of the dessert, and are called “gaufrettes,” which is rather glorified in sound, and glorious to taste.

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Orange Syrup / Appelsinsirup

A delicious sweetener recipe found on madogbolig.dk
Orange Syrup / Appelsinsirup

Make your own thick orange syrup, and treat friends and family to the most delicious syrup for pancakes or ice cream.

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Mars Bar Sauce / Mars Bar Saus

A quick recipe from “The Chocolate Book”
by Valerie Barrett published by Leisurebooks in 1987
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This sauce is very quick to make and absolutely delicious.

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Wild Berry Sauce / Skogsbærsaus

A traditional Norwegian dessert sauce found on matprat.no498_Skogsbærsaus_post

For many of the traditional Norwegian desserts I post, as with the Almond Kernel Pudding I posted to day, it is suggested to serve it with something usually called just red sauce. These sauces can be made with raspberries, strawberries or other red berries. Here is the recipe for one made with mixed wild berries.

Wild Berry Sauce is perfect for homemade vanilla ice cream, puddings and dessert porridges. You can use both fresh and frozen berries. The acidity from the berries helps to give the dessert an extra boost. A delicate and refreshing ending to the good meal.

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]

Royal Hot Chocolate Sauce / Kongelig Varm Sjokoladesaus

A recipe from a booklet published by
Hershey’s Chocolate in 1937
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Back before WWII and well up into the sixties a lot of the larger food producers published free or inexpensive recipe books or booklets. These recipe collections highlighted their own products of course. Sometimes in the early eighties I found the one in the picture above published by Hershey’s Chocolate from 1937 in a used book shop in York  – Ted

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Recipe posted at:
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