Medianyk (honey Cake)
Ingredients & Directions 4 oz Butter 4 lg Eggs 14 oz Honey 14 oz Unbleached All-Purpose Flour -; 3 Cups 1/2 ts Ground Ginger 1/2 ts Ground Nutmeg 1/2 ts Ground Cloves 1 ts Cinnamon 2 ts Baking Powder Cream the butter and separate the eggs. Add the room temperature yolks, one at a time, to the butter and beat well. Mix in the honey. Sift the flour, baking powder, and spices twice and add to the butter mixture. Whip the egg whites until stiff. Fold a little of the egg whites into the batter, then add the rest of them, folding them gently into the batter. Pour the batter into a guttered and floured loaf pan. Bake in a preheated 350 Degrees F. oven until firm on top and a toothpick inserted in the center comes out clean, about 1 hour. Cool, in the pan, for 10 minutes, then remove and finish cooling on a wire rack. Yields 10 Servings
Norwegian Griddle Cakes
Ingredients & Directions 4 c Riced hot potatoes 2 1/2 tb Light cream 2 1/2 tb Lard 1 1/2 tb Sugar 1 ts Salt 2 c Sifted all purpose flour Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and form into 2 balls. Continue with remaining dough. Chill balls for 1 hour. On a lightly floured board roll each ball into a paper thin round about 5 inches in diameter. Cook on heated griddle over low heat until very light tan. Turn and cook on other side. Serve hot or cold. All Lefsa – Sprinkle with hot water and let lay a while, then butter and sprinkle with sugar and cinnamon, fold and cut. Yields 26 Servings
Pumpkin Pound Cake
Ingredients & Directions 2 c BUTTER, MELTED 5 c CANNED PUMPKIN 4 c SUGAR 8 ea EGGS, ROOM TEMP 6 c FLOUR 1/2 ts Salt 4 ts Baking soda 1 ts Freshly grated nutmeg 2 ts Cinnamon 2 ts Vanilla 3 c Heavy whipping vream 3/4 c Orange juice 2 tb Powdered sugar 1 c Walnuts or pecans, chopped Cream the butter and sugar. Add the pumpkin and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the dry ingredients and slowly add to the creamed mixture. Add the vanilla and beat well. Pour into 2 greased and floured bundt or tube pans and bake for 1 hour and 15 minutes at 350 degrees. Whip the cream until stiff. Mix in the organge concentrate and sugar. Let the cakes cool in the pans for 25 -30 minutes. Serve slices garnished with a collop of orange cream springled with walnuts. Yields 10 Servings
Mocha Cheesecake Pie
Ingredients & Directions 1/2 pk (15-ounce) refrigerated -piecrusts 2 pk (8-ounce) cream cheese, -softened 1 cn (14-ounce) sweetened -condensed milk 3 tb Instant coffee granules 3 tb Almond liqueur 4 Bittersweet (1-ounce) -chocolate baking squares, -melted 1 c Sliced almonds, toasted Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Bake at 450=B0 for 9 to 11 minutes or until golden brown; cool. Beat cream cheese at high speed with an electric mixer until creamy; gradually add condensed milk, beating until smooth. Add coffee granules, almond liqueur, and chocolate; beat until blended. Pour into prepared crust. Bake at 350=B0 for 30 to 35 minutes or until set. Cool on a wire rack; cover and chill 4 hours. Top with toasted almonds. Makes 1 (9-inch) pie. Yields 1 Pie
Norwegian Coffee Cake "kringlas"
Ingredients & Directions 1/2 c MARGARINE. 1 c SUGAR. 1 ts VANILLA. 1 EGG. 1 c BUTTERMILK. 1 ts SODA. 3 c FLOUR. 2 1/2 ts BAKING POWDER. 1 ts SALT. Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and the Soda; (I have used 7up) and sift the dry ingredients into this. add the rest of the ingredients, mix well. Put the container into the refrigerator chill over night. Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the Refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. Bake in a 450 deg pre-heated oven for approximately 6 to 8 minutes, ( May vary with the weather so keep an eye on them).But they should be a light brown before you remove them. Refrigeration is one of the keys of “KRINGLA” making. They must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. You can also use. A: OATMEAL. B: RAISINS. C: WHOLE WHEAT. You can fill them with your favorite filling, Cream Cheese, Jelly, ETC. you don’t need eggs or yeast. They are not too sweet, and definitely not Boring like a bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread not like Muffins, which are too sweet, and also do not have too many calories. This recipe came from a fella from the town of LOS OSOS CA He is a out of work Carpenter who started baking and selling these wonderful Rolls, He said that this is an original recipe that he got from his grandmother, (Yea for the Moms). Ive tried Nuts, and love the cream Cheese one, You could even use Custard Filling, Ive also used Different flavored oils like Pure orange oil, Butterscotch, several Berries types. and they turned out just great. Hope you enjoy them. Yields 1 Servings
Cappuccino Mousse Pie Pt 2/2
Ingredients & Directions See part 1 CHOCOLATE CRUMB CRUST: 1. Process the crumbled cookies into crumbs (1 1/2 cups) in the food processor. Add the remaining ingredients and pulse just to blend. 2. Turn crumbs into a 9-inch pie plate and pinch them together. They should cling together well; if they seem too dry and crumbly, add another drop or two of milk. Press the crumb mixture firmly and evenly against the sides and bottom of the pan. Refrigerate to chill, and firm before filling. from “Have Your Cake and Eat It Too” Yields 1 Servings
Sage Wheat Bread
Ingredients & Directions -PNewton vkbb14a 1 1/2 c Water (Milk) 1 1 tb Applesauce (Shortng) 1 1/2t 2 c Whole wheat flour 1 1/2 1 c Bread flour 2/3 1/3 c Cornmeal 1/4 1 tb Brown sugar 2 t 2 ts Fresh sage 1 1/2 OR 1/2 ts Crushed dried sage 1/2 3/4 ts Salt 1/2 1 ts Yeast 1 t Page 39 Yields 1 Servings
