Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'Norwegian Recipes' Category

Krumkaka contributed by, Josh from The Seven Hills School in Cincinnati, Ohio USA


From: Norway





1/2 cup of white sugar

1/2 cup of butter, softened to room temperature

3 eggs

1 cup of flour

1/2 tsp. vanilla

1/2 tsp. freshly ground cardamon

6 Tbsp. water





Cream  together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamon.Stir in flour, mixing well. Add water until batter is consistency of thick cream sauce


Lightly grease the two sides of a krumkaka  iron with cooking spray or melted butter if using an electric krumkaka baker, follow the directions provided by the manufacturer. Heat iron over medium -high burner just until a drop of water sizzles on the surface;to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting . Spoon a heaping table spoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter(but not tightly that the batter leaks down the sides of the iron.


Note: Because of the batters  butter content,  leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand  to swiftly wipe up any leaks and prevent baking krumkaka  flambe!).


Bake for thirty seconds, flip iron over, and bake an additional thirty seconds. Flip iron back to initial position, open and immediately roll cookie around a krumkaka cone or a handle of a wood spoon. Slip off cone allow to cool on rack.s

posted by SSnyder in Norwegian Recipes,Recipes and have No Comments

Rosettes contributed by, Addie from The Seven Hills School in Cincinnati, Ohio USA


From: Norway

By: Addie



2 eggs

2 tsp sugar

1/4 tsp salt

1 cup of milk

Oil for deep-frying

Powdered sugar



Combine the eggs, sugar, salt and milk.  Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes.

Heat the oil to 365˚ F

Dip a rosette iron into the hot oil for about 30 seconds.Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begin to brown, lift the iron, turn the pastry over and let it cook for few more seconds.

Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.

posted by SSnyder in Norwegian Recipes,Recipes and have No Comments