Scandinavian Holiday Recipes- Gingersnaps

Gingersnaps

I'm pretty sure we all know what gingersnaps are so I'm not going to explain much about them.  But basically, they are a hard cookie that taste like ginger and many other spices.

Ingredients:

• 2/3 cup butter
• 1 cup sugar
• 4 tablespoons sorghum
• 1 egg
• 1 cup flour
• 2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• sugar for rolling

Recipe:

"Cream butter and sugar. Add sorghum and egg. Sift together dry ingredients; add to butter mixture. Chill at least 3 hours or overnight. Roll into 1-inch balls and then roll in sugar. Place on an ungreased cookie sheet. Bake at 375 degrees about 10 to 12 minutes or until lightly browned. Makes about 2 dozen." (Spencer 156).

Results:

Nothing. They turned out horribly. they resembled nothing like a cookie either.  I replaced sorghum with molasses because the internet said it was okay to.  Clearly it wasn't!  I'm no pro. but something had to be wrong with what I did.  I don't know why it didn't turn out but I know I'm never making that recipe again.  And in case your wondering, I do not recommend it.  But I would like to know, why do recipes not turn out they way they should, even if you do the right replacement methods and measurements?

Bibliography:

Spencer, Michelle Nagle., and Miriam Canter. Scandinavian Holiday Recipes: Norway, Sweden, Denmark, Finland, & Iceland. IA City, IA: Penfield, 1989. Print

Scandinavian Holiday Recipies- Lefse

Lefse

Lefse is a Norwegian Dessert that is like a "potato tortilla."  Lefse making is a holiday tradition in my family that we have every year. It is a long process to make but it makes a lot and is really delicious.

Ingredients:

• 5 well-packed cups of cooked riced potatoes
• 1/2 cup margarine
• 3 tablespoons powered sugar
• 2 cups flour
• 1 teaspoon salt

Recipe:

"Add margarine to potatoes while they are still warm. Cool to room temperature. Add powdered sugar, flour, and salt. Knead well and then roll into a log. Cut and measure into 1/3 cup portions, make a round ball of each.  On a floured lefse "board" press each dough ball down and then, using a pastry sleeve and rolling pin, roll into 14-inch circles to fit a lefse griddle. The secret to making lefse is the use of a lefse stick. For the last roll across the dough use a grooved lefse rolling pin, which marks the dough and makes it thinner. Grill dough on a lefse griddle for about 1 to 2 minutes on each side. Fold each lefse in half or quarters. Cool between towels and store in plastic bags." (Spencer 86).

The Results:

Delicious as always!  They turn out great every year and I highly recommend making them.  There are never any struggles for me when it comes to making them because I know the steps of making it and I make it so often. They are best served with butter and sugar rolled up, but it is also good plain. Lefse making is one of the big things I look forward to during the holidays.

Bibliography:

Spencer, Michelle Nagle., and Miriam Canter. Scandinavian Holiday Recipes: Norway, Sweden, Denmark, Finland, & Iceland. IA City, IA: Penfield, 1989. Print

Krumkage- Scandanavian Holiday Recipes

Krumkage

Krumkage is a Norwegian cookie made with traditional Norwegian ingredients. You use an iron to press the pattern into the cookie and then roll it to finish.  It is very delicious and is good for any event.

Ingredients:

1/2 cup butter

3/4 cup sugar

3 eggs

2 cups flour

1/2 whipping cream

1 teaspoon vanilla

Recipe:

"Cream butter and sugar.  Add eggs; beat well.  Add remaining ingredients and blend well.  Heat Krumkage iron over stove.  Place one teaspoon of batter in Krumkage iron, close it and cook Krumkage over medium heat on both sides.  Remove from iron and shape into a cone, using a wooden spoon handle while still hot." (Spencer 144)

Results:

They turned out great!  The batter turned out just how it should've and it was easy to work with.  I learned that when you out the batter on the iron, don't put it exactly in the center. Put the batter a little bit further back because when you put the lid down on the iron, the batter will naturally be pushed forward.  It was a trial and error process for the perfect size and time for it to cook fully.  They should be golden before lifting it off the iron and rolling.  Instead of using a wooden spoon handle to roll, I used a Krumkage roller (as seen in the first picture) to make it easier to roll.  I would make these again and I totally recommend trying to make them yourself!  Why do you think recipes either turn out the way they are supposed to or turn out not even close to the way they should?

Bibliography:
Spencer, Michelle Nagle., and Miriam Canter. Scandinavian Holiday Recipes: Norway, Sweden, Denmark, Finland, & Iceland. IA City, IA: Penfield, 1989. Print

Scandinavian Holiday Recipes- Rosettes

Rosettes

Rosettes are a Scandinavian holiday treat, which is batter dipped with a unique pattern shaped iron, fried in oil.  They are a delicious treat but are very sweet so two is plenty for one serving.

Ingredients: 

3 eggs

1/3 cup sugar

1 cup flour

1/2 cup milk

1/4 teaspoon salt

oil for frying

powdered sugar for sprinkling 

Recipe:

"Beat eggs and sugar together.  Add remaining ingredients.  Beat until smooth.  Heat a rosette iron in hot oil until hot.  Drip iron in batter, making sure that the batter does not get over the top of the iron.  Place iron into hot oil and cook rosette for about 1 minute; shake iron to remove the rosette.  When rosette drops off remove it from oil and place on absorbent paper to drain. Sprinkle with powered sugar." (Michelle Nagle Spencer 135)

             

Results:

They were great, though there were a few difficulties in the process. The iron was hard to work with because sometimes it wouldn't get hot enough so the batter would stick to it when it was in the oil.  This was a problem because it would mean a burnt rosette and a messy iron.  One of them wouldn't come off so I ran the iron under the sink because you couldn't remove it with your hand it was so hot! I then learned not to put something cold in hot oil because it WILL explode and you will get burned. It took a couple tries to make a somewhat okay looking one. The key was to be quick placing it into the oil.  Overall, there will probably be a slim chance of making them again, just because they were messy, hard to make and there is defiantly better treats.  Why do you think people are more willing to bake treats during the holidays than any other time?

Bibliography:

Spencer, Michelle Nagle., and Miriam Canter. Scandinavian Holiday Recipes: Norway, Sweden, Denmark, Finland, & Iceland. IA City, IA: Penfield, 1989. Print.