Norwegiancrowns Recipes

NORWEGIAN SKOLEBROD

Steps:

• In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
• Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
• To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.
• Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.

NORWEGIAN CROWNS

Steps:

• Preheat oven to 400 degrees F.
• Press the hard cooked egg yolks through a sieve, into a mixing bowl.
• Add the sugar, salt and uncooked egg yolks, and beat thoroughly with mixer.
• Add the butter and flour alternately in small amounts, mixing in after each addition.
• Cover and chill until stiff.
• Roll the dough into ropes 1/4 inch in diameter and 5 inches long.
• Form rings by crossing the ends and pressing slightly.
• Dip, first into egg white, and then into the sugar, and place on cookie sheets with some space between them (the book does not say whether to grease the sheets or not, but I would do so, if not using silpat or parchment).
• Bake at 400 degrees F for 8 to 10 minutes, but check slightly earlier to make sure they aren't browning too fast.
• Remove from sheets and cool on racks.

CRISPY NORWEGIAN BOWS

Steps:

• Beat egg yolks and granulated sugar until pale yellow. Add cream and cardamom; mix well. Gradually add flour until dough is firm enough to roll., On a lightly floured surface, roll into a 15-in. square. Using a pastry wheel or knife, cut into 15x1-1/2-in. strips; cut diagonally at 2-1/2-in. intervals. In the center of each diamond, make a 1-in. slit; pull one end through slit., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bows, a few at a time, until golden brown on both sides, 20-40 seconds. Drain on paper towels. Dust with confectioners' sugar.

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

NORSKE KRONER - NORWEGIAN CROWNS COOKIES

Steps:

• Mash hard cooked egg yolks very finely; cream with uncooked egg yolks, salt and sugar.
• Add butter and flour alternately, a little at a time.
• Cover and chill until stiff.
• Preheat oven to 400°F.
• Roll dough into strips 1/2" in diameter and about 5" long.
• Shape into rings, crossing the ends.
• Dip in egg white, then in sugar.
• Bake for 8 to 10 minutes.