Svisker Gröt Norwegian Prune Pudding Recipes

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SVISKER GRöT - NORWEGIAN PRUNE PUDDING



Svisker Gröt - Norwegian Prune Pudding image

A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb prune
2 cups water, hot (just below the boiling point)
1 cup sugar
1/8 teaspoon salt
1 inch cinnamon stick
1/2 cup water, boiling
1/3 cup cornstarch
1 tablespoon lemon juice (fresh is best)

Steps:

  • Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
  • Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
  • Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
  • Remove cinnamon and add lemon juice.
  • Pour into a mold, chill and serve with cream.
  • **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts).

Nutrition Facts : Calories 247.5, Fat 0.1, Sodium 51.8, Carbohydrate 64.2, Fiber 2.8, Sugar 47.8, Protein 0.8

PRUNE PUDDING



Prune Pudding image

This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But now that pitted prunes are readily available, an hour's soak is all you need to speed the cooking process. Sweet, but not overly so, it lends itself to delicious variations: add a bit of cardamom; sprinkle with walnuts; spoon some over thick, creamy yogurt; or try all of these together. The strong cinnamon flavor and dark color make the pudding ideal for autumn and holiday desserts. The portions here may seem small, but as with any dish involving prunes, a little goes a long way.

Provided by Steven Kurutz

Categories     custards and puddings, dessert

Time 2h35m

Yield 4 servings

Number Of Ingredients 5

1/2 pound (about 2 dozen medium-size) pitted prunes
1/2 cup sugar
1/4 teaspoon powdered cinnamon
1 1-inch cinnamon stick
3 tablespoons cornstarch

Steps:

  • Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
  • Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
  • Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 47 grams

NORWEGIAN NOODLE PUDDING



Norwegian Noodle Pudding image

Make and share this Norwegian Noodle Pudding recipe from Food.com.

Provided by ElaineAnn

Categories     Norwegian

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb medium noodles
1/2 cup butter
1/2 teaspoon cinnamon (to taste)
1/2 cup raisins
1/2 cup sugar
1 pinch salt
3 teaspoons almond extract (to taste)
3 eggs
2 cups milk

Steps:

  • Boil noodles in salted water until just barely tender. Strain the noodles and rinse with cold water; place in bowl.
  • Melt the butter and put half in a large casserole or baking dish, coating the sides and bottom.
  • Preheat oven to 350° and place the empty dish in the oven.
  • Add cinnamon, raisins, sugar, salt and almond extract to the noodles.
  • In a separate bowl, beat eggs; add milk and beat again until well blended.
  • Add to the noodles with the remainder of the melted butter. Stir well.
  • Pour into the heated casserole dish and bake until the top is golden brown, 1 hour or longer.

POLISH TWELVE FRUIT COMPOTE



Polish Twelve Fruit Compote image

This is from a library book about Christmas in Poland. It sites: "The Culinary Arts Institute Polish Cookbook". I haven't tried it yet but I may this Christmas. Sounds like it has flavor and fiber!

Provided by Engrossed

Categories     Oranges

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 14

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1/2 cup raisins or 1/2 cup currants
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1/2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1/2 cup pomegranate seeds or 1/2 cup pitted plum
1/2 cup fruit-flavored brandy

Steps:

  • In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
  • Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
  • Grate orange and reserve peel. Peel and section orange and add to pot.
  • Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
  • Stir in orange peel.
  • Cover and let stand for 15 minutes.

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