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Old 12-25-2004, 06:39 PM   #11
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Quote:
Originally Posted by momcooks
It's also called Krumkake, krumkaker. This year I bought the most awesome electric iron. I've been doing it on the stove for years. It's a Chefs Choice out of the Chefs catalog. I water my batter down to make them thin as possible. Yes it's a roller thingy! :D
Those be them, they look great. What recipe do you use. There are as many for these as for chocolate chip cookies. Smart these Norwegians.
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Old 12-25-2004, 07:03 PM   #12
 
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Thanks Debi!

Now I recognize them!

Also my Norwegian Mom used to make lefse...sort of flattened, but delicious with butter and jam (or either!) Are there two kinds?

Also (Phoenetically!) ""Futty Mund", sort of a fried bread twist, as best I can recall (its been a lot of years!)

On the other hand, I am glad I will never ever be caused to eat "lutefisk" again....

Mind, my Father, who endured the Dirty Thirties as the eldest in the family, when they were on relief, compared it marginally favourably with the more or less rotting, salt dried cod shipped in from Newfoundland to the prairies...he said you would "nail it to a pine board, soak it overnight in water in the bathtub, boil it for the day, then throw the fish away and eat the board"...
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Old 12-25-2004, 07:35 PM   #13
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Not sure if I put the recipe in with the box when I put it away or not. I use almond extract, less sugar and way more water than the original recipe calls for. I also do sandbakkels, although I don't hollow them out like I shoud. And rosettes, I've been collecting irons for years. I imagine everyone makes lefse a little different. But we use a grooved rolling pin and roll it as flat as possible and fry on a round grill. Kind of a thin potato tortilla. Cold with butter and sugar is the way I like them. Swedish meatballs is about the only other Scandinavian food I cook. I'm not Norwegian, but I was raised in North Dakota, and have many relatives that are. I enjoy doing them as people really like something different.
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