CWS4322
Chef Extraordinaire
Christmas would not be Christmas without Krumkake. Here's my grandma's recipe. I don't know where she got it or if she learned it at her mother's knee. I learned how to make Krumkake at my grandma's knee.
It is assumed you have a Krumkake iron and wooden cone for rolling.
This makes 6-7 dozen. I adjust the heat on the iron as I make them. It takes me about 4 hours to make a batch. I ship them in a tupperware container to my folks in MN (how I earn more GD [good daughter] points).
Ingredients:
1 c whipping cream, whipped and set aside.
4 egg whites
4 egg yolks
1/2 c butter (always butter, I use unsalted) melted
1 c sugar
1 tsp vanilla*
1 tsp ground cardamon
dash of salt
1-1/2 c AP flour
(you can add brandy or use vanilla sugar or part vanilla sugar--I've done both, but I never omit the freshly ground cardamon--about 8 pods)
Directions:
(You'll need 4 bowls)
1. Whip egg whites until stiff, set aside.
2. Beat egg yolks until lemon yellow, thick and fluffy. Set aside.
3. Add melted butter to sugar. Stir to blend. Add vanilla.
4. Add beaten egg yolks.
5. Fold in whipped cream.
6. Add cardamon and flour.
7. Fold in egg whites.
Cook on a hot, ungreased krumkake iron (mine was my grandma's, so it is very well seasoned with love and memories). I test the heat by sprinkling a drop of two of water on it--if the water beads and dances, it's ready.
! use about 1 T batter for each. Flip the iron after counting to 30. Cook the otherside until it is pale yellow--about 20-30 seconds. Lift off iron with fork, roll on cone. Wipe the iron with a paper towel between each. When you flip the next one, slide the Krumkake off the cone (if not crisp, reduce the amount of batter, adjust the heat--they should be crisp when you slide them off the cone). Store in an airtight container. When ready to serve, dust with sifted powdered sugar. We don't fill ours--I guess you can, but then the cookie gets soggy. To eat, hold perpendicular to your mouth and hold your other hand under to catch crumbs.
PS--I'm sure FRESH eggs would make better krumkake than STORE-BOUGHT eggs.
It is assumed you have a Krumkake iron and wooden cone for rolling.
This makes 6-7 dozen. I adjust the heat on the iron as I make them. It takes me about 4 hours to make a batch. I ship them in a tupperware container to my folks in MN (how I earn more GD [good daughter] points).
Ingredients:
1 c whipping cream, whipped and set aside.
4 egg whites
4 egg yolks
1/2 c butter (always butter, I use unsalted) melted
1 c sugar
1 tsp vanilla*
1 tsp ground cardamon
dash of salt
1-1/2 c AP flour
(you can add brandy or use vanilla sugar or part vanilla sugar--I've done both, but I never omit the freshly ground cardamon--about 8 pods)
Directions:
(You'll need 4 bowls)
1. Whip egg whites until stiff, set aside.
2. Beat egg yolks until lemon yellow, thick and fluffy. Set aside.
3. Add melted butter to sugar. Stir to blend. Add vanilla.
4. Add beaten egg yolks.
5. Fold in whipped cream.
6. Add cardamon and flour.
7. Fold in egg whites.
Cook on a hot, ungreased krumkake iron (mine was my grandma's, so it is very well seasoned with love and memories). I test the heat by sprinkling a drop of two of water on it--if the water beads and dances, it's ready.
! use about 1 T batter for each. Flip the iron after counting to 30. Cook the otherside until it is pale yellow--about 20-30 seconds. Lift off iron with fork, roll on cone. Wipe the iron with a paper towel between each. When you flip the next one, slide the Krumkake off the cone (if not crisp, reduce the amount of batter, adjust the heat--they should be crisp when you slide them off the cone). Store in an airtight container. When ready to serve, dust with sifted powdered sugar. We don't fill ours--I guess you can, but then the cookie gets soggy. To eat, hold perpendicular to your mouth and hold your other hand under to catch crumbs.
PS--I'm sure FRESH eggs would make better krumkake than STORE-BOUGHT eggs.
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