WHIPPED CREAM KRUMKAKE
Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. -Imelda Nesteby, Decorah, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen
Number Of Ingredients 8
Steps:
- Beat eggs in a bowl until very light. Add sugar gradually, beating to blend. Slowly add melted butter, then whipped cream and nutmeg. Mix in flour. (Dough will be consistency of cookie dough.) Chill dough thoroughly. , Preheat krumkake iron over medium heat for about 10 minutes or until a drop of water "dances" when dropped onto plates. Brush plates with butter; place 1 tablespoon dough in center of lower plate. Close iron and press handles together. If excess dough comes out sides, remove with a table knife. , Bake for about 30 seconds; flip iron and bake for about 30 seconds on the other side. Remove krumkake and immediately roll over a cone-shaped form. Place seam side down on parchment to cool; remove form. , If desired, fill some or all of the cooled cones with sweetened whipped cream. Serve immediately.
Nutrition Facts : Calories 81 calories, Fat 4g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 7mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
KRUMKAKE
These cookies cook one at a time in a special iron and have a rather unusual name, but there is nothing unusual about their sweet, delicious taste.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h36m
Yield 72
Number Of Ingredients 7
Steps:
- Heat ungreased krumkake iron over medium-high heat on smallest surface unit of electric or gas range (for electric irons, follow manufacturer's directions). Beat all ingredients until smooth. Test iron with a few drops of water; if they skitter around, iron is correct temperature.
- Lightly brush inside top and bottom of iron with shortening or vegetable oil. Drop 1/2 tablespoon batter onto iron; close gently. Cook about 15 seconds on each side or until light golden brown. Keep iron over heat at all times. Remove cookie with knife. Immediately roll cookie around roller or handle of large wooden spoon. Cool on wire rack.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 20 mg
ORANGE CARDAMOM KRUMKAKE
I decided to try a new recipe with a little more flavor than the traditional one I've been using. This one was definitely a hit. The krumkake turned out nicely crisp with a surprising orange spice flavor. My krumkake iron is electric and took a little over a minute to cook each one, but traditional irons will vary according to how hot it is.
Provided by Caiti Ann
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 30
Number Of Ingredients 11
Steps:
- Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
- Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
- Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
- Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 11.9 g, Cholesterol 19.8 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 31.3 mg, Sugar 6.7 g
KRUMKAKE
Steps:
- Beat the eggs and add flour while continuously stirring. Then add the sugar, vanilla, almond extract and evaporated milk. Beat in melted butter. Heat krumkake maker and drop 1 tablespoon on the iron and press. Hold for about 30 seconds. Remove and immediately roll into a cylinder shape. Dip the finished cookie in chocolate or fill with whipped cream and berries. ***Krumkake maker available at Kitchen Classics: 1-888-954-3877
- Note: The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
NORWEGIAN KRUMKAKE
Steps:
- In a medium bowl, cream the sugar with the butter. Beat in the eggs until the mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes.
- Preheat the krumkake iron until a drop of water sizzles when dropped onto the top.
- Open the iron; coat lightly with nonstick spray. Spoon 1 tablespoon batter onto center of the hot iron. Close iron. Bake about 1 minute on each side until the cookie is lightly browned. Insert the tip of a knife under the cookie to remove form the iron; roll the hot cookie into a cigar or cone shape. Cool on a rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store the baked cookies in an airtight container. They can be kept frozen for several weeks.
KRUMKAKE
Make and share this Krumkake recipe from Food.com.
Provided by Chef m.
Categories Dessert
Time 1h5m
Yield 50 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients well.
- Spoon approximately 1 T.
- onto ungreased, medium heat, preheated Krumkake Iron (Find at specialty stores for about$65. 00) Cook about 1minute, flip cook another 30 seconds until lightly golden brown.
- While warm roll into a cone shape.
- (If you don't have the rolling tool, try a clean clothes pin.) These are very delicate and tasty cookies, they are very pretty with a design from the iron.
- If desired, sprinkle with powdered sugar or fill with whipped cream (Ready Whip makes this easy) Enjoy!
KRUMKAKE II
A yummy cardamom flavored batter to use with a krumkake iron. These can be served plain or filled with flavored whip cream.
Provided by Trudee
Categories World Cuisine Recipes European Scandinavian
Yield 18
Number Of Ingredients 5
Steps:
- In a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream.
- Heat the krumkake iron over the stovetop on medium high heat. When it is hot enough a drop of water will dance around on the surface. Drop batter by tablespoons onto the center of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 15.3 g, Cholesterol 34.3 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 11.7 mg, Sugar 8.4 g
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