Landbroed Norwegian Bread Recipes

Steps:

• Combine milk and butter in a sauce pan over medium-high heat until scalded. Remove from heat and let sit until it is lukewarm.
• Add the yeast and sugar to the milk and allow to sit for 10 minutes.
• Stir in the cardamom and flour until the dough pulls away from the sides of the mixing bowl.
• Cover with a clean towel and let rise about 1 hour, until doubled in size.
• When the dough has finished rising, punch it down, turn out onto a floured surface, and knead until smooth and shiny.
• Roll the dough into an 18" long log and slice into 20 equal sections. Roll each section into a ball and place on a lightly greased baking sheet.
• Cover the buns and allow to rise until doubled, about 30 minutes.
• Prepare the pudding mix as directed, except reduce the milk to 2.5 cups. Allow pudding to thicken at room temperature while the buns are rising.
• Preheat oven to 365°F
• Once the buns have finished rising, use your finger to poke a well in the top center of each bun. Scoop 1-1.5 tbsp pudding into each well. Allow dough to rise 10 more minutes.
• Brush a well-beaten egg over the edges and sides of the dough.
• Bake in oven for 15 minutes or until golden brown.
• Remove from oven and brush the dough with the sugar glaze, being careful to not get the glaze on the pudding. Dip into shredded coconut.

Steps:

• Dissolve the yeast in lukewarm water. Mix the dry ingredients in a big bowl. Add oil and the yeast mix. Knead the dough well. You will probably have to add (quite a bit) more wheat to get the right consistency. Cover it and leave it to rise to twice its original size in a warm place. Knead the dough, and shape into 4 round loaves. Leave them to rise for about 30 minutes.
• Put them in the oven at 425* for 35-50 minutes.
• I usually add 1 teaspoons sugar to the dry ingredients. I also add sesame seed, rolled oats, flax seeds, sunflower seeds and/or wheat germ.

Steps:

• Preheat the oven to 400 degrees F.
• Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
• Add the egg and mix well.
• Fold in the lingonberry preserves.
• Spread into a greased 8x12 inch pan.
• Combine the streusel ingredients, and
• spread it over the batter.
• Bake 25-30 minutes, until golden. Cool in the pan.
• Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.

Steps:

• In a large bowl, mix milk and 1/4 cup cornstarch until well blended.
• Add meat, onion, salt, nutmeg, pepper and egg.
• Mix until well blended.
• Cover.
• Refrigerate at least 20 minutes for easier shaping.
• Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
• Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
• Remove with a slotted spoon.
• Drain on paper towels.
• Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
• In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
• Pour into skillet.
• Over med heat, cook while stirring constantly, until sauce boils and thickens.
• Add meatballs and reduce heat to low.
• Cover and simmer 15 minutes.
• Stir in sour cream and remove from heat.

Steps:

• Cream butter and sugar.
• Add unbeaten eggs, one at a time, beating after each addition.
• Add buttermilk with soda and flour.
• Add caraway seeds.
• Chill for a few hours.
• Roll out to ½-inch thickness and cut with a cookie cutter.
• Sprinkle with sugar and bake 20 minutes in a preheated 350º oven.