NORWEGIAN KRUMKAKE
If you like a mildly flavorful and crispy wafer-like cookie, this is it! Other flavorings can be added in addition to or instead of vanilla. You can even use this recipe to make your own ice cream cones. Easy and quick! Pipe them with whipped cream or dip in melted chocolate.
Provided by SUCCESSB440
Categories World Cuisine Recipes European Scandinavian
Time 35m
Yield 50
Number Of Ingredients 7
Steps:
- Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
- Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
- Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.
Nutrition Facts : Calories 50.8 calories, Carbohydrate 7.1 g, Cholesterol 12.7 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 5.1 mg, Sugar 4.3 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.
WHIPPED CREAM FROSTING
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste
Provided by Food Network Kitchen
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
- Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
- The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.
NORWEGIAN KRUMKAKE WITH WHIPPED CREAM AND CLOUDBERRIES
My DBIL was born in Norway and loves his heritage foods. This is one of the recipes that my sister makes at Christmas time. It is my favorite Norwegian dish that she makes. These cookies are absolutely wonderful. Some people simply roll the cookies in a tube instead of making a cone. But my sister always makes them a cone.
Provided by CarrolJ
Categories Dessert
Time 1h2m
Yield 24 cooky cones, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the beaten egg, sugar and vanilla well.].
- Mix in the whipping cream.
- Add dry ingredients to the wet ingredients and beat until smooth.
- When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown.
- Roll the cookie into a cone immediately while krumkake is still hot.
- When completely cooled store them in a air tight container.
- To serve lay the cookies next to a bowl of whipped cream which has the 2 Tablespoons of Cloudberries folded into it.
- Each person fills their cone with their desired amount of the creme mixture.
- OPTION: Sometimes when my sister has been unable to purchase cloudberries she has used either fresh raspberries or raspberry jam.
- I personally prefer the raspberries.
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