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Distinctively Nordic
Gifts, Jewelry
& Apparel
www.ScandiStyle.com
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 Solberg—Eidem Holiday Recipes
In the late 50's I was the last child at home. Grandma Solberg had recently died and, since Mom and Grandma had always done their Christmas baking together, Mom was missing her. Perhaps that's why she let me stay home from school a few days to help—more for the companionship than for actual need. What a wonderful time we had!
These are a few of Anna's favorite holiday recipes. Let your children get caught up in making them too. Let them stir, lick the spoons, and get closer to their Scandinavian roots. You'll not only be making delicious food, you'll be making lasting memories too.
"I could not find our recipe for Sand Bakkels; they are part of our traditional Norwegian family recipes that we have every Christmas. I am so pleased to have found it and even more pleased to find it on your website." — Janie M.
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1 cup soft shortening (part butter)
3/4 cup sugar
1 cup pumpkin
2 eggs
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
3/4 cup shredded coconut
Mix shortening, sugar, pumpkin and eggs together thoroughly. Sift flour, baking powder, salt and stir into first mixture with coconut. Drop about 2 inches apart on lightly greased baking sheet. Bake 8 to 10 minutes in hot oven (400 degrees).
1 cup powdered sugar
2 T. soft butter
1-1/2 T. grated orange rind
1 1/2 T. orange juice (approx)
Mix to spreading consistency. Frost cookies when cool. Enjoy!
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Rommegrøt - Cream Pudding
Rommegrøt is lip-lickin' Norwegian 'white' food. Obviously one of the most popular foods at Høstfest in Minot each October!
Use fresh farm cream if you can get it. And stir almost constantly as you put together this wonderful dish.
2 cups heavy cream
2 cups whole milk
1/3 cup flour
2 T. sugar
1/3 tsp salt
In heavy non-stick saucepan over low heat, bring cream to boil and simmer 1-2 minutes. Then slowly sift in the flour and simmer for a few minutes. Skim off and retain in a small bowl any butter that forms on the surface.
Heat the milk, then stir it in together with the sugar and salt. Continue simmering 3-5 minutes until mixture is thickened and smooth.
Serve warm in bowls. Top with sugar, cinnamon, and reserved butter.
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Anna's Ginger Cream Cookies
1 cup molasses
1-1/4 cups sugar
1 T. baking soda
1 cup shortening
1 cup hot coffee
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 tsp salt
5+ cups flour
Cream shortening and sugar, add molasses and coffee. Mix flour with baking soda, spices and salt and add to first mixture, mixing well. Put dough in refrigerator to chill; preferably overnight. Roll out at least 1/4 to 1/2 inch thick, using a round cutter, Christmas cutters or a heart for Valentine's Day.
Place on greased and floured cookie sheets. Bake in 375-degree oven just until cookie holds its shape when touched in the center, approximately 12 minutes.
Frost with a powdered sugar icing and decorate with colored sprinkles. Our Christmas and Valentine's Day traditions weren't complete without this recipe.
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If rolled Ginger Cream cookies (left) are too time-consuming, try this drop recipe which is very similar and tastes much the same:
1 cup shortening
1 cup sugar
2 eggs
1 cup molasses
1 T. baking soda
1 cup warm coffee
5+ cups flour
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
1 tsp salt
Cream shortening; add sugar gradually and beat well. Add eggs one at a time, beating well. Add molasses. Mix well. Dissolve baking soda in coffee. Add flour and spice mixture to egg mixture alternately with coffee. Drop by spoonsful onto greased cookie sheet, leaving a space between. Bake 12-15 minutes at 375 degrees.
Frost with powdered sugar frosting, adding sprinkles for decoration.
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Postcard from Mom's aunt, mailed shortly before the Nazi invasion of Norway.
Pictured is a village close to Grandma Solberg's birthplace near Stavangerfjord.
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Anna's Sand Bakkels (known also as 'sand bakkelse' and 'sandbakkels')
1 cup shortening (use 1/2 cup butter, 1/2 cup shortening)
1 cup sugar
1 egg
1/2 tsp vanilla
1 to 1-3/4 tsp almond extract, depending on taste
2-1/2 cups flour
Cream shortening; add sugar and cream well. Add egg, vanilla and almond extract. Add flour to make a stiff dough. Inch off small ball of dough. Place it in center of sand bakkel tin and with thumb press dough evenly on inside of sand bakkel tin, spreading it as thin as possible on bottom and side of tin. Place filled tins on cookie sheet. Bake in 375-degree oven for approximately 12 minutes or until golden brown. Do not overbake!
When removing tins from cookie sheet, flip each tin upside down and let them cool. When cool, gently squeeze each tin (still upside down) to extract cookie. If cookies don't drop out, they are still too warm.
Eat sand bakkels as is (which our family did) or filled with whipped cream and/or raspberries.
NOTE: Sand bakkels require a special tin available at many Scandinavian stores.
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3 cups whole wheat flour
2 cups white flour
2 tsp salt
1/4 cup shortening
1/4 cup butter
1-3/4 cups cold water
1/8 cup sugar (may be left out)
Mix dry ingredients and then mix with shortening, using a pastry blender, until mixture resembles texture of oatmeal. Add cold water and mix well. Make sure dough is not at all sticky. It should be smooth and have elasticity.
Using about 2 ounces for each, roll very thin on a floured board, using a lefse rolling pin. A stocking over the rolling pin works well. Use a lefse stick to transfer rolled flat bread to a lefse griddle heated to 400-500 F (you may have to raise or lower temperature to get best results). Fry on both sides until dough dries and is cooked through. Stack on plate but allow to further dry by not covering the flat bread.
On the farm flat bread was made throughout the year. In more recent times it has become a tradition for Thanksgiving and Christmas.
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Mix together:
- 3 cups sugar
1/2 tsp baking powder
1 tsp each cloves, nutmeg, cinnamon
2 tsp soda
1-1/2 tsp salt
3-1/3 cups flour
Add all at once:
- 1 cup salad oil
2 cups pumpkin (1 16-oz can)
4 eggs
1 cup water
Mix all together and pour into 2 large loaf pans or 4 small loaf pans.
Bake in 350 degree oven about 1 hour for large pans or about 45 minutes for smaller pans.
Pumpkin bread has been a family favorite with a big bonus: it has never failed for me!
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