Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
FATTIGMAN
January 2, 2011 
This is a recipe Mom got many years from Mrs. Stenvold, mother of Carl Stenvold. She was a great cook and many of her Norwegian recipes are still favourites. This one of Fattigman is especially wonderful. Mom made these every Christmas and we all got to help in different ways. The use of the deep-fat fryer was only Mom’s job. She didn’t share that as she was nervous of it.
6 whole eggs
4 egg yolks
10 tbsp. sugar
15 tbsp. cream(heavy and sweet) this is unwhipped whipping cream. 16 tbsp.=1 cup.
So, 1 cup less 1 tbsp. = 15 tbsp.
10-12 cardamon seeds- heat on paper or in small frying pan, on top of stove until crisp, take off shells and crush seeds with rolling pin.
1/2 cup butter, melted
6-8 cups flour
small glass rum, optional
Beat egg whites stiff. Beat yolks until thick and lemon coloured. Add sugar, then cream, rum, melted butter. Beat in egg whites. Add cardamon seeds, then sufficient flour for a nice soft dough. Store in fridge overnight.
When you are ready, dust the pastry board with flour and the portion of dough. Use a small portion at a time to roll out very thin. Dough stretches. When it is as thin as can be, rest it for a minute and then cut in diamond shapes about 2 x 3 ” and put a small cut in centre about 3/4 ” long. You now pull one end of the diamond shape through the slit in the dough and make a twist. This is where you need at least 2 other good helpers. One to roll out the dough, one to help cut and shape the fattiman, and NOW , one to cook them in the hot deep fryer, oil temp. about 360 deg. You’ll know how long to cook them as when done, they float to top of oil and become a wonderful shade of light brown. Take out of hot oil and immediately put on to brown paper to cool and drain oil, if any. You will be amazed at how many you’ll get from this recipe. And you’ll be thinking, next year I’ll make a double recipe. THEY ARE SO GOOD. Give me a call when they are ready.
They need to be kept in tight lidded tins so they stay crisp.
PUFFED WHEAT CAKE
Mom used to make this at Christmas because we liked it. Actually we like it all the time.
Bags of puffed wheat seem to measure about 24 cups, so Mom makes 1.5 times the recipe of syrup to use the whole bag of puffed wheat. Mrs. Doris Gabriel who ran the Home Bakery in Princeton gave this recipe to Mom.
Ingredients:
also shown the amounts for 24 cups of puffed wheat
1 cup butter – (1 1/2 cup – also I use hard marg.
1 cup brown sugar -( 1 1/2 cup
1 cup dark Karo syrup (or Beehive) – ( 1 1/2 cup
5 tbsp. Cocoa – ( 7 1/2 tbsp. or 8 tbsp. = or scant 1/2 cup
8 tbsp. = 1/2 cup
16 cup puffed wheat or puffed rice (now you use the whole bag = 24 cups)
Mix the butter, syrup, and cocoa together and boil about 5 min. until it forms a soft ball when dropped into cold water.
Put the 16 cups of puffed wheat in a large bowl that has been rubbed with butter or oil. Pour the boiled syrup over the puffed wheat, stirring as you do this. Spread in buttered pans. Cool and cut in small squares. The puffed wheat can be made crisper by heating in a 300 deg. oven for a few min. while the syrup is boiling.
This is a keeper.
CHEESE AND CRAB STUFFED FRENCH BREAD
yummmm from Liz Bey
1 loaf of thin french bread (bagette)
2 cups aged cheddar cheese, grated fine
4 tbsp. Soft butter
1/2 cup mayonnaise
chopped parsely
OPTIONAL 3/4 cup (1 lb.) crab or imitation crab
Cut the bread in half lengthwise. Scoop out the centre leaving a one inch shell. Blend cheese , butter, mayonnaise and crab. Stuff the bread and sprinkle in the parsley. Bake at 350 deg. For 25 min. Or until bubbly.
Liz says that if she doesn’t use the crab, she uses an equal amount of celery, water chestnut and chopped green onion.
CUCCIDADI
Mom got this recipe from her friend Molly Caruso and has adapted it over the years. It is simple but so good.
First, you need some good pastry that you roll out thin and cut into 3 “ circles. Bigger is ok but not smaller.
Next you can make or buy mincemeat to add to a bowl, and then finely grate an apple(peeled) into the mixture. Put about a heaping tsp into the middle of the pastry circle and seal edges with milk or water and press together to form semi-circle.
Bake at 350 -375 deg. Until tops are brownish and they smell good. Take out of oven and let cool on rack.
Next. Make a thinnish icing out of icing sugar and water and brush on tops of pastry. You want it to be brushable but sticky as you are now going to sprinkle 100’s and 1000’s on top and let set.
These are remarkable. Hope you try them.
CINNAMON BUNS
These are wonderful. Added by Elizabeth Bey
Ingredients:
20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 tbsp. Cinnamon
3/4 cup raisins (optional)
1/4-1/2 cup melted butter
Before you go to bed, grease a 10 “ Bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. Leave out at room temperature overnight.
In the morning, preheat oven to 350deg. And bake for 25 minutes. Let sit for 5 min. And then turn out on a serving plate.