Norwegian Recipes

Norwegian Hazelnut Cake

3/4 cup hazelnuts
1/2 cup butter
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips (or milk chocolate)
3 eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit.
Lightly grease the bottom of one 10 inch springform pan.
Reserve 8 whole nuts for garnish.
Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
Melt margarine or butter in a small saucepan over low heat, cool.
In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes).
Add flour, baking powder, salt, and ground nuts, mix well.
Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick).
Spread batter into prepared pan.
Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 15 minutes then remove sides of pan.
Remove pan bottom and invert onto a serving plate.
Cover with a cloth towel and cool for another 30 minutes before glazing.

To Make Glaze: In a medium saucepan bring whipping cream just to a boil, take off heat and stir in the semi-sweet chocolate chips (or milk chocolate) until melted and smooth.
Stir in 1/2 teaspoon vanilla extract.
Spread glaze over top of cooled cake, allowing it to run down the sides.
Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts.

Norwegian Pancakes - Pannekaken


3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar


Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.

Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

Norwegian Butter Cookies - Yield 1 dozen


1/2 cup butter
2 eggs
1/4 cup white sugar
1 cup all-purpose flour
1/2 teaspoon vanilla extract


Preheat oven to 375 degrees F (190 degrees C).

Hard boil the eggs and separate the yolks. Cream the butter and hard boiled egg yolks. Beat in the sugar and add the flour vanilla extract. Mix thoroughly. Put through a cookie press or arrange by teaspoonfuls on ungreased cookie sheets.

Bake 10 to 12 minutes, or until lightly browned.

Creamed Salmon On Toast


3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cold milk
1 (10 ounce) can canned green peas, drained, liquid reserved
1 (14.75 ounce) can salmon

salt and pepper to taste


In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed. Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper. Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Jarlsberg Filled Peppers (Jarlsbergfylt paprika) / Serves 4-6

4 large peppers, red or green
2 tsp. coarse salt
1 lb. (450 g) ground meat, low fat
1/2 tsp. Tabasco
1/2 tsp. garlic salt
1/2 tsp. pepper, coarsely ground
1 lemon, juice of
2/3 cup (1 1/2 dl) French Bread Crumbs
1 1/4 cup (3 dl) Jarlsberg, diced
3 1/2 T butter
Garlic salt

Divide peppers in two, remove stem and seeds. Sprinkle the coarse salt on baking pan. Mix meat, Tabasco, garlic salt, pepper, lemon juice, crumbs, and half of Jarlsberg cheese. Divide evenly between the peppers. Top the peppers with remainder of the cheese. Melt butter, add garlic salt, and brush over the peppers. Place on top of coarse salt on baking sheet, and bake in 350F (175C) oven about 35 minutes.

NORWEGIAN MEATBALLS / Makes about 120 (1 1/2-inch) meatballs.

5 pounds ground meat ( beef, veal, pork; ground three times)
2 medium onions, finely ground (save juice)
1/2 tsp. nutmeg
1/2 tsp. allspice
1 T. salt
1/2 tsp. pepper
2 eggs, beaten
1/2 cup half & half
1/2 cup cracker meal or matzo meal
4-5 beef bouillon cubes or 4-5 tsp. instant beef bouillon
2 tsp. Kitchen Bouquet Flour

Heat over to 350 degrees. Combine all meatball ingredients, knead by hand 5 minutes or more to blend spices into meat. Lightly grease or coat shallow baking pans with no-stick cooking spray. Form small round meat balls; dipping hands into cold water to shape smooth. Bake 10 to 15 minutes. Place meatballs in large kettle; add bouillon cubes, meat drippings from baking pan and water to cover. Stir in Kitchen Bouquet. heat to boiling; reduce heat and simmer 1 hour. Remove meatballs. Thicken gravy with flour to desired consistency.


3 eggs 2 dl (3/4 cup) sugar
1-1/2 dl (2/3 cup) whipping cream
1-1/2 dl (2/3 cup) 35 percent fat sour cream
7 dl (3 cups) flour
2 tsp. horn salt (or 2 T. baking powder)
1 tsp. cardamom
2 T. melted butter
shortening or oil
Beat eggs and sugar until light and lemon-colored.
Whip cream and sour cream lightly together.
Sift the dry ingredients. Add alternately with melted butter and both creams to the egg mixture. Mix lightly together. Refrigerate overnight.

Roll the dough into 8 mm (1/3") sausages. Cut into 12 cm (5") lengths. Form into a wreath. Make two notches along the edges.

Heat the shortening or oil to 180 degrees C (350 degrees F). Deep fry, a few at a time, until golden, three to four minutes.


1 pkg. active dry yeast
1 tbsp. water, lukewarm
2 eggs, slightly beaten
2 1/8 (300 g) flour
1/3 cup, (50 g) sugar
1/4 tsp. salt
7 oz. (200 g) butter

5 tbsp. (75g) butter
1/3 cup (50 g) sugar
1/2 cup (50 g) raisins
1/2 cup (50 g) citron, finely chopped
1/2 cup (50 g) almonds, chopped

The perfect substitute for those who do not want a cake on their birthday. Also pleasing any time a good delicacy is called for. You need to have a little room to prepare as the dough needs to be rolled out to a length of 34 inches. It will take 4 to 5 hours to raise twice.

Dissolve yeast in water, and beat into eggs. Sift together flour, sugar and salt and cut in the butter. Mix with eggs and work until you have a smooth and elastic dough. Cover, and let rise in a warm place until double in bulk. Punch down dough and turn out onto floured board. Knead adding flour as needed, to prevent sticking, until dough is soft and elastic. Roll out to a 6 x 34-inch (14 x 86 cm) long ribbon.

Filling: Cream butter and sugar until light, and spread over the dough. Sprinkle with raisins, citron and almonds. Fold the long sides toward the center overlapping slightly. Form into kringle shape in large cookie sheet. Cover and set to raise until double in bulk. Brush with egg and sprinkle with sugar. Bake on middle of rack in 375°F (190°C) preheated oven for 25 minutes.


4 cups all-purpose flour
3 1/2 tbsp. sugar
5 1/2 oz. margarine
2 1/2 tbsp. yeast
1/2 tbsp. salt
1 tbsp. cardamom
1 egg
2 oz. raisins
3/4 cup tepid milk

4 1/2 oz. margarine
4 1/2 tbsp. sugar

Make a yeast dough and put it away to rise in a warm place for 20 minutes. Roll it out and form it into a long roll, flatten with rolling pin or with the hand. Mix margarine (softened) with sugar. Spread this filling all over the roll. Sprinkle with raisins and chopped, candied citron, and chopped almonds for extra taste, if desired.

Roll together and form into a twist on a baking sheet, put away to rise once again. Brush with egg white, sprinkle with granulated sugar and chopped almonds. Bake for 20 minutes in a hot oven (400-450 degrees F).

ROSETTES / Makes about 30
3 eggs
2 T sugar
2 1/2 dl (1 cup) full fat milk
3 1/4 dl (1 1/2 cups) flour
2 T melted butter

Whisk eggs, sugar, and milk lightly together.

Sift over the flour and mix. Add the melted butter, mixing well. Refrigerate 30 minutes.

Heat the shortening or oil to 180 degrees C (350 degrees F). Heat the rosette iron in the fat. Dip the iron into the batter. The batter should just reach the top of the iron, not over it. Deep fry in the fat until just stiff, about 1 minutes.

Remove the rosette with a fork and drain on paper towels.

Sprinkle with powdered sugar or fill with cream or jam. Serve with Cloudberry Cream.


Whipping cream
Sweetened cloudberries


Lightly whip the cream.

Fold in the berries, which should be a little too sweet.

Add additional sugar, if necessary.

Serve in individual bowls. Top with fresh or sugared cloudberries and serve with almond cookies or rosettes.


5 egg yolks
5 T. sugar
5 T. cream
1 T. cognac
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 egg white
1 1/2 cups flour

Beat together egg yolks and sugar. Whisk in cream. Stir in cognac and spices. Beat egg white until it's stiff and carefully stir into other ingredients.

Mix in a little more than half of the flour. Let dough stand, covered and in a cool place, overnight. Use the remaining flour-as little as possible-for rolling out the dough; the less flour you use, the more tender the fattigmanns bakkels will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter to cut out diamond shapes. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. Heat lard to 350° F. Fry fattigman until golden brown.

250 g (8 ounces, 1 cup) unsalted butter
1 1/2 dl (2/3 cup) sugar
1 egg
1 egg yolk
6 dl (2 2/3 cups) flour

3 1/2 dl (1 1/3 cups) ground almonds
3 dl (1 1/4 cups) confectioner's sugar
2 egg whites
1/2 teaspoon rum extract
2 tablespoons water
Preheat the oven to 180 C (350 F).

In a food processor, combine butter, sugar, egg, egg yolk and flour until the dough forms a ball. Do not overwork. Press 2/3 of the dough into the bottom and up the sides of a 22 cm (9") springform.

Combine ingredients for the filling and pour into the crust.

Roll out remaining dough to a thickness of 3 mm (1/8"). Cut into 12 mm (2 1/2") strips. Lay the strips in a lattice pattern over the filling. Place a strip of dough around the edge of the cake.

Bake about 50 minutes.

8 ounces sliced lamb meat
1 head cabbage, cored and sliced
2 cups water
1 1/2 tablespoons whole black peppercorns
salt to taste

Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.

Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.