Kavring Small Sugar Rusks Recipes

Steps:

• Cream butter and sugar.
• Add slightly beaten egg, then the milk and lastly, the dry ingredients which have been sifted together- Stir as little as possible.
• turn dough out onto floured board, shape into small buns and bake about 10 minutes in a hot oven.
• When done, cut each roll in half and return to oven.
• Bake in a slow oven until brown.

Steps:

• Using a very fine blade of food chopped, grind almonds 3 times. Blend with powdered sugar, unbeaten egg whites, 1 egg, 1/4 cup butter and almond extract. Refrigerate this mixture.
• In small bowl, with electric mixer on medium, mix 1/2 cup butter with granulated sugar and 1 egg. Fold in flour, refrigerate this dough 15 minutes.
• On lightly floured wax paper, roll 2/3 of dough into 11 inch circle, 1/8 inch thick. Place dough side in 9 inch layer cake pan. Carefully pull off paper. Fit in pan; patch if needed to make the top even.
• Spread jam, then almond paste over dough on pan bottom. Roll reserved third of dough into rectangle 1/8 inch thick.
• With pastry wheel, cut 6- 8x3/4 inch strips. Lay 3 strips, 1 1/4 inch apart, over almond paste; lay rest at right angles.
• Re-roll pastry trimmings; cut 5- 5x3/4 inch strips. Place, end to end, against inside edge of pan; with pastry wheel, trim even with top of cake.
• Bake at 350 degrees for 45 minutes, cool in pan.
• With spatula, carefully lift out cake. Cut into wedges and serve.

Steps:

• Mix corn meal, flour, and lard together and add enough cold water to hold together like a pie crust.
• Roll out very thin with grooven rolling pin and bake slowly on an ungreased electric griddle, or in a moderate oven, 325 to 350 degrees.
• Watch closely. When it begins to get a light golden brown, turn and bake on other side.
• Let dry out completely before putting into a container. Keep in a dry place.

Steps:

• Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
• Shape into 3/4 inch meatballs with moistened hands.
• Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
• For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
• Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill.
• Re-add meatballs and simmer until heated through.
• Serve with cooked rice or potatoes.

Steps:

• For omelet, beat egg whites until stiff, but not dry; set aside.
• In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites.
• Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes.
• Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean.
• Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter.
• Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet.
• Serve immediately. Pass remaining sauce.
• For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.