Subject: Norwegian cookies
Date: Tuesday, January 07, 2003 7:48 AM
Your site listed a 'puzzler' that was a light fried cookie dusted
with powdered sugar. I thought it might be Norwegian since some
of the other recipes in the same list were. I found these - could
they be what is sought after?
Fattigmann (a traditional norwegian christmas favorite)
10 Egg yolks
2 Egg whites
3/4 c Of sugar
1/4 c Brandy
1 c Heavy cream
5 c Sifted all purpose flour
2 ts Ground cardamom
Lard for frying
1) Beat egg yolks, egg whites, sugar and brandy until very thick.
Add cream slowly, stirring well.
2) Sift flour and cardamom together; add about 1/2 C at a time to
egg mixture, mixing thoroughly after each addition. Wrap and chill
3) Heat lard to 365 to 370 degrees in a deep sauce pan.
4) Roll dough, a small portion at a time, 1/16 inch thick on a
5) Using a floured knife or pastry wheel, cut into diamond shapes,
5" x 2"; make a lengthwise slit in the centre of each diamond.
Pull the tip of one end through each slit and tuck back under
6) Deep fry 1 to to minutes, or until golden brown, turning once.
Drain and cool.
7) Sprinkle cookies with c onfectioners' sugar. Store in tight
----- Original Message -----
Sent: Saturday, January 11, 2003 6:14 PM
Subject: Looking for a Klunken recipe
> My German grandmother made a molasses cookie, that had a cooked
> dough, rolled out thin and baked. The cookies were extraordinarily
> hard, almost had to break them first, then eat. Do you have a recipe
> for them? She called them Klunken.
> Thank you,
I cannot find a German cookie named "klunken." This website has a long list
of German cookies, but none with that name:
Below are some German Molasses cookie recipes.
Plain Molasses Cookies German
1/2 cup sugar
1 cup lard
1 cup molasses
1 cup sour milk
2 t soda
1 T hot water
4 cups cake flour
1/2 t salt
Cream sugar and lard slightly, mix in molasses, sour milk and
soda dissolved in the tablespoon of hot water. Stir in flour
sifted and measured and sifted again with salt. Beat well. Roll
out on heavily floured board to about a third inch in thickness.
Cut with a large round cutter and bake on greased cookie tins for
10 to 12 minutes at 350. This dough is very hard to handle and
may be dropped instead of rolled but the cookies will not be so
evenly round. They are wonderful cookies for the very young, with
not a speck of spice or any flavoring but the molasses. They are
best warm and do not keep well because they become limp and the
lack of spice is noticeable after storing. You might like to add
a little ginger or cloves.
Spicy Molasses Cookies
Categories: German, Cookie
Yield: 15 Portionen
1 c Shortening
2 c Sugar
3/4 c Dark molasses
1 1/2 ts Lemon extract
5 c Flour; sifted
1 tb Ground cinnamon
1 tb Ground ginger
1 ts Salt
1 ts Baking powder
1 ts Baking soda
2 tb Vinegar
Cream together shortening and sugar until light and fluffy.
Add eggs; beat well. Beat in molasses and lemon extract.
Sift together flour, cinnamon, ginger, salt, baking powder,
and baking soda. Add to creamed mixture with vinegar; mix well.
Roll dough out on floured surface to 1/8" thick. Cut with
floured 2" cookie cutter. Place cookies about 1 1/2" apart on
greased baking sheets.
Bake in 350 oven 6 to 8 minutes or until brown. Remove from
baking sheets; cool on racks.
A reader set this recipe:
I happened to come across a letter to you dated Jan. 11, 2003. It was from
someone named "Polly" looking for a recipe for Klunken. We've been making
Klunken in our family for as long as I can remember (and I'm 52)! If there
is any way you still have an e-mail address for "Polly", I am pretty sure
that this is the recipe she was looking for: (I am sorry I don't have a
measurement on the flour, but that's the way I got the recipe handed down to
me, and I've never really measured it, but you just add till you absolutely
can't incorporate any more flour into it. I guess is why they are so very hard)
Hope the recipe gets to her! :-)
2 C. Sugar
1 C. Molasses
1/2 C. Water
1 1/2 C Chopped Pecans
1 1/2 T Allspice
1 1/2 T Cinnamon
1/2 T. Ginger
1/2 T. Cloves
1 T. Nutmeg
Mix all ingped. In large pot. Bring to soft boil. Reduce heat to lowest setting,
start adding sifted flour till you just can’t add any more!
Roll out on well floured surface to about 1/4 inch and cut into squares.
Bake at 350 15-20 minutes.
----- Original Message -----
Sent: Sunday, January 12, 2003 2:05 AM
Subject: French Apple Pie:
Help!!! I can't seem to find this receipe anywhere.In the
filling were raisins,and it seemed to have a different taste
than regular apple pie.It was a two cruster with a delicious
frosting on top.I'm sure more folks are looking for it than
me because you can't eat just one piece.Thanks for your help.
There are several "French Apple Pie" recipes on the Internet, but
this is the only one I found that was double-crusted with raisins.
French Apple Pie
Pastry for 2 crust pie (9 inch)
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 tsp. cinnamon (see note)
6 c. sliced, peeled apples (4 to 5 lg.)
1/2 c. raisins
2 tbsp. orange juice
3 tbsp. butter or margarine
1 c. powdered sugar
2 tbsp. softened butter or margarine
Combine dry ingredients and mix with apples and raisins. Pour into
bottom crust. Sprinkle with orange juice and dot with butter. Add
top crust; flute edges and cut steam vents. Bake at 400 degrees
about 40 minutes or until crust is browned. Cool before frosting
or for a shiny glaze, frost while hot. Note: I also add a sprinkle
of nutmeg and allspice. Mix sugar and butter. Add milk, a teaspoon
at a time, until of spreading consistency.
----- Original Message -----
Sent: Sunday, January 12, 2003 11:23 AM
Hello? Are you there?
I have been trying to find a recipe and everywhere I send e-mail,
it comes back unopened!
My grandmother, from Hungry, used to make her own sausage. It is
a Hungarian Rice Sausage called Hurka.
I would love to make some. Can you please help? I couldn't find
it in your archives.
I did find a couple of hurka recipes. See below.
5 lbs of ground pork
1 lb pork liver ground
Put into large pot cover with water bring to boil
Add 4 chopped onions
Add 4 cups instant rice salt & pepper to taste
Cook for 1 hour
Skim fat off
Add seasoning - for seasoning add garlic, alspice, sage & margarium,
keep smelling & tasting till flavor is right
Pour into several large flat pans
Let harden in refrig. (Or can be pushed into casings like sausage.)
Cut into squares (enough for a serving for your family) freeze separately
To cook: let thaw, fry in frying pan or bake in oven (20 min).
Serve with eggs
Hurka is a pure mixture of chopped meat and fat, spiced with salt,
pepper, fortified wine and a garlic infusion which is then pressed
The basis of Hurka can be liver, lung, liver and lung combined, or blood.
Each variety is then given a liberal dose of fatty meat, a rice hash,
a fatty liquid and spices. The mixture is pressed loosely into the sausage
case, simmered gently for 8 minutes to allow it to expand and then it is
cooled. When it is to be prepared for eating it is first covered with cold
dripping and allowed to warm up very slowly so that the skin will not crack.
Then it is simmered slowly in liquid fat .
To give one recipe as an example, here is the combined lung and liver sausage
Clean the boiled lung carefully, removing any thick veins and windpipe parts.
Mince it together with about twice its volume of liver, which should first be
boiled gently in an absolute minimum of water and then drained thoroughly,
add some bits of fattier flesh. Mix in about one third part boiled rice. The
seasoning begins with salt, freshly ground black pepper and chopped onion,
but the real flavouring includes freshly ground allspice, one or two crushed
cloves, 1-2 grated apples, about 5Og (2 oz.) sultanas. Add some water in which
a small lump of fatty flesh has been boiled to make a fairly mushy consistency,
and loosely fill it into a sausage-case. Give it a good steaming and then cool
it, or bring it just to the boil in water, remove it from the heat and allow
it to cool down slowly. Use good smoked streaky bacon dripping to fry the Hurka
The blood Hurka is seasoned with crushed dill seeds, savory, marjoram and
fried onion, but as far as blood is concerned I have found the simple recipe
below more interesting.
Blood of 1 adult (Hog, I hope - Ph.) and 60g fat (2 oz.)
(1 pint) blood - 1 large onion salt paprika powder, or pepper
Fry the sliced onion lightly in the fat.
Slice or cube the congealed blood and add it to the onion.
Season it with salt and pepper or paprika. Stirring continuously,
fry it for 8 minutes.
Serve with potatoes which have been boiled and tossed in bonemeal and
accompany with a salad such as cucumber.
----- Original Message -----
Sent: Sunday, January 12, 2003 3:01 PM
Subject: tea cookie
i am looking for a tea cookie receipe? can you help?
return email asap
We have something in the South called "tea cakes", which are like big, thick
sugar cookies. However, there are such things as European "tea cookies".
I grok that you might mean the latter, so below are two recipes for those.
Victorian Tea Cookies
4 sticks butter
2 cups sugar
1 tsp vanilla
7 cups flour
2 tblsps baking powder
Mix together sugar, butter, eggs and vanilla in a mixing bowl. In separate
bowl, mix flour and baking powder. Slowly blend flour mixture and sugar
mixture. Knead together. If sticky, add more flour and let sit a minute.
Roll into balls and then into cocktail weiner shaped cookies. Beat an egg
and brush cookie tops. Bake at 350 degrees for about 20 minutes.
Russian Tea Cookies
1 c butter, softened
1 c flour
1 ñ sugar, divided
1 tb water
1 ts vanilla
1 1/4 c flour
3/4 c chopped nuts
Beat butter until soft in a bowl. Add 1 c flour and stir to mix together.
Stir in half the powdered sugar, water and vanilla. When well mixed, stir
in the second addition of flour. Stir in nuts. Cover and refrigerate for
1 hour. After dough has finished chilling, preheat oven to 325°F. Shape
dough into 3 cm balls and place apart on a greased baking sheet. Bake 20
minutes or until nicely browned. Set aside to cool.
Before serving, roll cookies in powdered sugar, coating evenly.