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From: "karlin"
To: phaedrus
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 
floured surface. 

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 
covered containers. 



----- Original Message -----
From: "Polly"
To: phaedrus
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,
> Polly 

Hello Polly,

I cannot find a German cookie named "klunken." This website has a long list of German cookies, but none with that name: German Cookies

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
      2    Eggs
    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:

Hi Phaed,

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 cant add any more!
Roll out on well floured surface to about 1/4 inch and cut into squares. 
Bake at 350 15-20 minutes.

French Apple Pie

  ----- Original Message ----- 
  From: Gerre 
  To: phaedrus
  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.

Hi Gerre,

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 ----- 
From: Margaret 
To: phaedrus 
Sent: Sunday, January 12, 2003 11:23 AM
Subject: HELP!!!!

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.

Thank you!!!!


Hello Margaret,

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 

Stir often 

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 
into casings.

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 
for eating. 

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. 

Tea Cookies

  ----- Original Message ----- 
  From: candy 
  To: phaedrus
  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

Hello Candy,

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
  6 eggs
  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  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 325F. 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. 


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